Reducing agent from microorganism belonging to genus bacillus and application for same

Abstract

The present invention is intended to provide a reducing agent effective for color development of meat and uses therefor. The present invention provides a reducing agent containing a heme reductase derived from a microorganism belonging to the genus Bacillus. Preferably, crushed bacterial cells of Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus thuringiensis, or Bacillus mycoides are used.

Description

TECHNICAL FIELD[0001]The present invention relates to a reducing agent derived from a microorganism belonging to the genus Bacillus and uses thereof. The reducing agent of the present invention is particularly useful for improving the color tone of meat or processed meat. The present application claims priority based on Japanese Patent Application No. 2010-109779 filed on May 12, 2010, and the content of the patent application is hereby incorporated by reference herein in its entirety.BACKGROUND ART[0002]Meat color is an important factor for consumers to evaluate the meat quality. Bright red meat is regarded as good quality, and brown meat is regarded as stale. In this manner, the meat color markedly influences the consumers' willing to buy the meat and their evaluation of the meat.[0003]The color tone of meat reflects the proportion of myoglobin derivatives in the meat. Once myoglobin is oxidized to metmyoglobin, the color tone changes into brown, and thus the commercial value of t...

AI Technical Summary

Benefits of technology

The patent text describes a color tone improver that can be used to improve the color tone of meat or processed meat. The improver can enhance the color development, accelerate color development, or prevent color fading, resulting in a better quality meat with vivid colors.

Problems solved by technology

However, since nitrates and nitrites have acute toxicity to cause methemogulobinemia in human, their usage is limited to 70 ppm or less in terms of the residual nitrite.

However, the methods described in Patent Documents 1 and 2 cannot achieve sufficient color development effect, and the method described in Patent Document 3 uses nitrates contained in vegetables, and thus has a problem with safety.

These methods cannot act on metmyoglobin which has been generated, and cannot achieve sufficient color development effect or color tone holding effect.

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