On the Amine Content in Homemade Miso

Abstract

As reported previously, several amines were detected in some of the home-made Miso. The experiments were conducted in order to the general qualities Miso, by examing the amine in 28 specimens collected from farm houses in Yamagata and Iwate prefectures. The following results were obtained.
The Miso containing the amines in large amounts showed a tendency to have a high level of moisture content and a low level of sodium chloride. In the case of the Miso rich in both tyramine and histamine, the total amount of nitrogen and the pH value were low, whereas, a reverse tendency was observed the Miso containing tryptamine in a large amount. The abovementioned three amines were found to increase in amount with progress of ripening, having a tendency to be higher in a low carbohydrate-high salt type Miso than in a high carbohydratehigh salt one, when the salt content is low in the Miso.