Meat substitute and production methods

Abstract

The invention relates to a meat substitute product (1), comprising: an imitation muscle component (2) having a number of imitation muscle fibre types (21.1, 21.2) which are designed to reproduce at least a first muscle region (2a) and a second muscle region (2b), wherein the imitation muscle fibre types (21.1, 21.2) have imitation muscle fibres (21) which are produced by a spinning method. The invention proposes an imitation connective tissue component (4) having imitation connective tissue fibres (41) which extend in portions between the first muscle region (2a) and the second muscle region (2b), wherein the imitation muscle fibres (21) have an imitation muscle fibre tensile strength (TM) and the imitation connective tissue fibres (41) have an imitation connective tissue fibre tensile strength (TB) which is greater than the imitation muscle fibre tensile strength (TM), such that, in the event of a rupture of the imitation muscle fibres (21), until imitation connective tissue fibre tensile strength (TB) is achieved, binding in the meat substitute product (1) is provided by the imitation connective tissue fibres (41).

Description

[0001] Meat substitute product and manufacturing process

[0002] The invention relates to a meat substitute product comprising a muscle imitation component with a number of muscle imitation fiber types configured to replicate at least a first muscle region and a second muscle region, wherein each muscle imitation fiber type is assigned to muscle imitation fibers obtained by a spinning process, and the muscle imitation fiber types differ by at least one property of the assigned muscle imitation fibers. Such a property includes, for example, muscle imitation fiber diameter. The invention further relates to a method for producing a meat substitute product.

[0003] Numerous methods exist for producing meat substitutes. These meat substitutes can have a structure that mimics that of meat, fish, or sausage products, typically sharing a fibrous texture. The meat substitute can consist entirely of plant-based raw materials or comprise a combination of animal, plant, fungal, and synthetically produced or cultivated raw materials. It can also contain chemically synthesized substances, lab-grown meat, salt, and other ingredients. The raw materials can include both plant and animal materials, fungi, chemically synthesized substances, and lab-grown meat.

[0004] The challenges lie, on the one hand, in the visual imitation of meat, fish, or sausage products, particularly in achieving a suitable texture, and on the other hand, in replicating processing and consumption characteristics such as cooking behavior, firmness / elasticity, bolus formation, rheology, and water retention or release capacity. Meat, for example, contains a high water content, which is stored and evenly distributed in the fibrous connective tissue. Furthermore, the Maillard reaction occurs on the surface of meat when heated. This is a complex reaction of fats, proteins, and polysaccharides at high temperatures, leading to browning of the surface and a slightly sweet taste. Additionally, some types of meat contain finely dispersed fat, which is an important flavor carrier and, besides its visual appeal (e.g., fine marbling), gives the meat a distinctive taste.

[0005] Bolus formation refers to the degree to which food is mixed with saliva during chewing and formed into a cohesive sphere that can be easily swallowed.

[0006] Meat substitutes produced using known methods usually only allow for insufficient bolus formation. This results in a mouthfeel and chewing experience that is not comparable to eating meat and ham, for example.

[0007] This is where the invention comes in, the object of which is to overcome at least one of the disadvantages known from the prior art. In particular, it is the object of the present invention to provide a meat substitute product and a method for its production which, when consumed, enables a mouthfeel and chewing behavior comparable to that of meat or sausage products that retain the meat structure, such as ham or roast meat slices.

[0008] The invention solves the aforementioned problem in a first aspect by means of a meat substitute product according to claim 1. In particular, the invention proposes a connective tissue imitation component for replicating connective tissue with connective tissue imitation fibers that extend section by section between the first muscle region and the second muscle region. The muscle imitation fibers exhibit a tensile strength comparable to that of muscle imitation fibers, and the connective tissue imitation fibers exhibit a tensile strength greater than that of muscle imitation fibers.

[0009] Within the first and second muscle regions, the muscle fibers are in direct contact with each other, and the individual muscle regions are separated only by the connective tissue component. For example, the muscle fibers within each muscle region can be arranged as fiber bundles. This contact within the muscle region preferentially creates cohesion between the fibers—independent of the presence of the connective tissue component—allowing for a realistic representation of the muscle region. The diameter of the connective tissue fibers is determined and adjustable solely by the manufacturing process. The spacing between the muscle regions can also be determined by adjusting the dimensions of the connective tissue component.

[0010] The inventors recognized that meat is characterized by a heterogeneous, particularly graded, failure behavior and thus fracture behavior, in which different components of the meat exhibit different failure points—that is, fracture points—which is particularly evident in the so-called bolus formation. The difference in tensile strength between the connective tissue imitation fibers and the smaller muscle imitation fibers is chosen such that, in the event of failure of the muscle imitation fibers (i.e., fiber breakage), a defined chewing resistance is still provided for a specific period by the connective tissue imitation fibers. This ensures continued cohesion within the meat substitute product, preventing it from being easily bitten through. This period is limited by the point at which the tensile strength of the connective tissue imitation fibers is reached.The connective tissue imitation fibers also provide a rough mouthfeel, thus creating a more realistic imitation of meat. Furthermore, the toughness or tenderness of the meat substitute, as perceived during chewing, can be adjusted by varying the ratio of muscle imitation fibers to connective tissue imitation fibers. This allows for the realistic imitation of different types of meat. It also makes it possible to replicate local variations in tenderness and toughness within a single meat substitute. The corresponding failure behavior of the meat substitute, with the inventive difference in the tensile strengths of the muscle imitation fibers and the connective tissue imitation fibers, can be determined using the measurement method described in Wilhelm, E.I., & Fritzsche, L. (2025). Multi-scale approach: Structure-texture relationship of meat and meat analogues. Physics of Fluids, 37(1).

[0011] In this case, a fiber has a length-to-diameter ratio of at least 10:1, particularly between 10:1 and 1000:1. This does not affect the fibers, which can be shortened during further processing. The fiber diameters are determined by optical microscopy, specifically by light microscopy according to ISO 10934. Based on cross-sectional images of the correspondingly produced meat substitute, the diameters of the muscle imitation fibers can be determined due to the nature of the spun fibers as continuous, unbroken fibers.

[0012] Muscle imitation fiber tensile strength refers to the tensile strength of the muscle imitation fibers in the longitudinal direction, and connective tissue imitation fiber tensile strength refers to the tensile strength of the connective tissue imitation fibers in the longitudinal direction. The tensile strength of a monofilament (also monofilament), such as the muscle imitation fibers and connective tissue imitation fibers in this case, describes the maximum force that a single-strand material, such as a thread or fiber, can withstand without tearing or breaking. Put simply, it is a measure of the material's strength when subjected to tensile stress. Since there is no defined standard for testing the tensile strength of muscle imitation fibers or connective tissue imitation fibers, which preferably have a high gluten content, respectively, the following applies:Given the protein content, particularly soy content, the tensile strength can be determined using any tensile testing machine suitable for monofilament tensile strength testing, with sample preparation as described in Locker, RH & Leet NG (1975). Histology of Highly-Stretched Beef Muscle. I. The Fine Structure of Grossly Stretched Single Fibers. Journal of Ultrastructure Research (52, 64-75). These preparations generally conform to ISO 11566, which is primarily designed for carbon fibers and yields a stress-strain diagram. Since the invention relies on a difference between the tensile strength of the muscle imitation fiber and the tensile strength of the connective tissue imitation fiber, the specific tensile testing machine used is of secondary importance, as the focus is not on the absolute values ​​of the tensile strengths, but rather on their relationship.The elongation of the tested fibers at the time of fracture, which is also recorded during such a tensile strength test, is referred to as the elongation at break of the fibers. This elongation comprises an elastic component, which is determined by the elastic modulus (also known as the Young's modulus), of the fibers, and a plastic component. In the context of this disclosure, the Young's modulus of the connective tissue imitation fibers and the muscle imitation fibers is determined in a known manner from the stress-strain diagram of a tensile test, in accordance with ISO 11566, based on the elastic elongation component and the applied stress. The preparation of the samples is carried out as described in R.H. Locker, NG. Leet (1975) Histology of Highly-Stretched Beef Muscle. I. The Fine Structure of Grossly Stretched Single Fibers. Journal of Ultrastructure Research (52, 64-75). The muscle imitation fibers are preferably continuous fibers, i.e., fibers with a length greater than 50 mm.These are preferably produced by a spinning process. It should be understood that the muscle imitation fibers provided according to the invention exist as isolated fibers, wherein bonds and / or interactions may exist between the fibers, such that individual fibers may also adhere to one another. At least a proportion of the isolated fibers, due to their property as continuous fibers, extend continuously in one fiber direction from a first point on the surface of the meat substitute to a second, spaced-apart point on the surface of the meat substitute, which is spaced apart from the first point. In particular, the fibers extend substantially continuously in the fiber direction from a first point on the surface of the meat substitute to a second point on the surface of the meat substitute with a proportion of at least 50%.The term "essentially continuous extension of the fibers" means that the fibers can also terminate adjacent to the first point on the surface of the meat substitute or to the second, spaced-apart point on the surface of the meat substitute. This is the case, for example, when the meat substitute is produced in a mold that exceeds the fiber length. In this case, a portion of the meat substitute not formed by the muscle imitation fibers would be pressed into this edge area. The term "adjacent ends of the fibers to the respective point" means that the fibers terminate at a distance of less than 3 mm from the point on the surface, and no other fiber begins or ends between the end of the fiber and the surface.

[0013] Depending on the orientation of the muscle fibers in the meat substitute, the first and second points can each be points on separately spaced end faces or cross faces, or points on adjacent faces inclined at an angle greater than 60° to each other. In this case, the muscle fibers do not extend in a longitudinal or transverse direction of the meat substitute, but run diagonally. This is desirable, for example, in a meat substitute intended to imitate ham.

[0014] In contrast to the fibrous structure of extrudates typically produced using prior art "top-down" structuring processes—i.e., high-moisture extrudates or dry extrudates—the muscle imitation fibers according to the invention are predominantly isolated and, as a rule, preferably continuous throughout the meat substitute product. In other words, the muscle imitation fibers do not terminate in the center or core of the meat substitute product, as is the case with the fibrous structure of high-moisture extrudates or dry extrudates, but extend, at least partially, through the meat substitute product in the transverse, longitudinal, or diagonal direction.Furthermore, the use of continuous fibers, which are produced individually, allows for targeted surface modification of the muscle imitation fibers. This is not possible with the fibrous structure of high-moisture extrudates or dry extrudates, which adhere strongly to one another locally and are never individually separated. The connective tissue imitation fibers are also preferably continuous fibers, which, however, can undergo further processing steps and may be present in the meat substitute product itself with a length of less than 50 mm.

[0015] Crucial for bolus formation is the heterogeneity of the muscle imitation fibers and the connective tissue imitation fibers with regard to their respective tensile strength. When the muscle imitation fibers fail during chewing the meat substitute, the connective tissue imitation fibers, with their higher tensile strength, initially provide cohesion. Thus, the meat substitute does not simply disintegrate in the mouth, but rather forms a bolus—a kind of ball in the mouth—consisting of fragmented muscle imitation fibers held together by connective tissue imitation fibers.Only when the meat substitute is chewed further do the connective tissue imitation fibers break down and are thus fractionated into smaller pieces. Even these shorter, fractionated pieces of connective tissue imitation fibers continue to provide cohesion to the surrounding muscle imitation fibers, so that the bolus formed in the mouth gradually becomes smaller. In summary, the connective tissue imitation fibers thus mimic the connective tissue of real meat, providing toughness and bite resistance. Furthermore, they support bolus formation and give the meat substitute a realistic, rough mouthfeel.

[0016] To produce a final product, several meat substitute products according to the invention can also be combined together. In this case, the individual meat substitute products according to the invention then have a maximum length of at most 150 mm, preferably at most 100 mm, and in particular at most 45 mm, in the longitudinal direction – i.e., along their longest edges or longest spatial extent – ​​which is predefined due to the manufacturing process. In this case, the muscle imitation fibers or the connective tissue imitation fibers then do not exhibit the corresponding properties described in connection with the present invention throughout the entire final product, but do so within the meat substitute product with the predefined maximum length.Preferably, the characteristic of the muscle imitation fibers assigned to the muscle imitation fiber types is a muscle imitation fiber diameter within a fiber diameter range defined by a mean muscle imitation fiber diameter and an assigned tolerance range of ± 18%, in particular ± 15%, preferably ± 10%, around the mean muscle imitation fiber diameter. For example, a first muscle imitation fiber type is assigned muscle imitation fibers whose muscle imitation fiber diameter lies within a fiber diameter range of 100 pm ± 10%, i.e., all muscle imitation fibers whose muscle imitation fiber diameter lies between 90 pm and 110 pm.Preferably, at least 68% of the muscle imitation fibers have muscle imitation fiber diameters that lie within a maximum of ten, and in particular a maximum of three, different fiber diameter ranges, such that at least 68% of the muscle imitation fibers of the meat substitute product are assigned to a maximum of ten, and in particular a maximum of three, muscle imitation fiber types. It should be understood that the muscle imitation fiber types and their assigned fiber diameter ranges can be determined based on the frequency distribution of the fiber diameters. A corresponding frequency distribution shows clear peaks due to the small manufacturing-related diameter variations; these peaks represent the mean muscle imitation fiber diameters and are defined by the size of the spinneret openings and, if applicable, subsequent processing steps such as fiber stretching.It should be understood that this does not result in a random diameter distribution, but rather that the use of a spinning process for fiber production achieves precisely adjustable texturing with respect to fiber diameter. Manufacturing via a spinning process makes it possible to set the respective fiber diameter, or the first or second fiber diameter of the connective tissue or muscle imitation, within a narrow tolerance range, enabling precise modulation of the desired properties of the meat substitute. In contrast to extrusion, a spinning process allows for more precise adjustment of the desired tolerance range. The heterogeneity of the meat substitute's properties due to the different diameters can be replicated and controlled by using a uniform connective tissue or muscle imitation fiber diameter.The finely adjustable connective tissue imitation fiber diameter or muscle imitation fiber diameter also allows for control of the strength of bolus formation and chewing resistance. Alternatively or additionally, the muscle imitation fibers and / or the connective tissue imitation fibers according to this aspect of the invention, which simultaneously represents a preferred embodiment of the first aspect of the invention, are produced by a spinning process such that 68% of the muscle imitation fibers comprise a maximum of 10, in particular 3, different types of muscle imitation fibers, each differing in their muscle imitation fiber diameter, and / or connective tissue imitation fibers comprise a maximum of 10, in particular 3, different types of connective tissue imitation fibers, each differing in their connective tissue imitation fiber diameter. The diameters of each type vary only within the tolerance range of ± 18%, in particular ± 15%, preferably ± 10%.This allows for precise adjustment of the diameter, enabling targeted control of fiber strength based on the diameter. Consequently, a desired failure behavior with a corresponding bolus formation can be modeled through the low variation in the diameters of the spun fibers.

[0017] Preferably, the muscle imitation fibers of the respective muscle imitation fiber type are grouped and arranged in one or more fiber complexes, in which at least 68% of the grouped muscle imitation fibers are assigned to the respective muscle imitation fiber type. This allows for the creation of targeted areas with a defined fiber diameter range, and the texture and heterogeneity can thus be tailored.

[0018] Preferably, the muscle-imitation fibers extend continuously in one fiber direction from a first point on the surface of the meat substitute to a second, spaced-apart point on the surface of the meat substitute, which is spaced apart from the first point. This allows the meat structure to be imitated even more realistically.

[0019] Preferably, the muscle imitation fibers are configured to form chemical bonds and / or physical interactions with each other, and the connective tissue imitation fibers are designed to be inert to the muscle imitation fibers in such a way that the chemical bonds and / or physical interactions between the muscle imitation fibers of the first muscle region and the second muscle region are at least locally reduced, preferably prevented, by the connective tissue imitation fibers extending section by section between them.Because the connective tissue imitation fibers extend, at least partially, between the first and second muscle regions, chemical bonds and / or physical interactions between the adjacent muscle imitation fibers of the first and second muscle regions can be locally reduced by the intervening connective tissue imitation fibers, which are inert to the muscle imitation fibers. This results in a heterogeneity in the peeling behavior of the muscle imitation fibers in the meat substitute, similar to that of meat. The connective tissue fibers thus provide strength in the meat substitute through mechanical bonds between the connective tissue imitation fibers and with the muscle imitation fibers.On the other hand, predetermined breaking points are created that make it possible to mimic the failure behavior of meat, which is characterized by a heterogeneous bite experience and failure.

[0020] It is preferred that the meat substitute product contains a connective tissue imitation component of at most 20% by weight, and in particular 4% to 8% by weight. This ensures that the desired bolus formation is achieved through a sufficient proportion of the connective tissue imitation component in the meat substitute product, while simultaneously preventing the meat substitute product from becoming tough due to an excessively high proportion of the connective tissue imitation component. By adjusting this ratio, various cuts of meat, and in particular different stages of meat aging, such as veal, pork, or beef, can be replicated.

[0021] Preferably, the connective tissue imitation fibers have a diameter ranging from 1 pm to 400 pm, particularly from 10 pm to 90 pm. This ensures that the connective tissue imitation fibers are sufficiently fine to avoid being perceived as bothersome during chewing. Furthermore, they are not immediately destroyed during chewing, as they provide sufficient force for bolus formation. At the same time, the connective tissue imitation fibers are not too large, so that they could be perceived as bothersome when chewing the meat substitute. Thus, connective tissue, which in beef, for example, has a diameter ranging from 1 pm to 12 pm, can be effectively replicated.

[0022] Preferably, the muscle imitation fibers have a diameter in the range of 10 pm to 1000 pm, particularly 50 pm to 400 pm. Thus, the muscle imitation fibers have a sufficiently fine diameter to mimic the fine fiber structure of muscles, which lies in the range of 10 pm to 200 pm, and are not perceived as bothersome during chewing. Bolus formation is particularly advantageous in this range, as the muscle imitation fibers interweave with each other.

[0023] Preferably, the diameter of the muscle imitation fiber and the diameter of the connective tissue imitation fiber have a diameter ratio in the range of 0.0025 to 1000, particularly preferably from 0.125 to 100. It should be understood that the diameter of the muscle imitation fiber and the diameter of the connective tissue imitation fiber are preferably different from each other, thus creating heterogeneity in the meat substitute product. Preferably, the connective tissue imitation fiber has a tensile strength in the range of 0.4 MPa to 100 MPa, particularly from 1 MPa to 10 MPa. Thus, the connective tissue imitation fiber provides sufficient strength for bolus formation in the meat substitute product. At the same time, it prevents the meat substitute product from being too tough. If the connective tissue imitation component is too weak, it cannot adequately fulfill its function of holding the muscle regions together.Only through sufficient strength and the associated fracture behavior can it be ensured that the connective tissue imitation fibers "outlast" the muscle imitation fibers during the chewing process, thus holding the bolus together in the mouth and simultaneously creating a noticeable difference in chewing resistance that mimics the heterogeneous chewing sensation of meat.

[0024] Preferably, the connective tissue imitation fibers have a linear density in the range of 0.06 mg / meter to 225 mg / meter. Linear density, in this context, refers to the linear mass density, i.e., the mass of the connective tissue imitation fiber per unit length. The tensile strength and the linear density result in a specific strength of the connective tissue imitation fibers suitable for use in the meat substitute product. Preferably, the connective tissue imitation fibers have an elongation at break in the range of 10% to 300%, and particularly in the range of 50% to 150%. Thus, the meat substitute product exhibits an elasticity comparable to that of meat before the meat is broken down in the mouth by chewing due to the failure of the connective tissue imitation fibers. The elasticity of the meat substitute is advantageously determined primarily by the stronger connective tissue imitation fibers and their elongation at break.

[0025] It is further preferred that the connective tissue imitation fibers are formed as semi-crystalline fibers. Crystallization can be achieved, in particular, by retrogradation of starch. Thus, in addition to amorphous structures, the connective tissue imitation fibers preferably exhibit a (primary) crystalline component. Due to the at least semi-crystalline structure of the fibers, the molecular groups within the connective tissue imitation fibers are more oriented, and the tensile strength of the connective tissue imitation fibers increases. The semi-crystalline structure of the connective tissue imitation fibers results in advantageous strength properties in the fiber direction, thereby favorably influencing the cohesion in the meat substitute product for bolus formation. The partial crystallinity, achieved particularly through appropriate pretreatment, results in higher strength of the connective tissue imitation fibers, a modified opaque appearance, and thus enables the fibers to mimic connective tissue as realistically as possible.The muscle imitation fibers preferably exhibit amorphous structures. Furthermore, the muscle imitation fibers preferably possess a (second) crystalline fraction that is smaller than the first crystalline fraction. The reduced or absent crystallineity compared to the first crystalline fraction results in lower strength relative to the connective tissue imitation fibers, thereby promoting different failure behaviors of the fiber types.

[0026] It is preferred that the connective tissue imitation fibers in the meat substitute extend at least partially transversely to the fiber direction of the muscle imitation fibers in a first spatial direction and at least a second spatial direction. In other words, the connective tissue imitation fibers do not run exclusively parallel to the muscle imitation fibers in the meat substitute. Due to this partial transverse extension to the fiber direction in a first spatial direction and at least a second spatial direction, several muscle imitation fibers, running essentially parallel to each other – i.e., with an angular deviation of ± 5% – come into contact with the same connective tissue imitation fiber.This leads to the corresponding muscle imitation fibers being preferentially mechanically connected to each other by the connective tissue imitation fibers in such a way that their cohesion during the chewing process can be maintained by the connective tissue imitation fibers, at least temporarily, after the respective failure of the muscle imitation fibers. This leads, as described above, to bolus formation.

[0027] It is further preferred that the connective tissue imitation fibers form at least one textile structure extending between the first and second muscle regions in such a way that chemical bonds and / or physical interactions are reduced only locally by the textile structure. A textile structure made of connective tissue imitation fibers enables the cohesion of the connective tissue imitation fibers within the textile structure and thus also increases the cohesion of parallel connective tissue imitation fibers in the first and second muscle regions, which are in contact with at least one fiber within the textile structure. The textile structure connects surrounding muscle regions, just as it does with genuine connective tissue.

[0028] It is further preferred that the textile structure be a nonwoven fabric. Particularly preferred are the connective tissue imitation fibers in the nonwoven fabric mechanically and / or chemically bonded. A nonwoven fabric allows for a substantially random arrangement of the connective tissue imitation fibers within the meat substitute, resembling the structure of connective tissue in meat. The nonwoven fabric provides increased cohesion of the connective tissue imitation fibers, which, however, is not so high as to result in an unnaturally tough texture of the meat substitute when chewed. Nonwoven fabric is lightweight and inexpensive to produce. A nonwoven fabric ensures that the connective tissue imitation fibers are optimally distributed during the incorporation process. In a nonwoven fabric, the connective tissue imitation fibers run in all directions, thus achieving sufficient strength regardless of the direction of biting.Furthermore, a fleece can become further entangled and thus comes particularly close to connective tissue and the bolus formation achieved by connective tissue.

[0029] It is further preferred that the textile fabric has a tensile strength greater than that of the first or second muscle region. In particular, the textile fabric has a tensile strength in the range of 0.4 N / m to 440 N / m. This ensures sufficient tensile strength of the textile fabric, which, however, is not so high as to result in a tough chewing behavior of the meat substitute product. The tensile strength is determined in particular according to the ISO 9073-4 standard. ISO 9073-4 describes a method for determining the tensile strength of nonwovens using the trapezoidal method. This method is applicable to textile fabrics, which also include nonwovens.

[0030] Preferably, the textile fabric has a basis weight in the range of 10 g / m². 2 up to 200 g / m² 2 , especially of 50 g / m² 2 ± 20% relative to a rehydrated textile fabric. Multiple layers of the textile fabric can also be positioned on top of each other. In this case, the layers of the textile fabric have a cumulative basis weight relative to a common projection area in the range of 10 g / m². 2 up to 200 g / m² 2 , especially of 50 g / m² 2The tolerance is ± 10%. This ensures that the textile fabric is sufficiently delicate to be perceived as non-irritating in the meat substitute product, particularly during chewing. The required strength is provided by the basis weight. If the basis weight is too low, the textile fabric will not hold together sufficiently to allow for bolus formation. If the basis weight is too high, bolus formation will also be impossible, as the rigid fibers would interfere with the chewing process. The basis weight, i.e., the mass per unit area, can be determined according to DIN EN 12127.According to a second aspect of the invention, which simultaneously represents a preferred embodiment of the first aspect of the invention, it is proposed, to solve the aforementioned problem, that the meat substitute product has a maximum cross-sectional area in a longitudinal product plane and a minimum cross-sectional area in a transverse product plane orthogonal to the longitudinal product plane, wherein the muscle imitation fibers have a projection length in the longitudinal product plane of at least 30 mm and at most 1000 mm and a muscle imitation fiber tensile strength of at least 50 kPa. The chewing direction when consuming the meat substitute product thus corresponds essentially—that is, taking into account deviations of approximately ±5%—to the surface normal of the longitudinal product plane. The chewing direction therefore runs parallel to the transverse product plane.The inventors utilized the finding that a minimum projection length of the muscle imitation fibers in the product's longitudinal plane, which generally extends essentially orthogonally – i.e., with a tolerance of deviations of ±5% – to the bite direction, in conjunction with a muscle imitation fiber tensile strength of at least 0.4 MPa, leads to bolus formation when the meat substitute is chewed. The muscle imitation fiber tensile strength is chosen to be so high that, although some failure of the muscle imitation fibers occurs due to fiber breakage, which is then fractionated into increasingly smaller pieces as a result of the chewing process, a sufficient length of the fractionated muscle imitation fibers remains to form a bolus, i.e., a spherical structure, in the mouth during chewing.This, in conjunction with the minimal cross-sectional area, ensures that the fibers are perceived as such during chewing and that the fracture behavior of the meat substitute is determined by the muscle imitation fibers, meaning that the meat substitute typically fails either between the muscle imitation fibers or through fiber breakage. The appropriate projection length of the muscle imitation fibers ensures that these differences in failure with respect to fiber breakage are perceptible. If the projection length were shorter, only small fiber fragments or spheres would exist, which would not be perceived as fibers and therefore could not form a bolus during chewing.

[0031] It is further preferred that the rehydrated muscle imitation fibers, as present in the finished meat substitute product, have a muscle imitation fiber diameter in the range of 10 pm to 1000 pm, particularly preferably 50 pm to 400 pm. A suitably selected muscle imitation fiber diameter provides sufficient structure and fibrousness in the meat substitute product, while at the same time ensuring that the muscle imitation fibers are not perceived as bothersome during chewing. The muscle imitation fiber diameter and the connective tissue imitation fiber diameter refer to the diameter of the fibers in the form in which they are present in the manufactured meat substitute product. This diameter corresponds to the diameter of the dehydrated muscle imitation fibers or connective tissue imitation fibers present in the manufacturing process.

[0032] The tensile strength of the muscle imitation fibers is preferably at least 0.05 MPa, particularly at least 0.1 MPa and at most 20 MPa. This ensures that the meat substitute is not too tough when chewed. The muscle imitation fibers must have a certain minimum and maximum strength to imitate muscle tissue. If they are too weak, the meat will be perceived as too soft; if they are too strong, the meat will be perceived as too tough.

[0033] It is further preferred that the connective tissue imitation fibers have an elastic modulus of at most 220 MPa, in particular at most 20 MPa.

[0034] Alternatively or additionally, the muscle imitation fibers preferably exhibit an elongation at break in the range of 10% to 300%, particularly from 40% to 150%. This ensures sufficient elasticity of the meat substitute product, so that it initially yields only when chewed before failing, while simultaneously ensuring natural failure by preventing a tough or rubbery behavior of the meat substitute product caused by the muscle imitation fibers.

[0035] It is further preferred that the muscle imitation fibers have a water retention capacity of 60 wt.% to 200 wt.%, and in particular of 80 wt.% to 140 wt.%. In this context, water retention capacity is understood to mean the proportion of water by weight, relative to the dry weight of the muscle imitation fibers, that the fibers can absorb. A high water retention capacity makes the meat substitute product feel particularly juicy. A corresponding water retention capacity can be achieved by using muscle imitation fibers that are supplied as continuous fibers and thus produced individually. The water retention capacity is determined using a chamber filter press. However, the chamber filter press is not primarily used for determining the water retention capacity. It mainly serves to dewater sludge and other solid-liquid mixtures by draining the water through the filter medium.The water retention capacity is determined using a chamber filter press through laboratory tests in which a sample of the muscle imitation fiber undergoes a specific treatment, and the amount of water retained is measured. The procedure for determining the water retention capacity involves preparing the sample by cutting the meat substitute into a 2 cm thick slice, with the fibers running parallel to the long side of the slice. The cut sample is then frozen. A cylindrical sample is then cut from the frozen sample using a 14 mm diameter metal tube, and its height is further reduced to 5 mm. The sample is then allowed to rest until it reaches room temperature.Next, laboratory filter paper is cut into 2.5 cm squares and the sample, which has been warmed to room temperature, as well as the square-cut laboratory filter paper, are weighed.

[0036] A material testing machine or universal testing machine for texture analysis, such as the Texture Analyser A.XTplusC from Stable Micro Systems, is then equipped with a 50 kg load cell and calibrated. Next, the sample is placed between two squares of filter paper and compressed twice in the universal testing machine to 90% compression at 1 mm / second. The sample and the two filter papers are then weighed again, and the liquid released from the meat substitute is measured. To determine the fat content, the two filter papers are then dried in an oven at 103°C for 20 minutes and weighed again. The mass lost during drying represents water evaporation. The remaining mass increase in the filter papers corresponds to the oil / fat content of the released liquid. Thus, the proportion of water and fat in the released liquid can be determined, and therefore, indirectly, the water retention capacity of the meat substitute.

[0037] It is particularly preferred that the muscle imitation fiber has a water release capacity of between 1% and 40% of the total weight of the product, preferably between 3% and 30%. In this context, water release capacity refers to the proportion of the product weight lost during centrifugation, i.e., the water released under a specific force. The water release capacity is also determined using a chamber filter press through laboratory tests in which a sample of the muscle imitation fiber is subjected to a specific treatment and the amount of water retained is measured.

[0038] Preferably, the first and second muscle regions are each formed by fiber bundles containing 3 to 40,000 muscle fibers, particularly 80 to 400 muscle fibers. The muscle fibers in the first and second muscle regions thus run parallel to each other, forming muscle strands composed of a multitude of muscle fibers. No connective tissue fibers extend within the muscle regions. A fiber bundle is defined as a plurality of fibers that run parallel to each other and are individually produced. The muscle fibers extend along the entire length of the fiber bundle. Therefore, unlike the fibrous structure of high-moisture extrudates or dry extrudates, a fiber bundle has a plurality of fibers that extend completely along its length.

[0039] It is further preferred that the connective tissue imitation fibers extend at least partially orthogonally to the fiber direction of the muscle imitation fibers and at least partially enclose the first muscle region and / or the second muscle region. By partially enclosing the first or second muscle region, the cohesion of the muscle imitation fibers within the respective muscle region is promoted by the connective tissue imitation fibers. As a result, when the meat substitute is chewed, the enclosed muscle imitation fibers form a bolus that is temporarily held together by the surrounding connective tissue imitation fibers. The partial enclosure of the muscle imitation fibers creates an even higher density of connection between the connective tissue and the muscle imitation fibers, thereby enhancing bolus formation. Furthermore, this mimics collagen, which also surrounds the muscle imitation fibers.Furthermore, partial encapsulation can increase the force required to chew through a muscle imitation fiber bundle, since the encapsulated muscle imitation fibers cannot move away while encapsulated during biting and only give way and dissolve the bolus when the connective tissue is bitten through.

[0040] The muscle imitation fibers preferably contain fat and / or a flavoring agent and / or a coloring agent. Preferably, the muscle imitation fibers contain at least a portion of a fat-containing and / or flavoring agent and / or coloring agent, or additionally, the fat and / or flavoring agent and / or coloring agent is integrated into the muscle imitation fibers in such a way that the fat and / or flavoring agent and / or coloring agent is contained in cavities or capillaries of the muscle imitation fibers or in the core of the muscle imitation fibers. Fat is a flavor carrier. Furthermore, a fat-containing coating prevents the connection between the muscle imitation fibers, resulting in weaker bonds between them. This allows the muscle imitation fibers to separate from one another, leaving a fibrous, meat-like texture.This becomes apparent during bolus formation, as the interfiber bond is initially disrupted. Preferably, the muscle-mimicking fibers consist predominantly of gluten and are specifically formed as gluten-containing fibers, and / or the connective tissue-mimicking fibers consist predominantly of soy and are specifically formed as soy-containing fibers. Furthermore, it is also possible for gluten-containing fibers to form the connective tissue-mimicking fibers and for soy-containing fibers to form muscle-mimicking fibers.

[0041] To produce such connective tissue imitation fibers, according to an example of the invention, 5 g of sodium sulfite and 1995 g of 8M urea solution are mixed in a coagulation bath with 9% citric acid, 9% sodium sulfate, and 82% tap water and heated to 80 °C. While stirring continuously, 500 g of soy protein isolate are slowly added, and the mixture is blended for 30 minutes. The mixture can then be conveyed through a spinneret. This can be done, for example, using an extruder screw or a pump. A particularly preferred diameter for the outlet openings of such a spinneret is 200 pm. The spun fibers are then preferably drawn through a coagulation bath and washed.

[0042] To produce such muscle imitation fibers, according to one example of the invention, 40% wheat gluten, 5% soy protein, 5% rice protein, 45% oil, and approximately 3% oil, along with optionally further coloring and flavoring agents, are mixed. This composition can then be conveyed through a spinneret. This can be done, for example, using an extruder screw or a pumping device. A particularly preferred diameter for the outlet openings of such a spinneret is 100 µm. Within the extruder, the composition can preferably be heated to about 90°C to denature the proteins and then cooled again to about 50°C, preferably about 40°C, before being conveyed through the spinneret.

[0043] Preferably, the properties of the muscle imitation fibers assigned to the muscle imitation fiber types include color and / or aroma. Thus, different areas in the meat substitute product can be specifically modeled with regard to taste and / or color by providing the corresponding muscle imitation fiber types. Kumari, S et al. (2024). Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning. Food Science of Animal Resources (44(5), 1156-1166) also shows a possible example for the production of muscle imitation fibers.

[0044] The muscle imitation fibers preferably comprise a first group of muscle imitation fibers with a first tensile strength and / or a first color and / or a first aroma, and at least a second group of muscle imitation fibers with a second tensile strength and / or a second color and / or a second aroma that differs from the first. Thus, the use of a first and a second group of muscle imitation fibers allows for heterogeneity in muscle imitation fiber tensile strength in the meat substitute product. This heterogeneity enables a structure and chewing texture similar to that of meat or sausage products and supports bolus formation. The muscle imitation fibers of the first and second groups, respectively, are characterized by their ability to form a viscous, fibrous structure and / or a viscous, fibrous texture ...The second group, depending on which group exhibits higher muscle fiber tensile strength, provides cohesion in case the muscle fibers in the other group have already failed. This promotes bolus formation.

[0045] It is further preferred that the muscle imitation fibers exhibit a first temperature- and / or humidity-dependent shrinkage coefficient, and that the connective tissue imitation fibers exhibit a second temperature- and / or humidity-dependent shrinkage coefficient that differs from the first shrinkage coefficient, in particular being greater than the first shrinkage coefficient. Alternatively, it is preferred that at least two types of muscle imitation fibers are provided, wherein the muscle imitation fibers of the first type exhibit a first temperature- and / or humidity-dependent shrinkage coefficient, and the muscle imitation fibers of the second type exhibit a second temperature- and / or humidity-dependent shrinkage coefficient that is greater than the first shrinkage coefficient. Thus, when the meat substitute is heated, for example, during frying, the connective tissue imitation fibers shrink more than the muscle imitation fibers.This leads to a change in the dimensions of the meat substitute, which is similar to the cooking behavior of meat. The degree of shrinkage is determined, in part, by the composition of the fibers. A high protein content tends to lead to greater shrinkage than a high gluten content due to the different solidification mechanisms under the influence of moisture and temperature, such as protein denaturation and the gelatinization of starch in the gluten. Furthermore, a high water content, a low fat content, and the omission of water-binding additives increase the degree of shrinkage. The pretreatment of the muscle imitation fibers and / or connective tissue imitation fibers before processing into the meat substitute also influences the degree of shrinkage. Such pretreatment includes, individually or cumulatively, drying and stretching or drawing out the muscle imitation fibers and / or connective tissue imitation fibers.Excessive stretching or elongation of the fibers, combined with minimal drying, promotes a high degree of shrinkage. Therefore, the composition of the muscle imitation fibers and the connective tissue imitation fibers, as well as their pretreatment, are preferably coordinated so that their shrinkage behavior, and thus their degree of shrinkage, differ. Similarly, the composition of the first and second muscle imitation fibers, as well as their pretreatment, are coordinated so that their shrinkage behavior, and thus their degree of shrinkage, differ. The degree of shrinkage can be determined by measuring the length in the fiber direction of a sample of 10 fibers before processing into the meat substitute product under ambient conditions, i.e., a temperature between 20°C and 24°C and a relative humidity of 40-60%.The fibers are then heated in an oven at 165°C using convection for 10 minutes, and their length is subsequently measured again in the fiber direction. The ratio of the length before heating to the length after heating defines the shrinkage measure. Furthermore, the shrinkage measure can also be determined qualitatively for the entire meat substitute product, using the method described in S. Barbera, S. Tassone (2006): Meat cooking shrinkage: Measurement of a new meat quality parameter. Meat Science 73 (467-474).

[0046] Preferably, the connective tissue imitation component is a first connective tissue imitation component, and the meat substitute further comprises a second connective tissue imitation component which, for the purpose of replicating parallel fibers in the connective tissue, has a second connective tissue imitation fiber tensile strength that is greater than the first connective tissue imitation fiber tensile strength of the first connective tissue imitation component. Thus, by using a first connective tissue imitation component and a second connective tissue imitation component, heterogeneity of the connective tissue can be generated, and in particular, parallel-fibered connective tissue can be replicated.

[0047] The connective tissue fibers preferably have a minimum length of 5 mm, particularly 10 mm. A corresponding length ensures sufficient heterogeneity and fine distribution of the connective tissue imitation in the meat substitute product. Further preferably, the connective tissue imitation fibers have a maximum length of 1000 mm, particularly 200 mm.

[0048] According to a further aspect, a meat substitute product comprises at least one (first) muscle imitation component with (first) muscle imitation fibers configured to replicate at least one (first) muscle region, and / or a second muscle imitation component with second muscle imitation fibers configured to replicate at least one (second) muscle region, and / or at least one connective tissue imitation component with connective tissue imitation fibers configured to replicate connective tissue. The muscle imitation fibers, in particular the first and second muscle imitation fibers, preferably have a length in the range of 30 mm to 3 m. The connective tissue imitation fibers preferably have a length of at least 5 mm.The muscle imitation fibers preferably exhibit a tensile strength similar to that of muscle imitation fibers; in particular, the first muscle imitation fibers exhibit a first muscle imitation fiber tensile strength, and the second muscle imitation fibers exhibit a second muscle imitation fiber tensile strength different from that of the first muscle imitation fiber. The connective tissue imitation fibers exhibit a connective tissue imitation fiber tensile strength that is greater than the muscle imitation fiber tensile strength, in particular greater than the first muscle imitation fiber tensile strength and / or the second muscle imitation fiber tensile strength. Such a meat substitute is preferably used to imitate ham. The different strengths create heterogeneity in the meat substitute. Thus, varying chewing resistance is encountered when chewing the meat substitute.Furthermore, the toughness of the meat substitute can be adjusted by modifying the proportions of (first) muscle imitation fibers and / or second muscle imitation fibers and / or connective tissue imitation fibers. A bolus formation is ensured by a corresponding length of the first and / or second muscle imitation fibers, with at least one type of first and / or second muscle imitation fiber being longer. During chewing, the longer type of muscle imitation fiber is fractionated into increasingly smaller pieces, but remains long enough to ensure cohesion and the formation of a bolus in the mouth.

[0049] The invention solves the aforementioned problem in a fourth aspect by means of a method according to claim 28 for producing a meat substitute product according to the first or second aspect of the invention. The method comprises the following steps:

[0050] Providing a muscle imitation component with isolated muscle imitation fibers obtained by a spinning process, in particular continuous fibers, which are designed to replicate at least a first muscle region and a second muscle region,

[0051] Replicating at least the first muscle region and the second muscle region using the muscle imitation component with muscle imitation fibers obtained by a spinning process, which preferably extend continuously in one fiber direction from a first point on a surface of the meat substitute to a second spaced-apart point on the surface of the meat substitute, which is spaced apart from the first point. Preferably, the process further comprises:

[0052] Providing a connective tissue imitation component for replicating connective tissue using connective tissue imitation fibers obtained by a spinning process, wherein the muscle imitation fibers have a muscle imitation fiber tensile strength and the connective tissue imitation fibers have a connective tissue imitation fiber tensile strength that is greater than the muscle imitation fiber tensile strength.

[0053] The connective tissue imitation component is arranged such that the connective tissue imitation fibers extend section by section between the first and second muscle regions, with the muscle imitation fibers and the connective tissue imitation fibers exhibiting a tensile strength greater than that of the muscle imitation fibers. The ratio of these tensile strengths is chosen such that, in the event of failure (i.e., fiber breakage) of the muscle imitation fibers, the connective tissue imitation fibers will retain their strength until they reach the higher tensile strength of the muscle imitation fibers and subsequently break.

[0054] By providing a suitable muscle imitation component and a connective tissue imitation component, and by arranging the connective tissue imitation component such that the connective tissue imitation fibers extend section by section between the first muscle region and the second muscle region, the method according to the third and fourth aspects of the invention incorporates the advantages mentioned at the outset with regard to the first aspect of the invention. Advantages and preferred embodiments according to the first aspect of the invention are likewise advantages and preferred embodiments according to the fourth aspect of the invention, and vice versa.

[0055] Preferably, the provision of the connective tissue imitation component further comprises the production of the connective tissue imitation fibers in a spinning process, preferably a wet spinning process, such that the connective tissue imitation fibers are formed as semi-crystalline fibers. A wet spinning process can be used to suitableally produce fibers with a semi-crystalline structure, which positively influences the strength of the connective tissue fibers and thus supports bolus formation in the meat substitute product.

[0056] Preferably, the replication of at least the first muscle region and the second muscle region further comprises forming the first muscle region by producing a first fiber bundle and forming the second muscle region by producing a second fiber bundle.

[0057] It is further preferred that the provision of the connective tissue imitation component further enables the formation of a fleece by the connective tissue imitation fibers.

[0058] Alternatively or additionally, the procedure for replicating at least the first muscle region and the second muscle region further comprises at least one of the following steps:

[0059] Grouping a portion of the muscle imitation fibers into at least one (first) compartment of a first half of the form to develop at least one first muscle region,

[0060] Grouping a portion of the muscle imitation fibers in at least one (second) compartment of the first half of the form to develop at least one second muscle region,

[0061] Covering the first mold half with a second mold half that corresponds to the first mold half.

[0062] It is further preferred that the arrangement of the connective tissue imitation component further comprises the local covering of the grouped muscle imitation fibers of the first muscle region and / or second muscle region by laying down the connective tissue imitation fibers.

[0063] It is further preferred that the procedure, after the arrangement of the connective tissue imitation component, further comprises at least one of the following steps:

[0064] Pressing the first mold half and the second mold half together in such a way that the grouped muscle imitation fibers of the first muscle region and the connective tissue imitation fibers form a first dimensionally stable preform and / or the grouped muscle imitation fibers of the second muscle region and the connective tissue imitation fibers form a second dimensionally stable preform,

[0065] Grouping at least the first preform part and the second preform part and pressing the grouped first preform part and second preform part together to form a product preform,

[0066] First, the product preform is heated to a crosslinking temperature for an incubation period and then to a deactivation temperature, which is above the crosslinking temperature, for a deactivation period.

[0067] Infusing the product preform with a liquid, preferably an emulsion. The emulsion preferably comprises fat and / or water and / or flavorings and / or an emulsifier. It is further preferred that the preform is a preform strand and that the process further comprises at least one of the following steps:

[0068] Formation of a fleece by the connective tissue imitation fibers,

[0069] Grouping the muscle imitation fibers in a first mold half with at least one first compartment for producing at least the first fiber bundle,

[0070] Grouping the muscle imitation fibers in the first half of the mold into a second compartment extending parallel and spaced apart from the first compartment to produce the second fiber bundle,

[0071] Local covering of the first fiber bundle and the second fiber bundle by deposition of the connective tissue imitation fibers,

[0072] Covering the first mold half with a second mold half that corresponds to the first mold half,

[0073] Pressing the first mold half and the second mold half together in such a way that at least the first fiber bundle, the second fiber bundle and the connective tissue imitation fibers form a dimensionally stable manufacturing form in which at least the first fiber bundle and the second fiber bundle are arranged parallel and adjacent to each other,

[0074] Separating the dimensionally stable manufacturing mold into at least one first preform strand and a second preform strand,

[0075] Grouping at least the first preform strand and the second preform strand and pressing the grouped first preform strand and second preform strand together to form a product preform,

[0076] First, the product preform is heated to a crosslinking temperature for an incubation period and then to a deactivation temperature, which is above the crosslinking temperature, for a deactivation period.

[0077] Infusing the product preform with a liquid, preferably an emulsion. The emulsion preferably comprises fat and / or water and / or flavorings and / or an emulsifier.

[0078] The first and second fiber bundles can be formed either simultaneously by grouping them in different compartments of the same mold half, or in different mold halves, or sequentially in the same mold half. Separating the production mold into multiple preform strands is therefore only necessary if the fiber bundles are produced simultaneously in several compartments. The term "adjacent arrangement" here refers to a maximum distance of 5 cm between the fiber bundles in the production mold. Such a distance can be created, for example, by a ridge in the mold halves. By grouping the muscle imitation fibers in a first mold half and covering these fibers with the connective tissue imitation fibers, a suitable arrangement for imitating the structure of meat is provided.By subsequently covering the first mold half with a second mold half that corresponds to the first, and then pressing the two mold halves together, the muscle imitation fibers are held together. These fibers are grouped into bundles within the compartments of the first mold half and are preferably mechanically connected to each other by means of the connective tissue imitation fibers. The subsequent separation of the two molds produces multiple preform strands, i.e., at least one first preform strand and at least one second preform strand. These preform strands are grouped and shaped in such a way that the subsequent heating of the product preform to a crosslinking temperature ensures that the product preform has a shape similar to that of the meat substitute to be produced.Subsequent heating to the deactivation temperature stops the cross-linking process, and the meat substitute product no longer cross-links.

[0079] The process more preferably further comprises drying or dehydrating the muscle imitation fibers before grouping them in the first mold half. Preferably, the process further comprises rehydrating the dried muscle imitation fibers with a liquid, in particular an emulsion, containing flavorings and / or fats and / or colorings in a rehydration step.

[0080] Alternatively or additionally, the process also includes drying or dehydrating the connective tissue imitation fibers before grouping the connective tissue imitation fibers in the first half of the mold.

[0081] Preferably, the process further comprises rehydrating the dried connective tissue imitation fibers with a liquid, in particular an emulsion, which contains flavors and / or fats and / or colorants in a rehydration step.

[0082] The procedure preferably includes the following steps:

[0083] Drying or dehydrating the connective tissue imitation fibers in one drying step,

[0084] Rehydrating the dried connective tissue imitation fibers and / or muscle imitation fibers with a first liquid, in particular an emulsion, which contains flavors and / or fats and / or colorants in a first rehydration step,

[0085] Rehydrating the first preform strand and the second preform strand with a second liquid, in particular an emulsion, which contains a crosslinking agent, in particular transglutaminase, and / or colorants and / or flavorings and / or salt in a second rehydration step,

[0086] Coating the product preform with a liquid and / or powder coating containing colorants and / or flavorings.

[0087] A beneficial effect enabled by dehydrated connective tissue imitation fibers or rehydrated muscle imitation fibers is the dynamic release of aroma, fat, and / or color. Aromas, fat, and / or color can thus be absorbed via the raw fiber mass, a rehydration liquid used during rehydration, and the crust in the meat substitute product. The fat content and the release of fat are particularly responsible for the juicy mouthfeel of meat, such as steaks. Upon consumption, aromas, fat, and / or color are initially perceived in the crust. Subsequently, aromas, fat, and / or color begin to be released from the rehydration liquid of the rehydrated connective tissue imitation fibers or muscle imitation fibers. Once sufficient force is exerted on the meat substitute product through chewing, and the muscle imitation fibers or...Once the imitation muscle fibers are chewed, the flavors and / or fat and / or color incorporated into the dough are finally released.

[0088] By rehydrating the previously dried connective tissue imitation fibers or muscle imitation fibers, it is possible to further increase the aroma, fat, and / or color content. A high fat content is particularly necessary to replicate the juicy mouthfeel of meat. However, the fat absorption capacity of the raw material used to produce the respective fibers is limited. An excessively high fat content, especially above 2%, in the raw material used to produce the muscle or connective tissue imitation fibers will otherwise reduce the fibers' strength to an undesirable degree.

[0089] Preferably, the drying or dehydration of the muscle imitation fibers or the connective tissue imitation fibers takes place at a temperature that causes denaturation of the molecular structure of the muscle imitation fibers or the connective tissue imitation fibers. Preferably, the muscle imitation fibers are gluten fibers, and the proteins contained in the gluten fibers are denatured to form the gluten structure. Preferably, the connective tissue imitation fibers are soy fibers, and the soy proteins are denatured to form the structure. Thus, the final structure of the muscle imitation fibers or the connective tissue imitation fibers is formed before rehydration of the muscle imitation fibers occurs. The invention solves the aforementioned problem in a fifth aspect by a method according to claim 33. The method comprises the following steps:

[0090] Producing at least one muscle imitation component with the following sub-steps: Defining a first muscle imitation fiber diameter for muscle imitation fibers of a first type,

[0091] Spinning of a first type of isolated muscle imitation fibers with the first muscle imitation fiber diameter as continuous fibers,

[0092] Grouping the first type of muscle mimicry fibers essentially parallel to each other to form a first muscle region, with the first type of muscle mimicry fibers touching in the first muscle region; defining a second muscle mimicry fiber diameter for second type of muscle mimicry fibers.

[0093] Spinning of a second type of isolated muscle imitation fibers with the second muscle imitation fiber diameter as continuous fibers,

[0094] Grouping of the second type of muscle mimicry fibers essentially parallel to each other to form a second muscle region, with the second type of muscle mimicry fibers touching in the second muscle region; grouped arrangement of the first muscle region and the second muscle region; and / or

[0095] Manufacturing at least one connective tissue imitation component with the following sub-steps: Defining a connective tissue imitation fiber diameter for connective tissue imitation fibers,

[0096] Spinning of isolated connective tissue imitation fibers with the connective tissue imitation fiber diameter as continuous fibers,

[0097] Arranging the connective tissue imitation component such that the connective tissue imitation fibers extend section by section between the first muscle region and the second muscle region, wherein the muscle imitation fibers and / or the connective tissue imitation fibers are produced by a spinning process.

[0098] The manufacturing process allows for 68% of the muscle imitation fibers to comprise a maximum of 10, specifically 3, different types of muscle imitation fibers, each differing in their muscle imitation fiber diameter, and / or connective tissue imitation fibers to comprise a maximum of 10, specifically 3, different types of connective tissue imitation fibers, each differing in their connective tissue imitation fiber diameter. The production of fibers with predefined diameters enables precise control of the desired properties and thus targeted shaping of the bolus formation. Furthermore, residual moisture, aroma, or other properties can be predefined for each type, and fibers with corresponding properties can be produced within a tolerance of ± 15% during the spinning process and subsequent processing steps. This results in a heterogeneous product that allows for a more accurate imitation of meat.

[0099] The invention is described below with reference to the accompanying figures. These figures show:

[0100] Fig. 1: A meat substitute product according to a first preferred embodiment in a perspective sectional view;

[0101] Fig. 2: A meat substitute product in a second preferred embodiment in a perspective sectional view;

[0102] Fig. 3: A meat substitute product according to a third preferred embodiment in a perspective sectional view;

[0103] Fig. 4: A meat substitute product according to a fourth preferred embodiment in a perspective sectional view;

[0104] Fig. 5: A meat substitute product according to a fifth preferred embodiment in a longitudinal section view;

[0105] Fig. 6: A cross-section of a muscle region of a muscle imitation component

[0106] Fig. 7: A perspective view of a muscle imitation component

[0107] Fig. 8a: A cross-section of a muscle imitation fiber according to a first preferred embodiment;

[0108] Fig. 8b: A cross-section of a muscle imitation fiber according to a second preferred embodiment; Fig. 9: A meat substitute product according to a sixth preferred embodiment;

[0109] Fig. 10: A meat substitute product in a seventh preferred embodiment;

[0110] Fig. 11: A meat substitute product in an eighth preferred embodiment;

[0111] Fig. 12: A meat substitute product in a ninth preferred embodiment;

[0112] Fig. 13: Schematic representation of a muscle region with connective tissue fibers;

[0113] Fig. 14a: A forming tool in an open position

[0114] Fig. 14b: A forming tool according to Fig. 14a in a closed position;

[0115] Fig. 15: A manufacturing form with a first preform strand and at least one second preform strand;

[0116] Fig. 16: A device for producing imitation muscle fibers and / or imitation connective tissue fibers;

[0117] Fig. 17: A diagram showing the distribution of muscle imitation fiber imitation diameters in the meat substitute product;

[0118] Fig. 18a: An exemplary distribution of the fiber diameters or strengths of the meat substitute product;

[0119] Fig. 18b: An exemplary distribution of the fiber diameters of the meat substitute product;

[0120] Fig. 19: A Warner Bratlzer diagram of the fried meat substitute product and a fried beef fillet steak.

[0121] Fig. 20a: A photograph of a precursor for shaping muscle regions.

[0122] Fig. 20b: A photograph of a precursor for shaping muscle regions. Fig. 21: A photograph of a meat substitute with connective tissue imitation.

[0123] Fig. 1 shows a meat substitute product 1 with a muscle imitation component 2 comprising muscle imitation fibers 21. The muscle imitation fibers 21 are designed to replicate a muscle region, in particular a first muscle region 2a and a second muscle region 2b. The muscle imitation fibers 21 extend continuously in a fiber direction L from a first side 3a of the meat substitute product 1 to a second side 3b. Side 3a is spaced apart from side 3b. It should be understood that the first side 3a can be a first section of the circumferential surface of the meat substitute product 1 and the second side 3b a second section of the circumferential surface of the meat substitute product 1, which are not delimited from each other by edges or the like.In other words, each fiber extends from a first point on the surface 3c of the meat substitute 1 to a second point on the surface 3c of the meat substitute 1, the first and second points being spaced apart from each other. In particular, the muscle imitation fibers 21 extend substantially throughout the meat substitute with a proportion of at least 50% in the longitudinal fiber direction L. The term "substantially continuous extension" of the fibers in this context means that the muscle imitation fibers 21 may also terminate adjacent to the first point on the surface 3c of the meat substitute 1 or to the second spaced-apart point on the surface 3c of the meat substitute 1.

[0124] The meat substitute product 1 has a maximum cross-sectional area Amax in a product longitudinal plane EL. Furthermore, the meat substitute product 1 has a minimum cross-sectional area Amin in a product transverse plane EQ that is orthogonal to the product plane EL. The muscle imitation fibers 21 also have a projection length Lp in the product longitudinal plane EL of at least 30 mm. Furthermore, the muscle imitation fibers 21 have a muscle imitation fiber tensile strength TM. The muscle imitation fibers 21 preferably run parallel to each other in the fiber longitudinal direction L. The muscle imitation fibers 21 are also configured to form chemical bonds 5 and / or physical interactions 7 with each other. In the embodiment shown in Fig. 1, the muscle imitation fibers 21 extend in the product longitudinal direction.

[0125] Fig. 2 shows a second embodiment of the meat substitute product 1. Identical or similar parts have identical reference numerals, and reference is made to the description of the meat substitute product according to Fig. 4. The second embodiment of the meat substitute product differs from the first embodiment in the orientation of the muscle imitation fibers 21 in the meat substitute product 1. The muscle imitation fibers 21 extend from a first side 3a of the meat substitute product 1 to a second side 3b of the meat substitute product 1 such that the fiber longitudinal direction L runs at an angle β to the product longitudinal direction. The muscle imitation fibers 21 also have a minimum projection length Lp.

[0126] The meat substitute product 1 shown in Fig. 1 and Fig. 2 is preferably a steak or a fillet.

[0127] Fig. 3 shows a third embodiment of the meat substitute product 1. Identical or similar parts have identical reference numerals in Figures 1 and 3, and reference is made to the description of the meat substitute product 1 according to Fig. 1.

[0128] The meat substitute product 1 shown in Fig. 3 is preferably a ham. The meat substitute product 1 has a maximum cross-sectional area diameter Amax and a minimum cross-sectional area Amin. The muscle imitation fibers 21 run parallel to each other from a first side 3a to a second side 3b of the meat substitute product in a fiber longitudinal direction L. The muscle imitation fibers 21 have a projection length Lp of at least 30 mm in the product longitudinal plane EL, in which the meat substitute product 1 has the maximum cross-sectional area Amax. The projection length Lp is understood here to be the length of the muscle imitation fibers 21 along a first axis that spans the product longitudinal plane EL and extends in the product longitudinal direction.

[0129] The meat substitute product 1 according to the third embodiment has a round cross-sectional area.

[0130] Fig. 4 shows a fourth embodiment of the meat substitute product 1. Identical or similar parts in Figures 1 and 4 have identical reference numerals, and reference is made to the description of the first embodiment shown in Fig. 1. The embodiment according to Fig. 4 differs from the embodiment according to Fig. 1 in that the meat substitute product 1 is elongated in the longitudinal direction and has a round cross-sectional area in the transverse plane EQ. The muscle imitation fibers 21 run parallel to each other and extend diagonally to the longitudinal direction from a first point 3.1 on the surface 3a of the meat substitute product to a second point 3.2 on the surface 3a of the meat substitute product.

[0131] Fig. 5 shows a fifth embodiment of the meat substitute product 1. Identical or similar parts in Figures 1 and 5 have identical reference numerals, and reference is made to the description of the meat substitute product 1 according to Fig. 1. The meat substitute product 1 according to Fig. 5 has a rectangular cross-sectional area in the product's longitudinal plane EL. The muscle imitation fibers 21 extend from a first side 3a of the meat substitute product to a second side 3b of the meat substitute product parallel to the product's longitudinal direction, which in this case corresponds to the fiber longitudinal direction L.

[0132] Fig. 6 shows an example of a muscle region 2a of the muscle imitation component 2 with muscle imitation fibers 21, which are formed as continuous fibers 22. In this case, the muscle imitation fibers 21 form a fiber bundle 23 of individually produced muscle imitation fibers 21, which are continuous in the meat substitute product 1 (see Figs. 1 to 5) from a point 3.1 on the surface 3 to a second spaced-apart point 3.2 on the surface 3.

[0133] The meat substitute product 1 can include a variety of such muscle regions 2a, each of which can have muscle imitation fibers 21 with different diameters or tensile strengths in order to replicate different types of muscles.

[0134] Fig. 7 shows the first muscle region 2a according to Fig. 6 in a perspective view. Chemical bonds and / or physical interactions are provided between the muscle imitation fibers 21, which are designed as continuous fibers 22, thereby creating cohesion in the meat substitute product 1.

[0135] As further shown in Figs. 8a and 8b, the muscle imitation fibers 21 can also have a fat 6, in particular a fatty coating 8. In Fig. 8a, the fatty coating 6a surrounds the muscle imitation fiber 21 only partially. In Fig. 8b, the fatty coating 8 surrounds the muscle imitation fiber 21 completely.

[0136] Fig. 9 shows another embodiment of the meat substitute product 1. Identical or similar parts have identical reference numerals in Fig. 1 and Fig. 9, and reference is made to the description of the embodiment according to Fig. 1. The meat substitute product 1 according to Fig. 9 comprises, in addition to the muscle imitation component 2 with the muscle imitation fibers 21, a connective tissue imitation component 4 with connective tissue imitation fibers 41. The connective tissue imitation fibers 41 extend at least partially between the first muscle region 2a and the second muscle region 2b. The muscle imitation fibers 21 have a muscle imitation fiber tensile strength TM, and the connective tissue imitation fibers 41 have a connective tissue imitation tensile strength TB, which is greater than the muscle imitation fiber tensile strength TM.Due to the higher tensile strength of the connective tissue imitation fiber TB, in the event of failure of the muscle imitation fibers 21, cohesion in the meat substitute product 1 is initially still provided by the connective tissue imitation fibers 41 until the connective tissue imitation fibers also eventually fail.

[0137] The chemical bonds 5 and / or physical interactions 7 formed between the muscle imitation fibers 21 of the first muscle region 2a and the second muscle region 2b are weakened or at least locally reduced by the fact that the connective tissue imitation fibers 41 are preferably inert to the muscle imitation fibers 21. Thus, only reduced bonds 5' are present. Fig. 9 shows a sectional view of the meat substitute product 1 in a product longitudinal plane EL running parallel to the fiber longitudinal direction L.

[0138] Fig. 10 shows the meat substitute product according to Fig. 9 in a plane cut orthogonally to the fiber longitudinal direction L, which corresponds to the product transverse plane EQ. As shown particularly in Fig. 10, the connective tissue imitation fibers 41 extend between the first muscle region 2a and the second muscle region 2b. The connective tissue imitation fibers 41 preferably form a textile fabric 42, in particular a nonwoven fabric 44.

[0139] The muscle imitation fibers 21 have a muscle imitation fiber diameter dM, which is preferably in the range of 10 pm to 1000 pm, and the connective tissue imitation fibers 41 preferably have a connective tissue imitation fiber diameter dB, which is in the range of 10 pm to 400 pm. The muscle imitation fiber diameter dM is preferably larger than the connective tissue imitation fiber diameter dB. Preferably, the muscle imitation fiber diameter dM and the connective tissue imitation fiber diameter dB are

[0140] Fiber diameter dB a diameter ratio in a range of 0.0025 < dM / dB < 1000, particularly preferably from 0.125 to 100.

[0141] Fig. 11 shows another embodiment of the meat substitute product 1. Identical or similar parts in Fig. 1 and Fig. 11 have identical reference numerals, and reference is made to the description of the embodiment shown in Fig. 1, with only differences being discussed. The connective tissue imitation fibers 41 are here designed as semi-crystalline fibers 46. Furthermore, the muscle imitation fibers 21 have amorphous structures and preferably a second crystalline portion AK2, which is smaller than the first crystalline portion AK1. The connective tissue imitation fibers 41 extend at least partially orthogonally to the fiber longitudinal direction L. Preferably, the connective tissue fibers 41 lie between a first muscle region 2a and a second muscle region 2b (not shown) (see Fig. 9 and Fig. 10). Furthermore, the connective tissue fibers 41 extend at least sectionally over a third muscle region 2c.

[0142] The connective tissue fibers 41, which extend transversely to the fiber longitudinal direction L, thus run in a first spatial direction R1 and at least a second spatial direction R2.

[0143] Fig. 12 shows another embodiment of the meat substitute product 1. Identical or similar parts in Figures 1 and 12 have identical reference numerals, and reference is made to the preceding description of the meat substitute product 1 according to Fig. 1. In the view according to Fig. 12, a first muscle region 2a with imitation muscle fibers 21 is visible. The imitation connective tissue component 4 with imitation connective tissue fibers 41 extends over the imitation muscle fibers 21 of the first imitation muscle component 2a. A second imitation muscle component 2b (not shown) is also provided, with the connective tissue fibers 41 extending between the first muscle region 2a and the second muscle region 2b (not shown). The imitation connective tissue fibers 41 are formed as a textile fabric 42, which in this case is a nonwoven fabric 44. The imitation connective tissue fibers 41 are preferably at least mechanically bonded to one another in the nonwoven fabric 44.

[0144] Fig. 13 shows another embodiment of the meat substitute product 1, showing only a section of the meat substitute product 1. Identical or similar parts have identical reference numerals in Figures 1 and 13, and reference is made to the preceding description of the embodiment according to Fig. 1, where only differences are discussed.

[0145] In the section of meat substitute product 1 shown in Fig. 13, a first muscle region 2a of the muscle imitation component 2 is depicted, extending in the longitudinal fiber direction L. The muscle imitation fibers 21 form a fiber bundle 23. The fiber bundle 23, which forms the first muscle region 2a, is wrapped by at least one connective tissue imitation fiber 41 of the connective tissue imitation component 4. Thus, the cohesion of the muscle imitation fibers 21 within the fiber bundle 23 is increased by the at least one connective tissue imitation fiber 41. The cohesion thus created promotes bolus formation when chewing the meat substitute product 1. The muscle imitation fibers 21 are particularly advantageously configured to shrink with a first shrinkage measure SM depending on temperature and / or humidity, and the connective tissue imitation fibers 41 are configured to shrink with a second shrinkage measure SB, which is greater than the first shrinkage measure SM.Thus, during frying, the fiber bundle 23 is constricted by the connective tissue imitation fibers 41, resulting in heterogeneous expansion and shrinkage behavior of the meat substitute product due to temperature and / or humidity. In this case, a combination of connective tissue imitation fibers 41 and muscle imitation fibers 21 leads to particularly meat-like behavior under the influence of temperature and humidity.

[0146] Figures 14a and 14b show a preferred mold 10 with a first mold half 10a and a second mold half 10b. The first mold half 10a and the second mold half 10b each have a plurality of compartments 11 configured to receive a plurality of muscle imitation fibers 21 such that at least one first fiber bundle 23a (see Figure 15) is formed in a first compartment 11a and at least one second fiber bundle 23b (see Figure 15) is formed in a second compartment 11b. The compartments, including the first compartment 11a and the second compartment 11b, are adjacent and parallel to each other. Preferably, they can also be connected to each other by a mold rib 14. The muscle imitation fibers 21, grouped into fiber bundles 23 in compartments 11 (see Fig. 15), are covered with connective tissue imitation fibers 41 (see Fig. 15).During the subsequent pressing of the first mold half 10a and the second mold half 10b, the mold tool webs 14 or the edges of the compartments 1 1 of the first tool half 10a and the second tool half 10b touch or at least almost touch, so that a manufacturing mold 27 produced by means of the mold tool 10 (see Fig. 15) has a minimum height in the edge areas of the compartments 11 or in the area of ​​any mold tool webs 14.

[0147] Fig. 15 shows a semi-finished product produced by the mold 10 according to Figs. 14a and 14b, in the form of a dimensionally stable manufacturing mold 27, in which the muscle imitation fibers 21 form at least the first fiber bundle 23a and the second fiber bundle 23b, which extend in the longitudinal fiber direction L. The first fiber bundle 23a and the second fiber bundle 23b are preferably connected by the web 12 extending in the longitudinal fiber direction L. By compression in the mold 10, the first fiber bundle 23a forms a first preform strand 25a and the second fiber bundle 23b a second preform strand 25b. The manufacturing mold 27 can then be separated along the edges of the compartments, in particular along the webs 12, so that the preform strands 25a, 25b are provided individually.

[0148] The muscle imitation fibers 21 and preferably also the connective tissue imitation fibers shown in Figures 1 to 13 and 15 are preferably produced as continuous fibers 22. The continuous fibers 22 are particularly preferably produced by a spinning device 30, as shown in Figure 16. The muscle imitation fibers 21 are pressed through a spinneret 21 by means of a pressure unit 31 and then drawn out of the spinneret 21, drawn, and dried in a drying device 32. Subsequently, the muscle imitation fibers 21 are subjected to further processing steps and, for example, formed into fiber bundles 23.

[0149] Fig. 17 shows a diagram illustrating the diameter distribution of continuous fibers 22, which were produced, for example, using a spinning device 30 according to Fig. 16. The continuous fibers 22 are, for example, muscle imitation fibers 21, in particular muscle imitation fibers 21 of a first type 21.1 with a first muscle imitation fiber diameter DM1, which lies within a first tolerance range T1. Furthermore, the diameter distribution of muscle imitation fibers 21 of a second type 21.2 is shown, which have a second muscle imitation fiber diameter DM1, which lies within a second tolerance range T2. The first tolerance range and the second tolerance range are preferably not larger than ±15%. Particularly preferably, the second tolerance range is ±10%. The two peaks of the frequency distribution are shown to have the same height only as an example. The peaks of the first type 21.1 and the second type 21.2 can also differ in their values.

[0150] Figures 18a and 18b show an exemplary distribution of fiber diameters and strengths of at least 68% of a randomly selected sample from a product with a surface area of ​​20 cm². 2 .

[0151] Fig. 19 shows a diagram of a Warner-Bratzler test, measured at a speed of 1 mm / s, of a patented fried meat substitute (1) at a core temperature of 58°C and an animal fillet as a reference, wherein the strengths of the different fibers in the meat substitute were selected to exhibit small deviations from one another. The Warner-Bratzler test was performed at a speed of 1 mm / s. Despite the similarity of the fibers, it can be seen here that the failure behavior of the product progresses through different stages, due to the different strengths of various imitation components, in particular due to the fiber thicknesses of the different fibers and connective tissue, which is shown in the spikes / plateaus at failure in the graph. Figs. 20a and 20b show intermediate products which are produced by a mold according to Fig. 14a and Fig. 20b.14b was manufactured and includes several muscle regions and connective tissue imitation components.

[0152] Fig. 21 shows a meat substitute product comprising various muscle regions and a connective tissue imitation component that connects two separated muscle regions.

[0153] Reference symbol list

[0154] 1 meat substitute product

[0155] 2 Muscle imitation component

[0156] 2a, first muscle region

[0157] 2b second muscle region

[0158] 3a, 3b, 3c Surface

[0159] 4 Connective tissue imitation component

[0160] 5 chemical bonds

[0161] 5' reduced bonds

[0162] 6 Fat

[0163] 7 physical interactions

[0164] 8 coating

[0165] 10a first half of the form

[0166] 10b second half of the form

[0167] 11a first compartment

[0168] 11b second compartment

[0169] 12 Bridge

[0170] 14 Forming tool bridge

[0171] 21 muscle mimic fibers

[0172] 21.1 first type

[0173] 21.2. second type

[0174] 22 continuous fibers

[0175] 23 fiber bundles

[0176] 25a first preform strand

[0177] 25b second preform strand

[0178] 26 amorphous structures

[0179] 27 dimensionally stable manufacturing form

[0180] 28 Product preform

[0181] 30 spinning device

[0182] 31 printing units

[0183] 32 Drying equipment

[0184] 41 connective tissue imitation fibers

[0185] 42 a textile surface structure

[0186] 44 fleece

[0187] 46 semi-crystalline fibers

[0188] AK1 first crystalline fraction AK2 second crystalline fraction dB connective tissue imitation fiber diameter dM muscle imitation fiber diameter

[0189] EL product longitudinal plane EQ product transverse plane

[0190] L Fiber direction

[0191] Lp is a projection length

[0192] R1 first spatial direction

[0193] R2 second spatial direction SM first shrinkage measure

[0194] SB second shrinkage measure

[0195] TB connective tissue imitation fiber tensile strength

[0196] TM Muscle imitation fiber tensile strength

[0197] Amax: maximum cross-sectional area; Amin: minimum cross-sectional area

Claims

Claims 1. Meat substitute product (1), comprising: a muscle imitation component (2) with a number of muscle imitation fiber types (21.1, 21.2) configured to replicate at least one first muscle region (2a) and a second muscle region (2b), wherein each muscle imitation fiber type (21.1, 21.2) is associated with muscle imitation fibers (21) obtained by a spinning process, and the muscle imitation fiber types (21.1, 21.2) differ by at least one property of the associated muscle imitation fibers (21), characterized by a connective tissue imitation component (4) with connective tissue imitation fibers (41) extending section by section between the first muscle region (2a) and the second muscle region (2b), wherein the muscle imitation fibers (21) have a muscle imitation fiber tensile strength (TM) and the connective tissue imitation fibers (41) exhibit a connective tissue imitation fiber tensile strength (TB) that is greater than the muscle imitation fiber tensile strength (TM).

2. Meat substitute product (1) according to claim 1, wherein the property of the muscle substitute fibers (21) associated with the muscle substitute fiber types (21.1, 21.2) is a muscle substitute fiber diameter (dM) within a fiber diameter range defined by a mean muscle substitute fiber diameter (dM) and an associated tolerance range of ± 18%, in particular ± 15%, preferably ± 10%, around the mean muscle substitute fiber diameter (dM), and at least 68% of the muscle substitute fibers (21) have muscle substitute fiber diameters (dM) that lie in at most ten, in particular at most three, different fiber diameter ranges, such that at least 68% of the muscle substitute fibers (21) of the meat substitute product (1) are associated with at most ten, in particular at most three, muscle substitute fiber types (21.1, 21.2).

3. Meat substitute product (1) according to claim 1 or 2, wherein the muscle imitation fibers (21) of the respective muscle imitation fiber type (21.1 , 21.2) are grouped together in one or more fiber composites in which at least 68% of the grouped muscle imitation fibers (21) are assigned to the respective muscle imitation fiber type (21.1 , 21.2).

4. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) extend at least partially in a fiber direction (L) continuously from a first point on a surface (3a) of the meat substitute product to extend to a second spaced point on the surface (3c) of the meat substitute (1), which is spaced apart from the first point.

5. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) are configured to form chemical bonds (5) and / or physical interactions (7) with each other, wherein the connective tissue imitation fibers (41) are designed to be inert to the muscle imitation fibers (21) in such a way that the chemical bonds (5) and / or physical interactions (7) between the muscle imitation fibers (21) of the first muscle region (2a) and the second muscle region (2b) are at least locally reduced by the connective tissue imitation fibers (41) extending section by section between them.

6. Meat substitute product (1) according to one of the preceding claims, wherein the meat substitute product (1) comprises at most 20 wt.%, in particular 4 wt.% to 8 wt.% connective tissue imitation component (4).

7. Meat substitute product (1) according to any of the preceding claims, wherein the connective tissue imitation fibers (41) have a connective tissue imitation fiber diameter (dB) in a range of 1 pm to 1000 pm, in particular 10 pm to 400 pm, and / or wherein the muscle imitation fibers (21) have a muscle imitation fiber diameter (dM) in a range of 1 pm to 1000 pm.

8. Meat substitute product (1) according to claim 7, wherein the muscle imitation fiber diameter (dM) and the connective tissue imitation fiber diameter (dB) have a diameter ratio in a range of 0.0025 < < 1000.

9. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation fiber tensile strength (TB) is in a range of 1 MPa to 100 MPa, in particular from 15 MPa to 25 MPa, and / or wherein the connective tissue imitation fibers (41) have a linear density in a range of 1.5 mg / m to 5 mg / m, and / or wherein the connective tissue imitation fibers (41) have an elongation at break in a range of 10% to 300%, in particular from 50% to 150%.

10. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation fibers (41) are formed as semi-crystalline fibers (46) with a (first) crystalline portion, and / or wherein the muscle imitation fibers (21) have amorphous structures (26), and preferably a (second) crystalline portion (AK2) which is smaller than the first crystalline portion (AK1).

11. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation fibers (41) in the meat substitute product (1) extend at least sectionally transversely to the fiber direction (L) of the muscle imitation fibers (21) in a first spatial direction (R1) and at least a second spatial direction (R2).

12. Meat substitute product (1) at least according to claim 5, wherein the connective tissue imitation fibers (41) form at least one textile surface structure (42) which extends between the first muscle region (2a) and the second muscle region (2b) such that chemical bonds (5) and / or physical interactions (7) are reduced only locally by the textile surface structure (42), wherein the textile surface structure (42) is preferably a nonwoven fabric (44) and the connective tissue imitation fibers (41) are mechanically connected in the nonwoven fabric (44).

13. Meat substitute product (1) according to claim 12, wherein the textile fabric (42) has a tensile strength in a range of 0.4 N / m to 450 N / m.

14. Meat substitute product (1) according to claim 11, 12 or 13, wherein the textile fabric (42) has a basis weight in the range of 20 g / m² 2 up to 200 g / m² 2 , especially of 50 g / m² 2 exhibits ± 20%.

15. Meat substitute product (1) according to the preamble of claim 1 and / or one of the preceding claims, characterized in that the meat substitute product (1) has a maximum cross-sectional area (Amax) in a product longitudinal plane (EL) and a minimum cross-sectional area (Amin) in a product transverse plane (EQ) orthogonal to the product longitudinal plane (EL), wherein the muscle imitation fibers (21) have a projection length (Lp) in the product longitudinal plane (EL) of at least 30 mm and a maximum of 1000 mm and a muscle imitation fiber tensile strength (TM) of at least 0.05 MPa.

16. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) have a muscle imitation fiber diameter (dM) in a range of 10 pm to 1000 pm, preferably from 50 pm to 400 pm.

17. Meat substitute product (1) according to any of the preceding claims, wherein the muscle imitation fiber tensile strength (TM) is a maximum of 1 MPa, in particular a maximum of 0.5 MPa.

18. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) have a modulus of elasticity of at most 220 MPa, in particular at most 20 MPa, and / or wherein the muscle imitation fibers (21) have an elongation at break in a range of 10% to 300%, in particular of 50% to 150%.

19. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) have a water retention capacity of 60 wt.% to 200 wt.%%, in particular of 80 wt.%% to 140 wt.%%.

20. Meat substitute product (1) according to one of the preceding claims, wherein the first muscle region (2a) is formed by at least one first fiber bundle (23a) and the second muscle region (2b) is formed by at least one second fiber bundle (23b) with 3 to 40,000 muscle imitation fibers (21), in particular with 80 to 400 muscle imitation fibers (21).

21. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation fibers (41) extend at least partially orthogonally to the fiber direction (L) of the muscle imitation fibers (21) and enclose the first muscle region (2a) and / or the second muscle region (2b) at least partially.

22. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) have a fat (6), preferably at least sectionally a fat-containing coating (8), and / or wherein the muscle imitation fibers (21) have at least sectionally a coating (8), wherein the coating (8) is designed such that chemical bonds (5) and / or physical interactions (7) are reduced only locally by the coating (8).

23. Meat substitute product (1) according to one of the preceding claims, wherein the property of the muscle imitation fibers (21) associated with the muscle imitation fiber types (21.1, 21.2) comprises a color and / or an aroma.

24. Meat substitute product (1) according to any of the preceding claims, wherein the muscle imitation fibers (21) comprise gluten-containing fibers comprising predominantly gluten, and the connective tissue imitation fibers (41) comprise soy-containing fibers comprising predominantly soy.

25. Meat substitute product (1) according to one of the preceding claims, wherein the muscle imitation fibers (21) have a first temperature- and / or humidity-dependent shrinkage measure (SM) and the connective tissue imitation fibers (41) have a second temperature- and / or humidity-dependent shrinkage measure (SB) which is greater than the first shrinkage measure (SM), wherein the shrinkage measure (SM) is defined by the ratio of a measured fiber length under ambient conditions and after heating for 10 minutes at 165°C.

26. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation component (4) is a first connective tissue imitation component (4), and the meat substitute product (1) further comprises a second connective tissue imitation component (4) which has a second connective tissue imitation fiber tensile strength (TB) for the purpose of replicating parallel fibers in the connective tissue, which is greater than a first connective tissue imitation fiber tensile strength (TB) of the first connective tissue imitation component.

27. Meat substitute product (1) according to one of the preceding claims, wherein the connective tissue imitation fibers (41) have a minimum length of 30 mm, in particular of 20 mm.

28. Method for producing a meat substitute product according to any one of the preceding claims, comprising the steps: Providing a muscle imitation component (2) with isolated muscle imitation fibers (21), in particular continuous fibers (22), obtained by a spinning process and configured to replicate at least a first muscle region (2a) and a second muscle region (2b), and / or Replicating at least one of the first muscle region (2a) and one of the second muscle region (2b) by means of a muscle imitation component (2) with muscle imitation fibers (21) obtained by a spinning process, which are oriented continuously in one fiber direction (L). extend from a first point on a surface (3a) of the meat substitute to a second spaced-apart point on the surface (3c) of the meat substitute (1), which is spaced apart from the first point, Providing a connective tissue imitation component (4) for replicating connective tissue with connective tissue imitation fibers (41) obtained by a spinning process, which extend section by section between the first muscle region (2a) and the second muscle region (2b), wherein the muscle imitation fibers (21) have a muscle imitation fiber tensile strength (TM) and the connective tissue imitation fibers (41) have a connective tissue imitation fiber tensile strength (TB) which is greater than the muscle imitation fiber tensile strength (TM), such that in the event of failure of the muscle imitation fibers (21) until the connective tissue imitation fiber tensile strength (TB) is reached, cohesion in the meat substitute product (1) is provided by the connective tissue imitation fibers (41), Arranging the connective tissue imitation component (4) such that the connective tissue imitation fibers (41) extend section by section between the first muscle region (2a) and the second muscle region (2b), wherein the muscle imitation fibers (21) have a muscle imitation fiber tensile strength (TM) and the connective tissue imitation fibers (41) have a connective tissue imitation fiber tensile strength (TB) which is greater than the muscle imitation fiber tensile strength (TM).

29. The method of claim 28, wherein the provision of the connective tissue imitation component (4) further comprises the step of: Producing the connective tissue imitation fibers (41) in a wet spinning process, such that the connective tissue imitation fibers (41) are preferably formed as semi-crystalline fibers.

30. Method according to claim 28 or 29, wherein the method further comprises the steps of replicating at least the first muscle region (2a) and the second muscle region (2b): Formation of the first muscle region (2a) by producing a first fiber bundle, formation of at least the second muscle region (2b) by producing a second fiber bundle.

31. Method according to claim 30, wherein providing the connective tissue imitation component (4) further comprises forming a nonwoven fabric by the connective tissue imitation fibers (41), and / or wherein the method of replicating at least the first muscle region (2a) and the second muscle region (2b) further comprises the steps: Grouping the muscle imitation fibers (21) in a first mold half (10a) with at least one first compartment (11a) for producing at least the first fiber bundle, grouping the muscle imitation fibers (21) in the first half of the shape in a second compartment (11b) extending parallel and spaced apart from the first compartment (11a) to produce the second fiber bundle, and / or wherein the arrangement of the connective tissue imitation component (4) further comprises: Locally covering the first fiber bundle and the second fiber bundle by depositing the connective tissue imitation fibers (41), and / or wherein, after arranging the connective tissue imitation component (4), the method further comprises at least one of the following steps: Covering the first half of the mold (10a) with a second half of the mold (10b) formed correspondingly to the first half of the mold (10a), Pressing the first mold half (10a) and the second mold half together such that at least the first fiber bundle (23a), the second fiber bundle (23a) and the connective tissue imitation fibers (41) form a dimensionally stable manufacturing form (27) in which at least the first fiber bundle (23a) and the second fiber bundle (23b) are arranged parallel and adjacent to each other, Separating the dimensionally stable manufacturing form (27) into at least one first preform strand (25a) and a second preform strand (25b), Grouping at least the first preform strand (25a) and the second preform strand (25b) and pressing the grouped first preform strand (25a) and second preform strand (25b) together to form a product preform (28), Heating the product preform (28) first to a crosslinking temperature for an incubation period and then to a deactivation temperature, which is above the crosslinking temperature for a deactivation period, Infusing the product preform (28) with a liquid, preferably an emulsion, comprising fat (6) and / or water and / or flavorings and / or an emulsifier.

32. A method according to any one of claims 28 to 31, further comprising at least one of the following steps: Drying the connective tissue imitation fibers (41) in one drying step, Rehydrating the dried connective tissue imitation fibers (41) with a first liquid, in particular an emulsion, which contains flavors and / or fats and / or colorants in a first rehydration step, Rehydrating the first preform strand (25a) and the second preform strand (25b) with a second liquid, in particular an emulsion, comprising a crosslinking agent, in particular transglutaminase, and / or colorants and / or flavorings and / or salt in a second rehydration step, Coating the product preform (28) with a liquid and / or powder coating containing colorants and / or flavorings.

33. Method for producing a meat substitute product according to any one of claims 1 to 27, comprising the steps: Producing at least one muscle imitation component (2) by the following steps: Defining a first muscle mimic fiber diameter for first-type muscle mimic fibers, Spinning of a first type of isolated muscle imitation fibers (21) with the first muscle imitation fiber diameter as continuous fibers (22), Grouping of the first type of muscle mimicry fibers (21) substantially parallel to each other to form a first muscle region, with the first type of muscle mimicry fibers (21) touching in the first muscle region, Defining a second muscle mimic fiber diameter for muscle mimic fibers of a second type, Spinning of a second type of isolated muscle imitation fibers (21) with the second muscle imitation fiber diameter as continuous fibers (22), Grouping the second type of muscle mimicry fibers (21) substantially parallel to each other to form a second muscle region, with the second type of muscle mimicry fibers (21) touching in the second muscle region, Grouped arrangement of the first muscle region and the second muscle region, and / or Producing at least one connective tissue imitation component using the following steps: Defining a connective tissue imitation fiber diameter for connective tissue imitation fibers, Spinning of isolated connective tissue imitation fibers with the connective tissue imitation fiber diameter as continuous fibers (22), Arranging the connective tissue imitation component (4) such that the connective tissue imitation fibers (41) extend section by section between the first muscle region (2a) and the second muscle region (2b), wherein the muscle imitation fibers (21) and / or the connective tissue imitation fibers (41) are produced by a spinning process.

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