DE102005051713A1 - Selected agent, useful for increasing the preservability of a food item with respect to its microbiological and color characteristics, comprises a microorganism, an enzyme, an ingredient and/or at least an agent - Google Patents

Abstract

Selected agent for increasing the preservability of a food item with respect to its microbiological and/or color (color-formation and -stability) characteristics, comprises at least a microorganism, an enzyme, an ingredient and/or at least an agent. The microorganism and the enzyme exhibit no formation of sensorially unfavorable metabolites and utilization of materials (nutrients in the case of enzyme) that can promote the growth of unwanted microorganisms in the food to be treated. The ingredient exhibits minimal content of nutrients needed for the growth of unwanted microorganisms. Selected agent for increasing the preservability of a food item with respect to its microbiological and/or color (color-formation and -stability) characteristics comprises at least a microorganism, an enzyme, an ingredient and/or at least an agent. The microorganism and the enzyme exhibit no formation of sensorially unfavorable metabolites and utilization of materials (nutrients in the case of enzyme) that can promote the growth of unwanted microorganisms in the food to be treated. The ingredient exhibits minimal content of nutrients needed for the growth of unwanted microorganisms. The agent, which in the presence of nitrate produces a durable color in meat or meat products, has the ability to lower the oxygen content without forming a considerable quantity of lactic acid and has no ability to reduce considerable portion of the nitrate in the food to ammonium and does not form sensorially unfavorable metabolites that negatively influence the usefulness of the food. The agent has the ability to reduce nitrate to nitrite and the ability to reduce nitrite to nitrogen monoxide when the agent is used alone or with other agents or food ingredients. An independent claim is included for a method for the production of food with improved preservability with respect to its microbiological and/or color (color-formation and -stability) characteristics, comprising adding the food with the microorganism, the enzyme, the ingredient and/or the agent.

Description

The Durability of food is also due to microbial mining operations limited.

After Sinell in Prändl, O., A. Fischer, T. Schmidhofer and H.-J. Sinell, 1988:
Handbook of food technology. Meat: technology and hygiene of extraction and processing. Eugen Ulmer Verlag, Stuttgart is distinguished into unwanted germs with pathogenic properties and unwanted germs that cause spoilage.

It It is known that the durability by physical and chemical Methods can be improved.

Conventional preservation methods are:
Heat
Cool
freeze
dry
Salt
sour
Sugar
Addition of preservatives
Addition of bacteriocin-producing lactic acid bacteria
Use of vacuum or inert gas in packaged food
Treatment with ionizing radiation

The However, microbiological safety and stability is usually based on one Combination of several conservative factors, the most important factors are: temperature (high or low), water activity (aw value), acidity (pH), redox potential (Eh value), preservatives (e.g. Nitrite, sorbate, sulfite) and the competitive flora (e.g., lactic acid bacteria).

Next Microbial spoilage is affected by oxidation-related spoilage phenomena Role. Rains and other deviations in taste are especially worthy of mention here.

These Procedures are based on the number of unwanted Germs is either reduced or the multiplication rate is slowed down more or less.

High Temperature, Freezing, Drying and aw below 0.6 results in virtually complete ligation of microbial spoilage.

thermal Treatment, salting, acidifying, drying and sugars have the disadvantage that the organoleptic and / or physical properties of the food product are degraded and the application is limited thereby.

preservatives and irradiation are only for certain foods are approved and are little by the consumer accepted

Further show known and already checked for their use as protective cultures bacteria only a few pathogenic bacteria an inhibitory effect and are therefore unable to detect a wide range of pathogenic germs in to inhibit the food and / or the growth of the apatogenic Inhibit decay flora.

By the packaging of food under vacuum or with inert gas the shelf life of food can also be extended, economically is a removal of oxygen as far as possible not possible. Furthermore the methods are not for all forms of binding in the food of oxygen effectively and also for Unpackaged food not suitable.

It is therefore desirable Means and procedures available to make it possible, even in conjunction with the known ones Process to improve the shelf life of foods and / or protect against the effects of pathogenic germs and low impact to have the organoleptic and physical properties.

Especially it is desirable Means and procedures available to provide that are effective at low temperatures and / or the desired Achieve effects in a short time.

Of the Expressing low temperatures or short time will be in this writing used in the sense that serve as a comparison food, where no agents have been added, the properties of the invention own or not according to a method according to the invention were manufactured.

task It is therefore the object of the present invention to provide means and methods for disposal which can meet the above criteria and their use in food is harmless. It is also a task of the invention to provide foodstuffs containing the Means contained or produced by the process.

To solve the problem, methods and means are proposed, which are used to treat To serve food. In particular, the compositions comprise selected microorganisms, enzymes, and other ingredients which have a low content of necessary nutrients for unwanted germs which reduce the shelf life.

The used microorganisms are selected so that they do not develop metabolic activities, which have a negative sensory effect. For example, the education of metabolites that affect the usability of the food affect like acidification, if this is not product typical.

The Inventors are surprising found that by the addition of selected microorganisms or Enzyme of spoilage of food is delayed and growth of unwanted Microorganisms reduced or their death is conditional. Further The inventors have found that ingredients that have a low or no decreased content of the growth of undesirable germs Ingredients the growth of unwanted Reduce germs and thus extend the shelf life.

The Inventors speculate that the effect of the funds is inter alia on it that is the undesirable Germinating growth-promoting Substances are withdrawn. This can especially oxygen and carbohydrates.

By Vacuum can be oxygen, especially in cut-resistant and pasty products only partially withdrawn. Oxygen can be added to food ingredients be attached or complex to metal ions, such as magnesium bound be. In particular, bound oxygen remains in foods and, however, may be from unwanted germs be recycled. Easily metabolizable carbohydrates, like Glucose is for the growth of spoilage-causing microorganisms necessary. Microorganisms which already at low temperatures these substances to be able to use, without sensory unwanted To form metabolic products thus limit the growth of unwanted Germinate. The same applies to Enzymes with corresponding benefits.

enzymes can They also have the advantage that they can be used at temperatures above the temperature optimum of bacteria e.g. at 50 ° C to 55 ° C may be active.

Surprisingly It has also been found that the growth of unwanted germs can be reduced by selecting ingredients that are substances that the growth of unwanted Promote germination contained in small quantities. This is especially true for carbohydrates to.

Medium, those according to the invention can be used already at low temperatures and / or unfold the beneficial effects in a short time.

The applied temperatures are below or above that for the propagation of microorganisms optimal temperatures, which are usually 30 ° C to 45 ° C. Preferably Temperatures below 25 ° C or over 50 ° C applied. Particularly preferably below 7 ° C, when using enzymes also over 50 ° C.

The Procedure is for suitable for all types of food, preferably foods are treated, which are placed raw or refrigerated. Besondonders Preferably, foods are treated as a solid, pasty or viscous consistency own or contain such ingredients.

• 1. Zunächst werden Mikroorganismen isoliert, z.B. auf YGC-Agar oder Malzextrakt Agar. Die Isolierung geschieht vorzugsweise aus Lebensmitteln.

Agents which can be used for the invention are obtainable, for example, by the following processes:

• 1. First, microorganisms are isolated, eg on YGC agar or malt extract agar. The isolation is preferably done from food.

method for the isolation of microorganisms are state of the art and e.g. in W. Heeschen (ed.) - Manual of food hygiene Loose-leaf collection, Grundwerk 1994, 1st edition; Hamburg: Behr's ... 1994 described.

Subsequently, will the growth behavior as well as the metabolic activity at different Temperatures determined, preferably e.g. at 7 ° C, 15 ° C and 25 ° C. Desired metabolic properties are preferably oxygen consumption / degradation of essential for undesirable microorganisms Nutrients, in particular Carbohydrate degradation. they may show no organoleptically detectable metabolic activity, the usability of the food negatively affected.

Out Microorganisms can also the enzymes according to usual Methods are isolated and for the Invention can be used.

The Goal can also be achieved by selecting or selecting ingredients be put together or treated to provide nutrients for unwanted microorgnisms contained in small quantities.

typical Ingredients which may contain such substances are seasoning mixtures, additive preparations and carriers used and adjuvants.

In an advantageous embodiment of the method, the flavoring ingredients isolated from spices with an organic solvent or supercritical gas and added to the food together with a carrier that does not contain growth promoting substances. become.

low Quantity is used in this document in the sense that less is contained in the majority of marketable products of a particular Product group usual is.

at condiments for cooked sausages For example, this would be 0.2% glucose by the seasoning be added.

A Another advantageous embodiment is the selection of ingredients so to make that a low content of necessary substances for growth undesirable Substances is achieved.

The Examination of 10 commercial seasonings for meat products showed glucose contents between 15% and 80%. Considering the recommended addition amount will be between 0.3 and 1% Glucose incorporated.

Under In one aspect of the invention, ingredients are selected such that less than 0.3% of glucose and / or sucrose is incorporated in the food become.

object The invention further relates to the use of the means for preserving from under cooling limited shelf life foods. This will be the food treated with the means by adding the food with the means be contacted in such a way that the funds are able to the growth of unwanted To diminish, inhibit, or destroy spoilage germs To cause death.

object The invention further relates to foods characterized are that they added the inventive compositions or the according to the inventive method were manufactured.

According to one preferred embodiment the food from the group of meat or meat products selected, most preferably from the group: boiled sausage, cooked sausage, cooking or Raw cured. shredded meat products, such as minced meat Minced meat preparations.

The effect can be demonstrated, for example, by the following experiments.
1250 g Schweinebug not very warm pH 5.6-6.3
750 g bacon
500 g of ice cream
all batches
45 g of nitrite pickling salt with 0.5% sodium nitrite content
4.5 g Aurapa Kutt P (diphosphates, citric acid, sodium ascorbate)
Commercial spice preparation Addition 1% (glucose content 30%)
Batch B) additionally selected yeast isolated from raw sausage with 10e6 cfu / g meat.
Batch C) additionally glucose oxidase / catalase

The Yeast can be further differentiated due to its metabolic activities become.

The chilled Lean meat is served in a table cutter along with the salt and nitrite and cutter additives are chopped on bandage, then 1/3 of the ice, the seasoning, in batch b) yeast containing in saline with an addition of yeast extract and treated at 25 ° C for 2 hours for batch c) glucose oxidase / catalase was added. Subsequently, will added the fatty tissue and continue to cook on bandage. After adding the remaining ice is up to 14 ° C fertiggekuttert.

The Is fried 48 hours at 5 ° C up to 7 ° C stored and 4 hours at 20 ° C stored Thereafter, the mixture is redrawn for 30 minutes at 55 ° C and at 80 ° C to a core temperature of 72 ° C heated and the cut goods packed in polyethylene bags and 28 days at 5-8 ° C stored.

After that has charge A has an unpleasant odor. On a tasting is waived. Batches B and C are in smell and taste perfect. Total germ count for batch A is over 1 million KbE per gram, which of the comparative batches is less than 10,000 per KbE per Grams.

In In another experiment, an ethyl acetate extract can be made from a commercial seasoning preparation be and on carrier Cellulose are grown. Furthermore becomes a spice mixture Made from chillies, nutmeg and ginger. The glucose content the spice mixture is less than 10%. Become from the spice mixture 0.5% added and sausages produced and stored as described above. Both sausages are at the end of storage sensory in order and have germ counts of less than 10 000 cfu per g.

Pickling is a traditional method of preserving food. Originally, pure saline containing more or less random admixtures of nitrate was used. The presence of saltpeter can increase the shelf life Improve the natural flesh color, presumably through the formation of nitric oxide which attaches to the muscle pigment myoglobin and thus forms a stable to heating myoglobin derivative. In addition, other possibilities are discussed in recent times, such as the attachment of amino acid derivatives and the formation of nitric oxide from amino acids.

Of the durable invention Dye is characterized in that it is stable to heating.

Authorized are the sodium and potassium compounds of nitrite and nitrate in the European Community however exclusively because of their conservative properties, which, however, are controversial to be discussed.

commercial Starter cultures are common for the production of raw sausage and contain besides microbicides also nitrate-reducing micrococceaes. This can be done at usual Ripening times of several days and especially in use of nitrite pickling salt The natural Flesh color can be stabilized. This combination is not able at low temperatures and in a short time the flesh color stabilize with nitrate or nitrate-containing ingredients. The lactic acid bacteria also do not allow this combination for non-matured products, like boiled sausage or cooked ham to use, since no acidification required becomes.

the Specialists are as well Procedures known to the natural Use nitrate content of plant foods.

Thus, the German Offenlegungsschrift discloses DE 3509392 a method of obtaining a natural reddening and color retention based on natural spices in which as a curing agent nitrate-containing spices are used. This method has the disadvantage that an intensive undesirable spicy taste is achieved thereby and the nitrite necessary for reddening is formed only in the case of random presence of nitrate-reducing microorganisms. Reproducible results can not be achieved with the method disclosed therein.

Further, in DE 4126138 a process for achieving natural reddening and color retention based on natural spices in further development on the basis of freeze-drying (lyophilization) in which freeze-dried spices are used. The above-mentioned disadvantages are not remedied thereby.

Further describes EP 1162893 a process that uses a commercial nitrate-reducing starter culture and nitrate-containing vegetables. This makes it possible to use the existing nitrate in the plants for the reddening.

Common nitrate-reducing Microorganisms are able, with usual legally permissible 80-120 ppm of sodium nitrite to achieve a satisfactory reddening. The application at lower levels of curing and with the described vegetables leads to a poor color training. In addition, the process is under the stated process conditions uneconomical.

WO1905013703 describes a method that allows redeemed meat products with low additives and residual contents of curing substances under Use of nitrate-reducing bacteria produce.

Alles These methods have the disadvantage that long fermentation times and / or high fermentation temperatures are required.

Surprising Way was found that the microorganisms described above and enzymes, along with nitrate-reducing microorganisms Stabilize meat color faster and / or at lower temperatures can in comparison to the sole use of these other microorganisms.

The Inventors suspect that even a low oxygen content requirement for the improved process for color formation and stabilization is.

A further explanation could be that activity the enzymes of these other added microorganisms activated will and / or become synergistic effects with naturally enzymes present in the meat, which have a positive effect on color stabilization Act.

Next the ability Nitrate to reduce nitrite is the ability nitrite to nitric oxide to reduce a requirement for the procedure. A reduction from nitrate to ammonium or nitrogen, however, may not in significant Scope take place.

The inventors have found that the following requirements must be met in order to achieve an improved color stabilization
At least one microorganism has the ability
Nitrate to reduce nitrite
To reduce nitrite to nitric oxide
to reduce the oxygen content in a short time or at low temperatures without appreciable Amount of lactic acid to form.

All used microorganisms show no reduction in food Of nitrate to a significant extent to ammonium and do not form sensory adverse metabolites affecting the usability of the food affect too form in the food used in the manufacture conditions

It It goes without saying that means are also suitable for everyone own these properties.

It is also possible to use foods containing the appropriate microorganisms.
suitable foods may be kefir kombucha cream cheese

The agents useful for this aspect of the invention are obtainable by the following methods:
The microorganisms are isolated as described above and tested alone or together with microorganisms that have a synergistic effect on their ability to absorb oxygen and to reduce nitrite to nitric oxide.

Oxygen consumption:

To the microorganism or microorganisms are added in a nutrient medium of yeast extract, malt extract and the decrease of oxygen measured. This can be with usual Oxygen electrodes happen.

The exam the ability For the reduction of nitrite to nitric oxide can be using chemiluminescence method checked become. For this purpose, the microorganism (s) are in a nutrient medium from yeast extract, malt extract to which nitrite was added and the formation measured by nitric oxide. This can e.g. with a NO-analyzer CDL 770 AL ppt the Fa. Eco-Physics done. Microorganisms that the ability have nitrite to reduce nitric oxide provide a clear Signal, e.g. above 100 ppt.

microorganisms the ability have nitrite to reduce nitric oxide and no ability possess nitrate to reduce ammonium will continue in the sausage trial on the ability to Education sensory unwanted Metabolic products studied.

This Aspect of the procedure procedure refers mainly to meat products where nitrate-containing foods are used. In the area Organic food is the use of natural ingredients by the consumer especially desired. Even in the conventional area, the consumer prefers food, the desired properties without the addition of additives.

The advantages of the new process can be demonstrated by the following experiment.
1250 g Schweinebug not very warm pH: 5,6-6,3
750 g bacon
500 g of ice cream
10 g of cooking salt
4.5 g Aurapa Kutt P (diphosphates, citric acid, sodium ascorbate)
8 g vegetable powder (nitrate content 2%)
12 g spices (pepper, ginger, nutmeg)
A) 3x10e9 KbE Staphylococcus Auracarn CX1
B) 3x10e9 KbE Staphylococcus Auracarn CX1
3x10e9 KbE yeast isolated from raw sausage
C) 3x10e9 CFU staphylococcus Auracarn CX1
200 mg / kg glucose oxidase / catalase

The chilled Lean meat is served in a table cutter along with the salt and Cooking salt and cutter aid on dressing, then 1/3 of ice, seasoning, for batch b) and c) yeast for batch d) glucose oxidase added. Subsequently the fatty tissue is added and continue to cook on bandage. After adding the remaining ice is up to 14 ° C fertiggekuttert.

One Part of the sausage each batch is stored for 48 hours at 5 ° C-7 ° C, another part 4 hours at 20 ° C stored

After that It will be at 55 ° C for 30 min stored and at 80 ° C to a core temperature of 72 ° C heated. After cooling the products are judged sensory

charge A) is gray. Charges B and C have a typical typical pickle color and a typical pickle flavor on.

A suitable yeast was made from a raw organic sausage of the butcher Buchheister Schellerten isolated and based on the microscopic image and assigned to the sugar spectrum of the species Candida famata.

Claims (23)

Selected compositions which increase the microbiological stability and / or durability of the color (or color formation and color stability) of a foodstuff consisting of: a) at least one selected microorganism having the following property in the foodstuff to be treated: - no formation of sensory adverse metabolic products - utilization of substances that can promote the growth of undesirable microorganisms. and / or b) at least one selected enzyme which has the following properties in the food to be treated: - no formation of sensory-negative metabolic products - utilization of nutrients which promote the growth of undesired microorganisms and / or c) at least one selected ingredient having the following properties: low content of nutrients necessary for the growth of undesirable microorganisms. and / or d) at least one selected agent which produces a durable color in meat or meat products in the presence of nitrate having the following properties: i) has the ability to lower the oxygen content without appreciably producing lactic acid and has no ability in the food nitrate to a significant extent to reduce ammonium and forms no sensory adverse metabolic products that affect the usability of the food. ii) is self-contained or used together with other means or food ingredients with the following properties: the ability to reduce nitrate to nitrite and the ability to reduce nitrite to nitric oxide Composition according to claim 1a and / or 1d, which are the desired Metabolic services provides at temperatures between 15 and 30 ° C in less than 24 hours and / or between 10 and 15 ° C in less as 36 h and / or -2 ° C and 10 ° C in less than 5 days Means according to claim 2, characterized in that at least one of the microorganisms used is a yeast Means according to claim 3, characterized in that at least one of the microorganisms used to the genus Candida, Debaryomyces, Kluyveromyces, or Rhodosporidium. Means according to claim 3, characterized in that the one or more strains used Candida utilis and / or Debayomyces hansenii are Means according to claim 1b, characterized in that the enzyme (s) belongs to the class oxidoreductases Means according to claim 6, characterized in that the enzyme (s) belong to the subclass hexose oxidases Agent according to claim 7, characterized in that the enzyme is a glucose oxidase. Agent according to claim 1b, characterized that it is the desired Metabolic benefits at temperatures between 45 and 55 ° C in less be provided as 3 hours. Composition according to claim 1c) with limited nutrient content characterized in that the growth of spoilage Germs and or pathogenic germs slowed down and / or prevented and / or favors their death is the content of mono- and disaccharides less than 0.2 % is based on the food to which the ingredient is added. A process for the preparation of foods having improved microbiological and / or shelf life of the color (or color formation and color stability), characterized in that the food is added: a) at least one selected microorganism has the following property in the food to be treated: - no formation of sensory adverse Metabolites - Utilization of nutrients promoting the growth of undesirable microorganisms and / or (b) at least one selected enzyme having the following properties in the food to be treated: - no formation of sensory-adverse metabolic products - utilization of substances promoting the growth of undesirable micro-organisms and / or c) at least one selected ingredient having the following characteristics: low content of nutrients necessary for the growth of undesirable microorganisms and / or d) at least one selected agent present in meat or Meat products in the presence of nitrate produces a durable color having the following properties: i) has the ability to reduce the oxygen content without significant formation of lactic acid and has no ability to significantly reduce ammonium nitrate in the foodstuff nitrate and does not produce any sensory adverse metabolic products affect the usability of the food. ii) owns or is combined with funds ver which have the following properties have the ability to reduce nitrate to nitrite and the ability to reduce nitrite to nitric oxide The method of claim 11a and / or 11d, wherein the added microorganisms or the desired metabolic activities contributes at temperatures between 15 and 30 ° C in less than 24 h and / or between 10 and 15 ° C in less than 36 h and / or -2 ° C and 10 ° C in less than 5 days Method according to claim 12, characterized that at least one of the microorganisms used is a yeast is. Method according to claim 13, characterized that at least one of the microorganisms used belongs to the genus Candida, Debaryomyces, Kluyveromyces, Rhodosporidium. Method according to claim 13, characterized that at least one of the strains used is Candida utilis and / or Candida Debayomyces hansenii is. Method according to claim 11b, characterized that the enzyme (s) belongs to the class oxidoreductases. A method according to claim 16, characterized that the enzyme and / or the enzyme belong to the subclass hexose oxidase. Method according to claim 17, characterized that the enzyme (s) is a glucose oxidase. Method according to claim 11b, characterized that the desired Metabolic benefits at temperatures between 45 and 55 ° C in less be provided as 3 hours. Method according to claim 11c), characterized that that the growth of spoilage germs and or slows down and / or prevented pathogenic germs and / or their Dying favors is the content of mono- and disaccharides less than 0.2 % is based on the food to which the ingredient is added. Food with improved microbiological and / or durability of the paint (or color formation and color stability) thereby characterized in that the food is added: a) at least a selected one Microorganism of the property to be treated in the food to be treated having: - none Formation of sensory adverse metabolic products - recovery of nutrients, the growth of unwanted Promote microorganisms can. and or b) at least one selected enzyme the property following in the food to be treated having: - none Formation of sensory adverse metabolic products - recovery of substances that promote the growth of undesirable microorganisms and or c) at least one selected Ingredient with the following properties: low content of nutrients the for the growth of unwanted Microorganisms are necessary. and or d) at least a selected one Means in meat or meat products in the presence of nitrate a durable color produced with the following characteristics i) owns the ability to reduce the oxygen content without forming appreciable amount of lactic acid and has no ability in the food nitrate to a significant extent to reduce ammonium and does not form sensory-adverse metabolites that affect the usability of the food. ii) owns itself or is used together with agents that have the following properties feature the ability Nitrate to reduce nitrite and the ability nitrite to nitric oxide to reduce Meat product according to claim 21 Brühwurst Cooked sausage cooked cured meat according to claim 21