JPS57181668A - Preparation of worcester sauce - Google Patents

Preparation of worcester sauce

Info

Publication number
JPS57181668A
JPS57181668A JP56065975A JP6597581A JPS57181668A JP S57181668 A JPS57181668 A JP S57181668A JP 56065975 A JP56065975 A JP 56065975A JP 6597581 A JP6597581 A JP 6597581A JP S57181668 A JPS57181668 A JP S57181668A
Authority
JP
Japan
Prior art keywords
vegetable
fruit
citric acid
subjected
juice
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
JP56065975A
Other languages
Japanese (ja)
Other versions
JPS5811183B2 (en
Inventor
Nobuo Ukai
Tetsuya Yokota
Yoshiya Furuta
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 JP56065975A priority Critical patent/JPS5811183B2/en
Publication of JPS57181668A publication Critical patent/JPS57181668A/en
Publication of JPS5811183B2 publication Critical patent/JPS5811183B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a Worcester sauce having improved flavor, by using a vegetable juice and/or fruit juice subjected to the citric acid fermentation as a raw material.
CONSTITUTION: An ordinary nutrient source is added to a vegetable juice and/or fruit juice obtained by pressing a vegetable and/or fruit, and the resultant mixture is then sterilized under heating, cooled and subjected to the citric acid fermentation with a species of the black-KOJI mold, e.g. Aspergillus niger. The resultant fermentation liquor is then matured, mixed with various seasoning materials, e.g. common salt or spices, and then adjusted by the conventional method.
COPYRIGHT: (C)1982,JPO&Japio
JP56065975A 1981-04-30 1981-04-30 Method for producing Worcestershire sauce Expired JPS5811183B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56065975A JPS5811183B2 (en) 1981-04-30 1981-04-30 Method for producing Worcestershire sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56065975A JPS5811183B2 (en) 1981-04-30 1981-04-30 Method for producing Worcestershire sauce

Publications (2)

Publication Number Publication Date
JPS57181668A true JPS57181668A (en) 1982-11-09
JPS5811183B2 JPS5811183B2 (en) 1983-03-01

Family

ID=13302504

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56065975A Expired JPS5811183B2 (en) 1981-04-30 1981-04-30 Method for producing Worcestershire sauce

Country Status (1)

Country Link
JP (1) JPS5811183B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2467661C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков "krymsky" tomato sauce production method
CN103380926A (en) * 2012-05-06 2013-11-06 黑龙江大荒春酒业有限公司 Preparation method for grape juice rich in resveratrol

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2467661C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков "krymsky" tomato sauce production method
CN103380926A (en) * 2012-05-06 2013-11-06 黑龙江大荒春酒业有限公司 Preparation method for grape juice rich in resveratrol

Also Published As

Publication number Publication date
JPS5811183B2 (en) 1983-03-01

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