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Patent survey on process biochemistry

A process for the production of fermented milk drinks and food European patent application 1 201 132 to K.K. Yakult Honsha, Tokyo, Japan. Yoshiharu Kuma and co-biochemists, working for the above company, developed a novel process for the production of fermented milk drinks and food and comprising a fermented milk ingredient obtained by lactic acid fermentation and a lactic acid bacteria growth factor selected from ginger extract, tea extract, green onion extract or oleic acid or a derivative thereof. The inventors carried out several laboratory experiments for the preparation of extracts. Green tea, oolong tea, washed and crushed ginger and washed and crushed green onion were separately extracted for 60 min in aliquots (10 times the weights of the respective materials) of hot water of 90 °C, whereby respective extracts were prepared. They were separately concentrated in an evaporator, and extracts of [10% soluble solids (Brix 10°)] were obtained. Using aliquots of a 20% skim milk powder solution as a basal medium, the ginger extract, green tea extract, oolong tea extract and green onion extract, were added at 0.1% as lactic acid bacteria growth factors, respectively, and profileration degrees of lactic acid bacteria were studied. Described specifically, the http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Process Biochemistry Elsevier
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