FR3110340A1 - Vegan alternative to spreads made from fish and / or shellfish. - Google Patents

Abstract

The present invention relates to a process for obtaining a 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.

Description

Vegan alternative to fish and/or shellfish spreads.

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 highly reduced in fat and which comprises a succession of steps including the addition of extracts 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 specifically 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, on the market of spreadable food products, there is almost no alternative product to spreads based on 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 rich, which is difficult to reproduce. as a vegan alternative, due to the absence of fish eggs and dairy product. Classic products are also very high in fat, and so there is still the need for a lower-fat alternative. The marine and iodized flavor provided by fish eggs is also an important formulation issue for creating 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 capacity of many species of fish. The increase in the number of fishing boats also generates ever greater marine pollution, as well as an attack on biodiversity, the nets intended for tuna trapping other species without distinction: sharks, turtles... Health problems can also resulting from the increasingly high levels of pollution of these fishery products.

In addition, the presence of bones, scales or even residual elements of fish organs appears, more and more, as problematic, especially for young children.

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

There is thus a continuing need for an alternative to spreadable food products made from fish and/or shellfish, which responds to the problems 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 fish and/or shellfish classic, vegan, and with 80% less fat.

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

According to a first aspect, the invention relates to a process for obtaining a substitute for spreadable food products based on fish and/or shellfish, comprising the steps of:

1. Preparation of :
   1. 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 aroma, salt, and at least minus one colorant;
   2. 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;
   3. An aqueous mixture comprising at least one activated gelling agent;
   4. An aqueous mixture comprising at least one rehydrated vegetable crumb;
2. Mixture of the products obtained in steps i. and ii. at between 3,000 and 10,000 rpm, preferably 5,000 rpm, for 60 to 300 seconds, preferably 180 seconds;
3. 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;
4. Mixing at between 3,000 and 10,000 rpm, preferably 5,000 rpm, for 60 to 300 seconds, preferably 180 seconds, of the product obtained in step c. with the product obtained in step iii. ;
5. Maintenance of the product obtained in step d. at between 40 and 50°C;
6. Conditioning of the product obtained in step e. ;
7. Obtaining a substitute for spreadable food products based on fish and/or shellfish;
   said mixture i. comprising 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.

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 close to spreadable products based on fish and / or shellfish, often called Tarama or salad of fish eggs, but without containing products of animal origin. 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 the oily phase.

Preferably according to the invention, step i. 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 ii. is made 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 water in the substitute at the end of the process is therefore provided 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 the algae which cannot be designated as being microalgae, namely macroscopic algae, whose vegetative apparatus 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 dye 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 colorants.

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, juices or concentrates of plants having an acidifying power, preferably from lemon.

By vegetable juice is understood according to the invention a juice coming from a vegetable species, whether it is 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 juices of lemon, orange, grapefruit, cherry, strawberry, raspberry, blackcurrant, blackberry, blueberry , goji, pomegranate, currant, cranberry, apple, pear, acai, apricot, peach, nectarine, kiwi, aloe vera, passion fruit, rhubarb, guarana, mango, pineapple, banana, baobab, hibiscus.

By flavoring is meant according to the present invention a food additive making it possible to give taste and/or smell to the product.

By food flavoring is meant 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, aromatics, or synthetic.

Preferably according to the invention, said at least one flavoring is chosen from natural flavorings of fruits, mushrooms, natural flavoring enhancers sweet, salty, acidulous, plant masking, ferrous masking, natural vegetable flavorings such as natural cucumber, carrot, zucchini, pumpkin, natural plant flavorings such as basil, parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural flavorings algae, natural flower flavorings such as rose, hibiscus, jasmine, smoked flavorings, artificial fish and/or shellfish flavorings.

The use of these flavors does not come from natural animal sources, this makes it possible to obtain a vegan product.

By gelling agent is meant a substance making it possible to give the mixture the consistency of a gel, and makes it possible in particular here to find the abundant/foamy texture of the spreadable product.

By activated gelling agent is understood that the gelling agent has been functionalized. The person skilled in the art is able, depending on said gelling agent, to functionalize it in a fashion.

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 grain size. Breadcrumbs are also understood to mean any ingredient usually used by those skilled in the art for conventional breading or having this use in the production of industrial taramasalata.

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 breadcrumb is chosen from wheat, rice, corn, spelled, pea, soybean breadcrumbs.

By microalgae is meant according to the present invention eukaryotic microalgae, which are characterized by a core, 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; the bacillariophyceae, preferably Phaeodactylum and Odontella, and the 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 the form of a powder, 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, palm, grape seed.

Preferably according to the invention, said at least one vegetable protein is chosen from pea, soybean, rice, potato, lentil, chia, broad bean, sunflower, microalgae proteins.

Preferably, said packaging 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 crustaceans 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 spreadable.

The color as well as the aromatic can vary, preferably between creamy white and pink for the color. In all cases, a marine dominance 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:

Table 1: Example of composition according to the invention:

Ingredients Percentages Water 66.33% Colza oil 10% Wheat breadcrumbs 16% Concentrated lemon juice 0.67% pea protein 2% Dulse seaweed (Palmaria palmata) 1.40% Microalgae oil (Schizochytrium sp.) 1% Salt 1.30% Agar agar 0.70% Smoked aroma 0.50% Beetroot powder 0.1%

Table 2: Example of composition according to the invention:

Ingredients Percentages Water 61.97% Colza oil 9% Rice crumbs 20% Concentrated lemon juice 0.83% pea protein 2.50% Dulse seaweed (Palmaria palmata) 0.5% Microalgae oil (Schizochytrium sp.) 3% Salt 1.00% carrageenan 0.50% Smoked aroma 0.70%

EXAMPLE :

Example 1: Preparation of a substitute for spreadable food products based on fish and/or shellfish:

The method according to the invention is used to prepare a substitute for spreadable food products based on fish and/or shellfish.

1. Four mixtures are first prepared:
   1. 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), smoked flavoring (0.50% by total weight of the final substitute obtained), salt (1.30% by total weight of the final substitute obtained), beetroot 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) ;
   2. 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);
   3. 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);
   4. 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);
2. Mixture of the products obtained in steps i. and ii. at 5000 rpm, for 180 seconds;
3. Mixture of the product obtained in step b. with the mixture obtained in step iv. at 1500 rpm, for 300 seconds;
4. Mixing at 5000 rpm, for 180 seconds, the product obtained in step c. with the product obtained in step iii. ;
5. Maintenance of the product obtained in step d. at between 40 and 50°C;
6. Conditioning of the product obtained in step e. ;
7. Obtaining a substitute for spreadable food products based on fish and/or shellfish.

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, yield point and compression are carried out for five commercially available spreadable products based on fish and/or crustaceans, 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 spreadable products, 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 commercially available spreadable fish and/or crustacean products is 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 taramasalata are carried out by a sensory test of triangular differentiation, defined according to the ISO 4120 standard.

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

Claims (10)

Process for obtaining a substitute for spreadable food products based on fish and/or crustaceans, comprising the steps of:

1. Preparation of :
   1. 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 flavouring, salt, and at least minus one colorant;
   2. 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;
   3. An aqueous mixture comprising at least one activated gelling agent;
   4. An aqueous mixture comprising at least one rehydrated vegetable crumb;
2. Mixture of the products obtained in steps i. and ii. at between 3,000 and 10,000 rpm, preferably 5,000 rpm, for 60 to 300 seconds, preferably 180 seconds;
3. Mixing 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;
4. Mixing at between 3,000 and 10,000 rpm, preferably 5,000 rpm, for 60 to 300 seconds, preferably 180 seconds, of the product obtained in step c. with the product obtained in step iii. ;
5. Maintenance of the product obtained in step d. at between 40 and 50°C;
6. Conditioning of the product obtained in step e. ;
7. Obtaining a substitute for spreadable food products based on fish and/or shellfish;

said mixture i. comprising 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. 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 the said at least one macroalgae extract is chosen from extracts of at least a macroalga 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 tenera, Porphyra yezoensis, Porphyra dioica, Porphyra purpurea , Porphyra laciniata, Porphyra leucostica, Chondrus crispus, Gracilaria verrucosa, Lithothamnium calcareum, Ulva sp. Enteromorpha sp, preferably Palmaria Palmata. 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 the said at least one flavoring is chosen from natural flavorings of fruits, mushrooms , natural flavoring enhancers sweet, salty, tangy, vegetable masking, ferrous masking, natural vegetable flavorings such as natural cucumber, carrot, zucchini, pumpkin flavorings, natural plant flavorings such as basil, parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural seaweed flavorings, natural flower flavorings such as rose, hibiscus, jasmine, smoked, artificial flavorings of fish and/or shellfish. 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 the said at least one colorant is chosen from additives E100 to E180, spices , vegetable dyes. 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 the said at least one breadcrumb is chosen from wheat, rice, corn, spelled, peas, soybeans. 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 the said oils of at least one microalgae, in the form of a water-dispersible powder and/or 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.. 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 the said at least one non-algal vegetable oil is chosen from rapeseed, sunflower, flax, olive, soya, groundnut, copra, argan, palm, grapeseed. 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 the said at least one vegetable protein is chosen from pea, soy, rice, potato, lentils, chia, beans, sunflower, microalgae. 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 the said at least one gelling agent is chosen from gelling agents of algal origin, preferably agar-agar, carrageenans and/or alginates. 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.