Title:
PRODUCTION FO LOW AMINE CONTENT FOOD * LUXURY FOOD AND FEEDSTUFF
Document Type and Number:
Japanese Patent JPS5539798
Kind Code:
A
Abstract:
A process for producing foodstuffs, beverages and forages with a reduced content of biogen amines and preferably with a reduced content of histamine is described. People with good health are able to degradate histamine which they take up with food by a histaminase. Nevertheless, many people, female and male, are not able to perform a sufficient degradation of the histamine and if these people take up histamine this results in severe troubles, like headache, a development of gastric ulcera, diarrhoea, as well as several kinds of allergic reactions. If histamine is present in forages, like e.g. in silo-fodder, then the histamine passes over into the milk and accordingly also into the diary and products, so that it is desired to have not only foodstuffs but also forages available with low histamine levels or completely histamine free. It now was found out unexpectedly that foodstuffs, beverages and forages having a drastically reduced histamine content or being completely free of histamine can be prepared by adding during any desired step of the preparation of the foodstuff, beverage or forage a microorganism which performs a transamination or desamination of histidine, or an enzyme which results in a transamination or desamination of histidine. According to said process the histidine can e.g. be converted by a primary splitting off of ammonia into the innocuous glutamic acid. The new process is especially important for the production of such foodstuffs, beverages or forages, in which an essential step in the course of the preparation of said products is a conversion performed by a micro-organism like e.g. an alcoholic fermentation or a lactic fermentation. The naturally occurring microorganism strains generally perform a decarboxylation of histidine present in the starting material forming the undesired histamine. The new process makes it possible to produce such foodstuffs, beverages and forages which generally have a high histamine content, like e.g. alcoholic beverages, sour-milk products, pickled cabbage and silo-fodder, nearly or completely free of histamine.
Inventors:
ANDOREASU REMUKE
Application Number:
JP11347579A
Publication Date:
March 19, 1980
Filing Date:
September 04, 1979
Export Citation:
Assignee:
UNDERBERG EMIL
International Classes:
A23C9/123; A23C19/06; A23C19/068; A23K1/00; A23K1/16; A23K1/165; A23L2/84; A23L5/20; A23L27/24; A23L29/00; C12C5/00; C12C7/00; C12C11/02; C12C12/00; (IPC1-7): A23C7/00; A23C9/123; A23C9/127; A23C19/032; A23K1/00; A23K1/165; A23L1/00; A23L2/38; C12C9/00; C12G1/02; C12J1/00; C12R1/225; C12R1/23; C12R1/265; C12R1/38; C12R1/85