Fiber composite made of multi-component filaments for the imitation of meat

Description

[0001] The invention relates to the technical field of the production of meat substitute products and relates to a method for producing a meat substitute product as well as such a meat substitute product.

[0002] In a first aspect, the invention relates to a method for producing a meat substitute product according to claim 1.

[0003] In another aspect, the invention relates to a meat substitute product according to claim 12, which is manufactured and / or can be manufactured using the method according to the invention. Background and state of the art

[0004] Over the past few years, more and more people have chosen to forgo animal products in their diets. The reasons for this are varied. They can include health concerns, ethical considerations regarding animal welfare, and / or environmental and climate protection. Consequently, the selection of meat alternatives is growing in many supermarkets and organic markets. Because consumers have high expectations for meat substitutes, the development of methods for producing meat substitutes that closely resemble meat in taste and appearance represents a major field of research with significant economic importance.

[0005] To produce suitable meat substitutes, it is essential to first understand relevant aspects of consuming meat as an animal product. The taste of meat depends on a multitude of factors, such as the animal, its breeding practices (including exercise, feed, and location), its age, the cut (e.g., fillet, rib-eye, etc.), the specific cut, the aging process (dry-aged, smoked, etc.), and / or the preparation method (e.g., roasted, grilled, slow-cooked). Generally, tender meat is preferred to tough meat.

[0006] Tender meat results from an even, fine distribution of muscle fibers and a high residual moisture content. The even, fine distribution of muscle fibers is promoted by frequent use of the muscles. High residual moisture is ensured through proper cooking.

[0007] Furthermore, the Maillard reaction occurs on the surface of meat when it is heated. This is a complex reaction of fats, proteins, and polysaccharides under heat, leading to browning of the surface and a slightly sweet taste. As the internal temperature of the meat rises, its color and texture change. This color change is largely due to the myoglobin content of the meat juices. This allows for the achievement of well-known doneness levels such as blue, rare, medium rare, medium, and / or well done. The temperature gradient between the core and the surface plays a crucial role in this process. When roasting, the initial temperature and thickness of the meat also significantly influence the cooking result.

[0008] The fat content of meat is considered highly important. Fat is a key flavor carrier and gives the meat additional aroma. Particularly popular are cuts of beef with a central fat cap (e.g., ribeye) or finely marbled cuts, such as those of Wagyu beef. During cooking, fat is released and drawn into the meat. A very fine and even distribution of fat, in addition to enhancing the flavor, results in a particularly pleasant chewing experience. Pure fat, on the other hand, is very soft compared to muscle fibers and is often perceived as unpleasant when chewing.

[0009] The explanations given regarding animal meat products show that many aspects must be taken into account in order to produce meat substitutes that come very close to real meat in taste and appearance.

[0010] In the current state of the art, there are numerous approaches to producing meat substitutes suitable for consumption. Known manufacturing methods utilize both extrusion and spinning processes.

[0011] GB 1,081,627 A discloses a process for producing meat substitutes in which hollow fibers are provided by a spinning process and joined together using an edible binder. The hollow fibers can also be filled with an edible material. The filling of the hollow fibers takes place in two steps: first, the hollow fibers are provided, and then the filling is carried out. The precise arrangement and orientation of the fibers for the meat substitute are not described in detail.

[0012] US patent 2682466 also discloses a process for manufacturing a meat substitute product, which also employs a spinning process. The spinning process provides filaments containing, for example, soy protein. The filaments are bundled or grouped together and passed through a bath containing fat, such as beef or pork fat. The disclosure in US patent 2682466 does not specify the arrangement of the filaments with regard to the positioning of different filament types. Because the filaments are passed through animal fat, the resulting meat substitute product is not suitable for vegetarians or vegans.

[0013] US Patent 4,235,935 discloses a method and apparatus for producing a continuous strip of imitation bacon by low-temperature extrusion.

[0014] Three differently colored doughs are used to form a single strip with three or more differently colored zones that vary continuously and randomly in width. Different extrusion speeds between the doughs can be used to prevent wrinkling and curling. Although spun fibers are mentioned, these are added to the doughs, which are then subsequently extruded. The spinning of the fibers, however, is not the subject of this patent.

[0015] In US patent 4,423,083, the production of the meat substitute begins with the preparation of a mixture comprising coagulable proteins, alginate, and water. This mixture is frozen to obtain vertically aligned fibers during freezing. The frozen pieces are then cut along a longitudinal axis and subsequently thawed. The alginate contained within the thawed material gels upon the addition of a gelling agent. Finally, white, aligned protein fiber bundles are produced. No spinning process is described.

[0016] GB 699 692 A also discloses a process for manufacturing a meat substitute. In this process, filaments comprising proteins are produced by a spinning process. Fat is applied to the filaments by passing them through a bath containing molten fat or fat in liquid phase. The filaments are stretched so that the molecules within them acquire an orientation. The moisture content of the filaments is then reduced, and the filaments are subsequently joined together for further fat treatment. During this latter fat treatment, a binder is also applied. A meat flavoring is added to preserve the meat taste.

[0017] US Patent 3840679 A describes a different approach to producing a meat substitute. Specifically, it excludes the approach of providing filaments through a spinning process (see column 3, lines 53 ff.). Instead, a dry protein mixture containing a certain proportion of edible proteins is used. Moisture is then introduced, followed by creping to form a processable protein dough sheet. This creped dough sheet is then aggregated and stabilized. After heating the stabilized mass, a coherent fibrous mass is formed, intended to resemble real meat in texture and edibility.

[0018] WO 2021 / 191906 A1 also discloses a process for producing a meat substitute. This involves providing at least one packaged protein unit comprising at least one elongated protein strip. The at least one textured protein strip is held by or within a holding element. The at least one textured protein strip is then released from the holding element and transferred to a production bed. This process forms one or more monolayers of textured protein strips. The meat substitute is provided, in particular, by essentially depositing each monolayer over the others. The depositing of the monolayers can be carried out, in particular, according to a defined plan. The protein strips can be coated with a functionalized material (also known as functionalizing), which partially or completely encloses the protein strips.Treatment, especially coating, with a functionalized material can take place at various stages of the manufacturing process. For example, the protein strips can be treated before packaging.

[0019] However, currently known meat substitutes have several disadvantages. Most meat substitutes struggle to retain moisture during the cooking process. In real animal meat, a large portion of the water is stored in the fibrous connective tissue and is evenly distributed throughout the meat. When you cut into a freshly cooked piece of meat, juices run out. In contrast, after a short resting period after cooking (5-10 minutes), hardly any juices are released. The water retention capacity is therefore dependent on time and temperature. If you were to cook and then cut into a currently known meat substitute, you would observe that little to no juices run out, or that after a resting period, they are reabsorbed into the meat fibers.

[0020] Furthermore, well-known meat substitutes present challenges in the placement of fat. Often, frozen pieces of cocoa butter, ranging in size from a few millimeters to a few centimeters in diameter, are incorporated into the protein mass. The precise position of these fat pieces cannot be controlled during the production process. Moreover, the melting behavior of the cocoa butter pieces differs from that of actual animal fat in meat. Therefore, imitating the cooking properties and flavor is only possible to a limited extent.

[0021] A major problem with current meat substitutes is their texture, the resulting bite, and their appearance. Therefore, meat substitutes are primarily limited to processed foods such as minced meat, meatballs, and pressed or breaded cutlets. Furthermore, it is difficult to integrate different components that mimic, for example, fat and / or fascia into meat substitutes, to incorporate them during the manufacturing process, and / or to place them precisely.

[0022] The texture of commercially available meat substitutes today ranges from a puree to a mass of sticky fiber bundles. Various plant proteins, such as soy, pea, and gluten, are processed in extruders to achieve this. During this process, the proteins cross-link through friction and temperature. The texture can be adjusted depending on the base protein, extruder settings, temperature control, and water content. The result can vary from a puree to lumps just a few millimeters in diameter to fiber bundles with a fiber length of approximately 10 cm. Adjustments are made through trial and error. A precise explanation of the protein cross-linking process in the extruder is the subject of ongoing research.

[0023] Approaches to producing meat substitutes using 3D printing, artificial cell growth methods and / or targeted fermentation in a bioreactor are also known in the state of the art.

[0024] In 3D printing processes, several monomaterials such as protein mass and fat are combined in a single block to mimic meat structures.

[0025] For example, WO 2020 / 152689A1 describes an approach to producing a meat substitute using a 3D printer or an additive manufacturing process. This involves creating layers containing one or more components comprising proteins and / or fats. The 3D printing process produces one or more segments that contain the protein-based components of the meat substitute and differ in their chemical composition from the fat-based components. This results in a heterogeneous distribution of protein- and fat-based components within the meat substitute.

[0026] WO 2021 / 095034 A1 represents a further development of WO 2020 / 152689 A1, particularly given the reference to WO 2020 / 152689 A1 regarding the fat components (see p. 15, line 18) and muscle imitation (see p. 29, line 14). In the process disclosed in WO 2021 / 095034 A1, a protein-containing material is first introduced into a print head (in the context of a 3D printer or additive manufacturing). One or more folded (i.e., with folds) protein strands are then deposited onto a print bed. Several deposited strands are arranged such that segments between the folds of the single or multiple strands are substantially parallel to each other along their longitudinal axis.

[0027] Currently, 3D printing processes are very limited in their production speed compared to extruded materials, which results in poor fiber formation and, in particular, an unsuitable orientation of the macromolecules. This has a particularly detrimental effect on bite strength. Furthermore, it is technically difficult to produce the desired fiber structure, for example, to create a collagen shell of just a few micrometers around a protein core.

[0028] Artificial cell growth methods represent a promising technology that, according to many experts, will be able to replicate animal meat very well in the long term. However, significant problems still need to be solved. For example, the cell growth medium is currently expensive and of animal origin. It is therefore not yet fully suitable for commercial applications and is unsuitable for vegans and vegetarians. Furthermore, the cells only grow to a limited extent in three dimensions. This requires so-called scaffold structures, which are not yet sufficiently developed. Supplying nutrients to cell structures larger than a few centimeters has not yet been resolved. In addition, the energy expenditure during cell growth is very high.

[0029] The goal of protein fermentation in a bioreactor is to produce proteins and / or form microfibrils. Microfibrils closely resemble the fibrous structure found in mushrooms. They form structures with a texture reminiscent of meat. However, these structures grow in a random pattern. The overall structure of the fibrils lacks a strong orientation in any one direction, resembling sponges. Furthermore, current process limitations restrict growth to smaller reactors, and production volumes are not yet scalable. The resulting microfibril structures contain a single material; additional fillers and flavorings must be added at a later stage.

[0030] Thus, many approaches are currently being pursued to produce meat substitutes that closely resemble animal meat products in taste and appearance. A particularly successful and efficient imitation of meat using currently known methods and technologies is not yet possible, or only possible to a limited extent. Therefore, there is a need to efficiently produce meat substitutes that can simulate animal meat particularly well. Object of the invention

[0031] The object of the present invention was to eliminate the disadvantages of the prior art. In particular, it was an object of the invention to provide an improved, more efficient method for producing meat substitutes. Furthermore, the produced meat substitutes should closely resemble animal meat products in order to convey the greatest possible sense of realism to consumers in terms of preparation, taste, and appearance. In addition, the method and the meat substitute produced by it should be suitable for mass production. Summary of the invention

[0032] The problem according to the invention is solved by the features of independent claims 1 and 12. Advantageous embodiments of the invention are described in the dependent claims.

[0033] A particular advantage of the inventive method is that the meat substitute produced thereby closely imitates animal meat products. This is primarily due to the fact that the inventive method allows the nutritional composition of the filaments to be specifically adjusted, preferably in process step a), and arranged accordingly in process step b). This also has a beneficial effect on the taste, so that consumers can be given the impression that they are consuming animal meat.

[0034] A major advantage of the inventive method is that, by creating a filament arrangement with predefined regions for at least two meat substitute components, known meat components can be precisely replicated with regard to their positioning and composition. In particular, it advantageously enables the reproducible production of the meat substitutes, so that, with appropriate settings, the meat substitutes are essentially identical in geometry and / or arrangement. Thus, the inventive method, and consequently the meat substitute itself, advantageously possesses programmability. This programmability is preferably understood to mean that it is possible, in a targeted and reproducible manner, for the filaments to contain certain ingredients and to be arranged in a targeted way to form detailed meat substitute components within the meat substitute.In particular, the programmability of the method according to the invention allows the precise position of filament types to be assigned to specific positions within the meat substitute product. A filament type refers to a plurality of filaments that contain essentially the same ingredients. Therefore, the method succeeds in integrating filaments into the meat substitute product with a particularly realistic appearance.

[0035] For example, the filaments can be arranged in such a way that they can replicate muscle fibers and / or fats in the meat substitute. This allows for the particularly precise simulation of a meat product that contains muscle fibers and / or fats and / or other meat components such as tendons, skin, cartilage, and / or bones. In particular, the structure of the meat substitute can be imitated by the design of the filaments with regard to marbling and the precise positioning of meat-imitation components. Marbling refers to the distribution of fatty tissue in the meat. Due to the color differences between fat and muscle tissue, a visible pattern emerges that resembles the structure of marble, hence the term marbling. The marbling of the meat substitute can be produced particularly efficiently.Advantageously, the inventive method allows the multi-component filaments to be provided in different geometries and with different diameters. This advantageously enables the imitation of a wide variety of meat products without being limited to a specific type of meat. Possible meat types that can be advantageously imitated are preferably selected from, but not limited to, a group including beef, lamb, pork, poultry, fish, and / or shellfish.

[0036] The inventive method advantageously allows for a high degree of individualization combined with particularly high productivity. Therefore, the inventive method is also advantageously suitable for mass production and has proven to be particularly process-efficient and economical.

[0037] The filaments have several components. Preferably, components of the filaments refer to ingredients, which can be assigned to one or more sub-regions of a filament structure. Thus, in preferred embodiments, the filament can have a core-sheath structure. In further preferred embodiments, the filament can be structured as a sea-island structure.

[0038] Many state-of-the-art processes utilize filaments composed of only one material (monomaterial). However, the distinctive texture of animal meat is based on the combination of at least two materials within the muscle fiber. In the muscle fiber, a collagen sheath (the endomysium) surrounds a protein core (myosinfibril). The bite behavior of meat relies on biting through millions of collagen sheaths enclosing a succulent protein mass and / or the sliding of parallel fiber bundles due to the pressure of chewing. This bite behavior cannot be replicated with a monomaterial.

[0039] The inventive method eliminates this disadvantage of the prior art by providing multi-component filaments that can advantageously imitate components of animal meat, such as muscle fibers, particularly well.

[0040] In particular, the structure and composition of the filaments have a very beneficial effect on the moisture content as well as the taste and nutritional profile of the meat substitute product.

[0041] This makes it possible to accurately replicate the taste experience, bite and chewing behavior with regard to moisture content.

[0042] The inventive process is particularly effective as a production process itself. The process also has a beneficial effect on the meat substitute product that can be produced with it.

[0043] The structure of the filaments, comprising a coating material and a filler, has proven particularly advantageous because the coating material simultaneously provides a firm shell for enclosing the filler while also exhibiting sufficient elasticity. This allows for optimal consumption of the meat substitute, for example, when cutting it with a knife or inserting a fork. Furthermore, the filler, especially in emulsion form, has a low viscosity, resulting in a soft and juicy core. During subsequent heating processes, such as frying, the product reacts optimally, realistically mimicking the preparation of a real meat product.

[0044] This allows for advantageous regulation of the amount of moisture, i.e., water, contained in the meat substitute product. In particular, moisture can be released from the meat substitute in a defined and / or controlled manner after it has been prepared and subsequently cut. The release and / or presence of a specific moisture content in the meat substitute product has a beneficial effect on the taste and also on the bite behavior for the consumer. It is known that meat that is too dry is not ideal for consumption, especially since it requires chewing. The meat substitute product that can be produced using the method according to the invention advantageously eliminates the disadvantage of the prior art of an unsuitable bite and / or chewing behavior, particularly through the possibility of precisely adjusting the moisture content in the meat substitute.

[0045] In process step a), a plurality of multi-component filaments comprising water, and additionally proteins and / or fats and / or other ingredients such as flavors or colorants are provided, wherein each filament comprises a coating material and a filler, the coating material enclosing the filler.

[0046] Advantageously, the flavor and nutritional profile can be precisely adjusted within the filaments. A wide variety of proteins, fats, and / or other flavorings, flavorings, and other additives can be integrated into the filaments in almost any combination. This allows for targeted control of the release of these substances. For example, aromas are only released when the filaments are bitten through or when they come into contact with the tongue and / or palate. This allows the aroma release of a real piece of meat to be replicated more effectively than with current technology.

[0047] For the purposes of the invention, a meat substitute product is defined as a product that, with regard to consistency, firmness, and / or taste, is as similar as possible to a meat-based product, but contains no meat raw materials. This allows vegetarians and vegans to access products that are otherwise generally made exclusively from animal raw materials, even without consuming meat.

[0048] A multi-component filament is a filament that has several components, in particular at least two components. In particular, a filament within the meaning of the invention is a fiber of any length. Preferably, the filament has a practically unlimited length, e.g., approximately 500 m (meters), 1000 m, 2000 m or more.

[0049] Terms such as "essentially", "approximately", etc. preferably describe a tolerance range of less than ± 40%, preferably less than ± 20%, particularly preferably less than ± 10%, even more preferably less than ± 5%, and particularly less than ± 1%, and especially include the exact value. "Partially" preferably describes at least 5%, particularly preferably at least 10%, and particularly at least 20%, and in some cases at least 40%.

[0050] Preferably, the filament is structured such that it comprises a sheathing material and a filler, the sheathing material encasing the filler. Thus, the sheathing material preferably refers to the entirety of the components surrounding the filler. Therefore, the sheathing material is preferably located between the surroundings and the filler. The filler preferably refers to the entirety of the components located within a volume formed by the sheathing material. This means, in particular, that the filaments are not hollow and have two structural components, i.e., components for forming a structure, namely the sheathing material and the filler. The term "entirety of components" preferably means that the sheathing material and / or the filler may contain one or more components.

[0051] The filament has a core-sheath structure. In preferred embodiments, the filament can comprise a sea-island structure.

[0052] In the context of the invention, a core-mantle structure preferably refers to such a structure in which the filler material forms a core and the mantle material forms the enveloping mantle.

[0053] In the context of the invention, a sea-island structure preferably refers to a structure in which the filler material is formed by a large number of internal structural components for the filament and is surrounded by the sheathing material. The internal structural components are characterized by a particularly delicate and / or small diameter, for example, less than approximately 40 µm (micrometers). In particular, a sea-island structure can contain multiple cores. Advantageously, the sea-island structure allows the production of finer filament cores, since, for example, several cores can be drawn off in bundles from a single die opening.

[0054] It is preferred that the filler has a diameter between approximately 5 and 150 µm. The filament itself preferably has a diameter between approximately 40 µm and 10 mm.

[0055] Advantageously, the inventive method can be used to provide filaments that are particularly good in terms of composition, taste, bite behavior and / or appearance as meat imitation components.

[0056] In a further preferred embodiment, the method is characterized in that the filaments comprise cellulose and / or proteins, particularly in addition to alginate. Preferably, the cellulose and / or proteins are present as cellulose fibers and / or protein fibers. Advantageously, the mouthfeel with regard to chewing resistance and juiciness is improved while a consumer consumes the meat substitute. Preferably, the cellulose, particularly the cellulose fibers, advantageously release liquid substantially uniformly in the mouth, so that the release of meat juices can be imitated and / or mimicked in the mouth itself. The proteins, particularly protein fibers, advantageously increase the chewing resistance, which also improves the imitation of consuming real meat. The preferred cellulose and / or proteins are particularly preferred when the filament has a core-sheath structure.

[0057] According to the invention, the filaments have a cross-sectional area between 0.03 - 3 mm², preferably between 0.04 - 2.5 mm², and particularly preferably between 0.08 - 0.3 mm².

[0058] The aforementioned cross-sectional areas of the filaments have proven advantageous in that they allow for the formation of a particularly fine fiber structure in the meat substitute components. Furthermore, the filaments can be easily processed using a pultrusion process and / or by arranging them on one or more grids to be bundled and form the meat substitute product.

[0059] In preferred embodiments, 50 - 10,000 filaments, for example 100 - 5,000 or 500 - 2,000 filaments, are connected together in the meat substitute product.

[0060] The number of filaments determines the size and / or compactness, especially the density, of individual meat-imitation components in the meat substitute product. In particular, a higher number of filaments imitating a meat component can intensify the corresponding taste experience. For example, a large number of protein filaments can provide a particularly intense meat-like taste for the consumer. A high number of fat filaments can result in a particularly intense taste of fat for the consumer.

[0061] Furthermore, the density of the filaments can be adjusted and / or modified to customize the texture of the meat substitute. By modifying the filaments in terms of density, number, and / or size, the firmness and / or external appearance of the meat substitute, particularly regarding marbling and / or color, can be regulated.

[0062] In the context of the invention, meat imitation components are preferably those components of the meat substitute product that imitate meat components through the filaments.

[0063] Preferred imitation meat components are selected from a group comprising muscles, fat, tendons, skin, cartilage, and / or bones. Therefore, a particularly realistic meat substitute product can be produced using the method according to the invention. This is primarily due to the particularly efficient provision of protein and / or fat filaments. For example, muscles and / or fat can be reproduced as meat substitute components with exceptional realism.

[0064] A fat filament preferably refers to a filament provided for the replication of fat. The terms "fat filament" and "lipid filament" can be used synonymously in the context of the invention. A protein filament can be used, in particular, for the replication of muscles. Protein and fat filaments differ, in particular, in their constituents.

[0065] The inventors have determined that a particularly advantageous composition for forming a protein filament for muscles as meat imitation components is achieved through approximately 70-90% water, approximately 5-20% vegetable proteins (for example, obtained from sunflowers, peas, soy, rice, algae), approximately 1-10% methylcellulose, 1-5% alginate, approximately 0-10% fat, approximately 0-3% colorings, and approximately 0-3% flavorings.

[0066] In preferred embodiments, the protein filaments have a water content of over 26%, preferably over 30%, particularly preferably over 35%, 40%, 45%, or over 50%, or even over 60%.

[0067] The comparatively high water content of the filaments has a beneficial effect on the taste experience of the meat substitute produced according to the invention. In particular, when methylcellulose is used, a high water or moisture content remains after preparation of the meat substitute, thus conveying a high level of juiciness to the consumer. Furthermore, water (moisture) can escape after the meat substitute is cut, creating a particularly realistic sensation for the consumer.

[0068] In particular, no textured proteins are used, as is evident from the teaching of WO 2021 / 191906 A1. According to the invention, the proteins are preferably dispersed in an emulsion within the filler and encased in (cross-linked) alginate as a coating material. This has proven to be particularly advantageous in several respects. The proteins are advantageously not denatured during the manufacturing process, thus ensuring the preservation of the molecular structure and biofunctionality of the proteins. The resulting meat substitute product has a higher juiciness, which improves the consumer's taste experience. During the preparation of the meat substitute product under the influence of heat, e.g., during frying, the proteins can cross-link, so that the degree of cooking can be optimized depending on the heat (temperature) and / or duration of the heat. This advantageously allows cooking stages to be mimicked as they would occur with real meat.

[0069] For the formation of a filament for fat as a meat imitation component, a particularly advantageous composition has proven to be approximately 50% - 90% water, approximately 10% - 40% vegetable fat (for example, palm oil, cocoa butter and / or sunflower oil), approximately 0% - 10%, approximately 5% - 20% vegetable proteins (for example, obtained from sunflower, peas, soy, rice, algae), approximately 1% - 5% methylcellulose, approximately 0% - 5% colorings and approximately 0% - 5% flavorings.

[0070] Advantageously, the inventive method allows fat filaments to be introduced into a filament assembly with particular precision and efficiency, thus providing fat as a meat-imitation component. It is preferred that the filament itself contains fat. Advantageously, additional process steps are therefore unnecessary, such as drawing the filament through a bath containing fat. In some prior art methods, it is also common to integrate fat into the meat substitute product by containing fat in an edible binder and contacting it with the filaments. Such process steps have an inefficient impact on the process flow. Advantageously, these disadvantages of the prior art are overcome by directly providing a fat filament.

[0071] Proteins are composed of many different amino acids linked together. They provide nutrients for the end consumer. For the meat substitute itself, proteins also serve as structural components at various levels, namely at the molecular level, filament level, filament bundle level, and / or within the meat substitute itself. The structure can be used to adjust the chewing properties. The filaments can also be processed particularly efficiently. For the purposes of the invention, it is preferred that proteins be used which can cross-link at a temperature between approximately 20°C and 8°C and / or within approximately 1 to 60 minutes, and / or are enzymatically cross-linkable (for example, using transglutaminase).

[0072] The source of the proteins can be diverse within the scope of the invention. In certain embodiments, it may be preferred that the proteins originate from plants and / or animals. In further preferred embodiments, the proteins can be laboratory-grown proteins of animal origin (so-called "lab-grown proteins") and / or laboratory-grown proteins of plant origin (for example, by "fermented" or "precision-fermented" processes). In fermentation, the protein content and the rapid growth of microorganisms are used to efficiently provide the proteins. Preferably, in fermentation, the microorganisms that multiply through this process are themselves ingredients for the proteins. In precision fermentation, microbial hosts are used as cell factories for the production of the proteins.The microbial hosts can preferably be programmed to produce complex organic molecules such as proteins. In further preferred embodiments, the proteins can be derived from amino acids synthesized in the laboratory.

[0073] Fats are also one of the most important energy sources for the human body. Flavorings dissolve particularly well in fat. Fats are also relevant to the taste of meat substitutes, as they are excellent flavor carriers. Furthermore, fat is a carrier of certain vitamins that are valuable to humans, such as vitamins A, D, and / or E. Preferably, these fats are vegetable fats.

[0074] In process step b), a filament arrangement with predefined regions for at least two meat substitute components is formed, comprising the filaments provided in process step a). The filaments are preferably connected to each other and the filament arrangement is formed into a meat substitute product.

[0075] In the context of the invention, a filament arrangement refers to an arrangement comprising the provided filaments. A filament arrangement can comprise one or more types of filaments, particularly to form one or more meat-imitation components.

[0076] The joining of the filaments refers in particular to a connection between the filaments in such a way that they do not easily fall apart, in order to form a stable meat substitute product after the process has been carried out.

[0077] The forming of the filaments includes, in particular, pressing and / or cutting the filaments and / or the filament arrangement. Furthermore, it is preferred that the filaments are bundled together. The forming process, including pressing and / or cutting, can also apply to the filament bundles. Preferably, the filaments in the bundle are already connected to one another. Advantageously, this allows for various shapes for the meat substitute product, such as steaks, patties, fish fillets, and / or thighs.

[0078] Preferably, the finished meat substitute product contains proportions of the filaments provided in process step a). In a preferred embodiment, the meat substitute product comprises approximately 0.5% to 100%, or 0.5% to 99%, preferably approximately 1% to 50%, or approximately 1% to 20%, and particularly preferably approximately 2% to 10% of the filaments provided in process step a).

[0079] Advantageously, the preferred method allows for precise and simple adjustment of the proportion of filaments provided in process step a) within the meat substitute itself. This enables targeted adjustment of the meat substitute's composition, which can have a beneficial effect on preparation, taste, chewing properties, and / or appearance. Particularly successful adjustment of the proportions of filaments provided in process step a) within the meat substitute is achieved through the use of a pultrusion process.

[0080] In a further preferred embodiment, the method is characterized in that the sheathing material comprises alginate, wherein preferably the sheathing material forms an outer shell comprising cross-linked alginate on an outer surface of the filament and alginate is present within the filler.

[0081] Alginate is chemically cross-linked via a setting reaction. In the presence of divalent metal ions (e.g., Ca²⁺ ions), the previously single-chain, water-soluble alginate macromolecules cross-link in aqueous solution. This results in the formation of water-insoluble calcium alginate. Calcium lactates are preferably used as setting agents. Other setting agents besides calcium lactates are also possible.

[0082] Preferably, alginate is used as a starting component in the process according to the invention to provide the filaments. Advantageously, it has been found that alginate is an excellent collagen substitute. Collagens are structural proteins of the connective tissue of multicellular animals. Collagens are found, among other places, in the white, inelastic fibers of tendons, ligaments, bones, and cartilage. Alginate has proven to be a particularly efficient substitute for collagen, so that animal collagen can advantageously be completely dispensed with.

[0083] Furthermore, alginate has a beneficial effect on the structure formation of the filaments. In particular, alginate provides strength as a coating material for individual filaments. This allows for the advantageous optimization of the mechanical properties of the filaments across a wide range. Thus, meat substitutes ranging from very soft to very tough can be produced.

[0084] Furthermore, the cross-linked alginate outer layer advantageously holds the filaments securely together within the filament arrangement and / or bundle. This allows for the formation of meat-imitation components, such as muscle strands, fatty tissue, and / or other connective tissue structures, particularly through the collagen and the distribution and / or arrangement of the filaments. Consequently, the meat-imitation components can realistically replicate the composition and texture of various meat types.

[0085] For the purposes of the invention, cross-linked alginate refers to an alginate that forms the outer shell of a filament as a coating material. In particular, the cross-linked alginate is characterized by a network of linked alginate molecules. Advantageously, this allows the bite strength and / or toughness to be regulated.

[0086] In other preferred embodiments, chitosan can also be used, particularly in combination with alginate. Advantageously, chitosan serves as a cross-linking agent and can also have an antimicrobial effect, thus specifically extending the shelf life of the meat substitute product.

[0087] In a further preferred embodiment, the method is characterized in that the filler comprises a thickening agent, a binder and / or an emulsifier, wherein the filler preferably comprises methylcellulose.

[0088] In a further preferred embodiment, the method is characterized in that the filler is selected from a group comprising alginate, fat, proteins, preferably soy proteins and / or pea proteins and / or sunflower protein, calcium lactate, calcium chloride, water, methylcellulose, lipids, flavorings, vitamins, minerals, trace elements and / or colorants.

[0089] In particular, alginate has also proven to be an advantageous ingredient in the filler, as it is especially good at binding other ingredients such as water, flavorings, and / or colorings. Specifically, alginate can therefore be contained in both the filler and the coating material, preferably forming a network, especially an alginate shell, in the coating material.

[0090] In further preferred embodiments of the process according to the invention, alginate can also be supplied from the outside, in which case a setting agent, preferably calcium lactate, is used as a component of the filler.

[0091] Furthermore, calcium lactate forms a suitable setting agent for the alginate, particularly for forming the coating material. The calcium cations react with the alginate, resulting in a network of extensively cross-linked alginate. Therefore, in the context of the invention, the coating material can also be described as an alginate shell.

[0092] In further preferred embodiments, calcium sulfate can also be used. The calcium sulfate advantageously allows the alginate to form a solid compound. Before the reaction with the calcium sulfate, the alginate can be in a gel-like state, which is then solidified by the reaction.

[0093] Methylcellulose is advantageous in that it promotes moisture retention in the manufactured meat substitute. Specifically, moisture can be stored chemically within the alginate shell, chemically within the methylcellulose in the filler, and mechanically within the polymer structure of the cross-linked proteins. This allows for a very good reproduction of the taste experience, particularly with regard to residual moisture.

[0094] Furthermore, the water retention capacity of the meat substitute during frying can be advantageously controlled by the controlled addition of methylcellulose, ensuring that a certain amount of residual moisture remains after frying. This is primarily because methylcellulose also preferentially forms a network, preventing unlimited water loss when heat is applied, such as during frying.

[0095] Methylcellulose also has a beneficial effect on fatty fibers. To form fatty fibers, the methylcellulose surrounds the fat, so that the filaments are stably connected to one another, thus advantageously preventing them from falling apart.

[0096] Lipids are particularly relevant for the provision of fatty filaments. They are also preferably used to form protein filaments for muscle production as meat-imitation components. They are preferably used at a proportion of up to approximately 10% for protein filament production. For fatty filament production, lipids are preferably used at a higher proportion.

[0097] Thickening agents are used in particular to have a beneficial effect on the consistency and / or texture of the meat substitute product. Specifically, they can slow down and / or prevent undesirable separation processes during storage, during the manufacturing process, and / or within the meat substitute product itself, such as particle settling and / or phase separation.

[0098] Binders enable ingredients to form, promote, and / or trigger and / or enhance chemical bonds at phase boundaries, as well as effects such as cohesion, adsorption, and / or adhesion. They bind ingredients by absorbing, attaching, holding together, cross-linking, and / or bonding them. Preferably, the binders are selected from the group comprising pectins (E440), guar gum (E412), locust bean gum (E410), starch, sago, gum arabic (E414), carrageenan (E407), xanthan gum (E415), alginic acid, and / or alginates (E400-E405).

[0099] Emulsifiers are auxiliary substances that serve to mix and stabilize two immiscible liquids, such as oil and water, into a finely dispersed mixture called an emulsion. A similar principle applies to the mixing of solid, insoluble substances in a liquid to stabilize a suspension. An emulsifier effective in water preferably has a highly water-soluble substructure (e.g., polyol) and a highly fat-soluble substructure (e.g., fatty alcohol or fatty acid) within its molecule. Preferably, an emulsifier is selected from the group comprising lecithins, mono- and / or diglycerides of edible fatty acids.

[0100] The preferred use of soy proteins, pea proteins, and / or sunflower proteins has proven advantageous in that these proteins are cost-effective to procure and enable efficient filament production. In the prior art, they have been shown to be suitable proteins for forming a suitable structure and also for providing nutrients to the consumer.

[0101] Flavorings are ingredients intended to imitate specific smells and / or tastes. Many flavors can be traced back to specific individual organic compounds. These flavorings belong to various chemical classes of organic substances. They are frequently aromatics, esters, terpenes, alkylpyrazines, aldehydes, and / or ketones.

[0102] Dyes are coloring agents that are soluble in solvents, such as water or other solvents. Preferably, plant-based dyes are used in the context of the invention. Examples include beetroot juice and / or radish concentrates, carrot and / or grape skins. These advantageously provide good color results to give the meat imitation components a particularly realistic color, such as the reddish color of a steak or a burger patty. For example, muscles with light red and dark red coloration and fat can be simulated by coloring filaments white. Advantageously, the method according to the invention succeeds in simulating different areas of real meat particularly well by arranging the filaments with predefined regions.

[0103] In a further preferred embodiment, the method is characterized in that, prior to process step a), a process step a-1) comprising the production of the multi-component filaments is carried out by a spinning process and / or an extrusion process.

[0104] Spinning, or simply spinning, preferably refers to processes for producing continuous fibers, and thus filaments, from a polymer or a mixture. Spinning is therefore a specific form of extrusion in which a spinneret is used to produce the filaments. Spinning processes have advantageously proven to be particularly efficient and simple methods for producing the filaments for process step a).

[0105] Preferably, the spinning process is selected from a group comprising wet spinning, dry spinning, dry-wet spinning, melt spinning, gel spinning and / or electrospinning.

[0106] In dry spinning, the ingredients are dissolved in a volatile solvent, and the solution is pumped through a spinneret with holes (one to thousands). As the filaments emerge from the spinneret, the solvent evaporates upon contact with heated air, causing the filaments to solidify and be collected.

[0107] Wet / dry spinning is a spinning process in which the raw materials are dissolved in a suitable solvent and then extruded under heat and pressure, first into an air gap, before entering a coagulation bath. The resulting filaments are then washed and dried before undergoing further processing steps, such as heat treatment and / or drawing.

[0108] Melt spinning is characterized by the fact that the starting materials are melted and / or cross-linked by heat. After exiting the spinneret, the filaments pass through a cooling section and are then wound onto coils. Winding can be achieved using winders and spools to ensure more efficient alignment of the proteins and / or fats, for example, to prevent voids.

[0109] Gel spinning is a special spinning process used to achieve high strength and / or other special properties. During extrusion, the starting materials are not in a completely liquid state. In particular, the polymer chains are not completely separated, as they would be in a solution. Instead, the polymer chains are bound at various points in the form of liquid crystals. This creates strong forces between the chains in the resulting filaments, which can significantly increase tensile strength. Furthermore, the filaments are produced with a high degree of orientation, which also contributes to increased strength.

[0110] Electrospinning is a spinning process in which the filament is collected from the spinneret by applying an electrical voltage between the spinneret and a collection point. Electrospinning does not require coagulation chemistry and / or high temperatures to produce solid filaments.

[0111] Wet spinning has proven particularly suitable for providing the filaments for the purposes of the invention. In wet spinning, the ingredients, preferably with specific values ​​regarding their proportions and / or concentrations, are mixed and / or dissolved to achieve a desired viscosity. Here, the ingredients are preferably understood as starting materials, which can, for example, be placed in a tank. These are then conveyed through the spinneret under heat and / or pressure to produce the filaments. The filaments are extruded into a coagulation bath. The coagulation bath contains a liquid comprising a setting agent (for example, calcium lactate). Compounds comprising calcium have proven to be particularly good setting agents, especially for forming the alginate sheath comprising cross-linked alginate as a coating material.The filament thus advantageously already exhibits suitable strength and stability in the coagulation bath. The filaments can then be subjected to further processing steps particularly easily, such as storage on a spool and / or drawing. Preferred process steps for carrying out wet spinning include heating the ingredients in the form of a mixture and / or solution in a suitable tank and / or vessel, passing the mixture and / or solution into the spinneret, and / or introducing the filaments into a suitable coagulation bath.

[0112] The coagulation bath is a vessel or container containing a coagulation agent. The coagulation agent comprises an agent for coagulating and / or cross-linking proteins. In the context of the invention, coagulation agents comprising calcium have proven to be particularly advantageous.

[0113] In particular, it is preferred that the spinneret is located directly in the coagulation bath in order to achieve a particularly fast and effective, suitable hardening of the filaments, which results in particular from the cross-linking of the alginate.

[0114] In particular, the geometry, mechanical and / or physical properties of the filaments can be adjusted via wet spinning process parameters. Possible process parameters can be selected from a group including the conveying speed of the material, the pressure, the take-off speed, the temperature of the tank in which the raw materials are filled, the temperature during conveying to the spinneret, the temperature of the spinneret, the design and / or geometry of the spinneret, and / or the temperature in the coagulation bath.

[0115] Thus, the pressure can be approximately 2 - 100 bar, the withdrawal speed approximately 2 - 200 m / min, the temperature of the tank approximately 0°C - 80°C, the temperature during conveying to the spinneret approximately 20°C - 80°C and / or the temperature of the coagulation bath approximately 0°C - 80°C.

[0116] Furthermore, the use of methylcellulose is particularly advantageous with regard to a spinning process, especially in the wet spinning process, because the methylcellulose prevents fat filaments in particular from emerging from the spinneret in a slurry-like form, but rather allows them to emerge in a filament-like manner.

[0117] An extrusion process is a method in which, in particular, malleable to viscous materials are continuously forced out of a shaping die under pressure. The shaped material is called the extrudate and typically hardens upon exiting the die through cooling, heating, and / or a chemical reaction. Extrusion processes can advantageously produce filaments comprising versatile profiles with numerous, especially complex, cross-sections of any desired length. Spinning processes represent a specific type of extrusion process. Other extrusion processes are preferred for producing filaments that allow for the formation of multi-component filaments comprising a sheathing material and a filler.

[0118] Preferably, the filament structure is formed during the filament preparation process in step a). In one embodiment, the filaments, comprising the sheathing material and the filler, are prepared by a spinning and / or extrusion process. Preferably, the filaments are prepared by a spinning and / or extrusion process within the framework of spherification. In the context of the invention, alginate, as a reactive biopolymer, forms an outer shell in the coagulation bath through a reaction with divalent metal ions, for example, calcium ions (Ca2+), in order to provide the sheathing material as cross-linked alginate. Advantageously, a sheathing material can be formed that encloses a low-viscosity core, i.e., a low-viscosity filler, wherein the filler may comprise proteins, fats, colorants, and / or flavorings.In contrast to meat substitutes or prior art processes, the filler is present as an emulsion within the coating material, which results from preferred process steps, in particular from the provision of the filaments, and can also be observed in the meat substitute itself.

[0119] In a further preferred embodiment, the process is characterized in that in process step a-1) a conveying means conveys a spin mass comprising water, alginate and methylcellulose, and additionally proteins and / or fats, to a spinneret and / or a temperature between 20°C and 80°C is present between the conveying means and the spinneret.

[0120] In a further preferred embodiment, the method is characterized in that, in process step a-1), a conveying means transports a spinning mass comprising water, alginate and methylcellulose, and additionally proteins and / or fats, to a spinning nozzle and / or a temperature between 20°C and 180°C, for example between 20°C and 80°C, is present between the conveying means and the spinning nozzle.

[0121] Advantageously, the conveying medium allows the spinning mass to be efficiently transported to the spinneret. The specified temperature range between the conveying medium and the spinneret is advantageous in that it enables the proteins to begin cross-linking.

[0122] The spinning mass comprises all the starting materials supplied from the spinneret for filament formation. These starting materials preferably include water, alginate, methylcellulose, and additionally proteins and / or fats. In particular, it may be preferred that the spinneret is already present in the coagulation bath to enable immediate crosslinking of the alginate upon exiting the spinneret, resulting in direct contact between the separated filament and the calcium.

[0123] In further preferred embodiments, alginate can be cross-linked as a collagen substitute in the spinneret and / or before the spinneret.

[0124] A spinneret is a component of a device or system capable of performing the spinning process. The spinneret has at least one opening, preferably several. Having multiple openings advantageously allows for the formation of multiple filaments. It is preferred that the filaments produced from a spinneret with multiple openings are essentially identical in their composition and structure. This enables the efficient production of a large number of similar filaments.

[0125] A conveying means is a component of the device for carrying out the spinning process, used to transport the spinning mass towards the spinneret. The conveying means is preferably selected from a group comprising a pump and / or compressed air. Compressed air here refers to air that is compressed and serves the purpose of conveying the spinning mass towards the spinneret.

[0126] In a further preferred embodiment, the method is characterized in that the filaments are contacted in process step a-1) after exiting a spinneret with a solution comprising calcium, calcium lactate and / or alginate, wherein the solution preferably has a temperature between approximately 0°C and approximately 80°C.

[0127] Advantageously, contact between the filament emerging from the spinneret and the solution containing calcium, calcium lactate, and / or alginate leads to particularly good crosslinking of the alginate. Preferably, the crosslinked alginate forms an outer layer of the filament. The crosslinked alginate has also proven advantageous in that it facilitates particularly good bonding of the filaments to one another in subsequent process steps.

[0128] Furthermore, the specified temperature range has proven advantageous in that a particularly fast reaction for the formation of cross-linked alginate can be achieved.

[0129] Preferably, the cross-linked alginate can also be formed in the spinneret and / or before entering the spinneret to provide the outer shell of the filament. It is also preferred that a setting agent such as calcium lactate is used as a starting material, and that the extrudate is then contacted with a sprayed and / or liquid solution after exiting the spinneret. An alginate film forms on the surface of the filament, which is bound by the calcium in the protein core. The filaments can also be drawn off and stretched. The described variant with the formation of the cross-linked alginate in and / or before entering the spinneret can also occur within a spinning process, i.e., at a spinneret.

[0130] Furthermore, it is a significant advantage that additional process steps, such as freezing the solution and / or the filament, are not required to align the proteins along a longitudinal axis of the filament. Instead, the inventive process succeeds in aligning the proteins along a longitudinal axis of the filament directly after exiting the spinneret and / or extrusion. This can be achieved, for example, by a suitable flow in the coagulation bath and / or an increased take-off speed. The mechanical properties are significantly enhanced by the longitudinal alignment of the proteins. Thus, the anisotropic material behavior of meat can be particularly well imitated, even with very fine fibers (cross-section < approx. 200 micrometers), to mimic meat fibers. The cross-linking of the proteins allows the filaments to achieve particularly high strengths and be easily drawn.Stretching is particularly advantageous in that it helps to orient the macromolecules of the proteins.

[0131] The alginate reacts with the setting agent, preferably calcium lactate, from the coagulation bath. The reaction takes place on the surface of the filaments as soon as the spinning mass emerges from the spinneret. Advantageously, over 95% of the water can be bound by the alginate. Furthermore, flavorings, colorings, and / or other functional substances can be readily bound in the alginate.

[0132] In a further preferred embodiment, the method is characterized in that the filaments are withdrawn from a spinneret in process step a-1), dried and / or stretched and then stored, preferably on a spool, before the filaments are used in process step b).

[0133] The term "pulling the filament out of a spinneret" refers to the process of the filament emerging from the spinneret and solidifying in the coagulation bath.

[0134] In further preferred embodiments, the filaments are dried, washed, and / or compacted after being unwound. Drying, washing, and / or compacting can preferably be carried out by guiding the filaments over transport rollers and unwinding them from a winder. It can also be preferred to carry out the drying, washing, and / or compacting by placing the filaments on a conveyor belt and guiding them through one or more of the aforementioned steps using the conveyor belt.

[0135] Washing preferably takes place after the filaments have come into contact with the coagulation fluid, which is preferably located within the coagulation bath. The surface of the filaments is preferably wetted with calcium lactate and / or water at the outlet of the coagulation bath. Therefore, further washing baths can preferably be added downstream of the coagulation bath. The filaments can then be drawn through these washing baths. Washing (the so-called washing process) takes place in these washing baths (or in a single washing bath) so that residual coagulation fluid is advantageously washed away. Water is preferably used as the washing agent.

[0136] Filament drying is a process step in which the filament is exposed to air and / or microwaves and / or radiation (e.g., infrared radiation) and / or heated surfaces (e.g., gels) at a specific temperature and / or within a specific time period to evaporate the residual moisture remaining after contact with a liquid containing calcium and / or calcium lactate. Drying can preferably also be achieved by mechanically squeezing out the liquid. For this purpose, in addition to the drying methods described above, the filaments can, for example, be guided between several continuously running, preferably perforated, belts with a certain contact pressure.

[0137] The compaction of the filaments preferably takes place during or after drying. During compaction, several filaments are compacted into a filament bundle, i.e., in particular, compressed or bundled. In this process, a plurality of essentially parallel filaments can be compacted into filament bundles. Preferably, for compaction, the filaments, which preferably run essentially parallel, are guided, for example, over conical rollers, transported between several, preferably perforated, conveyor belts, and / or twisted (twisted against each other and / or helically wound around each other). The different steps (guiding over conical rollers, transport between several conveyor belts, twisting) can preferably also be combined. Advantageously, compaction directly yields bundles of approximately...To wind 50 - 10 000 filaments, for example also 100 - 5000 or 500 - 2000 filaments, in cross-section onto spools.

[0138] When stretching the filament, the supplied filament is preferably lengthened. This can be achieved, for example, by drawing it out of the spinneret at an increased speed. Stretching can influence the fiber fineness of the filaments. In particular, the proteins can orient themselves more optimally along a longitudinal axis of the filaments.

[0139] Storing the filaments preferably refers to keeping the provided filaments in stock. In particular, the filaments are stored because they will be needed again at a later time, for example for further process steps in the production of the meat substitute product.

[0140] Preferably, the filaments can be stored on a reel before being used in process step b). Storing them on a reel is advantageous because it allows for particularly easy filament replacement, for example, if different filament arrangements are required in process step b). There can be many examples of when a change in the filament arrangement might be necessary. This is important, for instance, if problems arise during production that require a change of filaments, and thus a change of reels. Furthermore, it can be important if different requirements for the formation of a meat substitute component and / or the meat substitute product are specified during production. Storing the filaments on reels therefore offers particularly significant process-efficiency advantages for the production of the meat substitute product.Furthermore, storing the filaments enables transport, direct further processing or other advantageous transformation processes (for example, ripening processes and / or fermentation processes).

[0141] In the context of the invention, a reel refers to a device onto which the filament can be wound. Therefore, the terms "reel" and "winder" can be used synonymously. In particular, the unwinding speed of the filament can be regulated by rotating the reel. For example, the filament can be conveyed from the spinneret into the coagulation bath and then onto the reel. Different winding configurations on the reel, such as cross-winding, can improve further processing capabilities.

[0142] In a further preferred embodiment, the method is characterized in that the filaments for the filament arrangement are drawn through a guide, preferably a grid, in predefined regions to position several filaments with different ingredients for meat imitation components and pressed together.

[0143] In the context of the invention, a guide refers in particular to one or more components that enable the directional guidance of a filament. Specifically, the guide defines predefined regions for the filament arrangement. Filaments with essentially the same chemical composition can thus form meat-imitation components whose positioning can be determined by the guide. Furthermore, the guide preferably enables the spatial proximity of filaments.

[0144] The guide can be a single component or comprise multiple components. It may be preferred that the guide includes one or more rollers that enable the spatially approximated movement of filaments. A guide particularly preferably includes a grid through whose openings filaments are guided, thus providing predefined regions for filament arrangement.

[0145] In a further preferred embodiment, the method is characterized in that the filaments for the filament arrangement are drawn through a grid in predefined regions for positioning multiple filaments with different ingredients for meat substitute components and pressed together. In particular, the filaments are bundled to form the filament arrangement and subsequently the meat substitute product.

[0146] Advantageously, the filaments can be precisely positioned by drawing them through a grid to form meat-imitation components in different regions of the meat substitute product. Preferably, several filaments with essentially the same ingredients are drawn through one opening of the grid to form a meat-imitation component, such as muscle. Filaments, such as fat filaments, are drawn through another opening of the grid to form another meat-imitation component, such as fat, in a further specific region of the meat substitute product. Preferably, the grid has at least two openings to form two regions of the meat substitute product, in which two different meat-imitation components are formed.

[0147] In further preferred embodiments, the grid can have more than two openings, for example 3, 4, 5, 6, 7, 8, 9, 10, 20, 50, 100, 200, 500, 1,000, 2,000, 5,000, 10,000, 100,000. Advantageously, this allows for a large number of meat-imitation components, resulting in a particularly realistic representation of a meat substitute product.

[0148] It is not necessary to draw different types of filaments through each opening of the grid. For example, a grid may have seven openings, and only two types of filaments may be drawn through them, such as protein filaments and fat filaments. In particular, the fat filaments may be drawn through one opening of the grid, and the protein filaments through the remaining six. This allows for a region of fat in the meat substitute product that is surrounded by muscle. A region of fat may also be provided at one edge of the meat substitute product. This example serves to illustrate the method according to the invention and is by no means intended to be limiting. It may also be preferred to form several fat regions surrounded by muscle. It may also be preferred to include skin and cartilage as meat-imitation components.

[0149] A grid advantageously enables the programming capability of the meat substitute product in order to provide the targeted positioning of filament types for the meat substitute product.

[0150] In the context of the invention, a grid is defined as a component having openings, through each opening of which a specific type of filament can be pulled. Tribology is optimized through friction-reducing methods such as ultrasound technology or treated surfaces. The ability to pull a specific type of filament through an opening can be achieved through a suitable, appropriately configured mechanism. For example, the preferred rollers on which the filaments are stored can be positioned accordingly, and a strand of filament can be inserted into the corresponding openings.

[0151] Thus, the grid acts in a sense like a template that can draw in specific types of filament through its openings, thereby providing the predefined regions for the meat-imitation components. This advantageously enhances the programmability of the method according to the invention.

[0152] In further preferred embodiments, the filament types can be drawn through several grids, with each filament type being drawn through corresponding openings. It is advantageous for the filaments and / or filament bundles to conform to each other and / or taper as they pass through the grid openings and then be joined together. When using multiple grids, it is preferred to arrange the corresponding openings for the filament types to ensure uniform positioning. Several grids can also be arranged one behind the other. This advantageously allows for particularly precise and fine positioning of the meat-imitation components.

[0153] In further preferred embodiments, several grids are positioned one behind the other such that the filaments can be transferred or inserted into openings in the grids, the openings of the grids through which the filaments are to be inserted being positioned at different heights. This results in one or more filaments being vertically intertwined in the filament arrangement and / or after cutting the filament arrangement to provide the meat substitute product, preferably exhibiting a displacement in the vertical and / or lateral direction. In particular, an initial region of a filament can have a different height in the meat substitute product than an end region of the filament in the meat substitute product. Thus, the filaments in the produced meat substitute product are not limited to being arranged along a single plane.Rather, the possibility arises, particularly from the preferred arrangement of several grids and the insertion of the filaments into openings of the grids that have different heights, that the filaments can exhibit a vertical displacement (displacement in the z-direction). In particular, filaments can be intertwined and / or crossed. This advantageously enhances the realistic appearance of the meat substitute product. Therefore, in further embodiments, the invention according to the second aspect relates to a meat substitute product characterized in that the filaments of the meat substitute product exhibit a displacement in the vertical direction, intertwining, and / or crossing within the meat substitute product. This advantageously significantly improves the realistic imitation of meat, especially meat components, since meat components such as tendons, veins, cartilage, muscle strands, etc., are not present.They do not run in a straight line along a plane, but usually also extend in a vertical direction, and may be entwined and / or crossed.

[0154] Furthermore, other components, such as predominantly two-dimensional (e.g., films or flat fabrics) or three-dimensional structures (such as foams and / or nonwovens and / or solids in different geometries), can also be selectively added.

[0155] Pressing the filaments preferably means that the filaments or filament bundles are joined together under pressure so that they no longer fall apart.

[0156] In a further preferred embodiment, the method is characterized in that process step b) is carried out by a pultrusion process.

[0157] For the purposes of the invention, a pultrusion process preferably refers to a process in which filaments can be produced continuously. In particular, a pultrusion process comprises steps in which filaments are pulled off and guided together. In other words, a pultrusion process makes it possible to pull off and / or feed and bundle filaments in order to provide a larger structure. In the context of the invention, a pultrusion process has proven to be particularly advantageous for providing a filament arrangement.

[0158] Pultrusion, also known as extrusion, offers a significant degree of design freedom, particularly for meat substitute products. The process enables the production of profiles with individual properties and geometries. Three factors are crucial in pultrusion, and these can be precisely controlled: the desired fiber reinforcement, the binder system, and the die that defines the profile cross-section. By carefully selecting these factors, pultrusion produces profiles with individual properties and cross-sections for various applications, especially for meat substitute products.

[0159] A pulse-facing device or pultrusion system for carrying out pultrusion can comprise a filament rack, a filament guide, and a drawing component. A filament rack can be formed by a multitude of reels containing wound filaments. The filaments can preferably be drawn through several pre-forming stations by a suitable mechanical structure using a drawing component and a filament guide, so that they are brought into the desired profile shape. Advantageously, the filaments can be arranged and joined together very precisely by using a pultrusion process. The particular advantage of this production technology is the ability to tailor the flavor and / or nutritional composition of each filament. The preferred use of a grid can be a component in the pultrusion process.

[0160] Advantageously, the pultrusion process is a continuous process, meaning it can be carried out without interruption. This results in significant process efficiency, as waiting and / or setup times are minimized, and mass production of meat substitutes is facilitated. In particular, a larger quantity of meat substitutes can be produced in a considerably shorter time, highlighting the exceptional effectiveness of this preferred process.

[0161] Therefore, a process for manufacturing a meat substitute product also includes, for example, the following process steps: a) Provision of a plurality of multi-component filaments comprising water, and additionally proteins and / or fats, wherein each filament comprises a sheathing material and a filler, wherein the sheathing material encloses the filler, wherein the filaments comprising the sheathing material and the filler are formed during a spinning and / or extrusion process, in particular by contacting a divalent metal ion with alginate; b) Production of a filament assembly with predefined regions for at least two meat-imitation components comprising the filaments provided in process step a), wherein the filaments are joined together and the filament assembly is formed as a meat substitute product using a pultrusion process.

[0162] In a further preferred embodiment, process step b) can be carried out by a laying process. Preferably, in a laying process, the filaments are laid along a predetermined path using pressure and / or temperature and / or a binding agent. The filament types are also preferably laid in such a way that predefined regions are provided to imitate meat components. The filaments are bonded together by applying appropriate pressure and / or temperature. The laying process itself can be robot-guided, i.e., automated and programmed. Advantageously, meat substitute products can also be manufactured efficiently and reproducibly using laying processes.

[0163] In further preferred embodiments, process step b) can be performed manually. A manual embodiment means, in particular, that the filaments can also be arranged by hand by a user. Specifically, different types of filaments can be pressed and joined together in at least two predefined regions. It may also be preferred that a large number of people produce the meat substitutes, joining the same types of filaments together in the same predefined regions for several meat-imitation components. This also advantageously allows for the mass production of meat substitutes.

[0164] In a further preferred embodiment, the method is characterized in that, in process step b), the filament arrangement is cut substantially transversely to a longitudinal axis, wherein the arrangement of the filaments preferably has a thickness between 0.01 cm and 100 cm after a cut, more preferably 2.5 cm. The position of the cut can be tilted in a further axis to allow cuts oblique to the fiber. This may be necessary, for example, in the imitation of fish substitute products.

[0165] By cutting or slicing essentially perpendicular to a longitudinal axis, slices of desired thickness and / or length can advantageously be produced. Thus, the shape of the meat substitute can also be controlled by the cutting process. It is preferred that the cutting is carried out by one or more cutting tools. In particular, it is preferred that the cutting is performed when the filaments or filament bundles are connected to each other, so that the dimensions of the meat substitute can be determined by the cutting. The cutting can be carried out, in particular, perpendicular to the production direction of the meat substitute.

[0166] It may be advantageous to place filament bundles of approximately 5,000 to 10,000 filaments per bundle in a mold and then combine approximately 100 to 1,000 such filament bundles into a meat-imitation block of specific dimensions. For example, a meat-imitation block might have dimensions of approximately 20 x 10 x 10 cm. Subsequently, several pieces of a specific thickness, each approximately 2.5 cm thick, can be cut from this meat-imitation block across its longitudinal axis. Other dimensions may also be preferred, depending on the meat product being imitated, as, for example, a steak has different dimensions than a slice of ham or a burger patty. A wide variety of meat substitute products can be particularly well replicated using this method.

[0167] Cutting or slicing refers to a process in which one or more cutting tools are used to make one or more cuts to divide and / or dismantle the meat substitute product and / or components for meat substitute products into the desired dimensions.

[0168] In contrast to prior art teachings, such as WO 2021 / 191906A1, the filament arrangement is preferably cut after bundling and thus after a bundled piece has been provided. This means that the filaments themselves are not cut, but preferably after they have been bundled into a filament arrangement. Advantageously, this results in greater design freedom for the meat substitute product, allowing for optimal control of its geometric shape within the preferred manufacturing process.

[0169] In a further preferred embodiment, the method is characterized in that in process step b) the filaments are contacted with an edible binder, wherein the edible binders are selected from a group comprising alginate, albumin, preferably egg albumin, soy albumin and / or wheat albumin, and / or cereal gluten, preferably wheat gluten and / or rye gluten, particularly preferably an enzyme for cross-linking proteins, most preferably transglutaminase.

[0170] The aforementioned edible binders have proven to be particularly cost-effective and process-efficient in food technology and are also well-suited for mass production. Furthermore, these edible binders are largely non-animal-derived, meaning the meat substitute can also be produced for vegetarians and / or vegans.

[0171] An edible binder is a binding agent that is edible for humans, and in particular, digestible. The edible binder serves primarily to bond the filaments together. It is preferred that the edible binder comes into contact with the filament assembly during assembly. This can occur, for example, during pultrusion. Furthermore, it can also result from a laying process and / or manual assembly.

[0172] In a further preferred embodiment, the method is characterized in that in process step b) between 10 and 50,000 filaments, preferably between 5,000 and 10,000, are formed into bundles and between 100 and 10,000 bundles are combined together for the meat substitute product.

[0173] The specified numerical ranges have proven particularly advantageous because they are especially easy to shape for the production of the meat substitute, particularly by cutting, joining, and / or pressing. For mass production, approximately 500,000 to 1,000,000 filaments can be continuously drawn off, arranged in a mold, and joined together.

[0174] In the laying process, a large number of filaments (approximately 10,000 to 50,000) are preferably laid down simultaneously in a defined manner. The filaments can be repositioned at the end of the mold and laid down in a different direction. This creates a mold with unidirectionally oriented filaments. Due to a preferably digital control system, the positions of the different filaments (various fat, muscle, and / or connective tissue filaments) can be precisely defined. The filaments are preferably bonded together using an edible binder. The binder can be distributed between the filaments during the laying process using the laying tool, or additionally using vacuum methods or in an autoclave.

[0175] In another aspect, the invention relates to a meat substitute product according to claim 12 produced and / or producible using the inventive method according to claim 1.

[0176] In a further preferred embodiment, the meat substitute product is manufactured and / or can be manufactured using a pultrusion process, characterized in that the meat substitute product has predefined regions for at least two meat imitation components.

[0177] Advantageously, defining predefined regions for at least two meat-imitation components in the meat substitute product provides a degree of programmability. This allows for the targeted specification of a meat-imitation component with regard to its ingredients, position, and / or appearance, such as color. This effectively enables the creation of a particularly realistic imitation of meat, which comes remarkably close to animal meat in taste and appearance.

[0178] The predefined regions of the meat substitute product offer the advantage of programmability. This allows for the reproducible production of very large quantities of the meat substitute without significant effort. Furthermore, the meat substitute can be manufactured with exceptional process efficiency, as the predefined regions only need to be set once to enable mass production. This allows for the production of very high quantities of meat substitutes that are essentially identical in shape, appearance, and taste.

[0179] Furthermore, a wide variety of meat substitute components can be realistically reproduced, such as fat, bones, muscles, skin, tendons, and / or cartilage. This allows for the imitation of a diverse range of meat products as meat substitutes, without the need to restrict imitation to specific meat products, which is a significant advantage. For example, the meat substitute can advantageously include not only whole imitations of meat cuts or portions, such as those used for goulash, steak, and / or minced meat, but also formed products such as burger patties, sausages, pies, and / or other types of cuts. The meat substitute can, for instance, imitate meat from various animal species such as beef, lamb, pork, poultry, fish, and / or shellfish, without being limited to these examples.

[0180] In particular, the meat substitute product comprises a plurality of interconnected multi-component filaments characterized in that the filaments comprise water, alginate and methylcellulose, and additionally proteins and / or fats, wherein each filament comprises a coating material and a filler, wherein the coating material encloses the filler, wherein the meat substitute product has defined regions for at least two meat imitation components, wherein the regions have filaments with different ingredients.

[0181] In a further preferred embodiment, the meat substitute product comprises a plurality of interconnected multi-component filaments, characterized in that the filaments comprise water, alginate and methylcellulose, and additionally proteins and / or fats, wherein each individual filament comprises a coating material and a filler, wherein the coating material encloses the filler, wherein protein-containing filaments have a water content of over 26% and the proteins are present in an emulsion encased by the cross-linked alginate as the coating material, wherein the meat substitute product has defined regions for at least two meat-imitation components, wherein the regions have filaments with different ingredients.

[0182] In a further preferred embodiment, the meat substitute product comprises a plurality of interconnected multi-component filaments, characterized in that the filaments comprise water, alginate and methylcellulose, and additionally proteins and / or fats, wherein individual filaments comprise a coating material and a filler, wherein the coating material encloses the filler, wherein protein-containing filaments are present and have a water content of over 26%, wherein the protein-containing filaments comprise proteins in an emulsion as a filler, encased by cross-linked alginate as a coating material, wherein the meat substitute product has defined regions for at least two meat imitation components, wherein the regions have filaments with different ingredients.

[0183] In further preferred embodiments, the water content can be above 26%, preferably above 30%, particularly preferably above 50%, and most preferably above 60%.

[0184] In a further preferred embodiment of the meat substitute product, it comprises a plurality of interconnected multi-component filaments characterized in that the filaments comprise water, alginate, and additionally proteins, fats, flavorings, taste and / or colorings. wherein individual filaments comprise a coating material and a filler, wherein the coating material encloses the filler, wherein filaments are present which have a water content of over 26%, wherein the filaments comprise proteins, fats, flavorings, taste and / or colorings as filler, encased by the cross-linked alginate as coating material, wherein the meat substitute product has defined regions for at least two meat imitation components, wherein the regions have filaments with different ingredients.

[0185] Preferably, the filaments comprise proteins and / or fats as filler.

[0186] Alginate has proven to be an excellent substitute for collagen. Collagen itself has a crucial influence on animal meat products. Depending on how strongly the collagen is cross-linked in the connective tissue, the meat is perceived as tender or tough. The collagen in the connective tissue holds the muscle tissue firmly together. The more a muscle is used, the better the collagen cross-links and the firmer the muscle tissue becomes. Increased cross-linking can also occur with the animal's age. Such meat is considered very tough and requires special preparation. Tender meat, on the other hand, comes from cuts whose muscles are hardly or not at all used by the animals. This applies, for example, to the loin muscles of beef, pork, and lamb, which yield a very tender fillet. The preferred meat substitute is particularly good at imitating tender animal meat.

[0187] The described effects of collagen could be essentially imitated exactly by the addition of alginate to the meat substitute product according to the invention. In particular, alginate can also be used to regulate and, in particular, optimize the pre- and / or preparation of the meat substitute product.

[0188] The methylcellulose in the meat substitute also has beneficial effects. Specifically, methylcellulose can bind water and / or fat and, particularly when heated, for example during frying, cross-link more effectively. In particular, methylcellulose chemically binds and thus stores moisture, i.e., water, within the filler. This is especially relevant because, for example, soy and / or pea proteins have only limited water absorption capacity. The preferential use of methylcellulose allows water to be stored even at high temperatures. Therefore, the meat substitute can effectively replicate the taste experience with regard to residual moisture.In particular, moisture can escape if the meat substitute is cut at an edge, which was not easily possible with previous state-of-the-art meat substitutes.

[0189] The proteins mentioned serve as structural components and are nutrient providers. Fats can also be relevant for the enjoyment and consumption of the meat substitute. The tenderness and juiciness of the meat substitute are also positively influenced by its fat content. A certain amount of fat in the meat substitute carries fat-soluble vitamins and / or flavor compounds.

[0190] The defined regions within the meat substitute product contain specific meat-imitation components to create a particularly realistic meat substitute. In particular, an animal-based meat product can be simulated in great detail. Within these defined regions, the product can replicate muscles, tendons, skin, cartilage, and / or bones. This gives consumers a very good impression of consuming real animal meat, which is especially beneficial for their individual enjoyment of the meat substitute. Each of these defined regions within the meat substitute product contains a specific type of filament.

[0191] In another preferred embodiment, the meat substitute product is characterized in that the filaments are arranged essentially along a longitudinal axis.

[0192] Advantageously, orienting the filaments primarily along a longitudinal axis allows for a particularly good imitation of the structure of animal meat, especially its marbling. Furthermore, this orientation also has a positive effect on the taste, as it results in a particularly aromatic, juicy, and / or tender meat substitute.

[0193] In a further preferred embodiment, the meat substitute product is characterized in that the respective meat imitation components are formed from filaments with different ingredients, wherein meat imitation components for muscle imitation and fat imitation are present.

[0194] As previously stated, the meat substitute product preferably has regions containing meat-imitation components and designed to imitate animal meat components. For example, a meat substitute product may contain muscle imitation and meat imitation to replicate animal muscles and fats. Muscle imitation refers to a region designed to mimic muscles, and fat imitation refers to a region designed to mimic fats. These regions contain filaments with different components to form them. Protein filaments are preferred for muscle imitation, while fat filaments are preferably used for fat imitation.

[0195] Preferably, several defined regions are present that imitate different components of animal meat with regard to their position and ingredients, and thus can also replicate the taste. The meat substitute product is characterized by a particularly high degree of realism in resembling real meat and is especially cost-effective and process-efficient to produce. Furthermore, the meat substitute product according to the invention provides consumers with a particularly enjoyable taste experience.

[0196] The marbling can be adjusted with an accuracy of up to approximately 150 µm (micrometers). This accuracy is determined by the diameter of the filaments. This allows for the replication of all possible fat / muscle fiber compositions, from rib-eye and Wagyu to filet mignon. It also makes it possible to create flavor experiences that were previously unattainable in traditional breeding methods.

[0197] Furthermore, a system is proposed (not part of the invention) which is configured to carry out the inventive method for producing a meat substitute. The system may include, among other things, components, equipment, devices, etc., for carrying out steps of the method. For example, the system may include a spinning unit, a coagulation bath, a guide, a grid, and / or a pultrusion unit as components. Structural features with which the method can be carried out are to be considered components of the system. The system comprises those components, in particular all components, with which the method and / or steps of the method can be carried out.

[0198] The system for producing a meat substitute product (not part of the invention) is configured for a) the provision of a plurality of multi-component filaments comprising water, and additionally proteins and / or fats, wherein individual filaments comprise a coating material and a filler, wherein the coating material encloses the filler, and b) the creation of a filament assembly comprising the filaments provided in process step a), wherein the filament assembly comprises predefined regions for at least two meat-imitation components, wherein the filaments are joined together and the filament assembly is formed as a meat substitute product using a pultrusion process.

[0199] In a further embodiment, the system (not part of the invention) is characterized in that the sheathing material comprises alginate, wherein preferably the sheathing material forms an outer shell comprising cross-linked alginate on an outer surface of the filament and alginate is present within the filler.

[0200] In a further embodiment, the system is characterized in that the filler comprises a thickening agent, binder and / or emulsifier, wherein the filler preferably comprises methylcellulose, and / or the filler is selected from a group comprising alginate, fat, proteins, preferably soy proteins and / or pea proteins and / or sunflower protein, calcium lactate, calcium chloride, water, methylcellulose, lipids, flavorings and / or colorings.

[0201] In a further embodiment, the system is characterized in that the multi-component filaments can be produced prior to the process step, preferably by a spinning machine and / or an extrusion machine. A spinning machine preferably refers to a machine configured to perform a spinning process. An extrusion machine preferably refers to a machine configured to perform an extrusion process. The spinning machine and / or extrusion machine are particularly preferred components of the system.

[0202] In a further embodiment, the system is characterized in that it includes a conveying means such that a spinning mass comprising water, alginate, and methylcellulose, and additionally proteins and / or fats, can be conveyed to a spinneret, and / or a temperature between 20°C and 180°C is maintained between the conveying means and the spinneret. It is preferred that the system includes a spinneret, the spinneret preferably being a component of the spinning system. Thus, the spinneret is also a preferred component of the system.

[0203] In a further embodiment, the system is characterized in that the filaments, after exiting a spinneret, can be contacted with a solution comprising calcium, calcium lactate and / or alginate, the solution preferably having a temperature between 0°C and 80°C.

[0204] In a further embodiment, the system is characterized in that the filaments can be pulled from a spinneret, dried and / or stretched and subsequently stored, preferably by being stored on a spool, preferably before the filaments can be used in b).

[0205] In a further embodiment, the system is characterized in that the system has a guide so that the filaments for the filament arrangement can be pulled through the grid in predefined regions for positioning several filaments with different ingredients for meat imitation components and pressed together.

[0206] In a further embodiment, the system is characterized in that in b) the filaments can be contacted with an edible binder, wherein the edible binders are selected from a group comprising alginate, albumin, preferably egg albumin, soy albumin and / or wheat albumin, and / or cereal gluten, preferably wheat gluten and / or rye gluten, particularly preferably an enzyme for cross-linking proteins, most preferably transglutaminase.

[0207] In a further embodiment, the system is characterized in that the filaments have a cross-sectional area between 0.03 - 3 mm², preferably between 0.04 - 2.5 mm², particularly preferably between 0.08 - 0.3 mm², and / or in the meat substitute product 50 - 10,000 filaments, for example 100 - 5,000 or 500 - 2,000 filaments are connected to each other.

[0208] The average person skilled in the art recognizes that the technical features, definitions, and advantages of the embodiments applicable to the inventive method for producing a meat substitute also apply equally to the meat substitute that can be produced by the method, in particular to the meat substitute comprising a plurality of interconnected multi-component filaments, and vice versa. Furthermore, the technical features, definitions, and advantages of the embodiments applicable to the inventive method for producing a meat substitute also apply equally to the preferred system, and vice versa.

[0209] The inventive method and meat substitute product will be explained in more detail below using examples, without being limited to these examples. FIGURES Brief description of the characters

[0210] Fig. 1Illustration of a device for carrying out a spinning process Fig. 2 Schematic representation of a filament Fig. 3 Schematic representation of proteins in a filament Fig. 4 Illustration of a device for carrying out a laying process Fig. 5 Schematic representation of a device for performing a pultrusion Fig. 6 Image of a meat substitute product Detailed description of the figures

[0211] Fig. 1 Figure 1 shows a representation of a device for carrying out a spinning process. A spinning process, in particular a wet spinning process, can be used in the context of the invention to provide the filaments. Fig. 1 summarizes essential components for implementation.

[0212] The spinning compound is filled into a tank in a low-viscosity state. The tank can be pressurized to improve the flow properties of the spinning compound. The tank can also be heated. A heating section between the spinning pump and the spinneret is preferable. The spinning compound is conveyed by a spinning pump. The spinning pump's speed is controlled, and it delivers a defined volume per revolution. A fine-mesh sieve is located downstream of the spinning pump to ensure uniformity of the spinning compound and to filter out any particles that could clog the spinnerets.

[0213] The spinning pump forces the spinning mass through the spinneret. A pressure builds up between the spinneret and the spinning pump, which depends on the viscosity of the spinning mass and the opening of the spinneret.

[0214] The spinneret determines the geometry and number of filaments produced in parallel. The cross-sectional geometry can be controlled via the shape of the hole. Furthermore, the filament geometry depends on the filament's wave-like behavior behind the nozzle and can be significantly influenced by the take-off speed of a winder. Additionally, a flow in the coagulation bath can be used to stretch the filament.

[0215] Various components are combined to form the spinning compound. Three essential structural components can be distinguished: a protein that crosslinks within 1 to 60 minutes at temperatures between 20 and 80°C; an alginate that can be hardened using setting agents (e.g., calcium lactate); and methylcellulose, which can bind water and fat and crosslinks more strongly when heated. In the wet spinning process, the calcium and / or calcium lactate is contained in the coagulation bath.

[0216] Fig. 2 Figure 1 shows a schematic representation of the formation of an alginate shell in a coagulation bath containing calcium and / or calcium lactate. In this process, a network forms on the outside of a filament due to the alginate shell, where the alginate concentration is low, e.g., approximately 1–5%.

[0217] Fig. 3schematically presents the orientation of proteins in a filament. Fig 3a The proteins are essentially aligned along a longitudinal axis of the filament, whereas in Fig. 3b are not aligned. A directed arrangement essentially along the longitudinal axis of a filament is preferred to achieve more optimal mechanical properties. The corresponding arrangement can be achieved, for example, by stretching the filaments.

[0218] In Fig. 4A device for carrying out a laying process is shown schematically and realistically. In this process, a large number of filaments (e.g., 10–50,000) are simultaneously laid in a defined manner. The filaments can be folded over at the end of a form and laid in a different direction. This creates a form with unidirectionally oriented filaments. Due to the digital control of the laying device, the positions of the different filaments (various fat, muscle, and connective tissue fibers) can be precisely defined. The filaments are bonded together using an edible binder. The binder can be distributed between the filaments during the laying process using the laying tool, or additionally using vacuum technology or in an autoclave.

[0219] Fig. 5Figure 1 shows a device for carrying out a pultrusion process (also called pultrusion, extrusion process, and / or extrusion drawing). In this continuous manufacturing process, a profile is created by the targeted joining of filaments and binder systems. The pultrusion process offers a very high degree of design freedom for the filaments. The process enables the production of profiles with individual properties and geometries for the meat substitute product.

[0220] In step 1, the filaments are on spools. In step 2, the filaments are soaked in a soaking trough, which may contain, for example, an edible binder, thus bonding the filaments together. Section 3 can contain a variety of possible tools to obtain the desired shape of the meat substitute product. For example, the filaments can be heated by applying an elevated temperature and then hardened. Subsequently, the profile can be continuously drawn onto the tool using a tandem pull in step 4. Finally, the profile can be cut to achieve the final dimensions, especially the desired length.

[0221] Fig. 6The image shows a photograph and a corresponding schematic arrangement of the filaments used to mimic specific meat components. The illustration particularly well demonstrates the programmability of the meat substitute, as different filaments—protein filaments, lipid filaments, and the connective tissue that holds the filaments together—have fixed positions. This allows for the creation of a meat substitute that closely resembles an animal-based meat product.

Claims

1. Method for producing a meat analogue product comprising the following process steps: a) providing a plurality of multi-component filaments having a cross-sectional area between 0.03 - 3 mm2, which comprise water, and additionally proteins and / or fats, and form at least a first type of filament with filaments of substantially identical ingredients and a second type of filament with filaments of substantially identical ingredients, wherein the individual filaments comprise a filler and a coating material that encloses the filler, b) creating a filament arrangement with a first predefined region and a second predefined region, with the sub-steps: b1) bundling the filaments of the first type of filament and assigning the filaments of the first type of filament to a first predetermined position in the meat analogue product to form the first predefined region, which is configured to form a first meat-imitation component, b2) bundling the filaments of the second type of filament and assigning the filaments of the second type of filament to a second predetermined position in the meat analogue product to form the second predefined region, which is configured to form a second meat-imitation component, b3) connecting the plurality of multi-component filaments to one another, c) forming the filament arrangement into a meat analogue product.

2. Method according to the preceding claim, characterised in that the filaments comprise a coating material and a filler, wherein the coating material encloses the filler and comprises alginate, wherein preferably the coating material forms an outer shell comprising crosslinked alginate on an outer side of the filament and alginate is present within the filler.

3. Method according to one or more of the preceding claims, characterised in that the ingredients of the first type of filament differ from the ingredients of the second type of filament.

4. Method according to one or more of the preceding claims, characterised in that, prior to process step a), a process step a-1) is carried out comprising producing the multi-component filaments by a spinning process and / or an extrusion process.

5. Method according to the preceding claim, characterised in that in process step a-1) a conveying means conveys a spinning dope comprising water, alginate and methylcellulose, and additionally proteins and / or fats, to a spinneret and / or a temperature between 20°C and 180°C, for example between 20°C and 80°C, is present between the conveying means and the spinneret, and / or the filaments in process step a-1) are contacted, after exiting a spinneret, with a solution comprising calcium, calcium lactate and / or alginate, wherein preferably the solution has a temperature between 0°C and 80°C.

6. Method according to one or more of the preceding claims 4 and 5, characterised in that the filaments in process step a-1) are drawn off from a spinneret, dried and / or stretched and subsequently stored, wherein storing on a bobbin preferably takes place before the filaments are used in process step b).

7. Method according to one or more of the preceding claims, characterised in that creating the filament arrangement in step b) further comprises: - laying the filaments of at least the first type of filament and the second type of filament in a laying process using pressure and / or temperature and / or the use of a binder along a predetermined path to form the first predefined region and the second predefined region, and / or that forming the filament arrangement in step c) further comprises: - pressing and / or cutting of the filaments and / or fibre bundles.

8. Method according to one or more of the preceding claims, wherein step b) further comprises: - drawing the filaments through an arrangement of one or more grids for arranging and bundling the filaments, or wherein step b) is further carried out using a pultrusion process, in which the filaments are drawn off and / or conveyed, arranged and connected to one another.

9. Method according to one or more of the preceding claims, characterised in that connecting the filaments in step b3) comprises: - pressing the filaments of the first type of filament together, such that the filaments of the first type of filament are connected to one another, and - pressing the filaments of the second type of filament together, such that the filaments of the second type of filament are connected to one another, and / or in process step b3) the filaments are contacted with an edible binder, wherein the edible binders are selected from a group comprising alginate, albumin, preferably egg albumin, soy albumin and / or wheat albumin, and / or cereal gluten, preferably wheat gluten and / or rye gluten, particularly preferably a cross-linking enzyme for proteins, most particularly preferably transglutaminase.

10. Method according to one or more of the preceding claims, characterised in that the filaments, which comprise water and additionally proteins, form protein filaments and have a water content of more than 26%, preferably of more than 30%, particularly preferably of more than 50%, and / or the filaments have a cross-sectional area between 0.04 - 2.5 mm2, particularly preferably between 0.08 - 0.3 mm2, and / or in process step b) between 10 and 50,000 filaments, preferably between 5,000 and 10,000, are formed into bundles and between 100 and 10,000 bundles are combined with one another for the meat analogue product.

11. Method according to one or more of the preceding claims, wherein in step b) at least one of the following is adjusted: - the texture of the meat analogue product by regulating the density of the filaments, - the strength by regulating the density, the number and / or the size of the filaments, - the external appearance, in particular marbling and / or colour, by regulating the density, the number and / or the size of the filaments.

12. Meat analogue product produced and / or producible with a method according to one or more of the preceding claims, wherein the meat analogue product is formed by a filament arrangement with a plurality of multi-component filaments having a cross-sectional area between 0.03 to 3 mm2 and comprising water, and additionally proteins and / or fats, wherein the individual filaments comprise a filler and a coating material that encloses the filler, and wherein the filament arrangement comprises: a first predefined region configured to form a first meat-imitation component, and which is formed by filaments bundled together of the plurality of multi-component filaments of a first type of filament, which are assigned to a first position in the meat analogue product, a second predefined region configured to form a second meat-imitation component, and which is formed by filaments bundled together of the plurality of multi-component filaments of a second type of filament, which are assigned to a second position in the meat analogue product, wherein the filaments in the filament arrangement are connected to one another.

13. Meat analogue product according to claim 12, wherein the filaments, which comprise water and additionally proteins, form protein filaments having a water content of more than 26%, preferably of more than 30%, particularly preferably of more than 50%.

14. Meat analogue product according to the preceding claim, characterised in that the filaments further comprise alginate, flavourings, flavour substances and / or colorants, and the filaments comprise proteins, fats, flavourings, flavour substances and / or colorants as filler, enclosed by crosslinked alginate as coating material, wherein the defined regions comprise filaments with different ingredients.

15. Meat analogue product according to one or more of claims 12, 13 and / or 14, characterised in that the filaments are arranged substantially along a longitudinal axis and / or the respective meat-imitation components are formed from filaments with different ingredients, wherein meat-imitation components for a muscle imitation and fat imitation are present.