The Preparation and Chemical Composition of Tofu. 



BY 



M. Inouye, Nogakushi. 



Wherever rice forms the principal food for man, as in Japan 

 and China, an addition of some other food richer in proteids is 

 necessary to make up the deficiency of proteids in rice. (I) The 

 inhabitants of this country on the sea coast supply this want 

 by the use of marine animals, while the inland people subsist 

 on the seeds of various leguminous plants, especially the soya 

 bean, beef and other kinds of meat having only come into use 

 in recent times. The soya bean is considerably richer in 

 proteids than rice, as may be judged from the following 

 analyses : — 





RlCE.l 2 ) 



Soya bean. 







1 



2 



3 



4 



5 





10.82 



38.69 



31.21 



34-02 



33-3 f » 



42.05 



Fat 



2.78 



17.87 



18.29 



15-53 



21.89 



20.46 





1. 12 



1 2.69 



12.78 



1 2. Si 





4-53 





8, .22 



3-19 



. 3-5' 



3-53 









I.06 



5-39 



5.63 



5-97 



5-35 



4.19 



Olher organic matters 





21.01 



28.09 



26.53 



34-<8 



28.82 



(1) Although the proteids of rice are better digested than those of barley, as 

 Rintnro Mori has shown, the exclusive use of rice cannot be recommended. 



(2) The sample of rice and that of soya bean No. 5 of the above table, were 

 analysed by O. Kellncr and were products of Japan (Bulletin vol. I, No. 2 and 6). 

 The sample of soya bean, No. 1, was from China, No. 2 from Hungary, No. 3 from 

 France, and analysed by Pellet (Chem. C. B., 1880, p. 410}. The sample No. 4 was 

 analysed by Gussmann (Chem. C. B., i8go, p. 133). • 



