FR2784549A1 - Texturizing agent for foods and dietetics prepared using all the solid material obtained from algae treatment - Google Patents

Abstract

Product from marine algae having a texturing effect on a composition, the product being obtained by treating algae and includes all of the solid material obtained from this.

Description

INGREDIENT FROM MARINE ALGAE

  The present invention relates to the manufacture and use of an ingredient produced from marine algae. Marine algae are well known for the richness of most of them in polysaccharides whose rheological properties (texturing) interest many industries, including the agri-food sector. At present, a limited number of species are processed industrially for the production of texturizing agents. These, essentially alginates, carrageenans and agars, are in purified form, obtained by extraction techniques which leave the others

  constituents of algae treated as sub-organisms

  non-valued products. However, other potentialities are eliminated, especially nutritional, aromatic and taste. We do know

  the growing interest of agribusiness

  food industry, agri-industry, pharmaceuticals, para-pharmacy and cosmetics for

  biochemical composition of marine algae.

  The invention results from a reflection and research for a more rational and complete exploitation of marine algae, and extended to a greater number of species, for the production of multifunctional ingredients performance

texturing satisfactory.

  It consists of a new product derived from marine algae, characterized in that it is an ingredient intended to be incorporated into a composition to perform a texturing function, which ingredient is obtained by treatment of the algae of which it is derived,

  and composed of all the dry matter of those

  this. The invention extends to all brown, green or red marine algae possessing interesting rheological potentialities, from which can be derived products that can be used elsewhere than in the context of human nutrition, especially animal feed, in the agribusiness and the pharmaceutical, para-pharmaceutical and cosmetic industries. It has however been developed more particularly for the manufacture of intermediate food products combining the main texturing function one or more other functions nutritional, flavoring, taste, etc., and in which are preserved all the components of the algal matrix; and therefore from marine algae suitable for human consumption, including the following species: in the category of brown algae: Ascophyllum nodosum, Fucus vesiculosus and Fucus serratus, Himanthalia elongata, Undaria pinnatifida, Laminaria sp, Hizikia sp; in the category of green algae: Ulva sp, Enteromorpha sp; in the category of red algae: Chondrus

  crispus, Gracilaria sp, Eucheuma sp, Gelidium sp.

  The invention also relates to the treatment carried out on the different algae to obtain an ingredient as defined above with the optimized properties, as well as the end use of these ingredients, especially in food applications such as the manufacture of sauces, soups, terrines, pâtés, retextured or reconstituted products, for example steak, vegetables, fruits,

  bards; but also in agricultural applications

  other food (animal feed), agricultural, dietary, pharmaceutical, para-pharmaceutical or cosmetic. The treatment of algae is characterized in that it comprises in all cases a washing step, then a grinding step in fine particles until a particle size of preferably less than 120 p [m. The washing is primarily used to remove foreign elements such as sand and pebbles. It is advantageously carried out with seawater, and then optionally supplemented with a fresh water rinse. The grinding can be carried out on dehydrated algal matter by industrial drying, or on prefalmed algal material (natural drying). However, grinding can also be

performed on fresh seaweed.

  The ingredient obtained can be in the form of powder or flour. However, alternatively, and according to another important feature of the invention, it can also be produced in semi-wet or pasty, frozen form, to facilitate its incorporation into the composition of some finished products. For the most part, this treatment is sufficient for red algae such as Chondrus crispus whose texturizing substance consists of carrageenans which are soluble in heat. These will therefore be released during the final use of the ingredient, by heat treatment which may be pasteurization or sterilization of the host product, to gel or thicken upon cooling. The gel strength can be increased by adding potassium. On the other hand, if the ingredient is to be produced in a semi-moist form, the grinding may have been quite coarse (particle size

of the order of 1 mm for example).

  The texturizing polysaccharide present in brown algae is alginate, mainly in the form of a calcium salt which is insoluble. Likewise, the ulvans of divalent ions present in green algae are insoluble. It will therefore be necessary, for brown algae and green algae, to add in the treatment a step of activating the texturizing power of the aforementioned polysaccharides within the algal matrix, without carrying out their extraction: namely an ion exchange to convert divalent ion alginates and ulvans to sodium alginates and ulvanates. This step may consist in transforming these polysaccharides into their acid form (lixiviation), by treating the finely ground algae in an acidic medium and then neutralizing the suspension in the presence of a calcium complexing agent. For green algae, the neutralization step should then be carried out hot, preferably at a temperature of 70 C. In case of grinding carried out on fresh algae, it will be preferable to carry it out with a colloid mill to obtain the fineness of grinding necessary

  to a satisfactory ion exchange.

  In addition, the leaching step is carried out in the presence of a complexing agent, for example citric acid, preferably for a period of about two hours; and the suspension obtained is stirred continuously during the neutralization which also lasts about two hours, but can be shortened to about one hour hot for green algae. Following the neutralization step, the suspension obtained can be frozen, or dehydrated, for example by passage in an oven or on a heating cylinder, then in this case be re-milled to be reduced to flour at the desired particle size

  (preferably of the order of 120 tm).

  Table 1 gives a summary of the treatments carried out on the red alga Chondrus crispus and which gave satisfactory products, validated by tests.

  relating to the expected properties.

  Similarly for Table 2 concerning the brown algae Fucus vesiculosus and Himanthalia elongata, as well as the green algae Ulva sp; and Table 3 concerning

  especially the brown seaweed Fucus vesiculosus.

TABLE 1

  Flour Paste Stabilization Drying at 60 C Fresh raw material in a ground drier 1 mm ground frozen tobacco <120 pm It--

TABLE 2

  % Algal / crude material = 10% H2SO, / crude = 0.75% Citric / crude acid = 0, 75 or 1.5

LEACH

  2 hours at room temperature in an arm mixer in Z% NaOH / crude = 1.0 or 1.5 2 hours at room temperature NEUTRALIZATION in a Z-arm mixer 1 hour at 70 ° C for Ulva sp STABILIZATION Drying in a ventilated oven at 600C or freezing GRINDING Grinder with a grid of 120 pm

TABLE 3

  Fresh fucus Dried fucus Fucus hawk Raw material treatment Raw material Raw material stabilization of fresh dehydrated drier raw material Milled in tobacco particles at 60 ° C Dehydrated in an oven at 1 mm milled <120 μm 60 C milled < Ion exchange - Colloidal milling - Leaching with - Leaching with (18.5% DM) sequestering sequestrant - Leaching with - Neutralization - Sequestering neutralization Ca (7.5% H2S04 in sec / sec)% d citric acid dry / dry MS algal = 8.3%; pH = 2.0 - Neutralization% sodium hydroxide in dry / dry MS algal = 8.0%; pH = 7.0 Stabilization ingredient CDRCDRCDRC: frozen D: dehydrated in a drying kiln at 60 ° C. and then milled <120 μm> R: dehydrated on a heating cylinder and then ground <120 μm C. Tests for manufacturing food ingredients according to the invention made with Chondrus crispus and Fucus vesiculosus will now be

  reported with more detail on the procedure.

  1) Test with Chondrus crispus (red algae) The algae after harvest are washed with seawater for 30 minutes at the rate of 10 liters per 1 kg of raw algal material, in order to eliminate the elements

  strangers such as sand and pebbles.

  The seawater is then removed by dipping the algae for 10 minutes in fresh water at a rate of

  liters per 1 kg of raw algal material.

  The algae are dehydrated in a ventilated oven at 100 C. Then they are reduced to smaller and smaller particles until they reach

  a particle size less than 120 [m.

  The production yield is 20% flour relative to the mass of raw algae starting,

  the ingredient obtained being composed of 100% seaweed.

  Table 1 above gives an account of other tests which gave satisfactory products, validated by

  tests on the expected properties.

  2) Test with Fucus vesiculosus (brown algae) The algae after harvest are washed with seawater for 30 minutes at a rate of 10 liters of seawater per 1 kg of raw algal material, to eliminate foreign elements. The particles are then reduced by grinding to particles less than 1 mm in size The particles are dispersed in fresh water at a rate of 0.23 liters of water per 1 kg of particles.

with a colloid mill.

  Fresh water, sulfuric acid, and citric acid, respectively in a proportion of 0.57 liter, 10.7 g of concentrated acid and 20 g per 1 kg of particles are added to the slurry to a leaching step in a Z-arm mixer at a pH of about 2. The mixture is stirred for two hours at

ambient temperature.

  Soda is added to the suspension (65 g of technical soda at 30.5% concentration for 1 kg of

  particles) to reach a pH substantially equal to 7.

  The suspension is stirred for 2 hours at room temperature

room.

  The resulting viscous suspension is dehydrated on a heating cylinder. The dehydrated particles are crushed to reach a granulometry

less than 120 plm.

  The yield of production is 15% of flour compared to the raw mass of raw algae, a yield of dry matter of 94%. The ingredient obtained is composed of 76.5% algae and salts: 8.3% sodium sulphate and 15.2% citrate.

calcium.

  Following are diagrams of the procedure, respectively for the production of pasteurized fish terrines and the manufacture of canned fish soups, using a

ingredient according to the invention.

PASTEURIZED FISH TERRINES

PRE-MIX

HEATING INGREDIENT

  ALGAL WITH OTHERS FISH FUMES AT 80 C

TEXTURE AGENTS

CLASSICS LIKE

CASEINATES

I

HEAT

  MIXER 30 "QUICK SPEED THE FAT MATERIAL

A 80 C

FISH MEAT

MIXER DURING 30 "DEFROST

QUICK SPEED + SALT

  TO EMULSION + OTHER INGREDIENTS

I

MIXER DURING 15 "

QUICK SPEED

TO HOMOGENIZE

MANUAL DOSAGE IN TRAYS

AND THERMOSCELLAGE

PASTEURIZATION A 90

UP 10 MINUTES

BEARING 120 MINUTES

60 MINUTES COOLING

COOLING CELL

APPENDIXED FISH SOUPS

PRE-MIXING MANUFACTURING

  OF THE INGREDIENT OF A FISH SOUP

  ALGAL WITH OTHER AGENTS ACCORDING TO A STANDARD FORMULA

  OF CLASSIC TEXTURE SUCH AS MADE AT 80 AT THE BATH MARIE A

THAT COVERED

MILK PROTEIN, STARCH

REHYDRATION

WITH SUPPLEMENT

100% COLD WATER

  MIXING OF THE SOUP BASE AT 80 C (87%)

  AND REHYDRATED TEXTURE AGENTS (13%)

_

MIXER 15 "FOR HOMOGENIZE

_

MANUAL DOSAGE IN JARS

AND CAPSULAGE

STERILIZATION AT 117 C

UP 15 MINUTES

BEARING 90 MINUTES AT 117 C

COOLING 20 MINUTES

  STERILIZER OUTPUT AGITATION

(60C HEART)

  Tests carried out to date, in particular on the basis of the preceding diagrams, it was found that the texturizing power as a function of the amount of starting algal material was substantially greater with the ingredients according to the invention than with a purified texturing agent. extract of the same raw material (alginate for Fucus and carrageenans for Chondrus). As an indication, in the manufacture of soups and terrines, it has been obtained substantially the same thickening power and the same gel quality with equivalent dosages of Chondrus crispus

  (dry matter) and pure carrageenans.

  For the soups, comparison tests consisted in bringing the finished product to the same viscosity for the two texture agents used: ingredient according to the invention and purified texturing agent, by identifying the incorporation doses. For terrines, the same protocol was followed, but measuring the degree of gelation. The finished products then resulted in a consumer study, the results of which are reported in the following two tables: FISH SOUP Rates Incorporation Remarks Ingredient derived 0.5% Consumption: FUCUS No differences Pure alginate 0.3% significant Ingredient derived from 0.25% Consumption: from CHONDRUS No differences Carrageenans 0.2% significant TERRINE DE Rate Remarks FISH incorporation Ingredient 0.6% or 0.8% Consumption: from No significant CHONDRUS differences 0.6 % or 0.8% Carrageenan Intentions to rediscover: CHONDRUS 0.6% product achieved more positive responses than all

others products.

Claims (9)

  1) Product derived from marine algae, characterized in that it is an ingredient intended to be incorporated into a composition to perform a texturing function, which ingredient is obtained by treatment of the algae from which it is derived, and composed of together of the dry matter of these.   2) Product according to claim 1, characterized in that it is derived from brown algae, red or green   possessing potential rheological properties.   3) Product according to claim 1 or 2, characterized in that it is intended to be incorporated into the composition of animal, pharmaceutical, para-pharmaceutical, cosmetic, agricultural food preparations. 4) Product according to claim 1 or 3, characterized in that it is derived from algae suitable for human food, to be used in   human nutrition or dietetics.   ) Product according to claim 4, characterized in that it is derived from the following algae: in the category of brown algae: Ascophyllum nodosum, Fucus vesiculosus and Fucus serratus, Himanthalia elongata, Undaria pinnatifida, Laminaria sp, Hizikia sp; in the category of green algae: Ulva sp, Enteromorpha sp; in the category of red algae: Chondrus   crispus, Gracilaria sp, Eucheuma sp, Gelidium sp.   6) Product according to one of claims 1 to 3,   characterized in that it is in the form of flour. 7) Product according to claim 6, characterized   in that it has a particle size of less than 120 m.   8) Product according to one of claims 1 to 5,   characterized in that it is in semi-   wet or pasty, frozen. 9) Process for treating marine algae for   manufacture a product according to one of claims 1 to   8, characterized in that it comprises a washing step   algae, and a grinding step.   10) Method according to claim 9, characterized in that for brown algae and green algae, it comprises a step of activating the texturizing power polysaccharides contained in these algae, without extraction of these.   11) Process according to claim 10, characterized in that said activation step consists of an ion exchange following the grinding step, in order to transform calcium alginates and divalent ion ulvan present respectively in brown algae and green algae in alginates and soluble sodium ulvans.   12) Process according to claim 11, characterized in that the ion exchange step comprises a leaching phase carried out in acidic medium, in the presence of a complexing agent such as citric acid, followed by a neutralization phase implemented with soda.   13) Method according to one of claims 10 to   12, characterized in that it further comprises a step of drying and grinding subsequent to said activation step. 14) Use of a product according to   claims 4 or 5, or one of the claims 6 to   1I-- 8, themselves dependent on claim 4, in the manufacture of sauces, soups, terrines, pâtés, retextured or reconstituted products including steaks,   vegetables, fruits, bards, dietary preparations. gold_