SOJA SAUCE MANUFACTURE. 



205 



Therefore, the principal measures of the improvement I 

 propose are : ist, thorough milHng of the roasted wheat and 

 boiled soja beans ; 2nd, application of a temperature of 35-40°C. 

 and 3rd, direct addition of alcohol. 



This adding of alcohol 'instead of permitting the yeast to 

 prepare the wort has this advantage that instead of 20-2 5°C. 

 much higher temperature can be applied. A temperature of 

 35-40^0. which, favourable as it is for the action of enzymes, 

 would stop the alcoholic fermention altogether. I propose to 

 add this alcohol in the form of sake or in the still cheaper form 

 of nigorP'' which already has a certain agreeable flavour ; 5-10^ 

 of it will be sufficient. 



The expenses of milling and adding crude sake will surely 

 be compensated by the much quicker utilization of capital, which 

 may be turned over twelve times with my improvement to once 

 by the old way of manufacture. I add here the result of an 

 experiment which proves the correctness of my views. Common 

 freshly prepared soja sauce wort was crushed very finely and 

 with the addition of 2% of alcohol in the form of sake kept in a 

 closed flask at 30-35°C. for 5 weeks. This mixture acquired a 

 very agreeable odour and taste like that of common soja sauce ; 

 upon pressing, the sauce obtained had the following composition 

 {A), to which I add for comparison the analysis of a commercial 

 sample of soja sauce® (cf. above introduction) (/ij. 









Specific gravity (at i8°C.) 



I.l6l2 



1. 185 





.. 32.63 



37.907 



Total nitrogen 



.. 1.052 



1.484 



Albuminoid nitrogen (peptone) . 



•• -137 





Total acidity (as lactic acid) 



.. .141 



1.183 



Glucose 





2.696 



Dextrin 



. . .45 



0.688 







18.476 



Sodium chloride 



.. 15.13 



16.032 



In those cases in which the application of sake or nigori 

 would be considered too expensive, I propose to add i % of 

 thick sake yeast to the fresh soja sauce wort and to apply in this 



(1) Nigo?i is crade sake. 



(2) The differences between the two samples are not greater than those sometimes 

 found between two commercial samples. 



