초록 ▼

The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108and 5×1010germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to

The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108and 5×1010germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to fresh weight, of a vegetable product with a nature nitrate content of between 100 and 500 mg/kg.

대표청구항 ▼

1. A process to redden meat products, comprising the steps of adding to a seasoned but nitrite-free meat or sausage preparation, a nitrate-reducing microorganism of the genus Staphylococcus, Micrococcus, Halomonas or Paracoccus that can be safely used in foodstuff, in a quantity of 1×108to 5×1010cel

1. A process to redden meat products, comprising the steps of adding to a seasoned but nitrite-free meat or sausage preparation, a nitrate-reducing microorganism of the genus Staphylococcus, Micrococcus, Halomonas or Paracoccus that can be safely used in foodstuff, in a quantity of 1×108to 5×1010cells per kg, in combination with a vegetable product having a natural nitrate content of 100 to 5,000 mg/kg, and a quantity of 10 to 2,000 g/kg of vegetable product based on its fresh weight, wherein the meat product is ripened or rests for 6 to 72 hours. 2. A process, according to claim 1, wherein the vegetable product is added as a dried product. 3. A process, according to claim 1, wherein said natural nitrate content of the vegetable product is 1,000 to 3,500 mg/kg. 4. A process, according to claim 1, wherein the vegetable product is added in a quantity that results in a nitrate content of 10 to 300 mg/kg of meat or sausage preparation. 5. A process, according to claim 1, wherein said vegetable product is selected from the group consisting of lamb's lettuce, head lettuce, Chinese cabbage, iceberg lettuce, spinach, beetroot and celery. 6. A process according to claim 1, wherein a strain selected from the group consisting of species S. carnosus, S. xylosus, S. equorum and Kocuria varians is used as said microorganism. 7. A process, according to claim 1, wherein said microorganism is initially in a dried state and are rehydrated or reactivated before being added to the meat or sausage. 8. A process, according to claim 1, wherein the meat product is ripened or rests for 10 to 48 hours at 2 to 20° C. 9. A process, according to claim 1, wherein the ripened or rested meat or sausage preparation is heated to a core temperature of >62C. 10. A meat product obtained by adding a nitrate-reducing microorganism of the genus Staphylococcus, Micrococcus, Halomonas or Paracoccus that can be safely used in foodstuff to a seasoned meat or sausage preparation that has been made nitrite free, in a quantity of 1×108to 5×1010cells per kg of meat or sausage preparation, in combination with a vegetable product having a natural nitrate content of 100 to 5,000 mg/kg, in a quantity of 10 to 2,000 g/kg of meat or sausage mass, based on the fresh weight of the vegetable product. 11. The meat product of claim 10 comprising a boiling sausage. 12. The reddening mixture of claim 1 wherein said meat product is boiling sausage. 13. The process of claim 1 including heating the meat product subsequent to the step of ripening or resting. 14. The process of claim 6 wherein said microorganism is S. carnosus utilis.