6 
RESEARCHES ON THE MANUFACTURE 
The beans and the barley, the latter already hulled had the 
following composition : 
Soy beans 
0/ 
Barley 
0/ 
Water . 
the dry matter : 
A> 
•<. I 4- 2 7 
/o 
14.36 
Crude protein. 
. 43-98 
9-83 
Fat. 
1.65 
Crude fibre . 
. 4-47 
1.81 
Starch . 
. 17 - 7 ° 
81.17 
Dextrin, Glucose, etc. 
. n -39 
3.66 
Ash. 
. 3-75 
1.88 
Total nitrogen . 
. 7-037 
i- 57 2 
Albuminoid nitrogen . 
. 6.501 
I - 5°7 
After all the barley had been converted into koji in the man¬ 
ners described in Bulletin No 5 the beans were steamed three 
times for 10 hours each at intervals of 6 hours, during which 
they were kept in the hot steaming tub. In the meantime 
the salt was dissolved in cold water (1 litre of water for every 
0.3 litre of salt) and mixed with the barley koji in a shallow 
vat. When the beans had cooled to the temperature of the air 
after steaming, they were gradually put in small portions into the 
mixing vat containing the koji, and mixed with the latter by 
treading. The well mixed materials were transferred into a 
large vat, 5 feet deep and 7 feet in diameter and covered with a 
wooden lid charged with heavy stones. 
There had been applied : 
Barley. 8.77 koku =1230 kilogrms. 
Beans. 15.40 ,, =2000 ,, 
Salt. 6.16 ,, 
Water about 600 sho = goo litres. 
Specimens for the analysis were taken from the centre of the 
vat on the following days : 
