ALGAE-BASED MEAT OR FISH SUBSTITUTE

Abstract

MEAT OR FISH SUBSTITUTE BASED ON ALGAE The present invention relates to an animal meat or fish substitute comprising: - nutritionally: between 30 and 70% water, between 1% and 30% protein of vegetable and / or algal origin, between 5 and 30% fat of vegetable and / or algal origin, between 0 and 30% carbohydrates of vegetable and / or algal origin, between 0.001 and 10% aromatic agent of vegetable and / or algal origin, - in terms of ingredients: at least 1% of whole algae, algae extracts or a mixture, functionalized.

Description

Title of the invention: MEAT OR FISH SUBSTITUTE BASED ON ALGAE

[0001] CONTEXT OF THE INVENTION

[0002] The present invention relates to an algae-based animal meat or fish meat substitute.

[0003] Animal meat or fish meat substitutes, also called meat or fish analogues, are foods made from ingredients of plant origin. These are foods intended for consumers wishing to eliminate or limit their consumption of ingredients of animal origin.

[0004] The manufacture of substitutes with texture, taste, color or flavor characteristics similar to animal meat or fish flesh thus encounters numerous difficulties. Indeed, materials of plant origin do not have the same characteristics as animal materials, particularly in terms of composition and protein and fat content. For example, in terms of texture and flavor, proteins play an important role. However, plant proteins do not have the same conformations as animal proteins.

[0005] The substitutes found on the market are mainly made from textured soy protein or wheat gluten. For example, the meat substitute made from wheat gluten is called "seitan." It is a cooked gluten paste to which flavoring agents are added.

[0006] A major drawback of using soy is that it contains phytoestrogens that can bind to estrogen receptors. These are therefore endocrine disruptors.

[0007] An alternative to soy protein as a texturizer in analogues that has been proposed is methylcellulose. This molecule acts as an interface between proteins and water and provides a certain juiciness. However, methylcellulose is now criticized because it is suspected of being a vector of cancerous diseases and of destroying the intestinal microbiota by making the intestine porous.

[0008] Other plant fibers such as wheat, bamboo, lemon fibers have been proposed. However, the same drawbacks are observed as for methylcellulose.

[0009] Furthermore, stability during storage and cooking is an essential characteristic of a meat or fish substitute. Indeed, the substitutes are intended to be cooked before consumption. However, during cooking, a large part of the water is evaporated and chemical transformations take place, in particular a de protein denaturation. As a result, the substitutes lose their texture and disintegrate. The color and taste are also altered.

[0010] An object of the present invention is to provide a meat and fish flesh substitute which has improved properties in terms of texture and stability before, during and after cooking.

[0011] Another object of the invention is to provide such a substitute which has excellent organoleptic properties, particularly in terms of flavor and taste.

[0012] Finally, another aim of the invention is to propose such a substitute which has excellent nutritional properties.

[0013] To this end, the invention relates to an animal meat or fish substitute comprising:

[0014] - at the nutritional level:

[0015] between 30 and 70% water,

[0016] between 1% and 40% of proteins of plant and / or algal origin,

[0017] between 5 and 30% of fat of vegetable and / or algal origin,

[0018] between 0 and 30% of carbohydrates of plant and / or algal origin,

[0019] between 0.001 and 10% of aromatic agent of plant and / or algal origin,

[0020] - at the level of ingredients:

[0021] at least 1% of whole algae, algae extracts or a mixture, functionalized.

[0022] For the purposes of the invention, the term “functionalized algae or algae extracts” means whole algae or algae extracts that have undergone a chemical, enzymatic or physical treatment aimed at modifying the native conformation or configuration of its constituents, in particular proteins and / or fibers and / or carbohydrates and / or lipids, in order to obtain functionalities such as nutritional or structural properties. Such treatment may be carried out, for example, by heating, hydration or acidification.

[0023] More specifically, by way of example, methods of functionalizing the algae to be done individually or together in a specific order are listed below:

[0024] - Hydrolysis with water or acid to extract and make available by demineralizing them the hydrocolloids in the seaweed. These act as a stabilizer and light thickener. They also add a fatty flavor to the mouth by binding with the fat and act in synergy with other ingredients such as starches and fibers, and also contribute to the discoloration of the seaweed.

[0025] - Heat treatment for thickening by modifying the state of starches and proteins in particular by deploying the chains. These will then act to reduce the red-green colors and the “fishy” taste of the algae, reduce the bacterial load and make the proteins more digestible as well as reduce the quantity of certain heavy metals.

[0026] - Enzymatic, fermentation or basic hydrolysis treatment to extract the proteins and make them available to improve synergy with hydrocolloids and their digestibility.

[0027] - Mechanical treatment with strong or low agitation or under pressure or under waves, UV and / or ultrasound, to allow air incorporation and water-protein-hydrocolloid-fat contact. This allows water to be captured and adds juiciness. This treatment also binds the stabilizers and helps thicken. Mechanical with low agitation to avoid breaking the texture once created.

[0028] - Treatment by drying, grinding, filtration, freezing, freeze-drying for preserve or destroy certain elements and make certain elements more or less accessible to the water contained in the algae at a given stage.

[0029] Within the scope of the invention, the term “algae extract” is understood to mean an extract comprising mainly proteins, carbohydrates, fibers or a mixture. Preferably, such an extract also contains minerals.

[0030] The substitute according to the invention has, thanks to the inclusion of algae or functionalized algae extracts, a texture which is maintained during storage, for example at a temperature ranging from minus 18°C ​​to room temperature, or under vacuum.

[0031] Furthermore, the texture and juiciness are maintained during cooking, even up to 250°C. The substitute does not disintegrate. The taste, flavor and color are not altered.

[0032] Functionalized algae or algae extracts in fact play the role of structuring agent and make it possible to create a stabilizing network through interactions with other ingredients, particularly with proteins.

[0033] In addition, functionalized algae or algae extracts provide soluble fibers that nourish good intestinal bacteria.

[0034] Furthermore, thanks to the presence of algae or functionalized algae extracts, the substitute according to the invention has excellent organoleptic properties, particularly in terms of flavor and taste thanks to its components such as minerals, and in particular has an umami flavor. Umami is one of the five basic flavors along with sweet, sour, bitter and salty.

[0035] Algae and algae extracts

[0036] Preferably, the substitute comprises between 1 and 70%, preferably between 2 and 50%, preferably between 2 and 30%, preferably between 2 and 10%, of whole algae, algae extracts or a mixture, functionalized, per 100 g of substitute.

[0037] Preferably, the whole algae are chosen from red, brown or green algae. More preferably, the whole algae are red or brown algae, even more preferably they are brown algae.

[0038] Whole algae can be in the form of algae that has been dried and then rehydrated or fresh algae.

[0039] Among the brown algae that can be used in the context of the invention, mention will be made, for example, of algae of the order Fucales or Laminariales.

[0040] Among the green algae that can be used in the context of the invention, we will cite for example algae of the genus Ulva.

[0041] Preferably, the algae extracts are chosen from extracts of red, brown or green algae. More preferably, the extracts are extracts of red or brown algae, even more preferably they are extracts of brown algae.

[0042] Such extracts may be agar-agar, carrageenans or alginates.

[0043] Preferably the extracts comprise at least 20%, at least 40%, more pre preferably at least 50% fiber. Advantageously, the fibers provide at least 3% fiber per 100g of the substitute.

[0044] Advantageously, the substitute comprises a combination of whole algae and algae extracts.

[0045] In particular, a combination of whole algae and algae extracts may comprise between 80 and 95% whole algae and between 5 and 20% algae extracts.

[0046] The substitute according to the invention may or may not comprise other texturizing components. For example, it may comprise plant fibers as developed below.

[0047] Aromatic agents

[0048] The substitute according to the invention comprises one or more sources of aromatic agent.

[0049] Advantageously, the substitute comprises between 0.001 and 10% of aromatic agent of plant and / or algal origin.

[0050] Preferably, the substitute according to the invention comprises, as aromatic agent, extracts of red, brown or green algae, concentrates of fruit or plant juice, extracts of plants or fruits, or mixtures thereof.

[0051] Advantageously, the substitute comprises between 0.2 and 10% of aromatic agent originating from whole red, brown or green algae or from extracts of red, brown or green algae, per 100 g of the substitute.

[0052] The aromatic agents make it possible to obtain a taste close to animal meat, more or less grilled, smoked or raw, stable over time. The algae or algae extracts also make it possible to achieve the unami flavor sought within the framework of the invention.

[0053] Proteins

[0054] The substitute according to the invention comprises one or more sources of protein.

[0055] Advantageously, the substitute according to the invention comprises between 1% and 40% of proteins of plant and / or algal origin.

[0056] Preferably, the proteins are chosen from proteins originating from red, green or brown algae which have been functionalized, in a mixture or not with one or more other proteins from pea, sunflower, wheat, rice, chickpeas, beans, broad beans, lentils, corn, oats, potatoes, or from other protein-rich plants such as hemp, nettle, lupin.

[0057] According to a characteristic of the invention, the substitute does not comprise soy proteins.

[0058] Advantageously, the substitute comprises between 0.5 and 10% of functionalized proteins originating from red, green or brown algae per 100 g of the substitute.

[0059] Advantageously, the proteins provide at least 12% of the AET per 100 g of the substitute.

[0060] The proteins contribute to the nutritional quality of the substitute but also to the texture and cooking resistance in combination with the algae.

[0061] Fat

[0062] The substitute according to the invention comprises one or more sources of fat.

[0063] Advantageously, the substitute according to the invention comprises between 5 and 30% of fat of vegetable and / or algal origin.

[0064] Preferably, the fat is composed of lipids from red, green or brown algae, or vegetable oils such as sunflower, rapeseed, canola, olive, peanut oil, microorganisms, or mixtures thereof.

[0065] Advantageously, the substitute comprises between 0.001 and 30% of lipids from red, green or brown algae per 100 g of the substitute, preferably between 0.05 and 3% per 100 g of the substitute.

[0066] Preferably, the fat provides less than 5% of saturated fatty acids per 100 g of the substitute.

[0067] The fat contributes to the nutritional quality of the substitute but also to its organoleptic properties by providing a slight fatty taste in the mouth, close to the taste of animal meat.

[0068] Carbohydrates

[0069] The substitute according to the invention comprises one or more sources of carbohydrates.

[0070] Advantageously, the substitute according to the invention can comprise up to 30% of carbohydrates of plant and / or algal origin.

[0071] Preferably, the substitute comprises between 0.001 and 30% of carbohydrates from red, green or brown algae, which have been functionalized.

[0072] In particular, among the carbohydrates, the substitute according to the invention comprises at least 3% of fibers of algal origin which have been functionalized.

[0073] For example, the substitute may comprise between 3 and 10% of fibers from red, green or brown algae.

[0074] Fibers from plants other than red, green or brown algae can be incorporated but at a very low rate, i.e. of the order of 0.01 to 2%, per 100 g of the substitute.

[0075] Advantageously, the substitute comprises carbohydrates other than fibers chosen from sugars from brown, red or green algae, from concentrates or from fruit or vegetable juices.

[0076] Carbohydrates contribute to the nutritional quality of the substitute but also to the caloric intake, the texture and the cooking resistance in combination with the algae.

[0077] Other components

[0078] Advantageously, the substitute further comprises at least one other component chosen from acids, vitamins, minerals, flavorings, colorings.

[0079] Preferably the acid is a strong acid.

[0080] The acid allows the preservation of the substitute at the bacteriological and organoleptic level over time.

[0081] Minerals and vitamins contribute to the nutritional quality of the substitute by complementing the minerals and vitamins provided by the algae.

[0082] Advantageously, the minerals are added so as not to exceed a salt content of 2%, by weight, per 100 g of substitute.

[0083] According to a preferred embodiment of the invention, the substitute comprises:

[0084] - between 30 and 70% water,

[0085] - between 0.5% and 40% of functionalized proteins from red and green algae or brown,

[0086] - between 0.1 and 5% of functionalized lipids from red, green or brunettes,

[0087] - between 0.1 and 30% of functionalized carbohydrates from red, green or brunettes,

[0088] - between 0.2 and 5% of aromatic agent from red, green or brown algae,

[0089] - between 0.1 and 5% of texturizing agent composed of whole algae or algae extracts or a mixture, functionalized.

[0090] According to another preferred embodiment of the invention, the substitute comprises:

[0091] - between 30 and 70% water,

[0092] - between 0.5% and 10% of functionalized proteins from red and green algae or brown,

[0093] - between 0.3 and 1% of functionalized lipids from red, green or brunettes,

[0094] - between 0.4 and 10% of functionalized carbohydrates from red, green or brunettes,

[0095] - between 0.2 and 5% of aromatic agent from red, green or brown algae,

[0096] - between 0.1 and 5% of texturizing agent composed of whole algae or algae extracts or a mixture, functionalized.

[0097] Form of the substitute

[0098] According to a characteristic of the invention, the substitute is in the form of a steak, a burger, a meatball, an escalope, or a fillet, a steak, a paupiette, sliced, brined or not, seeded, crumbled or spreadable.

[0099] Preparation of the substitute

[0100] The invention also relates to a process for preparing an animal or fish meat substitute as defined above, comprising the following steps: - functionalization of algae or algae extracts by chemical, enzymatic, thermal or physical treatment,

[0101] - obtaining the following ingredients:

[0102] between 30 and 70% water,

[0103] one or more sources of protein of plant and / or algal origin providing between 1% and 30% protein,

[0104] one or more sources of fat of vegetable and / or algal origin providing between 5 and 30% of fat,

[0105] one or more sources of carbohydrates of plant and / or algal origin providing between 0 and 30% of carbohydrates,

[0106] one or more sources of flavoring agent of plant and / or algal origin providing between 0.001 and 10% of flavoring agent,

[0107] at least 1% of whole algae or functionalized algae fiber extracts,

[0108] - the mixture of ingredients,

[0109] - heating the mixture to a temperature below 40°C.

[0110] For example, the algae or algae extracts can be treated by hydrolysis with water and / or acid and / or enzymatic and / or bacteriological or by heat treatment in water at a temperature of 5 to 90°C for 20 min to 72 h.

[0111] The characteristics of the invention mentioned above, as well as others, will appear more clearly on reading the following description of exemplary embodiments.

[0112] Example 1: analogues of beef steak and fish steak

[0113] An analogue of beef steak and fish steak is prepared using the components listed in Table 1.

[0114] [Tables 1] Analogue steak-meatballs-ground beef Analogue fish steak Water 54.00 40.00 Protein 15.00 -20.00 15.00 -20.00 Contribution per extract of algae and / or seaweed (brown, green or red) Provides at least 0.5% of the proteins Provides at least 0.5% of the proteins Carbohydrates 5.00 - 10.00 10.00 - 15.00 Contribution per extract of algae and / or seaweed (brown, green or red) Provides at least 0.4% of the carbohydrates Provides at least 0.7% of the carbohydrates Lipids 10.00 - 15.00 5.00 - 10.00 Contribution per extract of algae and / or seaweed (brown, green or red) Provides at least 0.3% of the lipids Provides at least 0.5% of lipids Flavors, colors, vegetable juices 0.05 - 3.00% 0.05 - 3.00% Contribution by extract of algae and / or seaweed (brown, green or red) Provides at least 0.2% of salt equivalent Provides at least 0.2% of salt equivalent Texturizers 0.20 - 6.00% 20.00-35.00% Of which extract of algae and / or red, green or brown algae At least 0.2% extract + at least 3% brown algae At least 0.1% vegetable fibers + at least 5% brown algae + at least 0.01% algae extract,

[0115] The algae or algae extracts are functionalized by heat treatment with hydrolysis. To do this, the algae or algae extracts are placed in demineralized or non-demineralized water and then heated to a temperature between 5 and 90°C for 20 min to 72 h.

Claims

Claims

1. Animal meat or fish substitute comprising: - at the nutritional level: between 30 and 70% water, between 1% and 40% protein of plant and / or algal origin, between 5 and 30% fat of plant and / or algal origin, between 0 and 30% carbohydrates of plant and / or algal origin, between 0.001 and 10% aromatic agent of plant and / or algal origin, - at the ingredient level: at least 1% whole algae, algae extracts or a mixture, functionalized.

2. Substitute according to claim 1, characterized in that it comprises between 1 and 70%, preferably between 2 and 50%, preferably between 2 and 30%, preferably between 2 and 10%, of whole algae, algae extracts or a mixture, functionalized, per 100 g of substitute.

3. Substitute according to claim 1, characterized in that the whole algae are chosen from red, brown or green algae.

4. Substitute according to claim 1, characterized in that the algae extracts are chosen from extracts of red, brown or green algae.

5. Substitute according to one of the preceding claims, characterized in that the aromatic agent comprises extracts of red, brown or green algae, concentrates of fruit or plant juices, plant extracts, or mixtures thereof.

6. Substitute according to one of the preceding claims, characterized in that the substitute comprises between 0.2 and 10% of aromatic agent originating from whole red, brown or green algae or from extracts of red, brown or green algae, per 100 g of the substitute.

7. Substitute according to one of the preceding claims, characterized in that the proteins are chosen from proteins originating from red, green or brown algae which have been functionalized, in admixture or not with one or more other proteins from peas, sunflower, wheat, rice, chickpeas, beans, broad beans, lentils, corn, oats, potatoes, hemp, nettle, lupin.

8. Substitute according to one of the preceding claims, characterized in that it comprises between 0.5 and 10% of functionalized proteins originating from red, green or brown algae per 100 g of the substitute.

9. Substitute according to one of the preceding claims, characterized in that the proteins provide at least 12% of the total energy intake per 100 g of the substitute.

10. Substitute according to one of the preceding claims, characterized in that the fatty substance is chosen from lipids originating from red, green or brown algae which have been functionalized, sunflower, rapeseed, canola, olive, peanut, microorganism oils, or mixtures thereof.

11. Substitute according to one of the preceding claims, characterized in that the fat provides less than 5% of saturated fatty acids per 100 g of the substitute.

12. Substitute according to one of the preceding claims, characterized in that it comprises between 0.001 and 30% of functionalized carbohydrates originating from red, green or brown algae.

13. Substitute according to one of the preceding claims, characterized in that it comprises at least 3% of functionalized fibers originating from red, green or brown algae.

14. Substitute according to one of the preceding claims, characterized in that it comprises carbohydrates other than fibers chosen from sugars originating from brown, red or green algae which have been functionalized, or originating from concentrates or fruit or vegetable juices.

15. Substitute according to one of the preceding claims, characterized in that it further comprises at least one other component chosen from acids, vitamins, minerals, flavorings, colorings.

16. Substitute according to one of the preceding claims, characterized in that it comprises: - between 30 and 70% of water, - between 0.5% and 40% of functionalized proteins originating from red, green or brown algae, - between 0.1 and 5% of lipids originating from red, green or brown algae, - between 0.1 and 20% of functionalized carbohydrates originating from red, green or brown algae, - between 0.2 and 5% of aromatic agent originating from red, green or brown algae, - between 0.1 and 5% of texturizing agent composed of whole algae or functionalized algae fiber extracts.

17. Substitute according to one of the preceding claims, characterized in that it comprises: - between 30 and 70% of water, - between 0.5% and 10% of functionalized proteins from red, green or brown algae, - between 0.3 and 1% of functionalized lipids from red, green or brown algae, - between 0.4 and 10% of functionalized carbohydrates from red, green or brown algae, - between 0.2 and 5% of aromatic agent from red, green or brown algae, - between 0.1 and 5% of texturizing agent composed of whole algae or algae extracts or a mixture, functionalized.

18. Substitute according to one of the preceding claims, characterized in that it is in the form of a steak, a burger, a meatball, an escalope, or a fillet, a steak, a paupiette, sliced, brined or not, seeded, crumbled or spreadable.

19. Process for preparing an animal or fish meat substitute as defined in one of the preceding claims, characterized in that it comprises a step of functionalizing algae or algae extracts by chemical, enzymatic, thermal or physical treatment.