Preservation of Fermented Mixture of Vegetables and Fruits Juices and Production an Worcestershire Sauce using these fermented juices.
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概要
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A new process for Worcestershire sauce using fermented mixture of vegetables and fruits juices is proposed. The experimental results on the preservation of fermented mixture of vegetables and fruits juices and the production of a new Worcestershire sauce using these fermented juice were as follows : (1) Tomato juice, supplemented with 8% (W/W) glucose, was fermented for 15 days at 22.5 ±2.5°C. The content of alcohol was reached to 7.5% (W/V) at 3rd day and thereafter maintained constant during fermentation period (15 days). The organoleptic properties of the fermented juice were maintained at higher level from the 3rd day. (2) The lactic acid fermentation of the mixture of vegetables juice [lettuce : cabbage : celery : onion : carrot=6 : 6 : 10 : 10 : 14 (W/W)] was also investigated and 84.8% of lactic acid was produced up to 3rd day and thereafter maintained constant during fermentation period (10 days) at 32.5±2.5°C. (3) The preservation of these fermented products was studied using both the alcohol fermented tomato juice supplemented with 8% (W/W) glucose and 3% (W/W) salt, and the lactic acid fermented mixture of vegetables juice which contained 9% (W/W) salt. The data indicated that these products could be kept for 15 days at room temperature (20-25°C) without any putrefaction. (4) A new type of Worcestershire sauce, using the fermented mixture of vegetables and fruits juice, was tested. Comparing the new Worcestershire sauce with those on the market, it was found that the former had high quality. The data from these experiments suggested that the introduction of fermentation process was effective for the production and the quality of a Worcestershire sauce.
- 日本食品保蔵科学会の論文
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関連論文
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- Preservation of Fermented Mixture of Vegetables and Fruits Juices and Production an Worcestershire Sauce using these fermented juices.