PURPOSE: To improve the flavor and taste of Worcestor sauce remarkably, by treating a spice with an enzyme in a vegetable juice and/or fruit juice, subjecting the resultant treated juice or juices to the alcoholic fermentation and further to the acetic acid fermentation, and storing the resultant fermentation liquor.
CONSTITUTION: A spice and other various materials are mixed with vegetable juice and/or fruit juice, and sterilized in a closed system under heating. The sterilized juice or juices are directly cooled and treated with an enzyme while stored. Glucose is then supplied thereto, and the resultant treated juice or juices are heated to exterminate various germs. The cooled juice or juices are subjected to the alcoholic fermentation by mixing with a fermentation mother liquor previously fermented with a yeast for the alcoholic fermentation. Other various materials and fermentation assistants are added to the alcoholic fermentation liquor and heated to exterminate various germs. The liquor is then cooled and subjected to the acetic acid fermentation by mixing with a seed vinegar previously fermented with acetic acid bacteria. The fermented liquor is then stored and matured for a long term and then mixed with various materials, adjusted, instantly sterilized in a closed system under heating and cooled to give the aimed Worcestor sauce.
YOKOTA TETSUYA
FURUTA YOSHIYA
