WO2022079362A1 - Method for obtaining a microalgae-based milk replacement drink by heat treatment - Google Patents

Abstract

The invention relates to a method for obtaining a milk replacement drink comprising an aqueous medium, at least one non-microalgal plant protein compound, at least one compound derived from microalgae, optionally having a high nutritional value, at least one non-microalgal plant oil, at least one aromatic agent, the method comprising: at least one step of mixing and homogenizing the non-heat-sensitive compounds; at least one step of heat treating the mixture obtained in step a. at a temperature between 120 and 170°C for 1 to 15 seconds, preferably 2 to 5 seconds; at least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with the heat-sensitive compounds in sterile form. The invention also relates to the milk replacement obtained according to the method according to the invention, and the uses thereof.

Description

Description

Title of the invention: Process for obtaining a milk substitute drink based on microalgae by heat treatment

The invention relates to a process for obtaining a milk substitute drink comprising an aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value, at least at least one non-microalgal vegetable oil, at least one aromatic agent, comprising: at least one step of mixing and homogenizing the non-thermosensitive compounds; at least one step of heat treatment of the mixture obtained in step a. at between 120 and 170°C for 1 to 15 seconds, preferably 2 to 5 seconds; at least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with heat-sensitive compounds in sterile form. The invention also relates to the milk substitute obtained according to the process according to the invention, and its uses.

[0002] STATE OF THE ART

[0003] Milk is a basic food product in many countries. It provides a non-negligible part of the nutritional intake of populations, in particular through its calcium, vitamin D and protein intake, for example. Milk is also a key ingredient in the manufacture of dairy products and is therefore included in various ways in the food landscape of populations.

[0004] However, controversies arise on the consumption of milk. They are various at the moment:

- Environmental: animal farming and particularly intensive farming are accused of having a heavy environmental impact. Greenhouse gas emissions, water and soil pollution by effluents or increased consumption of environmental resources (water, land) or crops that can be used for human food (corn, soy, etc.) are frequently blamed. .).

- Animal welfare: dairy farms, regardless of the species concerned (cattle, goats, sheep, etc.) are called into question because of certain intensive farming practices: potentially difficult calving, premature separation from the mother and offspring, closely spaced gestations, off-ground rearing conditions, diseases, slaughter conditions, etc.

- Health: some problems are directly linked to the breeding of the producing animal: residues of pesticides, antibiotics, GMOs. Others are linked to the nutritional composition of the milk itself, and risks were then mentioned: high content of saturated fatty acids and cholesterol and prevalence of diabetes, excess consumption and risks of osteoporosis, cancer of the prostate and colon. He is also at note that milk is linked to very frequent intolerances in the population, linked to lactose. Finally, milk is an allergen.

[0005] Thus, animal milk, although very integrated into the diet and recommended in certain countries (e.g. PNNS in France), is currently the subject of various and numerous criticisms.

[0006] It therefore appears necessary to find solutions making it possible to respond to these criticisms, while maintaining a product that is easy to integrate into the current diet of the population.

[0007] In this context, vegetable solutions have appeared, such as vegetable milk or vegetable drinks. According to the regulations, these plant substitutes respond to some of these issues but are far from free of controversy. Indeed the nutritional quality of certain substitutes is called into question because of low protein content (except soy), anti-nutritional substances (eg whole legumes), phytoestrogens, saturated fatty acids (eg coconut).

[0008] In addition, many of them contain allergens: soy, nuts, gluten, fish & shellfish (omega 3 from fish or krill oil).

[0009] On the other hand, not everyone is vegan: in fact the most common source of omega 3 polyunsaturates is fish oil; certain vitamins derive from animal substances and one can also note the presence of milk proteins in the mixtures of proteins.

[0010] One can also note the presence of controversial substances in the formulations, for example palm oil and its derivatives, controversial emulsifiers, synthetic sweeteners, or even mineral supplements based on phosphate salts recently identified from the finger by EFSA.

[0011] Although these products are a response to the problems previously exposed, the fact remains that these solutions are only partial.

[0012] There thus persists a real need to provide a complete alternative to animal milk.

The proposed invention responds to this problem by fulfilling the following characteristics:

- Vegan

- microbiologically and physically stable for (6 months to 1 year depending on the associated manufacturing process)

- without major allergens

- without controversial ingredients

- promotes at least one of the products derived from microalgae and/or algae (DHA, EPA, proteins from algae, antioxidant pigments, algal lipids)

- facilitates the integration of ingredients with high nutritional added value (including omega 3, vitamins, minerals, etc.).

- optionally with nutritional claims: reduction in sugars, total fat, saturated fatty acids, and cholesterol.

The complexity of the invention also lies in the introduction of products from microalgae and or algae. [0015] It is known that some of these nutritional ingredients such as DHA (or certain sensitive vitamins for example) are difficult to use in food products due to their thermal stability, their sensitivity to oxidation, their sensitivity to light, or the development of undesirable tastes and odors (eg fish/seafood).

[0016] Indeed, DHA being a polyunsaturated fatty acid, it is therefore particularly subject to oxidation. However, the oxidation of DHA releases compounds that are also responsible for rancid and marine aromatic notes. Limiting the oxidation of DHA is therefore essential to develop a product with satisfactory organoleptic properties and to take advantage of the nutritional and health properties of algal DHA. Oxidation depends on contact with air and temperature, and light, factors very present on milk or beverage production lines. The integration of DHA into a vegetable drink is therefore complicated.

The method and the substitute according to the invention (form, composition and microbiological quality of the components) are suitable for reducing the degradation of these compounds, by combining these ingredients with ingredients with the ability to mask undesirable aromatic notes to maintain a quality sufficient organoleptic and close to classic milk drinks. The degradation being thus limited, it appears that the solution will facilitate the nutritional formulation and be flexible to adapt the profile to the particular needs.

[0018] Thus, in summary, the invention consists of a process for obtaining a plant-based beverage replacing animal milk and its derived beverages which is vegan, free of allergens and controversial ingredients, and which promotes the ingredients derived from microalgae , such as for example DHA, without developing an undesirable marine taste. The invention also allows an improved nutritional profile: the degradation of fragile compounds of nutritional interest is limited by the formulation and the manufacturing process.

[0019] DESCRIPTION OF THE INVENTION

According to a first aspect, the invention relates to a process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal vegetable protein compound, at least one compound derived from microalgae, optionally of high nutritional value, at least one non-microalgal vegetable oil, at least one aromatic agent, comprising: a. At least one mixing and homogenization step for non-thermosensitive compounds; b. At least one step of heat treatment of the mixture obtained in step a. at between 120 and 170°C for between 1 and 15 seconds, preferably between 2 and 5 seconds; vs. At least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with heat-sensitive compounds in sterile form.

The process according to the invention makes it possible to limit the oxidation in a multifactorial way (monitored by physico-chemical analyzes such as the peroxide value) thanks to:

- In its raw materials: Are used forms of DHA integrating antioxidants (non-controversial) which have been shown to participate in the protection of omega 3. Encapsulation and emulsion are also forms suitable for the invention because they also make it possible to partly protect against oxidation.

- At the stages of the process: to avoid the incorporation of oxygen once the DHA is present on the line, a suitable method is used to avoid the incorporation of air (supply under the surface of the mixture, degassers, equipment with partial vacuum , injection of inert gas (preferably nitrogen), maximum filling of the tanks or a combination of the elements cited).

[0022] The homogenization step is also a key step for reducing the oxidation of DHA. Indeed, in addition to its primary function, which is to ensure the stability of the emulsion and the suspension, it has been shown that homogenization reduces the sensitivity of fatty acids to oxidation. It is thus possible to monitor and control the performance of homogenization by the NIZO index. The index will here be at least 80% in the process according to the invention to obtain satisfactory stability (sedimentation, creaming) of the product throughout its lifespan (6 months to 1 year depending on the product and the manufacturing method ) and a significant reduction in susceptibility to oxidation.

[0023] The NIZO index is defined in particular in the article “Ransmark, E., Svensson, B., Svedberg, I., Gôransson, A., & Skoglund, T. (2019). Measurement of homogenization efficiency of milk by laser diffraction and centrifugation. International Dairy Journal, 96, 93-97. », and is determined using the equation:

Homogenization efficiency (%): Fat content in the bottom 20 ml of the centrifuged sample / the fat content of the non-centrifuged sample

The higher the value (max 100%), the lower the creaming (Tetra Pak, Dairy processing handbook, Tetra Pak Processing systems AB, Lund, Sweden (2015).

[0024] The value ranges delimited by the term "Between" include the defined external limits. To mask the notes that could form with the low oxidation rate, compatible flavoring ingredients (aromatic agent, masking flavors, toasted ingredients, fruit concentrates) make these notes imperceptible to the consumer.

Analogously, this process also makes it possible to preserve other fragile nutritional ingredients sensitive to high temperatures and/or to oxidation (proteins, vitamins, pigments, dissolved minerals).

[0027] Temperature is an important risk factor for the oxidation of raw materials such as DHA. The process according to the invention therefore focuses production on minimizing exposure to high temperatures, which is not common in the dairy industry, thanks to the use of sterile DHA and a process that breaks down the addition of heat-sensitive and non-heat-sensitive compounds.

This process makes it possible to avoid heat treatment with fragile nutritional compounds such as DHA or certain vitamins. Consideration is then given to incorporating sterile preparations of DHA and/or vitamins after heat treatment of the mixture.

The method according to the invention makes it possible to achieve less degradation of the compounds fragile with a long consumption life (6 months to 1 year).

[0030] For the other nutritional ingredients, preference will be given to forms that are less sensitive to thermal degradation (because they are added from the start), to oxidation (possible limitation of the presence of oxygen via degassers or partial vacuum or suitable machines, or pre-mixing of fat-soluble compounds with oil) as well as degradation during storage time because the shelf life is potentially long.

[0031] The term “milk substitute drink” is understood to mean a composition making it possible to replace animal milk, in direct consumption or as a basic ingredient in the preparation of dairy products, or comprising milk.

[0032] Preferably according to the invention, said method also comprises the addition of at least one fat-soluble or water-soluble non-microalgal high nutritional value compound and/or at least one carbohydrate agent, and/or at least one colorant and/or at least one emulsifier, and/or at least one texturizing agent, and/or at least one sweetening agent.

[0033] By “compound of high nutritional value” is meant a qualifying nutrient within the meaning of the definitions of ANSES and Afssa. A qualifying nutrient is a nutrient whose consumption is to be encouraged and whose presence in the food at a certain level will facilitate the achievement of the nutritional profile allowing access to nutritional and health claims validated at European level (EFSA).

[0034] The report of the AFSSA - French Food Safety Agency defines these compounds with high nutritional value by the designation SAIN 16 and SAIN 23, and defines the recommended nutritional intakes for each of them, in the report " Definition of nutritional profiles for access to nutritional and health claims: proposals and arguments, Afssa, 2008.” [Table 1]

These compounds are therefore chosen from: Proteins, Fibres, Vitamin C, Calcium, Iron, Vitamin D, Alpha-linolenic acid, Magnesium, Potassium, Zinc, Vitamin E, Thiamine (Bl), Riboflavin (B2), Vitamin B6 , Folates (B9), DHA, Vitamin A, Vitamin B3, Linoleic Acid, Vitamin B 12, Copper, Iodine, Selenium.

[0036] The term “non-microalgal compound with high nutritional value” is understood to mean that the compounds explained above do not come from microalgae. They can thus come from algae.

[0037] By "carbohydrate agent" is meant an ingredient mainly composed of carbohydrates, preferably complex carbohydrates, are then understood starches, starches, fibers, flours from various vegetable sources, mainly cereals, legumes and tubers.

By "dye" is understood according to the invention an additive or foodstuff with coloring properties which makes it possible to give color to the product.

Preferably according to the invention, said at least one step a. mixing and homogenizing non-thermosensitive compounds comprises the steps of: i. Mix at between 30 and 300 rpm for between 5 and 10 minutes:

- At least one non-microalgal vegetable oil; and

- said at least one compound derived from microalgae, optionally of high nutritional value; and or

- said at least one compound with high nutritional value that is non-liposoluble microalgal; i. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step i. with :

- At least one aqueous medium;

- At least one non-thermosensitive non-microalgal vegetable protein compound;

- said at least one aromatic agent;

- Optionally said at least one texturizing agent;

- Optionally said at least one sweetening agent;

- Optionally said at least one emulsifier;

- Optionally said at least one carbohydrate agent;

- Optionally said at least one colorant;

- Optionally said at least one water-soluble non-microalgal high nutritional value compound; ii. Homogenize the mixture obtained in step ii. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50° C. and 90° C., at a speed of the liquid under pressure of between 100 and 400 ms-1.

Preferably according to the invention, said at least one step c. mixing, and optionally homogenizing, the heated mixture obtained in step b. with heat-sensitive compounds in sterile form includes the steps of:

1. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step b. with :

- at least one sterile compound originating from microalgae;

- Optionally at least one sterile non-microalgal high nutritional value compound;

- Optionally at least one sterile dye.

2. Optionally, homogenize the mixture obtained in step 1. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50°C and 90°C, at a speed of liquid under pressure between 100 and 400 m.s-1.

Preferably, said optional homogenization step 2 is carried out by between 1 and 4 passages in a homogenizer, preferably between 2 and 3.

Preferably, said optional step 2 lasts between 10 and 50 microseconds per pass.

Preferably according to the invention, said method comprises a cooling step for between 10 seconds and 10 minutes at room temperature, preferably at 25° C., of the mixture obtained in step b. heat treatment, before said at least one step c. mixing, and optionally homogenizing, the heated mixture obtained in step b. with heat-sensitive compounds in sterile form.

[0044] Preferably according to the invention, said method includes an additional step of aseptic packaging of the milk substitute obtained.

The product obtained by the process according to the invention has a shelf life of 6 months to 1 year depending on organoleptic and degradation of nutritional compounds during storage.

By "aqueous medium" is meant a medium comprising a large amount of water. Preferably according to the invention, said aqueous medium consists of water, coconut water and / or birch water.

By "non-microalgal plant protein compound" is meant a compound comprising proteins originating exclusively from plant species, except from microalgae.

Preferably according to the invention, said at least one non-microalgal plant protein compound is chosen from plant proteins in the form of isolates, concentrates, hydrolyzate, micronisate, preferably from linseed , chia seeds, peas, beans, rice, gluten-free oats, lentils, chickpeas, potatoes, corn, mung beans, aduki beans, pumpkin seeds. [0050] By “compound derived from microalgae” is meant a molecule or a product originating from a species of microalgae.

By microalgae is meant according to the present invention eukaryotic microalgae, which are characterized by a core, comprising for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or also dinophytes, said eukaryotic microalgae being commonly referred to as “microalgae”, and prokaryotic microalgae, which do not have a nucleus, including cyanophytes, hereinafter specifically referred to as “cyanobacteria”

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; the bacillariophyceae, preferably Phaeodactylum and Odontella, and the thraustochytriaceae, preferably Schizochytrium.

Preferably according to the invention, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)."

Preferably according to the invention, said at least one compound derived from microalgae is selected from omega-3 microalgae such as EPA and DHA, preferably from Schyzochitrium sp oil, microalgal proteins, microalgal flours, microalgal antioxidants, microalgal lipids.

Preferably, said “compound derived from microalgae” is of high nutritional value. Even more preferably, it is DHA or EPA from microalgae.

By “non-microalgal vegetable oil” is meant an oily composition originating from a plant species excluding microalgae. It may well be algae oil.

Preferably according to the invention, said at least one non-microalgal vegetable oil is chosen from: rapeseed oil, sunflower oil, olive oil, canola oil, flaxseed oil, hemp oil.

[0002] By “emulsifier” is meant a compound which has a hydrophilic end and a hydrophobic end, making it possible to create a stable and homogeneous emulsion.

Preferably according to the invention, said at least one emulsifier is chosen from: sunflower lecithin, rapeseed lecithin, quillaia extract, fatty acid salts not derived from palm oil , preferably calcium, sodium, magnesium and/or potassium.

By "texturizing agent" is meant a compound making it possible to provide the desired texture, such as an increase in viscosity.

Preferably according to the invention, said at least one texturizing agent is chosen from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, gum acacia, carrageenan, cellulose and its derivatives.

By aromatic agent is meant according to the present invention a food additive making it possible to give taste and/or an odor to the product, which can be both classic flavorings (additives) or other more traditional flavoring ingredients that are not additives.

Preferably according to the invention, said at least one flavoring agent is selected from natural flavors, natural flavors of, extract, essential oils, fruit juices/concentrates/mixed, toasted flours.

Said flavoring agent can also be masking flavoring agents, which are flavoring substances which, like conventional flavorings, provide flavor to a food product. The latter have, in addition to their classic aromatic properties, masking functions of undesirable notes such as vegetable protein notes and their own bitterness, or marine notes. These flavors develop these particular properties either through their own aromatic components or through additional manufacturing processes to reveal this masking capacity.

Examples of aromatic masking agents can be "acti'mask" marketed by the company acti'sens, or Vanifolia 55 marketed by "Solvay".

[0064] By “sweetener” is meant a molecule having the capacity to sweeten, to provide a sweeter taste, to a mixture. Excluded here are sweeteners in the form of food additives.

Preferably according to the invention, said at least one sweetening agent is chosen from white sugar, brown sugar, brown cane sugar, coconut sugar, agave syrup, glucose syrup, Maple syrup.

Preferably according to the invention, said at least one non-microalgal high nutritional value compound is selected from omega 3: ALA (alpha-linoleic acid), EPA or DHA from seaweed; fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C; minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I; fibre, preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium.

These compounds can be added in fat-soluble or water-soluble form, depending on the mixture in which they are added.

The algae EPA or DHA mentioned for said at least one non-microalgal high nutritional value compound are compounds originating from algae that are not microscopic and therefore cannot be characterized as microalgae.

Preferably according to the invention, said at least one carbohydrate agent is selected from gluten-free rice flours, peas, chia, oats, lentils, beans, chickpeas, corn, millet, quinoa, potato starch, rice, tapioca, cassava, corn and/or beta-glucans.

Preferably, according to the invention, said at least one colorant is chosen from natural colorants, foodstuffs having coloring properties, fruit or vegetable concentrates/purées.

Preferably according to the invention, salt can be added.

According to one embodiment, at least one acidity regulator can be added.

Said acidity regulator can be chosen from: powdered vinegar, sodium bicarbonate, calcium lactate, sodium lactate, calcium carbonate, marine magnesium salt, trisodium citrate.

Preferably, said at least one acidity regulator is added in the context of an embodiment of a substitute intended for mixing with coffee, preferably when coffee is the majority.

According to one embodiment of the invention, said process for obtaining a milk substitute drink comprises at least one aqueous medium, at least one non-microalgal plant protein compound, DHA from microalgae, optionally with high nutritional value, preferably originating from the oil of Schyzochitrium sp, at least one non-microalgal vegetable oil, at least one aromatic agent, and comprises: a) at least one step of mixing and homogenizing the compounds: said at least one at least one aqueous medium, said at least one non-microalgal vegetable protein compound, said at least one non-microalgal vegetable oil, said at least one aromatic agent; b) at least one step of heat treatment of the mixture obtained in step a. at between 120 and 170°C for between 1 and 15 seconds, preferably between 2 and 5 seconds; c) at least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with DHA from microalgae in sterile form.

The compounds incorporated in step a. are those considered to be heat-sensitive within the meaning of the invention and its process.

Preferably, said at least one step a. includes the steps of: i. Mix at between 30 and 300 rpm for between 5 and 10 minutes:

- At least one non-microalgal vegetable oil; and

- Optionally, said at least one fat-soluble non-microalgal high nutritional value compound; ii. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step i. with :

- At least one aqueous medium;

- At least one non-thermosensitive non-microalgal vegetable protein compound;

- said at least one aromatic agent;

- Optionally said at least one texturizing agent;

- Optionally said at least one sweetening agent;

- Optionally said at least one emulsifier;

- Optionally said at least one carbohydrate agent;

- Optionally said at least one dye;

- Optionally said at least one water-soluble non-microalgal high nutritional value compound; iii. Homogenize the mixture obtained in step ii. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50° C. and 90° C., at a speed of the liquid under pressure of between 100 and 400 ms-1.

Preferably according to the invention, said at least one step c. mixing, and optionally homogenizing, comprises the steps of:

1. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step b. with :

- sterile DHA from microalgae, preferably from Schyzochitrium sp oil;

- Optionally at least one sterile non-microalgal high nutritional value compound;

- Optionally at least one sterile dye.

2. Optionally, homogenize the mixture obtained in step 1. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50°C and 90°C, at a speed of liquid under pressure between 100 and 400 m.s-1.

Preferably according to the invention, said method comprises a cooling step for between 10 seconds and 10 minutes at room temperature, preferably at 25° C., of the mixture obtained in step b. heat treatment, before said at least one step c. mixing, and optionally homogenizing.

According to a second aspect, the invention relates to a milk substitute based on microalgae as obtained by the process according to the invention, comprising:

- 70 to 95% of an aqueous medium;

- 2 to 15% of at least one non-microalgal vegetable protein compound;

- 0.01 to 5% of at least one compound from microalgae, optionally of high nutritional value, preferably sterile DHA from microalgae, preferably from Schyzochitrium sp oil;

- 1 to 10% of at least one non-microalgal vegetable oil;

- 0.01 to 2% of at least one aromatic agent;

- Optionally, 0.01 to 0.1% of at least one emulsifier;

- Optionally, from 0.001% to 1%, preferably 0.05 to 1%, of at least one texturizing agent;

- Optionally, 1 to 6% of at least one sweetening agent;

- Optionally, 0.01 to 3% of at least one non-microalgal high nutritional value compound;

- Optionally, 0.01 to 5% of at least one carbohydrate agent;

- Optionally from 0.01 to 1% of at least one colorant. This composition is a substitute for animal milk, the organoleptic properties of which are similar to the latter and/or to drinks derived from milk, mainly of the flavored milk type, or plant milks.

Examples of compositions according to the invention include:

Formulation 1:

- Water - 89.34%

- Pea protein concentrate (60%) - 5%

- White sugar - 3%

- Rapeseed lecithin - 0.2%

- Salt - 0.09%

- Natural vanilla flavor - 0.15%

- Natural hazelnut flavor - 0.015%

- Gellan gum - 0.13%

- Sunflower oil - 2%

- Fish masking aroma - 0.03%

- DHA microalgal (encapsulated powder) - 0.08%

Formulation 2:

- Water - 88.15%

- Bean Protein Isolate - 4%

- Brown sugar - 4%

- Sunflower lecithin - 0.2%

- Salt - 0.1%

- Natural butter flavor - 0.3%

- Carob: 0.05

- Guar gum- 0.1%

- Rapeseed oil - 3%

- natural vanilla flavor and masking vegetable proteins, for example Vanifolia 55- 0.05%

- DHA microalgal oil - 0.05%

Formulation 3:

- Water - 83.55%

- Micronized chia protein - 8%

- Agave syrup - 2%

- Quillaia extract 0.1%

- Toasted corn germ flour - 1.5%

- Natural vanilla flavor - 0.1%

- Psyllium fibre: 0.5%

- oat beta glucans 1%

- Rapeseed oil 3%

- calcium carbonate 0.15% - DHA microalgal emulsion - 0.1%

- vitamin D - 5pg/L

According to a third aspect, the invention relates to the use of the milk substitute based on microalgae according to the invention in flavored drinks, for example with vanilla, chocolate, strawberry, hazelnut.

According to a fourth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of fermented milk, yogurt, cheese, dessert cream, or mousse.

According to a fifth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of pastries and desserts.

According to a sixth aspect, the invention relates to the use of the milk substitute according to the invention in the preparation of beverages or coffee-based products.

[0090] EXAMPLES

Example 1: Preparation of a milk substitute based on microalgae according to the invention.

[0092] Overall formulation:

- Water - 83.96%

- Micronized chia protein - 8%

- White sugar - 2%

- Rapeseed lecithin 0.2%

- Micronized toasted corn germ flour - 1.5%

- Natural vanilla flavor - 0.1%

- gellan gum: 0.08%

- oat beta glucans 1%

- Rapeseed oil 3%

- calcium carbonate 0.15%

- DHA microalgal emulsion - 0.1%

- vitamin D - 5pg/L

[0093] Process for obtaining:

[0094] Mixture of rapeseed oil and rapeseed lecithin at 60 rpm for 5 min.

[0095] Mixture of water, micronized chia protein, white sugar, micronized toasted corn germ flour, natural vanilla flavor, gellan gum, oat beta glucans , calcium carbonate.

[0096] Preheating before homogenization: 70 degrees Celsius

[0097] 1st phase of continuous homogenization: pressure applied 270 bars, flow rate 57L/hour, effective homogenization time 18 microseconds per pass, number of passes 2.

[0098] Heat treatment in a tubular heat exchanger at 170 degrees Celsius for 3 seconds

[0099] Cooling to 25 degrees Celsius at the exchanger outlet.

[0100] Addition of compounds of sterile nutritional interest here vitamin and microalgal: sterile emulsion of DHA from the algae schizochytrium sp and vitamin D via the tetrapak post heat treatment injection equipment And mixing for 5 min at 100 rpm.

[0101] Continuous secondary homogenization: pressure 50 bar, flow rate 57 L/h, number of passes = 1, outlet temperature controlled and below 50 degrees Celsius.

[0102] Cooling to 25 degrees Celsius

[0103] Aseptic packaging in tetrapak brick from IL.

Example 2: Example of use of the milk substitute according to the invention

[0105] Milk bread formula:

- Flour: 51.29%

- Butter: 10.25%

- Sugar: 6.16%

- Salt: 1.13%

- Milk substitute according to example 1: 20.25%

- Instant yeast: 0.51%

- Whole egg: 10.26%

[0106] Milk bread manufacturing process:

[0107] Mixing the milk substitute (obtained in example 1) with sugar and salt in a spiral kneader at 20 rpm for 1 min

- Adding flour, egg and yeast

- Mix with a spiral kneader at 40 rpm for 2 min 30

- Added butter

- Mixing with a spiral kneader at 60 rpm for 6 min

- Leave to rest for 1h30 in an oven at 35 degrees Celsius.

- Degassing

- Leave to stand in a cold room at 4 degrees Celsius for 17 hours

- Manual degassing and rounding

- Separation into 3 dough pieces of 100g

- Manual forming of each piece of dough into cylinders 4cm in diameter.

- Rest of the cylinders in a cold room at 4 degrees Celsius for 30 minutes.

- Manual braiding of the 3 cylinders.

- Resting the braid in a growth chamber at 35 degrees Celsius for 1h30.

- Bake in a convection oven at 180 degrees Celsius for 25 minutes.

- Coat with a brush with sugar syrup.

[0108] Example 3: Sensory tests

[0109] Duo trio test according to the ISO 10399 2017 standard between samples of milk breads manufactured according to the manufacturing process of Example 2.

The comparison is carried out blindly with milk breads prepared from animal milk, or with the milk substitute obtained with example 1.

Result: No significant difference in taste or appearance between the two types of milk bread. Example 4: Example of use of the milk substitute according to the invention

Preparation of a cappuccino (coffee-related applications) with the milk substitute of the invention:

- Prepare the milk substitute according to the process of the invention.

- Dissolve 14mg of calcium carbonate for 1OOmL of milk substitute, stirring between 100 and 200 rpm for 2 to 5 min

- Froth the milk substitute using a steam nozzle until the milk substitute has doubled to tripled in volume.

- Mix the frothy milk substitute with hot coffee without the following proportions 70% coffee - 30% frothy milk substitute

Example 5: comparison of the protective effect of adding DHA at the end of the process, after the heating step

Sample 1 is obtained according to the formula and the process described in example 1.

A sample 2 is obtained according to the formula of example 1 but the sterile microalgal DHA emulsion is added in step a. mixing the oily phase with rapeseed oil and rapeseed lecithin. Thus the microalgae oil comprising the DHA of sample 2 will be subjected to heat treatment, unlike sample 1.

Each of the samples is analyzed in order to determine the degree of oxidation of the omega-3s present, including DHA. For each of the samples, a sample of 1.5 L of the packaged finished product is taken. The processing and analysis protocol is as follows:

The fat is extracted from each sample, a fatty acid profile (including DHA) is determined via gas chromatography coupled with flame ionization (GC/FID). In parallel, the following three parameters are determined: the peroxide index by titrimetry, the p-anisidine index by spectrophotometry and the TOTOX index calculated from the two previous values (TOTOX = 2 x peroxide index + p anisidine index).

Results: The analyzes show that sample 1 (obtained according to example 1) has a quantity of non-oxidized DHA in the GOED (Global organization for EPA & DHA omega-s) standards: TOTOX < 26, peroxide number <5, p-anisidine <20. Sample 2 presents a much greater quantity of oxidized DHA due to the heat treatment and falls outside the GOED standards mentioned above. In addition, an oxidized (marine) DHA taste is present in sample 2 only

[0120] Thus, it appears in the light of these results that the invention and in particular the dissociation of the addition of DHA post-heat treatment, makes it possible to best protect the nutritional and organoleptic values of the product obtained.

Claims

Claims [Claim 1] Process for obtaining a milk substitute drink comprising at least one aqueous medium, at least one non-microalgal plant protein compound, DHA from microalgae, optionally of high nutritional value, preferably from oil of Schyzochitrium sp, at least one non-microalgal vegetable oil, at least one aromatic agent, comprising: a) at least one step of mixing and homogenizing the compounds: said at least one aqueous medium, said at least one protein compound non-microalgal vegetable, said at least one non-microalgal vegetable oil, said at least one aromatic agent; b) at least one step of heat treatment of the mixture obtained in step a. at between 120 and 170°C for between 1 and 15 seconds, preferably between 2 and 5 seconds; c) at least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with DHA from microalgae in sterile form. [Claim 2] Process for obtaining a milk substitute drink according to the preceding claim, characterized in that it also comprises the addition of at least one fat-soluble or water-soluble non-microalgal high nutritional value compound and/ or at least one glucidic agent, and/or at least one colorant, and/or at least one emulsifier, and/or at least one texturizing agent, and/or at least one sweetening agent . [Claim 3] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one step a. includes the steps of: i. Mix at between 30 and 300 rpm for between 5 and 10 minutes: - Said at least one non-microalgal vegetable oil; and - Optionally, said at least one fat-soluble non-microalgal high nutritional value compound; ii. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step i. with : - Said at least one aqueous medium; - Said at least one non-microalgal vegetable protein compound; - said at least one aromatic agent; - Optionally said at least one texturizing agent; - Optionally said at least one sweetening agent; - Optionally said at least one emulsifier; - Optionally said at least one carbohydrate agent; - Optionally said at least one dye; - Optionally said at least one water-soluble non-microalgal high nutritional value compound; iii. Homogenize the mixture obtained in step ii. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50°C and 90°C, at a speed of the liquid under pressure of between 100 and 400 m.s-1. [Claim 4] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that said at least one step c. mixing, and optionally homogenizing, comprises the steps of: 1. Mix at between 800 and 1500 rpm for between 30 seconds and 5 minutes the product obtained in step b. with : - sterile DHA from microalgae, preferably from Schyzochitrium sp oil; - Optionally at least one sterile non-microalgal high nutritional value compound; - Optionally at least one sterile dye. 2. Optionally, homogenize the mixture obtained in step 1. at a pressure of between 100 and 600 bars, preferably between 150 and 300 bars, at a temperature of between 50°C and 90°C, at a speed of liquid under pressure between 100 and 400 m.s-1. [Claim 5] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that it comprises a step of cooling for between 10 seconds and 10 minutes at ambient temperature, preferably at 25° C., of the mixture obtained in step b. heat treatment, before said at least one step c. mixing, and optionally homogenizing. . [Claim 6] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that it comprises an additional step of aseptic packaging of the milk substitute obtained. [Claim 7] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said aqueous medium consists of water, coconut water and/or birch water. [Claim 8] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one non-microalgal vegetable protein compound is chosen from vegetable proteins in the form of isolates , concentrates, hydrolyzate, micronisate, preferably from flax seeds, chia seeds, peas, broad beans, rice, gluten-free oats, lentils, chickpeas, potatoes , corn, mung beans, adzuki beans, pumpkin seeds. [Claim 9] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one non-microalgal vegetable oil is chosen from: rapeseed oil, sunflower oil, olive oil, canola oil, flaxseed oil, hemp oil. [Claim 10] Process for obtaining a milk substitute drink according to any one of the preceding claims, characterized in that the said at least one flavoring agent is selected from natural flavorings, natural flavorings of, the extract , essential oils, fruit juices, concentrates or mixtures, toasted flours. [Claim 11] Process for obtaining a milk substitute drink according to any one of Claims 2 to 10, characterized in that the said at least one emulsifier is chosen from: sunflower lecithin, rapeseed lecithin, quillaia extract, salts of fatty acids not derived from palm oil, preferably calcium, sodium, magnesium and/or potassium. [Claim 12] Process for obtaining a milk substitute drink according to any one of Claims 2 to 11, characterized in that the said at least one texturizing agent is chosen from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, acacia gum, carrageenan, cellulose and its derivatives. [Claim 13] Process for obtaining a milk substitute drink according to any one of Claims 2 to 12, characterized in that the said at least one non-microalgal high nutritional value compound is selected from omega 3: AL A (alpha-linoleic acid), EPA or DHA from seaweed; fat-soluble vitamins A, D, E, K and/or water-soluble vitamins B, C; minerals in non-phosphate form Ca, K, Mg, Na, P, Zn, Fe, I; fibre, preferably from gluten-free oats, gluten-free wheat, carrots, apples, citrus fruits, psyllium. [Claim 14] Milk substitute based on microalgae as obtained by the process according to any one of the preceding claims, comprising: - 70 to 95% of an aqueous medium; - 2 to 15% of at least one non-microalgal plant protein compound; - 0.01 to 5% sterile DHA from microalgae, preferably from Schyzochitrium sp. oil, optionally of high nutritional value; - 1 to 10% of at least one non-microalgal vegetable oil; - 0.01 to 2% of at least one aromatic agent; - Optionally, 0.01 to 0.2% of at least one emulsifier; - Optionally, from 0.001% to 1%, preferably 0.05 to 1%, of at least one texturizing agent; - Optionally, 1 to 6% of at least one sweetening agent; - Optionally, 0.01 to 3% of at least one non-microalgal high nutritional value compound; - Optionally, 0.01 to 5% of at least one carbohydrate agent; - Optionally, 0.01 to 1% of at least one colorant. [Claim 15] Milk substitute based on microalgae as obtained by the process according to the preceding claim, comprising: - Water - 83.96% - Micronized chia protein - 8% - White sugar - 2% - Rapeseed lecithin 0.2% - Micronized toasted corn germ flour - 1.5% - Natural vanilla flavor - 0.1% - gellan gum: 0.08% - oat beta glucans 1% - Rapeseed oil 3% - calcium carbonate 0.15% - DHA microalgal emulsion - 0.1% - vitamin D - 5pg/L.