EP4152953A1

EP4152953A1 - Vegan alternative to spread based on fish and/or crustaceans

Info

Publication number: EP4152953A1
Application number: EP21733851.6A
Authority: EP
Inventors: Maxime PECQUET
Original assignee: Seafood Reboot SAS
Current assignee: Seafood Reboot SAS
Priority date: 2020-05-20
Filing date: 2021-05-20
Publication date: 2023-03-29
Also published as: WO2021234316A1; FR3110340A1; FR3110340B1

Abstract

The present invention relates to a method for obtaining a substitute for spreadable food products based on fish and/or crustaceans, which is greatly reduced in fat and which comprises a succession of steps including the addition of extracts of macroalgae and of microalgae oil. The invention also relates to said substitute for spreadable food products based on fish and/or crustaceans.

Description

DESCRIPTION

TITLE: Vegan alternative to spreads made from fish and / or shellfish. FIELD OF THE INVENTION

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.

STATE OF THE ART

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. In particular, the invention relates to a process for obtaining a vegan substitute for spreads based on fish and / or shellfish, highly reduced in fat.

Today, in the spreadable food product market, there are hardly any alternatives to spreads made from fish and / or shellfish. The use for example of fish eggs in combination with vegetable oil and dairy products gives these spreads a complex and very particular texture, which is creamy while being light and plump, which is difficult to reproduce. as a vegan alternative, due to the absence of fish roe and dairy product. Conventional products are also very high in fat, and there is thus a continued need for a lower fat alternative. The marine and iodine flavor provided by fish eggs is also an important formulation problem for making a vegan alternative.

In addition, to keep up with demand, fishing has had to intensify in recent years and ever more productive fishing techniques have contributed to reducing the reproductive capacities of many species of fish. The increase in the number of fishing boats is also causing ever-increasing marine pollution, as well as an attack on biodiversity, the nets intended for tuna trapping without distinction of other species: sharks, turtles ... Health problems may also result in connection with the increasingly high rates of pollution of these fishery products. In addition, the presence of bones, scales or even residual elements of fish organs appears more and more to be problematic, in particular for young children.

Finally, farmed fish are the subject of growing environmental, ethical and nutritional controversies. We can cite for example the nutritional composition of elements of interest (omega 3 for example) much lower in these farmed fish because of their diet (diet little varied and supplemented with industrial flour), a phenomenon which thus considerably limits the initial benefits of consuming these fish.

There is thus a continuing need for an alternative to spreadable food products made from fish and / or shellfish, which addresses the issues set out above.

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 synergy of the use of a gelling agent with vegetable proteins, breadcrumbs, extracts of macroalgae and oils of microalgae makes it possible to find a texture close to a classic marine spreadable food product, which is more with about 80 % less fat.

DISCLOSURE OF THE INVENTION

According to a first aspect, 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. at between 1000 and 3000 rpm, preferably 1500 rpm, for 120 to 600 seconds, preferably 300 seconds; d. Mixing at between 3000 and 10,000 rpm, preferably 5000 rpm, for 60 to 300 seconds, preferably 180 seconds, of the product obtained in step c. with the product obtained in step iii. ; e. 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.

By substitute for spreadable food products based on fish and / or shellfish is understood according to the invention a product having physical, visual and organoleptic characteristics similar to spreadable products based on fish and / or shellfish, often called Tarama or salad. fish roe, but not containing animal products. The product obtained according to the process according to the invention can thus be consumed in the same way as these spreadable products, but is vegan.

By aqueous mixture is meant a mixture made in water.

By lipid mixture is meant a mixture taking place in an oily phase.

Preferably according to the invention, 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. Preferably according to the invention, step ii. is produced with 5 to 20% by total weight of the mixture of at least one non-algal vegetable oil.

Preferably according to the invention, step ii. is made with 1 to 5% by total weight of the mixture of at least one vegetable protein.

Preferably according to the invention, 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.

Preferably according to the invention, step iv. is made with 10 to 20% by total weight of the mixture of rehydrated vegetable breadcrumbs.

Preferably according to the invention, step iv. is carried out with 10 to 25 by total weight of water of the substitute obtained at the end of the process.

All of the substitute water at the end of the process is therefore supplied by:

- the mixture i. : 35 to 45%;

- The mixture iii. : 35 to 45%;

- The mixture iv. : 10 to 25%.

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.

Preferably, 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.

By colorant is understood according to the invention an additive or foodstuff with coloring properties which makes it possible to give color to the product.

Preferably according to the invention, said at least one colorant is chosen from additives E100 to E180, spices, vegetable dyes.

An example of a vegetable dye is beetroot powder.

By acidifier is understood according to the invention any ingredient making it possible to reduce the pH of the product. Preferably, 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.

By 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.

Preferably according to the invention, 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.

According to the present invention, the term “flavoring” is intended to denote a food additive making it possible to impart taste and / or an odor to the product.

By 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.

Preferably according to the invention, 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.

The use of these flavors that do not come from natural animal sources, this results in a vegan product.

The term “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.

By activated gelling agent is understood that the gelling agent has been functionalized. Those skilled in the art are capable, depending on said gelling agent, of custom functionalizing it. Preferably in step iii. 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.

Preferably according to the invention, said at least one gelling agent is chosen from gelling agents of algal origin, preferably agar-agar, carrageenans and / or alginates

By breadcrumbs is meant any dry ingredient presented in the form of a powder with a large particle size. By 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.

Preferably, 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.

Preferably, said at least one breadcrumbs is chosen from wheat, rice, corn, spelled, pea or soya bean crumbs.

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

Preferably according to the invention, 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.

Preferably according to the invention, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)

Even more preferably according to the invention, said oils of at least one microalgae, in the form of water-dispersible powder and / or in liquid form, come from Schizochytrium sp. Preferably, 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. Preferably according to the invention, said at least one non-algal vegetable oil is chosen from rapeseed, sunflower, linseed, olive, soybean, peanut, copra, argan oil, palm, grape seed.

Preferably according to the invention, said at least one vegetable protein is chosen from proteins from peas, soybeans, rice, potatoes, lentils, chia, beans, sunflower, microalgae.

Preferably, said conditioning step comprises filling and sealing the container, preferably a jar.

According to a second aspect, 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.

Preferably 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. In all cases, a dominant marine character is present in the substitute obtained according to the invention, provided by the ingredients of algal origin.

Examples of a substitute obtained according to the invention are as follows:

Example of composition according to the invention: [Table 1]

Example of composition according to the invention: [Table 2] EXAMPLE :

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. To. Four mixtures are first prepared: i. An aqueous mixture (from 35 to 45% of the 66.33% of the total weight of water of the final substitute) at 1500 rpm for 180 seconds, comprising an extract of Palmaria palmata (1. 40% by total weight of the final substitute obtained) , concentrated lemon juice (0.67% by total weight of the final substitute obtained), smoke flavor (0.50% by total weight of the final substitute obtained), salt (1.30% by total weight of the final substitute obtained), red beet powder (0.1% by total weight of the final substitute obtained), and microalgae oil (Schizochytrium sp.) in dispersible form (1% by total weight of the final substitute got) ; ii. A lipid mixture at 1500 rpm, for 180 seconds, comprising rapeseed oil (10% by total weight of the final substitute obtained) and pea proteins (2% by total weight of the final substitute obtained); iii. 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. with the product obtained in step iii. ; e. 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).

Similar values are obtained for the five commercially available fish and / or shellfish spreads, in terms of viscosity, yield point and compression.

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. .

This study carried out shows that the values of the profiles are very similar between the substitute according to the invention and the five spreadable products marketed.

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.

The results show that no significant difference could be identified by the panelists between the tarama marketed and the product according to the invention.

Claims

1. 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. at between 1000 and 3000 rpm, preferably 1500 rpm, for 120 to 600 seconds, preferably 300 seconds; d. Mixing at between 3000 and 10,000 rpm, preferably 5000 rpm, for 60 to 300 seconds, preferably 180 seconds, of the product obtained in step c. with the product obtained in step iii. ; e. 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.

2. Process for obtaining a substitute for spreadable food products based on fish and / or shellfish according to any one of the preceding claims, characterized in that said at least one macroalgae extract is chosen from extracts of at least one macroalgae selected 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 yphyio dera, Porphyra tenezra, Porphyra tenezra, Porphyra purpurea, Porphyra laciniata, Porphyra leucostica, Chondrus crispus, Gracilaria verrucosa, Lithothamnium calcareum, Ulva sp. Enteromorpha sp, preferably Palmaria Palmata.

3. Process for obtaining a substitute for spreadable food products based on fish and / or shellfish according to any one of the preceding claims, characterized in that said at least one flavor is chosen from natural fruit flavors, of mushrooms, natural flavors enhancers sweet, salty, tangy, vegetable masking, ferrous masking, natural vegetable flavors such as natural flavors of cucumber, carrots, zucchini, pumpkin, natural aromas of plants such as basil , parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural aromas of seaweed, natural aromas of flowers such as aromas of rose, hibiscus, jasmine , smoky, artificial flavors of fish and / or shellfish.

4. Process for obtaining a substitute for spreadable food products based on fish and / or crustaceans according to any one of the preceding claims, characterized in that said at least one colorant is chosen from additives E100 to E180, spices, vegetable dyes.

5. Process for obtaining a substitute for spreadable food products based on fish and / or shellfish according to any one of the preceding claims, characterized in that said at least one breadcrumbs is chosen from wheat crumbs, rice, corn, spelled, peas, soybeans.

6. A method of obtaining a substitute for spreadable food products based on fish and / or crustaceans according to any one of claims preceding, characterized in that said oils of at least one microalgae, in the form of water-dispersible powder and / or in liquid form, comes from a species 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, even more preferably Schizochytrium sp ..

7. A method of obtaining a substitute for spreadable food products based on fish and / or crustaceans according to any one of the preceding claims, characterized in that said at least one non-algal vegetable oil is chosen from: rapeseed, sunflower, linseed, olive, soybean, peanut, copra, argan, palm, grape seed oil.

8. Process for obtaining a substitute for spreadable food products based on fish and / or shellfish according to any one of the preceding claims, characterized in that said at least one vegetable protein is chosen from pea proteins, soy, rice, potato, lentils, chia, beans, sunflower, microalgae.

9. Process for obtaining a substitute for spreadable food products based on fish and / or shellfish according to any one of the preceding claims, characterized in that said at least one gelling agent is chosen from gelling agents of algal origin. , preferably agar-agar, carrageenans and / or alginates

10. Substitute for spreadable food products based on fish and / or crustaceans as obtained by the process according to any one of claims 1 to 9.