Fermented textured microalgae

Abstract

The present invention relates to a method for producing fermented textured microalgae, comprising steps of mixing and incubating the microalgae with lactic ferments, and also the composition obtained using the method, and the use of the composition for food.

Description

Fermented textured microalgae

[0001] The present patent application relates to a process for producing fermented textured microalgae, comprising steps of mixing and incubating said microalgae with lactic ferments, as well as said composition obtained according to the process, and its use for food. Prior art

[0002] Several patents have been identified as referring to the use of microalgae in association with fermented products. These include patents CA2796395C, US20180139994A1, and US20190254291A1 from Corbion (formerly Solazyme), which focus on chlorella flour developed by the company Solazyme. Reference is made to the use of their flour at a level of 1.75% to prepare enriched animal yogurt or its use to make a cheese sauce. None of these three patents dwell on the use and impact of lactic fermentation on the benefits of microalgae.

[0003] Patent US2008299257 mentions a fermentation of chlorella from baker's yeast and lactic acid bacteria in order to reduce the typical flavors of chlorella and reduce the production of pheophorbides thereof. Patent JP2015077085 mentions a fermentation of microalgae by the use of koji and, incidentally, lactic acid bacteria in order to facilitate its use as a food product, without any specific mention of any other interest.

[0004] Patent CN105852115 refers to the fermentation of algae (various microalgae are also cited) by lactic acid bacteria and yeasts. This fermentation is long (more than 10 days) and mentions the production of "algae enzyme solution".

[0005] Various scientific works have been identified mentioning the potential benefits of lactic acid fermentation on microalgae for human nutrition, including: Uchida and Miyoshi, “Algal Fermentation—The Seed for a New Fermentation Industry of Foods and Related Products”; Niccolai et al., “Lactic Acid Fermentation of Arthrospira Platensis (Spirulina) in a Vegetable Soybean Drink for Developing New Functional Lactose-Free Beverages”; Ścieszka and Klewicka, “Algae in Food”; Kaga et al., “The Effects of Fermentation with Lactic Acid Bacteria on the Antioxidant and Anti-Glycation Properties of Edible Cyanobacteria and Microalgae”; Ścieszka and Klewicka, “Influence of the Microalga Chlorella Vulgaris on the Growth and Metabolic Activity of Lactobacillus Spp. Bacteria”; Beheshtipour et al., “Supplementation of Spirulina Platensis and Chlorella Vulgaris Algae into Probiotic Fermented Milks”.

[0006] However, these Processes / Compositions have the disadvantage of only addressing the nutritional and / or organoleptic aspects of this fermentation. Indeed, none of the identified works seem to propose a product with a texture different from a liquid, which can be fluid to semi-thick. The texture of a product in the food industry is a key element of the taste experience. The mentions approaching this aspect come from the simple enrichment of a food product with the addition of microalgae, again without mention of the impact of these on the development of a more complex texture.

[0007] The Applicant solved this technical problem by selecting microalgae and achieving cell disruption, all coupled with a lactic fermentation process; which allows for a significant gain in texture, different from a fluid to semi-thick liquid, in addition to benefiting from other benefits of lactic fermentation (improved aromatic profile, improved nutritional benefits). Description of the invention

[0008] Thus, according to a first aspect, the invention relates to a method for obtaining a composition comprising fermented textured microalgae.

[0009] According to one embodiment, the method for obtaining a composition comprising fermented textured microalgae comprises steps of: Mixing in water whole microalgae in the form of biomass and / or proteins derived from microalgae; Adding at least one sugar and at least one lactic ferment to the mixture obtained in step a. and homogenizing until solubilization; Incubating the mixture obtained in step b.; Obtaining a composition comprising fermented textured microalgae.

[0010] According to one embodiment, said method for obtaining a composition comprising fermented textured microalgae according to the invention comprises, before step a., a step of membrane rupture of the whole microalgae in the form of biomass.

[0011] According to one embodiment, said membrane rupture step is carried out in an aqueous solvent at a temperature between 15° and 40°C, at a biomass / solvent ratio between 1:5 and 1:50 v / v.

[0012] According to one embodiment, said membrane rupture step is carried out by using ultrasound, or high pressure homogenization or by ball milling.

[0013] According to one embodiment, said membrane rupture step is carried out using ultrasound.

[0014] According to one embodiment, said membrane rupture step is carried out by high pressure homogenization.

[0015] For the purposes of the invention, "high pressure homogenization" means that the mixing is carried out in a device capable, by applying significant pressure, of creating microscopic particles enabling substances to be mixed.

[0016] According to the invention, “homogenization” means the act of harmonizing the different elements of a mixture with each other.

[0017] According to the invention, “solubilization” means that the ingredients are well dissolved in the mixture.

[0018] According to one embodiment, said membrane rupture step is carried out by ball milling.

[0019] By "microalgal membrane rupture" is meant the lysis of the microalgal cell membrane in order to obtain all of its membrane and intracellular content.

[0020] For the purposes of the invention, the term "ball milling" means the use of a device consisting of a horizontal drum rotated by a motor. The drum is partially filled with the product to be ground, to which the grinding elements (metal balls, for example) are added.

[0021] Preferably, this membrane rupture step is carried out:Either by using ultrasound (US) at a frequency between 10 and 40 kHz, with a power of 50-1000 W for a duration between 5 and 60 minutes,Or by high pressure homogenization (HPH), from 1 to 4 cycles at a pressure between 800 and 2500 bars,Or by ball milling, with balls of diameter 0.4 to 2 mm, a filling of the extraction chamber between 60 and 90%, at a rotation speed of 1000 to 4000 rpm for 15 to 90 minutes.

[0022] According to one embodiment, said at least one sugar is chosen from sucrose, glucose, fructose, galactose, maltose, invert sugar, glucose syrups, preferably sucrose, glucose, and fructose.

[0023] According to one embodiment, said method for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, comprising between step c. and step d., a step of adding to the mixture obtained in step c. flavorings and / or compounds rich in vitamins and / or compounds rich in minerals and / or compounds rich in fibers.

[0024] According to one embodiment, said at least one lactic ferment is chosen from: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus bifidobacteria sp., Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus.

[0025] According to one embodiment, in step a. said microalgae proteins are in the form of powder or liquid extract.

[0026] According to one embodiment, the quantity added to step a. of whole microalgae in the form of biomass and / or proteins derived from microalgae represents between 3 and 15% by weight of the preparation obtained in step d.

[0027] According to one embodiment, the quantity of sugars added in step b. represents between 1 and 5% by weight of the composition obtained in step d.

[0028] According to one embodiment, the quantity added in step b. of at least one lactic ferment represents between 0.2% and 3% by weight of the composition obtained in step d.

[0029] According to one embodiment, in step c. the mixture is homogenized at between 200 and 1000 rpm for 2 to 15 min.

[0030] According to one embodiment, incubation step c. lasts between 3 and 24 hours, at a temperature between 40° and 70°C, preferably between 4 and 8 hours, at a temperature between 45° and 56°C.

[0031] Preferably, in step b. said microalgae proteins are in the form of powder or liquid extract.

[0032] Preferably according to the invention, the composition obtained in step d. is stored at between 0 and 8°C.

[0033] By "microalgae" is meant according to the present invention eukaryotic microalgae, which are characterized by a nucleus, including for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or even dinophytes, said eukaryotic microalgae being commonly called "microalgae", and prokaryotic microalgae, which do not have a nucleus, including cyanophytes, hereinafter specifically called "cyanobacteria".

[0034] Preferably according to the invention, the eukaryotic microalgae are chosen from chlorophytes, preferably from Chlorella, Auxenochlorella, Dunaliella, Tetraselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nannochloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; bacillariophyceae, preferably Phaeodactylum and Odontella, and thraustochytriaceae, preferably Schizochytrium.

[0035] Preferably, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae).

[0036] Even more preferably, said microalgae is chosen from Chlorella, Chlorella sp., Chlorella vulgaris, Chlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglena gracilis, Schizochytrium sp.

[0037] By “composition comprising textured microalgae” is meant according to the present invention a fluid comprising microalgae, the shear stress tau of which, expressed in mPa, evolves as follows:

[0038] A first series of speed gradients ranging from 10 s-1 to 100 s-1 is applied to the product, then a second of 100s -1 at 10 s-1 The texture of the composition according to the invention is similar to a texture of stirred yogurt, dessert creams or even light mayonnaise.

[0039] In this context, "textured microalgae" means a product whose first shear stress is 60 s-1 is greater than 45000 mPa and whose second constraint is 60 s-1 is equal to between 50% and 75% of the first shear stress at 60s -1The target textures that can be obtained are presented in 2 (+ or - 20% of the values ​​presented in the figures).

[0040] According to the present invention, the term "lactic ferments" means lactic acid bacteria, i.e. bacteria capable of converting carbohydrates into lactic acid. "Fermentation" then refers to the metabolic process which leads to the conversion of carbohydrates into acids.

[0041] Microalgae and / or microalgal proteins are selected based on their ability to texture through lactic fermentation. Lactic ferments are selected based on the synergies observed with the microalgae used, in order to produce aromatic and nutritional molecules of interest.

[0042] By “incubation” is meant the period following step b., beginning after contact with the ferments, once the mixture has been homogenized and solubilized.

[0043] The incubation step of the mixture obtained in step b. is carried out to promote fermentation.

[0044] According to the present invention, the term “sugar” means molecules from the polysaccharide family, which have a sweetening power.

[0045] Preferably, the sugars are chosen from sucrose, glucose, fructose, galactose, maltose, invert sugar, glucose syrups.

[0046] More preferably, the sugars are chosen from sucrose, glucose, and fructose.

[0047] According to the present invention, the term “flavoring” means a food additive compatible with a vegan diet, the main function of which is to give taste and / or a specific odor to the product obtained.

[0048] Preferably, said at least one flavoring is chosen from, alone or in a mixture: onion, garlic, shallot, parsley, shallot, mushroom extract, preferably shiitake and / or portobello, chives, chives, coriander, turmeric, salt, marine iodine, marine magnesium, black pepper, white pepper, Szechuan pepper, green curry, red curry, cumin, cardamom, fenugreek, celery, ginger, cocoa, coffee, sugar, yeast, fruit extracts, milk, milk concentrate, cheese, yogurt, butter, mayonnaise, kefir, cream.

[0049] By "at least one other vitamin-rich compound" is meant according to the invention compounds comprising at least one vitamin. A vitamin-rich compound comprises at least a concentration equivalent to, according to European regulations No. 1169 / 2011 and 1924 / 2006 for a drink, 15% of the reference nutritional values ​​of said vitamin, and for products other than drinks, 30% of the reference nutritional values ​​of said vitamin.

[0050] By "a mineral-rich compound" is meant a compound which comprises at least a concentration equivalent to, according to European regulations No. 1169 / 2011 and 1924 / 2006 for a beverage, 15% of the reference nutritional values ​​for said mineral, and for products other than beverages, 30% of the reference nutritional values ​​of said mineral.

[0051] By "a compound rich in fiber" is meant a compound which comprises at least a concentration equivalent to, according to European Regulation 1924 / 2006, 6 g of fiber per 100 g of product or at least 3 g of fiber per 100 kcal.

[0052] Preferably according to the invention, said “at least one other compound rich in vitamins and / or minerals and / or fiber” is chosen from synthetic vitamins and / or minerals, vegetable and fruit powders titrated in vitamins and / or minerals, titrated mineral materials of natural origin, seawater powders titrated in minerals, marine algae titrated in vitamins and / or minerals, vegetable flours, plant extracts.

[0053] The process according to the invention allows the texturization of proteins from microalgae, but also to improve the organoleptic profile, digestibility or even the overall nutritional interest of the biomass.

[0054] According to a second aspect, the invention relates to a composition comprising fermented textured microalgae as obtained by the process according to the invention, comprising: Water in quantity qsp; Microalgae and / or proteins derived from microalgae, preferably between 3% and 15% by weight of the composition; Sugars, preferably between 1% and 5% by weight of the composition; At least one lactic ferment, preferably between 0.2% and 3% of the composition.

[0055] According to a third aspect, the invention relates to the use of a composition comprising fermented textured microalgae as obtained by the process according to the invention, for food consumption, alone or in combination with other ingredients.

[0056] Preferably, the food consumption is human or animal, even more preferably human.

[0057] Even more preferably, the composition obtained by the process according to the invention can be used in the production of savory or sweet sauces, pastries, cakes, or even drinks.

[0058] Preferably, in the food products mentioned above, the composition obtained by the process according to the invention is introduced at a level of between 10% and 30% by weight of the total composition of the food product.

[0059] The combination with other ingredients helps to add binding, texture and taste to the food preparation.

[0060] In the description and in the following examples, unless otherwise indicated, the percentages are percentages by weight and the ranges of values ​​expressed in the form "between ... and ..." include the specified lower and upper limits. The examples below are presented for illustrative purposes and do not limit the scope of the invention.

[0061] In the description and in the examples, the term v / v means a “volume to volume” ratio, and means a percentage or amount by volume relative to a total volume. Figures

[0062] is a graph representing a typical texture profile that can be obtained through lactic fermentation of microalgae. The X axis indicates the shear rate that the preparation undergoes, it ranges from 10 to 100s -1 then 100 to 10s -1 The Y axis denotes the shear stress Tau experienced by the preparation during the dynamic viscosity measurement.

[0063] is a graph representing another typical texture profile that can be obtained with the method according to the invention. Examples

[0064] Example 1: Process for obtaining a composition comprising fermented textured microalgae

[0065] [Table 1]: composition obtained by the process Ingredients Percentages Water from the membrane rupture step 30% Water from the mixing step 58.65% Chlorella vulgaris 6% Sucrose 3.5% Butter flavor 1.5% YoFlex YC-X11 ferments (Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus) 0.35%

[0066] Chlorella vulgaris undergoes membrane disruption with water as the solvent (water from the membrane disruption step in Table 1).

[0067] The preparation is placed in an extraction chamber with 0.4mm diameter balls for 80% filling of the chamber. The grinding cycle is at 1500 rpm for 30 min.

[0068] The preparation is recovered.

[0069] The remaining water (water from the mixing step in Table 1), sucrose, flavoring and ferments are added to the microalgae preparation and homogenized at 200 rpm for 3 min.

[0070] The preparation is distributed in 250ml containers, without lids and placed in an oven at 43°C for 8 hours.

[0071] The containers are sealed and placed at 0<8°C for 2 hours.

[0072] One of the containers used is analyzed by viscosimetry (model RM 100 TOUCH Lamy Rheology, mobile MK-R3) in order to verify that the dynamic viscosity of the product obtained is in accordance with the reference values ​​present in or 2.

[0073] The measured viscosity is in good conformity with the reference values ​​in figures 1 and 2.

[0074] Example 2: Process for producing fermented textured microalgae

[0075] [Table 2]: composition obtained by the processIngredientsPercentagesWater from the mixing step86.69%Arthrospira platensis protein extract*7.6%Cream flavor0.84%Milk flavor1.2%Sucrose3.1%YoFlex YF-3331 ferments (Lactobacillus delbrueckiisubsp. BulgaricusandStreptococcus thermophilus)0.57%

[0076] *The protein extract has already undergone cellular disruption, whether intentionally or unintentionally.

[0077] The protein extract, sucrose, flavors and ferments are added to the water and homogenized at 400 rpm for 5 min.

[0078] The preparation is distributed into 250ml containers, without lids, and placed in an oven at 46°C for 6 hours.

[0079] The containers are sealed and placed at 0<8°C for 2 hours.

[0080] One of the containers used is analyzed by viscosimetry (model RM 100 TOUCH Lamy Rheology, mobile MK-R3) in order to verify that the dynamic viscosity of the product obtained is in accordance with the reference values ​​presented in or 2.

[0081] The measured viscosity is in good conformity with the reference values ​​in figures 1 and 2.

Claims

A process for obtaining a composition comprising fermented textured microalgae, comprising the steps of: Mixing whole microalgae in water in the form of biomass and / or microalgae-derived proteins; Adding at least one sugar and at least one lactic acid bacteria to the mixture obtained in step a. and homogenizing until solubilization; Incubating the mixture obtained in step b.; Obtaining a composition comprising fermented textured microalgae. A process for obtaining a composition comprising fermented textured microalgae according to the preceding claim, comprising prior to step a. a step of membrane rupture of whole microalgae in biomass form. Method of obtaining a composition comprising fermented textured microalgae according to the preceding claim, wherein said membrane breaking step is carried out in an aqueous solvent at a temperature between 15° and 40°C, at a biomass / solvent ratio between 1:5 and 1:50 v / v. A method for obtaining a composition comprising fermented textured microalgae according to the preceding claim, wherein said membrane rupture step is carried out by the use of ultrasound, or high-pressure homogenization, or by ball milling. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein said at least one sugar is selected from sucrose, glucose, fructose, galactose, maltose, invert sugar, glucose syrups, preferably sucrose, glucose, and fructose. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, comprising between step c. and step d., a step of adding to the mixture obtained in step c. flavorings and / or vitamin-rich compounds and / or mineral-rich compounds and / or fiber-rich compounds. A method for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, characterized in that said at least one lactic acid bacteria are selected from: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus bifidobacterium sp., Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus. A method for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, characterized in that said microalga is selected from Chlorella, Chlorella sp., Chlorella vulgaris, Chlorella protothecoides, Chlorella sorokiniana, Chlorella pyrenoidosa, Euglena sp., Euglenagracilis, Schizochytrium sp., Arthrospira platensis, Spirulina maxima and Aphanizomenon Floes-aquae. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein in step a. said microalgae proteins are in powder or liquid extract form. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein the amount added in step a. of whole microalgae in the form of biomass and / or microalgae proteins represents between 3 and 15% by weight of the preparation obtained in step d. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein the amount of sugars added in step b represents between 1% and 5% by weight of the composition obtained in step d. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein the quantity added in step b. of at least one lactic acid ferment represents between 0.2% and 3% by weight of the composition obtained in step d. A process for obtaining a composition comprising fermented textured microalgae according to any one of the preceding claims, wherein the incubation step c lasts between 3 and 24 hours, at a temperature between 40° and 70°C, preferably between 4 and 8 hours, at a temperature between 45° and 56°C. Composition comprising fermented textured microalgae as obtained by the process according to any one of the preceding claims, comprising: Water in quantity qsp; Microalgae and / or proteins from microalgae, preferably between 3% and 15% by weight of the composition; At least one sugar, preferably between 1% and 5% by weight of the composition; At least one lactic acid bacteria, preferably between 0.2% and 3% of the composition. Use of a composition comprising fermented textured microalgae as obtained by the process according to any one of claims 1 to 13, for human food consumption, alone or in combination with other ingredients.

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