SOJA SAUCE MANUFACTURE. 



197 



The soja koji is now transferred into the fermentation vat which 

 has about 80 hectoHtres capacity ; here it is mixed at 20-30°C. with 

 salt solution, and now forms the soja sauce wort {inorovii). 



The salt used is sea salt, but only of the better quality, con- 

 taining a very small quantity of sulphates. Further, hard water 

 is preferred to soft by the manufacturer. The salt solution 

 employed in the factory during my experiments had the following 

 composition : — 



Specific gravity 1. 164 at i8°c. 



Sodium chloride with some ^^^r 



, , . , 20.05 



potassium chloride 



Magnesium chloride 79 



Magnesium sulphate 28 



Calcium chloride 56 



CHEMICAL PROCESSES DURING THE RIPENIG 

 OF SOJA SAUCE WORT (MOROMI). 



Hitherto there have been no detailed investigations as to the 

 extent of the gradual changes going on at different periods of the 

 "ripening" process. During the long time required for "ripen- 

 ing," the mash is stirred twice daily in summer, but in winter 

 only once, every two or four days. By this stirring not only is 

 fresh air introduced, but also the mould which would be other- 

 wise developed on the surface is prevented. 



The temperature in the soja souce wort of the fermenting vat 

 from May 6th, 1895 to April 6th, 1896, was observed in the 

 factory above named as follows : — 



May. 



(1895) 



June. 

 July. 



( Maxim 7.bP2. 



\ Minim 9.^2 



J Maxim 32.°! 



(Minim I2.°f, 



J Maxim 31 °9 



/Minim i5.°7 



Aupust JJ^I^"'"! 33-°6 



August. I j^;^;^ 20.°6 



cp„t (Maxim 32.^2 



'^^P^- I Minim I4.°9 



^, , (Maxim 26.°! 



\ Minim 7.°3 



Wort. 



I9.°8 

 i7.°o 



22.°5 



i9.''o 



27. °0 

 2 1. "5 



28. ^0 



26/^0 

 28.°o 



2I.°0 



i7.°o 



Nov. 

 Dec. 



Jun. 



(.896) 



Feb. 



March. 



April. 



Air. Wort. 



Maxim 20."7 ib.^o 



Minim i,°6 ll.°S 



(Maxim 18."! ii.°o 



(Minim — 4°7 9.°o 



( Maxim 7.°2 8.^0 



/Minim -5.% 6.°o 



(Maxim idPd 7.°0 



(Minim — 4°7 fi-^'o 



(Maxim i8.°9 8.^0 



J Minim -4.°3 6.°o 



Maxim 24.°! 8.°o 



Minim i.°2 



The coarse mixture gradually assumes a pasty appearance 

 becoming very thick, and at the same time the colour of the 



