WO2023148344A1 - Specialized plant-based egg substitute for the production of emulsified sauces - Google Patents

Specialized plant-based egg substitute for the production of emulsified sauces Download PDF

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Publication number
WO2023148344A1
WO2023148344A1 PCT/EP2023/052715 EP2023052715W WO2023148344A1 WO 2023148344 A1 WO2023148344 A1 WO 2023148344A1 EP 2023052715 W EP2023052715 W EP 2023052715W WO 2023148344 A1 WO2023148344 A1 WO 2023148344A1
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composition
weight
chosen
composition according
microalgae
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PCT/EP2023/052715
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French (fr)
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Camille TRAORE
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Algama
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    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads

Definitions

  • the present patent application relates to a vegetable substitute composition for egg specialized for applications of emulsified sauces traditionally based on egg, typically mayonnaise.
  • the composition according to the invention is a mixture of powders allowing the replacement of 100% of the eggs used in the formula and the possibility of reducing the amount of fat by 10% to 50%.
  • the invention also relates to the use of the composition according to the invention in the preparation of emulsified sauces.
  • Eggs are one of the most consumed food products in the world. They are an excellent source of protein, vitamins, iron and other nutrients. In addition to its great nutritional value, egg is also widely used and is one of the essential ingredients in a variety of culinary applications as they provide a wide range of culinary properties, such as leavening, thickening, binding, coagulation, emulsification and hydration.
  • Some examples are mashed bananas and/or applesauce to replace eggs in baking, baking powder/baking soda mixtures to provide leavening, flour/water mixtures to provide binding and leavening .
  • the invention is particularly concerned here with emulsified sauces.
  • compositions of egg substitutes for the preparation of emulsified sauces There are now compositions of egg substitutes for the preparation of emulsified sauces.
  • the document WO2019220431 describes for example a composition making it possible to replace the egg in preparations of the sauce type by using vegetable proteins.
  • compositions contain controversial additives like EDTA or cellulose derivatives, in order for the composition to be effective.
  • Their nutritional interest is linked to several factors. Their content is high in fat, from 65% to 80%. Their sugar content reaches 2% to 8% due to the use of glucose, rice, or agave syrups to thicken the texture of the sauce.
  • These compositions may also be composed of certain isolated vegetable proteins to replace the emulsifying power of the egg which, because of their particle size, provide a grainy appearance in the mouth which is unpleasant for the consumer. "Culinary" ingredients for which the supply or conservation are not suitable for a professional in the industrial environment (for example aqua faba) are also used.
  • the Applicant has solved the technical problems discussed above by proposing a composition based on microalgae comprising in particular proportions at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour. This association makes it possible to preserve the properties linked to the egg without having to resort to this product.
  • the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour .
  • said composition comprises between 5% and 25% by weight of the composition of at least one product originating from microalgae.
  • said composition comprises between 5 and 15% by weight of the composition of at least one hydrocolloid.
  • said composition comprises between 60 and 90% by weight of the composition of at least one non-microalgal vegetable flour.
  • the egg substitute composition according to the invention comprises products derived from microalgae.
  • emulsified or emulsified sauces is understood according to the invention a liquid composition that can accompany a dish, conventionally called “sauce”, resulting from a homogeneous mixture, stable or not, of two phases normally immiscible with each other.
  • the emulsified sauces according to the invention always comprise at least one binding element allowing the phases to be maintained homogeneously.
  • Egg-based emulsified sauce means any emulsified sauce as defined above comprising egg.
  • An example of such a sauce is mayonnaise.
  • egg substitution is meant a composition that completely replaces eggs in a preparation.
  • in powder form is meant that the composition is in solid form, consisting of very fine particles.
  • microalga is meant according to the present invention eukaryotic microalgae, which are characterized by a nucleus, comprising for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or even dinophytes, said eukaryotic microalgae being commonly referred to as "microalgae”, and prokaryotic microalgae, which do not have a nucleus, comprising cyanophytes, hereinafter specifically referred to as "cyanobacteria”.
  • cyanobacteria cyanobacteria
  • the eukaryotic microalgae are chosen from chlorophytes, preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nannochloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; the bacillariophyceae, preferably Phaeodactylum and Odontella, and the thraustochytriaceae, preferably Schizochytrium.
  • chlorophytes preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus
  • eustigmatophytes preferably Nannochloropsis
  • euglenophytes preferably Euglena
  • rhodophytes preferably Porphyridium
  • the bacillariophyceae preferably Ph
  • the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae).
  • said microalgae is chosen from Chlorella sp., Chlorella vulgaris, Auxenochlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp.
  • said microalgae is Chlorella sp.
  • Processs from microalgae means compounds or products obtained from microalgae in powder form, such as flours, oils, lipids, carbohydrates or extracts obtained from microalgae biomass.
  • said at least one product originating from microalgae is chosen from simple microalgae flours, protein-rich microalgae flours, lipid-rich microalgae flours, algal oils, algal lipids, algal carbohydrates, and / or seaweed extracts.
  • microalgae meal is meant the dried product in powder form of the breakdown of the cell walls of the microalgae biomass, in particular by mechanical means.
  • simple microalgae flour is meant according to the invention a conventional flour, which contains less than 20% lipid or protein, as opposed to flours rich in protein or lipids.
  • protein-rich microalgae meal is meant a microalgae meal comprising at least 20% protein.
  • lipid-rich microalgae meal is meant a microalgae meal comprising at least 20% lipids.
  • Microalgae flours rich in lipids or proteins are obtained by conventional extraction processes. They can be whole seaweed meals or seaweed meals obtained by breaking up the biomass by a known physical process (high pressure, ultrasound, ball milling or any other technique used to pulverize the cell walls).
  • algal oils are meant those fatty substances which are liquid at ambient temperature and obtained from a microalgal biomass, for example by pressing. These oils in liquid form are then made into a solid powder form, for example by mixing it with maltodextrin.
  • algal lipids are understood within the meaning of the invention these hydrophobic or amphiphilic molecules consisting of fatty acids forming triglycerides and phospholipids.
  • the lipids within the meaning of the invention are extracted from microalgae biomass, for example by means of steps of maceration, mixing with a solvent, ultrasonic treatment and/or treatment with electromagnetic microwaves (see the Applicant's application EP19728105) .
  • algal carbohydrates are meant within the meaning of the invention organic compounds containing a carbonyl group (aldehyde or ketone) and at least two hydroxyl groups (-OH). In the food industry, these molecules are colloquially referred to as "sugars".
  • the carbohydrates within the meaning of the invention are extracted from the biomass of microalgae by the techniques of bursting the biomass by a known physical process (high pressure, ultrasound, ball milling or any other techniques used to pulverize cell walls).
  • algal extracts any extract obtained from a biomass of microalgae, for example through steps of maceration, mixing with a solvent, ultrasonic treatment and/or treatment with electromagnetic microwaves (see application EP19728105 of the Applicant), or by mechanical treatment. These extracts are then obtained in powder form, for example by mixing them with maltodextrin.
  • hydrocolloid is meant a water-soluble macromolecule which in aqueous solution modifies its rheological behavior such as its viscosity.
  • said at least one hydrocolloid is chosen from xanthan gum, guar gum, locust bean gum, citrus fiber, flax fiber, psyllium fiber, gellan gum.
  • xanthan gum is meant within the meaning of the invention the gum of this branched polysaccharide consisting of a combination of four compounds: glucose, mannose, glucuronic acid and pyruvic acid. Xanthan gum is excreted by various soil microorganisms, including Xanthomonas campestris .
  • guar gum or E412 is meant in the sense of the invention the gum of this galactomannan polysaccharide, obtained by grinding the seeds of Cyamopsis tetragonolobus.
  • locust bean gum is meant in the sense of the invention the vegetable gum rich in galactomannan extracted from the seeds of the carob tree ( Ceratonia siliqua ).
  • citrus fiber is understood in the sense of the invention natural fibers from the peels of citrus fruits having undergone physical treatments and obtained in the form of powder.
  • fiber is understood in the sense of the invention the fibers of the Linum usitatissimum plant.
  • psyllium fiber is understood in the sense of the invention the fibers of the Plantago ovata plant, coming from its integuments.
  • gellan gum or E418 is understood in the sense of the invention the gum of this anionic linear heteropolysaccharide produced by the bacterium Sphingomonas elodea .
  • vegetable flour is meant the result of the grinding of cereals, legumes or certain other plants, giving a powder.
  • Said at least one vegetable flour is chosen from legume flours, such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
  • non-microalgal vegetable flour is understood that this vegetable flour can be obtained from any vegetable except microalgae. Microalgae meals being discussed as a product from microalgae.
  • legume flours such as peas, blond lentils, coral lentils, chickpeas, are understood within the meaning of the invention the flours obtained for example from the grinding of these legumes.
  • flours of tubers such as potato and cassava, are understood within the meaning of the invention the flours obtained for example from the grinding of these tubers.
  • cereal flours such as oats, buckwheat, millet, are understood within the meaning of the invention the flours obtained for example from the grinding of these cereals.
  • the egg substitute composition according to the invention further comprises the addition of at least one other plant compound.
  • said at least one plant compound is chosen from: starches, plant fibers, and/or plant functional flavorings.
  • the egg substitute composition according to the invention further comprises between 1% and 10% by weight of the composition of at least one plant compound, preferably chosen from: starches, plant fibers, and / or plant functional flavorings.
  • at least one plant compound preferably chosen from: starches, plant fibers, and / or plant functional flavorings.
  • plant compounds food ingredients derived from the processing of plants. These compounds are preferably starches, plant fibers, and plant functional flavors. These complementary vegetable substances even more preferably include the following substances: cassava starch, tapioca starch, various vegetable fibers including inulin, functional flavors improving the fat sensation in the mouth. These plant compounds make it possible to provide a greasy and coating sensation in the mouth to compensate for the reduction in fat in the final sauce, by mimicking its taste properties.
  • said starches are chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one starch, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • at least one starch preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
  • the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fiber, citrus fruits, and/or chicory fibres.
  • said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • starch is meant according to the invention this complex carbohydrate consisting of D-glucose units which represents a reserve molecule for plants.
  • the starches mentioned in the invention are known for their strong coating properties.
  • “vegetable fibers” are understood within the meaning of the invention these complex mixtures of carbohydrates originating from the cell wall or the cytoplasm of plant cells.
  • “functional flavoring” is meant a substance whose purpose is to provide specific flavor to a foodstuff, like any flavoring, and also having an additional technological role such as increasing the fatty sensation in the mouth.
  • These vegetable flavors mimic the aroma of non-vegetable products, in this case in the context of the invention of flavors of butter, vegetable oils, margarine, milk or cream.
  • the Applicant has solved the technical problems discussed in the preamble thanks to the emulsifying properties of microalgae as well as their coating power in the mouth and their richness in lipids to preserve the sensation of fat in the mouth.
  • the microalgae is associated with a non-microalgal vegetable flour, in order to provide a bulking agent for viscosity and texture in the mouth as well as for its protein content allowing to support the emulsifying action of the microalgae without giving a grainy sensation.
  • this composition potentiates the functional properties of the microalgae by combining it with the support properties of the two other ingredients to fulfill all the objectives.
  • An ingredient is thus obtained which makes it possible to prepare an emulsified sauce with a dynamic viscosity similar to an egg mayonnaise as well as a fattier and less grainy appearance in the mouth.
  • Composition 1 (% by weight of composition) Micronised chickpea flour 66.5% Yellow chlorella containing 30% lipid 14.5% flax fiber 12% Tapioca starch 7%
  • composition 2 (% by weight of composition)
  • Coral lentil flour 78.4%
  • Protein-rich chlorella 12% Guar gum 9%
  • Natural flavor 0.6%
  • composition 3 (% by weight of composition)
  • the invention relates to a process for obtaining an egg substitute according to the invention, comprising at least one step of mixing said compounds of the egg substitute composition according to the invention in powder form, preferably at between 100 and 3000 rpm, even more preferably at between 100 and 1000 rpm, preferably for between 60 and 350 seconds, even more preferably for between 60 and 120 seconds.
  • Agitation at the different stages of the process according to the invention can be done by different types of mixers, for example mobile tank mixers, kneader mixers, or even screw mixers.
  • mixers for example mobile tank mixers, kneader mixers, or even screw mixers.
  • Said compounds used in the process according to the invention and the egg substitute obtained by means of the process according to the invention are in powder form.
  • mixing step is understood within the meaning of the invention that all the compounds are placed in a container, for example a tank and that the compounds are stirred in order to homogenize the composition according to the invention.
  • said process for obtaining an egg substitute comprises the addition of at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour.
  • said method comprises the addition of between 5% and 25% by weight of the composition of at least one product originating from microalgae in powder form.
  • said method comprises the addition of between 5 and 15% by weight of the composition of at least one hydrocolloid in powder form.
  • said method comprises the addition of between 60 and 90% by weight of the composition of at least one non-microalgal vegetable flour in powder form.
  • said method also comprises the addition of at least one other plant compound, preferably starches, plant fibers, and/or plant functional flavorings.
  • the method comprises the addition of between 1% and 10% by weight of the composition of at least one plant compound, preferably starches, plant fibers, and/or plant functional flavorings.
  • at least one plant compound preferably starches, plant fibers, and/or plant functional flavorings.
  • said plant compounds are chosen from starches, plant fibers, and plant functional flavorings.
  • said starches are chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • the method comprises the addition of between 1% to 10% by weight of the composition of at least one starch, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • at least one starch preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
  • the method comprises the addition of between 1% to 10% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fiber, citrus fruits, and/or chicory fibers.
  • said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • the method comprises the addition of between 1% and 10% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • the invention relates to the use of an egg substitute composition according to the invention in the manufacture of emulsified sauces, preferably mayonnaise.
  • the emulsified sauce composition of the egg replacement composition according to the invention is used, preferably between 3% and 7% by weight of the emulsified sauce composition, even more preferably 5% by weight of the emulsified sauce composition.
  • the invention relates to an egg-based emulsified sauce composition in which the egg is replaced by an egg substitute according to the invention.
  • said emulsified sauce comprises between 1 and 10% by weight of the emulsified sauce composition of the egg replacement composition according to the invention, preferably between 3 and 7% by weight of the emulsified sauce composition, of even more preferably 5% by weight of the emulsified sauce composition.
  • the invention relates to a process for preparing an emulsified sauce comprising at least one step of mixing the ingredients with the egg substitute composition according to the invention, replacing the egg.
  • said method comprises the addition of between 1% and 10% by weight of the emulsified sauce composition of the egg substitute composition according to the invention, preferably between 3% and 7% by weight of the emulsified sauce composition, even more preferably 5% by weight of the emulsified sauce composition.
  • the invention relates to a mayonnaise composition
  • a mayonnaise composition comprising, as an egg substitute, a composition according to the invention.
  • said mayonnaise comprises between 1% and 10% by weight of the mayonnaise composition of the egg substitute composition according to the invention, preferably between 3 and 7% by weight of the mayonnaise composition, even more more preferably 5% by weight of the mayonnaise composition.
  • the invention relates to a method for preparing mayonnaise comprising at least one step of mixing the ingredients with the egg substitute composition according to the invention, replacing the egg.
  • said method comprises the addition of between 1% and 10% by weight of the mayonnaise composition of the egg substitute composition according to the invention, preferably between 3% and 7% by weight of the composition mayonnaise, even more preferably 5% by weight of the mayonnaise composition.
  • the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal starch.
  • said composition comprises between 5% and 25% by weight of the composition of at least one product originating from microalgae.
  • said composition comprises between 5 and 15% by weight of the composition of at least one hydrocolloid.
  • said composition comprises between 60 and 90% by weight of the composition of at least one non-microalgal starch.
  • said at least one non-microalgal starch is chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
  • said at least one starch is corn starch.
  • the egg substitute composition according to this eighth aspect further comprises between 1% and 15% by weight of the composition of at least one vegetable compound, preferably chosen from: non-microalgal vegetable flours, plant fibers, and/or plant functional flavors.
  • at least one vegetable compound preferably chosen from: non-microalgal vegetable flours, plant fibers, and/or plant functional flavors.
  • said at least one vegetable flour is chosen from legume flours, such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
  • legume flours such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava
  • cereal flours such as oats, buckwheat, millet.
  • the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one vegetable flour is chosen from legume flours, such as peas, lentils, coral, chickpea, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
  • legume flours such as peas, lentils, coral, chickpea
  • tuber flours such as potato and cassava
  • cereal flours such as oats, buckwheat, millet.
  • said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
  • the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fibers, citrus fruits, and/or chicory fibres.
  • said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
  • Composition 4 (% by weight of composition) Modified starch – corn 64.4% Chlorella 17.9% Vegetable fiber – Chicory 11.8% Xanthan gum 5.9%
  • Example 1 Process for the production of an egg substitute and its use for the manufacture of an egg-free mayonnaise.
  • the mixture thus obtained is an egg substitute based on microalgae for mayonnaise.
  • a sauce of the mayonnaise type without eggs with 45% fat content is thus obtained.
  • Example 2 Dynamic viscosity analysis of 45% fat eggless mayonnaise.
  • the dynamic viscosity of egg-free mayonnaise with 45% fat content prepared is measured using a viscometer, for example a LAMY Réology RM 100 touch viscometer at a spindle speed of 10s-1 to 100 s-1 with a step of 10s- 1 in a container 6.5 cm high and 19.8 cm in circumference filled with 80g of samples.
  • a viscometer for example a LAMY Réology RM 100 touch viscometer at a spindle speed of 10s-1 to 100 s-1 with a step of 10s- 1 in a container 6.5 cm high and 19.8 cm in circumference filled with 80g of samples.
  • Example 3 Sensory analysis of the fatty aspect in the mouth of egg-free mayonnaise at 45% fat.
  • a classification test is carried out between a sample A of classic mayonnaise (60 to 70% fat), a sample B of commercial mayonnaise without eggs at 45% fat and a sample C of mayonnaise type sauce without eggs at 45% fat prepared according to the invention.
  • Each person is asked to taste and rank the samples according to the perceived fat intensity from the least intense to the most intense.
  • Example 4 Sensory analysis of graininess in the mouth of 45% fat eggless mayonnaise.
  • Two triangular tests A and B are carried out with a panel of 60 people according to a protocol respecting the NF ISO 4120 standard.
  • each person is offered 50 g of a control egg-free mayonnaise and 50 g of egg-free mayonnaise with 45% fat content prepared according to the invention.

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Abstract

The present patent application relates to a specialized plant-based egg substitute composition for applications in emulsified sauces traditionally based on egg, typically mayonnaise. The composition according to the invention is a mixture of powders enabling the replacement of 100% of the eggs used in the formula and the possibility of reducing the amount of fat by 10% to 50%. The invention also relates to the use of the composition according to the invention in the preparation of emulsified sauces.

Description

Substitut d’œuf végétal spécialisé pour la fabrication de sauces émulsionnéesSpecialized vegetable egg substitute for making emulsified sauces
La présente demande de brevet concerne une composition de substitut végétal à l'œuf spécialisée pour les applications de sauces émulsionnées traditionnellement à base d'œuf, typiquement la mayonnaise. La composition selon l’invention est un mélange de poudres permettant le remplacement de 100% des œufs utilisés dans la formule et la possibilité de réduire de 10% à 50% la quantité de matière grasse. L’invention concerne également l’utilisation de la composition selon l’invention dans la préparation de sauces émulsionnées.The present patent application relates to a vegetable substitute composition for egg specialized for applications of emulsified sauces traditionally based on egg, typically mayonnaise. The composition according to the invention is a mixture of powders allowing the replacement of 100% of the eggs used in the formula and the possibility of reducing the amount of fat by 10% to 50%. The invention also relates to the use of the composition according to the invention in the preparation of emulsified sauces.
Art antérieurPrior art
Les œufs sont l'un des produits alimentaires les plus consommés dans le monde. Ils représentent une excellente source de protéines, de vitamines, de fer et d'autres nutriments. En plus de sa grande valeur nutritionnelle, l'œuf est aussi largement utilisé et constitue l'un des ingrédients essentiels dans une variété d'applications culinaires car ils fournissent une large gamme de propriétés culinaires, telles que la levée, l'épaississement, la liaison, la coagulation, l'émulsification et l'hydratation. Eggs are one of the most consumed food products in the world. They are an excellent source of protein, vitamins, iron and other nutrients. In addition to its great nutritional value, egg is also widely used and is one of the essential ingredients in a variety of culinary applications as they provide a wide range of culinary properties, such as leavening, thickening, binding, coagulation, emulsification and hydration.
Cependant, il y a aujourd’hui un intérêt accru pour des alternatives pour les produits venant des animaux. Il existe ainsi un besoin pour des compositions de substituts d’œufs. However, today there is increased interest in alternatives to animal products. There is thus a need for compositions of egg substitutes.
De nombreuses tentatives ont été faites pour créer un substitut d'œuf qui remplace les caractéristiques nutritionnelles et culinaires souhaitées des œufs naturels.Many attempts have been made to create an egg substitute that replaces the desired nutritional and culinary characteristics of natural eggs.
Certains exemples sont la purée de bananes et/ou la compote de pommes pour remplacer les œufs dans la cuisson, les mélanges de poudre à pâte/bicarbonate de soude pour fournir un levain, les mélanges de farine/eau pour fournir une liaison et un levage. Some examples are mashed bananas and/or applesauce to replace eggs in baking, baking powder/baking soda mixtures to provide leavening, flour/water mixtures to provide binding and leavening .
Parmi les applications culinaires connues, l’invention s’intéresse en particulier ici aux sauces émulsionnées. Among the known culinary applications, the invention is particularly concerned here with emulsified sauces.
Il existe aujourd’hui des compositions de substituts d’œuf pour la préparation de sauces émulsionnées.There are now compositions of egg substitutes for the preparation of emulsified sauces.
Le document WO2019220431 décrit par exemple une composition permettant de remplacer l’œuf dans des préparations de type sauce en utilisant des protéines végétales.The document WO2019220431 describes for example a composition making it possible to replace the egg in preparations of the sauce type by using vegetable proteins.
Le document US2014/0356507 décrit également une composition permettant de remplacer l’œuf dans les préparations de type sauce, en utilisant des protéines végétales en particulier issus du pois.The document US2014/0356507 also describes a composition making it possible to replace the egg in preparations of the sauce type, using vegetable proteins in particular derived from peas.
Cependant, ces compositions contiennent des additifs controversés comme l’EDTA ou des dérivés de cellulose, afin que la composition soit efficace. Leur intérêt nutritionnel est lié à plusieurs facteurs. Leur contenu est élevé en matière grasse, de 65% à 80%. Leur contenu en sucre atteint de 2% à 8% à cause de l’utilisation de sirops de glucose, de riz, ou d’agave pour épaissir la texture de la sauce. Ces compositions peuvent également être composées de certaines protéines végétales isolées pour remplacer le pouvoir émulsifiant de l’œuf qui à cause de leur granulométrie apportent un aspect granuleux en bouche déplaisant pour le consommateur. Des ingrédients « culinaires » pour lesquels l’approvisionnement ou la conservation ne sont pas adaptées pour un homme de métier du milieu industriel (par exemple l'aqua faba) sont également utilisés. De plus, si certaines solutions répondent bien à un des objectifs de remplacement d'œuf, notamment la fonction émulsifiante, elles ne répondent pas à l’ensemble des fonctionnalités de l'œuf et pêchent souvent sur la texture, la rondeur en bouche par exemple. Enfin, aucune de ces solutions ne permet d’améliorer le profil nutritionnel des sauces émulsionnées.However, these compositions contain controversial additives like EDTA or cellulose derivatives, in order for the composition to be effective. Their nutritional interest is linked to several factors. Their content is high in fat, from 65% to 80%. Their sugar content reaches 2% to 8% due to the use of glucose, rice, or agave syrups to thicken the texture of the sauce. These compositions may also be composed of certain isolated vegetable proteins to replace the emulsifying power of the egg which, because of their particle size, provide a grainy appearance in the mouth which is unpleasant for the consumer. "Culinary" ingredients for which the supply or conservation are not suitable for a professional in the industrial environment (for example aqua faba) are also used. In addition, while some solutions respond well to one of the egg replacement objectives, in particular the emulsifying function, they do not respond to all of the egg's functions and often lack texture, roundness in the mouth, for example. . Finally, none of these solutions improves the nutritional profile of emulsified sauces.
Le Demandeur a résolu les problèmes techniques discutés ci-dessus en proposant une composition à base de microalgues comprenant dans des proportions particulières au moins un produit provenant de microalgue, au moins un hydrocolloïde et au moins une farine végétale non-microalgale. Cette association permet de conserver les propriétés liées à l’œuf sans avoir recours à ce produit.The Applicant has solved the technical problems discussed above by proposing a composition based on microalgae comprising in particular proportions at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour. This association makes it possible to preserve the properties linked to the egg without having to resort to this product.
Description détaillée de l’inventionDetailed description of the invention
Ainsi, selon un premier aspect, l’invention concerne une composition de substitut aux œufs pour la préparation de sauces émulsionnées, comprenant sous forme de poudre au moins un produit provenant de microalgue, au moins un hydrocolloïde et au moins une farine végétale non-microalgale.Thus, according to a first aspect, the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour .
De manière préférée, ladite composition comprend entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue.Preferably, said composition comprises between 5% and 25% by weight of the composition of at least one product originating from microalgae.
De manière préférée, ladite composition comprend entre 5 et 15% en poids de la composition d’au moins un hydrocolloïde.Preferably, said composition comprises between 5 and 15% by weight of the composition of at least one hydrocolloid.
De manière préférée, ladite composition comprend entre 60 et 90% en poids de la composition d’au moins une farine végétale non-microalgale. Preferably, said composition comprises between 60 and 90% by weight of the composition of at least one non-microalgal vegetable flour.
De manière préférée, l’invention concerne une composition de substitut aux œufs pour la préparation de sauces émulsionnées, comprenant sous forme de poudre :
  1. Entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue ;
  2. Entre 5% et 15% en poids de la composition d’au moins un hydrocolloïde ;
  3. Entre 60% et 90% en poids de la composition d’au moins une farine végétale non-microalgale.
Preferably, the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form:
  1. Between 5% and 25% by weight of the composition of at least one product originating from microalgae;
  2. Between 5% and 15% by weight of the composition of at least one hydrocolloid;
  3. Between 60% and 90% by weight of the composition of at least one non-microalgal vegetable flour.
Par « à base de microalgue » est entendu que la composition de substitut d’œuf selon l’invention comprend des produits provenant de microalgues.By "based on microalgae" is meant that the egg substitute composition according to the invention comprises products derived from microalgae.
Par « sauces émulsifiées ou émulsionnées » est entendu selon l’invention une composition liquide pouvant accompagner un plat, classiquement appelée « sauce », résultante d’un mélange homogène, stable ou non, de deux phases normalement non miscibles entre elles. En particulier, les sauces émulsionnées selon l’invention comprennent toujours au moins un élément liant permettant le maintien homogène des phases. By "emulsified or emulsified sauces" is understood according to the invention a liquid composition that can accompany a dish, conventionally called "sauce", resulting from a homogeneous mixture, stable or not, of two phases normally immiscible with each other. In particular, the emulsified sauces according to the invention always comprise at least one binding element allowing the phases to be maintained homogeneously.
Par « sauce émulsionnée à base d’œuf » est entendu toute sauce émulsionnée telle que définie ci-dessus comprenant de l’œuf. Un exemple de telle sauce est la mayonnaise. "Egg-based emulsified sauce" means any emulsified sauce as defined above comprising egg. An example of such a sauce is mayonnaise.
Par « substitution aux œufs » est entendu une composition qui remplace entièrement les œufs dans une préparation.By "egg substitution" is meant a composition that completely replaces eggs in a preparation.
Par « sous forme de poudre » est entendu que la composition est sous forme solide, constituée de particules très fines.By "in powder form" is meant that the composition is in solid form, consisting of very fine particles.
Par « pour la préparation de sauces émulsionnées » est entendu que la composition est adaptée pour être utilisée pour préparer des sauces émulsionnées.By "for the preparation of emulsified sauces" is meant that the composition is suitable for use in preparing emulsified sauces.
Par « microalgue » 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 euglenophytes, 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 “microalga” is meant according to the present invention eukaryotic microalgae, which are characterized by a nucleus, comprising for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or even dinophytes, said eukaryotic microalgae being commonly referred to as "microalgae", and prokaryotic microalgae, which do not have a nucleus, comprising cyanophytes, hereinafter specifically referred to as "cyanobacteria".
De manière préférée selon l'invention, les microalgues eucaryotes sont choisies parmi les chlorophytes, 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 chlorophytes, preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nannochloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; the bacillariophyceae, preferably Phaeodactylum and Odontella, and the thraustochytriaceae, preferably Schizochytrium.
De manière préférée, les cyanobactéries sont choisies parmi la spiruline (Arthrospira platensis ou Spirulina maxima) et l’AFA (Aphanizomenon Floes-aquae).Preferably, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae).
De manière encore plus préférée, ladite microalgue est choisie parmi Chlorella sp., Chlorella vulgaris, Auxenochlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp. Even more preferably, said microalgae is chosen from Chlorella sp., Chlorella vulgaris, Auxenochlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp.
De manière encore plus préférée, ladite microalgue est Chlorella sp.Even more preferably, said microalgae is Chlorella sp.
Par « produits provenant de microalgues » sont entendu des composés ou produits obtenus à partir de microalgues sous forme de poudre, tels que des farines, des huiles, des lipides, des glucides ou des extraits obtenus à partir d’une biomasse de microalgues. "Products from microalgae" means compounds or products obtained from microalgae in powder form, such as flours, oils, lipids, carbohydrates or extracts obtained from microalgae biomass.
De manière préférée, ledit au moins un produit provenant de microalgues est choisi parmi les farines simples de microalgues, les farines de microalgues riches en protéines, les farines de microalgues riches en lipides, les huiles algales, les lipides algaux, les glucides algaux, et/ou les extraits algaux.Preferably, said at least one product originating from microalgae is chosen from simple microalgae flours, protein-rich microalgae flours, lipid-rich microalgae flours, algal oils, algal lipids, algal carbohydrates, and / or seaweed extracts.
Par « farine de microalgue » est entendu le produit séché sous forme de poudre de la rupture des parois cellulaires de la biomasse de microalgues, notamment par des moyens mécaniques.By "microalgae meal" is meant the dried product in powder form of the breakdown of the cell walls of the microalgae biomass, in particular by mechanical means.
Par « farine simple de microalgue » est entendu selon l’invention une farine classique, qui contient moins de 20% de lipide ou de protéine, en opposition aux farines riches en protéines ou en lipides.By "simple microalgae flour" is meant according to the invention a conventional flour, which contains less than 20% lipid or protein, as opposed to flours rich in protein or lipids.
Par « farine de microalgue riche en protéine » est entendu une farine de microalgue comprenant au moins 20 % de protéines.By "protein-rich microalgae meal" is meant a microalgae meal comprising at least 20% protein.
Par « farines de microalgues riches en lipides » est entendu une farine de microalgue comprenant au moins 20 % de lipides.By "lipid-rich microalgae meal" is meant a microalgae meal comprising at least 20% lipids.
Les farines de microalgues riches en lipides ou en protéines sont obtenus par les procédés d’extraction classiques. Elles peuvent être des farines d’algue entières ou bien des farines d’algue obtenue par éclatement de la biomasse par un procédé physique connu (haute pression, ultrason, broyage à billes ou toutes autres techniques servant à pulvériser des parois cellulaires).Microalgae flours rich in lipids or proteins are obtained by conventional extraction processes. They can be whole seaweed meals or seaweed meals obtained by breaking up the biomass by a known physical process (high pressure, ultrasound, ball milling or any other technique used to pulverize the cell walls).
Par « huiles algales » sont entendu ces corps gras liquide à température ambiantes obtenu à partir d’une biomasse microalgale, par exemple par pressage. Ces huiles sous forme liquide sont ensuite rendues sous forme solide de poudre, par exemple en la mélangeant avec de la maltodextrine.By "algal oils" are meant those fatty substances which are liquid at ambient temperature and obtained from a microalgal biomass, for example by pressing. These oils in liquid form are then made into a solid powder form, for example by mixing it with maltodextrin.
Par « lipides algaux » sont entendus au sens de l’invention ces molécules hydrophobes ou amphiphiles constitués d’acides gras formant des triglycérides et des phospholipides. Les lipides au sens de l’invention sont extraits de biomasse de microalgues par exemple grâce à des étapes de macérations, de mélange avec un solvant, de traitement ultrasonore et/ou de traitement aux micro-ondes électromagnétiques (voir la demande EP19728105 du Demandeur).By "algal lipids" are understood within the meaning of the invention these hydrophobic or amphiphilic molecules consisting of fatty acids forming triglycerides and phospholipids. The lipids within the meaning of the invention are extracted from microalgae biomass, for example by means of steps of maceration, mixing with a solvent, ultrasonic treatment and/or treatment with electromagnetic microwaves (see the Applicant's application EP19728105) .
Par « glucides algaux » sont entendus au sens de l’invention les composés organiques contenant un groupe carbonyle (aldéhyde ou cétone) et au moins deux groupes hydroxyle (-OH). En agroalimentaire, ces molécules sont familièrement appelés « sucres ». Les glucides au sens de l’invention sont extraits de biomasse de microalgues par les techniques d’ éclatement de la biomasse par un procédé physique connu (haute pression, ultrason, broyage à billes ou toutes autres techniques servant à pulvériser des parois cellullaires).By "algal carbohydrates" are meant within the meaning of the invention organic compounds containing a carbonyl group (aldehyde or ketone) and at least two hydroxyl groups (-OH). In the food industry, these molecules are colloquially referred to as "sugars". The carbohydrates within the meaning of the invention are extracted from the biomass of microalgae by the techniques of bursting the biomass by a known physical process (high pressure, ultrasound, ball milling or any other techniques used to pulverize cell walls).
Par « extraits algaux » sont entendus tout extrait obtenu à partir d’une biomasse de microalgue, par exemple grâce à des étapes de macérations, de mélange avec un solvant, de traitement ultrasonore et/ou de traitement aux micro-ondes électromagnétiques (voir la demande EP19728105 du Demandeur), ou par traitement mécanique. Ces extraits sont ensuite obtenus sous forme de poudre, par exemple en les mélangeant avec de la maltodextrine.By "algal extracts" is meant any extract obtained from a biomass of microalgae, for example through steps of maceration, mixing with a solvent, ultrasonic treatment and/or treatment with electromagnetic microwaves (see application EP19728105 of the Applicant), or by mechanical treatment. These extracts are then obtained in powder form, for example by mixing them with maltodextrin.
Par « hydrocolloïde » est entendu une macromolécule hydrosoluble qui en solution aqueuse modifie son comportement rhéologique tel que sa viscosité.By “hydrocolloid” is meant a water-soluble macromolecule which in aqueous solution modifies its rheological behavior such as its viscosity.
De manière préférée, ledit au moins un hydrocolloïde est choisi parmi la gomme xanthane, la gomme guar, la gomme de caroube, la fibre d’agrume, la fibre de lin, la fibre de psyllium, la gomme gellane.Preferably, said at least one hydrocolloid is chosen from xanthan gum, guar gum, locust bean gum, citrus fiber, flax fiber, psyllium fiber, gellan gum.
Par « gomme xanthane » est entendu au sens de l’invention de la gomme de ce polyoside ramifié constitué d'une combinaison de quatre composés : le glucose, le mannose, l'acide glucuronique et l'acide pyruvique. La gomme xanthane est excrétée par divers microorganismes du sol, dont Xanthomonas campestris.By “xanthan gum” is meant within the meaning of the invention the gum of this branched polysaccharide consisting of a combination of four compounds: glucose, mannose, glucuronic acid and pyruvic acid. Xanthan gum is excreted by various soil microorganisms, including Xanthomonas campestris .
Par « gomme guar » ou E412 est entendu au sens de l’invention la gomme de ce polysaccharide à galactomannane, obtenu par broyage des graines de Cyamopsis tetragonolobus. By “guar gum” or E412 is meant in the sense of the invention the gum of this galactomannan polysaccharide, obtained by grinding the seeds of Cyamopsis tetragonolobus.
Par « gomme de caroube » est entendu au sens de l’invention la gomme végétale riche en galactomannane extraite des graines du caroubier (Ceratonia siliqua).By "locust bean gum" is meant in the sense of the invention the vegetable gum rich in galactomannan extracted from the seeds of the carob tree ( Ceratonia siliqua ).
Par « fibre d’agrume » est entendu au sens de l’invention des fibres naturelles provenant des pelures d’agrumes ayant subits des traitements physique et obtenus sous forme de poudre. By "citrus fiber" is understood in the sense of the invention natural fibers from the peels of citrus fruits having undergone physical treatments and obtained in the form of powder.
Par « fibre de lin » est entendu au sens de l’invention les fibres de la plante Linum usitatissimum. By "flax fiber" is understood in the sense of the invention the fibers of the Linum usitatissimum plant.
Par « fibre de psyllium » est entendu au sens de l’invention les fibres de la plante Plantago ovata, provenant de ses téguments.By "psyllium fiber" is understood in the sense of the invention the fibers of the Plantago ovata plant, coming from its integuments.
Par « gomme gellane » ou E418 est entendu au sens de l’invention la gomme de cet hétéropolyoside linéaire anionique produit par la bactérie Sphingomonas elodea . By "gellan gum" or E418 is understood in the sense of the invention the gum of this anionic linear heteropolysaccharide produced by the bacterium Sphingomonas elodea .
Par « farine végétale » est entendu le résultat du broyage de céréales, de légumineuses ou de certaines autres plantes, donnant une poudre. Ladite au moins une farine végétale est choisie parmi les farines de légumineuses, telle que le pois, lentille blonde, lentille corail, pois chiche, les farines de tubercules telles que la pomme de terre et le manioc, les farines de céréales telles que l’avoine, le sarrasin, le millet.By "vegetable flour" is meant the result of the grinding of cereals, legumes or certain other plants, giving a powder. Said at least one vegetable flour is chosen from legume flours, such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
Par « farine végétale non-microalgale » est entendue que cette farine végétale peut être obtenue à partir de tout végétaux sauf de microalgue. Les farines de microalgues étant abordées en tant que produit provenant de microalgues. By "non-microalgal vegetable flour" is understood that this vegetable flour can be obtained from any vegetable except microalgae. Microalgae meals being discussed as a product from microalgae.
De manière préférée, ladite au moins une farine végétale non-microalgale est choisie parmi :
  • Les farines de légumineuses, de préférence de pois, de lentille blonde, de lentille corail, et/ou de pois chiche ; et/ou
  • les farines de tubercules, de préférence de pomme de terre et/ou de manioc ; et/ou
  • les farines de céréale, de préférence d’avoine, de sarrasin, et/ou de millet.
Preferably, said at least one non-microalgal vegetable flour is chosen from:
  • Legume flour, preferably pea, blond lentil, coral lentil, and/or chickpea; and or
  • tuber flour, preferably potato and/or cassava flour; and or
  • cereal flours, preferably oats, buckwheat, and/or millet.
Par « farines de légumineuses », telle que le pois, lentille blonde, lentille corail, pois chiche, sont entendues au sens de l’invention les farines obtenus par exemple à partir du broyage de ces légumineuses.By "legume flours", such as peas, blond lentils, coral lentils, chickpeas, are understood within the meaning of the invention the flours obtained for example from the grinding of these legumes.
Par « farines de tubercules », telles que la pomme de terre et le manioc, sont entendues au sens de l’invention les farines obtenus par exemple à partir du broyage de ces tubercules.By "flours of tubers", such as potato and cassava, are understood within the meaning of the invention the flours obtained for example from the grinding of these tubers.
Par « farines de céréales », telles que l’avoine, le sarrasin, le millet, sont entendues au sens de l’invention les farines obtenus par exemple à partir du broyage de ces céréales.By "cereal flours", such as oats, buckwheat, millet, are understood within the meaning of the invention the flours obtained for example from the grinding of these cereals.
Selon un mode de réalisation, la composition de substitut d’œuf selon l’invention comprend en outre l’ajout d’au moins un autre composé végétal.According to one embodiment, the egg substitute composition according to the invention further comprises the addition of at least one other plant compound.
De manière préférée, ledit au moins un composé végétal est choisi parmi : les amidons, les fibres végétales, et/ou les arômes fonctionnels végétaux.Preferably, said at least one plant compound is chosen from: starches, plant fibers, and/or plant functional flavorings.
De manière préférée, la composition de substitut d’œuf selon l’invention comprend en outre entre 1% et 10% en poids de la composition d’au moins un composé végétal, de préférence choisi parmi : les amidons, les fibres végétales, et/ou les arômes fonctionnels végétaux.Preferably, the egg substitute composition according to the invention further comprises between 1% and 10% by weight of the composition of at least one plant compound, preferably chosen from: starches, plant fibers, and / or plant functional flavorings.
Par « composés végétaux » est entendu des ingrédients alimentaires issus de la transformation des plantes. Ces composés sont de préférences les amidons, les fibres végétales, et les arômes fonctionnels végétaux. Ces substances végétales complémentaires comprennent de manière encore plus préférée les substances suivantes : amidon de manioc, amidon de tapioca, diverses fibres végétales dont l’inuline, des arômes fonctionnels améliorant la sensation de gras en bouche. Ces composés végétaux permettent d’apporter une sensation grasse et nappant en bouche pour compenser l’allègement en matière grasse de la sauce finale, en mimant ses propriétés gustatives. By "plant compounds" is meant food ingredients derived from the processing of plants. These compounds are preferably starches, plant fibers, and plant functional flavors. These complementary vegetable substances even more preferably include the following substances: cassava starch, tapioca starch, various vegetable fibers including inulin, functional flavors improving the fat sensation in the mouth. These plant compounds make it possible to provide a greasy and coating sensation in the mouth to compensate for the reduction in fat in the final sauce, by mimicking its taste properties.
De manière préférée, lesdits amidons sont choisis parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca.Preferably, said starches are chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 10% en poids de la composition d’au moins un amidon, de préférence choisi parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca.Even more preferably, the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one starch, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
De manière préférée, lesdites fibres végétales sont choisies parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Preferably, said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 10% en poids de la composition d’au moins une fibre végétale, de préférence choisi parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Even more preferably, the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fiber, citrus fruits, and/or chicory fibres.
De manière préférée, lesdits arômes fonctionnels végétaux sont choisis parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème. Preferably, said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 10% en poids de la composition d’au moins un arôme fonctionnel végétal, de préférence choisi parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème.Even more preferably, the composition according to the invention further comprises between 1% to 10% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière préférée, la composition selon l’invention comprend en outre entre 1% et 10% en poids de la composition d’au moins un composé végétal choisi parmi :
  1. les amidons, de préférence choisis parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca ; et/ou
  2. les fibres végétales, de préférence choisies parmi l’inuline, les fibres d’avoine, les fibres d’agrumes, et/ou les fibres de chicorée ; et/ou
  3. Les arômes fonctionnels, de préférences choisis parmi les arômes de beurre, d’huiles végétales, de margarine, de lait ou de crème.
Preferably, the composition according to the invention also comprises between 1% and 10% by weight of the composition of at least one plant compound chosen from:
  1. starches, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch; and or
  2. vegetable fibers, preferably chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers; and or
  3. Functional flavourings, preferably chosen from the flavorings of butter, vegetable oils, margarine, milk or cream.
Par « amidon » est entendu selon l’invention ce glucide complexe constitué d’unités D-glucose qui représente une molécule de réserve pour les végétaux.By "starch" is meant according to the invention this complex carbohydrate consisting of D-glucose units which represents a reserve molecule for plants.
Les amidons mentionnés dans l’invention sont connus pour leur fort pouvant nappant.The starches mentioned in the invention are known for their strong coating properties.
Par « fibres végétales » sont entendus au sens de l’invention ces mélanges complexes de glucides provenant de la paroi cellulaire ou du cytoplasme des cellules végétales. By "vegetable fibers" are understood within the meaning of the invention these complex mixtures of carbohydrates originating from the cell wall or the cytoplasm of plant cells.
Par « arôme fonctionnel » est entendu une substance ayant pour but d’apporter de la saveur précise à une denrée alimentaire, comme tout arôme, et ayant en plus un rôle technologique supplémentaire tel que l’augmentation de la sensation grasse en bouche. Ces arômes végétaux miment l’arôme de produits non végétaux, en l’occurrence dans le cadre de l’invention des arômes de beurre, d’huiles végétales, de margarine, de lait ou de crème.By “functional flavoring” is meant a substance whose purpose is to provide specific flavor to a foodstuff, like any flavoring, and also having an additional technological role such as increasing the fatty sensation in the mouth. These vegetable flavors mimic the aroma of non-vegetable products, in this case in the context of the invention of flavors of butter, vegetable oils, margarine, milk or cream.
Dans cette composition, le Demandeur a résolu les problèmes techniques discutés en préambule grâce aux propriétés émulsifiantes des microalgues ainsi que de leur pouvoir nappant en bouche et leur richesse en lipides pour conserver la sensation de gras en bouche. In this composition, the Applicant has solved the technical problems discussed in the preamble thanks to the emulsifying properties of microalgae as well as their coating power in the mouth and their richness in lipids to preserve the sensation of fat in the mouth.
Pour compléter cette action, sans dégrader le goût dans le produit final, la microalgue est associée à une farine végétale non-microalgale, afin d’apporter un agent de charge pour la viscosité et la texture en bouche ainsi que pour son contenu en protéine permettant de soutenir l’action émulsifiantes des microalgues sans apporter de sensation granuleuse. To complete this action, without degrading the taste in the final product, the microalgae is associated with a non-microalgal vegetable flour, in order to provide a bulking agent for viscosity and texture in the mouth as well as for its protein content allowing to support the emulsifying action of the microalgae without giving a grainy sensation.
Enfin la texture et la viscosité sont ajustées grâce à l’action d’un hydrocolloïde. Finally, the texture and viscosity are adjusted thanks to the action of a hydrocolloid.
L’association d’au moins ces trois types de composés dans des proportions précises forment cette composition et cet ingrédient de substitution à l’œuf qui répond aux problèmes techniques énoncés ci-dessus. The combination of at least these three types of compounds in precise proportions form this composition and this egg substitute ingredient which responds to the technical problems set out above.
En effet, cette composition potentialise les propriétés fonctionnelles de la microalgue en l’associant à des propriétés de soutien des deux autres ingrédients pour remplir l’ensemble des objectifs. Il est ainsi obtenu un ingrédient permettant de préparer une sauce émulsionnée présentant une viscosité dynamique similaire à une mayonnaise aux œufs ainsi qu’un aspect plus gras et moins granuleux en bouche.Indeed, this composition potentiates the functional properties of the microalgae by combining it with the support properties of the two other ingredients to fulfill all the objectives. An ingredient is thus obtained which makes it possible to prepare an emulsified sauce with a dynamic viscosity similar to an egg mayonnaise as well as a fattier and less grainy appearance in the mouth.
Exemple de composition selon l’invention :Example of composition according to the invention:
Composition 1 (% en poids de la composition)Composition 1 (% by weight of composition)
Farine de pois chiche microniséeMicronised chickpea flour 66,5%66.5%
Chlorelle jaune contenant 30% de lipideYellow chlorella containing 30% lipid 14,5%14.5%
Fibre de linflax fiber 12%12%
Amidon de tapiocaTapioca starch 7%7%
Composition 2 (% en poids de la composition)Composition 2 (% by weight of composition)
Farine de lentille corailCoral lentil flour 78,4%78.4%
Chlorelle riche en protéinesProtein-rich chlorella 12%12%
Gomme guarGuar gum 9%9%
Arôme naturelNatural flavor 0,6%0.6%
Composition 3 (% en poids de la composition)Composition 3 (% by weight of composition)
Farine de lentille corailCoral lentil flour 78,4%78.4%
Chlorelle Chlorella 9,8 %9.8%
Gomme xanthaneXanthan gum 11,8%11.8%
Selon un deuxième aspect, l’invention concerne un procédé d’obtention d’un substitut aux œufs selon l’invention, comprenant au moins une étape de mélange desdits composés de la composition de substitution aux œufs selon l’invention sous forme de poudre, de préférence à entre 100 et 3000 rpm, de manière encore plus préférée à entre 100 à 1000 rpm, de préférence pendant entre 60 et 350 secondes, de manière encore plus préférée pendant entre 60 et 120 secondes.According to a second aspect, the invention relates to a process for obtaining an egg substitute according to the invention, comprising at least one step of mixing said compounds of the egg substitute composition according to the invention in powder form, preferably at between 100 and 3000 rpm, even more preferably at between 100 and 1000 rpm, preferably for between 60 and 350 seconds, even more preferably for between 60 and 120 seconds.
L’agitation aux différentes étapes du procédé selon l’invention pourra se faire par différents types de mélangeurs, par exemple des mélangeurs à cuve mobiles, des mélangeurs malaxeurs, ou encore des mélangeurs à vis.Agitation at the different stages of the process according to the invention can be done by different types of mixers, for example mobile tank mixers, kneader mixers, or even screw mixers.
Lesdits composés utilisés dans le procédé selon l’invention et le substitut d’œuf obtenu grâce au procédé selon l’invention sont sous forme de poudre.Said compounds used in the process according to the invention and the egg substitute obtained by means of the process according to the invention are in powder form.
Par « étape de mélange » est entendu au sens de l’invention que l’ensemble des composés sont mis dans un récipient, par exemple une cuve et que les composés sont agités afin d’homogénéiser la composition selon l’invention.By "mixing step" is understood within the meaning of the invention that all the compounds are placed in a container, for example a tank and that the compounds are stirred in order to homogenize the composition according to the invention.
De manière préférée, ledit procédé d’obtention d’un substitut aux œufs comprend l’ajout d’au moins un produit provenant de microalgue, d’au moins un hydrocolloïde et d’au moins une farine végétale non-microalgale.Preferably, said process for obtaining an egg substitute comprises the addition of at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal vegetable flour.
De manière préférée, ledit procédé comprend l’ajout d’entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue sous forme de poudre.Preferably, said method comprises the addition of between 5% and 25% by weight of the composition of at least one product originating from microalgae in powder form.
De manière préférée, ledit procédé comprend l’ajout d’entre 5 et 15% en poids de la composition d’au moins un hydrocolloïde sous forme de poudre. Preferably, said method comprises the addition of between 5 and 15% by weight of the composition of at least one hydrocolloid in powder form.
De manière préférée, ledit procédé comprend l’ajout d’entre 60 et 90% en poids de la composition d’au moins une farine végétale non-microalgale sous forme de poudre. Preferably, said method comprises the addition of between 60 and 90% by weight of the composition of at least one non-microalgal vegetable flour in powder form.
De manière encore plus préférée, ledit procédé comprend l’ajout sous forme de poudre de :
  1. Entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue ;
  2. Entre 5 et 15% en poids de la composition d’au moins un hydrocolloïde ;
  3. Entre 60 et 90% en poids de la composition d’au moins une farine végétale non-microalgale.
Even more preferably, said method comprises the addition in powder form of:
  1. Between 5% and 25% by weight of the composition of at least one product originating from microalgae;
  2. Between 5 and 15% by weight of the composition of at least one hydrocolloid;
  3. Between 60 and 90% by weight of the composition of at least one non-microalgal vegetable flour.
Selon un mode de réalisation, ledit procédé comprend également l’ajout d’au moins un autre composé végétal, de préférence d’amidons, de fibres végétales, et/ou d’arômes fonctionnels végétaux.According to one embodiment, said method also comprises the addition of at least one other plant compound, preferably starches, plant fibers, and/or plant functional flavorings.
De manière préférée, le procédé comprend l’ajout d’entre 1% et 10% en poids de la composition d’au moins un composé végétal, de préférence d’amidons, de fibres végétales, et/ou d’arômes fonctionnels végétaux.Preferably, the method comprises the addition of between 1% and 10% by weight of the composition of at least one plant compound, preferably starches, plant fibers, and/or plant functional flavorings.
De manière préférée, lesdits composés végétaux sont choisis parmi les amidons, les fibres végétales, et les arômes fonctionnels végétaux.Preferably, said plant compounds are chosen from starches, plant fibers, and plant functional flavorings.
De manière préférée, lesdits amidons sont choisis parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca.Preferably, said starches are chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
De manière encore plus préférée, le procédé comprend l’ajout d’entre 1% à 10% en poids de la composition d’au moins un amidon, de préférence choisi parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca.Even more preferably, the method comprises the addition of between 1% to 10% by weight of the composition of at least one starch, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
De manière préférée, lesdites fibres végétales sont choisies parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Preferably, said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
De manière encore plus préférée, le procédé comprend l’ajout d’entre 1% à 10% en poids de la composition d’au moins une fibre végétale, de préférence choisi parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Even more preferably, the method comprises the addition of between 1% to 10% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fiber, citrus fruits, and/or chicory fibers.
De manière préférée, lesdits arômes fonctionnels végétaux sont choisis parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème. Preferably, said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière encore plus préférée, le procédé comprend l’ajout d’entre 1% à 10% en poids de la composition d’au moins un arôme fonctionnel végétal, de préférence choisi parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème.Even more preferably, the method comprises the addition of between 1% and 10% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière préférée, le procédé comprend l’ajout en outre de 1% à 10% en poids de la composition d’un mélange de composé végétal choisi parmi :
  1. les amidons, de préférence l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca ; et/ou
  2. les fibres végétales, de préférence l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée ; et/ou
  3. Les arômes fonctionnels, de préférences des arômes de beurre, d’huiles végétales, de margarine, de lait ou de crème.
Preferably, the method further comprises the addition of 1% to 10% by weight of the composition of a mixture of plant compound chosen from:
  1. starches, preferably corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch; and or
  2. plant fibers, preferably inulin, oat fibers, citrus fibers, and/or chicory fibers; and or
  3. Functional flavourings, preferably flavorings of butter, vegetable oils, margarine, milk or cream.
Selon un troisième aspect, l’invention concerne l’utilisation d’une composition de substitut aux œufs selon l’invention dans la fabrication de sauces émulsionnées, de préférence la mayonnaise.According to a third aspect, the invention relates to the use of an egg substitute composition according to the invention in the manufacture of emulsified sauces, preferably mayonnaise.
De manière préférée, dans la fabrication de la sauce émulsionnée, il est utilisé entre 1% et 10% en poids de la composition de sauce émulsionnée de la composition de substitution aux œufs selon l’invention, de préférence entre 3% et 7 % en poids de la composition de sauce émulsionnée, de manière encore plus préférée 5% en poids de la composition de sauce émulsionnée.Preferably, in the manufacture of the emulsified sauce, between 1% and 10% by weight of the emulsified sauce composition of the egg replacement composition according to the invention is used, preferably between 3% and 7% by weight of the emulsified sauce composition, even more preferably 5% by weight of the emulsified sauce composition.
Selon un quatrième aspect, l’invention concerne une composition de sauce émulsionnée à base d’œuf dont l’œuf est remplacé par un substitut d’œuf selon l’invention.According to a fourth aspect, the invention relates to an egg-based emulsified sauce composition in which the egg is replaced by an egg substitute according to the invention.
De manière préférée, ladite sauce émulsionnée comprend entre 1 et 10% en poids de la composition de sauce émulsionnée de la composition de substitution aux œufs selon l’invention, de préférence entre 3 et 7 % en poids de la composition de sauce émulsionnée, de manière encore plus préférée 5% en poids de la composition de sauce émulsionnée.Preferably, said emulsified sauce comprises between 1 and 10% by weight of the emulsified sauce composition of the egg replacement composition according to the invention, preferably between 3 and 7% by weight of the emulsified sauce composition, of even more preferably 5% by weight of the emulsified sauce composition.
Selon un cinquième aspect, l’invention concerne un procédé de préparation d’une sauce émulsionnée comprenant au moins une étape de mélange des ingrédients avec la composition de substitution aux œufs selon l’invention, en replacement de l’œuf.According to a fifth aspect, the invention relates to a process for preparing an emulsified sauce comprising at least one step of mixing the ingredients with the egg substitute composition according to the invention, replacing the egg.
De manière préférée, ledit procédé comprend l’ajout d’entre 1% et 10% en poids de la composition de sauce émulsionnée de la composition de substitut aux œufs selon l’invention, de préférence entre 3% et 7 % en poids de la composition de sauce émulsionnée, de manière encore plus préférée 5% en poids de la composition de sauce émulsionnée.Preferably, said method comprises the addition of between 1% and 10% by weight of the emulsified sauce composition of the egg substitute composition according to the invention, preferably between 3% and 7% by weight of the emulsified sauce composition, even more preferably 5% by weight of the emulsified sauce composition.
Selon un sixième aspect, l’invention concerne une composition de mayonnaise comprenant, en tant que substitut à l’œuf, une composition selon l’invention.According to a sixth aspect, the invention relates to a mayonnaise composition comprising, as an egg substitute, a composition according to the invention.
De manière préférée, ladite mayonnaise comprend entre 1% et 10% en poids de la composition de mayonnaise de la composition de substitut aux œufs selon l’invention, de préférence entre 3 et 7 % en poids de la composition de mayonnaise, de manière encore plus préférée 5% en poids de la composition de mayonnaise.Preferably, said mayonnaise comprises between 1% and 10% by weight of the mayonnaise composition of the egg substitute composition according to the invention, preferably between 3 and 7% by weight of the mayonnaise composition, even more more preferably 5% by weight of the mayonnaise composition.
Selon un septième aspect, l’invention concerne un procédé de préparation d’une mayonnaise comprenant au moins une étape de mélange des ingrédients avec la composition de substitution aux œufs selon l’invention, en replacement de l’œuf.According to a seventh aspect, the invention relates to a method for preparing mayonnaise comprising at least one step of mixing the ingredients with the egg substitute composition according to the invention, replacing the egg.
De manière préférée, ledit procédé comprend l’ajout d’entre 1% et 10% en poids de la composition de mayonnaise de la composition de substitut aux œufs selon l’invention, de préférence entre 3% et 7 % en poids de la composition de mayonnaise, de manière encore plus préférée 5% en poids de la composition de mayonnaise.Preferably, said method comprises the addition of between 1% and 10% by weight of the mayonnaise composition of the egg substitute composition according to the invention, preferably between 3% and 7% by weight of the composition mayonnaise, even more preferably 5% by weight of the mayonnaise composition.
Selon un huitième aspect, l’invention concerne une composition de substitut aux œufs pour la préparation de sauces émulsionnées, comprenant sous forme de poudre au moins un produit provenant de microalgue, au moins un hydrocolloïde et au moins un amidon non-microalgal.According to an eighth aspect, the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form at least one product originating from microalgae, at least one hydrocolloid and at least one non-microalgal starch.
De manière préférée, ladite composition comprend entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue.Preferably, said composition comprises between 5% and 25% by weight of the composition of at least one product originating from microalgae.
De manière préférée, ladite composition comprend entre 5 et 15% en poids de la composition d’au moins un hydrocolloïde.Preferably, said composition comprises between 5 and 15% by weight of the composition of at least one hydrocolloid.
De manière préférée, ladite composition comprend entre 60 et 90% en poids de la composition d’au moins un amidon non-microalgal. Preferably, said composition comprises between 60 and 90% by weight of the composition of at least one non-microalgal starch.
De manière préférée, l’invention concerne une composition de substitut aux œufs pour la préparation de sauces émulsionnées, comprenant sous forme de poudre :
  1. Entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue ;
  2. Entre 5% et 15% en poids de la composition d’au moins un hydrocolloïde ;
  3. Entre 60% et 90% en poids de la composition d’au moins un amidon non-microalgal.
Preferably, the invention relates to an egg substitute composition for the preparation of emulsified sauces, comprising in powder form:
  1. Between 5% and 25% by weight of the composition of at least one product originating from microalgae;
  2. Between 5% and 15% by weight of the composition of at least one hydrocolloid;
  3. Between 60% and 90% by weight of the composition of at least one non-microalgal starch.
De manière préférée, ledit au moins un amidon non-microalgal est choisi parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca.Preferably, said at least one non-microalgal starch is chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch.
De manière encore plus préférée, ledit au moins un amidon est de l’amidon de maïs.Even more preferably, said at least one starch is corn starch.
De manière préférée, la composition de substitut d’œuf selon ce huitième aspect comprend en outre entre 1% et 15% en poids de la composition d’au moins un composé végétal, de préférence choisi parmi : les farines végétales non-microalgales, les fibres végétales, et/ou les arômes fonctionnels végétaux.Preferably, the egg substitute composition according to this eighth aspect further comprises between 1% and 15% by weight of the composition of at least one vegetable compound, preferably chosen from: non-microalgal vegetable flours, plant fibers, and/or plant functional flavors.
De manière préférée, ladite au moins une farine végétale est choisie parmi les farines de légumineuses, telle que le pois, lentille blonde, lentille corail, pois chiche, les farines de tubercules telles que la pomme de terre et le manioc, les farines de céréales telles que l’avoine, le sarrasin, le millet.Preferably, said at least one vegetable flour is chosen from legume flours, such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 15% en poids de la composition d’au moins une farine végétale est choisie parmi les farines de légumineuses, telle que le pois, lentille blonde, lentille corail, pois chiche, les farines de tubercules telles que la pomme de terre et le manioc, les farines de céréales telles que l’avoine, le sarrasin, le millet.Even more preferably, the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one vegetable flour is chosen from legume flours, such as peas, lentils, coral, chickpea, tuber flours such as potato and cassava, cereal flours such as oats, buckwheat, millet.
De manière préférée, lesdites fibres végétales sont choisies parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Preferably, said plant fibers are chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 15% en poids de la composition d’au moins une fibre végétale, de préférence choisi parmi l'inuline, des fibres d'avoine, des fibres d'agrumes, et/ou des fibres de chicorée.Even more preferably, the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one vegetable fiber, preferably chosen from inulin, oat fibers, citrus fruits, and/or chicory fibres.
De manière préférée, lesdits arômes fonctionnels végétaux sont choisis parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème. Preferably, said functional vegetable flavorings are chosen from the functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière encore plus préférée, la composition selon l’invention comprend en outre entre 1% à 15% en poids de la composition d’au moins un arôme fonctionnel végétal, de préférence choisi parmi les arômes fonctionnels de beurre, d’huiles végétales, de margarine, de lait ou de crème.Even more preferably, the composition according to the invention further comprises between 1% to 15% by weight of the composition of at least one functional vegetable flavoring, preferably chosen from functional flavorings of butter, vegetable oils, margarine, milk or cream.
De manière préférée, la composition selon l’invention comprend en outre entre 1% et 15% en poids de la composition d’au moins un composé végétal choisi parmi :
  1. les farines végétales, de préférence choisies parmi les farines de légumineuses, telle que le pois, lentille blonde, lentille corail, pois chiche, les farines de tubercules telles que la pomme de terre et le manioc, les farines de céréales telles que l’avoine, le sarrasin, le millet ; et/ou
  2. les fibres végétales, de préférence choisies parmi l’inuline, les fibres d’avoine, les fibres d’agrumes, et/ou les fibres de chicorée ; et/ou
  3. Les arômes fonctionnels, de préférences choisis parmi les arômes de beurre, d’huiles végétales, de margarine, de lait ou de crème.
Preferably, the composition according to the invention also comprises between 1% and 15% by weight of the composition of at least one plant compound chosen from:
  1. vegetable flours, preferably chosen from legume flours, such as peas, blond lentils, coral lentils, chickpeas, tuber flours such as potato and cassava, cereal flours such as oats , buckwheat, millet; and or
  2. vegetable fibers, preferably chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers; and or
  3. Functional flavourings, preferably chosen from the flavorings of butter, vegetable oils, margarine, milk or cream.
Exemple de composition selon ce huitième aspect :Example of composition according to this eighth aspect:
Composition 4 (% en poids de la composition)Composition 4 (% by weight of composition)
Amidon modifié – maïsModified starch – corn 64,4%64.4%
ChlorelleChlorella 17,9%17.9%
Fibre végétale – ChicoréeVegetable fiber – Chicory 11,8 %11.8%
Gomme xanthaneXanthan gum 5,9%5.9%
Dans la description et dans les exemples suivants, sauf indication contraire, les pourcentages sont des pourcentages en poids et les plages de valeurs libellées sous la forme « entre ... et ... » incluent les bornes inférieure et supérieure précisées. Les exemples ci-après sont présentés à titre illustratif et non limitatif du domaine de l'invention.In the description and in the following examples, unless otherwise indicated, percentages are percentages by weight and the ranges of values expressed as "between ... and ..." include the specified lower and upper limits. The examples below are presented by way of non-limiting illustration of the field of the invention.
Figurestricks
La est un graphique représentant la viscosité dynamique de la moyenne des sauces du commerce comparée à une sauce réalisée avec l’invention en substitution des œufs. La courbe inférieure désigne la viscosité moyenne des sauces du commerce. La seconde courbe (supérieure) désigne la viscosité d’une sauce sans œufs à 50% de matière grasse préparée avec 5% d’un substitut d’œuf obtenu selon l’invention. There is a graph representing the dynamic viscosity of the average of commercial sauces compared with a sauce made with the invention as a substitute for eggs. The lower curve designates the average viscosity of commercial sauces. The second (upper) curve designates the viscosity of a 50% fat-free egg sauce prepared with 5% of an egg substitute obtained according to the invention.
ExemplesExamples
Exemple 1 : Procédé de production d’un substitut d’œuf et son utilisation pour la fabrication d’une mayonnaise sans œuf.Example 1: Process for the production of an egg substitute and its use for the manufacture of an egg-free mayonnaise.
Mélanger 43g de chlorelle jaune à 30% de lipide avec 36g de fibre de lin et 21g d’amidon de tapioca en agitant à 500rpm pendant 90 secondes. Mix 43g of yellow chlorella at 30% lipid with 36g of flax fiber and 21g of tapioca starch, stirring at 500rpm for 90 seconds.
Mélanger le produit obtenu avec 200g de farine de pois chiche micronisée en agitant à 500rpm pendant 120s secondes.Mix the product obtained with 200g of micronized chickpea flour, stirring at 500rpm for 120s seconds.
Le mélange ainsi obtenu est un substitut d’œuf à base de microalgue pour mayonnaise. The mixture thus obtained is an egg substitute based on microalgae for mayonnaise.
Mélanger 150g de substitut d’œuf obtenu à 450g d’huile de colza alimentaire à 500rpm pendant 1 minute.Mix 150g of egg substitute obtained with 450g of edible rapeseed oil at 500rpm for 1 minute.
Mélanger 1170g d’eau, 30g de sel, 150g de moutarde et 150g de vinaigre de cidre en agitant à 300rpm pendant 30 secondes.Mix 1170g of water, 30g of salt, 150g of mustard and 150g of cider vinegar, shaking at 300rpm for 30 seconds.
Mélanger les produits obtenus aux 2 étapes précédentes dans un mélangeur à lame équipée d’une bouche d’alimentation à une vitesse de 4000rpm pendant 30 secondes.Mix the products obtained in the 2 previous steps in a blade mixer equipped with a feed nozzle at a speed of 4000 rpm for 30 seconds.
Ajouter 900g d’huile de colza à raison de 30g par seconde au produit toujours sous agitation dans le mélangeur à lame via la bouche d’alimentation.Add 900g of rapeseed oil at a rate of 30g per second to the product still under agitation in the blade mixer via the feed mouth.
Une fois l’huile de colza ajoutée, continuer l’agitation à 8000rpm pendant 1 minute.Once the rapeseed oil has been added, continue stirring at 8000 rpm for 1 minute.
On obtient ainsi une sauce de type mayonnaise sans œufs à 45% de matière grasse.A sauce of the mayonnaise type without eggs with 45% fat content is thus obtained.
Exemple 2 : Analyse de la viscosité dynamique de la mayonnaise sans œufs à 45% de matière grasse. Example 2: Dynamic viscosity analysis of 45% fat eggless mayonnaise.
On mesure la viscosité dynamique de la mayonnaise sans œufs à 45% de matière grasse préparée via un viscosimètre, par exemple un viscosimètre LAMY Réology RM 100 touch à une vitesse de mobile de 10s-1 à 100 s-1 avec un pas de 10s-1 dans un contenant de hauteur 6,5 cm et de circonférence 19,8cm remplis avec 80g d’échantillons.The dynamic viscosity of egg-free mayonnaise with 45% fat content prepared is measured using a viscometer, for example a LAMY Réology RM 100 touch viscometer at a spindle speed of 10s-1 to 100 s-1 with a step of 10s- 1 in a container 6.5 cm high and 19.8 cm in circumference filled with 80g of samples.
On compare les résultats avec la courbe des viscosités dynamiques moyenne des mayonnaises du commerce pour le gradient 100s-1 qui est au plus près du gradient induit par la mastication humaine.The results are compared with the curve of the mean dynamic viscosities of commercial mayonnaises for the 100s-1 gradient which is closest to the gradient induced by human chewing.
Les résultats exposés sur la ne montrent pas de différence significative entre les deux mayonnaises pour le gradient de référence à 100s-1.The results presented on the do not show any significant difference between the two mayonnaises for the reference gradient at 100s-1.
Exemple 3 : Analyse sensorielle de l’aspect gras en bouche de la mayonnaise sans œufs à 45% de matière grasse.Example 3: Sensory analysis of the fatty aspect in the mouth of egg-free mayonnaise at 45% fat.
Un test de classement est réalisé entre un échantillon A de mayonnaise classique (60 à 70% de matière grasse), un échantillon B de mayonnaise sans œufs à 45% de matière grasse du commerce et un échantillon C de sauce de type mayonnaise sans œufs à 45% de matière grasse préparée selon l’invention.A classification test is carried out between a sample A of classic mayonnaise (60 to 70% fat), a sample B of commercial mayonnaise without eggs at 45% fat and a sample C of mayonnaise type sauce without eggs at 45% fat prepared according to the invention.
45g des échantillons A, B et C à est fournis à chaque personne d’un groupe de 60 personnes. 45g of samples A, B and C to is provided to each person in a group of 60 people.
Il est demandé à chaque personne de goûter et de classer les échantillons en fonction de l’intensité grasse perçue de la moins intense à la plus intense. Each person is asked to taste and rank the samples according to the perceived fat intensity from the least intense to the most intense.
Le test a pour résultat un classement de la sauce de type mayonnaise sans œufs à 45% de matière grasse préparée selon l’invention comme étant plus grasse que la mayonnaise allégée comprenant le substitut d’œuf selon l’invention. Exemple 4 : Analyse sensorielle de l’aspect granuleux en bouche de la mayonnaise sans œufs à 45% de matière grasse.The test results in a classification of the mayonnaise type sauce without eggs with 45% fat prepared according to the invention as being more fatty than the light mayonnaise comprising the egg substitute according to the invention. Example 4: Sensory analysis of graininess in the mouth of 45% fat eggless mayonnaise.
Deux tests triangulaires A et B sont réalisés auprès d’un panel de 60 personnes selon un protocole respectant la norme NF ISO 4120. Two triangular tests A and B are carried out with a panel of 60 people according to a protocol respecting the NF ISO 4120 standard.
Dans le test triangulaire A, on propose à chaque personne 50g d’une mayonnaise sans œuf témoin et 50g de la mayonnaise sans œufs à 45% de matière grasse préparée selon l’invention. In triangular test A, each person is offered 50 g of a control egg-free mayonnaise and 50 g of egg-free mayonnaise with 45% fat content prepared according to the invention.
Dans le test triangulaire B, on propose 50g d’une mayonnaise traditionnelle avec œuf et 50g de la mayonnaise sans œuf à 45% de matière grasse préparée.In the triangular test B, 50g of a traditional mayonnaise with egg and 50g of the prepared eggless mayonnaise with 45% fat are offered.
Les résultats du test triangulaire A montrent une différence significative entre les deux mayonnaises. La mayonnaise sans œuf témoin étant jugée plus granuleuse. The results of the triangle test A show a significant difference between the two mayonnaises. Mayonnaise without control egg being considered more grainy.
Les résultats du test triangulaire B ne montre pas de différence significative au niveau de l’aspect granuleux.The results of the triangular B test do not show any significant difference in graininess.

Claims (10)

  1. Composition de substitut aux œufs pour la préparation de sauces émulsionnées, comprenant sous forme de poudre :
    1. Entre 5% et 25% en poids de la composition d’au moins un produit provenant de microalgue ;
    2. Entre 5% et 15% en poids de la composition d’au moins un hydrocolloïde ;
    3. Entre 60% et 90% en poids de la composition d’au moins une farine végétale non-microalgale.
    Egg substitute composition for the preparation of emulsified sauces, comprising in powder form:
    1. Between 5% and 25% by weight of the composition of at least one product originating from microalgae;
    2. Between 5% and 15% by weight of the composition of at least one hydrocolloid;
    3. Between 60% and 90% by weight of the composition of at least one non-microalgal vegetable flour.
  2. Composition selon la revendication 1, caractérisé en ce que ladite microalgue est choisie parmi : Chlorella sp., Chlorella vulgaris, Auxenochlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp. Composition according to Claim 1, characterized in that the said microalgae is chosen from: Chlorella sp., Chlorella vulgaris, Auxenochlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp.
  3. Composition selon l’une quelconque des revendications précédentes, où ledit au moins un produit provenant de microalgues est choisi parmi les farines simples de microalgues, les farines de microalgues riches en protéines, les farines de microalgues riches en lipides, les huiles algales, les lipides algaux, les glucides algaux, et/ou les extraits algaux.Composition according to any one of the preceding claims, in which the said at least one product originating from microalgae is chosen from simple microalgal flours, microalgal flours rich in proteins, microalgal flours rich in lipids, algal oils, lipids algae, algae carbohydrates, and/or algae extracts.
  4. Composition selon l’une quelconque des revendications précédentes, où ledit au moins un hydrocolloïde est choisi parmi la gomme xanthane, la gomme guar, la gomme de caroube, la fibre d’agrume, la fibre de lin, la fibre de psyllium, la gomme gellane.Composition according to any one of the preceding claims, in which the said at least one hydrocolloid is chosen from xanthan gum, guar gum, locust bean gum, citrus fibre, flax fibre, psyllium fibre, gellan.
  5. Composition selon l’une quelconque des revendications précédentes, où ladite au moins une farine végétale non-microalgale est choisie parmi :
    • les farines de légumineuses, de préférence de pois, de lentille blonde, de lentille corail, et/ou de pois chiche ; et/ou
    • les farines de tubercules, de préférence de pomme de terre et/ou de manioc ; et/ou
    • les farines de céréale, de préférence d’avoine, de sarrasin, et/ou de millet.
    Composition according to any one of the preceding claims, in which the said at least one non-microalgal vegetable flour is chosen from:
    • leguminous flours, preferably pea, light lentil, coral lentil, and/or chickpea; and or
    • tuber flour, preferably potato and/or cassava flour; and or
    • cereal flours, preferably oats, buckwheat, and/or millet.
  6. Composition selon l’une quelconque des revendications précédentes, comprenant en outre l’ajout d’au moins un composé végétal choisi parmi : les amidons, les fibres végétales, et/ou les arômes fonctionnels végétaux.A composition according to any preceding claim, further comprising the addition of at least one plant compound selected from: starches, plant fibers, and/or plant functional flavors.
  7. Composition selon la revendication précédente, comprenant entre 1% à 10% en poids de la composition d’au moins un composé végétal choisi parmi :
    1. les amidons, de préférence choisis parmi l’amidon de maïs, l’amidon de blé, l’amidon de pomme de terre, l’amidon de manioc, et/ou l’amidon de tapioca ; et/ou
    2. les fibres végétales, de préférence choisies parmi l'inuline, les fibres d'avoine, les fibres d'agrumes, et/ou les fibres de chicorée ; et/ou
    3. les arômes fonctionnels, de préférence choisis parmi les arômes de beurre, d’huiles végétales, de margarine, de lait et/ou de crème.
    Composition according to the preceding claim, comprising between 1% and 10% by weight of the composition of at least one plant compound chosen from:
    1. starches, preferably chosen from corn starch, wheat starch, potato starch, cassava starch, and/or tapioca starch; and or
    2. vegetable fibers, preferably chosen from inulin, oat fibers, citrus fibers, and/or chicory fibers; and or
    3. functional flavorings, preferably chosen from butter, vegetable oil, margarine, milk and/or cream flavorings.
  8. Procédé d’obtention d’un substitut aux œufs selon l’une quelconque des revendications précédentes, comprenant au moins une étape de mélange desdits composés de la composition selon l’une quelconque des revendications 1 à 7 sous forme de poudre, de préférence à entre 100 et 3000 rpm, de manière encore plus préférée à entre 100 à 1000 rpm, de préférence pendant entre 60 et 350 secondes, de manière encore plus préférée pendant entre 60 et 120 secondes.Process for obtaining an egg substitute according to any one of the preceding claims, comprising at least one step of mixing said compounds of the composition according to any one of claims 1 to 7 in powder form, preferably between 100 to 3000 rpm, even more preferably at between 100 to 1000 rpm, preferably for between 60 and 350 seconds, even more preferably for between 60 and 120 seconds.
  9. Utilisation d’une composition de substitut aux œufs selon l’une quelconque des revendications 1 à 7 dans la fabrication de sauces émulsionnées, de préférence la mayonnaise.Use of an egg substitute composition according to any one of claims 1 to 7 in the manufacture of emulsified sauces, preferably mayonnaise.
  10. Composition de mayonnaise comprenant, en tant qu’ingrédient de substitution à l’œuf, une composition selon l’une quelconque des revendications 1 à 7, de préférence entre 1% et 10% en poids de la composition, de manière encore plus préférée entre 3% et 7 % en poids de la composition, de manière encore plus préférée 5% en poids de la composition.
    Mayonnaise composition comprising, as an egg substitute ingredient, a composition according to any one of claims 1 to 7, preferably between 1% and 10% by weight of the composition, even more preferably between 3% and 7% by weight of the composition, even more preferably 5% by weight of the composition.
PCT/EP2023/052715 2022-02-03 2023-02-03 Specialized plant-based egg substitute for the production of emulsified sauces WO2023148344A1 (en)

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EP2418959B1 (en) * 2009-04-14 2019-07-24 Corbion Biotech, Inc. Novel microalgal food compositions
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EP2773223B1 (en) * 2011-11-02 2019-03-20 Just, Inc. Eggless mayonnaise comprising plant-based egg substitute
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