Process for producing meat analogue and apparatus therefor

Abstract

To provide a process for the production of a meat analogue.SOLUTION: The present invention relates to a process for the production of a meat analogue, comprising the steps of: introducing a meat batter comprising protein into a heating unit and heating the meat batter to a temperature above the melting point of the protein to produce a heat-treated product, wherein the heating unit optionally heats the meat batter by Ohmic heating, cooling the heat-treated product by moving through a cooling unit, so that the heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, dividing the cooled heat-treated product into pieces and optionally tearing the pieces by passing the pieces through a roll nip 14 between a pair of counter-rotating cylindrical rolls 2, 4 having parallel axes of rotation 10, 12, a plurality of projections 16 being arranged on an outer surface of at least one of the rolls 2, 4.SELECTED DRAWING: Figure 4

Description

[Technical field]

[0001] The present invention relates to a process and apparatus for producing meat analog products. [Background technology]

[0002] Pet food has long been produced from animal by-products and non-animal raw materials in order to prepare high-quality food that allows pets to consume the nutrients they need without competing with the demand for meat as human food. On the other hand, with the global population increase, the demand for high-protein foods, including meat, is expected to increase worldwide, and the need for pet food made from meat analogues that meet the nutritional needs of pets is expected to increase.

[0003] Meat analogs are typically prepared by blending, shredding, and emulsifying raw meat ingredients such as beef, pork, lamb, and chicken, typically derived from muscle tissue and meat by-products. These raw meat ingredients are then mixed with various dry ingredients (e.g., plant-based by-products, starches, vitamins, minerals, thickeners, gluten, etc.) to form a meat emulsion. The resulting meat emulsion is extruded into a continuous slab or sheet, and the meat emulsion slab or sheet is transferred to a steam tunnel where it is cooked by exposure to heat. The cooked slab or sheet is then cut into pieces, optionally supplemented with a sauce preparation, etc., packaged as a meat analog, and sterilized.

[0004] Patent Document 1 discloses a method for producing a non-meat food product having the appearance and texture of cooked meat, including the steps of mixing dry raw materials containing vegetable protein with wet raw materials containing at least one of water and oil to form a non-meat dough, pressurizing and heating the non-meat dough at a temperature of 110 to 180°C, and gradually cooling the heated non-meat dough to form a non-meat food product. Patent Document 2 discloses a method for producing a meat emulsion product, including the steps of forming a meat emulsion containing at least 29% by weight of protein, 4 to 7% by weight of fat, and 49 to 53% by weight of water, pulverizing the meat emulsion and heating it to a temperature of 140 to 154°C, feeding the meat emulsion into a processing zone and applying a pressure of 1380 to 2415 kPa, and discharging the meat emulsion from the processing zone. According to patents 1 and 2, the heating step is carried out in one step until a final temperature of 180°C and 154°C is reached, respectively. Patent 3 discloses a method for producing meat-like chunks, comprising the steps of feeding the meat slurry into a first scraped surface heat exchanger at a pressure of at least 1241 kPa and heating the first scraped surface heat exchanger to produce a first heat-treated meat product having a temperature of 38-66°C, and then transferring the first heat-treated meat product to a second scraped surface heat exchanger and heating the second scraped surface heat exchanger to produce a second heat-treated meat product having a temperature of 60-85°C. The second heat-treated meat product is then transferred to a steam tunnel for further processing. However, this process does not create a sufficient meat-like fibrous structure in the chunks.

[0005] Patent Document 4 discloses a process for producing meat analogues, in which a meat dough containing protein is heated above the melting point of the protein by a scraped surface heat exchanger (SSHE). The SSHE used in such a process rotates a shaft with metal blades on a hard chrome surface, peeling off the hottest product surface from the hard chrome surface and applying the cooler product surface to the hard chrome surface. However, it has been confirmed that there is a risk of metal fragments being generated due to the mechanical wear of the outer surface of the blades caused by metal-metal contact at high speed rotation. It has also been found that a better product performance, for example in terms of color, aroma, taste, etc., can be obtained by further improving the heating of the meat dough and avoiding shearing. It is also possible to further improve the time-temperature profile when using an SSHE, as well as improve the start-stop operation of the system. There is also a possibility of working on cleaning the SSHE and waste disposal. In this regard, it is recognized that there may be places in the process where the flow of material is slow or stagnant, which may result in product accumulation, and that this risk is particularly high when the flow of material is stopped for a certain period of time. 2 describes food treatment using high energy density ohmic heating.

[0006] Heat treatment is the most common method used for modern preservation, and therefore the study of heat transfer inside food products such as meat dough is of great importance. And the processes that have attracted great interest in this regard are electrical and electrothermal methods such as microwaves, ohmic heating, and pulsed electric fields. Ohmic heating is a direct method of heating a material by passing an electric current through it. Ohmic heating occurs when an electric current is passed through a food product, which results in an increase in the temperature of the product due to the conversion of electrical energy to heat (Joule effect). Most food products, such as meat dough, contain ionic components such as salts and acids, so that heat can be generated inside the food when an electric current passes through it. Ohmic heating occurs when an alternating current is passed through a conductive food product. Heat is generated throughout the volume. The electrical energy is directly converted into heat, causing an increase in temperature. This system corresponds to an electric circuit consisting of a resistor and a voltage and current source. When a food product is sandwiched between two electrodes, the food product acts as a resistor and a current flows inside it.

[0007] Patent Document 5 discloses a method for producing an extruded protein product using a cooling die having a diameter of 130-1000 mm. Currently, full-scale muscle analog chunks can be prepared using molten protein at temperatures ranging up to 160°C. Currently, short fibrous structures are produced by cooling using a rectangular cooling die. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. 2016 / 055940 [Patent Document 2] European Patent No. 1231846 [Patent Document 3] International Publication No. 2015 / 172002 [Patent Document 4] DE 102016125870 [Patent Document 5] International Publication No. 2015 / 020873 [Non-patent literature]

[0009] [Non-Patent Document 1] Jaeger, H., et al: Food Science and Technology, Vol. 55, 2016 Summary of the Invention [Problem to be solved by the invention]

[0010] In order to design improved meat analogs, a meat analog preparation process is needed that allows for greater cooling control, ideally one that allows greater control and greater design freedom at the manufacturing site. [Means for solving the problem]

[0011] The present invention provides novel processes for the production of meat analogues. The processes according to the invention allow precise control of the time-temperature profile during the heating of the meat dough in the ohmic heating unit, which provides better product performance, e.g. in terms of color, aroma, taste, etc. Furthermore, the processes according to the invention allow for faster heating of the meat dough and in particular the use of renewable energies. This improvement is especially due to the modularity of the ohmic heating unit.

[0012] The present invention provides a novel process for the production of meat analogues. The processes of the present invention use external and internal cooling in specially designed tubes, which allows for a longer and more reliable symmetric / concentric fibrous design than existing designs. The segmented cooling tube design allows for the setting of cooling parameters for each segment along the cooling path, thus increasing the range of configurations that the device can take. The main application of the processes of the present invention is to create realistic and authentic looking meat or fish chunks. Such products can be used as partial replacements for real fish meat (sustainability). It also allows for a significant reduction in flow costs, for example in the production of chunks using melts. It also allows for a greater range of operational and product designs (texturization).

[0013] The present invention provides a process for producing a meat analog, comprising the steps of (a) feeding a meat dough containing a protein into a heating unit and heating the meat dough to a temperature higher than the melting point of the protein to produce a cooked product, the heating unit optionally heating the meat dough by ohmic heating; (b) passing the cooked product through a cooling unit to cool the cooked product to a temperature lower than the boiling point of water at normal pressure when it leaves the cooling unit; (c) dividing the cooled cooked product into a plurality of pieces; and (d) optionally tearing the pieces by passing the pieces through a roll nip (14) between a pair of counter-rotating cylindrical rolls (2, 4) having parallel rotation axes (10, 12), at least one of the rolls (2, 4) having a plurality of protrusions (16) disposed on an outer surface thereof.

[0014] The heating unit preferably comprises at least two parts, which are connected in series, and each part comprises at least one module. The modules are configured to be operable by ohmic heating. The heating unit may comprise two parts, a first part and a second part, where the first part, which is the first part to which the meat dough is initially introduced, comprises 1-10 modules, and the second part, which is the part to which the meat dough is transferred from the first part, comprises 1-7 modules, and the modules may be connected in series in the parts. In a particular embodiment of the invention, at least one holding tube is provided between the first part and the second part and / or after the second part, and no electrical energy is applied to the holding tube. In a further embodiment, preferably 60-70% of the total amount of electrical power applied to the meat dough in the process is applied in the first part, and 30-40% of the total amount of electrical power applied to the meat dough in the process is applied in the second part. Preferably, the heating in step (a) is performed using electrodes, the electrodes having an average current density across the heating unit of 100 to 5000 A / m per electrode surface area. 2 A current density is applied which is:

[0015] Step (b) may optionally include a step of subjecting the heat-treated product to external and internal cooling by passing the heat-treated product through a cooling tube (34) of the cooling unit (30) until the heat-treated product is at a temperature below the boiling point of water at normal pressure when it exits the cooling unit (30), where the internal cooling includes cooling by an internal cooling lance (40) concentric with the external cooling tube (34) and the external cooling may optionally include external jacket cooling.

[0016] The product temperature at the inlet of the cooling pipe (34) is preferably in the range of 145-170°C. The product temperature at the outlet of the cooling pipe (34) is preferably in the range of 70-100°C. The product pressure at the inlet of the cooling pipe (34) is preferably in the range of up to 40 bar (4 MPa). The product throughput is in the range of 15-500 kg / h, preferably about 250 kg / h. The product viscosity at the inlet of the cooling pipe (34) is preferably about 12 Pas. The product viscosity at the outlet of the cooling pipe (34) is more than 50 Pas, or more than 150 Pas, or more than 1000 Pas, or more than 5000 Pas, or more than 100000 Pas, at temperatures below 100°C.

[0017] The present invention also provides an apparatus for producing meat analogues, comprising: i) a heating unit operatively configured to heat a protein-containing meat dough; ii) a cooling unit arranged downstream of the heating unit operatively configured to cool the cooked product from the heating unit to a temperature below the boiling point of water at normal pressure when it leaves the cooling unit; iii) a dividing unit arranged downstream of the cooling unit suitable for dividing the cooled cooked product from the cooling unit into a plurality of pieces; and, optionally, iv) a tearing unit (1) for tearing the pieces; and a control unit for controlling the heating unit, the cooling unit, the dividing unit and the tearing unit (1). The tearing unit (1) comprises a pair of rotatable rolls (2, 4) having parallel rotation axes (10, 12) arranged at a preset distance (d) from each other. The distance (d) defines a width (W) of a roll nip (14) between the rolls (2, 4). The rolls (2, 4) are connected to motors (6, 8) for rotating the rolls (2, 4) in opposite directions, respectively. A plurality of protrusions (16) are disposed on the outer surface of the first roll (2) of the pair of rolls (2, 4).

[0018] The present invention also provides a tearing device for tearing pieces of meat analogues, the tearing device comprising a pair of rotatable rolls (2, 4) having parallel rotation axes (10, 12) arranged at a preset distance (d) from each other. The distance (d) defines a width (W) of a roll nip (14) between the rolls (2, 4). The rolls (2, 4) are respectively connected to motors (6, 8) for rotating the rolls (2, 4) in counter-rotation. A number of protrusions (16) are arranged on the outer surface of each roll (2, 4). The protrusions (16) are formed as cones, truncated cones, pyramids or frustums, the protrusions (16) being arranged in a number of rows parallel to the rotation axes (10, 12) and along a number of circumferential lines. The rolls (2, 4) are axially arranged such that a circumferential line of the projections (16) of one roll (4) is located between two adjacent circumferential lines of the projections (16) of the opposite roll (2).The device according to claim 7 or 8, further comprising means for adjusting the distance (d) between the rotation axes (10, 12) to adjust the width (W) of the roll nip (14).

[0019] Preferably, each roll (2, 4) is drivingly connected to a separate motor (6, 8), each motor (6, 8) being arranged to drive the rolls (2, 4) to rotate at the same or different speeds.

[0020] Preferably, the cooling unit (30) may comprise a cooling lance (40) for internal cooling concentric with the cooling tube (34), which may optionally have a circular cross section. Preferably, the cooling tube (34) is a double-walled tube for external jacket cooling, the outer diameter of the double-walled tube optionally being in the range of 40-70 mm, and the inner diameter of the double-walled tube optionally being in the range of 35-60 mm, preferably about 50 mm. In a preferred embodiment, the cooling lance (40) is shorter than the cooling tube (34). Optionally, the cooling lance (40) comprises a cooling liquid supply passage (43) and a cooling liquid return passage (45) in fluid communication with each other, a cooling liquid inlet (42) in fluid communication with the cooling liquid supply passage (43), and a cooling liquid outlet (44) in fluid communication with the cooling liquid return passage (45).

[0021] The cooling pipe (34) preferably has a circular cross section. The cooling pipe (34) preferably has a length in the range of 3-10 m. The cooling pipe (34) is preferably a double-walled pipe for external jacket cooling. The outer diameter of the double-walled pipe is preferably in the range of 40-70 mm. The inner diameter of the double-walled pipe is preferably in the range of 35-60 mm, preferably about 50 mm. The double-walled pipe is preferably provided with a helical guide element (48) for guiding the cooling liquid in the space between the two walls. The cooling lance (40) is preferably shorter than the cooling pipe (34). The cooling lance (40) preferably comprises a cooling liquid supply passage (43) and a cooling liquid return passage (45) in fluid communication with each other, a cooling liquid inlet (42) in fluid communication with the cooling liquid supply passage (43) and a cooling liquid outlet (44) in fluid communication with the cooling liquid return passage (45).

[0022] The present invention also provides the use of the process and / or apparatus of the present invention in a pet food preparation process.

[0023] Further embodiments of the inventive process and the inventive device can be taken from the dependent claims.

[0024] In one embodiment, the meat analogue production apparatus further comprises a device for preparing a meat dough and feeding the meat dough to the heating unit, such as a mixer for mixing ingredients for the meat dough and a feed pump for transporting the meat dough to the heating unit.

[0025] Thus, the process for producing a meat analogue according to the invention may further comprise the steps of mixing the raw materials for the meat dough and feeding the prepared meat dough to a heating unit, for example by means of an input pump. This process is preferably carried out in a closed system under a pressure of at least about 7-8 bar (700-800 kPa). This avoids the generation of steam during the heating of the moist meat emulsion to about 170° C., which may have a detrimental effect on the formation of texture. The critical processes of heating in the heating unit and cooling in the cooling unit are therefore separated from the input by pumps, for example rotary lobe pumps. The device may also comprise a process pump between the heating unit and the cooling unit, which further assists in conveying the cooked meat dough to the cooling unit. This ensures that the internal pressure and the increase in viscosity during processing are controlled. Each pump ensures that the high pressure required to convey the cooked meat dough through the cooling unit, where the solidification of the dough occurs, is provided as required. These pumps are preferably used to successfully start up the line after a short line outage.

[0026] a) Heating step In the heating step (a), the meat dough can be heated to a temperature above the melting point of the proteins in a single continuous heating unit. Alternatively, if the heating step is divided into several parts and performed using several modules, each module can be adjusted to distribute the desired power to each part heating step in order to obtain an optimal profile. The heating unit can preferably be equipped with a temperature control system that constantly monitors the input and output temperatures as well as the temperature within the heating unit (i.e. in the individual parts and modules). Furthermore, the flow rate can be monitored and the specific heat of the meat dough can be measured to calculate the power required for the system.

[0027] Ohmic Heating Step: Ohmic heating unit designs may consist of electrodes in contact with the meat dough, which allow electricity to be passed through the dough at various voltage and current combinations. Ohmic heating unit designs require a power source (generator) to generate electricity. Electrodes connected to the power source must be in physical contact with the meat dough to pass current.

[0028] In this specification, the term "operable by Ohmic heating" should be understood to mean that the heating unit is provided with a device capable of performing Ohmic heating. For example, it means that a generator that generates sufficient electricity (current density) is provided and connected to the electrodes. It also means that the meat dough and the electrodes are in physical contact. Also, when the term "operable by Ohmic heating" is used to describe a processing step, the term can be preferably considered to mean "operated by Ohmic heating" or "comprising an Ohmic resistance".

[0029] In order to facilitate uniform application of power to the entire meat dough during the heating step, it is advantageous for the meat dough to be as homogeneous as possible. The density of the current applied to the meat dough can be adjusted as necessary to obtain the desired effect. In one embodiment, the current density applied to the heating unit is about 100 to about 5000 amperes per square meter of electrode surface area (100 to 5000 A / m 2), and preferably, about 100 to about 4000, about 100 to about 3000, about 100 to about 2000, about 100 to about 1000, about 100 to about 900, about 100 to about 800, about 200 to about 5000, about 200 to about 4000, about 200 to about 3000, about 200 to about 2000, about 200 to about 1000, about 200 to about 900, about 200 to about 800, about 300 to about 5000, about 300 to about 4000, about 300 to about 4000, about 300 to about 3000, about 300 to about 2000, about 300 to about 1000, about 300 to about 900, about 300 to about 800, about 4 00 to about 5000, about 400 to about 4000, about 400 to about 3000, about 400 to about 2000, about 400 to about 1000, about 400 to about 900, about 400 to about 800, about 500 to about 5000, about 500 to about 4000, about 500 to about 3000, about 500 to about 2000, about 500 to about 1000, about 500 to about 900, about 500 to about 800, about 600 to about 5000, about 600 to about 4000, about 600 to about 4000, about 600 to about 3000, about 600 to about 2000, about 600 to about 1000, about 600 to about 900, about 600 to about 800. It has been confirmed that within these current density ranges the meat dough can be safely heated, without any defects such as electrode fouling. The above current densities define the average current density when the current density is measured over the entire heating unit (optionally including the sections and modules). In the heating step (a), the meat dough can be heated to a temperature above the melting point of the proteins in a single continuous heating unit. If the heating step is divided into several sections and performed using several modules, each module can be adjusted to distribute the desired power to each heating step of the sections so as to obtain an optimal profile. The heating unit can be equipped with a temperature control system that constantly monitors the input and output temperatures as well as the temperature within the heating unit (i.e. in the individual sections and modules). Furthermore, the flow rate can be monitored and the specific heat of the meat dough can be measured to calculate the power required for the system.

[0030] As used herein, the term "meat analogue" refers to a meat substitute suitable for use in pet food or animal feed as a meat substitute, and may suitably be a "chunk". The meat analogue may have similar sensory properties to cooked meat. The meat analogue may be incorporated into pet food products and human foods. It is particularly suitable for incorporation into any type of wet pet food product, for example in pate, loaf, chunk in sauce type products. It is particularly suitable for incorporation into "chunk in sauce" products, for example "chunk and gravy" products, "chunk and jelly" products or "chunk and mousse" products. The meat analogue typically has a length along its longest dimension of about 13 mm to about 20 mm. The meat analog may suitably have a nutritional composition of about 45% to about 65% moisture, preferably about 50% to about 61% moisture, about 25% to about 36% protein, about 4% to about 13% fat, and about 1% to about 3% ash.

[0031] In the present invention, the term "meat batter" includes both meat-containing batter and meat-free batter made from proteins other than meat. In the present specification, the term "meat analog" refers to a meat substitute suitable for use in pet food or animal feed as a substitute for meat, and may preferably be "chunks". The meat analog may have similar sensory properties to cooked meat. The meat analog may be incorporated into pet food products and human foods. It is particularly suitable for incorporation into any type of wet pet food product, for example, into pâtés, loaves, and "chunks in sauce" type products. It is particularly suitable for incorporation into "chunks in sauce" products, for example "chunks and gravy" products, "chunks and jelly" products, or "chunks and mousse" products. The meat analog typically has a length along its longest dimension of about 13 mm to about 20 mm. The meat analog may suitably have a nutritional composition of about 45% to about 65% moisture, preferably about 50% to about 61% moisture, about 25% to about 36% protein, about 4% to about 13% fat, and about 1% to about 3% ash.

[0032] As used herein, the term "meat dough" refers to a thick mixture of water and other substances derived from raw materials such as meat or meat by-products. Meat dough is not an emulsion like mayonnaise or milk, but is a dispersion of fat particles and air bubbles in a complex phase of ingredients such as water, solubilized meat proteins, and cellular components, and is sometimes referred to as a meat emulsion or meat slurry. These terms are well understood in the art and are used interchangeably. Meat dough typically contains a continuous phase that is an aqueous medium containing soluble proteins, soluble muscle components, muscle fiber pieces, connective tissue fibers, bone, and the like. It also optionally contains plant-derived materials such as proteins, starches, fibers, minerals, and any combination thereof. Meat dough (meat emulsion, meat slurry) can also contain additional additives common in the art. The meat dough can be obtained by known methods, for example by fragmenting frozen meat obtained from animal skeletal muscle to produce meat pieces, which are then mixed with water, one or more binders, and optionally other ingredients. The frozen meat is appropriately chopped, crushed, and ground to produce the meat dough (meat slurry, meat emulsion). Typically, the ground meat slurry is comminuted by a system including rotating and stationary elements (e.g., a system with rotating knives on a die plate) and finally passes through holes with a characteristic diameter. In various embodiments, the maximum diameter of the holes is about 0.5 mm, about 1 mm, about 2 mm, about 3 mm, about 4 mm, about 5 mm, about 6 mm, about 7 mm, about 8 mm, about 9 mm, and / or about 10 mm. The resulting finer ground meat emulsion is preferably transferred to a mixer and, optionally, water, dry ingredients (e.g., plant-based protein powder), and liquid ingredients (e.g., colorants) are added to obtain a meat dough.

[0033] As used herein, the term "protein" refers to one or more proteins that are suitably obtained from one or more raw materials. The protein may suitably be an animal protein, a vegetable protein, or any combination thereof. The animal protein includes proteins from any animal (including vertebrate and invertebrate proteins), such as proteins from mammals, poultry, fish, and insects. Suitable examples of animal proteins include proteins from chicken, turkey, beef, sheep, pork, venison, buffalo, duck, kangaroo, shellfish, crustaceans, salmon, tuna, white fish, and the like. Suitable proteins may be from muscle meat, organs, tendons, bones, and the like. Further suitable animal proteins include proteins from milk or eggs. On the other hand, suitable vegetable proteins include proteins from wheat gluten, isolated soy protein, corn, pea, rice, peanut, hemp, cottonseed, lupin, potato, and the like, and mixtures thereof. Proteins derived from bacteria, fungi, yeast, and algae may also be used as raw materials. The protein may be in any suitable form, such as isolated or partially isolated protein, concentrated protein, comminuted protein, etc. In one embodiment, the meat analog may be vegan.

[0034] In some embodiments, in the first portion, the meat dough is heated to a temperature of about 90°C to about 120°C, about 100°C to about 120°C, about 90°C to about 115°C, about 100°C to about 115°C, about 90°C to about 110°C, or about 100°C to about 110°C. In further embodiments, in the second portion, the heat-treated product is heated to a temperature of about 140°C to about 170°C, about 145°C to about 170°C, about 150°C to about 170°C, about 155°C to about 170°C, about 160°C to about 170°C, about 140°C to about 165°C, about 145°C to about 165°C, about 150°C to about 165°C, 155°C to about 165°C, or about 160°C to about 165°C.

[0035] The residence time of the meat dough in the first part of the heating unit can be less than 180 seconds, and the residence time of the meat dough in the second part of the heating unit can be less than 110 seconds. In the first part, the meat dough can be heated to a temperature above the denaturation temperature of the protein, and in the second part, the meat dough can be heated to a temperature above the melting point of the protein. A holding tube for temperature equalization can be provided after the first part. Also, a second holding tube can be provided after the second part, again further improving the temperature equalization in the heat-treated product. By dividing the heating step into two different heating steps, a heating step in the first part and a heating step in the second part, the reliability of the process can be improved. The number of modules in the first part and the second part can be the same or different.

[0036] In some embodiments, the pressure in the heating unit, the pressure in the first portion, and the pressure in the second portion exceed the water vapor pressure at each local temperature. The pressure in the heating unit can be in the range of 800 to about 4000 kPa. In some embodiments, the pressure in the first portion and the pressure in the second portion are substantially equal, preferably in the range of about 800 to about 2000 kPa, about 800 to about 1800 kPa, about 1000 to about 1800 kPa, about 1000 to about 1500 kPa, more preferably about 1000 kPa to about 1250 kPa. This is a pressure range that allows efficient energy transfer. The heat-treated product can be divided into a plurality of pieces, preferably in a state where the central temperature of the heat-treated product is about 40°C to about 100°C, about 40°C to about 70°C, about 50°C to about 80°C, or about 50°C to about 70°C.

[0037] The meat dough used in the process of the present invention usually consists of a mixture of proteins with different denaturation and melting temperatures. Preferably, at least 35%, 40%, 50%, 60%, 70%, 80%, or 90% of the proteins melt, based on the total amount of proteins in the meat dough. Most preferably, substantially all of the proteins melt. In one embodiment, all that is required is that the melting of the proteins is sufficient to form a cohesive and continuous outer phase in the cooked product that can carry other unmelted proteins, fibers, bone particles, etc.

[0038] The term "denaturation" as used herein with respect to proteins means that the protein loses its three-dimensional structure due to denaturation. Denatured proteins may exhibit a variety of properties, ranging from reduced solubility to protein aggregation. Those skilled in the art are well aware of what to understand by denatured proteins. Also, as used herein, the melting point of a protein is the temperature at which the protein changes state from solid to liquid at a selected pressure. The denaturation temperature of a protein can be measured using methods well known in the art, for example, a rubber process analyzer. The rubber process analyzer can be an RPA Elite model analyzer from TA Instruments (Wetzlar, Germany), which measures the viscoelastic properties of protein / water samples by temperature sweep analysis to determine the protein melting range. The protein melting range can be a rheological measurement, and refers to the temperature range from the increase in viscosity due to protein denaturation (unfolding) until the viscosity decrease is observed to change from a solid suspension to a homogeneous liquid phase. The melting point of a protein can also be measured by methods well known in the art, for example by differential scanning calorimetry (DSC) or rheological methods. In the latter case, the viscosity measurement can be carried out in a closed and pressurized cell, since no steam is generated at temperatures above 100° C. A suitable rheometer is the Anton Paar rheometer MCR301 equipped with a magnetically coupled pressurized cell CC25 / PR150 / SS fitted with a measuring bob B-CC25 / PR / Ti, which performs a temperature sweep at a constant shear rate. Denaturation and melting point data for individual proteins are also available in the scientific literature.

[0039] b) Cooling step The heat-treated product is preferably one in which layers and / or orientation are formed by cooling the material in step (b). When the molten material solidifies, a layered fibrous meat analog structure is formed. Steps (b) and / or (c) are optionally carried out under a pressure of about 800-4000 kPa, whereby the protein solidifies stepwise into layers to form a fibrous structure. Thus, the protein aggregates change from a molten liquid to a solid phase during the cooling step.

[0040] In other words, the molten protein is solidified in a controlled manner while flowing, resulting in the setting of the protein. With proper control of cooling, the formation of meat-like fibers is a direct result. As mentioned above, in a heat-treated product heated above the melting point of the protein, at least a portion of the protein (or protein mixture) is in a molten state. Once in a molten state, the protein solidifies into a tough, elastic mass with leather-like properties when cooled. This mass is difficult to remelt and cannot be easily pumped mechanically. It is therefore important that the molten protein is cooled in a cooling unit while constantly moving, and that the solidified material can be continuously discharged from the cooling unit.

[0041] The cooked product leaves the heating unit at, for example, 140°C to about 170°C and is cooled in a cooling unit (e.g., in a water-cooled tubular cooling zone) to a temperature below the boiling point of water. Alternatively, a rectangular cooling die design can be used. The cooked product is transported through the cooling unit (e.g., along a cold surface) and formed into a layered fibrous structure as the melt solidifies (when the product temperature falls below its melting point). This is done while moving under pressure, with the proteins gradually solidifying into layers to form the fibrous structure.

[0042] c) Division step As used herein, the term "dividing" refers to any process that breaks down the heat-treated product, such as cutting, ripping, tearing, squeezing, comminuting with a hammer mill, and the like. The process is preferably carried out using a grid or rotary cutting device. The division can be performed in one or multiple stages, for example, a first cut with a grid cutter and then a second cut with a rotary cutter. The resulting meat analogs can have essentially regular shapes, such as cubes or cylinders, or irregular, disordered, or essentially disordered shapes. Optionally, the resulting meat analogs can be sent to an inspection station for visual inspection to aid in manual or automatic quality control (e.g., using a digital camera and appropriate image recognition software).

[0043] d) Tear Step The tearing step is performed to facilitate visualization of the internal texture of the pieces or chunks produced in the dividing step and to expose the internal fibrous texture, especially if the material used to make the meat analog (i.e., the meat dough) contains fibers.

[0044] The tearing action is performed by passing the pieces or chunks through a gap (i.e. roll nip) between two counter-rotating rolls. At least one of the counter-rotating rolls is provided with a protrusion (particularly a pointed protrusion), preferably both rolls are provided with pointed protrusions. For example, each protrusion may have a cone-like shape with a square base and four triangular sides. The rolls are preferably cylindrical and may have the same diameter, for example a diameter of 150 mm to 300 mm. Both rolls may be the same roll. In particular, the tearing unit of the device of the invention may comprise the tearing device of the invention.

[0045] Traditionally, the tearing step has been carried out using a hammer mill, which produces a relatively high proportion of fine particles ("fines"), i.e. particles smaller than 5 x 5 mm. Effect of the Invention

[0046] The inventive device, especially the tearing unit, significantly reduces the proportion of fines compared to a hammer mill, and the internal texture of the pieces becomes more visible. This can be explained, among other things, by the vigorous treatment in the hammer mill, especially the high speed of the pieces and their impact against hard surfaces. It is also believed that at least a portion of the fine particles are re-attached to the pieces when passing through the roll nip.

[0047] The present invention will now be described with reference to embodiments and the following drawings. [Brief description of the drawings]

[0048] [Figure 1] FIG. 1 is a schematic diagram of the process of the present invention. [Diagram 2] FIG. 1 shows a tearing unit according to the present invention. [Diagram 3] FIG. 3 shows a roll used in the tearing device shown in FIG. 2. [Figure 4] FIG. 3 shows a roll used in the tearing device shown in FIG. 2. [Diagram 5] FIG. 3 shows a roll used in the tearing device shown in FIG. 2. [Figure 6A] FIG. 1 shows the results of feeding tests of meat analogues prepared according to Examples and Comparative Examples 5 to 8. [Figure 6B] FIG. 1 shows the results of feeding tests of meat analogues prepared according to Examples and Comparative Examples 5 to 8. [Figure 7] FIG. 2 is a flow diagram illustrating a process for producing meat analogs according to a particular embodiment of the present invention. [Figure 8] FIG. 1 shows a side view of a cooling unit of an apparatus according to a particular embodiment of the present invention; [Figure 9] FIG. 9 is a front view of the cooling unit of FIG. 8; [Figure 10] FIG. 9 is a cross-sectional view of the cooling unit of FIG. 8. [Figure 11] FIG. 9 is a diagram showing details of the cooling unit at the left end of a cooling pipe included in the cooling unit of FIG. 8; [Figure 12] FIG. 9 shows a detail of the cooling tube of the cooling unit of FIG. 8 further to the right. [Figure 13] FIG. 9 shows a detail of the cooling unit of FIG. 8 at the right end of the cooling tube. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0049] Figure 1 shows an overview of one embodiment of the process for producing meat analogues according to the invention. In the mixing step, the raw materials used to prepare the meat dough for a particular meat analogue are mixed. Such raw materials include, for example, wheat gluten, (meat) emulsion and water, as well as various dry raw materials. The materials are conveyed and pressurized by pumping. A rotary lobe pump can separate the mixing process from the high pressure cooking step. In the heating step, the melting of the proteins occurs. At temperatures up to about 160°C to 170°C, the pressure is preferably above 7 bar (700 kPa) to avoid the generation of steam.

[0050] The heated material is then further conveyed and pressurized (e.g., at pressures above 8 bar (800 kPa)) in a further pumping step and sent to a cooling unit, where the heat-treated material is texturized and solidified. The material is then cooled to below 100°C and divided into pieces, e.g. by cutting.

[0051] In a final tearing step, the material pieces or chunks are torn in a tearing unit in order to clearly reveal the internal (fibrous) texture and to increase the irregularity of the individual pieces, i.e., they do not have a regular geometric structure such as a cubic or cylindrical element.

[0052] Figure 2 shows an exemplary embodiment of the tearing unit 1. In this figure, a hopper 20 for feeding pieces to be torn is shown in a folded state in order to show a pair of rotatable rolls 2, 4. The first roll 2 is driven to rotate clockwise by a first electric motor 6, and the second roll 4 is driven to rotate counterclockwise by a second electric motor 8.

[0053] 3 to 5 are further detailed views of the pair of rolls 2 and 4. FIG.

[0054] The rotation axes 10, 12 of the rolls 2, 4 are parallel to each other and are arranged at a distance d from each other. The distance d is adjustable by a mechanism not shown in detail. The distance d is at least 0.1 mm, 0.2 mm, 0.5 mm, or 1 mm greater than the minimum distance. The minimum distance is the distance at which the two rolls contact each other, i.e., cannot move towards each other any further, and at which the width W of the roll nip 14 is minimal (in particular, zero). Preferably, the distance d is 0.2 mm greater than the minimum distance, so that the gap or width W of the roll nip 14 is 0.2 mm.

[0055] Both rolls 2, 4 are provided with a number of protrusions 16 arranged on their outer surfaces. Each protrusion 16 has a cone-like shape with a square base and four triangular sides converging to a pointed tip 18. The protrusions 16 are arranged along a number of rows parallel to the rotation axis and along a number of circumferential lines perpendicular to the row direction, i.e., a number of circles.

[0056] The rollers 2, 4 are arranged such that each circumferential line, or circle, of the projections 16 on one roll is located axially between two adjacent circumferential lines of the projections on the opposite roll, so that the projections mesh / interlock with each other during rotation (Figure 4).

[0057] In this specification, the terms "roller" and "roll" are used synonymously. The rollers can be controlled to rotate at the same speed or they can be controlled to rotate at different speeds. Preferably, the rollers rotate at different speeds. The ratio of revolutions per minute of both rolls can be at least 0.01, for example at least 0.03, 0.1, 0.5, 0.7, 0.8, 0.9, 0.95, 0.98, 0.99, which can create a combined compression and tearing effect (creation of shear forces). Preferably, the ratio of the rotations per minute of both rolls is about 1:1 to about 1:91, about 1:1 to about 1:75, about 1:1 to about 1:50, about 1:1 to about 1:25, about 1:1 to about 1:10, about 1:1 to about 1:9, about 1:1 to about 1:8, about 1:1 to about 1:7, about 1:1 to about 1:6, about 1:1 to about 1:5, about 1:1 to about 1:4, about 1:1 to about 1:3, about 1:1 to about 1:2, about 1:1 to about 1:1.5. Preferred ratios are about 1:10, 1:20, 1:30, 1:40, 1:50, 1:60, 1:70, 1:80, and 1:90. In processes in which the rollers operate at different speeds, it is preferred that the rollers operate at the above ratios. Also, in the case of devices which include rollers which can be set to operate at different speeds, the rollers can preferably be set to operate in the above ratios.

[0058] FIG. 7 is a flow diagram illustrating a process for producing meat analog products according to a particular embodiment of the present invention. The process includes several steps, which are performed in a left to right order. The number and order of these steps can vary depending on the task being performed. According to this particular embodiment, the process includes mixing recipe ingredients, such as powders and fluids. The mixed recipe ingredients are then pumped and pressurized. Heat is then applied to melt the proteins. The hot product melt is then pumped and pressurized. The hot product melt is then cooled for texturing and solidification. The cooled cooked product is then divided into pieces by cutting. The pieces are then torn to reveal or enhance the internal fiber texture and to increase the irregularity of the individual pieces.

[0059] 8 to 11 are various views of a cooling unit of a meat analog production apparatus according to a particular embodiment of the present invention. The apparatus includes a heating unit (not shown) operable to heat (e.g., by ohmic heating) a protein-containing meat dough, a cooling unit 30 located downstream of the heating unit and operable to cool the heat-treated product from the heating unit until the temperature of the heat-treated product upon leaving the cooling unit 30 is below the boiling point of water at normal pressure, and a dividing unit (not shown) located downstream of the cooling unit and suitable for dividing the cooled heat-treated product from the cooling unit 30 into a plurality of pieces.

[0060] The cooling unit 30 includes a frame 32 and a cooling tube 34 supported by the frame 32. As shown in detail in FIG. 11, the cooling tube 34 is provided with a feed hopper 36 at its inlet end 38. A process pump (not shown) and the feed hopper 36 convey the hot product melt into the cooling tube 34. As can be seen in FIGS. 11 and 12, the cooling tube 34 is a double-walled tube. The two walls provide an annular cross-sectional area for the cooling liquid (e.g., water) to provide external jacket cooling for the hot product melt. The center of the hot product melt is also cooled by a cooling lance 40 that extends lengthwise through the center of the cooling tube 34. In this embodiment, the cooling lance 40 does not extend the entire length of the cooling tube 34. The cooling lance 40 (see also FIG. 13) is mounted concentrically within the cooling tube 34 by at least one mount 41. The cooling tube 34 is divided into a number of coolant segments, each having a coolant inlet 50 and a coolant outlet 52 .

[0061] As can be seen in detail in FIG. 11, in one embodiment, the cooling lance 40 is divided in its length into two passages, one for cooling liquid supply and one for cooling liquid return. Also for example in FIG. 11, an upper cooling liquid inlet 42 is provided, which is fluidly connected to the cooling liquid supply passage 43, and a lower cooling liquid outlet 44 is provided, which is fluidly connected to the cooling liquid return passage 45. As can be seen in detail in FIG. 12, at least one temperature and / or pressure sensor 46 can also be provided for measuring the temperature and / or pressure of the hot product melt in the cooling tube 34. Furthermore, as can be seen in FIGS. 11 and 12, a spiral guide element 48 is provided between the two walls of the cooling tube 34 for spirally guiding the cooling liquid in order to enhance cooling by increasing the jacket area participating in cooling. The cooling liquid for the external jacket cooling by the cooling tube 34 and / or for the cooling lance can flow through the respective cooling liquid loops.

[0062] In the embodiment shown in Figures 8 to 12, the frame 32 is similar to the embodiment shown in Figures 7 to 13 in that it further includes wheels 34 for moving the entire cooling unit 30, but the frame is divided into three sub-frames 36. As can be particularly seen from Figure 11, the cooling pipe 34 is divided into a number of cooling pipe segments 35. These cooling pipe segments 35 are held together via a holding plate 38. As can be particularly seen from Figures 10 and 12, the cooling lance 40 is constructed in a different way from the cooling lance of the embodiment shown in Figures 7 to 13. In particular, the cooling liquid supply passage 43 and the cooling liquid return passage 45 are realized by a pipe-in-pipe assembly.

[0063] In a special embodiment, the process pump supplies the cooling pipe with a flow rate of 250 kg / h. Preferably, a uniform cooling gradient is maintained along the cooling pipe, and a consistent restriction is applied throughout the cooling pipe, thus avoiding selective pressure and flow of the cooling liquid. This can be achieved by specifying the cooling parameters (flow rate and temperature of the cooling water per part of the cooling unit) and designing a dedicated cooling pipe. In a further special embodiment, the process pump controls the system pressure of the heating unit by a control loop (PID) based on the pressure at the outlet of the heating process. Managing the pressure to avoid steam generation during cooling is important in the texturing of the product. Preferably, the cooling pipe is designed to cool the product melt to a temperature below the melting point of the product and below 100° C. to keep the product melt constant, thus avoiding selective product melt flow in the cooling pipe, and to provide sufficient cooling performance to cool the product below the designed outlet temperature to avoid product expansion that would affect the quality of the product chunks.

[0064] It should be noted that, due to the large amount of cooling water used, it is recommended to reuse the cooling water (e.g. circulate it together with the water for the retort process) and not waste it. Preferably, the cooling pipes are fed by at least one cooling water loop for cooling the external jacket. Preferably, the process pressure of the (one or more) process pumps is greater than 7 bar (700 kPa) and is between 8 bar and 40 bar (800 kPa and 4 MPa) (maximum). To achieve each target temperature, a corresponding minimum pressure requirement is set. Also, preferably, the inlet pressure of the cooling pipes is less than 40 bar (4 MPa). The inlet pressure of the cooling pipes should in principle be equal to or greater than the set value of the process pump, which affects the uniformity of the flow rate. Preferably, the viscosity of the high-temperature product melt at the cooling tube inlet is 10 to 15 Pas (for example, the viscosity of the melt at 160°C is 12 Pas), and the viscosity of the product at the cooling tube outlet is more than 50 Pas, or more than 150 Pas, or more than 1000 Pas, or more than 5000 Pas, or more than 100000 Pas at a temperature below 100°C. For example, the material may be almost solid at the cooling tube outlet. Preferably, the moving speed of the high-temperature product melt is in the range of 2.95 m / s to 3.25 m / s, more preferably 3 m / s. As an example, the temperature of the high-temperature product melt at the cooling tube inlet is in the range of 150°C to 170°C, for example 157°C.

[0065] The outer diameter of the cooling pipe is preferably about 40 to 70 mm, about 40 to 65 mm, about 40 to 60 mm, about 40 to 55 mm, about 40 to 50 mm, about 40 to 45 mm, about 45 to 70 mm, about 45 to 65 mm, about 45 to 60 mm, about 45 to 55 mm, about 45 to 50 mm, about 50 to 70 mm, about 50 to 65 mm, about 50 to 60 mm, or about 50 to 55 mm. The inner diameter of the cooling pipe is preferably less than about 100 mm, less than about 90 mm, less than about 80 mm, or less than about 70 mm, for example, preferably about 60 mm, about 55 mm, about 55 mm, about 50 mm, about 45 mm, about 40 mm, about 35 mm, or about 30 mm, for example, about 35 to 60 mm, about 35 to 55 mm, about 35 to 40 mm, about 40 to 60 mm, about 40 to 55 mm, about 40 to 50 mm, about 40 to 45 mm, about 44 to 60 mm, about 45 to 55 mm, about 45 to 50 mm, about 50 to 60 mm, about 50 to 55 mm.

[0066] The length of the cooling pipe is preferably about 2 to 10 m, about 3 to 9 m, about 4 to 8 m, or about 5 to 7 m, for example, about 3 m, about 4 m, about 5 m, about 6 m, about 7 m, or about 8 m. The diameter of the cooling lance is preferably 10 to 30 mm, 10 to 25 mm, 10 to 20 mm, 15 to 30 mm, 25 to 25 mm, or 15 to 20 mm, for example, about 15 mm, about 20 mm, or about 25 mm. The length of the cooling lance is suitably about 2 to 4 m, about 2.5 to 4 m, about 3 to 4 m, about 3.5 to 4 m, about 2 to 3.5 m, about 2.5 to 3.5 m, about 3 to 3.5 m, about 3 to 4 m, or about 3.5 to 4 m, for example, about 2.5 m, about 2.6 m, about 2.7 m, about 2.8 m, about 2.9 m, about 3 m, about 3.1 m, about 3.2 m, about 3.3 m, about 3.4 m, or about 3.5 m, and is preferably about 3.1 m.

[0067] Process (i.e. melt) pumps, preferably lobe pumps, ensure the high pressure required to transport the melt through the cooling tubes where solidification of the melt occurs, and are essential for successful start-up of the line, especially after a brief line shutdown. EXAMPLES

[0068] The present invention is further illustrated by the following examples, which are not intended to be limiting.

[0069] Example 1: Tear device with rollers positioned to provide a roller nip of approximately 0.5 mm A tearing device was manufactured in which two rollers were arranged as shown in Figures 3 to 5. The rotation axes 10, 12 of the parallel rolls 2, 4 were arranged so that they were in contact with each other and the roller nip was adjustably set to about 0.5 mm. The rollers 2, 4 had a plurality of protrusions 16 arranged on the outer surface of each roller, and each protrusion 16 had a cone-like shape with a square base and four triangular sides converging to a pointed tip 18. The protrusions 16 were arranged along a plurality of rows parallel to the rotation axis and a plurality of circumferential lines perpendicular to the row direction, i.e., a plurality of circles. The rollers 2, 4 were arranged so that each circumferential line, i.e., a circle, consisting of the plurality of protrusions 16 of one roll was located between two adjacent circumferential lines (consisting of a plurality of protrusions) of the opposite roll in the axial direction, as shown in Figure 4, so that the protrusions rotate while meshing with each other during rotation. The rollers were set to rotate at different speeds. The ratio of the rotations per minute of both rolls was set to about 1:60.

[0070] Example 2: Preparation process of improved meat analog using the tearing device of Example 1 A meat analog was prepared using the apparatus of Example 1 in the process shown in FIG. 1. The meat analog had improved visual appearance compared to a meat analog prepared using a hammer mill in the same process. The appearance of the meat analog produced in this example was closer to that of real meat chunks. In other words, a meat analog with a less "synthetic" appearance was produced. Furthermore, the material produced by this process contained less fines (very fine pieces of meat analog), further improving the appearance of the product. The reduced generation of fines also reduced the possibility of the fines interfering with the equipment, improving the process itself. Thus, the process can be performed more continuously than previously known processes, and the equipment can be cleaned more efficiently.

[0071] Example 3: Tear device with rollers positioned to provide a roller nip of approximately 0.7 mm A tear apparatus similar to that described in Example 1 was constructed with the rollers positioned to provide a gap (ie, roll nip) of approximately 0.7 mm.

[0072] Example 4: Preparation process of improved meat analog using the tearing device of Example 3 The process described in Example 2 was repeated using the apparatus of Example 3. As a result, a meat analogue was prepared that had an appearance closer to that of real meat and contained even less fine powder. Both the product and the process were improved over the conventional process using a hammer mill.

[0073] Example 5 Three parts of a dough for producing a complete nutritional cat food product containing 90.8% meat and animal-derived materials (consisting essentially of chicken), 4.7% water, and 4.5% of at least one of vitamins, minerals, palatants, colorants, etc. (all percentages are by weight based on the total weight of the slurry) were mixed with one part vegetable protein powder containing a minimum of 75% protein (vital wheat gluten) to produce a single solid mixture containing 30.5% crude protein, 59% moisture, and 4.5% fat (all percentages of these semi-solid mixtures are by weight based on the total weight of the semi-solid mixture).

[0074] Example 6 Three parts of a dough for producing a complete nutritional cat food product containing 90.8% meat and animal-derived materials (consisting essentially of tuna), 4.7% water, and 4.5% of at least one of vitamins, minerals, flavorings, colorants, etc. (all percentages are by weight based on the total weight of the slurry) were mixed with one part vegetable protein powder containing a minimum of 75% protein (vital wheat gluten) to produce a single solid mixture containing 30.5% crude protein, 59% moisture, and 4.5% fat (all percentages of these semi-solid mixtures are by weight based on the total weight of the semi-solid mixture).

[0075] Example 7 The mixtures obtained in Example 5 and Example 6, respectively, were fed by a first positive displacement pump to an ohmic heating unit, in which five modules with a maximum power of 20 kW were used. In this ohmic heating unit, a 171.5 cm surface area was placed between electrodes with a diameter of 52 mm and a length of 105 mm. 2 The meat dough was transferred so that the average current density of the five modules was 650A / m 2 The pressure in the heating unit was 1200 kPa. The outlet temperature of the material from this ohmic heating unit was 158-160°C. The material was then pumped by a second positive displacement pump to a cooling area to reduce the temperature to below 80°C. The resulting solid material was then cut to produce meat / fish analogues with fibrous interior.

[0076] Comparative Example 8 The mixtures of Examples 5 and 6 were fed separately to one heating unit by a first positive displacement pump. The heating unit had a volume of about 17 L and a flow rate of 60 m under a product pressure of 1200 kPa. 2 / m 3 The heating unit had one scraped surface heat exchanger (SSHE) with a surface area to volume ratio of 10 ...

[0077] Both chicken and tuna recipes were prepared using the ohmic heating unit of the present invention and the scraped surface heat exchanger of the prior art, and feeding tests were conducted. The results are summarized in Figure 6A (chicken recipe) and Figure 6B (tuna recipe). In Figure 6A, "OH" indicates the cat food prepared by ohmic heating, and "SSHE" indicates the product prepared by SSHE. In Figure 6B, "OH" indicates the cat food obtained by ohmic heating, and "SSHE" indicates the cat food obtained by SSHE. As can be seen from Figures 6A and 6B, almost the same results were obtained for both recipes, whether prepared by ohmic heating or by SSHE. [Explanation of symbols]

[0078] 1 Tear Unit 2. First Roll 4. Second Roll 6. First electric motor 8. Second electric motor 10 (first roll 2) rotation axis 12 (second roll 4) rotation axis 14 Roll Nip 16 protrusions 18 Tip 20 Hopper 30 Cooling Unit 32 Frames 34 Cooling pipe 35 Cooling Pipe Segments 36 Supply Hopper 38 Inlet end 40 Cooling Lance 41 Mount (support part) 42 Coolant inlet 43 Coolant supply passage 44 Coolant outlet 45 Coolant return passage 46 Temperature / Pressure Sensor 48 Guide Elements 50 Coolant inlet 52 Coolant outlet 54 wheels 56 Subframe 58 Retaining Plate d distance (between rotation axis 10 and rotation axis 12) W (roll nip 14) width

Claims

1. (a) a step of producing a heat-treated product by putting a meat dough containing a protein into a heating unit and heating the meat dough to a temperature higher than the melting point of the protein, the heating unit heating the meat dough by ohmic heating; (b) passing the heat-treated product through a cooling unit to cool the heat-treated product to a temperature lower than the boiling point of water at atmospheric pressure when the heat-treated product leaves the cooling unit; (c) dividing the cooled heat-treated product into a plurality of pieces; (d) tearing the piece by passing it through a roll nip (14) between a pair of counter-rotating cylindrical rolls (2, 4) having parallel axes of rotation (10, 12) arranged at a preset distance (d) from each other, at least one of the rolls (2, 4) having a plurality of protrusions (16) arranged on its outer surface; A process for producing a meat analog comprising: the heating unit comprises two parts, a first part and a second part; The first section into which the meat dough is first introduced has 1 to 10 modules; The second section that receives the meat dough from the first section includes 1 to 7 modules, applying 60 to 70% of the total amount of electrical power applied to the meat dough in the process of producing the meat analogue in the first portion; applying 30-40% of the total amount of electrical power applied to the meat dough in the process of producing the meat analogue in the second portion; 13. A process for producing a meat analogue product, wherein said distance (d) is greater than the minimum distance between said rolls (2, 4) by 0.2 mm, which is the width of said roll nip (14).

2. The process of claim 1 , wherein the module is configured to operate with ohmic heating.

3. The heating in step (a) is performed using electrodes, the electrodes having an average current density across the heating unit of 100 to 5000 A / m2 of current per electrode surface area. ２ 2. The process of claim 1 , wherein a current density is applied that is

4. Step (b) includes a step of performing external and internal cooling of the heat-treated product by passing the heat-treated product through a cooling pipe (34) of a cooling unit (30) until the heat-treated product has a temperature lower than the boiling point of water at normal pressure when it leaves the cooling unit (30); The internal cooling includes cooling by a cooling lance (40) for internal cooling concentric with the cooling tube (34); The process of claim 1 , wherein the external cooling comprises external jacket cooling.

5. 10. Use of the process according to claim 1 in a pet food preparation process.

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