SOY BEANS AS HUMAN FOOD. 5 



Note. — The advantage of tliis method over the others may be sum- 

 marized as follows : — 



1. Elimination of disagreeable flavor. 



2. Adjustment of taste. 



3. Reducing the probability of flatulence in the alimentary canal. 



4. Adaptability as a liquid food for diabetic patients. 



The results of further investigation of the method and also of its nutri- 

 tive value are withheld for the present. 



Synthetic Toniu. 

 Toniu of very high quality, which resembles cow's milk very closely in 

 composition, can be produced through both chemical and biological 

 means; in fact, the author has been informed that this end has been 

 accomplished in one of the London chemical laboratories. The author, 

 however, doubts its practicabiUty for domestic use. 



Condensed Soy Bean Milk {Condensed Toniu). ^ 



1. Add 4 grams of dipotassium phosphate and 600 grams of cane sugar 

 to 4 liters of soy bean milk. 



2. Concentrate the solution in vacuo to a very thick liquid. 



Note. — It can be used like condensed cow's milk for the preparation 

 of chocolate, etc. It gives an agreeable taste, but has a very feeble odor 

 of raw beans. 



Evaporated Soy Bean Milk (Yuba). 



1. Boil the soy bean milk until a film is formed on the surface. 



2. Collect the film and cut it in any shape desired. 



Note. — The film consists of coagulated albuminoids and fat. It may 

 be used as an article of food, cooked in soup, etc. 



Table III. 



Soy Bean Curd (Tofu). 

 Chemical Composition of Some Preparations {Per Cent.) 



Table III. indicates the chemical composition of various preparations 

 from soy bean milk. The digestibihty of the nutrients in tofu has been 



1 T. Katayama: Bull. 7, 113, 1906-08, College of Agriculture, Tokyo. Japan. 



2 K. Oshima: Bull. 159, 28, 1905, U. S. Dept. of Agr., Office of Exp. Sta 



