EP4152953A1 - Vegane alternative zum spreiten auf der basis von fischen und/oder krustentieren - Google Patents

Vegane alternative zum spreiten auf der basis von fischen und/oder krustentieren

Info

Publication number
EP4152953A1
EP4152953A1 EP21733851.6A EP21733851A EP4152953A1 EP 4152953 A1 EP4152953 A1 EP 4152953A1 EP 21733851 A EP21733851 A EP 21733851A EP 4152953 A1 EP4152953 A1 EP 4152953A1
Authority
EP
European Patent Office
Prior art keywords
fish
substitute
rpm
seconds
food products
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Withdrawn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
EP21733851.6A
Other languages
English (en)
French (fr)
Inventor
Maxime PECQUET
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.)
Seafood Reboot SAS
Original Assignee
Seafood Reboot SAS
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 Seafood Reboot SAS filed Critical Seafood Reboot SAS
Publication of EP4152953A1 publication Critical patent/EP4152953A1/de
Withdrawn legal-status Critical Current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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/202—Algae extracts

Definitions

  • the present invention relates to a process for obtaining a vegan substitute for spreadable food products based on fish and / or shellfish, which is greatly reduced in fat and which comprises a succession of steps including the addition of extracts. of macroalgae and microalgae oil.
  • the invention also relates to said substitute for spreadable food products based on fish and / or shellfish.
  • the present invention is in the agro-food field, more precisely that of food products manufactured and presented to be able to be consumed in the form of spreadable products.
  • the invention relates to a process for obtaining a vegan substitute for spreads based on fish and / or shellfish, highly reduced in fat.
  • farmed fish are the subject of growing environmental, ethical and nutritional controversies.
  • the Applicant has thus developed a process for obtaining a substitute for spreadable food products based on fish and / or shellfish, comprising the prior preparation of several independent aqueous or lipid mixtures, which are then mixed and heated according to particular parameters. , making it possible to obtain a substitute for spreadable food products based on fish and / or shellfish which is in the form of a gel with a texture very close to a spreadable product based on classic, vegan fish and / or shellfish, and with 80% less fat.
  • the invention relates to a process for obtaining a substitute for spreadable food products based on fish and / or crustaceans, comprising the steps of: a. Preparation of: i. An aqueous mixture at between 1000 and 3000 rpm, preferably 1500 rpm, for 60 to 300 seconds, preferably 180 seconds, comprising at least one macroalgae extract, at least one acidifier, at least one flavor, salt, and at least one minus a colorant; ii. A lipid mixture at between 1000 and 3000 rpm, preferably 1500 rpm, for 60 to 300 seconds, preferably 180 seconds, comprising at least one non-algal vegetable oil and at least one vegetable protein; iii.
  • An aqueous mixture comprising at least one activated gelling agent; iv. An aqueous mixture comprising at least one rehydrated vegetable breadcrumbs; said mixture i. comprising the oil of at least one microalgae in the form of a water-dispersible powder and / or said mixture ii. comprising oil of at least one microalgae in liquid form; b. Mixing of the products obtained in stages i. and ii. at between 3000 and 10,000 rpm, preferably 5000 rpm, for 60 to 300 seconds, preferably 180 seconds; vs. Mixture of the product obtained in step b. with the mixture obtained in step iv.
  • aqueous mixture is meant a mixture made in water.
  • lipid mixture is meant a mixture taking place in an oily phase.
  • step i. is carried out in aqueous medium with 35 to 45% by total weight of water of the substitute obtained at the end of the process.
  • step ii. is produced with 5 to 20% by total weight of the mixture of at least one non-algal vegetable oil.
  • step ii. is made with 1 to 5% by total weight of the mixture of at least one vegetable protein.
  • step iii. is carried out in an aqueous medium with 35 to 45% by total weight of water of the substitute obtained at the end of the process.
  • step iv. is made with 10 to 20% by total weight of the mixture of rehydrated vegetable breadcrumbs.
  • step iv. is carried out with 10 to 25 by total weight of water of the substitute obtained at the end of the process.
  • microalgae By macroalgae is understood according to the invention algae which cannot be designated as being microalgae, namely macroscopic algae, the vegetative apparatus of which is clearly distinguishable with the naked eye.
  • said at least one macroalgae extract is chosen from extracts of at least one macroalgae chosen from the genera Ascophyllum nodosum, Fucus vesiculosus, Fucus serratus, Himanthalia elongata, Undaria pinnatifida, Laminaria digitata, Laminaria saccharina, Laminaria japonica, Alaria esculenta, Palmaria palmata, Porphyra umbilicalis, Porphyra tenera, Porphyra yezoensis, Porphyra dioica, Porphyra purpurea, Porphyra laciniata, Porphyra leucostica, Chondrus crispus, Gracilaria verrucosa, Lithothamnium calcareum, Ulva sp. Enteromorpha sp, preferably Palmaria Palmata.
  • colorant is understood according to the invention an additive or foodstuff with coloring properties which makes it possible to give color to the product.
  • said at least one colorant is chosen from additives E100 to E180, spices, vegetable dyes.
  • An example of a vegetable dye is beetroot powder.
  • acidifier is understood according to the invention any ingredient making it possible to reduce the pH of the product.
  • said at least one acidifier is chosen from malic acid, lactic acid, citric acid, additives E500 to E599, plant juices or concentrates having an acidifying power, preferably coming from lemon.
  • vegetable juice is understood according to the invention a juice from a plant species, whether from the plant as such or from one of its elements such as for example its leaves or its fruits.
  • said at least one vegetable juice is chosen from concentrated or non-concentrated lemon, orange, grapefruit, cherry, strawberry, raspberry, blackcurrant, blackberry and blueberry juices. , goji, pomegranate, currant, cranberry, apple, pear, acai, apricot, peach, nectarine, kiwi, aloe vera, passion fruit, rhubarb, guarana, mango, pineapple, banana, baobab, hibiscus.
  • flavoring is intended to denote a food additive making it possible to impart taste and / or an odor to the product.
  • food flavoring is understood according to the invention a compound making it possible to provide a taste and / or an odor to the drink.
  • These flavors can be natural in the form of extracts and come, for example, from fruits, vegetables, spices, herbs, or synthetics.
  • said at least one flavoring is chosen from natural fruit and mushroom flavors, natural flavoring enhancers sweet, salty, sour, vegetable masking, ferrous masking, natural vegetable flavors such as aromas. natural cucumber, carrots, zucchini, pumpkin, natural plant flavors such as basil, parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural flavors seaweed, natural floral aromas such as aromas of rose, hibiscus, jasmine, smoke, artificial aromas of fish and / or shellfish.
  • gelling agent is understood to mean a substance making it possible to give the mixtures the consistency of a gel, and in particular in this case makes it possible to recover the expanded / foamy texture of the spread.
  • activated gelling agent is understood that the gelling agent has been functionalized.
  • said gelling agent is added to water previously heated to between 20 ° C and 50 ° C, with stirring between 1000 and 3000 rpm, preferably 1500 rpm, for 60 to 300 seconds, preferably 120 seconds, and said product obtained then being heated to between 85 and 105 ° C, preferably between 90 ° and 100 ° C, for 15 to 180 seconds, preferably 60 seconds, and maintained at between 40 ° and 50 ° C.
  • said at least one gelling agent is chosen from gelling agents of algal origin, preferably agar-agar, carrageenans and / or alginates
  • breadcrumbs any dry ingredient presented in the form of a powder with a large particle size.
  • breadcrumbs is also understood any ingredient usually used by a person skilled in the art for conventional breading or having this use in the production of industrial tarama.
  • the breadcrumbs can be rehydrated by adding water to the breadcrumbs in dehydrated form, and mixing at between 100 and 150 rpm for between 4 and 10 minutes.
  • said at least one breadcrumbs is chosen from wheat, rice, corn, spelled, pea or soya bean crumbs.
  • microalga By microalga is meant according to the present invention eukaryotic microalgae, which are characterized by a nucleus, comprising for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or even dinophytes, said eukaryotic microalgae being commonly referred to as microalgae, and prokaryotic microalgae, which do not have a nucleus, including cyanophytes, hereinafter specifically referred to as cyanobacteria
  • the eukaryotic microalgae are chosen from chlorophytes, preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nannochloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; bacillariophyceae, preferably Phaeodactylum and Odontella, and thraustochytriaceae, preferably Schizochytrium.
  • chlorophytes preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus
  • eustigmatophytes preferably Nannochloropsis
  • euglenophytes preferably Euglena
  • rhodophytes preferably Porphyridium
  • bacillariophyceae preferably Phaeo
  • the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)
  • said oils of at least one microalgae in the form of water-dispersible powder and / or in liquid form, come from Schizochytrium sp.
  • the seaweed is incorporated in powder form, of very fine grammage. This allows the seaweed to diffuse much more flavor and it can therefore be used in less quantity, which is interesting because it is very expensive.
  • said at least one non-algal vegetable oil is chosen from rapeseed, sunflower, linseed, olive, soybean, peanut, copra, argan oil, palm, grape seed.
  • said at least one vegetable protein is chosen from proteins from peas, soybeans, rice, potatoes, lentils, chia, beans, sunflower, microalgae.
  • said conditioning step comprises filling and sealing the container, preferably a jar.
  • the invention relates to a substitute for spreadable food products based on fish and / or shellfish as obtained by the process according to the invention.
  • said substitute obtained comprises from 0.1 to 5% of microalgae.
  • the substitute comes in the form of a complex gel that has characteristics that allow it to behave like a spread.
  • the color as well as the aromatic can vary, preferably between creamy white and pink for the color.
  • a dominant marine character is present in the substitute obtained according to the invention, provided by the ingredients of algal origin.
  • Example 1 Preparation of a substitute for spreadable food products made from fish and / or shellfish:
  • the process according to the invention is used to prepare a substitute for spreadable food products based on fish and / or crustaceans.
  • aqueous mixture from 35 to 45% of the 66.33% of the total weight of water of the final substitute
  • an extract of Palmaria palmata (1.
  • An aqueous mixture (from 35 to 45% of the 66.33% of the total weight of water of the final substitute) comprising agar-agar (0.70% by total weight of the final substitute obtained); iv. An aqueous mixture (from 10 to 25% of the 66.33% of the total weight of water of the final substitute) comprising wheat crumbs (16% by total weight of the final substitute obtained); b. Mixing of the products obtained in stages i. and ii. at 5,000 rpm, for 180 seconds; vs. Mixture of the product obtained in step b. with the mixture obtained in step iv. at 1500 rpm, for 300 seconds; d. Mixing at 5000 rpm, for 180 seconds, of the product obtained in step c.
  • step iii. Maintenance of the product obtained in step d. at between 40 and 50 ° C f.
  • Conditioning of the product obtained in step e. ; g. Obtaining a substitute for spreadable food products based on fish and / or crustaceans.
  • the substitute obtained according to the process is the substitute having the composition set out in [Table 1] ⁇
  • Example 2 Comparative analysis of the texture of the substitute according to the invention Measurements of viscosity, flow threshold and compression are carried out for five spreadable products based on fish and / or shellfish available on the market, and the substitute obtained according to the process according to the invention (example 1).
  • Example 3 Comparative analysis of the sensoriality of the substitute.
  • a comparative analysis of the sensoriality between the product obtained according to Example 1 and five spreadable products based on fish and / or shellfish available on the market are carried out by a sensory test defined according to the ISO 11035 standard, on a group of 6 individuals. .
  • Example 4 Comparative analysis of the substitute according to the invention by triangular differentiation.
  • the comparative analysis of the sensoriality between the product obtained according to Example 1 and a conventional marketed tarama is carried out by a sensory triangular differentiation test, defined according to the ISO 4120 standard.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)
EP21733851.6A 2020-05-20 2021-05-20 Vegane alternative zum spreiten auf der basis von fischen und/oder krustentieren Withdrawn EP4152953A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2005189A FR3110340B1 (fr) 2020-05-20 2020-05-20 Alternative végétalienne aux tartinables à base de poissons et/ou de crustacés.
PCT/FR2021/050918 WO2021234316A1 (fr) 2020-05-20 2021-05-20 Alternative végétalienne aux tartinables à base de poissons et/ou de crustacés

Publications (1)

Publication Number Publication Date
EP4152953A1 true EP4152953A1 (de) 2023-03-29

Family

ID=72644326

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21733851.6A Withdrawn EP4152953A1 (de) 2020-05-20 2021-05-20 Vegane alternative zum spreiten auf der basis von fischen und/oder krustentieren

Country Status (3)

Country Link
EP (1) EP4152953A1 (de)
FR (1) FR3110340B1 (de)
WO (1) WO2021234316A1 (de)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2655268B1 (fr) * 1989-12-06 1994-10-14 Secma Utilisation d'extraits d'algues pour la preparation de compositions pharmaceutiques, cosmetiques, alimentaires ou a usage agricole.
KR101899933B1 (ko) * 2009-04-14 2018-09-19 테라비아 홀딩스 인코포레이티드 신규의 미세 조류 식품 조성물
FR3065862B1 (fr) * 2017-05-04 2019-07-12 Odontella Substituts vegetaux aux produits alimentaires carnes

Also Published As

Publication number Publication date
FR3110340B1 (fr) 2022-06-10
WO2021234316A1 (fr) 2021-11-25
FR3110340A1 (fr) 2021-11-26

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