Low-fat fried product and production method thereof

Abstract

The present invention relates to a fried product. More specifically, the present invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour, and a drinkable liquid, and having a low fat content relative to a standard composition of the fried product. The present invention also relates to a method for producing the fried product.

Description

Technical Field

[0001] The present invention relates to a fried product. More specifically, the present invention relates to a fried product obtained by cooking a composition comprising flour, a drinkable liquid, yeast and microalgae flour and having a low fat content relative to a standard composition of said fried product.

[0002] The invention also relates to a method for producing such a fried product. Technical Background

[0003] The French word "beignet" (doughnut) is a diminutive of the French word "beigne," which dates back to 13th-century France, where it referred to a ball of dough fried in butter. The swelling of the dough during cooking gives the current meaning of the French slang term "beigne": bump following aslap.

[0004] Donuts are fried products made from a soft dough fried in oil. They are usually sweet, but can also be savory. They can be plain or filled with jelly, chocolate, confectioner's custard, Chantilly cream, foie gras, savory mousse, etc.

[0005] More generally, there are other products in this category, such as donuts, churros, round donuts, Dutch donuts, fried dough with sugar and fillings, tempura, etc. Each region, and more generally each country, has its own name for this type of fried product.

[0006] Donuts are very popular in North America. The most common version is a ring-shaped doughnut, which has a relatively dense texture and is often coated in icing. This was popularized by certain fast food chains in the 1950s. Donuts became popular outside of North America through the animated series "The Simpsons," due to Homer Simpson's preference for donuts.

[0007] The method for preparing doughnuts and homologues consists in preparing a soft dough, shaping the dough and then immersing it in an oil bath. Once they are cooked, the doughnuts can be sprinkled with sugar, poured with glaze, or glazed with melted sugar.

[0008] Due to their nature, doughnuts are often high in simple carbohydrates and fats, particularly saturated fats, due to the use of a fat called "shortening," especially industrially. As it happens, public health recommendations strongly encourage limiting the intake of sugar, sugar-rich foods, and / or saturated fats.

[0009] Furthermore, the process used to prepare them, which involves a frying step, increases the calorie and fat content of these types of products, yet they are very popular among consumers, including teenagers and young adults. This is because the frying process introduces trans fats, which are not good for the heart.

[0010] However, fats of animal and / or vegetable origin play an important role in products intended for use in breadmaking, French pastry and Viennese pastry. They not only give the finished product its appearance and flavor, but they also determine the outcome of a number of technical characteristics, such as the moistness, crispness or good, rich flavor of butter cakes. Known for their high calorie content and, depending on their origin, not necessarily very beneficial for health, they cannot be dispensed with, however, because their dual technical and gustatory effects are so important, or even essential, to the final product's outcome.

[0011] Despite this, it is necessary to consume a certain amount of fat every day to ensure that our bodies function properly. For example, oils and lipids provide calories and essential fatty acids to help the body absorb fat-soluble vitamins such as vitamins A, D, E, and K. The type of lipids consumed is as important as the amount consumed for health.

[0012] Therefore, it is strongly recommended to choose unsaturated lipids, which are known as good lipids. Taking too many bad lipids, such as saturated lipids (shortening) and trans lipids (fried foods), can lead to elevated levels of LDL cholesterol (low-density lipoprotein or "bad" cholesterol) and low levels of HDL cholesterol (high-density lipoprotein or "good" cholesterol). This imbalance can lead to an increased risk of arterial hypertension, narrowing of the arteries (atherosclerosis), heart disease, and stroke.

[0013] Among unsaturated lipids, there is a distinction between monounsaturated and polyunsaturated lipids. Monounsaturated fats have been shown to raise blood cholesterol levels. They are found in olive oil, canola oil, and peanut oil, non-hydrogenated margarine, avocados, and certain nuts (such as walnuts, almonds, pistachios, cashews, pecans, and hazelnuts). Polyunsaturated fats help the body get rid of recently produced cholesterol. Among the polyunsaturated fats, omega-3 fats can prevent blood clots, reduce the risk of stroke, and also reduce triglycerides, which are fats in the blood that are associated with heart disease. The best sources of omega-3 are cold-water fish, as well as canola and soybean oils, omega-3-rich eggs, flaxseeds, walnuts, pecans, and pine nuts. Omega-6 fats also belong to this category of fats, which can help reduce LDL cholesterol, but excessive intake can also reduce HDL cholesterol. Therefore, they should be consumed in moderation. They are found in safflower, sunflower, and corn oils, non-hydrogenated margarine, nuts (such as almonds, pecans, and Brazil nuts), and sunflower seeds. Many prepared meals also contain them.

[0014] Parallel to this are saturated fats, which are most commonly found in fatty meats, whole milk products, butter, lard, shortening, coconut oil, and palm oil. These fats can increase "bad" LDL cholesterol. Like saturated fats, trans fats cause LDL cholesterol to increase. Trans fats are found in partially hydrogenated margarine, fried foods from fast food restaurants (French fries, donuts), and many crackers, cookies, and French pastry products.

[0015] From the foregoing, it can be retained that fats make food more palatable and are essential for our health. However, when consumed in excess, they can have negative effects, particularly on the cardiovascular system.

[0016] For years, experts have been decrying trans fats as being more harmful to health than saturated fat. According to studies, eliminating all trans fatty acids from the diet would reduce the risk of death from cardiovascular disease by 20%. Unfortunately, trans fats are often found in cakes, cookies, chips, donuts, margarine, fish, and other fried foods.

[0017] It would therefore be advantageous to seek to limit the incorporation of "harmful" saturated lipids and / or trans lipids into donut-type products and homologues.

[0018] Thus, in the prior art, solutions have been described that eliminate the frying step associated with doughnuts. The problem is that the results obtained are not equivalent to the desired results. The texture of the doughnuts baked in the oven is no longer exactly the same as the desired texture. The doughnuts are more like small cakes with a brioche-like texture.

[0019] Therefore, the solutions known from the prior art often lead to products with poor final quality, in particular with regard to texture and taste.

[0020] There is therefore a real need to produce doughnuts and homologues that have a low calorie content and are therefore better for health. The proposed solution should result in a product with the same organoleptic properties as the "traditional" product. Furthermore, the proposed solution should be adaptable to a person skilled in the art without requiring any significant changes to the recipe, preferably in large-scale, in-line production. SUMMARY OF THE INVENTION

[0022] With this observation and after many studies, the Applicant Company, to its credit, has met all the necessary requirements and has discovered that this objective can be achieved simply by using microalgal flour as an ingredient in the formulation of a composition for fried products, said microalgal flour being able to partially or completely replace fats of vegetable and / or animal origin, and more specifically the saturated fats usually used in the industrial production of said fried products.

[0023] Thus, to its credit, the Applicant has discovered that, surprisingly and unexpectedly, compared to the prior art prerequisites, microalgal flour makes it possible to partially or completely replace fats of animal and / or vegetable origin, and more particularly the saturated fats conventionally used in the industrial production of said fried products, while maintaining organoleptic qualities at least equivalent to or even superior to those of conventional fried products containing these ingredients, in particular taste, smell, vision and touch.

[0024] The present invention thus relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour, and a drinkable liquid. According to the present invention, the fried product composition or starting composition can also contain a sweetening substance, preferably sucrose, allulose, and / or any mixture thereof. According to this embodiment, the composition comprises up to 20%, preferably less than 10%, of a sweetening substance, preferably selected from sucrose, allulose, and / or any mixture thereof, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0025] Still according to the invention, the composition may contain up to 80% of flour, in particular between 10% and 80%, preferably between 20% and 70%, preferably between 30% and 65% and even more preferably between 35% and 55%, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0026] In a second embodiment, the composition does not contain gluten.

[0027] According to another embodiment of the invention, the composition of the fried product may contain up to 30%, preferably less than 20%, more preferably less than 10% and even more preferably less than 5% of eggs or egg products, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0028] It can also contain up to 30%, preferably less than 20%, more preferably less than 10% and even more preferably less than 5% of milk derivatives, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0029] Due to the use of microalgal flour, the composition is also characterized in that the fat of vegetable and / or animal origin has been partially or totally replaced by microalgal flour, and preferably completely replaced.

[0030] Said composition is also characterized by a fat content reduced by 30%, preferably 40% and even more preferably 55% compared to the fat content contained in conventional compositions for fried products (i.e. without microalgal flour), these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0031] In the composition according to the invention, the fats of vegetable and / or animal origin normally used can be replaced by a mixture of microalgal powder and a drinkable liquid, which can preferably be water, which can be spring water, mineral water, naturally sparkling water or water sparkled by the addition of carbon dioxide, or still water. Thus, 100 parts of fat normally used are advantageously replaced by 5 to 50 parts of microalgal powder and 50 to 95 parts of drinkable liquid, and in particular by 10 parts of microalgal powder and 90 parts of drinkable liquid, 15 parts of microalgal powder and 85 parts of drinkable liquid, 25 parts of microalgal powder and 75 parts of drinkable liquid, or 35 parts of microalgal powder and 65 parts of drinkable liquid.

[0032] In another embodiment of the invention, the composition of the fried product is characterized in that it comprises from 0.5% to 20%, preferably from 1% to 15%, more preferably from 1% to 10% and even more preferably from 1% to 5% of microalgal flour, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0033] According to one embodiment of the invention, the composition of the fried product may contain between 5% and 75%, preferably between 10% and 70%, more preferably between 20% and 50% of drinkable liquid, these percentages being expressed relative to the total weight of the ingredients used in the composition. Drinkable liquid is understood to mean all liquids used in the composition, including, where appropriate, liquid milk and milk derivatives and liquid eggs or egg products.

[0034] Still according to one embodiment of the present invention, the composition is further characterized in that the sum of the components consisting of the microalgal flour and the potable liquid represents at least 25% and preferably at least 30% by weight of all the ingredients used in the composition of the fried product. In particular, the sum of the components consisting of the microalgal flour and the potable liquid may represent between 5% and 75%, preferably between 10% and 60%, more preferably between 20% and 50% by weight of all the ingredients used in the composition of the fried product.

[0035] According to one embodiment of the present invention, the microalgae powder contained in the composition is microalgae powder of the genus Chlorella, and more specifically microalgae powder of the species Chlorella protothecoides.

[0036] In a first embodiment, the microalgae flour is in the form of non-lysed cells.

[0037] In a second embodiment, the microalgal flour is in the form of partially lysed cells and contains from 25% to 75% lysed cells.

[0038] In a final embodiment, the microalgal flour is in the form of strongly lysed cells and contains 85% or more lysed cells, preferably 90% or more. The microalgal flour used in the composition of the fried product according to the invention preferably contains at least 12%, at least 25%, at least 40%, at least 50% or at least 75% lipids by dry weight.

[0039] In one embodiment of the invention, the fried product composition comprises between 30% and 80% of flour, yeast, between 0.5% and 20% of egg or egg products, and between 0.5% and 20% of microalgae flour, these percentages expressed by weight of all the ingredients used in the fried product composition. It may also comprise between 0.5% and 20% of sweetening substances and / or between 0.5% and 20% of milk derivatives, these percentages expressed by weight of all the ingredients used in the fried product composition.

[0040] The invention also relates to the use of a composition as described above for the preparation of fried products.

[0041] Another aspect of the present invention also relates to a method for preparing a fried product comprising the composition as described above, characterized in that it comprises the following steps:

[0042] - a step of mixing flour, eggs or egg products, yeast and microalgae flour with a drinkable liquid, preferably water,

[0043] - a step of fermenting this mixture,

[0044] - a step of forming said mixture into dough balls,

[0045] - A step of cooking said dough balls in a hot oil bath between 150° C. and 200° C. for a period ranging from 30 seconds to 3 minutes per side.

[0046] The process according to the invention makes it possible to obtain fried products having a total fat content reduced by at least 30%, preferably 40% and even more preferably 45% relative to fried products obtained according to a standard composition.

[0047] In the context of the present invention, a standard fried product composition is understood to mean a composition without microalgal flour, the composition conventionally consisting of flour, yeast and a drinkable liquid.

[0048] A third aspect of the present invention also relates to a fried product obtainable by using the composition according to the invention and / or by means of a preparation process also according to the invention, characterized in that it comprises microalgal flour and a fat content reduced by at least 30%, preferably 40% and even more preferably 45% relative to a fried product obtained according to a standard composition.

[0049] More generally, the present invention relates to a fried product comprising flour, yeast, microalgae flour and a drinkable liquid. According to the present invention, the fried product obtained may optionally be sweetened and may preferably contain sucrose, allulose and / or any mixture thereof.

[0050] Still according to the invention, the fried product may also be sprinkled with sugar, poured with sugar sauce, coated with melted sugar, coated with sweet and flavored toppings, and / or filled with confectioner's custard, savory or sweet and / or flavored chantilly cream, ganache, fat.

[0051] The invention also relates to the use of microalgal flour as a fat substitute in a composition for preparing fried products according to the invention.

[0052] The invention also relates to the use of microalgal flour for reducing the fat content in fried products. Advantageously, the use of such microalgal flour makes it possible to reduce the fat content by at least 30%, preferably 40% and even more preferably 45% relative to fried products without microalgal flour.

[0053] The invention also provides a method for reducing the fat content in fried products, according to which the flour of the composition of the fried product is at least partially replaced by microalgal flour.

[0054] Detailed description of the implementation plan

[0055] The present invention therefore relates to a composition for fried products comprising flour, yeast, microalgae flour and a drinkable liquid.

[0056] In the present invention, the term "fried product" is to be understood in its broadest sense and is to be understood as meaning a product consisting of a mixture of at least flour, yeast and fat, which mixture is then fried in a small amount of dough in a hot oil bath preferably between 150° C. and 250° C. for a period of time ranging between 2 seconds and 3 minutes per side. The fried product can also be fried after being sprayed with oil, placed in a pan and subjected to infrared radiation, or alternatively after being sprayed with oil, placed in a pan and subjected to baking in an oven.

[0057] In the present invention, the name "oil" used should be understood in its broadest sense and should be understood to mean triglycerides, diglycerides, monoglycerides, phospholipids and / or any mixture thereof. At ambient temperature, oil can be solid or liquid.

[0058] Therefore, for the purposes of the present invention, the name "fried product" particularly denotes products of the type such as doughnuts, churros, ring doughnuts, Dutch doughnuts, fried doughnuts with sugar and fillings, tempura, etc.

[0059] In a preferred embodiment of the present invention, the composition of the fried product is characterized in that it also comprises a sweetening substance, and preferably sucrose, allulose and / or any mixture thereof.

[0060] According to this embodiment, the composition according to the invention is characterized in that it contains up to 20% of sweetening substances, preferably less than 15%, more preferably less than 10% and even more preferably less than 5%, preferably chosen from sucrose, allulose and / or any mixture thereof, these percentages being expressed relative to the total weight of the ingredients used in the composition. For example, the composition contains between 0.5% and 20% of sweetening substances, preferably between 1% and 15%, more preferably between 1% and 10% and even more preferably between 1% and 5%.

[0061] Saccharose or sucrose is a disaccharide composed of a glucose molecule linked to a fructose molecule via a glycosidic bond. It is an edible sugar extracted from sugar cane or sugar beets.

[0062] Allulose or psicose is a ketohexose consisting of a chain of five carbon elements and a ketone functional group with strong sweetening ability.

[0063] In a second embodiment, the composition of the fried product according to the present invention may further contain another sweetening substance selected from, for example, glucose (or dextrose), glucose syrup, invert sugar, fructose or levulose, lactose, maltose, honey, maple syrup, intense sweeteners, polyols (such as sorbitol or maltitol), isomalt, stevia and / or any mixture thereof.

[0064] According to the invention, the composition of the fried product is characterized in that it comprises up to 80% and in particular between 10% and 80%, preferably between 20% and 70%, more preferably between 30% and 65% and even more preferably between 35% and 55% of flour, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0065] In one embodiment of the present invention, the flour used in the composition of the fried product is in the form of a powder obtained by crushing and grinding cereals. Generally speaking, it refers to wheat flour, the standard flour of the flour industry, from white flour to whole wheat flour.

[0066] In a second embodiment of the present invention, the flour used is gluten-free flour, and it can be chosen in particular from rice flour, chestnut flour, lupin flour, chickpea flour, buckwheat flour, corn flour, quinoa flour, coconut flour, tiger nut flour, grape seed flour, millet flour and any mixture thereof.

[0067] In another embodiment, the flour used can be obtained from a raw material that normally contains gluten but has been rendered "gluten-free" by special treatments well known to those skilled in the art. For example, gluten can be extracted from flour that naturally contains it by washing the starch. The dough obtained is rinsed and kneaded until the rinse water becomes clear and free of starch. Thus, flour can also be of all plant origin that contains gluten, provided that it has undergone a specific process for removing gluten. Thus, flour derived from wheat (or soft wheat or spelt), barley, rye or triticale (wheat+rye) can also be used, provided that they are indeed free of gluten (gluten-free) after the extraction process implemented.

[0068] Thus, in a second embodiment of the present invention, the composition of the fried product does not contain gluten.

[0069] Gluten is a protein mixture that combines with starch in the endosperm of most cereals. It makes up approximately 80% of the protein in wheat. Gluten is divided into two groups: prolamins (wheat soluble proteins), which are responsible for celiac disease and very severe intolerances, and glutenins.

[0070] In another embodiment of the present invention, the fried product composition contains eggs or egg products.

[0071] According to the invention, the composition of the fried product may then contain up to 30% of eggs or egg products, preferably less than 15%, more preferably less than 10% and even more preferably less than 5%, these percentages being expressed relative to the total weight of the ingredients used in the composition. For example, the composition contains between 0.5% and 30%, preferably between 1% and 15%, more preferably between 1% and 10% and even more preferably between 1% and 5% of eggs or egg products.

[0072] In the present invention, the term "egg or egg product" should be understood in its broadest interpretation and should be understood as meaning, for example and in a non-limiting manner, whole eggs, including those with white or brown shells and eggs of any animal origin, and equivalently egg substitutes, including egg derivatives, such as, but not limited to, egg white (egg albumen) and egg yolk, and which may be in different forms, such as concentrated, frozen, powdered, liquid, spray-dried, etc.

[0073] In one embodiment of the invention, the egg or egg product is in spray-dried form.

[0074] In breadmaking and the baked goods trade, eggs are used to improve the flavor and color of products. Specifically, they soften the dough thanks to the lecithin they contain. They also have a hydrating effect on the flour, providing the moisture needed for the dough to rise. Finally, they increase the volume of the final product.

[0075] According to the invention, the composition of the fried product may also contain milk derivatives.

[0076] According to the invention, the composition of the fried product may also contain up to 30% of milk derivatives, preferably less than 10% and even more preferably less than 5%, these percentages being expressed relative to the total weight of the ingredients used in the composition. For example, the composition contains between 0.5% and 30%, preferably between 1% and 15%, more preferably between 1% and 10% and even more preferably between 1% and 5% of milk derivatives.

[0077] In the present invention, the term "milk or milk derivative" should be understood in its broadest sense and should be understood as meaning, for example and in a non-limiting manner, any product obtained after any treatment of milk, which may contain food additives and other components functionally necessary for that treatment (as defined in the Codex Alimentarius). For example, these are essential milk components such as skimmed or whole milk powder, casein and caseinates, whey products (such as sweet whey or acid whey), serum albumin or permeate.

[0078] In legal terminology, from 1909 onwards, there is only a clear definition defining milk of animal origin: "Milk is the complete product obtained from the whole and uninterrupted milking of healthy, well-nourished, not overworked lactating females. It should be cleanly collected and should not contain colostrum". According to French legislation, the word "milk" is reserved for cow's milk in the absence of an indication of the animal origin. Any milk originating from lactating females other than cows should be indicated by prefixing the name "milk" with an indication of the animal species from which it originates, for example "goat's milk", "sheep's milk", "donkey's milk", "buffalo's milk", etc. However, for the purposes of the present invention, milk and milk products may originate from any animal species.

[0079] In breadmaking and the baked goods trade, milk has a beneficial effect on dough and has a positive impact on several stages of product production. It improves dough structure and hydration, promotes and regulates fermentation, and enhances the baking of the dough as well as the flavor and color of the baked product. It also moistens the bread crumb and increases the shelf life of the finished product. Milk is the second most commonly used liquid by bakers.

[0080] Milk is also known to be a flavor enhancer. It slightly sweetens the dough and softens the flavor, while also allowing the flavor to set. It is also a very good texturizing agent, making the dough softer.

[0081] In one embodiment of the present invention, the milk or milk derivative is in spray-dried form.

[0082] Conventionally, the compositions for fried products of the doughnut type contain fats of the shortening type. This has been confirmed in particular for the compositions of all industrial fried products.

[0083] Shortening is a vegetable fat that is partly liquid and partly solid at a temperature of 10° C. It can be selected, for example, from soybean oil, sunflower oil, cottonseed oil, palm oil, coconut oil, rapeseed oil, coconut oil and any derivatives and / or mixtures thereof. Shortening is therefore a member of the fats described as vegetable fats.

[0084] Shortening type fats do not have a good reputation because they belong to the category of saturated lipids that lead to an increase in bad cholesterol of the LDL type, thereby increasing the risk of cardiovascular diseases.

[0085] Sometimes, the composition of fried products may also contain other forms of fat, such as butter, margarine or oil.

[0086] In the present invention, the term "fat" should be understood in its broadest interpretation and should be understood as meaning, for example and in a non-limiting manner, any product chosen from butter, margarine, oil or microalgal flour and / or any mixture thereof.

[0087] In the present invention, the term "fat of vegetable and / or animal origin" is to be understood in its broadest interpretation and is to be understood as meaning, for example and in a non-limiting manner, any product chosen from butter, margarine or oil and / or any mixture thereof.

[0088] One advantage of the present invention is the ability of microalgal flour to replace, in whole or in part, the fats of vegetable and / or animal origin normally used, while preserving the organoleptic qualities of fried products or even improving them. Furthermore, this substitution can be made without at least substantially changing the recipe used to prepare the fried product.

[0089] According to one embodiment of the invention, the composition of the fried product is characterized in that the fat of vegetable and / or animal origin has been partially or completely replaced by microalgal flour.

[0090] According to a particularly preferred embodiment of the invention, the composition of the fried product is characterized in that the fat of vegetable and / or animal origin has been completely replaced by microalgal flour. Therefore, the replacement of the fat of vegetable and / or animal origin is complete.

[0091] The term "entirely" is intended to mean that the composition of the fried product according to the invention does not contain the substituted ingredient, preferably not even in trace amounts. The term "partially" is intended to mean that the content of the substituted ingredient is reduced by at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% by weight, for example by about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% by weight, compared to the recipe used.

[0092] The term "about" is intended to mean a value ± 10%, preferably ± 5%. For example, "about 100" means between 90 and 110, preferably between 95 and 105.

[0093] As a result of the substitution, the composition of the fried product according to the invention has a lower calorie content than that of standard fried products and is therefore suitable for consumption by individuals concerned about their size, their shape and their health.

[0094] According to the present invention, the composition for fried products advantageously has a fat content that is reduced by 30%, preferably 40% and even more preferably 55%, compared to the fat content contained in conventional compositions for fried products without microalgal flour, these percentages being expressed relative to the total weight of the ingredients used in the composition. Thus, the total fat content in the composition according to the invention is advantageously between 0.5% and 25%, preferably between 1% and 15% and even more preferably between 1.5% and 10%, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0095] According to the invention, the total or partial (but preferably total) replacement of the source of fat by microalgal flour makes it possible to thus reduce the fat content of the composition and thus improve its caloric content.

[0096] In practice, the replacement is not done on a weight-for-weight basis, but rather as a mixture with a potable liquid. Thus, 100 parts of normally used fat of plant and / or animal origin are replaced by a mixture containing from 5 to 50 parts of microalgae flour and from 50 to 95 parts of potable liquid, specifically 10 parts of microalgae flour and 90 parts of potable liquid, 15 parts of microalgae flour and 85 parts of potable liquid, 25 parts of microalgae flour and 75 parts of potable liquid, or 35 parts of microalgae flour and 65 parts of potable liquid. In one specific embodiment, 100 parts of normally used fat are replaced by a mixture of 25 parts of microalgae flour and 75 parts of potable liquid. Consequently, the calorie content is necessarily reduced. Advantageously, the replacement mixture according to the invention contains between 0.5% and 25% by weight, preferably between 1% and 15% by weight, of microalgae flour, and between 20% and 70% by weight, preferably between 25% and 60%, and more preferably between 30% and 50% by weight of potable liquid.

[0097] Thus, surprisingly and unexpectedly, 100 parts of normally used fats of vegetable and / or animal origin can be replaced by a mixture of microalgal flour and a drinkable liquid without affecting the final organoleptic quality of the fried product. Moreover, this substitution can be performed by a person skilled in the art without making any major changes to the recipe, and is preferably performed in large-scale, in-line production. This represents the full advantage of the invention described herein.

[0098] For the purposes of the present invention, the term "potable liquid" should be understood in its broadest interpretation and should be understood to mean, for example and in a non-limiting manner, water, fruit juice, nectar, vegetable juice, vegetable water and soda.

[0099] According to a preferred mode of the invention, the drinkable liquid is water, which may be spring water, mineral water, naturally sparkling water or water sparkled by adding carbon dioxide or still water.

[0100] According to another preferred embodiment of the invention, the drinkable liquid may also consist wholly or partly of eggs or egg products and / or milk or milk derivatives, but it is understood that in this case they are in liquid form.

[0101] Thus, the drinkable liquid may be water; or a mixture of water and liquid egg or an egg product; or a mixture of water and liquid milk or a milk derivative; or a mixture of water, liquid egg or an egg product and liquid milk or a milk derivative; or a mixture of liquid egg or an egg product and liquid milk or a milk derivative.

[0102] According to one embodiment of the invention, the composition of the fried product may contain between 5% and 75%, preferably between 10% and 70%, more preferably between 20% and 50% of drinkable liquid, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0103] The present invention therefore relates to a composition for fried products comprising microalgal flour and a drinkable liquid as a partial, but preferably complete, replacement of the fats normally used of vegetable and / or animal origin.

[0104] It should be noted that in the present invention, the microalgal flour replaces part, but preferably all, of the fat source present in the composition of the fried product. This makes it possible to reduce the caloric content of the fried product composition and also improve its lipid profile by reducing the supply of bad fats in particular.

[0105] According to the invention, the microalgal flour represents at least 0.5%, this percentage being expressed relative to the total weight of the ingredients used in the composition of the fried product.

[0106] According to the invention, the composition of the fried product comprises from 0.5% to 20%, preferably from 1% to 15%, more preferably from 1% to 10% and even more preferably from 1% to 5% of microalgal flour, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0107] In a preferred embodiment, the sum of the components consisting of microalgal flour and drinkable liquid represents at least 20%, 25%, 30%, 35%, 40%, 50%, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0108] In particular, the sum of the components consisting of microalgal flour and drinkable liquid represents at least 20%, preferably at least 25%, more preferably at least 30% by weight of all the ingredients used in the composition of the fried product.

[0109] The microalgae flour according to the present invention can completely replace conventionally used fat and significantly improve the nutritional profile of fried products containing the microalgae flour.

[0110] The Applicant has surprisingly and unexpectedly found that the use of microalgal flour rich in lipids and / or fibers in a composition for fried products makes it possible to reduce the calorie content of said composition by reducing the amount of fat used.

[0111] Thus, said microalgal flour, rich in lipids and / or fibers, firstly has fat replacer properties while allowing fried products to maintain the desired organoleptic characteristics in terms of texture (melt-in-the-mouth, moistness) and taste, thanks to its high water-holding capacity, which makes it possible to incorporate more water into the composition of the fried product. Furthermore, the water additionally added to the composition of the fried product according to the invention has the particularity of remaining within the composition and therefore within the fried product produced therefrom, without affecting its water activity and the stability of the final fried product.

[0112] Making the fried product composition more hydrated significantly increases the moisture content of the final fried product. This not only reduces fat, but also improves sensory quality. Thus, the present invention presents several advantages.

[0113] Furthermore, the moist properties are maintained over time. Consequently, the shelf life (also known as UBD or shelf life) is increased. This again offers certain advantages for many French pastry manufacturers, who are constantly striving to extend shelf life without resorting to additives that consumers would otherwise reject.

[0114] Algae are the earliest organisms to appear on Earth and are defined as eukaryotic organisms lacking roots, stems, and leaves, but possessing chlorophyll and other pigments subsequent to oxygenic photosynthesis. They are classified as cyanobacteria, red algae, yellow algae, golden algae, and brown algae, or alternatively, green algae. They represent over 90% of marine plants and 18% of the plant kingdom, with 40,000 to 45,000 species. Algae are organisms that vary greatly in size, shape, and cell structure. They live in aquatic or very humid environments. They contain numerous vitamins and trace elements and are pure concentrates of active ingredients that are stimulants and beneficial for health and beauty. They possess anti-inflammatory, moisturizing, softening, regenerating, strengthening, and anti-aging properties. They also possess "technological" properties that impart texture to food products. In reality, the well-known additives E400 to E407 are simply compounds extracted from algae that exploit their thickening, gelling, emulsifying, and stabilizing properties.

[0115] Among algae, a distinction can be made between macroalgae and microalgae, in particular single-celled microalgae, which are photosynthetic or non-photosynthetic and marine or non-marine, and which are cultivated, in particular for their use as biofuels or in the food industry. For example, spirulina (Arthrospira platensis) is cultivated in open lagoons (under phototrophic conditions) and is used as a food supplement or incorporated in small quantities (usually less than 0.5% w / w) into confectionery products or beverages. Other lipid-rich microalgae, including certain species of the genus Chlorophytum, are also very popular in Asian countries as food supplements (microalgae of the genera Crypthecodinium or Schizochytrium may be mentioned). The production and use of microalgae flours are described in applications WO 2010 / 120923 and WO 2010 / 045368.

[0116] For the purposes of the present invention, the term "microalgal flour" should be understood in its broadest sense and should be understood, for example, to mean a composition comprising a plurality of microalgal biomass particles. This microalgal biomass is derived from microalgal cells, which may be intact or ruptured, or a mixture of intact and ruptured cells. In this document, it should be understood that the microalgal flour refers to a product that essentially consists of microalgal biomass, i.e., at least 90%, 95%, or 99%. In a preferred embodiment, the microalgal flour comprises only microalgal biomass.

[0117] The present invention therefore relates to microalgal biomasses suitable for human consumption, which are rich in nutrients, in particular lipids and / or proteins.

[0118] The present invention also relates to a microalgal flour that can be incorporated into food products, wherein the lipid and / or protein content of the microalgal flour can fully or partially replace the oil and / or fat and / or protein present in conventional food products.

[0119] The lipid portion of microalgal flour can be composed substantially of monounsaturated oils, thus providing nutritional and health advantages compared to saturated, hydrogenated, and polyunsaturated oils commonly found in conventional food products.

[0120] The protein fraction of microalgae flour contains many amino acids essential for human and animal health and therefore also offers advantageous and not insignificant nutritional and health advantages.

[0121] For the purposes of the present invention, the microalgae under consideration are species that produce appropriate oils and / or lipids and / or proteins.

[0122] According to the present invention, the microalgal biomass comprises at least 10% lipids by dry weight, preferably at least 12% and even more preferably from 25% to 35% or more lipids by dry weight.

[0123] Thus, according to the present invention, the expression "rich in lipids" should be interpreted as indicating a lipid content of at least 10% by dry weight, preferably at least 12% by dry weight and even more preferably a lipid content of at least 25 to 35% or more by dry weight.

[0124] According to a preferred mode of the invention, the microalgal biomass contains at least 12%, at least 25%, at least 35%, at least 40%, at least 50% or at least 75% lipids by dry weight. For example, the microalgal biomass comprises between 45% and 55% lipids by dry weight.

[0125] According to a particularly preferred mode, the microalgal biomass contains at least 40% lipids and preferably at least 50% lipids by dry weight.

[0126] According to another embodiment of the present invention, the microalgal biomass contains at least 10% protein by dry weight, at least 20%, at least 30%, at least 40% or at least 45% protein by dry weight.

[0127] According to a particular embodiment, the microalgal biomass contains at least 35% lipids by dry weight and at most 20% protein by dry weight.

[0128] Thus, depending on the recipe of the product, the baker / pastry chef will instead be able to choose to incorporate into the recipe of his fried product's composition a microalgal flour having a high lipid content, or conversely a microalgal flour having a high protein content, a microalgal flour having both a high lipid and a high protein content, or a mixture of both types of microalgal flour.

[0129] According to a preferred mode, the skilled person will choose a microalgal flour having a high lipid content of at least 40% and preferably at least 50% by dry weight.

[0130] According to another preferred mode of the present invention, the microalgae belong to the genus Chlorella.

[0131] Chlorella is a freshwater, microscopic, green, single-celled algae, or microalgae, that appeared on Earth more than 3 billion years ago and belongs to the Chlorophyta branch. Chlorella has the highest chlorophyll concentration of any plant and possesses considerable photosynthetic capacity. Since its discovery, Chlorella has garnered considerable interest worldwide, and it is now produced on a large scale for use in food and nutritional supplements. Chlorella is over 60% protein, containing many amino acids essential for human and animal health. It also contains numerous vitamins (A: beta-carotene, B1: thiamine, B2: riboflavin, B3: niacin, B5: pantothenic acid, B6: pyridoxine, B9: folic acid, B12: cobalamin, vitamin C: ascorbic acid, vitamin E: tocopherol, vitamin K: phylloquinone), xanthophylls (a family of carotenoids, potent antioxidants), and minerals (including calcium, iron, phosphorus, manganese, potassium, copper, and zinc). Furthermore, chlorella contains certain omega polyunsaturated fatty acids, which are essential for good heart and brain function and for the prevention of various diseases such as cancer, diabetes or obesity.

[0132] The benefits associated with chlorella consumption are numerous. It's used daily as a dietary supplement by four million people in Japan. Its use is so widespread that the Japanese government has classified it as a "food beneficial to the nation."

[0133] Optionally, the microalgae used may be non-exhaustively selected from the group consisting of Chlorella protothecoides, Chlorella kessleri, Chlorella minutissima, Chlorella sp., Chlorella sorokiniama, Chlorella luteoviridis, Chlorella vulgaris, Chlorella reisiglii, Chlorella ellipsoidea, Chlorella saccarophila, Parachlorella kessleri, Parachlorella beijerinkii, Prototheca stagnora, and Prototheca moriformis. Preferably, the microalgae used according to the present invention belong to the species Chlorella protothecoides.

[0134] In the context of the present invention, Chlorella protothecoides was selected due to its high lipid composition.

[0135] In a second embodiment, Chlorella protothecoides is also selected for its high protein composition.

[0136] In the microalgal flour, the cell walls of the microalgae and / or cell fragments of the microalgae may optionally encapsulate the lipids, at least until the food product containing the flour is baked, thereby increasing the lifespan of the lipids.

[0137] Microalgae flour also provides other benefits, such as micronutrients, dietary fiber (soluble and insoluble carbohydrates), phospholipids, glycoproteins, phytosterols, tocopherols, tocotrienols, and selenium.

[0138] According to one embodiment of the invention, the composition of the fried product comprises microalgal flour having a total fiber content of at least 15% and preferably at least 18% by dry weight of the composition.

[0139] According to one embodiment of the present invention, these microalgae can be modified to reduce pigment production, or even completely inhibit pigment production. For example, Chlorella protothecoides can be modified to have reduced pigment content or no pigment by UV-mutagenization and / or chemical mutagenesis.

[0140] Indeed, it may be particularly advantageous to render the microalgae free of pigments, in order to avoid obtaining a more or less pronounced green colour in baked products in which microalgal flour is used.

[0141] Since these microalgae are intended to produce flour for food preparations, according to a preferred embodiment of the present invention, the microalgae have not undergone any genetic modification, such as mutagenesis, gene transfer, genetic engineering and / or chemical engineering. Therefore, these microalgae have not undergone any modification of their genome by any molecular biology technique.

[0142] According to this preferred mode, the algae intended for the production of microalgae flour have GRAS status. The GRAS (Generally Recognized as Safe) concept, created by the US Food and Drug Administration (FDA) in 1958, allows the regulation of substances or extracts added to food that are deemed harmless by a panel of experts.

[0143] Suitable culture conditions to be used are described in particular in the article by Ikuro Shihira-Ishikawa and Eiji Hase: "Nutritional Control of Cell Pigmentation in Chlorella protothecoides with special reference to the degeneration of chloroplastinduced by glucose", Plant and Cell Physiology, 5, 1964.

[0144] This article specifically demonstrates that all color grades (colorless, yellow, yellow-green, and green) can be produced in Chlorella protothecoides by varying the nitrogen and carbon sources and ratios. Specifically, "bleached" and "colorless" cells were obtained using a medium rich in glucose and poor in nitrogen. The article describes the differences between colorless and yellow cells. Furthermore, bleached cells cultured in excess glucose and limited nitrogen exhibited a high growth rate. Furthermore, these cells contained high amounts of lipids.

[0145] Other articles, such as the article by Han Xu, Xiaoling Miao, Qingyu Wu, "High quality biodiesel production from a microalga Chlorella protothecoides by heterotrophic growth in fermenters", Journal of Biotechnology, 126, (2006), 499-507, indicate that heterotrophic culture conditions (i.e., culture in the absence of light) enable increased biomass with a high lipid content to be obtained in microalgae cells.

[0146] Solid and liquid growth media are commonly available in the literature, and recommendations for preparing specific media suitable for various microbial strains can be found, for example, online at www.utex.org / (the website maintained by the University of Texas at Austin for its Culture Collection of Algae (UTEX)).

[0147] Given their general knowledge and the above-mentioned prior art, the person skilled in the art responsible for cultivating microalgae cells will be fully capable of adjusting the cultivation conditions so as to obtain a large biomass rich in proteins and / or lipids and completely free of chlorophyll pigments or with a reduced content of chlorophyll pigments.

[0148] According to the present invention, these microalgae are cultivated in liquid culture medium in order to produce such biomass.

[0149] According to the present invention, these microalgae are cultured in a culture medium containing carbon and nitrogen sources in the presence or absence of light.

[0150] According to a preferred mode of the invention, the microalgae are cultivated in a culture medium containing carbon and nitrogen sources in the absence of light (heterotrophic conditions).

[0151] Biomass production is carried out in fermenters (or bioreactors).Specific examples of bioreactors, culture conditions, and heterotrophic growth and proliferation methods can be combined in any suitable manner to enhance the efficiency of microbial growth and lipid and / or protein production.

[0152] To prepare the biomass for use in a food composition, the biomass obtained at the end of the fermentation is concentrated or harvested from the fermentation medium.When the microalgal biomass is harvested from the fermentation medium, the biomass comprises intact cells primarily suspended in an aqueous medium.

[0153] Then, in order to concentrate the biomass, a solid-liquid separation step may be performed by filtration, by centrifugation or else by any means known to a person skilled in the art.

[0154] After concentration, the microalgal biomass can be processed to produce vacuum-packed cakes, algal flakes, algal homogenate, algal powder, algal flour, or algal oil.

[0155] The microalgal biomass is also dried in order to facilitate subsequent processing or use of the biomass in different applications, particularly food applications.

[0156] Depending on whether the algal biomass has been dried and, if so, on the drying method used, different textures and flavors can be imparted to the food product. Reference may be made, for example, to patents US 6 607 900 and US 6 372 460.

[0157] According to the present invention, microalgal flour can be prepared from concentrated microalgal biomass that has been mechanically lysed and homogenized, and the homogenate is then spray-dried or flash-dried.

[0158] According to one embodiment of the present invention, the cells used to produce microalgal flour are lysed to release their oil or lipids. For example, a homogenizer is used to grind or reduce the cell walls and intracellular components into unagglomerated cell particles or fragments. According to a preferred embodiment of the present invention, the resulting particles have an average size of less than 500 μm, 100 μm, or even 10 μm or less.

[0159] According to another embodiment of the present invention, the lysed cells can also be dried.

[0160] For example, a pressure disruptor can be used to pump a suspension containing cells through a restricted orifice to lyse the cells. High pressure (up to 1500 bar) is applied, followed by a momentary expansion through a nozzle. Cells can be ruptured by three different mechanisms: entry into the valve, high shear of the liquid in the orifice, and a sudden drop in pressure at the outlet, which causes the cells to explode.

[0161] This method releases intracellular molecules.

[0162] A Niro homogenizer (GEA Niro Soavi) (or any other high pressure homogenizer) can be used to disrupt the cells.

[0163] Processing microalgal biomass at high pressure (approximately 1500 bar) typically lyses over 90% of the cells and reduces the particle size to less than 5 microns.

[0164] According to one embodiment of the present invention, the applied pressure is from 900 bar to 1200 bar. Preferably, the applied pressure is 1100 bar.

[0165] According to another embodiment, and in order to increase the percentage of lysed cells, the microalgal biomass can be subjected to two or more high pressure treatments (three treatments, etc.).

[0166] According to a preferred mode, double homogenization is used to increase the percentage of lysed cells and to obtain a level greater than 50%, greater than 75% or greater than 90%. By this double treatment, a percentage of lysed cells ranging up to about 95% is observed. Thus, in an exemplary embodiment, the microalgal flour in the composition according to the invention comprises between 50% and 95%, preferably between 60% and 95%, even more preferably between 75% and 90% by weight of lysed cells.

[0167] Lysis of the microalgae cells is optional, but is preferred when a lipid-rich flour (eg, greater than 10%) is desired.

[0168] According to a first embodiment of the invention, partial lysis is desired, i.e. the microalgal flour is in the form of partially lysed cells and contains from 25% to 75%, from 30% to 70%, from 35% to 65%, from 40% to 60% or from 45% to 55% of lysed cells.

[0169] According to a second particularly preferred embodiment of the present invention, maximum or even complete lysis is desired, i.e. the microalgal flour is in the form of strongly or even completely lysed cells and contains 85% or more lysed cells, in particular 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99%, and preferably more than 90%.

[0170] Thus, according to this preferred mode of the invention, the composition of the fried product comprises a microalgal flour whose cells have been completely lysed by one of the above-mentioned treatments well known to those skilled in the art.

[0171] Thus, in the present invention, the microalgal flour can be in a non-ground form up to an extremely ground form with a degree of grinding greater than 95%. Specific examples relate to microalgal flour with a degree of grinding of 50%, 75%, 85% or 95%, preferably 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94% or 95% cell lysis.

[0172] In another embodiment of the present invention, protein-rich microalgae flour is produced. This protein-rich microalgae flour can be in the form of non-lysed cells (non-lysed and non-ground whole cells).

[0173] Alternatively, a bead mill can be used instead. In this type of mill, cells are stirred in suspension along with small abrasive particles. Cell disruption is caused by shear forces between the beads, grinding, and collisions with the beads. In effect, the beads disrupt the cells, releasing their contents. For example, a suitable bead mill is described in US Pat. No. 5,330,913.

[0174] A suspension of particles is obtained in the form of an oil-in-water emulsion, the particles optionally being smaller than the original cell size. This emulsion can then be spray-dried and the water removed, leaving a dry powder containing cell debris and lipids. After drying, the water or moisture content of the powder is typically less than 10%, preferably less than 5%, and more preferably less than 3% by weight.

[0175] However, the production of dry powders that are sticky and difficult to flow is unfortunate, as the resulting powders contain 10%, 25%, or even 50% oil by weight of the dry powder. Various flow agents (including silica-derived products) can then be added. Problems may also be encountered with the ability of the dried biomass powder to disperse in water, resulting in poor wettability.

[0176] The applicant company has developed microalgae flour granules with a specific particle size distribution and remarkable flowability and wettability. Specifically, these granules stabilize the microalgae flour and allow for easy, large-scale incorporation into food products that must remain both palatable and nutritious. The method for preparing these granules is well described in two patent applications, EP 2 724 625 and EP 2 777 400, which are also owned by the applicant and are incorporated herein by reference.

[0177] As described in the two aforementioned patent applications and according to one embodiment of the present invention, the microalgae flour used in the composition of the fried product is in the form of microalgae flour particles having one, preferably all three, of the following characteristics:

[0178] - a monomodal particle size distribution between 2 and 400 μm, The particle size measured on the LS laser particle size analyzer is concentrated between 5 and 15 μm (D mode),

[0179] - a flowability class determined according to test A of between 0.5% and 60% by weight at 2000 μm for the oversize, between 0.5% and 60% by weight at 1400 μm for the oversize and between 0.5% and 95% by weight at 800 μm for the oversize,

[0180] - the degree of wettability, expressed as the height of the product settled in the beaker, according to test B, is between 0 and 4 cm, preferably between 0 and 2 cm and more preferably between 0 and 0.5 cm.

[0181] Test A consists in measuring the degree of agglomeration of the microalgae flour particles. Test A, developed by the applicant company, is described in more detail in the prior application EP 2 724 625 and in paragraphs

[0066] to

[0070] of that publication, which is incorporated by reference.

[0182] Test B consists in measuring the wettability of microalgae flour particles. Test B, developed by the applicant company, is described in more detail in the prior application EP 2 724 625 and in paragraphs

[0086] to

[0089] of that publication, which is incorporated by reference.

[0183] Therefore, the present invention also relates to a composition for fried products comprising flour, yeast, microalgal flour in granular form and a drinkable liquid.

[0184] According to the invention, the composition of the fried product further comprises yeast. Yeast is required in order to expand the dough and give a flexible and light structure with an aerated texture on the final fried product.

[0185] According to the present invention, the yeast may be a chemical yeast or a baker's yeast composed of microorganisms, or a mixture of the two.

[0186] According to the invention, the composition of fried products is characterized in that it comprises up to 2%, preferably less than 1%, of chemical yeast, these percentages being expressed relative to the total weight of the ingredients used in the composition. According to the invention, the composition of fried products comprises between 0.1% and 1%, preferably between 0.2% and 0.8%, more preferably between 0.3% and 0.7% and even more preferably between 0.4% and 0.6% of chemical yeast, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0187] According to another embodiment of the invention, the composition of the fried product is characterized in that it comprises up to 10%, preferably less than 7% and even more preferably less than 5% baker's yeast, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0188] According to the invention, the composition of the fried product contains between 1% and 10%, in particular between 1% and 7%, between 1% and 4% and preferably between 2% and 3.7% baker's yeast, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0189] According to the present invention, chemical yeast (or baking powder) is a mixture consisting essentially of an alkaline agent (such as sodium bicarbonate), an acidic agent (tartaric acid, sodium pyrophosphate), and a stabilizer (such as starch), in the form of a white powder and used to expand the dough. In contrast to baker's yeast, which functions by fermenting living microorganisms, chemical yeast only causes an acid-base chemical reaction. As long as the powder remains dry, the reaction will not begin. When it becomes wet, the acid reacts with the sodium bicarbonate and releases carbon dioxide, which expands the dough. It must then be baked immediately.

[0190] Baker's yeast (Saccharomyces cerevisiae) is a yeast, a single-celled, microscopic fungus. Unlike chemical yeast, baker's yeast is a living organism. Its cells have the ability to convert the sugars naturally present in flour into alcohol and carbon dioxide. In the absence of molecular oxygen, the yeast breaks down glucose into ethanol (alcohol) and carbon dioxide in an alcoholic fermentation reaction. The gases produced during baking cause the dough to rise. The ethanol formed evaporates during baking.

[0191] According to the present invention, the baker's yeast may be selected from compressed yeast, crushed yeast, liquid yeast, previously rehydrated active dry yeast, deep freeze-dried yeast with a medium moisture content, and any mixture thereof.

[0192] According to the present invention, the composition of the fried product may be flavored by adding at least one flavoring agent (ie one or more flavoring agents).

[0193] In the present invention, the term "flavoring agent" refers to all substances that are not intended to be ingested as they are, but are added to foods to give them an aroma and / or taste or to improve said aroma and / or taste. They come from or consist of the following categories: flavoring substances, flavoring preparations, flavorings obtained by heat treatment, smoke flavorings, flavoring precursors or other flavorings, or mixtures thereof.

[0194] Flavoring substances are defined as chemical substances (including those obtained by chemical synthesis or isolated by chemical processes) as well as natural flavoring substances. Flavoring preparations are flavoring agents other than defined chemical substances that are obtained by appropriate physical, enzymatic or microbiological processes from materials of plant, animal or microbial origin, which are intended for human consumption as they are or after their transformation. Flavoring agent precursors (such as carbohydrates, oligopeptides and amino acids) impart flavor to foods through chemical reactions that occur during the transformation of foods.

[0195] According to a preferred embodiment, the flavoring agent used can be selected from vanilla flavoring, cinnamon flavoring, chocolate flavoring, fruit flavoring and dried fruit flavoring, such as hazelnut flavoring, almond flavoring, peanut flavoring, cashew flavoring, pecan flavoring, pistachio flavoring, etc.

[0196] According to another second embodiment, the flavoring used can be chosen from savory flavorings such as ham, smoked ham, foie gras, mushrooms, pizza, bacon, etc.

[0197] According to one embodiment of the invention, the composition of the fried product contains between 0.5% and 5%, preferably between 0.6% and 4%, more preferably between 0.8% and 3% and even more preferably between 1% and 2.5% of flavoring, these percentages being expressed relative to the total weight of the ingredients used in the composition.

[0198] According to another embodiment, the composition of the fried product according to the invention may also contain a improver making it possible to enhance the moist aspect of the dough.

[0199] Therefore, the subject of the present invention is also a composition for fried products comprising

[0200] - between 0.5% and 20%, preferably between 1% and 5% of microalgae flour,

[0201] - between 5% and 75% of drinkable liquid, and in particular water,

[0202] - between 10% and 80% flour, and

[0203] - between 0.1% and 1% chemical yeast or between 1% and 10% baker's yeast,

[0204] These percentages are expressed relative to the total weight of the ingredients used in the composition. The composition may also contain between 0.5% and 30% of eggs or egg products, and / or between 0.5% and 5% of flavorings, and / or between 0.5% and 20% of sweetening substances, and / or between 0.5% and 30% of milk derivatives.

[0205] In one embodiment, the composition of the fried product comprises

[0206] - approximately 1.5% by weight of microalgae flour,

[0207] - approximately 32% of drinkable liquids, and specifically water,

[0208] - about 52% flour,

[0209] - approximately 3.5% eggs or egg products,

[0210] - about 0.5% chemical yeast,

[0211] - Approximately 6.5% sweetening substances.

[0212] - approximately 2% milk derivatives,

[0213] - Approximately 2% flavoring.

[0214] In another embodiment, the composition of the fried product comprises

[0215] - approximately 4% by weight of microalgae flour,

[0216] - approximately 38% of drinkable liquids, and specifically water,

[0217] - about 50% flour,

[0218] - approximately 5% eggs or egg products,

[0219] - about 2% baker's yeast,

[0220] - Approximately 1% flavoring.

[0221] In a preferred mode, the invention is directed to food products in the fields of cookie making, French pastry and Viennese pastry making.

[0222] In the present invention, the terms "baked goods trade" and "French pastry" and "fried products" are to be interpreted in a broad sense, as referring generally to the field of production of fried products from starch-based leavened dough compositions, and also to the field of baked goods trade and Viennese pastry making.

[0223] Another aspect of the present invention also relates to a method for preparing fried products comprising the composition according to the present invention

[0224] According to the present invention, a method for preparing a fried product comprises mixing flour, eggs or egg products, yeast and microalgae flour with a drinkable liquid before cooking.

[0225] In a specific implementation, the method includes the following steps:

[0226] - a step of mixing flour, eggs or egg products, yeast and microalgae powder with a drinkable liquid,

[0227] - a step of fermenting this mixture,

[0228] - a step of forming said mixture into one or more dough balls,

[0229] - A step of cooking said dough balls in a hot oil bath between 150° C. and 200° C. for a period ranging from 30 seconds to 3 minutes per side.

[0230] In a preferred embodiment of the method according to the invention, the drinkable liquid is water.

[0231] The cooking of the composition of the fried product according to the invention in a hot oil bath is a critical step since the fried product absorbs not insignificant amounts of frying oil, thereby significantly increasing firstly its caloric content, but also its content of trans fats which, as mentioned above, are harmful to health since they increase the risk of cardiovascular diseases.

[0232] However, this frying step remains unavoidable since it enables the final product to be given a particularly crispy texture on the outside and a soft texture on the inside.

[0233] The Applicant has surprisingly and unexpectedly discovered that the use of microalgal flour rich in lipids and / or fibers in a composition for fried products makes it possible firstly to reduce the caloric content of said composition by reducing the amount of fat used, but also to reduce the amount of oil absorbed by the fried product during its cooking in an oil bath.

[0234] Thus, surprisingly and unexpectedly, the Applicant, while seeking to reduce the fat content in compositions for fried products by replacing the fat conventionally used therein with microalgal flour, and preferably microalgal flour rich in lipids and / or fiber, also noticed that the compositions for fried products according to the invention showed less fat absorption associated with oil bath cooking than conventional compositions for fried products.

[0235] Therefore, the present invention also relates to a method for preparing fried products comprising the steps previously described and making it possible to obtain fried products having a total fat content reduced by at least 30%, preferably at least 40% and even more preferably at least 45% relative to fried products obtained according to a standard composition.

[0236] According to a particularly advantageous mode, the invention therefore also relates to a method for preparing fried products comprising the steps previously described and making it possible to obtain fried products having a total fat content reduced by at least 50% relative to fried products obtained according to a standard composition.

[0237] In the present invention, the total fat content measured for the fried product includes the fat used in the composition of the fried product, but also includes that fat introduced by frying in a hot oil bath and / or according to other means as previously described.

[0238] The present invention thus presents several advantages.

[0239] A final aspect of the invention also relates to a fried product containing microalgal flour and having a fat content reduced by at least 30%, preferably 40% and even more preferably 45% relative to a fried product obtained according to a standard composition without microalgal flour.

[0240] According to this last aspect of the invention, the invention also relates to a fried product related to microalgal flour and having a fat content reduced by at least 50% relative to a fried product obtained according to a standard composition.

[0241] The fried product according to the invention is obtained by using a composition for fried products according to the invention and / or by using a method for preparing fried products also according to the invention.

[0242] Due to the significant reduction in the final content of total fat, the fried product according to the invention has a nutritional profile that is more favourable and healthier than that of fried products prepared according to a standard recipe without microalgal flour.

[0243] As previously mentioned, in the present invention, the term "fried product" used should be understood in its broadest sense and should be understood to mean a product consisting of a mixture of at least flour, yeast and fat, which mixture is then fried in a small amount of dough in a hot oil bath preferably between 150° C. and 250° C. for a period of time ranging between 2 seconds and 3 minutes per side. The fried product can also be fried after being sprayed with oil, placed in a pan and subjected to infrared radiation, or alternatively after being sprayed with oil, placed in a pan and subjected to baking in an oven.

[0244] Thus, the name "fried product" particularly denotes products of the type such as doughnuts, churros, donuts, Dutch donuts, fried doughnuts, tempura, etc.

[0245] According to a preferred embodiment, the fried products according to the invention can be sweet or savory. They can be plain or can additionally be filled with jelly, chocolate, confectioner's custard, Chantilly cream, foie gras, savory mousse, etc.

[0246] According to a preferred embodiment of the present invention, the fried product is sweet and preferably contains sucrose, allulose and / or any mixture thereof.

[0247] According to another embodiment of the present invention, they can also be sprinkled with sugar, poured with sugar juice, coated with melted sugar, and coated with sweet and flavored toppings.

[0248] According to another embodiment of the invention, the fried product can also be filled with a confectioner's custard, a savory or sweet and / or flavored chantilly cream, a ganache or a fatty filling.

[0249] Ganache is a rich chocolate preparation used to decorate confectionery or French pastry products. In its simplest form, ganache is a mixture of generally approximately equal amounts of cream (or sometimes milk or butter, or even a mixture of all three) and chocolate.

[0250] Fat fillings with milk are all mixtures obtained from sugar and vegetable and / or animal fats, which conventionally also contain milk proteins and are intended for use as fillings and decorations in the production of confectionery products, French pastry production, the bakery trade, the cookie trade and in any other field of food product production. Examples of this are, for example, praline-flavored fat fillings and simulated "chocolate" fat fillings.

[0251] The invention also relates to the use of microalgal flour as a substitute for meat substances ("fat replacer") in a composition for preparing fried products.

[0252] The invention will be more clearly understood on reading the following examples, which are intended to be illustrative and non-limiting when referring only to certain embodiments and certain advantageous characteristics according to the invention.

[0253] Examples

[0254] Example 1: Production of microalgae powder

[0255] The Chlorella protothecoides (reference UTEX 250) strain was cultivated in a fermenter and in a manner that prevented it from producing chlorophyll pigments according to techniques known to those skilled in the art. The resulting biomass was then concentrated to obtain a final concentration of 150 g / l of microalgae cells.

[0256] Cells were optionally inactivated by heat treatment at 85°C for 1 minute in the HTST (high temperature / short time) zone.

[0257] For the remainder of the operation, the temperature can be maintained below 8°C-10°C.

[0258] The washed biomass is then ground using a ball mill (which may be of the glass bead mill type), and several degrees of grinding (especially cleavage) are then sought: 50% grinding and 85% grinding.

[0259] In one of these embodiments, no grinding is applied and the degree of grinding is therefore zero.

[0260] The biomass thus produced and optionally ground is then pasteurized in an HTST zone (70-80° C. for 1 minute) after adjusting the pH to 7 with potassium hydroxide and homogenized under pressure (first stage 250 bar / second stage 50 bar) in a two-stage Gauvin homogenizer.

[0261] Three batches of microalgae powder were obtained:

[0262] -0% batch: no grinding applied;

[0263] -50% batch: the cell lysis degree after grinding is 50%;

[0264] -85% batch: the cell lysis degree after grinding is 85%;

[0265] Depending on the culture conditions applied, the lipid content of the microalgal biomass is greater than 35%, while the protein content is less than 20%.

[0266] Batches exhibiting a degree of grinding of 85% had a lipid content of the microalgal biomass between 45% and 55%.

[0267] Example 2: Drying of homogenized microalgae powder "oil in water" emulsion

[0268] The three batches of biomass obtained in Example 1 were dried in a Filtermat device in order to obtain microalgal flour granules.

[0269] The spray drying method consists in spraying the homogenized suspension under high pressure in a Filtermat type apparatus sold by GEA / Niru equipped with a high-pressure spray nozzle of the Delavan type under the following conditions:

[0270] - Adjust the pressure from 160 to 170 bar,

[0271] -Spray drying input temperature: from 180℃ to 200℃,

[0272] - Output temperature: from 60℃ to 80℃,

[0273] - Dry zone input temperature: from 60℃ to 90℃,

[0274] -Output temperature: 65℃,

[0275] - Cooling zone input temperature: from 10℃ to 20℃.

[0276] The powder then arrives on the belt with a residual moisture content of between 2% and 4%.

[0277] At the belt outlet: the microalgae flour particles have a residual moisture content of between 1% and 3%, approximately 2%.

[0278] Example 3: Composition of low-fat fried products and donut-type fried products according to the present invention

[0279] According to the present invention, low-fat donuts are prepared from a composition of fried products containing microalgal flour.

[0280] The test was repeated twice to demonstrate reproducibility.

[0281] The batch from Example 1 was ground 85% and used in the formulation.

[0282] The fat replacement is as described above in the description: 100 parts of normally used fat of vegetable and / or animal origin are replaced by a mixture of 25 parts of microalgae flour and 75 parts of water.

[0283] The formulation is given in Table 1 below.

[0284] No modifications were made to the recipe with regard to the method of preparation.

[0285] 3.1. Composition: Table 1

[0286]

[0287] The Volcano chemical yeast is sold by Puratos, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium.

[0288] The improver used was Nutrisoft 55: a monoglyceride emulsifier sold by BASF Chemtrade GmbH, Burgbernheim, Germany.

[0289] Biscuitine 500 type fat is a mixture of fractionated, non-hydrogenated vegetable fats, also known as "shortening," sold by Loders Croklaan BV.

[0290] 3.2. Scheme for preparing the composition of the fried product according to the invention

[0291] - The different ingredients are introduced into a kneader.

[0292] - Knead at speed 1 for 2 minutes, then at speed 2 for 8 minutes.

[0293] - Bulk fermentation for 10 minutes.

[0294] - Chop, weigh 40g pieces of dough) and shape into balls.

[0295] - Proof or proof in an oven at 49°C, 80% RH for 30 minutes.

[0296] 3.3. Protocol for preparing fried products according to the invention

[0297] - Cooking of the dough pieces previously obtained by frying in oil at 180°C for approximately 1 minute 30 seconds per side.

[0298] When the top is nicely golden, flip the donut.

[0299] 3.4. Indicative nutritional value of the composition of the fried product before cooking by frying

[0300] All these values ​​are given as weight of composition per 100 g of fried product. They are theoretically calculated as a function of the amount of each ingredient used and its standard nutritional value.

[0301] Table 2:

[0302]

[0303] Thus, the formulation of the composition of the fried product comprising microalgal flour allows the fat in the composition to be reduced by 61% before frying, which is very significantly less than the fat content of the control composition.

[0304] The advantages of the present invention are thus demonstrated with regard to reducing fat in compositions of fried products by means of microalgal flour as an alternative.

[0305] Analysis of fried products obtained after cooking

[0306] In order to confirm the reproducibility of the present invention, two series of tests were performed.

[0307] Table 3: First series of tests

[0308]

[0309] The fat content of the fried doughnuts was analyzed using a method allowing the determination of total lipids, well known to those skilled in the art and also known as the Soxhlet method.

[0310] Lipids are insoluble in water and are very soluble in organic solvents (such as hexane). Most methods for determining lipids utilize these physical properties to extract lipids from food to measure their concentration. The Soxhlet method is a reference method for determining fat in food. It is a gravimetric method because the sample is weighed at the beginning and the fat is weighed at the end of the extraction.

[0311] The principle is simple: the product is hydrolyzed with hot hydrochloric acid and then subjected to a step of precipitation of total lipids by cooling.

[0312] The lipids were then isolated by filtration, dried and separated by extraction with hexane, and then quantified by gravimetric analysis.

[0313] Table 4: Second series of tests

[0314]

[0315] Analysis of the fat content of the final product showed slightly different results according to the two series of tests, but the level of fat reduction achieved in the doughnuts containing microalgal flour remained constant: the two series made it possible to obtain a 50% reduction in the fat content of the fried product. This was very precisely achieved with a reduction of 53% and 51% for the first and second series of tests, respectively.

[0316] The weight of the products was also measured before and after cooking, and after frying, the doughnuts containing the microporous flour were lighter than the control doughnuts. It appears that they lost more water during frying than they absorbed oil, in contrast to the control doughnuts, which absorbed more oil after cooking. This was quite unexpected, as normally in this type of product, lost water is replaced by greater oil absorption.

[0317] Therefore, the use of microalgal flour in fried products and as a replacement for conventionally used fats goes against the preconceptions of the prior art.

[0318] Therefore, the advantages of the present invention are also demonstrated by the lower oil absorption of the donuts containing microalgae flour during the frying cooking step.

[0319] Furthermore, this reduction in the oil absorption level may also have a positive impact on the production costs of the doughnuts according to the invention.

[0320] Analysis and comparison of fried product composition and fat content

[0321]

[0322] The above table allows to have an idea about the difference in fat between the product cooked by frying and the composition before cooking. In fact this difference allows to quantify the amount absorbed by the frying step, both in the control and in the test and in the two series carried out.

[0323] On the control side, this difference, which can also be described as a fat gain, was 12% for the first series of tests and 6.9% for the second series of tests.

[0324] For the doughnuts according to the invention containing microalgal flour, this fat increase was only 6.3% for the first series of tests and 4.1% for the second series of tests, respectively.

[0325] Thus, as explained above, the donuts containing microalgal flour have a lower oil absorption during cooking than donuts produced according to a standard composition without microalgal flour.

[0326] Once again, the advantages of the present invention are demonstrated.

[0327] Example 4: Sensory analysis of a fried product of the donut type obtained according to Example 3

[0328] Fourteen persons participated in the sensory evaluation of the donut-type fried product obtained according to the above example.

[0329] Sensory analysis is related to the visual evaluation of the product, but also to organoleptic evaluation (texture, taste, etc.).

[0330] Regarding the visual appearance, the color of the control donuts was similar to that of the donuts containing microalgal flour according to the invention.

[0331] The only visual difference observed by the nine judges was that the control doughnuts appeared to have a duller appearance. This is likely due to the fact that they absorbed oil. The doughnuts containing microalgae flour according to the present invention were perceived as having a slightly shinier surface. This can be explained by the fact that they absorbed less oil during cooking. As a result, the oil appeared to form a slight outer film coating, giving them a slightly shiny appearance.

[0332] From an industrial point of view, this specificity could make it possible to eliminate the glazing step and thus further contribute to reducing production costs, while also reducing the calorie content (no glazing means no sugar on the surface and therefore a lower calorie content in donuts containing microalgal flour and which have not undergone a final glazing step).

[0333] Still from a visual point of view, the appearance of the crumb was identical for both products. The crumb had a uniform appearance and appeared to be very soft, nice and dense.

[0334] From an organoleptic perspective, the two doughnut types were blind tasted by a panel of judges. Their taste was judged to be very satisfying and enjoyable. No differences were found in texture, moistness, or flavor. Both doughnuts were judged to have a soft, moist, and melt-in-your-mouth texture.

[0335] However, the doughnuts containing microalgae flour were judged to be less greasy in the mouth, which correlates with the sought-after objective.

[0336] It is therefore possible to replace the fats of vegetable and / or animal origin conventionally used in the production of fried products of the donut type by means of microalgal flour, so as to significantly reduce the fat content of the composition and therefore of the final fried product without affecting its soft, moist and melt-in-the-mouth texture, while improving the nutritional profile and the visual appearance.

[0337] The advantages of the present invention are thus demonstrated.

[0338] Example 5: Other compositions of low-fat donut-type fried products according to the invention

[0339] Other compositions of fried products containing microalgal flour according to the invention were prepared.

[0340] The batch from Example 1 was ground 85% and used in the formulation.

[0341] The fat replacement is as described above in the description: 100 parts of normally used fat of vegetable and / or animal origin are replaced by a mixture of 25 parts of microalgae flour and 75 parts of water.

[0342] The formulation is given in Table 2 below.

[0343] No modifications were made to the recipe with regard to the method of preparation.

[0344] Composition: Table 6

[0345]

[0346]

[0347] The preparation protocol was the same as that indicated in the previous Example 3.

[0348] A panel of tasters tasted three doughnuts obtained according to the above recipe, a control recipe, and a recipe according to the invention in which all shortening-type fats were replaced with microalgal flour (using sucrose or allulose as sugar) and judged their taste to be very satisfactory and pleasant. Their texture was described as soft, moist, and melt-in-the-mouth.

[0349] It is therefore entirely conceivable to decisively eliminate fats of vegetable and / or animal origin from the formulation of fried products without having any impact on their production or final organoleptic properties.

[0350] The advantages of the present invention are thus demonstrated by the numerous examples described above.

Claims

1. Use of microalgal flour as a fat substitute for reducing oil absorption of fried products during frying, wherein the fried products are obtained from a fried product composition comprising flour, yeast, microalgal flour and a drinkable liquid.

2. The use according to claim 1, characterized in that The composition of the fried product does not contain any oil.

3. The use according to claim 1, characterized in that The composition of the fried product also comprises a sweetening substance.

4. The use according to claim 3, characterized in that The sweetening substance is selected from sucrose, allulose and / or any mixture thereof.

5. The use according to claim 3, characterized in that The composition of the fried product comprises up to 20% of sweetening substances chosen from sucrose, allulose and / or any mixture thereof, these percentages being expressed relative to the total weight of these ingredients used in the composition.

6. The use according to claim 5, characterized in that The composition of the fried product comprises less than 10% sweetening substances.

7. Use according to one of the preceding claims, characterized in that The composition of the fried product comprises up to 80% flour, these percentages being expressed relative to the total weight of these ingredients used in the composition.

8. The use according to claim 7, characterized in that The composition of the fried product comprises between 10% and 80% flour.

9. The use according to claim 7, characterized in that The composition of the fried product comprises between 20% and 70% flour.

10. The use according to claim 7, characterized in that The composition of the fried product comprises between 30% and 65% flour.

11. The use according to claim 7, characterized in that The composition of the fried product comprises between 35% and 55% flour.

12. The use according to any one of claims 1 to 6, characterized in that The fried product does not contain gluten.

13. The use according to any one of claims 1 to 6, characterized in that The composition of the fried product comprises up to 30% of egg or egg products, these percentages being expressed relative to the total weight of these ingredients used in the composition.

14. The use according to claim 13, characterized in that The composition of the fried product comprises less than 20% egg or egg products.

15. The use according to claim 13, characterized in that The composition of the fried product comprises less than 10% egg or egg products.

16. The use according to claim 13, characterized in that The composition of the fried product comprises less than 5% egg or egg products.

17. The use according to any one of claims 1 to 6, characterized in that The composition of the fried product comprises up to 30% of milk derivatives, these percentages being expressed relative to the total weight of these ingredients used in the composition.

18. The use according to claim 17, characterized in that The composition of the fried product comprises less than 20% milk derivatives.

19. The use according to claim 17, characterized in that The composition of the fried product comprises less than 10% milk derivatives.

20. The use according to claim 17, characterized in that The composition of the fried product comprises less than 5% milk derivatives.

21. The use according to any one of claims 1 to 6, characterized in that The fat content of the fried product composition is reduced by 30% compared to the fat content contained in the fried product composition without microalgal flour, these percentages being expressed relative to the total weight of the ingredients used in the composition.

22. The use according to claim 21, characterized in that The fat content of the fried product composition is reduced by 40% compared to the fat content contained in the fried product composition without microalgal flour.

23. The use according to claim 21, characterized in that The fat content of the composition of the fried product is reduced by 55% compared to the fat content contained in the composition of the fried product without microalgal flour.

24. The use according to any one of claims 1 to 6, characterized in that The 100 parts of fat of vegetable and / or animal origin normally used in the composition of the fried product are replaced by a mixture of 25 parts of microalgal flour and 75 parts of drinkable liquid.

25. The use according to any one of claims 1 to 6, wherein the drinkable liquid is water, naturally sparkling water or water sparkled by addition of carbon dioxide or still water.

26. The use according to any one of claims 1 to 6, characterized in that The composition of the fried product comprises from 0.5% to 20% of microalgal flour, these percentages being expressed relative to the total weight of these ingredients used in the composition.

27. The use according to claim 26, characterized in that The composition of the fried product comprises from 1% to 10% microalgal flour.

28. The use according to claim 26, characterized in that The composition of the fried product comprises from 1% to 5% microalgal flour.

29. The use according to any one of claims 1 to 6, characterized in that The sum of the components consisting of the microalgal flour and the drinkable liquid in the composition of the fried product represents at least 25% by weight of all the ingredients used in the composition of the fried product.

30. The use according to claim 29, characterized in that The sum of the components consisting of the microalgal flour and the drinkable liquid in the composition of the fried product represents at least 30% by weight of all the ingredients used in the composition of the fried product.

31. The use according to any one of claims 1 to 6, wherein the microalgae flour is microalgae flour of the genus Chlorella.

32. Use as claimed in claim 31, wherein the microalgae flour is microalgae flour of the species Chlorella protothecoides.

33. The use according to any one of claims 1 to 6, wherein the microalgal flour contains at least 12% lipids by dry weight.

34. Use according to claim 33, wherein the microalgal flour contains at least 25% lipids by dry weight.

35. Use according to claim 33, wherein the microalgal flour contains at least 40% lipids by dry weight.

36. Use according to claim 33, wherein the microalgal flour contains at least 50% lipids by dry weight.

37. Use according to claim 33, wherein the microalgal flour contains at least 75% lipids by dry weight.

38. Use according to any one of claims 1 to 6, wherein the fat content of the fried product is reduced by at least 30% relative to a fried product obtained according to a standard composition without microalgal flour.

39. Use as claimed in claim 38, wherein the fat content of the fried product is reduced by at least 40% relative to a fried product obtained according to a standard composition without microalgal flour.

40. Use as claimed in claim 38, wherein the fat content of the fried product is reduced by at least 45% relative to a fried product obtained according to a standard composition without microalgal flour.

41. The use according to any one of claims 1 to 6, characterized in that The fried product is sweet and contains sucrose, allulose and / or any mixture thereof.

42. The use according to any one of claims 1 to 6, characterized in that The fried products may be sprinkled with sugar, glazed with sugar, coated with melted sugar, coated with flavored toppings, and / or filled with confectioner's custard, flavored chantilly cream, ganache, or fatty fillings.

43. The use according to claim 2, characterized in that The composition of the fried product does not contain any butter.

44. The use according to claim 2, characterized in that The composition of the fried product does not contain any margarine.

45. The use of claim 25, wherein the water is spring water.

46. ​​The use according to claim 25, wherein the water is mineral water.

47. The use according to claim 42, characterized in that The flavored topping is a sweet topping.

48. The use according to claim 42, characterized in that The flavored Chantilly cream is a salty or sweet Chantilly cream.

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