398 GIBBS, AGCAOILI, AND SHILLING. 
TABLE XVII.—Analyses of native products resembling vermicelli and 
macaroni. 
Determination. Mique. | Misua. | Bihon. 
MOIS tire === ane ee 16.74 | 16.56) 16.18 10.3 11.0} 13.11 | 18.65 
Solidi: -2222-22ssescs55 83.26 | 83.44] 88.82 89.7 89.0} 86.89] 86.35 | 
Matia-2 sos 252 2S es 1.63 2.07 1.84 0.9 2.0 0.88 1.75 
Carbohydrate by dif- \ | | 
ference? 8-2 ean eae 71.28 | 65.44} 72.42 74.1\ 72.0) 77.15 | 70.44 
JAS os ease ae ao sace ace 2.47 4.73 | 0.22 Tey) | Zr 1.01 1.81 
Protein (N6.25) _----- 7.88 | 11.20 9.34 13.4 10.9 7.85 | 12.35 | 
| i 
TOYO SAUCE. 
This condiment is made principally by Chinese from_ soja 
beans,?® Glycine hispida Maxim, imported from China. It is 
a Chinese sauce of the Worcestershire type. The process of 
manufacture varies in different localities in China, and in Manila 
different varieties and flavors are produced. 
The beans are first boiled for about twelve hours, placed in 
baskets until the water has drained, and then transferred to 
earthenware jars. Salt brine, to about one-third of the bulk, 
is added, and spontaneous fermentation allowed to go on in the 
sun for from two to four months. (Plate V, fig. 2.) The 
fermented mass is again boiled for another twelve hours, and 
the clear liquid is bottled and sold under the name of the toyo 
sauce. Sometimes it is boiled two or three times producing 
different grades of strengths of sauce. Molasses or sugar are 
sometimes added, and this variety is called si yao (Chinese). 
The Macao Chinese add a quantity of wheat flour to the 
boiled beans and dry the mixture in thin layers on trays several 
days before placing in jars for fermentation. This process 
hastens the fermentation. 
The natives make a similar sauce from a Huropean bean. 
The fermenting process is practically the same. After fer- 
mentation the mixture is boiled, and mustard, pepper, or other 
seasoning, and about one-third vinegar are added to the sauce. 
Analyses of 2 samples of toyo and 1 analysis of the molasses 
used in the manufacture of some varieties are given in the 
following table: 
*For other foods made from soja beans see Gibbs and Ageaoili. This 
Journal, Sec. A (1912), 7, 47. 
