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JPS56151478A - Preparation of worcestor sauce - Google Patents

Preparation of worcestor sauce

Info

Publication number
JPS56151478A
JPS56151478A JP5378880A JP5378880A JPS56151478A JP S56151478 A JPS56151478 A JP S56151478A JP 5378880 A JP5378880 A JP 5378880A JP 5378880 A JP5378880 A JP 5378880A JP S56151478 A JPS56151478 A JP S56151478A
Authority
JP
Japan
Prior art keywords
spice
worcestor
sauce
mixed
mixture
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
JP5378880A
Other languages
Japanese (ja)
Other versions
JPS5742301B2 (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 JP5378880A priority Critical patent/JPS56151478A/en
Publication of JPS56151478A publication Critical patent/JPS56151478A/en
Publication of JPS5742301B2 publication Critical patent/JPS5742301B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To prepare a Worcestor sauce having improved flavor, by mixing a spice digested in a fruit wine with a spice which may be subject to the enzymic action of cellulase, etc., aging the mixture for a long time, and using the resultant aged mixture as a spice for the Worcestor sauce.
CONSTITUTION: A spice, e.g. thyme, cinnamon, sage or pepper, is immersed in a fruit wine, e.g. grape wine, sterilized and digested by keeping at 90°C for 10min to give the first solution. On the other hand, common salt, saccharide and the spice similar to that described above are mixed with water or a vegetable juice, sterilized by heat, cooled and then mixed with an enzyme, e.g. cellulase, to give the second solution. The first and the second solutions are then mixed and aged at 15W30°C for 14 months while suitably mixing them, and the resultant aged solution mixture is used as a spice for a Worcestor sauce.
COPYRIGHT: (C)1981,JPO&Japio
JP5378880A 1980-04-23 1980-04-23 Preparation of worcestor sauce Granted JPS56151478A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5378880A JPS56151478A (en) 1980-04-23 1980-04-23 Preparation of worcestor sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5378880A JPS56151478A (en) 1980-04-23 1980-04-23 Preparation of worcestor sauce

Publications (2)

Publication Number Publication Date
JPS56151478A true JPS56151478A (en) 1981-11-24
JPS5742301B2 JPS5742301B2 (en) 1982-09-08

Family

ID=12952546

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5378880A Granted JPS56151478A (en) 1980-04-23 1980-04-23 Preparation of worcestor sauce

Country Status (1)

Country Link
JP (1) JPS56151478A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100317884B1 (en) * 1999-03-26 2001-12-22 이경삼 manufacturing method of vigor source for escargot appetizer
KR20040051825A (en) * 2002-12-13 2004-06-19 정문수 Mature method of meat and meat sauce

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2535441B1 (en) * 1982-10-29 1988-05-27 Europ Equip Menager COOKING APPARATUS
JPH0370917A (en) * 1989-08-11 1991-03-26 Sanyo Electric Co Ltd Cooker

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100317884B1 (en) * 1999-03-26 2001-12-22 이경삼 manufacturing method of vigor source for escargot appetizer
KR20040051825A (en) * 2002-12-13 2004-06-19 정문수 Mature method of meat and meat sauce

Also Published As

Publication number Publication date
JPS5742301B2 (en) 1982-09-08

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