KR20150132832A - Lightened fat and its use in breadmaking and patisserie - Google Patents

Abstract

The present invention relates to a novel fat and / or fat-free product obtained by replacing part of the original plant and / or animal fat with non-animal feed, microalgae flour, To the use thereof for use in the field of manufacture.

Description

LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE < RTI ID = 0.0 >

The present invention relates to reduced fat-content fats and oils obtained by replacing part of the starting fats of plant and / or animal origin with non- But also to the use thereof as a novel product in the field. The present invention also relates to a bakery, a party syrup and / or a Vienna pastry product obtained by using the fat reduced in fat content in its recipe.

There is an extremely large number of cookie-trade / party products (more than 800 references). Recipes often contain the same basic ingredients, although there are a very large number of recipes: flour, sugar, eggs and fats of animal and / or plant origin. In general, the party products are defined as sweet preparations of processed pastry dough / cake mixtures baked in ovens and / or molds in various forms and toppings (creams, fruits), and in particular, (tart). In addition, the party products are consumed as snacks at the end of the meal in the form of desserts or during the day (especially during afternoon tea or tea parties).

In parallel with the party, the term "Vienna pastry" is used for bakery products that are close to the manufacturing technique of bread or puff pastry, but the ingredients of the Vienna paste are more fat, which makes the bakery products closer to the party serie (Eggs, butter and / or vegetable fats, milk, cream, sugar, etc.). Also, pastries are very commonly fermented pastries or puff pastries.

In essence, the party products and the Vienna pastry products are often rich in simple carbohydrates and fats, especially saturated fats (mainly derived from milk fat). Coincidentally, public health recommendations strongly encourage restrictions on the consumption of sugar, sugar-rich foods and / or fats.

However, fats of animal and / or plant origin play an important role in baking, pastry and Vienna pastry-making products. These fats not only reveal and carry the flavor of the final product, but also determine the result of a series of technical features such as, for example, the fragility of the croissant or the good rich taste of the butter cake. Fats are known to be high in calories, fat is not so bad, depending on the origin of the locality, and fat is essential, because the technical and tasteful dual role of the local is very important or even essential to the end product of the product.

Also, it is nevertheless necessary to consume a certain amount of fat daily to ensure that our bodies function properly. For example, oils and lipids provide essential fatty acids that aid calories and body to absorb fat soluble vitamins such as vitamins A, D, E and K. [ The type of lipid consumed is as important to health as the amount consumed.

Therefore, it is strongly recommended to select unsaturated lipids known as positive lipids. Excessive consumption of malignant lipids such as saturated lipids and trans-lipids can elevate LDL cholesterol (low density lipoprotein or "malignant" cholesterol) levels and reduce HDL cholesterol (high density lipoprotein or "positive" cholesterol) levels. This imbalance can increase the risk of arterial hypertension, the risk of arterial stenosis (atherosclerosis), the risk of heart attack and the risk of stroke.

Among the unsaturated lipids, monounsaturated lipids and polyunsaturated lipids are distinguished. Monounsaturated fats have been shown to improve blood cholesterol levels. Monounsaturated fats are found in olive oil, canola oil and peanut oil, in non-hydrogenated margarines, in avocados and in certain nuts such as almonds, pistachios, cashews, pecan nuts and dogs. Polyunsaturated fats assist the body in removing the cholesterol that has recently been produced. Among the polyunsaturated fats are omega-3 fats that can prevent blood clotting, reduce the risk of having a stroke, and reduce triglycerides, a type of fat in the blood associated with heart attack. The best sources of omega-3 are cold water fish and, likewise, canola oil and soy milk, omega-3 rich eggs, flaxseed, walnuts, pecan nuts and troches. In this category of fat there is omega-6 fat that helps reduce LDL cholesterol, but excessive consumption of it may reduce HDL cholesterol. Therefore, fat should be consumed moderately. Omega-6 fats are found in safflower oil, sunflower oil and corn oil, unfermented margarine, nuts such as almonds, pecan nuts, Brazil nuts and sunflower seeds. Many manufacturing esophagus contain them.

In parallel, there are saturated lipids most commonly found in fat, dairy, butter, lard, coconut oil and palm oil. This fat can increase "bad" LDL cholesterol. Like saturated fat, trans-lipids increase LDL cholesterol. Trans-lipids are found in partially cured margarine, fast-food store fried foods (fries, donuts) and in numerous crackers, cookies and commercial party products.

From the above mentioned points, it can be maintained that fat makes food more delicious and essential to our health. However, trans-lipids can have a negative impact on cardiovascular outgrowth, especially if they are over-consumed. Butter in the food, many vegetable oils and lipids are different fats. Butters and products containing them, such as, for example, patisserie products and Vienna pastries, particularly provide a fat called saturated fat. If trans-lipids are too much for our diet, trans-lipids can increase malignant cholesterol. Vegetable oil provides essential fatty acids. It is advantageous to use different oils to take advantage of the complementary advantages of trans-lipids.

However, replacing butter in party products and Vienna pastries is not that simple. The butter not only softens the dough but it can weigh down it. Butter provides a unique flavor and tasteful style that makes bread crumbs more moist, slices crusts thinner and more frizzy and favors consumers looking for quality and dependable products. Butter separates the particles from other components that can not bind to each other. Without butter, the product is fragile.

Thus, in the prior art, there is described a solution for replacing butter with fat, which has a more positive image in terms of health, for example, fat of plant origin. On the other hand, the products obtained are often described as having no taste and, for example, little or no swelling on the croissant.

Thus, the known solutions of the prior art very often result in a product whose final quality is inferior in terms of texture and in particular taste.

Therefore, there is a substantial need to partially or completely replace the fats of animal and / or plant origin in recipes of baking, pastry and Vienna pastry products to reduce calorie content and intake of malignant fats. The proposed solution should result in a product with the same organoleptic character as the "conventional" product. In addition, the proposed solution should be available to those skilled in the art without any dramatic changes in recipe and preferably large scale, online production.

After sufficient observations and numerous studies, the applicant company has honorably met all the requirements that are required, and in the formulation of fats that reduce the fat content that can partially replace the fat of plant and / or animal origin, As long as bird flour is used as a constituent, it has been found that such a purpose can be achieved while simultaneously maintaining the final quality of the obtained product.

Therefore, surprisingly and unexpectedly, microalgae flour, when compared with prior art requirements, partially replaces parts of the animal and / or plant origin fats in baking, party and Vienna pastry products, and at the same time, It has been honorably recognized that they have maintained at least the same or even superior sensory qualities, especially taste, smell and tactile properties, compared to conventional baked products.

The present invention relates to a reduced fat content fat characterized in that at least 5% of the initial lipid content of fat is replaced by microalgae flour.

In a preferred embodiment of the present invention, the fat reduced fat content is characterized in that at least 10%, or at least 20%, of the initial lipid content of the fat is replaced by microalgae flour.

In a second embodiment, the fat reduced fat content is characterized in that at least 40% or at least 50% of the initial lipid content of the fat is replaced by microalgae flour.

In an even more preferred mode, the fat reduced fat content is characterized in that at least 60% or at least 70% of the initial lipid content of the fat is replaced by microalgae flour.

Preferably, the fat with reduced fat content is characterized by comprising at least 40%, preferably 60% or 70% fat, expressed as dry weight.

Preferably, the fat with reduced fat content is characterized by containing up to 95% fat, expressed as dry weight.

According to a preferred mode, the fat with reduced fat content comprises between 50% and 95% of fat, expressed as dry weight.

According to the present invention, the fat with reduced fat content may also contain a drinking liquid. The drinking liquid may be selected from water, fruit juice, fruit nectar, vegetable juice, vegetable nectar and soda water, preferably water.

According to the present invention, the fat with reduced fat content may be characterized by containing 30% to 90% fat of animal and / or plant origin and 0.5% to 50% of microalgae flour, It becomes the weight of the reduced fat.

According to a preferred mode, the fat with reduced fat content is characterized by containing 30% to 90% fat of animal and / or plant origin, 0.5% to 50% of microalgae flour and 1% to 40 of a drinking liquid , The percentage being expressed in terms of the weight of the fat reducing fat content.

In a particular embodiment, the fat reduced fat content is characterized in that the microalgae flour is in the form of granules having one or more, preferably all three of the following characteristics:

- A monomodal particle size distribution of 2 to 400 [mu] m measured on a Coulter (R) LS laser particle size analyzer focused on particle diameters between 5 and 15 [mu] m (D mode)

- 0.5% to 60% by weight, based on oversize of 2,000 [mu] m, measured according to Test A, 0.5% to 60% by weight for an oversize of 1,400 [ To 95% by weight, and

- The degree of wettability expressed by the height of the product transferred to the beaker according to test B, which is a value of 0 to 4 cm, preferably 0 to 2 cm and more preferably 0 to 0.5 cm.

Preferably, the microalgal flour Chlorella (Chlorella) and more particularly in Chlorella proteinase Koh Death (Chlorella protothecoides ) species.

Preferably, the microalgae flour contains at least 12%, at least 25%, at least 50%, or at least 75% by dry weight of lipid.

Another aspect of the present invention is directed to a process for making fat with reduced fat content as described herein, which comprises the following steps:

- Incorporating microalgae flour and optionally a drinking liquid into the fats of animal and / or plant origin as a replacement for a portion of said fat, and

- Cooling and storing step.

The process may itself comprise the following steps:

- Mixing microalgae flour and water with animal and / or vegetable origin fats, preferably butter, and

- Lt; RTI ID = 0.0 > 10 C < / RTI > and preferably less than 5 C for more than 5 hours and preferably more than 10 hours.

More preferably, the process for producing fat with reduced fat content can be characterized in that the step of mixing microalgae flour and water with animal and / or plant origin fats comprises the following steps

- Mixing the microalgae flour and water in a ratio of 1: 9 to 9: 1, preferably 1: 3 to 1: 2, and

- Incorporating the pre-rehydrated microalgae flour into the fats of animal and / or plant origin as a replacement for a portion of the fat.

Another aspect of the present invention is a method of making bakery products, such as bakery products, pastry products, and / or pastry products, characterized in that the bakery products, the party products and / or the Vienna pastry products contain fats which reduce the fat content as a partial substitute for fats of animal and / 0002] The present invention relates to a process for manufacturing a Vienna pastry product.

The process of making the bakery product may be characterized in that it comprises the following steps:

- Mixing the various components until a dough is obtained, and

- And baking the dough.

Another aspect of the invention relates to the use of the fat reduced fat content as a partial replacement for fats of animal and / or plant origin for the production of ganache and / or filling creams. Ganache and / or peeling creams are also preferably intended for the field of partying.

Finally, the last aspect of the present invention relates to the use of a fat reducing fat as a partial replacement for fats of animal and / or plant origin for use in the process of making bakery, party and / or Vienna pastry products .

The subject of the present invention is therefore a fat reduced fat content characterized in that at least 5% of the initial lipid content of fat is replaced by microalgae flour.

In a preferred embodiment of the invention, the fat reduced fat content is characterized in that at least 10% or at least 20% of the initial lipid content of the fat is replaced by microalgae flour.

In a second embodiment, the fat with reduced fat content is characterized in that at least 40% or at least 50% of the initial lipid content of the fat is replaced by microalgae flour.

In an even more preferred mode, the fat reduced fat content is characterized in that at least 60% or at least 70% of the initial lipid content of the fat is replaced by microalgae flour.

The term "fat with reduced fat content" in the present application should be understood as the broadest interpretation, and it should be understood that some of the lipid content of the fat may be used in conventional pastry, pastry and Vienna pastry- Should be understood to refer to the fat that is replaced by microalgae flour that can replace the fat of plant origin.

Fats with reduced fat content are generally in the form of soft solids at ambient temperatures. Preferably, in the context of this document, a fat reduced fat content comprises at least 40% fat, such as at least 40%, 45%, 50%, 55%, 60% 65% or 70%, preferably at least 60% or 70%.

According to the present invention, fat with reduced fat content comprises between 50% and 95% of fat, expressed as dry weight.

In a second preferred embodiment of the present invention, the fat with reduced fat content is also characterized as containing a drinking liquid. In particular, the fat with reduced fat content may be characterized by comprising 0.5% to 50% of microalgae flour and 1% to 40% of a drinking liquid, wherein the percentage is expressed in terms of the weight of fat reduced in fat content.

For the purposes of the present invention, the term "drinkable liquid" should be understood in its broadest interpretation, for example in the context of representing water, fruit juice, fruit nectar, vegetable juice, vegetable nectar and soda water in a non- . According to one preferred mode of the invention, the drinking liquid is water, and the water may be water, which is sparging through the addition of spring water, mineral water, natural soda water or carbon dioxide, or water.

Therefore, the present invention is preferably applied to fats of vegetable and / or animal origin, and more particularly to fats and food products of animal origin such as butter, and more particularly to fats and oils which may be used in baking, To a microalgae flour and a drinking liquid containing fat which reduces the fat content.

The term "partially" means that the content of the replaced component is at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% , For example, by about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% by weight. The term "partially" excludes replacement of the entire component. In particular, the degree of substitution may be between 5% and 95%, 10% or 20% to 80% or 95%, 40% or 50% to 80% or 95%.

The fat reduced in fat content of the present invention is characterized by containing 30% to 90% fat of animal and / or plant origin and 0.5% to 50% of microalgae flour.

In one preferred embodiment of the invention, the fat with reduced fat content comprises 30% to 90% fat of animal and / or plant origin, 0.5% to 50% of microalgae flour and 1% to 40% of a drinking liquid .

The percentages shown are percentages by weight relative to the total weight of fat that reduced the fat content.

The fat with reduced fat content according to the invention contains, in particular, 0.5%, 1%, 5%, 10%, 20%, 30%, 40% or 50% microalgae flour by weight of fat with reduced fat content . Accordingly, the fat reduced in fat content according to the present invention is 0.5% to 50%, or 1% or 5% to 40% or 50%, or 5% or 10% to 40%, or 50% %, Or 10% or 20% to 30% or 40% of the microalgae flour.

It should be noted that in the present invention, microalgae flour traditionally replaces a portion of the fat originating in the fat used. This can reduce the caloric content of the fat used in the recipe and, in particular, can change the lipid profile of the fat by reducing the supply of malignant fat.

In a preferred embodiment, the sum of the ingredients constituting the microalgae flour and the drinking liquid is at least 1.5 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt%, 30 wt% , 40 wt%, 60 wt%, 80 wt%, or 90 wt%. In particular, the sum of the constituents is 1.5% or 5% by weight to 80% by weight or 90% by weight, or 10% by weight or 15% by weight to 60% by weight or 80% by weight, or 20% by weight, Or from 30% to 60% by weight or 80% by weight.

Algae belong to one of the first organisms appearing on Earth and are defined as eukaryotic organisms with no roots, stem and leaves, but chlorophyll and also other secondary pigments in oxygen-producing photosynthesis. The pigments are blue, red, yellow, golden and brown or other green. The pigments are 40,000 to 45,000 species, accounting for over 90% of marine plants and over 18% of plants. Algae are extremely diverse organisms in terms of their size, shape, and cell structure. Birds inhabit in water or very humid media. Algae contain a large number of vitamins and trace elements, and are a true concentrate of active agents that stimulate and benefit health and beauty. Algae have anti-inflammatory, wetting, softening, regenerating, strengthening and anti-aging properties. Algae also have "technical" characteristics that can impart texture to food products. In fact, only the famous additives E400 to E407 are the only compounds extracted from algae, and their thickening, gelling, emulsifying and stabilizing properties are utilized.

Among algae, macroalgae and microalgae can be distinguished, in particular photosynthetic or non-photosynthetic, microscopic algae of marine or non-marine origin, cultured for their application in the biofuel or food sector. For example, Spira as Spirulina (Art Platen sheath (Arthrospira platensis are cultivated in open lagoons for use as food supplements or in small quantities (typically less than 0.5% w / w) in confectionery products or beverages (under light nutrient conditions). Chlorella (Chlorella) specific species, lipid-rich other microalgae that contains it is also a food supplement high very popular in Asian countries (creep te coordination nium (Crypthecodinium) or microalgae in the seukijo kit Leeum (Schizochytrium) of Can be mentioned). The preparation and use of microalgae flour is described in WO 2010/120923 and WO 2010/045368.

For the purposes of the present invention, the term "microalgae flour" should be understood as the broadest interpretation and should be understood to indicate a composition comprising, for example, a plurality of particles of microalgae biomass. Microalgae biomass is derived from microalgae cells that are complete or breakable or a mixture of complete and broken cells. It is understood in this document that microalgae flour represents a microalgal biomass, i.e. a product consisting essentially of at least 90%, 95% or 99%. In a preferred embodiment, the microalgae flour contains only microalgae biomass.

Accordingly, the present invention relates to microalgae biomass suitable for human consumption, rich in nutrients, especially lipids and / or proteins.

The present invention relates to microalgae wheat flour, wherein the lipid and / or protein content of the microalgae flour can be included in food products which can completely or partially replace the oils and / or fats and / or proteins present in conventional products It is also.

Thus, the lipid fraction of microalgae flour, which may consist essentially of monounsaturated flow channels, provides nutritional and health benefits in comparison to the saturated, hydrogenated and polyunsaturated oils often found in conventional products.

Therefore, protein fractions of microalgae flour containing numerous amino acids essential for human and animal welfare provide advantageous and nutritive nutritional and health benefits.

For the purposes of the present invention, the microalgae to be considered are species that produce the appropriate oils and / or lipids and / or proteins.

According to the present invention, the microalgae biomass comprises at least 10% by dry weight of lipid, preferably at least 12% by dry weight of lipid, and more preferably between 25% and 35% or more.

Thus, the expression "lipid-rich" according to the invention means that the lipid is at least 10% by dry weight, preferably at least 12% by dry weight of the lipid and more preferably at least 25% 35% < / RTI >

According to one preferred mode of the invention, the microalgae biomass comprises at least 12%, at least 25%, at least 50%, or at least 75% by dry weight of lipid.

According to another embodiment of the invention, the microalgae biomass contains at least 30% by dry weight of protein and at least 40% or at least 45% by dry weight of protein.

Therefore, according to the recipes of the product, the baker / pastry maker may substitute for the microalgae flour which has a high content of lipids in its baked product recipe, or instead of the microalgae flour which has a high protein content, At the same time, you may choose to include a mixture of two types of microalgae flours in addition to high microalgae flour.

According to another preferred mode of the invention, the microalgae belong to the genus Chlorella .

Chlorella (or chlorella ) is a freshwater microgreen monocellular alga or microalgae that has appeared on Earth about three million years ago, belonging to the Chlorophyte branch. Chlorella possesses the highest concentration of chlorella in all plants and has a significant photosynthetic capacity. Since its discovery, chlorella has continued to attract considerable interest worldwide and is being produced on a large scale for use in food and nutritional supplements today. In fact, chlorella contains more than 60% of proteins that contain numerous amino acids essential for human and animal welfare. Chlorella is known to have many vitamins (A, beta-carotene, B1: thiamine, B2: riboflavin, B3: niacin, B5: pantothenic acid, B6: pyridoxine, B9: folic acid, B12: cobalamin, vitamin C: ascorbic acid, Vitamin K: phylloquinone), lutein (a carotenoid family, a powerful antioxidant) and minerals including calcium, iron, phosphorus, manganese, potassium, copper and zinc. Chlorella also contains certain omega-type polyunsaturated fatty acids essential for good heart and brain function and essential for the prevention of numerous diseases such as cancer, diabetes or obesity.

There are many benefits associated with the consumption of chlorella. Chlorella is a food supplement used by 4 million people every day in Japan. Chlorella is used by the Japanese government to classify chlorella as a "national favorite food".

Alternatively, the use of microalgae Chlorella is a proteinase Koh Rhodes, Lee Kessler Chlorella (Chlorella kessleri), Chlorella Minuti Shima (Chlorella minutissima), genus Chlorella (Chlorella sp.), Chlorella Thoreau Kearney Maybe (Chlorella sorokiniama , Chlorella luteoviridis , Chlorella vulgaris), Lacey geulriyi Chlorella (Chlorella reisiglii), Chlorella ellipsis Soy Dia (Chlorella ellipsoidea), pillars (Chlorella as Chlorella Saccharomyces saccarophila), para chlorella Lee Kessler (Parachlorella kessleri), para chlorella That linkage Bay (Parachlorella beijerinkii), prototype teka As a star Nora (Prototheca stagnora ) and Prototeca And may be selected from Prototheca moriformis . Preferably, the microalgae used according to the present invention are chlorella proteocides Belong to species.

In the context of the present invention, chlorella proteocides is selected due to its high lipid composition.

In the second embodiment, chlorella proteocides is also selected due to its high protein composition.

In microalgae flour, the cell wall of microalgae and / or cellular debris of microalgae may optionally encapsulate the lipid until the food product containing the microalgae flour is baked, thereby increasing the life of the lipid.

Microalgae flour may also provide other beneficial points such as micronutrients, dietary fiber (soluble and insoluble carbohydrates), phospholipids, glycoproteins, plant sterols, tocopherols, tocotrienols and selenium.

According to one embodiment of the present invention, microalgae can be modified to reduce pigment production or even to inhibit it entirely. For example, chlorella Proteinase Koh des so that has a reduced content of a pigment or pigments can be modified by mutation UV- induced and / or chemically-induced mutations.

In fact, it can be particularly advantageous to have pigment-free microalgae to avoid obtaining more or less pronounced green in baked products where microalgae flour is used.

In accordance with a preferred embodiment of the present invention, the microalgae can be used for any gene modification, for example, mutagenesis, transformation, gene engineering and / or biotechnology, since microalgae are intended for the production of wheat intended for food formulation. Or chemical engineering. Thus, microalgae do not undergo the denaturation of this genome by any molecular biology technique.

According to this preferred mode, the algae intended for the production of microalgae flour has a GRAS status. The concept of GRAS (generally considered safe), created by the Food and Drug Administration (FDA) in 1958, allows the regulation of substances or extracts that are added to food and considered harmless by the expert panel.

Suitable culture conditions used are, in particular, those described in Ikuro Shihira-Ishikawa and Eiji Hase, "Nutritional Control of Cell Pigmentation in Chlorella Protothecoides with Special Reference to the Degeneration of Chloroplast Induced Glucose", Plant and Cell Physiology, 5, 1964 .

This paper describes in particular that all color grades can be generated by chlorella proteocides (colorless, yellow, green and green) by changing the nitrogen source and the carbon source and ratio. In particular, "washed-out" and "colorless" cells are obtained using a culture medium rich in glucose and lacking nitrogen. In this paper, colorless cells and yellow cells are distinguished. In addition, cells lacking water cultured in excess glucose and limited nitrogen have a high growth rate. In addition, these cells contain a large amount of lipid.

Other papers such as Han Xu, Xiaoling Miao and Qingyu Wu, "High quality biodiesel production from a microalga Chlorella protothecoides by heterotrophic growth in fermenters," Journal of Biotechnology, 126, (2006), 499-507, , I.e., the absence of light, makes it possible to obtain increased biomass with high lipid content in microalgae cells.

Solid and liquid growth media are generally available in the literature and recommendations for making specific media suitable for various strains of organism strains are, for example, maintained by Austin University of Texas (UTEX) for algal culture harvesting of organisms Can be found online at www.utex.org/.

In view of their general knowledge and the above-mentioned prior art, those skilled in the art of microalgae cell culture will be able to control the culture conditions to obtain large biomass rich in protein and / or lipid and having no or reduced chlorophyll pigment It would be perfectly possible.

According to the present invention, microalgae are cultured in a liquid medium to produce the biomass as such.

According to the present invention, the microalgae are cultured in a medium containing a carbon source and a nitrogen source in the presence of light or in the absence of light.

According to one preferred mode of the invention, microalgae are cultured in medium (heterotrophic conditions) containing carbon source and nitrogen source in the absence of light.

The production of the biomass is carried out in a fermenter (or a bioreactor). Specific examples of bioreactors, culture conditions, and organic nutrient growth and propagation methods may be combined in any suitable manner to improve microbial growth and lipid efficiency and / or protein production efficiency.

To produce biomass for use in a food composition, the biomass obtained at the end of fermentation is concentrated or harvested from the fermentation medium. Upon harvesting the microbial biomass from the fermentation medium, the biomass comprises intact cells in most of the suspension in the aqueous culture medium.

To concentrate the biomass, the solid-liquid separation step is then carried out by filtration, centrifugation or even by any means known to those skilled in the art.

After concentration, the microalgae biomass can be processed to produce vacuum packaged cakes, bird flakes, algae homogenates, algae powder, bird flour or bird oil.

Microalgae biomass may also be dried for subsequent processing or for the use of biomass in a variety of applications of biomass, particularly in food applications.

Various textures and flavors may be imparted to the food product depending on whether or not the algal biomass is dried, and if so, according to the drying method used. See, for example, US 6 607 900 and US 6 372 460.

According to the present invention, microalgae flour can be prepared from mechanically dissolved and homogenized concentrated microalgae biomass, whereafter the homogenate can be spray-dried or flash-dried.

According to one embodiment of the present invention, the cells used for the production of microalgae flour are dissolved to release their oils or lipids. The cell wall and intercellular components are broken down or transformed into non-agglomerated cell particles or debris using, for example, a homogenizer. According to a preferred mode of the invention, the particles obtained have an average size of less than 500 [mu] m, 100 [mu] m or even 10 [mu] m or less.

According to another embodiment of the present invention, the dissolved cells may be dried.

For example, a pressure disruptor can be used to pump a suspension containing cells through a restricted orifice to dissolve the cells. A high pressure (up to 1,500 bar) is applied and then instantaneously magnified through the nozzle. Cells can be destroyed by three different mechanisms: running into the valve, the high shear force of the liquid in the orifice, and the sudden drop in pressure at the outlet, causing the cell to explode.

The method releases the intercellular molecules.

A Niro homogenizer (GEA Niro Soavi) (or any other high pressure homogenizer) can be used to destroy cells.

Under high pressure (approximately 1,500 bar), this treatment of algal biomass typically dissolves cells in excess of 90%, resulting in particle sizes of less than 5 microns.

According to an embodiment of the invention, the applied pressure is 900 bar to 1,200 bar. Preferably, the applied pressure is 1,100 bar.

According to another embodiment, and in order to increase the percentage of dissolved cells, the microalgae biomass may undergo high pressure double treatment or even more (triple treatment, etc.).

According to a preferred mode, the double homogenization is used to increase the percentage of dissolved cells by more than 50%, by more than 75% or by more than 90%. Percentage of dissolved cells of approximately 95% has been observed by this double treatment.

The dissolution of microalgae cells is optional, but is preferred when a lipid rich (e.g., greater than 10%) flour is desired.

According to one embodiment of the invention, microalgae flour is in the form of undissolved cells.

According to another embodiment of the present invention, partial dissolution is required, that is, microalgae flour is in the form of partially dissolved cells and contains from 25% to 75% dissolved cells.

According to another embodiment of the invention, a maximum or even a complete dissolution is required, i.e. the microalgae flour is in the form of a strongly or even fully dissolved cell and contains more than 85%, preferably more than 90% .

Thus, in the present invention, the microalgae flour may be in its most unfragmented form or in its most extreme crushed form with a degree of conformation greater than 95%. A specific example relates to microalgae wheat flour having a turbidity of 50%, 85% or 95%, preferably 85% or 95%, of cell lysis.

In another embodiment of the present invention, protein-rich microalgae flour is prepared. This protein-rich microalgae flour can be in the form of undissolved cells (intact, unfractured, intact cells).

Alternatively, a ball mill is used instead. In this type of wheat, the cells are agitated in a suspension with small abrasive particles. Cells are destroyed by shear force, milling between beads and collision with beads. In fact, these beads destroy cells to release cell contents from them. A description of a suitable ball mill is given, for example, in US 5 330 913.

A suspension of particles smaller in size than the cells, or cells of origin, is obtained in the form of an "oil-in-water" emulsion. This emulsion can then be spray-dried and the water removed to leave a dry powder containing cell debris and lipids. After drying, the water content or water content of the powder is generally less than 10% by weight, preferably less than 5% and more preferably less than 3% by weight.

However, the preparation of a dry powder which is viscous and difficult to flow is unsatisfactory because it contains oil at a content of 10%, 25% or even 50% by weight of the dry powder. A variety of fluidizing agents (including silica-derived products) can then be added. The problem of the number-dispersibility of dried biomass flours having poorer wettability may also be encountered.

Applicants have developed microalgae flour granules having a specific particle size distribution and significant flow and wettability. Particularly, the granules can stabilize microalgae flour, and can be easily incorporated into a large amount of granules as a food product that needs to maintain taste and nutrition.

Thus, the microalgae flour granules according to the present invention are characterized by having one or more of the following characteristics:

- A monodmodal particle size distribution of 2 to 400 [mu] m measured on a Coulter (R) LS laser particle size analyzer focused on particle diameters between 5 and 15 [mu] m (D mode)

- 0.5% to 60% by weight, based on oversize of 2,000 [mu] m, measured according to Test A, 0.5% to 60% by weight for an oversize of 1,400 [ To 95% by weight, and

- The wettability of the product transferred to the beaker according to test B, expressed as a height of 0 to 4 cm, preferably 0 to 2 cm, and more preferably 0 to 0.5 cm.

Preferably, the microalgae flour granules have two of these properties and more preferably three properties. According to one advantageous embodiment of the invention, the microalgae flour granules are characterized as having at least the three characteristics mentioned above.

The microalgae flour granules according to the invention may first be characterized by the particle size distribution of the granules and especially on the basis of the particle diameter of the granules. This measurement is carried out on a Coulter® LS laser particle size analyzer equipped with a particle size distribution module or SVM (125 ml) according to the manufacturer's specifications (in the " Small Volume Module Operating Instructions ") do.

Fine algae flour particles aggregate during their manufacture. Despite this agglomeration, the microalgae flour granules according to the present invention may have completely satisfactory flow properties according to Test A.

This flow property gives a number of advantages to the manufacture of food products using microalgae flour. For example, during the manufacture of food products, a lot of precision measurement of the amount of wheat should be done, and wheat flour is often automatically produced. Therefore, it is essential that flour, and more particularly microalgae flour, has good flowability so that it does not become a cake in industrial automated systems.

Test A is to measure the degree of cohesion of the microalgae flour granules according to the present invention.

Test A is above all to sieve microalgae flour granules according to the invention on a sieve having mesh openings of 800 μm. The powdered granules having a size of less than 800 [mu] m are then recovered and placed in a closed container and subjected to mixing by epicycloidal motion using a Turbula experimental mixer, Type T2C. According to this mixing, according to the characteristics of the granules themselves, the microalgae flour granules according to the present invention express the tendency of the granules and coagulate or push each other.

The thus mixed granules are then precipitated on a 3-sieve column (2,000 mu m; 1,400 mu m; 800 mu m) for further sieving.

Once the sieving is complete, the oversize of each sieve is quantified, and the result gives an example of the "aggregation" or "viscous" nature of the microalgae flour granules.

Thus, the granular powder that is free-flowing and therefore less cohesive will not be substantially inhibited by the giant-aperture bodies, but the more compact the mesh of the sieve will be, the greater it will be inhibited.

The protocol for measuring particle size according to test A is as follows:

- Sieving the required amount of product on an 800 μm sieve to recover 50 g of product having a size of less than 800 μm,

- 50 g of flour granules having a size of less than 800 [mu] m were placed in a 1 liter volume glass jar (BVBL Verrerie Villeurbannaise-Villeurbanne France) and the lid was closed,

- The pots were placed in a Turbula mixer, model T2C (Willy A. Bachofen Sarl-Sausheim-France) adjusted to 42 rpm, mixed for 5 minutes,

- Fritsch sieve, a 3-sieve column to be placed on model Pulverisette type 00.502 (Saulas brand - 200 mm diameter; Paisy Cosdon - France); Details of this assembly are in order from bottom to top: siever, sieve bottom, 800 μm sieve, 1,400 μm sieve, 2,000 μm sieve, sieve lid,

- The powder obtained by mixing was settled on top of a column (2,000 mu m sieve), closed with a sieve lid, sieved for 5 minutes on a Fritsch sieve at a size of 5 in a permanent position,

- Weigh oversize on each sieve.

Hereinafter, the microalgae flour granules according to the present invention show the following:

- Between 0.5% by weight and 60% by weight for an oversize of 2,000 m,

- Between 0.5% by weight and 60% by weight for an oversize of 1,400 [mu] m,

- Between 0.5% by weight and 95% by weight for an oversize of 800 [mu] m,

In contrast, the prepared microalgae flour powders prepared by the conventional drying technique (single-effect spray-drying) have a low fluid viscous appearance which shows the behavior according to Test A for the powder portion:

- An oversize of 2,000 [mu] m between 50% by weight and 90% by weight,

- An oversize of 1400 [mu] m between 0.5 wt% and 30 wt%

- Between 5% and 40% by weight of oversize of 800 [mu] m.

In other words, most microalgae flour powders (> 50% of the powder) can not exceed the threshold of 2,000 μm, despite being initially sifted over 800 μm.

This result shows that, after mixing with little (5 minutes sieving time) without using much mechanical energy according to conventional drying techniques, particles less than 800 microns have a 2,000 microns sieve It does not pass.

It is easily deduced from this that conventional powders exhibiting such behavior are not easy to use in manufacture where a uniform distribution of the ingredients is recommended.

On the contrary, the microalgae wheat flour according to the present invention is easier to use because of its lower viscosity. This lower viscosity is evident when considering numerous measurements, including the small size of the granules, high wettability and improved flow.

The microalgae wheat flour granules according to the present invention are substantially oversized (5%) for a low oversize (less than 50%) and coarse grain size granules over 2,000 microns for a population of granules of fine particle size . Therefore, the microalgae flour particles prepared according to the method described in the present invention show a lower viscosity than the microalgae particles prepared according to the conventional method described in the prior art.

The microalgae flour granules according to the invention are finally characterized by marked wetting according to Test B.

Wettability is a technological property that is very commonly used to characterize, for example, powders resuspended in water in the dairy industry.

(See Haugaard Sorensen et al. "Methodes d'analys des produits laitiers deshydrates ", Methods for analyzing dehydrated milk products ", Niro A / S ), Copenhagen, Denmark, 1978), reflecting the ability of powders to absorb water at the surface (Cayot P. and Lorient D., "Structures and technofunctions of milk proteins". Paris: Airlait Recherches: Tec and Doc, Lavoisier, 1998).

The measurement of this index is conventionally intended to measure the time required for a certain amount of powder to penetrate into water through a free surface that is stationary. Haugaard Sorensen et al. (1978), the powder is said to be "wettable" if the IM (wettability index) of the powder is less than 20 seconds.

The expansion capacity of the powder should also be related to wettability. This is because, when the powder absorbs water, the powder gradually expands. Thereafter, the structure of the powder disappears when the various components are solubilized or dispersed.

Among the factors affecting the wettability are the presence of large primary particles, the reintroduction of fine particles, the density of the powder, the porosity and capillary action of the powder particles and the presence of air, the presence of fats on the surface of the powder particles and the reconstitution conditions have.

Test B, developed by the applicant company, takes into account the behavior of the fine algae flour powder, by measuring the height of the transferred powder, if placed on the surface of the water, after a specific contact time, in contact with water.

The protocol for this test is as follows:

- 500 ml of demineralised water at 20 占 폚 is placed in 600 ml of a low-form beaker (Fischerbrand FB 33114 beaker)

- 25 g of the microalgae flour powder are uniformly placed on the surface of the water without mixing,

- The behavior of the powder is observed after 3 hours of contact,

- The height of the product that penetrates the surface of the water and is transferred to the bottom of the beaker is measured.

The less viscous, more wettable powder is more easily followed, while the lower wettable, highly coherent powder remains on the surface of the liquid.

Thereafter, the microalgae flour granules according to the invention are the height of the product transferred to the beaker, expressed as a value from 0 to 4 cm, preferably from 0 to 2 cm, and more preferably from 0 to 0.5 cm, Lt; / RTI >

In contrast, flour of conventionally dried microalgae by single-effect spray-drying stays on the surface of water and does not hydrate sufficiently to reach the bottom of the beaker.

The microalgae flour granules according to the invention are also characterized by:

- The apparent density of the granules,

- The specific surface area of the granules, and

- Behavior of granules after dispersibility in water.

Apparent density is determined by measuring the weight of the same container filled with the test product, after measuring the weight (grams) of the empty container having a known volume, i.e., the conventional method of measuring the apparent density.

By dividing the difference between the weight of the filled container and the weight of the empty container by the volume (ml) of the container, a value of the apparent density is obtained.

For this test, a 100 ml volume vessel used and a scraper sold under the Powder Tester type PTE brand name by the Hosokawa company by applying the method recommended in the "Operating Instructions" for measuring the apparent density And a measuring device.

Under these conditions, the microalgae flour granules according to the present invention have an apparent density between 0.30 and 0.50 g / ml.

This apparent density value is even more pronounced since the microalgae flour granules according to the present invention have a higher density than flour of conventionally dried microalgae. In fact, if the product is granulated by spray-drying, the product's density will be much lower, for example, 0.30 g / ml.

However, despite being granulated, the products according to the invention have a density higher than the expected apparent density.

The microalgae flour granules according to the present invention may be characterized by the specific surface area of the granules.

The specific surface area can be determined by measuring the product of the analysis carried out on a Beckmann Coulter SA3100 instrument according to the technique described in S. Branauer et al., BET Surface Area by Nitrogen Absorption (Journal of American Chemical Society, 60, 309, Based on the test for absorption of nitrogen on the surface, the particle size distribution of the microalgae flour granules was determined with respect to the total particle size distribution using a Quantachrome specific surface area analyzer.

Thereafter, after degassing under vacuum at 30 캜 for 30 minutes, the microalgae flour granules according to the present invention have a specific surface area between 0.10 and 0.70 m 2 / g.

In contrast, wheat flour of microalgae dried by conventional spray-drying has a specific surface area of 0.65 m 2 / g according to BET.

It is therefore surprising that the microalgae wheat flour granules, which are more dense than the conventional microalgae flour border, have a much smaller specific surface area because of their large size.

According to the knowledge of the applicant company, the specific properties of microalgae flour granules were not disclosed. Therefore, the microalgae flour granules of the present invention are easily distinguished from microalgae flours obtained by simple spray-drying.

The microalgae flour granules according to the present invention can be obtained by a specific spray-drying process using high-pressure spray nozzles in a tower that guides the particles to a moving belt located at the bottom of a parallel-flow tower. The material is then transported as a porous layer through the late-drying and cooling zone, which imparts a crunchy structure to the material, such as the structure of the cake crushing at the tip of the belt. The material is then processed to obtain the desired particle size. In accordance with this spray-drying principle, a Tetra Magna Prolac Dryer ^TM drying system sold by, for example, the Filtermat ^TM spray-dryer sold by the company GEA Niro or the Tetra Pak company, is used to carry out the granulation of avian wheat Can be used.

Thus, the applicant company is not only able to produce the product according to the invention, for example, by implementing this Filtermat ^TM process, that the granulation of microalgae flour has a high yield in terms of particle size distribution and its fluidity, It is surprising and unexpected that it has been unexpected that it is possible to give unexpected wettability to the product without the need to use a granulating binder or anti-caking agent, even if a binder or anti-caking agent is optionally available. In fact, the previously described process (such as single-effect spray-drying) does not make it possible to obtain all of the desired properties.

According to a preferred embodiment of the present invention, the process for producing the microalgae flour granules according to the present invention comprises the following steps:

1) preparing an emulsion of microalgae flour having a solids content between 15% and 40% by dry weight,

2) introducing the emulsion into a high pressure homogenizer,

3) spraying to a vertical spray-dryer having a base on which a moving belt is mounted and on which a high-pressure nozzle is mounted, while simultaneously controlling:

a) a pressure greater than 100 bar, preferably between 100 and 200 bar, more preferably between 160 and 170 bar, applied to the level of the spray nozzle,

b) an inlet temperature of between 150 DEG C and 250 DEG C, preferably between 180 DEG C and 200 DEG C, and

c) an outlet temperature in this spray-drying zone of between 60 DEG C and 120 DEG C, preferably between 60 DEG C and 110 DEG C, and more preferably between 60 DEG C and 80 DEG C,

4) controlling the inlet temperature of the drying zone and the outlet temperature of 40 ° C to 80 ° C between 40 ° C and 90 ° C, preferably between 60 ° C and 90 ° C, on a moving belt and controlling the inlet temperature of the cooling zone to 10 ° C Controlling the inlet temperature and the outlet temperature between 20 [deg.] C and 80 [deg.] C, preferably between 20 [deg.] C and 60 [deg.] C,

5) Collecting the microalgae flour granules thus obtained.

The first step of the process of the present invention is to produce microalgae flour, preferably lipid-rich microalgae flour (e.g., 30% to 70% by dry weight) in water having a solids content of 15% to 40% , Preferably between 40% and 60% lipid).

According to a preferred embodiment of the process for producing microalgae flour according to the present invention, a lipid content of about 50% by dry weight, a fiber content of 10% to 50% by dry weight, a dry matter content of 2% to 15% Biomass, which can be a concentration of 130 g / l to 250 g / l with a protein content and a sugar content of less than 10% by weight, is obtained at the end of fermentation.

According to another embodiment of the process for producing microalgae flour according to the present invention, a protein content of about 50% by dry weight, a fiber content of 10% to 50% by dry weight, 10% to 20% Biomass, which can be a concentration of 130 g / l to 250 g / l with a content of less than 10% by weight and a sugar content of less than 10% by weight, is obtained at the end of fermentation.

According to the present invention, the biomass extracted from the fermentation medium by any means known to the person skilled in the art can be obtained by:

- concentrated (e. G., By centrifugation)

- optionally preserved by the addition of standard preservatives (for example sodium benzoate and potassium sorbate)

- Cells are crushed.

The emulsion can then be homogenized. High pressure homogenization of the emulsion is achieved in a Gaulin homogenizer sold by a two-stage device, for example, an APV company, at a pressure of 100 to 250 bar at the first stage and at a pressure of 10 to 60 bar at the second stage .

The suspension of such homogenized flour is then sprayed in a vertical spray-dryer equipped with a moving belt on the base and a high-pressure nozzle on top of it. The pressure applied to the level of the spray nozzle is controlled at a value of more than 100 bar, preferably between 100 and 200 bar, more preferably between 160 and 170 bar, and the inlet temperature is between 150 ° C and 250 ° C, preferably 180 ° C And the outlet temperature in this spray-drying zone is controlled to be between 60 ° C and 120 ° C, preferably between 60 ° C and 110 ° C, and more preferably between 60 ° C and 80 ° C.

The moving belt makes it possible to move the material through the post-drying and cooling zones. The inlet temperature of the drying zone on the moving belt is controlled between 40 ° C and 90 ° C, preferably between 60 ° C and 90 ° C, the outlet temperature of the drying zone is controlled between 40 ° C and 80 ° C, Is preferably controlled between 10 캜 and 25 캜, between 10 캜 and 40 캜, and the outlet temperature of the cooling zone is controlled between 20 캜 and 80 캜, preferably between 20 캜 and 60 캜.

The applied pressure and the inlet temperature of the drying zone are important parameters in determining the texture of the cake on the moving belt and thus have an influence on the particle size distribution.

The microalgae flour granules according to the prior art conditions of the process according to the invention fall on the moving belt with a residual moisture content between 2% and 4%.

In order to bring the degree of moisture of the microalgae flour granules to the desired values of less than 4% and more preferably less than 2%, applicants have found that it is necessary to adhere to these dry- and cold-zone temperature scales .

Alternatively, the antioxidant (of the butylhydroxyanisole (BHA) or butylhydroxytoluene (BHT) type or others known for food uses) may be added prior to the drying step to maintain freshness and shelf life.

The final step of the process according to the invention is finally to collect the microalgae flour granules so obtained.

Thus, the present invention is also directed to microalgae flour granules as defined in the present invention or as obtained by embodying the process described in the present invention.

According to a preferred mode of the invention, the microalgae flour granules contain at least 10% by dry weight of lipid, preferably at least 12% by dry weight of lipid, and more preferably between 25% and 35% or more.

In one particular mode of the invention, the microalgae flour granules contain at least 25% lipid expressed by dry weight or at least 55% lipid.

The microalgae flour granules obtained according to the process described above may contain intact microalgal cells, a mixture of intact microalgae cells and ground cells or predominantly ground microalgae cells.

In one embodiment of the invention, non-extensive dissolution is required, i.e. the percentage of intact cells contained in the microalgae flour granules is between 25% and 75%.

According to another embodiment of the present invention, partial dissolution, i.e., 25% to 75% partial dissolution of dissolved cells present in the microalgae flour is required.

According to another embodiment of the present invention, complete dissolution is required, that is, the microalgae flour contains not less than 85%, preferably not less than 90%, of dissolved cells.

Thus, depending on the desired application, microalgae flours with more or lesser amounts of dissolved cells will be selected.

As previously described and according to a preferred and preferred mode of the invention, microalgae flour is in the form of microalgae flour granules. The granules are prepared according to the process as described above.

The present invention therefore also relates to the use of microalgae flour in the production of fat with reduced fat content and to its incorporation into food products which generally contain fats of vegetable and / or animal origin.

In a preferred mode, the present invention is intended for food products in the fields of cookie-making, party-making and Vienna pastry-making.

In the present invention, the terms "baked goods" and "bakery products" and also the terms "baking", "party kitchen", " Should be broadly interpreted to refer to the field of baking products baked in ovens using doughs and also the field of baking and Vienna pastry-making.

In this field, the fats of vegetable and / or animal origin, and more particularly butter, have a dominant position and are very difficult to replace.

In the context of the present invention, the term "fat of animal and / or plant origin" should be understood in its broadest interpretation and should be understood to represent any product selected from, for example, butter, margarine or oil in a non- do.

According to Article 1 of the Decree of 30 December 1988, the name "butter" refers to a water-in-fat emulsion type dairy product obtained by a physical process and whose constituents are of dairy origin Given. The butter should exhibit at least 82 g butyral fat, at most 2 g non-fat solids and at most 16 g water for 100 g of final product. Butter is made by stirring the milk cream after aging the milk cream. The butter can be dry or fat butter. Dry butter is essentially composed of triglycerides containing fatty acids with a high melting point. Fat butter is essentially composed of triglycerides containing fatty acids with low melting points. The butter may be split. To compensate for differences in seasonal butter plasticity, manufacturers improve butter by dividing fatty acid crystallization. The advantage to the expert is clear. Experts are not only constant in quality, but they can also use raw materials that are particularly suitable for their production throughout the year. Other variations performed by the manufacturer are concentration. All water is removed from the butter (16% in fresh butter). A concentrated butter containing a very well-stored average 99% fat is obtained. This concentrated butter, which can be split or not split, always has a tracer added to it as soon as it is produced to distinguish it from fresh, unconcentrated butter. Finally, the butter may be pulverized.

The main advantage of butter is the value delivered by butter, the same value developed by the craftsman: quality raw materials, luxurious products that benefit from strong images among consumers. The butter also makes the final product named "with butter ". In terms of taste, butter is not the same.

According to the Decree of 30 December 1988, the name "margarine" contains at least 82% fat, obtained by mixing fat and water or a milk or milk derivative, of which up to 10% Type product. The margarine is most commonly an oil-in-water suspension supplemented with bean lecithin type adjuvant.

According to the present invention, fats of vegetable origin may also represent oils. Vegetable oils, mainly from oleaginous plants, are the major fatty substances consumed worldwide. Two types of oils are distinguished: fluid oils mainly extracted from olives, peanuts, sunflowers, soybean, rapeseed and wheat, which remain a liquid at 15 ° C; And a solid oil extracted from coconut, palm kernel and copra (coconut) which are solid and solid at 15 < 0 > C.

In the field to which the invention relates, the fats of animal and / or plant origin, and more particularly the butter, should have different properties depending on the main type of intended application.

Thus, for the "filling and topping" applications, the rheological and sensory properties of the fat used are such that the final product is consumed unprocessed and therefore "not sticky in the mouth" Soft "impression. In terms of texture, since fats are commonly used in this type of recipe, the formulation should allow for the introduction of stable air over time. The overly plastic nature of fats, such as margarine, is a disadvantageous condition for this application, and it is possible to reduce the ability of the fat to be commonly used due to too strong aggregation of fat.

For "incorporated" applications in which products of the brioche or cake type or any other "egg-yellow jar" application are crowded together, the fat often has to spread quickly in the dough during kneading; Therefore, it should be easy to mix. Therefore, the fat has a relatively weak consistency and a texture that is almost non-plastic or not plastic at all, allowing for its good dispersion in the dough. Therefore, since the dough is working at ambient temperature, flexible fats are sought which are typically blended closely with other ingredients having low melting points.

Finally, for a "turn-and-roll fermented puff pastry" application, the fat of the origin used should have two essential properties: high melting point and strong plasticity. The plasticity allows fat to spread easily during rolling but not to break or rupture. In addition, considerable plasticity is suitable for mechanical stresses and may be suitable for heating to be carried out during rolling. This uniqueness has the ability to form a resistive and uniform film upon rolling. In fact, the flipping technique is dotted by folding (folding and laminating) layers of pastry (dough) and fat layers of the same thickness so that during baking, the product is formed and the separated sheets of the pastry are obtained. The overall technique of the dough maker is to obtain the texture of the dough and the handled butter as close as possible to promote the spreading of the layers as uniform as possible. Fermented puff pastries (for croissants and other types of similar Vienna pastries) are made on the same principle, but the yeast is incorporated into the dough, less flipping and the resulting pastry is placed in the oven before baking Proofing before "). This paste is brittle and is due to the action of the yeast incorporated into the dough as well as the formation of the pastry sheets obtained during the manufacture of the continuous folding of the dough with butter.

Applicants prove that the fat with reduced fat content according to the present invention can meet all the above-mentioned specificities for which conventional fat was conventionally required. Thus, the fat-reduced fat has very good technical, rheological and plastic behavior and leads to a finished product of good quality, whether or not intended for the intended application. This makes a vegetable butter, especially a single type of fat for some applications, a big help in production facilities.

Another aspect of the present invention is directed to a process for making fat with reduced fat content as described herein, which comprises the following steps:

- Incorporating microalgae flour and optionally a drinking liquid into the fats of animal and / or plant origin as a replacement for a portion of said fat, and

- Cooling and storing step.

In a preferred mode, the drinking liquid is water, the fat is of animal origin, and more preferably it is butter.

In another preferred mode, the process of producing fat with reduced fat content consists of premixing the microalgae flour and water to thoroughly hydrate the flour before incorporating the flour into these origin fats.

This rehydration makes it possible for the microalgae granules to expand and then to allow the granules to be incorporated very easily into the fat of this origin. This avoids the formation of lumps and facilitates softening of the fat with reduced fat content.

Rehydration is preferably carried out by mixing 10% to 90% of microalgal flour with water for 90% to 10% of water, the percentage being expressed in terms of the weight relative to the total weight of the mixture.

In one preferred mode of the present invention, the degree of rehydration of microalgae flour is 1/2. Therefore, this rehydration consists of approximately 33% of the powder, expressed in weight, for 67% water. In one preferred mode of the present invention, the rehydration degree of the microalgae flour is 1/3. Therefore, this rehydration consists of approximately 25% of the powder used, expressed in weight, for 75% water.

In the case of pre-rehydration of microalgae flour, the process for making fat with reduced fat content as described herein is characterized by comprising the following steps:

- Mixing the microalgae flour and water at a ratio of 1: 9 to 9: 1, preferably 1: 4 to 3: 4 and more preferably 1: 3 to 1: 2,

- Incorporating pre-rehydrated microalgae flour into an animal and / or vegetable source of fat as a replacement for a portion of said fat, and

- Cooling and storing step.

The ratio corresponds to the weight ratio, i.e. the ratio of the weight of the bird flour to the weight of the water.

Accordingly, the present invention relates to a process for the production of fat with reduced fat content, characterized in that prior to mixing or incorporating animal and / or plant origin fats and microalgae flour as a replacement for a portion of said fat, It is also about the process of becoming. Thus, the process according to the present invention may comprise the following steps:

- Rehydrating the microalgae flour by mixing with a drinking liquid, preferably water, at a ratio of 1: 9 to 9: 1, preferably 1: 3 to 1: 2,

- Mixing rehydrated bird flour with fats of animal and / or plant origin as a replacement for a portion of said fat, and

- Cooling and storing step.

In a preferred embodiment, the amount of fat displaced by weight substantially corresponds to the amount of rehydrated microalgae flour incorporated into the fat reducing fat. The term " substantially equivalent " means a weight of about 20%, 10% or 5% of the weight of the fat being replaced. More particularly, the amount of fat replaced is expressed in weight, which corresponds to the lipid content replaced, and this amount is expressed in weight.

In a preferred mode, the process for making fat with reduced fat content can be characterized as comprising the steps of:

- Mixing microalgae flour and water with animal and / or vegetable origin fats, preferably butter, and

- Lt; RTI ID = 0.0 > 10 C < / RTI > and preferably less than 5 C for more than 5 hours and preferably more than 10 hours.

The particular characteristics of the granules of the microalgae flour used make it possible to dissolve the microalgae flour if it is dissolved in water.

Thus, in a particular embodiment, the invention relates to the use of microalgae flour granules as described herein for the production of fat with reduced fat content.

This process makes it possible to obtain fat with a soft gel texture, i.e. a reduced fat content with rheological properties close to the rheological properties of commonly used fats (butter and / or margarine).

The softened fat may then be included in a baking, a party and / or a Vienna pastry-making recipe to meet the requirements of the manufacturing process used, while at the same time replacing some of the previously used vegetable and / .

Another aspect of the present invention relates to a method of making bakery products, such as baking, pastry and / or pastry products, characterized in that the bakery, the party seria, and / or the Vienna pastry product contain fat reduced in fat content as described in this document as a partial substitute for fats of animal and / And / or a process for making a Vienna pastry product.

The process of making the bakery product may be characterized in that it comprises the following steps:

- Mixing the various components until a dough is obtained, and

- And baking the dough.

Another aspect of the present invention is the use of a fat reducing fat content as a partial replacement for fats of animal and / or plant origin in the manufacture of ganache and / or peeling creams (both of which are similarly intended for the part of the party) .

Ganasch is a thick preparation of chocolate used to top up confectionery products or party products. In its simplest form, Ganachech is generally a mixture of cream (or sometimes a mixture of milk or butter, or even three mixtures) and chocolate, generally about the same amount.

Milk fat pilling is traditionally a process that contains milk protein and is used in all other mixtures of sugar and vegetable and / or animal fats that are intended to be used in peeling in any other field of confectionery, to be. Such embodiments are, for example, praline-flavored fat fillings and imitation " chocolate " fat fillings.

Finally, the last aspect of the present invention relates to the use of a fat reducing fat as a partial replacement for fats of animal and / or plant origin for use in the process of making bakery, party and / or Vienna pastry products .

The present invention will be more clearly understood when reading the following examples which are intended to be illustrative and non-limiting, with reference to specific embodiments and certain advantageous characteristics in accordance with the invention.

Manufacture of microalgae flour

Strains of Chlorella Proteinase Koh des (see UTEX250) are cultured with techniques known to those skilled in the fermenter in a manner that does not produce a pigment chlorophyll. The resulting biomass is then concentrated to obtain a final concentration of microgravity cells of 150 g / l.

Cells are selectively inactivated by heat treatment at 85 占 폚 for 1 minute through the HTST (high temperature / short time) zone.

During the remainder of the operation, the temperature may be maintained at less than 8 to 10 < 0 > C.

The washed biomass is then milled using a ball mill, which may be of the bead mill type, and the degree of milling, in particular the degree of dissolution, is sought after: 50% milling and 85% milling.

In one embodiment, no grinding is applied, so the degree of grinding is zero.

The biomass thus generated and selectively pulverized is then sterilized on the HTST zone (1 min at 70-80 캜), the pH adjusted to 7 with potassium hydroxide, and then the 2-stage Gauvin homogenizer At 250 bar / second to 50 bar).

Thus, three batches of microalgae flour are obtained:

- 0% batch: no grinding applied;

- 50% batch: cell solubility after grinding is 50%;

- 85% batch: cell solubility after grinding is 85%;

Depending on the culture conditions applied, the lipid content of the microalgae biomass is greater than 35% and the protein content is less than 20%.

Microalgae of wheat Homogenized  " Oil oil "Drying of emulsion

The three batches of biomass obtained in Example 1 are dried in a Filtermat apparatus to obtain microalgae flour granules.

The spray-drying process consists of spraying a homogenized suspension at high pressure in a filter mat-type device sold by the GEA / Niro company with a Delavan-type high pressure injection nozzle under the following conditions:

- The pressure is controlled at 160 to 170 bar,

- Spray-drying inlet temperature: 180 ° C to 200 ° C,

- Outlet temperature: 65 캜 to 80 캜,

- Drying zone inlet temperature: 60 ° C to 90 ° C,

- Outlet temperature: 65 DEG C,

- Cooling zone inlet temperature: 10 ° C to 20 ° C.

The powder then reaches the belt with a residual water content of 2% to 4%.

At the belt exit: the microalgae flour granules have a residual water content of between about 1% and 3%, about 2%.

Production of fat with reduced fat content

The starting fat is butter containing 82% fat.

Fats with reduced fat content according to the present invention were prepared (different final fat contents: 65% and 60%).

A. Manufacture of fat with reduced fat content containing 65% fat

Dictionary of microalgae flour Rehydration

- Dissolve 1 part by weight of microalgae flour per 3 parts by weight of water in the container.

- Let the powder completely rehydrate by contacting it with water for at least 1 hour at ambient temperature.

- Replace 25% by weight of butter with 25% of rehydrated microalgae flour to produce fat with reduced fat content.

- Start by starting the butter to soften the butter.

- Incorporate pre-hydrated microalgae flour here.

Mix thoroughly with the butter matrix by stirring the microalgae flour.

- The mixture can then be chilled and the fat reduced in fat content can be cured. This will generally take at least 12 hours at 4 ° C.

The final composition of the fat reduced fat content according to the invention

- Start butter: 75%

- Microalgae at various degrees of flour Flour: 6.2%

- Water: 18.3%

A. Manufacture of fat with reduced fat content containing 60% fat

The rehydration degree, which is the same as the rehydration degree of Example A, is used, i.e. 1 weight unit of microalgae flour per 3 weight units of water.

On the other hand, by replacing 32% by weight of butter with 32% of rehydrated microalgae flour, fat with reduced fat content is obtained.

The manufacturing process is the same as in the refrigeration step.

The final composition of the fat reduced fat content according to the invention

- Start butter: 68%

- Micro algae at various degrees of flour Flour: 8%

- Water: 24%

For pound-cake-style cake formulations Calorie  Partial substitution of fat for reduced content

Two batches of microalgae flour at 0% and 85% consistency, prepared according to Example 2, were tested in a cake application to reduce fat content and reduce calorie content.

A control test containing butter containing 82% fat was performed.

Two tests: Test 1 and Test 2 were performed with fat having a reduced fat content of 65% prepared according to Example 3 for two degrees of flour of 0% and 85%.

Two different tests: Test 3 and Test 4 were carried out with fat having a reduced fat content of 60% prepared according to Example 3 for two degrees of flour of 0% and 85%.

Recipes are given in Tables 1 and 2 below. The recipes were the same regardless of the degree of micronutrient flour used.

Four tests and also a control group were performed on the same day.

To 65% Reduced  Test fat with fat content Control group Fat with reduced fat content and 0% fat content
Test 1 Fat with reduced fat content and 85% fat content
Test 2 g % g % g % A 82% butter 200.0 24.6% 0 0 0 0 The fat 65% of the present invention * 0 0.0% 200.0 24.6% 200.0 24.6% Sucrose 200.0 24.6% 200.0 24.6% 200.0 24.6% B Liquid turbulence 200.0 24.6% 200.0 24.6% 200.0 24.6% Vanilla extract 5.0 0.6% 5.0 0.6% 5.0 0.6% flour 200.0 24.6% 200.0 24.6% 200.0 24.6% Volcano (Volcano) chemical yeast 5.0 0.6% 5.0 0.6% 5.0 0.6% Salt 2.0 0.2% 2.0 0.2% 2.0 0.2% 812.0 100% 812.0 100% 812.0 100%

To 60% Reduced  Test fat with fat content Control group Fat with reduced fat content and 0% fat content
Test 3 Fat with reduced fat content and 85% fat content
Test 4 g % g % g % A 82% butter 200.0 24.6% 0 0 0 0 The fat 60% of the present invention * 0 0.0% 200.0 24.6% 200.0 24.6% Sucrose 200.0 24.6% 200.0 24.6% 200.0 24.6% B Liquid turbulence 200.0 24.6% 200.0 24.6% 200.0 24.6% Vanilla extract 5.0 0.6% 5.0 0.6% 5.0 0.6% flour 200.0 24.6% 200.0 24.6% 200.0 24.6% Volcano (Volcano) chemical yeast 5.0 0.6% 5.0 0.6% 5.0 0.6% Salt 2.0 0.2% 2.0 0.2% 2.0 0.2% 812.0 100% 812.0 100% 812.0 100%

Volcano chemistry yeast is marketed by Puratos, Groot-Bijgaarden, Belgium, industrialaan 25, 1702.

Protocol for making pound cake

- Mix fat with butter or fat with a reduced fat content of 65% or 60% with the sugar in the bowl of the mixer until the cream texture and the sugar crystals are completely dissolved.

- Add the ingredients of Group B to the mixture.

Combine all of these for 30 seconds at speed 1, then for 2 minutes at speed 2, and finally for 30 seconds at speed 3.

- Place the cake mix in an greased aluminum mold (360 g).

- Bake in the oven at 160 ° C for 35 minutes.

Analysis of the final product

Four pound-cake tests were blinded by a panel of appraisers and their taste was judged to be very satisfying and pleasant. There was no difference in terms of texture, moisture or taste.

Compared with control pound cake containing butter, there was no significant difference.

Thus, a fat-reduced fat having a fat content of 65% or 60% (instead of 82% traditionally obtained in butter), while obtaining a completely satisfactory product in terms of texture and taste, It is possible to perform the recipe. This reduction in fat due to partial substitution of a portion of the starter butter with fat with reduced fat content according to the present invention is possible to reduce the caloric content of the product and also the absorption of malignant fat.

Thus, the advantages of the present invention are demonstrated.

[Example 4]

Manufacture of croissants

The purpose of this example is to prepare croutons as fat that reduces the fat content of microalgae flour (0% and 85% degrees of freedom) to improve the nutritional profile of the butter crouta. Thereafter, this croissant is compared to a control formulation of croissants with layered butter.

In this test, a portion of the starter butter was replaced with fat having a reduced fat content of 65%, made according to Example 3, with the purpose of imparting a reduced nutrient profile to the crouton.

Creation of a croissant Control croissant Fat Reduced  Croissant g % g % flour 980 41.0% 980 41.0% gluten 20 0.8% 20 0.8% Salt 25 1.0% 25 1.0% Dried yeast (OSMO) 16 0.7% 16 0.7% Sucrose 110 4.6% 110 4.6% Turbulence 100 4.2% 100 4.2% Ascorbic acid 0.2 0.01% 0.2 0.01% Nutrilife AM17 0.2 0.01% 0.2 0.01% Lametop 300 3 0.1% 3 0.1% Prefera SSL 600 5 0.2% 5 0.2% water 480 20.1% 480 20.1% butter 650 27.2% 487 20.4% According to the present invention, fat with a reduced fat content of 65% 0 0.0% 163 6.8% Sum 2389.4 100% 2389.4 100%

Formulations of dough containing fat with reduced fat content according to the present invention are the same for the control croissant (conventional folding butter containing 84% fat) and the "fat reduction" croutant. Using the same proportions, turn over (580 g of paste = dough for 215 g of a mixture of butter or butter and fat with reduced fat content).

Croissant Manufacturing Protocol

- Mix all the powders in a kneader at speed 1 for 30 seconds.

- Add water and other liquid ingredients and mix at speed 2 for 10 minutes.

- Leave in the refrigerator for 2 hours.

- Perform lamination (thickness 10 mm) of fat with reduced butter or fat content.

- Stack the pastry (8 mm thickness) and insert the butter into the pastry. Fold.

- Perform stacking of the entire assembly (first 20 mm, then 12 mm, then 8 mm and finally 6.5 mm).

- Perform a "single flip" of the entire assembly.

- Perform stacking of the entire assembly (first 20 mm, then 12 mm, then 8 mm and finally 6.5 mm).

- Perform a "double flip" of the entire assembly.

- Leave in the refrigerator for 30 minutes.

- Perform stacking of the entire assembly (first 20 mm, then 12 mm, then 8 mm and finally 6.5 mm).

- Perform a "single flip" of the entire assembly.

- Perform stacking of the entire assembly (first 20 mm, then 12 mm, then 8 mm and finally 6.5 mm).

- Perform a "double flip" of the entire assembly.

- Perform final lamination until a 4 mm pastry thickness is obtained.

- Form crew and statues.

- Blow in an oven at 26 ° C, 75% RH for 1 hour and 20 minutes.

- Bake in the oven at 190 ° C for 25 minutes.

Observation on dough

The dough is formed in a conventional manner. The dough is flexible and easy to handle.

In terms of shaping the croissant phase, the best results are obtained with vegetable butter containing undissolved microalgae flour.

Analysis of croissants Control group
butter Fat with reduced fat content Calorie ( kCal / kJ) 380 kCal  / 1589 kJ 340 kCal  / 1422 kJ protein 6.1 6.1 Fat content 23.6 18.9 carbohydrate 36.0 36.3 DP 1 and 2 5.0 5.1 Total fiber amount 0.8 1.3 Fat reduction 19.1% Calorie  decrease 10.0%

The resulting croissant was sampled by a trained jury and compared to a "pure butter" control croissant. The texture of the croissant was judged to be flake-like and light, and the taste of the croissant was very close to the taste of the control croissant. In other words, a croissant containing fat with reduced fat content according to the present invention was determined to be very good in terms of visual aspect and color, texture and taste.

Thus, it is possible to replace a portion of the fat of animal origin with a fat with reduced fat content according to the present invention. The fat reduction is 19% in this test. The resulting croissant phase is similar in quality to the crouta phase obtained according to the pure butter recipe, the latter having a much higher caloric content.

Short crust Pastry  Produce

Short crust A face tree  Furtherance

- 500 g wheat flour

- 200 g of 65% vegetable fat prepared according to Example 3

- Salt 10 g

- 100 g of sugar

- Eggs 110 g

- Water 50 g

Manufacturing protocol

- Mix the powders (flour, salt, sugar) and fat in a blender for 3 minutes at a speed of 2.

- Add eggs and water and mix the entire assembly at speed 2 for 2 minutes.

- Do not use pastries, toppings here and bake the whole assembly.

In parallel, the same recipes were made with 200 g butter of animal origin.

Two pastries were baked and blind tested without topping.

There was no noticeable difference between the two.

This recipe completely replaces the fats of animal origin and reduces the fat by roughly 20%.

Thus, the advantages of the present invention are demonstrated.

Claims (20)

A fat reduced fat content characterized in that at least 5% of the initial lipid content of fat is replaced by microalgae flour. The method according to claim 1,
A fat reduced fat content characterized in that at least 10% or at least 20% of the original lipid content of the fat is replaced by microalgae flour. The method according to claim 1,
A fat reduced fat content characterized in that at least 40% or at least 50% of the original lipid content of the fat is replaced by microalgae flour. The method according to claim 1,
A fat reduced fat content characterized in that at least 60% or at least 70% of the original lipid content of the fat is replaced by microalgae flour. 5. The method according to any one of claims 1 to 4,
A fat reduced fat content characterized in that the fat reduced fat content comprises at least 40%, preferably 60% or 70% fat, expressed as dry weight. 6. The method according to any one of claims 1 to 5,
A fat reduced fat content characterized in that the fat reduced fat content comprises at least 50% to 95% fat, expressed as dry weight. 7. The method according to any one of claims 1 to 6,
A fat with reduced fat content is also characterized by containing a drinking liquid. 8. The method according to any one of claims 1 to 7,
Wherein the drinking liquid is selected from water, fruit juice, fruit nectar, vegetable juice, vegetable nectar and soda water and preferably water. The method according to claim 1,
Fat with reduced fat content is a percentage expressed as the weight of fat reduced in fat content, comprising 30% to 90% of fat of animal and / or plant origin and 0.5% to 50% of microalgae flour Fat with reduced content. 8. The method of claim 7,
Fats with reduced fat content are percentages expressed by weight of fat that has reduced fat content, ranging from 30% to 90% fat of animal and / or plant origin, 0.5% to 50% microalgae flour, and 1% to 40% % ≪ / RTI > by weight. 11. The method according to any one of claims 1 to 10,
Wherein the microalgae flour is in the form of granules having one or more, preferably all three of the following characteristics:
A monodmodal particle size distribution of 2 to 400 [mu] m measured on a Coulter (R) LS laser particle size analyzer focused on a particle diameter (D mode) between 5 and 15 [mu] m,
- from 0.5% to 60% by weight, based on oversize of 2,000 탆 measured from test A, from 0.5% to 60% by weight for oversizes of 1,400 탆, and from 0.5% A flow rate of from about 95% to about 95% by weight, and
The wettability of the product transferred to the beaker according to test B, expressed as a height of 0 to 4 cm, preferably 0 to 2 cm and more preferably 0 to 0.5 cm. 12. The method according to any one of claims 1 to 11,
The microalgae flour Chlorella (Chlorella), and in more specifically, the fat with reduced fat content, characterized in that the powder of the algae of the Chlorella Proteinase Koh des (Chlorella protothecoides) species. 13. The method according to any one of claims 1 to 12,
Wherein the microalgae flour contains at least 12%, at least 25%, at least 50%, or at least 75% by dry weight of lipids. 14. A process for producing a fat having reduced fat content according to any one of claims 1 to 13,
- incorporating microalgae flour and optionally a drinking liquid into the animal and / or plant origin fats as a replacement for a portion of said fat, and
≪ RTI ID = 0.0 > - < / RTI > 14. A process for producing fat having reduced fat content according to claim 14,
Mixing microalgae flour and water with animal and / or vegetable origin fats, preferably butter; and
- storing at a temperature of less than 10 < 0 > C and preferably less than 5 < 0 > C for a period of more than 5 hours and preferably more than 10 hours. In the process of making a fat reduced fat content of claim 15, the step of mixing microalgae flour and water with animal and / or vegetable fat
Mixing the microalgae flour and water in a ratio of 1: 9 to 9: 1, preferably 1: 3 to 1: 2, and
- incorporating pre-rehydrated microalgae flour into the fats of animal and / or plant origin as a replacement for a portion of said fat. In a process for making baking, party and / or Viennese pastry products, the process is a partial replacement for fats of animal and / or botanical origin, comprising the reduction of the fat content of any of claims 1 to 13 ≪ / RTI > 18. A process for making a bakery product of claim 17,
Mixing the various components until a dough is obtained, and
- baking the dough. A partial replacement for fat in animal and / or vegetable origin, for use in the manufacture of ganache and / or filling creams of fat reduced in the fat content of any of claims 1 to 13 . The fat reduced in the fat content of any one of claims 1 to 13 as a partial substitute for fats of animal and / or vegetable origin is obtained by mixing the fat, parmesan and / or Vienna paste of any of claims 17 and 18, Used for the process of manufacturing a product.