SE7907244L - PROCEDURE FOR THE MANUFACTURING OF AMINOUS FOODS, ENJOYERS AND FEEDING AGENTS - Google Patents
PROCEDURE FOR THE MANUFACTURING OF AMINOUS FOODS, ENJOYERS AND FEEDING AGENTSInfo
- Publication number
- SE7907244L SE7907244L SE7907244A SE7907244A SE7907244L SE 7907244 L SE7907244 L SE 7907244L SE 7907244 A SE7907244 A SE 7907244A SE 7907244 A SE7907244 A SE 7907244A SE 7907244 L SE7907244 L SE 7907244L
- Authority
- SE
- Sweden
- Prior art keywords
- histamine
- forages
- foodstuffs
- beverages
- histidine
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/008—Lactic acid bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Nutrition Science (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Animal Husbandry (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Sustainable Development (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
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.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH929578A CH641644A5 (en) | 1978-09-04 | 1978-09-04 | METHOD FOR PRODUCING HISTAMINE ARMS, OR HISTAMINE-FREE FOODSTUFFS, FOODSTUFFS AND FEEDSTUFFS AND PRODUCTS MADE THEREFOR. |
Publications (2)
Publication Number | Publication Date |
---|---|
SE7907244L true SE7907244L (en) | 1980-03-05 |
SE448932B SE448932B (en) | 1987-03-30 |
Family
ID=4350444
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SE7907244A SE448932B (en) | 1978-09-04 | 1979-08-31 | PROCEDURE FOR THE MANUFACTURE OF HISTAMINE-CONTAINED FOODS, DRINKS AND FEEDS |
Country Status (22)
Country | Link |
---|---|
JP (1) | JPS5539798A (en) |
AR (1) | AR225293A1 (en) |
AT (1) | AT374089B (en) |
AU (1) | AU526269B2 (en) |
BE (1) | BE878568A (en) |
CA (1) | CA1135110A (en) |
CH (1) | CH641644A5 (en) |
DD (1) | DD150426A5 (en) |
DE (1) | DE2933041A1 (en) |
DK (1) | DK368479A (en) |
ES (1) | ES483819A1 (en) |
FR (1) | FR2434582A1 (en) |
GB (1) | GB2031948B (en) |
HU (1) | HU183030B (en) |
IT (1) | IT1122949B (en) |
LU (1) | LU81643A1 (en) |
MX (1) | MX6665E (en) |
NL (1) | NL7906522A (en) |
NZ (1) | NZ191395A (en) |
PT (1) | PT70133A (en) |
SE (1) | SE448932B (en) |
YU (1) | YU215779A (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB8319540D0 (en) * | 1983-07-20 | 1983-08-24 | Bovril Ltd | Amine removal |
DE3819012A1 (en) * | 1988-06-03 | 1989-12-14 | Angelo Schuler | AGENTS FOR COMBATING CLOSTRIDIA |
GB9727470D0 (en) | 1997-12-30 | 1998-02-25 | Genencor Int Bv | Proteases from gram positive organisms |
ES2364110B1 (en) * | 2008-12-04 | 2012-06-27 | Bioges Starters S.A. | PROCEDURE TO ELIMINATE TYRAMINE FROM DIFFERENT SOURCES. |
WO2011154286A1 (en) * | 2010-06-11 | 2011-12-15 | Novozymes A/S | A method to reduce biogenic amine content in food |
ES2408509B1 (en) * | 2011-10-07 | 2014-07-15 | Consejo Superior de Investigaciones Cientficas (CSIC) | ENZYMTIC EXTRACTS OF VINE FUNGI THAT DEGRADE WINE AMINES IN WINES. |
ITRM20110656A1 (en) | 2011-12-09 | 2013-06-10 | Esseoquattro Spa | PACKAGING FOR FRESH FOOD OF ANIMAL ORIGIN THAT INHIBITS THE DEVELOPMENT OF BIOGENE AMINES |
WO2023050486A1 (en) * | 2021-09-28 | 2023-04-06 | 祁东农交汇食品有限公司 | Chili sauce having low biogenic amine content and preparation method therefor |
-
1978
- 1978-09-04 CH CH929578A patent/CH641644A5/en not_active IP Right Cessation
-
1979
- 1979-08-16 AT AT0554279A patent/AT374089B/en not_active IP Right Cessation
- 1979-08-16 DE DE19792933041 patent/DE2933041A1/en active Granted
- 1979-08-20 GB GB7928972A patent/GB2031948B/en not_active Expired
- 1979-08-24 AU AU50281/79A patent/AU526269B2/en not_active Ceased
- 1979-08-27 NZ NZ191395A patent/NZ191395A/en unknown
- 1979-08-30 NL NL7906522A patent/NL7906522A/en not_active Application Discontinuation
- 1979-08-30 PT PT70133A patent/PT70133A/en unknown
- 1979-08-31 SE SE7907244A patent/SE448932B/en not_active IP Right Cessation
- 1979-08-31 FR FR7921849A patent/FR2434582A1/en active Granted
- 1979-08-31 CA CA000334834A patent/CA1135110A/en not_active Expired
- 1979-09-01 ES ES483819A patent/ES483819A1/en not_active Expired
- 1979-09-03 BE BE0/196993A patent/BE878568A/en not_active IP Right Cessation
- 1979-09-03 IT IT25449/79A patent/IT1122949B/en active
- 1979-09-03 HU HU79UE95A patent/HU183030B/en not_active IP Right Cessation
- 1979-09-03 DD DD79215329A patent/DD150426A5/en unknown
- 1979-09-03 DK DK368479A patent/DK368479A/en not_active Application Discontinuation
- 1979-09-04 AR AR277952A patent/AR225293A1/en active
- 1979-09-04 LU LU81643A patent/LU81643A1/en unknown
- 1979-09-04 JP JP11347579A patent/JPS5539798A/en active Pending
- 1979-09-04 MX MX798365U patent/MX6665E/en unknown
- 1979-09-05 YU YU02157/79A patent/YU215779A/en unknown
Also Published As
Publication number | Publication date |
---|---|
AT374089B (en) | 1984-03-12 |
CH641644A5 (en) | 1984-03-15 |
DD150426A5 (en) | 1981-09-02 |
FR2434582A1 (en) | 1980-03-28 |
JPS5539798A (en) | 1980-03-19 |
ES483819A1 (en) | 1980-09-01 |
FR2434582B1 (en) | 1985-04-19 |
GB2031948B (en) | 1983-03-30 |
YU215779A (en) | 1983-02-28 |
PT70133A (en) | 1979-09-01 |
LU81643A1 (en) | 1979-12-07 |
DE2933041C2 (en) | 1989-06-29 |
IT7925449A0 (en) | 1979-09-03 |
AU5028179A (en) | 1980-03-13 |
DE2933041A1 (en) | 1980-03-13 |
NL7906522A (en) | 1980-03-06 |
CA1135110A (en) | 1982-11-09 |
HU183030B (en) | 1984-04-28 |
GB2031948A (en) | 1980-04-30 |
SE448932B (en) | 1987-03-30 |
DK368479A (en) | 1980-03-05 |
ATA554279A (en) | 1983-08-15 |
AR225293A1 (en) | 1982-03-15 |
BE878568A (en) | 1979-12-31 |
MX6665E (en) | 1985-10-07 |
IT1122949B (en) | 1986-04-30 |
NZ191395A (en) | 1982-03-23 |
AU526269B2 (en) | 1982-12-23 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
NUG | Patent has lapsed |
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