I 



SOJA SAUCE MANUFACTURE. 199 



The following table shows the composition of the dry matter 

 compared with the dry matter of the freshly prepared wort (koji 

 and sodium chloride) : — 





Ko.ii and 

 sodium chloride. 



I. 



30 days. 



II. 



90 days. 



III. 



150 days. 



IV. 



210 days. 



V. 



Feb. 

 270 days. 



VI. 

 April. 

 330 days. 



Total organic matter... 



70.CI 



67.53 



64.47 



64.32 



64.02 



63.81 



63.56 



Substances soluble in cold water. 41.08 



59-87 



66.46 



69.62 



72.01 



72.94 



72.71 







31-31 



36.91 



36.75 



38.50 



39.22 



39.08 







28.56 



29-55 



32.87 



33.51 



3372 



33-63 







,000 



.III 



.142 



.150 



.048 



.066 







.123 



.100 



.110 



•I43 





.132 





trace. 



2.4(> 



5.00 



6.77 



7.00 



4.92 



3.25 





24.30 



24.65 



20.36 



20. yo 



27-o8 



26.95 



26.32 





9-57 



I4-CO 



16, lO 



ig.oo 



20. 1 7 



20.65 



20.56 





6-53 



6-35 



6.46 



6.5S 



6.54 



6.66 



6.57 





3.889 



3.848 



4.220 



4-317 



4.332 



4-312 



4.212 



Albuminoid nitrogen... 



3-558 



2.819 



2.756 



1. 75 1 



1.535 



1.426 



1.396 



Non-albuminoid nitro^ 



;en 331 



1.029 



1.464 



2.566 



2.797 



2886 



2.816 







.134 



.226 



.426 



.482 



.511 



,448 



Starch and galactans 



11-03 



3-II 



3-22 



3.16 



3.10 



2.76 



1.84 





2.09 



3.01 



3.06 



-72 



1.51 



1.97 



2.17 





15.66 



17-45 



9.77 



8.24 



5.69 



5-45 



6.24 



Total ash 



29.99 



32.22 



53.28 



53.68 



35-98 



36-19 



36.56 





28.35 



28.37 



31.61 



31.61 



31-85 



32.14 



32.16 



Essential alteration in the chemical composition, therefore, 

 only took jDlace during the first 210 days, and the greatest change 

 during the first two months.*^" Not only was the nitrogenous 

 matter altered, — albuminoid nitrogen decreasing greatly, while 

 the non-albuminoid increased, — but also the carbohydrates were 

 considerably affected, showing a decrease of starch and the 

 production of alcohol. Also the crude fibre was affected by the 

 enzymes of the koji fungus, especially in the first month after 

 the preparation of the wort. The amount of soluble matter was 

 gradually very much increased. The apparent increase of 

 sodium chloride is, of course, due to the evaporation of a certain 

 amount of water. 



It was clear to me tkai the tvhole ripening process consisted 

 principally in the action of the poiverful enzymes of Aspergillus 

 oryzae upon the carbohydrates and proteids in the soja bean and 

 wheat, and further in the development of an agreeable flavour. 



(i) In the special case serving for my investigation, it happened that the first month 

 vi'as one of the warm months. The changes in the first month will, of course, be much 

 less significant with a wort prepared in winter. 



