JP2002320500A - Method for concentrating non-protein nitrogen compound derived from milk or l-carnitine, concentrate of l- carnitine and utilization thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for concentrating a non-protein nitrogen compound derived from a milk, or L-carnitine by which the L-carnitine can be efficiently concentrated to provide the concentrate utilizable as a food, a nutrition and an L-carnitine agent, and a new way for effective utilization of a permeate which has been disposed conventionally can be opened. SOLUTION: This method for concentrating the non-protein nitrogen compound derived from the milk, or the L-carnitine is characterized in that a milk raw material including not only the milk and a milk product but also the permeate by-produced when carrying out an ultrafiltration treatment of a whey, a lactose-removed product thereof or the like is alcohol-fermented by using genus Saccharomyces yeast and/or genus Kluyveromyces yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for highly concentrating or separating and recovering L-carnitine which is a non-protein nitrogen compound contained in a raw material of milk, and to application to food. More specifically, the present invention relates to a fermentation product obtained by subjecting a whey ultrafiltration permeate or the like produced as a by-product during cheese production or the like to alcohol fermentation with Saccharomyces yeast or lactose fermentable yeast, or L-carnitine concentration thereof. It is related to utilizing things as food materials.

[0002]

2. Description of the Related Art When producing cheese and the like, about 90% of raw milk is used.
Mono-whey occurs. This whey contains many lactose and whey proteins. The whey has been further utilized, for example, after collecting whey protein by ultrafiltration or the like, and then collecting lactose precipitated by concentration.
However, the de-lactose-whey ultrafiltration permeate is simply discarded or concentrated and dried as it is and used as a raw material for livestock feed.

[0003] L- carnitine is a compound having a molecular weight of 161.21, an essential material for burning fat in the body, is also called vitamin B _T. Long chain fatty acids, which are one of the decomposition products of fat, are mainly burned in mitochondria and used as an energy source (β oxidation). However, long-chain fatty acids cannot enter mitochondria alone, but can only pass through the inner mitochondrial membrane after binding to L-carnitine to form acylcarnitine. Therefore, it is said that a lack of L-carnitine in the tissue hinders the utilization of fat.

[0004] L-carnitine (L-γ-trimethylamino-β-hydroxybutyric acid) is synthesized in vivo from the amino acids lysine and methionine. However, the amount of L-carnitine synthesized in vivo is 25% of the total amount turned over.
And the remaining 75% are food-derived. Normally, in the case of older children and adults, the amount of endogenous L-carnitine alone is sufficient. However, even in healthy children, the degradation of body fat is accelerated on an empty stomach, and acyl CoA increases, resulting in esterification. L-carnitine also increases. Acylcarnitine, unlike free L-carnitine, is easily excreted in urine, and tends to be L-carnitine deficient. As described above, L-carnitine is involved in fatty acid metabolism in mitochondria and is an important component for energy production, and thus is expected to be used in foods for athletes and foods for diet. Furthermore, recent studies have suggested that L-carnitine is effective in preventing aging of the brain, and can be applied to foods for the elderly.

[0005] Carnitine includes levorotatory L-carnitine and its optical isomer, dextrorotatory D-carnitine. L-carnitine produced by a chemical synthesis method or L-carnitine produced by a production method including a conversion step using a microorganism or an enzyme is regarded as a synthetic product, and its use in products other than pharmaceuticals has not been approved. Incidentally, D-carnitine is not found in nature, is not only available to humans, but is considered to be harmful because it antagonistically inhibits the action of L-carnitine. In addition, side effects due to long-term administration of racemic carnitine, which is a mixture of L-form and D-form, have also been reported.

[0006] As a food containing L-carnitine, for example, milk is known, and its content is about 3 mg / 100 g.
And low. On the other hand, the content is relatively high in animal meat and fish meat. For example, beef contains about 130 mg / 100 g of L-carnitine. However, there are drawbacks such as peculiar taste and smell, and difficulty in handling in terms of color and physical properties.

[0007] L-derived from milk of mammals and dairy products
Numerous studies have been made on the preparation of carnitine. For example, a method for separating and purifying L-carnitine using a permeate obtained in a step of ultrafiltration of milk or dairy products as a raw material and using an electrodialysis device, an ion exchange resin, a nanomembrane filtration device, or the like has been reported. I have. However, in order to separate and purify L-carnitine contained in trace amounts in milk and dairy products, it is necessary to introduce the above-mentioned equipment such as electrodialysis treatment, membrane treatment, chromatography and the like. Costly. In addition, it is necessary to combine a plurality of separation devices, and the separation operation and steps become complicated, and further, there are major problems that a large amount of by-products are generated due to the separation and purification of L-carnitine.

[0008]

SUMMARY OF THE INVENTION In view of the state of the art, the present invention has been made for the purpose of newly developing a system for efficiently concentrating and recovering L-carnitine which can be used for foods. Things.

[0009]

DISCLOSURE OF THE INVENTION The present invention has been made in order to achieve the above-mentioned object, and has been studied from various aspects.
Instead of a synthetic method, it was decided to use a separation and concentration method from natural products. And the present inventors have studied a wide range of natural products, ultrafiltration of a large amount of whey produced during cheese production etc. to recover whey protein and further recover lactose, By-products, such as ultrafiltration permeate and residues from which lactose was recovered, were considered to have no particular use and were re-focused on the fact that they were only used for disposal or as feed material.

The present inventors have studied the whey ultrafiltration permeate and the lactose ultrafiltration permeate, and found that these by-products include a useful component called L-carnitine, which is a non-protein nitrogen compound. It is possible to concentrate, separate and recover L-carnitine from these by-products in view of the fact that these by-products are derived from natural products and there is no problem in safety. Inspired about sex.

Therefore, the present inventors set the technical problem of developing a method for efficiently and highly concentrating L-carnitine from milk raw materials. When the permeated liquid was subjected to alcohol fermentation with Saccharomyces yeast or lactose-fermentable yeast, etc., it was found that L-carnitine derived from milk could be easily concentrated at a low cost and highly concentrated,
As a result of further research, the present invention has finally been achieved.

That is, the present invention provides an alcohol-fermentation of a by-product (permeate) and other milk-derived materials produced by ultrafiltration of milk or dairy products with a Saccharomyces yeast or a lactose-fermenting yeast to produce non-protein derived from milk. The present invention relates to a method for concentrating and recovering nitrogen-containing compound and L-carnitine.

The present invention also relates to a method for producing a fermentation product obtained by the above-mentioned method, and further to adding a fermentation product obtained by alcoholic fermentation and its separated and fractionated useful substances to foods and the like.

Hereinafter, the present invention will be described in detail, but the present invention is not limited thereto.

In the present invention, a milk material is used as a raw material. As the milk raw material, all raw materials derived from milk are used, for example, milk, dairy products, and at least one of these by-products. Milk used in the present invention, dairy products are not limited, raw milk such as milk or goat milk with a high production volume,
Various dairy products are widely used, such as milk such as skim milk, lotus milk, whole milk powder, skim milk powder, whey (whey), and dried whey powder.

[0016] These by-products refer to all by-products in the production and preparation of milk and dairy products, and include, for example, whey protein concentrate (WPC).
By-product obtained in the production of whey, by-product of the production of whey protein by subjecting whey to UF treatment (whey ultrafiltration permeate), and the residual liquid from which lactose is separated (de-lactose ultrafiltration permeate) And other by-products produced as a by-product when separating casein or whey protein by membrane treatment or chromatography. Casein is p
Aggregation by a method such as H adjustment or enzyme treatment, and separation and removal are also possible. It should be noted that those obtained by partially removing lactose from the various milk materials described above can also be used as the milk material in the present invention. In the present invention, a processed product obtained by subjecting these milk materials to various treatments such as concentration, pasting, drying, powdering, and dilution can also be used as the milk materials.

As the starting material, any of the above-mentioned milk or dairy products and its by-products can be used freely. However, when producing casein or whey protein or cheese, a large amount of membrane permeate or squeeze is used. Liquid (whey)
Has been highly demanded for its effective use. In particular, these by-products are abundant in L-carnitine, one of the non-protein nitrogen compounds derived from milk. The present invention, which succeeded in producing L-carnitine by using these by-products as raw materials, is effective not only in terms of efficient concentration of L-carnitine, but also in terms of effective use of important resources, and disposal. It is very excellent from the viewpoint of the treatment of products and its effective use, in other words, from the viewpoint of pollution prevention or environmental protection.

These by-products are by-produced during the processing of whey. Casein proteins and the like are aggregated by the above-mentioned raw materials, for example, when cheese is produced from raw milk, by the added lactic acid bacteria and rennet of milk-clotting enzyme. This agglomerate (curd) is squeezed and aged to give natural cheese. During cheese production, about 10% curd and about 90% whey of raw milk are obtained. This whey is about 5-10%
Contains soluble solids of whey protein, lactose,
Contains a lot of minerals. From this whey, whey protein is recovered by membrane treatment and the like. Further, this membrane permeate (whey ultrafiltration permeate) is concentrated and cooled to precipitate lactose crystals to recover a part of lactose. Ultrafiltration permeate (DLP) "is obtained. It is a pale yellow liquid with a solid content of 20 to 30% and contains a large amount of L-carnitine, one of non-protein nitrogen compounds derived from milk, in addition to lactose.

Although some lactose has been removed, DLP still contains carbohydrates (lactose). Therefore, the present inventors
Focusing on the point that it is efficient to remove carbohydrates in DLP and to concentrate non-protein nitrogen compounds including L-carnitine, and as a result of studies from various directions to realize this, milk-derived For the purpose of concentrating the active ingredient, DLP was subjected to alcohol fermentation treatment with yeast, and the lactose in the by-product was converted and removed into ethanol and carbon dioxide gas, thereby succeeding in increasing the ratio of the useful ingredient.

The DLP or its dried product is concentrated or diluted with water to adjust the Brix sugar content to about 5 to 35%. As a nutrient, a nitrogen source such as ammonium sulfate, aqueous ammonia, and urea, and if necessary, a phosphate such as lime superphosphate or ammonium phosphate are added. pH 3-9
And heat sterilization. After cooling, yeast and the like are added and alcohol fermentation is performed. The fermentation temperature is preferably from 5 to 45 ° C. As the yeast to be used, one or more of Saccharomyces yeast and lactose-fermenting yeast can be used in combination.

Examples of yeast of the genus Saccharomyces include: Saccharomyces cerevisiae (Saccharomy)
ces cerevisiae) IFO 0224, Saccharomyces
Formocensis (Saccharomyces formosensis) IF
O 0126, Saccharomyces carlsbergensis IFO 1265,
Saccharomyces Saccharomyces
ellipsoideus) IFO0213, Saccharomyces sake IFO0309.

In the present invention, commercially available yeasts and freely available yeasts can also be used, and examples thereof include the following: Sake yeast (Kyoto No. 7 yeast, Kyokai No. 9 yeast, Association No. 10 yeast), Wine yeast (No. 1 yeast, No. 3 yeast, No. 4 yeast),
Practical yeasts such as beer yeast and baker's yeast, and other yeasts commonly used in alcohol fermentation can be used as appropriate.

Furthermore, in the present invention, lactose-fermenting yeast can also be used. For example, Kluyveromyces spp. Used for the production of alcoholic fermented milk, such as Kumis and kefir, can be used, and commercial products can be used. In addition to the following: Kluyvero
myces lactis) IFO 1090, Kluyveromyces
Fragilis (Kluyveromyces fragilis) IFO 177
7 Other.

However, most Saccharomyces yeasts are
Lactose cannot be used as it is. Therefore, when the above-mentioned yeast of the genus Saccharomyces is used, lactase (sometimes referred to as β-galactosidase), which is a lactose-degrading enzyme, is added before fermentation to enzymatically degrade lactose in DLP into glucose and galactose. There is a need. After heat-sterilizing and cooling the prepared preparation liquid, lactase is added to perform enzymatic treatment. 10-80 ° C as enzyme treatment temperature
Is preferred. The lactase to be used includes, for example, lactase derived from Aspergillus oryzae, Aspergillus niger, Lactobacillus bulgaricus, Kluyveromyces lactis and Kluyveromyces lactis. Commercial products can also be used freely.

Simultaneously with the enzymatic treatment, the lactose content decreases and the glucose and galactose content increases. The enzyme treatment is completed in a few hours, and the lactose content is 0.5% or less, preferably 0.1%.
Lactose is almost completely decomposed with a standard of 3% or less. afterwards,
After cooling to the fermentation temperature, yeast of the genus Saccharomyces is added for alcohol fermentation. This yeast treatment step is unnecessary when lactose-fermentable yeast is used.

As the fermentation proceeds, the Brix sugar content of the fermentation liquor decreases. When the fermentation is finished, the change in Brix sugar content from the start of fermentation is 1 to 25%, but the change in Brix sugar content is 0.1 to 0.6% in consideration of the remaining useful components.
It is preferable to end the fermentation at the time point of / 30 minutes.

After completion of the fermentation, the yeast and enzymes are inactivated by heating, and the cells are separated and clarified by centrifugation, membrane treatment, etc., and further sterilized and concentrated to obtain the "fermented product" of the present invention. Can be Carbon dioxide and ethanol generated by fermentation can be easily removed in the heat treatment step. The sugar content of the fermentation product is reduced, allowing for a high concentration of non-protein nitrogen components including L-carnitine. It is also possible to treat the fermentation product with an ion exchange resin or a synthetic adsorption resin or the like to separate and collect useful components derived from milk.

Further, by using means such as an ion exchange resin or a synthetic adsorption resin for the fermented product of DLP (fermented liquid, fermented supernatant or a processed product thereof), organic acids and the like contained in the fermented product can be obtained. To obtain a colorless L-carnitine-containing composition. As a treatment method using an ion-exchange resin, for example, the fermentation supernatant is passed through a column filled with the ion-exchange resin as it is or after adjusting the pH by adding an alkali such as sodium hydroxide, and carnitine and other contaminants. Separate from things. As the ion exchange resin to be used, a sulfonic acid group, a phosphate group, a carboxymethyl group, a diethylamino group, and a quaternary aminoethyl group can be used as the ion exchange group. Both can be used. When using synthetic adsorption resin (Diaion of Mitsubishi Chemical Corporation, Sepabeads, etc.), the fermentation supernatant may be
After the preparation, the mixture is passed through a column filled with a resin to obtain a colorless carnitine-containing composition.

When an anion exchange resin is used, organic acids such as lactic acid and citric acid in the fermented product are adsorbed on the anion exchange resin. Conversely, by utilizing the property that carnitine is not adsorbed, by collecting the non-adsorbed fraction containing carnitine,
Carnitine can be concentrated by removing organic acids and the like. When using a cation exchange resin, carnitine is adsorbed by the cation exchange resin, so after sufficiently separating non-adsorbed substances such as organic acids, the carnitine is eluted with a solution such as hydrochloric acid, sodium hydroxide and sodium chloride. And collect. Also, when a synthetic adsorption resin is used, since the carnitine is not adsorbed by the synthetic adsorption resin, the coloring substance can be removed and the non-adsorbed fraction containing the colorless carnitine can be collected.

The L-carnitine concentrate thus obtained can be used as it is as a food material. If necessary, the L-carnitine concentrate may be concentrated in the form of a paste or dried. Conventional methods such as freeze concentration and freeze drying can be appropriately used. The obtained L-carnitine concentrate has a good flavor and is a safe and excellent food material. L
-The carnitine concentrate can be used as a food material in addition to other foods, or it can be marketed or used as it is as a food material. In addition to using it as a food, it can be used as a nutritional supplement or L-carnitine for supplements as a nutritional supplement or L-carnitine. Of course, this can be used as a food material for the manufacture and cooking of various foods,
At this time, it is sufficient to handle the same as a normal food raw material, and this point is also excellent. Hereinafter, examples of the present invention will be described.

[0031]

[Example 1] 22 kg of dried DLP was diluted with warm water,
Ammonium sulfate 20 to supplement the nitrogen source in the charge
0 g was added. Next, citric acid was added, and the mixture was adjusted to a Brix sugar content of 11% and a pH of 5.0, and the conditions were within the optimal range for fermentation of baker's yeast. Fermentation at a pH of 5 or more is possible, but the pH was set to a weakly acidic range for the purpose of suppressing the growth of general bacteria. Considering the efficiency such as concentration of useful components after fermentation, it is preferable to increase the concentration of the charged solution. However, the optimal concentration range for fermentation of baker's yeast is 7 to 17% in terms of Brix sugar content in the case of DLP. The sugar content and the osmotic pressure increase as the charged concentration increases, and yeast fermentation is suppressed.
Furthermore, since the yeast itself is killed by an increase in the ethanol concentration during fermentation, the charged concentration was set to 11% in Brix sugar content. High-concentration preparation is possible by using a yeast having a high sugar content and an osmotic pressure-resistant yeast, and an alcohol-resistant yeast used in the production of wine and sake.

The prepared solution is sterilized by heating at 85 ° C. and cooled to 50 ° C., and then lactase derived from Aspergillus oryzae (Lactase Amano F, Amano Enzyme Co., Ltd.) is 0.1%.
It was added and subjected to an enzyme treatment. Baker's yeast, which is a yeast belonging to the genus Saccharomyces, cannot utilize lactose as it is because it does not have β-galactosidase in the cells. Therefore, when using baker's yeast, lactase treatment is indispensable. Lactose in the charge solution is decomposed into glucose and galactose by lactase. Enzyme treatment at 50 ° C
For 6 hours to reduce the lactose content in the preparation to 0.3% or less.

Thereafter, the mixture was cooled to 30 ° C., and 0.25% of baker's yeast (“Suff Instant Yeast Red”, Oriental Yeast Co., Ltd.) was added and fermented. Yeast, DL
Since the sugars (glucose and galactose) in P were assimilated to produce ethanol and carbon dioxide, the Brix sugar content and pH decreased as the fermentation progressed. In addition, glucose and galactose are two-stage fermentations because the metabolic system of sugar in baker's yeast and the utilization rate thereof are different. That is, baker's yeast uses galactose after finishing using glucose. The fermentation was terminated when the change in Brix sugar content after 30 minutes was 0.1%. L included by this
-It is possible to minimize the reduction of useful components such as carnitine. After completion of the fermentation, the yeast and the enzyme were inactivated at 85 ° C., and insoluble components such as yeast cells contained in the fermentation solution were removed with a fully automatic compression filter and filter press using diatomaceous earth. Thereafter, the filtrate was sterilized and concentrated under reduced pressure to obtain 12 kg of a fermentation product. L-carnitine contained in the obtained fermentation product was analyzed, and its content was compared with milk (Table 1).

(Table 1) {Content in 100 g of solid content}発 酵 Milk fermented product 産物 L-carnitine 10 30mg% 1-3% ──────────────────────────────

[0035]

Example 2 According to the method of Example 1, a fermented solution of DLP was prepared from DLP using baker's yeast. The yeast cells were removed from this fermentation liquid by centrifugation (1800 G × 20 minutes) to obtain a fermentation supernatant. 300 g of the fermentation supernatant was applied to an anion exchange resin (Diaion PA308 (OH type), Mitsubishi Chemical Corporation,
(00 ml) was passed through a column packed with the anion exchange resin to adsorb impurities such as organic acids on the anion exchange resin, while recovering some non-adsorbed components including carnitine. As a result, the carnitine content was increased about 2-3 times as compared with that before the treatment (Table 2).

(Table 2) ────────────────────────────── Organic acid removal rate Carnitine recovery rate ──────前 Before treatment-100% After treatment 99% 60% ─────────────── ───────────────

[0037]

Example 3 300 g of the fermentation supernatant used in Example 2 was synthesized with a synthetic adsorption resin (Diaion HP-20, Mitsubishi Chemical Corporation, 10
(0 ml) was passed through a column packed with the synthetic adsorbent resin to adsorb impurities such as a coloring substance, and a non-adsorbed fraction containing carnitine was collected. As a result, almost all carnitine was recovered, and a colorless and transparent DLP fermentation product was obtained (Table 3).

(Table 3) 回収 Carnitine recovery rate Decolorization rate Color tone ───────前 Before processing 100% 0% Yellow After processing 99% 97% Colorless and transparent ──────────── ──────────────────

[0039]

Example 4 300 g of the fermentation supernatant used in Example 2 was subjected to cation exchange resin (Diaion PK216, Mitsubishi Chemical Corporation,
100 ml) through a column filled with carnitine, adsorb carnitine on a cation exchange resin, and thoroughly wash non-adsorbed components such as organic acids, and elute with 2N sodium hydroxide solution.
Some eluted fractions containing carnitine were collected. As a result, the carnitine content was increased about three times as compared to before the treatment.

[0040]

Example 5 22 kg of dried DLP was diluted with warm water,
A charged solution was prepared in the same manner as in Example 1. The lactose-fermenting yeast to be used has β-galactosidase in the cells, and lactose can be used as it is. Therefore, the enzyme treatment of Example 1 is not required. However, it is difficult to obtain large amounts of lactose-fermentable yeast like baker's yeast. For this reason, it is necessary to purchase a small amount of freeze-dried bacteria or to passage the strains. Further, it is necessary to activate and enrich a small amount of the strain using an appropriate medium before the main fermentation to prepare a fermentation starter.

Lactose-fermenting yeast (K. fragilis IFO 1777)
Was inoculated into 200 ml of a YM (glucose-yeast extract-peptone-maltose) medium, and cultured at 30 ° C. for about 3 days for activation and enrichment of the yeast. afterwards,
Further, a stationary culture solution was added to 2000 ml of the YM medium, and enrichment was performed. At this time, the enrichment treatment was repeated so that the number of bacteria added to the fermentation starter in the prepared solution was 10 ⁸ CFU / ml. The fermentation time is prolonged if the initial number of bacteria in the liquid is low. In addition, it is necessary to increase the number of initial bacteria in accordance with an increase in the concentration of the solution. After the completion of the enrichment, the cells were collected by centrifugation to prepare a fermentation starter. The medium used for the activation and enrichment of yeast cells is not limited to the YM medium.
In addition, an appropriate medium can be used, and aeration culture under pH control is also possible for efficiency.

[0042] The prepared solution was sterilized by heating at 85 ° C and cooled to 30 ° C.
s IFO 1777) was added to the feed and fermented. Lactose-fermentable yeast assimilates lactose in DLP to produce ethanol and carbon dioxide as it is, so the Brix sugar content and pH decreased as the fermentation progressed. Was 0.1%. This makes it possible to minimize the loss of useful components such as L-carnitine. After completion of the fermentation, the yeast was inactivated at 85 ° C., and insoluble components such as yeast cells contained in the fermentation solution were removed with a fully automatic compression filter and filter press using diatomaceous earth. Thereafter, the filtrate was sterilized and concentrated under reduced pressure to obtain 12 kg of a fermentation product.

[0043]

Example 6 Lactose-fermenting yeast (K. lactis IFO 1090) was used to carry out the enrichment treatment and the fermentation treatment of the charged liquid in the same manner as in Example 5. It was finally concentrated to obtain 12 kg of a fermentation product.

[0044]

Example 7 Using the carnitine concentrate obtained in Example 1 and a composition shown in Table 4, a cheese was prepared according to a conventional method.

(Table 4) Natural cheese (no salt) 246 g Water 33 g Emulsifier 6 g Fragrance 3 g DLP fermentation product 12 g

The prepared composition (processed cheese) contains 2
DL per 5g (for one 6P cheese on the market)
Contains 1 g of P fermentation product.

[0047]

Example 8 Using the carnitine concentrate obtained in Example 1 and a composition shown in Table 5, a bird's-eye soup was prepared according to a conventional method.

(Table 5) Chicken soup base (granules) 20 g Water 960 g Sodium bicarbonate 2 g DLP fermentation product 20 g

The prepared composition (triglass soup) was added to 10
By eating 0 g, it is possible to ingest 2 g of the DLP fermentation product.

[0050]

Example 9 The fermentation product obtained in Example 5 was converted to a solid content of 20%.
%, The solution was supplied to an electrodialyzer and desalted until the electric conductivity reached 5 mS / cm while maintaining the solution temperature at 30 ° C. The obtained liquid was sterilized by heating and then concentrated under reduced pressure to obtain 6 kg of a desalted fermentation product.

[0051]

Example 10 Using the food material obtained in Example 9 and the composition shown in Table 6, fruit jelly was prepared according to a conventional method.

(Table 6) Grapefruit juice 500 g Water 750 g Sugar 150 g Gelling agent 19 g Lemon juice 19 g DLP fermentation product 62 g

The prepared composition (grapefruit jelly) is capable of ingesting 6 g of a fermentation product per meal of 150 g.

[0054]

Example 11 Tomato soup was prepared from the food material obtained in Example 9 according to the composition shown in Table 7 according to a conventional method.

(Table 7) Tomato puree 350 g Water 1020 g Sugar 60 g Flour 20 g Onion powder 4 g Sodium bicarbonate 2 g Powdered white pepper 0.1 g DLP fermentation product 60 g

The prepared composition (tomato soup) is capable of ingesting 8 g of a fermentation product at 200 g per meal.

[0057]

Example 12 Using the food material obtained in Example 9, a liquid food was prepared according to a conventional method with the composition shown in Table 8.

(Table 8) Milk protein concentrate 48 g Dietary fiber 140 g Edible oil 26 g Corn soup powder 2 g Water 830 g DLP fermentation product 45 g

The prepared composition (liquid food potage taste)
Can consume 10 g of a fermentation product at 250 g per meal.

[0060]

As described above, according to the present invention, L-carnitine in milk or by-products obtained from milk products can be easily and inexpensively and highly concentrated by alcoholic fermentation using yeast. Furthermore, the obtained fermentation product and its useful substance concentrate can be used for food. This food material is derived from natural products and can be eaten safely without side effects.

Further, by using the fermented product or the active ingredient therein for food, it is possible to more effectively utilize milk or by-products produced from milk products.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Hideo Otomo 1-21-3, Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Nutrition Science Laboratory Co., Ltd. (72) Inventor Akitoku Yonekubo 1-21- 3 Meiji Dairies Co., Ltd. Nutrition Science Laboratories (72) Kaoru Koide 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Nutrition Science Laboratories F-term (reference) 4B018 LB07 LE05 MD23 MD71 ME01 MF13 4B064 AE01 BA02 CA06 CD25 CE11 DA10 4C206 AA01 FA59 MA72 NA14 ZC21

Claims (10)

[Claims] 1. A non-protein nitrogen compound derived from milk, wherein at least one milk material selected from milk, dairy products and by-products is subjected to alcohol fermentation.
-A method for enriching carnitine. 2. The method according to claim 1, wherein the by-product is whey or a raw material derived from whey. 3. The method according to claim 2, wherein the raw material derived from whey is a whey ultrafiltration permeate or a de-lactose ultrafiltration permeate obtained by removing lactose therefrom. 4. The method according to any one of claims 1 to 3, wherein the alcohol fermentation treatment is performed using Saccharomyces yeast or lactose-fermentable yeast. 5. The method according to claim 4, wherein the lactose-fermentable yeast is Kluyveromyces yeast. 6. The fermentation end point is defined as the point at which the change in Brix sugar content after 30 minutes has passed is 0.1% or more.
The method according to any one of claims 1 to 5, wherein the reduction of carnitine is minimized. 7. The method according to claim 1, wherein a heat treatment or a solid-liquid separation treatment is performed after the alcohol fermentation treatment. 8. The method according to claim 1, wherein the alcohol fermentation treatment is followed by treatment with an ion exchange resin and / or a synthetic adsorption resin. 9. An L-carnitine concentrate which is concentrated by the method according to any one of claims 1 to 8. 10. A food, food material, nutrient, or at least one of L-carnitine agents, which comprises or contains the L-carnitine concentrate or the processed product thereof according to claim 9. L- selected from usage modes
Carnitine concentrate.