SOJA SAUCE MANUFACTURE. 



the case of cheese/" From my investigations, however, I infer 

 that bacteria are not concerned to any extent, and that besides 

 the fungus Aspergillus Orysae (so important in the preparation of 

 sake), only some kinds of Saccharomyces come into consideration. 



Soja sauce is prepared from wheat (sometimes also from 

 barleyj, the soja been,"^ and a salt solution by a slow process, 

 which requires from one to two years and sometimes more.''*^ We 

 may distinguish four principal stages : — 



I. Preparation of the wheat and soja bean. 

 II. Preparation of the soja koji. 



III. The ripening process. 



IV. Pressing and boiling. 



PREPARATION OF WHEAT AND SOJA BEAN. 



The composition of the wheat and soja bean (so-called 

 itachi bean), used in my investigations, was as follows : — 





Wheat. 



.Soja Lean. 





I4-33X 



ir.i6X 



In 100 parts of dry matter. 







Ash 



1. 81 



4.68 





98.19 



95-32 





13.46 



46.30 





1.86 



19-73 





3-55 



4.94 





2.154 



7.408 





2.008 



6.777 



Non-albuminoid nitrogen ... . 



.146 



.621 





74.02 



21.11'^' 





4-7 



3-31 





•44 







3i-339g.m. 



1 1 1.866""" 



(1) The view that a slow after-fermentation takes place is incorrect. Tlie large 

 percentage of sodium chloride prevents bacterial growth ; however, in very warm 

 weather a scum of Saccharomyces may be observed, which is altogether an unwelcome 

 appearatice. 



(2) The so-called yellow soja bean {itachi) which principally serves fur tlic mmu- 

 facture of soja sauce is rather small and has a certain lustre. Sometimee the gray soja 

 bean is used, but never the black variety. 



(3) All materials for my investigation were obtained from the great foji sauce 

 factory, Asaiiinsa, at Nakano near Toliio. I herewith tenderniy thanks to the proprieti)r 

 for the liberality with which he assisted me in my work. 



(4") The soja bean contains galactan in place of starch. 



