Edible food product and method of making the same

Abstract

The invention relates to a method (100) of manufacturing an edible food product, said method (100) using a protein matrix and a fat matrix, said method (100) comprising the steps of: processing (140) the protein matrix using a filamentation device (10) to form one or more edible protein filaments (220); guiding (150) the one or more edible protein filaments (220) onto a collection device (30) using a guiding device (50); and adding (160) a fat matrix onto the one or more edible protein filaments (220) using a dispensing device (60) such that the fat matrix is positioned within an assembly (280) of edible protein filaments. The invention further relates to a system (1) for manufacturing an edible food product and an edible food product obtainable by the method (100) according to the invention.

Description

Invention Field

[0001] This invention relates to the field of food manufacturing. In particular, it relates to the field of meat substitutes. Specifically, it relates to meat based on cultured cells. This invention can provide novel edible foods comprising protein filaments and a fat matrix. These edible food products with a marbling meat appearance can be considered alternatives to conventional meat.

[0002] Related technical descriptions

[0003] The world population is estimated to increase by 2 billion between 2020 and 2050 (United Nations, 2015). Humanity will face significant challenges, including in food production, particularly meat production. Traditional meat production is a resource-intensive process that generates a huge environmental footprint. Domesticated animals are raised in agricultural environments that require large amounts of freshwater, feed, land, and other resources (Mark J Post: “Cultured meat from stem cells: Challenges and prospects” Meatscience, Elsevier Science, GB, vol 92, no 3, 3 April 2012, pages 297-301). Therefore, food production is considered responsible for approximately 26% of global greenhouse gas (GHG) emissions, with livestock and fisheries accounting for 31%. A reduction in global traditional meat consumption could lead to a significant reduction in climate change-related greenhouse gas emissions (Martin and...). 2017. Evaluating the environmental consequences of Swedish food consumption and dietary choices. Sustainability, 9(12), 2227. This is amplified if reductions are made in countries with high or rising meat consumption (Stoll-Kleemann and Schmidt, 2017, Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: A review of influence factors. Regional Environmental Change, 17(5), 1261–1277.; Collier et al., 2021, Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers; Appetite 167(2021) 105643.).

[0004] Furthermore, animal welfare is receiving increasing attention. For example, since 1986, the EU has implemented various laws on animal welfare. Various directives have stipulated rules for the protection of laying hens (in 1986 and 1988), calves and pigs (in 1991), and in 1998, Council Directive 98 / 58 / EC on the protection of animals raised for agricultural purposes established general rules on animal protection (regardless of species).

[0005] Several meat alternatives have been developed from insects, plant components, and / or cultured animal, fungal, or plant cells (i.e., cell technology). In particular, cell technology is rapidly evolving to respond to new consumer demands.

[0006] Essential to increasing people’s willingness to consume meat alternatives is that, as an alternative, the product should mimic the aesthetic and sensory qualities of meat, such as size, appearance, flavor, taste, and texture (Macdiarmid et al., 2016, Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite. 2016 Jan 1; 96:487-493).

[0007] The production of extruded food products containing cultured animal cells has been proposed (WO2022047263). However, the resulting extruded foods bear little resemblance to what consumers expect from meat products, especially if the desired appearance is that of raw products and the flavor is retained within meat slices.

[0008] Furthermore, recent advances in muscle tissue engineering, such as scaffolds (Linzi Li et al. 2022. Chitosan-sodium alginate-collagen / gelatin three-dimensional edible scaffolds for building a structured model for cell cultured meat. International Journal of Biological Macromolecules. Volume 209, Part A, June 1, 2022, Pages 668-679) and bioprinting combined with physicochemical stimulation, allow for the design and manufacture of meat slices that increasingly mimic natural structures and compositions (Xin Guan et al. Bioprocessing technology of muscle stem cells: implications for cultured meat. Trends in Biotechnology. Volume 40, Issue 6, June 2022, Pages 721-734). However, the transition of such technologies to large-scale manufacturing faces regulatory issues and significant technical barriers.

[0009] Furthermore, the complexity increases further when the goal is to produce meat substitutes with a specific fat-to-lean pattern. This is especially true for fat-to-lean patterns, which can be found in well-textured fatty meats such as marbling, and particularly in salmon or tuna.

[0010] Therefore, there is a significant need to find satisfactory alternatives to animal slaughtering and intensive meat production methods in order to produce edible food products with a correspondingly pleasant flavor, texture, and appearance as expected of conventional meat. In particular, there is a need for edible food products containing protein filaments that can mimic the texture, appearance, and mouthfeel of conventional meat, especially marbling. Summary of the Invention

[0011] For the purpose of providing a basic understanding of the invention, a brief overview of selected aspects, embodiments, and examples of the invention is set forth below. However, this overview does not constitute a comprehensive summary of all aspects, embodiments, and examples of the invention. Its sole purpose is to present selected aspects, embodiments, and examples of the invention in a concise form as an introduction to a more detailed description of the aspects, embodiments, and examples of the invention that follows this overview.

[0012] This invention aims to overcome the shortcomings of existing technologies. Specifically, this invention proposes a method for manufacturing an edible food product using a protein matrix and a fat matrix, the method comprising the following steps:

[0013] - Use a threading device to process the protein matrix to form one or more edible protein filaments;

[0014] - Using a guiding device to guide one or more edible protein filaments onto a collecting device; the guiding device and the collecting device cooperate to form an assembly of edible protein filaments; and

[0015] - Using a dispensing device, a fat matrix is ​​added to one or more edible protein filaments. Preferably, the fat matrix is ​​added to the edible protein filaments while they are being collected by the collecting device, such that the fat matrix is ​​positioned within the assembly of the edible protein filaments.

[0016] These edible food products have a texture similar to that of conventional meat (particularly due to the specific combination of protein filaments and fat matrix). When protein filaments are combined with a fat matrix, this method allows for the creation of specific patterns of protein filaments and fat matrix while increasing yield and minimizing material loss during the production of meat alternatives. Unlike high-moisture extrusion typically used to construct plant-based products, the combination of protein filaments and fat matrix according to the invention can exhibit a great diversity of shapes and sizes. Furthermore, compared to conventional extrusion, the method according to the invention can produce three-dimensional products with specific fat-lean meat patterns and thicker final products.

[0017] Edible food products can utilize the presence of protein filaments, which have a texture similar to that of meat fibers, and particularly desired juiciness. Furthermore, this edible food product can have an appearance corresponding to the desired look of traditional marbling in meat slices.

[0018] In particular, the method according to the invention allows for the production of edible food products with a raw quality. Taking advantage of these benefits, consumers can still cook the product in the same way as conventional meat and experience the same sensory quality. This method is scalable and allows for the production of aligned fibers with a wide range of fat and protein content, including controlled fat content and marbling patterns, without fat oxidation during processing, and with a low risk of protein denaturation.

[0019] Therefore, the edible food products according to the present invention can be considered as alternatives to conventional meat products. The edible protein filaments combined with the fat matrix can be processed to mimic many types of meat fibers, including but not limited to beef, scallop, crab paste, chicken breast, duck breast, tuna, and salmon, and have a matching meaty or fishy flavor.

[0020] According to other optional features of the method for preparing edible food products according to the present invention, it may optionally include one or more of the following features, alone or in combination:

[0021] - The fat matrix contains at least 4% stearic acid by weight, relative to the total weight of the fat in the fat matrix. Such a concentration can improve edible food products, particularly by producing juiciness and appearance before and after cooking, corresponding to the juiciness and appearance expected of marbled slices of conventional meat.

[0022] - The fat matrix contains up to 35% palmitic acid by weight, relative to the total weight of the fat in the fat matrix. Such a concentration can improve edible food products, particularly by producing juiciness and appearance before and after cooking, corresponding to the juiciness and appearance expected of marbled slices of regular meat.

[0023] - The fat matrix contains at least 3.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of the fat in the fat matrix. Such a concentration can improve edible food products, particularly by producing juiciness and appearance before and after cooking, corresponding to the juiciness and appearance expected of marbled slices of conventional meat.

[0024] - The protein matrix contains at least 5% protein by weight relative to the total wet weight of the protein matrix, and the protein matrix contains at least 1% cultured non-human animal cells by dry weight relative to the total wet weight of the protein matrix. Preferably, the protein matrix contains at least 10% protein by weight relative to the total wet weight of the protein matrix, and the protein matrix contains at least 1% cultured non-human animal cells by dry weight relative to the total wet weight of the protein matrix.

[0025] - The protein matrix contains at least 0.25% myofibril protein by weight, relative to the total weight of the protein.

[0026] The collecting device is moving in conjunction with the guiding device, and preferably, the movement of the collecting device includes rotation. This contributes to a method that allows for the expansion of marble patterns.

[0027] Edible protein filaments are collected by winding them around a collecting device, which creates an assembly of protein filaments; as the edible protein filaments are wound around the collecting device, a fatty matrix is ​​associated with them. This is involved in a method that allows for the scalability of marble patterns.

[0028] - An automated guiding and collecting device ensures that edible protein filaments are deposited on the collecting device according to a deposition pattern defined to generate a desired marbled pattern in the edible food product.

[0029] The formation of edible protein filaments includes steps such as wet spinning, dry spinning, electrospinning, or dry-jet wet spinning. Specifically, it may include a wet spinning step or a dry-jet wet spinning step. This involves a scalable method in which the composition of the filaments is precisely controlled without protein denaturation.

[0030] - The protein matrix contains animal protein derived from non-human cultured animal cells; preferably, the protein matrix contains disrupted and / or intact non-human cultured animal cells. This contributes to one of the main objectives of the invention.

[0031] - The fat matrix contains at least 20% by weight of unsaturated fatty acids relative to the total weight of the fat in the fat matrix. This contributes to the sensory properties of the produced silk.

[0032] It further includes the step of adding an elastomeric protein matrix to the assembly during assembly formation, thereby positioning the elastomeric protein matrix within the assembly of the edible protein filaments. This contributes to the sensory properties of the produced filaments.

[0033] - The elastomeric protein matrix includes elastomeric proteins selected from the following: extracellular matrix non-human animal proteins; plant proteins; microbial proteins; algal proteins; and combinations thereof.

[0034] - Add the elastomeric protein matrix onto one or more edible protein filaments as follows:

[0035] o In the form of a pre-formed network, for example, in the form of a membrane-like structure;

[0036] o In the form of a pre-formed protein-polysaccharide complex network, for example in the form of a membrane-like structure;

[0037] o An elastomer protein matrix is ​​used on the outer needle through a coaxial spinning process;

[0038] o In solution form, from the moment the edible protein filaments are guided from the guiding device to the collecting device; or

[0039] o In solution form, from the moment the edible protein filaments come into contact with the collection device.

[0040] - The step of processing a protein matrix to form one or more edible protein filaments includes contacting the protein matrix with a coagulation bath to form edible protein filaments, preferably the protein matrix being at a temperature below 65°C; the protein matrix containing polyvalent ions or polyelectrolytes, and when the protein matrix contains polyelectrolytes, the coagulation bath containing polyvalent ions, or when the protein matrix contains polyvalent ions, the coagulation bath containing polyelectrolytes.

[0041] It further includes the step of monitoring the assembly by a monitoring device during assembly formation to generate assembly data, preferably, the monitoring includes acquiring a video stream including the assembly during assembly formation. This contributes to a scalable method that allows for marble patterning.

[0042] It further includes the step of controlling a guiding device, a fat matrix dispensing device, and / or a collection device based on assembly data. Preferably, the manufacturing method includes modifying initial instructions based on the assembly data. This contributes to a method that allows for the scalability of marble patterns.

[0043] The present invention also relates to edible food products obtainable from the method according to the invention. Specifically, edible food products obtainable according to the invention comprise assemblies of edible protein filaments, with a fat matrix located within the assembly of the edible protein filaments. Preferably, the edible protein filaments are heat-resistant filaments. In particular, the proteins of the edible protein filaments can be selected from plant proteins, microbial proteins, algal proteins, animal proteins, fungal proteins, and combinations thereof. Preferably, the proteins of the edible protein filaments contain at least animal proteins derived from non-human cultured animal cells.

[0044] The present invention also relates to a system for manufacturing edible food products, the system comprising a first container suitable for including a protein matrix and a second container suitable for including a fat matrix, the system comprising:

[0045] - A threading device configured to process a protein matrix contained in a first container to form one or more edible protein threads;

[0046] - A guiding device configured to guide one or more edible protein filaments onto a collecting device; the guiding device and the collecting device are configured to cooperate to form an assembly of edible protein filaments; and

[0047] - A dispensing device configured to add a fat matrix to one or more edible protein filaments, such that the fat matrix is ​​positioned within the assembly of the edible protein filaments.

[0048] According to other optional features of the system for preparing edible food products according to the invention, it may optionally include one or more of the following features, alone or in combination:

[0049] - The guiding device includes one or more housings for edible protein filaments;

[0050] - The guide device is configured to move horizontally across the width of the collecting device to guide the fibers across the width of the collecting device while maintaining tension and alignment.

[0051] The guiding device and the collecting device are parallel to each other and they rotate at the same speed in the same direction. Brief description of the attached diagram

[0053] The foregoing and other objects, features and advantages of the present invention will become more apparent when taken in conjunction with the accompanying drawings, in which:

[0054] Figure 1 This is a schematic diagram of a method for producing edible food products according to an embodiment of the present invention.

[0055] Figure 2a and Figure 2b This is an example of a system according to the present invention.

[0056] Figure 3 These are photos of edible food products.

[0057] Several aspects of the present invention are disclosed in flowcharts and / or block diagrams of methods, apparatus and systems.

[0058] In the figures, when present, flowcharts and / or block diagrams illustrate the architecture, functionality, and possible implementations of an apparatus or system or method according to several embodiments of the invention.

[0059] In some implementations, the functions associated with a block may appear in a different order than that indicated in the figures. For example, two blocks shown consecutively may be executed substantially simultaneously, or the blocks may sometimes be executed in reverse order, depending on the functions involved. Invention Details

[0061] The following is a description of an example embodiment of the present invention.

[0062] As used herein, the term "protein filament" can refer to a long, thin chain of material containing at least 2%, at least 5%, preferably at least 10%, and more preferably at least 15% protein by weight relative to the wet weight of the filament. The protein filament has a diameter of at least 0.01 mm, preferably at least 0.05 mm, and an aspect ratio (length / diameter) of at least 100, preferably at least 200. Preferably, the protein filament has a diameter of at most 2 mm, more preferably at most 1 mm, and even more preferably at most 0.5 mm. As used herein, the term "edible protein filament" can refer to protein filaments suitable for animal consumption, and preferably suitable for human consumption.

[0063] As used herein, the terms "edible product" or "edible food product" can refer to products suitable for animal consumption, and preferably products suitable for human consumption. Edible products according to the invention can be ready-to-eat (i.e., finished) food products or intermediates in the production chain of finished food products. As will be described below, edible products according to the invention can be produced in the following forms: snacks that can be pressed, fried, and / or baked; converted meat analogues or food specialty foods, such as sausages or cured sausages; seafood; unconverted meat analogues, such as "meat-like" products.

[0064] In the following description, the term "meat" can refer to any edible part of an animal, such as animal tissue taken from a slaughtered animal. Therefore, meat can refer to liver or other visceral tissue, fatty tissue, and muscle tissue routinely found in animals. Dead animal can refer to all species in the animal kingdom except humans, and preferably to all edible species, such as non-human vertebrates, e.g., livestock, fish, birds; insects; crustaceans, e.g., shrimp, prawns, crabs, crayfish, and / or lobsters; and mollusks, e.g., octopus, squid, cuttlefish, scallops, and snails. Thus, for example, the present invention allows for the production of edible products with a meat-like texture, such as products mimicking marbling beef, tuna, or salmon meat.

[0065] As used herein, the expression "by weight" generally refers to the weight of a component relative to the weight of another component or the entire composition, and may take into account either wet or dry weight. Preferably, reference is made to the disclosed percentage of wet weight.

[0066] As used herein, the terms "cultivated cell" and "cultured cell" are used interchangeably. They can refer to cells that are preferably multiplied and / or grown in a controlled environment using a culture medium. Specifically, they refer to cells grown in a human-controlled process, for example, as opposed to cells derived from conventional meat that has already multiplied in a living organism or cells grown in a natural environment (e.g., forest-grown mushrooms). For proteins, cultured cells can refer to cells belonging to the animal kingdom, but can also refer to cells from the kingdoms of bacteria, green plants, and fungi, for example, to provide additional protein or fat. Cultured cells can originate from cells of any origin, such as cells from biopsies, from stem cells, or corresponding to stem cells themselves. More specifically, protein filaments based on cultured cells can refer to protein filaments composed primarily of proteins derived from cultured cells. For example, the protein filaments based on cultured cells contain at least 0.5% by weight of protein from cultured cells relative to the total weight of the protein, preferably at least 1% by weight of protein from cultured cells, more preferably 2% by weight of protein from cultured cells, and even more preferably 4% by weight of protein from cultured cells.

[0067] As used herein, the term "extract from cultured cells" can refer to any fraction of ruptured cells or to any purified or partially purified biological material recovered from ruptured cells, such as cultured cell protein extracts. Ruptured cells can be cells with partially or completely destroyed cell walls. In protein filaments, the extract from cultured cells can contain ruptured cells and / or biological material recovered from ruptured cells. The extract from cultured cells can be obtained, for example, by isolating and purifying the biological material recovered from ruptured cells. Thus, the extract can be obtained, for example, after at least a drying step, a precipitation step, or a solvent extraction step. Intact cultured animal cells can refer to cultured animal cells having intact cell walls as can be evaluated by microscopy.

[0068] As used herein, the term "texturing molecule" can refer to one or more molecules capable of producing heat-resistant filaments. Preferably, heat-resistant protein filaments are formed when a protein matrix is ​​brought into contact with a coagulation bath, wherein the protein matrix and / or coagulation bath contains one or more molecules capable of producing heat-resistant filaments.

[0069] As used herein, the term "polyelectrolyte" can refer to a macromolecule that has (numerous) charged groups covalently bonded to it when dissolved in a polar solvent such as water. Typically, polyelectrolytes can have various types of such groups. Homogeneous polyelectrolytes have only one type of charged group, namely, g. only carboxylic acid ester groups.

[0070] As used herein, the term "heat-resistant gel" can refer to, for example, a gel formed from a polyelectrolyte and multivalent ions that is not liquid at temperatures below 80°C. Preferably, it refers to a gel that is not liquid at temperatures below 100°C. As used herein, the term "heat-resistant gel-forming polyelectrolyte" can refer to a polyelectrolyte that, when combined with suitable multivalent ions, will form a heat-resistant gel.

[0071] As used herein, "fatty matrix" can refer to a matrix suitable for human consumption. Preferably, the fatty matrix is ​​composed primarily of lipids. For example, the fatty matrix contains at least 20% lipids by weight, preferably at least 30% lipids by weight, more preferably at least 40% lipids by weight, more preferably 45% lipids by weight, and even more preferably 50% lipids by weight.

[0072] As used herein, the terms "fat obtained through fermentation" or "fermented fat" can refer to lipid molecules produced, for example, through microbial fermentation in a growth reactor. Lipid molecules obtained through fermentation can be chemically identical to fats produced by plants or animals.

[0073] As used herein, "protein matrix" can refer to a wet or dry matrix suitable for human consumption. Preferably, when dry, the protein matrix consists primarily of protein. For example, the protein matrix contains at least 50% by weight of protein relative to the total dry weight of the protein matrix, preferably at least 60% by weight, more preferably 70% by weight, and even more preferably 80% by weight.

[0074] As used herein, the term "flavor" generally refers to the quality of a product that affects its taste and / or aroma. Therefore, "meat-like flavor" can refer to a flavor that is close to or approximates the flavor of a relevant conventional meat product.

[0075] As used herein, the term "texture" can be considered as defined by the International Organization for Standardization (ISO, 2008, Sensory Analysis - Vocabulary, Vols. 1-107, p. 5492) in 2008 as "a combination of texture and structural (geometric and surface) properties of a food product that can be perceived by mechanical, tactile, and, where appropriate, visual and auditory receptors." Therefore, "meat-like texture" can refer to the rheological and structural (geometric and surface) properties of a food product that approximate or closely resemble the texture of a related conventional meat product (i.e., meat products derived from animal slaughter). Edible food products according to the present invention that have a meat-like texture and meat-like flavor can be considered alternatives to meat products.

[0076] As used herein, the term “about” may allow for a degree of variability in a value or range, for example, within 10%, 5%, or 1% of the limits of the value or range.

[0077] As used herein, the term “substantially” means most or almost all, such as at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least about 99.999% or even more. Therefore, a composition having substantially intact cells means a composition containing at least about 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, or 99.99% intact cells.

[0078] As mentioned above, producing textured and flavorful meat-like products without animal slaughter is a challenge for both animal welfare and the environment. Beyond animal welfare and environmental protection, it seems necessary to produce edible food products that can meet consumer expectations by demonstrating quality close to conventional products (with fewer processing steps).

[0079] A novel method has been developed for producing edible food products containing protein filaments that can have a meat-like appearance, texture, and mouthfeel without containing tissues from slaughtered animals. Furthermore, the protein filaments can be associated with a fat matrix in a continuous process, thereby producing a structure that mimics marbling in meat in an efficient manner. In particular, the developed method allows for scalable production of edible food products that provide a taste experience closer to the intended one.

[0080] Therefore, according to a first aspect, the present invention relates to a method 100 for manufacturing an edible food product.

[0081] In particular, edible food products contain protein filaments and a fat matrix.

[0082] The manufacturing method 100 according to the present invention preferably allows for the production of edible food products containing edible protein filaments that can have a meat-like texture.

[0083] like Figure 1 As shown, the method includes the following steps: processing a protein matrix 140 to form one or more edible protein filaments, guiding one or more edible protein filaments 150 onto a collecting device, and adding a fat matrix 160 onto one or more edible protein filaments.

[0084] Methods for manufacturing edible food products may include several additional steps, such as: blanching, heat sterilization, evaporation and distillation, dehydration, smoking, baking and roasting, frying, high-pressure processing, pulsed electric field (PEF) processing, ultrasonic treatment / cavitation / shock wave processing, pasteurization, application of cold plasma, dielectric, ohmic and infrared processing, microwave heating / blanching / assisted extraction, food irradiation, UV microbial inactivation, pulsed light technology, supercritical extraction, extrusion, freezing, cooling, modified atmosphere packaging, drying techniques (freeze-drying, membrane), fermentation, homogenization, chopping, grinding, mincing, salting, tumbling, pickling, brine infusion, or injection of blood substitutes (such as synthetic myoglobin or heme protein synthesized by fermentation or microorganisms). In particular, the methods according to the invention may also include additional steps such as: culturing 110 non-human animal cells, preparing 120 protein matrices, preparing 130 fat matrices, adding 170 elastomeric protein matrices, monitoring 180 assembly formation, and / or conditioning 190 edible food products.

[0085] As mentioned, edible products can correspond to ingredients used in the preparation of ready-to-eat food products (such as alternatives to meat products).

[0086] The edible food products according to the invention are preferably processed food products. In fact, they are preferably produced from a combination of edible substances from different biological sources (e.g., a combination of proteins from the animal kingdom and fats from the plant kingdom, or a mixture of proteins from the plant kingdom and / or animal kingdom and / or fungi kingdom and / or bacteria kingdom and fats from the plant kingdom and / or animal kingdom and / or fungi kingdom and / or bacteria kingdom).

[0087] As a conventional meat product, the edible food product according to the present invention may contain one or more separate matrices. At least, the edible food product according to the present invention will contain at least one protein matrix that forms protein filaments and at least one fat matrix. The fat matrix can be considered as a food matrix containing the majority of fat by weight in relation to the total weight of the fat matrix.

[0088] like Figure 1 As shown, the method according to the present invention may include the step of culturing 110 non-human animal cells.

[0089] This step is specifically designed to generate animal protein sources without the need to slaughter animals.

[0090] Animal cells can be selected, for example, from any non-human cells that can be found in animals that are commonly bred, hunted, or caught. Therefore, cultured non-human animal cells can be selected from among: poultry cells, bovine cells, seafood cells, pig cells, or sheep cells. Throughout this text, when animal cells are mentioned, they clearly refer to non-human animal cells.

[0091] Preferably, the animal cells are selected from cells of the animal kingdom, particularly from the following: mammalian cells, avian cells, actinopterygii cells, malachite cells, mollusc cells, and combinations thereof.

[0092] For example, and in a non-limiting manner, mammalian cells can be Bovidae, Cervidae, Leporidae, or Suidae cells; bird cells can be Anaidae or Phasianidae cells; ray-finned fish cells can be Gadidae, Merlucciidae, Pleuronectidae, Salmonidae, or Scombridae cells; mollusc cells can be Palaemonidae cells; and mollusc cells can be Cephalopoda or Bivalvia cells.

[0093] Preferably, the non-human animal cells include bovine cells, deer cells, rabbit cells, swine cells, duck cells, pheasant cells, cod cells, barracuda cells, flounder cells, salmon cells, mackerel cells, and / or prawn cells.

[0094] More preferably, non-human animal cells include bovine cells, and / or swine cells, duck cells, pheasant cells, cod cells, hake cells, salmon cells, and / or mackerel cells.

[0095] Even more preferably, non-human animal cells include bovine cells, swine cells, duck cells, pheasant cells, and / or mackerel cells.

[0096] Regardless of their origin, several types of cells can be used in this culture 110 step.

[0097] For example, non-human animal cells include cells selected from the following: stem cells such as embryonic stem cells, satellite cells, induced pluripotent stem cells, germ layer cells, fibroadipogenic progenitor cells, muscle cells such as skeletal muscle cells, heart cells, or smooth muscle cells; myoblasts, myocytes, hepatocytes, fibroblasts, adipocytes, chondrocytes, chondroblasts, keratinocytes, melanocytes, osteoblasts, osteoblasts, Merkel cells, Langerhans cells, glial cells, Schwann cells, erythrocytes (red blood cells), and leukocytes, and combinations thereof.

[0098] Preferably, non-human animal cells include cells selected from the following: stem cells, muscle cells, fibroblasts, adipocytes, erythrocytes, and combinations thereof.

[0099] There are many methods for culturing cells. These methods are often laboratory methods, but many are also suitable for large-scale production and human consumption. Below, we describe some suitable methods for culturing non-human cells in the context of this invention.

[0100] During the culturing of 110 non-human animal cells, the cells can be cultured in suspension or adherent form.

[0101] Advantageously, regardless of their origin, cultured non-human animal cells can be considered as cells grown in the culture medium. Advantageously, the culture medium does not contain fetal bovine serum or growth factors. The culture medium can preferably be gradually supplemented with hydrolysates, such as plant hydrolysates or yeast hydrolysates. Such serum-free media allow for the reduction or elimination of the need for animal-derived components.

[0102] Optionally, various culture medium formulations are used, such as during cell population expansion, to enable the maintenance of self-renewal capabilities. As explained, culture medium formulations can be modified from conventional media without requiring animal alternatives such as fetal bovine serum or bovine serum, or growth factors. Instead, the culture medium may include plant hydrolysates or yeast hydrolysates. Examples of plant-based formulations include soybean-based and plant hydrolysate-based formulations. Some culture medium formulations may further include at least one component for enhancing the nutrient content of cultured cells.

[0103] In addition, the culture medium contains all the components and nutrients necessary for cell development, such as salts, glucose, water, salt minerals, and amino acids.

[0104] In one embodiment, the culture medium may contain a scaffold. The cells may be cultured in an incubator set to, for example, a temperature of 37°C, 5% CO2, a pH of 7, and a humidity of at least 95%.

[0105] Furthermore, the step of culturing 110 non-human animal cells may include the step of differentiating the cultured cells. Many methods of cell differentiation exist. These methods are often laboratory methods, but many others are suitable for large-scale production and human consumption. Below, we describe some suitable methods for differentiating non-human cells in the context of this invention or using already differentiated cells. Cell differentiation may include the production of specific proteins that contribute to texture in a specific way, and more particularly, are relevant to specific edible products.

[0106] Differentiation of non-human embryonic stem cells

[0107] Cells in a protein matrix can be derived from the differentiation of non-human embryonic stem cells. Differentiation encompasses the entire process by which undifferentiated or unspecialized cells acquire their functions. Stem cells can be isolated from embryos and cultured using specific media to achieve cell proliferation and maintain an undifferentiated state. This is particularly advantageous for achieving sufficient cell density or number. In one embodiment, the culture medium formulation uses a synthetic serum-free medium.

[0108] Next, embryonic stem cells can be induced to differentiate into, for example, hepatocytes, fibroblasts, keratinocytes, myocytes, or adipocytes. Differentiation can be triggered by exposure to specific factors (such as growth factors or proteins) and / or culture conditions (such as shear stress).

[0109] Differentiation of non-human induced pluripotent stem cells.

[0110] Cells in the protein matrix can be derived from the differentiation of non-human induced pluripotent stem cells.

[0111] Additional weight programming strategies, such as those using avian dermal fibroblasts isolated from geese, ducks, or chickens, can be employed to generate induced pluripotent stem cells from fibroblasts without using classic viral reprogramming techniques.

[0112] Optimized culture substrates and formulations can be used to culture induced pluripotent stem cells (iPSCs) to achieve sustained cell proliferation and maintenance of a dedifferentiated state. The culture medium formulation is preferably a synthetic serum-free medium. Preferably, the cells are cultured in a pathogen-free cell culture system. The pluripotent stem cells can then be triggered to differentiate into specific lineages, such as myocytes, and expand to the desired number of cells.

[0113] Transdifferentiated non-human isolated cells.

[0114] Cells in a protein matrix can derive non-human isolated cells that undergo transdifferentiation. Transdifferentiation refers to, preferably in one step, the differentiation from one differentiated cell type to another. Transdifferentiation can involve modifying the differentiation phenotype or developmental potential of cells without forming pluripotent intermediate cells; that is, it does not require the cell to first dedifferentiate (or reprogram) and then differentiate into another cell type. Instead, the cell type simply “transforms” from one cell type to another without experiencing a less differentiated phenotype. Transdifferentiation can also include a first step of subjecting a first cell with a first cell fate to conditions to generate a second cell capable of differentiating into a second cell fate (i.e., a less differentiated cell); and a second step of subjecting the less differentiated cell to conditions that trigger differentiation into a cell with the second cell fate (e.g., a muscle cell).

[0115] For example, non-human cells such as embryonic fibroblasts, embryonic stem cells, satellite cells, or muscle cells can be isolated using techniques known in the field of cell biology as disclosed above, and cultured in a medium containing basal medium, antibiotics, non-essential amino acids, as well as reducing agents, serum, minerals, and growth factors.

[0116] Immortalized mature non-human muscle cells or liver cells.

[0117] Cells in a protein matrix can be selected from immortalized mature non-human differentiated cells. Cell immortalization can be achieved using classical techniques such as transformation or spontaneous immortalization, through sequential cell passage until a spontaneous mutation leading to immortalization occurs. For example, in the case of muscle cells, immortalized mature non-human muscle cells are characterized by the fact that the cells can divide indefinitely. Mature avian muscle cells can be isolated from duck liver, goose liver, or chicken liver. Immortalized muscle cells or liver cells can be expanded to the desired number of cells and grown in a culture medium.

[0118] Differentiated cells derived from non-human progenitor cells.

[0119] Cells in the protein matrix can be selected from differentiated cells derived from non-human progenitor cells. Progenitor cells can be grown using optimized culture substrates and formulations to achieve sustained cell proliferation and maintenance of pluripotency. The culture formulations may contain synthetic serum-free media. In the case of satellite cells, they are induced to differentiate into mature skeletal muscle cells and expand to the desired number of cells due to specific and well-known differentiation factors.

[0120] like Figure 1 As shown, the method 100 for manufacturing an edible food product according to the present invention includes the step of preparing a protein matrix 120. In particular, this step 120 may include the processing of animal protein.

[0121] The processing of animal proteins is specifically designed to produce animal proteins, especially those produced during the 110-step culture process, making them suitable for subsequent steps.

[0122] For example, the animal proteins used in this invention can be introduced into the protein matrix while the cultured cells remain intact. Alternatively, they can be introduced into the protein matrix along with ruptured cultured cells. Furthermore, the animal proteins can be extracted from cultured cells, such as ruptured cultured cells.

[0123] Therefore, after 110 steps of culture, the cultured cells can be preserved substantially intact, or they can have been substantially destroyed (e.g., by homogenization, extrusion, mixing, blending or meltblowing, electrospinning, centrifugal spinning, blow spinning).

[0124] When the cultured cells have ruptured, the method 100 according to the invention may include the step of extracting a specific compound after rupture. For example, the method 100 according to the invention may include the step of extracting a protein from the cultured cells. Depending on specific physicochemical properties, the protein may be purified or separated into protein fractions.

[0125] In particular, the preparation of the protein matrix 120 is designed to determine the main composition of the protein filaments and their mechanical and sensory properties. Therefore, such a step 120 helps to solve the problem addressed by the present invention.

[0126] The dry content of the protein matrix can significantly affect the mechanical properties of the protein filaments obtained using the protein matrix. Therefore, preferably, the protein matrix has a dry content of at least 12 wt%. Preferably, the protein matrix has a dry content of at least 15 wt%, more preferably at least 20 wt%. For example, the protein matrix has a dry content of up to 90 wt%. Preferably, the protein matrix has a dry content of up to 85 wt%, more preferably up to 80 wt%.

[0127] Furthermore, since this matrix is ​​the basis for the protein filaments, it preferably contains a significant amount of protein. Therefore, the protein matrix may contain at least 5% protein by weight relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain at least 10% protein by weight relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain at least 15% protein by weight relative to the total wet weight of the protein matrix, more preferably at least 20% by weight, and even more preferably at least 25% by weight. The protein matrix may contain up to 40% protein by weight relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain up to 38% protein by weight relative to the total wet weight of the protein matrix, more preferably up to 35% by weight, and even more preferably up to 30% by weight. Therefore, the protein matrix may contain 5% to 40% protein by weight relative to the total wet weight of the protein matrix, for example, 10% to 40% protein by weight. Preferably, the protein matrix may contain 15% to 38% by weight, more preferably 20% to 35% by weight, and even more preferably 25% to 30% by weight of protein relative to the total wet weight of the protein matrix.

[0128] In the protein matrix, the protein may be, for example, plant protein, microbial protein, algal protein, animal protein, fungal protein, and combinations thereof.

[0129] Specifically, the animal protein is derived from non-human cultured animal cells. Therefore, it is noteworthy that the protein matrix contains animal proteins that have already been obtained from non-human cultured animal cells.

[0130] animal protein

[0131] In contrast to conventional methods of producing edible meat products, the animal proteins used in this document are not derived from slaughtered animals, but rather from non-human animal cells grown in cell culture facilities. When referred to as animal proteins in this document, they are clearly non-human animal proteins.

[0132] As already described, animal proteins can be introduced into the protein matrix in the form of intact or ruptured cultured cells or as proteins extracted from cultured cells.

[0133] Therefore, the step of preparing the protein matrix 120 may include adding cultured cell extracts, ruptured cultured cells, and / or intact cultured cells. More preferably, the protein matrix comprises food-grade non-human animal cells (intact or ruptured) harvested from cell cultures (suspended or adherent, preferably suspended), or extracts of said cells, preferably protein extracts of said cells.

[0134] Preferably, the protein matrix comprises cultured non-human animal cells. The cultured non-human animal cells may include ruptured cultured cells and / or intact cultured cells.

[0135] Specifically, the protein matrix may contain at least 1% cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix. Preferably, prior to processing step 140, the protein matrix may contain at least 2% cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix, more preferably at least 4% on a dry weight basis relative to the total wet weight of the protein matrix, and even more preferably at least 8% on a dry weight basis relative to the total wet weight of the protein matrix.

[0136] Specifically, the protein matrix may contain at least 30% cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix. Preferably, prior to processing step 140, the protein matrix may contain up to 28% cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix, more preferably up to 25% on a dry weight basis relative to the total wet weight of the protein matrix, and even more preferably up to 22% on a dry weight basis relative to the total wet weight of the protein matrix.

[0137] Specifically, the protein matrix may contain 1% to 30% of cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain 2% to 28% of cultured non-human animal cells on a dry weight basis relative to the total wet weight of the protein matrix, more preferably 4% to 25% on a dry weight basis relative to the total wet weight of the protein matrix, and even more preferably 8% to 22% on a dry weight basis relative to the total wet weight of the protein matrix.

[0138] The amount of cultured non-human animal cells can be measured after harvesting and centrifugation, and corrected for based on moisture content. Moisture content can be measured according to the international standard ISO 1442:1997. When implementing methods for producing edible products or ingredients, the origin of the ingredients is usually known. Therefore, those skilled in the art will be able to know whether they are adding animal proteins that are or are not derived from cultured non-human animal cells. Animal proteins derived from cultured non-human animal cells are, for example, proteins produced from non-human animal cells grown in a bioreactor or fermentation reactor.

[0139] Specifically, the protein matrix may contain at least 1% (dry weight) of cultured non-human animal cell extract relative to the total wet weight of the protein matrix. Preferably, prior to processing step 140, the protein matrix may contain at least 2% (dry weight) of cultured non-human animal cell extract relative to the total wet weight of the protein matrix, more preferably at least 4% (dry weight) relative to the total wet weight of the protein matrix, and even more preferably at least 8% (dry weight) of cultured non-human animal cell extract relative to the total wet weight of the protein matrix.

[0140] Specifically, the protein matrix may contain at least 30% by dry weight of cultured non-human animal cell extract relative to the total wet weight of the protein matrix. Preferably, prior to processing step 140, the protein matrix may contain up to 28% by dry weight of cultured non-human animal cell extract relative to the total wet weight of the protein matrix, more preferably up to 25% by dry weight, and even more preferably up to 22% by dry weight of cultured non-human animal cell extract relative to the total wet weight of the protein matrix.

[0141] Specifically, the protein matrix may contain 1% to 30% of cultured non-human animal cell extract on a dry weight basis relative to the total wet weight of the protein matrix. Preferably, prior to processing step 140, the protein matrix may contain 2% to 28% of cultured non-human animal cell extract on a dry weight basis relative to the total wet weight of the protein matrix, more preferably 4% to 25% on a dry weight basis relative to the total wet weight of the protein matrix, and even more preferably 8% to 22% on a dry weight basis relative to the total wet weight of the protein matrix.

[0142] The concentration of proteins, especially animal proteins, in the protein matrix can affect the texture of protein filaments.

[0143] The protein matrix may contain at least 0.5% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain at least 1% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix, more preferably at least 2% by weight, and even more preferably at least 4% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix.

[0144] The protein matrix may contain up to 30% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain up to 28% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix, more preferably up to 25% by weight, and even more preferably up to 22% by weight of animal protein derived from non-human cultured animal cells relative to the total wet weight of the protein matrix.

[0145] Therefore, the protein matrix may contain 0.5% to 30% by weight of animal protein derived from non-human cultured animal cells, relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain 1% to 28% by weight of animal protein derived from non-human cultured animal cells, relative to the total wet weight of the protein matrix; more preferably, 2% to 25% by weight, and even more preferably, 4% to 22% by weight, relative to the total wet weight of the protein matrix.

[0146] The protein matrix may contain at least 5% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix. Preferably, the protein matrix may contain at least 10% by weight of animal protein derived from non-human cultured animal cells, more preferably at least 20% by weight, even more preferably at least 30%, 40%, 50%, or 60% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix.

[0147] The protein matrix may contain up to 100% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix. Preferably, the protein matrix may contain up to 90% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix; more preferably, up to 80% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix.

[0148] Therefore, the protein matrix may contain 5% to 100% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix. Preferably, the protein matrix may contain 10% to 100% by weight of animal protein derived from non-human cultured animal cells, more preferably 20% to 100% by weight, even more preferably 30% to 100% by weight, 40% to 90% by weight, 50% to 100% by weight, or 50% to 90% by weight of animal protein derived from non-human cultured animal cells, relative to the total weight of proteins in the protein matrix.

[0149] Preferably, the amount of animal protein can be measured using the Kjeldahl titration method according to international standard ISO-937:1978. When implementing methods for producing edible products or ingredients, the origin of the ingredients is generally known. Therefore, those skilled in the art practicing this invention will be able to determine whether they are adding animal protein that is or is not derived from non-human cultured animal cells.

[0150] In the context of this invention, the presence of specific molecules, particularly proteins, may be of paramount importance for improving the quality of the final protein filament. The amount of specific molecules, particularly proteins, can be measured using techniques well known to those skilled in the art, such as enzyme-linked immunosorbent assay (ELISA) or mass spectrometry. For example, animal proteins may include heat shock proteins.

[0151] Preferably, the animal protein includes myofibrillar proteins. For example, myofibrillar proteins may include actin, myosin, tropomyosin, troponin, actin, connectin, titin, conjugated actin, C protein, M protein, desmin, or combinations thereof.

[0152] Preferably, the myofibrillar protein is selected from the following: actin, desmin, myosin, troponin, titin, conjugated actin, or a combination thereof. More preferably, the myofibrillar protein is selected from the following: actin, desmin, myosin, troponin, or a combination thereof. Even more preferably, the myofibrillar protein is selected from the following: actin, myosin, or a combination thereof.

[0153] The protein matrix may contain at least 0.25% myofibril protein by weight relative to the total weight of the protein, preferably at least 0.5% myofibril protein by weight relative to the total weight of the protein, more preferably at least 1% myofibril protein by weight, and even more preferably at least 2% myofibril protein by weight.

[0154] The protein matrix may contain up to 70% myofibril protein by weight relative to the total weight of the protein, preferably up to 60% myofibril protein by weight relative to the total weight of the protein, more preferably up to 50% myofibril protein by weight, and even more preferably up to 40% myofibril protein by weight.

[0155] Therefore, the protein matrix may contain 0.25% to 70% myofibril protein by weight relative to the total weight of the protein, preferably 0.5% to 60% myofibril protein by weight relative to the total weight of the protein, more preferably 1% to 50% myofibril protein by weight, and even more preferably 2% to 40% myofibril protein by weight.

[0156] In particular, the protein matrix may advantageously contain specific myofibrillar proteins. For example, the protein matrix may contain troponin, preferably at least 0.0125% by weight of troponin compared to the total weight of proteins in the protein matrix, preferably at least 0.025% by weight, more preferably at least 0.05% by weight, and even more preferably at least 0.1% by weight of troponin compared to the total weight of proteins in the protein matrix.

[0157] The protein matrix may contain up to 3.5% troponin by weight relative to the total weight of proteins in the protein matrix, preferably up to 3% by weight, more preferably up to 2.5% by weight, and even more preferably up to 2% by weight.

[0158] Therefore, the protein matrix may contain 0.0125% to 3.5% troponin by weight, 0.025% to 3% by weight, more preferably 0.05% to 2.5% by weight, and even more preferably 0.1% to 2% by weight, compared to the total weight of proteins in the protein matrix.

[0159] Troponin can be produced by cultured animal cells. However, it can also be a recombinant troponin that can be produced by cultured cells, such as plant cells, insect cells, or microbial cells.

[0160] In the context of this invention, the presence of certain specific molecules can improve the production of protein filaments. In particular, the presence of extracellular matrix animal molecules (ECMs) such as ECM polysaccharides, ECM proteoglycans, or ECM proteins can improve the production of protein filaments. ECM proteins are particularly preferred. For example, the protein matrix may contain at least 0.1% by weight of extracellular matrix animal molecules relative to the total weight of the protein. Preferably, it contains at least 0.5% by weight of extracellular matrix animal molecules relative to the total weight of the protein, more preferably at least 1% by weight, and even more preferably at least 1.5% by weight. When the protein matrix contains several extracellular matrix animal molecules, the cumulative concentration is used to assess the amount of extracellular matrix animal molecules in the protein matrix.

[0161] Such molecules can be added to a protein matrix using cultured cells known to produce them, preferably cultured animal cells such as fibroblasts.

[0162] The protein matrix may contain collagen, preferably at least 1% by weight of the total weight of the proteins in the protein matrix, preferably at least 2% by weight of the total weight of the proteins in the protein matrix, more preferably at least 3% by weight of the total weight of the proteins in the protein matrix, and even more preferably at least 4% by weight of the total weight of the proteins in the protein matrix.

[0163] The protein matrix may contain up to 16% collagen by weight relative to the total weight of proteins in the protein matrix, preferably up to 14%, more preferably up to 12%, and even more preferably up to 10% troponin by weight relative to the total weight of proteins in the protein matrix.

[0164] Therefore, the protein matrix may contain 1% to 16% collagen by weight, 2% to 14% by weight, more preferably 3% to 12% by weight, and even more preferably 4% to 10% by weight, compared to the total weight of the proteins in the protein matrix.

[0165] Collagen can be produced from cultured animal cells. However, it can also be recombinant collagen produced from cultured cells, which can be plant cells, insect cells, or microbial cells.

[0166] The protein matrix may contain elastin and / or tropoelastin, preferably at least 0.065% by weight of elastin and / or tropoelastin compared to the total weight of proteins in the protein matrix, more preferably at least 0.13% by weight of elastin and / or tropoelastin compared to the total weight of proteins in the protein matrix, more preferably at least 0.2% by weight, and even more preferably at least 0.25% by weight of elastin and / or tropoelastin.

[0167] The protein matrix may contain up to 7.5% by weight of elastin and / or tropoelastin relative to the total weight of proteins in the protein matrix, preferably up to 7% by weight, more preferably up to 6.5% by weight, and even more preferably up to 6% by weight of elastin and / or tropoelastin relative to the total weight of proteins in the protein matrix.

[0168] Therefore, the protein matrix may contain 0.065% to 7.5% elastin and / or tropoelastin by weight, which is more than 0.13% to 7% by weight, more preferably 0.2% to 6.5% by weight, and even more preferably 0.25% to 6% by weight, of the total weight of proteins in the protein matrix.

[0169] Preferably, the elastin and / or protoelastin are produced by cultured animal cells. However, they may also be recombinant elastin and / or protoelastin that can be produced by cultured cells, which may be plant cells, insect cells, or microbial cells, and the elastin and / or protoelastin are preferably in a soluble form.

[0170] As already described, in a preferred embodiment, the protein matrix comprises animal proteins derived from non-human cultured animal cells. However, the protein matrix may comprise proteins from other origins.

[0171] Specifically, the step of preparing the protein matrix 120 may include adding non-animal proteins, such as plant proteins, microbial proteins, algal proteins, and / or fungal proteins. Adding some non-animal proteins can be used to adjust the viscoelastic or flow properties of the protein matrix containing non-human animal cultured cells.

[0172] In a particular embodiment, the protein matrix further comprises plant protein, preferably selected from the following: sunflower protein, soybean protein, pea protein, rapeseed protein, mung bean protein, chickpea protein, faba bean protein, lentil protein, seaweed protein, potato protein, quinoa protein, nut protein, wheat protein, winged bean protein, bambara bean protein, dulse protein, mesquite beans protein, duckweed protein, dry broad bean protein, dried cowpea protein, lupin protein, jackfruit protein, amaranth protein, millet protein, oat protein, sage protein, chickpea water protein, and rice protein, or combinations thereof.

[0173] Preferably, the step of preparing protein matrix 120 may include adding non-animal proteins from at least two different sources. For example, the elastomeric protein matrix contains plant proteins from at least two different plants. In fact, the combination of several origins allows for improvement of the properties of edible protein filaments and the establishment of an amino acid profile optimized for human nutrition. More preferably, the step of preparing protein matrix 120 may include adding m-pulse proteins and cereal proteins.

[0174] like Figure 1 As shown, the method 100 for manufacturing an edible food product according to the present invention includes the step of preparing a fat matrix 130.

[0175] The content of the fat matrix can have a significant impact on the taster's experience of the product. Therefore, this step 130 is specifically designed to prepare a fat matrix that complements the protein matrix, so as to form an edible food product with the desired texture when the two matrices are combined. Thus, this type of step 130 helps to solve the problem addressed by the present invention.

[0176] Fat matrix preparation may include adding fat that is solid, liquid, and / or semi-solid at 20°C. Preferably, fat matrix preparation includes adding fat that is solid at 20°C. In an embodiment, fat matrix preparation includes adding at least 10% fat that is solid at 20°C.

[0177] The fat matrix contains at least 20% fat by weight relative to the total weight of the fat matrix, particularly at least 20% vegetable fat and / or fermented fat by weight. For example, the fat matrix contains at least 30% fat by weight relative to the total weight of the fat matrix, particularly at least 30% vegetable fat and / or fermented fat by weight.

[0178] Specifically, the fat matrix comprises at least 40% by weight of vegetable fat and / or fermented fat relative to the total wet weight of the fat matrix. For example, the fat matrix may comprise at least 50% by weight of vegetable fat and / or fermented fat relative to the total weight of the fat matrix. Preferably, the fat matrix comprises at least 55% by weight, more preferably at least 60%, and even more preferably at least 65%, such as at least 70% vegetable fat and / or fermented fat, relative to the total weight (e.g., wet weight) of the fat matrix. It should be understood that when the fat matrix comprises vegetable fat and fermented fat, the above percentages refer to the percentage of the combined vegetable fat and fermented fat by weight. Preferably, the fat is vegetable fat or a mixture of fats from different plants.

[0179] However, as will be detailed below, the fat phase includes not only vegetable fats and / or fermented fats. It may include fats of other origins and components other than fats. Therefore, the fat matrix may contain up to 95% vegetable fats and / or fermented fats by weight relative to the total weight of the fat matrix. Preferably, the fat matrix contains up to 90% by weight, more preferably up to 85%, and even more preferably up to 80% vegetable fats and / or fermented fats by weight relative to the total weight (e.g., wet weight) of the fat matrix.

[0180] The fat matrix according to the invention is characterized by its ability to adequately mimic the properties of conventional fat from meat. In particular, as will be mentioned in the Examples section, the fat matrix can have a hardness at cooking temperatures that is substantially equal to the hardness of the lipid phase of conventional meat at the same cooking temperatures.

[0181] Preferably, the fat matrix comprises liquid fat and / or solid fat. More preferably, the fat matrix comprises a combination of liquid fat and solid fat at 20°C. More preferably, the fat matrix may have a solid fat content of at least 0.1%, for example at least 0.5%, preferably at least 2%, more preferably at least 5%, and even more preferably at least 10%, relative to the total weight of fat in the fat matrix at 20°C, as measured according to standard ISO 8292-2:2008. The fat matrix may have a solid fat content of at most 45%, preferably at most 40%, more preferably at most 35%, and even more preferably at most 30%, relative to the total weight of fat in the fat matrix at 20°C, as measured according to standard ISO 8292-2:2008.

[0182] In some embodiments, the fat matrix may have a solid fat content, as measured according to standard ISO 8292-2:2008, ranging from 0.1% to 45% at 20°C relative to the total weight of fat in the fat matrix, for example 0.5% to 45%, preferably 2% to 40%, more preferably 5% to 35%, and even more preferably at least 10% to 30%.

[0183] In some embodiments, the fat matrix may have a solid fat content, as measured according to standard ISO 8292-2:2008, ranging from 0.1% to 8% at 20°C relative to the total weight of fat in the fat matrix, preferably from 0.25% to 6%, more preferably from 0.5% to 4%, and even more preferably from at least 0.75% to 2.5%.

[0184] Preferably, most of the plant fats and / or fermented fats found in the fat matrix are present in the form of triglycerides. Therefore, the fat matrix may contain at least 50% by weight of triglycerides relative to the total weight of fat in the fat matrix, preferably at least 70% by weight of triglycerides relative to the total weight of fat in the fat matrix, more preferably at least 80% by weight of triglycerides relative to the total weight of fat in the fat matrix, and even more preferably at least 90% by weight of fat in the fat matrix, such as at least 95% by weight of fat being triglycerides. In one embodiment, these triglycerides may be derived from plant fats and / or fermented fats, but may also be derived from cultured cells added to the fat matrix.

[0185] Specifically, the triglycerides in the fatty matrix may contain more than 40% by weight of unsaturated C18 fatty acids having fewer than 4 carbon-carbon double bonds relative to the total weight of triglycerides in the fatty matrix. Preferably, the triglycerides in the fatty matrix contain more than 45% by weight of unsaturated C18 fatty acids having fewer than 4 carbon-carbon double bonds relative to the total weight of triglycerides in the fatty matrix. More preferably, the triglycerides in the fatty matrix contain more than 50% by weight of unsaturated C18 fatty acids having fewer than 4 carbon-carbon double bonds relative to the total weight of triglycerides in the fatty matrix. Even more preferably, the triglycerides may contain more than 55% by weight of unsaturated C18 fatty acids having fewer than 4 carbon-carbon double bonds relative to the total weight of triglycerides in the fatty matrix. As detailed in the examples, the edible food products of the present invention may also contain a minimum concentration of polyunsaturated C18 fatty acids, preferably in the form of triglycerides. Therefore, specifically, as will be shown in the examples, the triglycerides in the fatty matrix contain more than 1.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix. Preferably, the triglycerides in the fatty matrix contain more than 2% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix. Preferably, the triglycerides in the fatty matrix contain more than 2.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix. More preferably, the triglycerides in the fatty matrix contain more than 3.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix. Even more preferably, the triglycerides contain at least 7% by weight of polyunsaturated C18 fatty acids relative to the total weight of triglycerides in the fatty matrix.

[0186] It has been found that the presence of stearic acid in triglycerides can be beneficial to the needs addressed by the present invention. Therefore, particularly, as shown in the examples, the triglycerides of the fatty matrix may contain at least 4% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. Preferably, the triglycerides of the fatty matrix contain at least 5% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. More preferably, the triglycerides of the fatty matrix contain at least 10% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. Even more preferably, the triglycerides contain at least 15% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. However, an excess portion of stearic acid in the triglycerides of the fatty matrix may be detrimental to the needs addressed by the present invention. In a preferred embodiment, the triglycerides of the fatty matrix contain less than 40% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. Preferably, the triglycerides of the fatty matrix contain more than 30% stearic acid by weight relative to the total weight of the triglycerides in the fatty matrix. More preferably, the triglycerides of the fatty matrix contain stearic acid at a weight greater than 20% relative to the total weight of the triglycerides of the fatty matrix. Similarly, it has been found that an excess portion of palmitic acid in the triglycerides of the fatty matrix may be detrimental to the needs addressed by the present invention. Therefore, particularly, as shown in the examples, the triglycerides of the fatty matrix contain palmitic acid at a weight less than 59.00% relative to the total weight of the triglycerides of the fatty matrix. Preferably, the triglycerides of the fatty matrix contain palmitic acid at a weight less than 50% relative to the total weight of the triglycerides of the fatty matrix. More preferably, the triglycerides of the fatty matrix contain palmitic acid at a weight less than 40% relative to the total weight of the triglycerides of the fatty matrix. Even more preferably, the triglycerides of the fatty matrix contain palmitic acid at a weight of up to 35.00% relative to the total weight of the triglycerides of the fatty matrix.

[0187] The fat matrix may contain only vegetable fat, only fermented fat, or a combination of vegetable and fermented fats. Furthermore, vegetable and / or fermented fats may be present together with other fats. In practice, since the fat matrix may contain proteins, such as animal proteins derived from cultured animal cells, it may also contain animal cell triglycerides. Preferably, the fat in the fat matrix is ​​primarily selected from vegetable and / or fermented fats. Additionally, the fat in the fat matrix may be obtained from fractionated oils and / or hydrogenated oils and / or deodorized oils and / or transesterified oils.

[0188] Plant fats may include, for example, fats or oils extracted from edible plant matter, including flowers, fruits, stems, leaves, roots, germ, and seeds. Preferably, plant fats may include, for example, fats or oils extracted from oilseeds or fruits. In particular, plant fats involve fats extracted from rapeseed, castor bean, coconut, flaxseed, allanblackia, olive, sunflower, soybean, peanut, illipe, cottonseed, shea butter, palm, avocado, safflower, sesame, lemon, grape seed, macadamia nut, almond, sal, kokum, or mango, or combinations thereof.

[0189] In particular, the vegetable fats used according to the present invention may be selected from olive oil, palm oil, avocado oil, almond oil, or combinations thereof.

[0190] Fermented fats may include fats or oils extracted from cells cultured in anaerobic or aerobic fermentation processes, particularly those involving the cultivation of oleogenetic microorganisms or animal cells (excluding human cells). For example, fermented fats may include fats derived from cyanobacteria, microalgae, yeasts, fungi such as filamentous fungi, bacteria, or cultured animal cells, excluding human cells, such as fat cells. Preferably, fermented fats comprise fats or oils extracted from oleogenetic yeasts such as *Rhodosporidium toruloides*, *Lipomyces starkeyi*, and *Yarrowia lipolytica*.

[0191] In addition to the presence of fat, the fatty matrix according to the invention can advantageously contain polysaccharides. The polysaccharides in the fatty matrix can be derived from algae, plant tissues, microbial fermentation, animal tissues, chemical synthesis, and combinations thereof.

[0192] The lipid matrix may preferably further comprise at least one polysaccharide selected from the group consisting of: agar; alginate; carrageenan, such as kappa carrageenan or iota carrageenan; gelatin; dextran; starch; glucan; guar gum; gum arabic; konjac; cellulose derivatives, such as methylcellulose and carboxymethylcellulose; pectin; pullulan; tara gum; xanthan gum; and combinations thereof.

[0193] In addition to the presence of fat, the fat matrix according to the invention can advantageously contain proteins. The proteins in the fat matrix can be non-human animal proteins, plant proteins, microbial proteins, algal proteins and / or fungal proteins, and combinations thereof.

[0194] In certain embodiments, the protein is an animal protein that does not include human protein, also referred to as non-human animal protein. In practice, without being limited by theory, the presence of protein, particularly animal protein, improves the ability of the fat matrix to respond to defined demands. For example, the inventors have expressed the hypothesis that, in the specific fat matrix of the present invention, proteins combined with specific fat compositions contribute to producing a suitable mouthfeel, similar to the texture of meat, and particularly the fatty phase texture of meat. Furthermore, the presence of protein in the fat matrix helps to limit the amount of additives present in the food matrix. Moreover, the presence of animal protein (preferably derived from non-human cultured animal cells or extracts of said cells) improves the sensory properties of the fat matrix, especially its flavor.

[0195] Therefore, as illustrated in the examples, the fat matrix may further comprise at least 0.25% protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. Preferably, the fat matrix further comprises at least 0.50% protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix further comprises at least 1% protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix further comprises at least 1.5% protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. These proteins may be plant proteins, fungal proteins, bacterial proteins, fermented proteins, recombinant proteins, non-human animal proteins, and mixtures thereof. Advantageously, the proteins include non-human animal proteins. In even a preferred embodiment, the non-human animal protein is derived from non-human cultured animal cells or extracts of said cultured cells. Therefore, at least 0.25% protein by weight relative to the total weight of the fat matrix may be non-human animal protein, preferably derived from non-human cultured animal cells or extracts of said cells, which advantageously improves the flavor of the edible food product according to the invention.

[0196] Therefore, the fat matrix may further comprise at least 0.25% by weight of non-human animal protein relative to the total wet weight of the fat matrix, preferably at least 0.5% by weight of non-human animal protein relative to the total weight (e.g., wet weight) of the fat matrix. More preferably, the fat matrix further comprises at least 1.0% by weight of non-human animal protein relative to the total weight of the fat matrix. Even more preferably, the fat matrix further comprises at least 1.5% by weight of non-human animal protein relative to the total weight (e.g., wet weight) of the fat matrix. Preferably, the non-human animal protein is derived from non-human cultured animal cells or extracts of said cells.

[0197] However, the fat matrix preferably should not contain a large amount of protein, and particularly non-human animal protein. Therefore, the fat matrix may contain less than 20% protein by weight relative to the total weight of the fat matrix. Preferably, the fat matrix contains less than 18% protein by weight relative to the total weight of the fat matrix. More preferably, the fat matrix further contains less than 16% protein by weight relative to the total weight of the fat matrix. Even more preferably, the fat matrix further contains less than 14% protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. Among these proteins, the fat matrix may contain less than 16%, less than 14%, less than 12%, or less than 10% non-human animal protein by weight relative to the total weight (e.g., wet weight) of the fat matrix. Preferably, the non-human animal protein is derived from non-human cultured animal cells or extracts of said cells.

[0198] Preferably, the fat matrix further comprises 0.25% to 20% protein relative to the total weight of the fat matrix. More preferably, the fat matrix further comprises 0.5% to 18% protein relative to the total weight of the fat matrix. Even more preferably, the fat matrix further comprises 1% to 16% protein relative to the total weight (e.g., wet weight) of the fat matrix. Among these proteins, the fat matrix may comprise 0.25% to 16%, 0.5% to 14%, 1% to 12%, or 1.5% to 10% non-human animal protein relative to the total weight of the fat matrix. Preferably, the non-human animal protein is derived from non-human cultured animal cells or extracts of said cells.

[0199] For example, in describing the step of culturing 110 non-human animal cells, the non-human animal cells, non-human animal proteins, and animal proteins derived from the cultured non-human animal cells, as well as extracts from said cells, have already been described. Therefore, all preferred or non-preferred embodiments involving non-human animal cells, non-human animal proteins, and animal proteins derived from the cultured non-human animal cells, as well as extracts from said cells described earlier herein, are applicable to non-human animal proteins that can be found in a fatty matrix. In particular, the non-human animal protein can be selected from the following: bovine proteins, avian proteins, porcine proteins, lagomorph proteins, ray-finned fish proteins, and combinations thereof. More preferably, the non-human animal protein can be selected from the following: duck proteins, goose proteins, egg whites, beef proteins, pork proteins, tuna proteins, salmon proteins, and combinations thereof.

[0200] In the implementation scheme, the animal protein of the fatty matrix can be derived from cultured animal cells, excluding human cells. For those skilled in the art who do not understand this meaning, beef protein is a protein produced by beef cells that can be cultured outside of a beef organism. For example, beef cells belong to or originate from an organism that, through its ancestor, belongs to a kingdom (Animal Kingdom), phylum (Chordata), class (Mammalia), order (Artiodactyla), family (Bovidae), and genus (Bos). For example, it can belong to a species such as domestic cattle (Bostaurus).

[0201] The protein matrix or lipid matrix may further contain cross-linking molecules, such as peptidases, α-galactosidases, alkaline proteases, thermophilic proteases, pepsin, trypsin, chymotrypsin, asparaginases, elastases, subtilisin, glucose oxidases, laccases, transglutaminases, pectin esterases, sorting enzymes, tyrosinases, oxidoreductases such as lysyl oxidases and peroxidases, genipin, riboflavin, monoamine oxidases, or combinations thereof, preferably further containing laccases, transglutaminases, or combinations thereof. Such molecules can act as natural cross-linking molecules and help regulate the physical properties of protein filaments and lipid matrices.

[0202] like Figure 1 As shown, the method according to the present invention may include the step of preparing an elastomeric protein matrix.

[0203] Specifically, this step is designed to produce an edible food product with an optional configuration relating to its mechanical and sensory properties. Such a step helps to solve the problems addressed by the present invention. In particular, as shown in the examples, the use of an elastomeric protein matrix can improve fiber-fiber and fiber-fat adhesion and enhance the juiciness of the edible food product.

[0204] The elastomeric protein matrix contains at least one elastomeric protein.

[0205] Elastomer proteins are proteins that can undergo elastic deformation, where the energy used for deformation can be recovered after the applied force is removed. In particular, elastomeric proteins can correspond to proteins formed from multiple monomers, such as elastomeric proteins formed from multiple protoelastin monomers.

[0206] For example, elastomeric proteins exhibit high elasticity and therefore low Young's modulus. For instance, the elastomeric protein according to the invention has a Young's modulus below 10 GPa. Preferably, the elastomeric protein according to the invention has a Young's modulus below 1 GPa, more preferably below 500 MPa, and even more preferably below 10 MPa. The Young's modulus of these elastomeric proteins can be obtained by directly measuring the force under stretching, primarily using atomic force spectrometry (AFM).

[0207] Preferably, the elastin protein includes collagen, gelatin, elastin, arthropod elastin, wheat gluten, glutenins such as glutenin, prolamins such as gliadin, abductin, flagelliform silk, casein, and combinations thereof. More preferably, the elastin protein includes collagen, elastin, arthropod elastin, abductin, glutenin, gliadin, and combinations thereof. Even more preferably, the elastin includes collagen, elastin, and combinations thereof.

[0208] More preferably, elastomeric proteins include extracellular matrix non-human animal molecules.

[0209] Elastomer proteins can be obtained from in vitro cultures such as cell cultures, microbial cultures, or yeast cultures, as well as from animal or plant sources.

[0210] As illustrated in the examples, the elastomeric protein matrix may contain at least 1% elastomeric protein by weight relative to the total wet weight of the elastomeric protein matrix, preferably at least 3% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. More preferably, the elastomeric protein matrix further contains at least 4% elastomeric protein by weight relative to the total weight (e.g., wet weight) of the elastomeric protein matrix. Even more preferably, the elastomeric protein matrix further contains at least 5% elastomeric protein by weight relative to the total weight (e.g., wet weight) of the elastomeric protein matrix. Preferably, the elastomeric protein is derived from non-human cultured animal cells or extracts of said cells.

[0211] However, the elastomeric protein matrix preferably should not contain a large amount of elastomeric protein, especially non-human animal elastomeric protein. Therefore, the elastomeric protein matrix may contain up to 40% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. Preferably, the elastomeric protein matrix contains up to 35% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. More preferably, the elastomeric protein matrix further contains up to 32.5% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. Even more preferably, the elastomeric protein matrix further contains up to 30% elastomeric protein by weight relative to the total weight (e.g., wet weight) of the elastomeric protein matrix.

[0212] For example, the elastomeric protein matrix comprises 1% to 40% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. Preferably, the elastomeric protein matrix further comprises 3% to 35% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. More preferably, the elastomeric protein matrix further comprises 4% to 32.5% elastomeric protein by weight relative to the total weight of the elastomeric protein matrix. Even more preferably, the elastomeric protein matrix further comprises 5% to 30% elastomeric protein by weight relative to the total weight (e.g., wet weight) of the elastomeric protein matrix.

[0213] As shown in the examples, the elastomeric protein matrix may further contain at least one polysaccharide.

[0214] In particular, the preferred polysaccharides for use in elastomeric protein matrices can be selected from: agar, alginate, carrageenan such as kappa carrageenan or iota carrageenan, pectin, pullulan, high-acyl gellan gum or low-acyl gellan gum, dextran, starch, xanthan gum, guar gum, gum arabic, konjac gum, and combinations thereof.

[0215] Preferred polysaccharides for use in elastomeric protein matrices are anionic polysaccharides, such as carboxylate polysaccharides. Therefore, preferred polysaccharides for use in elastomeric protein matrices are selected from pectin, alginate, or combinations thereof.

[0216] Polysaccharides preferred for use in elastomeric protein matrices can be obtained from: extraction from natural sources, in vitro culture such as microbial fermentation, chemical synthesis; and / or enzymatic synthesis.

[0217] The ratio of elastin to polysaccharides in the elastomeric protein matrix can be in the range of 100:1 to 1:100, preferably in the range of 50:1 to 1:50, more preferably in the range of 10:1 to 1:10; and even more preferably in the range of 5:1 to 1:5. The specific ratio of elastomeric protein to polysaccharides in the composition can be adjusted based on the desired properties of the edible food product, such as texture, mouthfeel, and stability.

[0218] Elastomer protein matrix preparations can be prepared through several steps, such as component characterization (e.g., moisture content, Young's modulus, protein quantification), mixing, solubilization, purification, and extraction.

[0219] Elastomer protein matrices can be used in varying proportions depending on the desired properties of the edible food product. While the specific proportions may vary depending on the type of matrix and application, the elasomer protein matrix may be present at least 1% by weight relative to the total weight of the edible food product. Preferably, the elasomer protein matrix is ​​present at at least 2% by weight, more preferably at least 4% by weight, and even more preferably at least 6% by weight relative to the total weight of the edible food product.

[0220] However, it is also recommended that the proportion of the elastomeric protein matrix in edible food products should not exceed 30% by weight to avoid any negative impact on taste or texture. The elastomeric protein matrix is ​​preferably present at a maximum of 25% by weight, more preferably at a maximum of 20% by weight, and even more preferably at a maximum of 15% by weight relative to the total weight of the edible food product.

[0221] Therefore, the elastomeric protein matrix can be used in the range of 1% to 30% by weight relative to the total weight of the edible food product. Preferably, the elastomeric protein matrix is ​​present in the range of 2% to 25% by weight relative to the total weight of the edible food product, more preferably in the range of 4% to 20% by weight, and even more preferably in the range of 6% to 15% by weight.

[0222] These proportions are considered to provide the best texture, juiciness, and appearance.

[0223] The elastomeric protein matrix may comprise a network formed from elastomeric proteins and / or polysaccharides. The network has, for example, a Young's modulus of at least 1 kPa. Preferably, the network optionally found in the elastomeric protein matrix has a Young's modulus of at least 5 kPa, more preferably at least 10 kPa, and even more preferably at least 20 kPa. For example, the network has a Young's modulus of up to 20 MPa. Preferably, the network optionally found in the elastomeric protein matrix has a Young's modulus of up to 10 MPa, more preferably up to 5 MPa, and even more preferably up to 2 MPa.

[0224] The Young's modulus of these networks, formed by elastomeric proteins and / or polysaccharides, can be obtained by directly measuring the force under stretching, primarily using atomic force spectroscopy (AFM).

[0225] Protein matrices, fatty acid matrices, and elastomeric protein matrices can undergo various preparation processes to improve the efficiency of protein filament formation and edible food product formation. The accompanying drawings and this specification should not be construed as limiting the invention to embodiments in which the protein matrix is ​​prepared prior to the fatty acid matrix or elastomeric protein matrix. Those skilled in the art will recognize that, within the scope of this invention, the fatty acid matrix or elastomeric protein matrix can also be prepared prior to or simultaneously with the protein matrix.

[0226] Protein matrices, lipid matrices, and / or elastomeric protein matrices can undergo physical processing, such as blending, mixing, homogenization, sieving, or sonication. Preferably, the steps for preparing a protein matrix, elastomeric protein matrix, or lipid matrix may include blending, homogenization, emulsification, or stirring steps. These steps are specifically designed to homogenize or mix all components together. Furthermore, when present, these steps can cause at least partial rupture of cultured non-human animal cells. The steps for preparing a protein matrix may include rupturing non-human animal cell membranes. Therefore, the homogenization step can be a blending step. For example, it can be used when the matrix has been supplemented with other components such as plant material or food additives. Preferably, the homogenization, blending, emulsification, or stirring steps are performed using a high-speed mixer or a homogenizer (such as a rotor-stator homogenizer, cutter, or colloid mill).

[0227] Homogenization can be performed for at least 30 seconds, preferably at least 1 minute, more preferably at least 2 minutes (e.g., at least 10 minutes). The homogenization step can be performed for up to 60 minutes, preferably up to 45 minutes, more preferably up to 30 minutes; even more preferably up to 10 minutes (e.g., up to 2 minutes). Therefore, homogenization can be performed for a period of 30 seconds to 60 minutes, preferably between 1 minute and 45 minutes, more preferably between 2 minutes and 30 minutes (e.g., over a period of about 10 minutes).

[0228] Homogenization can be performed at at least 100 rpm, preferably at least 1000 rpm, more preferably at least 2000 rpm; for example, at least 5000 rpm. Homogenization can be performed at up to 30,000 rpm, preferably at up to 25,000 rpm, more preferably at up to 20,000 rpm; for example, at up to 15,000 rpm. Therefore, homogenization can be performed from 100 rpm to 30,000 rpm, preferably from 1000 rpm to 25,000 rpm, more preferably from 2000 rpm to 20,000 rpm; even more preferably from 5000 rpm to 15,000 rpm. Homogenization preferably induces an emulsion. In particular, the method 100 of the present invention may include homogenization of a fat matrix to produce an oil-in-water emulsion or an oil-in-water emulsion in the fat matrix. Preferably, homogenization is performed at at least 100 rpm for a period of at least 30 seconds.

[0229] Furthermore, the method according to the invention may include the step of adding food additives to one or more of the prepared matrices. Food additives may be added to protein matrices, fat matrices, and / or elastomeric protein matrices. This step is specifically designed to improve the flavor, texture, appearance, or shelf life of edible food products. One or more matrices may contain 0.01 to 25% by weight of food additives relative to the total wet weight of the respective matrices, preferably 0.01 to 10% by weight. Accordingly, protein filaments may contain between 0.01% and 10% by weight of food additives relative to the total weight of the protein filaments, preferably between 0.01% and 4% by weight relative to the total weight of the protein filaments.

[0230] Food additives may be selected from seasonings, flavoring additives, texturizing additives, food colorings, preservatives, or combinations thereof.

[0231] Food additives can be, for example, seasonings, mineral salts, flavoring additives, humectant additives, conditioning additives, defoamers, emulsifiers, curing agents, gelling agents, stabilizing additives, thickeners, food colorings, preservatives, or combinations thereof.

[0232] Seasonings may be selected from, for example, salt; pepper; aromatic herbs and / or spices, including rosemary, sage, mint, oregano, parsley, thyme, bay leaf, cloves, basil, chives, marjoram, nutmeg, cardamom, chili peppers, cinnamon, fennel, fenugreek, ginger, saffron, herbs, and coriander; alcohol, including wines such as... sauterne or pacherenc, spirits such as cognac or armagnac; or any combination thereof.

[0233] Flavoring additives may be selected from, for example, flavor enhancers, sweeteners, or any combination thereof.

[0234] The conditioning additives may be selected, for example, from fillers or thickeners, driers, curing agents, or any combination thereof. For example, the protein matrix may further contain conditioning additives such as carrageenan, pectin, pullulan, dextran, and starch.

[0235] Preferably, and as shown in the examples, the fatty matrix may further comprise a hydrocolloid, such as methylcellulose or gum.

[0236] Preservative additives may be selected, for example, from: antimicrobial agents, pH adjusters, or any combination thereof.

[0237] Food colorings may be selected, for example, from colorings extracted from natural sources, such as carotene, anthocyanins, tomato (lycopene), beetroot (betacyanins and betaxanthins), or mixtures thereof. Edible food products may contain between 0.01% and 4% of food colorings relative to the total weight of the edible food product.

[0238] like Figure 1 As shown, the method according to the present invention may include the step of processing 140 protein matrix to form one or more protein filaments.

[0239] Specifically, this step 140 is designed to form edible protein filaments associated with the fatty matrix. More specifically, several edible protein filaments can be prepared simultaneously.

[0240] For example, step 140 may include using dry spinning or electrospinning to form one or more protein filaments. In particular, it may include incorporating conditioning molecules into a protein matrix during dry spinning or electrospinning.

[0241] For example, step 140 may include contacting the protein matrix with the coagulation composition, particularly the coagulation bath. Preferably, step 140 is performed using the threading device 10.

[0242] More preferably, the step of processing the protein matrix 140 to form one or more edible protein filaments 220 includes contacting the protein matrix with the coagulation composition to form edible protein filaments.

[0243] Contacting the protein matrix with the coagulated composition can be achieved by known methods such as extrusion spinning, gel spinning, melt spinning, centrifugal spinning, bath-assisted 3D printing, wet spinning, or dry-jet wet spinning. Preferably, contact is achieved by wet spinning or dry-jet wet spinning, or bath-assisted 3D printing. More preferably, contact is achieved by wet spinning or dry-jet wet spinning.

[0244] In particular, contacting the protein matrix with the coagulation composition may include impregnating filaments made from the protein matrix with the coagulation composition, and preferably immersing the protein matrix in a bath made of the coagulation composition to form filaments. Preferably, flow may be generated in the coagulation composition and / or the filaments may be wound (advantageously done by straightening them). In particular, contact includes immersing the protein matrix in the coagulation composition and forming edible protein filaments in a bath made of the coagulation composition.

[0245] Contact can be made over a period of at least 10 ms, preferably at least 100 ms, more preferably at least 500 ms, and even more preferably over a period of at least 1 second. Contact can be made over a period of up to 20 minutes, preferably at most 10 minutes, more preferably at most 5 minutes, and even more preferably over a period of up to 4 minutes. Therefore, contact can be made over a period of 10 ms to 20 minutes, preferably between 100 ms and 10 minutes, more preferably between 500 ms and 5 minutes, and even more preferably between 1 second and 4 minutes.

[0246] Protein filaments can exhibit a great diversity of shapes and sizes. For example, protein filaments can exhibit different cross-sectional shapes, including but not limited to circular, elliptical, ribbon-like, trilobal, and multilobal shapes.

[0247] For example, protein filaments can have a maximum size of 1,000,000 μm. 2 Preferably up to 100,000 μm 2 More preferably up to 5,000 μm 2 Even more preferably up to 2,000 μm 2 The cross-sectional area.

[0248] When they have a substantially circular cross-sectional shape, protein filaments can have diameters ranging from a few micrometers to up to several hundred micrometers.

[0249] Protein filaments can be arranged in multifilament / bundle fibers or in monofilament fibers.

[0250] Formation of heat-resistant composite

[0251] Step 140 of processing protein filaments preferably includes the formation of a heat-resistant complex. The formation of the heat-resistant complex preferably includes the use of conditioning molecules that improve the properties of edible protein filaments.

[0252] For example, the conditioning molecule can be a cross-linked molecule. Preferably, it can be selected from the cross-linked molecules already described in this specification.

[0253] The formation of the heat-resistant complex may include the use of heat-resistant gel-forming polyelectrolytes, which improve the properties of edible protein filaments. Method 100 according to the invention preferably uses complementary multivalent ions and polyelectrolytes, and when they are combined, a heat-resistant gel is produced.

[0254] The protein matrix or coagulation composition contains a polyelectrolyte capable of complexing with multivalent ions to form a heat-resistant complex.

[0255] Therefore, the protein matrix also contains polyvalent ions or polyelectrolytes. Polyelectrolytes and polyvalent ions can complex together to form heat-resistant complexes.

[0256] Typically, when the protein matrix contains one of a multivalent ion or a polyelectrolyte, the coagulation composition contains the other. The multivalent ion and polyelectrolyte can then be combined in the step of processing the 140 protein matrix to form one or more protein filaments.

[0257] Preferably, the protein matrix contains a polyelectrolyte capable of complexing with multivalent ions to form heat-resistant complexes. In this embodiment, the multivalent ions capable of complexing with the polyelectrolyte are present in the coagulation composition. For example, the protein matrix contains a polyelectrolyte at a concentration of at least 0.01% relative to the total wet weight of the protein matrix. Preferably, the protein matrix contains at least 0.1% by weight of a polyelectrolyte capable of complexing with multivalent ions relative to the total wet weight of the protein matrix, more preferably at least 0.5% by weight, and even more preferably at least 1% by weight of a polyelectrolyte capable of complexing with multivalent ions relative to the total wet weight of the protein matrix.

[0258] Alternatively, the protein matrix contains multivalent ions capable of complexing with polyelectrolytes to form heat-resistant complexes. In this embodiment, the polyelectrolyte capable of complexing with multivalent ions is present in the coagulated composition.

[0259] Polyelectrolytes

[0260] As mentioned above, polyelectrolytes suitable for forming heat-resistant gels can be added to protein matrices or coagulation compositions. It is of interest that even very small amounts of polyelectrolytes can improve the properties of the silk.

[0261] Therefore, the protein matrix or coagulation composition may contain at least 0.01% polyelectrolyte by weight relative to the total wet weight of the relevant composition. Preferably, the protein matrix or coagulation composition may contain at least 0.02% polyelectrolyte by weight relative to the total wet weight of the relevant composition; more preferably at least 0.05% by weight, and even more preferably at least 0.1% by weight relative to the total wet weight of the relevant composition.

[0262] Specifically, when the protein matrix contains a polyelectrolyte, the protein matrix may contain at least 0.1% polyelectrolyte by weight relative to the total wet weight of the protein matrix. Preferably, the protein matrix may contain at least 0.2% polyelectrolyte by weight relative to the total wet weight of the protein matrix; more preferably, at least 0.3% polyelectrolyte by weight relative to the total wet weight of the protein matrix. When the concentration of the polyelectrolyte is mentioned herein, it preferably refers to the concentration of the polyelectrolyte salt.

[0263] The protein matrix or coagulation composition may contain up to 15% polyelectrolyte by weight relative to the total wet weight of the relevant composition. Preferably, the protein matrix or coagulation composition may contain up to 10% polyelectrolyte by weight relative to the total wet weight of the relevant composition; more preferably up to 5% by weight, and even more preferably up to 3% by weight relative to the total wet weight of the relevant composition.

[0264] The protein matrix or coagulation composition may contain 0.01% to 15% polyelectrolyte by weight, relative to the total wet weight of the composition. Preferably, the protein matrix or coagulation composition may contain 0.02% to 10% polyelectrolyte by weight, relative to the total wet weight of the composition; more preferably 0.05% to 5% by weight, and even more preferably 0.1% to 3% by weight, relative to the total wet weight of the composition.

[0265] As described above, the polyelectrolyte is a heat-resistant gel-forming polyelectrolyte. More preferably, the polyelectrolyte is not a heat-activated gel-forming polyelectrolyte. For example, the polyelectrolyte does not require heat treatment at temperatures above 80°C, preferably above 60°C, for activation.

[0266] Furthermore, since it is intended for human consumption, polyelectrolytes can be digested by the human digestive system.

[0267] For example, the polyelectrolyte is cationic (e.g., chitosan) or anionic (e.g., alginate). Preferably, when the polyelectrolyte is anionic, the polyvalent ion is a polyvalent cation. Furthermore, when the polyelectrolyte is cationic, the polyvalent ion is a polyvalent anion. More preferably, the polyelectrolyte is anionic polysaccharide.

[0268] It is not necessary for all monomers of the polyelectrolyte to carry ionizable groups. For example, the polyelectrolyte is a polymer having at least 10%, preferably at least 20%, more preferably at least 30%, and even more preferably at least 40% of its monomers carrying ionizable groups. Preferably, the ionizable groups are selected from amine groups, carboxyl groups, sulfate groups, or phosphate groups.

[0269] For example, a polyelectrolyte is a polymer having at least 10%, preferably at least 20%, more preferably at least 30% of monomers that can carry a negative charge; for example, all monomers can carry a negative charge. Preferably, the monomers that can carry a negative charge contain at least one anionic group. Preferably, the anionic group is selected from carboxyl groups, sulfate groups, or phosphate groups, and more preferably, the anionic group is a carboxyl group.

[0270] For example, a polyelectrolyte is a polymer having at least 10%, preferably at least 20%, more preferably at least 30%, and even more preferably at least 40% of monomers that can carry a positive charge; for example, all monomers can carry a positive charge. Preferably, the positively charged monomers contain at least one cationic group. Preferably, the cationic group is an amine.

[0271] Preferably, the polyelectrolyte is a high molecular weight polyelectrolyte. For example, the polyelectrolyte has a molecular weight of at least 2 kg·mol⁻¹. -1 The average molar mass. Preferably, the polyelectrolyte has an average molar mass of at least 10 kg·mol⁻¹. -1 The average molar mass; more preferably, the polyelectrolyte has an average molar mass of at least 20 kg·mol⁻¹. -1 The average molar mass; even more preferably, the polyelectrolyte has an average molar mass of at least 30 kg·mol⁻¹. -1 The average molar mass.

[0272] For optimized texture, the molecular weight of polyelectrolytes should not be too high. For example, polyelectrolytes have a maximum molecular weight of 3000 kg·mol⁻¹. -1 The average molar mass. Preferably, the polyelectrolyte has an average molar mass of up to 2500 kg·mol⁻¹. -1 The average molar mass; more preferably, the polyelectrolyte has an average molar mass of up to 2000 kg·mol⁻¹. -1 The average molar mass; even more preferably, the polyelectrolyte has an average molar mass of up to 1500 kg·mol⁻¹. -1 The average molar mass.

[0273] Therefore, for example, polyelectrolytes have 2 kg·mol⁻¹ -1 Up to 3000 kg.mol -1 The average molecular weight. Preferably, the polyelectrolyte has an average molecular weight of 10 kg·mol⁻¹. -1 Up to 2500 kg.mol -1 The average molar mass; more preferably, the polyelectrolyte has an average molar mass of 20 kg·mol⁻¹. -1 Up to 2000 kg.mol -1 The average molar mass; even more preferably, the polyelectrolyte has an average molar mass of 30 kg·mol⁻¹. -1 Up to 1500 kg.mol -1 The average molar mass.

[0274] The average molecular weight of the polyelectrolyte can be measured by size exclusion chromatography coupled with light scattering. Preferably, it can be measured according to the instructions of international standard ISO 16014-5:2019.

[0275] This invention can use several polyelectrolytes. However, some polyelectrolytes are preferred. Preferably, the polyelectrolyte is selected from: low-methoxyl pectin, low-methoxyl pectin derivatives, high-methoxyl pectin, high-methoxyl pectin derivatives, alginate, alginate derivatives, xanthan gum, xanthan gum derivatives, chitosan, chitosan derivatives, ionic carboxymethyl cellulose derivatives, ionic pullulan derivatives, ionic dextran derivatives, ionic starch derivatives, or combinations thereof.

[0276] More preferably, the polyelectrolyte is selected from alginate, alginate derivatives, low-methoxyl pectin, low-methoxyl pectin derivatives, chitosan, chitosan derivatives, or combinations thereof.

[0277] Even more preferably, the polyelectrolyte is selected from alginate, low-methoxyl pectin, chitosan, or a combination thereof.

[0278] Multivalent ions

[0279] As described above, in the method according to the invention, multivalent ions are combined with polyelectrolytes to form a heat-resistant gel.

[0280] The multivalent ion can be a multivalent anion or a multivalent cation. For example, the multivalent ion is selected from the following: calcium, magnesium, iron, manganese, copper, zinc, carbonate, oxalate, sulfate, sulfite, phosphate, or a combination thereof. Preferably, the multivalent ion is selected from the following: calcium, magnesium, iron, manganese, copper, zinc, carbonate, oxalate, sulfate, phosphate, or a combination thereof.

[0281] Multivalent ions can be obtained by dissolving salts. For example, counterions can be selected from: calcium, magnesium, sodium, ammonium, chloride, gluconate, lactate, sulfate, carbonate, phosphate, or combinations thereof. When the concentration of a multivalent ion is mentioned herein, it preferably refers to the concentration of the multivalent ion itself.

[0282] Multivalent ions are present in the protein matrix or coagulated composition. They may be present at a concentration of at least 0.001% by weight relative to the wet weight of the composition, preferably at least 0.002%, more preferably at least 0.005%, and even more preferably at least 0.01%.

[0283] The maximum concentration of multivalent ions is typically guided by the solubility of the multivalent ions. For example, multivalent ions may be present in the protein matrix or coagulated composition at a concentration of up to 3% by weight relative to the wet weight of the composition, preferably up to 2% by weight, more preferably up to 1% by weight, and even more preferably up to 0.5% by weight.

[0284] Therefore, polyvalent ions can be present in the protein matrix or coagulated composition at a concentration of 0.001 to 3% by weight relative to the wet weight of the composition. Preferably, the polyvalent ions are present in the protein matrix or coagulated composition at a concentration of 0.002% to 2% by weight relative to the wet weight of the composition; more preferably, at a concentration of 0.005% to 1% by weight relative to the wet weight of the composition; and even more preferably, at a concentration of 0.01% to 0.5% by weight relative to the wet weight of the composition.

[0285] like Figure 1 As shown, the method according to the present invention may include the step of guiding 150 one or more edible protein filaments.

[0286] This step 150 can be designed to manipulate edible protein filaments according to a predetermined pattern. Since the pattern can affect the appearance of the food product, such a step can help solve the problem addressed by the present invention.

[0287] This step 150 may involve the use of a guiding device 50. Additionally, this step may involve the use of a collecting device 30.

[0288] Preferably, during the step of guiding one or more edible protein filaments, the guiding device 50 and the collecting device 30 cooperate to obtain an assembly 280 of edible protein filaments. Advantageously, the obtained assembly can have edible protein filaments with a predetermined pattern. For example, the obtained assembly can have the shape of a piece of meat.

[0289] The guiding step 150 may include the use of a guiding device 50, which preferably includes a traverse mechanism as described below in conjunction with the system of the present invention.

[0290] The step of guiding one or more edible protein filaments (step 150) ensures the proper distribution of the edible protein filaments throughout the production process. This step 150 may also include adjusting the tension and / or temperature of the edible protein filaments. However, this step 150 is primarily designed for the production of edible food products containing edible protein filaments with a predetermined pattern.

[0291] As described below, the guiding step 150 is preferably synchronized with other processes (such as the steps of adding 160 fatty acid matrix and / or adding 170 elastomeric protein matrix). Proper synchronization ensures that the fibers are guided through each stage of the production process at a consistent speed and tension, which helps maintain the controlled distribution and alignment of the protein filaments.

[0292] The method 100 according to the invention may further include a step of drying edible protein filaments. Preferably, the drying step is performed while the edible protein filaments are on a collecting device.

[0293] like Figure 1 As shown, the method 100 according to the present invention may include the step of adding a fat matrix 160 onto one or more edible protein filaments.

[0294] This step 160 is specifically designed to precisely combine the fat matrix with edible protein filaments to produce the desired meat substitute, preferably a marbling meat substitute. Since adding a fat matrix affects the appearance of edible food products, this type of step 160 can help solve the problem addressed by the present invention.

[0295] The fat matrix is ​​preferably added to the protein filaments while they are being collected by a collecting device. Preferably, the addition is carried out such that the fat matrix is ​​positioned within the assembly of the edible protein filaments. Specifically, the fat matrix is ​​positioned in a controlled location within the assembly of the edible protein filaments according to a fat deposition pattern (e.g., preferably a predetermined pattern) to create, for example, a marbled pattern. For example, the addition of the fat matrix is ​​completed during induction, and particularly on portions of the protein filaments that are in contact with the collecting device or with a portion of the already collected protein filaments.

[0296] Preferably, the fat matrix is ​​added to a portion of one or more edible protein filaments from the moment a portion of the edible protein filaments comes into contact with the collecting device 30 or with a portion of the edible protein filaments already collected on the collecting device 30.

[0297] Advantageously, the collecting device 30 is moving in cooperation with the guiding device 50. Specifically, it is also moving when a fatty matrix is ​​added. Movement can be achieved using linear actuators, pneumatic or hydraulic cylinders, or mechanical linkage systems. During this process, the collecting device 30 can also perform rotational movement. The collecting device 30 can have: lateral movement, e.g., where it moves horizontally (i.e., laterally) across the width of another roller or device; vertical movement, e.g., where it moves vertically to accommodate changes in the path of the protein filaments, tension, or to engage and disengage with the protein filaments during processing; pivoting movement, e.g., where it pivots about an axis to change the angle at which it engages the protein filaments; and / or eccentric movement, e.g., in the case where it is mounted on an eccentric or offset shaft, causing it to oscillate and producing a controlled level of randomness in the distribution of the protein filaments on the collecting device 30.

[0298] The fat matrix can be added using one or more dispensing devices 60. In particular, as described below in conjunction with System 1 of the present invention, the fat matrix is ​​added via one or more dispensing devices 60, each including one or more dispensing orifices.

[0299] Preferably, during the fat matrix addition step 160, the dispensing device 60 and the collecting device 30 cooperate to position the fat matrix within the assembly of the edible protein filaments.

[0300] Step 160, which involves adding the fat matrix, ensures proper distribution of the fat matrix throughout the production process. This step 160 may also include adjusting the fat matrix flow rate and / or temperature. However, this step 160 is primarily designed for the production of edible food products containing fats with a predetermined pattern.

[0301] As described below, the 160-step fat matrix addition is preferably synchronized with other process steps (such as the 150-step protein filament introduction and the 170-step elastomeric protein matrix addition). Proper synchronization ensures that the fat matrix is ​​added in a controlled manner to produce the desired pattern.

[0302] like Figure 1 As shown, the method according to the invention may include the step of adding a 170 elastomeric protein matrix to the assembly. Preferably, the addition is performed during the formation of the assembly.

[0303] Therefore, the elastomeric protein matrix can be located within the assembly of edible protein filaments. When the meat slice is pulled in a direction perpendicular to the fiber filament array, this can contribute to creating a realistic visual effect of small fibers (as in conventional meat). Furthermore, this step can be designed to enhance the juiciness of the produced edible food product.

[0304] An elastomeric protein matrix can be added to one or more edible protein filaments. Preferably, the elastomeric protein matrix is ​​added to a portion of one or more edible protein filaments from the moment a portion of the edible protein filaments comes into contact with the collecting device 30 or with a portion of the edible protein filaments already collected on the collecting device 30.

[0305] An elastomer protein matrix can be added:

[0306] - In the form of a pre-formed network, for example, in the form of a membrane-like structure;

[0307] - In the form of a pre-formed protein-polysaccharide complex network, for example, in the form of a membrane-like structure;

[0308] - An elastomer protein matrix is ​​used on the outer needle through a coaxial spinning process;

[0309] -In solution form, from the moment the edible protein filaments are guided from the edible protein filament guiding device 50 to the collecting device 30; or

[0310] - In solution form, from the moment the edible protein filaments come into contact with the collection device 30.

[0311] Specifically, the step of adding an elastomeric protein matrix 170 onto one or more edible protein filaments is performed, such that the elastomeric protein matrix is ​​positioned between two layers of edible protein filaments, preferably within the assembly. Specifically, the elastomeric protein matrix is ​​positioned in a controlled location, thereby creating a deposition pattern (preferably a predetermined pattern) of the elastomeric protein matrix within the assembly of the edible protein filaments. For example, the addition of the elastomeric protein matrix is ​​completed during induction, and particularly on portions of the protein filaments that are in contact with a collection device or with a portion of already collected protein filaments.

[0312] Preferably, the step of adding the 170 elastomeric protein matrix may further include adding the composition to the elastomeric protein matrix to aid in its curing. This can be accomplished by adding a composition that can accelerate network formation or enhance the network. Furthermore, the step of adding the 170 elastomeric protein matrix may include accelerating the evaporation of the solvent dissolving the elastomeric protein (e.g., using a fan) to facilitate curing and / or network formation.

[0313] The elastomeric protein matrix can be added using one or more dispensing devices 70. Specifically, as described below in conjunction with the system of the invention, the elastomeric protein matrix is ​​added via one or more dispensing devices 70, each including one or more dispensing orifices. Alternatively, the dispensing device 70 may include rollers configured to contact the elastomeric protein matrix with protein filaments. This is particularly suitable when the elastomeric protein matrix is ​​in the form of a film.

[0314] Preferably, during the elastomeric protein matrix addition step 170, the dispensing device 70 and the collecting device 30 cooperate to position the elastomeric protein matrix within the assembly of the edible protein filaments. This ensures proper distribution of the elastomeric protein matrix throughout the production process.

[0315] As described below, the addition of the elastomeric protein matrix is ​​preferably synchronized with other processes (such as the step of guiding 150 protein filaments and / or the step of adding 160 fatty acid matrix).

[0316] In a preferred embodiment of method 100 of the present invention, it includes using:

[0317] - A protein matrix comprising at least 5% by weight, preferably at least 10% by weight, of total protein relative to the total wet weight of the protein matrix, said total protein comprising at least 5% by weight of non-human animal protein relative to the total protein weight; and

[0318] - A fat matrix comprising at least 50% by weight, preferably at least 90% by weight, of triglycerides relative to the total weight of fat in the fat matrix, and comprising a solid fat content of 0.1% to 45%, preferably 0.1% to 8%, relative to the total weight of fat in the fat matrix as measured according to standard ISO 8292-2:2008 at 20°C.

[0319] In a preferred embodiment of method 100 of the present invention, it includes using:

[0320] - A protein matrix comprising at least 5% by weight of total protein relative to the total wet weight of the protein matrix, preferably at least 10% by weight of total protein, said total protein comprising at least 5% by weight of non-human animal protein relative to the weight of the total protein;

[0321] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat, and at least one polysaccharide.

[0322] In a preferred embodiment of method 100 of the present invention, it includes using:

[0323] - A protein matrix comprising at least 5% by weight of total protein relative to the total wet weight of the protein matrix, preferably at least 10% by weight of total protein, said total protein comprising at least 5% by weight of non-human animal protein relative to the weight of the total protein;

[0324] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat; and

[0325] - An elastomeric protein matrix comprising at least 1% by weight of elastomeric protein and at least one polysaccharide relative to the total wet weight of the elastomeric protein matrix.

[0326] In a preferred embodiment of method 100 of the present invention, it includes using:

[0327] - A protein matrix comprising at least 5% by weight, preferably at least 10% by weight, of total protein relative to the total wet weight of the protein matrix, said total protein including at least 0.25% by weight myofibrillar protein relative to the total weight of the protein; and

[0328] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat.

[0329] In a preferred embodiment of method 100 of the present invention, it includes using:

[0330] - A protein matrix comprising at least 5% by weight of total protein relative to the total weight of the protein matrix, preferably at least 10% by weight of total protein, said total protein comprising at least 2% by weight of myofibrillar protein relative to the total weight of the protein;

[0331] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat; and

[0332] - An elastomeric protein matrix comprising at least 1% elastomeric protein by weight, and at least one polysaccharide.

[0333] In a preferred embodiment of method 100 of the present invention, it includes using:

[0334] - A protein matrix comprising at least 5% by weight, preferably at least 10% by weight, of total protein relative to the total wet weight of the protein matrix, said total protein comprising plant protein, said total protein comprising at least 0.25% by weight, myofibrillar protein relative to the total protein weight, and said protein matrix comprising at least 1% by weight, cultured non-human animal cells relative to the total wet weight of the protein matrix; and

[0335] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat.

[0336] In a preferred embodiment of method 100 of the present invention, it includes using:

[0337] - A protein matrix comprising at least 5% by weight of total protein relative to the total wet weight of the protein matrix, preferably at least 10% by weight of total protein, said total protein comprising at least 0.25% by weight of myofibrillar protein relative to the total weight of the protein;

[0338] - An adipose matrix comprising at least 50% by weight of triglycerides relative to the total weight of fat in the adipose matrix, wherein the triglycerides in the adipose matrix comprise more than 40% by weight of unsaturated C18 fatty acids having fewer than 4 carbon-carbon double bonds relative to the total weight of triglycerides in the adipose matrix.

[0339] In a preferred embodiment of method 100 of the present invention, it includes using:

[0340] - A protein matrix comprising at least 5% by weight of total protein relative to the total wet weight of the protein matrix, preferably at least 10% by weight of total protein, said total protein comprising at least 1% by weight of collagen relative to the total weight of the protein in the protein matrix;

[0341] - A fat matrix comprising at least 20% by weight of fat relative to the total wet weight of the fat matrix, preferably at least 40% by weight of vegetable fat and / or fermented fat, and said fat matrix comprising at least 0.25% by weight of non-human animal protein relative to the total wet weight of the fat matrix.

[0342] In a preferred embodiment, steps 150 (guiding), 160 (fat matrix addition), and / or 170 (elastomeric protein matrix addition) are automatically completed according to the deposition pattern.

[0343] For example, in addition to the initial protein filaments that are first guided and then collected, the method can also include a continuous process in which the guidance, collection, and deposition of the lipid and final elastomer matrix occur simultaneously and in a controlled manner. This can be implemented using a procedure that monitors and adjusts the speed of each step in real time.

[0344] The deposition pattern can be a predefined pattern, or it can be an ambiguous pattern that allows for a certain degree of randomness.

[0345] The deposition pattern on the collecting device may differ from the desired marble pattern. However, once completed, the edible food product removed from the support will have the desired marble effect due to the applied deposition pattern. In a preferred embodiment, the deposition pattern may correspond to an instruction to convert a marble pattern into a deposition pattern. Once the deposition pattern has been executed and the edible product has been collected and further processed as described below, the edible food product will exhibit the expected marble pattern.

[0346] The guiding step 150, the fat matrix addition step 160, and / or the elastomeric protein matrix addition step 170 may include the movement of the guiding device 50 and / or the dispensing devices 60, 70 according to the marbled effect to be produced in the edible food product. These movements may be based on a predetermined pattern or may be determined during the production of the edible food product. Specifically, the guiding device 50 and the collecting device 30 are automatically operated to ensure that edible protein filaments are deposited on the collecting device 30 according to a deposition pattern defined to generate the desired marbled pattern in the edible food product.

[0347] Therefore, the method 100 according to the invention may further include the step of designing a model of the edible food product to be produced. Preferably, the designed model is a 2D model of a slice of the edible food product to be produced. Alternatively, the designed model may be a 3D model of the edible food product to be produced. This step may include using modeling software, such as computer-aided design software, configured to automatically generate a design from provided parameters. This can also be achieved by scanning meat for replication or by downloading a model from an online database.

[0348] Method 100 also includes the step of providing or loading a model of the edible food product to be produced into a memory.

[0349] This method may include steps such as preparing the model by checking for errors, fixing any detected errors, and scaling the model to the desired size.

[0350] When a model representing the desired shape is available, the method 100 of the present invention may include the step of generating system-readable code using, for example, a slicing software program that generates instructions followed by the manufacturing system 1. The generated instructions preferably include parameters such as temperature, protein matrix flow rate, pressure, tension applied to the filament, displacement of the guide device 50, and displacement of the collection device 30.

[0351] Then any means of communication can be used to load instructions, for example, in the form of system-readable code, into the manufacturing system.

[0352] like Figure 1As shown, the method 100 according to the invention may include the step of monitoring the assembly 180 during assembly formation. This monitoring step 180 may have several applications, such as generating assembly data, generating quality control data, feeding automatic error correction systems and / or feeding closed-loop control systems.

[0353] This step 180 can be performed using the monitoring device 80, which will be described below.

[0354] Various sensors, such as temperature and humidity sensors, can be used to monitor the assembly during its formation and provide real-time feedback on assembly conditions. Monitoring preferably includes acquiring a video stream containing the assembly during its formation. Preferably, one or more cameras are used to monitor the assembly process, allowing real-time observation of the edible food product being produced. The camera providing the real-time video feed of the assembly operation can be connected to a computer or other device that uses software to analyze the video feed and detect any errors or anomalies. The software can also provide visualization of the assembly process. The video stream can include visible light images, ultraviolet images, and / or infrared images. However, more preferably, the camera is a visible light camera (i.e., an RGB camera) using light with wavelengths of 400–700 nm, for example. The camera can be configured to generate depth data.

[0355] This monitoring step 180 can generate assembly data containing information about the assembly's formation conditions (e.g., temperature, humidity, etc.) and parameters of the assembly being formed (e.g., video). Therefore, method 100 can include steps of controlling the guiding device 50, dispensing devices 60, 70, and / or collecting device 30 based on the assembly data. Preferably, it includes modifications to predetermined instructions based on the generated assembly data.

[0356] Monitoring can be used to generate quality control data. This generated quality control data can then be used to ensure that the quality of the edible food products being produced meets desired specifications. For example, monitoring devices can be connected to a computer or other equipment that uses software to analyze the edible food products being produced and verify that they meet desired specifications.

[0357] Monitoring can also be combined with automatic error correction. In particular, data generated during monitoring step 180 can be used to automatically detect and correct errors in the assembly process.

[0358] Monitoring can be advantageously combined with closed-loop control. Specifically, method 100 includes a step of adjusting the assembly process in real time based on data generated during the monitoring step. Preferably, method 100 includes adjusting processing parameters such as temperature, protein matrix flow rate, pressure, tension applied to the filament, displacement of the guide device 50, and displacement of the collection device 30. In a more preferred embodiment, closed-loop control includes using machine learning algorithms to learn from past assembly jobs and optimize assembly parameters for future jobs. The closed-loop control step can also use predictive analytics to anticipate and prevent errors before they occur.

[0359] Method 100 may also include the step of collecting the assembly of edible protein filaments. The assembly of edible protein filaments can be considered an edible food product.

[0360] Method 100 may also include the step of compacting the assembly of edible protein filaments.

[0361] Once harvested, the assemblies of edible protein filaments can be compacted to improve the texture of the resulting edible food product. Compaction can be completed within a period of at least 60 seconds, preferably at least 10 minutes, more preferably at least 1 hour, or even more preferably at least 2 hours.

[0362] Compaction can be done at room temperature, but preferably at a temperature of up to 8°C, more preferably up to 5°C.

[0363] Compaction can involve several assemblies of edible protein filaments. In this case, the edible food product is formed from several assemblies of edible protein filaments. Compaction can be performed in a pressing mold that determines the shape of the final product. For example, the assemblies of edible filaments can be compacted at a density of at least 0.01 kg / cm². 2 Or at least 0.05 kg / cm 2 Preferably at least 0.1 kg / cm² 2 Or at least 0.5 kg / cm 2 More preferably at least 0.10 kg / cm 2 Or at least 0.15 kg / cm 2 Compacted under pressure.

[0364] It is preferable to apply pressure in a direction perpendicular to the protein filaments.

[0365] The method 100 according to the present invention may include the step of converting an assembly of edible protein filaments.

[0366] Specifically, this step is designed to prepare edible protein filaments associated with a fat matrix, making them suitable for subsequent steps, particularly for preparing edible food products that can serve as substitutes for edible meat. Furthermore, the step of converting edible protein filaments associated with a fat matrix may also include combining the edible protein filaments associated with a fat matrix with another food matrix, such as a carbohydrate matrix.

[0367] For example, assemblies of edible protein filaments can undergo further processing, such as soaking, crushing, squashing, weaving, cutting, chopping, grinding, mixing, shredding, squeezing, metering, molding, pressing, 3D printing, extrusion baking, cooling, freezing, or cooking steps such as smoking, baking, frying, surface treatment, coating, infusion of solutions such as blood substitutes (e.g., synthetic myoglobin or heme protein synthesized through fermentation or microbial synthesis), or combinations with other ingredients, to produce edible food products that mimic known conventional meat products. In particular, edible products can be meat substitutes designed to mimic known meat products (whether or not).

[0368] like Figure 1 As shown, the method according to the present invention may include the step of preparing 190 edible food products.

[0369] This step 190 is specifically designed to obtain an edible food product comprising protein filament assemblies that has meat-like properties, such as meat-like sensory properties, particularly meat-like texture or flavor.

[0370] According to the present invention, the steps of preparing 190 edible food products may include steps such as affecting the water content, shape, texture, flavor or even shelf life of the edible food.

[0371] For example, according to the present invention, the steps of preparing 190 edible food products may include steps such as drying, desiccation, dehydration, freeze drying, filtration, or a combination thereof.

[0372] For example, according to the present invention, the steps of preparing 190 edible food products may include steps such as sterilization or pasteurization.

[0373] Finally, according to the present invention, the steps of preparing 190 edible food products may include steps such as cooling, refrigeration, deep freezing, packaging, or combinations thereof.

[0374] In another aspect, the present invention relates to edible food products obtainable from method 100 according to the invention. Preferably, the edible food product comprises an assembly of edible protein filaments, wherein a fat matrix is ​​located within the edible protein filaments. More preferably, the edible food has already been obtained by the method according to the invention.

[0375] Several preferred or less preferred embodiments of the present invention have been described prior to this, in conjunction with the method of producing the edible food product of the present invention. Therefore, the edible food product of the present invention (e.g., the assembly of protein filaments and a fat matrix) may individually or in combination include each of the above-described features associated with the method of the present invention and any of the above-described steps.

[0376] The edible food products according to the invention advantageously include marbled fatty regions. Marble can be characterized using image analysis by identifying the fatty phase regions and calculating the ratio of the fatty phase region area to the fatty phase region interface length.

[0377] The edible food product according to the invention advantageously includes marbled fat regions. Advantageously, the edible food product according to the invention is characterized by a fat distribution such that its fractal dimension is at least 1.1, preferably at least 1.6, more preferably at least 2.1, and even more preferably at least 2.6. The fractal dimension is measured based on photographs of slices of the edible food product using image analysis and an improved box-counting algorithm. In short, a binary image is covered with small boxes of different side lengths. The side length r and the total number of non-empty small boxes N(r) satisfy the relationship test: D b = -lg N(r) / lg(1 / r), where D b This is the box dimension. The scale size r is typically 2^n. A series of non-empty boxes are obtained at different scales of r. The reciprocal of r and the number of these non-empty boxes are plotted in a double logarithmic coordinate system, fitted by a least-squares linear model, and the absolute value of the slope is the box dimension. When the image size is not divisible by the side length of the square, the excess is rounded down, retaining only the small "margin" portion to reduce external interference. It gives a binary graph of pixels with a value of "1", explaining the area proportions of the entire drawing. This objectively reflects the amount of marble.

[0378] Specifically, the proteins in the edible protein filaments are selected from the following: plant proteins, microbial proteins, algal proteins, animal proteins, fungal proteins, and combinations thereof. Preferably, the proteins in the edible protein filaments contain at least non-human animal proteins, said non-human animal proteins being cultured non-human animal cell proteins. Advantageously, compared to edible protein filaments made solely from plant proteins, these edible protein filaments have improved meat-like flavor and / or meat-like texture.

[0379] Edible protein filaments are preferably heat-resistant protein filaments formed from one or more conditioning molecules capable of producing heat-resistant filaments. More preferably, the edible protein filaments contain a polyelectrolyte combined with a suitable multivalent ion to form the heat-resistant protein filaments.

[0380] The edible protein filaments associated with a fatty matrix according to the present invention can be produced from cross-linked molecules used in the protein matrix and / or fatty matrix. Preferably, the edible food product according to the present invention can be produced from a protein matrix containing one of a multivalent ion or a polyelectrolyte and a fatty matrix containing the other. In particular, the edible protein filaments associated with a fatty matrix according to the present invention can be produced from a protein matrix containing a polyelectrolyte or from a protein matrix containing a multivalent ion. In embodiments, in addition to the polyelectrolyte or multivalent ion, the fatty matrix and / or protein matrix further contain cross-linked molecules.

[0381] Advantageously, edible protein filaments associated with a fatty matrix have been produced from cultured animal cells of non-human origin. Therefore, as detailed below, edible protein filaments with a fatty matrix according to the invention can comprise intact cultured cells, ruptured cultured cells, and / or extracts of cultured cells (such as extracts of ruptured cultured cells), said cells being cultured cells derived from animal organisms excluding humans. However, in consideration of preferred embodiments of the method according to the invention for producing edible protein filaments, edible protein filaments associated with a fatty matrix may not contain intact cultured cells.

[0382] Edible food products containing edible protein filaments associated with a fat matrix may contain a fat matrix to protein filament ratio of 0.20 to 1.8, preferably 0.25 to 1.6, more preferably 0.3 to 1.4, and even more preferably 0.4 to 1.2 by weight.

[0383] Edible protein filaments associated with a fat matrix may contain at least 0.1% polyelectrolyte by weight relative to the total wet weight of the protein filaments. Preferably, edible protein filaments combined with a fat matrix may contain at least 0.2% polyelectrolyte by weight relative to the total wet weight of the protein filaments; more preferably at least 0.3% by weight, and even more preferably at least 0.4% by weight relative to the total wet weight of the protein filaments.

[0384] Edible protein filaments associated with a fat matrix may contain up to 15% polyelectrolyte by weight relative to the total wet weight of the protein filaments. Preferably, edible protein filaments combined with a fat matrix may contain up to 10% polyelectrolyte by weight relative to the total wet weight of the protein filaments, more preferably up to 5% by weight relative to the total wet weight of the protein filaments, and even more preferably up to 3% by weight relative to the total wet weight of the protein filaments.

[0385] Edible protein filaments associated with a fat matrix may contain 0.1% to 15% polyelectrolyte by weight relative to the total wet weight of the protein filaments. Preferably, the protein filaments may contain 0.2% to 10% polyelectrolyte by weight relative to the total wet weight of the protein filaments, more preferably 0.3% to 5% by weight relative to the total wet weight of the protein filaments, and even more preferably 0.4% to 3% by weight relative to the total wet weight of the protein filaments.

[0386] The edible protein filaments associated with the fat matrix according to the invention preferably have shape and / or mechanical properties that allow them to mimic the behavior of conventional meat from slaughtered animals during cooking and tasting.

[0387] For example, the edible protein filaments associated with the fatty matrix according to the present invention have a length of at least 2 mm, preferably at least 10 mm, more preferably at least 50 mm, and even more preferably at least 100 mm.

[0388] For example, the edible protein filaments associated with the fatty matrix according to the present invention have a diameter of up to 4 mm, preferably up to 2 mm, more preferably up to 1 mm, and even more preferably up to 0.5 mm.

[0389] Advantageously, the edible food products according to the invention can be considered as an alternative to conventional meat products from slaughtered animals or as an alternative to conventional meat products from slaughtered animals themselves.

[0390] The edible food products according to the invention can be, for example, ready-to-eat food products that can be consumed directly, or ready-to-eat food products that can be consumed directly after processing steps (e.g., crushing, flattening, weaving, cutting, grinding, mixing, shredding, extrusion, metering, molding, pressing, 3D printing, extrusion baking or cooking steps, such as smoking, roasting, frying, surface treatment and / or coating) and / or cooking steps. The edible food products according to the invention can also be intermediate products used in combination with other products to produce ready-to-eat food components. In particular, the edible food products according to the invention can be alternatives to meat from slaughtered animals, designed to mimic conventional meat products (e.g., steak, sausage, meat sauce, etc.). As shown in the examples, the edible meat alternative food products according to the invention can exhibit improved meat-like texture and / or meat-like flavor compared to edible food products made from plant proteins.

[0391] As already mentioned, the edible food products according to the present invention can be finished products or ingredients used in food processing. Preferably, the edible food products according to the present invention mimic animal-derived edible food products. The edible food products according to the present invention can be cooked, uncooked, or pre-cooked products.

[0392] For example, the edible food product according to the invention is a cooked edible food product or a pre-cooked edible food product. For example, the edible food is pre-cooked for further frying. Alternatively, the edible food product is an uncooked product.

[0393] In another aspect, the present invention relates to system 1, which is used to produce an edible food product comprising edible protein filaments associated with a fatty matrix.

[0394] In particular, the system 1 according to the invention may include a first container 20 suitable for including a protein matrix and a second container suitable for including a fat matrix.

[0395] The protein matrix container 20 (first container) and the fat matrix container (second container) can be made of food-grade plastic, ceramic, glass, silicone, stainless steel, or a combination thereof. The containers can be associated with a temperature controller configured to measure and change the temperature of the matrix. The containers can be associated with a pressure controller configured to measure the pressure within the containers.

[0396] Specifically, the system 1 according to the invention may include a threading device 10 configured to process a protein matrix contained in a first container 20 to form one or more edible protein filaments 220. Figure 2a and Figure 2b As shown, system 1 according to the invention includes a coagulation bath 15. Advantageously, the coagulation bath 15 is arranged to generate protein filaments.

[0397] Specifically, the system 1 according to the invention may include a guiding device 50 configured to guide one or more edible protein filaments onto a collecting device 30. Preferably, the guiding device 50 and the collecting device 30 are configured to cooperate to form an assembly 280 of edible protein filaments. Specifically, the guiding device 50 may include one or more housings for the edible protein filaments 220. Preferably, when the guiding device 50 includes more than one housing, the housings are arranged in a manner that allows them to move independently relative to the collecting device 30. For example, the guiding device 50 may be arranged to move horizontally relative to the collecting device 30. Specifically, the guiding device 50 and the collecting device 30 are parallel to each other and rotate in the same direction at the same speed. The guiding device 50 is advantageously configured to move horizontally across the width of the collecting device 30 to guide the fibers across the width of the collecting device 30 while maintaining tension and filament arrangement. The guiding device 50 is preferably controlled by an electronic system such as a stepper motor or a servo motor. In particular, the guiding device 50 may include several components that are independently movable and thus maneuverable and independently guide several edible protein filaments 220 onto the collecting device 30.

[0398] In addition, system 1 may include a number of rollers 55 for manipulating and controlling the edible protein filaments 220 during various stages of the production process. The specific arrangement of these rollers 55 (such as feed rollers, tension control rollers, bias rollers, torsion rollers, and drawing rollers) can be used to maintain tension, change the orientation of the edible protein filaments, torsion, stretch, or guide the edible protein filaments onto the collecting device 30.

[0399] Specifically, the system 1 according to the invention may include a fat dispensing device 60 configured to add a fat matrix to one or more edible protein filaments 220, such that the fat matrix is ​​positioned within the assembly 280 of the edible protein filaments. Preferably, the fat dispensing device 60 is configured for solid fat deposition or liquid fat deposition. The fat dispensing device 60 is particularly suitable for food applications and may include a pressure chamber, a plunger, and a dispensing nozzle. Specifically, the system 1 according to the invention may include an elastomeric protein dispensing device 70 configured to add an elastomeric protein matrix to one or more edible protein filaments 220, such that the elastomeric protein is positioned within the assembly 280 of the edible protein filaments. Preferably, the elastomeric protein matrix dispensing device 70 is particularly suitable for food applications and may include a pressure chamber, a plunger, and a dispensing nozzle.

[0400] The fat dispensing device 60 and the elastomer dispensing device 70 can be separate or combined in a single device. Preferably, the separate or combined dispensing devices 60, 70 include a pressure applicator (such as a plunger) designed to apply pressure to the matrix within the chamber. This pressure applicator can be adjusted to accommodate different types of matrices and deposition requirements. The pressure applicator can be operated manually or by a motorized system, depending on the specific application and production volume. A dispensing nozzle can be connected to the chamber and designed to release the matrix onto the protein filaments in a controlled manner. The nozzle can be designed to allow different types of deposition patterns, such as uniform coating, drizzle, or spray. Advantageously, the nozzle is connected to a flow stopper, for example controlled by an actuator, which is capable of rapidly stopping the flow of the matrix.

[0401] Preferably, the system 1 according to the invention may further include a cooling device. Preferably, the system 1 according to the invention may further include a cutting device or a slicing device or a packaging device.

[0402] System 1 may also include several components dedicated to operating the device and preferably dedicated to generating marble patterns in edible food products. For example, System 1 may include a computing device, a feedback sensor, and an actuator.

[0403] For example, a computing device can be a personal computer, a network storage device, or any other suitable device, and may vary in size, shape, performance, functionality, and price. A computing device may include one or more processing resources such as a central processing unit (CPU) or hardware or software control logic, and memory components such as random access memory (RAM), ROM, and / or other types of non-volatile memory. Additional components of a computing device may include one or more disk drives, one or more network ports for communicating with external devices, and various input and output (I / O) devices such as a keyboard, mouse, and video display. A computing device may also include one or more buses operable to transmit communication between various hardware components. Processors typically function as central processing units. They are responsible for receiving input from sensors, processing data, and generating appropriate control signals for actuators.

[0404] The memory component may include any computer-readable medium known in the art, including, for example, volatile memory (such as static random access memory (SRAM) and dynamic random access memory (DRAM)) and / or non-volatile memory (such as read-only memory, flash memory, hard disk, optical disk, and magnetic tape). The memory component may contain multiple instructions, modules, or applications for performing various functions. Therefore, the memory component may implement routines, programs, or matrix-type data structures. Preferably, the memory component may include media in the form of volatile memory that can be read by the computing system, such as random access memory (RAM) and / or cache memory. Like other modules, the memory component may be connected to other components of System 1, for example, via a communication bus and one or more data carrier interfaces.

[0405] Furthermore, according to its preferred or non-preferred embodiments, the memory component is preferably configured to store instructions capable of implementing the method according to the invention. The memory component may include any number of databases or similar storage media that can be queried from a processor as needed to execute the method of the invention. In particular, the memory component may be used to store sensor data, control algorithms, and other relevant information. The memory module may include: non-volatile memory that retains data even when power is off, making it suitable for storing necessary system parameters, control algorithms, and other permanent data; and volatile memory for temporary storage of data, such as sensor readings and intermediate calculations during the control process.

[0406] Feedback sensors provide real-time information on various parameters, such as protein filament tension, collection device speed, guide device position, and winding parameters.

[0407] Actuators are responsible for executing control commands generated by the processor. They can include motors, solenoids, or pneumatic / hydraulic cylinders. Actuators can be used to control the movement of the collection device, adjust the position of the guide device, regulate the traverse mechanism, and maintain appropriate protein filament tension.

[0408] Communication interfaces facilitate data exchange between processors, sensors, actuators, and other peripheral devices. Example

[0409] The invention is described in further detail with reference to the following experimental embodiments. These embodiments are provided for illustrative purposes only and are not intended to be limiting unless otherwise stated. Therefore, the invention should in no way be construed as limited to the following illustrative embodiments, but should be construed as covering any and all variations that become apparent as a result of the teachings provided herein.

[0410] Without further description, it is believed that those skilled in the art can use the foregoing description and the following illustrative examples to manufacture and utilize the products of the present invention and practice the claimed methods. Therefore, the following examples specifically illustrate preferred embodiments of the invention and should not be construed as limiting the remainder of this disclosure in any way.

[0411] Materials and methods

[0412] Element

[0413] Sodium alginate food-grade powder, E 401

[0414] Methylcellulose E461

[0415] Chitosan n°CAS 9012-76-4

[0416] Calcium chloride n°CAS10043-52-4

[0417] NaCl

[0418] Transglutaminase (TGase) powder - 125 U / g

[0419] Elastin - Sigma

[0420] Recombinant Collagen - Sigma

[0421] gluten

[0422] Konjac glucomannan

[0423] Flavoring solution

[0424] Fat

[0425] Vegetable fats and / or fermented fats can be obtained from seeds or other parts of the fruit, such as palm oil and avocado butter, through mechanical, enzymatic, or chemical extraction. They can then be purified (if desired), refined, or chemically modified. Many commercial references are available, such as... L and A mixture of E. Alternatively, fermented fats produced by microalgae (such as Bacillariophyceae, Chlorophyceae, Eustigmatophyceae, Rhodophyceae, or Conjugatophyceae) can be used. Chemical analysis of the fatty substances, particularly the concentration of triglycerides or fatty acids, can be performed using analytical and quantitative methods known to those skilled in the art (e.g., using ISO 12966).

[0426] Cell culture and preparation

[0427] Bovine cells are bovine cells obtained through biopsy or cell culture. Cultured cells can be bovine embryonic stem cells originally isolated from bovine embryos and adapted for suspension growth in serum-free and growth factor-free media. These cells are characterized by their ability to grow in suspension on a large scale in bioreactors.

[0428] Bovine cells were cultured in a 30L stainless steel bioreactor at a constant stirring speed of 50 rpm, 37°C, and pH 7.1 adjusted by CO2 injection. Four days after inoculation, cells were collected from the bioreactor, centrifuged in two steps, and weighed and dried to remove the precipitate.

[0429] The Bradford method can be used to determine protein dosage in harvested cell samples.

[0430] Moisture content can be measured and adjusted. The cells can be used on their own. However, additional steps, such as protein extraction, can be performed on harvested cultured cells.

[0431] Protein matrix preparation

[0432] Protein matrices are prepared by mixing components following a mixing matrix.

[0433] The protein matrix was homogenized using a homogenizer (8000 rpm, 60 s).

[0434] Fatty matrix composition and preparation

[0435] The fat matrix is ​​prepared by mixing components according to a mixing matrix as described below. Liquid, solid, or both fats may be added.

[0436] The fat matrix was homogenized using a homogenizer (8000 rpm, 60 s).

[0437] Elastomer protein matrix composition and preparation:

[0438] The elastomeric protein matrix was prepared by finally mixing gluten and / or collagen with other polymers such as konjac glucomannan, following a mixing matrix as described below. The elastomeric protein matrix was homogenized using a homogenizer (8000 rpm, 60 s).

[0439] Elastomer protein matrices can be used in liquid, solid membrane, or sol-gel membrane form.

[0440] Solidification composition and preparation:

[0441] The coagulation composition is a coagulation bath containing 0.5% w / w calcium chloride dissolved in distilled water, and therefore 0.17% w / w polyvalent ions (such as calcium).

[0442] To produce edible food products, protein and fat matrices are brought into contact.

[0443] Protein filaments are spun in a coagulation bath using a syringe pump (Chemyx), a 10 mL syringe equipped with an 18G (0.8 mm) or 14G (1.6 mm) needle, or a spinneret with several orifices (injection rate fixed at 5 mL / min). The protein filaments are then guided onto a collection device where they come into contact with the lipid matrix.

[0444] Mechanical testing

[0445] Protein filaments were evaluated using a tensile test using a mass analyzer (An Ametek LS1 equipped with a 10kg load cell). In short, the protein filaments were subjected to elongation until failure, and the force was recorded as a function of the elongation distance. Upon failure, the measured force dropped sharply.

[0446] The elongation rate was 100 mm / min, and for each condition, six samples were measured.

[0447] Texture Overview Analysis

[0448] Texture profile analysis can be performed to compare the texture of the edible meat substitute according to the invention, which comprises edible protein filaments and a fat matrix with controlled fat marbling, with the texture of other food products.

[0449] Typically, each sample is cut into 2cm cubes and then fried on a 200°C hot plate for 2 minutes per side until a core temperature of 55±2°C is reached. TPA measurements are performed using a mass meter equipped with a 500N load cell and a 75mm diameter compression plate probe (6 replicates per product).

[0450] The sample was compressed to 75% of its height over two cycles over a 10-second time period. Measurements were taken at 20°C with the compression direction parallel to the fiber direction.

[0451] Fat release properties

[0452] Fat release during cooking and chewing is important in evaluating the texture of meat products, especially high-fat meats such as marbling beef. Furthermore, fat release can be correlated with the burst of fat experienced by consumers during chewing and the resulting mouthfeel.

[0453] Since the edible food products according to the present invention contain edible protein filaments and a fatty matrix with controlled fat marbling, the ability to evaluate their ability to mimic the behavior of conventional food products is to evaluate the amount of fat leaked during frying cooking.

[0454] Fat release measurements were performed to compare the amount of leaked fat. Each sample was cut into 2cm cubes and then fried on a custom-made heating plate at 200°C for 2 minutes per side until a core temperature of 55±2°C was reached.

[0455] The fat release value during cooking is preferably the average value obtained from at least five independent samples. For example, fat release can be measured using a first paper towel that has been weighed and then used to collect and absorb fat that leaks onto the cooking surface after the cooking step. The difference in weight of the first paper towel before and after frying equals the weight of fat released during cooking.

[0456] The ability of a sample to release fat during cooking can be expressed as w / w% using the following equation:

[0457] ((sample weight before cooking - sample weight after cooking) / sample weight before cooking) * 100

[0458] The fat release value after compression is preferably the average value obtained from at least five independent samples. For example, fat release can be calculated by measuring the weight of the sample before and after a double compression test. The sample is subjected to two cycles of compression to 75% of its height over a 10-second elapsed time. Measurements are performed at 20°C, with the compression direction parallel to the fiber direction.

[0459] The weight difference between the samples before and after frying was equal to the weight of fat released during compression. This value was correlated with the panel members' sensory perception of fat release in their mouths when consuming the edible food product.

[0460] The ability of a sample to release fat during compression can be expressed as w / w% using the following equation:

[0461] ((weight of sample before compression - weight of sample after compression) / weight of sample before compression) * 100

[0462] Sensory evaluation

[0463] The food samples were anonymized before tasting. Additionally, team members were provided with water to rinse their mouths between the samples and the crackers to reset their flavor receptors.

[0464] Panel members evaluated the overall preference for edible food product samples and the sensory properties of meat samples through tasting. For example, to assess beef alternatives, panel members evaluated beef flavor and texture (tenderness, cohesiveness, oiliness, and juiciness).

[0465] The impact of the presence or absence of the fatty matrix on edible food products

[0466] The fat matrix plays the role of the fatty phase in the final food product. Therefore, the fat matrix needs to interact effectively with the protein matrix and should reproduce the texture and appearance of meat, especially the fatty portion of meat, which is complex.

[0467] The protein matrix was prepared by mixing the following: 17.6% wt% animal protein from cells or cell extracts; 0% fat matrix; 1% NaCl; 1% sodium alginate; 1% TGase; and 79.4% water.

[0468] A protein matrix is ​​used in the spinneret to cause the protein matrix to flow into contact with the coagulation bath.

[0469] For the first preparation, bundles were harvested from the spooler by transverse cutting, wrapped in paper film, and pressed for 30–60 min (using a rectangular pressing die of 5 × 10 cm). They were stored overnight at 4 °C until further evaluation.

[0470] For the second preparation, when the protein filaments were collected on the winder, a fat matrix (95% vegetable fat; 5% water) was applied to the collected protein filaments before they were covered by new portions of the protein filaments. The fat matrix was applied to the assembly at a ratio of 1:1 (fat matrix weight to protein filament weight). Bundles of assemblies containing protein filaments and fat matrix were collected from the winder by transverse cutting, wrapped in paper film, and pressed for 30–60 minutes (rectangular pressing die 5 × 10 cm). They were stored overnight at 4°C until further evaluation.

[0471] Results and Conclusions

[0472] Evaluations based on sensory analysis were conducted after cooking. The edible food products produced in these experiments needed to reproduce the appropriate appearance under cold conditions and the appropriate texture under hot conditions, mimicking the texture of consuming animal fat products, especially marbling meat.

[0473] The first preparation is a comparative example and is not related to the present invention. The edible food product derived from this preparation does not possess the juiciness expected of a meat substitute. It is very dry in the mouth compared to the product of the present invention.

[0474] Conversely, the second preparation allows for the production of edible food products comprising protein filaments assembled with a fat matrix, which exhibit the juiciness expected of meat substitutes. Adding the fat matrix via a collection device can be used to generate controlled marbled patterns.

[0475] The impact of fat matrix addition methods on edible food products

[0476] Fat can be added to edible foods as a fat matrix on protein filaments, as in this invention, or it can be mixed into the protein matrix.

[0477] The first protein matrix was prepared by mixing the following: 17.6% wt% animal protein from cells or cell extracts; 10% fat matrix; 1% NaCl; 1% sodium alginate; 1% TGase; and 69.4% water.

[0478] The second protein matrix was prepared by mixing the following: 17.6% wt% animal protein from cells or cell extracts; 0% fat matrix; 1% NaCl; 1% sodium alginate; 1% TGase; and 79.4% water.

[0479] Two protein matrices are used in the spinneret to cause the protein matrices to flow into contact with the coagulation bath.

[0480] Using a first protein matrix, bundles were harvested from a winding device by transverse cutting, wrapped in paper film, and pressed for 30–60 min (using a 5 × 10 cm rectangular pressing die). They were stored overnight at 4 °C until further evaluation.

[0481] Using a second protein matrix, when the protein filaments are collected on a winder, a fat matrix (95% vegetable fat; 5% water) is applied to the collected protein filaments before the collected protein filaments are covered by new portions of the protein filaments. The amount of fat matrix applied is determined such that the fat-to-protein ratio in the produced edible food products is the same for both the first and second preparations.

[0482] Bundles of assemblies containing protein filaments and fatty matrix were collected from the winder by transverse cutting, wrapped in paper film, and pressed for 30–60 minutes (using a rectangular pressing die of 5 × 10 cm). They were stored overnight at 4°C until further evaluation.

[0483] Results and Conclusions

[0484] Evaluations based on sensory analysis were conducted after cooking. The edible food products produced in these experiments needed to reproduce the appropriate appearance under cold conditions and the appropriate texture under hot conditions, mimicking the texture of consuming animal fat products, especially marbling meat.

[0485] The first preparation is a comparative example and is not related to the present invention. Edible food products derived from this preparation do not possess the juiciness expected of meat substitutes.

[0486] Conversely, the second preparation allows for the production of edible food products comprising protein filaments assembled with a fat matrix, which exhibit the juiciness expected of meat substitutes. Furthermore, the addition of the fat matrix via a collection device can be used to generate controlled marbled patterns.

[0487] The effect of adding elastomeric protein matrix on edible food products

[0488] The protein matrix was prepared by mixing the following: 17.6% wt% animal protein from cells or cell extracts; 1% NaCl; 1% sodium alginate; 1% TGase; and 79.4% water.

[0489] A protein matrix is ​​used in the spinneret to induce a flow of protein matrix into contact with the coagulation bath. A fat matrix (95% vegetable fat; 5% water) is applied to the collected protein filaments as they are collected on the winder.

[0490] For the first preparation, a liquid elastoprotein composition is applied to the protein filaments along with the fatty matrix during collection. For the second preparation, the elastoprotein composition is applied to the protein filaments in the form of a pre-formed network during collection and application. For the third preparation, no elastoprotein matrix is ​​added.

[0491] Bundles of assemblies containing protein filaments and fatty matrix were collected from the winder by transverse cutting, wrapped in paper film, and pressed for 30–60 minutes (using a rectangular pressing die of 5 × 10 cm). They were stored overnight at 4°C until further evaluation.

[0492] Results and Conclusions

[0493] Evaluation based on sensory analysis is performed after cooking. All preparations according to the invention. The third preparation allows for obtaining an edible food product comprising protein filaments assembled with a fat matrix, the edible food product having the juiciness expected of a meat substitute. However, the addition of the elastomeric protein matrix in the first and second preparations improves the visual appeal (as in conventional meat) by generating small fibers when the meat slice is pulled in a direction perpendicular to the fiber filament array. Furthermore, the texture is improved by this elastomeric protein matrix due to improved fiber-fiber and fiber-fat adhesion.

[0494] Furthermore, compared to the third preparation, the first preparation, and especially the second preparation, can also exhibit improved taste and juiciness.

[0495] The influence of the fatty acid matrix on the composition of fatty acids

[0496] Several fat matrix compositions were evaluated to identify those with consumer acceptance. Testing was conducted under both cold (approximately 5°C) and hot (approximately 40°C) conditions. The fat matrix produced in these experiments needed to produce an appropriate mouthfeel under both cold and hot conditions, mimicking the mouthfeel of consuming meat products.

[0497] The protein matrix was prepared by mixing the following: 17.6% wt% animal protein from cells or cell extracts; 0% fat matrix; 1% NaCl; 1% sodium alginate; 1% TGase; and 79.4% water.

[0498] As the protein filaments are collected on the winder, a fat matrix is ​​applied to the collected protein filaments before they are covered by new portions of the protein filaments. The amount of fat matrix applied is determined so that the fat-to-protein ratio in the produced edible food product is constant for all preparations.

[0499] Bundles of assemblies containing protein filaments and fatty matrix were collected from the winder by transverse cutting, wrapped in paper film, and pressed for 30–60 minutes (using a rectangular pressing die of 5 × 10 cm). They were stored overnight at 4 °C until further evaluation under cold or hot conditions.

[0500] Influence of the composition of the adipose matrix

[0501] Table 1 below shows the preferred compositions according to the present invention. Table 1 below shows the amounts used for each fat matrix preparation.

[0502] Table 1

[0503]

[0504] Edible food products prepared using fat matrix compositions 1A, 1B, and 1C exhibit the fat texture expected of fats used in meat substitutes. In particular, fat from composition 1B can have a better texture at 40°C compared to fat from composition 1A. Furthermore, composition 1C can exhibit lower fat release during cooking compared to composition 1B. This is not theoretically limited and can be related to higher concentrations of triglycerides and / or proteins.

[0505] The influence of fatty acid composition on plant or fermented fats

[0506] The fatty acid composition of the fat in the fat matrix of the edible food product used in this invention is very important for the obtained texture.

[0507] Table 2 below shows fat matrix compositions that can solve the technical problems to be solved by the present invention.

[0508] Table 2

[0509]

[0510] Testing with variable concentrations of fats and triglycerides makes it possible to assess the importance of the composition in providing sensory satisfaction to consumers.

[0511] The best results were obtained for edible food products using fat matrix compositions 2C and 2D, with preparation 2A showing good results. For preparation 2B, the texture was good at low temperatures but barely acceptable at high temperatures.

[0512] Evaluation of the effect of protein content in the protein matrix on the protein filaments according to the present invention

[0513] The purpose of this experiment is to illustrate the effect of protein content on the mechanical properties of protein filaments. Protein matrix compositions were prepared by mixing the components listed in Table 3 below.

[0514] Table 3. Components of the protein matrix composition

[0515]

[0516] A protein matrix is ​​used in the spinneret to generate several streams of protein matrix that come into contact with the coagulation bath. The protein fibers are collected after standing in the coagulation bath for 2 minutes.

[0517] When the protein filaments are collected on the winder, a fat matrix (95% vegetable fat; 5% water) is applied to the collected protein filaments before they are covered by new sections of protein filaments. The amount of fat matrix applied is determined so that the fat-to-protein ratio is the same in the produced edible food product. The assembly of protein filaments and fat matrix collected from the winder is transversely cut, wrapped in paper film, and pressed for 30–60 minutes (using a 5 × 10 cm rectangular pressing die) and stored overnight at 4°C. The protein filaments are then carefully separated without damaging them and characterized by tensile strength testing.

[0518] Results and Conclusions

[0519] Compared with protein filaments with a protein content of 7.1 wt% (3A), protein filaments prepared with protein matrices having a protein content of 10.56 wt% (3B), 13.20 wt% (3C), or 17.6 wt% (3D) exhibit significantly improved fracture strain, fracture load, and tensile stress.

[0520] Specifically, compared with protein filaments having a protein content of 10.56 wt% (3B), protein filaments prepared with a protein matrix having a protein content of 17.6 wt% (3D) exhibited +6% fracture strain, +37% fracture load, and +36% tensile stress.

[0521] Therefore, when forming protein filaments according to the invention, those skilled in the art should preferably use a protein matrix having at least 10 wt% protein compared to the total wet weight of the protein matrix, and preferably at least 13 wt% and more preferably at least 17 wt% protein compared to the wet weight of the protein matrix.

[0522] Evaluation of the effect of protein origin in the protein matrix on protein filaments

[0523] The purpose of this experiment is to evaluate the effect of protein origin on the mechanical properties of protein filaments using tensile testing.

[0524] Protein matrix compositions are prepared by mixing the ingredients listed in Table 4a below.

[0525] Table 4a. Composition of the protein matrix (all components except water are expressed as weight of the composition / total weight)

[0526]

[0527] The plant protein used in the protein matrix is ​​soy protein.

[0528] A protein matrix is ​​used in the spinneret to induce a flow of the protein matrix into contact with the coagulation bath. The protein fibers are collected after standing in the coagulation bath for 2 minutes.

[0529] When the protein filaments are collected on the winder, a fat matrix (95% vegetable fat; 5% water) is applied to them before they are covered by new portions. The amount of fat matrix applied is determined so that the fat-to-protein ratio is the same in the produced edible food product. The assembly of protein filaments and fat matrix collected from the winder is transversely cut, wrapped in paper film, and pressed for 30–60 minutes (using a 5 × 10 cm rectangular pressing die) and stored overnight at 4°C. The protein filaments are then carefully separated to avoid damage and characterized by tensile strength testing.

[0530] Results and Conclusions

[0531] The mechanical properties of protein filaments are shown in Table 4b below.

[0532] Table 4b. Results from tensile tests

[0533] 4-80 239％ 321％ 314％ 129％ 4-40 223％ 205％ 200％ 92％ 4-0 100％ 100％ 100％ 100％

[0534] The results of the tensile test were normalized relative to the values ​​obtained from protein filaments made solely from plant protein (4-0).

[0535] Protein filaments prepared using animal protein (4-80; 4-40) derived from cells or cell extracts exhibited higher traction resistance (tensile strength test) than protein filaments prepared using soybean protein under the same conditions. When animal protein (4-40) derived from cells or cell extracts was used in combination with plant protein (resulting in myofibrillar protein concentrations above 4%), an improvement of coefficient 2 was observed, and when the concentration of animal protein (4-80) derived from cells or cell extracts was above 15%, an improvement of at least coefficient 3 was observed.

[0536] Furthermore, in the method of the present invention, the combination of animal and plant proteins derived from cultured cells improves the tensile properties of the thread compared to plant proteins alone (4-40 compared to 4-0).

[0537] This demonstrates that the protein filaments prepared according to the method of the present invention have far superior mechanical properties compared to those of filaments made solely from plant proteins.

[0538] In addition, adding some plant proteins can be used to adjust the viscoelastic or flow properties of protein matrices containing non-human animal cultured cells.

[0539] The texture of the edible food products according to the present invention

[0540] Texture is one of the key parameters by which consumers accept food products. However, reproducing the texture of meat, especially from cultured cells, is complex.

[0541] Table 5 below shows the typical texture characteristics (TPA) of conventional marbling beef (sample 5A), plant-based meat alternatives (sample 5B), and compositions according to the invention (sample 5C).

[0542] Table 5

[0543]

[0544] As shown in Table 5, the food product according to the present invention (sample 5C) exhibits similar texture properties compared to conventional meat (sample 5A). Furthermore, the present invention demonstrates better performance than sample 5B, which is a plant-based meat substitute.

[0545] In particular, the edible food products according to the invention have a hardness 1 or hardness 2 similar to or the same as that of conventional marbling beef. In fact, although plant-based alternatives have a hardness 1 below 90 N, the products according to the invention comprising edible protein filaments and a fat matrix have a hardness 1 above 110 N, similar to that of conventional meat products.

[0546] Furthermore, compared to the cohesiveness of plant-based alternatives (sample 5B), the cohesiveness of the edible food product of the present invention (sample 5C) is significantly closer to that of conventional products (sample 5A).

[0547] Interestingly, no breakage was detected in the edible food product (sample 5C) and conventional product (sample 5A) according to the invention, while a breakage value could be measured for the plant-based alternative (sample 5B). Visually, the protein filaments of the plant-based alternative completely separated after the first compression, while for the edible food product according to the invention, the fibers remained cohesive, similar to the conventional product.

[0548] Therefore, this TPA demonstrates that the edible food product according to the present invention, comprising edible protein filaments and a fatty matrix having controlled fat marbling, can have a texture similar to and comparable to conventional meat.

[0549] Fat release properties of edible food products according to the present invention

[0550] As already mentioned, fat release during cooking and chewing is important in evaluating the texture of meat products, especially high-fat meats such as marbling beef. Furthermore, fat release can be correlated with the burst of fat and mouthfeel experienced by consumers during chewing.

[0551] Since the edible food products according to the present invention contain edible protein filaments and a fat matrix with controlled fat marbling, the way to evaluate their ability to mimic the behavior of conventional meat products is to measure the amount of fat leaked during frying cooking.

[0552] Table 6 below shows the fat release measurements of regular beef with marbling (sample 5A), plant-based alternatives (sample 5B), and the composition according to the invention (sample 5C).

[0553] Table 6

[0554]

[0555] As shown in Table 6, the food product according to the invention (sample 5C) exhibits similar fat-releasing properties compared to conventional meat products (sample 5A). In fact, the plant-based alternative (sample 5B) will only leak 4% of its initial weight, but the product according to the invention will leak more than 8% of its initial weight during cooking.

[0556] The results also show that, even during cooking, the product according to the invention exhibits behavior similar to that of conventional meat. Furthermore, the edible food product according to the invention exhibits cooking behavior similar to that of conventional meat products, thus reproducing the experience of cooking conventional meat products for consumers.

[0557] Under thermal and mechanical stress conditions, such as those that occur during cooking and chewing, the fat release results during compression indicate that products containing edible protein filaments embedded in the fat matrix according to the invention will behave like conventional meat products.

[0558] In addition, this behavior may be related to the burst of fat that consumers experience in their mouths when eating marbled beef cuts.

[0559] Therefore, this fat release measurement indicates that the edible food product comprising edible protein filaments and a fat matrix according to the present invention has a texture similar to that of conventional meat.

[0560] Therefore, in general, the results show that the food products according to the invention have a texture similar to conventional meat before, during, and after cooking, and when chewed. The food products according to the invention exhibit an overall quality close to that of conventional meat and match the consumer experience when cooking and consuming conventional meat.

[0561] Sensory evaluation of the appearance and texture of edible food products

[0562] The products according to the invention exhibit similar texture properties to conventional products. To further evaluate the sensory properties of the food products according to the invention, sensory evaluations were performed on conventional marbling beef (sample 5A), a plant-based meat substitute (sample 5B), and a composition according to the invention (sample 5C). The sensory evaluation involved a panel of 16 members.

[0563] As a result, all 16 trained panel members were able to identify plant-based meat alternatives (sample 5B). Only 2 panel members were able to guess which was the edible food preparation according to the invention (sample 5C), meaning that 90% of them confused the appearance of the edible food product according to the invention with that of conventional products.

[0564] Regarding texture, all 16 panel members commented that the edible food product according to the invention (sample 5C) was more similar to conventional meat products (sample 5A) in all evaluated characteristics (tenderness, cohesiveness, and juiciness) compared to the plant-based alternative (sample 5B).

[0565] Therefore, the edible food products according to the present invention, comprising edible protein filaments and a fatty matrix with controlled fatty marbling, have sensory properties similar to those of conventional meat.

[0566] Form edible products containing edible protein filaments

[0567] As already described, the method according to the invention can be used for production Figure 3 The edible food product shown. As already mentioned, the present invention may relate to an edible food product comprising an edible food product combined with other food matrices.

[0568] In addition to those described above, the present invention can be the subject of many variations and applications. In particular, unless otherwise stated, the different structural and functional features of each of the above embodiments should not be considered as combinations and / or closely and / or indivisibly linked to each other, but rather as simple parallels. Furthermore, the structural and / or functional features of the various embodiments described above can be all or part of the subject matter of any different parallels or any different combinations.

Claims

1. A method (100) for manufacturing an edible food product, said method (100) using a protein matrix and a fat matrix, said method (100) comprising the following steps: - The protein matrix is ​​processed (140) using a threading device (10) to form one or more edible protein filaments (220), wherein the formation of the edible protein filaments (220) includes a wet spinning step, a dry spinning step, an electrospinning step, or a dry-jet wet spinning step, and wherein the protein matrix contains animal protein derived from non-human cultured animal cells. - Using a guiding device (50), one or more edible protein filaments (220) are guided (150) onto a collecting device (30); the guiding device (50) and the collecting device (30) cooperate to form an assembly (280) of edible protein filaments, wherein the collecting device (30) is moving in cooperation with the guiding device (50), and the movement of the collecting device (30) includes at least rotation; and - The fat matrix is ​​added (160) to one or more edible protein filaments (220) using a dispensing device (60); the fat matrix is ​​added to the edible protein filaments (220) while the edible protein filaments are being collected by the collecting device (30), such that the fat matrix is ​​positioned within the assembly (280) of the edible protein filaments.

2. The manufacturing method (100) according to claim 1, wherein the fat in the fat matrix contains at least 4% stearic acid by weight relative to the total weight of the fat in the fat matrix.

3. The manufacturing method (100) according to claim 1, wherein the fat in the fat matrix contains up to 35% palmitic acid by weight relative to the total weight of the fat in the fat matrix.

4. The manufacturing method (100) according to claim 1, wherein the fat in the fat matrix comprises at least 3.5% by weight of polyunsaturated C18 fatty acids relative to the total weight of the fat in the fat matrix.

5. The manufacturing method (100) according to claim 1, wherein the protein matrix comprises at least 5% by weight of protein relative to the total wet weight of the protein matrix, and the protein matrix comprises at least 1% by dry weight of cultured non-human animal cells relative to the total wet weight of the protein matrix.

6. The manufacturing method (100) according to claim 1, wherein the protein matrix comprises at least 0.25% myofibril protein by weight relative to the total weight of the protein.

7. The manufacturing method (100) according to claim 1, wherein the edible protein filaments (220) are collected by winding them around the collection device (30), which produces an assembly (280) of protein filaments; and the fat matrix is ​​associated with the edible protein filaments (220) as the edible protein filaments (220) are wound around the collection device (30).

8. The manufacturing method (100) according to claim 1, wherein the guiding device (50) and the collecting device (30) are automatically operated to ensure that the edible protein filaments (220) are deposited on the collecting device (30) according to a deposition pattern defined to generate a desired marble pattern in the edible food product.

9. The manufacturing method (100) according to claim 1, wherein the fat of the fat matrix comprises at least 20% by weight of unsaturated fatty acids relative to the total weight of the fat of the fat matrix.

10. The manufacturing method (100) according to claim 1, wherein the manufacturing method further comprises the step of adding (170) an elastomeric protein matrix to the assembly during the formation of the assembly, such that the elastomeric protein matrix is ​​positioned within the assembly (280) of the edible protein filaments.

11. The manufacturing method (100) according to claim 10, wherein the elastomeric protein matrix comprises elastomeric proteins selected from: extracellular matrix non-human animal proteins; plant proteins; microbial proteins; algal proteins; and combinations thereof.

12. The manufacturing method (100) according to claim 10, wherein the elastomeric protein matrix is ​​added to the one or more edible protein filaments (220) as follows: -In the form of a pre-formed network; -In the form of a pre-formed protein-polysaccharide complex network; - The elastomer protein matrix is ​​used on the outer needle via a coaxial spinning process; - In solution form, from the moment the edible protein filaments are guided (150) by the guiding device (50) to the collecting device (30); or - In the form of a solution, from the moment the edible protein filaments (220) come into contact with the collection device (30).

13. The manufacturing method (100) according to any one of claims 1 to 12, wherein the step of processing (140) the protein matrix to form one or more edible protein filaments (220) comprises contacting the protein matrix with a coagulation bath (15) to form edible protein filaments (220); the protein matrix contains polyvalent ions or polyelectrolytes, and when the protein matrix contains polyelectrolytes, the coagulation bath (15) contains polyvalent ions, or when the protein matrix contains polyvalent ions, the coagulation bath (15) contains polyelectrolytes.

14. The manufacturing method (100) according to any one of claims 1 to 12, wherein the manufacturing method further comprises the step of monitoring (180) the assembly by a monitoring device (80) during the formation of the assembly to generate assembly data.

15. The manufacturing method (100) according to claim 14, wherein the manufacturing method further comprises the step of controlling the guiding device (50), the fat matrix dispensing device (60) and / or the collecting device (30) based on the assembly data.

16. A system (1) for manufacturing edible food products, said system comprising a first container (20) suitable for including a protein matrix and a second container suitable for including a fat matrix, said system comprising: - A threading device (10) configured to process the protein matrix contained in the first container (20) by wet spinning, dry spinning, electrospinning or dry-jet wet spinning to form one or more edible protein filaments (220). - A guiding device (50) configured to guide one or more edible protein filaments (220) onto a collecting device (30); the guiding device (50) and the collecting device (30) are configured to cooperate to form an assembly (280) of edible protein filaments, and wherein the collecting device (30) is configured to move in cooperation with the guiding device (50), and the movement of the collecting device (30) includes at least rotation; and - A dispensing device (60) configured to add a fat matrix to one or more edible protein filaments (220) such that the fat matrix is ​​positioned within the assembly (280) of the edible protein filaments.

17. The system (1) for manufacturing an edible food product according to claim 16, wherein the guiding device (50) includes one or more housings for the edible protein filaments (220).

18. The system (1) for manufacturing edible food products according to claim 16 or 17, wherein the guiding device (50) is configured to move horizontally across the width of the collecting device (30) to guide fibers across the width of the collecting device (30) while maintaining tension and alignment.

19. The system (1) for manufacturing edible food products according to claim 16 or 17, wherein the guiding device (50) and the collecting device (30) are parallel to each other and rotate at the same speed in the same direction.

20. An edible food product obtainable by any one of claims 1 to 15, the edible food product comprising an assembly (280) of edible protein filaments, wherein a fatty matrix is ​​positioned within the assembly (280) of edible protein filaments to form a marbled fatty region; wherein the proteins of the edible protein filaments comprise at least non-human animal proteins, the non-human animal proteins being cultured non-human animal cell proteins.

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