SOJA SAUCE MANUFACTURE. 



201 



more favourable tlian before. Still I believed there was sufficient 

 sodium chloride present to retard considerably at least the lactic 

 fermentation. 



This mixture I digested at a temperature of 30-35°C. for one 

 week, whereby the amount of organic matter that went into solu- 

 tion was 15.04^. This amount would correspond to six months 

 stage of the present mode of manufacture. The microscopical 

 investigation revealed the presence of micrococci but not that of 

 bacilli. The original mouldy odour was not more perceptible, 

 but neither was the normal flavour of good soja sauce developed. 

 The colour of the mixture was dark brown, and its taste decided- 

 ly sour. 



To the mixture just mentioned was added 2% cane sugar 

 and 2C.C. of thick sake yeast for 300 grms. of the mixture, and 

 this was again digested at 30-5o'-'C. for 12 days. In this case, the 

 flavour was more agreeable and the taste not sour. The amount 

 of lactic acid was only .044%, but that of soluble organic matter 

 was 14-83%. 



In the next experiment the following mixture was digested 

 for 8 days at 30-3 5°C. 



Germinated soja bean 50 grms. 



Barley malt 25 grms. 



Cane sugar 2 % 



Thick sake yeast 1.5 cc. 



Water 75 cc. 



After the second day 12% of sodium chloride was added.'' 

 Here the flavour was radically different from that of soja sauce, 

 and the taste was slightly sour ; small yeast cells and micrococci 

 were visible and 1 5. 12_% of organic matter had become soluble. 

 Then the following mixture was digested for one week at 30-35'^C. 



Germinated soja bean 50 grms. 



Soja koji 25 grms. 



Water 75 grms. 



Sugar 2 % 

 



After the first day 12% of sodium chloride was added. 

 The amount of soluble organic matter was 14.4%. 



(i) When to this mixture 12% of sodium chloride were added at the beginning, 

 not only were there fewer bacteria observed, but also the enzyme action was much 

 retarded. 



Thick sake yeast 



1.5 cc. 



