Method for producing a food or food precursor product

Abstract

The present invention relates to a method for manufacturing a food product (100), or a food precursor (130, 140) for manufacturing a food product (100), in particular a meat substitute, comprising: - pulling the first and second continuous food precursors (130) (130, 140) in the conveying direction (F) (step 1100); - arranging the first and second continuous food precursors (130) (130, 140) in an oriented manner perpendicular to the conveying direction (F) (1200) to form a continuous strand (150); - conveying the continuous strand (140) in the direction of the shaping device (5) under the action of a traction force (Z) (step 1300); - forming a shaped article (170) by applying a compressive force (D) having at least one compressive force component (D1) perpendicular to the conveying direction (F) (step 1400); - cutting the continuous strand (150) into strand portions (160) (1500) and cutting the shaped article (170) into food products (100); - distributing the shaped article (170) and the food products (100) (100) (step 1600). The present invention also relates to a control method (3000) for such a method, a food product (100) thus manufactured, and a food manufacturing machine (1) for implementing this method.

Description

Technical Field

[0001] The present invention relates to a method for producing food, particularly meat substitutes, and a method for producing a continuous food precursor for producing such food. The present invention also relates to a control method for controlling the oriented arrangement of a continuous food precursor for producing food, food, and a food manufacturing machine for producing food, particularly meat substitutes.

Background Art

[0002] There are many different methods for producing food. Such food may have a structure that mimics the structure of meat, fish, or sausage products. Most of these commonly have a fibrous structure. The food may consist entirely of plant-based starting materials, or may contain animal-based, plant-based, and mycelial-based starting materials or raw materials, or may consist of both plant-based and animal-based starting materials.

[0003] This poses problems not only in visually mimicking meat, fish, or sausage products, but also in mimicking processing and eating characteristics such as roast behavior, chew resistance / elasticity, bolus formation, rheology, and water retention or release, particularly with regard to appropriate texture processing. For example, meat contains a high proportion of water, which is stored and evenly distributed in the fibrous connective tissue. The Maillard reaction also occurs on the surface of meat when heated. This refers to a complex reaction of fats, proteins, and polysaccharides during heating, which results in browning of the surface and a slight sweetness. Depending on the type of meat, it also contains finely distributed fat, which is an important flavor carrier and gives the meat a special taste in addition to its appearance, such as fine marbling.

[0004] Also, a characteristic of meat and fish products is that a piece thereof is usually not completely symmetric, but rather the arrangement of the fibers changes in shape and position within the piece.

[0005] In summary, the topology of food plays an important role in the formation of meat-like structures. Topology is here understood to mean the geometric shape, distribution and orientation of the precursor products in the food. For example, relatively fine food precursors provide a relatively large surface area that promotes surface reactions. Cavities and specific distributions of food precursors relative to each other also result in foods having specific profiles of properties. The topology of the food precursors themselves can also affect the profile of the properties of the food.

[0006] Known methods of manufacturing food and manufacturing food precursors can in most cases only orient the food precursors to a limited extent relative to each other and are thus limited with respect to setting the desired composition and / or geometric shape and / or topology of the food. For example, in deposition techniques such as 3D printing, it is not possible to deposit precursors in all spatial directions. This is accompanied by insufficient control of the water absorption capacity of the food. Another factor is that such foods have hitherto not been able to mimic the texture and hardness of meat satisfactorily. For example, the use of plant-based fibers in meat substitutes, which generally only exist as short or long fibers, presents drawbacks in mimicking meat. One major challenge is to mimic the non-uniform properties of meat with respect to the desired texture. For example, known methods of manufacturing food are insufficient to enable the formation and placement of different product areas or textures along the entire length of the product so that a natural appearance is created. It is very rare for known methods of manufacturing food to enable a continuous manufacturing process. This can lead to more rejects and / or greater complexity of the manufacturing equipment due to the additional steps that the process has to involve.

[0007] For example, a method for producing a meat substitute, which produces a fibrous muscle tissue analog containing fibers having a relatively short fiber length by high-temperature texturization, is known from UK Patent Application Publication No. 2605746. These fibers are then separated by compression using a roll or a press. The short fiber length does not allow sufficient twist. The fibrous muscle tissue analog is produced in a batch process that does not allow adjustment of the topology of the fibers of the muscle tissue analog along the length of the product. This also greatly depends on the arrangement of the fibers in the precursor. To obtain a food product, this muscle tissue analog is fed to a further processing step for compression. Such a batch process is also economically disadvantageous because it involves a longer production time. In particular, the food precursor for the actual shaping of the food is produced discontinuously.

[0008] Deposition techniques for producing and depositing fiber bundles are known from US Patent Application Publication No. 2023054944. These fiber bundles function as food precursors and are deposited in a deposition process similar to 3D printing. Again, the food precursors are produced discontinuously, and due to the process of depositing the fiber bundles, their orientation with respect to each other is limited by the deposition process, and a three-dimensional orientation of the fibers is not possible. Finally, changing the topology is only possible in one plane at a time, which limits the production speed. SUMMARY OF THE INVENTION

[0009] Accordingly, an object of the present invention was to overcome at least one of the drawbacks known from the prior art. The object was, in particular, to improve the adjustment of the food topology, i.e., the position and arrangement of the precursors and structure-forming components within the food, and to increase the various manufacturable variants that can be produced. In particular, the water absorption capacity is improved. It is also desirable to increase the efficiency of the method for producing foods and food precursors, as well as the corresponding food production machines.

[0010] In a first aspect according to claim 1, the present invention achieves the above object by a method for producing a food product, in particular a meat substitute.

[0011] According to a first aspect, the present invention provides that the method comprises: - pulling at least a first continuous food precursor and a second continuous food precursor in a conveying direction; - arranging the first continuous food precursor pulled in the conveying direction in an oriented manner with respect to the second continuous food precursor pulled in the conveying direction and orthogonally to the conveying direction to form a continuous oriented strand; - conveying the continuous strand in the direction of a forming device in the conveying direction under the action of a traction force; - forming a shaped article by a forming device that applies a compressive force having at least one compressive force component orthogonal to the conveying direction; - cutting the continuous strand into strand portions and cutting the shaped article connected to the continuous strand into foods; - dispensing the shaped article and the foods from the forming device. It is proposed to include the above steps.

[0012] Food is understood, in the context of the present invention, to be food having a length restricted by production engineering factors. The length of the food is restricted, for example, by a step of cutting a continuous strand or a shaped article. The food may also be food having a length of several hundred centimeters, which may subsequently be further divided. The cutting is preferably carried out in a cross-sectional plane whose surface normal forms an angle greater than 0° and less than 180°, in particular greater than 45° and less than 135°, with respect to the conveying direction. In other words, the cutting is carried out at an angle with respect to the conveying direction, not parallel to it. It should be understood that the cross-section can also be formed by tearing and other separation methods. In the context of the present invention, the expression "continuous" is understood in the same sense as in the field of textile engineering. This means that continuous fibers can theoretically be spun infinitely and are not subject to any natural limitations. The same applies to continuous food precursors. Continuous food precursors are artificially manufactured and their length is not restricted by production engineering factors, so continuous food precursors according to the present invention can theoretically be provided infinitely long, but in practice this is not the case. The same applies to continuous strands produced from these continuous food precursors. Considering that continuous food precursors can theoretically be produced infinitely, the strands formed from these continuous food precursors are also theoretically infinite. Thus, shaped articles formed from such continuous strands are also infinite until the point in time when they are cut into food.

[0013] According to the present invention, the conveying direction is understood to be the direction in which the continuous food precursors and the continuous strands connected to them and formed from them move. What is meant here is the substantial conveying direction, but the continuous food precursors and the continuous strands can also move with a movement component deviating from the conveying direction.

[0014] The shaped article is converted to the final product shape by further compaction steps and / or separation steps and can thus be a preform that is only close in shape to its final shape. Alternatively, the shaped article may already have the final contour of the foodstuff, at least in a cross-section orthogonal to the conveying direction. In this case, no further compaction steps are necessary for the shaped article to produce the foodstuff.

[0015] Orienting and arranging the first continuous food precursor relative to the second continuous food precursor and orthogonally to the conveying direction is understood to mean that the position of the first continuous food precursor in at least one plane orthogonal to the conveying direction is defined relative to the position of the second continuous food precursor in that plane. Thus, within the foodstuff being produced, the continuous food precursors extend in the conveying direction but are discretely positioned relative to one another orthogonally to the conveying direction. This means that the precursors assume various angles and distances relative to a central axis of a continuous strand or shaped article or foodstuff that extends parallel to the conveying direction, and these angles and distances can be adjusted in a controlled manner along the central axis. As a result, the first food precursor and the second food precursor also assume various angles and distances relative to one another. If there are a plurality of first food precursors, the individual first food precursors also assume various angles and distances relative to one another.

[0016] The shaped article is formed by applying a compressive force having at least one compressive force component orthogonal to the conveying direction. This causes agglomeration to occur between the first continuous food precursor and the second continuous food precursor in a continuous strand or in a strand portion produced by pre-cutting a continuous strand.

[0017] It should be understood that the separation step is optionally carried out before the shaped part is formed. In this case, the continuous strand is cut into strand parts, and the strand parts are formed into a shaped article. Alternatively, the cutting step can also be carried out before the shaping step. In this case, the continuous strand is at least partially reshaped such that a section of the continuous strand forms the shaped article. The formed shaped article is then separated from the continuous strand. The step of conveying the shaped article in the conveying direction can be carried out at any stage of the process and / or can be repeated.

[0018] The inventor has advantageously recognized that a defined orientation in the conveying direction can be achieved by arranging the continuous food precursors in an oriented manner relative to each other. According to the invention, this orientation of the first continuous food precursor relative to the second continuous food precursor is not necessarily constant in the conveying direction and can preferably also be varied. This enables the targeting of a desired topology in the conveying direction and thus along the longitudinal extension of the food, the topology being defined by the first and second continuous food precursors. Due to the fact that the shaped article is formed by applying a compressive force having at least one compressive force component perpendicular to the conveying direction such that agglomeration occurs between the first and second continuous food precursors, the topology of the continuous food precursors themselves is also retained. For example, if the first or second continuous food precursor contains fibers having anisotropic material properties, these anisotropic properties are also retained in the subsequent food. Manufacturing a shaped article based on the continuous food precursor also enables a continuous process for feeding and orienting the continuous precursor in the continuous strand, which can then be partially reshaped or divided into foods after reshaping.

[0019] By applying a traction force to convey a continuous strand, the orientation of the first continuous food precursor with respect to the second continuous food precursor is ensured to be maintained. According to this method, the traction force is adjusted so as to prevent any tearing of the mostly delicate precursor. The processing of continuous food precursors poses specific challenges as compared to the processing of industrial fabrics or plastics. The tensile strength of such continuous food precursors is significantly low in order to ensure good food texture.

[0020] The development of the present invention is specified in the dependent claims which develop the concept of the present invention with regard to advantageous features in the context of the described objectives and with regard to further advantages.

[0021] The step of forming the shaped article is preferably carried out in a continuous forming tool, and the step of applying the compressive force is carried out progressively and / or uniformly on the surface of the continuous strand. The continuous strand is preferably conveyed under traction through the continuous forming tool. The progressive accumulation of pressure and / or the uniform application of force on the surface of the continuous strand reduces or completely prevents the peak pressure. Thereby, the continuous food precursor in the continuous strand is prevented from being torn by the peak pressure. In particular, when the continuous strand is conveyed into the forming tool under traction, the fact that even a small pressure peak can lead to partial tearing of the continuous food precursor is considered here. Thus, the complex handling of the continuous food precursor is addressed.

[0022] The step of pulling the first continuous food precursor and / or the second continuous food precursor in the conveying direction preferably, as a sub-step, further preferably includes drawing and forming the first continuous food precursor and / or the second continuous food precursor from the manufacturing device by applying a pulling force having at least one force component in the conveying direction. By drawing and forming the continuous food precursor from the manufacturing device, continuous food production becomes possible starting from the production of the continuous food precursor. This also means that a storage unit for storing the continuous food precursor can be omitted. Also, there is no longer a need for a conveyor for conveying the continuous food precursor from the manufacturing unit.

[0023] Pulling the first continuous food precursor and the second continuous food precursor in the conveying direction preferably, as a sub-step, also includes unwinding the first continuous food precursor and / or the second continuous food precursor from at least one (first) storage device by applying a pulling force having at least one force component in the conveying direction, and the (first) storage device is adapted to receive the first continuous food precursor and / or the second continuous food precursor in a roll-wound state. The (first) storage device is particularly adapted to receive the first continuous food precursor and / or the second continuous food precursor in a roll-wound state in a winding pattern such that the axial orientation of the first continuous food precursor and / or the second continuous food precursor changes according to the unwinding angle. By applying a pulling force to unwind the continuous food precursor from the storage device, it becomes possible to change the continuous food precursor being used and to provide the continuous food precursor independently of the production speed of the manufacturing device. Such a storage device may be a spool, rod, tray, roll, etc. The continuous food precursor can be received on such a storage device in an oriented form, and the orientation of the first continuous food precursor with respect to the second continuous food precursor can be affected by their arrangement on the storage unit.

[0024] Pulling the first continuous food precursor and the second continuous food precursor in the conveying direction also preferably, as a sub-step, involves unwinding the first continuous food precursor and / or the second continuous food precursor from at least one (second) storage device by applying a pulling force having at least one force component in the conveying direction, and the (second) storage device is adapted to receive the first continuous food precursor and / or the second continuous food precursor in a randomized state. By drawing out and forming the continuous food precursor from a storage device in which the continuous food precursor is received in a randomized form, it is possible to provide a robust continuous food precursor in a particularly cost-effective manner. For example, films, non-woven fabrics, etc. can be received in a tank or a large loop in a randomized state and drawn out and formed in the conveying direction by a pulling force in the method according to the invention.

[0025] It is further preferred that the first continuous food precursor and / or the second continuous food precursor be conveyed so as to be oriented in the conveying direction via a number of guide units. The guide units are adapted to deflect the first continuous food precursor and / or the second continuous food precursor orthogonally to the conveying direction such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction along the longitudinal extension of a continuous strand extending coaxially with the conveying direction. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. In particular, it is possible to vary the spacing between the continuous food precursors relative to each other.

[0026] Also, it is preferable that the angle with respect to the conveying direction and / or the position orthogonal to the conveying direction of the guide unit and / or the position in the conveying direction of the guide unit is controllable. This method preferably includes controlling the position and / or angle of the guide unit such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction along the longitudinal extension of the continuous strand. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. The variable position and / or angle of the guide unit can be easily realized and automated by control engineering.

[0027] Alternatively or additionally, the (first) storage device preferably has several storage units for receiving the first continuous food precursor and / or the second continuous food precursor. The position of the storage unit orthogonal to the conveying direction and / or in the conveying direction is preferably controllable for the orientation arrangement of the first continuous food precursor and / or the second continuous food precursor. This method includes controlling the position of the storage unit such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction along the longitudinal extension extending coaxially with the conveying direction. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. The variable position of the storage unit can be easily realized and automated by control engineering.

[0028] It is also possible to support the conveyance and guidance of the first and second food precursors by controlling the positions of the storage unit and the guide unit orthogonally to the conveyance direction and / or in the conveyance direction. Thus, controlling the positions of the storage unit and the guide unit makes it possible, for example, to counteract any sagging of the first and second food precursors or to keep the unwinding angle of the (other) storage device constant.

[0029] Alternatively or additionally, the (first) storage device preferably has several storage units for receiving the first continuous food precursor and / or the second continuous food precursor, and its angle (α) with respect to the conveyance direction is such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation with respect to each other and orthogonally to the conveyance direction along the longitudinal extension. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. The variable angle of the storage unit can be easily realized and automated by control engineering.

[0030] Alternatively or additionally, the (first) storage device preferably has several storage units for receiving the first continuous food precursor and / or the second continuous food precursor for the oriented arrangement of the first continuous food precursor and / or the second continuous food precursor. The storage units have a (first) longitudinal extension along which the first continuous food precursor and / or the second continuous food precursor extend coaxially with the conveying direction, and a cross-section that varies along the longitudinal extension, such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. The varying cross-section of the storage unit is structurally easy to implement.

[0031] Alternatively or additionally, for the oriented arrangement in the conveying direction, the first continuous food precursor and / or the second continuous food precursor are preferably conveyed via several guide units, which have a (second) longitudinal extension and a cross-section that varies along the longitudinal extension, whereby the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction along a longitudinal extension that extends coaxially with the conveying direction. Thus, this method can change not only the orientation of the first continuous food precursor and / or the second continuous food precursor with respect to the product cross-section, but also the orientation of the first continuous food precursor with respect to the second continuous food precursor along the longitudinal extension. This further increases the options for changing the topology of the food. The varying cross-section of the guide unit is structurally easy to implement.

[0032] According to a preferred embodiment, the step of arranging the first continuous food precursor in an oriented manner with respect to the second continuous food precursor is -Orienting a plurality of first continuous food precursors relative to each other to form at least one oriented first continuous sub-strand; -Orienting a plurality of second continuous food precursors relative to each other to form at least one oriented second continuous sub-strand; -Orienting at least one first continuous sub-strand relative to at least one second continuous sub-strand and / or a second continuous food precursor; -Orienting at least one second sub-strand relative to at least one first continuous sub-strand and / or a first continuous food precursor; including at least one of the above.

[0033] The single, multiple or all sub-steps for orienting are preferably repeated and / or carried out in parallel until the oriented continuous strand has a cross-section whose surface area is at least equal to the surface area of the cross-section of the food to be produced. Thus, in addition to orienting the first continuous food precursor relative to the second continuous food precursor, according to the method, it is also possible to arrange a plurality of first continuous food precursors relative to each other, thereby forming a first continuous sub-strand. Alternatively or additionally, it is also possible to arrange and orient a plurality of second continuous food precursors relative to each other to form a second continuous sub-strand. The first and second continuous sub-strands can then each be oriented relative to other continuous sub-strands, or a plurality of continuous sub-strands or individual first and second continuous food precursors can be formed. The sub-steps for orienting the continuous food precursors and continuous sub-strands are carried out a corresponding number of times such that the resulting continuous strand has a sufficiently large cross-sectional area. This cross-sectional area must exceed the surface area of the cross-section of the food to be produced, taking into account any shrinkage due to consolidation of the continuous strand when forming the shaped article.

[0034] This method also preferably includes combining several continuous strands and conveying the continuous strands together in the direction of the shaping device. The combination of continuous strands can be either the continuous strands generated by orientedly arranging the first and second continuous food precursors, or either the continuous sub-strands each made from the first continuous food precursor or the second continuous food precursor. The combined number of continuous strands is preferably conveyed under the action of a traction force in the conveying direction towards the shaping device. Accordingly, the orientation of the first continuous food precursor and the second continuous food precursor is maintained.

[0035] According to another preferred embodiment, this method also includes applying at least one auxiliary structure to at least a part of the first continuous food precursor and / or the second continuous food precursor and / or the continuous strands.

[0036] The auxiliary structure is preferably an auxiliary guide structure, which includes an auxiliary guide structure designed to support the oriented arrangement of the first continuous food precursor and / or the second continuous food precursor by arranging the first continuous food precursor and the second continuous food precursor in a bundled manner within the auxiliary guide structure. The auxiliary guide structure is preferably removed before the formation of the shaped article. Thereby, any deviation or other loosening of the oriented arrangement of the first continuous food precursor with respect to the second continuous food precursor is reduced or completely prevented. Such an auxiliary guide structure can be provided particularly in areas that are subjected to special stresses, such as shear forces, during the manufacturing process.

[0037] The auxiliary structure also preferably includes an auxiliary conveying structure designed to support pulling the first continuous food precursor and / or the second continuous food precursor in the conveying direction by reducing peak stress and / or conveying the continuous strand in the direction of the forming device. The auxiliary conveying structure is preferably removed before the formation of the formed article. The auxiliary conveying structure can improve the transmission of force and prevent damage to the first continuous food precursor and / or the second continuous food precursor by reducing peak stress. Thereby, the delicate structure of the continuous food precursor is taken into account and protected accordingly.

[0038] The auxiliary structure more preferably includes a structure support designed to form a structure within the formed article and / or support the structure formation of the formed article when formed from a continuous strand or strand portion. The structure support preferably remains within the formed article during forming. Such a structure support can include, for example, an alginate casing intended to mimic a defined structure within a food portion or formed article.

[0039] The step of conveying the continuous strand in the direction of the forming device preferably includes applying a pulling force to the continuous strand and / or the formed article in the conveying direction. Applying a pulling force to the continuous strand in the conveying direction ensures that the continuous strand is conveyed straight in the direction of the downstream forming device. Applying such a pulling force to the formed article also enables pulling the continuous strand into the forming device when the formed article is connected to the continuous strand.

[0040] Conveying the continuous strand in the direction of the shaping device also preferably includes applying a shearing force to the surface of the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand and / or the shaped article in the conveying direction. Applying the shearing force alternatively or additionally reduces the peak stress caused by pulling. In particular, applying the shearing force also makes it possible to reduce any sagging of the continuous food precursor due to gravity, for example. Applying the shearing force also promotes aggregation within the individual or continuous strands of the continuous food precursor. Thus, applying the shearing force also prevents damage to the continuous precursors and takes into account their delicate structure. Such a shearing force can be applied, for example, by a conveyor belt or a driven roll.

[0041] The step of conveying the continuous strand in the direction of the shaping device also preferably includes conveying the continuous strand into the shaping device in the conveying direction by at least one conveyor. In particular, such a conveyor is arranged downstream of the shaping device in the conveying direction when the shaped article is connected to the continuous strand. When the shaped article has already been separated from the continuous strand, the conveyor is adapted to convey the continuous strand into the shaping device.

[0042] The step of conveying the continuous strand in the direction of the shaping device also preferably includes conveying the continuous strand into the shaping device under the action of a traction force. Conveying the continuous strand into the shaping device under traction also results in the continuous strand and the continuous food precursor being conveyed in the direction of the shaping device.

[0043] The step of conveying the continuous strand in the direction of the forming device also preferably includes conveying the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand using gravity. Here, preferably, the upstream part of the food manufacturing machine used to perform the method according to the present invention is arranged in a horizontally inclined position so as to receive gravity while the continuous food precursor and the continuous strand are being conveyed in the direction of the forming device. Thus, the tension applied by the required traction force on the continuous food precursor and the continuous strand can be reduced. At the same time, gravity causes a gentle stretching of the continuous food precursor and the strand.

[0044] The step of conveying the continuous strand in the direction of the forming device also preferably includes conveying the subsequent strand portion formed by cutting the continuous strand to the forming device. Thus, the strand portion can be formed into a formed article within the forming device as part of a batch process.

[0045] The traction force is preferably applied to the continuous strand and / or the first continuous food precursor and the second continuous food precursor using a conveyor. The conveyor preferably comprises at least one conveyor unit designed as a traction unit for applying a traction force having at least one force component in the conveying direction to the continuous food precursor and / or the continuous strand and / or the shaped article. By means of the traction unit, the traction force can be intentionally applied, preferably in a controlled manner. Alternatively or additionally, the conveyor comprises at least one conveyor unit for applying a shearing force to the first continuous food precursor and / or the second continuous food precursor and / or the continuous strand and / or the shaped article. By applying the shearing force, such a conveyor unit can reduce any peak stress and counteract any sagging of the continuous strand or the continuous food precursor as a result of gravity. The conveyor unit also preferably comprises a plurality of belts, in particular double belts, which are preferably integrated into a pressing tool as a shaping device. Together with the shaping device, the conveyor unit forms a double belt press, i.e. a continuous shaping tool. The traction unit preferably also comprises a winding device and / or a suction device and / or a gripping device.

[0046] According to another preferred embodiment, the method includes processing a first continuous food precursor and / or a second continuous food precursor in at least one continuous precursor processor. The first continuous food precursor and / or the second continuous food precursor preferably pass through different continuous precursor processing units. This means that processing in the form of, for example, texture processing, drying or surface coating or finishing can already be carried out on the continuous food precursor. At this stage, since the continuous food precursors still exist separately, the processing is more accurate. The possibility of processing the first continuous food precursor and the second continuous food precursor individually enables the production of a greater variety of manufacturable variants and further achieves different properties of the first and second continuous food precursors used in the food. It is also envisaged that a part of the first continuous food precursor passes through the first continuous precursor processor and a second part of the first continuous food precursor passes through a second continuous precursor processor different from the first continuous precursor processor. Thus, it is possible to produce a wide range of variants of the continuous precursor used and achieve a made-to-order topology of the food using only one basic continuous precursor.

[0047] Alternatively or additionally, the method includes processing a continuous strand and / or a strand portion in at least one strand processor. Processing the strand can be done, for example, to obtain specific surface properties. Uniform processing of the continuous strand and / or the strand portion can also be done with only one strand processor, thus reducing the number of processors compared to various different precursor processors. Such a strand processor can be configured, for example, to perform additional techniques for treating the surface of the continuous strand. A spraying device can be provided, for example, by which a fluid is sprayed onto the strand. The excess fluid is then preferably collected in a collection tank and recycled for reuse by the spraying device. Such a fluid can be a fat, a food coloring or a binder.

[0048] Alternatively or additionally, the method further comprises processing the food in at least one food processor. Thus, the properties of the food can be partially adjusted. This can include, for example, injecting fat, water or other ingredients into the food. Surface treatment of the food, for example by applying a film, can also be highly individualized.

[0049] Alternatively or additionally, the method includes processing the shaped article in at least one shaped article processor. Processing the shaped article may include, for example, periodic surface treatment. Such periodic surface treatment creates an irregular surface with a defined profile of properties. Compared to processing food, processing the shaped article also has the advantage that the manufacturing-related intervals between, for example, food in a continuous shaped article do not serve a role before being separated.

[0050] The continuous precursor processor preferably comprises the following continuous precursor processing units: - A twisting unit, wherein the method includes twisting the first continuous food precursor and / or the second continuous food precursor in the twisting unit. - A stretching unit, wherein the method includes stretching the first continuous food precursor and / or the second continuous food precursor in the stretching unit. - An elongating unit, wherein the method includes elongating the first continuous food precursor and / or the second continuous food precursor in the elongating unit. - An adjusting unit, wherein the method includes adjusting the first continuous food precursor and / or the second continuous food precursor in the adjusting unit. - A tempering unit, wherein the method includes cooling or heating the first continuous food precursor and / or the second continuous food precursor in the tempering unit. - A drying unit, wherein the method includes drying the first continuous food precursor and / or the second continuous food precursor in the drying unit. - A texturing unit, wherein the method comprises texturing a first continuous food precursor and / or a second continuous food precursor in the texturing unit. - A wetting unit, wherein the method comprises wetting a first continuous food precursor and / or a second continuous food precursor with a binder and / or a dye and / or a sizing agent in the wetting unit. - A steam coating unit, wherein the method comprises steam coating a first continuous food precursor and / or a second continuous food precursor in the steam coating unit with a fluid containing in particular water, and / or with a flavoring and / or a dye. - A powder coating unit, wherein the method comprises powder coating a first continuous food precursor and / or a second continuous food precursor with a functional powder in the powder coating unit. - A pressing unit, wherein the method comprises pressing a first continuous food precursor and / or a second continuous food precursor in the pressing unit to release excess binder and / or crosslinking agent. comprises at least one of the above.

[0051] Texturing is understood here to mean the mechanical post-processing of a continuous food precursor comprising filaments or multifilaments or other fibrous materials in order to obtain properties such as an increase in volume, roughness, elastic stretch, better heat insulation (by air entrapment), better moisture absorption, etc. For example, false twist texturing or stuffing box texturing can be carried out to increase the surface roughness.

[0052] Adjustment is understood here to mean any working process used to modify a continuous food precursor comprising filaments or multifilaments or other fibrous materials by advantageously designing their external properties, for example by dyeing them.

[0053] Stretching is here understood to mean stretching a continuous food precursor containing filaments or multifilaments or other fibrous materials to multiples of their length, whereby the filaments or multifilaments or other fibrous materials retain their essential properties. Stretching can be effected, for example, by using very high speeds when drawing from a spinning nozzle of a manufacturing device, or by guiding the continuous food precursor over several rolls of different sizes, or by applying rotation, for example. Stretching aligns the molecular chains of the food precursor with their longitudinal axes, which extend at least partially parallel to the transport direction, and can bring about interactions between the chains (hydrogen bonding compounds). Thus, stretching significantly increases the hardness of the continuous food precursor. Stretching is different from extending in that extending the continuous precursor is not aimed at aligning the molecular chains, but at plastic or elastic deformation. For example, elastic stretching can be produced in an extender unit so that processing by other processor units, such as a powder coating unit, is simplified.

[0054] It is possible to add solid additives to the continuous food precursor and / or continuous (sub)strands, for example as short fibers, by means of a coating unit, for example by dispersion and / or coating.

[0055] Twisting is here understood to mean performing a relative movement that includes rotation of the continuous food precursor and / or continuous (sub)strands relative to each other or about a central axis.

[0056] The strand processor is the following strand processing units: - A tempering unit, the method including cooling or heating the continuous strand in the tempering unit, - A drying unit, the method including drying the continuous strand, - A texture processing unit, wherein the method includes texture processing a continuous strand, the texture processing unit - A powder coating unit, wherein the method includes powder coating a continuous strand with a functional powder, the powder coating unit - A pressing unit, wherein the method includes pressing a continuous strand to release excess binder and / or crosslinking agent, the pressing unit - An injection unit, wherein the method includes injecting into a continuous strand a fluid containing in particular water, and / or a fat and / or a binder and / or an enzyme solution, the injection unit It is further preferred to include at least one of the above.

[0057] The pressing unit is used to remove excess fluid, such as a binder. The texture processing unit is used to texture the product, for example by surface treatment. The drying unit is used, for example, to reduce residual moisture in the precursor or to dry the precursor after immersion, vaporization, spraying, etc.

[0058] The shaped article processor includes the following shaped article processing units: - An injection unit, wherein the method includes injecting into a shaped article a fluid containing in particular water, and / or a fat and / or a binder and / or an enzyme solution and / or mock blood, the injection unit - A coating unit, wherein the method includes coating a shaped article with at least one functional surface coating, the coating unit It is further preferred to include at least one of the above. Such a functional surface coating can cause browning, for example, during roasting.

[0059] The food processor includes the following food processing units: - An injection unit, wherein the method comprises injecting into the food a fluid containing, in particular, water, and / or fat and / or flavoring and / or dye and / or hydrophilic colloid and / or protein and / or polysaccharide and / or enzyme solution, the injection unit, - A coating unit, wherein the method comprises coating the food with at least one functional surface coating, the coating unit, It is further preferred to include at least one of The first continuous food precursor and the second continuous food precursor preferably pass through different continuous precursor processing units.

[0060] Other fluids that may be suitable for injection are alcohol, acids and bases.

[0061] According to a preferred embodiment, the method further comprises packaging the food in a vacuum-sealed package and evacuating the vacuum-sealed package. By evacuating the vacuum-sealed package, the food is securely packaged and the shelf life is extended by excluding air and other gases.

[0062] Alternatively or additionally, the method comprises heating the food to a crosslinking temperature and maintaining the crosslinking temperature constant over a crosslinking duration. If enzyme binders or fillers are used during the processing of the continuous food precursor and the continuous strand, they can react enzymatically due to being heated to the crosslinking temperature, resulting in crosslinking and thus the formation of aggregation within the food. Crosslinking generally takes a very long time and crosslinking cannot be carried out before the shaped article is formed in the method. Heating the food in the package also offers the advantage that the heating can be by passing through a downstream process, such as a conveyor-type oven, or heating several packaged foods in a batch process.

[0063] The food is a food close to its final shape, and it is further preferred that the evacuation is carried out such that the vacuum-sealed packaging defines the final shape of the food, and the food close to its final shape takes its final shape within the vacuum-sealed packaging by evacuation. Thus, the food undergoes its final shaping by evacuation. Evacuation in a defined casing is a standard procedure known from textile engineering and is used to manufacture the food part.

[0064] The method preferably also includes crosslinking the food with a crosslinking agent. Such crosslinking may be thermally induced or carried out at room temperature and may be completed after the crosslinking duration has elapsed.

[0065] According to another preferred embodiment, the method includes heating the surface of the continuous strand and / or strand portion in a shaping device above the cauterization temperature such that enzymatic and / or chemical crosslinking near the surface is prevented. Thus, agglomeration in the formed shaped article is promoted by preventing any chemical or enzymatic crosslinking. This involves cauterizing the surface, and as a result, the surface has a different texture from the rest of the shaped article.

[0066] According to another preferred embodiment, the method includes freezing the surface of the continuous strand and / or strand portion such that enzymatic and / or chemical crosslinking near the surface is prevented. Thus, agglomeration in the formed shaped article is promoted by preventing any chemical or enzymatic crosslinking. This involves cauterizing the surface, and as a result, the surface has a different texture from the rest of the shaped article.

[0067] According to another preferred embodiment, the method further comprises, in particular, the step of preparing a raw food mass containing at least one plant-based protein and / or fat, and the step of shaping the raw food mass into a first continuous food precursor and / or a second continuous food precursor. The step of shaping the raw food mass into each continuous food precursor preferably comprises the following methods: thread-forming techniques using mycelium and / or non-woven laying techniques, dry extrusion, high-moisture extrusion, spinning processes, micro-extrusion, fabric surface formation processes, in particular solidification techniques for producing non-woven materials or for producing fiber strips, shear chamber techniques, or, more particularly, deposition techniques in 3D printing, including at least one of them. Here, it should be understood that shaping the raw food mass into each continuous food precursor may also include some combinations of these methods and techniques. According to the present invention, it should be understood that the above-mentioned methods and techniques can also be used only for producing a preliminary precursor for the actual production of continuous food precursors. For example, in the shear chamber technique and also in the deposition technique, which is also sometimes called 3D printing, a continuous food precursor cannot be produced, but it can be converted into a continuous food precursor in a further processing step, for example, it is possible to produce a modified raw mass with fibers.

[0068] The first continuous food precursor and / or the second continuous food precursor preferably comprises filaments and / or multifilaments and / or fiber strips and / or fibers, particularly staple fibers, and / or fiber bundles and / or fiber strands. Using a continuous fabric precursor makes it possible to better mimic the texture of meat. Fibers, particularly staple fibers, as well as fiber bands and fiber bundles, allow for easier handling compared to filaments or multifilaments. The first continuous food precursor and / or the second continuous food precursor more preferably comprises a polymer film made from an unprocessed food mass. However, such a film can also be used to form a meat-like structure and can be provided in a continuous form. It is even more preferable that the first continuous food precursor is different from the second continuous food precursor. Thus, providing continuous food precursors ensures that different material properties of the food are provided. The continuous food precursors can be, for example, fat fibers and protein fibers.

[0069] In the context of the present invention, a fiber is a structure whose length is significantly greater than its cross-section. Fibers usually have a finite length.

[0070] In the context of the present invention, fibers usually have a structure-forming component consisting of protein and / or polysaccharides (e.g., cellulose or starch) and / or fats and / or dietary fiber.

[0071] Fibers can consist of structured proteins. In the case of plant-based proteins, these can be pre-structured by a structuring process such as an extrusion process, particularly a spinning process (electrospinning, wet spinning or dry spinning), or an additive manufacturing process. A filament refers to a continuous fiber.

[0072] A multifilament is a complex of threads or fibers in a thread-like form, produced as an agglomerated material in a spinning process. Multifilaments are also characterized by their length being many times greater than their diameter. In most cases, multiple spinneret openings are used. The individual filaments drawn out and formed together as a bundle are in this case called a multifilament and are supplied for further textile processing.

[0073] In a second aspect, the invention achieves the initially stated object by the method according to claim 28 for producing a continuous food precursor for use, in particular, in the method according to the first aspect of the invention for producing a food product, in particular a meat substitute. According to the second aspect, the invention proposes that the method - comprises pulling at least a first preliminary food precursor and / or a second preliminary food precursor in a conveying direction, - comprises arranging the first preliminary food precursor under traction in an oriented manner relative to the second preliminary food precursor under traction and orthogonally to the conveying direction in order to form a continuous oriented food precursor. It should be understood that the steps of the method performed with respect to the first continuous food precursor and the second continuous food precursor can preferably also be carried out appropriately using the first preliminary food precursor and the second preliminary food precursor. The first preliminary food precursor and / or the second preliminary food precursor preferably comprise filaments and / or multifilaments and / or fibers and / or threads, and the preliminary food precursor is a fiber strip, a fiber bundle or a fiber strand.

[0074] A preferred embodiment according to the first aspect of the present invention, in particular pulling and arranging in an oriented manner, and any processing step within the processing unit, and an embodiment related to conveying, is also a preferred embodiment with respect to the second aspect of the present invention. By arranging the first food precursor in an oriented manner with respect to the second food precursor and orthogonally to the conveying direction, and pulling the food precursor so that the step of arranging in an oriented manner is performed under traction, the method according to the second aspect of the present invention utilizes the advantages described above with reference to the first aspect of the present invention.

[0075] According to a preferred embodiment, the method includes the step of applying at least one auxiliary structure to at least a part of the first food precursor and / or the second food precursor. The auxiliary structure is preferably an auxiliary guiding structure, and includes an auxiliary guiding structure designed to support the oriented arrangement of the first food precursor and the second food precursor by arranging the first food precursor and the second food precursor in a bundle within the auxiliary guiding structure. It is further preferred that the auxiliary structure includes an auxiliary conveying structure designed to support pulling the first food precursor and / or the second food precursor in the conveying direction and / or reducing the peak stress. The auxiliary structure also preferably includes a structure support designed to form a structure in the continuous food precursor produced from the first food precursor and / or the second food precursor.

[0076] The method according to the second aspect of the present invention is also a preferred step of the method according to the first aspect of the present invention.

[0077] In a third aspect, the present invention achieves the above object by a control method for controlling the oriented arrangement of a continuous food precursor for producing a food, in particular a meat substitute, as recited in claim 30. According to the third aspect, the present invention provides that the control method - defining a first position of the first continuous food precursor and / or the second continuous food precursor in at least one direction orthogonal to the conveying direction relative to at least a second position of the first continuous food precursor and the second continuous food precursor in the conveying direction, and / or defining an angle of the first continuous food precursor and / or the second continuous food precursor relative to the conveying direction of the first continuous food precursor and / or the second continuous food precursor, - specifying a conveying speed of the first continuous food precursor and / or the second continuous food precursor in the conveying direction, - changing the first position and / or the angle in a time-controlled manner according to the conveying speed such that the first continuous food precursor and the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction along the longitudinal extension of a continuous strand extending coaxially with the conveying direction, proposes to include.

[0078] Such a control method also enables controlling the stretching and / or elongation of the continuous food precursor and integrating it into the method.

[0079] The control method according to the third aspect of the present invention is also preferably a preferred step in the method for manufacturing a food according to the first aspect of the present invention and a preferred step in the method for manufacturing a continuous food precursor according to the second aspect of the present invention.

[0080] By enabling the controllable orientation arrangement of continuous food precursors and pre-precursors and allowing this orientation to vary along the longitudinal extension of the continuous strands formed by the continuous food precursors, the control method utilizes the advantages described above with reference to the first aspect and the second aspect of the present invention. The ability to control the orientation arrangement of the first continuous food precursor relative to the second continuous food precursor enables the imitation of a meat-like structure while the texture of the continuous food precursor is retained in the continuous strand. Thus, the distribution of each continuous food precursor within the continuous strand can be controlled in a targeted manner, and the properties of the continuous strand and the food produced therefrom can be affected in a targeted manner. The water absorption capacity can be increased, for example, by finely distributing the continuous food precursor and by forming cavities that are finely distributed to conform thereto.

[0081] Preferred embodiments regarding the orientation arrangement according to the first aspect and the second aspect of the present invention are also preferred embodiments of the control method according to the third aspect of the present invention. The control method is also designed to control the food manufacturing machine according to the fifth aspect of the present invention.

[0082] In the fourth aspect according to claim 31, the present invention achieves the above object with food, particularly meat substitutes.

[0083] According to a fourth aspect, the present invention proposes that a food product is manufactured by the method according to the first aspect of the present invention. Alternatively or additionally, according to a fourth aspect, the present invention provides that a food product comprises a plurality of first continuous food precursors and a plurality of second continuous food precursors arranged relative to each other orthogonally to the longitudinal extension of the food product, wherein the first continuous food precursor and / or the second continuous food precursor has anisotropic material properties, and at least a portion of the first continuous food precursor and / or the second continuous food precursor extends along the entire longitudinal extension. Here, it should be understood that the first continuous food precursor and / or the second continuous food precursor need not be oriented in the direction of the longitudinal extension. According to the present invention, at least a portion of the first continuous food precursor and / or the second continuous food precursor extends from one end face of the food product to the second end face of the food product spaced apart in the direction of the longitudinal extension, end to end.

[0084] The food product according to the fourth aspect of the present invention utilizes the advantages described above with reference to the first to third aspects of the present invention by orienting and arranging the first continuous food precursor relative to the second continuous food precursor in respective ways. The preferred embodiments described with reference to the first to third aspects of the present invention are also preferred embodiments according to the fourth aspect of the present invention, and vice versa.

[0085] Preferably, at least a portion of the first continuous food precursor and / or the second continuous food precursor is at least partially stretched along the longitudinal extension of the food product. By appropriately stretching the continuous food precursor, the hardness inside the food product increases locally. In this way, it is possible to locally provide areas of higher hardness with a more meat-like structure. Such stretching also enables the precise positioning of the first and second continuous food precursors within the food product. In such cases, the continuous strand or strand portion is conveyed at least partially under traction to a shaping device for manufacturing the food product, and the traction force is maintained within the continuous strand or strand portion.

[0086] In the fifth aspect according to claim 33, the present invention achieves the above object by a food manufacturing machine for manufacturing food, particularly meat substitutes. According to the fifth aspect, the present invention proposes that the food manufacturing machine is designed to perform the method according to the first aspect of the present invention. The present invention according to the fifth aspect also provides that the food manufacturing machine - a conveyor adapted to pull at least a first continuous food precursor and a second continuous food precursor in the conveying direction; - a storage device and / or a conveyor device, each adapted to store and / or orient the first continuous food precursor orthogonally to the conveying direction with respect to the second continuous food precursor to form a continuous oriented strand; - a forming device adapted to apply a compressive force having at least one compressive force component orthogonal to the conveying direction to form a formed article that is at least close to its final shape in plane E; - a cutting device adapted to cut the continuous strand into strand portions and cut the formed article connected to the continuous strand into food; The conveyor is further adapted to convey the continuous strand in the direction of the forming device under the action of a traction force having at least one force component in the conveying direction, and preferably also - a distribution unit for distributing the formed article and the food from the forming device; is proposed to be provided.

[0087] The food manufacturing machine utilizes the advantages described above with reference to the first aspect of the present invention. The advantages and preferred embodiments according to the first to fourth aspects of the present invention are also the preferred embodiments and advantages of the food manufacturing machine according to the fifth aspect of the present invention, and vice versa.

[0088] It is further preferred that at least one conveyor unit of the conveyor is arranged downstream of the forming device in the conveying direction. With appropriately arranged conveyor units, the continuous strand or strand portions can be conveyed into the forming device in a simple manner.

Brief Description of the Drawings

[0089] Here, embodiments of the present invention will be described with reference to the drawings. These do not necessarily mean embodiments shown to scale. Rather, the drawings are provided in a schematic and / or slightly distorted form whenever this is useful for the description. Further advantages, features, and details of the present invention are shown with reference to the drawings in the following description of the preferred embodiments.

[0090]

Figure 1

Figure 2

Figure 3

Figure 4a

Figure 4b

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

Figure 11

Figure 12

DETAILED DESCRIPTION OF THE INVENTION

[0091] Figure 1 shows a food manufacturing machine 1 comprising a storage device 2 for receiving a number of first continuous food precursors 130 and second continuous food precursors 140, and having a guide mechanism 3 for guiding the first and second continuous food precursors 130, 140 in a conveying direction F.

[0092] The food manufacturing machine 1 also preferably comprises a processor 4 disposed upstream in the conveying direction F from a forming device 5 of the food manufacturing machine 1 in the illustrated embodiment. The forming device 5 is adapted to apply a compressive force D (see FIG. 4b) having at least one compressive force component D1 orthogonal to the conveying direction F to form a formed article 170. In a cross-section E (see FIG. 12) orthogonal to the conveying direction F, the formed article 170 preferably has a shape that is at least close to its final shape.

[0093] The food manufacturing machine 1 also comprises a conveyor 6 adapted to pull at least the first and second continuous food precursors 130, 140 in the conveying direction F. In the illustrated embodiment, the conveyor 6 comprises a conveyor unit 64 disposed downstream of the forming device 5 in the conveying direction F. However, the conveyor 6 or an individual conveyor unit may also alternatively or additionally be disposed upstream of the forming device 5 in the conveying direction F. A traction force Z having at least one force component Z1 in the conveying direction F is applied by the conveyor 6 to the first continuous food precursor 130 and the second continuous food precursor 140.

[0094] The food manufacturing machine 1 further comprises a cutting device 7, preferably a dispensing device 8. The dispensing device 8 may preferably be integrated with the cutting device 7. The cutting device 7 and / or the dispensing device 8 may also be integrated with the forming device 5.

[0095] The conveying direction F represents the direction in which the first continuous food precursor 130 and the second continuous food precursor 140 are conveyed during transportation from the guide mechanism 3 to the dispensing device 8. The movement of the first and second continuous food precursors 130, 140 need not be linear in the conveying direction F and may be changed, for example, by the guide mechanism 3.

[0096] The storage device 2 preferably has several storage units 21, 22, 23 having a longitudinal extension L. The storage units 21, 22, 23 preferably have a cross-section Q L orthogonal to the conveying direction. The orientation and arrangement of the continuous food precursors 130, 140 can be controlled by changing the cross-section Q L

[0097] The shaping device 5 can also preferably be adapted to heat the surface 151 (see FIG. 10) of the continuous strand 150 or the shaped article 170 to the ablation temperature T Vo

[0098] The guide mechanism 3 is shown in detail in FIG. 2 and comprises several guide units 31, 32. In the illustrated figure, the first guide unit 31 is arranged vertically so that the first continuous food precursor 130 and the second continuous food precursor 140 are aligned in a horizontal direction orthogonal to the conveying direction F via the first guide unit 31. In the illustrated figure, the guide mechanism 3 further comprises several second guide units 32 that are horizontally aligned and adapted to align and orient the first continuous food precursor 130 and the second continuous food precursor 140 in a vertical direction orthogonal to the conveying direction F. Here, it should be understood that the position and / or angle of the guide units 31, 32 are preferably controllable. Instead of a constant cross-section Q F the guide units 31, 32 can also have a cross-section Q that varies along the longitudinal extension L1 of the guide units 31, 32 such that the first and / or second continuous food precursors 130, 140 are given an orientation or a controlled guide corresponding to the shape of the respective guide unit. F ​​It may have. As can be seen particularly from FIG. 2, the angle α of the second guide unit with respect to the conveying direction F can preferably be changed, or the position P of the first guide unit 31 can be changed in the conveying direction F and / or orthogonal to the conveying direction F. Such control is preferably performed in the manner shown in FIG. 9.

[0099] Such a guide mechanism 3 can also be used to orient the at least first continuous sub-strand 152 with respect to at least the second continuous sub-strand 153. The first continuous sub-strand 152 is preferably formed by several first food precursors 130, and the second continuous sub-strand 153 is preferably formed by several second food precursors 140.

[0100] FIG. 3 shows in detail another embodiment of the guide mechanism 3 and the processor 4 of the food manufacturing machine shown in FIG. 1.

[0101] The guide mechanism 3 has first and second guide units 31, 32, as in the embodiment shown in FIG. 2. In addition, the guide mechanism 3 has a third guide unit 33 adapted to guide the first and second continuous food precursors 130, 140 in the vertical direction orthogonal to the conveying direction F in the illustrated figure. The third guide unit 33 is here arranged vertically spaced from the first guide unit 31.

[0102] Here, the processor 4 comprises a precursor processor 40 having several continuous precursor processing units 41, 42, and a first continuous precursor processing unit 41 in the form of a spraying device is provided. The first continuous precursor processing unit 41 further comprises a collection tank 41a adapted to collect the media 43, in this case the first fluid medium 43, applied to the first and second continuous food precursors 130, 140 by the first continuous precursor processing unit 41. The first and second continuous food precursors 130, 140 are guided within the area of the first continuous precursor processing unit 41 by a first number of first guide units 31a.

[0103] The processor 4 further includes a second continuous precursor processing unit 42 having an immersion tank in which a second fluid medium 44 is received. The guide mechanism 3 is configured to cooperate with the third guide unit 33 such that the first and second continuous food precursors 130, 140 are vertically guided between a second number of first guide units and the third guide unit 33 so as to pass through the immersion tank of the second continuous precursor processing unit 42, and includes a second number of first guide units 31b.

[0104] FIG. 4 shows, by way of example, an embodiment of the forming device 5 and the conveyor 6. The forming device 5 includes a double belt press 51. The double belt press 51 is configured to apply a compressive force D having at least one compressive force component D1 perpendicular to the conveying direction F to the continuous strand 150 (see FIG. 1) or the strand portion 160 (see FIG. 7). Such a double belt press 51 is a continuous forming tool 51.

[0105] In this case, the conveyor 6 includes a conveyor unit 61 designed as a double belt. Here, it should be understood that the double belt is preferably integrated with the double belt press 51 and thus the forming tool 5 shown in FIG. 4b. The double belt 61 is adapted to convey the continuous strand 150 in the conveying direction F. In FIG. 4b, the double belt 61 conveys the continuous strand 150 within the image plane. To do so, the double belt 61 preferably has a first conveyor belt 62 and a second conveyor belt 63 adapted to apply a shearing force S to the continuous strand 150. The first and second conveyor belts 62, 63 gradually converge in the conveying direction F such that the peak stress in the forming device 5 resulting from the force Z acting on the continuous strand 150 is reduced or even completely prevented.

[0106] Figure 5 shows a method 1000 for manufacturing a food product 100. In a first step 1100, the method 1000 includes pulling at least a first continuous food precursor 130 and a second continuous food precursor 140 in a conveying direction F (see Figure 1). In a second step 1200, the method 1000 includes arranging the first continuous food precursor 130 pulled in the conveying direction F in an oriented manner with respect to the second continuous food precursor 140 pulled in the conveying direction and orthogonally to the conveying direction F to form a continuous oriented strand 150. In a third step 1300, the method includes conveying the continuous strand 150 in the direction of a shaping device 5 (see Figure 1), which direction is the same as the conveying direction F. The conveying step is performed under the action of a traction force Z having a traction force component Z1 in the conveying direction F (see Figure 1).

[0107] In a fourth step 1400, the method 1000 includes forming a shaped article 170 by a shaping device 5 by applying a compression force D having at least one compression force component D1 (see Figure 4b) orthogonal to the conveying direction F (see Figure 1).

[0108] In a fifth step 1500, the method 1000 includes cutting the shaped article 170 connected to the continuous strand 150 to the food product 100. In a sixth step 1600, the method preferably also includes dispensing this food product 100 from the shaping device 5.

[0109] The pulling step in step 1100 preferably also includes drawing and shaping the first continuous food precursor 130 and / or the second continuous food precursor 140 from a manufacturing device (not shown) by applying a traction force Z having at least one force component Z1 in the conveying direction F.

[0110] Alternatively, the pulling step in step 1100 also preferably involves unwinding the first continuous food precursor and / or the second continuous food precursor from at least one storage device 2 by applying a traction force having at least one force component in the conveying direction F. The storage device is adapted to receive the first continuous food precursor and / or the second continuous food precursor in a roll-wound state. The storage device 2 is particularly adapted to receive the first continuous food precursor and / or the second continuous food precursor in a roll-wound state in a winding pattern such that the axial orientation of the first continuous food precursor and / or the second continuous food precursor changes according to the unwinding angle.

[0111] Alternatively, the pulling step in step 1100 also preferably involves drawing and forming the first continuous food precursor and / or the second continuous food precursor from at least one second storage device by applying a traction force Z having at least one force component Z1 in the conveying direction F. In such a second storage device (not shown), the first continuous food precursor and / or the second continuous food precursor can be received in a randomized state. The second storage device may be, for example, a tab.

[0112] Method 1000 preferably includes, as an upstream step 1010, providing the raw food mass 106 and shaping the raw food mass into the first continuous food precursor 130 and / or the second continuous food precursor 140. Step 1010 preferably includes one or more of the following methods: dry extrusion, high-moisture extrusion, spinning process, microextrusion, fabric surface formation process, in particular solidification techniques for producing non-woven materials or for producing fiber strips, shear chamber techniques, and more particularly deposition techniques in 3D printing.

[0113] The method preferably includes, as a downstream step 1900, packaging the food 100 in a vacuum-sealed package (not shown) 1910, preferably evacuating the vacuum-sealed package 1920, and / or subjecting the food 100 to a crosslinking temperature TV Heat up to and maintain the crosslinking temperature for the crosslinking duration t v 1930, and / or it is more preferable to include crosslinking the food 100 with a crosslinking agent 1940.

[0114] FIG. 6 shows a second embodiment of the method 1000' according to the present invention for manufacturing the food 100 (see FIG. 12). To avoid repetition, only the differences from the method according to FIG. 5 will be described, and reference is made to the above description of that method.

[0115] The method 1000' according to the second embodiment is different from the method 1000 according to the first embodiment in that the method 1000' includes processing the continuous food precursors 130, 140 in the continuous precursor processing unit 41 at step 1710, either later or in parallel, before orienting and arranging the first and second continuous food precursors 130, 140 at step 1200.

[0116] Alternatively or additionally, the method 1000' according to the second embodiment is different from the method 1000 according to the first embodiment in that the method 1000' includes processing the continuous strand in the strand processing unit at step 1720, before forming the shaped article 170 at step 1400.

[0117] Alternatively or additionally, the method 1000' according to the second embodiment is different from the method 1000 according to the first embodiment in that the method 1000' includes processing the shaped article 170 in the shaped article processing unit at step 1730, either after or in parallel with forming the shaped article 170 at step 1400.

[0118] Alternatively or additionally, the method 1000' according to the second embodiment is different from the method 1000 according to the first embodiment in that the method 1000' includes processing the food 100 in the food processing unit at step 1740, after the cutting step at step 1500.

[0119] Alternatively or additionally, method 1000' preferably includes processing the continuous strand 150 in the strand processing unit 46 of the processor 4 following or in parallel with the step of conveying the continuous strand 150 in the direction of the forming device 5 in step 1300. Alternatively or additionally, method 1000' also preferably includes processing the formed article 170 in the formed article processing unit 47 of the processor 4 after the step of forming the formed article in step 1400. Alternatively or additionally, method 1000' also preferably includes processing the food 100 in the food processing unit 48 after the step of cutting the formed article 170 from the continuous strand 150 in step 1500 or after the step of forming a strand portion (see FIG. 7).

[0120] The method 1000' shown in FIG. 6 also preferably includes, in step 1800, applying at least one auxiliary structure 200 (see FIG. 12) to at least a portion of the first or second continuous food precursor 130, 140. Here, the auxiliary structure is applied after the step of processing the continuous food precursors 130, 140. However, it should be understood here that the step of applying the auxiliary structure can also be performed at other locations in method 1000'. For example, it is also possible to apply the auxiliary structure to the continuous strand 150 or the formed article 170.

[0121] Here, FIG. 6 shows the upstream step 1010 or the downstream step 1900 for providing and processing the raw food mass 106, which may form an optional part of method 1000'.

[0122] FIG. 7 shows a third embodiment of method 1000" for manufacturing the food 100. To avoid repetition, only the differences from the method according to FIG. 5 will be described, and reference is made to the above description of the method according to FIG. 5.

[0123] The "method 1000 according to the third embodiment" is different from the method 1000 according to FIG. 5 in that the continuous strand 150 has already been cut into the strand portion 160 in step 1500, and the step of forming the strand portion 160 into the food 100 is only subsequently performed in step 1400.

[0124] Here, FIG. 7 shows the upstream step 1010 or the downstream step 1900 for providing and processing the raw food mass 106, which may form an optional part of the method 1000'.

[0125] FIG. 8 shows a method 2000 for manufacturing continuous food precursors 130, 140 (see FIG. 1) for manufacturing a food 100 preferably having a meat-like structure 101 (see FIG. 12). In a first step 2100, the method 2000 includes pulling at least a first preliminary food precursor 110 and a second preliminary food precursor 120 in a conveying direction F (see FIG. 1).

[0126] In a second step 2200, the method 2000 includes arranging the first preliminary food precursor 110 being pulled with respect to the second preliminary food precursor 120 in an orientation orthogonal to the conveying direction to form an oriented continuous food precursor 130, 140. The first preliminary food precursor 110 and / or the second preliminary food precursor 120 preferably include filaments and / or multifilaments and / or fibers and / or threads, and the continuous food precursors 130, 140 manufactured in the method 2000 include fiber strips, fiber bundles or fiber strands. Here, it should be understood that the continuous food precursors 130, 140 produced can then be used in the methods as shown in FIGS. 5 to 7.

[0127] FIG. 9 shows a control method 3000 for controlling the orientation arrangement of continuous food precursors 130, 140 to form a continuous strand 150 (see FIG. 1) using the food manufacturing machine 1 as shown in FIG. 1 in the manufacturing process as shown in FIGS. 5 to 7. In a first step 3100, the control method 3000 relates a first position P1 of the continuous food precursor 130 and / or the second continuous food precursor 140 in at least one direction orthogonal to the transport direction F to at least one second position P2 (see FIG. 11) in the transport direction and / or alternatively or additionally defines an angle α1 (see FIG. 11) of the continuous food precursors 130, 140 with respect to the transport direction F (see FIG. 1). In a second step 3200, the control method 3000 further includes defining a transport speed v F (see FIG. 1) in the transport direction F of the first continuous food precursor and / or the second continuous food precursor 140. In a third step 3300, the control method 3000 further includes changing the first position P1 and / or the angle α1 in a time-controlled manner according to the transport speed v F . The step of changing in a time-controlled manner is performed such that the first continuous food precursor and / or the second continuous food precursor have a variable orientation with respect to each other along the longitudinal extension L3 (see FIG. 11) of the shaped article 170 or the food 100 that extends coaxially with the transport direction F, orthogonally to the transport direction F.

[0128] FIG. 10 shows a continuous strand 150 or a strand portion 160 for manufacturing the food 100 (see FIG. 1). The continuous strand 150 includes several first continuous food precursors 130 and several second continuous food precursors 140 that are oriented with respect to each other within the continuous strand 150 and together form the surface 151 of the continuous strand 150. The continuous strand 150 and the strand portion 160 have a longitudinal extension L2. The continuous strand 150 has a cross-section Q1 with a surface area A. The continuous strand 150 may also preferably include a further food precursor 131 whose length is shorter than the longitudinal extension L2.

[0129] FIG. 11 shows a food product 100 or a molded article 170 including several first continuous food precursors 130 and several second continuous food precursors 140 that are oriented relative to each other orthogonally to a transport direction F (see FIG. 1). The food product 100 further includes a crosslinking agent 180 and / or a filling 190 that ensures that the continuous food precursors 130, 140 are joined to each other. The individual first continuous food precursors 130 are also oriented relative to each other in different ways. Additionally, the second continuous food precursors 140 are also oriented relative to each other in different ways. In the illustrated figure, none of the continuous food precursors 130, 140 are arranged parallel to each other. The continuous food precursors 130, 140 have anisotropic material properties M that are also retained in the continuous strands 150 and the food product 100.

[0130] The second food precursor 140 is defined by a first position P1 orthogonal to the longitudinal extension L3 of the food product 100 and a second position P2 along the longitudinal extension L3, and is preferably oriented at an angle α1 relative to the transport direction F and the longitudinal extension L3.

[0131] FIG. 12 shows a cross-sectional view of the food product 100 along a cross-section E orthogonal to the transport direction F. Several first continuous food precursors 130 preferably have different cross-sections and cross-sectional geometries resulting from processing in a continuous precursor processor 41. The methods 1000, 1000', 1000'' (see FIGS. 5 - 7) according to the invention for manufacturing the food product 100 enable different degrees of fineness, different geometries, and different arrangements of the continuous food precursors 130, 140 in the food product 100. The exact arrangement and shaping may also vary along the longitudinal extension L3 of the food product 100.

[0132] The food product 100 has a cross-section Q2, whereby the cross-section Q1 of the continuous strand 150 shown in FIG. 10 has a larger surface area F.

[0133] At least one of the first food precursors also has an auxiliary structure 200, for example a structural support.

Description of the reference numerals

[0134] 1 Food processing machine 2 Support device 3 Guide mechanism 4 Processing unit 5 Shaping device 6 Conveyor 7 Cutting device 8 Dispensing unit 21 Storage unit 22 Storage unit 23 Storage unit 31 First guide unit (vertical) 31a First plurality of first guide units (vertical) 32 Second guide unit (horizontal) 33 Third guide unit (vertical) 40 Continuous precursor processor 41 First continuous precursor processing unit (spray device) 41a Collection tank 42 Second continuous precursor processing unit (liquid tank) 43 First fluid medium 44 Second fluid medium 46 Strand processing unit 47 Shaped article processing unit 48 Food processing unit 51 Double belt press 52 First tool half of double belt press 53 Second tool half of double belt press 61 Conveyor unit, double belt 62 First conveyor belt 63 Second conveyor belt 100 Food 101 Meat-like structure 106 Unprocessed food mass 110 First food precursor 111 Continuous food precursor without parallel orientation 112 Continuous food precursor with internal weaving 120 Second food precursor 130 First continuous food precursor 131 Food precursor 140 Second continuous food precursor 150 Continuous strand 151 Surface of the continuous strand 152 First continuous sub-strand 153 Second continuous sub-strand 160 Strand portion 170 Molded article 180 Binder 190 Filling 200 Auxiliary structure 1000, 1000’, 1000” Method for manufacturing food 1010 Upstream step of the method 1100 First step (pulling) 1200 Second step (orientedly arranging) 1300 Third step (conveying) 1400 Fourth step (forming) 1500 Fifth step (cutting) 1600 Sixth step (distributing) 1710 Processing in the precursor processor 1720 Processing in the strand processor 1730 Processing in the molded article processor 1740 Processing in the food processor 1800 Applying the auxiliary structure 1900 Downstream step of the method 1910 Packaging 1920 Vacuuming 1930 Heating 1940 Crosslinking 2000 Method for manufacturing food precursor 2100 Pulling the preliminary food precursor 2200 Orientedly arranging the preliminary food precursor 3000 Control method 3100 Defining the position 3200 Specifying the conveying speed 3300 Time-controlled change P position P1 First position P2 Second position L1 Longitudinal extension of the guide unit L2 Longitudinal extension of the continuous strand or strand portion L3 Longitudinal extension of the food (100) α Angle α1 First angle F Conveying direction E Cross-sectional plane D Compressive force D1 Compressive force component Z Tensile force Z1 Force component S Shearing force Q1 Cross-sectional area of the continuous strand Q2 Cross-sectional area of the food (100) T V Crosslinking temperature t V Crosslinking duration T Vo Burning temperature M Material property A Surface area

Claims

1. A method (1000, 1000', 1000") for producing a food product (100), in particular a meat substitute, comprising: A step (1100) of pulling at least a first continuous food precursor (130) and a second continuous food precursor (140) in a conveying direction (F); orienting (1200) the first continuous food precursor (130) pulled in the conveying direction (F) relative to the second continuous food precursor (140) pulled in the conveying direction (F) and perpendicular to the conveying direction (F) to form a continuous oriented strand (150); conveying (1300) said continuous strand (140) in the direction of a forming device (5) under the action of a traction force (Z) in said conveying direction (F); forming (1400) a shaped article (170) by means of said forming device (5) applying a compressive force (D) having at least one compressive force component (D1) perpendicular to said conveying direction (F); cutting (1500) the continuous strand (150) into strand portions (160) and cutting the shaped articles (170) connected to the continuous strand (150) into food products (100); Dispensing (1600) the molded article (170) and the food product (100) from the molding device (5); The method (1000, 1000', 1000") includes:

2. 2. The method (1000, 1000', 1000") of claim 1, wherein the step (1400) of forming the shaped article (170) is performed in a continuous molding tool (51) and the step of applying the compressive force (D) is performed progressively and / or uniformly on the surface (151) of the continuous strand (150).

3. The step of pulling the first continuous food precursor (130) and / or the second continuous food precursor (130) in the conveying direction (F) comprises: pultruding said first continuous food precursor (130) and / or said second continuous food precursor (130) from a manufacturing device by applying a traction force (Z) having at least one force component (Z1) in said conveying direction (F), a sub-step of unwinding the first and / or second continuous food precursors (130) from at least one (first) storage device (2) by applying a traction force (Z) having at least one force component, in particular a traction force component (Z1), in the conveying direction (F), wherein the (first) storage device (2) is adapted to receive the first and / or second continuous food precursors (130) in a rolled state, the (first) storage device (2) being adapted in particular to receive the first and / or second continuous food precursors (130) in a rolled state and in a winding pattern such that the axial orientation of the first and / or second continuous food precursors (130) varies according to the unwinding angle, a sub-step of pultrusion of said first and / or said second continuous food precursors (130) from at least one (second) storage device (2) by applying a traction force having at least one force component in said conveying direction (F), said (second) storage device (2) being adapted to receive said first and / or said second continuous food precursors (130) in a randomized manner, 3. The method according to claim 1 or 2, comprising at least one of:

4. 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the first continuous food precursors (130) and / or the second continuous food precursors (140) are conveyed in an oriented arrangement in the conveying direction (F) via several guide units (31, 32, 33), the guide units (31, 32, 33) being adapted to deflect the first continuous food precursors (130) and / or the second continuous food precursors (140) orthogonal to the conveying direction (F) such that the first continuous food precursors (130) and / or the second continuous food precursors (140) orthogonal to the conveying direction (F) have variable orientations relative to each other along a longitudinal extension (L2) of the continuous strand (150) or the strand portion (160), which extends coaxially with the conveying direction (F).

5. 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the angle with respect to the conveying direction (F) and / or the position of the guide unit perpendicular to the conveying direction (F) and / or the position of the guide unit in the conveying direction (F) are controllable, and the method (1000, 1000', 1000") comprises controlling the position (P) and / or the angle (α) of the guide units (31, 32, 33) such that the first continuous food precursor (1300) and / or the second continuous food precursor (140) perpendicular to the conveying direction (F) have variable orientations relative to each other along a longitudinal extension (L2) of the continuous strand (150), which extends coaxially with the conveying direction (F).

6. 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the (first) storage device has several storage units (21, 22, 23) for receiving the first continuous food precursors (130) and / or the second continuous food precursors (130), and for the orientation arrangement of the first continuous food precursors (130) and / or the second continuous food precursors (130), the positions of the storage units perpendicular to and / or in the conveying direction (F) are controllable, and the method (1000, 1000', 1000") comprises controlling the positions of the storage units (21, 22, 23) such that the first continuous food precursors and / or the second continuous food precursors have a variable orientation relative to each other and perpendicular to the conveying direction (F) along a longitudinal extension (L2) of the continuous strand (150) extending coaxially with the conveying direction (F).

7. 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the (first) storage device has several storage units (21, 22, 23) for receiving the first continuous food precursors (130) and / or the second continuous food precursors (130), and wherein for the orientation arrangement of the first continuous food precursors (130) and / or the second continuous food precursors (130), an angle (α) of the storage units relative to the conveying direction (F) is controllable, and the method (1000, 1000', 1000") comprises controlling the angle (α) of the storage units (21, 22, 23) such that the first continuous food precursors and / or the second continuous food precursors have a variable orientation relative to each other and orthogonal to the conveying direction (F) along a longitudinal extension (L2) of the continuous strand (150) extending coaxially with the conveying direction (F).

8. The (first) storage device (2) has several storage units (20) for receiving the first continuous food precursors (130) and / or the second continuous food precursors (130) for an orientation arrangement of the first continuous food precursors (130) and / or the second continuous food precursors (130), the storage units (20) having a (first) longitudinal extension (L) and a cross-section (Q) that varies along the longitudinal extension (L2) of the continuous strand (150) such that the first continuous food precursors and / or the second continuous food precursors have a variable orientation along the longitudinal extension (L2) of the continuous strand (150) relative to each other and perpendicular to the conveying direction (F), the cross-section (Q) varying along the longitudinal extension (L2) extending coaxially with the conveying direction (F). Ｌ 3. The method according to claim 1 or 2, comprising:

9. The first and / or second continuous food precursors are conveyed through several guide units for orientation in the conveying direction (F), the guide units having a (second) longitudinal extension and a cross-section (Q) that varies along the longitudinal extension. Ｆ ) 3. The method (1000, 1000', 1000") according to claim 1 or 2, whereby the first continuous food precursor and / or the second continuous food precursor have a variable orientation relative to each other and orthogonal to the conveying direction (F) along a longitudinal extension (L2) of the continuous strand (150) extending coaxially with the conveying direction (F).

10. The step of orienting the first continuous food precursor (130) relative to the second continuous food precursor comprises: the sub-steps of orienting a plurality of first continuous food precursors (130) relative to one another to form at least one oriented first continuous sub-strand (152); orienting a plurality of second continuous food precursors relative to one another to form at least one oriented second continuous sub-strand (153); orienting said at least one first continuous substrand (152) relative to said at least one second continuous substrand (153) and / or said second continuous food precursor (140); a sub-step of orienting said at least one second sub-strand (153) relative to said at least one first continuous sub-strand (152) and / or said first continuous food precursor (130); and 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the sub-step of orienting is preferably repeated until the oriented continuous strands have a cross-section (Q1) whose surface area (A) is at least equal to the surface area of ​​the cross-section (Q2) of the food product (100) to be produced.

11. The method (1000, 1000', 1000") comprises:

3. The method (1000, 1000', 1000") according to claim 1 or 2, further comprising a step (1800) of applying at least one auxiliary structure (200) to at least a portion of the first continuous food precursor (130) and / or the second continuous food precursor (130) and / or the continuous strand (150).

12. 12. The method (1000, 1000', 1000") of claim 11, wherein the auxiliary structure (200) comprises an auxiliary guide structure designed to support the orientation of the first continuous food precursor (130) and / or the second continuous food precursor (130) by arranging the first continuous food precursor (130) and the second continuous food precursor (130) in a bundle within the auxiliary guide structure, the auxiliary guide structure preferably being removed prior to the formation of the shaped article (170).

13. 12. The method (1000, 1000', 1000") of claim 11, wherein the auxiliary structure (200) comprises an auxiliary conveying structure designed to support pulling the first continuous food precursor (130) and / or the second continuous food precursor (130) in the conveying direction (F) and / or conveying the continuous strand in the direction of the forming device (5) by reducing peak stresses, the auxiliary conveying structure preferably being removed before the formation of the shaped article (170).

14. 12. The method of claim 11, wherein the auxiliary structure (200) includes structural supports designed to form structure within the molded article and / or support the formation of a structure in the molded article (170) when formed from the continuous strands or strand portions, the structural supports preferably remaining within the molded article during the forming step.

15. The step of conveying the continuous strand (150) in the direction of the forming device (5) comprises: applying a traction force to the continuous strand (170) and / or the shaped article (150) in the conveying direction (F); applying a shear force (S) to the surface of the first continuous food precursor (130) and / or the second continuous food precursor (130) and / or the continuous strand and / or the shaped article (170) in the conveying direction (F); a sub-step of conveying said continuous strand (150) in said conveying direction (F) into said forming device (5) by means of at least one conveyor (6), said shaped articles (170) being preferably connected to said continuous strand (150); a sub-step of conveying said continuous strand (150) into said forming device (5) under the action of a traction force; using gravity to convey said first continuous food precursor (130) and / or said second continuous food precursor (130) and / or said continuous strand (150); the sub-step of conveying said strand portion (160) into said forming device (5); 3. The method according to claim 1 or 2, comprising at least one of:

16. 3. The method (1000, 1000', 1000") according to claim 1 or 2, wherein the traction force (Z) is applied to the continuous strand (150) and / or the first continuous food precursor (130) and the second continuous food precursor (140) using the conveyor (6).

17. The conveyor (6) at least one conveyor unit designed as a traction unit for applying a traction force to said continuous food precursor and / or said continuous strand and / or said shaped article (170) in said conveying direction (F); at least one conveyor unit (62, 63) for applying a shear force (S) to said first continuous food precursor (130) and / or said second continuous food precursor (140) and / or said continuous strand (150) and / or said shaped article (170); 17. The method of claim 16, comprising at least one of:

18. - processing (1700) said first continuous food precursor (130) and / or said second continuous food precursor (130) in at least one continuous precursor processor, said first continuous food precursor (130) and said second continuous food precursor (140) preferably passing through different continuous precursor processing units; processing said continuous strand (150) and / or said strand portion (160) in at least one strand processor; processing the shaped articles in at least one shaped article processor; processing said food product (100) in at least one food processor; The method (1000, 1000', 1000") according to claim 1 or 2, further comprising at least one of:

19. The continuous precursor processor (40) comprises the following continuous precursor processing units (41, 42): a twisting unit, wherein the method (1000, 1000', 1000") comprises twisting the first continuous food precursor (130) and / or the second continuous food precursor (130) in the twisting unit; a stretching unit, wherein the method (1000, 1000', 1000") comprises stretching the first continuous food precursor (130) and / or the second continuous food precursor (130) in the twisting unit; a stretching unit, wherein the method (1000, 1000', 1000") comprises stretching the first continuous food precursor (130) and / or the second continuous food precursor (130) in the stretching unit; a conditioning unit, wherein the method (1000, 1000', 1000") comprises conditioning the first continuous food precursor (130) and / or the second continuous food precursor (130) in the twisting unit; a tempering unit, wherein the method (1000, 1000', 1000") comprises cooling or heating the first continuous food precursor (130) and / or the second continuous food precursor (130) in the tempering unit; a drying unit, wherein the method (1000, 1000', 1000") comprises drying the first continuous food precursor (130) and / or the second continuous food precursor (130) in the drying unit; a texturing unit, wherein the method (1000, 1000', 1000") comprises texturing the first continuous food precursor (130) and / or the second continuous food precursor (130) in the texturing unit; a wetting unit, wherein the method (1000, 1000', 1000") comprises wetting the first continuous food precursor (130) and / or the second continuous food precursor (130) with a binder and / or a dye and / or a sizing agent in the wetting unit; a steam-coating unit, wherein the method (1000, 1000', 1000") comprises steam-coating the first continuous food precursor (130) and / or the second continuous food precursor (130) in the steam-coating unit with a fluid, in particular containing water, and / or with a flavoring and / or a dye, a powder coating unit, wherein said method (1000, 1000', 1000") comprises powder coating said first continuous food precursor (130) and / or said second continuous food precursor (130) with a functional powder in said powder coating unit; a pressing unit, wherein the method (1000, 1000', 1000") comprises pressing the first continuous food precursor (130) and / or the second continuous food precursor (130) to release excess binder and / or cross-linking agent in the pressing unit; 20. The method of claim 18, comprising at least one of:

20. The strand processor comprises the following strand processing units: a tempering unit, wherein the method (1000, 1000', 1000") comprises cooling or heating the continuous strand in the tempering unit; a drying unit, wherein the method (1000, 1000′, 1000″) comprises drying the continuous strand in the drying unit; a texturing unit, wherein the method (1000, 1000', 1000") comprises texturing the continuous strand in the texturing unit; a powder coating unit, wherein the method (1000, 1000', 1000") comprises powder coating the continuous strand with a functional powder in the powder coating unit; a squeeze unit, wherein the method (1000, 1000', 1000") comprises squeezing the continuous strand to release excess binder and / or cross-linking agent in the squeeze unit; an injection unit, said method (1000, 1000', 1000") comprising injecting into said continuous strand in said injection unit a fluid, in particular containing water, and / or a fat and / or enzyme solution, 20. The method of claim 18, comprising at least one of:

21. The molded article processor comprises the following molded article processing units: an injection unit, said method (1000, 1000', 1000") comprising injecting into said molded article a fluid, in particular containing water, and / or fat and / or a binder and / or an enzyme solution and / or a blood imitation; a coating unit, wherein the method (1000, 1000', 1000") comprises coating the shaped article with at least one functional surface coating; 20. The method of claim 18, comprising at least one of:

22. The food processor comprises the following food processing units: an injection unit, said method (1000, 1000', 1000") comprising injecting into the food product (100) a fluid containing, in particular, water, and / or fats and / or flavorings and / or dyes and / or hydrocolloids and / or proteins and / or polysaccharides and / or enzyme solutions; a coating unit, wherein the method (1000, 1000', 1000") comprises coating the food product (100) with at least one functional surface coating; and 20. The method (1000, 1000', 1000") of claim 18, wherein the first continuous food precursor and the second continuous food precursor preferably pass through different continuous precursor processing units.

23. packaging (1910) the food product (100) in a vacuum-sealed package; drawing a vacuum on the vacuum-sealed package (1920); and / or heating (1930) the food product (100) to a cross-linking temperature and maintaining the cross-linking temperature for a cross-linking duration; and / or Cross-linking the food product (100) with a cross-linking agent (1940). The method (1000, 1000', 1000") according to claim 1 or 2, further comprising:

24. 24. The method of claim 23, wherein the food product is a food product near its final shape, and the vacuuming is performed such that the vacuum-sealed packaging defines the final shape of the food product, and the near-final shape food product assumes its final shape within the vacuum-sealed packaging by vacuuming.

25. The surface (151) of the continuous strand (150) and / or the strand portion (160) is heated, in particular in the forming device (5), to a cauterization temperature (T Ｖｏ ) above a temperature at which enzymatic and / or chemical cross-linking near said surface is prevented; freezing the surface (151) of the continuous strand (150) and / or the strand portion (160) so as to prevent enzymatic and / or chemical cross-linking near said surface; The method (1000, 1000', 1000") according to claim 1 or 2, further comprising at least one of:

26. In particular, the method includes providing a raw food mass (106) containing at least one plant-based protein and / or fat, and the following steps (1000, 1000', 1000"): Dry extrusion, High humidity extrusion, Spinning process, Microextrusion, Textile surfacing processes, in particular consolidation techniques for producing nonwoven materials or for producing fiber strips; shear chamber technology, Furthermore, deposition techniques, especially in 3D printing, as well as Thread formation technology using mycelium and / or nonwoven fabric laying technology forming (1010) the raw food mass into a first continuous food precursor and / or a second continuous food precursor by at least one of The method (1000, 1000', 1000") according to claim 1 or 2, further comprising:

27. The first continuous food precursor and / or the second continuous food precursor may comprise: filament, Multifilament, Fiber strips, Fibers, especially staple fibers, Fiber bundles, polymer films, Fiber strands, and 3. The method (1000, 1000', 1000") of claim 1 or 2, wherein the first continuous food precursor is different from the second continuous food precursor.

28. A method (2000) for producing a continuous food precursor for producing a food product (100), in particular a meat substitute, in particular according to the method of claim 1 or 2, comprising: A step (2100) of pulling at least a first preliminary food precursor (110) and a second preliminary food precursor (120) in a conveying direction (F), orienting (2200) said first food precursor (110) under towing relative to said second preliminary food precursor (110) under towing and perpendicular to said conveying direction (F) to form successively oriented food precursors (130, 140); wherein the first preliminary food precursor (110) and / or the second preliminary food precursor (120) comprise filaments and / or multifilaments and / or fibers and / or yarns, and the continuous food precursor (130, 140) is a fiber strip, fiber bundle or fiber strand.

29. The method comprises: applying (2300) at least one support structure (200) to at least a portion of said first preliminary food precursor (120) and / or said second preliminary food precursor (120); the auxiliary structure (200) comprises an auxiliary guide structure designed to support the orientation of the first preliminary food precursor (120) and / or the second preliminary food precursor (120) by arranging the first preliminary food precursor (120) and the second preliminary food precursor (120) in a bundle within the auxiliary guide structure; and / or the auxiliary structure (200) comprises an auxiliary conveying structure designed to support the pulling of the first preliminary food precursor (120) and / or the second preliminary food precursor (120) in the conveying direction (F) by reducing peak stresses; and / or 30. The method (2000) of claim 28, wherein the support structure (200) comprises a structural support designed to provide structure to a continuous food precursor produced from the first preliminary food precursor and / or the second preliminary food precursor.

30. 1. A control method (3000) for controlling the orientation and placement of continuous food precursors (130, 140) to form continuous strands (150) for producing a food product (100), in particular a meat substitute, comprising: defining (3100) a first position (P1) of a first continuous food precursor (130) and / or a second continuous food precursor (130) in at least one direction perpendicular to the conveying direction (F) relative to at least a second position (P2) of said first continuous food precursor (130) and said second continuous food precursor (130) in said conveying direction (F); and / or defining an angle of said first continuous food precursor (130) and said second continuous food precursor (130) relative to the conveying direction (F) of said first continuous food precursor (130) and second continuous food precursor (130); The conveying speed (v) of the first continuous food precursor (130) and the second continuous food precursor (130) in the conveying direction (F) Ｆ ) (3200), The conveying speed (v ) is adjusted so that the first continuous food precursor (130) and / or the second continuous food precursor (140) perpendicular to the conveying direction (F) have a variable orientation relative to each other along a longitudinal extension (L2) of the continuous strand (150) extending coaxially with the conveying direction (F). Ｆ ) varying (3300) said first position (P1) and / or said angle (α1) in a time-controlled manner in response to A control method (3000) comprising:

31. A food product (100), in particular a meat substitute (102), comprising: The food product (100) is produced by the method of claim 1 or 2, and / or The food product (100) comprises several first continuous food precursors (130) and several second continuous food precursors (140) arranged relative to each other perpendicular to a longitudinal extension (L3) of the food product (100), wherein the first continuous food precursors (130) and / or the second continuous food precursors (140) have anisotropic material properties (M), and at least a portion of the first continuous food precursors (130) and / or the second continuous food precursors (140) extend along the entire longitudinal extension (L3).

32. 32. The food product (100) of claim 31, wherein at least a portion of the first continuous food precursor (130) and / or the second continuous food precursor (140) is at least partially stretched along the longitudinal extension (L3) of the food product (100).

33. A food production machine (1) for producing a food product (100) (101), in particular a meat substitute (102), in particular according to a method as claimed in claim 1 or 2, said food production machine (1) comprising: a conveyor (6) adapted to pull at least a first continuous food precursor (130) and a second continuous food precursor (140) in a conveying direction (F); a storage device (2) and / or a guide mechanism (3), each adapted to store and / or orientate said first continuous food precursor (130) relative to said second continuous food precursor (140) perpendicular to said conveying direction (F) to form a continuous oriented strand (150); a forming device (5) adapted to apply a compressive force (D) perpendicular to said conveying direction (F) to form a shaped article (170); a cutting device (7) adapted to cut the continuous strand (150) into strand portions (160) and to cut the shaped article (170) connected to the continuous strand (150) into a food product (100); the conveyor (6) is further adapted to convey the continuous strand (150) in the direction of the forming device (5) under the action of a traction force (Z) in the conveying direction (F), a dispensing unit (8) for dispensing the molded article (170) and the food product (100) from the molding device (5); A food manufacturing machine (1) comprising:

34. 34. Food production machine according to claim 33, wherein at least one conveyor unit (64) of the conveyor (6) is arranged downstream of the forming device (5) in the conveying direction (F).

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