SOY AXD RELATED FEBMFJSTATIONS. 19 
One Chinese method of extracting soy sauce by a system of multi- 
ple drawings is also described by Groff (\y). The complexity of this 
method and the differentiation of the ripening soy into various draw- 
ings or siphonings are indicated by the following abstract : 
The jars of molded beans and flour in brine are placed in a yard to sun. The 
sunning continues for from two to six months, the longer the period the better. 
Most of the soy sauce shops, however, siphon the first drawing after three to 
four months. The sunning process results in the evaporation of the liquid in 
the jars, and three days before siphoning off the soy. salt solution is added 
to fill the jar. The first drawing (teng ch'au) is allowed to settle and its clearer 
portion is siphoned off. thus reducing the initial quantity of the first drawing. 
The first drawing is placed in clean jars and allowed to sun again for from 
one to six months. Some soy of this type is at times allowed to sun for three 
years, but such a procedure is too expensive to be a regular practice. The 
material that remains in the original jar after the first siphoning is called 
"first salted" (teng shi), and may be sold as a separate sauce, or used as the 
base of several different sauces or as a base for the second drawing (i ch'au). 
When used as a base for the second drawing, a salt solution is poured on 
44 the first salted " or the material which remains in the jar from the first draw- 
ing. The jars are again placed in the sun for from one to two months. Salt 
water is added three days before the drawing. After settling, the soy is drawn 
off and placed in the sun for from one to two months. This soy is called " sec- 
ond drawing." The material which remains in the jar is called 4 ' beginning 
salted" (tin shi). and may be used as the base of a number of other soys or 
as the base for the third drawing (sam ch'au). 
The same method is used in making the third drawing, and the material 
which remains is called "middle salted" (chung shi). This may be sold as 
a sauce, or it may be used as the base of different soys or of a fourth drawing 
fsz ch'au). 
The fourth drawing is made in the same way as the previous ones, and the 
material left in the jars is also called " middle salted." It is used as the 
base of a number of very cheap soys. 
The sunning method (PI. I) takes so much time that many manufacturers 
boil the second, third, and fourth drawings instead of sunning them. This 
makes a soy decidedly inferior in quality. When soy is obtained by boiling, 
it is drawn from the solid constituents and boiled for two to four hours, after 
which it is allowed to cool and salt is added. Of the four drawings of soy. 
the only one that is always sold as it is drawn is the first drawing. The 
others are blended before going into commerce. Candied molasses is added 
to the cheapest types of sauce as a coloring and sweetening agent. 
PEANUT SAUCE. 
The possibility of substituting peanut press cake for soy beans in 
sauce was investigated. A koji fermentation was carried out as with 
soy beans and wheat. The physical differences between soy beans 
and peanut press cake required that the procedure of preparing the 
protein ingredient of the koji be altered. The method finally 
adopted consisted of wetting three parts of dry cake with two parts 
of water and steaming it in the autoclave under pressure (p. 13). 
After having been brought to a suitable water content and prac- 
tically sterilized, the cake was ground into strings about one-half 
inch in diameter in an electrically driven food chopper. The roasted 
and ground wheat was quickly mixed with the strings of peanut 
press cake, the mixture was inoculated with the mold ferment de- 
sired, and the koji process was carried out as usual. The ripening 
of the peanut press cake koji was completed in a shorter period 
than when whole soy beans and wheat were used. 
The texture of the peanut press cake presents broken cells of 
peanut tissue where food materials are at once available to the mold. 
