http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07132071-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
filingDate 1993-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d219f06f0a9ea26935909a2b9005356
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publicationDate 1995-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H07132071-A
titleOfInvention Method for producing mother liquor for Worcestershire sauces
abstract (57) [Summary] [Object] The present invention continuously effects the alcohol fermentation in producing a mother liquor for Worcester sauce by alcohol-fermenting an aqueous liquid containing at least a vegetable-treated product and / or a fruit-treated product. PROBLEM TO BE SOLVED: To provide a method for producing a mother liquor for Worcester sauces, which can be performed quantitatively and quantitatively, and therefore can coordinate the respective production steps of Worcester sauces to function smoothly. [Structure] The present invention is a method for producing a mother liquor for Worcester sauce, which comprises subjecting an aqueous liquid containing at least a vegetable processed product and / or a fruit processed product to an aeration type circulation bioreactor to continuously perform alcohol fermentation, It is characterized in that the circulation amount in the circulation type bioreactor is controlled according to the ethyl alcohol concentration of the fermentation liquid.
priorityDate 1993-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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