JP5435578B2 - Histamine adsorbent and histamine removal method - Google Patents

Description

  The present invention relates to a histamine adsorbent that adsorbs histamine contained in a liquid and a histamine removal method using the same.

  Fish soy sauce (fish soy) is a fermented seasoning made from seafood. Fish soy sauce is obtained by mixing the entire fish or fish meat of seafood with salt, water, and, in some cases, salmon, and fermenting them for a predetermined period. When the fish soy sauce is commercialized, it is further filtered to remove impurities such as bones and skins.

  In such fermented seasonings using seafood as raw materials, histidine derived mainly from seafood raw materials is decarboxylated to produce histamine due to the effects of fish and seafood-derived enzymes and microorganisms and microorganisms that grow during fermentation. . Histamine is a causative substance of allergic food poisoning, and if it is ingested in a large amount, it may cause food poisoning. The histamine content in fish soy sauce varies depending on the production conditions, raw fish and shellfish and their use, etc., but since fish soy contains a lot of histamine, the reduction of histamine in fish soy sauce It is desired.

  Then, the technique which can reduce histamine content by processing the seafood used as a raw material with acids is disclosed (for example, patent document 1, 2).

JP 2007-151430 A JP 2008-212051 A

  When the techniques described in Patent Documents 1 and 2 described above are used, the histamine content can be reduced to some extent, but the reduction amount has a limit.

  Then, in view of such a subject, this invention aims at providing the histamine adsorption agent and histamine removal method which can adsorb | suck histamine contained in the foodstuff on a liquid safely and reliably.

  In order to solve the above problems, the histamine adsorbent of the present invention has one or more selected from the group of bentonite, activated carbon and diatomaceous earth as a main component, and adsorbs histamine contained in liquid food. And

  As a result of extensive research, the inventors of the present invention have found that one or more selected from the group of bentonite, activated carbon, and diatomaceous earth have histamine adsorption performance. Therefore, if the histamine adsorbent of the present invention is added to a liquid food containing histamine, histamine can be easily adsorbed to the histamine adsorbent. Then, by removing the histamine adsorbent adsorbing histamine from the liquid food, it is possible to efficiently remove histamine from the liquid food.

  The liquid food may be a fermented seasoning made from seafood. It is known that fermented seasonings made from seafood as raw materials have a rich histamine content while having a rich umami taste because they contain abundant amino acids and nucleic acids. Since the histamine adsorbent of the present invention is highly safe as a food additive, it is possible to safely and reliably adsorb histamine contained in a fermented seasoning made from seafood. .

  In order to solve the above-described problems, the histamine removal method of the present invention includes an addition step of adding a histamine adsorbent mainly composed of one or more selected from the group of bentonite, activated carbon, and diatomaceous earth to a liquid food. And a removal step of removing the histamine adsorbent from the liquid food.

  Add histamine adsorbent to liquid food in the addition process to adsorb histamine in liquid food to histamine adsorbent, and remove histamine adsorbent with histamine adsorbed from liquid food in removal process Thus, histamine can be removed from the liquid food safely and reliably.

  In the addition step, the temperature of the liquid food product is preferably 20 ° C. or lower. As a result of intensive studies, the inventors of the present invention have found that histamine once adsorbed to the histamine adsorbent once again dissociates when the temperature is 20 ° C. or higher. Therefore, by setting the temperature of the liquid food in the addition step to 20 ° C. or less, re-dissociation can be prevented and histamine can be efficiently adsorbed to the histamine adsorbent.

  The present invention makes it possible to safely and reliably adsorb histamine contained in food on liquid.

It is explanatory drawing which showed histamine content of the fish soy after adding the histamine adsorbent concerning embodiment to fish soy. It is explanatory drawing which showed the color tone of the fish soy when a bentonite, activated carbon, and diatomaceous earth were each added as a histamine adsorption agent. It is explanatory drawing for demonstrating the histamine removal method concerning embodiment. It is explanatory drawing for demonstrating the relationship between the temperature of the liquid at the time of adding a bentonite, and the adsorption rate of histamine. It is explanatory drawing for demonstrating the relationship between the temperature of the liquid after adding a bentonite, and the adsorption rate of histamine. It is explanatory drawing for demonstrating the relationship between the pH of the liquid at the time of adding a bentonite, and the adsorption rate of histamine. It is explanatory drawing for demonstrating the relationship between the salt concentration of the liquid at the time of adding a bentonite, and the adsorption rate of histamine. It is explanatory drawing for demonstrating the relationship between the pH of the liquid at the time of adding bentonite, temperature, and a stationary temperature, and the adsorption rate of histamine. It is explanatory drawing for demonstrating the flow of a process of the histamine removal method in the case of performing addition process S100 and removal process S102 after ignition process S104. It is explanatory drawing for demonstrating the effect of the histamine adsorption agent (bentonite) with respect to a different kind of fish soy sauce. It is explanatory drawing for demonstrating the relationship between the addition amount of a bentonite, and the histamine adsorption amount. It is explanatory drawing for demonstrating the effect of what swollen the bentonite dried at 115 degreeC for 3 hours with water as a pretreatment with respect to fish soy sauce.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The dimensions, materials, and other specific numerical values shown in the embodiment are merely examples for facilitating understanding of the invention, and do not limit the present invention unless otherwise specified. In the present specification and drawings, elements having substantially the same function and configuration are denoted by the same reference numerals, and redundant description is omitted, and elements not directly related to the present invention are not illustrated. To do.

(Histamine adsorbent)
The histamine adsorbent according to the present embodiment is mainly composed of one or more selected from the group of bentonite, activated carbon, and diatomaceous earth, and adsorbs histamine contained in liquid food. In addition, here, as a food on a liquid to which the histamine adsorbent is applied, a fermented seasoning (here, fish soy sauce) using seafood as a raw material, which has a particularly high histamine content, will be described as an example. However, the histamine adsorbent of the present embodiment can be suitably applied as long as it is a food on a liquid containing histamine.

  The bentonite is mainly composed of montmorillonite and contains quartz, mica, feldspar, zeolite and the like. Here, bentonite is mentioned as one of the main components of the histamine adsorbent, but montmorillonite may be used as the main component of the histamine adsorbent. Moreover, the shape of bentonite may be any of powder, granules, and flakes.

  The activated carbon is a porous substance made of oxygen, hydrogen, calcium, etc. in addition to most of carbon, and can adsorb many substances in its fine holes (pores). The diatomaceous earth is a fossil deposit of a diatom shell, which is a kind of algae, and is mainly composed of silicon dioxide.

FIG. 1 is an explanatory diagram showing the histamine content of fish soy after adding the histamine adsorbent according to this embodiment to the fish soy. Here, as a histamine adsorbent according to this embodiment, bentonite, activated carbon (powder), and diatomaceous earth were each subjected to pretreatment shown in Table 1 below, and as comparison target substances, activated carbon (granule), silica gel (Wakogel (registered trademark) C-100), Celite (registered trademark) 545, glass beads, and synthetic zeolite A-3 subjected to the pretreatment shown in Table 1 below were used in the following tests.

  First, 10% (weight / volume: w / v) of the substances shown in Table 1 was added to 20 mL of fish soy sauce, and after sufficiently stirring, the mixture was allowed to stand for 1 hour. Then, it centrifuged at 3000 rpm for 10 minutes, the amount of histamine of the liquid obtained by filtering a supernatant liquid with a filter paper (5A) was measured.

  As shown in FIG. 1, when bentonite is used as the histamine adsorbent, it is understood that about 500 ppm of histamine has been removed compared to before addition. Moreover, when activated carbon (powder) is used as the histamine adsorbent, it can be seen that about 300 ppm of histamine was removed as compared to before addition. Furthermore, when diatomaceous earth is used as a histamine adsorbent, it can be seen that about 250 ppm of histamine has been removed compared to before addition.

  Here, activated carbon (granule) has a lower adsorption rate of histamine than activated carbon (powder). This is probably because activated carbon (powder) has a larger surface area than activated carbon (granule), and activated carbon (powder) can adsorb more histamine.

  As described above, the histamine adsorbent of the present embodiment is composed mainly of one or more selected from the group of bentonite, activated carbon, and diatomaceous earth, thereby efficiently adsorbing histamine contained in fish soy sauce. Can do. Bentonite, activated carbon, and diatomaceous earth are recognized as food additives, so if the histamine adsorbent of this embodiment is added to liquid food containing histamine, histamine can be safely adsorbed to the histamine adsorbent. Can do. Then, by removing the histamine adsorbent adsorbing histamine from the liquid food, it is possible to efficiently remove histamine from the liquid food.

FIG. 2 is an explanatory view showing the color tone of fish soy sauce when bentonite, activated carbon, and diatomaceous earth are added as histamine adsorbents. FIG. 2 (a) shows the saturation (C ^* : value of fish soy sauce). FIG. 2B shows the lightness of fish soy sauce (L ^* : brighter as the value is higher). As shown in FIG. 2 (a), compared with fish soy without histamine adsorbent (indicated by black circles in FIG. 2), fish soy with bentonite (indicated by double circles in FIG. 2) and diatomaceous earth There is no significant change in the saturation of the added fish soy sauce (indicated by black triangles in FIG. 2). On the other hand, fish soy sauce to which activated carbon is added (indicated by black squares in FIG. 2) has a significantly reduced saturation compared to fish soy sauce to which no histamine adsorbent is added (hereinafter simply referred to as untreated fish soy sauce). You can see that

  Moreover, as shown in FIG.2 (b), compared with untreated fish soy sauce, the brightness of the fish soy sauce to which bentonite was added and fish soy sauce to which diatomaceous earth was added was slightly increased, but the fish to which activated carbon was added It can be seen that the brightness of the soy sauce is significantly increased compared to the untreated fish soy sauce.

  Therefore, bentonite and diatomaceous earth have good histamine adsorption rate and do not change color. Therefore, when either or both bentonite and diatomaceous earth are used as histamine adsorbent, the original color of fish soy sauce is maintained. Histamine can be adsorbed efficiently.

  In addition, activated carbon adsorbs not only histamine but also substances constituting the color in fish soy sauce, making it possible to make fish soy nearly colorless and transparent. Therefore, if activated carbon is used as the histamine adsorbent, it is possible to produce fish soy sauce that can be applied to special uses such as thin soy sauce and white soy sauce while reducing histamine.

(Histamine removal method)
Next, a histamine removal method using the above-described histamine adsorbent will be described. FIG. 3 is an explanatory diagram for explaining the histamine removal method according to the present embodiment. As shown in FIG. 3, the histamine removal method according to the present embodiment includes an addition step (S100) of adding bentonite to untreated fish soy sauce, a removal step (S102) of removing histamine adsorbent from fish soy sauce, Step (S104). Below, the structure of each process is demonstrated in detail.

(Addition step S100)
In the addition step S100, a histamine adsorbent mainly composed of one or more selected from the group of bentonite, activated carbon, and diatomaceous earth is added to the liquid food. In the following description, bentonite will be described as a representative histamine adsorbent for easy understanding.

(Removal step S102)
The removal step S102 is a step of removing the bentonite added in the addition step S100. After centrifuging at about 3000 rpm, the supernatant may be filtered or only filtered.

(Heating process S104)
The firing step S104 is a step in which the fish soy sauce from which the bentonite has been removed in the removal step S102 is heated to sterilize and stop the fermentation.

<Examination of Temperature of Liquid Food in Addition Step S100>
FIG. 4 is an explanatory diagram for explaining the relationship between the temperature of the liquid and the adsorption rate of histamine when adding bentonite.

  First, 1.0 g of histamine and 200 g of sodium chloride were dissolved in 1 L of ion exchange water to prepare a histamine solution. The histamine solution was adjusted to pH 5.0 using lactic acid. The histamine solution was previously adjusted to 4 ° C., 20 ° C., and 80 ° C.

  To a conical tube made of polypropylene, add 0.5 g of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) and 5 mL of a histamine solution at different temperatures (4 ° C., 20 ° C. and 80 ° C., respectively), and close the lid And shaken violently by hand 30 times. Immediately after that, the mixture was centrifuged at 3000 rpm for 10 minutes, and the amount of histamine was measured using the filtrate obtained by filtering the supernatant with filter paper (5A). As a control, 5 mL of a histamine solution was used.

  As shown in FIG. 4, when the temperature of the solution was 4 ° C., bentonite adsorbed the most histamine. The histamine adsorption rate when the solution temperature was 80 ° C. was lower than when the solution temperature was 4 ° C. and 20 ° C.

  FIG. 5 is an explanatory diagram for explaining the relationship between the temperature of the liquid after addition of bentonite and the adsorption rate of histamine.

  First, 1.0 g of histamine and 200 g of sodium chloride were dissolved in 1 L of ion exchange water to prepare a histamine solution. The histamine solution was adjusted to pH 5.0 using lactic acid. The histamine solution was previously adjusted to 20 ° C.

  To a conical tube made of polypropylene, 0.5 g of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) and 5 mL of a histamine solution adjusted to 20 ° C. were added, and the lid was closed and shaken vigorously by hand 30 times. Thereafter, the conical tube is immersed in a water bath set at 4 ° C., 20 ° C., and 80 ° C., left to stand for 2 hours, centrifuged at 3000 rpm for 10 minutes, and the supernatant is filtered through filter paper (5A). The amount of histamine was measured using the filtrate as a test solution. As a control, 5 mL of a histamine solution was used.

  As shown in FIG. 5, the amount of histamine in the histamine solution when the histamine solution after addition of bentonite was allowed to stand at 80 ° C. was greater than the amount of histamine in the histamine solution before standing (just after the addition of bentonite). This is considered that histamine once adsorbed to bentonite when bentonite was added to the histamine solution was dissociated again during standing at 80 ° C.

  On the other hand, the amount of histamine in the histamine solution when the histamine solution after addition of bentonite was allowed to stand at 4 ° C. was smaller than the amount of histamine in the histamine solution before settling (just after the addition of bentonite). This is considered to be because adsorption of histamine to bentonite occurs during the standing when it is allowed to stand at a temperature lower than the temperature at which bentonite is added.

  Therefore, as shown in FIG. 4, the temperature of the liquid food in the addition step S100 is preferably 20 ° C. or less, and preferably 4 ° C. or less. Further, as shown in FIG. 5, even when bentonite is added to the liquid food and allowed to stand for a predetermined time, the temperature of the liquid food is preferably 20 ° C. or less, preferably 4 ° C. or less. . Also in the removal step S102, the temperature of the liquid food may be kept at 20 ° C. or lower, and preferably kept at 4 ° C. or lower.

  Thus, by setting the temperature of the liquid food when adding bentonite to 20 ° C. or less, it is possible to prevent histamine once adsorbed to bentonite from dissociating and to efficiently adsorb histamine to bentonite. it can.

<Examination of pH of liquid food in addition step S100>
FIG. 6 is an explanatory diagram for explaining the relationship between the pH of the liquid and the histamine adsorption rate when adding bentonite.

  First, 1.0 g of histamine and 200 g of sodium chloride were dissolved in 1 L of ion exchange water to prepare a histamine solution. The histamine solution is adjusted to pH 2.0, 3.0, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 8.0 using lactic acid. Each was adjusted to prepare histamine solutions having different pHs.

  To a conical tube made of polypropylene, 2 g of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) and 20 mL of histamine solution (20 ° C.) having different pH were added, and the lid was closed and shaken vigorously by hand 30 times. Then, after leaving still at 20 degreeC for 2 hours, centrifugation was performed at 3000 rpm for 10 minutes, the supernatant was filtered with a filter paper (5A), and the amount of histamines was measured using the filtrate obtained as a test solution.

  As shown in FIG. 6, it was found that bentonite adsorbs more histamine as the pH of the histamine solution is lower. In particular, in a histamine solution having a pH of 2.0, bentonite adsorbed most of the histamine. On the other hand, when the pH of the histamine solution increased, the amount of histamine adsorbed by bentonite decreased, and the histamine adsorption rate of bentonite in the pH 8.5 histamine solution was 45.9%.

  Therefore, as shown in FIG. 6, the pH of the liquid food in the addition step S100 is preferably 2 to 7.0 or less, and preferably 2.0 to 6.5. In addition, since the pH of fish soy sauce is 4.5-6.5, bentonite can adsorb | suck histamine contained in fish soy sauce suitably. In addition, as shown in FIG. 6, the lower the pH of the solution to which bentonite is added, the better the histamine adsorption rate of bentonite. If added, histamine can be efficiently adsorbed on bentonite. Furthermore, the pH in fish soy sauce can be measured and the amount of bentonite added can be adjusted according to the pH. For example, when the pH of fish soy sauce is high, the amount of bentonite added may be increased.

  Thus, the histamine can be efficiently adsorbed by the histamine adsorbent by adjusting the pH of the liquid food when adding bentonite to 7.0 or less.

<Examination of salt concentration of liquid food in addition step S100>
FIG. 7 is an explanatory diagram for explaining the relationship between the salt concentration of the liquid and the histamine adsorption rate when adding bentonite.

  First, 1.0 g of histamine and 0 g, 50 g, 100 g, 150 g, 200 g, and 250 g of sodium chloride were dissolved in 1 L of ion-exchanged water to prepare histamine solutions having different salt concentrations. The histamine solution was adjusted to pH 5.0 using lactic acid.

  2 g of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) and 20 mL of a histamine solution having different salt concentrations were added to a polypropylene conical tube, and the lid was closed and shaken vigorously by hand 30 times. The temperature of the histamine solution when added to bentonite was room temperature (about 20 ° C.). And after leaving still at 30 degreeC for 2 hours, it centrifuged at 3000 rpm for 10 minutes, the amount of histamine was measured for the filtrate obtained by filtering a supernatant liquid with a filter paper (5A).

  As shown in FIG. 7, it was revealed that adsorption of histamine by bentonite occurs when the salt concentration of the histamine solution is in the range of 0 to 25% (w / v). In addition, when the salt concentration of the histamine solution is 0%, the histamine concentration appears to be greatly reduced, but in fact, bentonite swells and almost no test solution is obtained. Is hard to say.

  Therefore, as shown in FIG. 7, the salt concentration of the liquid food in the adding step S100 is preferably 10% or more, preferably 15% or more, more preferably 20% or more. In addition, since salt (sodium chloride) is contained in fish soy sauce, bentonite can adsorb | suck histamine contained in fish soy sauce suitably.

  Thus, the histamine can be efficiently adsorbed to the histamine adsorbent by setting the salt concentration of the liquid food when adding bentonite to 10% or more.

<Evaluation>
FIG. 8 is an explanatory diagram for explaining the relationship between the pH, temperature, and standing temperature of the liquid when adding bentonite and the histamine adsorption rate.

  First, 1.0 g of histamine and 200 g of sodium chloride were dissolved in 1 L of ion exchange water to prepare a histamine solution. The histamine solution is adjusted to pH 2.0, 3.0, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 8.0 using lactic acid. Each was adjusted to prepare histamine solutions having different pHs.

  To a conical tube made of polypropylene, 2 g of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) and 20 mL of histamine solution (20 ° C.) having different pH were added, and the lid was closed and shaken vigorously by hand 30 times. The temperature of the histamine solution when adding bentonite was adjusted to 4 ° C. (indicated by a square in FIG. 8), 20 ° C. (indicated by a triangle in FIG. 8), and 80 ° C. (indicated by a black circle in FIG. 8). . Then, after leaving still at 20 degreeC for 2 hours, centrifugation was performed at 3000 rpm for 10 minutes, the supernatant was filtered with a filter paper (5A), and the amount of histamines was measured using the filtrate obtained as a test solution.

  As shown in FIG. 8, the lower the pH of the histamine solution, the greater the amount of histamine adsorbed to bentonite, and the higher the pH, the smaller the amount of histamine adsorbed, the same as the result shown in FIG. There was a difference in the pattern. In addition, as shown in FIG. 8, it was found that histamine can be efficiently adsorbed to bentonite by controlling both pH and temperature. Also, even if the pH is controlled, histamine can be efficiently adsorbed to bentonite, but the temperature has a greater effect on the adsorption of histamine and is easier to control, so it is easier to control bentonite simply by controlling the temperature. Can adsorb histamine well.

  As described above, according to the histamine removal method according to the present embodiment, histamine in the liquid food is adsorbed to the histamine adsorbent by adding the histamine adsorbent to the liquid food in the adding step S100. By removing the histamine adsorbent adsorbed with histamine from the liquid food in the removal step S102, histamine can be removed from the liquid food safely and reliably.

  In this way, histamine can be reliably removed from liquid food by simply adding histamine adsorbent to liquid food and then removing the histamine adsorbent that has adsorbed histamine. Can do.

  In the histamine removal method described above, the firing step S104 is performed after the addition step S100. However, the present invention is not limited to this, and the addition step S100 and the removal step S102 may be performed after the firing step S104.

  FIG. 9 is an explanatory diagram for explaining the flow of processing of the histamine removal method when the addition step S100 and the removal step S102 are performed after the firing step S104. In addition, about the process substantially equivalent to the histamine removal method shown in FIG. 3 mentioned above, the same code | symbol is attached | subjected and description is abbreviate | omitted.

  As shown in FIG. 9, first, in the filtration step S110, impurities (bones and skins in the case of fish soy) contained in the liquid food are removed. Then, after performing the firing step S104, the temperature of the liquid food can be lowered to a temperature suitable for the histamine adsorbent through the cooling step S112.

  By performing the cooling step S112, the liquid food can be cooled to a temperature at which the histamine adsorbent has good histamine adsorption efficiency (for example, 20 ° C. or less), and the histamine adsorption can be performed reliably and efficiently. It is possible to adsorb histamine to the agent.

Example 1
FIG. 10 is an explanatory diagram for explaining the effect of a histamine adsorbent (bentonite) on different types of fish soy sauce.

  Fish soy sauce has a significant histamine content depending on the production method and raw materials. Therefore, in order to show that the histamine adsorbent according to the present embodiment is effective even with different types of fish soy sauce, bentonite as a histamine adsorbent was added to four types of fish soy sauce and the amount of histamine reduction was measured.

  First, the concentration of bentonite (dried at 115 ° C. for 3 hours as a pretreatment) in 10 mL of 4 kinds of fish soy sauce A, B, C, D adjusted to 4 ° C., 20 ° C., and 80 ° C. was 10% (w / v) was added and stirred thoroughly. Immediately thereafter, centrifugation was performed at 3000 rpm for 10 minutes, and the amount of histamine was measured using a filtrate obtained by filtering the supernatant with a filter paper (5A).

  As shown in FIG. 10, in all four types of fish soy sauces A, B, C, and D, a decrease in the histamine concentration in the fish soy sauce was confirmed by adding bentonite.

  Thereby, it was found that the histamine adsorbent according to this embodiment surely adsorbs histamine even in various types of fish soy sauces with greatly different histamine contents depending on the production method and raw materials.

  FIG. 11 is an explanatory diagram for explaining the relationship between the amount of bentonite added and the amount of histamine adsorbed.

  First, E (indicated by a black square in FIG. 11), F (indicated by a black circle in FIG. 11), G (indicated by a black triangle in FIG. 11), three types of fish soy sauce, bentonite (pretreatment was dried at 115 ° C. for 3 hours) The concentration was 0.5, 1, 5, 10, 20, and 30% (w / v), and after sufficient stirring, the mixture was allowed to stand for 2 hours. Then, centrifugation was performed at 3000 rpm for 10 minutes, and the amount of histamine in the filtrate obtained by filtering the supernatant with a filter paper (5A) was measured.

  As shown in FIG. 11, when the bentonite addition ratio is as small as 1% (w / v) or less, the amount of decrease in histamine is also small. On the other hand, as the bentonite addition ratio increased, the amount of histamine decrease also increased. At 30% (w / v), most of the histamine in fish soy was adsorbed. This indicates that the amount of histamine adsorbed can be adjusted by the amount of bentonite added.

(Example 2)
In Example 1 described above, an example in which bentonite dried at 115 ° C. for 3 hours as a pretreatment was directly added to fish soy sauce, but in this example, bentonite dried at 115 ° C. for 3 hours as a pretreatment was further added. It was swollen with water and added to fish soy sauce.

  First, 5 g of 4 types of commercially available bentonite (bentonite H, bentonite I, bentonite J, bentonite K), which were dried at 115 ° C. for 3 hours as a pretreatment, were swollen with 95 ml of ion-exchanged water, respectively. % Pregels were prepared. For 100 ml of fish soy sauce, 10 g of the prepared 5% pregel (concentration of bentonite with respect to fish soy sauce is 0.5% (w / v)) or 20 g of the prepared 5% pregel (the concentration of bentonite with respect to fish soy sauce is 1.0% (w / v)) was added.

  As a comparative control, 100 g of fish soy sauce, 5 g of bentonite dried at 115 ° C. for 3 hours as a pretreatment (the concentration of bentonite with respect to fish soy sauce is 0.5% (w / v)) or 10 g (to fish soy sauce) The concentration of bentonite was 1.0% (w / v)) was added directly without swelling.

  And after adding bentonite to fish soy sauce, it stirred uniformly with the homogenizer, and left still at 20 degreeC overnight.

  FIG. 12 is an explanatory view for explaining the effect of a bentonite dried at 115 ° C. for 3 hours as a pretreatment for fish soy sauce with water.

  As shown in FIG. 12, when bentonite H, bentonite I, bentonite J, and bentonite K are all added directly by 0.5% (w / v), adsorption of histamine is hardly observed, but they are swollen with water. It was found that bentonite H to K having a% pregel adsorb histamine. It was also found that when 1.0% (w / v) was added, the histamine adsorption rate was increased when 5% pregel was added as compared to when bentonite was added directly. In particular, when bentonite J and bentonite K were added as 1.0% (w / v) directly, the adsorption rate of histamine when added as a 5% pregel was about 4 times.

  Thus, the surface area of bentonite capable of adsorbing histamine can be increased by pre-swelling bentonite with water, and histamine contained in fish soy sauce can be adsorbed to bentonite more efficiently than adding bentonite directly. It turns out that it will be possible.

  As mentioned above, although preferred embodiment of this invention was described referring an accompanying drawing, it cannot be overemphasized that this invention is not limited to this embodiment. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the claims, and these are naturally within the technical scope of the present invention. Understood.

  In addition, each process in the histamine removal method of this specification does not necessarily need to process in time series along the order described as a flowchart, and can also advance in parallel.

  INDUSTRIAL APPLICATION This invention can be utilized for the histamine adsorption agent which adsorb | sucks the histamine contained in a liquid, and the histamine removal method using the same.

S100 ... addition process S102 ... removal process S104 ... firing process S110 ... filtration process S112 ... cooling process

Claims (4)

A histamine adsorbent comprising, as a main component, bentonite swollen with water after heating and drying, and adsorbing histamine contained in liquid food.   2. The histamine adsorbent according to claim 1, wherein the liquid food is a fermented seasoning made from seafood. An addition step of adding a histamine adsorbent mainly composed of bentonite swollen with water to liquid food after heating and drying ,
A removal step of removing the histamine adsorbent from the liquid food;
A method for removing histamine, comprising: A cooling step for lowering the temperature of the liquid food,
The method for removing histamine according to claim 3, wherein, in the adding step, the histamine adsorbent is added to the liquid food whose temperature has been lowered by the cooling step.

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