| 摘要 |
PURPOSE:To produce Worcester sauce having improved preservation quality and high aging degree, by adding a prepared solution of common salt, saccharides, acids, etc., to a hydrolyzed extract solution of vegetables and/or fruits obtained by adding a specific enzyme. CONSTITUTION:An enzyme consisting of cellulase produced by a mold of the genus Trichoderma, glucoamylase, pectinase and hemicellulase produced by a fungus of the genus Rhizopus is added to washed and finely cut vegetables and/or fruits and reacted at <=15 deg.C for about 15hr to give a hydrolyzed extract solution. A spice, e.g. cinnamon, red pepper, etc., and the above-mentioned enzyme are added to the hydrolyzed extract solution and reacted at <=45 deg.C for about 15hr to provide a sauce stock solution, which is then blended with a compound solution obtained by compounding common salt with saccharides, acids and other raw materials. |
