JPS56169563A - Method of making worcester sauce - Google Patents

Method of making worcester sauce

Info

Publication number
JPS56169563A
JPS56169563A JP7342280A JP7342280A JPS56169563A JP S56169563 A JPS56169563 A JP S56169563A JP 7342280 A JP7342280 A JP 7342280A JP 7342280 A JP7342280 A JP 7342280A JP S56169563 A JPS56169563 A JP S56169563A
Authority
JP
Japan
Prior art keywords
spices
added
product
juice
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP7342280A
Other languages
Japanese (ja)
Other versions
JPS5742302B2 (en
Inventor
Yoshio Adachi
Tetsuya Yokota
Akitaka Muraoka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kagome Co Ltd
Original Assignee
Kagome Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kagome Co Ltd filed Critical Kagome Co Ltd
Priority to JP7342280A priority Critical patent/JPS56169563A/en
Publication of JPS56169563A publication Critical patent/JPS56169563A/en
Publication of JPS5742302B2 publication Critical patent/JPS5742302B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: Vegetables are heat treated and squeezed, the resultant juice is subjected to alcohol fermentation, then spices are dipped in the fermentation product and aged and finally the spices are added to make the objective Worcester sauce with mellow taste.
CONSTITUTION: Vegetables such as tomato, onion or carrot are washed, selected, crushed, heated, squeezed and concentrated to make a vegetable juice. Then, glucose is added, they are heated, cooled and subjeced to alcohol fermentation using a yeast such as a Saccharomyces cerevisiae. When the alcohol concentration becomes 5W7%, salt is added to end the fermentation. The product is mixed or not mixed with an alcohol fermentation product from fuit juice such as apple or orange juice and spices are dipped in the product. The spices are aged by storing for a long period of time and added while Worcester sauce is produced.
COPYRIGHT: (C)1981,JPO&Japio
JP7342280A 1980-05-31 1980-05-31 Method of making worcester sauce Granted JPS56169563A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7342280A JPS56169563A (en) 1980-05-31 1980-05-31 Method of making worcester sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7342280A JPS56169563A (en) 1980-05-31 1980-05-31 Method of making worcester sauce

Publications (2)

Publication Number Publication Date
JPS56169563A true JPS56169563A (en) 1981-12-26
JPS5742302B2 JPS5742302B2 (en) 1982-09-08

Family

ID=13517765

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7342280A Granted JPS56169563A (en) 1980-05-31 1980-05-31 Method of making worcester sauce

Country Status (1)

Country Link
JP (1) JPS56169563A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009189266A (en) * 2008-02-13 2009-08-27 Kao Corp Heat-processed food containing tomato
WO2023181674A1 (en) * 2022-03-23 2023-09-28 日清オイリオグループ株式会社 Flavoring agent and method for manufacturing flavoring agent

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009189266A (en) * 2008-02-13 2009-08-27 Kao Corp Heat-processed food containing tomato
WO2023181674A1 (en) * 2022-03-23 2023-09-28 日清オイリオグループ株式会社 Flavoring agent and method for manufacturing flavoring agent

Also Published As

Publication number Publication date
JPS5742302B2 (en) 1982-09-08

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