AND COMPOSITION OF MISO. 
IX 
in different stages of maturity, vve may now enter into a discus¬ 
sion of the changes in the quantities of the various ingredients. 
Unfortunately we have not been able to analyze the fresh mixture 
of the beans and barley koji, but as the proportions of beans and 
hulled barley applied had been determined with tolerable ac- 
curacjq we are in a position to compare the quantities of the 
single ingredients contained in the raw materials with those 
obtained in the finished product. In the composition of the dry 
matter applied, excluding the common salt, the soy beans 
participate with 61.98% and the hulled barley used for the 
preparation of koji with 38.02.%., both together with a content 
of 31.00% of crude protein. As other facts, to be explained 
hereafter, show, that no essential loss of nitrogen takes place 
during the fermentation, we will calculate from the composition 
of the finished miso how much of the other organic ingredients 
correspond to 31.00 parts of crude protein and will thus obtain 
the components left in the miso from 100 parts of the dry matter 
of the raw materials after complete fermentation. In this way 
we arrive at the following figures :— 
Total dry Organic Crude Ether Crude Nitrogen- 
matter matter protein extract fibre free 
extractö 
Soybeans ..61.98 59.66 27.26 11.60 2.77 18.03 
Barley....38.02 37.31 3.74 0.63 0.69 32.25 
Total . 100 96.97 31.00 12.23 3-+6 50.28 
In the miso, obtained 
therefrom . — 66.40 31.00 17.04 5.75 12.61 
Increase(-fi) or de¬ 
crease^).— 30.57 — +4-8 i +2.29 —37.67 
do. percent of each 
single ingredient.— 31.7 — +39-3 +66.2 —74.9 
In consequence of the conversion of the barley into koji and 
the subsequent fermentation of the steamed beans and koji, 
nearly ^ of the total organic substance is lost. Almost f of 
6 Calculated as the difference between the organic matter and the sum of 
all other ingredients. 
