WO2022079361A1 - Method for obtaining a microalgae-based milk substitute beverage by manothermosonication - Google Patents

Method for obtaining a microalgae-based milk substitute beverage by manothermosonication Download PDF

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Publication number
WO2022079361A1
WO2022079361A1 PCT/FR2021/000118 FR2021000118W WO2022079361A1 WO 2022079361 A1 WO2022079361 A1 WO 2022079361A1 FR 2021000118 W FR2021000118 W FR 2021000118W WO 2022079361 A1 WO2022079361 A1 WO 2022079361A1
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WIPO (PCT)
Prior art keywords
optionally
microalgal
oil
milk substitute
obtaining
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PCT/FR2021/000118
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French (fr)
Inventor
Camille TRAORE
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Algama
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Publication of WO2022079361A1 publication Critical patent/WO2022079361A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds

Definitions

  • the invention relates to a process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value at least one non-microalgal vegetable oil, at least one aromatic agent, comprising at least one step of mixing and optionally of homogenization and at least one step of manothermosonication of the optionally homogenized mixture.
  • the invention also relates to the milk substitute obtained according to the process according to the invention, and its uses.
  • Milk is a basic food product in many countries. It provides a non-negligible part of the nutritional intake of populations, in particular through its calcium, vitamin D and protein intake, for example. Milk is also a key ingredient in the manufacture of dairy products and is therefore included in various ways in the food landscape of populations.
  • dairy farms regardless of the species concerned (cattle, goats, sheep, etc.) are called into question because of certain intensive farming practices: potentially difficult calving, premature separation from the mother and offspring, closely spaced gestations, off-ground rearing conditions, diseases, slaughter conditions, etc.
  • animal milk although very integrated into the diet and recommended in certain countries (e.g. PNNS in France), is currently the subject of various and numerous criticisms.
  • allergens soy, nuts, gluten, fish & shellfish (omega 3 from fish or krill oil).
  • DHA microalgae and/or algae
  • the complexity of the invention also lies in the introduction of products from microalgae and or algae.
  • DHA is a polyunsaturated fatty acid, it is therefore particularly subject to oxidation.
  • the oxidation of DHA releases compounds which are also responsible for rancid and marine aromatic notes.
  • Limiting the oxidation of DHA is therefore essential for develop a product with satisfactory organoleptic properties and take advantage of the nutritional and health properties of DHA algal. Oxidation depends on contact with air and temperature, and light, factors very present on milk or beverage production lines. The integration of DHA into a vegetable drink is therefore complicated.
  • the process and the substitute according to the invention are suitable for reducing the degradation of these compounds, by combining these ingredients with ingredients with the ability to mask undesirable aromatic notes in order to maintain a quality sufficient organoleptic and close to classic milk drinks.
  • the degradation being thus limited, it appears that the solution will facilitate the nutritional formulation and be flexible to adapt the profile to the particular needs.
  • the invention consists of a process for obtaining a plant-based beverage to substitute for animal milk and its derived beverages which is vegan, without allergens or controversial ingredients, and which enhances the ingredients derived from microalgae , such as for example DHA, without developing an undesirable marine taste.
  • the invention also allows an improved nutritional profile: the degradation of fragile compounds of nutritional interest is limited by the formulation and the manufacturing process.
  • the invention relates to a process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value, at least one non-microalgal vegetable oil, at least one aromatic agent, comprising at least one step of mixing and optionally of homogenization and at least one step of manothermosonication of the optionally homogenized mixture.
  • the method according to the invention makes it possible to limit the oxidation in a multifactorial way (monitored by physico-chemical analyzes such as the peroxide value) thanks to:
  • a suitable method is used to avoid the incorporation of air (supply under the surface of the mixture, degassers, equipment with partial vacuum , injection of inert gas (preferably nitrogen), maximum filling of the tanks or a combination of the elements cited).
  • the homogenization step is also a key step for reducing the oxidation of DHA. Indeed, in addition to its primary function, which is to ensure the stability of the emulsion and the suspension, it has been shown that homogenization reduces the sensitivity of fatty acids to oxidation. It is thus possible to follow and control the performance of the homogenization by the NIZO index.
  • the index will here be at least 80% in the process according to the invention to obtain satisfactory stability (sedimentation, creaming) of the product throughout its lifespan (Imonth to 1 year depending on the product and the manufacturing method) and a significant reduction in sensitivity to oxidation.
  • the NIZO index is defined in particular in the article “Ransmark, E., Svensson, B., Svedberg, I., Gôransson, A., & Skoglund, T. (2019). Measurement of homogenization efficiency of milk by laser diffraction and centrifugation. International Dairy Journal, 96, 93-97. » and is determined using the equation:
  • this process also makes it possible to preserve other fragile nutritional ingredients sensitive to high temperatures and/or to oxidation (proteins, vitamins, pigments, dissolved minerals).
  • milk substitute drink is understood to mean a composition making it possible to replace animal milk, in direct consumption or as a basic ingredient in the preparation of dairy products, or comprising milk.
  • Manothermosonication is a method which is based on the synergistic effect of sonication combined with pressure and temperature, carried out simultaneously.
  • manothermosonication combines pressure with moderate heat treatment and ultrasonic treatment, over a short period of time. This makes it possible to limit the degradation, in particular thermal, of certain compounds such as DHA or vitamins.
  • the ultrasound treatment also allows an additional homogenization beneficial for the stability and the organoleptic properties of the milk substitute obtained.
  • This manothermosonication step also makes it possible to reduce the size of the particles in suspension to improve the physical stability of the drink and the quality of the emulsion, to improve the color of the drink, and finally to guarantee a microbiologically stable product (as a more conventional heat treatment process at high temperature would do) while preserving the DHA from the high temperatures responsible for its oxidation. It is crucial that all raw materials go through the manothermosonication step to obtain a physically and microbiologically stable drink
  • This technique makes it possible to obtain results similar to pasteurization depending on the formulation conditions and a best-before date of around 30 to 40 days.
  • said at least one manothermosonication step lasts between 10 seconds and 5 minutes, preferably between 45 seconds and 3 minutes.
  • said at least one manothermosonication step is carried out:
  • Temperature is an important risk factor for the oxidation of raw materials such as DHA.
  • the process according to the invention therefore focuses production on minimizing exposure to high temperatures, which is not common in the dairy industry, thanks to the use of manothermosonication at between 40 to 60°C. , preferably between 40 to 50°C.
  • said process for obtaining a milk substitute drink also comprises the addition of at least one compound with high nutritional value non-mi croalgal liposoluble or water-soluble and / or d at least one carbohydrate agent, and/or at least one colorant and/or at least one emulsifier, and/or at least one texturizing agent, and/or at least one sweetening agent.
  • compound with high nutritional value is meant a qualifying nutrient within the meaning of the definitions of ANSES and Afssa.
  • a qualifying nutrient is a nutrient whose consumption is to be encouraged and whose presence in the food at a certain level will facilitate the achievement of the nutritional profile allowing access to nutritional and health claims validated at European level (EFSA).
  • EFSA European level
  • These compounds are therefore chosen from: Proteins, Fibres, Vitamin C, Calcium, Iron, Vitamin D, Alpha-linolenic acid, Magnesium, Potassium, Zinc, Vitamin E, Thiamine (Bl), Riboflavin (B2), Vitamin B6 , Folates (B9), DHA, Vitamin A, Vitamin B3, Linoleic Acid, Vitamin B 12, Copper, Iodine, Selenium.
  • non-microalgal compound with high nutritional value is understood to mean that the compounds explained above do not come from microalgae. They can thus come from algae.
  • carbohydrate agent an ingredient mainly composed of carbohydrates, preferably complex carbohydrates, are then understood starches, starches, fibers, flours from various vegetable sources, mainly cereals, legumes and tubers.
  • said at least one step of mixing and optional - LEMENT homogenization comprises the steps of: a. Mix at between 30 to 300 rpm for between 5 and 10 minutes:
  • step b Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step a. with :
  • step b optionally said at least one water-soluble non-microalgal high nutritional value compound; vs.
  • said step c. optional homogenization is carried out by between 1 and 4 passages in a homogenizer, preferably between 2 and 3.
  • said optional step 2 lasts between 10 and 50 microseconds per pass.
  • said at least one step of manothermosonication of the optionally homogenized mixture is followed by a step of:
  • said method comprises an additional step of packaging the milk substitute obtained after manothermosonication or obtained after cooling the mixture having undergone manothermosonication.
  • the product obtained by the process according to the invention has a shelf life in positive cold greater than or equal to conventional pasteurization, i.e. approximately 20 to 40 days.
  • aqueous medium is meant a medium comprising a large amount of water.
  • said aqueous medium consists of water, coconut water and / or birch water.
  • non-microalgal plant protein compound is meant a compound comprising proteins originating exclusively from plant species, except from microalgae.
  • said at least one non-microalgal plant protein compound is chosen from plant proteins in the form of isolates, concentrates, hydrolyzate, micronisate, preferably from linseed , chia seeds, peas, beans, rice, gluten-free oats, lentils, chickpeas, potatoes, corn, mung beans, aduki beans, pumpkin seeds.
  • compound derived from microalgae is meant a molecule or a product originating from a species of microalgae.
  • microalgae 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 also dinophytes, said eukaryotic microalgae being commonly referred to as “microalgae”, and prokaryotic microalgae, which do not have a nucleus, including cyanophytes, hereinafter specifically referred to as “cyanobacteria”
  • the eukaryotic microalgae are chosen from chiorophytes, 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.
  • chiorophytes preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nannochloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; the bacillariophyceae,
  • the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)."
  • said at least one compound derived from microalgae is selected from omega-3 microalgae such as EPA and DHA, preferably from Schyzochitrium sp oil, microalgal proteins, microalgal flours, microalgal antioxidants, microalgal lipids.
  • said “compound derived from microalgae” is of high nutritional value. Even more preferably, it is DHA or EPA from microalgae.
  • Non-microalgal vegetable oil is understood to mean an oily composition originating from a plant species excluding microalgae. It may well be algae oil.
  • said at least one non-microalgal vegetable oil is chosen from: rapeseed oil, sunflower oil, olive oil, canola oil, flaxseed oil, hemp oil.
  • emulsifier is meant a compound which has a hydrophilic end and a hydrophobic end, making it possible to create a stable and homogeneous emulsion.
  • said at least one emulsifier is chosen from: sunflower lecithin, rapeseed lecithin, quillaia extract, salts of fatty acids not derived from palm oil , preferably calcium, sodium, magnesium and/or potassium.
  • Texturizing agent is meant a compound making it possible to provide the desired texture, such as an increase in viscosity.
  • said at least one texturizing agent is chosen from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, gum acacia, carrageenan, cellulose and its derivatives.
  • aromatic agent is meant according to the present invention a food additive making it possible to give taste and/or an odor to the product, which can be both classic flavorings (additives) or other more traditional ingredients providing taste that are not additives.
  • said at least one flavoring agent is selected from natural flavors, natural flavors of, extract, essential oils, fruit juices/concentrates/mixed, toasted flours.
  • Said flavoring agent can also be masking flavoring agents, which are flavoring substances which, like conventional flavorings, provide flavor to a food product.
  • the latter have, in addition to their classic aromatic properties, masking functions of undesirable notes such as vegetable protein notes and their own bitterness, or marine notes. These aromas develop these properties particular either by their own aromatic components or by additional manufacturing processes allowing to reveal this masking capacity.
  • aromatic masking agents can be "acti'mask” marketed by the company acti'sens, or Vanifolia 55 marketed by “Solvay”.
  • sweetener is meant a molecule having the capacity to sweeten, to provide a sweeter taste, to a mixture. Excluded here are sweeteners in the form of food additives.
  • said at least one sweetening agent is chosen from white sugar, brown sugar, brown cane sugar, coconut sugar, agave syrup, glucose syrup, Maple syrup.
  • said at least one fat-soluble or water-soluble non-microalgal high nutritional value compound is selected from omega 3: ALA (alpha-linoleic acid), EPA or seaweed DHA; fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C; minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I; fibre, preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium.
  • omega 3 ALA (alpha-linoleic acid), EPA or seaweed DHA
  • fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I
  • fibre preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium.
  • These compounds can be added in fat-soluble or water-soluble form, depending on the mixture into which they are added.
  • the algae EPA or DHA mentioned for said at least one non-microalgal high nutritional value compound are compounds originating from algae that are not microscopic and therefore cannot be characterized as microalgae.
  • said at least one carbohydrate agent is selected from gluten-free rice flours, peas, chia, oats, lentils, broad beans, chickpeas, corn, millet, quinoa, potato starch, rice, tapioca, cassava, corn and/or beta-glucans.
  • said at least one colorant is chosen from natural colorants, foodstuffs having coloring properties, fruit or vegetable concentrates/purées.
  • salt can be added.
  • At least one acidity regulator can be added.
  • Said acidity regulator can be chosen from: powdered vinegar, sodium bicarbonate, calcium lactate, sodium lactate, calcium carbonate, marine magnesium salt, trisodium citrate.
  • said at least one acidity regulator is added in the context of an embodiment of a substitute intended for mixing with coffee, preferably when the coffee is the majority.
  • the invention relates to a milk substitute based on microalgae as obtained according to the method according to the invention, comprising:
  • This composition is a substitute for animal milk, the organoleptic properties of which are similar to the latter and/or to drinks derived from milk, mainly of the flavored milk type, or vegetable milks.
  • compositions according to the invention include:
  • the invention relates to the use of the milk substitute based on microalgae according to the invention in flavored drinks, for example with vanilla, chocolate, strawberry, hazelnut.
  • the invention relates to the use of the milk substitute according to the invention in the preparation of fermented milk, yogurt, cheese, dessert cream, or mousse.
  • the invention relates to the use of the milk substitute according to the invention in the preparation of pastries and desserts.
  • the invention relates to the use of the milk substitute according to the invention in the preparation of beverages or coffee-based products.
  • Example 1 Preparation of a milk substitute based on microalgae according to the invention.
  • Continuous homogenization phase applied pressure 250 bars, flow rate 57L/hour, effective homogenization time 18 microseconds per pass, number of passes 2.
  • MTS treatment according to the following parameters: treatment temperature 48° C., 250 kPa, ultrasound frequency 20 kHz, amplitude 27 mm, residence time 3.5 min
  • Example 2 Example of use of the milk substitute according to the invention
  • Example 3 Sensory tests [0101] Duo trio test according to the ISO 10399 2017 standard between samples of milk breads manufactured according to the manufacturing process of Example 2.
  • Example 4 Example of use of the milk substitute according to the invention

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Health & Medical Sciences (AREA)
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Abstract

The invention relates to a method for obtaining a milk substitute beverage comprising at least one aqueous medium, at least one non-microalgal plant protein compound, at least one compound originating from microalgae, optionally at least one non-microalgal vegetable oil with high nutritional value, at least one aromatic agent, comprising at least one mixing step and optionally a homogenization step, and at least one step of manothermosonication of the mixture that was optionally homogenized. The present invention also relates to the milk substitute obtained by the method of the invention and to the uses thereof.

Description

Description Description
Titre de l’invention : Procédé d’obtention d’une boisson de substitution au lait à base de microalgue par manothermosonication Title of the invention: Process for obtaining a milk substitute drink based on microalgae by manothermosonication
[0001] L’invention concerne un procédé d'obtention d'une boisson de substitution au lait comprenant au moins un milieu aqueux, au moins un composé protéique végétal non-microalgal, au moins un composé issu de microalgues, optionnellement à haute valeur nutritionnelle au moins une huile végétale non microalgale, au moins un agent aromatique, comprenant au moins une étape de mélange et optionnellement d'homogénéisation et au moins une étape de manothermosonication du mélange optionnellement homogénéisé. L’invention concerne également le substitut de lait obtenu selon le procédé selon l’invention, et ses utilisations. The invention relates to a process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value at least one non-microalgal vegetable oil, at least one aromatic agent, comprising at least one step of mixing and optionally of homogenization and at least one step of manothermosonication of the optionally homogenized mixture. The invention also relates to the milk substitute obtained according to the process according to the invention, and its uses.
ETAT DE LA TECHNIQUE STATE OF THE ART
[0002] Le lait est un produit de base dans l’alimentation de nombreux pays. Il assure une part non négligeable des apports nutritionnels des populations notamment par son apport en calcium, vitamine D et protéines par exemple. Le lait est également un ingrédient clé dans la fabrication de produits laitiers et s’inclut donc de diverses manières dans le paysage alimentaire des populations. [0002] Milk is a basic food product in many countries. It provides a non-negligible part of the nutritional intake of populations, in particular through its calcium, vitamin D and protein intake, for example. Milk is also a key ingredient in the manufacture of dairy products and is therefore included in various ways in the food landscape of populations.
[0003] Cependant, des controverses apparaissent sur la consommation de lait. Elles sont diverses à l’heure actuelle : [0003] However, controversies arise on the consumption of milk. They are various at the moment:
- Environnementale : les élevages animaux et particulièrement les élevages intensifs sont accusés d’avoir un lourd impact environnemental. Sont fréquemment mis en cause les émissions de gaz à effet de serre, pollution des eaux et des sols par les effluents ou encore consommation accrue de ressources environnementales (eau, terre) ou de cultures utilisables pour l’alimentation humaine (maïs, soja,..). - Environmental: animal farming and particularly intensive farming are accused of having a heavy environmental impact. Greenhouse gas emissions, water and soil pollution by effluents or increased consumption of environmental resources (water, land) or crops that can be used for human food (corn, soy, etc.) are frequently blamed. .).
- Bien-être animal : les élevages laitiers, peu importe l’espèce concernée (bovins, caprins, ovins. . .) sont remis en cause à causes de certaines pratiques de l’élevage intensif : Vêlages potentiellement difficile, séparation prématurée de la mère et du petit, gestations rapprochées, condition d’élevage hors sol, maladies, condition d'abattage... - Animal welfare: dairy farms, regardless of the species concerned (cattle, goats, sheep, etc.) are called into question because of certain intensive farming practices: potentially difficult calving, premature separation from the mother and offspring, closely spaced gestations, off-ground rearing conditions, diseases, slaughter conditions, etc.
- Santé : certains problèmes sont directement liés à l’élevage de l’animal producteur : résidus de pesticides, d'antibiotiques, d’OGM. D’autres sont liés à la composition nutritionnelle du lait lui-même, et des risques ont alors été évoqués : richesse en acide gras saturés et cholestérol et prévalence du diabète, consommation en excès et risques d’ostéoporose, cancer de la prostate et du côlon. Il est aussi à noter que le lait est lié à des intolérances très fréquentes dans la population, lié au lactose. Enfin, le lait fait partie des allergènes. - Health: some problems are directly linked to the breeding of the producing animal: residues of pesticides, antibiotics, GMOs. Others are linked to the nutritional composition of the milk itself, and risks were then mentioned: high content of saturated fatty acids and cholesterol and prevalence of diabetes, excess consumption and risks of osteoporosis, cancer of the prostate and colon. It should also be noted that milk is linked to very frequent intolerances in the population, linked to lactose. Finally, milk is an allergen.
[0004] Ainsi, le lait animal, bien que très intégré dans l’alimentation et recommandé dans certains pays (ex: PNNS en France), fait actuellement l’objet de critiques diverses et nombreuses. [0004] Thus, animal milk, although very integrated into the diet and recommended in certain countries (e.g. PNNS in France), is currently the subject of various and numerous criticisms.
[0005] Il apparaît donc nécessaire de trouver des solutions permettant de répondre à ces critiques, tout en gardant un produit facile à intégrer à l’alimentation courante de la population. [0006] Dans ce contexte, des solutions végétales sont apparues, type lait végétal ou boissons végétales. Selon les réglementations, ces substituts végétaux répondent à certaines de ces problématiques mais sont loin d’être exempts de controverses. En effet la qualité nutritionnelle de certains substituts est remise en cause en raison de faibles teneur en protéines (hormis soja), des substances anti nutritionnelles (ex légumineuses entières), des phytooestrogènes, acides gras saturés (ex noix de coco). [0005] It therefore appears necessary to find solutions making it possible to respond to these criticisms, while maintaining a product that is easy to integrate into the current diet of the population. [0006] In this context, vegetable solutions have appeared, such as vegetable milk or vegetable drinks. According to the regulations, these plant substitutes respond to some of these issues but are far from free from controversy. Indeed the nutritional quality of certain substitutes is called into question because of low protein content (except soy), anti-nutritional substances (eg whole legumes), phytoestrogens, saturated fatty acids (eg coconut).
[0007] De plus, nombre d’entre eux contiennent des allergènes : soja, fruits à coque, gluten, poisson & mollusque (omégas 3 issus d’huile de poisson ou de krill). [0007] In addition, many of them contain allergens: soy, nuts, gluten, fish & shellfish (omega 3 from fish or krill oil).
[0008] D’autre part, tous ne sont pas végan : en effet la source la plus commune d’oméga 3 po- lyinsaturés est l’huile de poisson ; certaines vitamines dérivent de substances animales et on peut également noter la présence de protéines de lait dans les mélanges de protéines. [0008] On the other hand, not everyone is vegan: in fact the most common source of omega 3 polyunsaturates is fish oil; certain vitamins derive from animal substances and one can also note the presence of milk proteins in the mixtures of proteins.
[0009] On peut également noter la présence de substances controversées dans les formulations, par exemple l’huile de palme et ses dérivés, des émulsifiants controversés, des édulcorants de synthèse, ou encore des suppléments minéraux à base de sels de phosphates récemment pointés du doigt par l’EFSA. [0009] One can also note the presence of controversial substances in the formulations, for example palm oil and its derivatives, controversial emulsifiers, synthetic sweeteners, or even mineral supplements based on phosphate salts recently identified from the finger by EFSA.
[0010] Bien que ces produits soit une réponse aux problématiques précédemment exposées il n’en reste pas moins que ces solutions sont seulement partielles. [0010] Although these products are a response to the problems previously exposed, the fact remains that these solutions are only partial.
[0011] Il perdure ainsi un réel besoin d’apporter une solution de substitution au lait animal qui soit complète. [0011] There thus persists a real need to provide a complete alternative to animal milk.
[0012] L’invention proposée répond à cette problématique en remplissant les caractères suivants : The proposed invention responds to this problem by fulfilling the following characteristics:
- végan - vegan
- stable microbiologiquement et physiquement pendant (1 mois à 1 an selon le procédé de fabrication associé) - microbiologically and physically stable for (1 month to 1 year depending on the associated manufacturing process)
- sans allergène majeur - without major allergens
- sans ingrédient controversé - without controversial ingredients
- valorise à minima un des produits issus de microalgue et ou d’algue (DHA , EPA, protéines issues d’algues, pigments antioxydants, lipides algaux) - promotes at least one of the products derived from microalgae and/or algae (DHA, EPA, proteins from algae, antioxidant pigments, algal lipids)
- facilite l’intégration d’ingrédients à haute valeur ajoutée nutritionnelle (dont oméga 3, vitamines, minéraux,...). - facilitates the integration of ingredients with high nutritional added value (including omega 3, vitamins, minerals, etc.).
- optionnellement dotée d’allégations nutritionnelles : réduction en sucres, en matières grasse totale, acides gras saturés, et en cholestérol. - optionally with nutritional claims: reduction in sugars, total fat, saturated fatty acids, and cholesterol.
[0013] La complexité de l’invention réside également dans l’introduction des produits issus de microalgue et ou d’algue. The complexity of the invention also lies in the introduction of products from microalgae and or algae.
[0014] Il est connu que certains de ces ingrédients nutritionnels comme le DHA (ou certaines vitamines sensibles par exemple) sont difficiles à mettre en œuvre dans les produits alimentaires du fait de leur stabilité thermique, de leur sensibilité à l'oxydation, de leur sensibilité à la lumière, ou encore du développement de goût et d’odeurs indésirables (ex: pois- son/marin). [0014] It is known that some of these nutritional ingredients such as DHA (or certain sensitive vitamins for example) are difficult to use in food products due to their thermal stability, their sensitivity to oxidation, their sensitivity to light, or the development of undesirable tastes and odors (eg fish/seafood).
[0015] En effet, le DHA étant un acide gras polyinsaturé, il est donc particulièrement sujet à l’oxydation. Or l’oxydation du DHA libère des composés qui sont également responsables de notes aromatiques rances et marines. Limiter l’oxydation du DHA est donc capital pour développer un produit avec une organoleptique satisfaisante et profiter des propriétés nutritionnelles et santé du DHA algal. L’oxydation dépend du contact avec l’air et de la température, et de la lumière, des facteurs très présents sur des lignes de production de lait ou de boissons. L’intégration du DHA à une boisson végétale est donc compliquée. [0015] Indeed, since DHA is a polyunsaturated fatty acid, it is therefore particularly subject to oxidation. However, the oxidation of DHA releases compounds which are also responsible for rancid and marine aromatic notes. Limiting the oxidation of DHA is therefore essential for develop a product with satisfactory organoleptic properties and take advantage of the nutritional and health properties of DHA algal. Oxidation depends on contact with air and temperature, and light, factors very present on milk or beverage production lines. The integration of DHA into a vegetable drink is therefore complicated.
[0016] Le procédé et le substitut selon l’invention (forme, composition et qualité microbiologique des composants) sont adaptés pour réduire la dégradation de ces composés, en combinant ces ingrédients avec des ingrédients à capacité masquante des notes aromatiques indésirables pour maintenir une qualité organoleptique suffisante et proche des boissons lactées classiques. La dégradation étant ainsi limitée, il apparaît que la solution permettra de faciliter la formulation nutritionnelle et d’être modulable pour adapter le profil aux besoins particuliers. The process and the substitute according to the invention (form, composition and microbiological quality of the components) are suitable for reducing the degradation of these compounds, by combining these ingredients with ingredients with the ability to mask undesirable aromatic notes in order to maintain a quality sufficient organoleptic and close to classic milk drinks. The degradation being thus limited, it appears that the solution will facilitate the nutritional formulation and be flexible to adapt the profile to the particular needs.
[0017] Ainsi, en résumé, l’invention consiste en un procédé d’obtention d’une boisson végétale de substitution au lait animal et ses boissons dérivées qui est végan, sans allergènes ni ingrédients controversés, et qui valorise les ingrédients issus de microalgue, tel que par exemple le DHA, sans développement de goût marin indésirable. L’invention permet également un profil nutritionnel amélioré : la dégradation des composés d'intérêt nutritionnels fragiles est limitée par la formulation et le procédé de fabrication. [0017] Thus, in summary, the invention consists of a process for obtaining a plant-based beverage to substitute for animal milk and its derived beverages which is vegan, without allergens or controversial ingredients, and which enhances the ingredients derived from microalgae , such as for example DHA, without developing an undesirable marine taste. The invention also allows an improved nutritional profile: the degradation of fragile compounds of nutritional interest is limited by the formulation and the manufacturing process.
EXPOSE DE L'INVENTION DISCLOSURE OF THE INVENTION
[0018] Selon un premier aspect, l’invention concerne un procédé d'obtention d'une boisson de substitution au lait comprenant au moins un milieu aqueux, au moins un composé protéique végétal non-microalgal, au moins un composé issu de microalgues, optionnellement à haute valeur nutritionnelle, au moins une huile végétale non microalgale, au moins un agent aromatique, comprenant au moins une étape de mélange et optionnellement d'homogénéisation et au moins une étape de manothermosonication du mélange optionnellement homogénéisé. According to a first aspect, the invention relates to a process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value, at least one non-microalgal vegetable oil, at least one aromatic agent, comprising at least one step of mixing and optionally of homogenization and at least one step of manothermosonication of the optionally homogenized mixture.
[0019] Le procédé selon l’invention permet de limiter l’oxydation de façon plurifactorielle (suivi par des analyses physico-chimiques telles que la peroxide value) grâce : The method according to the invention makes it possible to limit the oxidation in a multifactorial way (monitored by physico-chemical analyzes such as the peroxide value) thanks to:
- A ses matières premières : Sont utilisées des formes de DHA intégrant des antioxydants (non controversés) dont il a été démontré qu’ils participent à la protection des omégas 3. L’encapsulation et l’émulsion sont aussi des formes adaptées à l’invention car elles permettent également de protéger en partie de l’oxydation. - In its raw materials: Forms of DHA integrating antioxidants (non-controversial) are used, which have been shown to help protect omega 3s. Encapsulation and emulsion are also forms suitable for invention because they also make it possible to partly protect against oxidation.
- Aux étapes du procédé : pour éviter l’incorporation d’oxygène une fois le DHA présent sur la ligne, est utilisée une méthode adaptée pour éviter l’incorporation d’air (alimentation sous la surface du mélange, dégazeurs, équipements avec vide partiel, injection de gaz inerte (diazote préférentiellement), le remplissage maximal des cuves ou une combinaison des éléments cités). - At the stages of the process: to avoid the incorporation of oxygen once the DHA is present on the line, a suitable method is used to avoid the incorporation of air (supply under the surface of the mixture, degassers, equipment with partial vacuum , injection of inert gas (preferably nitrogen), maximum filling of the tanks or a combination of the elements cited).
[0020] L’étape d’homogénéisation est également une étape clé pour réduire l’oxydation du DHA. En effet, en plus de sa fonction première, qui est d’assurer la stabilité de l’émulsion et de la suspension, il a été démontré que l’homogénéisation réduit la sensibilité des acides gras à l’oxydation. Il est ainsi possible de suivre et contrôler la performance de l’homogénéisation par l’index NIZO. L’index sera ici à 80% à minima dans le procédé selon l’invention pour obtenir une stabilité satisfaisante (sédimentation, crémage) du produit au long de sa durée de vie (Imois à 1 an selon le produit et la méthode de fabrication) et une réduction significative de la sensibilité à l’oxydation. [0020] The homogenization step is also a key step for reducing the oxidation of DHA. Indeed, in addition to its primary function, which is to ensure the stability of the emulsion and the suspension, it has been shown that homogenization reduces the sensitivity of fatty acids to oxidation. It is thus possible to follow and control the performance of the homogenization by the NIZO index. The index will here be at least 80% in the process according to the invention to obtain satisfactory stability (sedimentation, creaming) of the product throughout its lifespan (Imonth to 1 year depending on the product and the manufacturing method) and a significant reduction in sensitivity to oxidation.
[0021] L’index NIZO est notamment défini dans l’article « Ransmark, E., Svensson, B., Svedberg, I., Gôransson, A., & Skoglund, T. (2019). Measurement of homogenisation efficiency of milk by laser diffraction and centrifugation. International Dairy Journal, 96, 93-97. », et est déterminé grâce à l’équation : [0021] The NIZO index is defined in particular in the article “Ransmark, E., Svensson, B., Svedberg, I., Gôransson, A., & Skoglund, T. (2019). Measurement of homogenization efficiency of milk by laser diffraction and centrifugation. International Dairy Journal, 96, 93-97. », and is determined using the equation:
Efficacité de l ’Homogénéisation (%) : Teneur en matière grasse dans les 20 ml du fond de l'échantillon centrifugé / la teneur en matière grasse de l'échantillon non centrifugé Homogenization efficiency (%): Fat content in bottom 20 ml of centrifuged sample / fat content of non-centrifuged sample
Plus la valeur est élevée (max 100%), plus le crémage est faible (Tetra Pak, Dairy processing handbook, Tetra Pak Processing systems AB, Lund, Sweden (2015). The higher the value (max 100%), the lower the creaming (Tetra Pak, Dairy processing handbook, Tetra Pak Processing systems AB, Lund, Sweden (2015).
[0022] Pour masquer les notes qui pourraient se former avec le faible taux d’oxydation, des ingrédients aromatisants compatibles (agent aromatique, agent aromatique masquants, ingrédients toasté, concentrés de fruits) rendent imperceptibles ces notes au consommateur. To mask the notes that could form with the low oxidation rate, compatible flavoring ingredients (flavoring agent, masking flavoring agent, toasted ingredients, fruit concentrates) make these notes imperceptible to the consumer.
[0023] De manière analogue, ce procédé permet également de préserver d’autres ingrédients nutritionnels fragiles sensibles aux températures élevées et/ou à l’oxydation (protéines, vitamines, pigments, minéraux solubilisés). Analogously, this process also makes it possible to preserve other fragile nutritional ingredients sensitive to high temperatures and/or to oxidation (proteins, vitamins, pigments, dissolved minerals).
[0024] Par « Boisson de substitution au lait » est entendu une composition permettant de remplacer le lait animal, dans la consommation directe ou en tant qu’ ingrédient de base dans la préparation de produits laitiers, ou comprenant du lait. [0024] The term "milk substitute drink" is understood to mean a composition making it possible to replace animal milk, in direct consumption or as a basic ingredient in the preparation of dairy products, or comprising milk.
[0025] La « manothermosonication » est une méthode qui repose sur l’effet synergique de la sonication combiné à la pression et à la température, réalisés simultanément. Dans le cadre de l’invention, la manothermosonication associe une pression à un traitement thermique modéré et à un traitement ultrasonique, sur un temps court. Ceci permet de limiter la dégradation, notamment thermique, de certains composés comme le DHA ou les vitamines. De plus, le traitement par ultrason permet également une homogénéisation supplémentaire bénéfique pour la stabilité et les propriétés organoleptiques du substitut de lait obtenu. Cette étape de manothermosonication permet également de réduire la taille des particules en suspension pour améliorer la stabilité physique de la boisson et la qualité de l'émulsion, d’améliorer la couleur de la boisson, et enfin garantir un produit stable microbiologique- ment (comme le ferait un procédé de traitement thermique plus conventionnel à haute température) tout en préservant le DHA des hautes températures responsables de son oxydation. Il est crucial que toutes les matières premières passent par l’étape de manothermosonication pour obtenir une boisson stable physiquement et microbiologiquement[0025] "Manothermosonication" is a method which is based on the synergistic effect of sonication combined with pressure and temperature, carried out simultaneously. In the context of the invention, manothermosonication combines pressure with moderate heat treatment and ultrasonic treatment, over a short period of time. This makes it possible to limit the degradation, in particular thermal, of certain compounds such as DHA or vitamins. In addition, the ultrasound treatment also allows an additional homogenization beneficial for the stability and the organoleptic properties of the milk substitute obtained. This manothermosonication step also makes it possible to reduce the size of the particles in suspension to improve the physical stability of the drink and the quality of the emulsion, to improve the color of the drink, and finally to guarantee a microbiologically stable product (as a more conventional heat treatment process at high temperature would do) while preserving the DHA from the high temperatures responsible for its oxidation. It is crucial that all raw materials go through the manothermosonication step to obtain a physically and microbiologically stable drink
[0026] Cette technique permet d’obtenir des résultats similaires à une pasteurisation selon les conditions de formulation et une DLUO de Tordre de 30 à 40 jours. This technique makes it possible to obtain results similar to pasteurization depending on the formulation conditions and a best-before date of around 30 to 40 days.
[0027] Pour continuer de protéger au mieux les composants fragiles, des formes encapsulées et/ou protégées dans la phase lipidique sont utilisées. On notera également que cette méthode s’applique uniquement sur des matières premières non porteuses de spores (contrôle qualité préalable). [0027] To continue to best protect the fragile components, forms encapsulated and/or protected in the lipid phase are used. It should also be noted that this method only applies to raw materials that do not carry spores (prior quality control).
[0028] De manière préférée selon l’invention, ladite au moins une étape de manothermosonication dure entre 10 secondes et 5 minutes, de préférence entre 45 secondes et 3 minutes. Preferably according to the invention, said at least one manothermosonication step lasts between 10 seconds and 5 minutes, preferably between 45 seconds and 3 minutes.
[0029] De manière préférée selon l’invention, ladite au moins une étape de manothermosonication est réalisée : Preferably according to the invention, said at least one manothermosonication step is carried out:
- à une température entre 40 à 60°C, de préférence entre 40 à 50°C ; - at a temperature between 40 to 60°C, preferably between 40 to 50°C;
- à une pression entre 100 et 350 kPa, de préférence entre 200 et 300 kPa ; - at a pressure between 100 and 350 kPa, preferably between 200 and 300 kPa;
- sous ultrasons entre 20kHz et 500 MHz et à une amplitude entre 0, 1 à 200 mm. - under ultrasound between 20kHz and 500 MHz and at an amplitude between 0.1 to 200 mm.
[0030] La température est un facteur de risque important concernant l’oxydation des matières premières comme le DHA. Le procédé selon l’invention axe donc la production pour limiter au maximum l’exposition à des températures élevées, ce qui n’est pas commun dans l’industrie laitière, grâce à l’utilisation de la manothermosonication à entre 40 à 60°C, de préférence entre 40 à 50°C. [0030] Temperature is an important risk factor for the oxidation of raw materials such as DHA. The process according to the invention therefore focuses production on minimizing exposure to high temperatures, which is not common in the dairy industry, thanks to the use of manothermosonication at between 40 to 60°C. , preferably between 40 to 50°C.
[0031] Les plages de valeur délimitées par le terme « Entre » incluent les bornes externes définies. [0032] De manière préférée selon l’invention, ledit procédé d’obtention d’une boisson de substitution au lait comprend également l’ajout d’au moins un composé à haute valeur nutritionnelle non-mi croalgal liposoluble ou hydrosoluble et/ou d’au moins un agent glucidique, et/ou d’au moins un colorant et/ou d’au moins un émulsifiant, et/ou d’au moins un agent texturant, et/ou d’au moins un agent édulcorant. [0031] The value ranges delimited by the term “Between” include the defined external limits. [0032] Preferably according to the invention, said process for obtaining a milk substitute drink also comprises the addition of at least one compound with high nutritional value non-mi croalgal liposoluble or water-soluble and / or d at least one carbohydrate agent, and/or at least one colorant and/or at least one emulsifier, and/or at least one texturizing agent, and/or at least one sweetening agent.
[0033] Par « composé à haute valeur nutritionnelle » est entendu un nutriment qualifiant au sens des définitions de l’ Anses et de l’ Afssa. Un nutriment qualifiant est un nutriment dont la consommation est à favoriser et dont la présence dans l’aliment à une certaine teneur facilitera l’atteinte du profil nutritionnel permettant l’accès à des allégations nutritionnelles et de santé validée au niveau européen (EFSA). [0033] By “compound with high nutritional value” is meant a qualifying nutrient within the meaning of the definitions of ANSES and Afssa. A qualifying nutrient is a nutrient whose consumption is to be encouraged and whose presence in the food at a certain level will facilitate the achievement of the nutritional profile allowing access to nutritional and health claims validated at European level (EFSA).
[0034] Le rapport de l’ AFSSA - Agence Française de sécurité des produits alimentaires définit ces composés à haute valeur nutritionnelle par les appellation SAIN 16 et SAIN 23, et définis les apports nutritionnels conseillés pour chacun d’entre eux, dans le rapport « Définition de profils nutritionnels pour l’accès aux allégations nutritionnelles et de santé : propositions et arguments, Afssa, 2008. » [Table 1]
Figure imgf000006_0001
Figure imgf000007_0001
[0034] The report of the AFSSA - French Food Safety Agency defines these compounds with high nutritional value by the designation SAIN 16 and SAIN 23, and defines the recommended nutritional intakes for each of them, in the report " Definition of nutritional profiles for access to nutritional and health claims: proposals and arguments, Afssa, 2008.” [Table 1]
Figure imgf000006_0001
Figure imgf000007_0001
[0035] Ces composés sont donc choisis parmi : Protéines, Fibres, Vitamine C, Calcium, Fer, Vitamine D, Acide alpha-linolénique, Magnésium, Potassium, Zinc, Vitamine E, Thiamine (Bl), Riboflavine (B2), Vitamine B6, Folates (B9), DHA, Vitamine A, Vitamine B3, Acide linoléique, Vitamine B 12, Cuivre, Iode, Sélénium. These compounds are therefore chosen from: Proteins, Fibres, Vitamin C, Calcium, Iron, Vitamin D, Alpha-linolenic acid, Magnesium, Potassium, Zinc, Vitamin E, Thiamine (Bl), Riboflavin (B2), Vitamin B6 , Folates (B9), DHA, Vitamin A, Vitamin B3, Linoleic Acid, Vitamin B 12, Copper, Iodine, Selenium.
[0036] Par « composé à haute valeur nutritionnelle non-mi croalgal » est entendu que les composés explicités ci-dessus ne proviennent pas de microalgues. Ils peuvent ainsi provenir d’algues. [0036] The term “non-microalgal compound with high nutritional value” is understood to mean that the compounds explained above do not come from microalgae. They can thus come from algae.
[0037] Par « agent glucidique » est entendu un ingrédient principalement composé de glucides de préférence complexes, sont alors compris les fécules, les amidons, des fibres, farines de diverses sources végétales, principalement céréales, légumineuses et tubercules. [0037] By "carbohydrate agent" is meant an ingredient mainly composed of carbohydrates, preferably complex carbohydrates, are then understood starches, starches, fibers, flours from various vegetable sources, mainly cereals, legumes and tubers.
[0038] Par « colorant » est entendu selon l’invention un additif ou denrée à propriétés colorantes qui permet de donner de la couleur au produit. 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.
[0039] De manière préférée selon l’invention, ladite au moins une étape de mélange et optionnel - lement d'homogénéisation comprend les étapes de : a. Mélanger à entre 30 à 300 tours/minute pendant entre 5 et 10 minutes : Preferably according to the invention, said at least one step of mixing and optional - LEMENT homogenization comprises the steps of: a. Mix at between 30 to 300 rpm for between 5 and 10 minutes:
- Ladite au moins une huile végétale non-mi croalgal e ; - Said at least one non-mi croalgal vegetable oil;
- Ledit au moins un composé provenant de microalgues, optionnellement à haute valeur nutritionnelle ; - Said at least one compound originating from microalgae, optionally of high nutritional value;
- Optionnellement ledit au moins un composé à haute valeur nutritionnelle non-microalgal liposoluble. b. Mélanger à entre 800 et 1500 tours/minute pendant entre 30 secondes et 5 minutes le produit obtenu à l'étape a. avec : - Optionally said at least one fat-soluble non-microalgal high nutritional value compound. b. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step a. with :
- ledit au moins un milieu aqueux ; - said at least one aqueous medium;
- ledit au moins un composé protéique végétal non-microalgal ;- said at least one non-microalgal vegetable protein compound;
- ledit au moins un agent aromatique ; - said at least one aromatic agent;
- Optionnellement ledit au moins un agent texturant ; - Optionally said at least one texturizing agent;
- Optionnellement ledit au moins un agent édulcorant ; - Optionally said at least one sweetening agent;
- Optionnellement ledit au moins un émulsifiant ; - Optionally said at least one emulsifier;
- Optionnellement ledit au moins un agent glucidique ; Optionnellement ledit au moins un colorant ; - Optionally said at least one carbohydrate agent; Optionally said at least one colorant;
- Optionnellement ledit au moins un composé à haute valeur nutritionnelle non-microalgal hydrosoluble ; c. Optionnellement, homogénéiser le produit obtenu à l'étape b. à une pression comprise entre 100 et 600 bars, de préférence entre 150 et 300 bars, à une température d’entre 50°C et 90°C, à une vitesse du liquide sous pression comprise entre 100 et 400 m.s-1. - Optionally said at least one water-soluble non-microalgal high nutritional value compound; vs. Optionally, homogenize the product obtained in step b. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50°C and 90°C, at a speed of the liquid under pressure of between 100 and 400 m.s-1.
[0040] De manière préférée, ladite étape c. optionnelle d’homogénéisation est réalisée par entre 1 et 4 passages dans un homogénéisateur, de préférence entre 2 et 3. Preferably, said step c. optional homogenization is carried out by between 1 and 4 passages in a homogenizer, preferably between 2 and 3.
[0041] De manière préférée, ladite étape optionnelle 2. dure entre 10 et 50 microsecondes par passage. Preferably, said optional step 2 lasts between 10 and 50 microseconds per pass.
[0042] De manière préférée selon l’invention, ladite au moins une étape de manothermosonication du mélange optionnellement homogénéisé est suivie d’une étape de : Preferably according to the invention, said at least one step of manothermosonication of the optionally homogenized mixture is followed by a step of:
- Refroidissement du mélange ayant subi la manothermosonication à une température comprise entre 2 et 25°C, de préférence 4°C, pendant entre 10 secondes et 10 minutes. - Cooling of the mixture having undergone the manothermosonication to a temperature of between 2 and 25° C., preferably 4° C., for between 10 seconds and 10 minutes.
[0043] De manière préférée selon l’invention, ledit procédé comprend une étape supplémentaire de conditionnement du substitut de lait obtenu après manothermosonication ou obtenu après refroidissement du mélange ayant subi la manothermosonication. Preferably according to the invention, said method comprises an additional step of packaging the milk substitute obtained after manothermosonication or obtained after cooling the mixture having undergone manothermosonication.
[0044] Le produit obtenu par le procédé selon l’invention a une durée de conservation en froid positif supérieure ou égale à la pasteurisation classique, soit de 20 à 40 jours environ. The product obtained by the process according to the invention has a shelf life in positive cold greater than or equal to conventional pasteurization, i.e. approximately 20 to 40 days.
[0045] Par « milieu aqueux » est entendu un milieu comprenant une quantité importante d’eau. By "aqueous medium" is meant a medium comprising a large amount of water.
[0046] De manière préférée selon l’invention, ledit milieu aqueux est constitué d'eau, d'eau de noix de coco et/ou d'eau de bouleau. Preferably according to the invention, said aqueous medium consists of water, coconut water and / or birch water.
[0047] Par « composé protéique végétal non-microalgal » est entendu un composé comprenant des protéines provenant exclusivement d’espèces végétales, excepté de microalgues. [0047] By “non-microalgal plant protein compound” is meant a compound comprising proteins originating exclusively from plant species, except from microalgae.
[0048] De manière préférée selon l’invention, ledit au moins un composé protéique végétal non- microalgal est choisi parmi les protéines végétales sous forme d'isolats, de concentras, d'hydrolysat, de micronisat, de préférence parmi les graines de lin, les graines de chia, les pois, les fèves, le riz, l'avoine sans gluten, les lentilles, les pois chiches, les pommes de terre, le maïs, les haricots mungo, les haricots azuki, les graines de citrouille. Preferably according to the invention, said at least one non-microalgal plant protein compound is chosen from plant proteins in the form of isolates, concentrates, hydrolyzate, micronisate, preferably from linseed , chia seeds, peas, beans, rice, gluten-free oats, lentils, chickpeas, potatoes, corn, mung beans, aduki beans, pumpkin seeds.
[0049] Par « composé issu de microalgues » est entendu une molécule ou un produit provenant d’une espèce de microalgues. By “compound derived from microalgae” is meant a molecule or a product originating from a species of microalgae.
[0050] Par microalgues, on entend désigner selon la présente invention les microalgues eucaryotes, qui sont caractérisée par un noyau, comprenant par exemple les chlorophytes, les rhodophytes, les haptophytes, les bacillariophytes, les eustigmatophytes, les eugleno- phytes, les thraustochytriaceae ou encore les dinophytes, lesdits microalgues eucaryotes étant communément dénommées « microalgues », et les microalgues procaryotes, qui ne possèdent pas de noyau, comprenant les cyanophytes, ci-après dénommées spécifiquement « cyanobactéries » 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 also 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”
[0051] De manière préférée selon l'invention, les microalgues eucaryotes sont choisies parmi les chiorophytes, de préférence parmi Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; les eustigmatophytes, de préférence Nannochloropsis; les euglénophytes, de préférenc, Euglena; les rhodophytes, de préférence Porphyridium; les bacillariophyceae, de préférence Phaeodactylum et Odontella, et les thraustochytriaceae, de préférence Schizochytrium. Preferably according to the invention, the eukaryotic microalgae are chosen from chiorophytes, 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.
[0052] De manière préférée selon l'invention, les cyanobactéries sont choisies parmi la spiruline (Arthrospira platensis ou Spirulina maxima) et l’AFA (Aphanizomenon Floes-aquae)."Preferably according to the invention, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)."
[0053] De manière préférée selon l’invention, ledit au moins un composé issu de microalgues, est sélectionné parmi les oméga-3 de microalgues tels que l'EPA et le DHA, provenant de préférence de l'huile de Schyzochitrium sp, des protéines de microalgues, des farines de microalgues, des antioxydants de microalgues, des lipides de microalgues. Preferably according to the invention, said at least one compound derived from microalgae is selected from omega-3 microalgae such as EPA and DHA, preferably from Schyzochitrium sp oil, microalgal proteins, microalgal flours, microalgal antioxidants, microalgal lipids.
[0054] De manière préférée, ledit « composé issu de microalgues » est à haute valeur nutritionnelle. De manière encore plus préférée, il s’agit de DHA ou d’EPA provenant de microalgues. Preferably, said “compound derived from microalgae” is of high nutritional value. Even more preferably, it is DHA or EPA from microalgae.
[0055] Par « huile végétale non microalgale » est entendue une composition huileuse provenant d’une espèce végétale hors microalgues. Il peut ainsi s’agir d’huile d’algues. “Non-microalgal vegetable oil” is understood to mean an oily composition originating from a plant species excluding microalgae. It may well be algae oil.
[0056] De manière préférée selon l’invention, ladite au moins une huile végétale non microalgale est choisie parmi : l'huile de colza, l'huile de tournesol, l'huile d'olive, l'huile de canola, l'huile de lin, l'huile de chanvre. Preferably according to the invention, said at least one non-microalgal vegetable oil is chosen from: rapeseed oil, sunflower oil, olive oil, canola oil, flaxseed oil, hemp oil.
[0057] Par « émulsifiant » est entendu un composé qui possède une extrémité hydrophile et une extrémité hydrophobe, permettant de créer une émulsion stable et homogène. By “emulsifier” is meant a compound which has a hydrophilic end and a hydrophobic end, making it possible to create a stable and homogeneous emulsion.
[0058] De manière préférée selon l’invention, ledit au moins un émulsifiant est choisi parmi : la lécithine de tournesol, la lécithine de colza, l'extrait de quillaia, les sels d'acides gras non dérivés de l'huile de palme, de préférence le calcium, le sodium, le magnésium et/ou le potassium. Preferably according to the invention, said at least one emulsifier is chosen from: sunflower lecithin, rapeseed lecithin, quillaia extract, salts of fatty acids not derived from palm oil , preferably calcium, sodium, magnesium and/or potassium.
[0059] Par « agent texturant » est entendu un composé permettant d’apporter la texture désirée, tel qu’une augmentation de la viscosité. By "texturizing agent" is meant a compound making it possible to provide the desired texture, such as an increase in viscosity.
[0060] De manière préférée selon l’invention, ledit au moins un agent texturant est choisi parmi : la gomme guar, la gomme xanthane, la gomme gellane, la gomme de caroube, la gomme arabique, la gomme tara, la gomme d'acacia, les carraghénanes, la cellulose et ses dérivés. Preferably according to the invention, said at least one texturizing agent is chosen from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, gum acacia, carrageenan, cellulose and its derivatives.
[0061] Par agent aromatique on entend désigner selon la présente invention un additif alimentaire permettant de donner du goût et/ou une odeur au produit, qui peuvent être à la fois des arômes classiques (additifs) ou d’autres ingrédients plus traditionnels apportant du goût qui ne sont pas des additifs. By aromatic agent is meant according to the present invention a food additive making it possible to give taste and/or an odor to the product, which can be both classic flavorings (additives) or other more traditional ingredients providing taste that are not additives.
[0062] De manière préférée selon l’invention, ledit au moins un agent aromatique est sélectionné parmi les arômes naturels, les arômes naturels de, l'extrait, les huiles essentielles, les jus/concentrés de fruits/mélangés, les farines grillées. Preferably according to the invention, said at least one flavoring agent is selected from natural flavors, natural flavors of, extract, essential oils, fruit juices/concentrates/mixed, toasted flours.
[0063] Ledit agent aromatique peut également être des agents aromatiques masquants, qui sont des substances aromatiques qui, tout comme des arômes classiques apportent de la saveur à un produit alimentaire. Ces derniers ont en plus de leurs propriétés aromatiques classiques des fonctions masquantes des notes indésirables comme les notes de protéines végétales et leur amertume propre, ou les notes marines. Ces arômes développent ces propriétés particulières soit par leurs composants aromatiques propres soit par des procédés de fabrication supplémentaire permettant de dévoiler cette capacité masquante. Said flavoring agent can also be masking flavoring agents, which are flavoring substances which, like conventional flavorings, provide flavor to a food product. The latter have, in addition to their classic aromatic properties, masking functions of undesirable notes such as vegetable protein notes and their own bitterness, or marine notes. These aromas develop these properties particular either by their own aromatic components or by additional manufacturing processes allowing to reveal this masking capacity.
[0064] Des exemples d’agents aromatiques masquants peuvent être « acti’mask » commercialisé par la société acti’sens, ou Vanifolia 55 commercialisé par « Solvay ». Examples of aromatic masking agents can be "acti'mask" marketed by the company acti'sens, or Vanifolia 55 marketed by "Solvay".
[0065] Par « édulcorant » est entendu une molécule ayant pour capacité d’adoucir, d’apporter un goût plus sucré, à un mélange. Sont exclues ici les édulcorants sous formes d’additifs alimentaires. [0065] By “sweetener” is meant a molecule having the capacity to sweeten, to provide a sweeter taste, to a mixture. Excluded here are sweeteners in the form of food additives.
[0066] De manière préférée selon l’invention, ledit au moins un agent édulcorant est choisi parmi le sucre blanc, le sucre roux, le sucre de canne brun, le sucre de coco, le sirop d'agave, le sirop de glucose, le sirop d'érable. Preferably according to the invention, said at least one sweetening agent is chosen from white sugar, brown sugar, brown cane sugar, coconut sugar, agave syrup, glucose syrup, Maple syrup.
[0067] De manière préférée selon l’invention, ledit au moins un composé à haute valeur nutritionnelle non-microalgal liposoluble ou hydrosoluble est sélectionné parmi les oméga 3 : ALA (acide alpha-linoléique), EPA ou DHA d’algue ; vitamines liposolubles A, D, E, K et/ou vitamines hydrosolubles B, C ; minéraux sous forme non phosphatée Ca, K, Mg, Na, P, Zn, Fe, I ; fibres, de préférence issues de l'avoine sans gluten, du blé sans gluten, des carottes, des pommes, des agrumes, du psyllium. Preferably according to the invention, said at least one fat-soluble or water-soluble non-microalgal high nutritional value compound is selected from omega 3: ALA (alpha-linoleic acid), EPA or seaweed DHA; fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C; minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I; fibre, preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium.
[0068] Ces composés peuvent être ajoutés sous forme liposoluble ou hydrosoluble, en fonction du mélange dans lequel ils sont ajoutés. These compounds can be added in fat-soluble or water-soluble form, depending on the mixture into which they are added.
[0069] L’EPA ou DHA d’algue mentionné pour ledit au moins un composé à haute valeur nutritionnelle non-microalgal sont des composés provenant d’algues n’étant pas microscopique et ne pouvant donc être caractérisés de microalgues. The algae EPA or DHA mentioned for said at least one non-microalgal high nutritional value compound are compounds originating from algae that are not microscopic and therefore cannot be characterized as microalgae.
[0070] De manière préférée selon l’invention, ledit au moins un agent glucidique est sélectionné parmi les farines de riz sans gluten, le pois, le chia, l'avoine, la lentille, la fève, le pois chiche, le maïs, le millet, le quinoa, la fécule de pomme de terre, le riz, le tapioca, le manioc, le maïs et/ou les bêta-glucanes. Preferably according to the invention, said at least one carbohydrate agent is selected from gluten-free rice flours, peas, chia, oats, lentils, broad beans, chickpeas, corn, millet, quinoa, potato starch, rice, tapioca, cassava, corn and/or beta-glucans.
[0071] De manière préférée selon l’invention, ledit au moins un colorant est choisi parmi les colorants naturels, les denrées alimentaires ayant des propriétés colorantes, les concentrés/pu- rées de fruits ou de légumes. Preferably, according to the invention, said at least one colorant is chosen from natural colorants, foodstuffs having coloring properties, fruit or vegetable concentrates/purées.
[0072] De manière préférée selon l’invention, du sel peut être ajouté. Preferably according to the invention, salt can be added.
[0073] Selon un mode de réalisation, au moins un régulateur d’acidité peut être ajouté. According to one embodiment, at least one acidity regulator can be added.
[0074] Ledit régulateur d’acidité peut être choisi parmi : vinaigre en poudre, bicarbonate de sodium, lactate de calcium, lactate de sodium, carbonate de calcium, sel de magnésium marin, citrate de tri sodium. Said acidity regulator can be chosen from: powdered vinegar, sodium bicarbonate, calcium lactate, sodium lactate, calcium carbonate, marine magnesium salt, trisodium citrate.
[0075] De manière préférée, ledit au moins un régulateur d’acidité est ajouté dans le cadre d’un mode de réalisation d’un substitut à visée de mélange avec du café, de préférence quand le café est majoritaire. Preferably, said at least one acidity regulator is added in the context of an embodiment of a substitute intended for mixing with coffee, preferably when the coffee is the majority.
[0076] Selon un deuxième aspect, l’invention concerne un substitut au lait à base de microalgues tel qu’obtenu selon le procédé selon l’invention, comprenant : According to a second aspect, the invention relates to a milk substitute based on microalgae as obtained according to the method according to the invention, comprising:
- 70 à 95 % d'un milieu aqueux ; - 70 to 95% of an aqueous medium;
- 2 à 15 % d'au moins un composé de protéine végétale non-microalgale ; - 0,01 à 5 % d'au moins un composé issu de microalgues, optionnellement à haute valeur nutritionnelle ; - 2 to 15% of at least one non-microalgal vegetable protein compound; - 0.01 to 5% of at least one compound derived from microalgae, optionally of high nutritional value;
- 1 à 10 % d'au moins une huile végétale non microalgale ; - 1 to 10% of at least one non-microalgal vegetable oil;
- 0. 01 à 2% d'au moins un agent aromatique ; - 0.01 to 2% of at least one aromatic agent;
- Optionnellement, 0,01 à 0,2 % d'au moins un émulsifiant ; - Optionally, 0.01 to 0.2% of at least one emulsifier;
- Optionnellement, 0,05 à 1 % d'au moins un agent texturant ; - Optionally, 0.05 to 1% of at least one texturizing agent;
- Optionnellement, 1 à 6% d'au moins un agent édulcorant ; - Optionally, 1 to 6% of at least one sweetening agent;
- Optionnellement, 0,01 à 3% d'au moins un composé à haute valeur nutritionnelle non-microalgal ; - Optionally, 0.01 to 3% of at least one non-microalgal high nutritional value compound;
- Optionnellement, 0,01 à 5% d'au moins un agent glucidique ; - Optionally, 0.01 to 5% of at least one carbohydrate agent;
- Optionnellement, 0,01 à 1% d'au moins un colorant. - Optionally, 0.01 to 1% of at least one colorant.
[0077] Cette composition est un substitut au lait animal dont l'organoleptique se rapproche de celui-ci et/ou de boissons dérivées du lait, principalement du type lait aromatisés, ou des laits végétaux. This composition is a substitute for animal milk, the organoleptic properties of which are similar to the latter and/or to drinks derived from milk, mainly of the flavored milk type, or vegetable milks.
[0078] Des exemples de compositions selon l’invention comprennent : Examples of compositions according to the invention include:
[0079] Formulation 1 : Formulation 1:
- Eau - 89,34% - Water - 89.34%
- Concentré de protéine de pois (60%) - 5% - Pea protein concentrate (60%) - 5%
- Sucre blanc - 3% - White sugar - 3%
- Lécithine de colza - 0.2% - Rapeseed lecithin - 0.2%
- Sel - 0.09 % - Salt - 0.09%
- Arôme naturel vanille - 0.15% - Natural vanilla flavor - 0.15%
- Arôme naturel noisette - 0.015% - Natural hazelnut flavor - 0.015%
- Gomme gellane - 0.1% - Gellan gum - 0.1%
- Huile de tournesol - 2 % - Sunflower oil - 2%
- Arôme masquant poisson - 0.03% - Fish masking aroma - 0.03%
- DHA microalgal (poudre encapsulée) - 0.08% - DHA microalgal (encapsulated powder) - 0.08%
[0080] Formulation 2 : Formulation 2:
- Eau - 88.15% - Water - 88.15%
- Isolat de protéine de fève - 4% - Bean Protein Isolate - 4%
- Sucre roux - 4% - Brown sugar - 4%
- Lécithine de tournesol - 0.2% - Sunflower lecithin - 0.2%
- Sel - 0.1 % - Salt - 0.1%
- Arôme naturel beurre - 0.3% - Natural butter flavor - 0.3%
- Caroube : 0.05 - Carob: 0.05
- Gomme guar- 0.1% - Guar gum- 0.1%
- Huile de colza - 3 % - Arôme naturel vanille et masquant des protéines végétales, par exemple Vanifolia 55- Rapeseed oil - 3% - Natural vanilla flavor and masking vegetable proteins, for example Vanifolia 55
- 0.05% - 0.05%
- DHA microalgal huile - 0.05% - DHA microalgal oil - 0.05%
[0081] Formulation s : [0081] Formulations:
- Eau - 83, 55% - Water - 83.55%
- Protéine de chia micronisée - 8% - Micronized chia protein - 8%
- Sirop d’agave - 2% - Agave syrup - 2%
- Extrait de quillaïa 0.1% - Quillaia extract 0.1%
- Farine de germe de maïs toasté - 1.5 % - Toasted corn germ flour - 1.5%
- Arôme naturel vanille - 0.1% - Natural vanilla flavor - 0.1%
- Fibre de psyllium : 0.5% - Psyllium fibre: 0.5%
- Bêta glucanes d’avoines 1% - oat beta glucans 1%
- Huile de colza 3% - Rapeseed oil 3%
- Carbonate de calcium 0.15% - Calcium carbonate 0.15%
- DHA microalgal émulsion - 0.1% - DHA microalgal emulsion - 0.1%
- Vitamine D - 5pg/L - Vitamin D - 5pg/L
[0082] Selon un troisième aspect, l’invention concerne l’utilisation du substitut au lait à base de microalgues selon l’invention dans des boissons aromatisées, par exemple à la vanille, au chocolat, à la fraise, à la noisette. According to a third aspect, the invention relates to the use of the milk substitute based on microalgae according to the invention in flavored drinks, for example with vanilla, chocolate, strawberry, hazelnut.
[0083] Selon un quatrième aspect, l’invention concerne l’utilisation du substitut au lait selon l’invention dans la préparation de lait fermenté, de yaourt, de fromage, de crème dessert, ou de mousses. According to a fourth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of fermented milk, yogurt, cheese, dessert cream, or mousse.
[0084] Selon un cinquième aspect, l’invention concerne l’utilisation du substitut au lait selon l’invention dans la préparation de pâtisserie, de desserts. According to a fifth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of pastries and desserts.
[0085] Selon un sixième aspect, l’invention concerne l’utilisation du substitut au lait selon l’invention dans la préparation de boissons ou de produits à base de café. According to a sixth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of beverages or coffee-based products.
EXEMPLES EXAMPLES
[0086] Exemple 1 : Préparation d’un substitut de lait à base de microalgues selon l’invention. Example 1: Preparation of a milk substitute based on microalgae according to the invention.
[0087] Formulation globale : [0087] Overall formulation:
- Eau - 83,96% - Water - 83.96%
- Protéine de chia micronisée - 8% - Micronized chia protein - 8%
- Sucre blanc - 2% - White sugar - 2%
- Lécithine de colza - 0.2% - Rapeseed lecithin - 0.2%
- Farine de germe de maïs toasté micronisée - 1.5 % - Micronized toasted corn germ flour - 1.5%
- Arôme naturel vanille - 0.1% - Natural vanilla flavor - 0.1%
- Gomme gellane - 0.08% - Gellan gum - 0.08%
- Bêta glucanes d'avoines - 1% - Oat beta glucans - 1%
- Huile de colza - 3% - Rapeseed oil - 3%
- Carbonate de calcium - 0.15% - Calcium carbonate - 0.15%
- DHA microalgal huile - 0.1% - DHA microalgal oil - 0.1%
- Vitamine D - 5pg/L [0088] Procédé d'obtention : - Vitamin D - 5pg/L [0088] Process for obtaining:
[0089] Mélange de l'huile de colza et la lécithine de colza, huile riche en DHA, vitamine D, et 60 Tours minute pendant 5 min [0089] Mixture of rapeseed oil and rapeseed lecithin, oil rich in DHA, vitamin D, and 60 rpm for 5 min
[0090] Mélange de l'eau, de la protéine de chia micronisée, du sucre blanc, de la farine de germe de maïs toastée micronisée, de l'arôme naturel vanille, de la gomme gellane, des bêta glu- canes d'avoine, du carbonate de calcium. [0090] Mixture of water, micronized chia protein, white sugar, micronized toasted corn germ flour, natural vanilla flavor, gellan gum, oat beta glucans , calcium carbonate.
[0091] Préchauffage avant homogénéisation : 40 degrés Celsius [0091] Preheating before homogenization: 40 degrees Celsius
[0092] Phase d'homogénéisation continue : pression appliquée 250 bars, débit 57L/Heure, temps d'homogénéisation effective 18 micro secondes par passe, nombre de passes 2. [0092] Continuous homogenization phase: applied pressure 250 bars, flow rate 57L/hour, effective homogenization time 18 microseconds per pass, number of passes 2.
[0093] Traitement MTS selon les paramètres suivants : température de traitement 48°C, 250 kPa, ultrasons fréquence 20 kHz amplitude 27mm, temps de résidence 3,5 min [0093] MTS treatment according to the following parameters: treatment temperature 48° C., 250 kPa, ultrasound frequency 20 kHz, amplitude 27 mm, residence time 3.5 min
[0094] Refroidissement à 4 degrés Celsius en 5 minutes. [0094] Cooling to 4 degrees Celsius in 5 minutes.
[0095] Conditionnement aseptique en bouteille en verre IL puis stockées en froid positif à 4°C. [0095] Aseptic packaging in IL glass bottle then stored in positive cold at 4°C.
[0096] Exemple 2 : Exemple d’utilisation du substitut de lait selon l’invention Example 2: Example of use of the milk substitute according to the invention
[0097] Formule de pain au lait : [0097] Milk bread formula:
- Farine : 51,29% - Flour: 51.29%
- Beurre : 10,25% - Butter: 10.25%
- Sucre : 6,16% - Sugar: 6.16%
- Sel : 1,13 % - Salt: 1.13%
- Substitut de lait selon l’exemple 1 : 20,25% - Milk substitute according to example 1: 20.25%
- Levure instantanée : 0,51% - Instant yeast: 0.51%
- Œuf entier : 10,26% - Whole egg: 10.26%
[0098] Procédé de fabrication du pain au lait : [0098] Milk bread manufacturing process:
[0099] Mélange du substitut de lait (obtenu à l’exemple 1) du sucre du sel dans un pétrin à spirale à 20 rpm pendant 1 min [0099] Mixing the milk substitute (obtained in Example 1) with sugar and salt in a spiral kneader at 20 rpm for 1 min
- Ajout de la farine, de l’œuf et de la levure - Adding flour, egg and yeast
- Mélange au pétrin à spirale à 40 rpm pendant 2min30 - Mix with a spiral kneader at 40 rpm for 2 min 30
- Ajout du beurre - Added butter
- Mélange au pétrin à spirale à 60 rpm pendant 6 min - Mixing with a spiral kneader at 60 rpm for 6 min
- Laisser reposer pendant lh30 en étuve à 35 degrés Celsius. - Leave to rest for 1h30 in an oven at 35 degrees Celsius.
- Dégazage - Degassing
- Laisser reposer en chambre froide à 4 degrés Celsius pendant 17h - Leave to stand in a cold room at 4 degrees Celsius for 17 hours
- Dégazage et boulage manuel - Manual degassing and rounding
- Séparation en 3 pâtons de 100g - Separation into 3 dough pieces of 100g
- Formage manuel de chacun des pâtons en cylindres de 4cm de diamètre.- Manual forming of each piece of dough into cylinders 4cm in diameter.
- Repos des cylindres en chambre froide à 4 degrés Celsius pendant 30 minutes.- Rest of the cylinders in a cold room at 4 degrees Celsius for 30 minutes.
- Tressage manuel des 3 cylindres. - Manual braiding of the 3 cylinders.
- Repos de la tresse en chambre de pousse à 35 degrés Celsius pendant lh30. - Resting the braid in a growth chamber at 35 degrees Celsius for 1h30.
- Cuisson dans un four à chaleur tournante à 180 degrés Celsius pendant 25 minutes.- Bake in a convection oven at 180 degrees Celsius for 25 minutes.
- Napper au pinceau avec du sirop de sucre. - Coat with a brush with sugar syrup.
[0100] Exemple 3 : Tests sensoriels [0101] Test duo trio selon la norme iso 10399 2017 entre des échantillons de pains au lait fabriqués selon le procédé de fabrication de l’exemple 2. [0100] Example 3: Sensory tests [0101] Duo trio test according to the ISO 10399 2017 standard between samples of milk breads manufactured according to the manufacturing process of Example 2.
[0102] La comparaison est réalisée en aveugle avec des pains au lait préparés à base de lait animal, ou avec le substitut de lait obtenu avec l’exemple 1. The comparison is carried out blindly with milk breads prepared from animal milk, or with the milk substitute obtained with Example 1.
[0103] Résultat : Aucune différence significative de goût ou d’aspect entre les deux types de pains au lait. [0103] Result: No significant difference in taste or appearance between the two types of milk bread.
[0104] Exemple 4 : Exemple d’utilisation du substitut de lait selon l’invention Example 4: Example of use of the milk substitute according to the invention
[0105] Préparation d’un cappuccino (applications liées au café) avec le substitut de lait de l’invention : [0105] Preparation of a cappuccino (coffee-related applications) with the milk substitute of the invention:
- Préparer le substitut de lait selon le procédé de l’invention. - Prepare the milk substitute according to the process of the invention.
- Dissoudre 14mg de carbonate de calcium pour lOOmL de substitut de lait sous agitation entre 100 et 200 rpm pendant 2 à 5 min - Dissolve 14mg of calcium carbonate for 1OOmL of milk substitute, stirring between 100 and 200 rpm for 2 to 5 min
- Faire mousser le substitut de lait à l’aide d’une buse à injection de vapeur jusqu’à ce que le substitut de lait aie doublé à triplé de volume. - Froth the milk substitute using a steam nozzle until the milk substitute has doubled to tripled in volume.
- Mélanger le substitut de lait mousseux à du café chaud sans les proportions suivantes 70% de café - 30% de substitut de lait mousseux - Mix the frothy milk substitute with hot coffee without the following proportions 70% coffee - 30% frothy milk substitute

Claims

Revendications Claims
[Revendication 1] Procédé d'obtention d'une boisson de substitution au lait comprenant au moins un milieu aqueux, au moins un composé protéique végétal non-microalgal, du DHA issu de microalgues, optionnellement à haute valeur nutritionnelle, provenant de préférence de l'huile de Schyzochitrium sp, au moins une huile végétale non microalgale, au moins un agent aromatique, comprenant au moins une étape de mélange desdits composés et optionnellement d'homogénéisation et au moins une étape de manothermosonication du mélange optionnellement homogénéisé, ladite au moins une étape de manothermosonication durant entre 10 secondes et 5 minutes, de préférence entre 45 secondes et 3 minutes, et étant réalisée : [Claim 1] Process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal plant protein compound, DHA from microalgae, optionally of high nutritional value, preferably from oil of Schyzochitrium sp, at least one non-microalgal vegetable oil, at least one aromatic agent, comprising at least one step of mixing said compounds and optionally of homogenization and at least one step of manothermosonication of the optionally homogenized mixture, said at least one manothermosonication step lasting between 10 seconds and 5 minutes, preferably between 45 seconds and 3 minutes, and being carried out:
- A une à une température entre 40 à 60°C, de préférence entre 40 à 50°C ;- At a temperature between 40 to 60°C, preferably between 40 to 50°C;
- à une pression entre 100 et 350 kPa, de préférence entre 200 et 300 kPa ;- at a pressure between 100 and 350 kPa, preferably between 200 and 300 kPa;
- sous ultrasons entre 20kHz et 500 MHz et à une amplitude entre 0, 1 à 200 mm. - under ultrasound between 20kHz and 500 MHz and at an amplitude between 0.1 to 200 mm.
[Revendication 2] Procédé d’obtention d’une boisson de substitution au lait selon la revendication précédente, caractérisé en ce qu’il comprend également l’ajout d’au moins un composé à haute valeur nutritionnelle non-microalgal liposoluble ou hydrosoluble et/ou d’au moins un agent glucidique, et/ou d’au moins un colorant, et/ou d’au moins un émulsifiant, et/ou d’au moins un agent texturant, et/ou d’au moins un agent édulcorant. [Claim 2] Process for obtaining a milk substitute drink according to the preceding claim, characterized in that it also comprises the addition of at least one fat-soluble or water-soluble non-microalgal high nutritional value compound and/ or at least one glucidic agent, and/or at least one colorant, and/or at least one emulsifier, and/or at least one texturizing agent, and/or at least one sweetening agent .
[Revendication 3] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce ladite au moins une étape de mélange desdits composés et optionnellement d'homogénéisation comprend les étapes de : a. Mélanger à entre 30 à 300 tours/minute pendant entre 5 et 10 minutes : [Claim 3] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that said at least one step of mixing said compounds and optionally of homogenization comprises the steps of: a. Mix at between 30 to 300 rpm for between 5 and 10 minutes:
- Ladite au moins une huile végétale non microalgale ; - Said at least one non-microalgal vegetable oil;
- Ledit DHA issu de microalgues, optionnellement à haute valeur nutritionnelle, provenant de préférence de l'huile de Schyzochitrium sp, ; - Said DHA from microalgae, optionally of high nutritional value, preferably from Schyzochitrium sp oil;
- Optionnellement ledit au moins un composé à haute valeur nutritionnelle non-microalgal liposoluble. b. Mélanger à entre 800 et 1500 tours/minute pendant entre 30 secondes et 5 minutes le produit obtenu à l'étape a. avec : - Optionally said at least one fat-soluble non-microalgal high nutritional value compound. b. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step a. with :
- ledit au moins un milieu aqueux ; - said at least one aqueous medium;
- ledit au moins un composé protéique végétal non-microalgal ;- said at least one non-microalgal vegetable protein compound;
- ledit au moins un agent aromatique ; - Optionnellement ledit au moins un agent texturant ; - said at least one aromatic agent; - Optionally said at least one texturizing agent;
- Optionnellement ledit au moins un agent édulcorant ; - Optionally said at least one sweetening agent;
- Optionnellement ledit au moins un émulsifiant ; - Optionally said at least one emulsifier;
- Optionnellement ledit au moins un agent glucidique ; - Optionally said at least one carbohydrate agent;
- Optionnellement ledit au moins un colorant ; - Optionally said at least one colorant;
- Optionnellement ledit au moins un composé à haute valeur nutritionnelle non-microalgal hydrosoluble ; c. Optionnellement, homogénéiser le produit obtenu à l'étape b. à une pression comprise entre 100 et 600 bars, de préférence entre 150 et 300 bars, à une température d’entre 50°C et 90°C, à une vitesse du liquide sous pression comprise entre 100 et 400 m.s'1. - Optionally said at least one water-soluble non-microalgal high nutritional value compound; vs. Optionally, homogenize the product obtained in step b. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50° C. and 90° C., at a speed of the pressurized liquid of between 100 and 400 m.s' 1 .
[Revendication 4] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce que ladite au moins une étape de manothermosonication du mélange optionnellement homogénéisé est suivie d’une étape de : [Claim 4] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that said at least one step of manothermosonication of the optionally homogenized mixture is followed by a step of:
- Refroidissement du mélange ayant subi la manothermosonication à une température comprise entre 2 et 25°C, de préférence 4°C, pendant entre 10 secondes et 10 minutes. - Cooling of the mixture having undergone the manothermosonication to a temperature of between 2 and 25° C., preferably 4° C., for between 10 seconds and 10 minutes.
[Revendication 5] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce qu’il comprend une étape supplémentaire de conditionnement du substitut de lait obtenu après manothermosonication ou obtenu après refroidissement du mélange ayant subi la manothermosonication. [Claim 5] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that it comprises an additional step of packaging the milk substitute obtained after manothermosonication or obtained after cooling the mixture undergone manothermosonication.
[Revendication 6] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce que ledit milieu aqueux est constitué d'eau, d'eau de noix de coco et/ou d'eau de bouleau.[Claim 6] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said aqueous medium consists of water, coconut water and/or birch water.
[Revendication 7] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce que ledit au moins un composé protéique végétal non-microalgal est choisi parmi les protéines végétales sous forme d'isolats, de concentrés, d'hydrolysat, de micronisat, de préférence parmi les graines de lin, les graines de chia, les pois, les fèves, le riz, l'avoine sans gluten, les lentilles, les pois chiches, les pommes de terre, le maïs, les haricots mungo, les haricots azuki, les graines de citrouille. [Claim 7] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one non-microalgal vegetable protein compound is chosen from vegetable proteins in the form of isolates , concentrates, hydrolyzate, micronisate, preferably from flax seeds, chia seeds, peas, broad beans, rice, gluten-free oats, lentils, chickpeas, potatoes , corn, mung beans, adzuki beans, pumpkin seeds.
[Revendication 8] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce que ladite au moins une huile végétale non-microalgale est choisie parmi : l'huile de colza, l'huile de tournesol, l'huile d'olive, l'huile de canola, l'huile de lin, l'huile de chanvre. 16 [Claim 8] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one non-microalgal vegetable oil is chosen from: rapeseed oil, sunflower oil, olive oil, canola oil, flaxseed oil, hemp oil. 16
[Revendication 9] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications précédentes, caractérisé en ce que ledit au moins un agent aromatique est sélectionné parmi les arômes naturels, les arômes naturels de, l'extrait, les huiles essentielles, les jus, concentrés ou mélanges de fruits, les farines grillées. [Claim 9] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one flavoring agent is selected from natural flavorings, natural flavorings of, the extract , essential oils, fruit juices, concentrates or mixtures, toasted flours.
[Revendication 10] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications 2 à 9, caractérisé en ce que ledit au moins un émulsifiant est choisi parmi : la lécithine de tournesol, la lécithine de colza, l'extrait de quillaia, les sels d'acides gras non dérivés de l'huile de palme, de préférence le calcium, le sodium, le magnésium et/ou le potassium. [Claim 10] Process for obtaining a milk substitute drink according to any one of Claims 2 to 9, characterized in that the said at least one emulsifier is chosen from: sunflower lecithin, rapeseed lecithin, quillaia extract, salts of fatty acids not derived from palm oil, preferably calcium, sodium, magnesium and/or potassium.
[Revendication 11] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications 2 à 10, caractérisé en ce que ledit au moins un agent texturant est choisi parmi : la gomme guar, la gomme xanthane, la gomme gellane, la gomme de caroube, la gomme arabique, la gomme tara, la gomme d'acacia, les carraghénanes, la cellulose et ses dérivés. [Claim 11] Process for obtaining a milk substitute drink according to any one of Claims 2 to 10, characterized in that the said at least one texturizing agent is chosen from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, acacia gum, carrageenan, cellulose and its derivatives.
[Revendication 12] Procédé d’obtention d’une boisson de substitution au lait selon l’une quelconque des revendications 2 à 11, caractérisé en ce que ledit au moins un composé à haute valeur nutritionnelle non-mi croalgal est sélectionné parmi les oméga 3 : AL A (acide alpha-linoléique), EPA ou DHA d’algue ; vitamines liposolubles A, D, E, K et/ou vitamines hydrosolubles B, C ; minéraux sous forme non phosphatée Ca, K, Mg, Na, P, Zn, Fe, I ; fibres, de préférence issues de l'avoine sans gluten, du blé sans gluten, des carottes, des pommes, des agrumes, du psyllium. [Claim 12] Process for obtaining a milk substitute drink according to any one of Claims 2 to 11, characterized in that the said at least one non-mi croalgal high nutritional value compound is selected from omega 3 : AL A (alpha-linoleic acid), EPA or DHA from seaweed; fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C; minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I; fibre, preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium.
[Revendication 13] Substitut au lait à base de microalgues tel qu’obtenu par le procédé selon l’une quelconque des revendications précédentes, comprenant : [Claim 13] A milk substitute based on microalgae as obtained by the process according to any one of the preceding claims, comprising:
- 70 à 95 % d'un milieu aqueux ; - 70 to 95% of an aqueous medium;
- 2 à 15 % d'au moins un composé de protéine végétale non microalgale ; - 2 to 15% of at least one non-microalgal vegetable protein compound;
- 0,01 à 5 % de DHA issu de microalgues, optionnellement à haute valeur nutritionnelle, provenant de préférence de l'huile de Schyzochitrium sp, ; - 0.01 to 5% of DHA from microalgae, optionally of high nutritional value, preferably from Schyzochitrium sp oil;
- 1 à 10 % d'au moins une huile végétale non microalgale ; - 1 to 10% of at least one non-microalgal vegetable oil;
- 0. 01 à 2% d'au moins un agent aromatique ; - 0.01 to 2% of at least one aromatic agent;
- Optionnellement, 0,01 à 0,2 % d'au moins un émulsifiant ; - Optionally, 0.01 to 0.2% of at least one emulsifier;
- Optionnellement, 0,05 à 1 % d'au moins un agent texturant ; - Optionally, 0.05 to 1% of at least one texturizing agent;
- Optionnellement, 1 à 6% d'au moins un agent édulcorant ; - Optionally, 1 to 6% of at least one sweetening agent;
- Optionnellement, 0,01 à 3% d'au moins un composé à haute valeur nutritionnelle non-microalgal ; - Optionally, 0.01 to 3% of at least one non-microalgal high nutritional value compound;
- Optionnellement, 0,01 à 5% d'au moins un agent glucidique ; - Optionally, 0.01 to 5% of at least one carbohydrate agent;
- Optionnellement, 0,01 à 1% d'au moins un colorant. - Optionally, 0.01 to 1% of at least one colorant.
[Revendication 14] Substitut au lait à base de microalgues selon la revendication précédente, comprenant : [Claim 14] Milk substitute based on microalgae according to the preceding claim, comprising:
Eau - 83,96% 17 Water - 83.96% 17
- Protéine de chia micronisée - 8% - Micronized chia protein - 8%
- Sucre blanc - 2% - White sugar - 2%
- Lécithine de colza - 0.2% - Rapeseed lecithin - 0.2%
- Farine de germe de maïs toasté micronisée - 1.5 % - Micronized toasted corn germ flour - 1.5%
- Arôme naturel vanille - 0.1% - Natural vanilla flavor - 0.1%
- Gomme gellane - 0.08% - Gellan gum - 0.08%
- Bêta glucanes d'avoines - 1% - Oat beta glucans - 1%
- Huile de colza - 3% - Rapeseed oil - 3%
- Carbonate de calcium - 0.15% - Calcium carbonate - 0.15%
- DHA microalgal huile - 0.1% - DHA microalgal oil - 0.1%
- Vitamine D - 5pg/L - Vitamin D - 5pg/L
[Revendication 15] Utilisation du substitut au lait à base de microalgues selon l’une quelconque des revendications 13 ou 14 dans : [Claim 15] Use of the milk replacer based on microalgae according to any one of claims 13 or 14 in:
- des boissons aromatisées, par exemple à la vanille, au chocolat, à la fraise, à la noisette ; ou - Flavored drinks, for example vanilla, chocolate, strawberry, hazelnut; Where
- la préparation de lait fermenté, de yaourt, de fromage, de crème dessert, ou de mousses ; ou - the preparation of fermented milk, yogurt, cheese, dessert cream, or mousse; Where
- la préparation de pâtisserie, de desserts ;ou - the preparation of pastries, desserts; or
- la préparation de boissons ou de produits à base de café. - the preparation of coffee-based drinks or products.
PCT/FR2021/000118 2020-10-12 2021-10-12 Method for obtaining a microalgae-based milk substitute beverage by manothermosonication WO2022079361A1 (en)

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