202 



NISHIMURA : THE CHEMISTRY OF 



I had also failed to develop the proper flavour and taste. 



These experiments show that by the substitution for the 

 boiled soja bean of germinated soja bean no real advantage is 

 gained, but considerable gain results from well crushing of the 

 materials of the wort and heating them to 35°C. 



Some additional remarks with regard to the final treatment 

 of the ripened soja sauce wort may not be out of place. 



The thick wort is poured into numerous small flaxen bags 

 and pressed." On an average there is obtained : — 



Refuse. Liquid. 



By volume 27.3^ 72.5% 



By weight 31.4°^; 68.6% 



The refuse^' is used for the preparation of an inferior kind of 

 soja sauce by adding salt solution and some fresh soia sauce 

 wort. The refuse here remaining serves as food for cattle or as 

 manure. 



The sauce obtained is finally heated for 1-2 hours at 8o-ioo'-^C. 

 (sometimes boiled) in a large boiler, whereby some proteid is 

 coagulated. After remaining 4-6 days in the settling vat^' the 

 clear liquid is fit for the market. 



MICROSCOPICAL EXAMINATION. 



Repeated microscopical examinations were made of the soja 

 sauce wort at different stages, and it was found that although in 

 the beginning the quantity of starch and galactan decreases 

 considerably, there remain some starch granules even after the 

 mixture has been standing for two years, while no trace of starch 

 could be any longer recognized in wort of four j'ears' growth. 



In applying the iodine test I could not only distinguish the 

 starch granules in wort two years old, but also the protein gra- 

 nules by the yellowish colour they hereby assumed. 



Microscopical observation further demonstrated that the 

 membranes of the cells of the wheat-endosperm and of the seeds 

 of the soja bean, had been attacked and partially dissolved ; only 



(1) This pressing is accomplished in a rather primitive way by large levers upon 

 •which many large stones are fastened. 



(2) According to T. Isono a sample of such a refuse contained 14.01% starch, 

 4.88% nitrogen and 26.69% '^^h (mostly). 



(3) The sedimentary matter is mixed again with ripening wort. By the heating 

 4 5"6-°% water is lost by evaporation. 



