JPS5840068A - Preparation of worcester sauce - Google Patents

Abstract

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.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for producing Worcestershire sauce, and more specifically, to a method for producing Worcestershire sauce, and more specifically, to a method for producing Worcestershire sauce, and more specifically, to a method for producing Worcestershire sauce, and more specifically, to a method for producing Worcestershire sauce, and more specifically to a method for producing Worcestershire sauce, which is made by adding spice au 1 to vegetable juice and/or fruit. This invention relates to a method for producing Worcestershire sauce to change the flavor by storing and ripening the target for a long period of time.

Worcestershire sauce is useful for various processing and is the most versatile seasoning. The reason for this is that Worcestershire sauces have a gentle, round, so-called deep, rich, harmonious and integrated flavor. Therefore, the higher the degree of these characteristics, the better the Worcestershire sauce, but this is because the vegetables, fruits, and spices that are the main ingredients of Worcestershire sauce and have the most important influence on its flavor. It depends on how it is processed and used.

Conventionally, Worcestershire sauces are generally made by squeezing, dissolving, mixing, heating and conditioning vegetables, fruits, sugars, salts, acids (mainly vinegar), spices, etc. as appropriate.
It is manufactured by processing I'7.

However, such general conventional methods merely utilize only the flavor inherent in vegetables and fruits, and instead mix spices with other materials and, for example, heat-process them. Because the flavor of the spices is temporarily processed and manufactured, the flavor of the spices is not fully utilized, and it is also difficult to manufacture Worcestershire sauce with a high degree of the desired flavor characteristics.

On the other hand, the conventional method (Japanese Patent Application Laid-Open No. 50-1604
61,), and a conventional method (Seibun 11i' (50-2744)) in which spices are subsequently treated with enzymes in a decomposed extract obtained by enzymatically treating vegetables.

The former conventional method brings out a new flavor from vegetables through acetic acid fermentation, but since vinegar is also used in the general conventional method mentioned above, it enhances the flavor of Worcestershire sauce. Considering the effects, there is little point in fermenting acetic acid using vegetables as a medium. In addition, in order to make it easier to integrate with other flavor components in Worcestershire sauce, and thus exhibit a gentler, rounder, and more harmonious acidity, chemical structures and chemical properties must be However, it is not a good idea to generate and use acetic acid through fermentation.

In the latter conventional method, the spiciness is reduced by subsequent enzyme treatment.
The main purpose of enzymatic treatment is to obtain vegetable liquid from vegetables in a high yield, so enzyme treatment is primarily applied to the fine details of vegetables. This requires a large amount of expensive enzymes, which is extremely inefficient and uneconomical in terms of enzymatic treatment of spices.

The present invention uses vegetables, fruits, and spices that are the main ingredients of Worcestershire sauce and have an important influence on their flavor.
The object of processing is vegetable juice and/or 1. At least some spices are added to all or part of the fruit. or by fermenting the target with lactic acid and storing and ripening it for a long period of time, or by fermenting the target with alcohol and storing it for a long time and ripening it, and using the target with an enzyme mainly containing cellulase. We present an improved method for producing Worcestershire sauce, which is processed and fermented with lactic acid, stored for a long period of time, and heat-resistant. While extracting new flavors from fruits and vegetables, it produces alcohol on the one hand and lactic acid on the other. The aim is to achieve a complex integration of flavors, and thus to produce Worcestershire sauce with a high degree of aromatic properties using ingredients of a certain ripeness level.

Hereinafter, 17! of the present invention will be explained based on the drawings. f) Jy, rr will be explained in detail.

FIG. 1 and FIG. 2 are different (outlined process diagrams) of the present invention.

First, wash and sort the vegetables, and then
Vegetable juice is obtained by squeezing the juice through heat treatment. In this case, vegetables include all desired vegetables, such as onions, carrots, celery, lettuce, and gibberas. It is effective to target the main raw materials for making Worcestershire sauce, onions, and carrots, and in this sense, at least I.
It would be a good idea to target 71. Depending on the conditions for squeezing these vegetables, a vegetable pulp containing a large amount of fibers can be obtained as a vegetable juice, and a vegetable liquid containing almost no fiber content can be obtained. Fruit juice can be obtained from fruits such as apples, mandarin oranges, and grapes in the same way as for fruit juice.

And I! ) ':) Add spice f'1 and other desired ingredients to the vegetable juice and/or fruit juice. It is a spice that has an important influence on the flavor of Worcestershire sauce, and temporarily loses its flavor immediately.
It is very difficult. And again, vegetable soup and mu (↓
The actual flavor, this 11. The new flavor associated with the fermentation of spices, the flavor of spices, and the flavor of other materials are integrated in a complex manner. Add at this stage before storage.

The 411 types of spices include all desired spices such as cinnamon bark, nutmeg, thyme, sage, clove, fennel, and celery seed. This h
′? '□ By using 4:1 stone en 1, which has been crushed in advance, heat resistance during long-term storage can be promoted to some extent. However, when grinding spices,
The loss of flavor components with low boiling points is unavoidable, making oxidation more likely.

So, these spices are:
Preferably, the particle size is such that it is difficult to use in Worcestershire sauce. Even with spices having such a particle size, there is no particular problem since they are designed to be heat resistant due to long-term storage.

The present invention has two inventions. In both cases, as shown in FIG. The main idea is to ferment the target with lactic acid, store it for a long period of time, and use a heat-resistant (-) material, and as shown in Figure 2, the second invention The main idea is to use the above-mentioned target, which has been subjected to enzyme treatment and lactic acid fermentation, and which has been appropriately stored for a long period of time and heat-resistant.

During alcoholic fermentation, the vegetable juice and/or fruit juice is concentrated to about 1/2 if necessary, and at least 1 spice and 1 type of spice are added to this, usually supplemented with glucose.
After boiling, heat to kill germs, cool to about 20C, and use. - For example, the sugar content at this stage is about 16-17%.

Then, to the cooled product, fermented seasonal liquid that has been previously fermented by f+fff with yeast for alcoholic fermentation is added to carry out alcoholic fermentation. In this case, the yeast is Zaccharomyces
Saccharomyces cerevis 1ae, Saccharomyces uvalum
, Zanocalomyces formcensis (Saccl+
Saccharomyces formoscnsis), Saccharomyces I norsbergensis (Saccharomyces a r l S l e 1° gensis), Saccharomyces ellipsoideus (Saccharomyces ellipsoideus), etc. are used. During alcohol fermentation, the temperature should be maintained at around 20°C to prevent contamination from outside. Then, as a rough guide, when the alcohol concentration reaches about 5 to 7%, if necessary, a few percent of salt is added to complete the fermentation.

Table 1 shows that roughly ground spices such as cinnamon bark, thyme, sage, clove, and fennel are mixed with mixed vegetable juice of 1/2 concentrated tomato juice and ginseng juice, and the sugar content is 17.0%.
Grape n in size, +i in sugar supplement l ~, this was heat sterilized and cooled, and Thesocalomyces cervidi
c c b a r n m y c e 5cere
Add the fermentation mother liquor that was fermented at 31:1 to 41.1 degrees (visiae) to prevent contamination from the outside.
This is an example of a -1 change when alcoholic fermentation is carried out at 0°C, but as a result, alcoholic acid is steadily produced.

Table 1: During lactic acid fermentation, the vegetable juice and/or fruit juice is adjusted by adding salt, and at least spices are added to this, water is added to it, and then heated to kill germs at 20°C. Use the cooled one below. - For example, at this stage, the titratable acid content is about 0.1, P is about 5.5, and the salinity is about 4.
．． It is about 0%. Then, to the cooled mixture, a pre-fermented lactic acid bacterium of the genus Lactobacillus (T, actnl) us) is added to carry out lactic acid fermentation.

In this case, the lactic acid bacteria include Lactobacillus delprisii (L e )
b r t + e c ] < i i ), Lactobacillus casei (Lactobacillus casei
cascei), Lactobacillus bulgaricus (Lactobacillus 1lus 11-bulgaricus), and the like. During lactic acid fermentation, the temperature is maintained at around 20°C and contamination from the outside is absolutely prevented. As a tentative guideline, lactic acid fermentation is completed at a pH of about 3.3.

Table 2 shows tomatoes obtained by squeezing after heat treatment,
Mixed vegetable juice of onions and carrots with cinnamon, thyme,
After mixing crushed spices such as sage, clove, and fennel and adding salt at 4.0% salt, the mixture was heat sterilized and cooled to produce Lactobacillus delprisgii. This is an example of the oral changes when fermentation mother liquor pre-fermented by brücki i) is added and lactic acid fermentation is carried out at a temperature of 20°C while preventing contamination from the outside. 1 in lactic acid is steadily produced.

Table 2 13-12- On the other hand, in relation to the second invention, enzyme treatment is performed in the stage after lactic acid fermentation or in the previous stage, but this is not the case during long-term storage. The purpose of this is to break down the structure of Class 1/1 spices and make the flavor easier to use. Therefore, the enzyme CI1 used here must mainly contain cellulase, which is a filamentolytic enzyme, but it may also contain pectinase, hemicellulase, and the like. Specifically, for example, add spices as described above, or add water to a product that has been further fermented with lactic acid, heat sterilize it, cool it, and then add vinegar to prepare the mixture. for long-term storage.

The present invention adds spices to vegetable juice and/or fruit juice,
On the one hand, alcohol-fermented products, and on the other hand, products that are at least related to lactic acid fermentation are stored for long periods of time to allow fermentation and maturation to proceed at the same time. It is.

According to the tests conducted by the present inventors, the conditions for this long-term storage have a significant effect on the flavor of the product after storage, and the preferred conditions are a temperature of 30° C. or less and a period of 10 months. If the temperature exceeds 30°C (31), the flavor of the stored product will be poor, and if the storage period is less than 10 months, the flavor will not be sufficiently heat-resistant. In some cases, it may be necessary to provide some kind of cooling means to prevent the product from heating up.During this storage period, it is advisable to mix it appropriately to improve the heat effect. ~Raturing effect U1: This is possible only in sensory tests when a heat-resistant product is used for Worcestershire sauce, but Figure 3 and Table a are shown as an example of predicting this effect.

Figure 3 shows how to heat-process vegetables and press/1. 280 das of coarsely ground spices mixed with 81 g of vegetable liquid (120 g of thyme, 80 g of cloves! 9. 80 g of fennel)
was added and fermented with alcohol as described above, and Worcestershire sauce season liquid 81 with similar spices were heat sterilized, cooled, and stored at 30°C for 6 months. This figure illustrates the results of gas chromatography of the flavor components of Type I spices that have migrated into the liquid using an ether extract. The Worcestershire sauce mother liquor does not contain any spices, and if spices are added, it would be the same as conventional Worcestershire sauce. In Figure 3, all unnecessary peaks have been removed to make it easier to distinguish, but it shows peak 1 of cinnamaldehyde, the main flavor component of thyme, and peak 1 of eugenol, the main flavor component of clove. Peak 2 and peak 3 of anethole, which is the main flavor component of fennel, are both higher in the case of alcoholic fermentation in Figure 3 (a) than in the case of Worcestershire sauce mother liquor in Figure 3 (1). It is known that it is moving inside.

The gas chromatograph conditions in this case are: 5% PEG20M-60-80 mesh Chromosolve W (manufactured by Shimadzu Corporation) as the column packing material, nitrogen gas as the carrier gas, 200°C temperature, and Li” as the detector. Figure 3 (a) and Figure 3 (1)), which use ID and the retention time is plotted on the horizontal axis, differ only in whether it is alcohol-fermented or Worcestershire sauce mother liquor. The conditions for fll+] were made relatively the same.

In addition, Table 3 lists 3 ooq of coarsely ground spices (2 g of keihifu, 36 g each of nutmeg, thyme, and sage, 36 g of crocodile sage, 30g, clove and fennel each 2417.) Capsicum and celery seed 15g each
, allspice, ginger, radish, and coriander (3 g each), heat sterilized, cooled, and then added vinegar to adjust the finish to 10/10.
15g of enzymes mainly composed of cellulase (+Lulase AP
-3, manufactured by Ohno Pharmaceutical Co., Ltd.), which shows that the structure of spices continues to be broken down during storage. It is known that, in fact, in the case of 10 or less effort,
Extremely easy? It is now in a state where it can be liquefied into li.

Table 3 Finally, the thus obtained heat-resistant material is mixed and adjusted with the ingredients 4'A to produce Worcestershire sauce. The materials at this stage are heat resistant 17
If the desired usage amount is still not reached even after using the above ingredients, it is sufficient to compensate for each shortage.

For example, if vegetables and fruits do not reach the desired usage amount, K
Make up for the shortage of 14 tons, and do the same for spices, sugars, salts, acids, etc.

However, it is also possible to add a pre-calculated amount before long-term storage, especially when it comes to vegetables, fruits, and spices. Since it has an important influence, it is preferable to add such a pre-calculated amount at a stage before long-term storage, such that 1;-<.

The present invention relates to a method for producing Worcestershire sauces including Tonka sauce, thick sauce made from Chuno sauce, Worcestershire sauce, etc. The Worcestershire sauces produced according to the present invention described below can be produced using conventional methods. Compared to other Worcestershire sauces, the flavor is clearly improved11.
For example, in the sensory test results repeated five times by 30 carefully selected inspectors, either the three-point discrimination or the two-point preference comparison method was tested for significance at a 1% risk rate.
The Worcestershire sauce according to the present invention has received 7 positive reviews.

As explained above, the present invention includes the main ingredients of Worcestershire sauce, 1) Tsuno incense, 11. Vegetables, fruits, and spices, which have an important influence on alcohol, are particularly targeted for processing. On the other hand, it produces lactic acid, utilizes all of the six flavors, and integrates these J'1.
By using the severely heated product thus obtained, it is possible to produce Worcestershire sauce with a high degree of desired properties.

- Example 1 Worcestershire sauce according to the present invention and Worcestershire sauce according to a general conventional method were manufactured as follows and compared.

Vegetable juice J obtained by squeezing vegetables after heating them (Celery liquid 1.01. Lettuce liquid 0.51.
Add 51 kg of sugars (25-5 kg of cane sugar, 25.5 kg of glucose), 9 kg of table salt, and 41 of its low seasoning liquid (a natural seasoning liquid mainly consisting of an amino acid liquid) to the cabbage liquid (0.4 t), and seal it. Mix while heating in a closed system, and immediately cool to 30°C in a closed system to obtain a finish of 701
Strong and ill'l li! ”, was supplied to the tank. In this adjustment tank, vinegar 10.71.
The heat-resistant liquids were mixed again while adding 61 -1 liters of water to each.

Then, this mixed/ζ material is instantaneously heated and cooled.
After storage and aging at 0°C for 2 weeks, 100 tons of Worcestershire sauce was obtained. It was 5%.

Mash it like the 1st fermentation liquid d2 used here.

1' after heating the vegetables? ! While adding water to the vegetable juice obtained by weighing 81 (81 tons), (36 tons of mustard juice, 2,711 tons of onion juice, and 181 tons of carrot juice), add 10 kg of coarsely ground spices (2.4% cinnamon, sage, thyme, ginger, sage, and thyme). 1.-2kg each, 1.kg each of black pepper, 0.8kg each of clove and fennel, 0.5kg each of chili pepper and seven loli seeds, 0.1kg each of allspice, ginger, Japanese radish, and coriander), and the sugar content is 1.
After adding sugar to Section 7 with glucose, finish to 901, heat sterilize it in a closed system at 90°C for 10 minutes, and immediately cool it to 20°C in a closed system. Fermented IU liquid 5 was prepared by pre-fermenting this cooled material with Saccharomyces cerevisiae.
Add 1 and keep the temperature at around 20℃. l. Alcohol fermentation is carried out while preventing contamination from the outside. Then, when the alcohol concentration is 6.0%, r1? was terminated. Finally, this was cooled to 30°C, and while adding water, 20 kg of sugars (mixed at the same ratio as the sugars above), 1.0 kg of salt, and 1.0 kg of vinegar were added. Ol
The finished product was 120J, stored for 12 months with appropriate mixing, and pressed once to obtain a severe heat w+ of 90J.

The second fermentation liquid used here was produced as follows.

In the same manner as the first fermentation liquid described in i'+fl, coarsely ground and saw spices were mixed with vegetable juice, and the salt content was adjusted to 4% with table salt and made into 951. The mixture was heat sterilized for a minute and immediately cooled to 20°C in a closed system. This cooled material is added to Lactobacillus delbritsgii 4- (Lac.
Tobac i 11usd c 1 b r v+
Fermentation liquid 51 pre-fermented with
was added, the temperature was maintained at about 20°C, and lactic acid fermentation was carried out while preventing contamination from the outside. And Pl- of fermentation 11゛
At the stage of T 3.30, the fermentation is terminated by heat treatment.
child. Finally, cool this to 30°C, add water, and adjust by adding 20 kg of sugar (same mixture ratio as the sugar), 6 kg of salt, and 1 (1?) of vinegar. Mixed one by one, stored for 12 months,
In the case of conventional method: Vegetables are heat-treated and then squeezed to obtain heat-resistant liquid 901.
(1() Mud liquid 3.61. Onion liquid 2.71° Carrot liquid 1.87. Celery liquid 1..Of, lettuce liquid 0°51
While adding water to 1 cabbage (10.4j), 53kg of sugar (
(with the same mixing ratio as the sugars above), 10 kg of table salt, and other flavoring liquids4. ．． I? (same as other flavoring liquids mentioned above),
and ground spices - Category 1 1. # (with the same mixing ratio as the spices) was uniformly atomized with water 51 using a wet atomizer, and mixed while heating in a closed system,
It was immediately cooled to 30° C. in a closed system and supplied to a conditioning tank with a finish of 707 or more. In this adjustment tank, 1.21 parts of vinegar was added and mixed again while adding water. Then, this mixture is treated in the same manner as in the case of the present invention to obtain Worcestershire sauce 10011? I got it. This Worcestershire sauce has a sugar content of 39.2%, a titratable acid content of 1.90%, and a P
H3.52, salinity 9.8%.

Results: As a result of comparing the Worcestershire sauce according to the present invention and the Worcestershire sauce according to the conventional method, it was found that the Worcestershire sauce according to the present invention is preferable, and has a harmonious integrated flavor that is extremely mild, round, and has a so-called deep body. It was determined that This test was conducted by 30 carefully selected sensory testers, and was repeated 5 times each for 3-point discrimination and 2-point preference comparison.
A sensory test was conducted and the risk rating was determined by Section 1.

・Example 2 Worcestershire sauce according to the present invention and Worcestershire sauce according to the general conventional method were manufactured as follows and compared. ), salt 9.3 lzz, other flavoring liquids 41
(same as the flh seasoning liquid in Example 1) and 500q of crushed spices (same mixing ratio as the spices in Example 1) were uniformly atomized with 51 ml of water using a wet atomizer. were mixed while heating in a closed system, immediately cooled at 30'Ct in a closed system, and supplied to the adjustment tank at a finish of 701 or more. In this adjustment tank, vinegar 1.1.31. The first fermentation liquid 6j and the second fermentation liquid 5j were added and mixed again while adding water. This mixture is
Thereafter, the same treatment as in the case of the present invention in Example 1 was carried out to obtain Worcestershire sauce 1001. This Ustansuha sugar content is 3
Section 9.4, titratable acid content 1.93%, PT(3.53, salinity 9.7%).

The first fermentation liquid used here was produced as follows.

Coarsely ground spices are added to 1/2 concentrated vegetable juice 801 (same mixture ratio as the vegetable liquid in the conventional method of Example 1) obtained by heat-treating vegetables and then squeezing the juice. After mixing 10 kg of spices (with the same mixing ratio as the spices in Example 1) and supplementing the sugar content with glucose to 17%,
This was heated and sterilized in a closed system at 90°C for 10 minutes, and immediately cooled to 20°C in a closed system. The cooled product was subjected to alcohol fermentation in the same manner as in Example 1, and the fermentation was terminated by heat treatment when the alcohol concentration reached 6%. So, while adding water to this fermented product 501, add the 1/2 concentrated vegetable juice 257 described above and 10 tons of fruit needles.
(Apple juice: 61. Mandarin orange juice: 211 Grape juice: 21)
Sugar 20 /,! q (with the same mixing ratio as the sugars in Example 1), salt], Okg and vinegar 61 were mixed,
Finished to 120 tons, heated to 90℃ in a closed system, immediately cooled to 30℃ in a closed system, and stored for 12 months with appropriate mixing, after which it was pressed and filtered. A heat-resistant liquid 907 was obtained.

The second fermentation liquid used here was produced as follows.

Vegetable liquid obtained by heating and squeezing vegetables 80/
(with the same mixing ratio as the vegetable liquid in the conventional method of Example 1), add 8 kg of table salt, and 10 kg of coarsely ground spices (with the same mixing ratio as the vegetable liquid in the conventional method of Example 1). ) were mixed and finished to 94%, which was heat sterilized at 90°C for 10 minutes in a closed system, and immediately cooled to 30°C in a closed system. Add vinegar 67 and 200 g of enzymes mainly composed of cellulase (cellulase A, I) to this cooled mixture.
-3, manufactured by Ohno Pharmaceutical Co., Ltd.), and while mixing appropriately,
Stored for months. And this stored thing 501 has power I
Vegetable juice 30j (with the same mixing ratio as the vegetable liquid in the conventional method of Example 1) and fruit juice], which is obtained by heating the vegetables with water and then squeezing the juice separately. /(
(with the same mixing ratio as the fruit juice), finished to 95%, heat sterilized in a closed system at 90 ° C. for 10 minutes,
It was immediately cooled to 20°C in a closed system.

This cooled product was subjected to lactic acid fermentation in the same manner as in Example 1, and the fermentation was completed by heat treatment at the stage of pH 3. It was stored and finally squeezed once to obtain heat-resistant liquid 801.

In the case of the conventional method: Vegetable liquid 1 that is squeezed after heat-treating vegetables
Water was added to fruit juice 1j obtained by squeezing fruits (nf) (with the same mixing ratio as the vegetable juice in the conventional method of Example 1) and fruit juice obtained by squeezing fruits. Then, the mixture was treated in the same manner as in the conventional method of Example 1 to obtain Worcestershire sauce 1.00/ml.

This Worcestershire sauce has a sugar content of 39.3% and a titratable acid content of 1.
92, pH 3.54, and salinity 9.7%.

Results: Worcestershire sauce according to the present invention and the conventional method:
The results were similar to those of Example 1. The determination method was also the same as in Example 1.

In addition, although no examples are given for thick sauce, in this case vegetable pulp with a high content of 1 and 41 is used, such as tomato pulp17, and therefore homogenization and deaeration are performed, It was produced in the same manner as the cabbage, with only one difference from Worcestershire sauce in particular in terms of vegetable liquid and spice perception, and the results of comparison in this case were similar to those in this example.

[Brief explanation of the drawing]

Figures 1 and 2 are different schematic process diagrams of the present invention, =28
− Patent Applicant Kagome Co., Ltd. Agent Patent Attorney Hiroshi Iriyama 29− Part 1 Utsushi Kosho Tari 1

Claims (1)

[Claims] ■ In producing Worcestershire sauce by appropriately squeezing, dissolving, mixing, heating and adjusting vegetables, fruits, sugars, salts, acids, spices, etc. Targeting all or part of vegetable juice and/or fruit needles obtained from vegetables and fruits with at least spices added,
A method for producing Worcestershire sauce using alcohol-fermented, long-term storage and ripening of the target, and lactic acid fermentation of the target, long-term storage, and ripening. 2. The method for producing Worcestershire sauces according to claim 1, wherein lactic acid fermentation is carried out by homozygous lactic acid bacteria of the genus Lactobacillus. 3. The method for producing Worcestershire sauces according to claim 1, in which the vegetable juice contains at least tomato juice. 4. The method for producing Worcestershire sauces according to claim 1, in which spices in a raw or coarsely ground state are added which have a particle size that is difficult to use in Worcestershire sauces. 5. A method for producing Worcestershire sauce as described in any one of Items 1 to 4 of the Patent Claim, wherein the long-term storage is at a temperature of 30° C. or lower and for a period of 10 months or more. 6 Vegetables, fruits, sugars, salts, acids, spices, etc. are squeezed, dissolved, mixed, heated and adjusted as appropriate to produce Worcestershire sauces. The target is one in which at least spices are added to all or part of the vegetable juice and/or fruit needles obtained from the fruit needles, and the target is alcohol-fermented and stored for a long period of time to ripen, and the target is fermented with alcohol and stored for a long period of time to ripen. A method for producing Worcestershire sauce using enzymatic treatment and lactic acid fermentation, which is then appropriately stored for a long period of time to ripen. 7. The method for producing Worcestershire sauces according to claim 6, wherein lactic acid fermentation is carried out by homozygous lactic acid bacteria of the genus Lactobacillus. 8. The method for producing Worcestershire sauces according to claim 6, wherein the vegetable juice contains at least 1.71.juice. 9. The method for producing Worcestershire sauces according to claim 6, which comprises adding spices in a raw or phase-pulverized state with particle sizes that are difficult to use in Worcestershire sauces as they are. 10. The method for producing Worcestershire sauces according to any one of claims 6 to 9, wherein the long-term storage is at a temperature of 30° C. or lower for a period of 10 months and under conditions of high yield.