SOJA-BEAN CURD. 49 
Blin’ gives an analysis of soy-bean meal used in Germany 
and Austria, for fattening hogs, as follows: 
Constituent. Per cent. 
Water 10.60 
Nitrogen 7.28 
Protein 45.50 
Oil 7.61 
Non-nitrogenous organic 30.39 
Mineral 5.90 
One of the most important foods manufactured from the soy- 
bean is the curd which is sold in the form of small cakes. The 
Chinese have introduced and extended the use of this product 
throughout the East, and Bloch states that there is no Chinese 
settlement without one or two bean-cheese factories. 
This curd is known by a number of different designations. 
In English it is often spoken of as “bean-cake’”’ or “bean-cheese,” 
although it is not entitled to the designation “cheese,” since no 
ripening process takes place in its manufacture. Attempts have 
been made to manufacture a cheese from the bean-cake by means 
of inoculation with bacteria.2 Among the natives of the district 
of the Philippine Islands surrounding Manila, it is called toqua, 
a name of Chinese origin. In China the substance is known as 
teou-fou ® and tao-hu *° and in Japan as topu.' 
In this district, so far as observation has extended, the manu- 
facture is carried on entirely by Chinese practically in the 
manner described by Bloch and Geerligs,!? except that methods 
have been introduced which border on adulteration. 
The soja-bean, Glycine hispida Maxim, is imported into the 
Philippines from southern China in large quantities, principally 
from Amoy and Hongkong. In the markets of the latter place 
they are known as “‘soy-beans” or pak-taw. 
The process of manufacture of bean-curd in this locality is 
briefly described as follows: 
“The beans are soaked in water or in a salt solution,* during which 
"Chem. Abstracts (1911), 5, 1952. 
"Katayama, Bull. Col. Agr., Tokyo (1906-8), 7, 117. 
*Bloch, Ztschr. f. Untersuch. d. Nahrungs.-u. Genussmittel (1906), 12, 
564. 
* Konig, ibid (1904), 2, 789. 
* Ibid. 
“Ibid, 790; Rec. U. S. Dept. Agr., Off. Exp. Sta. (1896-7), 8, 72. 
* Analysis of a salt solution which was being added when the sample 
was taken showed 27.8 per cent sodium chloride. 
108608——4 
