SOY AND RELATED FERMENTATIONS. 25 
SUMMARY. 
Soy sauce is a brown, clean salty liquid used in the Orient as a 
universal flavoring. It takes the place of the vegetable or meat 
extracts and of salt common in the United States. 
This sauce is made by a fermentation process in which specially 
prepared soy beans and wheat or a starchy material are first treated 
with a mold ferment from the Aspergillus flwus-oryzae group. The 
mold-ripened beans and wheat undergo a brining process where the 
activity of the mold ferment and of other occasional microorganisms, 
as yeast, continues under controlled conditions for from six months 
to a year. 
Preliminary experiments indicate that peanut press cake is suit- 
able for use in making sauces similar to soy sauce. 
Soy sauce can be made in this country in so far as the process 
itself is concerned. 
Soy sauce is valuable in itself as a seasoning agent and also as an 
ingredient of other table sauces. 
It provides another means of utilizing soy beans, the growing of 
which in this country is being promoted. 
The manifest interest of American manufacturers of condiments 
in soy sauce makes reasonable the present study and its further 
pursuance. It seems impracticable at this time to undertake in the 
United States the production of soy sauce, except in conjunction 
with some already established and related industry. 
The mold ferments of the Aspergillus flavus-oryzae group are 
used to ripen Japanese and Chinese soy bean food products other 
than soy sauce. These same mold ferments are used in making 
enzymic preparations procurable on the market, in crude, liquid, or 
concentrated form, of a certain value to the textile industry and to 
the jelly and jam trade. Several other claims are made for such 
enzymic preparations. 
BIBLIOGRAPHY. 
(1) Dox, Arthur W. 
The intracellular enzyms of Penicillium and Aspergillus, with special 
reference to those of Penicillium camemberti, U. S. Dept. Agr.. 
B. A. I. Bull. 120 (1910), 70 pp. 
(2) Ford, W. W. 
Studies on aerobic spore-bearing nonpathogenic bacteria. In J. Bact. 
(1916), 1: 273-319, pis. 1-26. 
(3) Gibbs, H. D., Agcaoili, F., and Shilling, G. R. 
Some Filipino foods. In Philip. J. Sci. (1912), vol. 7, sec. A, pp. 3S3- 
400, 6 pis. 
(4) Groff, Elizabeth H. 
Soy-sauce manufacturing in Kwangtung, China. In Philip. J. Sci. 
(1919), 15: 307-316, pis. I-VI. 
(5) Hoffmann, Dr. 
Uber die Bereitung von Shoyu, Sake und Mirin. In Mitt. Gesell. 
Ost. (1874), vol. 1, no. 6, pp. 8-11. 
(6) Kellner, O. 
Ueber die Bereitung von Sake, Shoyu und Mi so. In Chem. Zeit. 
(1895), 19: 120-21. 
(7) Kinoshita, Asakichi. 10 
On the yield of products in the preparation of Japanese soy (shoyu). 
In J. Chem. Ind. (Japan) (1917), 20: 1124-1143. 
10 Translation by K. Oshima. 
