Textured food products made from microalgae

Abstract

The subject of the present invention relates to the production of a novel food product made from at least one microalgae. This can be used as an intermediate for manufacturing a more complex product intended for either human food or animal food. The present invention also relates to the use of said food product made from at least one microalgae. The present invention also relates to a method for producing said food product made from at least one microalgae.

Description

Technology Field

[0001] The subject of the present invention relates to the production of a novel food product made from at least one microalgae. This can be used as an intermediate for manufacturing a more complex product intended for either human food or animal food. The present invention also relates to the use of said food product made from at least one microalgae. The present invention also relates to a method for producing said food product made from at least one microalgae. Background Technology

[0002] Spirulina is a cyanobacteria of great nutritional and ecological interest. It grows anywhere with minimal energy, small land area, and water. It is consumed worldwide as a natural food supplement. Spirulina is naturally rich in protein (65 to 70% by dry weight), which has high bioavailability and contains all essential amino acids, making it a suitable alternative to animal protein.

[0003] However, spirulina is currently consumed in the form of dry powder, which is difficult to incorporate into recipes and is not appetizing due to its strong taste, smell, and green color.

[0004] Therefore, the industry has not yet found an appropriate method to promote spirulina protein as an alternative to meat in human and animal nutrition.

[0005] outline

[0006] The first object of the present invention is to provide a new textured food product based on at least one gelled microalgae and / or at least one gelled derivative thereof having high nutritional value. The second object of the present invention is to propose a method for producing the new textured food product based on at least one gelled microalgae and / or at least one gelled derivative thereof. Another object of the present invention is to use the new textured food product based on at least one gelled microalgae and / or at least one gelled derivative thereof as an intermediate product that can be used in the manufacture of other products.

[0007] details

[0008] According to a first aspect of the present invention, the subject of the present invention relates to a textured product, wherein the textured product is,

[0009] ■ At least 50% by weight of at least one gelled microalgae and / or a gelled derivative thereof, based on the total weight of the textured product; and

[0010] ■ Contains at least 5% by weight of oil based on the total weight of the textured product above,

[0011] The textured product has a moisture content of 13% to 71% and exists in the form of grains having an average particle size of 2 mm to 10.5 mm, and the textured product ( Grain aggregate ) has the following characteristics:

[0012] ■ Hardness of 2.5 N to 369 N in texture analysis using a texturometer;

[0013] ■ Resilience of 0.016 to 0.46 in texture analysis using a textometer; and

[0014] ■ Cohesion of 0.090 to 0.76 in texture analysis using Textometer.

[0015] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product is,

[0016] ■ At least 50% by weight of at least one gelled microalgae and / or a gelled derivative thereof, based on the total weight of the textured product; and

[0017] ■ Contains at least 5% by weight of oil based on the total weight of the textured product above,

[0018] The textured product has a moisture content of 13% to 71% and exists in the form of granules having an average particle size of 2 mm to 10.5 mm, and the textured product ( Grain aggregate ) has the following characteristics:

[0019] ■ Hardness of 2.8 N to 369 N in texture analysis using a textometer;

[0020] ■ Resilience of 0.016 to 0.30 in texture analysis using a textometer; and

[0021] ■ Cohesion of 0.090 to 0.67 in texture analysis using Textometer.

[0022] The expression “textured product” refers to a product of the present invention having texture characteristics that can be measured in texture analysis using a textometer (Fig. 1), which will be described in detail in the following description. This characteristic texture of the product of the present invention developed by the inventors surprisingly enables the use of microalgae proteins, particularly spirulina, as an alternative to meat, but is not limited thereto. In fact, and unexpectedly, the product of the present invention can also be used in other applications, such as animal feed or as a raw material for the manufacture of more complex products.

[0023] The expression "gelled microalgae" refers to the form that the raw material (i.e., microalgae) takes after the process of the present invention is performed. Advantageously, the raw material of the present invention is spirulina (e.g., Arthrospira platensis or Spirulina platensis, Arthrospira fusiformis, Arthrospira maxima, or Arthrospira indica ), Chlorella (for example, Chlorella vulgaris, Auxenochlorella protothecoides, Auxenochlorella pyrenoidosa, or Chlorella sorokiniana Shihira ), Klamus (for example, Aphanizomenon flosaquae It is selected from at least one of ) and mixtures thereof, and / or derivatives thereof. "Mixes thereof" means spirulina / chlorella mixtures, spirulina / klamus mixtures, chlorella / klamus mixtures, and spirulina / chlorella / klamus mixtures. It should be noted that mixtures of species within the same microalgae lineage may also be used. For example, in the case of spirulina, this A. Platensis and A. Push for Miss It can be a mixture of.

[0024] The term “gelinated” implies that the microalgae take on a gel form after undergoing the process of the present invention, that is, a viscoelastic material in which a continuous liquid phase (often the majority or even the absolute majority by mass) is “trapped” by a three-dimensional elastic network. This network is percolating, meaning that the constituent materials are connected to one another from one end of the gel to the other, and can be formed of particles, polymer chains, proteins, etc. In the gel, since the elasticity of the liquid phase is negligible in comparison, it is this network that is responsible for the elasticity of the material.

[0025] The expression “at least one gelled microalgae” implies the possibility that the textured product described above may contain several different gelled microalgae. These may be two, three, or four. Advantageously, there are two (e.g., a spirulina / chlorella mixture, a spirulina / klamus mixture, or a chlorella / klamus mixture).

[0026] The expression “one of its gelled derivatives” refers to the form that a derivative of the raw material takes after the process of the present invention is performed. Advantageously, such derivative of the raw material is a byproduct generated from the industrial processing of at least one microalgae, in particular a byproduct of pigment extraction such as phycocyanin.

[0027] The expression “at least one of its gelled derivatives” implies the possibility that the aforementioned textured product may include several different gelled derivatives. These may be two, three, or four.

[0028] The expression “at least one of at least one gelled microalgae and / or at least one of its gelled derivative” implies that the aforementioned textured product comprises either one or the other, or both. That is, according to another embodiment, the subject of the present invention relates to a textured product as described above comprising at least 50 weight% of at least one gelled microalgae based on the total weight of the textured product, and also to a textured product as described above comprising at least 50 weight% of at least one derivative of gelled microalgae based on the total weight of the textured product; or a textured product as described above comprising at least 50 weight% of at least one of at least one gelled microalgae and its gelled derivative based on the total weight of the textured product.

[0029] The expression “at least 50 mass% of at least one gelled microalgae and / or at least one gelled derivative thereof based on the total mass of the textured product” implies the possibility that the textured product as described above may contain at least 50 mass% or more of at least one gelled microalgae and at least one gelled derivative thereof based on the total mass of the textured product. Accordingly, this may be at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, or at least 95%. Advantageously, the textured product as described above contains 50 mass% to 80 mass% of at least one gelled microalgae and / or at least one gelled derivative thereof based on the total mass of the textured product. It should be noted that "50% to 80%" also means a range of 50% to 60%, 50% to 70%, 60% to 80%, 70% to 80%, or 60% to 70%.

[0030] The expression “at least 5 mass% of oil based on the total mass of the textured product” implies the possibility that the textured product described above may contain at least 5 mass% of oil based on the total mass of the textured product. Thus, this may be at least 10%, at least 20%, at least 30%, at least 40%, or at least 50%. Advantageously, the textured product described above contains 5 mass% to 50 mass% of oil based on the total mass of the textured product. It should be noted that “5% to 50%” also means a range of 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 10% to 50%, 20% to 50%, 30% to 50%, 40% to 50%, 10% to 40%, or 20% to 30%.

[0031] The expression “moisture content” refers to the amount of water in the textured product as described above. This is measured using a balance before and after evaporating the water and is derived in particular from at least one gelled microalgae and / or at least one gelled derivative thereof. As described above, this is in the range of 13% to 71%. This may also be in the range of 13% to 20%, 14% to 36%, 14% to 55%, 14% to 70%, 30% to 71%, or 35% to 55%.

[0032] The expression “granular form” refers to the shape of the textured product described above, which is in the form of granules. Although these granules have irregular shapes, their equivalent diameter can be measured using photoanalysis, and their particle size can be measured accordingly. This equivalent diameter corresponds to correlating the surface area of ​​the granules measured in the photograph with the surface area of ​​the original plate, and the average particle size (arithmetic mean of the equivalent diameters) of each granule in the product was measured to be 2 mm to 10.5 mm. Advantageously, this may also be in the range of 4 mm to 10.5 mm or 6.5 mm to 8.3 mm.

[0033] As previously mentioned, the product of the present invention has texture characteristics that can be measured in texture analysis using a textometer. Since this is in the form of granules, it is understood that the granules (constituting the textured product of the present invention) have the following characteristics:

[0034] ■ Hardness of 2.5 N to 369 N, particularly 2.8 N to 369 N, in texture analysis using a textmeter;

[0035] ■ Resilience of 0.016 to 0.46, particularly 0.016 to 0.30, in texture analysis using a textometer; and

[0036] ■ Cohesion of 0.090 to 0.76, particularly 0.090 to 0.67, in texture analysis using a textometer.

[0037] Here, hardness is characterized by the mechanical resistance to compression of the textured product as described above. This is measured using a textmeter and corresponds to the maximum force generated during the first compression. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is equipped with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product as described above (5 g; specifically without excess oil), and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The hardness of the granules was measured to be between 2.5 N and 369 N, specifically between 2.8 N and 369 N. Advantageously, this may also be 9.4 N to 150 N or 11.4 N to 150 N.

[0038] Here, resilience is characterized by the ability of the aforementioned textured product to return to its original size / shape after compression. This is measured using a textmeter, specifically at the removal of the first compression before the waiting period begins. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is equipped with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the aforementioned textured product (5 g; specifically without excess oil), and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The resilience of the granule was measured to be 0.016 to 0.46, specifically 0.016 to 0.30. Advantageously, this may be in the range of 0.016 to 0.25, 0.016 to 0.23, 0.022 to 0.20, or 0.09 to 0.19.

[0039] Here, cohesiveness is characterized by the ability of the textured product described above to resist a second deformation compared to its ability to resist a first deformation. This is measured using a textmeter. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is combined with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product described above (5 g; particularly without excess oil), and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The cohesiveness of the granules was measured to be 0.090 to 0.76, particularly 0.090 to 0.67. Advantageously, this may be 0.145 to 0.60 or 0.30 to 0.57.

[0040] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product additionally having elasticity in the range of 0.20 to 1 in texture analysis using a textometer.

[0041] Here, elasticity is characterized by the speed at which the aforementioned textured product returns to its undeformed state after deformation when the deformation force is removed. This is measured using a textmeter and corresponds to the elastic recovery measured during the downward stroke of the second compression. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is combined with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product (5 g; particularly without excess oil) as described above, and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The elasticity of the granule was measured to be 0.20 to 1. Advantageously, this may be 0.29 to 0.99 or 0.54 to 0.75.

[0042] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product additionally having a chewiness in the range of 0.23 N to 110 N in texture analysis using a textometer.

[0043] Here, chewability is characterized by the energy required to break down the textured product as described above. This is measured using a textmeter. Specifically, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is equipped with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product as described above (5 g; particularly without excess oil), and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The chewability of the granules was measured to be between 0.23 N and 110 N. Advantageously, this may be between 2.7 N and 42 N or between 3 N and 10.2 N.

[0044] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further having a gumminess in the range of 1 N to 111 N in texture analysis using a textometer.

[0045] Here, gummancy is characterized by the energy required to break down a semi-solid product, such as the textured product described above. This is measured using a textmeter. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is equipped with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product (5 g; particularly without excess oil) described above, and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The gummancy of the granules was measured to be 1 N to 111 N. Advantageously, this may be 5 N to 57 N or 5 N to 10.3 N.

[0046] Considering the foregoing, it is understood that, according to another embodiment, the subject of the present invention relates to a textured product as described above, and said textured product further comprises the following:

[0047] ■ Elasticity in the range of 0.20 to 1 in texture analysis using a textometer; and / or

[0048] ■ Chewing resistance of 0.23 N to 110 N in texture analysis using a textometer; and / or

[0049] ■ 1 N to 111 N in texture analysis using a textometer.

[0050] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further comprising the following:

[0051] ■ Elasticity of 0.20 to 1 in texture analysis using a textometer; and

[0052] ■ Chewing resistance of 0.23 N to 110 N in texture analysis using a textometer.

[0053] In another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further comprising:

[0054] ■ Elasticity of 0.20 to 1 in texture analysis using a textometer; and

[0055] ■ 1 N to 111 N in texture analysis using a textometer.

[0056] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further comprising the following:

[0057] ■ Chewing resistance of 0.23 N to 110 N in texture analysis using a textometer; and

[0058] ■ Detects in the range of 1 N to 111 N in texture analysis using a textometer.

[0059] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further comprising the following:

[0060] ■ Elasticity of 0.20 to 1 in texture analysis using a textometer;

[0061] ■ Chewing resistance in the range of 0.23 N to 110 N in texture analysis using a textometer; and

[0062] ■ 1 N to 111 N in texture analysis using a textometer.

[0063] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further having an adhesiveness of -1.7 N.sec to 10.5 N.sec in texture analysis using a textometer. According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further having an adhesiveness of -0.03 N.sec to 10.5 N.sec in texture analysis using a textometer.

[0064] Here, adhesion is characterized by the ability of the textured product as described above to adhere. This is measured using a textmeter and is determined by the force required to remove the module after the first compression. In particular, this is measured using the TA-HD plus model textmeter from Stable Micro Systems, which is equipped with a 5 kg load cell and a 20 mm probe placed about 1 cm above the textured product as described above (5 g; particularly without excess oil), and the TA / TA of the software is set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The adhesion of the granules was measured to be between -1.7 N.sec and 10.5 N.sec, specifically between -0.03 N.sec and 10.5 N.sec. Advantageously, this may be in the range of 0.0010 N.sec to 10.5 N.sec, 0.0010 N.sec to 10.5 N.sec, or 0.0017 N.sec to 2.25 N.sec.

[0065] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 30% to 71% and the following texture characteristics:

[0066] ■ Hardness of 6.09 N to 368.66 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0067] ■ Adhesion of 0.002 N.sec to 0.59 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0068] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0069] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0070] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0071] ■ Chewing resistance of 2.01 N to 10.12 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0072] ■ Resilience of 0.13 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0073] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0074] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 30% to 40% (particularly 35% to 37%) and the following texture characteristics:

[0075] ■ Hardness of 6.09 N to 368.66 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0076] ■ Adhesion of 0.002 N.sec to 0.05 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0077] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0078] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0079] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0080] ■ Chewing resistance of 2.01 N to 9.19 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0081] ■ Resilience of 0.14 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0082] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0083] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 30% to 40% (particularly 35% to 37%) and the following texture characteristics:

[0084] ■ Hardness of 6.09 N to 18.08 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0085] ■ Adhesion of 0.002 N.sec to 0.05 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0086] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0087] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0088] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0089] ■ Chewing resistance of 2.01 N to 9.19 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0090] ■ Resilience of 0.14 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0091] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0092] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 30% to 71% (particularly 35% to 55%) and the following texture characteristics:

[0093] ■ Hardness of 38.844 ± 56.215 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0094] ■ Adhesion of 0.589 ± 1.71 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0095] ■ Elasticity of 0.549 ± 0.267 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0096] ■ Cohesion of 0.43 ± 0.127 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0097] ■ Chewing resistance of 10.121 ± 15.74 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0098] ■ Resilience of 0.131 ± 0.047 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0099] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0100] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 40% to 45% (particularly 42%) and the following texture characteristics:

[0101] ■ Hardness of 13.112 ± 7.545 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0102] ■ Adhesion of -0.03 ± 0.027 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0103] ■ Elasticity of 0.612 ± 0.098 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0104] ■ Cohesion of 0.642 ± 0.04 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0105] ■ Crackability of 5.085 ± 2.803 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0106] ■ Resilience of 0.242 ± 0.049 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0107] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0108] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a moisture content of 13% to 25% (particularly 13% to 14%) and the following texture characteristics:

[0109] ■ Hardness of 6.15 N to 16.46 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0110] ■ Adhesion of 0.01 N.sec to 4.77 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0111] ■ Elasticity of 0.49 to 0.98 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0112] ■ Cohesion of 0.10 to 0.55 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0113] ■ Texture analysis using a textometer with a range of 6.33 N to 9.76 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0114] ■ Chewing resistance of 3.79 N to 5.17 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0115] ■ Resilience of 0.02 to 0.17 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0116] In particular, it has an average particle size of 6 mm to 7 mm (especially 6.5 mm to 6.6 mm).

[0117] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product having a pH of 6.5 to 10. "PH of 6.5 to 10" is understood to mean that the pH of the textured product of the present invention may be 6.5 to 7.0; 7.0 to 7.5; 7.5 to 8.0; 8.0 to 8.5; 8.5 to 9.0; 9.0 to 9.5; 9.5 to 10; 6.5 to 7.5; 7.5 to 8.5; 8.5 to 9.5; 7.0 to 9.0; 7.0 to 8.0, or 6.5 to 9.5. This also implies that the pH of the textured product of the present invention may be 6.5; 6.6; 6.7; 6.8; 6.9; 7.0; 7.1; 7.2; It means that it could be 7.3; 7.4; 7.5; 7.6; 7.7; 7.8; 7.9; 8.0; 8.1; 8.2; 8.3; 8.4; 8.5; 8.6; 8.7; 8.8; 8.9; 9.0; 9.1; 9.2; 9.3; 9.4; 9.5; 9.6; 9.7; 9.8; 9.9 or 10.

[0118] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product comprises a gelled matrix, and the gelled matrix comprises at least one cell cluster of the at least one gelled microalgae and / or the gelled derivative thereof, and inclusions of the oil in the form of droplets.

[0119] The expression "cell cluster" refers to a group of cells, which may sometimes take the form of filaments. This is particularly applicable when the raw material is spirulina. In particular, the present invention relates to a textured product as described above, wherein the textured product comprises a gelled matrix in which at least one filament of the at least one gelled microalgae and / or the gelled derivative thereof is found.

[0120] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae is spirulina (e.g., A. Platensis or S. platensis , A. Push for Miss , A. Maxima , or A. Indica ), Chlorella (for example, C. Bulgari , A. prototechoides , A. Pirenoidosa, or C. Sorokiniana Sihira ), Klamus (for example, A. flosquae Selected from ) and mixtures thereof;

[0121] At least one of its gelled derivatives is at least one microalgae ( In particular, selected from spirulina, chlorella, clamor, and mixtures thereof It is a byproduct generated from the industrial processing of ), and in particular, at least one of its derivatives is a byproduct of pigment extraction such as phycocyanin.

[0122] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae is selected from spirulina, chlorella, clamers, and mixtures thereof. In particular, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae is gelled spirulina.

[0123] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one of the gelled derivatives thereof is a byproduct generated from the industrial processing of at least one microalgae, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin. In particular, the subject of the present invention relates to a textured product as described above, wherein at least one of the gelled derivatives thereof is a byproduct generated from the industrial processing of spirulina, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin.

[0124] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae is selected from spirulina, chlorella, clamor, and mixtures thereof;

[0125] At least one of the gelled derivatives of the above is a byproduct derived from the industrial processing of at least one microalgae, and in particular, at least one of the derivatives of the above is a byproduct derived from the extraction of a pigment such as phycocyanin.

[0126] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae is gelled spirulina, at least one of the gelled derivatives thereof is a byproduct generated from the industrial processing of spirulina, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin.

[0127] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein at least one gelled microalgae and at least one of the gelled derivatives thereof are mixed together, and [ Gelled microalgae: one of its gelled derivatives The mass ratio of ] is [1:5] to [5:1]. Therefore, it can be [1:5], [1.5:4.5], [2:4], [2.5:3.5], [3:3], [3.5:2.5], [4:2], [4.5:1.5], [5:1] or [1:1].

[0128] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the oil is a vegetable oil selected particularly from sunflower oil, high-oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil, and mixtures thereof. In particular, the subject of the present invention relates to a textured product as described above, wherein the oil is a vegetable oil selected from sunflower oil, high-oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil, and mixtures thereof. The expression “mixtures thereof” means a mixture of oils of types 2, 3, 4, 5, 6, 7, 8, 9, and 10. Advantageously, the subject of the present invention relates to a textured product as described above, wherein the oil is a mixture of rapeseed oil (particularly 49%), sunflower oil (particularly 41%), linseed oil (particularly 6%), and sunflower oil having a high oleic content (particularly 4%).

[0129] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises, based on the total weight of the textured product, at least 5 weight percent of a flour selected particularly from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0130] and / or in particular fibers selected from apple fiber, oat bran fiber, rice bran fiber, wheat bran fiber and mixtures thereof; and / or

[0131] It contains starch, especially potato starch.

[0132] The expression “at least 5 weight percent of [...] powder; and / or [...] cellulose; and / or [...] starch based on the total weight of the textured product” implies the possibility that powder, cellulose, starch, a mixture of powder and cellulose, a mixture of powder and starch, a mixture of cellulose and starch, or a mixture of powder, cellulose, and starch may be introduced (through the manufacturing process thereof) into the product of the present invention. Such addition may correspond to at least 5 weight percent based on the total weight of the textured product as described above. That is, this may be 5% or more, e.g., at least 10%, at least 15%, or at least 20%. Advantageously, the textured product as described above comprises 5 mass percent to 20 mass percent of powder and / or cellulose and / or starch based on the total mass of the textured product. It should be noted that "5% to 20%" also refers to 5% to 10%, 5% to 15%, 10% to 15%, or 10% to 20%.

[0133] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises at least 5% by weight of a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof, based on the total weight of the textured product. “Mixes thereof” means mixtures of 2, 3, 4, 5, 6, 7, and 8 types of flours.

[0134] According to another embodiment, the subject of the present invention relates to a textured product as described above, said textured product further comprising at least 5% by weight of a cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose, and mixtures thereof, based on the total weight of said textured product. The expression “mixtures thereof” means a mixture of types 2, 3, and 4 cellulose. Advantageously, such cellulose is oat bran cellulose.

[0135] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises at least 5% by weight of potato starch based on the total weight of the textured product.

[0136] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises, based on the total weight of the textured product, at least 5 weight percent of a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0137] and includes fiber selected from apple fiber, oat bran fiber, rice bran fiber, wheat bran fiber and mixtures thereof.

[0138] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises, based on the total weight of the textured product, at least 5 weight percent of a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0139] It contains potato starch.

[0140] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises at least 5 weight percent of a cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose, and mixtures thereof, based on the total weight of the textured product;

[0141] It contains potato starch.

[0142] According to another embodiment, the subject of the present invention relates to a textured product as described above, wherein the textured product further comprises, based on the total weight of the textured product, at least 5 weight percent of a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0143] Fiber selected from apple fiber, oat bran fiber, rice bran fiber, wheat bran fiber, and mixtures thereof;

[0144] It contains potato starch.

[0145] According to a second aspect, the subject of the present invention relates to a process for manufacturing the aforementioned textured product from raw materials, wherein the process comprises at least the following steps:

[0146] i) a step of gelling the above raw material in oil to obtain a gelled raw material in the form of granules;

[0147] ii) a step of recovering the gelled raw material in the form of granules; and

[0148] iii) A step of cooling the gelled raw material in the form of granules to obtain a textured product as described above.

[0149] Gelation step i) refers to a process in which a gel is formed during the transition of a raw material from a fluid or liquid state to a nearly solid state called a gel state. In the present invention, such raw material comprises at least one of at least one microalgae and / or a derivative thereof. Advantageously, such raw material is spirulina (e.g., A. Platensis or S. platensis , A. Push for Miss , A. Maxima , or A. Indica ), Chlorella (for example, C. Bulgari , A. Prototecoides, A. Pirenoidosa , or C. Sorokiniana Sihira ), Klamus (for example, A. It is selected from (a fluoroquae) and mixtures thereof, and / or derivatives thereof.

[0150] According to another embodiment, therefore, the subject of the present invention relates to a process described above for manufacturing a textured product as described above, said process comprising at least the following steps:

[0151] i) a step of gelling at least one of at least one microalgae and / or a derivative thereof in oil preheated to a temperature of 120°C to 160°C (particularly 120°C to 140°C) for 5 to 10 minutes at a temperature of 120°C to 160°C (particularly 120°C to 140°C), wherein the gelling is performed under stirring using a non-cutting means to obtain at least one gelled microalgae in the form of granules and / or at least one of its gelled derivative in the form of granules;

[0152] ii) a step of recovering at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules;

[0153] iii) optionally, removing excess oil present in at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules to obtain at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules and optionally without excess oil; and

[0154] iv) by cooling at least one of the gelled microalgae in granular form, optionally free of excess oil, and / or at least one of its gelled derivatives in granular form, optionally free of excess oil, that is 4°C or lower ( Especially -20℃ to 4℃ A step of obtaining the textured product as described above by reaching the temperature of ).

[0155] The expression “temperature in the range of 120°C to 160°C (particularly in the range of 120°C to 140°C)” means that the temperature of the preheated oil and the temperature of gelation may be 120°C or 160°C, and may also be 125°C, 130°C, 135°C, 140°C, 145°C, 150°C, or 155°C. Possible temperature ranges for carrying out the process of the present invention also include 120°C to 130°C, 120°C to 135°C, 120°C to 140°C, 120°C to 145°C, 120°C to 150°C, 120°C to 155°C, 125°C to 160°C, 130°C to 160°C, 135°C to 160°C, 140°C to 160°C, 145°C to 160°C, 150°C to 160°C, 155°C to 160°C, 130°C to 150°C, 120°C to 125°C, 125°C to 130°C, 130°C to 135°C, 135°C to 140°C, 140°C to 145°C, 145°C to A temperature of 150°C or in the range of 150°C to 155°C is included. Advantageously, the temperature is 120°C to 140°C or 136°C.

[0156] The expression “duration of 5 to 10 minutes” means that, in order to achieve gelation of at least one of at least one microalgae and / or a derivative thereof, step i) may be sustained for 5 minutes, 8 minutes, or 10 minutes, and may also be sustained for 5.25 minutes, 5.5 minutes, 5.75 minutes, 6 minutes, 6.25 minutes, 6.5 minutes, 6.75 minutes, 7 minutes, 7.25 minutes, 7.5 minutes, 7.75 minutes, 8.25 minutes, 8.5 minutes, 8.75 minutes, 9 minutes, 9.25 minutes, 9.5 minutes, or 9.75 minutes. Possible duration ranges for performing the process of the present invention include 5 to 5.25 minutes, 5.25 to 5.5 minutes, 5.5 to 5.75 minutes, 5.75 to 6 minutes, 6 to 6.25 minutes, 6.25 to 6.5 minutes, 6.5 to 6.75 minutes, 6.75 to 7 minutes, 7 to 7.25 minutes, 7.25 to 7.5 minutes, 7.5 to 7.75 minutes, 7.75 to 8 minutes, 8 to 8.25 minutes, 8.25 to 8.5 minutes, 8.5 to 8.75 minutes, 8.75 to 9 minutes, 9 to 9.25 minutes, 9.25 to 9.5 minutes, 9.5 to 9.75 minutes, and 9.75 minutes. Durations ranging from 10 minutes, 5 to 6 minutes, 5 to 7 minutes, 5 to 8 minutes, 5 to 9 minutes, 6 to 7 minutes, 6 to 8 minutes, 6 to 9 minutes, 6 to 10 minutes, 7 to 8 minutes, 7 to 9 minutes, 7 to 10 minutes, 8 to 9 minutes, 8 to 10 minutes, or 9 to 10 minutes are included. Advantageously, the duration is 7.25 minutes.

[0157] The expression “stirring using non-cutting means” means that step (i) is performed using a method that does not involve the use of a cutting object. In other words, it includes mixing or stirring at least one of the at least one microalgae and / or at least one of the derivatives thereof in preheated oil using an element that is not capable of cutting or slicing the material. “Non-cutting means” may include a stirrer, a blade, or other device designed to mix without causing physical damage to the material. This may also include the use of a blade, but may include rotating it in a reverse direction relative to the usual direction of rotation so that the cutting edge does not function. When the present invention is performed using a Robot Cook® (sold by Robot Coupe®), stirring is performed by rotating the supplied blade counterclockwise. It should be noted that, advantageously, the process of the present invention is performed using a Robot Cook® (sold by Robot Coupe®, specifically the model referred to as RR43000R).

[0158] According to another embodiment, the subject of the present invention relates to a process as described above, wherein the stirring in step i) is performed at a speed of 100 rpm to 200 rpm. If a sharp blade is used, the rotational speed is reversed so that the blade acts like a paddle so that the cutting edge does not function. The expression "speed in the range of 100 rpm to 200 rpm" implies the possibility that the speed may be 100 rpm, 125 rpm, 150 rpm, 175 rpm, or 200 rpm. Accordingly, the stirring speed (clockwise or counterclockwise depending on the stirring means used) may also be in the range of 100 rpm to 125 rpm, 125 rpm to 150 rpm, 150 rpm to 175 rpm, or 175 rpm to 200 rpm. Advantageously, this is 125 rpm to 175 rpm. For all intents and purposes, it should be noted that when referring to counterclockwise or reverse rotation for the usual rotation of the stirring means used, a speed in the range of -100 rpm to -200 rpm (preferably -125 rpm to -175 rpm) may be mentioned.

[0159] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one microalgae is spirulina (e.g., A. Platensis or S. platensis , A. Push for Miss , A. Maxima , or A. Indica ), Chlorella (for example, C. Bulgari , A. prototechoides , A. Pirenoidosa , or C. Sorokiniana Sihira ), Klamus (for example, A. flosquae Selected from ) and mixtures thereof;

[0160] At least one of the above derivatives is at least one microalgae ( In particular, from spirulina, chlorella, clamor, and mixtures thereofIt is a byproduct generated from the industrial processing of (selected), and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin.

[0161] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one microalgae is selected from spirulina, chlorella, clammers, and mixtures thereof. In particular, the subject of the present invention relates to a process as described above, wherein at least one microalgae is spirulina.

[0162] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one of the derivatives thereof is a byproduct generated from the industrial processing of at least one microalgae, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin. In particular, the subject of the present invention relates to a process as described above, wherein at least one of the derivatives thereof is a byproduct generated from the industrial processing of spirulina, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin.

[0163] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one microalgae is selected from spirulina, chlorella, clamor, and mixtures thereof;

[0164] At least one of the above derivatives is a byproduct generated from the industrial processing of at least one microalgae, and in particular, at least one of the above derivatives is a byproduct of pigment extraction such as phycocyanin.

[0165] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one microalgae is spirulina and at least one of the derivatives thereof is a byproduct generated from the industrial processing of spirulina, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin.

[0166] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one of the at least one microalgae and at least one of the derivatives thereof is mixed, and [ Microalgae: One of its derivatives The mass ratio of ] is [1:5] to [5:1]. Thus, the latter can be [1:5], [1.5:4.5], [2:4], [2.5:3.5], [3:3], [3.5:2.5], [4:2], [4.5:1.5] or [5:1].

[0167] According to another embodiment, the subject of the present invention relates to a process as described above, wherein the oil is a vegetable oil selected particularly from sunflower oil, high-oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil, and mixtures thereof. In particular, the subject of the present invention relates to a process as described above, wherein the oil is a vegetable oil selected from sunflower oil, high-oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil, and mixtures thereof. Advantageously, the subject of the present invention relates to a process as described above, wherein the oil is a mixture of rapeseed oil (particularly 49%), sunflower oil (particularly 41%), linseed oil (particularly 6%), and high-oleic sunflower oil (particularly 4%).

[0168] According to another embodiment, the subject of the present invention relates to a process as described above for manufacturing a textured product as described above, wherein the process comprises at least the following steps:

[0169] i) a step of gelling at least one of at least one microalgae (particularly spirulina) and / or at least one derivative thereof in oil preheated to a temperature of 136°C for 6 minutes and 20 seconds, wherein the gelling is performed with stirring using a non-cutting means at a speed of 100 rpm (clockwise or counterclockwise depending on the equipment used) to obtain at least one gelled microalgae and / or at least one gelled derivative thereof in the form of granules;

[0170] ii) a step of recovering at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules;

[0171] iii) optionally, removing excess oil present in at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules to obtain at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules and optionally without excess oil; and

[0172] iv) by cooling at least one of the gelled microalgae in granular form, optionally free of excess oil, and / or at least one of its gelled derivatives in granular form, optionally free of excess oil, that is 4°C or lower ( Especially -20℃ to 4℃ A step of obtaining the textured product as described above by reaching the temperature of ).

[0173] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0174] and / or cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose and mixtures thereof;

[0175] and / or the step of adding starch, particularly potato starch.

[0176] It should be noted that in order to perform these steps, it is advantageous to first prepare a mixture of at least one of the thawed microalgae and / or thawed derivatives thereof mixed with powder and / or cellulose and / or starch, and then introduce said mixture into oil preheated at a temperature of 120°C to 160°C. To prepare said mixture, a KitchenAid® food processor sold by KitchenAid® (artisan model reference number 5KSM125EER) may be used. It should be noted that the amount of powder and / or cellulose and / or starch is at least 5 mass% (particularly 5 mass% to 20 mass%; or 5 mass%, 7 mass%, 12 mass%, or 20 mass%) of the powder and / or cellulose and / or starch based on the total mass of the thawed microalgae mixture and / or thawed derivatives thereof and the powder and / or cellulose and / or starch.

[0177] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises the step of adding a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof.

[0178] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises the step of adding a cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose, and mixtures thereof. Advantageously, such a cellulose is oat bran cellulose.

[0179] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises the step of adding starch, particularly potato starch. When starch is added, a preliminary heat treatment step (e.g., for about 5 minutes at about 90°C, or for 4.5 to 6 minutes at a temperature of 89°C to 95°C) may be performed on a mixture of starch and at least one of thawed microalgae and / or thawed derivatives thereof, but is not necessarily required.

[0180] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0181] and includes the step of adding fiber selected from apple fiber, oat bran fiber, rice bran fiber, wheat bran fiber and mixtures thereof.

[0182] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0183] and includes the step of adding starch, particularly potato starch.

[0184] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises a cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose, and mixtures thereof;

[0185] and includes the step of adding starch, particularly potato starch.

[0186] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step i) further comprises a flour selected from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour, and mixtures thereof;

[0187] Fiber selected from apple fiber, oat bran fiber, rice bran fiber, wheat bran fiber, and mixtures thereof;

[0188] and includes the step of adding starch, particularly potato starch.

[0189] According to another embodiment, the subject of the present invention relates to a process as described above, wherein a preliminary step of freezing (at a temperature below 0°C, particularly at -20°C to -4°C) and / or thawing (at a temperature above 0°C, particularly at 4°C to 25°C) at least one of the at least one frozen and / or thawed microalgae and / or at least one of the frozen and / or thawed derivative thereof is performed before step i), so as to obtain at least one of the frozen and / or thawed microalgae and / or the frozen and / or thawed derivative thereof. As indicated in the process as described above, the at least one of the frozen and / or thawed microalgae and / or the frozen and / or thawed derivative thereof is then immersed in oil preheated at a temperature such as 120°C to 160°C.

[0190] In particular, the subject of the present invention relates to a process as described above, wherein at least one preliminary freezing step (at a temperature below 0°C, particularly between -20°C and -4°C) of the at least one microalgae and / or derivative thereof is performed prior to step i), thereby obtaining at least one frozen microalgae and / or at least one frozen derivative thereof. Advantageously, such freezing step enables the raw material (e.g., microalgae biomass) to be preserved in an untreated state for a long period and facilitates its transportation.

[0191] In particular, the subject of the present invention relates to a process as described above, wherein a preliminary step of thawing at least one of the at least one microalgae and / or at least one of the derivatives thereof (at a temperature greater than 0°C, particularly between 4°C and 25°C) is performed before step i), so as to obtain at least one thawed microalgae and / or at least one of the thawed derivatives thereof. Advantageously, such a thawing step enables better heat transfer, which can reduce the duration of the process of the present invention.

[0192] In particular, the present invention also relates to a process as described above, wherein a preliminary step of freezing (at a temperature below 0°C, particularly at -20°C to -4°C) and / or thawing (at a temperature above 0°C, particularly at 4°C to 25°C) at least one of the at least one microalgae and / or at least one of the at least one of the frozen and thawed microalgae and / or at least one of the frozen and thawed derivatives thereof is performed before step i), so as to obtain at least one frozen and thawed microalgae and / or at least one of the frozen and thawed derivatives thereof.

[0193] According to another embodiment, the subject of the present invention relates to a process as described above, wherein step iii) is not optional. In other words, in this case, the subject of the present invention relates to a process as described above, wherein the process comprises at least the following steps:

[0194] i) a step of gelling at least one of at least one microalgae and / or a derivative thereof in oil preheated at a temperature of 120°C to 160°C for 5 to 10 minutes at a temperature of 120°C to 160°C, wherein the gelling is performed under stirring using a non-cutting means to obtain at least one gelled microalgae in the form of granules and / or at least one of its gelled derivative in the form of granules;

[0195] ii) a step of recovering at least one of the gelled microalgae in the form of granules and / or a gelled derivative thereof in the form of granules;

[0196] iii) a step of removing excess oil present in at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules to obtain at least one gelled microalgae in the form of granules without excess oil and / or at least one of the gelled derivative thereof in the form of granules without excess oil; and

[0197] iv) by cooling at least one of the gelled microalgae in the form of granules free of excess oil and / or at least one of the gelled derivatives thereof in the form of granules free of excess oil, this and / or these are 4°C or lower ( Especially -20℃ to 4℃ A step of obtaining the textured product as described above by reaching the temperature of ).

[0198] Interestingly, the present invention also relates to a process for manufacturing a product according to the present invention, wherein the process comprises at least the following steps:

[0199] a) a step of removing excess oil present in at least one of at least one gelled microalgae in the form of granules and / or at least one of its gelled derivative in the form of granules to obtain at least one of at least one gelled microalgae in the form of granules and / or its gelled derivative in the form of granules that is free of excess oil and is in the form of granules free of excess oil;

[0200] b) a step of recovering at least one gelled microalgae in the form of granules without excess oil and / or at least one gelled derivative thereof in the form of granules without excess oil; and

[0201] c) by cooling at least one of the gelled microalgae in the form of granules without excess oil and / or at least one of the gelled derivatives thereof in the form of granules without excess oil, this and / or these are 4°C or lower ( Especially -20℃ to 4℃ A step of obtaining the textured product as described above by reaching the temperature of ).

[0202] Interestingly, the removal of excess oil in step iii) can be performed by the following method:

[0203] ■ Squeezing; and / or

[0204] ■ Drainage; and / or

[0205] ■ Sponge absorption; and / or

[0206] ■ Centrifugation.

[0207] In particular, the pressing method is a suitable manual operation for extracting an additional fraction of oil from at least one of the gelled microalgae in the form of granules and / or at least one of the gelled derivatives thereof in the form of granules without altering the granular structure.

[0208] In particular, the drainage method is a passive method that allows most of the excess oil to flow out by gravity. This is performed for about 2 minutes using a metal mesh filter (smaller than the granule size of at least one of the gelled microalgae in the form of granules and / or at least one of the gelled derivatives thereof in the form of granules). For example, the mesh size of the filter is about 1 mm (ranging from 0.8 mm to 1.2 mm).

[0209] In particular, the sponge absorption method is a manual operation for absorbing residual oil by coating at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules. This may be performed by an absorbent sheet on which at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules is spread; and at least one of the at least one gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules is kept in contact with the absorbent sheet for about 5 minutes. Advantageously, the method of the present invention comprises removing excess oil by a combination of sponge absorption after drainage.

[0210] In particular, the centrifugal separation method is a process that separates oil by centrifugal force.

[0211] According to another embodiment, therefore, the present invention relates to a process as described above, wherein step iii) of removing excess oil is performed by a drainage method and / or a sponge absorption method, and

[0212] The above drainage method is performed particularly by a wire mesh filter having a mesh size of 0.8 mm to 1.2 mm, and at least one of the at least one gelled microalgae in the form of granules and / or the at least one gelled derivative thereof in the form of granules is drained for 1.5 minutes to 2.5 minutes, and

[0213] The above sponge absorption method is carried out by an absorbent paper in which at least one of the gelled microalgae in the form of granules and / or at least one of the gelled derivative thereof in the form of granules is spread out and left for 4.5 to 5.5 minutes.

[0214] When the drainage method and the sponge absorption method are combined, drainage is advantageously performed before sponge absorption.

[0215] In addition, it should be noted that "excess oil" refers to oil that is not incorporated / mixed into the solid matrix of the granules of the product as described above. Advantageously, this step iii) is performed because removing excess oil makes it possible to obtain a product with a superior nutritional profile.

[0216] Considering the above, according to another embodiment, the subject of the present invention also relates to a process as described above, wherein the process comprises at least one preliminary step of freezing and / or thawing at least one of at least one of at least one of a frozen and / or thawed microalgae and / or a derivative thereof, for obtaining at least one of a frozen and / or thawed microalgae and / or a frozen and / or thawed derivative thereof,

[0217] and is understood to include at least the following steps:

[0218] i) a step of gelling at least one of the

[0219] ii) a step of recovering at least one of the frozen and / or thawed and gelled microalgae in the form of granules and / or a derivative thereof in the form of granules that has been frozen and / or thawed and gelled;

[0220] iii) a step of removing excess oil present in at least one of the at least one frozen and / or thawed and gelled microalgae in the form of granules and / or at least one of the frozen and / or thawed and gelled derivatives in the form of granules to obtain at least one of the frozen and / or thawed and gelled microalgae in the form of granules without excess oil and / or at least one of the frozen and / or thawed and gelled derivatives in the form of granules without excess oil; and

[0221] iv) by cooling at least one of the above-mentioned frozen and / or thawed and gelled microalgae in the form of granules without excess oil and / or at least one of the above-mentioned frozen and / or thawed and gelled derivatives in the form of granules without excess oil, this and / or these are cooled to 4°C or lower ( Especially -20℃ to 4℃ A step of obtaining the textured product as described above by reaching the temperature of ).

[0222] The cooling in step iv) is intended to enable long-term storage of the product, in particular. This applies especially when step iv) results in freezing or rapid freezing of the product of the present invention.

[0223] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one of the at least one microalgae and / or derivative thereof is [1:0.15] to [1:5] At least one of at least one microalgae and / or derivatives thereof: oilIt is introduced into the above oil in a mass ratio of ]. Therefore, this is [1:0.15], [1:0.30], [1:0.45], [1:0.60], [1:0.75], [1:0.90], [1:1], [1:1.05], [1:1.20], [1:1.35], [1:1.50], [1:1.65], [1:1.80], [1:1.95], [1:2], [1:2.10], [1:2.25], [1:2.40], [1:2.55], [1:2.70], [1:2.85], [1:3], [1:3.15], [1:3.30], [1:3.45], [1:3.60], [1:3.75], [1:3.90], It can be [1:4], [1:4.05], [1:4.20], [1:4.35], [1:4.50], [1:4.65], [1:4.80], [1:4.95] or [1:5].

[0224] As described above, the product of the present invention is obtained from a raw material to which the process of the present invention is applied (at least one of microalgae and / or derivatives thereof). Such raw material has a texture that can be measured in texture analysis using a textrometer, just like the product of the present invention. Furthermore, according to another embodiment, the subject of the present invention relates to a process as described above, wherein in step i), at least one of the at least one microalgae and / or derivatives thereof has a pH of 5.5 to 8.5 and a moisture content of 40% to 93%, and

[0225] In particular, at least one of the above-mentioned at least one microalgae and / or derivative thereof has the following characteristics:

[0226] ■ Hardness of 0.95 N to 1.052 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0227] ■ Adhesion of -3.631 N.sec to -2.887 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0228] ■ Elasticity of 8.988 to 9.012 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0229] ■ Cohesion of 0.657 to 0.777 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0230] ■ Chewing resistance of 0.56 N to 0.738 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0231] ■ Resilience of 0.008 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0232] At least one of the above-mentioned microalgae and / or derivatives thereof is optionally subjected to a freezing step prior to step i), and then subjected to a thawing step as needed.

[0233] The expression “at least one of the above-mentioned microalgae and / or at least one of the above-mentioned derivatives has a pH of 5.5 to 8.5” means that the pH of the raw material may be 5.5, 8.5, or a value of 5.5 to 8.5 (5.5; 5.6; 5.7; 5.8; 5.9; 6.0; 6.1; 6.2; 6.3; 6.4; 6.5; 6.6; 6.7; 6.8; 6.9; 7.0; 7.1; 7.2; 7.3; 7.4; 7.5; 7.6; 7.7; 7.8; 7.9; 8.0; 8.1; 8.2; 8.3; 8.4; 8.5). Accordingly, the pH may also be in the range of 5.5 to 8, 5.5 to 7.5, 5.5 to 7, 5.5 to 6.5, 5.5 to 6, 6 to 8, 6 to 7.5, 6 to 7, 6 to 6.5, 6.5 to 8, 6.5 to 7.5, 6.5 to 7, 7 to 8, or 7 to 7.5.

[0234] The expression “at least one of the above-mentioned microalgae and / or at least one of the above-mentioned derivatives [...] has a moisture content of 40% to 93%” means that the moisture content of the raw material may be any value of 40%, 93%, or 40% to 93%. Advantageously, the moisture content of the raw material is 75% to 85%, 75% to 80%, 80% to 90%, or 85% to 90%.

[0235] According to another embodiment, the subject of the present invention relates to a process as described above, wherein in step i), at least one of the at least one microalgae and / or derivative thereof has a pH of 5.5 to 8.5 and a moisture content of 40% to 93%, and the following characteristics:

[0236] ■ Hardness of 0.95 N to 1.052 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0237] ■ Optionally, adhesion of -3.631 N.sec to -2.887 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0238] ■ Elasticity of 0.888 to 0.912 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0239] ■ Cohesion of 0.657 to 0.777 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0240] ■ Chewing resistance of 0.56 N to 0.738 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0241] ■ Resilience of 0.008 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0242] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one of the at least one microalgae and / or derivative thereof undergoes a freezing step (at a temperature below 0°C, particularly -20°C to -4°C) followed by optionally a thawing step (at a temperature above 0°C, particularly 4°C to 25°C) prior to step i). Such preliminary steps may correspond to the freezing and / or thawing steps described above. Advantageously, this is the case.

[0243] In particular, it should be noted that the texture characteristics of the aforementioned raw material also refer to the texture characteristics of so-called fresh spirulina that is ready for use. This may also apply to other raw materials, such as Chlorella (green or white), clams, and / or by-products generated from the industrial processing of at least one microalgae (spirulina and / or Chlorella and / or clams). However, these sources (Chlorella, clams, and by-products) may be more fluid or even completely liquid. Subsequently, a dehydration step should be considered to obtain a moisture content of 40% to 93% (particularly 75% to 80%) and the aforementioned texture characteristics.

[0244] According to another embodiment, the subject of the present invention relates to a process as described above, wherein at least one of the at least one microalgae and / or derivative thereof undergoes a dehydration step to obtain at least one microalgae and / or derivative thereof having a pH of 5.5 to 8.5, a moisture content of 40% to 93%, and the following texture characteristics:

[0245] ■ Hardness of 0.95 N to 1.052 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0246] ■ Optionally, adhesion of -3.631 N.sec to -2.887 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0247] ■ Elasticity of 0.888 to 0.912 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0248] ■ Cohesion of 0.657 to 0.777 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0249] ■ Chewing resistance of 0.56 N to 0.738 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0250] ■ Resilience of 0.008 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0251] At least one of the above-mentioned microalgae and / or derivatives thereof is optionally subjected to a thawing step following an optional freezing step prior to step i).

[0252] According to another aspect of the present invention, the subject of the present invention relates to a textured product that can be obtained by the aforementioned process.

[0253] According to another aspect of the present invention, the subject of the present invention relates to the use of a textured protein material for manufacturing a food product for consumption by humans or animals of a textured product as described above.

[0254] According to another aspect of the present invention, the object of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0255] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0256] ■ Prepared foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0257] ■ Pastries, for example, chocolate cake,

[0258] The textured product has a moisture content of 30% to 71%.

[0259] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0260] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0261] ■ Ready-to-eat foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0262] ■ Pastries, for example, chocolate cake,

[0263] The above-mentioned textured product has a moisture content of 30% to 71% and the following texture characteristics:

[0264] ■ Hardness of 6.09 N to 368.66 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0265] ■ Adhesion of 0.002 N.sec to 0.59 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0266] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0267] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0268] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0269] ■ Chewing resistance of 2.01 N to 10.12 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0270] ■ Resilience of 0.13 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention), and

[0271] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0272] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0273] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0274] ■ Ready-to-eat foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0275] ■ Pastries, for example, chocolate cake,

[0276] The above-mentioned textured product has a moisture content of 30% to 40% (particularly 35% to 37%) and the following texture characteristics:

[0277] ■ Hardness of 6.09 N to 368.66 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0278] ■ Adhesion of 0.002 N.sec to 0.05 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0279] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0280] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0281] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0282] ■ Chewing resistance of 2.01 N to 9.19 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0283] ■ Resilience of 0.14 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0284] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0285] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0286] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0287] ■ Ready-to-eat foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0288] ■ Pastries, for example, chocolate cake,

[0289] The above-mentioned textured product has a moisture content of 30% to 40% (particularly 35% to 37%) and the following texture characteristics:

[0290] ■ Hardness of 6.09 N to 18.08 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0291] ■ Adhesion of 0.002 N.sec to 0.05 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0292] ■ Elasticity of 0.48 to 0.99 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0293] ■ Cohesion of 0.30 to 0.67 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0294] ■ Texture analysis using a textometer with a range of 3.74 N to 15.56 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0295] ■ Chewing resistance of 2.01 N to 9.19 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0296] ■ Resilience of 0.14 to 0.21 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0297] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0298] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0299] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0300] ■ Instant foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0301] ■ Pastries, for example, chocolate cake,

[0302] The above-mentioned textured product has a moisture content of 30% to 71% (particularly 35% to 55%) and the following texture characteristics:

[0303] ■ Hardness of 38.844 ± 56.215 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0304] ■ Adhesion of 0.589 ± 1.71 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0305] ■ Elasticity of 0.549 ± 0.267 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0306] ■ Cohesion of 0.43 ± 0.127 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0307] ■ Chewing resistance of 10.121 ± 15.74 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0308] ■ Resilience of 0.131 ± 0.047 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0309] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0310] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product as described above for manufacturing the following:

[0311] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0312] ■ Instant foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0313] ■ Pastries, for example, chocolate cake,

[0314] The above-mentioned textured product has a moisture content of 40% to 45% (particularly 42%) and the following texture characteristics:

[0315] ■ Hardness of 13.112 ± 7.545 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0316] ■ Adhesion of -0.03 ± 0.027 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0317] ■ Elasticity of 0.612 ± 0.098 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0318] ■ Cohesion of 0.642 ± 0.04 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0319] ■ Crackability of 5.085 ± 2.803 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0320] ■ Resilience of 0.242 ± 0.049 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0321] In particular, it has an average particle size of at least 5.5 mm, particularly 7 mm to 8.5 mm.

[0322] According to another aspect of the present invention, the subject of the present invention is topping The present invention relates to the aforementioned use of a textured product for manufacturing, wherein the textured product has a moisture content of 13% to 25%.

[0323] According to another aspect of the present invention, the subject of the present invention is topping The present invention relates to the aforementioned use of a textured product as described above for manufacturing, wherein the textured product has a moisture content of 13% to 25% (particularly 13% to 14%) and the following texture characteristics:

[0324] ■ Hardness of 6.15 N to 16.46 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0325] ■ Adhesion of 0.01 N.sec to 4.77 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0326] ■ Elasticity of 0.49 to 0.98 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0327] ■ Cohesion of 0.10 to 0.55 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0328] ■ Texture analysis using a textometer with a range of 6.33 N to 9.76 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0329] ■ Sinkability of 3.79 N to 5.17 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0330] ■ Resilience of 0.02 to 0.17 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ), and

[0331] In particular, it has an average particle size of 6 mm to 7 mm (especially 6.5 mm to 6.6 mm).

[0332] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product for manufacturing animal feed, said textured product having a moisture content of 13% to 20%.

[0333] According to another aspect of the present invention, the subject of the present invention relates to the aforementioned use of a textured product for manufacturing animal feed, wherein the textured product has a moisture content of 13% to 20% (particularly 13% to 14%) and the following texture characteristics;

[0334] ■ Hardness of 6.15 N to 16.46 N in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0335] ■ Adhesion of 0.01 N.sec to 4.77 N.sec in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0336] ■ Elasticity of 0.49 to 0.98 in texture analysis using a textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0337] ■ Cohesion of 0.10 to 0.55 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention );

[0338] ■ Texture analysis using a textometer with a range of 6.33 N to 9.76 N ( In particular, using the same analysis parameters as those for the product of the present invention );

[0339] ■ Chewing resistance of 3.79 N to 5.17 N in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention ); and

[0340] ■ Resilience of 0.02 to 0.17 in texture analysis using Textometer ( In particular, using the same analysis parameters as those for the product of the present invention), and

[0341] In particular, it has an average particle size of 6 mm to 7 mm (especially 6.5 mm to 6.6 mm).

[0342] Considering the foregoing, the subject of the present invention also relates to the aforementioned use for manufacturing food products for human or animal consumption of textured products as described above,

[0343] In particular, for the purpose of manufacturing the following:

[0344] ■ Meat substitutes, e.g., minced beef, sausage, meatballs;

[0345] ■ Ready-to-eat foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis;

[0346] ■ Pastry, for example, chocolate cake,

[0347] The textured product has a moisture content of 30% to 71%;

[0348] topping For use in manufacturing, the textured product has a moisture content of 13% to 25%, or for use in manufacturing animal feed products, the textured product has a moisture content of 13% to 20%.

[0349] It should be noted that, in all respects, the various aspects of the present invention as well as the various implementation processes thereof are interdependent. Accordingly, the latter may be combined with one another to obtain advantageous aspects of the present invention and / or implementation processes not explicitly described. This also applies to all definitions provided herein, and such definitions apply to all aspects of the present invention and embodiments thereof.

[0350] In addition, the present invention is illustrated by the following drawings and examples, but is not limited thereto. Brief explanation of the drawing

[0351] Figure 1 illustrates a typical example of a graph obtained during the analysis of a texture profile. Figure 2 is a photograph of the sample preparation step for removing excess oil before performing texture analysis. Figure 3 is a photograph of the sample preparation step in a vial where texture analysis is performed. The left side shows the product correctly placed in the vial, and the right side shows the product incorrectly placed. FIG. 4 illustrates optical microscopy observations of the product of the present invention showing cell clusters and oil inclusions in the form of droplets. (a) Observation of the textured product of Example 2 suspended in water at 200x magnification (1 cm = 100 μm). (b) Observation of the textured product of Example 2 suspended in oil at 1,000x magnification (1 cm = 20 μm). FIG. 5 illustrates confocal microscopy observation of the product of the present invention showing oil inclusions in the form of cell clusters and droplets. (a) Observation of the textured product of Example 2 using a 630x oil immersion objective lens (green DNA staining (SYTO 9) + red lipid staining (BODIPY); 1 cm = 20 μm). (b) Observation of the textured product of Example 2 using a 630x water immersion objective lens (green protein staining (fastgreen) + red lipid staining (bodipy); 1 cm = 20 μm). Figure 6 is a photograph of the textured product obtained in Example 3. Figure 7 shows a photograph of the textured product obtained in Example 5. Left: 5% cellulose; Right: 20% cellulose. Figure 8 is a photograph of the chili obtained in Example 6. Figure 9 shows a photograph of the chilli maki roll obtained in Example 7. The left side is the state during manufacturing, and the right side is the state after completion. Figure 10 is a photograph of the patty obtained in Example 8. Figure 11 is a photograph of the chocolate cake obtained in Example 9. Figure 12 is a photograph of the minced vegetable meat obtained in Example 10. Figure 13 is a photograph of the vegetable shepherd's pie obtained in Example 11. Figure 14 shows a photograph of the textured product obtained in Example 12. The left side is sunflower oil, the center is deodorized sunflower oil; and the right side is sunflower oil for frying. Figure 15 shows a photograph of the textured product obtained in Example 13. Figure 16 shows photographs of the textured product obtained in Example 14. Left: 7% starch; Right: 12% starch. FIG. 17 shows a photograph of the textured product obtained in Example 15. Left: 5% byproduct; Right: 30% byproduct. Specific details for implementing the invention

[0352] <Example>

[0353] - Example 1 - Preparation of various textured products according to the present invention

[0354] Materials and Methods

[0355] ingredient

[0356] ■ 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0357] ■ 100 g of fresh spirulina. It was stored in a frozen or flash-frozen state. Although it can be used after thawing or in a frozen form, it was decided to process it into a diced frozen form. This raw material has a pH of 5.5 to 6.5, a moisture content of 40% to 93%, and the following texture characteristics:

[0358] Hardness of 1.001 ± 0.051 N in texture analysis using a textometer;

[0359] Optionally, adhesion of -3.259 ± 0.372 N.sec in texture analysis using a textometer;

[0360] Elasticity of 0.888 ± 0.012 in texture analysis using a textometer;

[0361] Cohesion of 0.717 ± 0.06 in texture analysis using Textometer;

[0362] Chewing resistance of 0.649 ± 0.0089 N in texture analysis using a textometer; and

[0363] Resilience of 0.008 in texture analysis using Textometer.

[0364] food processor

[0365] The raw materials were gelled in excess oil (500 g of oil per 100 g of spirulina) using a Robot Cook® (sold by Robot Coupe®, reference number RR43000R). The contents of the container were stirred by a dual blade positioned for reverse rotation (counterclockwise), using the following configuration:

[0366]

[0367]

[0368] Afterwards, the gelled spirulina was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes), then removed by blotting (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0369] Particle size measurement

[0370] equipment

[0371] ■ White A4 paper

[0372] ■ ImageJ Software

[0373] method

[0374] Mount the camera on a tripod.

[0375] Place 10 g of the product on white paper.

[0376] Take a picture of the paper.

[0377] Using ImageJ software, process the photo to measure all grains by applying the following macro:

[0378]

[0379] Moisture content measurement

[0380] equipment

[0381] ■ Precision Scales

[0382] ■ Oven

[0383] ■ Cup

[0384] method

[0385] For each sample, accurately weigh about 1 g into a crucible.

[0386] Prepare 3 crucibles per sample (repeat 3 times).

[0387] Place the crucible at 100℃ for 6 hours.

[0388] Weigh it accurately again.

[0389] The difference in mass corresponds to the evaporated water.

[0390] Texture measurement

[0391] Sample preparation

[0392] Place the sample on a paper towel without pressing it. Leave the sample for 5 minutes to remove excess oil (Fig. 2).

[0393] Weigh 5 g of the sample into a 40 mL vial. Use a spoon with a diameter smaller than the vial and place the sample as evenly as possible inside (Fig. 3). Handle gently to prevent deformation of the sample.

[0394] Tap the bottle on the workbench five times with a light and quick motion. For measurement, it is important that the surface is as flat as possible.

[0395] Software preparation

[0396] The methodology selected to evaluate the sample's textures is Texture Profile Analysis (TPA), which consists of two consecutive compressions over a set period. Exponent software provides a Project macro to execute TPA, and the following five files are required for it to function correctly. These files are as follows:

[0397] ■ TPA. PRJ

[0398] ■ TPA32.MAC

[0399] ■ TPA.SET

[0400] ■ TPA.PRF

[0401] ■ TPA.RPT

[0402] A 20 mm probe was attached to the TA-HD plus model, a textmeter from Stable Micro Systems equipped with a 5 kg load cell.

[0403] Position the probe on the bottom of the equipment and insert the safety pin located to the right of the textmeter to set the height limit.

[0404] Click the TA / TA Settings tab and adjust the following test conditions:

[0405] ■ Pre-test speed: 1 mm / s

[0406] ■ Test speed: 2 mm / s

[0407] ■ Speed ​​after test: 1 mm / s

[0408] ■ Target Mode: Distance

[0409] ■ Distance: 10 mm

[0410] ■ Time: 2 seconds

[0411] Place the sample under the probe, and position the probe so that it is about 1 cm away from the sample before touching it.

[0412] Select the "TA / Run a test..." tab.

[0413] Hold the container lightly during the test to prevent movement that could affect the measurement.

[0414] Once the test is complete, select the Process Data / Macro / Run tab to calculate the TPA parameters. A pop-up box appears to confirm the peak selection. The data is saved in a file named TPA.rsl, and to download the information, you must export it to Excel.

[0415] Perform at least 3 iterations for each sample.

[0416] result

[0417] By carrying out the process according to the present invention, 26 textured products according to the present invention could be manufactured. Texture analysis, moisture content, and particle size measurements were performed, and the obtained data are summarized in the table below.

[0418]

[0419]

[0420]

[0421]

[0422]

[0423]

[0424]

[0425]

[0426]

[0427]

[0428]

[0429]

[0430] All obtained products were textured. Interestingly, among them, the products with "++++" and "-+-+" compositions exhibited properties particularly interesting for use in the manufacture of more complex food products, such as meat substitutes or protein materials. The product with the "++-+" composition also exhibited particularly interesting properties, but in this case Topping type It was a particularly interesting property for use in the manufacture of food products or animal feed products.

[0431] - Example 2 - Preparation of a textured product according to the present invention for use as a meat substitute

[0432] Materials and Methods

[0433] ingredient

[0434] ■ 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0435] ■ 100 g of fresh spirulina having a moisture content of 73% (see Example 1).

[0436] food processor

[0437] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0438] process

[0439] The oil was preheated to 136°C. Fresh frozen and diced spirulina was placed in a Robot Cook® (sold by Robot Coupe®, reference number RR43000R), and the contents of the container were stirred for 6 minutes and 20 seconds at a speed of -100 rpm by rotating the double blade in the opposite direction (counterclockwise). Afterward, the gelled spirulina was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and then by absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0440] Confocal microscopy

[0441] equipment:

[0442] Confocal microscope (ZEISS® LSM 900)

[0443] SYTO 9 DNA marker (excitation: λex= 488 nm; emission: 498 nm < λem< 571 nm)

[0444] Bodipy lipid marker (excitation: λex = 638 nm; emission: 648 nm < λem < 734 nm)

[0445] fastgreen protein marker (excitation: λex= 488 nm; emission: 499 nm < λem< 620 nm)

[0446] slide

[0447] Cover slip

[0448] method:

[0449] 1. - Suspend the obtained product in a staining solution and perform SYTO 9 and Bodipy staining. Shake and then rinse with distilled water. Place the obtained product on a slide and a coverslip, and observe it at 630x magnification using an oil-immersed objective lens.

[0450] 2. - Suspend the obtained product in a staining solution and perform FastGreen and Bodipy staining. Shake and then rinse with distilled water. Place the obtained product on a slide and a coverslip, and then observe it at 630x magnification using a water-immersion objective lens.

[0451] Optical microscope observation

[0452] equipment:

[0453] Optical microscope (Zeiss®, AxioLab A1 model)

[0454] slide

[0455] Cover slip

[0456] method:

[0457] Place a granular piece of the obtained product on a slide with a drop of water. Cover with a coverslip and observe at various magnifications.

[0458] Moisture content measurement

[0459] Refer to Example 1.

[0460] Texture measurement

[0461] Refer to Example 1.

[0462] result

[0463] The following comparative data were obtained from texture analysis performed on the textured product having a moisture content of approximately 42% and minced beef (control):

[0464]

[0465] Microscopic observation of the product confirmed the presence of cell clusters containing oil inclusions in the form of droplets (Figs. 4 and 5). In addition, the aforementioned process provided optimal conditions for the product of the present invention to be comparable to a meat substitute in terms of texture and to be used as a meat substitute.

[0466] - Example 3 - Preparation of a textured product according to the present invention

[0467] Materials and Methods

[0468] ingredient

[0469] ■ 800 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0470] ■ 250 g fresh spirulina (see Example 1).

[0471] food processor

[0472] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0473] process

[0474] The oil was preheated to 136°C. Frozen and diced fresh spirulina was placed in a Robot Cook® (sold by Robot Coupe®, reference number RR43000R), and the contents of the container were stirred for 10 minutes at a speed of -160 rpm by rotating the double blade in the opposite direction (counterclockwise). Afterward, the gelled spirulina was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and then by absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0475] Moisture content measurement

[0476] Refer to Example 1.

[0477] Particle size measurement

[0478] Refer to Example 1.

[0479] result

[0480] The obtained textured product exhibited an appearance similar to the other textured product (Fig. 6). In addition, analysis results showed that it had a moisture content of approximately 52.13% and an average particle size of 5.48 mm.

[0481] - Example 4 - Preparation of a textured product according to the present invention

[0482] Materials and Methods

[0483] ingredient

[0484] ■ 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0485] ■ 50 g fresh spirulina (see Example 1)

[0486] ■ 50 g byproduct of spirulina-derived phycocyanin extract

[0487] food processor

[0488] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0489] process

[0490] The oil was preheated to 136°C. The frozen and diced spirulina / by-product mixture was placed in a Robot Cook® (sold by Robot Coupe®, reference number RR43000R), and the contents of the container were stirred for 6 minutes and 20 seconds at a speed of -100 rpm by rotating the double blade in the opposite direction (counterclockwise). Afterward, the gelled spirulina / by-product mixture was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and then by absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina / by-product mixture was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0491] result

[0492] The obtained textured product exhibited an appearance and texture similar to the other textured product mentioned above.

[0493] - Example 5 - Preparation of a textured product according to the present invention

[0494] Materials and Methods

[0495] Ingredients - 5% fiber

[0496] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0497] ■ 114 g fresh spirulina (see Example 1)

[0498] ■ 6 g oat bran fiber

[0499] Ingredients - 20% fiber

[0500] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0501] ■ 96 g fresh spirulina (see Example 1)

[0502] ■ 24 g oat bran fiber

[0503] food processor

[0504] A mixture of thawed microalgae and cellulose was prepared using a KitchenAid® food processor (artisan model, reference number 5KSM125EER) sold by KitchenAid®.

[0505] method

[0506] The oil was preheated to 150°C in a container placed on a hot plate. The spirulina / cellulose mixture was added to the oil and stirred for 3.45 minutes using a non-sharp cooking utensil. Afterward, the gelled spirulina / cellulose mixture was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and subsequent absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina / cellulose mixture was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0507] result

[0508] The obtained textured product exhibited an appearance and texture similar to the other textured product (Fig. 7, left: 5% cellulose; right: 20% cellulose).

[0509] - Example 6 - Preparation of Chili Sauce

[0510] Materials and Methods

[0511] ingredient

[0512]

[0513]

[0514] method

[0515] Mix the frozen textured microalgae with salt and finely chopped garlic for 30 seconds. Add the corn flour and mix for 30 seconds until the product is sufficiently coated. Pour oil into a frying pan and sauté the textured microalgae over high heat for 2 minutes. Mix the tomato paste with water. Pour the tomato mixture into the frying pan. Let it sit for 3 minutes or until the liquid evaporates and it thickens. Transfer to a flat container and cool in a 3°C cooling chamber for 20 minutes.

[0516] Pour oil into a hot frying pan, then add the onion, garlic, carrot, and salt. Sauté over high heat for 5 minutes until browned. Add the remaining ingredients, cover, and simmer over low heat for 15 minutes. Place the mixture in a cooling chamber at 3°C ​​for 20 minutes.

[0517] Coarsely break up the textured microalgae mixture using a fork for 30 seconds. Combine the two cooled mixtures and mix gently for 1 minute.

[0518] result

[0519] Refer to Fig. 8.

[0520] - Example 7 - Preparation of Maki

[0521] Materials and Methods

[0522] ingredient

[0523]

[0524]

[0525] method

[0526] Vinegar rice for sushi -

[0527] Wash the rice until the water runs clear. Drain the rice using a sieve. Place the water and rice into a pot with a lid. Once it starts boiling, cook over medium heat for 2 minutes, then reduce the heat to low and cook for 10 minutes. Let it steam for 10 minutes with the lid on. Mix the rice vinegar, salt, and sugar together until dissolved. Place the cooked rice in a bowl and add the vinegar mixture. Gently loosen the rice until it reaches room temperature.

[0528] Maki manufacturing -

[0529] Spread 130 g of rice over 3 / 4 of the surface of the seaweed sheet (using wet fingers). Place 12 g of carrot and 15 g of cucumber (in the form of 4 sticks each) on the ends of the rice. Place 16 g of textured microalgae protein along the vegetables. Using a mat, roll the maki up to the ends of the rice. Wet the remaining seaweed with water, then roll the maki all the way to the end to finish. Cut the roll into pieces approximately 3 cm in size, with the vegetables facing upward and the textured protein facing downward.

[0530] result

[0531] Refer to Fig. 9.

[0532] - Example 8 - Patty Preparation

[0533] Materials and Methods

[0534] ingredient

[0535]

[0536] method

[0537] Drain the cooked lentils and rinse them under running water. Wash the onion and finely chop it. In a salad bowl, combine all ingredients by hand, except for the textured microalgae. Place half of the mixture into a food processor and blend for 1 minute until smooth. Combine this with the remaining half and blend for 2 minutes, then gently fold in the textured microalgae. Shape the mixture into patties about 2 cm thick. Heat olive oil in a frying pan and cook the patties for 3 minutes on each side until browned.

[0538] result

[0539] Refer to Fig. 10.

[0540] - Example 9 - Chocolate Cake Preparation

[0541] Materials and Methods

[0542] ingredient

[0543]

[0544] method

[0545] Preheat oven to 180°C (Temperature control 6). In a saucepan, melt the chocolate and butter pieces over very low heat until the mixture is completely melted. Add sugar, eggs, and flour to a mixing bowl. Mix for 2 minutes. Add the chocolate / butter mixture. Mix for 1 minute. Gently fold in the textured microalgae. Mix gently for 30 seconds. Pour the cake batter into a square cake pan (25 x 25 x 5 cm). Bake for 20 minutes.

[0546] result

[0547] Refer to Fig. 11.

[0548] - Example 10 - Preparation of minced vegetable meat

[0549] Materials and Methods

[0550] ingredient

[0551] Garlic flavored oil -

[0552] 30 mL rapeseed oil

[0553] 15 g raw garlic

[0554] Textured microalgae protein -

[0555] 50 g freeze-textured microalgae protein (Example 2)

[0556] 0.5 g paprika powder

[0557] 0.15 g salt

[0558] 8 g tomato paste

[0559] 5 g corn flour

[0560] Tomato coating -

[0561] 10 g double tomato paste

[0562] 0.5 g salt

[0563] 0.2 g powdered paprika

[0564] 25 mL water

[0565] 2 g corn flour

[0566] method

[0567] Garlic flavored oil -

[0568] Combine the canola oil and raw garlic in a blender. Blend until smooth. Pass the mixture through a sieve to collect the garlic flavored oil.

[0569] Textured microalgae protein -

[0570] In a bowl, mix the paprika powder, salt, and tomato paste for 30 seconds. Add the freeze-textured microalgae protein and mix gently for 30 seconds to ensure a good coating. Place the corn flour in another bowl. Add the textured microalgae protein and mix for 30 seconds to ensure the corn flour is well coated. Pour 5 ml of garlic-flavored oil into a frying pan. Heat over medium heat until the oil begins to sizzle slightly. Add the textured microalgae protein to the pan. Cook over medium heat for 2 minutes, stirring very gently and sparingly. The corn flour should no longer be visible, and the textured microalgae protein should turn a very light brown. Then, set aside the textured microalgae protein in a 3°C cooling chamber for 15 minutes.

[0571] Tomato coating -

[0572] In a bowl, mix the double tomato paste with salt, powdered paprika, cornstarch, and water for 30 seconds. Pour this mixture into a frying pan. Bring to a boil over medium heat for 1 to 2 minutes, stirring continuously to prevent sticking. Once the mixture thickens, turn off the heat and gently add the textured microalgae protein. Spread the mixture evenly across the pan to form a thin layer. Heat again over low heat for 2 minutes, stirring gently and carefully to avoid damaging the structure of the textured microalgae protein. The goal is to allow the liquid to be partially absorbed. Set the mixture aside in a cooling chamber.

[0573] Wrap-up and Tasting

[0574] After cooling, remove the textured microalgae protein. When consuming, reheat in a microwave for 1 minute or mix into your desired dish.

[0575] result

[0576] Refer to Fig. 12.

[0577] - Example 11 - Preparation of Vegetable Shepherd's Pie

[0578] Materials and Methods

[0579] ingredient

[0580] Textured microalgae protein -

[0581] 42 g freeze-textured microalgae protein (Example 2)

[0582] 10 g finely chopped onion

[0583] 3 g finely chopped garlic

[0584] 10 g tomato paste

[0585] 4 g olive oil

[0586] 3.5 g corn flour

[0587] 1.5 g Kub Or® (sold by Maggi®, Nestle®)

[0588] 0.1 g ground gray pepper

[0589] 0.3 g salt

[0590] 50 mL water

[0591] Mashed potatoes -

[0592] 25 g Mousline® Mashed Potato Flakes (Maggi®, sold by Nestle®)

[0593] 80 mL milk

[0594] 70 mL water

[0595] 0.5 g salt

[0596] Completed -

[0597] 10 g grated Emmental cheese

[0598] method

[0599] Textured microalgae protein -

[0600] In a frying pan, sauté the onions and garlic in olive oil over medium heat for 3 minutes. In a bowl, combine the cornstarch, salt, pepper, tomato paste, crushed Kub Or® (sold by Maggi®, Nestle®), and water. Pour this mixture over the sautéed onions and bring to a boil. Reduce the sauce over high heat for 1 to 2 minutes until it reaches a thick paste-like consistency. Turn off the heat, add the freeze-textured microalgae protein, and mix gently.

[0601] Mousline® Puree (Maggi®, sold by Nestle®) -

[0602] In a saucepan, bring the milk and water to a boil. Add Mousline® mashed potato flakes (Maggi®, sold at Nestle®) and salt. Stir well and simmer over low heat for a few minutes until the mashed potatoes thicken. Turn off the heat.

[0603] Cooking complete -

[0604] Spread the textured microalgae protein mixture on the bottom of an oven dish. Add mashed potatoes on top to cover the textured microalgae protein layer. Sprinkle grated cheese over the mashed potatoes to cover them.

[0605] Baking -

[0606] Preheat the oven to 180°C on the grill and pan setting. Bake for 20 minutes, or until the cheese turns golden brown and the mixture is sufficiently hot. Cool using a cooling rack.

[0607] Provided -

[0608] To serve, reheat in a microwave for 2 minutes or in an oven at 160°C for 10 minutes.

[0609] result

[0610] Refer to Fig. 13.

[0611] - Example 12 - Preparation of a textured product according to the present invention

[0612] Materials and Methods

[0613] ingredient

[0614] ■ 500 g vegetable oil

[0615] ■ 100 g fresh spirulina (see Example 1)

[0616] The vegetable oils tested were sunflower oil, deodorized sunflower oil, and frying sunflower oil.

[0617] food processor

[0618] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0619] process

[0620] The oil was preheated to 136°C. A frozen and diced spirulina / byproduct mixture was placed in a Robot Cook® (sold by Robot Coupe®, reference number RR43000R), and the contents of the container were stirred for 6 minutes at a speed of -200 rpm by rotating the double blade in the opposite direction (counterclockwise). Afterward, the gelled spirulina was recovered, and excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and then by absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0621] result

[0622] The obtained textured product had an appearance, taste, and texture similar to the textured product of Example 2 (Fig. 14, left: sunflower oil; center: deodorized sunflower oil; right: sunflower oil for frying).

[0623] - Example 13 - Preparation of a textured product according to the present invention

[0624] Materials and Methods

[0625] ingredient

[0626] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0627] ■ 120 g fresh spirulina (see Example 1) and powder mixture

[0628] food processor

[0629] A mixture of thawed microalgae and flour was prepared using a KitchenAid® food processor (artisan model, reference number 5KSM125EER) sold by KitchenAid®.

[0630] method

[0631] The oil was preheated to 150°C or 160°C in a container placed on a hot plate. The spirulina / powder mixture was added to the oil and stirred for 2 to 4 minutes using a non-sharp cooking utensil. Afterward, the gelled spirulina / powder mixture was recovered, and the excess oil was removed by drainage (using a metal mesh filter of about 1 mm for about 2 minutes) and then by absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina / powder mixture was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0632] Experimental conditions

[0633]

[0634] result

[0635] The obtained textured product had an appearance and texture similar to the textured product of Example 2 (Fig. 15).

[0636] - Example 14 - Preparation of a textured product according to the present invention

[0637] Materials and Methods

[0638] Ingredients - 7% starch

[0639] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0640] ■ 111.6 g fresh spirulina (see Example 1)

[0641] ■ 8.4 g potato starch

[0642] Ingredients - 12% starch

[0643] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6%, and high-oleic sunflower oil 4%)

[0644] ■ 105.6 g fresh spirulina (see Example 1)

[0645] ■ 14.4 g potato starch

[0646] food processor

[0647] A mixture of thawed microalgae and starch was prepared using a KitchenAid® food processor (artisan model, reference number 5KSM125EER) sold by KitchenAid®.

[0648] method

[0649] The oil was preheated to 150°C in a container placed on a hot plate. After optional heat treatment (about 90°C for about 5 minutes), the spirulina / starch mixture was added to the oil and stirred for 4 minutes (7% starch) or 4.3 minutes (12% starch) using a non-sharp cooking utensil. Afterward, the gelled spirulina / starch mixture was recovered, and excess oil was removed by drainage (about 2 minutes using a metal mesh filter of about 1 mm) and subsequent absorption (contacting the gelled spirulina with absorbent paper for about 5 minutes), and the gelled spirulina / starch mixture was placed in a freezer to reach a temperature of -20°C to obtain the textured product of the present invention.

[0650] result

[0651] The obtained textured products (with or without heat pretreatment of the spirulina / starch mixture) had an appearance and texture similar to the textured product of Example 2 (Fig. 16, left: pretreated 7% starch; right: pretreated 12% starch).

[0652] - Example 15 - Preparation of a textured product according to the present invention

[0653] Materials and Methods

[0654] ingredient

[0655] ■ 600 g Vegetable Oil [Deodorizing Organic Sunflower Oil, Huilerie d'Auron]

[0656] ■ X g fresh spirulina (see Example 1).

[0657] ■ Y g By-product of phycocyanin extract derived from spirulina

[0658]

[0659] food processor

[0660] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0661] process

[0662] A mixture of spirulina biomass and byproducts was prepared in advance according to the amounts in Table 12. Before use, the mixture was completely thawed in a microwave oven. The oil was preheated to 135°C in a Robot Cook® (sold by Robot Coupe®). The mixture was placed in the Robot Cook® (sold by Robot Coupe®), and the contents of the container were stirred for 12 to 17 minutes at a speed of -100 rpm using a dual blade rotating in the opposite direction (counterclockwise) (see Table 13). Subsequently, the gelled spirulina was recovered using a sieve, and excess oil was removed by gently pressing with a double layer of paper towels. Afterward, the obtained granules were placed in a rapid freezer at -18°C and then stored in a freezer (-20°C).

[0663]

[0664] Texture measurement

[0665] Refer to Example 1.

[0666] result

[0667] The obtained textured product had an appearance and texture similar to the previously obtained textured product (Fig. 17, left: 5% byproduct; right: 30% byproduct - Tables 14 to 15).

[0668]

[0669]

[0670] - Example 16 - Preparation of a textured product according to the present invention

[0671] Materials and Methods

[0672] ingredient

[0673] ■ 750 g Vegetable Oil [Deodorizing Organic Sunflower Oil, Huilerie d'Auron]

[0674] ■ Approx. 250 g of fresh spirulina (sold by manufacturer; see Table 16).

[0675]

[0676] food processor

[0677] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0678] process

[0679] Before processing, the biomass was completely thawed in a microwave oven. The oil was preheated at 135°C in a Robot Cook® (sold by Robot Coupe®). The biomass was placed in the Robot Cook® (sold by Robot Coupe®), and the contents of the container were stirred for 11 to 32 minutes at a speed of -100 rpm using a double blade rotating in the opposite direction (counterclockwise) (see Table 17). Subsequently, the gelled spirulina was recovered using a sieve, and excess oil was removed by gently pressing with a double layer of paper towels. Afterward, the obtained granules were placed in a rapid freezer at -18°C and then stored in a freezer (-20°C).

[0680]

[0681] Texture measurement

[0682] Refer to Example 1.

[0683] result

[0684] The obtained textured product had an appearance and texture similar to the previously obtained textured product (see Tables 18 to 19).

[0685]

[0686]

[0687]

[0688]

[0689] - Example 17 - Preparation of a textured product according to the present invention

[0690] Materials and Methods

[0691] ingredient

[0692] ■ 600 g Vegetable Oil [Deodorizing Organic Sunflower Oil, Huilerie d'Auron]

[0693] ■ X g fresh spirulina (see Example 1).

[0694] ■ Y g oat bran fiber

[0695]

[0696] food processor

[0697] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0698] process

[0699] A mixture of spirulina biomass and oat bran was prepared in advance according to the amounts in Table 20. Before use, the mixture was completely thawed in a microwave oven. The oil was preheated to 135°C in a Robot Cook® (sold by Robot Coupe®). The mixture was placed in the Robot Cook® (sold by Robot Coupe®), and the contents of the container were stirred for 10 to 15 minutes at a speed of -100 rpm using a dual blade rotating in the opposite direction (counterclockwise) (see Table 21). Subsequently, the gelled spirulina was recovered using a sieve, and excess oil was removed by gently pressing with a double layer of paper towels. Afterward, the obtained granules were placed in a rapid freezer at -18°C and then stored in a freezer (-20°C).

[0700]

[0701] Texture measurement

[0702] Refer to Example 1.

[0703] result

[0704] The obtained textured product had an appearance and texture similar to the previously obtained textured product (see Tables 22 to 23).

[0705]

[0706]

[0707]

[0708]

[0709] - Example 18 - Preparation of a textured product according to the present invention

[0710] Materials and Methods

[0711] ingredient

[0712] ■ 600 g Vegetable Oil [Deodorizing Organic Sunflower Oil, Huilerie d'Auron]

[0713] ■ X g fresh spirulina (see Example 1).

[0714] ■ Y g buckwheat flour

[0715]

[0716] food processor

[0717] The raw material was gelled using Robot Cook® (sold by Robot Coupe®, reference number RR43000R).

[0718] process

[0719] A mixture of spirulina biomass and oat bran was prepared in advance according to the amounts in Table 20. Before use, the mixture was completely thawed in a microwave oven. The oil was preheated to 135°C in a Robot Cook® (sold by Robot Coupe®). The mixture was placed in the Robot Cook® (sold by Robot Coupe®), and the contents of the container were stirred for 10 minutes at a speed of -100 rpm using a double blade rotating in the opposite direction (counterclockwise). Subsequently, the gelled spirulina was recovered using a sieve, and excess oil was removed by gently pressing with a double layer of paper towels. Afterward, the obtained granules were placed in a rapid freezer at -18°C and then stored in a freezer (-20°C).

[0720] Texture measurement

[0721] Refer to Example 1.

[0722] result

[0723] The obtained textured product had an appearance and texture similar to the previously obtained textured product (see Tables 25 to 26).

[0724]

[0725]

Claims

Claim 1 A textured product comprising: at least 50% by weight of at least one gelled microalgae and / or a gelled derivative thereof based on the total weight of the textured product; and at least 5% by weight of oil based on the total weight of the textured product, wherein the textured product has a moisture content of 13% to 71% and exists in the form of grains having an average particle size of 2 mm to 10.5 mm, and the textured product has the following characteristics: hardness of 2.5 N to 369 N in texture analysis using a texturometer; resilience of 0.016 to 0.46 in texture analysis using a texturometer; and cohesion of 0.090 to 0.76 in texture analysis using a texturometer. Claim 2 The textured product of claim 1, wherein the textured product further has elasticity of 0.20 to 1 in texture analysis using a textmeter; and / or chewiness of 0.23 N to 110 N in texture analysis using a textmeter; and / or gumminess of 1 N to 111 N in texture analysis using a textmeter. Claim 3 The textured product according to claim 1 or 2, wherein at least one gelled microalgae is selected from spirulina, chlorella, clamers, and mixtures thereof; and at least one of the gelled derivatives thereof is a byproduct generated from the industrial processing of at least one microalgae, and in particular, at least one of the derivatives thereof is a byproduct of pigment extraction such as phycocyanin. Claim 4 In any one of claims 1 to 3, at least one of the gelled microalgae and at least one of the derivatives thereof is of a [1:5] to [5:1] ratio. Gelled microalgae: one of its gelled derivatives A textured product mixed in the mass ratio of ]. Claim 5 A textured product according to any one of claims 1 to 4, wherein the oil is a vegetable oil selected particularly from sunflower oil, high-oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil, and mixtures thereof. Claim 6 In any one of claims 1 to 5, the textured product further comprises, based on the total weight of the textured product, at least 5 weight percent of a flour selected particularly from wheat flour, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof; and / or, in particular, a cellulose selected from apple cellulose, oat bran cellulose, rice bran cellulose, wheat bran cellulose and mixtures thereof; and / or starch, in particular potato starch. Claim 7 A process for manufacturing a textured product according to any one of claims 1 to 6, wherein the process comprises at least: i) a step of gelling at least one of at least one microalgae and / or a derivative thereof in oil preheated at a temperature of 120°C to 160°C for 5 to 10 minutes at a temperature of 120°C to 160°C, wherein the gelling is performed using stirring with a non-cutting means to obtain at least one gelled microalgae in the form of granules and / or at least one of its gelled derivative in the form of granules; ii) a step of recovering at least one of the at least one gelled microalgae in the form of granules and / or at least one of its gelled derivative in the form of granules; iii) optionally, removing excess oil present in at least one of the at least one gelled microalgae in the form of granules and / or the gelled derivative in the form of granules to obtain at least one of which is in the form of granules and optionally free of excess oil. A process comprising: iv) obtaining at least one of a gelled derivative thereof in the form of gelled microalgae and / or granules, optionally free of excess oil; and iv) cooling the at least one of the gelled microalgae and / or gelled derivative thereof in the form of granules, optionally free of excess oil, so as to reach a temperature of 4°C or lower, thereby obtaining the textured product according to any one of claims 1 to 6. Claim 8 In claim 7, at least one of the at least one microalgae and / or derivative thereof is of a [1:0.15] to [1:5] ratio [at least one At least one of microalgae and / or derivatives thereof: oil A process introduced into the above oil in a mass ratio of ] Claim 9 In claim 7 or 8, at step i), at least one of the at least one microalgae and / or derivative thereof has a pH of 5.5 to 8.5 and a moisture content of 40% to 93%, and at least one of the at least one microalgae and / or derivative thereof has, in particular, the following characteristics: ■ hardness of 0.95 N to 1.052 N in textural analysis using a textmeter; ■ adhesiveness of -3.631 N.sec to -2.887 N.sec in textural analysis using a textmeter; ■ elasticity of 8.988 to 9.012 in textural analysis using a textmeter; ■ cohesiveness of 0.657 to 0.777 in textural analysis using a textmeter; ■ chewiness of 0.56 N to 0.738 N in textural analysis using a textmeter; and ■ having a resilience of 0.008 in texture analysis using a textmeter, and at least one of the at least one microalgae and / or derivative thereof undergoes an optional thawing step following an optional freezing step prior to step i). Claim 10 In use as a textured protein material for the manufacture of food products for humans or animals according to any one of claims 1 to 6, particularly, ■ meat substitutes, e.g., minced beef, sausage, or meatballs; ■ cooked foods, e.g., shepherd's pie, bolognese sauce, chili con carne, and macquis; ■ pastries, e.g., chocolate cake, said textured product having a moisture content of 30% to 71%; topping For use in manufacturing, the textured product has a moisture content of 13% to 25%; for use in manufacturing animal feed, the textured product has a moisture content of 13% to 20%.

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