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[[preprinted]] 24 [[/preprinted]] [[margin]] 4S [[/margin]] Digestion of Roasted Soy with yeast Salt soaked roasted Soy shredded 25 gr. Fleischman Yeast - - - 13 gr. Salt - - - - - 1 gr. [[strikethrough]] [[?]] gr [[/strikethrough]] H2O - - - - - - 200 cc 5 hours at 120◦C Does not smell burnt but somewhat sour. A clear [[?]] liquid which I evaporated. Has even a worse taste of burnt products than 6S Much insoluable residue and some small drops of oil. It looks as if yeast sets some oil free. [[margin]] 5S [[/margin]] Boiling roasted soy with yeast + salt Roasted Soy shredded . . . . 25 Fleischman Yeast 13 H2O - - - - 150 Salt - - - - 1 gr Kept on waterbath for 4 days After one day some small oil drops begin to seperate on surface. Nothing satisfactory excepting that oil separates more and more probably on account of digestion of cell [[?]]. [[end page]] [[start page]] [[preprinted]] 25 [[/preprinted]] [[margin]] 6 S. [[/margin]] Repeated 1 S but adding directly some salt and keeping in digester at 120◦C. from 3PM till 8 P.M. No burnt smell. Clear brown [[?]] liquid somewhat thick I submitted this to evaporation in waterbath. Leaves a clear brown extract tasting somewhat like meat extract but with too much of a burnt taste The beans had kept perfectly their shape but were very soft as usual. If anything is to be done with this it would be necessary to [[saturate?]] everything and make a sort of paste out of it by adding some gelatinous binding material which would keep everything in suspension.