EP3618644A1 - Plant substitutes for meat food products - Google Patents

Plant substitutes for meat food products

Info

Publication number
EP3618644A1
EP3618644A1 EP18726344.7A EP18726344A EP3618644A1 EP 3618644 A1 EP3618644 A1 EP 3618644A1 EP 18726344 A EP18726344 A EP 18726344A EP 3618644 A1 EP3618644 A1 EP 3618644A1
Authority
EP
European Patent Office
Prior art keywords
plant
meat
food
extracts
substitute
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP18726344.7A
Other languages
German (de)
French (fr)
Inventor
Pierre Calleja
Alain Guillou
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Odontella
Original Assignee
Odontella
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Odontella filed Critical Odontella
Publication of EP3618644A1 publication Critical patent/EP3618644A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to substitutes for meat products and in particular fish, meat and derived products.
  • Adverse effect on health overconsumption of animal products is at the root of many diseases in humans (cardiovascular, inflammatory, diabetes, etc.); significant presence of certain pollutants in the animal products consumed; outbreak of frequent epizootics; the massive use of antibiotics which contributes to the appearance of resistant bacterial strains;
  • salmon is the aquaculture species most produced in Europe. For several years, salmon consumption has increased dramatically to the detriment of other wildlife species. This high consumption makes it possible to provide humans with additional animal protein but does not cover the necessary contributions in other essential nutrients such as polyunsaturated fatty acids with long chains, essential to good health.
  • farmed salmon are of low quality and contain synthetic chemical pigments and vegetable oil, and little or no DHA.
  • salmon now contain high levels of pollutants, including fishmeal to feed farmed fish that contain endocrine disruptors, heavy metals, and pesticide residues.
  • intensive breeding of antibiotics are usually used which leaves traces of these compounds in the flesh of the fish.
  • At least 4kg of marine fish meal must be used for the production of 1kg of farmed salmon, resulting in an exponential destruction of wild fish stocks parallel to the increase in aquaculture production of fish that are in addition to lower nutritional quality.
  • Today more than 45% of the world's fish stocks are already destroyed and if the fishing industry continues to harvest at the same rate, the disappearance of stocks is scheduled in 15 to 20 years.
  • the objective of the invention is to propose a substitute for meat products, which overcomes the problems of existing plant-based substitutes.
  • the invention provides a particular product including microalgae and / or cyanobacteria.
  • Microalgae, marine fungi and cyanobacteria are aquatic freshwater or marine organisms with a high concentration of high quality nutrients, particularly proteins, polyunsaturated fatty acids, fiber and polysaccharides, minerals, water-soluble vitamins, pigments and antioxidants. In addition, they are first-tier organisms that accumulate fewer pollutants and harmful compounds. In addition, the production of microalgae, marine fungi and cyanobacteria is by culture which does not imply harvesting in the natural environment unlike obtaining other aquatic organisms, and thus allows better control of quality and traceability finished products without having a negative impact on natural environments or their biodiversity.
  • WO2010 / 120923 discloses a vegetable slab comprising a microalgae, Chlorella protothecoides, but the products described in this document do not have a structure fibrous and do not possess the organoleptic characteristics of products of animal origin.
  • the subject of the invention is a food having a fibrous structure organized in layers imitating the muscular structure resulting from the organization of myofilaments of animal flesh, comprising:
  • At least one vegetable component of aquatic origin selected from microalgae or extracts of microalgae, cyanobacteria or extracts of cyanobacteria, and marine fungi or extracts of marine fungi of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and
  • said constituent of aquatic origin or a mixture of at least two of said constituents of aquatic origin representing at least 5% by weight of the feed.
  • the invention also relates to the use of this food as a substitute for meat products, in particular meat or fish or a product derived from meat or fish.
  • the food according to the invention has the texture of a product of animal origin, while being GMO-free, non-allergenic and derived from a renewable and sustainable resource without any negative impact on the environment, biodiversity and crops. natural ecosystems.
  • the invention makes it possible to associate proteins of microalgae and / or cyanobacteria with other vegetable proteins, and omega-3 with long polyunsaturated chains, and its consumption meets the daily needs in many essential elements. (lipids, proteins, omega-3s, iron, trace elements and / or vitamins) and the requirements in terms of nutritional and organoleptic quality.
  • the invention thus provides a solution both to the increasing number of consumers wishing to limit or avoid the consumption of meat products, to have access to foods of high nutritional quality, free from toxic compounds, and to demand for diversification of food sources in the context of environmentally friendly and sustainable development over time.
  • biomass within the meaning of the invention is meant a biomass or an extract of a plant other than a microalga, a marine fungus or a cyanobacterium.
  • biomass within the meaning of the invention is meant the entire cellular material (plant, plant part, algae, microalgae, sea fungus, cyanobacteria, etc.). If no details are given when a plant is mentioned in the present application, it must be considered as biomass. It can be a raw or treated biomass.
  • plant constituent means a product of plant origin, that is to say a plant biomass or a plant extract.
  • extract within the meaning of the invention is meant any mixture of several native molecules contained in a biomass, obtained by one or more extractions processes from said biomass.
  • Meeat food product includes meat or a meat-based food product, or fish meat or a fish-based food product.
  • derived product of meat or fish is meant a product obtained by processing meat or fish meat, such as a spreadable product.
  • fibrous structure or “fibrous texture” within the meaning of the invention is meant that the product has a filamentary structure, in layers, easily scored, imitating the fibrillar structure of the muscle or animal flesh.
  • the subject of the invention is a food having a fibrous structure, comprising:
  • At least one vegetable component of aquatic origin selected from microalgae or extracts of microalgae, cyanobacteria or extracts of cyanobacteria, and marine fungi or extracts of marine fungi of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these plant constituents of aquatic origin, and at least one other plant component,
  • said constituent of aquatic origin or a mixture of at least two of said constituents of aquatic origin representing at least 5% by weight of the feed. It is a food with organoleptic characteristics similar to those of a seafood, meat or a derived product.
  • microalgae s
  • marine fungus s
  • cyanobacteria s
  • production of the biomass of microalgae (s), marine fungus (s) and / or cyanobacteria (s) can be done by any suitable method. It can in particular be carried out by autotrophy, heterotrophy or mixotrophy.
  • the raw biomass may be treated prior to its use in foods according to the invention or before it is used to obtain extracts which are themselves subsequently used in the foods according to the invention.
  • the pretreatment of the biomass may be, for example, a washing, in particular to reduce its content of salts and preferably sodium (desalting step), and / or a concentration by centrifugation and / or one or more filtration (s) (frontal, tangential). (microfiltration and / or ultrafiltration and / or nanofiltration) and / or dehydration by lyophilization, zeodration, atomization, and / or fluidized bed drying or forced air drying.
  • any extracts of microalgae (s), marine fungus (s) and / or cyanobacteria (s) present in the food according to the invention may be of any kind and obtained by any suitable method.
  • these are extracts comprising oils and / or lipids and / or polysaccharides and / or proteins and / or carotenoid pigments. They can be obtained by any suitable method such as a liquid-liquid extraction of the lipid phase on a fresh biomass, previously concentrated.
  • the polar extracts are composed of a mixture or not, proteins, polysaccharides, complex or simple sugars, minerals.
  • the at least one plant constituent of aquatic origin is chosen from microalgae or extracts of microalgae of the genus Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, cyanobacteria of the genus Arthrospira, Spirulina, and the marine fungi or marine mushroom extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of two or more of these vegetable constituents of aquatic origin.
  • the at least one plant component of aquatic origin is chosen from biomass or an extract of: Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Dunaliella salina, Tetraselmis chuii, Haematococcus pluvialis, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maxima and or a mixture of at least two of these constituents.
  • said at least one plant component of aquatic origin or the mixture of at least two of said constituents of aquatic origin represents at least 5%, preferably between 5 and 90% by weight of the food. It is necessary that it represents at least 5% because the taste and the marine aromas are brought by these biomasses or specific extracts of these aquatic plants.
  • the food according to the invention comprises in addition to one or more constituent (s) vegetable (s) of aquatic origin, at least one other plant constituent.
  • This other plant component is indispensable because it makes it possible to obtain the desired texture and / or appearance and / or organoleptic characteristics, in particular the fibrous structure / texture. It is therefore a vegetable component intended to obtain the texture and / or the appearance and / or the organoleptic characteristics of the food according to the invention (texture, odor, palatability in particular) identical to that of the fish or meat and nutritional quality at least identical, preferably higher.
  • plant gelling constituents that is to say plants having a gelling power, in particular selected from agar agar and / or alginates and / or other plant polysaccharides (konjac, starches, pectins, maltodextrins, etc.).
  • the food according to the invention may comprise a combination of several of these constituents.
  • the presence of at least one vegetable gelling constituent is preferred to obtain a texture identical to that of fish or meat.
  • the food according to the invention has an organoleptic quality (texture, odor, palatability in particular) identical to that of fish or meat and a nutritional quality at least identical, preferably higher.
  • the food according to the invention can be obtained by any method making it possible to obtain a fibrous texture. In particular it is obtained by cuttering and / or extrusion cooking and / or by 3D printing.
  • the food according to the invention is obtained by a process comprising the following steps:
  • hydrophobic phases lipids and pigments of the biomasses and / or extracts used
  • hydrophilic phases proteins, peptides and polysaccharides of the biomasses and / or extracts used
  • Texturization by mechanical and / or physicochemical means of the mixture of compounds and extracts homogenized preferably by cuttering and / or extrusion cooking and / or by 3D printing.
  • the process comprises a preliminary step of extracting the salt from one or more constituent (s) of marine origin possibly present in the composition (so as to limit the sodium intake of the finished products and / or to minimize the ionic activity during the steps of mixing, homogenization and texturing of the various extracts.
  • constituents of marine origin microalgae, algae, marine plants or extracts of these biomasses
  • the process comprises a preliminary step of extracting the salt from one or more constituent (s) of marine origin possibly present in the composition (so as to limit the sodium intake of the finished products and / or to minimize the ionic activity during the steps of mixing, homogenization and texturing of the various extracts.
  • the method also comprises, before mixing, one or more of the following steps: extraction of the compounds of interest from the different biomasses constituting the food, by any suitable method known to those skilled in the art
  • the food according to the invention has a fibrous texture in layers. It is preferably in the form of slices and / or pieces (steak, steaks, sticks, etc.) It can be used as a substitute for meat product. In particular it can be used as a substitute:
  • the foods according to the invention have organoleptic characteristics (tastes, textures, colors and odors) similar to those of a product of the sea, a meat or a by-product.
  • the foods according to the invention are rich in nutrients, that is to say that they have a high nutrient density (proteins, omega-3, antioxidants, vitamins, minerals) are without pollutant or contaminant and they can be produced in a sustainable manner, that is to say without negative impact on the environment (production of greenhouse gases, pollution of surface water and groundwater, soil degradation, etc.).
  • the invention is now illustrated by non-limiting examples.
  • Vegetable oils taste / texture + omega-3 fatty acids (mainly 5 - 10 (rapeseed and / or linseed and / or alpha-linolenic or ALA)
  • Oil of H. pluvialis Color (astaxanthin) and antioxidant content 1-3
  • Oil of H. pluvialis Color (astaxanthin / ⁇ -carotene) and content of 0.5 - 2 and / or D. salina powerful antioxidants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a foodstuff having a fibrous structure comprising: - at least one plant constituent of aquatic origin selected from among micro-algae or micro-algae extracts, cyanobacteria or cyanobacteria extracts and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and - at least one other plant constituent, said constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constituting at least 5% by weight of the foodstuff. The invention also relates to the use of such a foodstuff as a substitute for a meat food product.

Description

SUBSTITUTS VEGETAUX AUX PRODUITS ALIMENTAIRES CARNES  VEGETABLE SUBSTITUTES TO CARNES FOOD PRODUCTS
La présente invention se rapporte à des substituts de produits alimentaires carnés et en particulier de poissons, de viandes et de produits dérivés. The present invention relates to substitutes for meat products and in particular fish, meat and derived products.
La consommation des produits alimentaires d'origine animale, tant marins que terrestres, est de plus en plus critiquée. L'élevage et l'aquaculture industrielle ont aujourd'hui des conséquences non négligeables pour les humains, les animaux et l'environnement :  The consumption of food products of animal origin, both marine and terrestrial, is more and more criticized. Livestock farming and industrial aquaculture today have significant consequences for humans, animals and the environment:
Effet néfaste sur la santé : une surconsommation de produits animaux est à l'origine de nombreuses maladies chez les humains (cardiovasculaires, inflammatoires, diabète, etc.) ; présence importante de certains polluants dans les produits animaux consommés ; déclenchement d'épizooties fréquentes ; l'usage massif d'antibiotiques qui contribue à l'apparition de souches bactériennes résistantes ;  Adverse effect on health: overconsumption of animal products is at the root of many diseases in humans (cardiovascular, inflammatory, diabetes, etc.); significant presence of certain pollutants in the animal products consumed; outbreak of frequent epizootics; the massive use of antibiotics which contributes to the appearance of resistant bacterial strains;
Mauvais traitement des animaux ;  Bad treatment of animals;
Principale source de production des gaz à effet de serre, pollution des sols, des eaux de surface et phréatiques, déforestation intensive.  Main source of production of greenhouse gases, pollution of soil, surface and groundwater, intensive deforestation.
Si l'on prend le cas du saumon par exemple, il s'agit de l'espèce aquacole la plus produite en Europe. Depuis plusieurs années, la consommation de saumon a très fortement augmenté au détriment d'autres espèces sauvages. Cette consommation importante permet d'apporter à l'homme un complément de protéines animales mais ne permet pas de couvrir les apports nécessaires en d'autres éléments nutritifs essentiels comme les acides gras polyinsaturés à longues chaînes, indispensables à une bonne santé. En effet, le saumon d'élevage est peu qualitatif et contient des pigments de synthèse chimique et de l'huile végétale, et peu ou pas de DHA. De plus, le saumon contient aujourd'hui des quantités élevées de polluants, notamment en provenance de farines de poisson de pêche destinées à nourrir les poissons d'élevage qui contiennent des perturbateurs endocriniens, des métaux lourds, des résidus de pesticides. De plus, en élevage intensif des antibiotiques sont généralement utilisés ce qui laisse des traces de ces composés dans la chair des poissons. Il faut utiliser au moins 4kg de farine de poisson marin pour la production d'ikg de saumon d'élevage, ce qui a pour conséquence une destruction exponentielle des stocks de poissons sauvages parallèle à l'augmentation de la production aquacole de poissons qui sont en plus de moins bonne qualité nutritionnelle. Aujourd'hui plus de 45% des stocks mondiaux de poissons sont déjà détruits et si l'industrie de pêche poursuit son prélèvement au même rythme, la disparition des stocks est programmée dans 15 à 20 ans. If we take the case of salmon for example, it is the aquaculture species most produced in Europe. For several years, salmon consumption has increased dramatically to the detriment of other wildlife species. This high consumption makes it possible to provide humans with additional animal protein but does not cover the necessary contributions in other essential nutrients such as polyunsaturated fatty acids with long chains, essential to good health. In fact, farmed salmon are of low quality and contain synthetic chemical pigments and vegetable oil, and little or no DHA. In addition, salmon now contain high levels of pollutants, including fishmeal to feed farmed fish that contain endocrine disruptors, heavy metals, and pesticide residues. In addition, intensive breeding of antibiotics are usually used which leaves traces of these compounds in the flesh of the fish. At least 4kg of marine fish meal must be used for the production of 1kg of farmed salmon, resulting in an exponential destruction of wild fish stocks parallel to the increase in aquaculture production of fish that are in addition to lower nutritional quality. Today more than 45% of the world's fish stocks are already destroyed and if the fishing industry continues to harvest at the same rate, the disappearance of stocks is scheduled in 15 to 20 years.
Pour toutes ces raisons, il est donc indispensable de proposer des produits alimentaires pouvant se substituer aux produits alimentaires carnés (viande ou poisson). For all these reasons, it is therefore essential to offer food products that can be substituted for meat products (meat or fish).
Actuellement, pour répondre à ce besoin, l'industrie agroalimentaire propose des produits à base de protéines végétales. Ces aliments sont presque exclusivement issus de soja, ou associés à quelques autres légumineuses (pois, lentilles, pois chiches) et/ou céréales (riz, blé, avoine). Or, les protéines de légumineuses ne permettent pas de fournir les mêmes apports quantitatifs en acides aminés essentiels qu'une viande ou un poisson. De plus, une consommation importante de soja peut également avoir des effets sur la santé (intolérances et allergies alimentaires), d'autant que le soja est bien souvent un soja génétiquement modifié et traité par des pesticides. En outre, malgré les améliorations progressives de la qualité gustative des produits végétariens, ceux-ci sont entachés d'une mauvaise réputation : goût fade, prix élevé, faible variété de produits commercialisés, etc. Currently, to meet this need, the agri-food industry offers products based on vegetable proteins. These foods are almost exclusively derived from soy, or associated with some other legumes (peas, lentils, chickpeas) and / or cereals (rice, wheat, oats). However, legume proteins can not provide the same quantitative intake of essential amino acids as meat or fish. In addition, high consumption of soy can also have health effects (food intolerances and allergies), especially since soy is often a soy genetically modified and treated with pesticides. In addition, despite the gradual improvements in the taste quality of vegetarian products, they are tainted with a bad reputation: bland taste, high price, low variety of products marketed, etc.
L'objectif de l'invention est de proposer un substitut aux produits carnés, qui pallie les problématiques des substituts d'origine végétale existants. A cet effet, l'invention propose un produit particulier comprenant notamment des microalgues et/ou des cyanobactéries.  The objective of the invention is to propose a substitute for meat products, which overcomes the problems of existing plant-based substitutes. For this purpose, the invention provides a particular product including microalgae and / or cyanobacteria.
Les microalgues, champignons marins et cyanobactéries sont des organismes aquatiques dulcicoles ou marins, qui possèdent une concentration élevée en éléments nutritifs d'excellente qualité, en particulier des protéines, des acides gras polyinsaturés, des fibres et polysaccharides, des minéraux, des vitamines hydrosolubles, des pigments et des antioxydants. De plus, ce sont des organismes du premier niveau trophique qui accumulent donc moins de polluants et de composés nocifs. En outre, la production de microalgues, champignons marins et cyanobactéries se fait par culture ce qui n'implique pas de récolte dans le milieu naturel contrairement à l'obtention d'autres organismes aquatiques, et permet ainsi de mieux contrôler la qualité et la traçabilité des produits finis sans avoir d'impact négatif sur les milieux naturels ou leurs biodiversités. Microalgae, marine fungi and cyanobacteria are aquatic freshwater or marine organisms with a high concentration of high quality nutrients, particularly proteins, polyunsaturated fatty acids, fiber and polysaccharides, minerals, water-soluble vitamins, pigments and antioxidants. In addition, they are first-tier organisms that accumulate fewer pollutants and harmful compounds. In addition, the production of microalgae, marine fungi and cyanobacteria is by culture which does not imply harvesting in the natural environment unlike obtaining other aquatic organisms, and thus allows better control of quality and traceability finished products without having a negative impact on natural environments or their biodiversity.
Le document WO2010/120923 décrit une galette végétale comprenant une microalgue, Chlorella protothecoides, mais les produits décrits dans ce document n'ont pas une structure fibreuse et ne possèdent pas les caractéristiques organoleptiques des produits d'origine animale. WO2010 / 120923 discloses a vegetable slab comprising a microalgae, Chlorella protothecoides, but the products described in this document do not have a structure fibrous and do not possess the organoleptic characteristics of products of animal origin.
En particulier, l'invention a pour objet un aliment présentant une structure fibreuse, organisée en strates imitant la structure musculaire résultant de l'organisation des myofilaments de la chair animale, comprenant :  In particular, the subject of the invention is a food having a fibrous structure organized in layers imitating the muscular structure resulting from the organization of myofilaments of animal flesh, comprising:
au moins un constituant végétal d'origine aquatique choisi parmi les microalgues ou extraits de microalgues, les cyanobactéries ou extraits de cyanobactéries, et les champignons marins ou extraits de champignons marins du genre Schizochytrium et Auriantochytrium, ou un mélange d'au moins deux de ces constituants d'origine aquatique, et  at least one vegetable component of aquatic origin selected from microalgae or extracts of microalgae, cyanobacteria or extracts of cyanobacteria, and marine fungi or extracts of marine fungi of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and
au moins un autre constituant végétal,  at least one other plant component,
ledit constituant d'origine aquatique ou le mélange d'au moins deux desdits constituants d'origine aquatique représentant au moins 5% en poids de l'aliment. said constituent of aquatic origin or a mixture of at least two of said constituents of aquatic origin representing at least 5% by weight of the feed.
L'invention vise également l'utilisation de cet aliment comme substitut de produits alimentaires carnés, en particulier de viande ou de poisson ou de produit dérivé de viande ou de poisson.  The invention also relates to the use of this food as a substitute for meat products, in particular meat or fish or a product derived from meat or fish.
Avantageusement, l'aliment selon l'invention présente la texture d'un produit d'origine animale, tout en étant sans OGM, non allergène et issu d'une ressource renouvelable et durable sans impact négatif sur l'environnement, la biodiversité et les écosystèmes naturels. Selon un autre avantage, l'invention permet d'associer des protéines de microalgues et/ou de cyanobactéries avec d'autres protéines végétales, et des oméga-3 à longues chaînes polyinsaturées, et sa consommation répond aux besoins journaliers en de nombreux éléments essentiels (lipides, protéines, oméga-3, fer, oligo-éléments et/ou vitamines) et aux exigences en termes de qualité nutritionnelle et organoleptique.  Advantageously, the food according to the invention has the texture of a product of animal origin, while being GMO-free, non-allergenic and derived from a renewable and sustainable resource without any negative impact on the environment, biodiversity and crops. natural ecosystems. According to another advantage, the invention makes it possible to associate proteins of microalgae and / or cyanobacteria with other vegetable proteins, and omega-3 with long polyunsaturated chains, and its consumption meets the daily needs in many essential elements. (lipids, proteins, omega-3s, iron, trace elements and / or vitamins) and the requirements in terms of nutritional and organoleptic quality.
L'invention apporte ainsi une solution à la fois aux consommateurs, en nombre croissant, désireux de limiter ou d'éviter la consommation de produits carnés, d'avoir accès à des aliments de grande qualité nutritive, exempts de composés toxiques, et à la fois à une demande de diversification des sources alimentaires dans le cadre d'un développement respectueux de l'environnement et durable dans le temps.  The invention thus provides a solution both to the increasing number of consumers wishing to limit or avoid the consumption of meat products, to have access to foods of high nutritional quality, free from toxic compounds, and to demand for diversification of food sources in the context of environmentally friendly and sustainable development over time.
L'invention est à présent décrite en détails. Définitions The invention is now described in detail. Definitions
Par « autre constituant végétal » au sens de l'invention on entend une biomasse ou un extrait d'un végétal autre qu'une microalgue, qu'un champignon marin ou qu'une cyanobactérie. Par « biomasse » au sens de l'invention on entend la matière cellulaire entière (plante, partie de plante, algue, microalgue, champignon de mer, cyanobactéries, etc.). Si aucune précision n'est donnée lorsqu'un végétal est mentionné dans la présente demande, il faut considéré qu'il s'agit de la biomasse. Il peut s'agir d'une biomasse brute ou traitée.  By "other plant constituent" within the meaning of the invention is meant a biomass or an extract of a plant other than a microalga, a marine fungus or a cyanobacterium. By "biomass" within the meaning of the invention is meant the entire cellular material (plant, plant part, algae, microalgae, sea fungus, cyanobacteria, etc.). If no details are given when a plant is mentioned in the present application, it must be considered as biomass. It can be a raw or treated biomass.
Par « constituant végétal » au sens de l'invention on entend un produit d'origine végétale, c'est à une dire une biomasse végétale ou un extrait végétal. For the purposes of the invention, the term "plant constituent" means a product of plant origin, that is to say a plant biomass or a plant extract.
Par « extrait » au sens de l'invention on entend tout mélange de plusieurs molécules natives contenues dans une biomasse, obtenu par un ou des procédés d'extractions à partir de ladite biomasse. By "extract" within the meaning of the invention is meant any mixture of several native molecules contained in a biomass, obtained by one or more extractions processes from said biomass.
Par « produit alimentaire carné » on entend aussi bien de la viande ou un produit alimentaire à base de viande, que de la chair de poisson ou un produit alimentaire à base de chair de poisson.  "Meat food product" includes meat or a meat-based food product, or fish meat or a fish-based food product.
Par « produit dérivé » de viande ou de poisson, on entend un produit obtenu par transformation de viande ou de chair de poisson, tel qu'un produit tartinable.  By "derived product" of meat or fish is meant a product obtained by processing meat or fish meat, such as a spreadable product.
Par « structure fibreuse » ou « texture fibreuse » au sens de l'invention on entend que le produit présente une structure filamentaire, en strates, facilement sécable, imitant la structure fibrillaire du muscle ou de la chair animale. By "fibrous structure" or "fibrous texture" within the meaning of the invention is meant that the product has a filamentary structure, in layers, easily scored, imitating the fibrillar structure of the muscle or animal flesh.
Description détaillée de l'invention Detailed description of the invention
L'invention a pour objet un aliment présentant une structure fibreuse, comprenant :  The subject of the invention is a food having a fibrous structure, comprising:
au moins un constituant végétal d'origine aquatique choisi parmi les microalgues ou extraits de microalgues, les cyanobactéries ou extraits de cyanobactéries, et les champignons marins ou extraits de champignons marins du genre Schizochytrium et Auriantochytrium, ou un mélange d'au moins deux de ces constituants végétaux d'origine aquatique, et au moins un autre constituant végétal,  at least one vegetable component of aquatic origin selected from microalgae or extracts of microalgae, cyanobacteria or extracts of cyanobacteria, and marine fungi or extracts of marine fungi of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these plant constituents of aquatic origin, and at least one other plant component,
ledit constituant d'origine aquatique ou le mélange d'au moins deux desdits constituants d'origine aquatique représentant au moins 5% en poids de l'aliment. Il s'agit d'un aliment présentant des caractéristiques organoleptiques similaires à celles d'un produit de la mer, d'une viande ou d'un produit dérivé. said constituent of aquatic origin or a mixture of at least two of said constituents of aquatic origin representing at least 5% by weight of the feed. It is a food with organoleptic characteristics similar to those of a seafood, meat or a derived product.
La production de la biomasse de microalgue(s), champignon(s) marin(s) et/ou cyanobactérie(s) peut se faire selon tout procédé adapté. Elle peut notamment être réalisée en autotrophie, en hétérotrophie ou en mixotrophie.  The production of the biomass of microalgae (s), marine fungus (s) and / or cyanobacteria (s) can be done by any suitable method. It can in particular be carried out by autotrophy, heterotrophy or mixotrophy.
La biomasse brute peut être traitée préalablement à son utilisation dans les aliments selon l'invention ou avant qu'elle soit utilisée pour obtenir des extraits qui sont eux-mêmes ensuite utilisés dans les aliments selon l'invention. Le traitement préalable de la biomasse peut être par exemple un lavage notamment pour diminuer sa teneur en sels et préférentiellement en sodium (étape de dessalage), et/ou une concentration par centrifugation et/ou une ou plusieurs filtration(s) (frontale, tangentielle (microfiltration et/ou ultrafiltration et/ou nanofiltration)) et/ou une déshydratation par lyophilisation, zéodratation, atomisation, et/ou un séchage sur lit fluidisé ou dans un séchoir à air forcé.  The raw biomass may be treated prior to its use in foods according to the invention or before it is used to obtain extracts which are themselves subsequently used in the foods according to the invention. The pretreatment of the biomass may be, for example, a washing, in particular to reduce its content of salts and preferably sodium (desalting step), and / or a concentration by centrifugation and / or one or more filtration (s) (frontal, tangential). (microfiltration and / or ultrafiltration and / or nanofiltration) and / or dehydration by lyophilization, zeodration, atomization, and / or fluidized bed drying or forced air drying.
Les éventuels extraits de microalgue(s), champignon(s) marin(s) et/ou cyanobactérie(s) présents dans l'aliment selon l'invention peuvent être de toute nature et obtenus par tout procédé adapté. Préférentiellement il s'agit d'extraits comprenant des huiles et/ou des lipides et/ou des polysaccharides et/ou des protéines et/ou des pigments caroténoïdes. Ils peuvent être obtenus par tout procédé adapté tel que une extraction liquide - liquide de la phase lipidique sur une biomasse fraîche, préalablement concentrée. Une séparation des phases lipidiques et hydrophiles avec un solvant organique chauffé ou non (15 °C à 50 °C) accepté en alimentation humaine ou GRAS (Generally Recognized As Safe) tel que par exemple l'éthanol ou l'acétate d'éthyle ou l'acétone sur une biomasse déshydratée. Une séparation/fractionnement des lipides par l'utilisation du C02 en phase supercritique associée ou non à un cosolvant organique GRAS sur une biomasse préalablement déshydratée. Encore plus préférentiellement il s'agit d'extraits lipidiques constitués par les lipides totaux c'est-à- dire un mélange des lipides neutres (triglycérides, cérides, etc.) et de lipides polaires (acides gras libres, mono-glycérides, phospholipides, etc.), ou d'extraits purifiés. Les extraits polaires sont composés d'un mélange ou non, de protéines, de polysaccharides, de sucres complexes ou simples, de minéraux. Any extracts of microalgae (s), marine fungus (s) and / or cyanobacteria (s) present in the food according to the invention may be of any kind and obtained by any suitable method. Preferentially, these are extracts comprising oils and / or lipids and / or polysaccharides and / or proteins and / or carotenoid pigments. They can be obtained by any suitable method such as a liquid-liquid extraction of the lipid phase on a fresh biomass, previously concentrated. A separation of lipid and hydrophilic phases with an organic solvent heated or not (15 ° C to 50 ° C) accepted in human food or GRAS (Generally Recognized As Safe) such as for example ethanol or ethyl acetate or acetone on dehydrated biomass. Separation / fractionation of lipids by the use of C0 2 in supercritical phase with or without an organic cosolvent GRAS on previously dehydrated biomass. Even more preferentially, it concerns lipid extracts constituted by total lipids, that is to say a mixture of neutral lipids (triglycerides, cerides, etc.) and of polar lipids (free fatty acids, mono-glycerides, phospholipids , etc.), or purified extracts. The polar extracts are composed of a mixture or not, proteins, polysaccharides, complex or simple sugars, minerals.
Préférentiellement le au moins un constituant végétal d'origine aquatique est choisi parmi les microalgues ou extraits de microalgues du genre Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, les cyanobactéries du genre Arthrospira, Spirulina, et les champignons marins ou extraits de champignons marins du genre Schizochytrium et Auriantochytrium, ou un mélange d'au moins deux de ces constituants végétaux d'origine aquatique. Preferably, the at least one plant constituent of aquatic origin is chosen from microalgae or extracts of microalgae of the genus Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, cyanobacteria of the genus Arthrospira, Spirulina, and the marine fungi or marine mushroom extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of two or more of these vegetable constituents of aquatic origin.
Selon un mode de réalisation particulièrement adapté, le au moins un constituant végétal d'origine aquatique est choisi parmi la biomasse ou un extrait de : Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Dunaliella salina, Tetraselmis chuii, Haematococcus pluvialis, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maxima et ou un mélange d'au moins deux de ces constituants.  According to a particularly suitable embodiment, the at least one plant component of aquatic origin is chosen from biomass or an extract of: Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Dunaliella salina, Tetraselmis chuii, Haematococcus pluvialis, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maxima and or a mixture of at least two of these constituents.
En effet, ces espèces spécifiques présentent seules ou en commun des caractéristiques nutritionnelles qui permettent de couvrir les besoins humains en lipides, en acides gras oméga-3, en protéines et acides aminés essentiels, en minéraux (fer, calcium, potassium, magnésium, sélénium, iode, silice, etc.), oligonutriments (pigments caroténoïdes, vitamines, provitamine, etc.). Indeed, these specific species present alone or in common nutritional characteristics that allow to cover the human needs in lipids, omega-3 fatty acids, proteins and essential amino acids, in minerals (iron, calcium, potassium, magnesium, selenium , iodine, silica, etc.), oligonutrients (carotenoid pigments, vitamins, provitamin, etc.).
Dans l'aliment selon l'invention, ledit au moins un constituant végétal d'origine aquatique ou le mélange d'au moins deux desdits constituants d'origine aquatique représente au moins 5%, préférentiellement entre 5 et 90% en poids de l'aliment. Il est nécessaire qu'il représente au moins 5% car le goût et les arômes marins sont apportés par ces biomasses ou extraits spécifiques de ces végétaux aquatiques.  In the food according to the invention, said at least one plant component of aquatic origin or the mixture of at least two of said constituents of aquatic origin represents at least 5%, preferably between 5 and 90% by weight of the food. It is necessary that it represents at least 5% because the taste and the marine aromas are brought by these biomasses or specific extracts of these aquatic plants.
L'aliment selon l'invention comprend en plus du ou des un constituant(s) végétal(aux) d'origine aquatique, au moins un autre constituant végétal. La présence de cet autre constituant végétal est indispensable car il permet d'obtenir la texture et/ou l'aspect et/ou les caractéristiques organoleptiques recherchés en particulier la structure / texture fibreuse. Il s'agit donc d'un constituant végétal destiné à permettre d'obtenir la texture et/ou l'aspect et/ou les caractéristiques organoleptiques de l'aliment selon l'invention (texture, odeur, appétence notamment) identique à celle du poisson ou de la viande et une qualité nutritionnelle au moins identique, préférentiellement supérieure.  The food according to the invention comprises in addition to one or more constituent (s) vegetable (s) of aquatic origin, at least one other plant constituent. The presence of this other plant component is indispensable because it makes it possible to obtain the desired texture and / or appearance and / or organoleptic characteristics, in particular the fibrous structure / texture. It is therefore a vegetable component intended to obtain the texture and / or the appearance and / or the organoleptic characteristics of the food according to the invention (texture, odor, palatability in particular) identical to that of the fish or meat and nutritional quality at least identical, preferably higher.
Il s'agit préférentiellement d'au moins un constituant végétal choisi parmi : It is preferably at least one plant component chosen from:
- les constituants végétaux gélifiant, c'est-à-dire les végétaux présentant un pouvoir gélifiant, en particulier choisi parmi l'agar agar et/ou les alginates et/ou autres polysaccharides végétaux (konjac, amidons, pectines, maltodextrines, etc.),  plant gelling constituents, that is to say plants having a gelling power, in particular selected from agar agar and / or alginates and / or other plant polysaccharides (konjac, starches, pectins, maltodextrins, etc.). )
- les graisses végétales, les huiles végétales, les épices, les protéines végétales et les fibres végétales, - la graisse de noix de coco désodorisée, les huiles végétales neutres, les pectines, le paprika, le gluten, le tofu extrudé, les protéines extrudées de pois, les fibres de légumes racines. - vegetable fats, vegetable oils, spices, vegetable proteins and vegetable fibers, - deodorized coconut fat, neutral vegetable oils, pectin, paprika, gluten, extruded tofu, extruded pea protein, root vegetable fiber.
- les macro algues marines.  - seaweed macro.
L'aliment selon l'invention peut comprendre une combinaison de plusieurs de ces constituants. The food according to the invention may comprise a combination of several of these constituents.
La présence d'au moins un constituant végétal gélifiant est préférée pour obtenir une texture identique à celle du poisson ou de la viande.  The presence of at least one vegetable gelling constituent is preferred to obtain a texture identical to that of fish or meat.
Ces différents constituants jouent un rôle dans la texturation et/ou la qualité nutritionnelle et organoleptique de l'aliment selon l'invention. L'aliment selon l'invention a une qualité organoleptique (texture, odeur, appétence notamment) identique à celle du poisson ou de la viande et une qualité nutritionnelle au moins identique, préférentiellement supérieure. L'aliment selon l'invention peut être obtenu par tout procédé permettant d'obtenir un texture fibreuse. En particulier il est obtenu par cuttérage et/ou cuisson extrusion et/ou par impression 3D.  These different constituents play a role in the texturing and / or the nutritional and organoleptic quality of the food according to the invention. The food according to the invention has an organoleptic quality (texture, odor, palatability in particular) identical to that of fish or meat and a nutritional quality at least identical, preferably higher. The food according to the invention can be obtained by any method making it possible to obtain a fibrous texture. In particular it is obtained by cuttering and / or extrusion cooking and / or by 3D printing.
Préférentiellement l'aliment selon l'invention est obtenu par un procédé comprenant les étapes suivante :  Preferably, the food according to the invention is obtained by a process comprising the following steps:
mélange des biomasses et/ou extraits  mixture of biomasses and / or extracts
Homogénéisation mécanique des phases hydrophobes (lipides et pigments des biomasses et/ou extraits utilisés) et hydrophiles (protéines, peptides et polysaccharides des biomasses et/ou extraits utilisés)  Mechanical homogenization of the hydrophobic phases (lipids and pigments of the biomasses and / or extracts used) and hydrophilic phases (proteins, peptides and polysaccharides of the biomasses and / or extracts used)
Texturisation par voie mécanique et/ou physico-chimique du mélange de composés et d'extraits homogénéisé, préférentiellement par cuttérage et/ou cuisson extrusion et/ou par impression 3D.  Texturization by mechanical and / or physicochemical means of the mixture of compounds and extracts homogenized, preferably by cuttering and / or extrusion cooking and / or by 3D printing.
Préférentiellement, si l'aliment selon l'invention comprend des constituants d'origine marine (microalgues, algues, plantes marines ou extraits de ces biomasses) le procédé comprend une étape préalable d'extraction du sel d'un ou plusieurs constituant(s) d'origine marine éventuellement présents dans la composition (de façon à limiter les apports en sodium des produits finis et/ou minimiser l'activité ionique lors des étapes de mélange, d'homogénéisation et de texturation des différents extraits. Preferably, if the food according to the invention comprises constituents of marine origin (microalgae, algae, marine plants or extracts of these biomasses) the process comprises a preliminary step of extracting the salt from one or more constituent (s) of marine origin possibly present in the composition (so as to limit the sodium intake of the finished products and / or to minimize the ionic activity during the steps of mixing, homogenization and texturing of the various extracts.
De plus, selon un mode de réalisation particulièrement adapté, le procédé comprend également avant mélange, une ou plusieurs des étapes suivantes : extraction des composés d'intérêt des différentes biomasses constituant l'aliment, par tout procédé adapté connu de l'homme du métierIn addition, according to a particularly suitable embodiment, the method also comprises, before mixing, one or more of the following steps: extraction of the compounds of interest from the different biomasses constituting the food, by any suitable method known to those skilled in the art
(fractionnement et/ou extraction au C02 supercritique par exem (fractionation and / or extraction with supercritical C0 2 for example
amalgame des différents extraits lipidiques et des oléorésines des pigments caroténoïdes (concentrés d'astaxanthine et/ou de paprika et/ou d'autres pigments caroténoïdes),  amalgamating the various lipid extracts and oleoresins of the carotenoid pigments (astaxanthin and / or paprika concentrates and / or other carotenoid pigments),
préparation des extraits protéiques des différents constituants en solutions concentrées avec adjonction de concentrés de peptides et/ou d'hydrolysats de protéines végétales et/ou de microorganismes (levures, champignons, bactéries)  preparation of the protein extracts of the various constituents in concentrated solutions with the addition of peptide concentrates and / or hydrolysates of plant proteins and / or microorganisms (yeasts, fungi, bacteria)
mélange homogène de fibres alimentaires et de polysaccharides végétaux homogeneous mixture of dietary fiber and plant polysaccharides
(solubles et/ou insolubles) issus des différents constituants. (soluble and / or insoluble) from the different constituents.
L'aliment selon l'invention présente une texture fibreuse en strates. Il se présente préférentiellement sous forme de tranches et/ou de morceaux (steak, darnes, bâtonnets, etc.) II peut être utilisé comme substitut de produit alimentaire carné. En particulier il peut être utilisé comme substitut :  The food according to the invention has a fibrous texture in layers. It is preferably in the form of slices and / or pieces (steak, steaks, sticks, etc.) It can be used as a substitute for meat product. In particular it can be used as a substitute:
de produit de la mer, notamment de poissons ou de fruits de mer, et en particulier de saumon (frais ou fumé) ou de thon (frais ou cuit) ou de chair de crevettes, de pétoncles, de crabes, de homard, ou  of seafood, in particular fish or seafood, and in particular salmon (fresh or smoked) or tuna (fresh or cooked) or shrimp, scallop, crab, lobster meat, or
- de viande, notamment de steak de viande.  - meat, especially meat steak.
Le même procédé sans la mise en œuvre de l'étape de texturisation ou avec une texturisation différente permet d'obtenir un produit dérivé de produit de la mer ou de viande, notamment se présentant sous forme de produit à tartiner comme par exemple un substitut de rillettes, de pâtés, de mousses, de terrines (de poissons et de viandes).  The same process without the implementation of the texturization step or with a different texturization makes it possible to obtain a product derived from seafood or meat, in particular in the form of a spread product such as, for example, a substitute for rillettes, pâtés, mousses, terrines (fish and meat).
Les aliments selon l'invention présentent des caractéristiques organoleptiques (goûts, textures, couleurs et odeurs) similaires à celles d'un produit de la mer, d'une viande ou d'un produit dérivé. De plus, les aliments selon l'invention sont riches en nutriments, c'est-à-dire qu'ils présentent une forte densité nutritive (protéines, oméga-3, antioxydants, vitamines, minéraux) sont sans polluant ou contaminant et ils peuvent être produits de façon durable, c'est-à-dire sans impact négatif sur l'environnement (production de gaz à effet de serre, pollution de l'eau de surface et des nappes phréatiques, dégradations des sols, etc.). L'invention est à présent illustrée par des exemples non limitatifs. The foods according to the invention have organoleptic characteristics (tastes, textures, colors and odors) similar to those of a product of the sea, a meat or a by-product. In addition, the foods according to the invention are rich in nutrients, that is to say that they have a high nutrient density (proteins, omega-3, antioxidants, vitamins, minerals) are without pollutant or contaminant and they can be produced in a sustainable manner, that is to say without negative impact on the environment (production of greenhouse gases, pollution of surface water and groundwater, soil degradation, etc.). The invention is now illustrated by non-limiting examples.
Exemple 1 : substitut de saumon fumé Example 1: Smoked salmon substitute
Constituants Rôles % en poidsConstituents Roles% by weight
Concentré de Texturation et apport de protéines 5 - 15 protéines de pois Concentration Texturing and protein intake 5 - 15 pea protein
Concentré de Texturation et apport de protéines et d'acides aminés 5 - 15 protéines de essentiels Texturizing concentrate and protein and amino acid intake 5 - 15 essential proteins
spiruline  spirulina
0. aurita Goût / saveurs de poisson + sel + acides gras oméga-3 5 - 10  0. aurita Taste / flavors of fish + salt + omega-3 fatty acids 5 - 10
(principalement EPA)  (mainly EPA)
Huile de Goût / saveurs de poisson + acides gras oméga-3 3 - 6 Taste Oil / Fish Flavors + Omega-3 Fatty Acids 3 - 6
Schizochytrium sp (principalement DHA) Schizochytrium sp (mainly DHA)
Huile de H. pluvial is Couleur rouge orangé (astaxanthine) et teneur en 1 - 3 H. rain oil is orange-red (astaxanthin) and 1 - 3 content
antioxydant puissant  powerful antioxidant
Gélifiants d'algues Texturation 2 - 6  Algae Gelling Agents Texturing 2 - 6
Huiles végétales Goût / texture + acides gras oméga-3 (principalement 5 - 10 (colza et/ou lin et/ou alpha-linolénique ou ALA) Vegetable oils Taste / texture + omega-3 fatty acids (mainly 5 - 10 (rapeseed and / or linseed and / or alpha-linolenic or ALA)
chia  chia
Graisse de noix de Structure et texturation 1 - 5 coco Structure Walnut Fat and texturing 1 - 5 coconut
Pectine Texturation 2 - 5 Pectin Texturing 2 - 5
Fibres de légumes Structure, texturation et rétention de l'eau 5 - 15 racines Vegetable fiber Structure, texturing and water retention 5 - 15 roots
Extrait de D. salina Coloration + antioxydants 1 - 4 D. salina extract Coloring + antioxidants 1 - 4
Paprika Coloration + antioxydants 2 - 4 Exemple 2 : substitut de produit tartinable de saumon fumé Paprika Coloration + antioxidants 2 - 4 Example 2: Substitute Spreadable Product of Smoked Salmon
Constituants Rôles % en poidsConstituents Roles% by weight
Concentré de protéines Texturation et apport de protéines 10-25 de pois Protein Concentration Texturing and Pea Protein Feed 10-25
Huile de Schizochytrium Goût / saveurs de poisson + acides gras oméga-3 (DHA + 5-7 sp EPA)  Schizochytrium Oil Taste / Flavors of Fish + Omega-3 Fatty Acids (DHA + 5-7 sp EPA)
Huile de H. pluvialis Couleur (astaxanthine) et teneur en antioxydant 1-3 Oil of H. pluvialis Color (astaxanthin) and antioxidant content 1-3
Fibres de légumes Texture et structure 20-55 racines Vegetable fibers Texture and structure 20-55 roots
Graisse de noix de coco Sapidité et texture 15-20 et ou huiles végétales  Coconut fat Sapidity and texture 15-20 and or vegetable oils
(colza et/ou lin et/ou  (rapeseed and / or flaxseed and / or
chia et/ou olive)  chia and / or olive)
Pectine et ou Konjac Texture 2-5 Pectin and or Konjac Texture 2-5
Protéines texturées de Structure / texture + apport protéique 5-25 pois / tofu Textured Structure / Texture Proteins + Protein 5-25 Peas / Tofu
Gélifiants d'algues Texture 2-6 Algae Gelling Agents Texture 2-6
Extrait de D. salina Coloration + antioxydants 1-4D. salina extract Coloring + antioxidants 1-4
Paprika Coloration + antioxydants 2-4Paprika Coloration + Antioxidants 2-4
Extrait de plantes Saveur + antioxydants 0,5-3 aromatiques Herbal Extract Flavor + Aromatic Antioxidants 0.5-3
Constituants Rôles % en poidsConstituents Roles% by weight
Concentré de protéines Texturation et apport de protéines 5 - 15 de pois Protein concentrate Texturing and protein supply 5 - 15 peas
Concentré de protéines Texturation et apport de protéines et d'acides aminés 5 - 15 de spiruline essentiels  Protein concentrate Texturing and supply of essential proteins and amino acids 5 - 15 spirulina
Huile de H. pluvialis Couleur (astaxanthine / β-carotène) et teneur en 0,5 - 2 et/ou D. salina antioxydants puissants  Oil of H. pluvialis Color (astaxanthin / β-carotene) and content of 0.5 - 2 and / or D. salina powerful antioxidants
Fibres de légumes Structure, texturation et rétention de l'eau 5 - 15 racines  Vegetable fiber Structure, texturing and water retention 5 - 15 roots
Graisse de noix de coco Sapidité et texture 5 - 10 et ou huiles végétales  Coconut fat Sapidity and texture 5 - 10 and or vegetable oils
(colza et/ou lin et/ou (rapeseed and / or flaxseed and / or
chia et/ou olive) chia and / or olive)
Poudre de Chlorelle Texture 1 - 4 Chlorella powder Texture 1 - 4
Alginate et/ou Konjac Texture 1 - 5 Alginate and / or Konjac Texture 1 - 5
Gélifiants d'algues Texture 2 - 6Algae Gelling Agents Texture 2 - 6
Extrait de D. salina Coloration + antioxydants 1 - 4D. salina extract Coloring + antioxidants 1 - 4
Paprika Coloration + antioxydants 2 - 4Paprika Coloration + antioxidants 2 - 4
Extrait de plantes Saveur + antioxydants 0,5 - 3 aromatiques Herbal extract Flavor + antioxidants 0,5 - 3 aromatics

Claims

REVENDICATIONS
1. Aliment présentant une structure fibreuse comprenant : A food having a fibrous structure comprising:
au moins un constituant végétal d'origine aquatique choisi parmi les microalgues ou extraits de microalgues, les cyanobactéries ou extraits de cyanobactéries, et les champignons marins ou extraits de champignons marins du genre Schizochytrium et Auriantochytrium, ou un mélange d'au moins deux de ces constituants d'origine aquatique, et  at least one vegetable component of aquatic origin selected from microalgae or extracts of microalgae, cyanobacteria or extracts of cyanobacteria, and marine fungi or extracts of marine fungi of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and
au moins un autre constituant végétal,  at least one other plant component,
ledit constituant d'origine aquatique ou le mélange d'au moins deux desdits constituants d'origine aquatique représentant au moins 5% en poids de l'aliment. said constituent of aquatic origin or a mixture of at least two of said constituents of aquatic origin representing at least 5% by weight of the feed.
2. Aliment selon la revendication 1, caractérisé en ce que ledit au moins un constituant végétal d'origine aquatique est choisi parmi les microalgues ou extraits de microalgues du genre Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, les cyanobactéries ou extraits de cyanobactéries du genre Arthrospira, Spirulina, et les champignons marins ou extraits de champignons marins du genre Schizochytrium et Auriantochytrium, ou un mélange d'au moins deux de ces constituants d'origine aquatique,  2. Food according to claim 1, characterized in that said at least one plant constituent of aquatic origin is selected from microalgae or microalgae extracts of the genus Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, cyanobacteria or extracts of cyanobacteria. genus Arthrospira, Spirulina, and sea mushrooms or sea mushroom extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin,
3. Aliment selon la revendication 1 ou 2, caractérisé en ce que le au moins un constituant végétal d'origine aquatique est choisi parmi Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Auriantochytrium mangrovei, Dunaliella salina, Tetraselmis chuii, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maxima et Haematoccosus pluvialis ou un mélange d'au moins deux de ces constituants.  3. Food according to claim 1 or 2, characterized in that the at least one plant constituent of aquatic origin is selected from Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Auriantochytrium mangrovei, Dunaliella salina, Tetraselmis chuii, Chlorella sorokiniana , Arthrospira platensis, Arthrospira maxima and Haematoccosus pluvialis or a mixture of at least two of these constituents.
4. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit constituant végétal d'origine aquatique ou le mélange d'au moins deux desdits constituants d'origine aquatique représente entre 5 et 90% en poids de l'aliment.  4. Food according to one of the preceding claims, characterized in that said plant constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin represents between 5 and 90% by weight of the food.
5. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit au moins un autre constituant végétal est choisi parmi les constituants végétaux gélifiant.  5. Food according to one of the preceding claims, characterized in that said at least one other plant component is selected from plant constituents gelling.
6. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit au moins un autre constituant végétal est choisi parmi l'agar agar et/ou les alginates et/ou autres polysaccharides végétaux gélifiant. 6. Food according to one of the preceding claims, characterized in that said at least one other plant component is selected from agar agar and / or alginates and / or other plant polysaccharides gelling.
7. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit au moins un autre constituant végétal est choisi parmi les graisses végétales, les huiles végétales, les épices, les protéines végétales et les fibres végétales. 7. Food according to one of the preceding claims, characterized in that said at least one other plant component is selected from vegetable fats, vegetable oils, spices, vegetable proteins and plant fibers.
8. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit au moins un autre constituant végétal est choisi parmi la graisse de noix de coco désodorisée, les huiles végétales neutres, les pectines, le paprika, le gluten, le tofu extrudé, les protéines extrudées de pois, les fibres de légumes racines.  8. Food according to one of the preceding claims, characterized in that said at least one other plant component is selected from deodorized coconut fat, neutral vegetable oils, pectins, paprika, gluten, extruded tofu , extruded pea protein, root vegetable fiber.
9. Aliment selon l'une des précédentes revendications, caractérisé en ce que ledit au moins un autre constituant végétal est choisi parmi les macroalgues marines.  9. Food according to one of the preceding claims, characterized in that said at least one other plant component is selected from marine macroalgae.
10. Aliment selon l'une des précédentes revendications, caractérisé en ce qu'au moins un constituant d'origine aquatique est un extrait et en ce que ledit extrait est constitué par des huiles et/ou des lipides et/ou des polysaccharides et/ou des protéines et/ou des pigments caroténoïdes.  10. Food according to one of the preceding claims, characterized in that at least one constituent of aquatic origin is an extract and in that said extract consists of oils and / or lipids and / or polysaccharides and / or proteins and / or carotenoid pigments.
11. Aliment selon l'une des précédentes revendications, caractérisé en ce qu'il est obtenu par cuttérage et/ou cuisson extrusion et/ou par impression 3D.  11. Food according to one of the preceding claims, characterized in that it is obtained by cuttering and / or extrusion cooking and / or 3D printing.
12. Utilisation d'un aliment selon l'une des précédentes revendications comme substitut de produit alimentaire carné.  12. Use of a food according to one of the preceding claims as a meat product substitute.
13. Utilisation selon la revendication 12, comme substitut de produit de la mer ou substitut de viande ou substitut de produit dérivé de produit de la mer ou de viande.  13. The use as claimed in claim 12, as a seafood substitute or a meat substitute or product substitute for seafood or meat.
14. Utilisation selon la revendication 13, comme substitut de produit de la mer choisi parmi le poisson et les fruits de mer.  14. Use according to claim 13 as a seafood substitute selected from fish and seafood.
15. Utilisation selon l'une des revendications 12 à 14, comme substitut de saumon. 15. Use according to one of claims 12 to 14, as a salmon substitute.
16. Utilisation selon la revendication 12 ou 13, comme substitut de steak de viande.16. Use according to claim 12 or 13, as a substitute for meat steak.
17. Utilisation selon la revendication 12 ou 13, pour la fabrication d'un substitut de produit alimentaire carné se présentant sous forme de produit à tartiner de type pâté, mousse, terrine. 17. Use according to claim 12 or 13, for the manufacture of a substitute for meat food product in the form of a spread product pasty type, mousse, terrine.
18. Utilisation selon la revendication 17, caractérisée en ce que le substitut de produit alimentaire carné est choisi parmi les substituts de rillettes de poissons et les substituts de pâtés de viandes.  18. Use according to claim 17, characterized in that the meat food product substitute is selected from fish rillettes substitutes and meat pie substitutes.
EP18726344.7A 2017-05-04 2018-05-04 Plant substitutes for meat food products Withdrawn EP3618644A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1770453A FR3065862B1 (en) 2017-05-04 2017-05-04 VEGETABLE SUBSTITUTES TO CARNES FOOD PRODUCTS
PCT/EP2018/061502 WO2018202852A1 (en) 2017-05-04 2018-05-04 Plant substitutes for meat food products

Publications (1)

Publication Number Publication Date
EP3618644A1 true EP3618644A1 (en) 2020-03-11

Family

ID=59649951

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18726344.7A Withdrawn EP3618644A1 (en) 2017-05-04 2018-05-04 Plant substitutes for meat food products

Country Status (5)

Country Link
US (1) US20200060309A1 (en)
EP (1) EP3618644A1 (en)
JP (1) JP2020520635A (en)
FR (1) FR3065862B1 (en)
WO (1) WO2018202852A1 (en)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10874131B2 (en) 2017-12-22 2020-12-29 Heliae Development Llc Human and non-human animal use of microbial anaplerotic oil
CN114760849A (en) * 2019-07-30 2022-07-15 特洛弗克有限责任公司 Plant-based food
BR112022008998A2 (en) 2019-11-12 2022-08-09 Redefine Meat Ltd WHOLE MUSCLE MEAT SUBSTITUTE AND METHODS OF OBTAINING IT
FR3107432A1 (en) * 2020-02-26 2021-08-27 Algama Raw fish substitute
FR3107433A1 (en) * 2020-02-26 2021-08-27 Algama Cooked fish substitute
IL295703A (en) * 2020-03-02 2022-10-01 Air Protein Inc Structured high-protein meat analogue compositions
EP4125420A4 (en) * 2020-03-31 2024-04-17 V2 Food Pty Ltd Food colouring agents
FR3110340B1 (en) * 2020-05-20 2022-06-10 Algama Vegan alternative to fish and/or shellfish spreads.
EP4082354A1 (en) * 2021-04-26 2022-11-02 Hooked Seafood AB Plant-based seafood product and method for preparing a plant-based seafood product
EP4088585B1 (en) 2021-05-12 2023-10-18 Koralo GmbH Fish and seafood substitute made from fibrous mycelium and microalgae and methods of production thereof
DE202021004352U1 (en) 2021-05-12 2023-11-29 Koralo Gmbh Fish and seafood substitutes made from fibrous mycelium and microalgae
US11484044B1 (en) 2021-05-28 2022-11-01 Nowadays Inc., Pbc Modification and extrusion of proteins to manufacture moisture texturized protein
SE2250117A1 (en) * 2022-02-07 2023-08-08 Mycorena Ab Fungal biomass food product
WO2023208315A1 (en) * 2022-04-25 2023-11-02 Hooked Seafood Ab Plant-based seafood product and method for preparing a plant-based seafood product

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2254018B2 (en) * 2004-11-16 2009-01-01 Universidad Autonoma De Madrid OLEOUS MIXTURE OF NATURAL BIOACTIVE INGREDIENTS FOR THE PREPARATION OF AN ENRICHED FOOD PRODUCT.
CN101808534A (en) * 2007-04-05 2010-08-18 索莱有限责任公司 Meat compositions comprising colored structured protein products
ES2749850T3 (en) * 2009-04-14 2020-03-24 Corbion Biotech Inc New food compositions based on algae
FR2976292B1 (en) * 2011-06-08 2015-01-02 Fermentalg NOVEL ODONTELLA GENRE MICROALGUE STRAIN FOR THE PRODUCTION OF EPA AND DHA IN MIXOTROPIC CULTURE
US20150296834A1 (en) * 2014-04-17 2015-10-22 Savage River, Inc. dba Beyond Meat, Inc. Plant based meat structured protein products
US20160073671A1 (en) * 2014-09-17 2016-03-17 SAVAGE RIVER, INC. dba BEYOND MEAT Microbial biomass comprising food products
EP3034612A1 (en) * 2014-12-16 2016-06-22 Greenaltech, S.L. Chitin and chitosan producing methods
US11849741B2 (en) * 2015-10-20 2023-12-26 Savage River, Inc. Meat-like food products

Also Published As

Publication number Publication date
FR3065862A1 (en) 2018-11-09
JP2020520635A (en) 2020-07-16
US20200060309A1 (en) 2020-02-27
FR3065862B1 (en) 2019-07-12
WO2018202852A1 (en) 2018-11-08

Similar Documents

Publication Publication Date Title
FR3065862B1 (en) VEGETABLE SUBSTITUTES TO CARNES FOOD PRODUCTS
Shah et al. Microalgae in aquafeeds for a sustainable aquaculture industry
Nagappan et al. Potential of microalgae as a sustainable feed ingredient for aquaculture
Ansari et al. Improving the feasibility of aquaculture feed by using microalgae
Zanella et al. Microalgae of the genus Nannochloropsis: Chemical composition and functional implications for human nutrition
Rasmussen et al. Marine biotechnology for production of food ingredients
Hemaiswarya et al. Microalgae: a sustainable feed source for aquaculture
Buono et al. Functional ingredients from microalgae
Fleurence et al. What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture?
CA2970724A1 (en) Beetle powder
KR20120085240A (en) Natural and sustainable seaweed formula that replaces synthetic additives in fish feed
JP2006508651A (en) Shrimp and its production
JP2020103312A (en) Feed supplement material for use in aquaculture feed
EP2559342B1 (en) Method for improving the nutritional value of oysters, by rearing in the presence of microalgae
WO2016030629A1 (en) Method for culture of protists
Vidhya et al. The effects of mixed algal diets on population growth, egg productivity and nutritional profiles in cyclopoid copepods (Thermocyclops hyalinus and Mesocyclops aspericornis)
Siddik et al. Expanded utilisation of microalgae in global aquafeeds
Stramarkou et al. Recovery of functional pigments from four different species of microalgae
Colla et al. Microalgae: A new and promising source of food
JPWO2020097363A5 (en)
JPWO2020097370A5 (en)
FR3076438A1 (en) PREPARATION OF AGGLOMERATED MARINE MICROAGUES AND USES AS A FOOD PRODUCT
Vidyashankar et al. Microalgae as a source of nutritional and therapeutic metabolites
Vaishnavi et al. Production of edible mushrooms to meet the food security: A review
JP2016149964A (en) Feed for cultured fish

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20191030

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20231201