Process for the preparation of dehydrated plant extracts rich in salts

Abstract

The invention relates to a method for preparing a salt-rich plant extract comprising selecting a plant juice, fermenting said plant juice so as to obtain a content of simple sugars and, when present, mannitol, of less than 50% by weight in the fermented juice, adding a mixture of chlorinated salts comprising NaCl and / or KCl as well as MgCl2 and / or CaCl2, to obtain a composition having a content of simple sugars and, when present, mannitol, of less than 25% by weight in said composition, and drying said composition to a water content of between 0.1% and 10% by weight. The invention also relates to a salt-rich plant extract obtained by the method, a culinary composition and a brine comprising it, and finally the use of this salt for salting, flavoring and / or preserving a food.

Description

Title of the invention: Process for the preparation of dehydrated plant extracts rich in salts Technical field

[0001] The invention belongs to the field of food and food processing. In particular, the invention relates to methods for preparing salt-rich plant extracts suitable for seasoning, preparing broths and brines. State of the prior art

[0002] High consumption of salty foods is considered one of the main causes of hypertension and cardiovascular diseases. Certain categories of processed and packaged food products, bakery products and in particular pre-packaged industrial bread, salty snacks, cured products including delicatessen meats (also called "cured meats") contribute significantly to excess sodium salt in the diet (ANSES 2017, WHO 2021).

[0003] Saltiness is one of the primary flavors, distinct from sweetness, sourness, bitterness, and umami. Table salt (NaCl) is also often considered a flavor enhancer, with small amounts being able to enhance the distinctness and intensity of other flavors. Saltiness is related to the presence of receptors sensitive to the concentrations of Na+ and Cl ions, two ions that contribute to saltiness. Potassium, calcium, and magnesium contribute less saltiness and it is often accompanied by bitterness or metallic notes. Based on their atomic similarity to sodium chloride and their proportion of chloride, it is considered that, compared to NaCl's saltiness index of 1, CaCl2 has an index close to 1, and KCl is 0.6 (McLaughlin and Margolskee 1994).

[0004] Conversely, the use of ingredients providing a sweet, sour, bitter and / or umami flavor can increase the intensity of the salty taste. For example, we know of cured products obtained by adding spices, vegetable and fruit broths: the sweet, sour and umami flavors that they provide increase the intensity of the salty flavor, which makes it possible to reduce the NaCl intake while maintaining satisfactory taste properties.

[0005] In addition to these taste aspects, NaCl salt is used for its effects on preservation (increase in ionic strength and decrease in water activity) and texture (solubilization and colloids, especially proteins). It is also known that nitrites improve food preservation, and these are used in particular for applications in the field of charcuterie. When considering NaCl, it should be noted, however, that due to its ability to retain water, it is not usually considered an acceptable drying medium.

[0006] There are dehydrated compositions intended for brining meats in delicatessen products comprising vegetable powders, in particular powders of fermented vegetable juice rich in nitrites, and sodium chloride making it possible on the one hand to provide the salty taste and on the other hand to titrate the nitrite content in the final product.

[0007] However, these compositions of "plant salts", or plant extracts rich in salts, remain very rich in sodium. Their appearance is heterogeneous, which can harm the good distribution of flavors within the food matrix. The salt provided is in the form of salt crystals, which limits the final salting power of these plant extracts rich in salts.

[0008] Thus, the replacement of salts used in food, particularly in food preparations, broths and brines, by more efficient natural salt compositions is of interest to many manufacturers. There is therefore a need for food products with satisfactory physical and organoleptic properties, while meeting the health need for a reduction in sodium intake in food.

[0009] The invention meets this need by proposing a process for drying a fermented plant juice on salts, and thus producing a homogeneous salt-rich plant extract with improved organoleptic properties. In addition, such a process makes it possible to improve the drying yield, particularly in an atomization tower, while formulating powders that are stable at room temperature. Summary of the invention

[0010] A first object according to the invention relates to a process for preparing a plant extract rich in salts comprising the following steps: i) select a vegetable juice, optionally concentrated, (ii) fermenting said vegetable juice so as to obtain a content of simple sugars and, where present, mannitol, of less than 50% by dry weight relative to the total dry weight of said juice, iii) adding to said fermented juice a mixture of chlorinated salts comprising at least one salt chosen from NaCl and KCl and at least one salt chosen from MgCl2 and CaCl2, so as to obtain a composition having a content of simple sugars and, when present, of mannitol, of less than 25% by dry weight relative to the total dry weight of said composition, iv) drying said composition to a water content of between 0.1% and 10% by weight, preferably between 0.5% and 5% by weight.

[0011] Preferably, the total mineral content in said composition is comprised between 40% and 80%, preferably between 50% and 65%, by dry weight of the total weight of said composition.

[0012] According to one embodiment, the Na / K weight ratio in the composition is less than 1, preferably between 0.05 and 0.85, more preferably between 0.2 and 0.5.

[0013] According to one embodiment, the total content of MgCl2 and / or CaCl2 in said composition is between 0.4% and 50%, preferably between 0.4% and 20%, more preferably between 0.4% and 8.0% by dry weight of the total dry weight of said composition.

[0014] Preferably, the drying carried out during step iv) is roller drying, vacuum drying on belts, or spray drying.

[0015] According to one embodiment, the plant extract rich in salts is a powder.

[0016] Preferably, the drying during step iv) is spray drying, and said powder has an average particle size less than 150 pm.

[0017] In a particular embodiment, the vegetable juice is a concentrated juice of leafy vegetables, such as a concentrated juice of celery, chard, parsley, green cabbage, leek, lovage or fennel. Preferably, the vegetable juice is a concentrated juice of celery.

[0018] The invention also relates to a plant extract rich in salts capable of being obtained by a process according to one of the embodiments described above.

[0019] The invention further relates to culinary compositions comprising such a salt-rich plant extract. Preferably, such culinary compositions are chosen from bakery products and in particular biscuits, charcuterie, sauces, prepared dishes including soups, broths and brines, in particular broths and brines to be reconstituted.

[0020] Another object according to the invention relates to a brine for charcuterie comprising the plant extract rich in salts according to the invention.

[0021] Finally, the invention relates to any use of a plant extract rich in salts according to the invention, for salting, flavoring and / or improving the preservation of a food. Detailed description of the invention

[0022] A first object according to the invention relates to a process for preparing a plant extract rich in salts.

[0023] For the purposes of the invention, the term "plant" describes any product containing or originating from an organism belonging to the kingdoms of plants, fungi and algae. The term "plant" thus includes fruits, vegetables, fungi and algae, and particularly those suitable for human and / or animal consumption.

[0024] For the purposes of the invention, the terms “plant extract rich in salts” correspond to a composition comprising at least one salt and at least one plant product.

[0025] The process for preparing a plant extract rich in salts according to the invention comprises a step i) consisting of selecting a plant juice, optionally concentrated.

[0026] For the purposes of the invention, a “plant juice” includes a juice obtained from a single plant species, a juice obtained from several plant species, as well as their mixtures.

[0027] Vegetables can fall into several categories. A leafy vegetable is a vegetable whose consumed part is the leaf of the plant. Examples include celery, chard, parsley, green cabbage, leek, fennel, and lovage. Root vegetables are plants whose underground organs are harvested for consumption. Examples include carrots, turnips, beets, celeriac, and fennel. Bulb vegetables are aromatic vegetables widely used in cooking to flavor most dishes, broths, stock, and soups. These include garlic and onions. These examples of vegetables are particularly well suited to recipes for stocks and brines, especially for charcuterie, to which it is possible to add fruits such as tomatoes, peppers, chili peppers, lemons, acerola, cranberries, but also mushrooms and herbs such as rosemary.

[0028] Examples of vegetables, aromatic herbs and fruits that can be used in the context of the invention are presented in Table 1.

[0029] [Tables 1] Plant material Part used Family / division Examples of species suitable for the invention Acerola Fruit Malpighiceae Malpighia emarginata; Malpighia glabra Garlic Bulb Alliaceae Alium sativum Beet Root Amaranthaceae (Cheno-podiaceae) Beta Vulgaris subvars rubra (Vegetable Beet) & saccharifera (Sugar Beet) Chard Petiole Leaf Amaranthaceae (Cheno-podiaceae) Beta Vulgaris subvars flavescens (Chard Swiss chard) & cicla (Chard Spinach) Cranberry Fruit Ericaceae Vaccinum macrocapon, V. oxycoccus Carrot Root Umbelliferae (Apiaceae) Daucus carota L.& subvar Céleri branche Petiole Feuille Umbelliferae (Apiaceae) Apium graveolens & subgroups Dulce & Secalinum Céleri rave Root Umbelliferae (Apiaceae) Apium graveolens & subgroup Rapaceum Whole mushroom Basidomycète Spore, Agaricomycetes, Ascuceae Agaricus campestris, Flammunila veluptipes, Lentinula edodes, Pleurotus osteratus & spp, Tuber indicum & spp Green cabbage Leaf Petiole Cruciferae Brassica oleracea including subgroups Costata, Sabauda, Capitata, Rubra, Py-ramidalis Cruit Fruit Cruciferous lemon. ; Citrus aurantifolia & subvar. Fennel Roots, Leaves Umbelliferae (Apiaceae) Foeniculum vulgare Livèche Feuille Umbelliferae (Apiaceae) Eevisticum officinale Turnip Racine Cruciferae Brassica rapa Onion Bulbe Alliaceae Alium cepa & sous-groupe. (shallot) Parsley Leaf Petiole Umbelliferae (Apiaceae) Petroselinum crispum (Mill.) synApium pertoselinum Leek Petiole Leaf Alliaceae Alium porrum & subvar. Pepper / Chili Fruit Solanaceae Capsicum annuum, C. baccatum, C. chinense, C frutescens Rosemary Whole Lamiaceae Salvia rosmarinus Tomato Fruit Solanaceae Solanum lycopersicum & subvar.

[0030] According to one embodiment, the selected plant juice is concentrated. Concentrating the juice makes it possible to partially remove the water contained in the juice and thus facilitate its transport, its conservation and to improve the intensity of the taste of the juice. For example, the plant juice is concentrated to a dry matter content of between 30 and 80%, preferably between 50 and 70% by weight. The methods for concentrating a plant juice suitable for the invention are known methods. Examples include concentration by reverse osmosis, multi-effect vacuum evaporation, and the use of a concentrator such as a falling flow concentrator for example.

[0031] According to a preferred embodiment, the vegetable juice is a concentrated juice of leafy vegetables, such as a concentrated juice of celery, chard, parsley, green cabbage, leek, lovage or fennel. Concentrated celery juice is particularly preferred, this being widely used in the delicatessen industry.

[0032] When a concentrated celery juice is selected, it may be advantageous to take into account its nitrate and nitrite content during the various stages of the process according to the invention. During fermentation, it is expected that at least part of the nitrates will be converted into nitrites. The quantity of the mixture of chlorinated salts which will be added following fermentation may be adjusted so as to obtain a composition (fermented juice and mixture of chlorinated salts) comprising from 10,000 to 50,000 ppm of nitrites, this making it possible to obtain, after drying, a nitrite salt already titrated in nitrites, which is particularly suitable for applications in the charcuterie industry.

[0033] The process for preparing a salt-rich plant extract according to the invention comprises a step ii) consisting of fermenting said plant juice. This step makes it possible in particular to reduce the content of simple sugars and, when present, of mannitol in the plant juice. At the end of the fermentation step, the content of simple sugars and, when present, of mannitol, is less than 50% by dry weight relative to the total dry weight of the fermented plant juice. The reduction of the content of simple sugars in the vegetable juice helps to improve drying, especially when the salt-rich vegetable extract is a powder.

[0034] In order to obtain a fermentation medium with an osmotic force compatible with biological activity, and not to harm the proper progress of the fermentation, it is necessary to dilute the vegetable juice selected during step i). Preferably, the vegetable juice has, at the start of the fermentation, a dry matter content of between 5 and 25%, preferably between 10 and 20% by weight. These values may be adapted by a person skilled in the art according to known methods, depending on the type of vegetable juice and the ferments used.

[0035] The fermentation step is preferably an acid fermentation. Bacteria suitable for fermentation according to the method of the invention are, for example, lactobacilli, lactococci, staphylococci and micrococci, oenococci, Acetobacter and Gluconobacter, producing essentially lactic and acetic acid and carbonic acid. It is also possible to use other bacteria known for the fermentation of fruit juices or vegetable juices, in particular Staphylococcus camosus.

[0036] Examples of bacteria suitable for fermentation according to the process of the invention are presented in Table 2.

[0037] [Tables2] Bacterial strains Supplier reference Lactobacillus rhamnosus VegaNu-trish® LGG Chr Hansen Lactobacillus paracasei Nu-trish® L. CASEI 431® Chr Hansen Lactobacillus plantarum Viniflora Nova Chr Hansen Lactobacillus plantarum SmartBev™ Harvest LB-1 Chr Hansen Lactobacillus plantarum ML Prime Lallemand Oenococcus oeni Viniflora Oenos Chr Hansen Oenococcus oeni Viniflora Oenos 2.0 Chr Hansen Oenococcus oeni LACTOENOS® 450 PreAc ;B16 ; B7 ; SB3 Laffort œnologie Oenococcus oeni LACTOENOS® B16 Laffort œnologie Oenococcus oeni LACTOENOS® B7 Laffort œnologie Oenococcus oeni LACTOENOS® SB3 Laffort œnologie Oenococcus oeni Lalvin VP41® Lallemand Staphylococcus carnosus DSM 25010 BACTOFERM® CS-300 Chr Hansen Staphylococcus carnosus / vitulinus BACTOFERM® CP77 ; SM-75 ; MCX 1905 Chr Hansen Staphylococcus carnosus / vitulinus Texel Red Dupont / IFF Staphylococcus carnosus / vitulinus TEXEL® maturation starters Dupont / IFF Staphylococcus carnosus / vitulinus TEXEL® surface starters Dupont / IFF Acetobacter aceti acerti Culture Brouwland Gluconobacter oxydons Culture Brouwland .

[0038] Since acidification of the medium and in particular the accumulation of lactic acid can lead to inhibition of fermentation, it may be desirable to add acidity regulators in a so-called neutralization step. This makes it possible to approach a pH close to neutrality by aiming for a pH of 7.4. This neutralization can be carried out either directly by adding carbonate salts at the start of fermentation (weak bases), or by gradual dosed addition of hydroxides (strong bases).

[0039] The fermentation step may, in one embodiment, be preceded or accompanied by the addition of carbonates or hydroxides, which will interact with the acids produced during the fermentation in order to maintain an acidity close to neutrality. Usually in this type of fermentation, it may be sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate or a mixture thereof. According to an advantageous embodiment of the invention, it may be calcium hydroxide, magnesium hydroxide, calcium carbonate, or magnesium carbonate, or mixtures thereof, in addition to or replacing the sodium or potassium hydroxides or carbonates usually used. The use of calcium or magnesium hydroxides or carbonates will make it possible to reduce the quantity of chlorinated salts to be provided during step iii).

[0040] At the end of fermentation, the bacteria present in the fermented vegetable juice can be inactivated by methods known in the art. Examples include sterilization by filtration, heat treatment such as pasteurization, sterilization or centrifugation. The bacteria can be inactivated and remain in the fermented vegetable juice, or inactivated and removed from the fermented vegetable juice.

[0041] According to one embodiment, the fermentation step continues with an optional step of concentrating the fermented vegetable juice. Then, preferably, the fermented vegetable juice is concentrated to a dry matter content of between 25 and 80% by weight. The methods of concentrating a fermented juice are known to those skilled in the art, for example, evaporation may be mentioned.

[0042] According to one embodiment, other plant juices, fermented or not, may be added to the fermented juice thus obtained. This has the advantage of being able to control the acidity of the product (adding lemon or acerola juice for example) and / or the desired taste of the salt-rich plant extract (for example, adding mushroom or onion juice). Juices particularly suitable for such a mixture are those listed in Table 1, even if other juices may also be used. If necessary, the juice mixture may be concentrated according to methods known in the art.

[0043] The process for preparing a plant extract rich in salts according to the invention also comprises a step iii) consisting of adding to the fermented juice (optionally mixed with other juices as described above) a mixture of chlorinated salts comprising at least one salt chosen from NaCl and KCl as well as at least one salt chosen from MgCl2 and CaCl2. This addition makes it possible to obtain a composition having a content of simple sugars and, when present, of mannitol, of less than 25% by dry weight relative to the total dry weight of said composition.

[0044] According to one embodiment, the mixture of chlorinated salts is provided at a level of 0.5 at 85%, preferably from 5 to 85%, more preferably from 20 to 80% by dry weight relative to the total dry weight of the composition (fermented vegetable juice and mixture of chlorinated salts). Preferably, the mixture of chlorinated salts is provided at a rate of 10%, 20%, 30%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% or 85% by dry weight relative to the total dry weight of the composition.

[0045] According to one embodiment, the mixture of chlorinated salts is added so as to achieve a total mineral content in said composition of between 40% and 90%, preferably between 50% and 75%, by dry weight of the total weight of said composition. This total mineral content includes the minerals present in the fermented plant juice (including any minerals possibly added upstream or during fermentation), as well as the minerals added when adding the mixture of chlorinated salts.

[0046] The proportion between the different salts NaCl, KC1, MgCl2 and CaCl2 in the mixture of chlorinated salts may vary depending on various parameters.

[0047] According to a preferred embodiment, the Na / K weight ratio in the composition (fermented vegetable juice and mixture of chlorinated salts) is less than 1, preferably between 0.05 and 0.85, more preferably between 0.2 and 0.5. According to this embodiment, the total sodium and potassium content in the composition is taken into consideration, including the sodium and potassium provided by the vegetable juice, by any other added vegetable juices, and optionally by the fermentation step. This embodiment makes it possible to obtain a salt-rich vegetable extract having a reduced sodium content, in accordance with current health policies. It is particularly advantageous for applications in processed and packaged food products, bakery products including bread, salty snacks, and processed products including cold meats.

[0048] Thus, the proportion between the different salts NaCl, KC1, MgCl2 and CaCl2 in the mixture of chlorinated salts can be adapted according to the plant species(s) from which the plant juice selected during step i) comes. For example, when the plant juice is rich in potassium, the proportion of NaCl relative to KC1 in the mixture of chlorinated salts may vary in favor of NaCl, for example from 1:0 to 1:1.

[0049] Compositions of plant juices are detailed in Table 3 below. The mineral contents presented as examples can be used to modulate the proportion between the different NaCl, KC1, MgCl2 and CaCl2 salts in the mixture of chlorinated salts according to the desired composition of the plant extract rich in salts.

[0050] [Tables3] Prot Sol MG Res Simple sugars and Polyol Glc Frc Sac Man SS MM 180 180 342 182 Load (z) Lemon 2.5% 1.1% 14.5% 14.0% 2.0% 30.5% Acerola 0.7% 0.4% 10.4% 12.6% 0.5% 23.5% Green cabbage 12.8% 1.3% 6.9% 9.4% 4.0% 20.3% Tomato 6.4% 0.7% 20.0% 25.1% 0.8% 45.9% Celery 8.3% 0.7% 16.1% 18.2% 6.5% 15.5% 56.3% Chard 9.8% 0.5% 19.9% 13.4% 1.9% 35.2% Leek 6.7% 0.5% 10.1% 12.1% 3.4% 1.4% 27.1% Carrot 3.5% 0.4% 18.7% 17.8% 10.1% 1.7% 48.4% Onion 6.2% 0.7% 30.0% 25.8% 13.4% 69.3% Parsley 9.7% 0.4% 3.1% 1.9% 5.1% Mushroom 32.2% 1.0% 5.1% 5.3% 1.5% 27.0% 38.9% Beetroot 3.3% 0.1% 20.4% 20.4% 25.2% 66.1% Turnip 5.2% 0.6% 29.2% 23.4% 3.8% 56.4% Celery Rave 7.7% 0.8% 9.8% 7.1% 11.5% 28.4% Garlic 6.3% 0.1% 2.3% 1.9% 4.1% Pepper 4.6% 0.7% 24.5% 28.5% 52.9% Organic acids Total acidity Cit Mal Asc early mes cal MM 192.12 134.09 176.1 2 mEq mM H+ / kg Load (z) 3 2 1 Lemon 45.2% 1.9% 0.5% 47.6 % 7016 7367 Acerola 0.1% 7.6% 14.4 % 22.0 % 1932 1958 Green cabbage 1.8% 1.7% 0.8% 4.3 % 571 580 Tomato 5.9% 0.9% 0.3% 7.2 % 1031 1081 Celery stalk 1.3% 10.3% 0.2% 11.7 % 1552 1738 Chard 1.2% 3.6% 0.0% 4.8% 619 714 Leek 0.1% 2.2% 0.2% 2.5% 345 354 Carrot 0.1% 2.3% 0.1% 2.5% 214 370 Onion 2.7% 0.3% 0.1% 3.1% 462 465 Parsley 0.3% 2.7% 1.0% 4.0% 754 503 Mushroom 0.2% 2.2% 0.1% 2.9% 218 358 Beetroot 1.0% 0.5% 0.0% 1.5% 390 232 Turnip 0.5% 1.4% 0.3% 1.9% 405 305 Celeriac 0.4% 2.3% 0.2% 2.6% 692,412 Garlic 0.5% 0.0% 0.1% 0.5% 157 88 Pepper 2.2% 1.3% 0.4% 5.0% 609 565 Minerals K Na Ca Mg Nitrate Total ash Ionic strength MM 39 23 40 24 62 mM Charge (z) 1 1 2 2 1 Lemon 1.6% 0.0% 0.1% 0.3% 4.3% 11368 Acerola 1.6% 0.0% 0.1% 0.1% 3.4% 1894 Green cabbage 3.6% 0.3% 1.7% 0.2% 0.8% 12.1% 2269 Tomato 4.3% 0.1% 0.2% 0.2% 0.2% 9.9% 2342 Celery Branch 5.9% 1.3% 0.8% 0.2% 4.9% 18.2% 3484 Chard 5.4% 4.1% 0.3% 0.4% 0.0% 21.0% 2918 Leek 2.3% 0.0% 0.5% 0.1% 2.0% 6.3% 1029 Carrot 3.2% 0.6% 0.3% 0.1% 0.5% 7.4% 1190 Onion 2.3% 0.0% 0.3% 0.1% 1.5% 6.4% 1242 Parsley 3.5% 0.2% 1.1% 0.3% 1.7% 8.9% 1737 Mushroom 7.8% 0.2% 0.2% 0.3 % 19.8% 1765 Beetroot 2.0% 1.7% 0.0 1.7% 7.2% 924 red % Turnip 3.8% 0.8% 0.6% 0.2% 9.2% 1487 Celeriac 5.6% 1.0% 0.7% 0.2% 1.3% 11.2% 1868 Garlic 0.4% 0.1% 1.4% 237 Pepper 2.7% 0.1% 0.1% 0.2% 5.3% 1243

[0051] Legend of table 3: Prot Sol: Soluble proteins; MG Res: Residual fat; Glc: Glucose; Frc: Fructose; Sac: Sucrose; Man: Mannitol; SS: Simple sugars & Mannitol; Cit: Citric acid; Mal: Malic acid; Asc: Ascorbic acid; Tôt: Total of identified acids; Total acidity: milli Equivalent H+ in mM H+ / kg DM; K: Potassium; Na; Sodium; Ca: Calcium; Mg: Magnesium.

[0052] The proportion between the different salts NaCl, KC1, MgCl2 and CaCl2 in the mixture of chlorinated salts can also be adapted according to the properties sought for the plant extract rich in salts which is obtained at the end of the process according to the invention. For example, if a plant extract rich in salts low in sodium is sought, then the proportion by weight of KC1 relative to the NaCl in the mixture of chlorinated salts can vary between 1:0 and 1:1. If, on the contrary, a strong salty taste is sought, then the proportion of KC1 relative to the NaCl in the mixture of chlorinated salts can vary between 0:1 and 1:1.

[0053] It can also be adapted depending on whether or not hydroxides or carbonates are introduced upstream or during fermentation. When divalent cations have already been introduced upstream or during fermentation, the quantity of MgCl2 and / or CaCl2 in the mixture of chlorinated salts may be reduced compared to the quantity of NaCl and / or KC1.

[0054] According to a preferred embodiment, the total content of MgCl2 and / or CaCl2 in said composition is between 0.4% and 50%, preferably between 0.4% and 20%, more preferably between 0.4% and 8.0% by dry weight of the total dry weight of said composition.

[0055] The process for preparing a salt-rich plant extract according to the invention finally comprises a step iv) consisting of drying the composition (fermented plant juice and mixture of chlorinated salts) to a water content of between 0.1% and 10% by weight, preferably between 0.5% and 5% by weight. Once dried, the composition forms the salt-rich plant extract of interest.

[0056] The drying process of the drying step is advantageously drying on rollers, or vacuum drying on belts, or spray drying, including spray tower drying.

[0057] According to a particularly preferred embodiment, the salt-rich plant extract obtained by the process according to the invention is a powder. This makes it possible to improve the storage, preservation, and transport of the salt-rich plant extract. This also promotes good distribution of the salt-rich plant extract in the compositions comprising it, thus benefiting from the particular organoleptic properties of the salt-rich plant extract.

[0058] When the drying is roller drying or vacuum belt drying, it may be advantageous to grind the dried composition to obtain a powder. Grinding methods are known in the art. Examples include grinding by hammer mill, impact mill, or micronization.

[0059] According to a preferred embodiment, the drying is spray drying and advantageously makes it possible to obtain directly, at the end of the drying, a fine and homogeneous powder having an average particle size of less than 150 μm. It is known that fine powder compositions develop more intense aromas than similar compositions but in the form of coarser, non-homogeneous powders, or in the form of crystals.

[0060] It should be noted that the process for preparing a salt-rich plant extract according to the invention makes it possible to do without the drying supports usually used in industry, such as carbohydrate polymers (maltodextrin, inulin, gum arabic, microcrystalline cellulose for example) and certain proteins. Thus, the salt-rich plant extract according to the invention makes it possible to reduce the list of additives to be declared in a food composition comprising it. It also has the advantage of being easier to incorporate than salts comprising the drying supports as mentioned above.

[0061] The subject of the invention is a plant extract rich in salts obtained by the process described above. This salt is particularly advantageous due to the specificities of its composition which can be adapted according to the desired functionalities (dietary salt, brine salt, aromatic salt, etc.). It has a homogeneous appearance, which is not offered by other salts available today, which are mixtures of particles of variable nature and sizes. The salt according to the invention thus allows for simple use (it can contain all the desired flavors), rapid use (it is sufficient to add it to the preparation for applications in bakery for example, or to dilute it in water to reconstitute a brine for applications in charcuterie for example) and effective use (the salt is homogeneous which allows it to be distributed harmoniously in a preparation).Advantageously, the salt according to the invention does not contain any of the drying supports usually used such as carbohydrate polymers. (maltodextrin, inulin, gum arabic, microcrystalline cellulose for example) and certain proteins.

[0062] The invention also relates to a culinary composition comprising a plant extract rich in salts as described above. For the purposes of the invention, the term "culinary composition" means a preparation for a food (a mixture of ingredients which will be found in the finished food) or a composition useful during the preparation of a food, such as a broth or a brine. Preferably, the culinary composition according to the invention is chosen from bakery products and in particular biscuits, charcuterie, sauces, prepared dishes including soups, animal food, in particular for pets, broths and brines, in particular broths and brines to be reconstituted.The salt-rich plant extract according to the invention is also suitable for mixtures of aromatic plants and / or spices intended for flavoring and / or seasoning culinary preparations such as pasta, salads, pizzas, etc., in particular when the salt-rich plant extract is in the form of a powder. Such a mixture can advantageously be packaged in bottles or sachets for domestic use.

[0063] The invention also relates to a brine for charcuterie comprising the salt-rich plant extract as described above. It may be a brine to be reconstituted. In this case, the brine is in essentially dehydrated form. Preferably, it will only contain the salt-rich plant extract according to the invention. Alternatively, it will also contain other elements such as salt, vegetable and / or fruit powders, spices and / or aromatic herbs. When it is made up of the salt-rich plant extract according to the invention, it is advantageous for it to be obtained by a process using several different plant juices, or for it to result from the mixture of several salt-rich plant extracts obtained according to the invention from different plant juices.

[0064] Finally, the invention relates to a use of a salt-rich plant extract according to the invention, for salting, flavoring and / or improving the preservation of a food. For example, the use of a salt-rich plant extract according to the invention can be carried out for a food intended for human or animal consumption. There are a very large number of foods which can benefit from the use of a salt-rich plant extract according to the invention. These are in particular foods for which a salty note is sought. It is possible to cite bakery products and in particular breads, biscuits, crackers, breadsticks, cakes, tartlets, charcuterie, sauces, prepared dishes including soups, animal food including kibble, pâté and treats. Examples Celery salt

[0065] A concentrated celery juice was selected and diluted to approximately 30°Brix and then fermented for 18 hours at 37°C in the presence of Staphylococcus camosus until a simple sugar and mannitol content of approximately 25% by dry weight relative to the total weight of the composition was obtained. After fermentation, 60% by dry weight of the total dry weight of the composition of a mixture of chlorinated salts comprising NaCl and MgCl2 was added to the fermented juice, with different contents of NaCl and MgCl2. This made it possible to obtain a composition having a simple sugar and mannitol content of less than 12% by dry weight relative to the total dry weight of the composition. Details of the compositions formed are given in Table 4.

[0066] [Tables4] Fermented celery juice (% dry weight) NaCl (% dry weight) MgCl2 (% dry weight) Formulation 1 40 60 0 Formulation 2 40 58.8 1.2 Formulation 3 40 52 8

[0067] The three formulations were dried on laboratory scale atomization equipment (Buchi B290, BUCHI Sari 91140 Villebon Sur Yvette) or on pilot scale (Techniprocess SD3.5) in an atomization tower in order to achieve a water content between 0.5% and 5% by weight. The performance characteristics of the three formulations are presented in Table 5.

[0068] The drying efficiency corresponds to the ratio of the estimated dry matter in solution with the quantity of powder collected. Losses in drying efficiency are due both to losses due to sticking, on the different parts of the atomizer (from the nozzle and the atomization chamber to the cyclone) and by the production of fines too small to be collected efficiently in the cyclone and which are entrained in the air outlet filters.

[0069] [Tables5] Tested formulation Formulation 1 Formulation 2 Formulation 3 Drying solids 22.7% 22.7% 22.0% Quantity of dried juice (g) 183.9 173.9 240.5 Drying temperatures Standards Standards Standards Weight of powder obtained (g) 36.2 35.4 50.2 Humidity 2.2% 2.5% 3.7% Aw (23°C) 0.19 0.23 0.21 Drying yield 85% 87% 90% Test validation Conclusive (+) Conclusive (+) Very conclusive (++)

[0070] This study shows that the use of a mixture of chlorinated salts as described in the process of the invention has a real benefit on drying yields.

[0071] Table 6 shows that the implementation of a method according to the invention allows a better direct yield. In addition, the temperature of the bonding point is higher in the presence of MgCl2, which is particularly interesting for the conservation and logistical processing of the salt-rich plant extract.

[0072] [Tableauxô] Formulation 1 Formulation 3 Inlet temperature 185 185 Outlet temperature 90 90 % direct yield 59.6 83 % total yield 67.7 83 Bonding point °C 34.58 57.58 Nitrites (ppm) 15072 18245

[0073] Furthermore, it was observed during this study that the salt-rich plant extract powder obtained was less sticky, as is possible by using maltodextrin as a drying medium. References

[0074] ANSES. 2017. Salt. (https: / / www.anses.fr / fr / content / le-sel)

[0075] McLaughlin S, Margolskee RF. 1994. The Sense of Taste. American Scientist 82:538-545.

[0076] WHO.2021. WHO releases new standards to help countries reduce intake of salt and saving lives.

Claims

Claims

1. Process for the preparation of a plant extract rich in salts comprising the following steps i) selecting a plant juice, optionally concentrated, ii) fermenting by acid fermentation said plant juice so as to obtain a content of simple sugars and, when present, of mannitol, of less than 50% by dry weight relative to the total dry weight of said juice, iii) adding to said fermented juice a mixture of chlorinated salts comprising at least one salt chosen from NaCl and KC1 as well as at least one salt chosen from MgCl2 and CaCl2, so as to obtain a composition having a content of simple sugars and, when present, of mannitol, of less than 25% by dry weight relative to the total dry weight of said composition, iv) drying said composition to a water content of between 0.1% and 10% by weight, preferably between 0.5% and 5% by weight.

2. A method according to claim 1 wherein the total mineral content in said composition is between 40% and 80%, preferably between 50% and 65%, by dry weight of the total weight of said composition.

3. Method according to one of claims 1 or 2, in which the Na / K weight ratio in the composition is less than 1, preferably between 0.05 and 0.85, more preferably between 0.2 and 0.

5.

4. A method according to claim 3, wherein the total content of MgCl2 and / or CaCl2 in said composition is between 0.4% and 50%, preferably between 0.4% and 20%, more preferably between 0.4% and 8.0% by dry weight of the total dry weight of said composition.

5. A method according to any preceding claim wherein the drying in step iv) is roller drying, vacuum belt drying, or spray drying.

6. A method according to any preceding claim wherein the salt-rich plant extract is a powder.

7. A method according to claim 6, wherein the drying in step iv) is spray drying, and said powder has an average particle size of less than 150 pm.

8. A method according to any preceding claim wherein the vegetable juice is a concentrated juice of leafy vegetables, such as a concentrated juice of celery, chard, parsley, green cabbage, leek, lovage or fennel.

9. A method according to claim 8, wherein the vegetable juice is concentrated celery juice.

10. A salt-rich plant extract obtainable by the process according to any one of claims 1 to 9 and in which the total content of MgCl2 and / or CaCl2 is between 0.4% and 50%, preferably between 0.4% and 20%, more preferably between 0.4% and 8.0% by dry weight of the total dry weight of the composition of said extract.

11. Culinary composition comprising the salt-rich plant extract according to claim 10.

12. Culinary composition according to claim 11, which is chosen from bakery products and in particular biscuits, charcuterie, sauces, prepared dishes including soups, broths and brines, in particular broths and brines to be reconstituted.

13. Brine for charcuterie comprising the salt-rich plant extract according to claim 10.

14. Use of the salt-rich plant extract according to claim 10, for salting, flavoring and / or improving the preservation of a food.