JPS5811183B2 - Method for producing Worcestershire sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Worcestershire sauces, and more particularly to an improvement in the method for producing Worcestershire sauces with improved flavor by using vegetable juice and/or fruit needles fermented with citric acid.

Worcestershire sauce is a versatile seasoning that is valued for a variety of dishes.

The reason for this is that Worcestershire sauces have a harmonious, integrated flavor that is gentle, round, and has a so-called deep body.

Therefore, it can be said that the higher the degree of such characteristics, the better the Worcestershire sauce.

Conventionally, Worcestershire sauces are made by appropriately processing vegetables, fruits, sugars, salts, acids (mainly vinegar), spices, etc. by squeezing, dissolving, mixing, heating, and adjusting. Manufactured.

However, such general conventional methods merely utilize the flavor inherent in vegetables and fruits.

On the other hand, there is a conventional method that uses vegetable vinegar that is subjected to enzyme treatment of vegetables and then fermented with acetic acid (Japanese Patent Application Laid-Open No. 50-16
0461).

This conventional method brings out new flavors from vegetables through acetic acid fermentation.

However, all of these conventional methods use vinegar as a sour agent that has an important effect on the flavor of Worcestershire sauce.

The main sour component of vinegar is acetic acid.

On the other hand, the main sour component of vegetables and fruits, which are the main ingredients of Worcestershire sauce, is citric acid.

Compared to acetic acid, citric acid, which is an organic acid, has a chemical structure and properties that make it easier to combine with other flavor components in Worcestershire sauce, resulting in an extremely mild, rounded, and harmonious flavor. It has a sour taste.

Therefore, when producing Worcestershire sauce, we focus on vegetables and fruits, which are the main ingredients, and on the one hand extract new flavors from them, while on the other hand we produce more citric acid, the main sour component. At the very least, it would be desirable to substitute the above-mentioned acetic acid and utilize such new flavor or sourness to produce Worcestershire sauces having a high degree of the above-mentioned characteristics.

In view of the above, the present invention provides an improved method for producing Worcestershire sauce using vegetable juice and/or fruit needles subjected to citric acid fermentation.

Hereinafter, the configuration of the present invention will be explained in detail based on the drawings.

FIG. 1 is a schematic process diagram of the present invention.

First, vegetables are washed, sorted, and if necessary, subjected to heat treatment and juiced to obtain vegetable juice.

In this case, vegetables include all desired vegetables such as tomatoes, onions, carrots, celery, lettuce, cabbage, etc. Depending on the conditions of juicing, vegetable pulp containing a large amount of fiber can be obtained as vegetable juice. In addition, vegetable juice 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.

Next, the obtained vegetable juice and/or fruit juice is subjected to citric acid fermentation.

In this case, vegetable juice and/or fruit juice is usually added with a nutrient source, heated to kill germs, and cooled.

The nutrient sources may be those commonly used, such as sucrose as a carbon source, nitrogen-containing inorganic salts such as ammonium sulfate as a nitrogen source, and some other supplements.

Then, a suspension pre-fermented with a black koji fungus species is added to the object cooled as described above.

Aspergillus niger (Aspergillus niger) is a black koji fungus species.
pergi -11us niger) and Aspergillus awamor
i), etc.) Generally used ones may be used.

Citric acid fermentation can be carried out using either the surface culture method or the shaking culture method, but temperature and bacterial contamination must be thoroughly controlled during fermentation, and the fermentation should be completed when the pH of the fermented juice is between 3.0 and 2.8. Good.

Table 1 shows that after adding the above-mentioned nutrient sources to mixed vegetable juice of tomatoes, onions, carrots and cabbage, heat sterilization and cooling, Aspergillus niger (Aspergillus niger)
This example shows the change over time when a suspension pre-fermented with P. illus niger is added and fermented with citric acid at a temperature of 30°C. ing.

Finally, the fermented juice thus obtained is mixed and adjusted with various materials to produce Worcestershire sauce.

In this case, the fermented juice can be stored and aged for a desired period of time, and in this case, materials selected from among various materials may be added in advance before storage.

Furthermore, it is also possible to use a fermented liquid obtained by, for example, press-filtering the fermented juice.

The various materials that are mixed and adjusted with the fermented juice are:
Salt, spices, other seasonings, etc., but if the desired usage amount of vegetables and/or fruits is not achieved even if the fermented juice is used, the shortage is supplemented at this stage, and You can supplement with vinegar in the same way.

The present invention relates to a method for producing Worcestershire sauces, including rich sauces such as Tonka sauce and Chuno sauce, and Worcestershire sauces. The flavor is clearly improved when compared to
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 to be significant at a 1% risk, which is preferable for the Worcestershire sauce according to the present invention. You can get evaluation.

As explained above, the present invention targets vegetables and fruits, which are the main raw materials, and ferments them with citric acid. On the one hand, it brings out new flavors from them, and on the other hand, it improves their sourness. By producing more citric acid, the main component, and using it as a substitute for acetic acid, and utilizing this new flavor or sourness, it is possible to produce Worcestershire sauce with a high degree of desired characteristics.

EXAMPLE Worcestershire sauce according to the present invention and Worcestershire sauce according to a general conventional method were prepared as follows and compared.

In the case of the present invention: Vegetable liquid 31 obtained by heat-treating vegetables and then squeezing the juice (
Tomato liquid 1.071. Onion liquid 0.811° Carrot liquid 0.541. Celery liquid 0.301. lettuce liquid 0.15
l, cabbage liquid 0.131) while adding sugar 52
kg (sucrose 25.5 kg, glucose 26.5 kg),
10 kg of table salt, 41 other seasoning liquids (natural seasoning liquid mainly consisting of amino acid liquid), and 1 k of crushed spices
g (240 g of Keihi, 1 each of Nikuzuku, Sage, and Thyme)
Add 20g of black pepper, 100g of clove, 80g each of clove and fennel, 50g each of chili pepper and celery seed, 10g each of allspice, ginger, radish, and coriander) uniformly atomized using a wet atomizer with 51 parts of water, and seal. The mixture was mixed while being heated in a system, immediately cooled to 30° C. in a closed system, and supplied to an adjustment tank with a finish of 701 or more.

In this adjustment tank, 9.81 parts of vinegar and 101 parts of the citric acid fermentation liquid of vegetable juice were added and mixed again while adding water.

Then, this mixture was instantaneously heated and cooled, then stored at 30°C for 2 weeks to mature, and the Worcestershire sauce 10
I got 01.

This Worcestershire sauce has a sugar content of 39.3% and a titratable acid content of 1.
93%, pH 3.56, and salinity 9.4%.

The citric acid fermentation liquid of vegetable juice used here was produced as follows.

Vegetable juice 701 obtained by heating and squeezing vegetables
(Tomato juice 25.21, onion juice 18.91, carrot juice 12.61, celery juice 7.01, lettuce juice 3.51
．． While adding water to cabbage juice 2.81), add 20 kg of sucrose.
A small amount of ammonium sulfate and the like were mixed to give 941, which was sterilized by heating at 90°C for 10 minutes in a closed system, and immediately cooled to 30°C in a closed system.

This cooled material contains Aspergillus niger (Aspe
Suspension 61 pre-fermented with R.G.G.

Then, when the pH of the fermented juice reached 2.87, the fermentation was terminated by heat treatment, and the mixture was subjected to compression filtration to obtain a citric acid fermented vegetable juice 801.

In case of conventional method: Vegetable liquid 101 obtained by heat-treating vegetables and then squeezing the juice
53 kg of sugars (26.5 kg of sucrose, 26.5 kg of glucose), salt, and other seasoning liquids and spices are added to the liquid of the present invention (with the same composition ratio as the vegetable liquid of the present invention) while adding water. Added, processed and fed to the conditioning tank as before.

In this adjustment tank, vinegar 121 was added and mixed again while adding water.

Then, further treatment was carried out in the same manner as in the case of the present invention to obtain Worcestershire sauce 1001.

This Worcestershire sauce has a sugar content of 39.0% and a titratable acid content of 1.
90%, I) 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, rounded, and has a so-called deep body. It was judged.

This was determined by 30 carefully selected sensory testers who repeated the sensory test five times each using 3-point discrimination and 2-point preference comparison methods, and made judgments with a 1% risk rate.

Although no examples are given for rich sauces, in this case,
The only difference from Worcestershire sauce is that vegetable pulp with a high fiber content, such as tomato pulp, is used, which requires homogenization and deaeration, and the amount of vegetables and spices used is particularly important. The results of comparison in this case were also similar to those of this example.

[Brief explanation of drawings]

FIG. 1 is a schematic process diagram of the present invention.

Claims (1)

[Claims] 1. In producing Worcestershire sauce, vegetables, fruits, sugars, salts, acids, spices, etc. are squeezed, dissolved, mixed, heated, and adjusted as appropriate. We also have the ability to produce Worcestershire sauce by using all or part of the obtained vegetable juice and/or fruit needles, adding nutrients if necessary and fermenting them with citric acid.