DE102004007814A1 - Production of cured meats comprises using microorganism, e.g. Staphylococcus xylosus, in conjunction with curing agent to produce product with good red color and low residual nitrites and nitrates - Google Patents

Abstract

Production of cured meats comprises: (a) preparing a microorganism suitable for use on meat at pH 4.5 - 7 and with curing compositions containing less than 40 ppm nitrite or nitrate, which produces a stable color, i.e. a Mohler degree of redness above 30% and a residual curing agent content below 40% of the starting amount and/or less than 10 mg/kg nitrite and nitrate; (b) preparing a curing composition which meets the above criteria; (c) inoculating the meat with 106> - 109> microorganisms per g; (d) applying curing agent in an amount corresponding to less than 40 mg nitrite and nitrate per g meat; (e) adding other components, e.g. spices; (f) curing above 0[deg]C; and (g) optional further treatment, e.g. reddening. Independent claims are included for: (1) a first medium for carrying out the method comprising a nitrate reducing microorganism which meets the previously stated criteria; (2) a second medium for carrying out the method comprising a curing composition which meets the criteria; (3) a third medium comprising a mixture of the two; (4) a method for producing the first medium by propagating the microorganism, concentrating and freezing or freeze-drying; (5) a method for making the second medium by concentrating, cooling or freezing a suitable curing composition; and (6) a method for making the third medium by mixing the first two.

Description

The The invention relates to a process for the preparation of cured foods, in particular of meat or meat products with a reduced Addition and residual content of curing substances and on means - in particular on pickles consisting of microorganisms and / or nitrate-containing plants and / or Mushrooms and / or algae - too his execution and method of preparation of the agents.

Picking is a traditional method of preserving food. Originally Pure salt was used, the more or less random admixtures of saltpetre. From saltpetre was formed during the salting of meat by chance existing bacteria nitrite was released from the NO. The Red curing color is caused by the reactions of NO with the muscle pigment myoglobin. The first targeted use of nitrate was probably after Klement Möhler in the form of sandpiper already in pre-Christian times in India and China. (compare: Klement Möhler: The Pökeln / - Alzey: Verlag der Rheinhess. Printing workshop, 1980. meat research and practice; P.7) Today becomes predominantly Nitrite in the form of nitrite pickling salt used so that unlike the historical procedure one random Involvement of microorganisms is not essential.

• – Bildung der roten erhitzungsstabilen Pökelfarbe
• – Bildung des Pökelaromas
• – Verzögerung oxidativer Veränderungen
• – Hemmung bestimmter unerwünschter oder gefährlicher Mikroorganismen

In meat production, the use of the curing agents nitrite and nitrate offers the following advantages:

• - Formation of the red, heat-stable pickle color
• - formation of the curing aroma
• - delay of oxidative changes
• - Inhibition of certain undesirable or dangerous micro-organisms

Of the Consumers appreciate salted Meat products mainly because of their attractive pickle color.

Authorized However, nitrite and nitrate in the EC are exclusively due to their conservative properties, which are controversially discussed.

is a preservative effect is not given, the admissibility of the nitrite additive in the opinion of the RAe Krell and Weyland in question be put. (compare: www.krellundweyland.de: news 18.07.03)

A new assessment situation with regard to the curing agents used occurred in the 70s, known as investigations on the US where nitrosamines have been detected in cured meat products were. Nitrosamines arise from amines or amides, degradation products of albumen, and nitrite. Most of these 'nitroso compounds' are highly carcinogenic.

Because of The potential health risk has since become general desirable considered to minimize the addition of nitrite and nitrate.

In Germany then came to a reduction in nitrite content in the nitrite pickling salt by 20%.

Furthermore is used as nitrate source from the above-mentioned food law establish a non-approved Food is preferred. In addition, herbal foods have the advantage that these contain so-called secondary metabolites, the reduce the risk of cancer.

According to Professor Bartsch of the German Cancer Research Center, a high nitrate content in the diet does not necessarily mean a higher risk of cancer, as people who eat a lot of vegetables and therefore consume a lot of nitrate do not experience an increased risk of cancer. He attributes this fact to the fact that the vegetables also contain protective substances that reduce the risk of cancer. Nitrate is reduced to nitrite in the body. This can lead to the formation of cancer-causing nitrosamines in acidic environments such as stomach or bacterial infections, which means that people with bacterial urinary tract infections are at an increased risk because they produce more nitrosamines in their body, and hence the risk of developing cancer increased ill. (See the article by the above-mentioned author in the World of 22.05.01). Case studies of the EC Scientific Committee on Food and Nitrates: September 1995, based on frequency of consumption questionnaires, show similar results Make a protective effect of the estimated nitrate intake for the stomach cancer siko. This is probably based on the known protective effect of vegetables and fruits on gastric cancer risk.

A Summary of previous efforts to reduce the The use of nitrite and nitrate was published by Thiemig 2000 in the magazine Fleischwirtschaft. (See Thiemig, F., Buhr, H .; Oelker, P. "Returns There are alternatives to picking with nitrite? " 80 2000 1, 106-110)

The following maximum levels currently apply in the EC:

Meat products produced using the methods customary today typically contain residual levels of 6 mg / kg nitrite and 60-80 mg nitrate.
(Source: Chemical and Veterinary Investigation Office Freiburg Annual Report 2001 Tables)

the Moreover, persons skilled in the art are also familiar with methods from the prior art. where coloring Ingredients such as Beetroot, carotine or angkak are used.

However, all these proposed methods have the disadvantages that they do not cause myoglobin is stabilized and resulting from the heating a more or less gray base color.

In WO 92/03223 A1 is about In addition, a method is described which contains the substitute dinitrosyl-ferrohemochromate used. However, this procedure is for food so far not allowed.

Furthermore, methods are known to those skilled in the art, which exploit the natural nitrate content of plant foods:
Thus, the German Offenlegungsschrift discloses DE 3509392 A1 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 taste is thereby achieved and the nitrite necessary for reddening is formed only in the case of the random presence of nitrate-reducing microorganisms. Reproducible results can not be achieved with the method disclosed therein.

Furthermore, in the DE 4126138 A1 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.

Furthermore, the describes DE 19913437 A1 a process that uses a commercial nitrate-reducing starter culture and nitrate-containing vegetables. This makes it possible to convert the nitrate present in the plants into the nitrite necessary 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 bad color education. In addition, the method is at the cited Process conditions uneconomical.

Furthermore, the describes DE 10059727 A1 a redirection process, which works with increased ripening temperatures and thereby improves the process economy, the other disadvantages of DE 19913437 A1 however, does not fix it.

The skilled person is moreover, for example, from the British patent specification GB 849948 It is known that the addition of manganese salts in lactic acid bacteria improves the metabolic performance of starter cultures.

All however, these known methods have disadvantages in that that they do not use microorganisms to be used selected Pozkelstoffzusätzen selected and / or were bred and / or do not use nitrate sources and / or nitrite sources which for use, have been selected at low Poökelstoffzusätzen. As a result, the end products have very high residual nitrate contents and / or a bad pick color on.

It is therefore an object of the invention is a process for the preparation of Meat or meat products with a reduced addition of nitrite and nitrate, which prevents the disadvantages described above and which allows an economic procedure.

Farther It is task, means of execution the method according to the invention specify.

Of Furthermore, it is an object of the invention process for the preparation or selection of the means for carrying out the method according to the invention to given.

These The object is achieved by the method of claim 1, by in the claims 19, 24 and 33 specified means for carrying out the method and by the in the claims 34, 40 and 50 for the production of the means indicated solved.

advantageous Embodiments of the invention are specified in the subclaims.

By the method according to the invention, the agents used therein as well as the disclosed selection method, it is possible to reduce the additives and residual contents of curing agents by more than 90% compared to the legal maximum values.

• – bei pH Werten zwischen 4,5 und 7 und
• – bei Pökelstoffzusätzen unter 40 mg/kg Nitrit und Nitrat, berechnet als NO₂ ^–-Äquivatent
• – eine stabile Pökelfarbe, d.h. einen Umrötungsgrad nach Möhler von über 30 %, zu erzeugen sowie
• – einen Restgehalt an Pökelstoffen von weniger als 40 % zugesetzten Menge Nitrit und Nitrat, berechnet als NO^– ₂ – Äquivatent und/oder 10 mg/kg im Endprodukt zu erzielen.

In a first step, microorganisms that are capable of being selected into meat and meat products are selected

• At pH values between 4.5 and 7 and
• - in the case of salt additives, less than 40 mg / kg of nitrite and nitrate, calculated as NO ₂ ^- equivalents
• - to produce a stable pickle color, ie a degree of reddening according to Möhler of more than 30%, as well as
• - a residual content of curing agents of less than 40% of added amount of nitrite and nitrate, calculated as NO ^- ₂ - Äquivatent and / or 10 mg / kg to achieve the final product.

The Isolation of these microorganisms can be obtained from natural sources such as pickle naturally ripened raw sausages or raw ham, vegetable juices, nitrate-contaminated Drinking water done. Particularly suitable are foods that himself through for Bacteria extreme conditions, such as high salt content or low nutrient concentration distinguished.

at The method for the production or selection of the means are described in a first step - in Hereinafter referred to as selection process - microorganisms a model food added.

Vorteihaft are the bacteria and defined small amounts of curing substances a model meat optionally supplemented with meat through other technologically necessary ingredients, such as ice cream, table salt, Phosphate and ascorbate added. The model meat is bottled in conserves, fermented and scalded. The cut-resistant mass thus obtained is compared with a standard, the one with a usual Amount of nitrite pickling salt was produced.

at of breeding and / or reactivation to achieve the desired Characteristics of the microorganisms advantageously additionally following Substances - below substances according to the invention called - added are: - metal salts, not previously used in the industrial production of microorganisms with nitrate reductase activity be used.

As cations come here in particular into consideration:
V, Mo, Se, also in the form of selenium yeast, Tl, Co. Li, Zn Cu singly or in combination

When Anions are particularly suitable: chloride, sulfate, Citrate, nitrate, iodide and fluoride, individually or in combination - Emulsifiers: in particular lecithin, esters of mono- and diglycerides, stearates.

It is beneficial, the additives and / or the reactivation medium of the bacterial mass prior to deep-freezing and / or freeze-drying with the usual, known in the art additives like antifreeze, also in encapsulated form or in other substances, like adding thickener embedded.

The so selected Microorganisms are introduced into a fermenter with the addition of the skilled person their application known nutrients as nitrogen source, carbon source and possibly further in the selection process determined additives increased.

The Microorganisms are treated as usual after cultivation by: they are, for example, frozen or lyophilized.

It is appropriate, the additives according to the invention known reactivation medium (nitrogen and carbon source, Phosphate salts) and to culture prior to use reactivate.

The bacteria obtained after the selection process are added in a concentration of 10 ⁵ to 10 ⁹ germs per g in the preparation of the meat product.

Furthermore, curing agents are used in an amount of less than 40 mg / kg, calculated as NO ₂ in the preparation of ^- Äquivatent added.

When curing agents can nitrite, nitrate, nitrate from nitrate-containing plants, Algae, mushrooms also dried and / or in the form of juices or Juice concentrates.

Become as curing substances natural Sources are used, these are described in a second step after the Selection method using the microorganisms selected in the first step selected.

Prefers plants, algae or fungi or a mixture thereof are used the secondary ingredients that reduce cancer risk.

Farther It was found that the release of nitrate from plant material may be lower than with the direct addition of synthetic nitrate. It is therefore advantageous mechanical, thermal or enzymatic Cell disruption method apply.

When Means are preferably used enzymes which zellwandspaltende Possess properties, especially those that are capable to cleave betaglycosidic compounds.

Cell wall gap end Enzymes also come naturally in the for the invention used plants, algae or fungi. The activity is however depending on the variety, cultivation conditions and, in particular, the time of harvesting. Prefers are plants, algae and fungi that are due to variety, growing conditions and harvest time a high natural enzyme activity exhibit.

It has been carried out in Test series furthermore showed that not all plants, algae and / or Mushrooms with a high content of nitrate are suitable for the process, for nitrate-containing plants and / or fungi and / or algae and / or Additions, which are used for the production of meat products, ingredients can that have a negative effect on color education:

• – organisch gebundene Mineralstoffe
• – Maillardprodukte

These unwanted components are:

• - organically bound minerals
• - Maillard products

minerals are known components of nutrient media in microbiology and therefore is basically a promotion to expect the growth of bacteria. It has been shown that vegetable foods despite a high content of minerals, especially Mg, with the use of curing substances below 40 ppm only achieve an unsatisfactory color education.

Organic bound minerals come in nature in different forms of bonding before, free or complex bound to other food ingredients. The complexed parts can with z. B. Solvents be extracted. For The method has shown that the bound, extractable Share negative on the application of the method according to the invention effect.

For the inventive method become additions It uses a low content of organically bound minerals and / or organically bound magnesium. Unless as curing substances Plants and / or algae and / or fungi these also have these properties. This can be done by selecting the Guaranteed raw materials be achieved or by extraction with solvents. In liquid additives Extraction with solid phases or edible oils is also advantageous. Favor become solvents which does not contain the content of cancer-promoting secondary ingredients Reduce.

In In a third step, the other vegetable ingredients are added examined in the selection procedure and only those used together with those in step one and two chosen Means allow optimal color training.

When Foods to be produced are all products that are conventional with an addition of curing substances getting produced. These are in particular cooked sausages, cooked sausages, cooked cured products, raw cured goods and raw sausages. It can but also advantageously other meat-containing products, such as finished products, getting produced.

• a) Fleisch von Säugetieren und/oder Vögeln und/oder Kaninchen und/oder einer anderen Tierart, das Myoglobin enthält
• b) übliche Zutaten, wie Kutterhilfsmittel, Speisesalz und Gewürze, die den Kriterien des Auswahlverfahrens entsprechen, z.B. durch einen geringen Gehalt an organisch gebundenem Mineralstoffen und/oder Maillardprodukten
• c) Mikroorganismen, die den Kriterien des Auswahlverfahrens entsprechen
• d) Pökelstoffe in einer Menge von weniger als 40 ppm Nitrit und Nitrat, berechnet als NO₂ ^– -Äquivatent, die den Kriterien des Auswahlverfahrens entsprechen. Bei Kochpökelwaren werden die Zutaten vorteilhaft der Spritzlake zugesetzt.

In the method according to the invention, the following ingredients are added:

• (a) Meat of mammals and / or birds and / or rabbits and / or any other species which is My contains oglobin
• b) common ingredients, such as cutters, table salt and spices, which meet the criteria of the selection procedure, eg by a low content of organically bound minerals and / or Maillard products
• (c) micro-organisms meeting the criteria of the selection procedure
• d) curing agents in an amount of less than 40 ppm of nitrite and nitrate, calculated as NO ₂ ^- -Äquivatent that match the criteria of the selection process. In Kochkökelwaren the ingredients are advantageously added to the Spritzlake.

The Meat products become after addition of all ingredients, if necessary after usual Crushing, fermented.

The Fermentation occurs on products that are commonly produced during manufacture be heated, such as boiled sausages, boiled sausages and cooked ham, at temperatures of over 10 ° C, preferably between 25 ° C and 55 ° C. For raw cured goods and raw sausages can Lower temperatures may be advantageous

Then be the meat products as usual further treated and optionally cooked.

A particularly advantageous embodiment of the method is that the amount of the invention curing agents, also together with the microorganisms, first a premix with Meat be added. This premix can then be cooled and / or be frozen and / or matured. The premix becomes the meat product added and the product further processed as described above. This can shorten the maturity phase become or disappear.

• – Die Wirtschaftlichkeit der Verfahrensführung wird verbessert, da die Belegung der Anlagen minimiert wird.
• – Die erfindungsgemäße beizumengende Vormischung kann bevorratet werden oder an andere Hersteller abgegeben werden.
• – Bei Verwendung von Nitritpökelsalz wirkt dieses bei der Fermentation der Vormischung als Konservierungsstoff zur Unterdrückung der Spontanflora. Im Endprodukt ist dagegen eine konservierende Wirkung nicht mehr gegeben und daher ist eine Kenntlichmachung im Fertigerzeugnis nicht erforderlich.

This embodiment of the method offers the following advantages:

• - The efficiency of the process is improved, since the occupancy of the plants is minimized.
• The inventive premix to be mixed can be stored or delivered to other manufacturers.
• - When using nitrite pickling salt, this acts as a preservative in the fermentation of the premix for the suppression of spontaneous flora. In the end product, however, a preserving effect is no longer given and therefore a labeling in the finished product is not required.

Based the following embodiments should be an overview of the given method of the invention become. The expert knows, of course, that these embodiments are only to be seen as examples and other deviating design options are also part of the present invention.

first embodiment

recipe

• 1250 g, pig's bow
• 750 g bacon
• 500 g of ice cream
• 40 g of common salt, 5 g of nitrite curing salt 0.5%
• 12.5 g spice mixture
• 4.5 g Aurapa Kutt P (diphosphates, citric acid, sodium ascorbate)

0.5 g Bacterial mixture of staphylococcus carnosus and staphylococcus xylosus with 10e11 KbE / g, rehydrated in a reactivation mixture the additions known to those skilled in the art (carbon source, nitrogen source, common minerals) a metal salt mixture and an emulsifier and at 37 ° C for 1 hour is stored.

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, added the reactivated starter culture. Subsequently, will added the fatty tissue and continue to cook on bandage. After adding the remaining ice is up to 14 ° C fertiggekuttert.

second embodiment

recipe

• 1250 g pork bow
• 750 g bacon
• 500 g of ice cream
• 45 g of cooking salt
• 4 g vegetable powder mixture extracted with organic solvents and treated with cell wall cleaving enzymes. Nitrate content 1%, calculated as NO ₂ ^- equivalent.
• 12.5 g spice mixture
• 4.5 g Aurapa Kutt P (diphosphates, citric acid, sodium ascorbate)

0.5 g Bacterial mixture of staphylococcus carnosus and staphylococcus xylosus with 10e11 KbE / g, rehydrated in a reactivation mixture, the additions known to those skilled in the art (carbon source, nitrogen source, common minerals) a metal salt mixture and an emulsifier and at 37 ° C for 1 hour is stored.

The chilled Lean meat is served in a Berkel table cutter along with the salt and cutter additives are chopped on bandage, then 1/3 of the ice, the seasoning, the vegetable powder and the reactivated starter culture added. Subsequently, will added the fatty tissue and continue to cook on bandage. After adding the remaining ice is up to 14 ° C fertiggekuttert.

third embodiment

recipe

• 1250 g meat lean: Schweinebug
• 750 g bacon
• 500 g of ice cream
• 40 g of common salt 5 g of nitrite pickling salt 0.5%
• 12.5 g spice mixture
• 4.5 g Aurapa Kutt P (diphosphates, citric acid, sodium ascorbate)

0.5 g Bacterial mixture of staphylococcus carnosus and staphylococcus xylosus with 10e11 KbE / g, rehydrated in a reactivation mixture, the additions known to those skilled in the art (carbon source, nitrogen source, common minerals) a metal salt mixture and an emulsifier and at 37 ° C for 1 hour is stored.

At the The day before production, a premix is prepared from 250 g of the well-chilled Lean meat and 80 g of ice, together with the nitrite pickling salt and the reactivated starter culture minced and immediately frozen becomes.

To The mass is filled into glass preserving jars and made to make 2 hours at 37 ° C fermented and then at 80 ° C ready cooked.

To cooling All batches have a typical stable pickle red and pickle flavor on, that of the commercial one Boiled sausages corresponds.

The residual levels of curing agents, nitrite and nitrate, calculated as NO ₂ ^- Äquivatent be less than 10 mg / kg, the Umrötegrad according Möhler is over 50%.

The method thus offers the following advantages:
Meat products can be produced which, with a greatly reduced addition and residual content of curing agents, have the same pickle color and the same pickling flavor as conventional products.

Claims (50)

Process for the preparation of cured foods which comprises the following steps in any order of addition: a) providing at least one nitrate-reducing microorganism capable of producing meat and meat products a. at pH values between 4.5 and 7 and b. Pökelstoffgehalten at under 40 ppm nitrite and nitrate, calculated as NO ₂ ^- equivalents, c. a stable pickle color, ie a degree of reddening according to Möhler of more than 30%, and d. a residual content of curing agents of less than 40% of the added and / or less than 10 mg / kg nitrite and nitrate, calculated as NO ₂ ^- to generate equivalents and b) providing at least one Pökelstoffs, which is capable of meat and Meat products together with a micro-organism according to paragraph a) a. at pHs between 4.5 and 7 and b. in the case of pickle contents below 40 ppm nitrite and nitrate, calculated as NO ₂ ^- equivalents, in the meat product c. a stable pickle color, ie a degree of reddening according to Möhler of more than 30%, and d. a residual content of curing agents of less than 40% of the added and / or less than 10 mg / kg nitrite and nitrate, calculated as NO ₂ ^- to generate equivalents, and c) provision of meat or a meat product, and d) adding at least a nitrate-reducing microorganism which meets the selection criteria of step a) for meat or meat with 10 ⁵ to 10 ⁹ germs per g of meat or meat product e) adding the at least one curing agent corresponding to the selection criteria of step b) for meat or meat with a total of less than 40 mg of nitrite and nitrate, calculated as NO ₂ ^- per kg of meat and / or meat products f) addition of further usual ingredients such as additives, seasoning g) maturing at a temperature above 0 ° C h) Variety-specific further processing as usual, for example Blushing, brewing boiled sausages Process for the preparation of cured foods according to claim 1, wherein as a microorganism at least one strain of the species Staphylococcus xylosus, Staphylococcus carnosus, Staphylococcus equorum is used. Process for the preparation of cured foods according to a of the preceding claims, at the at least one microorganism is used when breeding or Reactivation of at least one metal salt, not previously in the industrial fermentation of nitrate-reducing germs, is used was added. Process for the preparation of cured foods according to claim 3, wherein as the metal salt at least one of the following metal salts is added: chlorides and / or sulfates and / or citrates and / or nitrates from V, Mo, Se also in the form of selenium yeast, Tl, Co. Li, Zn, Cu. Process for the preparation of cured foods according to a of the preceding claims, in the at least one microorganism is used when breeding or Reactivation at least one emulsifier was added. Process for the preparation of cured foods according to claim 5, wherein as emulsifier at least one of the following compounds Lecithin, stearate, esters of mono- and diglycerides. A method as ₂ for the manufacture of salted foods according to any one of the preceding claims, wherein the calculated ppm as pickling substance nitrite in the form of nitrite curing salt in an amount of less than 40 as NO ^- equivalents is used. Process for the preparation of cured food according to one of claims 1 to 6, to which nitrate is added as a curing agent in an amount of less than 40 ppm as NO ₂ ^- equivalents. A process for the production of cured food products, according to claim 7 or 8, wherein the pickling substance less than 40 ppm nitrate or nitrate as NO ₂ ^- a natural source is equivalents of at least used, the b, the selection criteria according to process step by met) that it has a contains low content of organically bound minerals and / or organically bound magnesium and / or Maillardprodukten. Process for the preparation of cured foods according to claim 9, in which as natural Source drinking water and / or medicinal water and / or mineral water used becomes. Process for the preparation of cured foods according to claim 9, in which as natural Source at least one plant and / or fungus and / or algae. used become Process for the preparation of cured foods according to one of the claims 9 to 11, where the low content of the natural source of organic bound minerals and / or organically bound magnesium and / or Maillard products achieved by extraction of these substances becomes. Process for the preparation of cured foods according to one of the claims 9 to 12, in which at least when producing or using a natural one Source cell disruption methods were used. Process for the preparation of cured foods according to claim 13, wherein in the manufacture or use of at least one natural one Source as cell disruption method cell wall cleaving enzymes Application came. Process for the preparation of cured foods according to any one of the preceding claims, wherein the low content of organically bound minerals and / or organically bound Magnesium by breeding, Cultivation conditions and choice of the harvest time of the at least one Plant and / or fungus and / or algae is achieved. Process for the preparation of cured foods according to one of the preceding claims, in which at least one natural Nitrate source a high content of cell wall-cleaving enzymes by breeding, Growing conditions and choice of harvest time has. Process for the preparation of cured foods according to any one of the preceding claims, wherein the microorganism and / or the curing substance one or more premixes added to the meat or the meat product is added in process steps d) and e). The method of claim 17, wherein the one or more several premix is generated by a) Add the microorganism and / or the curing agent a starting mixture and, b) maturing and c) cooled and / or frozen Storage of the one or more premix until production of the final food. first means for carrying out a process for the preparation of cured foods according to any one of claims 1-18, comprising a first mixture with at least one nitrate-reducing microorganism which is capable in meat and / or meat products at a. pH values between 4.5 and 7 and b. Salt contents, below 40 ppm nitrite and nitrate, calculated as NO ₂ ^- equivalents, and c. a stable pickle color, ie to produce a degree of reddening according to Möhler over 30% and. d. to produce a residual content of curing substances of less than 40% of the amount added and / or 10 mg / kg first agent according to claim 19, which when breeding or Reactivation is added to at least 1 metal salt, so far not in the industrial fermentation of nitrate-reducing Germination is used. first means according to one of the preceding claims, the for breeding or reactivation at least one emulsifier is added. first means according to any one of the preceding claims, wherein to which one of the following metal salts is added: V, Mo, Se (also in the form of selenium yeast), Tl, Co Li, Zn, Cu. first means according to claim 21, wherein as emulsifier Lecithin and / or stearate and / or esters of mono- and diglycerides is used. second means for carrying out a process for producing cured foods according to any one of claims 1-18, comprising a second mixture consisting of at least one curing agent suitable together with a microorganism according to claim 19 in meat and / or meat products a. at pH values between 4.5 and 7 and b. if the contents of the pickle are below 40 ppm nitrite and nitrate, calculated as NO ₂ ^- equivalents and c. a stable pickle color, ie a degree of reddening according to Möhler of more than 30%, and d. to produce a residual content of curing substances of less than 40% of the amount added and / or 10 mg / kg. second means according to claim 24, which meets the selection criteria thereby fulfilling that at least one nitrate-containing plant and / or fungus and / or Alga, also dried and / or used as juice and / or as juice concentrate is, with a low content of organically bound minerals and / or organically bound magnesium second means according to claim 25, wherein the low Content of organically bound minerals and / or organic bound magnesium by breeding and / or growing conditions and / or choice of harvest time at least one plant and / or fungus and / or algae is reached. second means according to claim 25, wherein the at least a plant and / or fungus and / or algae to the low content organically bound minerals and / or organically bound Magnesium possesses that these connections from the at least a plant and / or fungus and / or algae are removed. second means according to claim 27, wherein the at least a plant and / or fungus and / or algae according to the invention Content of organically bound minerals and / or organic bound magnesium by virtue of having these compounds the at least one plant and / or fungus and / or alga with one solvent and / or with supercritical Gases are removed. second agent according to claim 28, wherein as solvent Ethanol, and / or acetone and / or ethyl acetate is used. second agent according to any one of the preceding claims, wherein its preparation or use cell disruption method for use come. second agent according to claim 30, in which as cell disruption method a high content of cell wall cleaving enzymes is used. second agent according to claim 30 that the high content at cell wall cleaving enzymes by breeding, cultivation conditions and Choice of harvest time of at least one plant and / or fungus and / or alga. third means of carrying out a method for Preparation of cured Food according to one of claims 1 to 18, containing a curing mix, wherein the first means according to any one of claims 19 to 23 and the second Means according to one of the claims 24 to 32 together or used together in any mixing ratio become. A process for the preparation of the first composition according to any of claims 19 to 23, comprising the steps of: a) selecting and providing at least one nitrate-reducing microorganism which is capable of producing meat and / or meat products a. at pH values between 4.5 and 7 and b. if the contents of the pickle are below 40 ppm nitrite and nitrate, calculated as NO ₂ ^- equivalents and c. a stable pickle color, ie a degree of reddening according to Möhler of more than 30%, and d. b) increase the nitrate-reducing organism c) work-up of the microorganism by, for example, enrichment, d) freezing and / or freezing and / or freeze-drying of the microorganism The method of claim 34, wherein the selection is made by a.) Producing a model meat sausage, to which defined small quantities of curing agents are optionally added to other technologically necessary ingredients, such as ice, cooking salt, phosphate and ascorbate. b.) Model shell tire c.) Heating the model shell d.) comparing the color of the product so obtained with a standard prepared with a standard amount of nitrite curing salt. Process according to claim 34, wherein in the case of breeding and / or Work up at least one metal salt that was not previously used in the industrial fermentation of nitrate-reducing germs used is added. Method according to one of the preceding claims, the at breeding and / or workup at least one emulsifier is added. Method according to one of the preceding claims, wherein to which at least one of the following metal salts is added: chlorides and / or sulfates and / or citrates and / or nitrates of V and / or Mo and / or, Se also in the form of selenium yeast, and / or Tl, and / or Co, and / or Li and / or, Zn and / or Cu. A method according to claim 37, wherein as emulsifier Lecithin and / or stearate and / or esters of mono- and diglycerides is used. Process for the preparation of the second composition according to any one of Claims 24 to 33, comprising the following steps: a) Selection and provision of at least one curing agent suitable together with a microorganism according to Claim 19 in meat and / or meat products a. at pH values between 4.5 and 7 and b. in the case of pickle contents (nitrite and nitrate, calculated as NO ₂ ^- equivalents) below 40 ppm and c. a stable pickle color, ie a degree of reddening according to Möhler over 30%) and d. to produce a residual content of curing substances of less than 40% of the amount added and / or 10 mg / kg b) further treatment of the curing agent by dehydration, and / or cooling and / or freezing and / or deep-freezing The method of claim 40, wherein the selection criteria thereby fulfilled are that at least one curing agent selected is made up of at least one nitrate-containing plant and / or Mushroom and / or algae and / or juice with a low content of organic bound minerals and / or organically bound magnesium. The method of claim 41 wherein the low content of organically bound minerals and / or organically bound Magnesium by breeding, Growing conditions and choice of harvest time is achieved. Method according to one of the preceding claims, wherein which the selection is made by a) making a model meat cask, the defined small amounts of curing substances, selected nitrate-reducing Microorganisms are added. b) tires of the model shell c) Heating the model d) Comparing the color of the product thus obtained with a standard, the one with a usual Amount of nitrite pickling salt was produced. A method according to claim 41, wherein as a curing agent at least one plant and / or fungus and / or alga is used, the low content of organically bound minerals and / or organically bound magnesium possesses that these compounds be removed from the plant and / or the fungus and / or the algae. The method of claim 44, which is low in content of organically bound minerals and / or organically bound Magnesium possesses that these compounds from the plant and / or the fungus and / or the alga with a solvent and / or with supercritical Gases are removed. Process according to claim 45, wherein as solvent Ethanol, and / or acetone and / or ethyl acetate is used. Method according to one of the preceding claims, wherein the cell disruption method are used. A method according to claim 47, wherein the cell disruption method cell wall cleaving enzymes are used. The method of claim 48, wherein a high content on cell wall cleaving enzymes by breeding and / or cultivation conditions and / or choice of harvest time Process for the preparation of the third agent, characterized in that the first means according to one of claims 19 to 23 and the second means according to any one of claims 24 to 33 in any relationship with each other be mixed.