Method of producing a food product or a food precursor product

Abstract

The invention relates to a method of producing a food product (100) or a food precursor (130, 140) for production of a food product (100), especially a meat substitute product, comprising the steps of: - pulling (1100) a first and second continuous food precursor (130) (130, 140) in a conveying direction (F), - orientedly arranging (1200) the first and second continuous food precursor (130) (130, 140) orthogonally to conveying direction (F) in order to form a continuous strand (150), - conveying (1300) the continuous strand (140) in the direction of a shaping apparatus (5) under the action of tensile forces (Z), - forming (1400) a shaped article (170) by applying compressive forces (D) with at least one compressive force component (D1) orthogonally to conveying direction (F), - separating (1500) the continuous strand (150) into a strand portion (160) or the shaped article (170) into a food product (100), and - releasing (1600) the shaped article (170) or food product (100). The invention further relates to a control method (3000) for such a method, to a correspondingly produced food product (100) and to a food production machine (1) for performance of the method.

Description

[0001] Process for producing a food product or a food precursor product

[0002] The present invention relates to a method for producing a food product, in particular a meat substitute, and to a method for producing a continuous food precursor for producing such a food product. Furthermore, the invention relates to a control method for controlling an oriented arrangement of continuous food precursors for producing a food product, a food product, and a food processing machine for producing a food product, in particular a meat substitute.

[0003] There are many different processes for producing food products. Such food products can have a structure that mimics the structure of meat, fish, or sausage products. These usually have a fibrous structure in common. The food product can consist entirely of plant-based raw materials or contain animal, plant, and fungal-based raw materials and can consist of both plant and animal raw materials.

[0004] Challenges lie in the visual imitation of meat, fish, or sausage products, particularly in appropriate texturing, as well as in imitating processing and consumption properties such as frying behavior, bite resistance / elasticity, bolus formation, rheology, and water retention or release. Meat contains a high water content, which is stored and evenly distributed in the fibrous connective tissue. Furthermore, the so-called Maillard reaction takes place on the surface of meat when heated. This describes a complex reaction between fats, proteins, and polysaccharides when exposed to heat, resulting in a browning of the surface and a slightly sweet flavor. Furthermore, some types of meat contain finely distributed fat, which is an important flavor carrier and gives the meat a special flavor in addition to its visual appearance, such as fine marbling.

[0005] Another characteristic of meat and fish products is that a piece is usually not completely symmetrical. Rather, the arrangement of the fibers within the piece varies in shape and position.

[0006] In summary, the topology of the food product plays a crucial role in the formation of a meat-like structure. Topology, in this context, refers to the geometry, distribution, and orientation of precursors within the food product. For example, comparatively fine food precursors offer a comparatively large surface area, which promotes reactions at the surface. A targeted distribution of cavities and the food precursors relative to each other also determines a specific set of properties of the food product. In particular, the topology of the food precursors themselves can also influence the properties of the food product.

[0007] Known processes for manufacturing food products and for producing food precursors usually only allow a limited orientation of the food precursors used relative to one another and are thus limited with regard to setting a desired composition and / or geometry and / or topology of the food product. For example, deposition processes such as 3D printing do not allow the deposition of precursors in all spatial directions. This is accompanied by inadequate control of the water absorption capacity of the food product. Furthermore, such food products have so far only been able to inadequately imitate the texture and firmness of meat. For example, plant fibers in meat substitute products that are only present as short or long fibers generally lead to an inadequate imitation of meat.In particular, a major challenge lies in replicating the inhomogeneous properties of meat in relation to the desired texture. For example, existing processes for manufacturing food products only inadequately enable the formation of different product areas or textures and their arrangement along the entire product length in such a way that a natural appearance is achieved. Furthermore, they rarely allow for continuous production. This can lead to increased waste and / or increased complexity of the production facilities due to additional required process steps.

[0008] For example, GB2605746 A discloses a process for producing meat substitutes, in which a fibrous muscle analogue is produced from fibers with a comparatively short fiber length by high-temperature texturization. This is then separated by compression through rollers or a press. The short fiber lengths allow only insufficient twisting. The fibrous muscle analogue is produced in a batch process, whereby adjustment of the topology of the fibers of the muscle analogue along the product length is not possible. Furthermore, it depends significantly on the arrangement of the fibers within the preliminary product. This muscle analogue is fed into further processing steps for compression to obtain a food product. Such batch processes are disadvantageous, particularly from an economic perspective, as they are associated with longer production times.In particular, the production of the food precursors for the actual shaping of the food product takes place discontinuously.

[0009] Furthermore, US 2023054944 A1 discloses a deposition process in which fiber bundles are produced and deposited layer by layer. These fiber bundles serve as food precursors and are deposited in a targeted manner using a deposition process similar to 3D printing. Here, too, the production of the food precursors is discontinuous, and the deposition of the fiber bundles limits their orientation relative to each other, making three-dimensional orientation of the fibers impossible. Finally, the topology can only be changed in one plane at a time, which limits production speeds.

[0010] It was therefore an object of the present invention to overcome at least one of the disadvantages known from the prior art. In particular, the adjustment of the topology of the food product, i.e. the position and arrangement of precursors and structure-forming components within the food, is to be improved and the variety of variants that can be produced is to be increased. In particular, the water absorption capacity is to be increased. Furthermore, an increase in the efficiency of a production process for producing food products or food precursors and of a corresponding food processing machine is desirable. The invention solves the problem mentioned at the outset in a first aspect by a process for producing a food product, in particular a meat substitute, according to claim 1.

[0011] According to the first aspect, the invention proposes that the method comprises the following steps:

[0012] Pulling at least one first continuous food pre-product and one second continuous food pre-product in a conveying direction,

[0013] Oriented arrangement of the first continuous food pre-product drawn in the conveying direction relative to the second continuous food pre-product drawn in the conveying direction orthogonal to the conveying direction to form an oriented continuous strand,

[0014] Conveying the endless strand towards a forming device in the conveying direction under the action of tensile forces,

[0015] Forming a molded part by applying compressive forces with at least one compressive force component orthogonal to the conveying direction through the forming device, and

[0016] Separating the continuous strand into a strand portion or the molded part connected to the continuous strand into a food product,

[0017] Releasing the molded part or food product from the molding device.

[0018] In the context of the invention, a food product is understood to be a food product with a length that is limited by manufacturing technology. The length of the food product is thus limited by the step of separating the continuous strand or the molded part. The food product can therefore also be a food product several hundred centimeters long, which may be further portioned if necessary. The separation preferably takes place in a cutting plane whose surface normal forms an angle greater than 0° and less than 180°, in particular greater than 45° and less than 135°, to the conveying direction. The separation therefore does not take place parallel to the conveying direction, but at an angle relative to it. It should be understood that the cutting plane can also be formed by tearing and other separation processes. In the context of the invention, the term "endless" is understood analogously to the meaning of the term in the field of textile technology.Accordingly, a continuous fiber can theoretically be spun to an endless length and is not subject to any natural limitations. The same applies to continuous food precursors. Continuous food precursors are artificially produced, and their length is not limited by manufacturing technology. Thus, the continuous food precursors according to the invention can theoretically be provided in endless lengths, although this is not the case in practice. The same applies to a continuous strand produced from these continuous food precursors. Due to the theoretically endless producibility of continuous food precursors, a strand formed from these continuous food precursors is also theoretically endless. Accordingly, a molded part formed from such a continuous strand is also endless until the point at which it is separated into a food product.

[0019] According to the invention, the conveying direction is understood to be the direction in which the continuous food precursors and the continuous strand connected to and formed from them are moved. This refers to the general conveying direction, whereby the continuous food precursors and the continuous strand can also be moved with movement components that deviate from the conveying direction.

[0020] The molded part can be a preform that is converted into a final product shape through further consolidation and / or separation steps, thus being only near-net-shape. Alternatively, the molded part can already have the final contour of the food product at least in one sectional plane orthogonal to the conveying direction. In this case, no further consolidation steps of the molded part are required to produce the food product.

[0021] The orientated arrangement of the first continuous food pre-product relative to the second continuous food pre-product orthogonal to the conveying direction means that, with reference to at least one plane orthogonal to the conveying direction, the position of the first continuous food pre-product in this plane is determined relative to the position of the second continuous food pre-product in this plane. The continuous food pre-products thus extend within the food products to be manufactured in the conveying direction, but are arranged discretely positioned orthogonally to the conveying direction. This means that the pre-products assume varying angles and distances from a central axis of the continuous strand or the shaped part or the food product running parallel to the conveying direction, which can be controlled and adjusted along the central axis.The first food precursor and the second food precursor therefore also assume varying angles and distances from each other. In the case of a plurality of first food precursors, the individual first food precursors also assume varying angles and distances relative to each other.

[0022] The molded part is formed by applying compressive forces with at least one compressive force component orthogonal to the conveying direction. This creates cohesion between the first continuous food precursor and the second continuous food precursor in the continuous strand or a strand portion produced by previously separating the continuous strand.

[0023] It should be understood that the separation step optionally occurs before the forming of the molded part. In this case, the continuous strand is separated into a strand portion, and the strand portion is formed into the molded part. Alternatively, the separation step can also occur after forming. In this case, the continuous strand is at least partially reshaped so that a section of the continuous strand forms the molded part. The molded part is then subsequently separated from the continuous strand. The conveying of the molded part in the conveying direction can be carried out and / or repeated at any point in the process.

[0024] The inventor advantageously recognized that the oriented arrangement of continuous food precursors relative to one another enables an orientation defined in the conveying direction. According to the invention, this orientation of the first continuous food precursor relative to the second continuous food precursor is not necessarily constant in the conveying direction, but preferably also variable. Thus, a desired topology can be specifically set in the conveying direction and thus along the longitudinal extent of the food product, which is defined by the first continuous food precursor and the second continuous food precursor.Furthermore, because the molded part is formed by applying compressive forces with at least one compressive force component orthogonal to the conveying direction, such that cohesion is created between the first continuous food precursor and the second continuous food precursor, the topology of the continuous food precursors themselves is retained. If the first or second continuous food precursor comprises, for example, fibers with anisotropic material properties, these anisotropic properties are also retained in the subsequent food product. Furthermore, the production of the molded part on the basis of continuous food precursors enables a continuous process for feeding and orienting the continuous precursors in a continuous strand, which can then either be formed in portions or divided into food products after forming.

[0025] Conveying the continuous strand under tensile forces ensures that the orientation of the first continuous food precursor relative to the second continuous food precursor is maintained. According to the process, the tensile forces are adjusted in such a way that tearing of the often delicate precursors is prevented. Processing continuous food precursors presents a particular challenge compared to processing technical textiles or plastics. The tensile strength of such continuous food precursors is significantly lower to ensure pleasant consumption of the food product.

[0026] Further developments of the invention are specified in the dependent claims, which further develop the concept of the invention with regard to advantageous features within the scope of the task with a view to further advantages.

[0027] The molded part is preferably formed in a continuous forming tool, with the compressive forces being applied progressively and / or evenly to a surface of the continuous strand. The continuous strand is preferably conveyed through the continuous forming tool under tension. The progressive pressure build-up and / or the even application of forces to the surface of the continuous strand reduces or completely prevents pressure peaks. This prevents the continuous food precursors in the continuous strand from tearing due to pressure peaks. It is taken into account that, particularly when the continuous strand is conveyed into the forming tool under tension, even small pressure peaks can lead to partial tearing of the continuous food precursors. This takes the complex handling of continuous food precursors into account.

[0028] Further preferably, the pulling of the first continuous food precursor and the second continuous food precursor in the conveying direction preferably comprises, as a sub-step, pulling the first continuous food precursor and / or the second continuous food precursor from a production device by applying a tensile force with at least one force component in the conveying direction. Pulling the continuous food precursors from a production device enables continuous production of the food product, beginning with the production of the continuous food precursors. This also eliminates the need for a storage unit for storing the continuous food precursors. Furthermore, there is no need for conveyor devices for conveying and unwinding the continuous food precursors from the production unit.

[0029] Further preferably, the pulling of the first continuous food pre-product and the second continuous food pre-product in the conveying direction preferably comprises, as a sub-step, unrolling the first continuous food pre-product and / or the second continuous food pre-product from at least one (first) storage device by applying a tensile force with at least one force component in the conveying direction, wherein the (first) storage device is configured to receive the first continuous food pre-product and / or the second continuous food pre-product in a rolled-up state. In particular, the (first) storage device is configured to receive the first continuous food pre-product and / or the second continuous food pre-product in a winding pattern in the rolled-up state, such that the axial orientation of the first continuous food pre-product and / or the second continuous food pre-product changes depending on an unrolling angle.Unwinding the continuous food precursors by applying a tensile force from a storage device enables the variation of the continuous food precursors used and their provision independent of the production speed of a production device. Such a storage device can be, for example, a spool, a rod, a support plate, a roll, or the like. The continuous food precursors can be accommodated in an oriented manner on such a storage device, wherein the orientation of the first continuous food precursor relative to the second continuous food precursor can be influenced by their arrangement on the storage unit.

[0030] More preferably, the pulling of the first continuous food pre-product and the second continuous food pre-product in the conveying direction preferably comprises, as a sub-step, pulling the first continuous food pre-product and / or the second continuous food pre-product from at least one (second) storage device by applying a tensile force with at least one force component in the conveying direction, wherein the (second) storage device is designed to receive the first continuous food pre-product and / or the second continuous food pre-product in a randomized state. By pulling the continuous food pre-products from a storage device in which they are received randomly, robust continuous food pre-products in particular can be provided in a cost-effective manner. For example, films, nonwovens and the like can be stored in a ton ora so-called fir tree in a randomized state and are pulled off in the process according to the invention by a tensile force in the conveying direction.

[0031] It is further preferred that the first continuous food precursor and / or the second continuous food precursor are conveyed over a number of guide units for oriented arrangement in the conveying direction. The guide units are configured to deflect the first continuous food precursor and / or the second continuous food precursor orthogonally to the conveying direction, such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to one another orthogonally to the conveying direction along a longitudinal extension of the continuous strand running coaxially to the conveying direction.Thus, in the process, not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section can be varied, but also the orientation of the first continuous food precursor relative to the second continuous food precursor along the longitudinal extent. The possibility of varying the topology of the food product is thus further increased. In particular, the distances between the continuous food precursors relative to one another can be varied.

[0032] Furthermore, it is preferred that an angle relative to the conveying direction and / or a position orthogonal to the conveying direction of a or the guide unit and / or a position in the conveying direction of a or the guide unit is controllable. The method preferably comprises controlling the position and / or the angle of the guide units such that the first continuous food precursor and / or the second continuous food precursor have an orientation relative to one another that is variable along a longitudinal extent of the continuous strand, orthogonal to the conveying direction. Thus, in the method, not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section is variable, but also the orientation of the first continuous food precursor relative to the second continuous food precursor along the longitudinal extent.The possibility of varying the topology of the food product is thus further increased. Variable positions or angles of the guide units are easily implemented and automated in terms of control technology. Alternatively or additionally, the (first) storage device preferably has a number of storage units for receiving the first continuous food pre-product and / or the second continuous food pre-product. The position of the storage units is preferably controllable for the oriented arrangement of the first continuous food pre-product and / or the second continuous food pre-product orthogonal to the conveying direction and / or in the conveying direction.The method comprises controlling the position of the storage unit such that the first continuous food pre-product and / or the second continuous food pre-product have a variable orientation relative to one another orthogonally to the conveying direction along a longitudinal extent running coaxially to the conveying direction. Thus, in the method, not only the orientation of the first continuous food pre-product and / or the second continuous food pre-product with respect to the product cross-section is variable, but also the orientation of the first continuous food pre-product relative to the second continuous food pre-product along the longitudinal extent. The possibility of varying the topology of the food product is thus further increased. Variable positions of the storage units are easy to implement and automate in terms of control technology.

[0033] By controlling the position of the storage units or guide units orthogonal to the conveying direction and / or in the conveying direction, the conveying or guiding of the first and second food precursors can also be supported. For example, controlling the position of the storage units or guide units makes it possible to counteract sagging of the first and second food precursors or to keep the roll-off angle of (other) storage devices constant.

[0034] Alternatively or additionally, the (first) storage device preferably comprises a number of storage units for receiving the first continuous food pre-product and / or the second continuous food pre-product, the angle of which is controllable for orientating the first continuous food pre-product and / or the second continuous food pre-product relative to the conveying direction, such that the first continuous food pre-product and / or the second continuous food pre-product have an orientation relative to one another that can be varied along a longitudinal extent, orthogonal to the conveying direction. Thus, in the method, not only the orientation of the first continuous food pre-product and / or the second continuous food pre-product with respect to the product cross-section is variable, but also the orientation of the first continuous food pre-product relative to the second continuous food pre-product along the longitudinal extent.This further increases the flexibility of the food product's topology. Variable angles of the storage units are easily implemented and automated from a control perspective.

[0035] Alternatively or additionally, the (first) storage device for the oriented arrangement of the first continuous food pre-product and / or the second continuous food pre-product preferably further comprises one or the number of storage units for receiving the first continuous food pre-product and / or the second continuous food pre-product, wherein the storage unit has a (first) longitudinal extent and a cross-section that varies along the longitudinal extent, such that the first continuous food pre-product and / or the second continuous food pre-product have an orientation relative to one another that can be varied orthogonally to the conveying direction along a longitudinal extent that runs coaxially to the conveying direction.Thus, in the process, not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section can be varied, but also the orientation of the first continuous food precursor relative to the second continuous food precursor along its longitudinal extent. The possibility of varying the topology of the food product is thus further increased. A varying cross-section of the storage units can be implemented structurally easily.

[0036] Alternatively or additionally, the first continuous food precursor and / or the second continuous food precursor are preferably conveyed over a number of guide units for oriented arrangement in the conveying direction, wherein the guide units have a (second) longitudinal extent and a cross-section that varies along the longitudinal extent, such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to one another orthogonally to the conveying direction along a longitudinal extent that runs coaxially to the conveying direction. Thus, in the method, not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section is variable, but also the orientation of the first continuous food precursor relative to the second continuous food precursor along the longitudinal extent.This further increases the variation possibilities for the topology of the food product. A varying cross-section of the guide units can be easily implemented.According to a preferred embodiment, the oriented arrangement of the first continuous food precursor relative to the second continuous food precursor comprises at least one of the following sub-steps: oriented arrangement of a plurality of first continuous food precursors relative to one another to form at least one oriented first partial continuous strand, oriented arrangement of a plurality of second continuous food precursors relative to one another to form at least one oriented second partial continuous strand, and oriented arrangement of the at least one first partial continuous strand relative to the at least one second partial continuous strand and / or the second continuous food precursors, oriented arrangement of the at least one second partial strand relative to the at least one first partial continuous strand and / or the first continuous food precursors.

[0037] Preferably, individual, several or all of the sub-steps for the oriented arrangement are repeated and / or carried out in parallel until the oriented endless strand has a cross-sectional area whose surface area corresponds at least to that of a cross-sectional area of ​​the food product to be produced. In addition to the orientation of the first endless food precursors relative to the second endless food precursors, the method can therefore also initially arrange a plurality of first endless food precursors relative to one another, forming a first partial endless strand. Alternatively or additionally, a plurality of second endless food precursors can also be oriented relative to one another to form a second partial endless strand. The first or second partial endless strand can then be aligned with the other partial endless strands or with a plurality of partial endless strands or with individual first or secondSecond continuous food precursors. The sub-steps for orienting the continuous food precursors or the partial continuous strands are carried out in sufficient numbers so that the resulting continuous strand has a sufficiently large cross-sectional area. This cross-sectional area must exceed the cross-sectional area of ​​the food product to be manufactured to such an extent that shrinkage due to consolidation of the continuous strand is taken into account when forming a molded part.

[0038] Preferably, the method further comprises combining a number of continuous strands and jointly conveying the combined continuous strands toward the shaping device. The combined continuous strands can be either continuous strands produced by oriented arrangement of first and second continuous food precursors or partial continuous strands each made from the first continuous food precursor or the second continuous food precursors. The combined number of continuous strands is preferably conveyed toward the shaping device under the action of a tensile force in the conveying direction. The orientation of the first continuous food precursors and the second continuous food precursors is thus maintained.

[0039] According to a further preferred embodiment, the method further comprises applying at least one auxiliary structure to at least a portion of the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand.

[0040] The auxiliary structure preferably comprises an auxiliary guide structure configured to support the oriented arrangement of the first continuous food precursor and / or the second continuous food precursor by arranging them in a bundled manner within the auxiliary guide structure. The auxiliary guide structure is preferably removed before forming the molded part. Thus, slippage or other disruption of the oriented arrangement of the first continuous food precursor relative to the second continuous food precursor is reduced or completely avoided. Such auxiliary guide structures can be provided in particular in regions that are subject to particular stresses, such as shear forces, during the manufacturing process.

[0041] More preferably, the auxiliary structure further comprises an auxiliary transport structure designed to assist the pulling of the first continuous food precursor and / or the second continuous food precursor in the conveying direction and / or the conveying of the continuous strand in the direction of the shaping device by reducing stress peaks. The auxiliary transport structure is preferably removed before the molding of the molded part. The auxiliary transport structure can, in particular, improve force transmission and, by reducing stress peaks, prevent damage to the first continuous food precursor and / or the second continuous food precursor. In particular, the sensitive structure of the continuous food precursors is taken into account and protected accordingly.It is further preferred that the auxiliary structure comprises a structural aid configured to form a structure in the molded part and / or to support structure formation within the molded part during molding from the continuous strand or a strand portion. The structural aid preferably remains in the molded part during molding. Such a structural aid can, for example, comprise an alginate shell intended to imitate defined structures in the food portion or the molded part.

[0042] Preferably, conveying the strand toward the shaping device comprises applying tensile forces in the conveying direction to the endless strand and / or the shaped part. Applying tensile forces in the conveying direction to the endless strand ensures that the endless strand is conveyed in a direction directed toward the shaping device downstream in the conveying direction. Applying such tensile forces to the shaped part also enables the endless strand to be drawn into the shaping device if the shaped part is connected to the endless strand.

[0043] More preferably, conveying the continuous strand in the direction of the shaping device comprises applying shear forces in the conveying direction to a surface of the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand and / or the shaped part. The alternative or supplementary application of shear forces reduces tension-related stress peaks. In particular, the application of shear forces also allows, for example, sagging of the continuous food precursors due to gravity to be reduced. Furthermore, the application of shear forces promotes the cohesion of the continuous food precursors individually or within the continuous strand. Thus, the application of shear forces also prevents damage to the continuous precursors and takes their sensitive structure into account.Such shear forces can be applied, for example, by conveyor belts or driven rollers.

[0044] Further preferably, conveying the endless strand in the direction of the shaping device comprises conveying the endless strand through at least one conveying device into the shaping device. Such a conveying device is arranged in particular downstream of the shaping device in the conveying direction in the event that the shaped part is connected to the endless strand. In the event that the shaped part is already separated from the endless strand, the conveying device is designed to convey the endless strand into the shaping device. Further preferably, conveying the endless strand in the direction of the shaping device comprises conveying the endless strand into the shaping device under the action of tensile forces. Conveying the endless strand into the shaping device under the action of tensile forces equally requires the conveyance of the endless strand and the endless food precursors in the direction of the shaping device.

[0045] More preferably, conveying the continuous strand in the direction of the shaping device comprises conveying the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand using gravity. Preferably, a part of a food processing machine used to carry out the method according to the invention that is upstream in the conveying direction can be arranged in a horizontally inclined position such that the continuous food precursors or the continuous strand are subject to gravity during conveyance in the direction of the shaping device. The tension exerted on the continuous food precursors or the continuous strand by necessary tensile forces can thus be reduced. At the same time, gravity causes a gentle stretching of the continuous food precursors or the continuous strand.

[0046] Further preferably, conveying the continuous strand toward the shaping device comprises subsequently conveying a strand portion, formed by separating the continuous strand, into the shaping device. Thus, the strand portion can be formed into a molded part in the shaping device as part of a batch process.

[0047] Tensile forces are preferably applied to the endless strand and / or the first endless food precursor and the second endless food precursor using a conveyor device. The conveyor device preferably comprises at least one conveyor unit designed as a tensile unit for applying tensile forces with at least one force component in the conveying direction to the endless food precursors and / or the endless strand and / or the molded part. Tensile forces can expediently be applied by a tensile unit, wherein this is preferably done in a controllable manner. Alternatively or additionally, the conveyor device comprises at least one conveyor unit for applying shear forces to the first endless food precursor and / or the second endless food precursor and / or the endless strand and / or the molded part.Such a conveyor unit reduces any stress peaks by applying shear forces and can counteract sagging of the continuous strand or the continuous food precursors due to gravity. Further preferably, the conveyor unit comprises a multiple belt, in particular a double belt, wherein the double belt is preferably integrated into a pressing tool as a forming device. The conveyor unit, together with the forming device, forms a double-belt press, i.e., a continuous forming tool. Preferably, the traction unit further comprises a winding device and / or a suction device and / or a gripper device.

[0048] According to a further preferred embodiment, the method comprises processing the first continuous food precursor and / or the second continuous food precursor in at least one continuous precursor processing unit of a continuous precursor processing device. The first continuous food precursor and / or the second continuous food precursor preferably pass through various continuous precursor processing units. Thus, processing, for example in the form of texturing, drying, or surface coating or surface finishing, can already be carried out on the continuous food precursor. At this stage, processing is more precise because the continuous food precursors are still present in individual pieces.The possibility of individually processing the first continuous food precursors and the second continuous food precursors allows for increased variation diversity, and additionally, different properties of the first and second continuous food precursors used can be achieved in the food product. It is also provided that a portion of the first continuous food precursors passes through a first continuous precursor processing device, while a second portion of the first continuous food precursors passes through a second continuous precursor processing device that is different from the first continuous precursor processing device. Thus, with only one basic continuous precursor, a wide variety of variants of the continuous precursors used can be produced, and a customized topology of the food product can be achieved.

[0049] Alternatively or additionally, the method comprises processing the continuous strand and / or the strand portion in at least one strand processing device. The processing of the strand can be carried out, for example, to achieve specific surface properties. Furthermore, uniform processing of the continuous strand and / or the strand portion can be carried out in just one strand processing device, so that the number of processing devices can be reduced compared to various continuous pre-product processing devices. Such a strand processing device can, for example, be configured to carry out application processes for processing the surface of the continuous strand. For example, a spraying device can be provided by which the strand is sprayed with a fluid. Excess fluid is then preferably collected in a collecting basin and recycled for reuse by the spraying device.Such a fluid can be, for example, fat, food coloring or a binding agent.

[0050] Alternatively or additionally, the method further comprises processing the food product in at least one food product processing device. Thus, properties of the food product can be adjusted in portions. For example, this may include infusing the food product with fat, water, or other ingredients. Likewise, processing the surface of the food product—for example, by applying films—to highly customized dimensions is possible.

[0051] Alternatively or additionally, the method comprises processing the molded part in at least one molded part processing device. The processing of the molded part may, for example, include cyclic surface processing. This cyclic surface processing produces an irregular surface with defined properties. Compared to the processing of the food product, the processing of the molded part also has the advantage that production-related gaps in the food product and the like are not important in a continuous molded part before the part is separated.

[0052] Preferably, the continuous precursor processing device comprises at least one of the following continuous precursor processing units: a twisting unit, wherein the method comprises twisting the first continuous food precursor and / or the second continuous food precursor in the twisting unit, a stretching unit, wherein the method comprises stretching the first continuous food precursor and / or the second continuous food precursor in the twisting unit, a stretching unit, wherein the method comprises stretching the first continuous food precursor and / or the second continuous food precursor in the twisting unit, a finishing unit, wherein the method comprises finishing the first continuous food precursor and / or the second continuous food precursor in the twisting unit, a tempering unit,wherein the method comprises cooling or heating the first continuous food precursor and / or the second continuous food precursor in the tempering unit, a drying unit, wherein the method comprises drying the first continuous food precursor and / or the second continuous food precursor in the drying unit, a texturizing unit, wherein the method comprises texturing the first continuous food precursor and / or the second continuous food precursor in the texturizing unit, a wetting unit, wherein the method comprises wetting the first continuous food precursor and / or the second continuous food precursor with a binder and / or a color and / or a size, a steaming unit, wherein the method comprises steaming the first continuous food precursor and / or the second continuous food precursor with fluids,in particular containing water and / or flavoring and / or coloring in the vaporization unit, a powdering unit, wherein the method comprises powdering the first continuous food precursor and / or the second continuous food precursor with a functional powder in the powdering unit, a squeezing unit, wherein the method comprises squeezing the first continuous food precursor and / or the second continuous food precursor to release excess binder and / or crosslinking agent in the squeezing unit.

[0053] Texturing refers to the mechanical post-processing of continuous food precursors containing filaments or multifilaments or other fiber materials to achieve properties such as increased volume, roughness, elastic elongation, improved thermal insulation (through air inclusions), improved moisture absorption, etc. For example, false-twist texturing or stuffer box texturing can be performed to increase the roughness of the surface.

[0054] In this context, finishing refers to all work processes that serve to modify continuous food precursors containing filaments or multifilaments or other fiber materials by advantageously shaping their external properties, for example by dyeing them.

[0055] In this context, stretching refers to the stretching of continuous food precursors containing filaments or multifilaments or other fiber materials to a multiple of their length, whereby the filaments or multifilaments or other fiber materials retain their essential properties. Stretching occurs, for example, at very high speeds during withdrawal from, for example, a spinneret of a manufacturing device, or by guiding the continuous food precursor over several rollers of different sizes, or by applying a rotation. Stretching aligns molecular chains of the food precursor along their longitudinal axes, which run parallel to the conveying direction at least in sections, and interactions between the chains (hydrogen bonds) can occur. Stretching thus significantly increases the strength of the continuous food precursors.Stretching continuous precursors differs from drawing in that the aim is not to align the molecular chains, but rather to achieve plastic or elastic deformation. For example, elastic stretching can be achieved in a stretching unit, simplifying processing with additional processing units, such as a powder coating unit.

[0056] The coating unit can, for example, be used to add solid additives, for example as short fibers, to continuous food precursors and / or (partial) continuous strands by scattering and / or coating.

[0057] In the present case, twisting is understood to mean the execution of a relative movement comprising a rotation of continuous food precursors and / or (partial) continuous strands relative to one another or around a central axis.

[0058] More preferably, the strand processing device comprises at least one of the following strand processing units: a tempering unit, wherein the method comprises cooling or heating the continuous strand, a drying unit, wherein the method comprises drying the continuous strand, a texturizing unit, wherein the method comprises texturing the continuous strand, a powdering unit, wherein the method comprises powdering the continuous strand with a functional powder, a squeezing unit, wherein the method comprises squeezing the continuous strand to release excess binder and / or crosslinking agent, an infusion unit, wherein the method comprises infusing the continuous strand with fluids, in particular containing water and / or fat and / or binders and / or an enzymatic solution.

[0059] A squeezing unit is used to remove excess fluid, such as binding agents. A texturizing unit is used to texture the products, for example, through surface treatment. A drying unit is used, for example, to reduce residual moisture in the precursors or to dry them after impregnation, steaming, spraying, or similar processes.

[0060] More preferably, the molded part processing device comprises at least one of the following molded part processing units: an infusion unit, wherein the method comprises infusing the molded part with fluids, in particular containing water and / or fat and / or binding agents and / or an enzymatic solution and / or a blood imitation; a coating unit, wherein the method comprises coating the molded part with at least one functional surface coating. Such a functional surface coating can, for example, cause browning during frying.

[0061] It is further preferred that the food product processing device comprises at least one of the following food product processing units: an infusion unit, wherein the method comprises infusing the food product with fluids, in particular containing water and / or fat and / or flavoring and / or coloring and / or hydrocolloids and / or proteins and / or polysaccharides and / or enzymatic solution, a coating unit, wherein the method comprises coating the food product with at least one functional surface coating, wherein the first continuous food precursor and the second continuous food precursor preferably pass through different continuous food precursor processing units.

[0062] Other fluids suitable for infusion include alcohols, acids, and bases. According to a preferred embodiment, the method further comprises packaging the food product in a vacuum-tight package and vacuum-sealing the vacuum-tight package. Vacuum-sealing the vacuum-tight package reliably packages the food product, and its shelf life is increased by excluding air and other gases.

[0063] Alternatively or additionally, the process comprises heating the food product to a crosslinking temperature and maintaining the crosslinking temperature for a crosslinking period. If enzymatic binders or fillers are used during the processing of the continuous food precursors or the continuous strand, these can react enzymatically when heated to a crosslinking temperature and lead to crosslinking and thus the creation of cohesion within the food product. The crosslinking period is generally so long that crosslinking cannot take place in the process before the molding of the molded part. Heating the food product within the packaging also offers the advantage that heating can be a downstream process, for example passing through a belt oven or heating a number of packaged food products in a batch process.

[0064] It is further preferred that the food product is a near-net-shape food product, and that the vacuuming is carried out in such a way that the vacuum-tight packaging defines a final shape of the food product, and the near-net-shape food product assumes its final shape through vacuuming in the vacuum-tight packaging. Thus, the vacuuming of the food product provides a final shaping. Vacuuming in a defined casing is a common method known from textile technology, which is used here to produce a portion of a food product.

[0065] Preferably, the method further comprises crosslinking the food product with a crosslinking agent. Such crosslinking can be thermally induced or can occur at room temperature and be completed after a crosslinking period.

[0066] According to a further preferred embodiment, the method comprises heating the surface of the continuous strand and / or the strand portion in the forming device above a desolation temperature, such that near-surface enzymatic and / or chemical crosslinking is prevented. Thus, the cohesion in the formed part is promoted by preventing chemical or enzymatic crosslinking. This is called desolation of the surface, which consequently has a texture that differs from the rest of the molded part.

[0067] According to a further preferred embodiment, the method comprises freezing the surface of the continuous strand and / or the strand portion in such a way that near-surface enzymatic and / or chemical crosslinking is prevented. Thus, the cohesion in the molded part is promoted by preventing chemical or enzymatic crosslinking. This is a so-called desolation of the surface, which consequently has a texture that differs from the rest of the molded part.

[0068] According to a further preferred embodiment, the method further comprises providing a raw food mass, which in particular contains at least one plant-based protein and / or fat, and shaping the raw food mass into a first continuous food precursor or a second continuous food precursor. Shaping the raw food mass into the corresponding continuous food precursors preferably comprises at least one of the following processes: yarn formation processes and / or nonwoven formation processes using mycelia, dry extrusion, high-moisture extrusion, spinning processes, microextrusion, textile sheet formation processes, in particular consolidation processes for producing nonwovens or for producing fiber tapes, shear chamber processes, or deposition processes, in particular also in 3D printing.It should be understood that the shaping of the raw food mass into the corresponding continuous food precursors can also comprise a combination of several of these processes. It should be understood that, according to the invention, the aforementioned processes can also be used solely to produce precursor products for the actual production of the continuous food precursors. For example, the shear chamber process and the deposition process, which is sometimes also referred to as 3D printing, cannot produce continuous food precursors. However, a modified raw mass, for example, one containing fibers, can be produced, which can be converted into a continuous food precursor in further processing steps.

[0069] Preferably, the first continuous food precursor and / or the second continuous food precursor comprise a filament and / or a multifilament and / or a fiber ribbon and / or a fiber, in particular a staple fiber, and / or a fiber bundle and / or a fiber strand. The use of textile continuous food precursors enables a good reproduction of the texture of meat. Fiber ribbons and fiber bundles, but also fibers, in particular staple fibers, allow easier handling compared to filaments or multifilaments. More preferably, the first continuous food precursor and / or the second continuous food precursor comprise a polymeric film made from a raw food mass. Such a film can also be used to form meat-like structures and can be provided in continuous form. It is further preferred that the first continuous food precursor is different from the second continuous food precursor.Thus, the provision of continuous food precursors already ensures the different material properties of the food product. These can include, for example, fatty fibers and protein fibers.

[0070] Fibers in the context of the invention are structures whose length significantly exceeds their cross-section. The length of fibers is usually finite.

[0071] In the context of the invention, fibers typically have a structural component of proteins and / or polysaccharides (e.g. celluloses or starches) and / or fats and / or fiber.

[0072] Fibers can consist of structured proteins. In the case of plant-based proteins, these can be pre-structured through a structuring process, such as an extrusion process, in particular a spinning process (electrospinning, wet spinning, or dry spinning), or an additive manufacturing process. Filaments refer to continuous fibers.

[0073] Multifilaments are fiber bundles in the form of a yarn or similar, which are formed into a cohesive fabric as a result of a spinning process. They are characterized by their length exceeding their diameter by several times. Typically, several openings in a spinneret are used. The individual filaments, drawn together as a bundle, are then referred to as multifilament or multifil and delivered in this form for further textile processing.

[0074] The invention solves the aforementioned problem in a second aspect by a method for producing a continuous food precursor for the production of a food product, in particular a meat substitute according to claim 28, in particular for use in a method according to the first aspect of the invention. In particular, according to the second aspect, the invention proposes that the method comprises the following steps:

[0075] Pulling at least one first food precursor product and / or one second food precursor product in a conveying direction,

[0076] Oriented arrangement of the first food precursor product under tension relative to the second food precursor product under tension orthogonal to the conveying direction to form an oriented continuous food precursor product. The first food precursor product and / or the second food precursor product preferably comprise a filament and / or a multifilament and / or a fiber and / or a yarn, wherein the food precursor product is a fiber ribbon, a fiber bundle, or a fiber strand. It should be understood that the method steps carried out with respect to the first continuous food precursor product and the second continuous food precursor product can preferably also be carried out correspondingly with the first food precursor product and the second food precursor product.

[0077] Preferred embodiments according to the first aspect of the invention, in particular those relating to drawing and oriented arrangement, as well as any processing steps in processing units and conveying, are also preferred embodiments with respect to the second aspect of the invention. By orienting the first food precursor product relative to the second food precursor product orthogonal to the conveying direction and drawing the food precursor products such that the oriented arrangement occurs under tension, the method according to the second aspect of the invention incorporates the advantages mentioned above with respect to the first aspect of the invention.

[0078] According to a preferred embodiment, the method comprises applying at least one auxiliary structure to at least a portion of the first food precursor product and / or the second food precursor product. The auxiliary structure preferably comprises an auxiliary guide structure configured to support an oriented arrangement of the first food precursor product and / or the second food precursor product by arranging them in a bundle within the auxiliary guide structure. Further preferably, the auxiliary structure comprises an auxiliary transport structure configured to support pulling the first food precursor product and / or the second food precursor product in the conveying direction and / or to reduce stress peaks.Further preferably, the auxiliary structure preferably comprises a structural aid which is designed to form a structure of a continuous food precursor produced from the food precursor product and / or the second food precursor product.

[0079] The method according to the second aspect of the invention also represents a preferred method step of the method according to the first aspect of the invention.

[0080] The invention solves the above-mentioned problem in a third aspect by a control method for controlling an oriented arrangement of continuous food precursors for the production of a food product, in particular a meat substitute product, according to claim 30. According to the third aspect, the invention proposes that the control method comprises the steps:

[0081] Defining a first position in at least one direction orthogonal to a conveying direction of a first continuous food pre-product and / or a second continuous food pre-product with respect to at least one second position of the first continuous food pre-product and the second continuous food pre-product in the conveying direction and / or defining an angle of the first continuous food pre-product and / or the second continuous food pre-product relative to a conveying direction of a first continuous food pre-product and / or a second continuous food pre-product,

[0082] Defining a conveying speed of the first continuous food pre-product and / or the second continuous food pre-product in the conveying direction, time-controlled changing of the first position and / or the angle depending on the conveying speed, such that the first continuous food pre-product and / or the second continuous food pre-product have a variable orientation relative to one another orthogonally to the conveying direction along a longitudinal extension of the continuous strand running coaxially to the conveying direction.

[0083] By means of such a control process, stretching and / or elongation of the continuous food precursors can also be controlled and integrated into the process.

[0084] The control method according to the third aspect of the invention preferably also represents a preferred method step of the method according to the first aspect of the invention for producing a food product or a preferred method step of the method according to the second aspect of the invention for producing continuous food precursors.

[0085] Due to the controllability of the oriented arrangement of the continuous food precursors or precursor products and the possibility of this orientation along the longitudinal extent of the continuous strand to be formed by the continuous food precursors, the control method takes advantage of the advantages described above with regard to the first aspect of the invention and the second aspect of the invention. The controllability of the oriented arrangement of the first continuous food precursor relative to the second continuous food precursor enables an optimized reproduction of meat-like structures, wherein the texture of the continuous food precursors in the continuous strand is retained. The distribution of the respective continuous food precursor in the continuous strand can thus be specifically controlled and thus the properties of the continuous strand and a food product produced from it can be specifically influenced.For example, the water absorption capacity can be increased by finely distributing the continuous food precursors and forming finely distributed cavities.

[0086] Preferred embodiments with respect to the oriented arrangement according to the first aspect of the invention and the second aspect of the invention are also preferred embodiments of the control method according to the third aspect of the invention. The control method is also particularly designed for controlling a food processing machine according to the fifth aspect of the invention.

[0087] The invention solves the problem mentioned above in a fourth aspect by a food product, in particular a meat substitute product according to claim 31.

[0088] According to the fourth aspect, the invention proposes that the food product be produced in a method according to the first aspect of the invention. Alternatively or additionally, according to the fourth aspect, the invention proposes that the food product comprises a number of first continuous food precursors and a number of second continuous food precursors oriented orthogonally to a longitudinal extent of the food product relative to one another, wherein the first continuous food precursors and / or the second continuous food precursors have anisotropic material properties and at least a portion of the first continuous food precursors and / or the second continuous food precursors extend completely along the longitudinal extent.It should be understood that the first continuous food precursors and / or the second continuous food precursors do not have to be oriented in the direction of the longitudinal extension. Rather, according to the invention, at least a portion of the first continuous food precursors or the second continuous food precursors extend continuously from one end face of the food product to a second end face of the food product spaced apart in the direction of the longitudinal extension.

[0089] Through a correspondingly oriented arrangement of the first continuous food precursors relative to the second continuous food precursors, the food product according to the fourth aspect of the invention incorporates the features described in relation to the first to third aspects of the invention. Preferred embodiments described in relation to the first to third aspects of the invention are also preferred embodiments according to the fourth aspect of the invention, and vice versa.

[0090] It is preferred that at least a portion of the first continuous food precursors and / or the second continuous food precursors are stretched at least in sections along the longitudinal extent of the food product. By appropriately stretching the continuous food precursors, the strength within the food product is locally increased. Thus, a region of greater strength with a more meat-like structure can be provided locally. Furthermore, such stretching enables precise positioning of the first continuous food precursors or the second continuous food precursors within the food product. In such a case, a continuous strand or a strand portion is conveyed to the forming device under tension, at least in sections, for producing the food product, and the tension is maintained within the continuous strand or the strand portion.

[0091] The invention solves the problem mentioned above in a fifth aspect by a food machine for producing a food product, in particular a meat substitute product according to claim 33. According to the fifth aspect, the invention proposes in particular that the food machine is designed to carry out a method according to the first aspect of the invention.Furthermore, according to the fifth aspect, the invention proposes that the food processing machine comprises: a conveying device which is set up to pull at least one first continuous food pre-product and one second continuous food pre-product in a conveying direction, a storage device and / or a guide device which is each set up to store and / or orientate the first continuous food pre-product relative to the second continuous food pre-product orthogonal to the conveying direction to form an oriented continuous strand, a shaping device which is set up to apply compressive forces with at least one compressive force component orthogonal to the conveying direction to form a shaped part which is at least close to its net shape in plane E, and a separating device which is set up to separate the continuous strand into a strand portion orof the molded part connected to the endless strand into a food product, wherein the conveying device is further configured to convey the endless strand in the direction of the shaping device under the action of tensile forces with at least one force component in the conveying direction, and preferably a dispensing unit for dispensing the molded part or the food product from the shaping device.

[0092] The food processing machine incorporates the advantages described above with reference to the first aspect of the invention. Advantages and preferred embodiments according to the first to fourth aspects of the invention are also preferred embodiments and advantages of the food processing machine according to the fifth aspect of the invention, and vice versa.

[0093] It is further preferred that at least one conveyor unit of the conveyor device is arranged downstream of the shaping device in the conveying direction. By means of a correspondingly arranged conveyor unit, the continuous strand or a strand portion can be easily conveyed into the shaping device.

[0094] Embodiments of the invention will now be described below with reference to the drawings. These are not necessarily intended to depict the embodiments to scale; rather, where useful for explanation, the drawings are presented in schematic and / or easily digestible form. Further advantages, features, and details of the invention will become apparent from the following description of the preferred embodiment and from the drawings. These show: FIG. 1 shows a food processing machine in a schematic plan view;

[0095] FIG. 2 shows a guide device for a food processing machine according to FIG. 1;

[0096] FIG. 3 shows a guiding device and a processing device for a

[0097] Food processing machine according to FIG. 1;

[0098] FIG. 4 shows a forming device and a conveying device for a

[0099] Food processing machine according to FIG. 1;

[0100] FIG. 5 shows a method for producing a food product according to a first embodiment;

[0101] FIG. 6 shows a method for producing a food product according to a second embodiment;

[0102] FIG. 7 shows a method for producing a food product according to a third embodiment;

[0103] FIG. 8 shows a method for producing a continuous food precursor for a method according to FIGS. 5 to 7;

[0104] FIG. 9 shows a control method for the oriented arrangement of continuous food precursors for a method according to FIGS. 5 to 7;

[0105] FIG. 10 shows a continuous strand or a strand portion in a side view;

[0106] FIG. 11 shows a food product in a side view; and

[0107] FIG. 12 shows a food product in a sectional view.

[0108] FIG. 1 shows a food processing machine 1 with a storage device 2 for receiving a number of first continuous food pre-products 130 and second continuous food pre-products 140, as well as with a guide device 3 for guiding the first and second continuous food pre-products 130, 140 in a conveying direction F. Furthermore, the food processing machine 1 preferably comprises a processing device 4, which in the embodiment shown is arranged upstream of a shaping device 5 of the food processing machine 1 in the conveying direction F. The shaping device 5 is configured to apply compressive forces D with at least one compressive force component D1 (cf. FIG. 4b) orthogonal to the conveying direction F to form a shaped part 170. The shaped part 170 is preferably shaped at least close to its net shape in a sectional plane E orthogonal to the conveying direction F (cf. FIG. 12).

[0109] Furthermore, the food processing machine 1 comprises a conveyor device 6 which is configured to pull the first and second continuous food pre-products 130, 140 in the conveying direction F. In the exemplary embodiment shown, the conveyor device 6 comprises a conveyor unit 64 arranged downstream of the shaping device 5 in the conveying direction F. Alternatively or additionally, the conveyor device 6 or individual conveyor units can also be arranged upstream of the shaping device 5 in the conveying direction F. The conveyor device 6 applies a tensile force Z with at least one force component Z1 in the conveying direction F to the first continuous food pre-product 130 and the second continuous food pre-product 140.

[0110] Furthermore, the food processing machine 1 comprises a separating device 7 and preferably a dispensing device 8. The dispensing device 8 can preferably also be integrated into the separating device 7. Furthermore, the separating device 7 and / or the dispensing device 8 can also be integrated into the forming device 5.

[0111] The conveying direction F describes the direction in which the first continuous food pre-product 130 and the second continuous food pre-product 140 are conveyed on their way from the guide device 3 to the dispensing device 8. The movement of the first and second continuous food pre-products 130, 140 does not have to be linear in the conveying direction F, but can be varied, for example, by the guide device 3.

[0112] The storage device 2 preferably has a number of storage units 21, 22, 23 with a longitudinal extension L. The storage units 21, 22, 23 preferably have a cross-section QL that varies orthogonally to the conveying direction. The orientation and arrangement of the continuous food precursors 130, 140 can be controlled by the varying cross-section QL. The shaping device 5 can preferably also be configured to heat a surface 151 (cf. FIG. 10) of the continuous strand 150 or the shaped part 170 to a desulfurization temperature T o .

[0113] The guide device 3 is shown in detail in FIG. 2 and comprises a number of guide units 31, 32. In the view shown, first guide units 31 are aligned vertically such that the first continuous food pre-product 130 and the second continuous food pre-product 140 are aligned in the horizontal direction orthogonal to the conveying direction F via the first guide units 31. The guide device 3 further comprises a number of second guide units 32, which are aligned horizontally in the view shown and are configured to align or orient the first continuous food pre-product 130 and the second continuous food pre-product 140 in the vertical direction orthogonal to the conveying direction F. It should be understood that the position and / or the angles of the guide units 31, 32 are preferably controllable.Furthermore, instead of a constant cross-section Qp, the guide units 31, 32 can also have a cross-section QF that varies along a longitudinal extension L1 of the guide units 31, 32, such that an orientation or controlled guidance of the first or second continuous food precursor product 130, 140 occurs corresponding to the shape of the respective guide unit. As can be seen in particular in FIG. 2, the angle α of the second guide units can preferably be varied relative to the conveying direction F, or the position P of the first guide units 31 can be varied in the conveying direction F and / or orthogonally to the conveying direction F. Such control is preferably carried out in a method according to FIG. 9.

[0114] Such a guide device 3 can also be used to arrange at least one first partial endless strand 152 in an oriented manner relative to at least one second partial endless strand 153. The first partial endless strand 152 is preferably formed by a number of first food precursors 130, and the second partial endless strand 153 is preferably formed by a number of second food precursors 140.

[0115] FIG. 3 shows a further embodiment of the guide device 3 and a processing device 4 for the food processing machine according to FIG. 1 in detail.

[0116] According to the exemplary embodiment shown in FIG. 2, the guide device 3 has first and second guide units 31, 32. Furthermore, the guide device 3 additionally has third guide units 33, which, in the view shown, are configured to guide the first and second continuous food pre-products 130, 140 in a vertical direction, orthogonal to the conveying direction F. The third guide units 33 are arranged, in particular, at a distance from the first guide units 31 in the vertical direction.

[0117] The processing device 4 in the present case comprises a precursor processing device 40 with a number of continuous precursor processing units 41, 42, wherein a first continuous precursor processing unit 41 is provided, which is designed as a spray device. The first continuous precursor processing unit 41 further comprises a collecting container 41a, which is configured to collect media applied by the first continuous precursor processing unit 41 to the first and second continuous food precursors 130, 140, in this case a first fluid medium 43. The first and second continuous food precursors 130, 140 are guided in the region of the first continuous precursor processing unit 41 by a first number of first guide units 31a.

[0118] Furthermore, the processing device 4 comprises a second continuous pre-product processing unit 42 with an impregnation basin in which a second fluid medium 44 is received. The guide device 3 comprises a second number of first guide units 31b, which are configured to interact with a third guide unit 33 such that the first and second continuous food pre-products 130, 140 are guided between the second number of first guide units and the third guide unit 33 in the vertical direction such that they pass through the impregnation basin of the second continuous pre-product processing unit 42.

[0119] FIG. 4 shows an exemplary embodiment of a forming device 5 and a conveying device 6. The forming device 5 comprises a double-belt press 51. The double-belt press 51 is configured to apply a compressive force D with at least one compressive force component D1 orthogonal to the conveying direction F to the endless strand 150 (see FIG. 1) or a strand portion 160 (see FIG. 7). Such a double-belt press 51 is a continuous forming tool 51.

[0120] The conveying device 6 in the present case comprises a conveying unit 61 which is designed as a double belt. It should be understood that the double belt is preferably integrated into the double belt press 51 and thus the forming tool 5 according to FIG. 4b. The double belt 61 is designed to convey the endless strand 150 (cf. FIG. 1) in the conveying direction F. In this case, the double belt 61 in FIG. 4b conveys the endless strand 150 into the image plane. For this purpose, the double belt 61 preferably has a first conveyor belt 62 and a second conveyor belt 63 which are designed to apply shear forces S to the endless strand 150. The first and second conveyor belts 62, 63 run progressively towards one another in the conveying direction F, so that stress peaks in the forming device 5 due to the tensile forces Z acting on the endless strand 150 are reduced or even completely avoided.

[0121] FIG. 5 shows a method 1000 for producing a food product 100. The method 1000 comprises, in a first step 1100, drawing at least one first continuous food precursor 130 and one second continuous food precursor 140 in the conveying direction F (cf. FIG. 1). In a second step 1200, the method 1000 comprises the oriented arrangement of the first continuous food precursor 130 drawn in the conveying direction F relative to the second continuous food precursor 140 drawn in the conveying direction, orthogonal to the conveying direction F, to form an oriented continuous strand 150. In a third step 1300, the method comprises conveying the continuous strand 150 in the direction of a shaping device 5 (cf. FIG. 1), wherein the direction corresponds to the conveying direction F. The conveying takes place under the action of tensile forces Z in the conveying direction F (cf. FIG. 1).

[0122] In a fourth step 1400, the method 1000 comprises forming the molded part 170 by applying compressive forces D with at least one compressive force component D1 (cf. FIG. 4b) orthogonal to the conveying direction F through the forming device 5 (cf. FIG. 1).

[0123] In a fifth step 1500, the method 1000 comprises separating the molded part 170 connected to the continuous strand 150 into a food product 100. Preferably, the method further comprises, in a sixth step 1600, discharging this food product 100 from the molding device 5.

[0124] The pulling in step 1100 preferably further comprises pulling the first continuous food pre-product 130 and / or the second continuous food pre-product 140 out of a production device (not shown) by applying the pulling force Z with at least one force component Z1 in the conveying direction F.

[0125] Alternatively, the pulling in step 1100 preferably further comprises unrolling the first continuous food pre-product and / or the second continuous food pre-product from at least one storage device 2 by applying a tensile force with at least one force component in the conveying direction F, wherein the storage device is configured to receive the first continuous food pre-product and / or the second continuous food pre-product in a rolled-up state, in particular the storage device 2 is configured to receive the first continuous food pre-product and / or the second continuous food pre-product in a winding pattern in the rolled-up state, such that the axial orientation of the first continuous food pre-product and / or the second continuous food pre-product changes depending on an unrolling angle.

[0126] Alternatively, the pulling in step 1100 preferably further comprises pulling the first continuous food pre-product and / or the second continuous food pre-product from at least one second storage device (not shown) by applying the tensile force Z with at least one force component Z1 in the conveying direction F. In such a second storage device (not shown), the first continuous food pre-product and / or the second continuous food pre-product can be received in a randomized state. The second storage device can be, for example, a barrel.

[0127] The method 1000 preferably comprises, as a preceding step 1010, the provision of a raw food mass 106 and the shaping of the raw food mass into a first continuous food precursor 130 and / or a second continuous food precursor 140. Step 1010 can preferably comprise one or more of the following processes: dry extrusion, high-moisture extrusion, spinning processes, microextrusion, textile sheet formation processes, in particular consolidation processes for producing nonwovens or for producing fiber tapes, shear chamber processes, deposition processes, in particular also in 3D printing.

[0128] Further preferably, the method comprises as downstream method steps 1900 preferably the packaging 1910 of the food product 100 in a vacuum-tight package (not shown), preferably the vacuuming 1920 of the vacuum-tight package, and / or the heating 1930 of the food product 100 to a crosslinking temperature Tv and maintaining the crosslinking temperature for a crosslinking time tv, and / or the crosslinking 1940 of the food product 100 with a crosslinking agent.

[0129] FIG. 6 shows a second embodiment of the method 1000' according to the invention for producing a food product 100 (cf. FIG. 12). To avoid repetition, only differences from the method according to FIG. 5 will be discussed, and reference is made to the above description of the method.

[0130] The method 1000' according to the second embodiment differs from the method 1000 according to the first embodiment in that the method 1000' comprises processing the continuous food precursors 130, 140 in a continuous precursor processing unit 41 in step 1710 before, after or parallel to the oriented arrangement of the first and second continuous food precursors 130, 140 in step 1200.

[0131] The method 1000' according to the second embodiment differs from the method 1000 according to the first embodiment alternatively or additionally in that the method 1000' comprises processing the continuous strand in a strand processing unit in step 1720 before forming the shaped part 170 in step 1400.

[0132] The method 1000' according to the second embodiment differs from the method 1000 according to the first embodiment alternatively or additionally in that the method 1000' comprises, after or parallel to the forming of the molded part 170 in step 1400, the processing of the molded part 170 in a molded part processing unit in step 1730.

[0133] The method 1000' according to the second embodiment differs from the method 1000 according to the first embodiment alternatively or additionally in that the method 1000' comprises, after the separation in step 1500, processing the food product 100 in a food product processing unit in step 1740.

[0134] Alternatively or additionally, method 1000' preferably comprises, following the conveying of the endless strand 150 in the direction of a shaping device 5 in step 1300 or in parallel thereto, the processing of the endless strand 150 in a strand processing unit 46 of the processing device 4. Alternatively or additionally, method 1000' further comprises, following the shaping of the shaped part in step 1400, the processing of the shaped part 170 in a shaped part processing unit 47 of the processing device 4. Alternatively or additionally, method 1000' further comprises, following the separation of the shaped part 170 in step 1500 from the endless strand 150 or following the shaping of a strand portion (cf. FIG. 7), the processing of the food product 100 in a food product processing unit 48. Furthermore, method 1000' according to FIG. 6 preferably, in a step 1800, the application of at least one auxiliary structure 200 (cf. FIG.12) to at least a portion of the first or second continuous food precursor 130, 140. In this case, the application of the auxiliary structure follows the processing of the continuous food precursors 130, 140. It should be understood that the application of the auxiliary structure can also take place at another point in the process 1000'. It is also possible to apply an auxiliary structure to the continuous strand 150 or the molded part 170.

[0135] The upstream process steps 1010 for providing and processing the raw food mass 106 as well as the downstream process steps 1900 are not shown in FIG. 6, but can optionally also be part of the process 1000'.

[0136] FIG. 7 shows a third embodiment of a method 1000 for producing a food product 100. To avoid repetition, only differences from the method according to FIG. 5 are discussed and reference is made to the above description of the method according to FIG. 5.

[0137] The method 1000" according to the third embodiment differs from the method 1000 according to FIG. 5 in that the continuous strand 150 is already separated into a strand portion 160 in step 1500 and only then is the strand portion 160 formed into a food product 100 in step 1400.

[0138] The upstream process steps 1010 for providing and processing the raw food mass 106 as well as the downstream process steps 1900 are not shown in FIG. 7, but can optionally also be part of the process 1000.

[0139] FIG. 8 shows a method 2000 for producing a continuous food precursor 130, 140 (see FIG. 1) for producing a food product 100 with a preferably meat-like structure 101 (see FIG. 12). In a first step 2100, the method 2000 comprises pulling at least one first food precursor 110 and one second food precursor 120 in a conveying direction F (see FIG. 1).

[0140] In a second step 2200, the method 2000 comprises the oriented arrangement of the first food precursor product 110 under tension relative to the second food precursor product 120 orthogonal to the conveying direction to form an oriented continuous food precursor product 130, 140. The first food precursor product 110 and / or the second food precursor product 120 preferably comprise a filament and / or a multifilament and / or a fiber and / or a yarn, wherein the continuous food precursor product 130, 140 produced in the method 2000 comprises a fiber ribbon, a fiber bundle, or a fiber strand. It should be understood that the produced continuous food precursor product 130, 140 can subsequently be used in a method according to FIG. 5 to FIG. 7.

[0141] FIG. 9 shows a control method 3000 for controlling an oriented arrangement of continuous food precursors 130, 140 to form a continuous strand 150 (cf. FIG. 1) in a manufacturing method according to FIG. 5 to FIG. 7 with a food processing machine 1 according to FIG. 1. The control method 3000 comprises, in a first step 3100, defining a first position P1 in at least one direction orthogonal to the conveying direction F of a continuous food precursor 130 and / or a second continuous food precursor 140 with respect to at least one second position P2 in the conveying direction (cf. FIG. 11) and, alternatively or additionally, an angle a1 (cf. FIG. 11) of the continuous food precursor 130, 140 relative to the conveying direction F (cf. FIG. 1). Furthermore, the control method 3000 comprises, in a second step 3200, defining a conveying speed VF (see FIG.1) of the first continuous food pre-product and / or the second continuous food pre-product 140 in the conveying direction F. Furthermore, in a third step 3300, the control method 3000 comprises the time-controlled changing of the first position P1 and / or the angle a1 as a function of the conveying speed VF. The time-controlled changing takes place in such a way that the first continuous food pre-product and / or the second continuous food pre-product have a variable orientation relative to one another orthogonally to the conveying direction F along a longitudinal extent L3 (cf. FIG. 11) of the shaped part 170 or the food product 100 running coaxially to the conveying direction F.

[0142] FIG. 10 shows a continuous strand 150 or a strand portion 160 for producing a food product 100 (cf. FIG. 1). The continuous strand 150 comprises a number of first continuous food precursors 130 and a number of second continuous food precursors 140, which are oriented relative to one another in the continuous strand 150 and together form a surface 151 of the continuous strand 150. The continuous strand 150 or the strand portion 160 have a longitudinal extent L2. The continuous strand 150 has a cross-sectional area Q1 with a surface area A. Furthermore, the continuous strand 150 can preferably also comprise further food precursors 131 whose length is shorter than the longitudinal extent L2. FIG. 11 shows a food product 100 or a molded part 170 with a number of first continuous food pre-products 130 and a number of second continuous food pre-products 140, which are oriented relative to one another orthogonally to the conveying direction F (cf. FIG. 1).Furthermore, the food product 100 comprises a crosslinking agent 180 or a filling compound 190, which ensures that the continuous food precursors 130, 140 are bonded to one another. The individual first continuous food precursors 130 are also oriented differently relative to one another. Furthermore, the second continuous food precursors 140 are also oriented differently relative to one another. In the view shown, none of the continuous food precursors 130, 140 are arranged parallel to one another. The continuous food precursors 130, 140 have anisotropic material properties M, which are retained in the continuous strand 150 and also in the food product 100.

[0143] The second food precursor product 140 is defined by a first position P1 orthogonal to the longitudinal extension L3 of the food product 100 and a second position P2 along the longitudinal extension L3, as well as preferably an angle a1 relative to the conveying direction F or the longitudinal extension L3.

[0144] FIG. 12 shows the food product 100 in a sectional view along the sectional plane E orthogonal to the conveying direction F. The number of first continuous food precursors 130 has different cross-sections and cross-sectional geometries, which are preferably determined by the processing in the continuous precursor processing devices 41. By means of the inventive method 1000, 1000', 1000" (cf. FIG. 5 to FIG. 7) for producing the food product 100, different finenesses and geometries as well as arrangements of the continuous food precursors 130, 140 in the food product 100 can be realized. The exact arrangement and shape can also vary along the longitudinal extent L3 of the food product 100.

[0145] The food product 100 has a cross section Q2, wherein cross section Q1 of the continuous strand 150 shown in FIG. 10 has a larger surface area F.

[0146] Furthermore, at least one of the first food precursors has an auxiliary structure 200, which is, for example, a structural aid.

[0147] 1 food processor

[0148] 2 storage device

[0149] 3 Guide device

[0150] 4 processing unit

[0151] 5 Shaping device

[0152] 6 Conveyor device

[0153] 7 Separator

[0154] 8 dispensing units

[0155] 21 storage unit

[0156] 22 storage unit

[0157] 23 storage unit

[0158] 31 first leadership units (vertical)

[0159] 31a first number of first management units (vertical)

[0160] 32 second command units (horizontal)

[0161] 33 third leadership units (vertical)

[0162] 40 Continuous pre-product processing device

[0163] 41 first continuous pre-product processing unit (spraying device)

[0164] 41a Collection container

[0165] 42 second continuous pre-product processing unit (liquid bath)

[0166] 43 first fluid medium

[0167] 44 second fluid medium

[0168] 46 strand processing unit

[0169] 47 molded part processing unit

[0170] 48 Food product processing unit

[0171] 51 double belt press

[0172] 52 First tool half of the double belt press 53 Second tool half of the double belt press

[0173] 61 Conveyor unit, double belt

[0174] 62 first conveyor belt

[0175] 63 second conveyor belt

[0176] 100 food products

[0177] 101 meat-like structure

[0178] 106 Raw food mass

[0179] 110 first food precursor product

[0180] 111 Continuous food pre-product without parallel alignment

[0181] 112 Continuous food pre-product woven inside

[0182] 120 second food precursor product

[0183] 130 first continuous food intermediate product

[0184] 131 Food intermediate product

[0185] 140 second continuous food intermediate product

[0186] 150 endless strands

[0187] 151 Surface of the continuous strand

[0188] 152 first partial endless strand

[0189] 153 second part-endless strand

[0190] 160 strand portion

[0191] 170 molded part

[0192] 180 binders

[0193] 190 filling compound

[0194] 200 auxiliary structure

[0195] 1000, 1000', 1000“ Process for manufacturing food products

[0196] 1010 upstream process steps

[0197] 1100 first step (pull)

[0198] 1200 second step (oriented arrangement)

[0199] 1300 third step (promoting) 1400 fourth step (shaping)

[0200] 1500 fifth step (separation)

[0201] 1600 sixth step (handing over)

[0202] 1710 Machining in a pre-product processing device

[0203] 1720 Processing in a strand processing device

[0204] 1730 Machining in a molded part processing device

[0205] 1740 Processing in a food product processing device

[0206] 1800 Application of the auxiliary structure

[0207] 1900 downstream process steps

[0208] 1910 Packaging

[0209] 1920 Vacuuming

[0210] 1930 Heating

[0211] 1940 Cross-linking 2000 Process for the production of food precursors 2100 Drawing of food precursors

[0212] 2200 Oriented arrangement of food precursor products 3000 Control procedure 3100 Defining a position

[0213] 3200 Defining a conveyor speed

[0214] 3300 time-controlled change P position

[0215] P1 first position

[0216] P2 second position

[0217] L1 Longitudinal extension of the guide unit

[0218] L2 Longitudinal extension of the endless strand or strand portion

[0219] L3 Longitudinal extension of the food product (100) a Angle a1 First angle F Conveying direction

[0220] E cutting plane

[0221] D Compressive forces

[0222] D1 compressive force component

[0223] Z tensile forces

[0224] Z1 force component

[0225] S Shear forces

[0226] Q1 Cross-sectional area of ​​the endless strand

[0227] Q2 Cross-sectional area of ​​the food product (100)

[0228] TV Curing temperature TV Curing time

[0229] T o Sclerotherapy temperature

[0230] M Material properties

[0231] A Area

Claims

Claims 1. Method (1000, 1000', 1000”) for producing a food product (100), in particular a meat substitute product, comprising the steps: Pulling (1100) at least one first continuous food intermediate (130) and one second continuous food intermediate (140) in one conveying direction (F), Oriented arrangement (1200) of the first continuous food product (130) drawn in the conveying direction (F) relative to the second continuous food product (140) drawn in the conveying direction (F) orthogonal to the conveying direction (F) to form an oriented continuous strand (150), Conveying (1300) the endless strand (140) in the direction of a forming device (5) under the influence of tensile forces (Z) in the conveying direction (F), Forming (1400) a molded part (170) by applying compressive forces (D) with at least one compressive force component (D1) orthogonal to the conveying direction (F) through the forming device (5), and Separating (1500) the continuous strand (150) into a strand portion (160) or the formed part (170) connected to the continuous strand (150) into a food product (100), Dispensing (1600) the molded part (170) or the food product (100) from the molding device (5).

2. Method (1000, 1000', 1000”) according to claim 1, wherein the forming (1400) of the molded part (170) is carried out in a continuous forming tool (51) and the application of the pressure forces (D) is carried out progressively and / or uniformly onto a surface (151) of the continuous strand (150).

3. Method (1000, 1000', 1000”) according to any of the preceding claims, wherein the drawing of the first continuous food precursor (130) and / or the second continuous food precursor (130) in the conveying direction (F) comprises at least one of the following partial steps: Pulling the first continuous food semi-finished product (130) and / or the second continuous food semi-finished product (130) from a manufacturing device by applying a tensile force (Z) with at least one force component (Z1) in the conveying direction (F), Unwinding the first continuous food semi-finished product (130) and / or the second continuous food semi-finished product (130) from at least one (first) storage device (2) by applying a tensile force (Z) with at least one force component, in particular a tensile force component (Z1) in the conveying direction (F), wherein the (first) The storage device (2) is configured to receive the first continuous food product (130) and / or the second continuous food product (140) in a coiled state, in particular the (first) storage device (2) is configured to receive the first continuous food product (130) and / or the second continuous food product (140) in a winding pattern in the coiled state, such that the axial orientation of the first continuous food product (130) and / or the second continuous food product (130) changes depending on an unwinding angle, Removing the first continuous food product (130) and / or the second continuous food product (130) from at least one (second) storage device (2) by applying a tensile force with at least one force component in the conveying direction (F), wherein the (second) storage device (2) is configured to receive the first continuous food product (130) and / or the second continuous food product (140) in a randomized state.

4. Method (1000, 1000', 1000”) according to one of the preceding claims, wherein the first continuous food precursor (130) and / or the second continuous food precursor (140) are conveyed for oriented arrangement in the conveying direction (F) via a number of guide units (31, 32, 33), and the guide units (31, 32, 33) are configured to deflect the first continuous food precursor (130) and / or the second continuous food precursor (140) orthogonally to the conveying direction (F), such that the first continuous food precursor (130) and / or the second continuous food precursor (140) form a longitudinal extension (L2) of the continuous strand (150) or strand portion (160) that is variable along a longitudinal extension (L2) of the continuous strand (150) or strand portion (160) that extends coaxially to the conveying direction (F). exhibit orientation relative to each other.

5. Method (1000, 1000', 1000”) according to any of the preceding claims, wherein an angle relative to the conveying direction (F) and / or a position orthogonal to the conveying direction (F) of one or the guide unit and / or a position in the conveying direction (F) of one or the guide unit is controllable, and the method (1000, 1000', 1000”) comprises controlling the position (P) and / or the angle (a) of the guide units (31, 32, 33) such that the first continuous food pre-product (1300) and / or the second continuous food pre-product (140) have a variable orientation relative to each other along a longitudinal extension (L2) of the continuous strand (150) extending coaxially to the conveying direction (F).

6. A method (1000, 1000', 1000”) according to any one of the preceding claims, wherein the (first) storage device comprises a number of storage units (21, 22, 23) for receiving the first continuous food semi-finished product (130) and / or the second continuous food semi-finished product (130), the position of which is controllable orthogonal to the conveying direction (F) and / or in the conveying direction (F) for oriented arrangement of the first continuous food semi-finished product (130) and / or the second continuous food semi-finished product (130), wherein the method (1000, 1000', 1000”) comprises controlling the position of the storage units (21, 22, 23) such that the first continuous food semi-finished product and / or the second continuous food semi-finished product is arranged orthogonally to the conveying direction (F) along a path coaxial to the conveying direction (F). The longitudinal extent (L2) of the endless strand (150) exhibits variable orientation relative to each other.

7. Method (1000, 1000', 1000”) according to any one of the preceding claims, wherein the (first) storage device comprises a number of storage units (21, 22, 23) for receiving the first continuous food product (130) and / or the second continuous food product (130), the angle (a) of which is controllable for oriented arrangement of the first continuous food product (130) and / or the second continuous food product (130) relative to the conveying direction (F), wherein the method (1000, 1000', 1000”) comprises controlling the angle (a) of the storage units (21, 22, 23) such that the first continuous food product and / or the second continuous food product has a longitudinal extension orthogonal to the conveying direction (F) along a longitudinal extension coaxial to the conveying direction (F). (L2) of the endless strand (150) exhibit variable orientation relative to each other.

8. Method (1000, 1000', 1000”) according to one of the preceding claims, wherein the (first) storage device (2) for oriented arrangement of the first continuous food product (130) and / or the second continuous food product (130) comprises one or the number of storage units (20) for receiving the first continuous food product (130) and / or the second continuous food product (130), and the storage units (20) have a (first) longitudinal extent (L) and a cross-section (QL) varying along the longitudinal extent, such that the first continuous food product and / or the second continuous food product have a variable orientation relative to each other orthogonal to the conveying direction (F) along a longitudinal extent (L2) of the continuous strand (150) extending coaxially to the conveying direction (F).

9. Method (1000, 1000', 1000”) according to one of the preceding claims, wherein the first continuous food pre-product and / or the second continuous food pre-product are conveyed for oriented arrangement in the conveying direction (F) via a number of guide units, and the guide units have a (second) longitudinal extension and a cross-section (QF) varying along the longitudinal extension, such that the first continuous food pre-product and / or the second continuous food pre-product have a variable orientation relative to each other orthogonal to the conveying direction (F) along a longitudinal extension (L2) of the continuous strand (150) extending coaxially to the conveying direction (F).

10. A method (1000, 1000', 1000”) according to any of the preceding claims, wherein the oriented arrangement of the first continuous food precursor (130) relative to the second continuous food precursor comprises at least one of the following steps: oriented arrangement of a plurality of first continuous food precursors (130) relative to each other to form at least one oriented first partial continuous strand (152), oriented arrangement of a plurality of second continuous food precursors relative to each other to form at least one oriented second partial continuous strand (153), and oriented arrangement of the at least one first partial continuous strand (152) relative to the at least one second partial continuous strand (153) and / or the second continuous food precursors (140).oriented arrangement of the at least one second partial strand (153) relative to the at least one first partial continuous strand (152) and / or the first food continuous intermediate products (130), wherein the partial steps for oriented arrangement are preferably repeated until the oriented continuous strand has a cross-sectional area (Q1) whose area (A) corresponds at least to that of a cross-sectional area (Q2) of the food product (100) to be produced.

11. Method (1000, 1000', 1000”) according to any of the preceding claims, wherein the method (1000, 1000', 1000”) further comprises the following step: Applying (1800) at least one auxiliary structure (200) to at least one portion of the first food continuous intermediate (130) and / or the second food continuous intermediate (130) and / or the continuous strand (150).

12. Method (1000, 1000', 1000”) according to claim 1 1 , wherein the auxiliary structure (200) comprises a guide auxiliary structure which is configured to support the oriented arrangement of the first continuous food precursor (130) and / or the second continuous food precursor (130) by a bundled arrangement within the guide auxiliary structure, wherein the guide auxiliary structure is preferably removed before the forming of the molded part (170).

13. Method (1000, 1000', 1000”) according to claim 11 or 12, wherein the auxiliary structure (200) comprises a transport auxiliary structure configured to assist the pulling of the first continuous food pre-product (130) and / or the second continuous food pre-product (130) in the conveying direction (F) and / or the conveying of the continuous strand towards the forming device (5) by reducing stress injection, wherein the transport auxiliary structure is preferably removed before the forming of the molded part (170).

14. Method (1000, 1000', 1000”) according to claim 1 1 , 12 or 13, wherein the auxiliary structure (200) comprises a structure aid which is configured to form a structure in the molded part and / or to support the formation of a structure in the molded part (170) during molding from the continuous strand or a strand portion, wherein the structure aid preferably remains in the molded part during molding.

15. Method (1000, 1000', 1000”) according to one of the preceding claims, wherein conveying the continuous strand (150) towards the forming device (5) comprises at least one of the following partial steps: Applying tensile forces in the conveying direction (F) to the endless strand (170) and / or the molded part (150), Applying shear forces (S) in the conveying direction (F) to a surface of the first continuous food pre-product (130) and / or the second continuous food pre-product (130) and / or the continuous strand and / or the molded part (170), conveying the continuous strand (150) by at least one conveying device (6) in the conveying direction (F) into the molding device (5), wherein the molded part (170) is preferably connected to the continuous strand (150), and Conveying the continuous strand (150) into the forming device (5) under the influence of tensile forces, Conveying the first continuous food precursor (130) and / or the second continuous food precursor (130) and / or the continuous strand (150) using gravity, Conveying the strand portion (160) into the forming device (5).

16. Method (1000, 1000', 1000”) according to one of the preceding claims, wherein the application of tensile forces (Z) to the continuous strand (150) and / or the first continuous food precursor (130) and the second continuous food precursor (140) is carried out using a conveying device (6).

17. Method (1000, 1000', 1000”) according to claim 16, wherein the conveying device (6) comprises at least one of the following: at least one conveying unit designed as a traction unit for applying tensile forces in the conveying direction (F) to the food continuous pre-products and / or the continuous strand and / or the molded part (170), at least one conveying unit (62, 63) for applying shear forces (S) to the first food continuous pre-product (130) and / or the second food continuous pre-product (140) and / or the continuous strand (150) and / or the molded part (170).

18. Method (1000, 1000', 1000”) according to any one of the preceding claims, further comprising at least one of the following steps: Processing (1700) of the first continuous food precursor (130) and / or the second continuous food precursor (130) in at least one continuous precursor processing device, wherein the first continuous food precursor (130) and the second continuous food precursor (140) preferably pass through different continuous precursor processing units, Processing the continuous strand (150) and / or the strand portion (160) in at least one strand processing device, Machining the molded part in at least one molded part machining device, Processing the food product (100) in at least one food product processing device.

19. Method (1000, 1000', 1000”) according to claim 18, wherein the continuous pre-product processing device (40) comprises at least one of the following continuous pre-product processing units (41 , 42): a twisting unit, wherein the process (1000, 1000', 1000”) comprises twisting the first continuous food product (130) and / or the second continuous food product (130) in the twisting unit; a stretching unit, wherein the process (1000, 1000', 1000”) comprises stretching the first continuous food product (130) and / or the second continuous food product (130) in the twisting unit; a stretching unit, wherein the process (1000, 1000', 1000”) comprises stretching the first continuous food product (130) and / or the second continuous food product (130) in the stretching unit; a finishing unit, wherein the process (1000, 1000', 1000”) comprises the Refining of the first continuous food semi-finished product (130) and / or the second continuous food semi-finished product (130) in the twisting unit includes, - a temperature control unit, wherein the process (1000, 1000', 1000”) comprises cooling or heating the first continuous food product (130) and / or the second continuous food product (130) in the temperature control unit; a drying unit, wherein the process (1000, 1000', 1000”) comprises drying the first continuous food product (130) and / or the second continuous food product (130) in the drying unit; a texturizing unit, wherein the process (1000, 1000', 1000”) comprises texturizing the first continuous food product (130) and / or the second continuous food product (130) in the texturizing unit; a wetting unit, wherein the process (1000, 1000', 1000”) comprises wetting the first food continuous precursor (130) and / or the second food continuous precursor (130) with a binder and / or a color and / or sizing in the wetting unit comprises a vaporization unit,wherein the process (1000, 1000', 1000”) comprises vaporizing the first continuous food precursor (130) and / or the second continuous food precursor (130) with fluids, in particular containing water and / or flavoring and / or coloring in the vaporizing unit, a powdering unit, wherein the process (1000, 1000', 1000”) comprises powdering the first continuous food precursor (130) and / or the second continuous food precursor (130) with a functional powder in the powdering unit, a squeezing unit, wherein the process (1000, 1000', 1000”) comprises squeezing the first continuous food precursor (130) and / or the second continuous food precursor (130) to release excess binder and / or crosslinking agent in the squeezing unit.

20. Method (1000, 1000', 1000”) according to claim 18 or 19, wherein the strand processing device comprises at least one of the following strand processing units: a temperature control unit, wherein the method (1000, 1000', 1000”) comprises cooling or heating the continuous strand in the temperature control unit; a drying unit, wherein the method (1000, 1000', 1000”) comprises drying the continuous strand in the drying unit; a texturing unit, wherein the method (1000, 1000', 1000”) comprises texturing the continuous strand in the texturing unit; a powder coating unit, wherein the method (1000, 1000', 1000”) comprises powder coating the continuous strand with a functional powder in the powder coating unit; a squeezing unit, wherein the Method (1000, 1000', 1000”) comprising squeezing the continuous strand to release excess binder and / or crosslinking agent in the squeezing unit, an infusion unit,wherein the method (1000, 1000', 1000”) comprises infusion of the continuous strand with fluids, in particular containing water and / or fat and / or an enzymatic solution in the infusion unit.

21. Method (1000, 1000', 1000”) according to claim 18, 19 or 20, wherein the molding processing device comprises at least one of the following molding processing units: an infusion unit, wherein the method (1000, 1000', 1000”) comprises infusing the molding with fluids, in particular containing water and / or fat and / or binders and / or an enzymatic solution and / or a blood substitute; a coating unit, wherein the method (1000, 1000', 1000”) comprises coating the molding with at least one functional surface coating.

22. Method (1000, 1000', 1000”) according to any one of claims 18 to 21, wherein the food product processing apparatus comprises at least one of the following food product processing units: an infusion unit, wherein the method (1000, 1000', 1000”) comprises infusing the food product (100) with fluids, in particular containing water and / or fat and / or flavoring and / or coloring and / or hydrocolloids and / or proteins and / or polysaccharides and / or enzymatic solution, a coating unit, wherein the process (1000, 1000', 1000”) comprises coating the food product (100) with at least one functional surface coating, wherein the first continuous food precursor and the second continuous food precursor preferably pass through different continuous precursor processing units.

23. Method (1000, 1000', 1000”) according to any one of the preceding claims, further comprising the steps: Packaging (1910) of the food product (100) in a vacuum-tight package, and Vacuum sealing (1920) of the vacuum-tight packaging, and / or Heating (1930) the food product (100) to a crosslinking temperature and maintaining the crosslinking temperature for a crosslinking duration, and / or Crosslinking (1940) of the food product (100) with a crosslinking agent.

24. Method (1000, 1000', 1000”) according to claim 23, wherein the food product (100) is a near-final shape food product (100) and the vacuuming is carried out such that the vacuum-tight packaging defines a final shape of the food product (100) and the near-final shape food product (100) assumes the final shape by vacuuming in the vacuum-tight packaging.

25. Method (1000, 1000', 1000”) according to any one of the preceding claims, further comprising at least one of the steps: Heating a surface (151) of the continuous strand (150) and / or the strand portion (160), in particular in the forming device (5), above a scorching temperature (Tvo), such that near-surface enzymatic and / or chemical cross-linking is prevented, Freezing a surface (151) of the continuous strand (150) and / or the strand portion (160) in such a way as to prevent near-surface enzymatic and / or chemical cross-linking.

26. Method (1000, 1000', 1000”) according to any of the preceding claims, further comprising the step: Providing a food raw material (106) which in particular contains at least one plant-based protein and / or fat and forming (1010) the food raw material into a first continuous food intermediate and / or a second Food continuous intermediate product produced by at least one of the following processes (1000, 1000', 1000”): Dry extrusion High-moisture extrusion Spinning processes, Microextrusion, textile surface formation processes, in particular consolidation processes for the production of nonwovens or for the production of fiber tapes, Shear chamber process Filing methods, especially in 3D printing, and Yarn formation processes and / or nonwoven fabric formation processes using mycelia.

27. Method (1000, 1000', 1000”) according to any of the preceding claims, wherein the first food continuous precursor and / or the second food continuous precursor is at least one of the following: a filament, a multifilament, a fiber tape, a fiber, in particular a staple fiber, a fiber bundle, a polymeric film, a fiber strand, and / or wherein the first food continuous precursor is different from the second food continuous precursor.

28. Method (2000) for producing a continuous food intermediate for the production of a food product (100), in particular a meat substitute, especially in a method according to one of the preceding claims, comprising the steps: Pulling (2100) at least one first food precursor product (110) and one second food precursor product (120) in a conveying direction (F), Oriented arrangement (2200) of the first food precursor product under tension (110) relative to the second food precursor product under tension orthogonal to the conveying direction (F) to form an oriented continuous food precursor product (130, 140), wherein the first food precursor product (1 10) and / or the second food precursor product (120) comprises a filament and / or a multifilament and / or a fiber and / or a yarn and the food continuous precursor product (130, 140) is a fiber ribbon, a fiber bundle or a fiber strand.

29. Method (2000) according to claim 28, wherein the method further comprises the following step: Applying (2300) at least one auxiliary structure (200) to at least one portion of the first food precursor product (120) and / or the second food precursor product (120), wherein the auxiliary structure (200) comprises a guide auxiliary structure configured to support oriented arrangement of the first food precursor product (120) and / or the second food precursor product (120) by clustering them within the guide auxiliary structure, and / or wherein the auxiliary structure (200) comprises a transport auxiliary structure configured to support pulling of the first food precursor product (120) and / or the second food precursor product (120) in the conveying direction (F) and / or to effect a reduction of stress splashing, and / or wherein the auxiliary structure (200) comprises a structural aid configured toto form a structure in a continuous food precursor produced from the first food precursor product and / or the second food precursor product.

30. Control procedure (3000) for controlling an oriented arrangement of food continuous intermediate products (130, 140) for forming a continuous strand (150) for the manufacture of a food product (100), in particular a meat substitute product, comprising the steps: Defining (3100) a first position (P1) in at least one direction orthogonal to a conveying direction (F) of a first continuous food product (130) and / or a second continuous food product (130) with respect to at least one second position (P2) of the first continuous food product (130) and the second continuous food product (130) in the conveying direction (F) and / or defining an angle of the first continuous food product (130) and the second continuous food product (130) relative to a conveying direction (F) of a first continuous food product (130) and a second continuous food product (130), Defining (3200) a conveying speed (VF) of the first continuous food product (130) and the second continuous food product (130) in the conveying direction (F), time-controlled changing (3300) of the first position (P1) and / or the angle (a1) depending on the conveying speed (VF), such that the first continuous food product (130) and / or the second continuous food product (140) have a variable orientation relative to each other orthogonal to the conveying direction (F) along a longitudinal extension (L2) of the continuous strand (150) running coaxially to the conveying direction (F).

31. Food product (100), in particular a meat substitute product (102), wherein the food product (100) is produced in a process according to any one of claims 1 to 27, and / or wherein the food product (100) comprises a number of first continuous food precursors (130) and a number of second continuous food precursors (140) which are oriented orthogonally to a longitudinal extent (L3) of the food product (100) relative to each other, wherein the first continuous food precursors (130) and / or the second continuous food precursors (140) have anisotropic material properties (M) and at least a proportion of the first continuous food precursors (130) and / or the second continuous food precursors (140) extend completely along the longitudinal extent (L3).

32. Food product (100) according to claim 31, wherein at least a proportion of the first continuous food precursors (130) and / or the second continuous food precursors (140) are stretched at least section by section along the longitudinal extent (L3) of the food product (100).

33. Food processing machine (1) for producing a food product (100) (101), in particular a meat substitute product (102), especially in a method according to any one of claims 1 to 27, wherein the food processing machine (1) comprises: a conveying device (6) configured for drawing at least one first continuous food semi-finished product (130) and one second continuous food semi-finished product (140) in a conveying direction (F), a storage device (2) and / or a guide device (3), each configured for storing and / or orienting the first continuous food semi-finished product (130) relative to the second continuous food semi-finished product (140) orthogonally to the conveying direction (F) to form an oriented continuous strand (150), a forming device (5) which is configured to apply compressive forces (D) orthogonal to the conveying direction (F) to form a formed part (170), and a separating device (7) which is configured to separate the continuous strand (150) into a strand portion (160) or the formed part (170) connected to the continuous strand (150) into a food product (100), wherein the conveying device (6) is further configured to convey the continuous strand (150) in the direction of the forming device (5) under the influence of tensile forces (Z) in the conveying direction (F), and a dispensing unit (8) for dispensing the formed part (170) or the food product (100) from the forming device (5).

34. Food processing machine according to claim 33, wherein at least one conveying unit (64) of the conveying device (6) is arranged downstream of the forming device (5) in the conveying direction (F).

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