PURPOSE: To prepare a Worcester sauce having improved flavor, by carrying out the alcoholic and lactic acid fermentation of a mixture of a raw material vegetable juice and fruit juice with a spice divided into two parts respectively, maturing the fermented parts, and mixing the two mixtures, and using the resultant mixture as a raw material.
CONSTITUTION: A spice, e.g. roughly crushed cinnamon, or another spice and a saccharide are added to a pressed juice of a vegetable, e.g. tomato, onion or carrot, and the resultant mixture is heat sterilized, mixed with a yeast and subjected to the alcoholic fermentation. After stopping the alcoholic fermentation, a saccharide, salt and vinegar are added thereto and stored and matured for 12 months to give the first brewed and matured solution. Common salt is added to the similar pressed juice and a spice, and lactic acid bacteria are added thereto. The resultant mixture is then fermented and matured similarly to prepare the second brewed and matured solution. The first and the second brewed and matured solutions are mixed, and various materials are added thereto to give the aimed Worcester sauce.
YOKOTA TETSUYA
MURAOKA AKITAKA
