| 摘要 |
PURPOSE:To prepare worcester sauce having excellent flavor, by adding spices to vegetable juice or fruit juice, aging the mixture for >=10 days after the lactic acid fermentation, and using the product as a raw material of Worcester sauce. CONSTITUTION:Juice of tomato, onion, carrot, etc. is mixed with raw or crushed spices such as cinnamon, mutmeg, pepper, etc., and subjected to the lactic acid fermentation using a lactobacillus such as Homo-type Lactobacillus genus. The fermentation is terminated when the pH of the liquid reaches about 3.3, and the product is aged at <=30 deg.C for >=10 days. The aged product is mixed with sugar, salt, vinegar, etc. to obtain Worcester sauce. The flavor of the spices can be utilized effectively by treating with enzymes composed mainly of cellulase. |
