| 摘要 |
PURPOSE:To prepare a Worcester sauce having a new flavor extracted from vegetables, good body, harmoized and integrated taste, by blending vegetable juice which is stored and aged for a long time with spices. CONSTITUTION:Vegetables are heat-treated and squeezed to give a vegetable juice, which is, if necessary, blended with sugar, salt, etc., and heated and cooled. The prepared juice is subjected to lactic acid culture using lactic acid bacteria belonging to homo type Lactobacillus to give a fermented solution. Raw granular or coarsely ground powdery spices which are slightly used directly as an ingredient for Worcester sauce are added to the fermented solution. And, if necessary, the prepared solution is blended with the vegetable juice which is obtained by heat-treating vegetables, followed by squeezing to give a blend. In the preparation of the blend, a vegetable juice which is stored and aged at <=30 deg.C for a long period more than a year in such a way that the blend is influenced by an enzyme consisting essentially of cellulase is added to the blend. |
