PLANT SUBSTITUTES FOR MEAT FOOD PRODUCTS

Abstract

The invention relates to a foodstuff having a fibrous structure comprising: at least one plant constituent of aquatic origin selected from among microalgae or microalgae extracts, cyanobacteria or cyanobacteria extracts and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and at least one other plant constituent,
said constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constituting at least 5% by weight of the foodstuff.

The invention also relates to the use of such a foodstuff as a meat food product substitute.

Claims

1. A foodstuff having a fibrous structure comprising: at least one plant constituent of aquatic origin selected from among microalgae or microalgae extracts, cyanobacteria or cyanobacteria extracts and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin, and at least one other plant constituent, said constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constituting at least 5% by weight of the foodstuff.

2. The foodstuff according to claim 1, characterized in that said at least one plant constituent of aquatic origin is selected from among microalgae or microalgae extracts of the genus Odontella, Dunaliella, Tetraselmis, Chlorella, Haematococcus, cyanobacteria or cyanobacteria extracts of the genus Arthrospira, Spirulina, and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these constituents of aquatic origin.

3. The foodstuff according to claim 1, characterized in that the at least one plant constituent of aquatic origin is selected from among Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Auriantochytrium mangrovei, Dunaliella salina, Tetraselmis chuii, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maxima and Haematoccosus pluvialis or a mixture of at least two of these constituents.

4. The foodstuff according to claim 1, characterized in that said plant constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constitutes between 5 and 90% by weight of the foodstuff.

5. The foodstuff according to claim 1, characterized in that said at least one other plant constituent is selected from among gelling plant constituents.

6. The foodstuff according to claim 1, characterized in that said at least one other plant constituent is selected from among agar-agar and/or alginates and/or other gelling plant polysaccharides.

7. The foodstuff according to claim 1, characterized in that said at least one other plant constituent is selected from among vegetable fats, vegetable oils, spices, plant proteins and vegetable fibers.

8. The foodstuff according to claim 1, characterized in that said at least one other plant constituent is selected from among deodorized coconut fat, neutral vegetable oils, pectin, paprika, gluten, extruded tofu, extruded pea protein and root vegetable fiber.

9. The foodstuff according to claim 1, characterized in that said at least one other plant constituent is selected from among marine macroalgae.

10. The foodstuff according to claim 1, characterized in that at least one constituent of aquatic origin is an extract and in that said extract consists of oils and/or lipids and/or polysaccharides and/or proteins and/or carotenoid pigments.

11. The foodstuff according to claim 1, characterized in that it is obtained by comminution and/or extrusion cooking and/or 3D printing.

12. Use of a foodstuff according to claim 1 as a meat food product substitute.

13. Use according to claim 12 as a substitute for a seafood or meat product or a product derived from seafood or meat.

14. Use according to claim 13 as a substitute for a seafood product selected from among fish and shellfish.

15. Use according to claim 1 as a salmon substitute.

16. Use according to claim 12 as a meat steak substitute.

17. Use according to claim 12 for the production of a meat food product substitute in the form of a spreadable product such as a pt, mousse or terrine.

18. Use according to claim 17, characterized in that the meat food product substitute is selected from among fish rillette and meat pt substitutes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0026] The invention relates to a foodstuff having a fibrous structure comprising: [0027] at least one plant constituent of aquatic origin selected from among microalgae or microalgae extracts, cyanobacteria or cyanobacteria extracts and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these plant constituents of aquatic origin, and [0028] at least one other plant constituent, said constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constituting at least 5% by weight of the foodstuff.

[0029] It is a foodstuff with organoleptic characteristics similar to those of a seafood, meat or a derived product.

[0030] Production of the biomass of microalgae, marine fungi and/or cyanobacteria can be carried out by any suitable method. This can be carried out by methods including autotrophy, heterotrophy or mixotrophy.

[0031] The raw biomass may be treated prior to its use in the foodstuffs described in the invention or before it is used to obtain extracts which are themselves then used in the foodstuffs described in the invention. The pretreatment of the biomass may be, for example, washing in particular to reduce its salt and preferably sodium content (desalting step), and/or a concentration by centrifugation and/or one or more filtration(s) (frontal, tangential) (microfiltration and/or ultrafiltration and/or nanofiltration) and/or dehydration by lyophilization, zeodration, atomization, and/or fluidized bed drying or forced air drying.

[0032] Any extracts of microalgae, marine fungi and/or cyanobacteria present in the foodstuff described in the invention may be of any kind and obtained by any suitable method. Preferably, these are extracts comprising oils and/or lipids and/or polysaccharides and/or proteins and/or carotenoid pigments. They can be obtained by any suitable method such as a liquid-liquid extraction of the lipid phase on a fresh biomass, previously concentrated. Separation of lipid and hydrophilic phases with a heated or unheated organic solvent (15 C. to 50 C.) accepted in human foodstuffs or GRAS (Generally Recognized As Safe) such as ethanol or ethyl acetate or acetone on dehydrated biomass. Separation/fractionation of lipids by the use of CO.sub.2 in the supercritical phase, whether or not combined with a GRAS organic cosolvent on previously dehydrated biomass. Still more preferably, these are lipid extracts constituted by total lipids, that is to say a mixture of neutral lipids (triglycerides, cerides, etc.) and polar lipids (free fatty acids, monoglycerides, phospholipids, etc.) or purified extracts. The polar extracts are composed, mixed or unmixed, of proteins, polysaccharides, complex or simple sugars and minerals.

[0033] Preferably, the at least one plant constituent of aquatic origin is selected from among microalgae or microalgae extracts of the genus Odontella, Dunaliella, Tetraselmis, Chiorella, Haematococcus, cyanobacteria of the genus Arthrospira, Spirulina, and marine fungi or marine fungi extracts of the genus Schizochytrium and Auriantochytrium, or a mixture of at least two of these plant constituents of aquatic origin.

[0034] According to a particularly suitable embodiment, the at least one plant constituent of aquatic origin is selected from among biomass or an extract of: Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Dunaliella salina, Tetraselmis chuii, Haematococcus pluvialis, Chiorella sorokiniana, Arthrospira platensis, Arthrospira maxima and/or a mixture of at least two of these constituents.

[0035] These specific species present, alone or collectively, nutritional characteristics that make it possible to cover human needs in terms of lipids, omega-3 fatty acids, proteins and essential amino acids, minerals (iron, calcium, potassium, magnesium, selenium, iodine, silica, etc.), and oligonutrients (carotenoid pigments, vitamins, provitamins, etc.).

[0036] In the foodstuff described in the invention, said at least one plant constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constitute at least 5%, preferably between 5 and 90%, by weight of the foodstuff. It must constitute at least 5% because the seafood aromas and taste come from these biomasses or specific extracts of these aquatic plants.

[0037] In addition to one or more plant constituent(s) of aquatic origin, the foodstuff described in the invention comprises at least one other plant constituent. The presence of this other plant constituent is indispensable because it makes it possible to obtain the desired texture and/or appearance and/or organoleptic characteristics, in particular the fibrous structure/texture. It is therefore a plant constituent intended to obtain a texture and/or appearance and/or organoleptic characteristics of the foodstuff described in the invention (including texture, odor and palatability) that are identical to that of fish or meat, and a nutritional quality that is at least identical, preferably higher.

[0038] It is preferably at least one plant constituent chosen from among: [0039] gelling plant constituents, i.e. plants with a gelling power, in particular selected from among agar-agar and/or alginates and/or other plant polysaccharides (konjac, starches, pectins, maltodextrins, etc.), [0040] vegetable fats, vegetable oils, spices, plant proteins and vegetable fibers, [0041] deodorized coconut fat, neutral vegetable oils, pectin, paprika, gluten, extruded tofu, extruded pea protein, root vegetable fiber, [0042] marine macroalgae.

[0043] The foodstuff described in the invention may comprise a combination of several of these constituents.

[0044] The presence of at least one gelling plant constituent is preferred to obtain a texture that is identical to that of fish or meat.

[0045] These different constituents play a role in the texturization and/or nutritional and organoleptic quality of the foodstuff described in the invention. The foodstuff described in the invention has an organoleptic quality (including texture, odor and palatability) that is identical to that of fish or meat and a nutritional quality that is at least identical, preferably higher. The foodstuff described in the invention can be obtained by any method making it possible to obtain a fibrous texture. In particular, it is obtained by comminution and/or extrusion cooking and/or 3D printing.

[0046] Preferably, the foodstuff described in the invention is obtained by a method comprising the following steps: [0047] mixing of biomasses and/or extracts [0048] mechanical homogenization of the hydrophobic phases (lipids and pigments of the biomasses and/or extracts used) and hydrophilic phases (proteins, peptides and polysaccharides of the biomasses and/or extracts used) [0049] texturization by mechanical and/or physicochemical means of the homogenized mixture of compounds and extracts, preferably by comminution and/or extrusion cooking and/or 3D printing.

[0050] Preferably, if the foodstuff described in the invention comprises constituents of marine origin (microalgae, algae, marine plants or extracts of these biomasses), the method comprises a preliminary step of extracting the salt from one or more constituent(s) of marine origin that may be present in the composition (so as to limit the sodium content of the finished products and/or minimize ionic activity during the steps of mixing, homogenization and texturization of the various extracts).

[0051] In addition, according to a particularly suitable embodiment, before mixing, the method also comprises one or more of the following steps: [0052] extraction of the compounds of interest from the different biomasses constituting the foodstuff, by any suitable method known to those skilled in the art (fractionation and/or extraction with supercritical CO.sub.2 for example) [0053] amalgamation of the various lipid extracts and oleoresins of the carotenoid pigments (concentrates of astaxanthin and/or paprika and/or other carotenoid pigments), [0054] preparation of the protein extracts of the various constituents in concentrated solutions with addition of peptide concentrates and/or plant-protein hydrolysates and/or microorganisms (yeasts, fungi, bacteria) [0055] homogeneous mixing of dietary fibers and plant polysaccharides (soluble and/or insoluble) from the various constituents.

[0056] The foodstuff described in the invention has a fibrous texture in layers. It is preferably in the form of slices and/or pieces (steak, fillets, sticks, etc.).

[0057] It can be used as a meat food product substitute. In particular, it can be used as a substitute for: [0058] seafood, including fish or shellfish, and in particular salmon (fresh or smoked) or tuna (fresh or cooked) or shrimp, scallop, crab or lobster meat, or [0059] meat, including meat steak.

[0060] The same method without the texturization step or with a different texturization makes it possible to obtain a product derived from seafood or meat, including in the form of a spreadable product such as, for example, a substitute for rillettes, pts, mousses or terrines (fish and meat).

[0061] The foodstuffs described in the invention have organoleptic characteristics (tastes, textures, colors and odors) similar to those of a seafood, meat or derived product. In addition, the foodstuffs described in the invention are rich in nutrients, i.e. they have a high nutrient density (proteins, omega-3, antioxidants, vitamins, minerals), are pollutant or contaminant-free and can be produced sustainably, i.e. without adversely affecting the environment (greenhouse gas production, surface water and groundwater pollution, soil degradation, etc.).

[0062] The invention will now be illustrated by a set of non-exhaustive examples.

Example 1: Smoked Salmon Substitute

[0063]

TABLE-US-00001 % by Constituents Roles weight Pea protein Texturization and source of protein 5-15 concentrate Spirulina protein Texturization and source of protein and essential 5-15 concentrate amino acids O. aurita Fish taste/flavor + salt + omega-3 fatty acids (mainly 5-10 EPA) Schizochytrium sp. oil Fish taste/flavor + omega-3 fatty acids (mainly DHA) 3-6 H. pluvialis oil Orange-red color (astaxanthin) and powerful 1-3 antioxidant content Algae gelling agents Texturization 2-6 Vegetable oils Taste/texture + omega-3 fatty acids (mainly alpha- 5-10 (rapeseed, flaxseed, linolenic acid or ALA) chia seed) Coconut fat Structure and texturization 1-5 Pectin Texturization 2-5 Root vegetable fiber Structure, texturization and water retention 5-15 D. salina extract Coloration + antioxidants 1-4 Paprika Coloration + antioxidants 2-4

Example 2: Spreadable Smoked Salmon Product Substitute

[0064]

TABLE-US-00002 % by Constituents Roles weight Pea protein concentrate Texturization and source of protein 10-25 Schizochytrium sp. oil Fish taste/flavor + omega-3 fatty acids (DHA + EPA) 5-7 H. pluvialis oil Color (astaxanthin) and antioxidant content 1-3 Root vegetable fiber Texture and structure 20-55 Coconut fat and/or Sapidity and texture 15-20 vegetable oils (rapeseed and/or flaxseed and/or chia seed and/or olive) Pectin and/or konjac Texture 2-5 Textured pea/tofu Structure/texture + source of protein 5-25 protein Algae gelling agents Texture 2-6 D. salina extract Coloration + antioxidants 1-4 Paprika Coloration + antioxidants 2-4 Aromatic plant extract Flavor + antioxidants 0.5-3

Example 3: Sliced Cooked Ham Substitute

[0065]

TABLE-US-00003 % by Constituents Roles weight Pea protein concentrate Texturization and source of protein 5-15 Spirulina protein Texturization and source of protein and essential amino 5-15 concentrate acids H. pluvialis and/or D. salina Color (astaxanthin/beta-carotene) and powerful 0.5-2 oil antioxidant content Root vegetable fiber Structure, texturization and water retention 5-15 Coconut fat and/or Sapidity and texture 5-10 vegetable oils (rapeseed and/or flaxseed and/or chia seed and/or olive) Chloralla powder Texture 1-4 Alginate and/or konjac Texture 1-5 Algae gelling agents Texture 2-6 D. salina extract Coloration + antioxidants 1-4 Paprika Coloration + antioxidants 2-4 Aromatic plant extract Flavor + antioxidants 0.5-3