Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
  • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
  • A23B4/20—Organic compounds; Microorganisms; Enzymes
  • A23B4/22—Microorganisms; Enzymes; Antibiotics
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/02—Preserving by means of inorganic salts
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/45—Addition of, or treatment with, microorganisms

Definitions

• the invention relates to a method for the production of cured foods and a curing mixture.
• nitrite in the form of nitrite pickling salt is predominantly used, so that, in contrast to the historical methods, an accidental addition of microorganisms is not absolutely necessary.
• nitrite and nitrate are only permitted in the EU because of their preservative properties, which are controversial. If there is no preservative effect, the admissibility of the nitrite additive may be questioned.
• nitrosamines arise from amines or amides, breakdown products of protein and nitrite. Most of these nitrosamine compounds are highly carcinogenic. Because of the potential health risk, it has since been considered generally desirable to minimize the addition of nitrite and nitrate. As a result, the nitrite content in the nitrite curing salt was reduced by 20% in Germany.
• a food that does not require approval is preferred as a nitrate source for food law reasons.
• Plant-based foods also have the advantage that they contain so-called "secondary metabolites", which Reduce cancer risk.
• a high nitrate content in the diet does not necessarily mean a higher cancer risk, since there is no increased cancer risk in people who eat a lot of vegetables and thus consume a lot of nitrate. He attributes this to the fact that the vegetable also contains protective substances that reduce the risk of cancer.
• Nitrate is reduced to nitrite in the body. This can lead to the formation of carcinogenic nitrosamines in an acidic environment, such as in the stomach or in bacterial infections. That is, e.g. B. People with bacterial urinary tract infections are at increased risk because more nitrosamines are formed in their bodies and this increases the risk of developing cancer.
• Meat products produced with the methods currently used typically contain residual contents of 6 mg / kg nitrite and 60 to 80 mg / kg nitrate (Chemical and Veterinary Investigation Officeschen, Annual Report 2001, table volume).
• WO 92/03223 AI also describes a process which uses dinitrosylferrohemochromes. However, this procedure has not yet been approved for food. Furthermore, the person skilled in the art is aware of processes which take advantage of the natural nitrate content of plant foods. For example, German published patent application DE 35 09 392 AI discloses a method for achieving a natural reddening and color preservation on the basis of natural spices, in which spices containing nitrate are used as the curing agent. This method has the disadvantage that this produces an intense undesirable taste and the nitrite required for reddening is only formed when the nitrate-reducing microorganisms are accidentally present. Reproducible results cannot be achieved with the method disclosed there.
• DE 41 26 138 AI describes a method for achieving a natural reddening and color retention on the basis of natural spices in a further development based on freeze drying (lyophilization), in which freeze-dried spices are used.
• freeze drying lyophilization
• DE 199 13 437 AI describes a process that uses a commercially available nitrate-reducing starter culture and vegetables containing nitrate. This makes it possible to convert the nitrate present in the plants into the nitrite necessary for reddening.
• Usual nitrate-reducing microorganisms are able to achieve a satisfactory reddening with the usual legally permissible curing agent additions of 80 to 120 ppm sodium nitrite.
• the application with smaller amounts of curing substances and with the vegetables described leads to poor color formation.
• the process is uneconomical under the process conditions mentioned.
• DE 100 59 727 AI describes a reddening process which works at elevated ripening temperatures and thereby improves the process economy, but does not remedy the other disadvantages of DE 199 13 437 AI.
• the person skilled in the art is also known, for example from British GB 849948, that the addition of manganese salts to lactic acid bacteria can improve the metabolic performance of starter cultures.
• the curing content in the meat product has been given as less than 40 ppm nitrite and nitrate, calculated as N0 2 " equivalents. This determination is based on” Official collection of test methods ( ⁇ 35 LMBG) L07.00-12 1990-12 Determination of the nitrite and nitrate content in meat products ". In the determination, nitrate is reduced quantitatively to nitrite in a cadmium reductor. This and the nitrite already present reacts with sulfanilamide and N- (1-naphthyl ) ethylenediamine dihydrochloride to a red azo dye, the absorbance of which is measured at 540 nm. A calibration curve is first created when this is carried out.
• this is done by weighing 75 mg of sodium nitrite into a 500 ml volumetric flask and filling up. 10 ml of which are put into a 200
• the standard solutions are prepared from this and the standard solutions are prepared 2.5 ml diluted stock solution made up to 200 ml contains 0.625 ⁇ g nitric equivalents per 10 ml 5 ml diluted stock solution made up to 200 ml contains 1.25 ⁇ g nitric equivalents per 10 ml 10 ml diluted Stock solution made up to 200 ml contain 2.5 ⁇ g nitrite equivalents per 10 ml with 10 ml of these solutions carried out the color reaction. The absorbance values are plotted on graph paper against the nitrite content.
• stable pickling color means in particular a degree of reddening according to Möhler of over 30%. (Möhler K. (1966). Arch. Strukturhygiene 17, 245 "The Determination of Reddening in Meat Products”. 10 g minced sausages are weighed into brown wide-mouth bottles. 43 ml of an acetone / water mixture are added to determine the nitrosochromogen. After filtration is measured in the spectrophotometer at 540 nm, which gives a value E 1. To determine the total chromogen, 43 ml of an acetone / HCl / water mixture are added. After filtration, measurement is carried out in the spectrophotometer at 640 nm, which gives a value E 2 the following formula applies to reddening:
• the microorganisms used are able to calculate a stable pickling color, ie a degree of reddening according to Möhler, in meat and meat products at pH values between 4.5 and 7 and with additions below 40 mg / kg nitrite and nitrate as N0 2 " equivalents to generate more than 30% and a residual content of curing substances of less than 40% added amount of nitrite and nitrate calculated as N0 2 " equivalents and / or 10 mg / kg in the end product.
• a stable pickling color ie a degree of reddening according to Möhler
• the isolation of these microorganisms can be obtained from natural sources such as pickling brine, naturally matured raw sausages or Raw ham, vegetable juices or nitrate-contaminated drinking water.
• Foods which are characterized by extreme conditions for bacteria, such as high salt content or low nutrient concentration, are particularly suitable.
• microorganisms are added to a model food.
• a food that has been produced without starter cultures is homogenized.
• Raw sausage, raw ham or brine is advantageously used.
• a dilution series is prepared from the homogenate and plated on agar and incubated.
• a selective culture medium is advantageously used.
• a Kranep agar is particularly advantageously used as the selective nutrient medium.
• the individual colonies are checked for the desired properties using additional test media.
• Nitrate broth is advantageously checked for the presence of nitrate reductase.
• Germ numbers of 10 5 to 10 9 germs are preferably used, preferably 10 6 to 10 7 germs per g of meat or sausage product.
• the bacteria and curing agents with a curing agent content of less than 40 mg / kg, based on the meat content are added to a model sausage meat, optionally supplemented by other technologically necessary ingredients such as ice, table salt, phosphate and ascorbate.
• the model sausage is filled into preserving jars, fermented and scalded. The fermentation advantageously takes place at 15 ° C to 50 ° C.
• the cut-resistant mass obtained in this way is compared with a standard which was prepared with a customary amount of nitrite curing salt.
• the nutrient media are first sterilized in a conventional fermenter, the stock culture prepared according to the selection process is added and fermented for 6-36 hours at 20 ° C - 45 ° C. It is then centrifuged and freeze-dried and the bacterial mass is packed with a carrier under a protective atmosphere.
• the following additional substances can advantageously be added to the microorganisms in order to achieve the desired properties:
• Metal salts in particular those which have not hitherto been used in the industrial production of microorganisms with nitrate reductase activity, cations in particular being: V, Mo, Se, also in the form of selenium yeast, Ti, Co, Li, Zn and Cu individually or in combination.
• the following are particularly suitable as anions: chloride, sulfate, citrate, nitrate, iodite and fluorite, individually or in combination.
• Emulsifiers in particular lecithin, esters of mono- and diglycerides, stearates.
• additives and / or the reactivation medium to the bacterial mass before freezing and / or freeze-drying with the usual additives known to those skilled in the art, such as freeze protection in encapsulated form or embedded in other substances, such as thickeners.
• microorganisms selected in this way are propagated in a fermenter with the addition of nutrients known to the person skilled in the art, such as nitrogen source, carbon source and, if appropriate, further additives determined in the selection process.
• nutrients known to the person skilled in the art, such as nitrogen source, carbon source and, if appropriate, further additives determined in the selection process.
• the microorganisms are treated as usual, for example by freezing them or lyophilizing them. It is expedient to add the abovementioned additives to a known reactivation medium (nitrogen and carbon source, phosphate salts) and to reactivate the cultures before use.
• the bacteria obtained by the selection process are added in a concentration of 10 5 to 10 9 germs per gram in the production of the meat product.
• preferred bacteria are also Kocuria varians, Halomonas elongata and Paracoccus denitrificans.
• curing substances are added in an amount of less than 40 mg / kg calculated as N ⁇ 2 ⁇ equivalents.
• the following curing substances can be used: nitrite, nitrate, nitrate from nitrate-containing plants, algae, mushrooms, also dried and / or in the form of juices or juice concentrates.
• natural sources are used as curing agents, they will selected in a second step according to the selection process described, using the microorganisms selected in the first step.
• Plants, algae or fungi or a mixture thereof which contain secondary ingredients which reduce the risk of cancer are preferably used. Furthermore, it was found that the release of nitrate from plant material can be lower than with the direct addition of synthetic nitrate. It is therefore advantageous to use mechanical, thermal or enzymatic cell disruption processes. Enzymes which have cell-splitting properties, in particular those which are able to cleave beta-glycosidic compounds, are preferably used as agents. Cell wall-cleaving enzymes also occur naturally in the plants, algae or fungi used for the invention. However, the activity depends on the variety, growing conditions and especially the time of harvest. Plants, algae and fungi are preferred which have a high natural enzyme activity due to the variety, cultivation conditions and harvest time and / or a small proportion of organically bound magnesium or minerals.
• Minerals are known components of nutrient media in microbiology and therefore a growth of bacteria can be expected. It has been shown that, despite the high content of minerals, especially magnesium, vegetable foods only achieve an unsatisfactory color formation when using curing agents below 40 ppm. Organically bound minerals occur in nature in various forms of binding, freely or complexly bound to other food components.
• the complex bound portions can e.g. B. extracted with solvent. It has been shown for the method that the bound extractable portion can have a negative effect on the application of the method.
• Vegetable foodstuffs which contain less than 100 mg / kg of magnesium extractable with ethanol and less than 1% of which is used, and therefore less than 1 mg / kg of magnesium extractable with ethanol, are preferably used as the curing agent as meat.
• additives are used which have a low content of organically bound minerals and / or organically bound magnesium. If plants and / or algae and / or fungi are used as curing substances, these also have these properties. This can be ensured by selecting the raw materials or by extraction with solvents. In the case of liquid additives, extraction with solid fibers or edible oils is also advantageous. Solvents are preferably used which do not reduce the content of cancer-protective secondary ingredients.
• a third step the other vegetable Ingredients checked according to the selection process and only used those that, together with the agents selected in steps 1 and 2, enable optimal color formation.
• All products that are conventionally produced with the addition of curing agents can be considered as foodstuffs to be produced. These are in particular cooked sausages, cooked sausages, cooked cured goods, raw cured goods and raw sausages. However, other meat-containing products, such as finished products, can also advantageously be produced. All common curing methods can be used, for raw ham both wet and dry curing methods.
• the ingredients are advantageously added to the spray sheet.
• the meat products are fermented, if necessary, after conventional comminution.
• the fermentation takes place in the case of products which are usually heated during production, such as cooked sausages, cooked sausages and cooked cured goods, at temperatures above 10 ° C., preferably between 25 and 55 ° C. In the case of raw cured goods and raw sausages, lower temperatures can also be advantageous.
• the meat products are then processed as usual and cooked if necessary.
• a particularly advantageous embodiment of the method consists in that the amount of curing substances according to the invention is first added to a premix with meat together with the microorganisms.
• This premix can then be chilled or frozen and / or matured.
• the premix is added to the meat product and the product processed as described above. This can shorten or eliminate the maturation phase. In this way, for example, the efficiency of the process management is improved, since the occupancy of the system is minimized.
• the premix to be mixed can be kept in stock or given to another manufacturer. If nitrite curing salt is used, this acts as a preservative in the fermentation of the premix to suppress the spontaneous flora. On the other hand, there is no longer any preservative effect in the end product and therefore identification in the finished product is not necessary.
• the invention relates to a first means for carrying out a process for the production of salted foods of the type described above, comprising a first mixture with at least one nitrate-reducing microorganism which is capable of pH value in meat and / or meat products between 4.5 and 7 and curing agent contents below 40 ppm nitrite and nitrate calculated as N0 2 " equivalents a stable curing color, ie to produce a degree of reddening according to Möhler over 30% and also the content of curing substances to less than 40% of the added amount and / or reduce 10 mg / kg.
• At least one emulsifier can be added for cultivation or reactivation.
• V, Mo, Se (also in the form of selenium yeast), Ti, Co, Li, Zn, Cu can preferably be used as metal salts.
• Lecithin and / or stearate and / or esters of mono- and diglycerol can preferably be used as emulsifiers.
• the invention relates to a second means for carrying out the method for producing pickled foods of the type described above, comprising a second mixture consisting of at least one curing agent which is suitable together with a microorganism of the type described above in meat and / or meat products at pH values between 4.5 and 7 and at brine contents below 40 ppm nitrite and nitrate, a stable brine color calculated as N0 2 ⁇ equivalents, i.e. H. to produce a degree of reddening according to Möhler of over 30%, leaving only a residual content of curing substances of less than 40% of the amount added and / or 10 mg / kg.
• the second agent can preferably be selected by using at least one nitrate-containing plant and / or mushroom and / or algae, also dried and / or as juice and / or as juice concentrate, with a low content of organically bound minerals and / or organic bound magnesium.
• the low content of organically bound minerals and / or organically bound magnesium can be achieved by breeding and / or cultivation conditions and / or choosing the time of harvesting the at least one plant and / or fungus and / or algae. Alternatively, such compounds can also be removed from the plant and / or the fungus and / or the algae.
• the removal can take place by means of a solvent and / or by means of a supercritical gas, ethanol and / or acetone and / or ethyl acetate preferably being used as the solvent.
• cell digestion processes can be used in the production and use, preferably cell digestion processes with a high content of enzymes that break down the cell wall.
• the high content of enzymes that break down the cell wall can be achieved by cultivation, cultivation conditions and / or selection of the harvesting time of the at least one plant and / or fungus and / or algae.
• a curing mixture can be used in which the above-described first agent and the above-described second agent are used together in any mixing ratio.
• the first means can be produced as follows: Selection and provision of at least one Nitrate-reducing microorganism, which is able, in meat and / or meat products at pH values between 4.5 and 7 and at curing content below 40 ppm nitrate and nitrite, calculated as N ⁇ 2 ⁇ equivalents a stable curing color, i.e. a degree of reddening according to Möhler over 30% and a remaining residual curing agent content of less than 40% of the amount added and / or 10 mg / kg, and the multiplication of the nitrate-reducing organism and the working up of the microorganism, e.g. B. by enrichment, freezing and / or freezing and / or freeze-drying the. Microorganism.
• the selection is made, for example, by producing a model meat made from meat, to which defined, small amounts of curing agents, possibly other technologically necessary ingredients such as ice, table salt, phosphate and ascorbate are added, maturing the model meat, heating the model meat, comparing the color of the product with a standard made with a usual amount of nitrite pickling salt.
• Metal salts in particular those which have not previously been added for industrial fermentation, can be used here.
• the above-mentioned emulsifiers can also be used.
• the process for producing the second agent is carried out by selecting and providing at least one curing agent which is suitable, together with an abovementioned microorganism in meat and / or meat products at pH values between 4.5 and 7 and at curing agent contents (nitrite and nitrate calculated as N0 2 ⁇ equivalents) below 40 ppm to produce a stable pickling color, namely a degree of reddening according to Möhler of over 30%, as well as a residual content of curing substances of less than 40% of the amount added and / or 10 mg / kg, and the further treatment of the curing substance by dehydration and / or cooling and / or freezing and / or deep-freezing.
• the curing agent can in particular be a nitrate-containing plant and / or mushroom and / or algae and / or juice with a low content of organically bound minerals and / or organically bound magnesium.
• the low levels are achieved by the manner of selection or treatment already described.
• the selection is made by producing a model meat from meat, to which defined amounts of curing substance types, selected nitrate-reducing microorganisms are added, maturing the model meat and heating it, and comparing the color of the product to be obtained with a standard that matches a usual amount Nitrite curing salt was produced.
• the invention is also achieved by a method for producing salted foods with the following steps in any order:
• the choice of the substance can be made by treating at least one nitrate-containing food together with at least one nitrate-reducing microorganism in aqueous solution at temperatures above 5 ° C, adding the treated mixture to a model meat and treating the model meat at above 0 ° C and then heating the model meat and comparing the color of the product to be obtained with a standard to which conventional nitrite curing salt has been added.
• the comparison can also be made by adding the substance to a model meat or a model food without nitrate-reducing microorganisms.
• the microorganisms and the selected agents and substances as curing agents can correspond to those described above. Treatment can occur at over 5 ° the organisms and the curing agent take place, with further processing of the food with the added substances being able to take place at above 0 °.
• 0.5 g bacterial mixture of staphylococcus carnosus and staphylococcus xylosus with lOell KbE / g (corresponding to 2xl0 7 bacteria per g meat or meat product), rehydrated in a reactivation mixture, which in addition to the known additives (carbon source, nitrogen source, common minerals) and a metal salt mixture Contains emulsifier and is stored at 37 ° C for one hour.
• the calculation of the amount of bacteria results as follows: 2.5 kg of meat contains 0.5 g of bacterial mass corresponding to 5xl0 10 bacteria. 1 kg meat product therefore contains 2xl0 10 bacteria and thus 1g meat product 2xl0 7 Bacteria.
• the chilled lean meat is cut in a table cutter together with the salt and nitrating pickling salt and cutter aids and then 1/3 of the ice cream, the seasoning and the reactivated starter culture are added. Then the adipose tissue is added and further cut on bandage. After adding the rest of the ice, the meat is cut to 14 ° C.
• a reactivation mixture which, in addition to the additives known to the person skilled in the art (carbon source, nitrogen source, common minerals), a metal salt mixture and contains an emulsifier and is stored at 37 ° C for one hour.
• the chilled lean meat is cut in a Berkel table cutter together with the salt and cutting aid on bandage, then 1/3 of the ice cream, the seasoning, the Vegetable powder and the reactivated starter culture added. Then the adipose tissue is added and further cut on bandage. After adding the rest of the ice, the meat is cut to 14 ° C.
• a reactivation mixture which, in addition to the additives known to the person skilled in the art (carbon source, nitrogen source, common minerals), a metal salt mixture and contains an emulsifier and is stored at 37 ° C for one hour.
• a premix is made from 250 g of the well-chilled lean meat and 80 g of ice, which is chopped together with the nitrite curing salt and the reactivated starter culture and immediately deep-frozen.
• a reactivation mixture which, in addition to the additives known to the person skilled in the art (carbon source, nitrogen source, phosphate), contains a nitrate-containing vegetable powder mixture contains and is stored at 37 ° C for two hours.
• the chilled lean meat is cut in a table cutter together with the salt and cutter aid on a bandage, then 1/3 of the ice cream, the seasoning and the stored starter culture are added. Then that will Adipose tissue added and further cut on bandage. After adding the rest of the ice, the meat is cut to 14 ° C.
• the mass is filled into glass jars and fermented for 30 minutes at 37 ° C and then cooked at 80 ° C.
• a meat product is used as a comparison batch, in which the nitrate-containing vegetable mixture is added directly to the sausage meat-
• the meat product After cooling, the meat product has a typical stable pickle red and pickle aroma, which corresponds to that of commercially available cooked sausages.
• the comparison batch is gray and has no brine aroma.
• Meat products can be produced which, with a greatly reduced addition and residual content of curing substances, have the same curing color and the same curing flavor as conventional products and which require a greatly reduced fermentation time.

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• 2004
  • 2004-08-09 EP EP04741388A patent/EP1651055A1/de not_active Withdrawn
  • 2004-08-09 WO PCT/EP2004/008898 patent/WO2005013703A1/de active Search and Examination
  • 2004-08-09 JP JP2006522335A patent/JP2007533292A/ja active Pending

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