METHOD OF PRODUCING A TEXTURED ITEM AND A SET OF TEXTURED ITEMS

Abstract

The invention relates to a method for producing a texturate, in which a protein mixture is provided, comprising at least one first protein mixture, in particular a pea protein mixture or a broad bean protein mixture, with a weight proportion of between 45 wt.% and 75 wt.% relative to a base mixture. Water is added in a weight proportion of between 25 wt.% and 50 wt.% in relation to the basic mixture to form a dough and the dough is then extruded at a maximum temperature of between 110°C and 160°C to form an extrudate. The extrudate undergoes an elongation deformation at a temperature of greater than 100 °C by feeding the extrudate through an elongation nozzle, wherein the geometry thereof changes over its length such that a longitudinal and / or transverse elongation strain is generated on the mass.

Description

1 / 52 “PRODUCTION METHOD OF A TEXTURED AND TEXTURED SET”

[0001] This application claims priority over German patent application DE 102023106026.0 of March 10, 2023, the disclosure content of which is incorporated herein by reference in full.

[0002] The present invention relates to a method for generating a textured material and an extruder assembly. BACKGROUND

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

[0004] Among other things, vegan food products made from plant-based proteins have the advantage of being able to be produced from locally or regionally sourced raw materials. Legumes, in particular, but also other plant-based substances, have the advantage, compared to soy or other substances, of being able to be grown more sustainably. On the other hand, there is a growing demand for different plant-based food products.

[0005] Traditionally, vegetable protein-based products are produced by dry or wet extrusion. Dry extrusion is carried out at high temperatures T > 130°C and a moisture content < 30%. For extrusion, a short, narrow nozzle is used without cooling. This allows the production of direct expansion products, the so-called TVP (textured vegetable proteins). In dry form, they are quite irregular, porous and glassy and are subsequently processed into final products after being rehydrated. The final product has a Petition 870250080520, dated 08 / 09 / 2025, pp. 128 / 191 2 / 52 Sponge-like structure with no significant anisotropy, with no fibers or only very short fibers. They are very unlike the sensory characteristics of meat analogues and are often used in mixed products (e.g., hamburgers, etc.) and not in whole products.

[0006] Wet extrusion (HME) is the current technology used by the industry to produce fibrous vegetable protein-based products. The resulting products often provide a satisfactory base, as they have an anisotropic structure, texture, and appearance similar to meat.

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

[0008] Such wet extrusion methods are described, for example, in publications WO 2022 / 135 732 A1, EP 3 782 475 A1, US 2022 / 030 911 A1 or WO 2023 / 275 304 A1.

[0009] Although this method can be applied to different plant-based raw materials to produce fibrous protein-based products that resemble meat products in an externally acceptable way and partly in terms of taste, they lack the long fiber structures or the desired tenderness, both of which are necessary to successfully replicate the properties of cooked meat.

[0010] The resulting products have been shown to have fiber-like structures with a short length, whereas the Petition 870250080520, dated 08 / 09 / 2025, pp. 129 / 191 3 / 52 Real meat consists of long fibers up to 30 cm in length. Depending on the implementation, the fiber length in vegetable proteins can be slightly increased, but the resulting end product is very compact, hard, and has a very strong elasticity, which does not lead to the desired mouthfeel of meat-based products.

[0011] There is a need to make more changes to traditional technologies at this time in order to achieve product improvements. SUMMARY OF THE INVENTION

[0012] This need is met by the objects of the independent patent claims. Developments and embodiments of the proposed principle are specified in the dependent claims.

[0013] Previous research has assumed that fiber formation in the molded part and outlet nozzle results from the formation of a multiphase gel at high temperatures and the subsequent deformation of this multiphase system by shear stresses in the molded part, where the mass is cooled to less than 100°C so as not to destroy the fibers.

[0014] Although this method of producing fibrous protein-based products that typically resemble meat products has proven successful, controlling the resulting fiber formation remains a challenge. This requires precise control of gel formation, cooling, and shear forces on the molded part, which in turn vary greatly, since such highly elastic materials have a wall slip and melt fracture phenomenon that significantly influences the deformation history. Wall slip or melt fracture leads to a sudden drop in pressure at the nozzle and thus to mass expansion and, in addition to fiber tearing, also to unstable behavior. Petition 870250080520, dated 08 / 09 / 2025, pp. 130 / 191 4 / 52

[0015] As a result, many meat-based products, especially those with long fiber structures, cannot be adequately imitated with this technology. They can create fibrous structures that have a parabolic shape (due to the cutting flow) and a relatively short length, while real meat consists of longitudinal fibers up to 30 cm long.

[0016] Furthermore, only protein-based matrices with very specific properties can be textured with the available nozzle technologies. Typically, suitable protein sources after treatment in the screw-forming part of the extruder must exhibit very high gelation and viscosity, as this significantly influences shear stresses in the nozzle part (low viscosity, low shear stresses, no fiber formation). This limits the use of many protein resources that could be cheaper, more sustainable, or healthier. Definition of protein mixture

[0017] For the purposes of this application, the term protein blend means a mixture of vegetable proteins. Such a vegetable protein blend is generally obtained from a single plant species in the production process, so impurities from other plants may occur to a small extent.

[0018] Unless otherwise indicated, a vegetable protein comprises a mixture of vegetable proteins from the respective plant; otherwise, it is referred to as a single vegetable protein. In addition to the actual vegetable proteins, the mixture may also contain other components such as starch, sugar, fiber, minerals, fats, and oils. Similarly, individual amino acids may be part of the protein mixture. The respective quantities are defined in more detail below in terms of concentrate and isolate. Petition 870250080520, dated 08 / 09 / 2025, pp. 131 / 191 5 / 52

[0019] Correspondingly, a pea protein or a pea-based vegetable protein is a protein mixture comprising essentially peas, pea components or pea plant proteins and has been prepared accordingly.

[0020] A protein mixture can be obtained from the plant species as such, but it can also be the result of a by-product. There are also various by-products, press cakes and residues that can be used as a protein source and thus constitute protein mixtures within the meaning of this definition. This includes, among others, without exhaustive listing, residues from sugar production, from the production of alcoholic beverages such as beer and wine, residues and by-products from the production of oils such as soybean oil, coconut oil and rapeseed oil, or from the production of plant-based milk such as oat milk, pea milk or fava bean milk.Other examples of different by-products from which protein blends can be produced or which contain them include okara (soybean pulp), almond pulp, oat pulp, coconut pulp / meat, sunflower meal, rapeseed meal, flaxseed meal, hemp cake, cashew residue and peanut cake and corn gluten meal, whey protein, casein micelles, potato water, chickpea pulp, lentil residue, spent brewer's yeast and spent malt (brewer's grain residue).

[0021] Other vegetable proteins that can be processed as concentrate, isolate (see definitions above) or in other forms, such as protein blends, include, but are not limited to (but are not exhaustive), textured soy protein, tempeh, hydrolyzed wheat protein, mycoprotein (fungal mycelium, for example, from Fusarium venenatum), rice protein, potato protein, corn protein (zein protein), hemp protein, algae protein, for example, from spirulina or chlorella, rapeseed protein, sunflower protein, protein of Petition 870250080520, dated 08 / 09 / 2025, pp. 132 / 191 6 / 52 Cottonseed protein, pumpkin seed protein, quinoa protein, amaranth protein, corn protein, spelt protein, oat protein, barley protein, lemna protein, cassava protein, coconut protein, macadamia protein, cashew protein, chia protein, flaxseed protein, sacha inchi protein, watermelon seed protein, pistachio protein, and yeast protein.

[0022] The proteins mentioned can, in turn, be divided into legume proteins and non-legume proteins. Depending on the desired texture, mixtures of legume proteins can be combined with mixtures of non-legume proteins and processed using the method presented. Definition of legume protein

[0023] A legume protein is a mixture of proteins obtained from legumes. These include peas and broad beans, but also lentils, mung beans, chickpeas, white beans, and peanuts. Soybeans also belong to this group, but unless expressly stated otherwise, they should also be included in the category of legume proteins, although soybean cultivation consumes significantly more resources than that of other legumes. Definition of Non-Legume Protein

[0024] A non-legume protein is a mixture of proteins that includes plant proteins that are not derived from a legume. They are therefore obtained from other crops that are not listed as legumes in the definition above and do not constitute legumes. In addition to wheat, this also includes all other cereals and grains such as oats, as well as hemp, potato, rice, hemp, pumpkin seed, corn, but also rapeseed and sunflower. Proteins derived from algae, yeast, fungal mycelia and / or fungal fruiting bodies also fall under non-legume proteins. Petition 870250080520, dated 08 / 09 / 2025, pp. 133 / 191 7 / 52

[0025] In this context, protein mixtures from these plants are also referred to as other protein mixtures and are therefore distinguished from protein mixtures from or with legumes. Definition of concentrate and isolate

[0026] The terms vegetable protein isolate and vegetable protein concentrate describe mixtures of vegetable protein that differ in the concentration of the protein component. The other components of an isolate or concentrate are, for example, fats, sugars, including starch and cellulose, which remain in the mixture during the processing of the concentrate or isolate. The other individual components are reduced compared to the original concentration, but residues remain in the isolate or concentrate in different concentrations due to different processing options. In addition, there is also a small proportion of residual moisture in the isolate or concentrate.

[0027] A vegetable protein isolate is, for example, a mixture of a vegetable protein in which the protein concentration in the mixture is in the range of more than 85% by weight, for example, in the range of 87% to 97% by weight. In the case of a vegetable protein concentrate, the proportion by weight of the vegetable protein is generally in the range below 80% by weight or also below 70% by weight, for example, in the range of 40% by weight to 75% by weight or also up to about 80% by weight. There is also a transition range, which varies from 75% by weight to 85% by weight, depending on the protein mixture and in which, depending on the manufacturer, protein variants or other parameters are sometimes referred to as concentrates or even isolates.

[0028] Depending on the preparation and production process, a vegetable protein concentrate or vegetable protein isolate can thus be obtained from a plant species. Thus, the process Petition 870250080520, dated 08 / 09 / 2025, pp. 134 / 191 8 / 52 of production not only significantly influences the concentration of the vegetable protein mixture, but also, if necessary, the composition of the other components, as well as the residual moisture. Definition of other ingredients

[0029] In some respects, additional functionality in protein composition, flavor, textural composition, visual or haptic properties may be produced by at least one additional ingredient. It should be noted here, on the one hand, that the aforementioned protein blends of various fruits are blended, on the one hand, with respect to the various fruits, but also with respect to concentration. An example would be blends of pea protein and fava bean protein, but possibly also additions of wheat or rice protein to a blend of soy or pea protein.

[0030] In addition, other ingredients may also be present, such as salt, spices, additional starch, sugar, syrup, fats or oils. These may be added as part of the raw mass at the beginning, alternatively or additionally during the processing. Surprisingly, it has been found here that sugars, oils and salts and / or in the form of ingredients containing sugar, salt or oil, such as grape juice concentrate or soy sauce, may not only lead to an adjustment of flavor, but also to a change in texture. These additional components may be present in free form, but may also be bound in corresponding raw materials in highly concentrated form, for example, sugar in syrup.

[0031] Another possibility is the supply of functional components, such as flavors, and / or additional sources of protein or amino acids to adjust certain properties or improve human biocompatibility. In general, additional mixtures, as well as Petition 870250080520, dated 09 / 08 / 2025, pp. 135 / 191 9 / 52 One or more of the substances mentioned above are referred to as additional ingredients or additional components. Definition of base mixture

[0032] A base blend is a combination of a protein blend, whether from one plant species, or blends of several plant species, such as vegetable protein isolate, vegetable protein concentrate, or a combination thereof, as well as water added before or during processing. Optionally, other protein blends and / or at least one other ingredient and / or at least one other component may be added.

[0033] When water is added, the resulting mixture forms a mass that is then processed in an extruder. Alternatively, individual components can also be fed into the extruder during extrusion.

[0034] The base mix is ​​usually expressed as a % by weight, based on the weight of all added ingredients. A base mix of 50% by weight of protein mix and 50% by weight of water is thus produced by mixing equal weight portions of the protein mix and water. However, the total water content in the base mix is ​​slightly higher than 50% because the protein mix contains some residual moisture. The same applies to salts, sugars, and fats added to the mix, as these are also present in varying amounts in the protein mix.

[0035] Thus, the individual components in the base mixture are slightly offset in relation to the proportions added. This applies especially to the water content, which, due to residual moisture in the dough protein mixture, is generally slightly higher than the added water, but may be lower in the final texture as some of the water evaporates. Petition 870250080520, dated 08 / 09 / 2025, pp. 136 / 191 10 / 52 Definition of extruded

[0036] Next, the mass produced in the extruder, especially by kneading, which is subsequently deformed by stretching, is designated as extrudate or also as viscous or high-viscosity mass. The textured material then corresponds to the finished extrudate, deformed by stretching and processed in another way. Definition of fiber

[0037] The fibers within the meaning of this application are elastic and cohesive layers that are aligned along a principal direction, which is referred to as the fiber direction. The fibers within the meaning of this application have a strong anisotropy, meaning that they can be detached or separated from the remaining product if the fibers are pulled in a direction other than their fiber direction (e.g., from the transverse direction if they are oriented in the longitudinal direction, or vice versa). The fibers are therefore relatively loose or detachable when pulled in a direction orthogonal to the fiber direction and elastic and cohesive when pulled along the fiber direction. Simply by pulling by hand, individual fibers can be detached from the product.

[0038] Fiber length refers to the maximum length of the layer that separates from the product without tearing, maintaining its strong anisotropy and elasticity in the fiber direction. Average fiber length is generally shorter and follows a normal distribution. Unless otherwise indicated, fiber length is predominantly average fiber length. Definition of thermomechanical treatment

[0039] A process during extrusion in which the dough is exposed to a certain temperature range while being mechanically processed. Mechanical processing may include kneading, rolling, Petition 870250080520, dated 08 / 09 / 2025, pp. 137 / 191 11 / 52 to cylindrically compress and other forms in which a force or torque is exerted on the mass. Definition of axial and transverse deformation

[0040] The deformation of the material along the longitudinal axis (axial, longitudinal, respectively) and / or lateral axis (transverse) that occurs in a channel of a nozzle mounted after the screw portion of the extruder. The material is separated along the respective axis. If the stretching occurs after exiting the extruder, the extrudate is stretched accordingly. Defining the temperature of the material

[0041] The temperature reached by the protein mixture during thermomechanical extrusion treatment. The temperatures indicated refer to the material temperature, unless otherwise indicated.

[0042] The inventor realized that the tensile stresses that occur during the processing of vegetable proteins are more efficient than the shear forces during deformation. Proper control of the occurrence and intensity of these forces allows the production of fibrous structures in protein blends that are not sufficiently textured in conventional systems due to insufficient die deformation. In particular, it is proposed to take advantage of strong longitudinal and / or transverse tensile stresses in relation to the extrusion direction to create fibrous structures in vegetable protein-based extrudates, both with medium (<50%) and low (<30%) moisture content. The proposed principle allows adjusting the anisotropy of the texture, unlike conventional methods, so that the technique can be applied to all types of protein sources and their blends. Thus, it is possible to produce, for example, fibers with average lengths from 1 cm to 30 cm. Petition 870250080520, dated 08 / 09 / 2025, pp. 138 / 191 12 / 52

[0043] By adjusting viscoelasticity, for example, through appropriate selection of ingredients and / or deformation stresses during individual processes, it is also possible to texturize protein mixtures that would otherwise be difficult or impossible to texturize. This creates a basis for texturizing a wide range of proteins (including concentrates) and allows the texture to be shaped according to the requirements of the final product. Thus, it is possible to produce vegan products with texture and flavor similar to that of fish, chicken, beef, or pork.

[0044] The proposed process is based on a combination of a base mixture of one or more protein mixtures, as well as secondary components and water, which is extruded with a dry to medium moisture content (10% by weight to about 40% by weight) and fairly high material temperatures. For the production of the texture, a specially molded nozzle, in particular without cooling, is used to produce continuous stretching deformation, which leads to the formation of fibers according to the invention. Through the application of flow dominated by stretching, or more precisely, by sliding, a longitudinal or transverse velocity component of the hot mass is generated in the nozzle due to a change in shape and / or a reduction in cross-section. The use of different materials as wall material makes it possible to adjust the contribution of shear stresses, which in some cases can be reduced almost to zero using a PTFE or ceramic wall. Stainless steel, in this respect, has a significantly higher coefficient of friction, so there is a risk of adhesion to the wall and, consequently, fiber breakage, resulting in short fibers. To allow sliding, it is advisable to further increase the viscosity of the material. Petition 870250080520, dated 08 / 09 / 2025, pp. 139 / 191 13 / 52

[0045] This reduces the risk of flow instabilities in the nozzle and allows for a very well-defined deformation by longitudinal and / or transverse stretching of the extrudate. As a result, longitudinal and transverse stretching stresses can be generated primarily by the nozzle geometry. The term longitudinal stretching stress refers to a stretching stress that occurs essentially parallel to the feed direction. Transverse stretching is stretching that occurs primarily perpendicular or transverse to the feed direction of the extrudate.

[0046] Furthermore, in this process, the temperature in some aspects exceeds 100 °C and the pressure inside the nozzle is also greater than 5 bar and even greater than 10 bar. The resulting texture has a meat-like characteristic due to a fibrous structure, the length of which is greater than 8 cm and, in particular, greater than 1 cm and also up to 30 cm. The water content of the texture is in the range of less than 40% by weight, in particular less than 30% by weight.

[0047] A directly expanded texture is formed at the outlet of the stretching nozzle, which can be used after rehydration or after rolling to collapse the pores and produce compact fibrous end products.

[0048] In this way, not only can different protein mixtures be textured, but it has been surprisingly found that protein mixtures can be used that, under normal conditions, cannot be textured into long fibers or into a long-fiber meat-like structure. Through further processing, the fibrous structure of the texture can then be adapted to a desired end product.

[0049] In conventional production techniques, on the other hand, expansion would destroy the fibrous structures, but in this case, the structure of the resulting product is very stable due to fiber formation. Petition 870250080520, dated 08 / 09 / 2025, pp. 140 / 191 14 / 52 long and with high viscoelasticity. Evaporation and expansion at the outlet of the stretching nozzle result only in a loose and delicate product, but with the fibrous structure intact.

[0050] The type of tensile stresses, i.e., longitudinal and / or transverse stresses, can be determined by the nozzle geometry. The extent of the longitudinal and / or transverse tensile stresses can be defined by varying the wall material (PTFE, ceramic or stainless steel) as well as by varying the configuration parameters specified in this application. This includes, among other things, the shape of the inlet cross-section, the shape of the outlet cross-section and the transition to these. In this way, the type and strength of the tensile stress can be adjusted and protein mixtures that are otherwise difficult to produce can also be textured.

[0051] In the production process of a textured product, a base mixture is provided, comprising a protein mixture. The protein mixture has at least one first protein mixture, in particular one or more of an oat protein mixture, a wheat protein mixture, a pea protein mixture or a broad bean protein mixture, with a weight ratio between 40% and 90% by weight, based on a base mixture. Other possible ratios would be 45% by weight, 50% by weight, 55% by weight, 60% by weight, 65% by weight, 70% by weight, 75% by weight and 80% by weight, as well as, above all, the respective ranges between two of these values, i.e., for example, between 45% by weight and 50% by weight, always in relation to the base mixture.

[0052] In some respects, the base mixture may also contain several different protein mixtures, especially mixtures of vegetable proteins from different plant species. In some respects, this may also include wheat. A second vegetable protein mixture may, for example, have a ratio of between 5% and 35% by weight of Petition 870250080520, dated 08 / 09 / 2025, pp. 141 / 191 15 / 52 base mixture. Other possible proportions are 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, 45% by weight and 50% by weight, and above all the respective ranges between two of these values, i.e., between 10% by weight and 15% by weight. In general, the second protein mixture should not have a higher proportion of the base mixture than the first protein mixture.

[0053] As proteins, one or more of the legume proteins mentioned above can be used, including soy. Similarly, mixtures of one or more legume proteins and another protein mixture, in particular a mixture of non-legume proteins, can be used. These mixtures are also available as concentrates or isolates, making the pure protein content in the textured product generally somewhat lower.

[0054] In the process, water is added to the protein mixture at a weight ratio of between 10% and 45% by weight, based on the base mixture, to form a mass. Other possible proportions of added water are 10% by weight, 15% by weight, 20% by weight, 25% by weight, 30% by weight, 35% by weight, and 40% by weight. In some respects, the protein mixture in the base mixture may already have a higher residual moisture content. This is taken into account when adding water, so that the total proportion of water in the mass is, in some respects, less than 50% by weight and, in particular, less than 45% by weight, less than 40% by weight, or even less than 35% by weight, relative to the mass.

[0055] Water can be added before kneading, but also during kneading and shaping the dough in an extruder. In other words, the base mixture can be placed in an extruder and the water added separately. Alternatively, the water can be added partially or completely to the mixture. Petition 870250080520, dated 08 / 09 / 2025, pages 142 / 191 16 / 52 of base and then the resulting dough is added to the extruder to continue being kneaded.

[0056] The process also includes the dough extrusion stage at a maximum temperature between 110 °C and 160 °C, but especially between 120 °C and 145 °C. In this context, extrusion refers to the kneading of the dough under high pressure and at the aforementioned temperature, with the dough generally being kneaded and advanced by one or more helical gears or similar operation. The dough is thus extruded with a low moisture content of less than 50% by weight (up to slightly above 10% by weight), but at the high temperatures mentioned above, so it can be referred to as dry extrusion or slightly wet extrusion. Due to the lower water content, which is maintained at a medium to low level, the dough has a highly viscous and highly elastic matrix in the part of the extruder containing the screw conveyor, compared to other production processes.

[0057] The die, which is thus highly viscous but also highly elastic, is then deformed at a temperature above 90 °C and, in particular, above 100 °C. This is done by conducting the hot, highly viscous mass through a special stretching nozzle, which does not need to be further cooled. The special stretching nozzle is characterized by the fact that a surface area of ​​its inlet cross-section is larger than a surface area of ​​its outlet cross-section and, in particular, also by a length significantly greater than a maximum diameter of the inlet cross-section, or also by the fact that a diameter in one direction is different from a diameter in another direction between the inlet and the outlet.

[0058] According to the proposed principle, the aforementioned stretching deformation occurs in the longitudinal direction, i.e., along the advance, and / or in the transverse direction, i.e., perpendicular to the Petition 870250080520, dated 08 / 09 / 2025, pp. 143 / 191 17 / 52 advance. Thus, one also speaks of longitudinal stretching or transverse stretching, where transverse stretching can occur in two directions. A combination of these stretches can be adjusted, for example, by the parameters mentioned above, among others, by a suitable choice of wall material and nozzle geometry. Stretching stresses are caused, among other things, by the sliding of the extrudate along the wall, so that little or no shear flow occurs. In particular, it should be emphasized here that the viscosity of the high viscosity mass should not be too low, otherwise the necessary stretches cannot be generated.

[0059] In this way, as a result of the further increase in temperature, particularly above the evaporation temperature of water and the pressure present, long cohesive fibers similar to a meat structure are produced in the extrudate by continuous stretching deformation and the resulting stretching stresses. The stretch-formed extrudate exits the nozzle as textured, causing a sudden drop in temperature and pressure in some aspects. Due to a not necessarily homogeneous distribution, the expansion leads to a localized water-rich phase (also referred to as a soft phase), thus creating the anisotropy according to the invention. Evaporation causes these softer, water-richer phases to become even looser.

[0060] In some aspects, the mixture of proteins and added water is kneaded at an increasing temperature up to the maximum temperature. The maximum temperature can also be maintained during the kneading of the dough. The increase in temperature and pressure occurs continuously in some aspects, but it can also be discontinuous, i.e., with phases of the advance in which no additional heating occurs. The transition of a paste (usually with a higher water content) Petition 870250080520, dated 09 / 08 / 2025, pp. 144 / 191 18 / 52 for a mass is fluid, the latter, in particular, representing a kneaded mass that is mechanically almost impossible to separate, composed of the components of the base mixture and water.

[0061] The maximum temperature varies, in some respects, between 110 °C and 160 °C and, in particular, between 115 °C and 135 °C and, in particular, between 120 °C and 145 °C. Other temperature ranges for the maximum temperature would be 112 °C, 114 °C, 116 °C, 118 °C, 120 °C, 122 °C, 124 °C, 126 °C, 128 °C, 130 °C, 132 °C, 134 °C, 136 °C, 138 °C, 140 °C, 142 °C, 144 °C, 146 °C, 148 °C, 152 °C and 154 °C. The temperature can be continuously increased to the maximum temperature during kneading and dough advancement or mixing, and then held constant. In some cases, the temperature increase is such that the maximum temperature is reached after about half the extruder travel. Similarly, the temperature during advancement and during kneading can be changed several times, so that different temperatures are set in each section. Likewise, during kneading and extrusion, the pressure increases to a maximum value.Thus, in some respects, extrusion is expected to occur at a pressure in the range of 1 bar to 100 bar or above. Typical ranges are between 20 bar and 80 bar, and in particular, less than 60 bar at the end of the extruder.

[0062] By varying the thermal stress profile during extrusion, the degree of protein-protein interactions and polymerization reactions is varied, which allows elasticity and viscosity to be further adjusted. This aspect is not only affected in the extruder itself (i.e., during dough kneading), but also to a lesser degree during stretching deformation.

[0063] In some other aspects, a gas is added during kneading, that is, in the screw part of the extruder, in order to loosen the dough and also the subsequent extrudate in this way. The gas Petition 870250080520, dated 08 / 09 / 2025, pages 145 / 191 19 / 52 can be added at one point in the screw section of the extruder, for example, in the initial region of the extruder, but also at several points. In some cases, the gas is added at a pressure that is subsequently increased during extrusion, particularly in the screw section. As a result, the gas is dissolved in the extrudate material and remains bound to it. Only with subsequent stretching deformation, and particularly at the end of the textured output, does the pressure decrease again, so the gas contributes to the relaxation of the extrudate. Carbon dioxide, nitrogen, and in some cases also air can be used as the gas for this purpose.

[0064] In some cases, a gas-generating material may also be added to the dough, which decomposes during further processing, i.e., in particular during the kneading process in the extruder, and thus contributes to gas formation. A typical material is sodium carbonate (sodium bicarbonate), which decomposes with citrates or other mild acids to form carbon dioxide. Both substances may initially be added to the base mixture as dry materials and only begin to react when water is added. If water is added in the screw section of the extruder, premature gas escape is also prevented. In some cases, only sodium bicarbonate is added, which decomposes again into carbon dioxide and sodium carbonate during kneading due to the high temperature.

[0065] In the proposed method, the stretching nozzle is not actively cooled in some respects, i.e., the stretch-deformed texture exits the stretching nozzle at a temperature above 100 °C. Similarly, stretching deformation can occur at different temperatures, so that stretching deformation is Petition 870250080520, dated 09 / 08 / 2025, pp. 146 / 191 20 / 52 divided into several stages, some of which are carried out at different temperatures above 100 °C.

[0066] During stretching deformation, the flow velocity is increased, but the mass flow remains essentially the same. In the case of longitudinal stretching, the change in flow velocity occurs along the direction of advance; in the case of transverse stretching, the change in flow velocity occurs perpendicular to the direction of advance, i.e., the viscous mass is stretched along a direction transverse to the direction of advance. This stretching can occur, for example, by causing a transverse stretching deformation in sections at temperatures above 100°C by advancing the high-viscosity mass, so that a flow velocity in a direction perpendicular to the direction of advance is increased. Alternatively, longitudinal stretching deformation in shear at temperatures above 100°C can also be achieved by advancing the high-viscosity mass, so that a flow velocity in a direction along the direction of advance is increased.

[0067] It is also possible that a feed rate is at least partially lower than a flow rate in a direction perpendicular to the feed direction. In this way, the mass is stretched faster than it is advanced in some sections, for example. In some respects, it is possible to influence the stretching through the wall coating, by reducing the diameter of the stretching nozzle or by reducing the height / width ratio and other parameters. The mass flow remains essentially constant and also laminar due to the high viscosity. In order to avoid stretching from tensile stresses, it is convenient to keep the adhesion between the mass and the wall low, so that the mass slides over it. When advancing the extrudate, the mass is extensively stretched at temperatures above 100°C and, in particular, between 105°C and 115°C. In Petition 870250080520, dated 09 / 08 / 2025, pp. 147 / 191 21 / 52 at the end of this stretching deformation, the product temperature is still above 100°C in some aspects and, for example, in the range between 110°C and 135°C. In special aspects, it may also be above 130°C.

[0068] Longitudinal or transverse stretching deformation can occur continuously, but also in sections. In the first case, this is achieved, for example, through a continuous reduction of the cross-sectional area. In some respects, instead of the cross-section, a ratio between the width and height of the inlet and outlet is used, and this ratio also changes. In particular, one of the two variables decreases between the inlet and outlet. In this way, it is also possible to generate transverse flows and stretches in a targeted manner.

[0069] In the cases mentioned, this means that the mass flow velocity is increased in sections, followed by one or more sections in which the flow velocity remains essentially constant. The increase in flow velocity can occur along or perpendicular to the direction of mass forward flow. Alternatively, the flow can also be increased continuously, so that a stretching deformation occurs along a longer section, possibly even to the outlet of the stretching nozzle. In some respects, a transverse flow velocity (i.e., perpendicular to the direction of forward flow) is determined by the ratio between the width of the inlet and the width of the outlet. Correspondingly, the nozzle can also be designed to be short, provided that primarily transverse stretching stresses are generated.

[0070] In some respects, the time required to advance the mass in portions of constant flow velocity is greater than the time required to advance the mass as the flow velocity increases. Petition 870250080520, dated 08 / 09 / 2025, pp. 148 / 191 22 / 52

[0071] Due to the low water content in the mass, its viscosity increases compared to extruders with a higher water content. The increased viscosity leads to higher stretching stresses due to the differences between the inlet and outlet cross-section. Similarly, the nozzle length can also play an important role. This is useful in the aspects presented here to influence the mass flow rate through the shape, length, and design of the stretching nozzle. In some respects, the nozzle length through which the viscous mass is advanced should be at least 1 time greater, and in particular 3 to 7 times greater, than the maximum diameter of the inlet cross-section or the largest extension of the inlet.To produce transverse stretching deformations of the viscous mass, the length is altered in a first direction, perpendicular to the nozzle width along the nozzle length, for example, increased, while the length in the direction perpendicular to the first direction and perpendicular to the nozzle length along the nozzle length is reduced. If, at the same time, the outlet cross-section is also reduced relative to the inlet cross-section, in addition to transverse deformations, longitudinal deformations will also be caused.

[0072] Consequently, it can also be predicted that, during the advance, the deformation of the mass will be altered in at least two consecutive sections. This allows for improved fiber formation. A change in stretching can be achieved, for example, through a change in geometry, but also through a change in the lining of the stretching nozzle wall. In some respects, it is also possible to alter the friction or sliding friction acting on the mass during the advance, for example, through a change in the materials of the stretching nozzle wall. In this context, it is possible to configure the sections during the advance so that stresses of Petition 870250080520, dated 09 / 08 / 2025, pp. 149 / 191 23 / 52 longitudinal and transverse stretching forces act on the viscous mass in each section.

[0073] In some respects, after a stretching deformation, the texture is cooled to a temperature below 100 °C. This can be done by flash relaxation, i.e., by pressure relaxation with simultaneous cooling. Eventually, cooling can also occur a little after the pressure reduction. Due to the sudden pressure relaxation, especially near a temperature of 100 °C, for example, between 105 °C and 110 °C, the remaining water within the stretch-deformed matrix evaporates suddenly and, in some respects, leads to relaxation of the texture.

[0074] Some other aspects concern the base mixture. In some cases, salt is also added to the base mixture to modify the water distribution in the texture. Otherwise, moisture tends to concentrate in the dispersed phase, making the continuous phase harder due to the lower water content. The proportion of salt added can reach up to 2% by weight and, in particular, 1.5% by weight. Similarly or alternatively, sugar can also be added, i.e., sugar in addition to the amounts already present in the protein mixture. The amount of sugar added can reach 15% by weight in some cases, this amount depending on the protein mixture used. For this, the aforementioned sugars can be used. The added sugar is used to replace large, branched, and reactive protein molecules with very small sugar molecules, thus reducing network formation.Possible sugars for this purpose would be glucose, fructose, maltose, syrup, sweetened fruit juices, and others.

[0075] Other optional ingredients would be oils and fats up to 10% by weight and flavorings up to 2% by weight or colorings up to Petition 870250080520, dated 08 / 09 / 2025, pages 150 / 191 24 / 52 2% by weight. In total, the other ingredients make up to 25% by weight, but generally less than or equal to 20% by weight.

[0076] By combining the addition of sugar, salt and process parameters such as temperature during kneading, the gel and bite force of the die and therefore the texture can be adjusted to a desired range.

[0077] In subsequent aspects, the textured material produced in this way can be further processed to improve its structure. In addition to mechanical aspects such as cutting, rolling, pressing, and similar processes, it is also possible to dry the intermediate product, fry it, or coat it. All these measures are used to produce the final product from the textured material produced according to the proposed process.

[0078] Some other aspects relate to a suitable set of extruders to carry out the process.

[0079] The extruder assembly has a mixing extruder with an inlet zone to provide a base mix, wherein the base mix contains at least a protein and water mixture and optionally other ingredients according to the aspects described above. In addition, the mixing extruder comprises a mixing zone and an ejection zone. The mixing extruder is designed to generate a temperature increase in the zones up to a maximum temperature between 110 °C and 160 °C. A stretching nozzle is also connected to the discharge zone of the mixing extruder, which has a length, an inlet cross-section, and an outlet cross-section. The inlet cross-section may correspond to the shape and cross-section of the ejection zone of the mixing extruder.

[0080] According to the proposed principle, an output cross-sectional area is smaller than an input cross-sectional area and the length is greater than an expansion. Petition 870250080520, dated 09 / 08 / 2025, pp. 151 / 191 25 / 52 maximum of the inlet cross-section in one direction. Alternatively, a reduction in height A relative to width L between the nozzle inlet and outlet is conceivable. Similarly, the stretching nozzle is configured to produce an advanced extrudate temperature exceeding 100 °C at its outlet. Thus, in the extruder assembly according to the invention, the extrudate is subjected to longitudinal and / or transverse stretching deformation with virtually non-existent or nearly non-existent shear stress, so that in vegetable-based extrudates a directed fiber formation is produced, and in particular, longitudinal or transverse.

[0081] In some respects, the mixing extruder includes a two-axis screw gear in which the fed protein mixture and water are formed into a mass as pressure and temperature increase. The mixing extruder is designed in some respects to exert the temperatures and pressures mentioned above in the process. For this purpose, the mixing extruder may contain several sections arranged in series, in which heating elements operable independently of each other are arranged. In this way, it is possible to generate different temperature profiles.

[0082] In some other respects, the interior of the stretch nozzle includes a surface of a fluorinated polymer, in particular Teflon, or a ceramic or glass coating. Thus, in some respects, the stretch nozzle is designed so that the extrudate slides essentially along an inner surface of the stretch nozzle. Alternatively, another temperature-resistant and food-grade approved plastic may be provided, which exhibits different, in particular lower, friction or adhesion strength compared to other materials. The surface may be coated with the suitable plastic, but it is also possible to manufacture the stretch nozzle, at least in Petition 870250080520, dated 09 / 08 / 2025, pp. 152 / 191 26 / 52 some sections, with plastics. Thus, in some respects, it can be predicted that the inner side of a first section of the stretching nozzle will have a first material and that the inner side of a second subsequent section of the stretching nozzle will have a second material different from the first. In another configuration, it is predicted that sections of the stretching nozzle will have different coefficients of friction.

[0083] Unlike metals, plastics have significantly lower heat conduction. Consequently, in some respects, in sections where the surface is coated with plastic, the temperature of the advanced material decreases less than in sections with a metallic surface. In particular, the stretching nozzle is designed in some respects so that the temperature of the advanced material remains essentially constant in these sections. The maintained temperature may be particularly in the range between 110°C and 160°C, particularly between 115°C and 135°C, particularly between 120°C and 145°C, particularly between 115°C and 125°C, particularly between 110°C and 120°C, particularly between 120°C and 135°C, particularly between 120°C and 130°C, particularly between 125°C and 135°C and particularly between 130°C and 140°C.

[0084] In some respects, the maximum temperature in at least one of the zones is in the range between 110°C and 160°C and, in particular, between 115°C and 135°C and, in particular, between 120°C and 145°C. Other temperature ranges are between 110°C and 120°C, 115°C and 125°C, 120°C and 130°C and between 125°C and 135°C. The temperature ranges depend, in some respects, on the protein mixture used.

[0085] Some aspects relate to the shape of the inlet cross-section of the stretching nozzle and the outlet cross-section of the nozzle. Thus, the inlet cross-section of the stretching nozzle may have the same shape as the outlet cross-section. In some aspects, the stretching nozzle is directly connected to the zone Petition 870250080520, dated 09 / 08 / 2025, pp. 153 / 191 27 / 52 of the extruder ejection nozzle, whose cross-sections are the same. However, it is possible to couple the extruder and the stretch nozzle using a short coupling piece, provided it is significantly shorter than the expansion nozzle. Such a coupling piece may have different inlet and outlet cross-sections and thus connect the extruder and the stretch nozzle to each other. In other respects, the stretch nozzle has a maximum inlet width and a maximum outlet width, both in a first direction, and a maximum inlet height and a maximum outlet height in a second direction perpendicular to the first, wherein the maximum outlet width in the first direction is greater than the maximum inlet width in the first direction and the maximum inlet width in the second direction is less than the maximum outlet width in the second direction.

[0086] In some configurations, the stretching nozzle exhibits a constant decrease or reduction in the inlet cross-sectional area relative to the outlet cross-sectional area, or a constant decrease in the ratio between the inlet ratio Hinlet / Binlet and the outlet ratio Houtlet / Boutlet. In some other aspects, the expansion nozzle has at least one first section having a constant cross-sectional area, at least one subsequent second section having a decreasing cross-sectional area, and at least one subsequent third section having a constant cross-sectional area. Furthermore, a material of a section with a constant cross-sectional area may differ from a material of a section with a decreasing cross-sectional area. In some aspects, as already mentioned, the nozzle becomes thinner along its length and, at the same time, wider, so that, in this way, primarily transverse stretching stresses are created.Enlargements in sections can also occur here, so that the nozzle has sections with an area. Petition 870250080520, dated 09 / 08 / 2025, pp. 154 / 191 28 / 52 transverse or constant height. In some cases, the nozzle length may be such that the length in the region is between three and twice the greatest width or height. However, the nozzle and the process are designed, in some respects, so that the nozzle geometry does not cause a sudden drop in pressure, i.e., the nozzle volume does not increase suddenly along the length, allowing the mass to expand. In this way, breakage is avoided.

[0087] In some respects, it is still foreseen that at least one first section has the area of ​​the incoming cross-section or the incoming cross-section and at least one third section has the area of ​​the outgoing cross-section or the outgoing cross-section, wherein, optionally, a length of at least one first and / or at least one second section is greater than the maximum dimension of the incoming cross-section or the outgoing cross-section in one direction. In this context, there may also be several second sections, which, in turn, may be different, i.e., with constant or decreasing cross-sections.

[0088] In other respects, the stretching nozzle is made with an outlet cross-section which, in top view, has the shape of a circular ring, wherein an inner surrounding part of the circular ring is formed by a body that narrows towards the inlet cross-section, in particular a cone. By circular ring, it is understood herein not only a completely round circular ring (i.e. with a constant center and radius), but also a circular ring which has an oval shape or two interconnected circular segments. For the sake of simplicity, other shapes, even a rectangular or square structure, possibly with rounded corners, should also be included in the term “circular ring” for the present application. Petition 870250080520, dated 08 / 09 / 2025, pages 155 / 191 29 / 52

[0089] In another aspect, the stretching nozzle has an outlet cross-section which, in top view, has several openings arranged around an inner part, especially with the same cross-section, the inner part having a body that narrows towards the inlet cross-section. The conical body is designed in these configurations so that a cross-section through the body material decreases continuously towards the inlet cross-section of the stretching nozzle.

[0090] In this context, for the configuration mentioned above, the inner part may be arranged with a central opening whose cross-section is optionally different from the cross-sections of the openings surrounding the inner part.

[0091] In some respects, a cooling nozzle or cooling tube may also be provided, connected to the outlet of the stretching nozzle and configured to cool the stretch-deformed texture to less than 100 °C.

[0092] Other advantages of the method and the assembly presented here, in addition to the possibility of adjusting the stretching tension through the nozzle geometry, are the processing of different proteins that until now were difficult to texturize. It is possible to produce dry and durable textures that, thanks to their long fiber structure, can be processed in various ways. Another advantage is the more efficient use of energy, since, unlike conventional production processes, the stretching nozzle is not cooled, which also simplifies scalability. BRIEF DESCRIPTION OF THE DRAWINGS

[0093] Other aspects and embodiments in accordance with the proposed principle will be disclosed in relation to the various embodiments and examples described in detail in connection with the attached drawings. Petition 870250080520, dated 08 / 09 / 2025, pages 156 / 191 30 / 52

[0094] Figure 1 shows a mixing extruder as it can be used for the proposed method and the extruder assembly according to the proposed principle;

[0095] Figure 2 illustrates a first embodiment of a stretching nozzle in a cross-sectional view according to the proposed principle;

[0096] Figures 3A and 3B show two additional configurations of stretching nozzles according to the proposed principle;

[0097] Figures 4A and 4B show two additional configurations of stretching nozzles according to the proposed principle in a cross-sectional view;

[0098] Figures 5A and 5E illustrate additional configurations of stretching nozzles according to the proposed principle;

[0099] Figures 6A to 6B are two modalities of methods for generating a texture according to the proposed principle.

[0100] Figure 7 shows a section of a simulation to represent transverse tensile stresses. DETAILED DESCRIPTION

[0101] The following embodiments and examples show various aspects and their combinations according to the proposed principle. Embodiments and examples are not always to scale. Similarly, various elements may be enlarged or reduced in size to highlight individual aspects. Needless to say, the individual aspects and features of the embodiments and examples shown in the figures can be easily combined with each other without compromising the principle according to the invention.

[0102] Furthermore, the figures, features and individual aspects are not necessarily shown at the correct size, and the proportions between the individual elements do not necessarily need to be accurate. Petition 870250080520, dated 08 / 09 / 2025, pp. 157 / 191 31 / 52 are correct. Some aspects and characteristics are highlighted because they are enlarged. However, terms such as "superior," "above," "inferior," "below," "greater," "smaller," and similar terms are correctly represented in relation to the elements in the figures. Thus, it is possible to derive such relationships between the elements based on the figures.

[0103] Figure 1 shows part of an extruder assembly according to the proposed principle. The extruder assembly is configured with a mixing extruder 1 with a double worm screw gear, in which the supplied dough is kneaded by means of two screw gears and driven forward towards an outlet of the mixing extruder. For this purpose, the mixing extruder 1 comprises a motor with a gear 10, in which the two helical gears are anchored. Connected to it are various sections 11a, 11b, 11c, 11d and 11e of the mixing extruder.

[0104] The respective sections are mechanically connected to each other by means of flanges or some other means. In this way, the illustrated mixing extruder can be lengthened by adding individual sections or shortened by removing them. The screw sections 12a, 12b and 12c are also configured in a corresponding manner, so that they too can be lengthened or shortened by adding or removing individual screw elements.

[0105] In particular, according to the proposed principle, the mixing extruder 1 comprises two inlet sections 11a with associated screw elements 12b. The inlet sections 11a each have an opening for feeding the base mixture or water. Specifically, in the embodiment shown, the base mixture is fed through a hopper 14 into a first section 11a of the mixing extruder 1. Then, water is added through an inlet 15, so that Petition 870250080520, dated 09 / 08 / 2025, pp. 158 / 191 32 / 52 that the first two sections of extruder 11a serve primarily for initial mixing to form a dough from the water and the added base mix.

[0106] The first sections 11a are connected to several other sections 11b, 11c and 11d, which are partially filled with different worm screw elements 12a. As can be seen in the illustration in Figure 1, the screw elements serve, on the one hand, to advance the mass, but also to knead the mass while increasing the pressure and temperature.

[0107] To this end, the individual sections are equipped with a plurality of heating elements (not shown here), which can be controlled separately and independently of each other. In this way, different temperature profiles and therefore different temperatures of the advanced dough can be adjusted in the individual sections 11a to 11e. In addition, the individual screw elements are also designed differently in the respective sections. Some screw elements are used to knead the dough of the base mixture and the supplied water in order to produce a dough with a continuous phase. At the same time, the pressure in these areas is increased to between 15 and 20 bar by further kneading and advancing the supplied base mixture. In addition, gas feeds can also be provided in other screw elements, which serve to supply a gas to loosen the dough during kneading.The gas supply is activated by pressure in the screw section of the extruder. The feed is regulated and occurs at one or more points during kneading to achieve a uniform distribution of gas throughout the dough volume.

[0108] With a simultaneous increase in temperature or a high temperature, for example, in the range of 120°C to 160°C and a pressure of several bar, polymerization of the protein mixture with water occurs. Petition 870250080520, dated 08 / 09 / 2025, pp. 159 / 191 33 / 52 and the other components, resulting in a highly viscous, gel-like mass. This is kneaded in different ways by the individual screw elements 12a and is respectively advanced in small pieces to an outlet section 11e of the mixing extruder 1.

[0109] The outlet section 11 of the mixing extruder 1 has a slightly conical profile on the outlet side with an ejection zone 13, to which a stretching nozzle according to the proposed principle is connected directly or through an intermediate piece. However, for clarity, this is not shown, but explained in Figures 2 to 5B, in some exemplary embodiments. The paste mass found in this initial section is therefore pressed under high pressure in the range of several bar, for example, up to 25 bar, through the ejection zone into the stretching nozzle and there subjected to a stretching deformation by means of a uniform advance.

[0110] Figure 2 shows such an embodiment of a stretching nozzle according to the proposed principle to explain some aspects of the invention. The stretching nozzle 20 comprises a stretching body 21 with an inlet region 23 and an outlet region 24. The inlet region 23 has a diameter or area that is significantly larger than the diameter or area of ​​the outlet region 24. The shape of the inlet region 23 and the outlet region 24 may be different, for example, as shown in Figure 2 herein, either completely circular, rounded, or elongated oval.

[0111] The inlet region 23 is connected directly to the ejection zone of the mixing extruder 1 or to the ejection zone 13 through a tubular intermediate piece 30. In the present exemplary embodiment, the stretching nozzle comprises an internal region, which is referred to as the stretching section 22 and is characterized by a cross-section that tapers continuously with the same inclination along the length C. Petition 870250080520, dated 09 / 08 / 2025, pp. 160 / 191 34 / 52 of the stretching nozzle. In other words, the diameter (or radius) Ri and the corresponding area in the inlet region 23 are continuously reduced along the length of the stretching nozzle to the cross-sectional area R2 and the corresponding area of ​​the outlet section 24. In the cross-sectional view of the nozzle 20 shown here, the tapered part thus forms a parallelogram with the two parallel sides corresponding to the inlet section 23 and the outlet section 24. Viewed three-dimensionally, it is a truncated cone, where the base or end surfaces can be circular, as illustrated, or rounded with a conical inlet.

[0112] The length C of the stretching nozzle is at least three to four times greater than the diameter Ri in the entrance region. Due to the tapering of the cross-section here, the mass flow velocity is continuously increased during advancement through the stretching nozzle 20 at a constant mass flow rate. In the exemplary embodiment, the increase in flow velocity also occurs uniformly due to the uniform decrease in cross-section.

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

[0114] Due to the increased flow velocity, the advancing mass is stretched axially, that is, parallel to the direction of advance. Thus, with the pressure still high, above 7 bar, and the temperature high in the stretching nozzle, above 100 °C, elongated fibrous structures are formed. Uniform narrowing, which can be controlled mainly by adjusting the length of the stretching nozzle, as well as the inlet and outlet cross-section, prevents the Petition 870250080520, dated 08 / 09 / 2025, pages 161 / 191 35 / 52 wall slippage and also shear stress, which could lead to rupture of the advancing mass.

[0115] In a further aspect, the lining of the inner part of the stretching nozzle can also be provided with a special low-friction material. In addition to stainless steel, which is used, among other things, in food production, a plastic such as, for example, Teflon can also be considered. This has particularly low friction, so that the advancing mass is subjected to very low or practically non-existent shear stress at the ends. As a result, long fibers are produced along the direction of advance in the mass.

[0116] Depending on the proteins used and the base mixture for extrusion, different stretching stresses are required to prevent material breakage. Similarly, it may be necessary to let the advanced dough “rest” a little after stretching so that the fibers can align. Consequently, stretching nozzles can also be designed differently with various sections. Figures 3A and 3B show two such exemplary embodiments, where the expansion nozzle is formed by different resting sections and sections with stretching deformation.

[0117] Figure 3A shows a stretching nozzle 20 with a nozzle body 21, which has a round inlet region 23 on the inlet side and a corresponding outlet cross-section 24 on the outlet side. In this exemplary embodiment, the diameter Ri of the inlet cross-section is approximately four times larger than the diameter R2 of the outlet cross-section 23. It follows that the area of ​​the inlet section, determined by R12n = (8R2)2n, is approximately 16 times larger than the area of ​​the outlet section. It follows that the flow velocity at the outlet must also be approximately 16 times greater than at the inlet of the stretching nozzle, to ensure the same mass flow. Petition 870250080520, dated 08 / 09 / 2025, pp. 162 / 191 36 / 52

[0118] The stretching nozzle of Figure 3A comprises several sections in its interior. On the inlet side, there is a first section 25d, which is essentially cylindrical in shape and in which the surface area of ​​the inlet cross-section remains constant along the length of section 25d. This is followed by a first stretching section 25a, in which the area of ​​the inlet cross-section R1 is reduced to an area of ​​the cross-section R3. In this first stretching section, there is thus an increase in flow velocity with constant mass flow, and the advanced mass is subjected to a first stretching stress. The surface area in the outlet region of the first stretching section is approximately ¼ of the surface area of ​​the inlet region 23, so the flow velocity accelerates to four times greater.

[0119] Next, the mass deformed by stretching in this way is advanced through a second cylindrical section 25c. In this section, the diameter and therefore also the cross-sectional area and consequently the flow velocity are again constant, so that the mass goes through a certain resting phase in this section during the advance.

[0120] Connected to it is a second stretching section 25a, in which the diameter of the inlet side R3 and thus the surface area are reduced once again to the diameter of the outlet side R4. This reduction is slightly smaller, causing the flow velocity not to increase as much as in the first expansion section, but only twice as much, for example. This is followed by another rest section 25c, followed by a final expansion section 25a. In this section, the diameter R4 at the inlet is reduced to the diameter R2 at the outlet, and the flow velocity increases again slightly, while the mass flow rate remains constant.

[0121] On the exit side, there is now another resting section 25e of the stretching nozzle 20, in which the material Petition 870250080520, dated 08 / 09 / 2025, pp. 163 / 191 37 / 52 deformed by stretching is advanced again. Section 25e forms the final section, at outlet 24 from which the mass exits the nozzle.

[0122] The stretching sections 25a shown here are made with different inclinations, with the first stretching section on the left having the greatest reduction in diameter (from R1 to R3) and therefore in its cross-sectional area. Consequently, the flow velocity also increases significantly here, while in the following stretching sections it increases somewhat less (for example, in the first stretching section by a factor of 4, then by double). The different sections 25d, 25c and the initial section 25e serve mainly to allow the advanced mass to rest between the individual stretching sections and to prevent these sections from being subjected to additional stretching stresses.

[0123] In this context, it may be convenient to coat the inner sides of the stretching sections with a suitable material, so that the friction or also the adhesion of the mass to the inner side of the stretching sections is again reduced. In this way, the shear forces are again reduced, especially in the area of ​​the narrowing sections, so that only the stretching stress acts on the advancing mass due to the decrease in the cross-sectional area.

[0124] Figure 3B shows another configuration of such an assembly, in which the stretching sections, unlike the embodiment in Figure 3A, are significantly longer than the resting sections. In the exemplary embodiment, the inlet region 23 and also the outlet region 24 of the stretching nozzle cease to have a circular arrangement, becoming rectangular. However, in this context, other shapes of inlet and outlet cross-sections are also possible; furthermore, the shape of the inlet cross-section can also be different from the shape of the outlet cross-section. Petition 870250080520, dated 08 / 09 / 2025, pp. 164 / 191 38 / 52 output, so that the shape changes correspondingly during the stretching sections or also during the rest sections. This change is designed in such a way that the fewest possible shear forces are exerted on the mass during the advancement of the mass, altering the shape, but in which it is mainly subjected to a stretching deformation.

[0125] The inlet section 25d of the stretching nozzle 20 in Figure 3B is followed by a first conical and tapered expansion section 25b. In this section, the outlet diameter R3 is approximately one-third of the inlet diameter R1. The first expansion section 25b is formed with a continuous narrowing towards the outlet area 24 and has a length C1 greater than the first rest section 25d in the inlet area of ​​the stretching nozzle, as well as a second rest region 25c adjacent to the outlet of the first stretching section. This is short, with only one-fifth to one-quarter of the length of the stretching section 25b, and then transitions into a second, shorter stretching section 25b. On the outlet side, this stretching is again connected to another rest section 25e, which also forms the outlet region 24.

[0126] The three illustrative embodiments show that, depending on the implementation, the length of the stretching sections can be selected differently from any resting sections. The narrowing in the respective stretching sections depends on the extrudate used and its ability to form long fiber structures when a stretching stress occurs.

[0127] If the extrudate has a lower viscosity, it is advisable to reduce the cross-sectional area along a longer stretch, thus subjecting the extrudate to reduced tensile stresses, so that the advanced extrudate does not break and cause, for example, wall slippage or deformation. Petition 870250080520, dated 08 / 09 / 2025, pp. 165 / 191 39 / 52 Extrudates made from higher viscosity material, on the other hand, can be deformed to a greater extent without wall slippage. Consequently, shorter stretching sections or even stretching sections with a more pronounced narrowing could be provided here, in order to increase the flow rate while maintaining a constant material flow. The rest sections between the stretching sections serve to relax the advanced extrudate slightly and thus prevent it from breaking and forming shorter fibers.

[0128] In some respects, the material must be produced as textured, and the textured material, as a single strand, must have a reduced volume at the respective output. This occurs mainly when the extrudate breaks due to excessive volume and a corresponding tensile stress, causing wall slippage or deformation. This can occur when the tensile deformation at the edge of the stretching nozzle is large, but is still small inside the advanced extrudate mass. In the laminar flows present here, shear forces can occur, especially in the interior, which impair the formation of long fibers.

[0129] Figures 4A and 4B show an exemplary embodiment for avoiding such rupture, in which the stretching nozzle 20 has a conical body 30 in the outlet region 24. This conical body is formed as a cone, whose base is located in the outlet region 24 and whose tip points towards the inlet region 23 with its diameter R1.

[0130] In the exemplary embodiment of Figure 4A, the cone is designed in such a way that its tip ends inside the stretching nozzle. In other words, the stretching nozzle is divided into two sections. The interior of the stretching nozzle is designed so that the side walls of the stretching nozzle narrow continuously with a constant slope along the entire length C. A second Petition 870250080520, dated 08 / 09 / 2025, pages 166 / 191 40 / 52 area 25 B, which follows the first section 25a, contains cone 30. The slope dx / dy is defined as the decrease in diameter in the direction of the exit region.

[0131] The inclination of the cone 30 towards the exit region 24 is slightly greater than the corresponding narrowing of the inner surfaces of the stretching nozzle 21. Thus, in this exemplary embodiment, along the inner side, along the surface of the cone, a greater stretching stress is created than on the exit side. This causes the extruded mass, which moves along the surface of the cone, to be subjected to a slightly greater stretching stress than the material on the other side. However, the first section 25a is important here, as in it the extrudate is deformed by stretching as a bulk material, mainly in its peripheral region, while an inner region of this mass is only deformed more strongly by the surface of the cone 30 during the advance.

[0132] With this assembly, it is possible to ensure that the tensile stresses on both sides of the extrudate along the inner side of the stretching nozzle, as well as along the conical surface of the body 30, are essentially equal.

[0133] In an alternative embodiment, the tip of the cone can be moved towards the entrance region, so that the inclination of the conical surface is, in general, smaller. In a suitable configuration, it is possible to adjust the upward inner side of the stretching nozzle and the inclination of the conical surface relative to each other.

[0134] In another exemplary embodiment, the tip of the conical body 30 is in the same plane as the inlet region 23 with its diameter Ri. This embodiment is illustrated exemplarily in Figure 4B, where the inner surface of the stretching nozzle 20 is now formed by a tube with a constant cross-section. The stretching of the mass Petition 870250080520, dated 08 / 09 / 2025, pp. 167 / 191 41 / 52 is then produced by the inclination of the conical body 30 (i.e., the increasing cross-section of the conical body) along the length of the stretching nozzle. Also in this exemplary embodiment, the lining of the conical body 30 may be different from the lining of the interior of the stretching nozzle 20, so as to minimize wall slippage and shear forces that occur during movement.

[0135] At the outlet of the stretching nozzle, in both exemplary embodiments, a blade or similar mechanical device may be placed that cuts the ejected textured material circularly and transports it along a conveyor belt.

[0136] The ring diameter in the outlet region depends on the surface area of ​​the conical body base and the internal diameter of the respective stretching nozzle 20. With a constant mass flow, this results in an increase in flow velocity and a resulting stretching stress, which essentially depends on the area of ​​the outlet side relative to the area of ​​the inlet side of the stretching nozzle.

[0137] In some other respects, it is conceivable to express the mass of the die not as a complete ring or as a complete material, but in the form of several noodle-like strands. This has the advantage of increasing the total surface area of ​​the extruded material relative to the volume compared with other embodiments.

[0138] Figures 5A and 5B show, respectively, one of these embodiments. In Figure 5A, a first section 25d is connected on the inlet side to the ejection zone of the mixing extruder. The inlet section 25d has a uniform diameter or cross-sectional area up to a second section 25b. In this section, a conical body 31 is inserted, the tip of which coincides with the interface between the two sections 25d and 25b. The conical body 31 opens to the outlet side 24, and there are also, in cross-section, openings between the inner side of the stretching nozzle 20 and the Petition 870250080520, dated 08 / 09 / 2025, pages 168 / 191 42 / 52 conical body 31, similar in shape to partial figure 4A. In a top view, these openings are implemented through several smaller circular outlet openings 24. In this way, the extruded material in the area of ​​section 25b is stretched by the inclination of the conical body 31 and then pressed through the multiplicity of circular openings 24.

[0139] Figure 5B shows another embodiment, in which the conical body 31 is replaced by a more complex form 31a. In addition, the inlet side section 22 has a conical cross-section from the inlet cross-section R1 to the cross-section R3, to which the body 31a is connected. Several circular outlet openings are also provided here in region 24, through which the material passes. The stretching deformation in this second section 26 is increased due to the additional body 31ae, in particular, the mass elements of the advanced extrudate are subjected to stretching deformation, which are centrally arranged in the first section 22, in the middle of the extrudate, and therefore undergo only minimal deformation.

[0140] The different expansion nozzles of the form presented here are suitable for creating longitudinal fibrous structures in an extrudate and making it available as a textured product for further processing.

[0141] The different shapes and also the intensity of the stretching deformation can be adjusted through a suitable geometry, based on the length of the stretching nozzle and the individual cross-section. This allows texturing also of materials that tend to tear or break when subjected to excessive stretching.

[0142] In this exemplary embodiment, the stretching nozzle stands out mainly because its length is much greater than its inlet or outlet cross-section. In addition, it may have several shorter or longer stretching sections. Petition 870250080520, dated 08 / 09 / 2025, pages 169 / 191 43 / 52 long sections, as well as rest sections, in which the advanced mass is no longer stretched or is only slightly stretched longitudinally. Furthermore, it is generally possible for the stretching nozzle to include other heating or cooling elements, in order to generate different temperatures in the various sections, if necessary.

[0143] In Figures 5C to 5E, another aspect is addressed, namely, the fact that the cross-section of the inlet does not decrease uniformly (although in sections) but reduces in one preferred direction, while increasing in the other direction, relative to the outlet. Figure 5C shows, in this respect, an embodiment in which the inlet 23, with its area A1, remains essentially the same relative to the outlet region 24, with its area A2, but its shape is altered. In particular, a square inlet region is given in Figure 5C. Due to a constant decrease in height, accompanied by an increase in width, the outlet region 24 results in a narrow and elongated transverse slit, approximately twice the width of the inlet. Its height, however, has decreased by more than half.

[0144] The stretching nozzle therefore leads to a decrease in the height / width ratio along the length of the stretching nozzle. For example, the width L may increase by a factor of 3, while the height A decreases by the same factor. However, other factors are also possible in this context, where the cross-sectional area of ​​the outlet region 24 is also reduced compared to the inlet region 23. In the current example of Figure 5C, the height of the nozzle at the outlet decreases significantly more than the width increases. As a result, the total area of ​​the outlet is smaller than the cross-sectional area at the inlet. Consequently, in this implementation example, not only is a transverse flow velocity obtained, but also mass stretching. Petition 870250080520, dated 08 / 09 / 2025, pages 170 / 191 44 / 52 perpendicular to the forward direction, but also a longitudinal stretch.

[0145] Figures 5D and 5E show two other configurations, this time with round and oval inlet cross-sections. While in Figure 5D this oval shape is transformed in the inlet region 23 into a rectangular shape with clear corners at the outlet 24, in Figure 5E the edges are rounded and thus retain at least approximately the same shape as in the inlet region 23. In this configuration, the inlet and outlet surfaces are the same, so here only a transverse flow occurs, but no longitudinal flow or only a very small longitudinal flow. Consequently, the mass is deformed transversely to the forward direction. In Figure 5E, the surfaces are again different, so here too, in addition to a transverse stretching of the mass, a longitudinal stretching is also produced.

[0146] In all these assemblies, there is therefore a decrease or change along a first direction (e.g., nozzle width) perpendicular to the direction of advance, different along a second direction perpendicular to the direction of advance (e.g., height A). Consequently, the unequal decrease in the two different spatial directions exerts not only a longitudinal stretch, i.e., along the length of the stretching nozzle, but also a transverse stretch, i.e., along the width L or the height A. The transverse stretches, in turn, are different due to the different heights and widths. With this configuration, it is thus possible to effect a longitudinal and transverse expansion in the high-viscosity mass in a directed and controlled manner in its resistance by the geometry of the stretching nozzle. Petition 870250080520, dated 09 / 08 / 2025, pp. 171 / 191 45 / 52

[0147] Figure 7 shows a simulation representing the generation of transverse stretching flows through the alteration of the nozzle geometry. The representation shows a quarter of the nozzle, which is sufficient for simulation purposes due to symmetry. The direction of forward flow of the highly viscous mass is the Y direction. Lighter colors indicate a higher flow velocity. In the upper corner, the nozzle inlet can be seen, where the flow velocity is essentially the same. The nozzle inlet geometry defines the entire mass flow.

[0148] It can be observed that the nozzle widens in the X direction in the forward direction, but at the same time becomes narrower, that is, the dimensions in the Z direction decrease. In simple terms, the nozzle becomes wider in the forward direction, but also narrower. This transition does not occur along the entire length of the nozzle, but in a fairly short section, which corresponds to about half or a third of the nozzle length. The ratio between the maximum width in the X direction and the length of the nozzle, that is, L / C, is approximately 2, meaning that the nozzle is significantly wider than it is long.

[0149] As can be seen, due to the increase and decrease in nozzle height, the flow velocity increases considerably, especially at the tip. Therefore, a shear stress is exerted on the viscous mass, which is essentially perpendicular to the advance in the Y direction. This is referred to as a transverse shear stress. However, the mass does not adhere to the wall, but slides over it. The simulation shows that almost no shear forces occur that could lead to rupture.

[0150] This transverse stretching stress leads to the formation of fibers in the highly viscous mass, whose orientation is transverse to the direction of travel. Approximately halfway through its total length, the nozzle reaches its final height (in the Z direction) and width, of Petition 870250080520, dated 08 / 09 / 2025, pages 172 / 191 46 / 52 so that no more transverse stretching stresses are generated, resulting in uniform feed. When this mass deformed by stretching exits the nozzle, it can be cut along the fiber by means of mechanical measures, so that pieces of equal width and variable length are formed, depending on the feed rate. Similarly, it is possible to use an extension nozzle after the transverse nozzle, which can be used for cooling or increasing the pressure. This allows better control of the temperature and pressure of the mass flow.

[0151] The nozzles presented here can be freely combined in terms of their individual sections, geometries and wall coatings, in order to control fiber formation and prepare them for the desired final product. It is important to pay special attention to a highly viscous mass, so that, above all, there is no slippage.

[0152] Figures 6A and 6B show, by way of example, the steps of a method for producing a textured material according to the proposed principle, as can be produced by way of example with the extruder assembly and stretching nozzles shown in the figures. The method makes use of the fact that a dough mixture with a lower water content leads to increased interaction between individual proteins and polymers during dough kneading in the extruder assembly, so that the resulting dough has a significantly increased viscosity. The viscoelasticity can be adjusted by adding sugar and also salt, as well as suitable thermomechanical treatment by the proposed extruder assembly (e.g., the use of a two-axis helical mechanism).With the presented geometries of the stretching nozzle, a defined and prolonged / continuous stretch is applied to an extrudate with specific high-viscosity behavior, resulting in a very efficient stretching of a multiphase extrudate. The shear is... Petition 870250080520, dated 08 / 09 / 2025, pages 173 / 191 47 / 52 reduced due to the geometry and low friction caused by the nozzle coating (depending on the geometry), thus preventing the extrudate from breaking during advancement or slippage on the wall.

[0153] In some protein mixtures, intense stretching can also be destructive and lead to fragmentation of the fibers formed when exposed to excessive stretching. Since stretching stress depends primarily on the change in mass flow rate, the intensity and duration of stretching can be easily adjusted by geometric factors, making this process very flexible for different protein sources.

[0154] Figure 6A illustrates a first exemplary embodiment of the proposed method. In step S1, a protein mixture is provided. This includes a wheat protein isolate as well as a pea protein isolate. The proportions of proteins in the respective isolates are approximately 90% by weight, with a residual moisture content in the range of approximately 5% by weight and other components. In this embodiment, vegetable fibers are practically absent in the isolates. The two isolates are mixed in approximately equal proportions and occupy approximately 55% by weight of the base mixture. In addition, 10% by weight of vegetable oil is added to the mixture, as well as salt in the range of 1% by weight and sugar in the range of 5% by weight, based on the base mixture. Flavorings and spices represent approximately 2% by weight. Thus, the solid and oily components represent 73% by weight, with the residual moisture in this mixture being approximately 2.7% by weight (55% * 0.05%).

[0155] In step S2, water is added to the mixture, in a proportion of 27% by weight, and mixed until a light mass is obtained. This results in approximately 30% by weight of water in the resulting mass.

[0156] Next, in step S3, the dough is kneaded under pressure and increased temperature until a dough is formed. For this, the Petition 870250080520, dated 08 / 09 / 2025, pp. 174 / 191 48 / 52 The dough is kneaded in portions and then left to rise a little. At each stage, the temperature is rapidly raised from room temperature to over 100°C and then maintained at around 130°C during the remaining kneading and rising stages. The pressure here is above 5 to 6 bar.

[0157] The dough is transferred directly to a stretching nozzle in the ejection zone of the mixing extruder. The stretching nozzle comprises a short inlet section, in which the cross-section remains essentially the same, an elongated stretching section and an outlet section.

[0158] In this version, at stage S4, the mass is subjected to longitudinal stretching at a temperature of approximately 125 °C, the stress resulting from a continuous reduction in the cross-sectional area from the inlet to the outlet. The area of ​​the inlet cross-section is 8 times larger than that of the outlet cross-section. The stretching occurs along a length that is 3 to 4 times greater than the diameter of the inlet cross-section. Therefore, due to the constant mass flow, the flow velocity along this length also changes by a factor of 8, causing the extrudate to be stretched primarily along its length. In the central section of the stretching nozzle, friction is reduced by means of a suitable lining, so that the advanced extrudate does not stick or greater shear forces occur that could cause wall slippage or extrudate breakage.

[0159] The temperature is not significantly altered during stretching deformation, i.e., at the end of the stretching nozzle, the texture has a temperature of approximately 125 °C. At the exit, rapid expansion occurs due to the pressure drop. This creates Petition 870250080520, dated 08 / 09 / 2025, pages 175 / 191 49 / 52 a porous textured structure without destroying the long fiber structure created by stretching tension.

[0160] Another example of a process for producing a textured material with a fibrous structure, the length of which may exceed 10 cm, is shown in Figure 6B.

[0161] In step S1, a protein mixture is also provided. In the example, this includes a pea protein concentrate. The proportion of pure protein in the concentrate is in the range of 55% by weight. The remaining 45% of the concentrate is divided between residual moisture of 15% by weight, vegetable oils and fats at approximately 10% by weight, and starch in the range of 10% by weight. The remaining 10% by weight is fiber and other vegetable residues, such as salts and minerals.

[0162] For the base mix, the protein concentrate is mixed with water in a ratio of 75% by weight and 25% by weight. In this example, no other components are added. This results in the following proportions for the base mix: 41% by weight of pure protein, 36% by weight of water, 7.5% by weight of oils and fats, 7.5% by weight of starch and approximately 7.5% by weight of fiber.

[0163] In stage S2', this essentially dry mixture is added to a mixing extruder and, under pressure and increasing temperature, water is added slowly in several successive stages. In other words, the water is not added all at once, but in several parts during the kneading process. The water is heated during the addition process so that there is little or no temperature drop and the dough is maintained at a high or increasing temperature during advancement. The maximum temperature during the kneading process is in the range of approximately 145 °C.

[0164] In step S3, the extrudate is subjected to tensile stress. For this, the extrudate is advanced through sections without tension. Petition 870250080520, dated 08 / 09 / 2025, pages 176 / 191 50 / 52 stretching and deformation by sectioning. This is done by increasing the flow rate of the extrudate with the same mass flow. Through sectional stretching and deformation at rest, transverse stresses or even deformations in the extrudate are reduced, so as to form particularly long fibers. The length of the feed, in which the flow rate is increased section by section, is significantly greater than the diameter of the inlet cross-section. Furthermore, in this version, the increase in flow rate in the conical sections of the dilation nozzle is different. In particular, the flow rate is initially increased only slightly, but continues to increase during the feed. This prevents breakage of the fiber formation.

[0165] In section S4, the product is suddenly relaxed at the outlet. At the same time, however, the temperature does not drop abruptly, but rather slowly to less than 100 °C. This causes some of the water bound to the texture to evaporate, leading to the formation of pores. In subsequent processes in step S4, the texture thus produced is further processed.

[0166] In another alternative example not illustrated in the figures, a protein mixture is produced from a fava bean concentrate and a wheat protein isolate, mixing the proportions of 70% by weight and 30% by weight. The fava bean concentrate contains, in addition to a protein content of 45% by weight, starch and sugar with 25% by weight, residual moisture of 10% by weight and fiber, oils and other components with 20% by weight. The wheat protein isolate has a protein content of 93%, 3% by weight of residual moisture, 2% by weight of starch and the remainder in oils and fats. The mixture indicated above results in protein contents in the range of 59.4% by weight, sugar and starch in the range of 18% by weight, residual moisture of 8% by weight and 15% by weight of remaining components. Petition 870250080520, dated 08 / 09 / 2025, pages 177 / 191 51 / 52

[0167] This mass can now be mixed with water to produce the base mixture, with 80% by weight of this mixture corresponding to 20% by weight of water. This results, for example, in a total proportion of 47.5% by weight of protein and 26.4% by weight of water. The remainder is composed of 14% by weight of starch and sugar, as well as other components. This base mixture is processed according to the proposed method.

[0168] The procedures indicated here produce a texture whose moisture content is lower than the water content in the base mixture during dough kneading. This is due to water loss during expansion at the outlet of the stretching nozzle after or during the stretching deformation step, especially when the extrudate temperature and pressure are maintained above the vapor pressure of water at that temperature. Petition 870250080520, dated 08 / 09 / 2025, pp. 178 / 191 52 / 52 LIST OF REFERENCES 1 Extruder assembly 10 Helical gear 11a, 11b Extruder section 11c, 11d Extruder section 12a, 12b Screw section 12c Screw section 14 Inlet mixer 15 Water inlet 13 Ejection zone 20 Stretch nozzle 21 Nozzle body 22 Stretch section 23 Nozzle inlet 24 Nozzle outlet 25a, 25b Stretch section 25c, 25d Feed section 25e Feed section 26 Stretch section 30, 31 Bodies R1, R2 End cross-section R3, R4 Internal cross-section L length S Mass flow Petition 870250080520, dated 08 / 09 / 2025, pp. 179 / 191

Claims

1 / 6 CLAIMS 1. A method for producing a textured coating, characterized in that it comprises the steps of: - preparing a protein mixture containing at least one first protein mixture, in particular a mixture of legume proteins or a mixture of wheat proteins, with a weight ratio between 40% and 90% relative to a base mixture; - adding water with a weight ratio between 10% and 45% relative to the base mixture to form a dough; - extruding the dough at a maximum temperature between 110 °C and 160 °C to form a high viscosity dough;- Stretch deformation of the extrudate at a temperature above 100 °C by advancing the extrudate through an uncooled stretching nozzle whose geometry changes along its length so that a longitudinal and / or transverse stretching stress is generated in the mass, wherein an area of ​​the inlet cross-section of the stretching nozzle is greater than an area of ​​the outlet cross-section and the length of the stretching nozzle is greater than a maximum diameter of the inlet cross-section.

2. Method according to claim 1, characterized in that - water is added to the protein mixture in an extruder; and / or - prior to the addition of water, a gas-generating agent is added, in particular in solid form to the base mixture, comprising, in particular, sodium bicarbonate.

3. Method, according to any of the preceding claims, characterized in that the extrusion step comprises a kneading step of the protein mixture and the water supplied at an increasing temperature up to the maximum temperature of the material; and / or comprises the addition of gas during the kneading of the protein mixture and the supplied water.

4. A method, according to any of the preceding claims, characterized in that the maximum temperature of the material is in the range of 110 °C to 160 °C and, in particular, between 115 °C and 135 °C and, in particular, between 120 °C and 145 °C.

5. A method, according to any of the preceding claims, characterized in that the dough extrusion step is carried out at a pressure of 5 bar to 150 bar.

6. A method according to any of the preceding claims, characterized in that the temperature of the textured material at the nozzle outlet is greater than 100 °C.

7. A method, according to any of the preceding claims, characterized in that, in the stretching deformation step, the flow velocity is increased in at least one direction; and / or during stretching deformation, the extrudate is deformed longitudinally and, optionally, also transversely and simultaneously advanced.

8. Method according to any of the preceding claims, characterized in that the stretching deformation step comprises: - stretching deformation in sections at temperatures above 100 °C, in particular by advancing the extrudate, so that the flow velocity is increased; and / or - advancing the extrudate at an essentially constant flow velocity, with a time at a flow velocity Petition 870250080520, dated 08 / 09 / 2025, p.187 / 191 3 / 6 essentially constant is greater than a time during which the flow velocity is increased; and / or - extrudate advance, during which forces of varying intensity are exerted on the mass, perpendicular to the advance direction; and / or - where the extrudate is stretched more along a first direction perpendicular to the advance direction than along a second direction perpendicular to the advance direction and the first direction; and / or - increase in the average flow velocity of the extrudate within the nozzle to at least double.

9. A method, according to any of the preceding claims, characterized in that the extrudate feed distance is at least 1 time greater, and in particular 3 to 7 times greater, than one of the values ​​between the maximum diameter of the inlet cross-section and the maximum diameter of the worm screw.

10. A method, according to any of the preceding claims, characterized in that, during the advance, the shear stress is altered in at least two consecutive sections.

11. A method, according to any of the preceding claims, characterized in that it further comprises: - cooling to a temperature below 100 °C to form the texture after the stretching deformation step.

12. Extruder assembly, characterized in that it comprises: - a mixing extruder, with an inlet zone for feeding a base mixture containing at least a mixture of proteins and water, a mixing zone and an ejection zone; in which Petition 870250080520, dated 08 / 09 / 2025, page.188 / 191 4 / 6 - the mixing extruder is designed to generate a temperature increase in the zones up to a maximum temperature between 110 °C and 160 °C, - an uncooled stretching nozzle connected to the exit zone of the mixing extruder, which has a length, an inlet cross-section and an exit cross-section, the exit cross-section having a different shape from the inlet cross-section, so as to produce a longitudinal or transverse stretch in the dough; wherein an area of ​​the inlet cross-section of the stretching nozzle is greater than an area of ​​the exit cross-section and the length of the stretching nozzle is greater than a maximum diameter of the inlet cross-section; and - the stretching nozzle is configured to achieve an advanced extrudate temperature at the exit that is greater than 100 °C.

13. Extruder assembly according to claim 12, characterized in that - one inner side of the stretching nozzle is coated with a fluorine polymer, in particular Teflon; or - one inner side of a first section of the stretching nozzle has a first material and the inner side of a second subsequent section of the stretching nozzle has a second material different from the first.

14. Extruder assembly, according to any one of claims 12 to 13, characterized in that the maximum temperature in at least one of the zones is in the range of 110 °C to 160 °C and, in particular, between 115 °C and 135 °C and, in particular, between 120 °C and 145 °C.

15. Extruder assembly, according to any one of claims 12 to 14, characterized in that the nozzle of Petition 870250080520, dated 08 / 09 / 2025, p. 189 / 191 5 / 6 stretching is designed to maintain the temperature of the advanced material, in particular in the range between 110 °C and 160 °C and, in particular, between 115 °C and 135 °C and, in particular, between 120 °C and 145 °C.

16. Extruder assembly, according to any one of claims 12 to 15, characterized in that the stretching nozzle exhibits a continuous reduction in the internal diameter from the inlet cross-section to the outlet cross-section.

17. Extruder assembly, according to any one of claims 12 to 16, characterized in that - the stretching nozzle has at least one section in which a reduction in diameter along a first direction perpendicular to the feed direction is greater than a reduction along a second direction perpendicular to the first direction and the feed direction; and / or - the stretching nozzle has at least one section in which an increase in diameter occurs along a direction perpendicular to the feed direction, wherein an inlet cross-sectional area is greater than an outlet cross-sectional area; - the expansion nozzle has at least one first section having a constant cross-sectional area, at least one second section with a decreasing cross-sectional area, and at least one third section with a constant cross-sectional area;and / or optionally - a material of a section with a constant cross-sectional area is different from a material of a section with a decreasing cross-sectional area.

18. Extruder assembly, according to claim 17, characterized in that at least one first section has the inlet cross-section and at least one third section has the outlet cross-section.

19. Extruder assembly, according to any one of claims 12 to 18, characterized in that the outlet cross-section, in a top view, has the shape of a circular ring, wherein an inner surrounding part of the circular ring is formed by a body that narrows towards the inlet cross-section, in particular a cone.

20. Extruder assembly, according to any one of claims 12 to 19, characterized in that the outlet cross-section, in a top view, has several openings arranged around an inner part, especially with the same cross-section, the inner part having a body that narrows towards the inlet cross-section.

21. Extruder assembly, according to claim 20, characterized in that the inner part is provided with a central opening, the cross-section of which is optionally different from the cross-sections of the openings surrounding the inner part.

22. Extruder assembly, according to any one of claims 12 to 21, characterized in that it further comprises: - a cooling element, in particular a cooling nozzle, which is connected to the outlet of the stretching nozzle and configured to cool the stretch-deformed extrudate to less than 100 °C. Petition 870250080520, dated 08 / 09 / 2025, pp. 191 / 191

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