Methods for removing histamine from food

Abstract

To provide a method for measuring a histamine content in fish sauce, an example of food, and also removing the histamine.SOLUTION: This invention has been completed with the findings that: treating histamine-containing food with an adsorbent can remove histamine in the food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for removing histamine contained in food. This application claims the priority of Japanese Patent Application No. 2021-52719, which is hereby incorporated by reference.

Background Art

[0002] Fish soy sauce, which is an example of food, is a liquid seasoning obtained by pickling raw fish with salt, fermenting it, and aging it to concentrate the umami components of the fish. Since the raw material of fish soy sauce is seafood, it is rich in amino acids and peptides. Also, some peptides have been found to have functions such as antioxidant properties and blood pressure elevation suppression. In East Asia, fish soy sauce is not a typical seasoning, but in Guangdong and Fujian provinces of China, there are fish soy sauces such as fish sauce. In Japan, Ishiru in Ishikawa Prefecture, Shottsuru in Akita Prefecture, and Ikanago soy sauce in Kagawa Prefecture are known as the three major fish soy sauces. However, it cannot be denied that various harmful substances may remain in fish soy sauce depending on the fish species used and the parts of the fish species.

[0003] Since harmful substances have an adverse effect on the human body, a technology for removing harmful substances in food is required. Specifically, research has already been conducted on a method for removing cadmium remaining in fish soy sauce made from squid. It has been reported that protein-bound cadmium can be removed by tannic acid treatment, and free cadmium can be removed by chelating resin treatment. Also, it has been clarified that bound arsenic can be removed by tannic acid treatment and free arsenic can be removed by chelation treatment (see Patent Documents 1 and 2).

[0004] However, there is no established method for effectively and safely removing histamine. Histamine is an active amine with the molecular formula C5H9N3 and a molecular weight of 111.14, and is induced by the decarboxylation reaction of the amino acid histidine. It is colorless, odorless, and does not decompose with ordinary cooking. It has pharmacological effects such as lowering blood pressure, increasing vascular permeability, contracting smooth muscle, vasodilation, and promoting glandular secretion, and ingesting histamine accumulated in food can cause allergy-like symptoms. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2009-254274 [Patent Document 2] Japanese Patent Publication No. 2012-39955 [Overview of the project] [Problems that the invention aims to solve]

[0006] While there are no established standards for histamine levels in fish sauce within Japan, the Codex standard specifies a limit of less than 400 ppm. Suppressing histamine buildup in fish sauce is crucial for food hygiene. Therefore, safely and effectively removing histamine from fish sauce can improve its quality and safety. The objective of this invention is to measure the histamine concentration contained in fish sauce, which is an example of a food product, and to provide a method for removing histamine. [Means for solving the problem]

[0007] The present invention was completed after confirming that histamine can be removed from foods containing histamine by treating them with an adsorbent.

[0008] In other words, the present invention is as follows: 1. A method for removing histamine from food, comprising the step of treating the food containing histamine with one or more adsorbents from 1) to 15) below. 1) Tannin, 2) Tannic acid, 3) Ion exchange resin, 4) Chelate-type ion exchange resin, 5) Cation exchange resin, 6) Iminodiacetic acid-type chelate-type ion exchange resin, 7) Polyamine-type chelate-type ion exchange resin, 8) Acidic cation exchange resin, 9) Methylglucamine-type chelate-type ion exchange resin, 10) Porous styrene-type resin, 11) Polyphenol adsorption resin, 12) Activated carbon, 13) Celite, 14) Diatomaceous earth, 15) Cerium hydroxide 2. The method according to item 1 above, wherein the adsorbent is tannin. 3. The method according to item 1 above, wherein the adsorbent is tannic acid. 4. The method according to item 1 above, wherein the adsorbent is an ion exchange resin. 5. The method according to item 1 above, wherein the adsorbent is a cation exchange resin. 6. The method according to item 1, wherein the adsorbent is tannin or tannic acid and an ion exchange resin. 7. The method according to item 5, wherein the step involves treating the food with tannin or tannic acid, and then treating it with an ion exchange resin. 8. The method according to any one of items 1 to 7 above, wherein the free amino acids in the food after processing remain at 60% or more compared to the food before processing. 9. The method according to any one of items 1 to 8 above, wherein the food is soy sauce. [Effects of the Invention]

[0009] This invention can remove histamine from food. [Brief explanation of the drawing]

[0010] [Figure 1] Histamine calibration curve. [Figure 2] Results of histamine removal rate in fish sauce B. [Figure 3] Results of histamine removal rate in fish sauce C. [Figure 4]Results of the histamine removal rate in fish soy sauce I. [Figure 5] Results of the histamine removal rate in fish soy sauce K. [Figure 6] Results of the free amino acid analysis in fish soy sauce B. [Figure 7] Results of the free amino acid analysis in fish soy sauce K. [Figure 8] Results of the histamine residual rate by HPLC method. [Figure 9] Comparison of the histamine residual rate. [Figure 10] Structure of tannic acid. [Figure 11] Results of the histamine removal rate of each tannin.

Mode for Carrying Out the Invention

[0011] (Object of the present invention) The method for removing histamine in the food of the present invention (hereinafter may be abbreviated as "the method of the present invention") includes at least the following steps. Treat the food containing histamine with any one or more of the following adsorbents 1) to 15). 1) Tannin, 2) Tannic acid, 3) Ion exchange resin, 4) Chelating ion exchange resin, 5) Cation exchange resin, 6) Iminodiacetic acid type chelating ion exchange resin, 7) Polyamine type chelating ion exchange resin, 8) Acidic cation exchange resin, 9) Methylglucamine type chelating ion exchange resin, 10) Porous styrene type resin, 11) Polyphenol adsorption resin, 12) Activated carbon, 13) Celite, 14) Diatomaceous earth, 15) Cerium hydroxide Hereinafter, the present invention will be described in detail.

[0012] (Food) The food in the method of the present invention is not particularly limited as long as it contains histamine and can be treated with an adsorbent. For example, if it is a liquid-shaped food, it can be treated with an adsorbent without changing the shape of the food. Furthermore, since the Codex standard specifies that the histamine concentration in food should be less than 400 ppm, it is preferable to target foods containing 400 ppm or more of histamine. In addition, it is preferable that the salt concentration in the food be 5% by weight or more, 10% by weight or more, or 15% by weight or more. Furthermore, neutral to acidic foods are preferred. Examples of food products include soy sauce (especially fish sauce), seafood extracts, and dashi (broth).

[0013] (Adsorbent) The adsorbent used in the method of the present invention is limited to the adsorbents listed below. 1) Tannins Tannins are a general term for water-soluble compounds derived from plants that react strongly with proteins, alkaloids, and metal ions to form sparingly soluble salts. Some tannins are complex aromatic compounds with numerous phenolic hydroxyl groups, which strongly bind to proteins and other macromolecules, forming complexes. 2) Tannic acid Tannic acid is a type of tannin, defined as a tannin obtained from gallnuts or galls. Tannins are plant-derived polyphenol components that exhibit strong affinity for high molecular weight compounds such as proteins and polysaccharides, heavy metals, and basic compounds such as alkaloids, forming complexes with them and creating insoluble precipitates. They are a general term for substances with astringent properties. Tannic acid recognizes and associates with hydrophobic and spatially voided regions of other molecules, and this association is strongly facilitated by hydrophobic interactions between the galloyl group of tannic acid and proline in proteins, as well as π-π interactions, CH-π interactions, and hydrogen bonding. The structure of tannic acid is shown in Figure 10.

[0014] 3) Ion exchange resin The ion exchange resin of the present invention is not particularly limited as long as it is a resin having an ion exchange group. For example, it includes chelate-type ion exchange resins, cation exchange resins, etc., as described below.

[0015] 4) Chelate-type ion exchange resin The chelate-type ion exchange resin of the present invention is not particularly limited as long as it is a resin that has a chelating effect.

[0016] 5) Cation exchange resin The cation exchange resin of the present invention is not particularly limited as long as it is a resin that has the function of exchanging cations.

[0017] 6) Iminodiacetic acid type chelate ion exchange resin Iminodiacetic acid-type chelating resins exhibit higher selectivity for polyvalent metal ions than for monovalent ions, particularly for transition metal elements such as Fe(III) and Cu(II), as shown in the following equation (1) (see Mitsubishi Chemical's CR11). [ka]

[0018] 7) Polyamine-type chelate ion exchange resins Polyamine-type chelate resins exhibit higher selectivity for divalent metal ions, particularly transition metal elements, than for monovalent ions, as shown in equation (2) below (see Mitsubishi Chemical's CR20). [ka]

[0019] 8) Acidic cation exchange resin Acidic cation exchange resins are mainly used for applications such as hard water softening, purity production, amino acid separation and purification, and dehydration of organic solvents, and can be represented, for example, by the following formula (3) (where x is Na or H; see Mitsubishi Chemical's SK1B). [ka]

[0020] 9) Methylglucamine-type chelate ion exchange resins Methylglucamine-type chelate resins exhibit high selectivity for borate ions, as shown in formula (4) below (see Mitsubishi Chemical's CRB03). [ka]

[0021] 10) Porous styrene resin Porous styrene-type resins can be represented, for example, by the following formula (5) (see Mitsubishi Chemical's SP850). [ka]

[0022] 11) Polyphenol adsorption resin Polyphenol-adsorbing resins are known as filtration aids for improving the quality of alcoholic beverages, non-alcoholic beverages, and seasonings such as vinegar. Examples include polyvinylpyrrolidone (including polyvinylpolypyrrolidone (PVPP)).

[0023] 12)Activated carbon Activated carbon can be any commercially available product that is known to be used.

[0024] 13) Celite Celite is a diatomaceous earth produced by calcining with sodium carbonate, and is a trade name of Imerys Filtration Minerals, Inc. in the United States.

[0025] 14) Diatomaceous earth For the diatomaceous earth, commercially available products that are already known can be used, and acid-washed diatomaceous earth is preferred.

[0026] 15) Cerium hydroxide Cerium hydroxide is known as an arsenic adsorbent and is commercially available.

[0027] (Processing steps) The processing steps of the present invention are not particularly limited as long as the histamine in the food (preferably food after manufacturing, not food during manufacturing) can be removed by the adsorbents listed above. Furthermore, it is preferable that the temperature, humidity, and pressure are conditions that do not alter the properties of the food. The following processing steps can be exemplified. Furthermore, since the method of the present invention can be applied not only during food manufacturing but also to finished food products, histamine can be removed without changing the food manufacturing method. All adsorbents can be processed by solid-liquid separation and / or column treatment. Furthermore, solid-liquid separation and column treatment can be used in combination.

[0028] 〇 Solid-liquid separation treatment The adsorbents (filter aids) listed above are brought into contact with the food (added to the food) to separate the precipitate in the food. It is preferable to add them at a weight ratio of 0.001 to 0.5 per 1 part food, and more preferably 0.05 to 0.1 parts. The contact time between the food and the adsorbent is from a few minutes to about one day, but 12 to 24 hours is preferable. The processing temperature must be such that the useful components are not lost, and any temperature within the range of -10 to 90°C is acceptable. Stirring is preferable as needed. Specific methods for removing precipitates from food to which adsorbents have been added include freeze-thawing, filtration using filter cloth, and centrifugation using a high-speed centrifuge, but filtration using filter cloth is preferred.

[0029] Column processing The food is passed through a column packed with the adsorbents listed above. To prevent altering the properties of the food, it is preferable not to dilute the food with a solvent or the like before passing it through the column. If necessary, it is desirable to regenerate the adsorbent with an acid, alkali, or the like before passing the food through.

[0030] 〇 Solid-liquid separation treatment The adsorbents (filter aids) listed above are brought into contact with the food (added to the food) to separate the precipitate in the food. It is preferable to add them at a weight ratio of 0.001 to 0.5 per 1 part food, and more preferably 0.05 to 0.1 parts. The contact time between the food and the adsorbent is from a few minutes to about one day, but 12 to 24 hours is preferable. The processing temperature must be such that the useful components are not lost, and any temperature within the range of -10 to 90°C is acceptable. Stirring is preferable as needed. Specific methods for removing precipitates from food to which adsorbents have been added include freeze-thawing, filtration using filter cloth, and centrifugation using a high-speed centrifuge, but filtration using filter cloth is preferred.

[0031] The results of the following examples show that the histamine removal rate can be increased by using two or more adsorbents. A preferred combination of adsorbents is tannin or tannic acid and an ion exchange resin (especially an acidic cation exchange resin).

[0032] (Food after processing) The histamine concentration of food processed by the method of the present invention is 400 ppm or less, preferably 100 ppm or less. Furthermore, the free amino acids (particularly glutamic acid, glycine, lysine, GABA, alanine, and aspartic acid) in the food processed by the method of the present invention remain at approximately 60%, 70%, 80%, and 90% or more levels compared to the food before processing, so it is considered that there is no impact on the taste of the food. [Examples]

[0033] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0034] <Measurement of histamine concentration in food> In this example, the histamine concentration in fish sauce was measured as an example of a food product. Details are as follows.

[0035] (Fish sauce) I used the following commercially available fish sauce. Fish sauce fish B (from Vietnam) Fish sauce fish C (from Vietnam) Fish in soy sauce (Japanese origin) Fish sauce fish K (Japanese origin)

[0036] (reagent) The following reagents were used: Check Color Histamine (Kikkoman Biochemifa), a histamine measurement kit. • Enzyme solution: Histamine dehydrogenase • Colorant: 1 methoxy PMS, WST 8 • Buffer solution: Tris buffer solution • Histamine standard solution

[0037] (Preparation of fish sauce sample) The fish sauce samples were prepared by diluting the fish sauce concentrate 500 times with distilled water. 100 μL of the fish sauce concentrate and 900 μL of distilled water were placed in a 1.5 mL tube and thoroughly mixed using a vortex mixer to obtain fish sauce sample (1). 100 μL of sample (1) and 900 μL of distilled water were placed in a 1.5 mL tube and thoroughly mixed using a vortex mixer to obtain fish sauce sample (2). 200 μL of fish sauce sample (2) and 800 μL of distilled water were placed in a 1.5 mL tube and thoroughly mixed using a vortex mixer to obtain fish sauce sample (3). 10 μL of fish sauce sample (1) and 990 μL of distilled water were placed in a 1.5 mL tube and thoroughly mixed using a vortex mixer to obtain fish sauce sample (4). Histamine levels were measured using samples (3) and (4). (3) is a 500-fold dilution, and (4) is a 1,000-fold dilution.

[0038] (Creating a calibration curve) The standard samples were prepared by diluting the histamine standard solution contained in Check Color Histamine with distilled water. The histamine standard solution was serially diluted to prepare standard samples at 1 / 2, 1 / 4, 1 / 8, 1 / 16, and 1 / 32 concentrations. Distilled water was used as the blank for these standard samples.

[0039] (Measurement of histamine concentration) After preparing the samples, the samples and reagents were added to a 96-well plate as shown in Table 1 below. For the histamine standard solution, 70 μL each of the color developer and enzyme solution were added in the same manner as for the fish sauce sample. Three sets of each sample were prepared. After incubating the 96-well plates containing the samples and reagents as described above at 37°C for 15 minutes, the absorbance was measured at 470 nm using a microplate reader (Thermo Varioskan Lux).

[0040] [Table 1]

[0041] (Results of creating a calibration curve) A calibration curve was created by diluting a histamine standard solution with distilled water. The obtained absorbance and calibration curve are shown in Table 2 (absorbance of histamine solutions of different concentrations (470 nm), and the average absorbance obtained from three samples) and Figure 1. The calibration curve was created by subtracting the blank value. Based on the histamine calibration curve in Figure 1, the histamine concentration in each fish sauce was calculated.

[0042] [Table 2]

[0043] (Results of histamine concentration measurement in fish sauce) Table 3 below shows the results of histamine measurements using Check Color Histamine (values ​​are shown as mean ± standard deviation). Although there were differences depending on the fish sauce, the histamine content ranged from 93.4 to 355.4 mg / mL.

[0044] [Table 3] [Examples]

[0045] <Removal of histamine from food using adsorbents> In this example, histamine was removed from fish sauce, an example of a food product, using each adsorbent. Details are as follows.

[0046] (sample) In Example 1, we used fish sauces B, C, I, and K, whose histamine concentrations were measured.

[0047] (Adsorbent) The following adsorbents were used. Tannic acid (Kanto Chemical) • CR11 (Mitsubishi Chemical: Iminodiacetic acid type chelate ion exchange resin) • CR20 (Mitsubishi Chemical: Polyamine-type chelate ion exchange resin) • SK1B (Mitsubishi Chemical: Acidic Cation Exchange Resin) • CRB03 (Mitsubishi Chemical: Methylglucamine-type chelate ion exchange resin) • SP850 (Mitsubishi Chemical: Porous styrene-type resin) • Polyvinylpolypyrrolidone (Nacalai Tesque: polyphenol adsorbent resin) • Activated carbon (Wako Pure Chemical Industries) • Celite (SIGMA) • READ (Japanese seawater: cerium hydroxide) • Diatomaceous earth (Wako Pure Chemical Industries)

[0048] (reagent) The same reagents as in Example 1 were used.

[0049] (Sample preparation) • Other than tannic acid 5 mL of undiluted fish sauce and 0.5 g of various adsorbents were placed in a 15 mL conical tube and thoroughly mixed using a vortex mixer. The mixture was then shaken for 20 hours. After shaking for 20 hours, centrifugation (3,500 rpm, 5 min) was performed, and the supernatant was collected. The supernatant was diluted with distilled water. Dilution was performed in the same manner as in Example 1. Tannic acid 0.5 g of tannic acid and 5 mL of 15% saline solution were placed in a 15 mL conical tube and thoroughly mixed using a vortex mixer. The mixed solution was placed in a column. 5 mL of undiluted fish sauce was passed through the column. The resulting solution was centrifuged (3,500 rpm, 5 min), and the supernatant was collected. This solution was used as the tannin-treated sample.

[0050] (Creating a calibration curve) A calibration curve was prepared using the same method as in Example 1.

[0051] (Measurement of histamine concentration) Measurements were performed using the same method as in Example 1.

[0052] (Results of histamine removal using adsorbents) An adsorbent was mixed into each fish sauce, and the histamine concentration was measured to calculate the removal rate. Since each sample was measured in sets of three, the histamine removal rate is shown as the mean ± standard deviation. Although there were differences depending on the fish sauce and adsorbent, histamine could be removed with all adsorbents, including tannic acid, iminodiacetic acid-type chelate ion exchange resin, polyamine-type chelate ion exchange resin, acidic cation exchange resin, methylglucamine-type chelate ion exchange resin, porous styrene-type resin, polyphenol adsorbent resin, activated carbon, Celite, diatomaceous earth, and cerium hydroxide. While there were differences depending on the fish sauce, fish sauce samples treated with tannic acid, acidic cation exchange resin (SK1B), and activated carbon showed high histamine removal rates. The histamine removal rates for each fish sauce are shown in Figures 2-5. The vertical axis of each graph represents the histamine removal rate relative to the undiluted fish sauce. [Examples]

[0053] <Removal of histamine from fish sauce using tannic acid and acidic cation exchange resin> In this example, histamine was removed from fish sauce using two adsorbents: tannic acid and an acidic cation exchange resin. Details are as follows.

[0054] (reagent) The reagent used in Example 1 was used.

[0055] (Tannic acid treatment) 0.5 g of tannic acid and 5 mL of 15% saline solution were placed in a 15 mL conical tube and thoroughly mixed using a vortex mixer. The mixed solution was placed in a column. 5 mL of undiluted fish sauce was passed through the column. The resulting solution was centrifuged (3,500 rpm, 5 min), and the supernatant was collected. This solution was used as the tannin-treated sample. (Acidic cation exchange resin treatment) 0.4 g of SK1B, an acidic cation exchange resin, was added to the tannic acid-treated sample and thoroughly mixed using a vortex mixer. The mixture was then shaken for 20 hours. After that, it was centrifuged (3,500 rpm, 5 min), and the supernatant was collected. This solution was used as the acidic cation exchange resin-treated sample.

[0056] (Histamine concentration measurement) Measurements were performed using the same method as in Example 1.

[0057] (Results of histamine removal using tannic acid and acidic cation exchange resin) By treating the fish sauce with tannic acid followed by acidic cation exchange resin treatment, approximately 30-50% of histamine could be removed, although this varied depending on the type of fish sauce. Table 4 shows the histamine concentrations in the untreated fish sauce, after tannic acid treatment, and after tannic acid + SK1B treatment, and Table 5 shows the histamine reduction rate relative to the untreated fish sauce. Each sample was measured in sets of three, and the values ​​are shown as mean ± standard deviation.

[0058] [Table 4]

[0059] [Table 5] [Examples]

[0060] <Confirmation of the effect of histamine removal treatment on free amino acid content> The main umami component of fish sauce is free amino acids, which are produced when proteins are broken down. Therefore, we investigated whether adsorbent treatment affects the free amino acid content. Details are as follows.

[0061] (Sample preparation and measurement of free amino acids) Fish sauce B and fish sauce K were treated with tannic acid, and then with a combination of tannic acid and SK1B treatment. These were then diluted 400 times with 0.02 M hydrochloric acid and measured using an automated amino acid analyzer (L-8500, Hitachi, Ltd.).

[0062] (Measurement results of free amino acids) Figure 6 shows the results of the free amino acid analysis of fish sauce B, and Figure 7 shows the results of the free amino acid analysis of fish sauce K. The remaining free amino acid percentages of fish sauce B are shown in Tables 6 and 7 below, and the remaining free amino acid percentages of fish sauce K are shown in Tables 8 and 9 below. The main amino acids in fish sauce B were glutamic acid, glycine, lysine, and GABA. While typical fish sauce does not contain much GABA, this particular fish sauce contained a significant amount. This suggests that glutamic acid was converted to GABA by certain microorganisms during the fermentation process. The main amino acids in fish sauce K were glutamic acid, alanine, lysine, and aspartic acid. Glutamic acid is an important amino acid that contributes to the umami flavor of fish sauce. In the two types of fish sauce, the free amino acid content decreased slightly after tannin treatment and after tannic acid treatment + SK1B treatment in both types of fish sauce, but no significant differences were observed in the free amino acid content or composition. Specifically, as shown in Tables 6 to 9, it was confirmed that approximately 80% or more of the free amino acids remained even after adsorbent treatment. Based on the above, it is considered that histamine removal by adsorbents does not affect the taste of fish sauce.

[0063] [Table 6]

[0064] [Table 7]

[0065] [Table 8]

[0066] [Table 9] [Examples]

[0067] <Comparison of histamine concentrations in tannic acid treatment using colorimetric and HPLC methods> Instead of measuring histamine using the colorimetric method employed in the above example, the histamine concentration in fish sauce B was measured using the HPLC method (pre-label method) to eliminate the influence of soluble tannins. Bentonite used was a product of Hojun Co., Ltd.

[0068] (Measurement method) Histamine measurement using the HPLC method (pre-label method) was entrusted to the Ishikawa Prefectural Association for Preventive Medicine. The HPLC method (pre-label method) involves derivatizing histamine with reagents beforehand, separating the histamine in the fish sauce using a column, and detecting it with a fluorescence detector.

[0069] (Measurement results) Figure 8 shows the results of histamine retention rates obtained by HPLC. The vertical axis of these graphs represents the retention rate when the histamine contained in the fish sauce concentrate is set to 100%. As shown in Figure 8, the HPLC results indicate that after combining tannic acid and SK1B treatment, approximately 65% ​​of histamine was removed from the undiluted fish sauce. On the other hand, bentonite achieved a removal rate of approximately 59%. Figure 9 shows a comparison of the histamine retention rate and the bentonite retention rate when tannic acid treatment and SK1B treatment are used in combination. It was confirmed that the combination of tannic acid treatment and acidic cation exchange resin is more effective at removing histamine than bentonite treatment. [Examples]

[0070] <Removal of histamine from food using tannins> In this example, each tannin was used to remove histamine from fish sauce, an example of a food product. Details are as follows.

[0071] (sample) In Example 1, we used fish sauce K, which had its histamine concentration measured.

[0072] (Tannin) The following tannins were used. All were obtained from Kawamura Trading Co., Ltd. · Mimosa (mimosa me) ·Chestnut(Chestnut silvatech C) Tara (Tara tannin T80) • Quebracho (MGM Eon)

[0073] (reagent) The same reagents as in Example 1 were used.

[0074] (Sample preparation) 0.5 g each of various tannins and 5 mL of undiluted fish sauce were placed in a 15 mL conical tube and stirred for 20 hours. This solution was centrifuged (10,000 rpm, 5 min), and the supernatant was collected. This solution was used as the tannin-treated sample.

[0075] (Creating a calibration curve) A calibration curve was prepared using the same method as in Example 1.

[0076] (Measurement of histamine concentration) Measurements were performed using the same method as in Example 1.

[0077] (Histamine removal results) Tannins were mixed into fish sauce, and histamine concentrations were measured to calculate the removal rate. Since each sample was measured in sets of three, the histamine removal rate is shown as the mean ± standard deviation. While there were differences depending on the type of tannin, all tannins were able to remove histamine. In particular, we confirmed that chestnut tannins have excellent histamine-removing capabilities. Figure 11 shows the histamine removal rates of each tannin. The vertical axis of each graph represents the histamine removal rate relative to the undiluted fish sauce. [Industrial applicability]

[0078] This invention provides a method for removing histamine contained in food.

Claims

1. A method for removing histamine from food, comprising the step of treating the food containing histamine with tannins.

2. Furthermore, the method according to claim 1, wherein the treatment is performed with an ion exchange resin.

3. Furthermore, the method according to claim 1, wherein the treatment is performed with a cation exchange resin.

4. The method according to any one of claims 1 to 3, wherein the free amino acids in the food after processing remain at 60% or more compared to the food before processing.

5. The method according to any one of claims 1 to 4, wherein the food is soy sauce.

6. A method for removing histamine from food, including the following steps. 1) A process of mixing tannic acid and saline solution to obtain a mixture. 2) Step of filling the column with the mixture. 3) The process of passing a food containing histamine through the column.

7. Furthermore, the method according to claim 6, further comprising the step of centrifuging the column-passed food obtained in 3) above.

8. Furthermore, the method according to claim 6 or 7, wherein the treatment is performed with an ion exchange resin.

9. The method according to any one of claims 6 to 8, wherein the food is soy sauce.

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