so J A SAUCE MANUFACTURE. 



In loo parts of In the boiled 





day matter of 

 original soja 

 bean. 



soia beams 

 obtained 

 therefrom. 





100.00 



93-47 



Ash 



4.68 



4.51 





95-32 



88.96 





46.30 



45 30 





1973 



18.98 





4-94 



4-93 





7-408 



7.248 





^-777 



6.715 



Non-albuminoid nitrogen . . . 



631 



•533 







7.52 



Dextrine-like substance and 



sugars.'' 3.31 



12.19 



PREPARATION OF SOJA KOJI. 



The soja koji is prepared in a long narrow chamber built of 

 brick or stone, or sometimes in a sort of cellar. Both sides are 

 occupied by wooden trays, called koji-buta, upon which tb.e mix- 

 ture of boiled soja beans and coarsely ground roasted wheat is 

 spread. The quantity of the mixture on each tray is about 1.5 

 kilos (2 litres) ; 2 parts of wheat for 3 parts of soja bean. At the 

 factories which I visited, one of the koji chambers had a length 

 of 10 m., a height of 3 m. and a breadth of 3 meters, and a very 

 small entrance. Several small windows are situated at the op- 

 posite end to regulate the temperature within. 



At first several small charcoal fires are started to produce 

 a temperature of 36°C. 



The mixture of boiled soja bean and roasted wheat is not 

 directly inoculated with the spores of Aspergillus oryzae, because 

 after the chamber has been used for this operation for some time, 

 the walls, ground, and vessels contain so many spores that special 

 infection^' is not required. 



It suffices to keep the mixture three days in this warm cham- 

 ber to cover it thickly with the mycelium of that fungus. By 

 the fungoid growth much heat is produced, which makes a fre- 



(1) A portion of this sugar in the boiled soja bean (7.S7%) was soluble in strong 

 alcohol and, like maltose, its reducing power increased by inversion. 



(2) Only a new chamber, used for the first time, requires a special infection ; the 

 spores arc sold under the name of tanekoji. 



