| 摘要 |
PURPOSE:To obtain a method for producing Worcester sauces in which a new flavor of a material is fitted as the whole while drawing out the flavor by lactic acid fermentation and the subsequent alcoholic fermentation or simultaneous fermentation of both, especially the Worcester sauces having a salty taste due to common salt moderated by participation thereof in the fermentation, a mellow acid taste and excellent complex flavor as a seasoning can be produced. CONSTITUTION:An aqueous liquid which is a mixture of all the other materials except edible vinegar and prepared by respectively regulating the common salt concentration to 2-16wt.% and the total soluble solid concentration to 20-50wt.% is initially subjected to the lactic acid fermentation by using lactic acid bacteria and edible yeast previously separately acclimatized in the aqueous liquid and then alcoholic fermentation or simultaneous lactic acid and alcoholic fermentations. Edible vinegar is then added to the resultant fermentation liquor in a stage of attaining 0.2-1.5wt.% lactic acid concentration and 1-3wt.% ethanol concentration to prepare the objective Worcester sauces. |
