METHOD FOR PRODUCING A TEXTURED AND PROTEIN-CONTAINING MATTER

Abstract

The invention relates to a protein-containing texturate which is characterised by a special anisotropy comparable to meat. The texturate comprises a first protein mixture with a non-legume protein, in particular wheat protein, with a proportion of between 10 wt.% and 90 wt.% of the dry mass, and a second protein mixture, in particular with a legume protein or a side-stream product, with a proportion of between 10 wt.% and 90 wt.% of the dry mass. The moisture content is less than 40 wt.% and in particular less than 35 wt.%; a protein proportion of the texturate is between 35 wt.% and 60 wt.% of the dry mass. According to the invention, the texturate has fibres with a preferred direction and a length of more than 10 mm and in particular more than 15 mm, and has an anisotropy index of greater than 1 and in particular greater than 1.4.

Description

"METHOD FOR PRODUCING A TEXTURED AND PROTEIN-CONTAINING MATTER"

[0001] This application claims priority from German patent application DE 10 2023 106 028.7 of March 10, 2023, the disclosure content of which is incorporated herein by reference. This application further claims priority from German patent application DE 10 2023 127 053.2 of October 4, 2023, the disclosure content of which is incorporated herein by reference.

[0002] The present invention relates to a method for generating a textured surface as well as a textured surface of such type. BACKGROUND

[0003] Plant-based proteins in the form of isolates or concentrates are nowadays used for a variety of meat substitutes. This is due, on the one hand, to the increased demand for vegetarian or vegan diets and, on the other hand, to consumers' desire for sustainable and resource-saving agriculture.

[0004] Among other things, vegan food products made from plant-based proteins have the advantage of being able to be produced from locally or regionally sourced raw materials. Similarly, endemic plant varieties, in particular, have the advantage of often being adapted to their respective climatic conditions, so they can be cultivated more sparingly than imported plant varieties. On the other hand, there is a growing demand for different plant-based food products.

[0005] Traditionally, vegetable protein-based products are produced by dry or wet extrusion. Dry extrusion is carried out at high temperatures T > 130 °C and a moisture content < 30%. For extrusion, a short, narrow nozzle is used without cooling. This allows the production of direct expansion products, the so-called TVP (proteins). Petition 870250080566, dated 08 / 09 / 2025, page 11 / 99 2 / 62 textured vegetables). In dry form, they are quite irregular, porous, and glassy, ​​and are subsequently processed into final products after being rehydrated. Although referred to as textured products, the final product has a sponge-like structure without significant anisotropy, with no fiber or only very short fibers. They are very unlike the sensory characteristics of meat analogues and are often used in mixed products (e.g., hamburgers, etc.) rather than whole products.

[0006] Wet extrusion (HME) is the current technology used by the industry to produce fibrous vegetable protein-based products. The resulting products sometimes provide a satisfactory base, as they have an anisotropic structure, texture, and appearance similar to meat. Such products are produced using various technologies, but have a higher water content of more than 50% by weight compared to the dry extrusion products mentioned above.

[0007] In wet extrusion, after being kneaded, the dough is pressed, among other things, by an elongated cooling nozzle or an extended cooling couette nozzle. In both cases, the protein-based matrix is ​​extruded at relatively high temperatures (T > 130 °C) and high water contents (>50%) in the screw portion of the extruder and then forced to flow through a subsequent cooling nozzle in which the material is continuously cooled (typically below <100 °C at the nozzle outlet) in order to prevent expansion that could destroy the fibrous structures produced in the nozzle portion.

[0008] Although this method can be applied to different plant-based raw materials to produce fibrous protein-based products that resemble meat products in an externally acceptable way and partly in terms of flavor, they lack the long fiber structures or the desired tenderness, both of which are necessary to replicate with Petition 870250080566, dated 08 / 09 / 2025, page 12 / 99 3 / 62 success the properties of the meat. However, there are products manufactured with this technology that can adequately reproduce products similar to chicken or kebab / gyros. Because these products do not require long fibrous structures and are quite elastic in terms of bite and resistance. However, when it comes to adapting juiciness, firmness, and fiber length, conventional technologies do not offer the flexibility to achieve this in a targeted way to authentically mimic different meat products, such as beef or pork, which require more firmness and longer fiber structures.

[0009] However, it has been found that wet extrusion can only be used for base mixtures with a protein content greater than 55%, since the creation of a very strong gel structure is a prerequisite for this process. However, this decreases drastically with decreasing protein content and increasing polysaccharide, fiber, starch, or oil content. Such high protein concentrations are typically produced through wet extraction followed by spray drying, a very energy-intensive process with a strong CO2 footprint. This also leads to an increase in raw material prices, making the final product less competitive compared to meat products.

[0010] Consequently, there is a need to meet this demand without sacrificing sustainable and resource-efficient agriculture. SUMMARY OF THE INVENTION

[0011] This need is met by the objects of the independent patent claims. Developments and embodiments of the proposed principle are specified in the dependent claims. Previous research assumed that fiber formation in the molded part and outlet nozzle results from the formation of a multiphase gel at high temperatures. Petition 870250080566, dated 08 / 09 / 2025, page 13 / 99 4 / 62 temperatures and the subsequent deformation of this multiphase system by shear stresses in the molded part, where the mass is cooled to less than 100 °C so as not to destroy the fibers.

[0012] Although this method of producing fibrous protein-based products that typically resemble meat products has proven successful, controlling the resulting fiber formation remains a challenge. This requires precise control of gel formation, cooling, and shear forces on the molded part, which in turn vary greatly, since such highly elastic materials have a wall slip and melt fracture phenomenon that significantly influences the deformation history. Wall slip or melt fracture leads to a sudden drop in pressure at the nozzle and thus to mass expansion and, in addition to fiber tearing, also to unstable behavior. Definition of textured vegetable product

[0013] A food that has been developed primarily from plant-based ingredients and has textural anisotropy. Definition of protein mixture

[0014] For the purposes of this application, the term protein blend or protein mix means a mixture of vegetable proteins. Such a vegetable protein blend is generally obtained from a single plant species in the production process, although impurities from other plants may occur to a small extent.

[0015] Unless otherwise indicated, a vegetable protein comprises a mixture of vegetable proteins from the respective plant; otherwise, it is referred to as a single vegetable protein. In addition to the vegetable proteins themselves, the mixture may also contain other components such as starch, sugar, fiber, minerals, fats, and oils. Similarly, individual amino acids may be part of the protein mixture. The respective Petition 870250080566, dated 08 / 09 / 2025, page 14 / 99 5 / 62 quantities are defined in more detail below in terms of concentrate and isolate. However, the term vegetable protein blend is always used when the composition of the blend differs from the original distribution of the respective plant species.

[0016] Correspondingly, a pea protein or a pea-based vegetable protein is a mixture of proteins that has been essentially obtained from peas, pea components or pea plant proteins and has been prepared accordingly.

[0017] A protein mixture can be obtained from the plant species as such, but it can also be the result of a by-product. There are also various by-products, press cakes and residues that can be used as a protein source and thus constitute protein mixtures within the meaning of this definition. This includes, among others, without exhaustive listing, residues from sugar production, from the production of alcoholic beverages such as beer and wine, residues and by-products from the production of oils such as soybean oil, coconut oil and rapeseed oil, or from the production of plant-based milk such as oat milk, pea milk or fava bean milk.Other examples of different by-products from which protein blends can be produced or which contain them include okara (soybean pulp), almond pulp, oat pulp, coconut pulp / meat, sunflower meal, rapeseed meal, flaxseed meal, hemp cake, cashew residue and peanut cake and corn gluten meal, whey protein, casein micelles, potato water, chickpea pulp, lentil residue, spent brewer's yeast and spent malt (brewer's grain residue).

[0018] Other vegetable proteins that can be processed as concentrate, isolate (see definitions above) or in other forms, such as protein blends, include, but are not limited to (but are not exhaustive), textured soy protein, tempeh, hydrolyzed wheat protein, mycoprotein (fungal mycelium, for example, from Fusarium venenatum), protein of Petition 870250080566, dated 08 / 09 / 2025, page 15 / 99 6 / 62 rice, potato protein, corn protein (zein protein), hemp protein, algae protein, for example, spirulina or chlorella, rapeseed protein, sunflower protein, cottonseed protein, pumpkin seed protein, quinoa protein, amaranth protein, corn protein, spelt protein, oat protein, barley protein, lemna protein, cassava protein, coconut protein, macadamia protein, cashew protein, chia protein, flaxseed protein, sacha inchi protein, watermelon seed protein, pistachio protein and yeast protein.

[0019] The proteins mentioned can, in turn, be divided into legume proteins and non-legume proteins. Depending on the desired texture, mixtures of legume proteins can be combined with mixtures of non-legume proteins and processed using the method presented. Definition of legume protein

[0020] A legume protein is a mixture of proteins obtained from legumes. These include, in particular, broad beans, but also peas, lentils, mung beans, chickpeas, white beans, peanuts and soybeans. Here, too, a protein mixture can be obtained directly from the respective legume or as a by-product. Definition of non-legume protein

[0021] A non-legume protein is a mixture of proteins that includes plant proteins that are not derived from a legume. They are therefore obtained from other crops that are not listed as legumes in the definition above and do not constitute legumes. In addition to wheat, this also includes all other cereals and grains such as oats, as well as hemp, potato, rice, hemp, pumpkin seed, corn, but also rapeseed and sunflower. Proteins derived from algae, yeast, Petition 870250080566, dated 08 / 09 / 2025, page 16 / 99 7 / 62 Fungal mycelia and / or fungal fruiting bodies also fall under non-legume proteins.

[0022] In this context, the protein mixtures of these plants are also referred to as other protein mixtures and are therefore distinguished from protein mixtures of or with legumes. Other protein mixtures include, among others, the vegetable proteins mentioned above. Definition of concentrate and isolate

[0023] The terms vegetable protein isolate and vegetable protein concentrate describe mixtures of vegetable protein that differ in the concentration of the protein component. The other components of an isolate or concentrate are, for example, fats, sugars, including starch and cellulose, which remain in the mixture during the processing of the concentrate or isolate. The other individual components are reduced compared to the original concentration, but residues remain in the isolate or concentrate in different concentrations due to different processing options. In addition, there is also a small proportion of residual moisture in the isolate or concentrate.

[0024] A vegetable protein isolate is, for example, a mixture of a vegetable protein in which the protein concentration in the mixture is in the range of more than 85 out of 100 parts by weight, for example, in the range of 87 to 97% by weight. In the case of a vegetable protein concentrate, the proportion by weight of the vegetable protein is generally in the range below 80% by weight or also below 70% by weight, for example, in the range of 35% by weight to 75% by weight or also up to about 80% by weight. There is also a transition zone that varies between 75% and 85% by weight, depending on the protein mixture, and in which, depending on the manufacturer, the protein variant or other parameters, one speaks of concentrate or isolate. Petition 870250080566, dated 08 / 09 / 2025, page 17 / 99 8 / 62

[0025] Depending on the preparation and production process, a vegetable protein concentrate or vegetable protein isolate can thus be obtained from a plant species. Thus, the production process not only significantly influences the concentration of the vegetable protein mixture, but also, if necessary, the composition of the other components, as well as the residual moisture.

[0026] In addition, there are also low-concentration protein pastes from the various fruits mentioned above, which are obtained as by-products of existing product processes, or are intermediate products and can therefore be processed directly in a resource-saving manner. Definition of other ingredients

[0027] In some respects, additional functionality in protein composition, flavor, textural composition, visual or haptic properties can be produced by at least one additional ingredient. It should be noted here, on the one hand, that the aforementioned protein blends from various carrier plants are blended, on the one hand, with respect to the various crops, but also with respect to concentration. An example would be blends of pea protein and broad bean protein, but possibly also additions of wheat or rice protein to a blend of soy or pea protein.

[0028] In addition, other ingredients may also be present, such as salt, spices, additional starch, sugar, syrup, fruit juices containing sugar, fats or oils. These may be added as part of the raw mass at the beginning, or alternatively or additionally also during the processing. Surprisingly, it has been found here that sugars, oils and salts, or ingredients containing salt and oil, such as grape juice concentrate or soy sauce, may not only lead to an adjustment of flavor, but also to a change in texture. These Petition 870250080566, dated 08 / 09 / 2025, page 18 / 99 9 / 62 Additional components may be present in free form, but they may also be bound into corresponding raw materials in highly concentrated form, for example, sugar in syrup.

[0029] Another possibility is the supply of functional components, such as flavors, and / or additional sources of protein or amino acids to adjust certain properties or improve human bioavailability. In general, the additional mixtures, as well as one or more of the substances mentioned above, are referred to as additional ingredients or additional components. Definition of base mixture

[0030] A base blend is a combination of a protein blend, whether from one plant species, or blends of several plant species, such as vegetable protein isolate, vegetable protein concentrate, paste, by-product or a combination thereof, as well as water. Optionally, other protein blends and / or at least one other ingredient and / or at least one other component may be added to produce the base blend.

[0031] In the base mix, the water content for extrusion is adjusted to the desired level as needed. This is because the protein mix also provided has a different water content depending on the processing stage. In the case of very wet mixes, such as paste or okara, it may be necessary to add little or no water. In some cases, it is even conceivable that dry ingredients may need to be added to reduce the total amount of water in the dough.

[0032] The dough is then further processed in the extruder. Alternatively, the individual components can also be fed into the extruder during extrusion.

[0033] The proportions in the base mixture are generally indicated in % by weight, with the exception of water, based on the respective Petition 870250080566, dated 08 / 09 / 2025, page 19 / 99 10 / 62 dry matter ratio. A base mixture of 40% protein by weight, on a dry matter basis, and a moisture content of 50% can be obtained through various concentrates or isolates with appropriate amounts of water. Additionally, there may also be by-products that have such a distribution.

[0034] Consequently, the proportion of individual ingredients in the base mix generally varies due to the different distribution of components in the ingredients. In particular, it is usually necessary to add less water, since the protein mix or other ingredients also contain water.

[0035] In principle, this also applies to other added components, such as salts, sugars or fats, since these are also present in different quantities in the protein mixture. Definition of extruded

[0036] Subsequently, the mass processed in an extruder by means of kneading or other type of mechanical processing at the extruder outlet, especially at the helical end of the extruder, is called extrudate or viscoelastic mass. The associated process is called extrusion. The textured product then corresponds to the finished extrudate, deformed by stretching and processed in another way. Definition of texturing

[0037] A process by which an extrudate achieves anisotropy in its texture. An extrudate with anisotropy is therefore also referred to as a textured extrudate. Depending on the implementation, texturing may occur in the extruder, but usually only after it by associated means and measures. Definition of anisotropy

[0038] A condition in which the product has different mechanical properties depending on the direction of measurement. This is quantified Petition 870250080566, dated 08 / 09 / 2025, page 20 / 99 11 / 62 by an anisotropy index measured by hydrating the product to a water content between 65% and 75% and then cutting it in two orthogonal directions.

[0039] In this case, one direction must run along a fiber, the other direction must run transversely to it, in order to be able to determine the maximum value of anisotropy in the sample. The anisotropy index in this application is the ratio between the force required to cut the samples in the direction orthogonal to the fibers and the force required to cut them in the parallel direction. An anisotropic product has an anisotropy index that is not equal to one, but greater than one.

[0040] The anisotropy index can be determined in several ways, including using a texture analyzer, for example, Winopal's TA.XTPLUSC CONNECT TEXTURE ANALYSER, using a fixed cutting blade (for example, Winopal's LIGHT KNIFE BLADE A / LKB). The product is cooked until the value specified above is reached. The anisotropy index of chicken or turkey meat is in the range of 1.2 to 2, while that of beef or pork is more variable and depends on the type of meat. In general, these two types of meat also exhibit a slightly higher anisotropy index. Definition of fiber

[0041] The fibers within the meaning of this application are elastic and cohesive layers that are aligned along a principal direction, which is referred to as the fiber direction. The fibers within the meaning of this application have a strong anisotropy, meaning that they can be detached or separated from the remaining product if the fibers are pulled in a direction other than their fiber direction (e.g., from the transverse direction if they are oriented in the longitudinal direction, or vice versa). The fibers are therefore relatively loose or detachable when pulled in a direction orthogonal to the fiber direction and elastic and cohesive when pulled along Petition 870250080566, dated 08 / 09 / 2025, page 21 / 99 12 / 62 of the fiber direction. Individual fibers can be removed from the product simply by pulling them by hand.

[0042] Fiber length refers to the maximum length of the layer that separates from the product without tearing, maintaining its strong anisotropy and elasticity in the fiber direction. Average fiber length is generally shorter and follows a normal distribution. Unless otherwise indicated, fiber length is predominantly average fiber length. Definition of parts

[0043] Cohesive parts of textured vegetable product with a thickness greater than 2 mm and dimensions (length and width) greater than 10 mm. Definition of thermomechanical treatment

[0044] A process during extrusion in which the dough is exposed to a certain temperature range while being mechanically processed. Mechanical processing may include kneading, rolling, cylindering, compressing, and other forms in which a force or torque is exerted on the dough. Definition of axial and transverse deformation

[0045] The deformation of the material along the longitudinal axis (axial, longitudinal, respectively) and / or lateral axis (transverse) that occurs in a channel of a nozzle mounted after the screw portion of the extruder. The material is separated along the respective axis. If the stretching occurs after exiting the extruder, the extrudate is stretched accordingly. Defining the material temperature

[0046] The temperature reached by the protein mixture during thermomechanical treatment in extrusion. The temperatures indicated refer to the material temperature, unless otherwise indicated. Petition 870250080566, dated 08 / 09 / 2025, page 22 / 99 13 / 62 Definition of online and offline cutting

[0047] Cutting methods that are applied immediately after the product exits the extruder (online) or after a certain time interval after extrusion (offline).

[0048] The inventor recognized that dry textured or semi-moist textured products with different protein contents can also be produced and can be produced by means of suitable stretching forces after extrusion in both hot and cold extrudate. The combination of these measures allows imprinting anisotropy in the texture, which can be adjusted in a range of 1 to approximately 1.8 and higher, so that the anisotropy of pork or beef can be imitated in the range of 1.2 to more than 1.7, for example, up to 2. At the same time, not only directional fibers can be produced, but their length can also be adjusted in the range of up to 20 cm or more.

[0049] Consequently, in some respects, the inventor proposes a method for producing an anisotropic plant texture, wherein the texture has a water content of less than 50% by weight and greater than 50% by weight on a dry matter basis of non-soy-based ingredients. In the texture, a protein content is greater than 30% by weight on a dry matter basis. The method comprises the steps of providing at least one protein mixture with at least 50% by weight on a dry matter basis of ingredients other than soy. The term other than soy means that the ingredients do not come from the soybean plant and, in particular, that no soy protein is contained in this quantity of ingredients.

[0050] A base mix is ​​then produced from the supplied protein mix and water, such that the water content of the base mix is ​​in the range of 25% by weight to 55% by weight. A dough is then also formed from the same, which is subsequently extruded by means of thermomechanical treatment, reaching a temperature Petition 870250080566, dated 08 / 09 / 2025, page 23 / 99 14 / 62 of material in the range of 110 to 160 °C during extrusion. Due to the lower amount of water, it is a dry or semi-wet extrusion in contrast to conventional high-moisture extrusions. An initial axial and / or transverse elongation is subsequently applied to the extrudate, particularly in a channel with a variable cross-section to produce a texture. The texture is then cut to produce parts with thicknesses greater than 2 mm and lengths and widths greater than 10 mm.

[0051] In this method, a texture is created which, in some aspects, has a protein content between 35% and 60% based on dry matter. Due to the stretching exerted, it has anisotropy, which can be reinforced and / or stabilized by additional measures. Similarly, there are fibers whose length can be adjusted over a wider range, so as to be able to mimic a variety of different meat products. These include turkey meat, chicken meat, but also pork, duck and others.

[0052] In some respects, the aim is to increase the anisotropy of the textured material after or even before cutting. To this end, a second axial and / or transverse stretching is applied to the already stretched textured material, in particular by rolling, pressing or rolling the textured material. Similarly, in some respects, anisotropy in the textured material can be improved and also frozen by rolling, pressing, shearing or rolling, or other mechanical treatment of the textured material. Frozen is understood to mean that the textured material does not relax or hardly relaxes after this process, causing the anisotropy to no longer be significantly reduced. A small relaxation soon after the procedure is harmless, but by itself the increase in anisotropy must be irreversible due to the additional step. Petition 870250080566, dated 08 / 09 / 2025, page 24 / 99 15 / 62

[0053] In some respects, the rolling stage reduces texture strength compared to texture strength before rolling, in some respects by 30% to 60%. This further adapts the product to existing meat products in terms of mouthfeel. Similarly, the rolling, rolling or other mechanical measures mentioned above can increase the average fiber length of the texture by more than 10 mm and, in particular, more than 20 mm and, in particular, more than 30 mm. In particular, the average fiber length can also increase to more than 100 mm.

[0054] Some aspects concern the surface of a stretching nozzle during the first stretching process. It is advisable to design a stretching nozzle surface such that, at least in sections, it has lower sliding friction than an extruder surface. As a result, sliding friction is reduced and there is less slippage, which can lead to unwanted gel breakage. This may involve, among other things, a different surface coating, in particular Teflon and ceramic.

[0055] In some respects, the textured product is dried, for example, by air drying. Drying occurs until the textured product has a moisture content of less than 20% by weight and, in particular, less than 10% by weight. Cutting may occur before or after, preferably before. Drying significantly increases the shelf life of the finished product. Alternatively, the textured product can also be hydrated to a moisture content between 40% by weight and 80% by weight and, in particular, between 50% by weight and 70% by weight and, in particular, between 55% by weight and 75% by weight. This also adapts the texture to different types of meat.

[0056] Another aspect to consider is the additional treatment of pure or hydrated textured products in order to increase the similarity to existing meat-based products or to create new product groups. For Petition 870250080566, dated 09 / 08 / 2025, p. 25 / 99 16 / 62 This means the textured product can be fried or baked, for example. It can also be marinated or coated with an emulsion. As a result, durability can be increased and the textured product can be sold directly to an end user. A smoking process is possible, for example, to produce products similar to dried meat. Combinations of the above measures are also conceivable.

[0057] Another aspect concerns the supply of at least one protein mixture. In this case, the mixture with various protein fractions can be supplied as an isolate, concentrate, or as a by-product. Thus, the protein content is, for example, between 20% by weight and 95% by weight, and in particular, between 25% by weight and 80% by weight, and in particular, between 30% by weight and 70% by weight, and in particular, less than 60% by weight, in each case based on the dry matter of the protein mixture. Other values ​​are also possible. However, it should be noted that mixtures with a low protein content, lower than in some concentrates, can also be used, and thus can be produced in the proposed manner textured with the properties mentioned above.

[0058] Protein mixtures can be combined with each other, for example, different mixtures of the species listed in the definitions. In addition, other ingredients such as starch, polysaccharides, dietary fiber, fats, oils, and flavorings can be added. However, it is also possible that these ingredients are already part of the mixtures or that they are also part of the by-products provided. Overall, the proposed method significantly reduces the cost of producing textured products by appropriately selecting the ingredients.

[0059] In the method, in some respects, a base mixture is produced by adjusting the moisture content of the base mixture so that a protein content in the base mixture is greater than 35% by weight and less than 60% by weight, on a dry matter basis. Consequently, the Petition 870250080566, dated 08 / 09 / 2025, page 26 / 99 The 17 / 62 method can be used to create different textures with varying protein concentrations, which, however, exhibit anisotropy and pronounced fiber formation. Naturally, depending on the added components, protein concentrations of up to 85% by weight, based on dry matter, are also possible.

[0060] In some respects, the supplied protein blend comprises a combination of a wheat protein blend and at least one of a legume protein blend, in particular a pea protein blend, a broad bean protein blend and an oat milk by-product. In some respects, a proportion of the dry matter of wheat protein in the supplied protein blend is between 10% by weight and 90% by weight and, in particular, between 20% by weight and 70% by weight and, in particular, between 40% by weight and 70% by weight and, in particular, between 30% by weight and 60% by weight and, in particular, between 10% by weight and 50% by weight. Other specifications and weight ranges are also possible. The proportion of the other protein in the protein mixture provided in the dry matter is between 35% by weight and 60% by weight, and in particular, between 20% by weight and 80% by weight, and in particular, between 40% by weight and 70% by weight, and in particular, between 10% by weight and 50% by weight.

[0061] In another aspect, the protein mixture provided also includes a by-product, a spent grain from brewing or similar products. The by-product may come, in particular, from the production of plant-based milk, but may also be part of the by-products exemplified above. Such a by-product may have, from the outset, a considerable proportion of water, so that its addition to produce the mass may be dispensed with. In some aspects, dry matter is added to other mixtures or protein ingredients to reduce the water content so that it can be extruded into dry or semi-moist matter. In such extrusions, the moisture content is generally Petition 870250080566, dated 09 / 08 / 2025, p. 27 / 99 18 / 62 less than 55% by weight of the base mixture and, in particular, also less than 50% by weight.

[0062] In some examples, the dry matter proportion of the by-product in the base mixture varies between 10% and 90% by weight and, in particular, between 40% and 70% by weight and, in particular, between 5% and 40% by weight or between 10% and 20% by weight. A salt content in the dry matter of the protein mixture is generally less than 5% by weight and / or a proportion in the dry matter of carbohydrates including starch and sugar is less than 20% by weight.

[0063] Another aspect concerns the anisotropy index, that is, the ratio between the shear force transverse to the grain direction and the shear force longitudinal to the grain direction of the texture. This is usually measured at a moisture content between 65% and 75%, therefore, in some respects, the texture is rehydrated to determine the index. It is possible to perform measurements with other moisture contents, however the anisotropy ratio depends on the moisture content. In some respects, this ratio is equal to 1.25 and, in particular, greater than 1.4, mainly ranging between 1.3 and 1.8. This range also normally includes the indices of different types of meat, such as pork or beef, or veal, so the procedure is particularly suitable for mimicking the fiber length and anisotropy of these types of meat.

[0064] In some additional aspects, an average fiber length is greater than 15 mm and is, in particular, in the range between 15 mm and 25 mm and, in particular, between 20 mm and 30 mm.

[0065] In some respects, a special nozzle is used, in particular without active cooling, to produce a continuous stretching deformation, which leads to the formation of fibers according to the invention and thus to anisotropy. Through the application of the stretch-dominated flow or, more precisely, a slip within the nozzle, a longitudinal or transverse velocity component of the extrudate is generated. Petition 870250080566, dated 08 / 09 / 2025, page 28 / 99 19 / 62 hot in the nozzle due to a change in shape and / or a reduction in cross-section. The use of different materials as wall material makes it possible to adjust the contribution of shear stresses, which in some cases can be reduced almost to zero using a PTFE or ceramic wall. This reduces the risk of flow instabilities in the nozzle and allows for a very well-defined deformation by longitudinal and / or transverse stretching of the extrudate. As a result, longitudinal and transverse stretching stresses can be generated solely by the nozzle geometry.

[0066] Depending on the configuration, the temperature in this process is above 100 °C and the pressure inside the nozzle is also greater than 5 bar. The resulting structure has a meat-like characteristic due to a fibrous structure, the length of which is greater than 8 cm and, in particular, greater than 10 cm. The water content of this intermediate product is in the range of less than 50% by weight, in particular less than 30% by weight.

[0067] At the exit of the stretching nozzle, a directly expanded texture is formed, in which rehydration or rolling is performed – as already mentioned above – to loosen / open the fiber structures so that they are not too firm visually and sensorially. This includes, among other things, an additional pressing or rolling process that generates a stretching tension in a direction different from the direction of the expansion tension that acted on the texture when the extrudate was pressed through the stretching nozzle.

[0068] The type of tensile stresses, i.e., longitudinal or transverse stresses, can be determined by the nozzle geometry. This includes, among other things, the shape of the inlet cross-section, the shape of the outlet cross-section, and the transition to these. The sliding behavior is also influenced by the choice or variation of the wall material (PTFE, ceramic, or stainless steel), as well as by the variation of the configuration parameters specified in this application. Petition 870250080566, dated 08 / 09 / 2025, page 29 / 99 20 / 62 In this way, the type and strength of the stretching tension can be adjusted, and protein mixtures, which are otherwise difficult to produce, can also be textured.

[0069] The special stretching nozzle is characterized by the fact that its inlet cross-sectional area is larger than its outlet cross-sectional area and has a length of at least a factor of 1 and is therefore significantly larger than the inlet cross-section, or by the fact that an inlet width and / or height differs from an outlet width and / or height.

[0070] According to the proposed principle, the aforementioned stretching deformation occurs in the longitudinal direction, i.e., along the feed, or in the transverse direction, i.e., perpendicular to the feed. Thus, one also speaks of longitudinal stretching or transverse stretching, where transverse stretching can occur in two directions. A combination of such expansions is possible and can be adjusted by the aforementioned parameters, including the wall material and nozzle geometry. Expansion stresses are caused, among other things, by slippage along the wall, so that little or no shear flow occurs. In particular, it should be emphasized here that the viscosity of the extrudate should not be too low, otherwise the necessary expansions cannot be generated.

[0071] Thus, as a result of the further increase in temperature, particularly above the evaporation temperature of water and the pressure present, long cohesive fibers similar to a meat structure are produced in the extrudate by continuous stretching deformation and the resulting stretching stresses. The extrudate formed by stretching exits the nozzle, causing a sudden drop in temperature and pressure in some respects. Due to a not necessarily homogeneous distribution, the expansion leads to a localized water-rich phase. Petition 870250080566, dated 08 / 09 / 2025, page 30 / 99 21 / 62 (also referred to as a soft phase), thus creating the anisotropy according to the invention. Evaporation causes these softer phases, which are richer in water, to become even looser.

[0072] During stretching deformation, the flow velocity is increased. In the case of longitudinal stretching, the change in flow velocity occurs along the direction of advance; in the case of transverse stretching, it is perpendicular to the same direction, that is, the viscous mass is stretched along a direction transverse to the direction of advance. Since there are two mutually orthogonal transverse directions, it can be predicted that during the stress of a stretching strain, a flow velocity will be increased in a first direction transverse to the direction of advance, while remaining the same or decreasing in a second direction. As a result, the mass flow can be kept constant.

[0073] Consequently, in some respects, during the application of a tensile stress, the extrudate is elongated more along a first direction perpendicular to the feed direction than along the feed direction and a second direction perpendicular to the feed direction and the first direction.

[0074] This stretching can occur, for example, by causing a transverse stretching deformation to occur in sections at temperatures above 100 °C by advancing the extrudate, so as to increase a flow velocity in a direction perpendicular to the advance direction. Alternatively or additionally, a longitudinal stretching deformation can also be carried out in sections at temperatures above 100 °C by advancing the extrudate, so as to increase a flow velocity in a direction along the advance direction.

[0075] It is also possible that an advance velocity is at least partially less than a flow velocity in a Petition 870250080566, dated 09 / 08 / 2025, p. 31 / 99 22 / 62 direction perpendicular to the direction of advance. In this way, the mass is enlarged more quickly than it is advanced in some sections, for example.

[0076] In some respects, it is possible to influence stretching by coating the wall, reducing the diameter of the stretching nozzle, or reducing the length / width ratio. The mass flow remains essentially constant and also laminar due to the high viscosity. To avoid rupture from stretching stresses, it is advisable to keep the friction between the mass and the wall low, so that the mass slides over it. As the extrudate advances, the mass is deformed by stretching at temperatures above 100°C and, in particular, between 105°C and 115°C. At the end of this stretching deformation, the temperature of the intermediate product is still above 100°C in some respects and, for example, in the range between 110°C and 135°C. In special respects, it may also be above 130°C.

[0077] Longitudinal or transverse stretching deformation can occur continuously, but also in sections. In the first case, this is achieved, for example, through a continuous reduction of the cross-sectional area. In some respects, instead of the cross-sectional area, a ratio between the width and height of the inlet and outlet is used, and this ratio also changes. In particular, one of the two variables decreases between the inlet and outlet. In this way, it is also possible to deliberately generate transverse flows and stretches.

[0078] In the cases mentioned, this means that the mass flow velocity is increased in sections, followed by one or more sections in which the flow velocity remains essentially constant. The increase in flow velocity may occur along or perpendicular to the direction of mass forward movement. Alternatively, the flow velocity may also be increased continuously, so that a stretching deformation occurs along a longer section. Petition 870250080566, dated 08 / 09 / 2025, page 32 / 99 23 / 62 long, possibly even up to the outlet of the stretching nozzle. In some respects, a transverse flow velocity (i.e., perpendicular to the flow direction) is determined by the ratio between the width of the inlet and the width of the outlet. In some respects, the nozzle can also be designed to be short, provided that primarily transverse stretching stresses are generated.

[0079] In some respects, transverse stretching stress is generated by the stretching nozzle having an inlet surface that is larger than an outlet surface of the stretching nozzle. A stretching stress can be generated by a stretching nozzle having a maximum inlet width and a maximum outlet width, both in a first direction, and a maximum inlet height and a maximum outlet height in a second direction perpendicular to the first, with a maximum outlet width in the first direction being greater than the maximum inlet width in the first direction and / or the maximum inlet width in the second direction being less than the maximum outlet width in the second direction.

[0080] It is possible, in some respects, that an extrudate feed distance at which a tensile stress is applied to the extrudate substantially perpendicular to a feed direction is less than or equal to a maximum distance along which the extrudate is elongated.

[0081] In some respects, the time required to advance the extrudate in sections with constant flow rate is greater than the time required to advance the mass as the flow rate increases.

[0082] The inventor also proposes an anisotropic textured coating containing protein. This comprises a first mixture of proteins with a non-legume protein, in particular a wheat protein, in Petition 870250080566, dated 08 / 09 / 2025, page 33 / 99 24 / 62 a proportion between 10% by weight and 90% by weight and in particular between 20% by weight and 50% by weight, on a dry matter basis, a second protein mixture, in particular with a legume protein or by-product with a proportion between 10% by weight and 90% by weight and in particular between 20% by weight and 70% by weight and in particular between 20% by weight and 50% by weight, on a dry matter basis, wherein this is not based on soy. The textured product also has a moisture content in the range of less than 50% by weight and, in particular, less than 40% by weight.

[0083] According to the proposed principle, the texture has a protein content between 35% and 60% by weight in dry matter and has a fibrous structure with a preferred direction and a fiber length greater than 10 mm and, in particular, greater than 15 mm. Due to the fibrous structure, the textured material exhibits anisotropy.

[0084] In some respects, an anisotropy index of the textured product measured at a moisture content between 65% and 75% is greater than 1.25 and, in particular, greater than 1.4 and, in particular, is between 1.5 and 2. The anisotropy index of the textured product is therefore in a range similar to that of meat. In some respects, there is a maximum deviation of 10% from an anisotropy index obtained from pork, in particular pork chops, and beef, such as certain beef steaks, so these types of meat are very well imitated.

[0085] In some respects, the textured product is formed with a by-product, with a proportion of dry matter between 25% by weight and 80% by weight and, in particular, between 30% by weight and 75% by weight and, in particular, between 40% by weight and 70% by weight. The by-product may be a by-product of plant-based milk production or beer production.

[0086] In some additional aspects, the textured surface comprises a third mixture of proteins, which is formed in particular by a by-product. In this respect, texture can thus comprise a Petition 870250080566, dated 08 / 09 / 2025, page 34 / 99 25 / 62 wheat protein blend, a legume protein blend (including soy, if the proportion is low) and a by-product. Examples are listed above. The proportion varies depending on the formulation, between 5% by weight and 70% by weight and, in particular, between 5% by weight and 40% by weight and, in particular, between 40% by weight and 70% by weight and, in particular, between 10% by weight and 20% by weight.

[0087] In another aspect, the moisture content is reduced and is in the range of less than 25% by weight and, in particular, less than 15% by weight. The textured product can also be further processed, for example, marinated, fried, cooked, smoked or baked. It is also possible to coat the textured product with an emulsion or breading or to roll pieces of textured product in it, in order to further approximate the haptic or optical properties, or the sensory properties, such as flavor, to existing meat products.

[0088] In addition to flavorings, salt, sugar, natural flavorings, spices, and other ingredients such as cayenne pepper, ground coriander seeds, ground cumin, ground ginger, ground paprika, ground saffron, ground cardamom, yeast extract, ground onion, ground tomato, ground honey, mustard, smoke flavoring, acid (citric acid), ground garlic, paprika extract, ground chili pepper, acidity regulator (sodium acetate), parsley, and oregano may also be added to the emulsion or breading. These can be mixed with syrup, fats, or oils to form an emulsion with which the textured product and its pieces are coated.

[0089] Another aspect relates to a processed texture with a protein-containing texture according to the proposed principle, wherein the processed texture has a moisture content by hydration between 40% by weight and 110% by weight and, in particular, between 45% by weight and 70% by weight and, in particular, more than 55% by weight. Petition 870250080566, dated 08 / 09 / 2025, page 35 / 99 26 / 62

[0090] In some other aspects, a gas is added during kneading, i.e., in the screw portion of the extruder, in order to loosen the dough and also the subsequent extrudate. The gas can be added at one point in the screw portion of the extruder, for example, in the initial region of the extruder, but also at several points. In some aspects, the gas is added at a pressure that is subsequently increased during extrusion, particularly in the screw portion. As a result, the gas is dissolved in the extrudate material and remains bound to the material. Only with subsequent stretching deformation and, in particular, at the end of the textured output, does the pressure decrease again, so that the gas contributes to the loosening of the extrudate. Carbon dioxide, nitrogen, and in some cases also air can be used as gas for this purpose.

[0091] In some cases, a gas-generating material may also be added to the dough, which decomposes during further processing, i.e., in particular during the kneading process in the extruder, and thus contributes to gas formation. A typical material is sodium carbonate (sodium bicarbonate), which decomposes with citrates or other mild acids to form carbon dioxide. Both substances may initially be added to the base mixture as dry materials and only begin to react when water is added. If water is added in the screw portion of the extruder, premature gas escape is also prevented. In some cases, only sodium bicarbonate is added, which decomposes again into carbon dioxide and sodium carbonate during kneading due to the high temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0092] Other aspects and embodiments in accordance with the proposed principle will be disclosed in relation to the various embodiments and examples described in detail in connection with the attached drawings. Petition 870250080566, dated 08 / 09 / 2025, page 36 / 99 27 / 62

[0093] Figure 1 shows a mixing extruder as used for the proposed method to produce anisotropic textures according to the proposed principle;

[0094] Figures 2A to 2D each show an image of a textured piece as produced with various aspects of the proposed method;

[0095] Figures 3A and 3B illustrate two additional configurations of stretching nozzles according to the proposed principle;

[0096] Figures 4A to 4C illustrate three additional configurations of stretching nozzles according to the proposed principle;

[0097] Figures 5A to 5E are cylinder configurations as used in the method according to the invention;

[0098] Figures 6A to 6C are three modalities of methods for generating a texture according to the proposed principle. DETAILED DESCRIPTION

[0099] The following embodiments and examples show various aspects and their combinations according to the proposed principle. Embodiments and examples are not always to scale. Similarly, various elements may be enlarged or reduced in size to highlight individual aspects. Needless to say, the individual aspects and features of the embodiments and examples shown in the figures can be easily combined with each other without compromising the principle according to the invention.

[0100] Furthermore, the figures, features, and individual aspects are not necessarily shown at the correct size, and the proportions between the individual elements do not necessarily need to be correct. Some aspects and features are highlighted by being enlarged. However, terms such as “superior”, “above”, “inferior”, “below”, “larger”, “smaller”, and similar terms are correctly represented in relation to the Petition 870250080566, dated 08 / 09 / 2025, page 37 / 99 There are 28 / 62 elements in the figures. Therefore, it is possible to derive these relationships between the elements based on the figures.

[0101] Figure 1 shows part of an extruder assembly that can be used to perform the proposed method and to produce textured materials with greater anisotropy and fiber length. The extruder assembly is configured with a mixing extruder 1 with a double helical gear, in which the supplied mass is kneaded by means of two helical gears and advanced towards an outlet of the mixing extruder. For this purpose, the mixing extruder 1 comprises a motor with a gear 10, in which the two helical gears are anchored. Connected to it are several sections 11a, 11b, 11c, 11d and 11e of the mixing extruder.

[0102] The respective sections are mechanically connected to each other by means of flanges or some other means. In this way, the illustrated mixing extruder can be lengthened by adding individual sections or can also be shortened by removing them. The screw sections 12a, 12b and 12c are also configured in a corresponding manner, so that they too can be lengthened or shortened by adding or removing individual screw elements.

[0103] In particular, according to the proposed principle, the mixing extruder 1 comprises two inlet sections 11a with associated screw elements 12b. The inlet sections 11a each have an opening to supply the protein mixtures and substantially dry substances, as well as water. Specifically, in the embodiment shown, the protein mixtures and other solid ingredients are supplied through a hopper 14 in a first section 11a of the mixing extruder 1. Then, water is added through an inlet 15, so that the first two sections of the extruder 11a serve primarily Petition 870250080566, dated 08 / 09 / 2025, page 38 / 99 29 / 62 for an initial mix to form a mass from the water and the added base mixture.

[0104] The first sections 11a are connected to several other sections 11b, 11c and 11d, in which partially different helical elements 12a are housed. As can be seen in the illustration in Figure 1, the screw elements serve, on the one hand, to advance the mass, but also to knead the mass while increasing the pressure and temperature.

[0105] To this end, the individual sections are equipped with a plurality of heating elements (not shown here), which can be controlled separately and independently of each other. In this way, in the individual sections 11a to 11e different temperature profiles and therefore different temperatures of the advanced mass can be adjusted. In thermodynamic equilibrium, i.e., in the case of a slow advance or a slow increase in temperature along a longer length, the temperature of the mass material is equal to the temperature of the individual sections. In addition, thermal energy is also supplied to the mass by kneading the material through thermomechanical treatment, which leads to a temperature increase. However, this energy contribution is generally insufficient to reach the desired material temperature, above 100 °C, therefore additional heating elements are needed.

[0106] In addition, the individual screw elements are also designed differently in their respective sections. Some screw elements are used to knead the base mixture of protein mix(s), the supplied water and, if necessary, other ingredients, in order to produce a dough with a continuous phase. At the same time, the pressure in these areas is increased to between 8 and 70 bar, further kneading and advancing the supplied base mixture. In other elements of Petition 870250080566, dated 08 / 09 / 2025, page 39 / 99 30 / 62 screw extruders can also be fitted with gas feeds, which serve to add gas to the dough during kneading in order to make it lighter. The gas is supplied due to pressure in the screw portion of the extruder. The feed is regulated and occurs at one or more points during kneading to obtain a uniform distribution of gas throughout the dough volume.

[0107] With a simultaneous increase in temperature or a high temperature, for example, in the range of 110 °C to 160 °C and a pressure of several bar, polymerization of the protein mixture with water and the other components occurs, resulting in a highly viscous, gel-like mass. This is kneaded in different ways by the individual screw elements 12a and each is advanced in small pieces to an outlet section 11e of the mixing extruder 1.

[0108] The outlet section 11e of the mixing extruder 1 has a slightly conical profile on the outlet side with an ejection zone 13, to which a stretching nozzle 20 according to the proposed principle is connected directly or through an intermediate piece. However, this is indicated only for clarity, but is further explained in other Figures 3A to 5C in some exemplary embodiments. The paste mass that is in this initial section is thus pressed under high pressure in the range of several bar, for example, up to 25 bar, through the ejection zone as extrudate in the stretching nozzle and there subjected to a stretching deformation by means of a uniform advance, so as to generate anisotropy in the extrudate.

[0109] The stretching nozzle 20 comprises a stretching body 21 with an inlet region 23 and an outlet region 24. The inlet region 23 has a cross-section that is significantly larger than the cross-section of the outlet region 24. By section Petition 870250080566, dated 08 / 09 / 2025, page 40 / 99 31 / 62 transversal refers to the cutting surface when cutting through the nozzle in the inlet or outlet region.

[0110] The shape of the inlet region 23 and also of the outlet region 24 may be different, for example, as shown in Figures 3A to 5C, circular, rectangular, slit-shaped, oval, but also rounded or elongated oval.

[0111] The inlet region 23 is connected directly to the ejection zone of the mixing extruder 1 or to the ejection zone 13 through a tubular intermediate piece 30. In the present exemplary embodiment, the stretching nozzle comprises an internal region, which is referred to as the stretching section 22 and is characterized by a cross-section that tapers continuously with the same inclination along the length C of the stretching nozzle. In other words, the diameter (or radius) Ri and the respective area in the inlet region 23 are continuously reduced along the length of the stretching nozzle to the cross-section R2 and the respective area of ​​the outlet section 24. In the cross-sectional view of the nozzle 20 shown here, the tapered part thus forms a parallelogram with the two parallel sides corresponding to the inlet section 23 and the outlet section 24.Viewed in three dimensions, it is a truncated cone, with the respective base or end surfaces, as shown, being circular with a conical inlet.

[0112] The length C of the stretching nozzle is at least 6 to 12 times greater than the diameter Ri in the entrance region. Due to the tapering of the cross-section here, the flow velocity of the extrudate is continuously increased during advancement through the stretching nozzle 20 at a constant mass flow rate. In the exemplary embodiment, the increase in flow velocity also occurs uniformly due to the uniform decrease in cross-section. Petition 870250080566, dated 08 / 09 / 2025, page 41 / 99 32 / 62

[0113] To obtain a constant mass flow rate, this means that the flow velocity depends on the radius of the inlet area and the outlet area, or their respective areas. For example, if the inlet region has an area three times larger than the area of ​​the outlet region, the flow velocity in the outlet region must also be increased by a factor of three to ensure the same mass flow rate.

[0114] Due to the increased flow velocity, the advanced extrudate is stretched axially, i.e., parallel to the direction of advance. Thus, with the pressure still high, above 7 bar, and the temperature high in the stretching nozzle, above 100 °C, elongated fibrous structures are formed and anisotropy occurs. Uniform narrowing, which can be controlled mainly by adjusting the length of the stretching nozzle, as well as the inlet and outlet cross-section, prevents wall slippage and also shear stress, which could lead to rupture of the advanced extrudate.

[0115] In another aspect, the inner lining of the stretching nozzle can also be made of a material that exhibits low friction, possibly lower than the stainless steel normally used. Besides this, which is used, among other things, in food production, a plastic such as Teflon can also be considered. This exhibits particularly low friction, so that the advanced extrudate experiences very low or almost non-existent shear stress at the end. As a result, long fibers are produced along the direction of advance in the extrusion.

[0116] Depending on the proteins used and the base mixture for extrusion, different stretching stresses are required to prevent material breakage. Similarly, it may be necessary to let the advanced extrudate “rest” a little after stretching so that the fibers can align. Consequently, the nozzles of Petition 870250080566, dated 08 / 09 / 2025, page 42 / 99 33 / 62 stretching can also be designed differently with various sections. Figures 3A and 3B show two such exemplary embodiments, in which the expansion nozzle is formed by different resting sections and sections with stretching deformation.

[0117] At the outlet 24 of the stretching nozzle 20, the extrusion leaves the nozzle as a textured material. The textured material enters the open air, which results in a reduction in temperature, possibly also with a greater loss of pressure. On the one hand, existing vapor may condense again in the textured material, but depending on the temperature, a water component may also evaporate, so that the heat of evaporation allows the textured material to cool more quickly.

[0118] The proportion of water in the textured product after removal and initial cooling to temperatures below 100 °C, for example, below 70 °C, is less than 40% by weight and, in particular, less than 30% by weight, so it can be described as a dry or semi-moist textured product.

[0119] The eventual loss of pressure and the drop in temperature (the stretching nozzle would be heated or, at least, would reach a temperature close to or above 100 °C) can, depending on the mixture supplied, i.e., depending on the mixture of legume proteins used, cause a slight formation of pores due to a so-called “Flash Expansion” of water vapor that recondenses in the texture. For this reason, after the stretching nozzle 20 there is a roller or cylinder 3, which compresses the texture again to collapse the pores formed and further reinforce the existing anisotropy.

[0120] This increases fiber length and stabilizes the alignment and length of fibers already formed by the stretching nozzle. Depending on the protein used and the design of the extrusion parameters and stretching nozzle, the anisotropy strength, anisotropy index, and fiber length can be adjusted on one hand. They can thus be Petition 870250080566, dated 08 / 09 / 2025, page 43 / 99 34 / 62 produced compact fibrous textured fibers with a fiber length greater than 10 cm.

[0121] The set of cylinders and rollers 3 includes, in this exemplary embodiment, heating elements not yet shown, in order to control the temperature of the textured material also during the rolling process. The roller can be made as a single or double roller in the form of a simple smooth cylinder, but also as a grooved cylinder, needle cylinder or molding cylinder. If necessary, a multi-stage rolling process with gradual thickness reduction can lead to the desired result.

[0122] The rolling or pressing process is designed so that additional stretching forces are exerted on the texture. In this process, the stretching forces exerted by the cylinders or rollers may also point in a different direction, in particular orthogonal, compared to the stretching stresses at the stretching nozzle. In simple terms, the texture is slightly stretched transversely and axially on roller 3. This can be done, for example, by increasing the shear forces orthogonal to the direction of transport.

[0123] In addition to the roller shown here, the texture can also be rolled, beaten or pressed. All these mechanical measures generate additional shear forces in the texture which, with a suitable design, can be directed in another direction, namely, especially the orthogonal direction compared to the tensile stresses previously exerted in the forward direction. In contrast to conventional solutions, however, the respective forces are applied to the texture at different times, temperatures and pressures in the solution presented, thus achieving better control and an increase in the stabilization of an already marked anisotropy. Petition 870250080566, dated 08 / 09 / 2025, page 44 / 99 35 / 62

[0124] After cutting on a suitable machine 5, the resulting product 4 consists essentially of strip-shaped pieces of equal length. The cut strips have, in some respects, a length that essentially corresponds to the length of the fibers of the textured material and also exhibit marked anisotropy greater than 1. The anisotropy is measured with a texture analyzer, for example, with a Winopal TA.XTPLUSC CONNECT TEXTURE ANALYSER, using a fixed cutting blade (for example, Winopal LIGHT KNIFE BLADE A / LKB).

[0125] Anisotropy is greater the more aligned the fibrous structure is in a preferred direction. In particular, anisotropy can be adapted to the anisotropy of existing meat products, so that the consumer has an equal or very similar mouthfeel and bite sensation.

[0126] In another aspect, additional air drying occurs by means of an air dryer 6, further reducing the total proportion of water in the textured material 4. At the end of the process, the total proportion of water in the textured material is less than 25% by weight, but, in particular, also less than 15% by weight. The now air-dried textured material can be packaged and processed further.

[0127] In an alternative configuration, the extruder assembly also includes a fryer or sprayer, where the air-dried texture can be fried or sprayed. This spraying with a powder, or also coating with an emulsion layer in device number 7, can be carried out both during air drying and afterwards. Similarly, it is possible to roll the textured parts in a powder or emulsion onto a cylinder drum and coat them in this way.

[0128] In the extruder assembly of Figure 1, the individual components 3, 5, 6 and 7 can also be combined or interchanged to create a certain consistency, appearance and shape for the final product 8 Petition 870250080566, dated 08 / 09 / 2025, page 45 / 99 36 / 62 desired. Thus, it is possible to add additional colorants during the drying stage to cause a change in the color of the texture. In addition, smoke or similar aromas can also be added.

[0129] The textured material 4 comprises, after exiting 24 from the stretching nozzle 20 or after rolling in the cylinder assembly 3, an average fiber length between 15 cm and 25 cm. However, the maximum fiber length is significantly greater, reaching 30 cm. Furthermore, appropriate measures can be taken to alter the distribution of individual lengths and adapt them to the desired end products. In particular, it is possible to reduce the standard deviation with respect to fiber length to 1.5 cm to 2.5 cm, so that the fibers have essentially the same length or exhibit a uniform distribution.

[0130] Figures 2A to 2D present the results of such a process according to the proposed method. Figures 2A and 2B are textured with a wheat protein of approximately 55%, a fava bean protein of 35% by weight, and sugar of 10% by weight, respectively, on a dry matter basis. Figure 2A shows the textured product after rolling, cutting, and frying. This shows a high visual similarity to beef. Furthermore, the mouthfeel and firmness are similar to beef products. Figure 2B shows the textured product after rolling, but before cutting and frying.

[0131] In both configurations, the anisotropic, meat-like structure and consistency can be clearly seen. Furthermore, the textured piece in Figure 2B is slightly stretched, so that the longitudinal fibrous structure is visible, with an average length greater than 6 cm. The fibers are formed along the texture, an aspect caused by the stretching deformation of the extrudate at high temperature in the stretching nozzle. The meat-like structure obtained in this way in the texture is rolled through the rollers 3, reinforcing and stabilizing the anisotropy. The product can Petition 870250080566, dated 09 / 08 / 2025, p. 46 / 99 37 / 62 can then be transferred to the final product through other methods, such as air drying, frying, or similar processes.

[0132] Figures 2D and 2E show a textured oat milk by-product with more than 50% by weight, a wheat protein with 30% by weight and a pea protein with 20% by weight relative to dry matter. The textured product is hydrated and then fried (Figure 2D), Figure 2E shows the product after rolling but before hydration and frying.

[0133] Hydration makes the texture looser and clearly enhances the fibrous structure. The fibers are longitudinal and correspond essentially to the size of the pieces. The cutting edge is perpendicular to the fiber orientation. The pieces are also pressed to obtain the opening of the fibers, as illustrated. The rolling direction is parallel to the feed direction (e.g., from right to left in Figure 2C), i.e., also along the cutting edges.

[0134] Figure 3A shows a configuration of a stretching nozzle 20 with a nozzle body 21, which has a round inlet region 23 on the inlet side and a corresponding outlet cross-section 24 on the outlet side. In this exemplary embodiment, the diameter Ri of the inlet cross-section is approximately four times larger than the diameter R2 of the outlet cross-section 23. It follows that the area of ​​the inlet section, determined by Ri2tt = (8R2)2tt, is approximately 16 times larger than the area of ​​the outlet section. It follows that the flow velocity at the outlet must also be approximately 16 times greater than at the inlet of the stretching nozzle, to ensure the same mass flow.

[0135] The stretching nozzle of Figure 3A comprises several sections in its interior. On the inlet side, there is a first section 25d, which is essentially cylindrical in shape and in which the cross-section of the inlet remains constant along its length. Petition 870250080566, dated 08 / 09 / 2025, page 47 / 99 38 / 62 of section 25d. This is followed by a first expansion section 25a, in which the inlet cross-section Ri is reduced to an outlet cross-section R3. In this first stretching section, there is thus an increase in flow velocity with constant mass flow, and the advanced extrudate is subjected to a first stretching stress. The area in the inlet region of the first expansion section is approximately % of the area of ​​the inlet region 23, so the flow velocity accelerates to four times more.

[0136] Next, the extrudate deformed by stretching in this way is advanced through a second cylindrical section 25c. In this section, the diameter and therefore also the cross-sectional area and consequently the flow velocity are again constant, causing the extrudate to go through a certain resting phase in this section during the advance.

[0137] This is followed by a second expansion section 25a, in which the cross-sectional area R3 on the inlet side is again reduced to the cross-sectional area R4 on the outlet side. This reduction is slightly smaller, causing the flow velocity not to increase as much as in the first expansion section, but only twice as much, for example. This is followed by another rest section 25c, which is followed by a final stretching section 25a. In this section, the cross-sectional area R4 on the inlet side is then reduced to the cross-sectional area R2 on the outlet side, and the flow velocity increases again slightly, while the mass flow rate remains constant.

[0138] On the exit side, another resting section 25e of the stretching nozzle 20 is then arranged, into which the material deformed by stretching is again advanced. Section 25e forms the final section, at the exit 24 from which the texture now produced exits the nozzle. Petition 870250080566, dated 08 / 09 / 2025, page 48 / 99 39 / 62

[0139] The stretching sections 25a shown here are made with different inclinations, with the first stretching section on the left having the greatest reduction in cross-sectional area (from Ri to R3). Consequently, the flow velocity also increases significantly here, while in the following stretching sections it increases somewhat less (for example, in the first stretching section by a factor of 4, then by double). The different sections 25d, 25c and the initial section 25e serve mainly so that the advanced extrudate can rest between the individual stretching sections and not be subjected to any additional stretching stress.

[0140] In this context, it may be convenient to coat the inner sides of the stretching sections with a suitable material, so that the friction or adhesion of the extrudate to the inner side of the stretching sections is again reduced. In this way, the shear forces are again reduced, especially in the area of ​​the narrowing sections, so that only the tensile stress due to the decreasing cross-section acts on the advanced extrudate.

[0141] Figure 3B shows another configuration of such an assembly, in which the stretching sections, unlike the example in Figure 3A, are significantly longer than the resting sections. In the exemplary embodiment, the inlet region 23 and also the outlet region 24 of the stretching nozzle cease to have a circular arrangement, becoming rectangular. However, in this context, other shapes of inlet and outlet cross-sections are also possible; furthermore, the shape of the inlet cross-section can also be different from the shape of the outlet cross-section, so that the shape changes correspondingly during the stretching sections or also during the resting sections. This change is designed so that the fewest possible shear forces are exerted. Petition 870250080566, dated 08 / 09 / 2025, page 49 / 99 40 / 62 in the extrudate during the extrudate advancement through shape alteration, this being, instead, primarily subjected to stretching deformation.

[0142] The inlet section 25d of the stretching nozzle 20 in Figure 3B is followed by a first conical and tapered expansion section 25b. In this section, the outlet diameter R3 is approximately one-third of the inlet diameter R1. The first expansion section 25b is formed with a continuous narrowing towards the outlet area 24 and has a length L1 greater than the first resting section 25d in the inlet area of ​​the stretching nozzle, as well as a second resting region 25c adjacent to the outlet of the first stretching section. This is short, with only one-fifth to one-quarter of the length of the stretching section 25b, and then transitions into a second, shorter stretching section 25b. On the outlet side, this stretching is again connected to another resting section 25e, which also forms the outlet region 24.

[0143] Figures 4A to 4C address another aspect, namely the fact that the cross-section of the entrance does not decrease uniformly (although in sections), instead decreasing in a preferred direction, while in the other direction, relative to the exit, it increases. Figure 4A shows, in this respect, an embodiment in which the entrance 23, with its area A1, remains essentially the same in relation to the exit region 24, with its area A2, but in which its shape is altered. In particular, Figure 4A shows a square entrance region. Due to a constant decrease in height, accompanied by a widening of the width, a narrow and elongated transverse slit results in the exit region 24, approximately twice the width of the entrance. Its height, however, has decreased by more than half.

[0144] The stretching nozzle therefore leads to a decrease in the height / width ratio along the length of the nozzle. Petition 870250080566, dated 08 / 09 / 2025, page 50 / 99 41 / 62 stretching. For example, the width can increase by a factor of 3, while the height A decreases by the same factor. However, other factors are also possible in this context, where the cross-sectional area of ​​the outlet region 24 is also reduced compared to the inlet region 23. In the current example of Figure 4A, the nozzle height at the outlet decreases significantly more than the width increases. As a result, the total area of ​​the outlet is smaller than the cross-sectional area at the inlet. Consequently, in this implementation example, not only is a transverse flow velocity obtained, and therefore a stretching of the mass perpendicular to the forward direction, but also a longitudinal stretching.

[0145] Figures 4B and 4C show two other configurations, this time with round and oval inlet cross-sections. While in Figure 4B this oval shape is transformed in the inlet region 23 into a rectangular shape with clear corners at the outlet 24, in Figure 4C the edges are rounded and thus retain at least approximately the same shape as in the inlet region 23. In the embodiment of Figure 4B, the inlet and outlet surfaces are the same, causing only transverse flow to occur here, but no longitudinal flow or only a very small longitudinal flow. Consequently, the extrudate is deformed transversely to the feed direction. In Figure 4C, the surfaces are again different, so that here too, in addition to a transverse stretching of the extrudate, a longitudinal stretching is also produced.

[0146] In all these sets, there is therefore a decrease or change along a first direction (e.g., nozzle width) perpendicular to the direction of travel, different along a second direction perpendicular to the direction of travel (e.g., height A). Consequently, the unequal decrease in the two different spatial directions not only exerts a longitudinal stretch, i.e., along the length. Petition 870250080566, dated 09 / 08 / 2025, p. 51 / 99 42 / 62 of the stretching nozzle, but also a transverse stretch, that is, along the width L or height A. The transverse stretches, in turn, are different due to the different heights and widths. With this configuration, it is thus possible to carry out a longitudinal and transverse expansion in the extrudate in a targeted and controlled manner in its resistance by the geometry of the expansion nozzle.

[0147] Figure 5 shows an embodiment of a cylinder and roller assembly 3 with two belt cylinders 31,32 each. Each belt cylinder comprises a respective cylinder belt 300 and a plurality of rollers 310 and 311 provided to drive the cylinder belt. The diameter of the rollers 310 and 311 is equal, so that the belts running on them are essentially stretched flat.

[0148] However, belt cylinder 32 is flat, i.e., approximately parallel to the direction of ejection of the textured material, while belt cylinder 31 is inclined. In this respect, the flat belt cylinder 32 can also be used as a means of transport and correspondingly elongated, so that the texture coming from the ejection nozzle is transported along belt cylinder 32 to the beginning of the second upper belt cylinder. This results in a gap between the two belt cylinders 31 and 32 which becomes smaller in the forward direction with the second belt cylinder 31. This means that the textured material is pressed more and more strongly during the further advance, a process in which the increase occurs gradually. This results in an axial or longitudinal stretch, i.e., a stretch in the direction of the advance and a stretch in the direction perpendicular to it, in which the textured material can also deviate, at least partially.Shear forces can also occur here.

[0149] In addition, some 311 cylinder rollers are provided with a temperature control device, so that the dough Petition 870250080566, dated 08 / 09 / 2025, page 52 / 99 The 43 / 62 advanced material can also be subjected to additional heating or cooling in successive stages. This allows for a greater degree of freedom, enabling the temperature of the advanced material to be adjusted during reinforcement and stabilization of anisotropy and deformation.

[0150] In addition, the individual rollers 310 and 311 are equipped with an additional toothed crown that fits into the corresponding cylinder belts 300. This allows for a firm connection and prevents slippage on the individual cylinder rollers when pressure is applied to the dough 40. By using a plurality of rollers 310, 311 per cylinder belt 300, i.e., more than two, continuous pressure can also be applied to the advanced dough along the entire advance path. This is particularly convenient if the advance path is somewhat longer overall or if the cylinder belt is elastic. Furthermore, the inclination of the upper belt cylinder 32 is adjustable. Through the design and arrangement of the individual rollers and cylinder belts relative to each other, it is possible to apply a defined pressure to the texture in order to obtain the desired anisotropy and fiber length.

[0151] Unlike the ejection nozzle 20, in which static friction and therefore the formation of possible shear stress must be minimal, in the arrangement of the rollers a static friction is deliberately provoked between the cylinder belts 300 and the advanced material, in order to be able to transport the textured material safely, despite deformation and back pressure, and the cylinders are generally coated with Teflon or a polymer with very low adhesion. This allows reinforcing an already existing anisotropy and / or also generating it in the form of gel rupture and, consequently, layer formation.

[0152] Figure 6 shows another combination of a set of cylinders and rollers, in which different belt cylinders 31, 32 and 32' are used. The lower flat belt cylinder 31 comprises a belt of Petition 870250080566, dated 09 / 08 / 2025, p. 53 / 99 44 / 62 cylinders 300', which is provided with a surface structure that is imprinted on the surface of the texture during the advancement of the texture over the cylinder assembly. In this exemplary embodiment, the two upper belt cylinders 32, 32' comprise a plurality of rollers 313 having a smaller diameter than the rollers 310 of belt cylinder 31. Furthermore, one of the two belt cylinders 32, 32' is arranged parallel to belt cylinder 31, so that the distance between them does not change or changes only insignificantly during advancement. This causes advancement but without significant deformation, so this section can also be called a resting section. It serves to stabilize a marked anisotropy and freezes the fiber length, largely preventing relaxation.

[0153] The second belt roller 32 is inclined relative to the lower belt roller 31, so as to form a wider entry zone and a narrower exit zone, the distance of which corresponds to the distance between belt roller 32 and belt roller 31. In addition, it is also possible to provide individual rollers with different diameters in order to reduce the thickness of the advanced mass.

[0154] Figures 5C and 5D show two other configurations of a belt roller. In the configuration of Figure 5C, a belt roller 300 is provided, on which the texture is located and which is moved forward by it. Several individual rollers or cylinders 310 (three are shown here, but there may be more or less) with the same diameters are arranged on the belt roller 300. The distance between the individual rollers 310 and the belt roller is equal, but it can also vary and decrease with the advance. The belt roller 300 has relatively high friction, while the cylinders are coated with Teflon or another low-friction material. It is also possible to change the diameter of the individual rollers and cylinders 310 to vary the distance. The rotation speed is Petition 870250080566, dated 09 / 08 / 2025, p. 54 / 99 45 / 62 adapted to the belt speed. This exerts a stretch on the textured material, so that the fibers of the textured material are stretched and aligned along the direction of travel. In this way, the anisotropy is reinforced. Through the use of multiple cylinders, it is possible to adjust and stabilize the fiber length.

[0155] Figure 5D shows another configuration, in which several belts 300 are provided that transport the textured material forward. Between the belts there are two cylinders 310 arranged in parallel, whose distance decreases with each pass. The textured material is rolled between the two cylinders and thus elongated longitudinally.

[0156] Other configurations are shown in Figure 5E, in which the cylinders are arranged vertically so that the textured parts are moved down between them and a stationary area. Here too, the distance between the cylinder and the stationary wall decreases with each pass. In the other embodiment, the process is similar, but the textured material is transported down by two cylinders 310 arranged in opposite pairs.

[0157] Figure 4D shows a variation. Here too, the texture is advanced by a roller conveyor. The deformation is done by 310 rollers arranged in opposite pairs, which have a defined distance between them. Between two pairs, there is another belt. Here too, the rotation speeds of the rollers are adjusted to those of the belts.

[0158] If the textured material has a lower viscosity, it is advisable to narrow the cross-section along a longer stretch, thus subjecting the part to reduced tensile stresses, so that the advanced mass does not break and cause, for example, wall slippage or deformation. Dies made of mass with higher viscosity, on the other hand, can be deformed to a greater extent without wall slippage. Consequently, they could Petition 870250080566, dated 08 / 09 / 2025, page 55 / 99 46 / 62 Shorter stretching sections or even stretching sections with a more pronounced narrowing should be provided here, in order to increase the flow rate while maintaining a constant mass flow. The rest sections between the stretching sections serve to relax the stretched mass a little and thus prevent it from breaking and forming shorter fibers.

[0159] In some respects, the material must be produced as textured, and the textured material, as a single strand, must have a reduced volume at the respective outlet. This occurs mainly when the material breaks due to excessive volume and a corresponding tensile stress, causing wall slippage or deformation. This can occur when the tensile deformation at the edge of the stretching nozzle is large, but is still small in the interior of the advanced mass. In the laminar flows present here, shear forces can occur, especially in the interior, which impair the formation of long fibers.

[0160] Figure 6A illustrates a first exemplary embodiment of the proposed method. In step S1, a protein mixture is provided. This includes a wheat protein isolate as well as a pea protein isolate. The protein proportion in the respective isolates is approximately 85% by weight, on a dry matter basis, with a residual moisture content in the range of approximately 5% by weight and other components. In this embodiment, vegetable fibers are practically absent in the isolates. The two isolates are mixed in a ratio of 80% wheat protein to 20% pea protein. This mixture corresponds to approximately 60% of the base mixture, resulting in a dry matter content of 0.95*0.6 = 57% in the base mixture. The proportion of pure protein in the base mixture is, in turn, 0.85*0.6 = 51%. Petition 870250080566, dated 08 / 09 / 2025, page 56 / 99 47 / 62

[0161] In step S2, water is added to the base mixture in a proportion of 35% of the total mass of the base mixture. This results in a total moisture content of 0.6*0.05+0.35 = 38%. The base mixture therefore contains 38% moisture by weight and 51% pure protein by weight. The remaining percentage of approximately 11% by weight is distributed among the other components of the protein isolate, namely sugars, salts and oils. In addition, some flavorings, starch and oils are added in a proportion of 5% by weight of the dry matter, relative to the mass of the base mixture.

[0162] The resulting dough is then kneaded in stage S3 under pressure and increased temperature in an extruder. For this, the dough is kneaded in batches and then advanced slightly. In the first stages, the temperature is rapidly raised from ambient temperature to over 100 °C and then maintained at around 135 °C during the remaining kneading and advancement stages.

[0163] The dough is transferred directly to a stretching nozzle in the ejection zone of the mixing extruder. The stretching nozzle comprises a short inlet section, in which the cross-section remains essentially the same, an elongated stretching section and an outlet section.

[0164] In this version, at stage S4, the extrudate is subjected to longitudinal stretching at a temperature of approximately 125 °C, the stress resulting from a continuous reduction in the cross-sectional area of ​​the inlet to the cross-sectional area of ​​the outlet. The cross-sectional area of ​​the inlet is 8 times larger than the cross-sectional area of ​​the outlet. The stretching occurs along a section that is 5 to 6 times larger than the maximum diameter of the inlet cross-section. Therefore, due to the constant mass flow, the flow velocity along this section also increases 8 times, stretching the mass primarily in the direction of Petition 870250080566, dated 08 / 09 / 2025, page 57 / 99 48 / 62 of the length. In the central section of the stretching nozzle, friction is reduced by means of a suitable coating, so that the resulting texture does not stick or greater shear forces occur that could cause wall slippage or mass breakage.

[0165] Through axial and longitudinal stretching, the extrudate is structured and longitudinal fibers are formed, with an average length ranging from 10 mm to 20 mm. This also leads to anisotropy, since the fibers exhibit a preferred direction. The temperature is not significantly altered during stretching deformation, i.e., at the end of the stretching nozzle, the texture has a temperature of approximately 125 °C. At the nozzle exit, rapid cooling occurs due to the recondensation of the included water. At the same time, the resulting fibrous structure is not destroyed.

[0166] In step S5, the still-hot and still-moist textured material is subjected to rolling with a cylinder that generates a tensile stress in the direction of travel, reinforcing the existing anisotropy and further increasing the fiber length. At the same time, the resistance of the textured material is reduced by the pressing and rolling process, since, in addition to the tensile stress, a shear stress orthogonal to the direction of travel or transport of the textured material is generated. The temperature is approximately 55 °C to 70 °C. Then, the product subjected to rolling is cut into smaller pieces in step S6, in order to obtain textured pieces 5 cm to 10 cm long, whose fibrous structure extends along the entire length of the piece.

[0167] The pieces thus produced are placed in step S7 in a mixture of herbs, salt and spices, to be coated with a thin layer of emulsion, similar to marinated pork or beef. This mixture may contain suitable aromas. In addition, this increases shelf life and flavor. To make this mixture adhere, one can use Petition 870250080566, dated 08 / 09 / 2025, page 58 / 99 49 / 62 residual moisture still present. Alternatively, it is also possible to pre-spray the textured pieces, for example, with a mixture of oil and water, a liquid containing sugar or starch, a marinade or something similar, to improve adhesion.

[0168] In another process example, illustrated in Figure 6B, a wheat protein isolate is used at a proportion of approximately 25% in the base mixture (without water), with the protein proportion being approximately 92% by weight of the dry matter. The remainder is composed of other substances and a low residual moisture of 3%. In addition, in this configuration, an oat milk by-product is used, whose pure moisture content is approximately 50%. The remaining 50% corresponds to the dry matter, with the protein content in the dry matter being approximately 45%. The other components of the dry matter are sugars, oils and fats, but mainly fiber. The sugar content is approximately 18% by weight for this by-product. For the base mixture, these two parts are then mixed in a proportion of 75% oat milk by-product with 25% wheat protein mixture.

[0169] The resulting base mixture then has a total water content of 0.75*0.5 + 0.25*0.03 = 38%. The remaining ingredients of the base mixture represent 62% by weight of the base mixture (corresponding to the dry matter of the base mixture), with the percentage of protein in the dry matter being: 0.45*0.5*0.75 + 0.92*0.25 = approx. 40%. It was found that it is not necessary to add more water and that the by-product can be used directly and immediately.

[0170] The mixture prepared in step S1 is then mixed in step S2 to form a dough and placed in an extruder. The following steps S3 and S4, in particular the kneading to form a dough and the extrusion through a nozzle, are carried out at different pressures and temperatures in order to obtain a longitudinal fibrous structure. For this, it is Petition 870250080566, dated 08 / 09 / 2025, page 59 / 99 50 / 62 used a nozzle according to the exemplary embodiment of Figure 3B, whose length is approximately five times greater than the initial cross-section.

[0171] The textured material is cooled after exiting the nozzle and then, in step S5', is cut into elongated pieces more than 60 mm long and approximately 25 mm wide. The thickness of these pieces is approximately 1.5 cm. The pieces are placed in a set of cylinders in step S6', as shown in Figure 5D, where they are reduced to a thickness of approximately 1 cm in several pressing and rolling steps. At the same time, the pieces are slightly stretched lengthwise so that their length becomes greater than 70 mm. Through the rolling and pressing process, the textured material becomes less compact and greater anisotropy is formed in the longitudinal direction, with the fiber length corresponding approximately to the length of the pieces.

[0172] Next, in step S7', the pieces are hydrated so that their water content is approximately 60%, and then seasoned. Their consistency and texture are similar to that of pork, with an anisotropy index of approximately 1.35 to 1.5.

[0173] Next, other recipes are presented which, through the combination of different elements, in particular through the adjustment of the outlet nozzle with a suitable set of cylinders downstream, can be textured with an anisotropy greater than 1 and elongated fibers with widely adjustable lengths. Example group 1

[0174] In a first example, a wheat protein-based mixture is combined with a legume protein mixture. The legume used was pea or broad bean, with the proportion of pure legume protein being lower than that of pure wheat protein. The Petition 870250080566, dated 08 / 09 / 2025, pages 60 / 99 51 / 62 respective mixtures are concentrated or isolated, so that each contains a certain proportion of carbohydrates, starch and various sugars. To this are added salts and oils or fats, which are also components of the mixtures.

[0175] To adjust the flavor, flavorings are added. The mixtures are combined with water, forming a mass with a total moisture content between 35% and 50% by weight.

[0176] The material temperature in the extruder during extrusion is between 130 °C and 145 °C, but higher temperatures, up to 160 °C, are also possible. At the extruder outlet, the extrudate is directly subjected to axial and transverse stretching stress. This is done by means of a stretching nozzle, whose square cross-section narrows along its length and has a longitudinal slit at the outlet. The initial temperature is approximately 100 °C at the stretching nozzle outlet.

[0177] The finished texture then exhibits marked anisotropy in the longitudinal direction due to axial stretching. It has been found that it is possible to adjust the average fiber length in the texture by adjusting or altering the feed rate within a given range. In general, fiber lengths of more than 20 mm up to approximately 200 mm are achievable. Example group 2

[0178] In a second group of examples, a wheat protein-based protein blend is combined with a pea protein blend. In this configuration, however, the proportion of pure pea protein is similar to or even higher than that of pure wheat protein. Here too, the respective blends include concentrates or isolates, with carbohydrate, starch, and various sugar contents in the range of 10% to 20% by weight, as well as salt in the range of 3% by weight and oils and fats between Petition 870250080566, dated 08 / 09 / 2025, page 61 / 99 52 / 62 3% and 10% by weight. No other flavors were added. Due to the slightly altered protein blends, the total amount of water added also changes. However, the total moisture content of the dough is between 25% and 45% by weight.

[0179] The mass formed is kneaded and advanced into an extruder with increasing temperature until it reaches a material temperature between 120 °C and 150 °C. At the extruder outlet, there is again a stretching nozzle, whose inlet cross-section narrows along its length to a slit transverse to the direction of advance. The temperature at the outlet of the expansion nozzle is above 100 °C.

[0180] The textured material exiting the outlet cools rapidly due to evaporation and recondensation. The evaporation of water and moisture also further reduces the water content in the textured material, so that when cooled, it is less than 40% by weight. The textured material is cut into elongated pieces, approximately 5 cm wide and 15 cm to 20 cm long, while still hot. These pieces are then hot-rolled again, at approximately 50 °C to 60 °C, so that the elongated fibrous structure, and consequently the existing anisotropy and strength, are adjusted. The average fiber length is between 8 cm and 15 cm, thus being slightly less than the length of the individual pieces. Due to the additional displacement, the anisotropy index is slightly less than 2, meaning that the force applied to cut the pieces transversely to the fiber direction is significantly greater than the force applied longitudinally to the fiber direction. Example group 3

[0181] In a third example group, a wheat protein-based protein mixture is also used. However, this is combined with a byproduct of oat milk production. In addition to Petition 870250080566, dated 08 / 09 / 2025, page 62 / 99 53 / 62 proteins, the byproduct of oat milk also contains other components such as sugar and starch or carbohydrates and salts.

[0182] In this configuration, the byproduct is equally aqueous, meaning its water content ranges between 50% and 70% by weight. Consequently, it is not necessary to add more water to prepare the dough and base mix. Instead, “dry” wheat protein is added until the water or moisture content in the reference group is within the desired range, between 35% and 47%.

[0183] The direct use of by-products reduces process costs, as they do not need to be dehydrated, which consumes a lot of energy. Transportation costs can also be reduced accordingly. In the present case, the sugar and other components are already included, so there is no need to add them.

[0184] The proportion of dry matter in oat milk by-product varies between 10% and 90% by weight, in this example between approximately 40% and 70% by weight, with the proportion of pure protein varying between 40% and 80%.

[0185] The mass is extruded in an extruder at material temperatures between 110 °C and 160 °C and, in particular, between 130 °C and 150 °C. The extrudate is then pressed through a nozzle, but due to a slightly altered nozzle geometry and marginal conditions, only a slightly pronounced anisotropy occurs. Therefore, at the nozzle outlet, there is a belt cylinder with several cylinder rollers. The vertical distance between the cylinder belt and the individual rollers decreases slightly along the lateral transport path, so the extrudate is slightly compressed on each pass and stretched due to continuous transport.

[0186] This example group demonstrated that the shape, number, and speed of the cylinders not only reinforce the texture, but also Petition 870250080566, dated 09 / 08 / 2025, p. 63 / 99 54 / 62 can create it in an extrudate. This effect can be observed in all sample groups, and the displacement devices presented in this patent reinforce, stabilize, or even create an existing anisotropy, depending on the composition of the extrudate. Furthermore, it was found that subsequent displacement reduces the resistance of the fibrous anisotropic texture. In this way, on the one hand, the anisotropy is slightly reinforced and, on the other hand, a better mouthfeel is obtained, more similar to that of pork or beef. Example group 4

[0187] There is another variation of example group 3, in which several different protein mixtures are combined with additional by-products. For example, a wheat protein mixture can be mixed with a broad bean or pea protein mixture, with another by-product added. The by-product can represent the largest part of the total dry matter, for example, between 40% and 70% by weight. In this case, the proportion of the wheat protein mixture and the legume protein mixture is smaller, for example, between 10% and 50% by weight of the dry matter.

[0188] In the tests carried out with these examples, it was found that it is possible to directly use different by-products and combine them with different protein mixtures, which may be present in the form of isolates or concentrates. The individual amounts of pure protein may vary depending on the ingredients, so that it is possible to adjust different tactile, olfactory and sensory properties. However, the total protein content is selected so that, in the base mixture and, consequently, also in the textured product, it is between 40% and 70% by weight of the dry matter.

[0189] The mixture, which also contains salt, is extruded in an extruder at a material temperature of approximately 130 °C. Petition 870250080566, dated 08 / 09 / 2025, page 64 / 99 55 / 62 at 150 °C. A wider temperature range is possible, from 110 °C to 160 °C. The extrudate is then pressed through a stretching nozzle, whose cross-section narrows rapidly along a shorter length (i.e., about 3 to 4 times the cross-section). To reduce sliding or sticking friction, the nozzle is lined with Teflon on the inside. The textured cord emerging from the slightly anisotropic texture is rolled several times, forming a transverse and longitudinal strip about 5 mm thick and several centimeters wide.

[0190] It is then cut and dried until the water content is around 30%. The resulting pieces are about 5 to 7.5 mm thick, approximately 5 to 7.5 cm wide, and up to 10 cm long. In terms of fiber orientation and length, they have a structure similar to that of wood chips. Example group 5

[0191] In the last group of examples, instead of an oat milk by-product, brewer's grain spent grain is used as an additional source of protein and other ingredients. The proportion of brewer's grain spent grain is lower than the proportion of at least one of the other proteins and is, for example, between 5% and 40% by weight, relative to the dry matter of the base mixture, in particular between 10% and 20% by weight. As additional protein sources, in this group of examples, both a mixture of legume proteins and a mixture of wheat proteins are provided. Brewer's grain spent grain has a low moisture content, less than 20%, so water is added to the base mixture until the total moisture content is between 25% and 55% by weight, especially below 50% by weight, for example, between 35% and 47% by weight.

[0192] Processing is carried out within the temperature ranges mentioned above. Depending on the amount of spent grains from brewing, an anisotropy of varying size forms at the outlet of a Petition 870250080566, dated 08 / 09 / 2025, pages 65 / 99 56 / 62 normal stretching nozzle, as described herein. Anisotropy and also fiber length tend to decrease with increasing amounts of brewer's grain bagasse. However, through a subsequent rolling step, the anisotropy is again reinforced, the resistance is reduced, and the fiber length is increased to at least double. For this, the texture is conveyed by several cylinder rolls arranged in series, whose rotation speed is not too high, so as to exert a longitudinal stretch on the texture along a longer stretch.

[0193] In the different examples of groups, the proportions of protein present vary in size. For each example, several trials were carried out, which are presented in the following table. Surprisingly, it was discovered that, in addition to isolates and concentrates, it is also possible to produce flours, i.e., protein mixtures with even lower protein contents, i.e., less than 60% in relation to dry matter, in the desired form and fiber length. This aspect allows the production of anisotropic textures similar to meat and products with elongated fibers and a water content of less than 40% of the total mass. However, the protein content can be adjusted over a wide range, for example, up to 60% by weight of dry matter and beyond, with the textured product retaining many of its sensory properties.

[0194] The possible use of by-products whose protein content often varies or is lower than that of concentrates allows for more economical production. The proposed downstream rolling step not only reinforces the existing anisotropy but also reduces the resistance of the textured product. This means that the textured product can be separated more easily, becoming even more similar to the fibrous structure of various pork, beef, or veal meat products. Petition 870250080566, dated 08 / 09 / 2025, page 66 / 99 57 / 62

[0195] The following are processes, protein textures and a vegan meat substitute that implement some aspects of the proposed principle: 1. Method for producing a textured coating, comprising the following steps: - preparation of a protein mixture containing at least one non-legume protein mixture, in particular a wheat protein mixture, with a weight ratio between 8% and 72% relative to a base mixture; - supply of sugar or starch with a weight ratio between 0.1% and 25% relative to the base mixture, as well as salt with a weight ratio between 0.05% and 5% relative to the base mixture; - Add water in a weight ratio of between 25% and 50% relative to the base mixture to form a paste; - Extruding the paste at a maximum temperature between 110 °C and 160 °C to form an extrudate; - Deformation by longitudinal and / or transverse stretching of the extrudate at a temperature above 100 °C, by means of advancing the extrudate through a stretching nozzle, whose inlet has a shape or cross-sectional area different from the outlet of the stretching nozzle. 2. A method, according to object 1, in which the protein mixture preparation step comprises at least one of the following: - preparation of a fava bean protein mixture with a weight ratio between 20% and 50%; and / or preparation of a fava bean protein mixture with a weight ratio between 30% and 40%; and / or - preparation of a combination of a bean protein mixture with a weight ratio between 10% and 35% and another mixture of legume proteins with a weight ratio between 10% and 45%; Petition 870250080566, dated 08 / 09 / 2025, pp. 67 / 99 58 / 62 - preparation of a legume protein with a weight ratio between 10% and 64% by weight. 3. A method, according to one of the preceding objects, in which the extrusion step comprises a kneading step of the supplied protein and water mixture at an increasing temperature up to the maximum temperature, where, optionally, the maximum temperature is in the range of 110 °C to 150 °C and, in particular, between 115 °C and 135 °C and, in particular, between 120 °C and 145 °C. 4. A method, according to any of the previous objects, in which the temperature of the textured material at the nozzle outlet is greater than 100 °C. 5. A method, according to any of the preceding objects, in which, in the stretching deformation step, the flow velocity is increased; and / or in the stretching deformation step, a transverse stretch is produced, in which the width of a nozzle inlet increases towards the nozzle outlet and, at the same time, the height of a nozzle inlet relative to the nozzle outlet decreases, and optionally the reduction in height is greater than the increase in width; and / or in the stretching deformation step, a transverse stretch is produced, in which the width of a nozzle inlet increases towards the nozzle outlet, and, optionally, the maximum nozzle width corresponds to 0.25 to 4 times the nozzle length. 6. A method, according to any of the preceding objects, in which the stretching deformation step comprises: deformation by stretching in sections at temperatures above 100 °C, in particular through the advancement of the extrudate, so that the flow velocity is increased; advance the extrudate at an essentially constant flow rate, for a period of time, at an essentially constant flow rate. Petition 870250080566, dated 08 / 09 / 2025, pp. 68 / 99 59 / 62 constant, is greater than a time during which the flow velocity is increased. 7. A method, according to any of the preceding objects, in which, during the advance, the tensile stress is altered in at least two consecutive sections. 8. Method, according to any of the preceding objects, also including: - Cooling the extrudate to a temperature below 100 °C to create the texture after the stretching deformation step. 9. Method, according to any of the preceding objects, further comprising, after the stretching deformation stage: - compression of the deformed texture, in particular by rolling or cylindrical forming, in which stretching and / or shear forces are exerted on the texture; - Optional separation of the textured surface. 10. A method, according to any of the preceding objects, in which the stretching deformation step occurs along a direction of extrusion feed and a subsequent additional deformation is effected by shear forces occurring along a direction different from the stretching deformation. 11. Method, according to any of the preceding objects, further comprising: - frying the textured coating; or - cooking the textured coating; or - bake the textured coating; or - toast the textured coating; or - Microwave heating of the textured coating; - air drying of the textured finish; or - smoking of the textured surface; or Petition 870250080566, dated 09 / 08 / 2025, p. 69 / 99 60 / 62 - a combination of several of the items above. 12. Method, according to any of the preceding objects, further comprising a sequence of the aforementioned steps, namely - extrusion through the nozzle, followed by cutting, followed by rehydration, optionally also with an emulsion; or - extrusion through the nozzle, followed by cutting and rolling, followed by rehydration; or - extrusion through the nozzle, followed by grinding; or - extrusion through the nozzle, followed by rehydration, followed by grinding; or - extrusion through the nozzle, followed by rolling, followed by grinding; or - Extrusion through the nozzle, followed by rolling, followed by rehydration, optionally also with an emulsion, followed by grinding. 13. Textured protein, containing: - a base mixture with at least one mixture of legume proteins, in particular a mixture of fava bean proteins, with a proportion between 0% and 64% by weight, relative to the base mixture; or a second mixture of vegetable proteins different from the legume protein mixture, in particular a wheat protein mixture with a proportion between 8% and 72% by weight, relative to the base mixture; Sugar or starch in a proportion between 2% and 25% by weight, relative to the base mixture; Salt in a proportion between 0.25% and 3% by weight, relative to the base mixture; - a water content of less than 30% by weight, in particular less than 20% by weight, in relation to the textured version; Petition 870250080566, dated 08 / 09 / 2025, pp. 70 / 99 61 / 62 - where the textured material has a fiber length along a longitudinal direction of the texture greater than 10 cm or a fiber length of the texture greater than the length of a piece of the textured material. 14. Textured protein, according to object 13, wherein the second mixture of vegetable proteins comprises at least one of the following: - wheat protein; - pumpkin protein; - rice protein; - corn protein; - mushroom protein - soy protein; - rapeseed protein Sunflower protein; - potato protein; - fungal mycelium; and - fruiting body of a mushroom. 15. Protein texture, according to any of the preceding objects 13 to 14, wherein the fibers of the texture are pressed, beaten, hammered, rolled or rolled; and / or wherein the texture is fried. 16. Vegan meat substitute, especially in the form of steak or goulash, having a texture as described above or produced by a method as described above, wherein the vegan meat substitute is cut and / or rolled; and wherein the vegan meat substitute has, upon rehydration, a moisture content in the range of 20% to 40% by weight. Petition 870250080566, dated 08 / 09 / 2025, page 71 / 99 62 / 62 LIST OF REFERENCES Extruder assembly Roller machine, cylinder machine, press machine Cutter, shredder Sprayer, coating agent Hair dryer, fryer Helical gear Extruder section Extruder section Worm screw section Worm screw section Inlet mixer Water inlet Ejection zone Stretch nozzle Mouthpiece body Stretching section Nozzle inlet Nozzle outlet Stretching section Advancement section Advancement section Bodies End cross-section Internal cross-section length

Claims

CLAIMS 1. A method for producing an anisotropic vegetable texture, characterized in that the texture comprises a water content of less than 50% by weight and more than 50% by weight, on a dry matter basis, of ingredients not derived from soy, wherein a protein content of more than 30% by weight, on a dry matter basis, comprising the steps of: - preparing at least one protein mixture with at least 50% by weight on a dry matter basis of ingredients other than soy; - producing a base mixture from the prepared protein mixture and water, such that the water content of the base mixture is in the range of 25% by weight to 60% by weight.- Production of a mass from the base mixture; - Extrusion of the mass by means of thermomechanical treatment, in which, during extrusion, the material reaches a temperature in the range of 110 to 160 °C; - Application of a first axial and / or transverse stretching on the extrudate, in particular in a channel with a variable cross-section to produce a texture; - Application of a second axial and / or transverse stretching on the texture, comprising partial or continuous compression of the texture during advancement and rolling of the texture by means of at least two opposing cylinders; - Cutting the texture with thicknesses greater than 2 mm and lengths and widths greater than 10 mm.

2. Method, according to claim 1, characterized in that the textured product contains a protein content between 35 and 60% on a dry matter basis. Petition 870250080566, dated 08 / 09 / 2025, pp. 90 / 99 2 / 6 3. A method, according to any one of claims 1 and 2, characterized in that it further comprises: - reinforcing an anisotropy in the textured material by rolling the textured material; and / or - pressing and stretching the textured material; and / or - cutting the textured material.

4. A method, according to any of the preceding claims, characterized in that it comprises the application of a second axial and / or transverse stretching and / or the reinforcement of an anisotropy of the textured material: - a rolling process with at least one cylinder arranged in front of a belt of cylinders; - a rolling process of the textured material by means of two belt cylinders arranged in front of each other, each comprising a tensioned belt of cylinders driven by at least two rollers; and / or - a rolling process of the textured material by means of a belt cylinder comprising a tensioned belt of cylinders driven by at least two rollers, as well as a row of at least one rolling roller in front of the belt of cylinders; and / or - a rolling process of the textured material with cylinders of different sizes; and / or - a rolling process of the textured material with cylinders of different rotational speeds;and / or - a compression, in which two rows of rollers arranged opposite each other have, respectively, different speeds.

5. Method, according to any of the preceding claims, characterized in that a channel surface exhibits, at least in some parts, a lower sliding friction Petition 870250080566, dated 08 / 09 / 2025, page 91 / 99 3 / 6 than an extruder surface, in particular due to a different surface coating, in particular of Teflon and ceramic.

6. A method, according to any of the preceding claims, characterized in that the application of a first axial and / or transverse stretching comprises at least one of the following: - increasing the flow velocity of the extrudate within the channel; - generating a transverse stretching, in which the width of a channel inlet increases towards the channel outlet and, at the same time, the height of a channel inlet decreases towards the channel outlet, optionally, the reduction in height is greater than the increase in width; - stretching the extrudate along a first direction perpendicular to the feed direction stronger than along the feed direction and along a second direction perpendicular to the feed direction and the first direction; - increasing the flow velocity in a first direction transverse to the feed direction, maintaining the same or decreasing it in another second direction;- generation of a longitudinal stretching stress in the extrudate; and - generation of a transverse stretch, in which the width of a channel entrance increases towards the channel exit, with the maximum nozzle width optionally corresponding to 0.25 to 4 times the channel length.

7. A method, according to any of the preceding claims, characterized in that the production step of a base mixture comprises adjusting the moisture content of the base mixture so that the protein content in the base mixture is greater than 35% by weight and less than 60% by weight. Petition 870250080566, dated 08 / 09 / 2025, pp. 92 / 99 4 / 6 8. A method, according to any of the preceding claims, characterized in that the prepared protein mixture comprises a combination of a wheat protein mixture and at least one of a legume protein mixture, in particular a pea protein mixture, a broad bean protein mixture and an oat milk by-product, wherein - the proportion of the dry matter of wheat protein in the prepared protein mixture is between 10% by weight and 90% by weight and, in particular, between 20% by weight and 70% by weight and, in particular, between 40% by weight and 70% by weight and, in particular, between 30% by weight and 60% by weight and, in particular, between 10% by weight and 50% by weight; - the proportion of the other protein in the prepared protein mixture in the dry matter is between 35% by weight and 60% by weight, and in particular, between 20% by weight and 80% by weight, and in particular, between 40% by weight and 70% by weight, and in particular, between 10% by weight and 50% by weight;Preferably, the prepared protein mixture also contains a by-product of oat milk or brewer's grain residue, the proportion of which in the dry matter varies between 10% and 90% by weight, and in particular between 40% and 70% by weight, and in particular between 5% and 40% by weight or between 10% and 20% by weight; and preferably, the salt content in the dry matter of the protein mixture is less than 5% by weight and / or the proportion of carbohydrates, including starch and sugar, in the dry matter is less than 20% by weight.

9. Method, according to any of the preceding claims, characterized in that (A) an anisotropy index of the textured material measured at a moisture content between 65% and 75% is greater than 1.25 and, in particular, greater than 1.4 and, in particular, is between 1.5 and 2; and / or Petition 870250080566, dated 09 / 08 / 2025, p. 93 / 99 5 / 6 (B) a fiber length is greater than 15 mm and is, in particular, in the range between 15 mm and 25 mm and, in particular, between 20 mm and 30 mm.

10. Protein-based textured product, characterized in that it comprises: - a first protein mixture with a non-legume protein, in particular a wheat protein, in a proportion between 10% by weight and 90% by weight and in particular between 20% by weight and 50% by weight, on a dry matter basis; - a second protein mixture, in particular with a legume protein or by-product, in a proportion between 10% by weight and 90% by weight and in particular between 20% by weight and 70% by weight and in particular between 20% by weight and 50% by weight, on a dry matter basis; - a moisture content in the range of less than 50% by weight and, in particular, less than 40% by weight; - wherein the protein content in the textured material is between 35% and 60% by weight of dry matter, - wherein the textured material has fibers with a preferred direction and a length greater than 10 mm and, in particular, more than 15 mm;- where the anisotropy index of the textured material at a moisture content between 65% and 75% is greater than 1.

25.

11. Protein texture, according to claim 18, characterized in that the anisotropy index of the texture at a moisture content between 65% and 75% is greater than 1.4 and, in particular, is between 1.5 and 2.

12. Protein texture, according to any one of claims 18 or 19, characterized in that it contains an oat milk by-product, a pea milk by-product and a broad bean milk by-product in a dry matter ratio between 25% and 80% by weight and, in particular, between 30% and 75% by weight and, in particular, between 40% and 70% by weight.

13. Textured protein, according to claim 18, characterized in that it further comprises - a third mixture of proteins from a by-product, in particular from an oat milk by-product, a broad bean milk by-product, a pea milk by-product and brewer's cereal pomace, with a proportion between 5% and 70% by weight and, in particular, between 5% and 40% by weight and, in particular, between 40% and 70% by weight and, in particular, between 10% and 20% by weight.

14. Protein texture, according to any one of claims 18 to 21, characterized in that the moisture content is less than 25% by weight and, in particular, less than 15% by weight.

15. Textured product processed with a protein texture according to any one of claims 18 to 24, characterized in that the textured product has a moisture content by hydration between 40% by weight and 110% by weight and, in particular, between 45% by weight and 70% by weight and, in particular, more than 55% by weight.

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