Food production equipment

Abstract

The present invention relates to a food production apparatus configured to provide texture to a mass of viscoelastic food material, the apparatus comprising an outer member, an inner member disposed within the outer member, and a lid. A texturing chamber of the apparatus is formed between the outer member and the inner member for receiving and holding the mass of viscoelastic food material during use, and the lid is configured to seal the texturing chamber from its surroundings. The outer member and the inner member are rotatable relative to each other, resulting in shear stresses between the outer member and the inner member configured to act on the food material within the texturing chamber. The outer member comprises a bottom wall at a lower end of the outer member and a top opening at an upper end of the outer member. The lid is configured to be attached to the top end of the outer member to close the top opening.

Description

[Technical Field]

[0001] The present invention relates to a food manufacturing apparatus.The present invention further relates to a method for providing texture to a mass of viscoelastic food material. [Background technology]

[0002] In the past, extensive research has been conducted in the field of biopolymer mixtures for meat-free food materials, such as meat substitutes. It has been found that both the flavor and texture of the food material are important parameters for accurately mimicking real meat. Significant developments have been made in flavor. However, the texture of meat substitutes has generally been lacking. In particular, known meat substitutes have a granular or flaky texture, whereas real meat has a fibrous texture.

[0003] A prior art food production apparatus for providing texture to a mass of viscoelastic food material is known from Krintiras et al., Journal of Food Engineering 169 (2016), pp. 205-213. In this document, the food production apparatus comprises an outer cylinder having an interior and an inner member disposed within the cylinder. The cylinder and the inner member define an annular interior of the food production apparatus through which food material is received during use of the apparatus. The cylinder includes an inlet port in the cylindrical wall through which the food material is forced into the interior. The cylinder further includes a lid that covers an opening in the cylindrical wall and can be removed from the cylinder to expose the opening, allowing the textured food material to be discharged from the interior.

[0004] While this known food production equipment can provide food materials with acceptable texture, its operation is quite tedious. First, a dedicated high-pressure injector must be used to inject the food material into the equipment. As a result of the high pressure and increased shear rate generated during filling, a certain amount of undesirable, uncontrolled texturing occurs during filling. Furthermore, the injector cannot inject all types of viscoelastic food materials, as some compositions may have viscosities incompatible with injection-type filling methods. Finally, the injector is a large and expensive component of the overall system, occupying a large amount of space on the production floor and increasing production costs. Other drawbacks include limited control over the filling level of the equipment, unwanted incorporation of air bubbles into and / or expulsion of air from the food material, additional parts for cleaning, which slow the texturing process, and the need to establish a connection between the filling equipment and the food production equipment for each texturing cycle, which also slows the process.

[0005] Second, the known device includes a lid on the cylindrical wall, which not only causes local variations in the thermal profile of the heated cylinder but also increases the risk of leakage under the influence of high pressure and high temperature within the device. The large opening of the filling device further introduces temperature fluctuations and mechanical weaknesses in the cylindrical wall of the device. Furthermore, opening and closing the lid takes time, which slows down the texturing process.

[0006] Third, known devices are difficult to clean because access to the interior is limited through openings in the cylindrical wall, and known devices include two seals at the location where the rotational axis of the inner member protrudes through the cylindrical wall, and these seals are prone to wear. Summary of the Invention [Problem to be solved by the invention]

[0007] It is an object to provide a food production apparatus that overcomes one or more of these drawbacks of known food production apparatus, or at least to provide an alternative food production apparatus. [Means for solving the problem]

[0008] The present invention provides a food production apparatus, in particular a food texturing apparatus, configured to provide texture to a mass of viscoelastic food material such as a biopolymer mixture for animal protein substitutes such as meat, fish and poultry substitutes, an outer member comprising a cylindrical wall extending about a longitudinal axis, an interior of the outer member being defined by the cylindrical wall, the outer member comprising an opening providing access to the interior of the outer member; an inner member having an outer wall having a shape substantially corresponding to the shape of the cylindrical wall of the outer member, the inner member is disposed within the outer member, at least during use, with the outer wall of the inner member facing the cylindrical wall of the outer member; an inner member, wherein, at least in use, an enclosed texturing chamber of the food manufacturing apparatus is formed between an outer member, e.g., a cylindrical wall of the outer member, and an inner member, e.g., a cylindrical wall of the inner member, for receiving and holding a mass of viscoelastic food material during use; a lid configured to be attached over the opening to close the texturing chamber from the environment and configured to be opened to provide access to the texturing chamber when the texturing is completed; Equipped with The outer member and the inner member are rotatable relative to one another about an axis of rotation parallel to the longitudinal axis, and in use, provide shear stresses with the outer member and the inner member configured to act on the food material within the texturing chamber. the outer member having a top end wall at a first top end thereof and preferably a bottom wall at a lower end of the outer member; the opening is a head end opening at a second head end of the outer member opposite the first head end, preferably a top end opening at a top end of the outer member; The lid is configured to be attached to the second head end of the outer member to close the head end opening, and is preferably configured to be attached to the top end of the outer member to close the top end opening.

[0009] The present invention provides an apparatus for providing texture to a mass of viscoelastic food material in a manner that overcomes the drawbacks of known apparatus. The food material to be textured in the food production apparatus is a viscoelastic material and may have a dry matter content greater than 20%. Examples include biopolymer mixtures for meat substitutes. Prior to texturing, these food materials may have a paste-like or dough-like appearance. During texturing, fiber is introduced into the food material and the final product may become solid.

[0010] The food production apparatus includes an outer member having an interior for receiving a mass of viscoelastic food material during use of the apparatus. The interior of the outer member is defined by a cylindrical wall, which is advantageously embodied with a circular cross-section, but may also include an elliptical or polygonal cross-section. The cylindrical wall extends along a longitudinal axis, which extends between first and second head ends of the outer member.

[0011] As with the known device, the interior is accessible from the exterior through an opening. However, in contrast to the known device, the opening is provided in the head end of the outer member rather than in the cylindrical wall. The head end opening is convenient for several purposes, such as filling the interior of the outer member with a mass of viscoelastic food material and for cleaning the interior of the outer member after use of the device.

[0012] Furthermore, the device according to the present invention allows for mixing and filling of the ingredients of the food material inside the outer member, followed by transport of the outer member independently of the inner member assembly (e.g., for ease of handling and process optimization), allowing for multiplexing of the device in a cost-effective manner.

[0013] The inner member of the device is adapted to be disposed within the outer member during use of the device, such that after being disposed within the outer member, a portion of the interior of the outer member is occupied by the inner member.

[0014] The inner member has an outer wall shaped to correspond to the shape of the cylindrical wall of the outer member, and thus preferably has a circular cross-section. Alternatively, the cylindrical wall can comprise an elliptical or polygonal cross-section. When the inner member is disposed within the outer member, the outer wall of the inner member faces the cylindrical wall of the outer member when the device is in use.

[0015] The texturing chamber is formed in the space between the cylindrical wall of the outer member and the outer wall of the inner member. In the texturing chamber between the inner and outer members, texture is applied to the mass of viscoelastic food material by causing relative rotation between the inner and outer members to apply shear stress to the mass of viscoelastic food material. Under the influence of the applied shear stress, the viscoelastic food material aligns and deforms in the direction of the shear flow. Because the texturing chamber is sealed from the environment, at least during use, when the inner member is placed within the outer member and the outer member is provided with a lid, there is no opening to the texturing chamber through which food material can be discharged from the texturing chamber or new food material can be supplied to the texturing chamber.

[0016] Simultaneously, the viscoelastic food material mass is heated, reducing the viscosity of the food material and mobilizing biopolymers to create alignment. The aligned mass aligns in the direction of relative rotation between the inner and outer members, creating texture in the food material.

[0017] After heating, the textured food material in the texturizing chamber is cooled to release the internal pressure. This cooling may increase the viscosity of the food material to some extent and re-immobilize the biopolymers. Therefore, the texture of the food material may be maintained.

[0018] To use the device, the mass of viscoelastic food material is initially present inside the outer member, but when the inner member is introduced into the outer member, the food material is moved by the inner member toward the texturing chamber of the device between the inner and outer members.

[0019] This filling of the texture-modifying chamber is more convenient than that of the prior art devices. Therefore, the mass of viscoelastic food material can be loaded into the interior of the outer member through the opening. Since the volume of the texture-modifying chamber is relatively small compared to the internal volume of the outer member, the amount of food material filled is also relatively small compared to the interior of the outer member, making filling convenient. Only when the inner member is introduced into the interior of the outer member does the mass of viscoelastic food material move outward under the influence of the inner member. Therefore, the device according to the present invention can handle a wider range of viscosities, since the allowable viscosity is no longer limited by the filling device, and therefore can be used for more different types of food materials.

[0020] In prior art devices, filling of the texture chamber occurs in a single step, for example via an injector that is complicated to use. Instead, the present invention allows for convenient filling in two steps: first, filling the interior of the outer member with food material without the need for pressure; and second, introducing the inner member to form the texture chamber for the food material.

[0021] The device according to the present invention further comprises a lid that is attached over the opening during use of the device to close the interior of the outer member and thus the texture-creating chamber. Since the opening in the outer member is a head end opening, the lid is a corresponding head end lid that is attached to the head end opening of the outer member.

[0022] The outer member includes a head end wall at the first head end for enclosing the interior of the outer member at the first head end. The head end wall can be a solid wall without openings for a relatively simple structure, which improves cleaning of the interior of the outer member.

[0023] The outer member further includes a second head end located opposite the first head end as viewed along the longitudinal axis, and the head end opening of the outer member is located in the second head end of the outer member. Thus, the head end opening leading to the interior of the outer member is located on the opposite side of the head end wall that defines the interior of the outer member.

[0024] In general, the food production apparatus according to the present invention is smaller than prior art apparatus, in particular as a result of the elimination of the injectors of the prior art apparatus, since the apparatus can be conveniently loaded in two steps without the use of large and complex injectors.

[0025] Furthermore, the fact that the outer member has a head end wall at its first head end and a head end opening at its second head end results in less leakage than prior art devices. The inner member is inserted into the outer member only through the head end opening. This requires only a single seal location at the interface between the inner and outer members. This single seal location reduces leakage compared to prior art devices that have two rotating seals on both head end walls of the outer member and a seal between the removable lid and the cylindrical wall of the outer member.

[0026] Furthermore, the device according to the present invention does not require axial movement between the inner member and the lid, whereas known devices require such movement, and therefore, in the absence of axial movement, the seals in the device according to the present invention may be less susceptible to wear.

[0027] Finally, the device according to the present invention also allows for improved cleaning because the head end wall at the first end of the outer member, together with the cylindrical wall of the outer member, can form a smooth boundary for the interior of the outer member. Furthermore, the head end opening allows for easy access to the interior of the outer member, further simplifying cleaning.

[0028] The food production apparatus is configured to rotate the inner and outer members relative to one another at a rotational speed in the range of 5 to 150 rpm. The inventors have discovered that when the food material is subjected to a rotational speed in the range of 5 to 150 rpm, for example, a biopolymer mixture for an animal protein substitute, the texture of the food material is the best possible, i.e., accurately mimicking the texture of actual meat, poultry, or fish products.

[0029] When food materials are subjected to lower shear rates, the resulting structure of the food material is slightly textured and exhibits limited anisotropy, whereas when the food material is subjected to higher shear rates, the resulting food material is destroyed.

[0030] In one embodiment, the lid includes an opening that allows access to the texturing chamber when the lid is in place on the outer member, such that chunks of food material can be placed into the texturing chamber through this opening in the lid without removing the entire lid from the outer member.

[0031] In one embodiment, the outer member is positioned in an upright position, at least during filling of its interior. In the upright position, the longitudinal axis of the outer member is aligned vertically, and the first head end is the lower end of the outer member. The head end wall is therefore the bottom wall, allowing the device to rest on a ground surface and forming the bottom of the interior of the outer member. The second head end is the upper end of the outer member, and the head end opening is provided as an upper end opening, allowing access to the interior of the outer member from above.

[0032] In this embodiment, the top-end opening allows for convenient loading of food material from above under the influence of gravity, instead of using a complex injector from prior art devices. Furthermore, the inner member can be easily inserted into the outer member from above using an overhead crane or the like to lift the inner member. Therefore, gravity acting on the inner member can contribute to outward displacement of the mass of viscoelastic food material loaded inside the outer member when the inner member is lowered.

[0033] In one embodiment, the lid and inner member together form a lid assembly that is removable from the outer member to allow access to the interior of the outer member, such that the lid assembly can be removed from the outer member together with the lid and inner member in one step. In this way, operation of the device can be further simplified to further improve the efficiency of providing texture to the mass of viscoelastic food material.

[0034] In an additional embodiment, the lid assembly comprises a fixed portion configured to be attached to the outer member and a rotating portion within the fixed portion, the rotating portion being rotatable relative to the fixed portion, and the inner member being fixedly connected to the rotating portion.

[0035] This allows the lid assembly to be fixed to the outer member by the fixed portion, which provides the advantage of creating an improved seal between the fixed portion and the outer member, as these two parts of the device do not move relative to each other so no rotating seal is required, only a static seal. Static seals are less susceptible to wear and leakage than rotating seals, meaning this arrangement is less prone to wear and leakage.

[0036] Additionally, the inner member is fixedly connected to the rotating portion of the lid assembly and is thereby configured to rotate with the rotating portion relative to the fixed portion.

[0037] The rotating portion is disposed within, e.g., concentric with, the fixed portion, such that relative rotation between the inner and outer members is facilitated by relative rotation between the rotating and fixed portions.

[0038] Because the relative rotation between the inner and outer members is driven solely by the relative rotation between the rotating and fixed portions of the lid assembly, the interface between the rotating and fixed portions is the only location requiring a rotary seal. While prior art devices require at least two rotary seals, the present device requires fewer seals, meaning it is less susceptible to wear and leaks.

[0039] In one embodiment, the outer member need not include ball bearing components to guide the rotation of the inner member, but may instead include plain bearings, which may allow the outer member to be more easily provided and improve cleaning, although the inner and outer members may include ball bearings and separate seals between them.

[0040] In a further embodiment, the device comprises a shaft seal, e.g., a food-grade shaft seal, between the rotating and stationary parts, which is capable of preventing leakage between the rotating and stationary parts, particularly under the influence of a pressure differential between the texturing chamber and the surroundings of the device.

[0041] The shaft seal may, for example, be embodied as an insert element that is inserted into a cavity in the fixed part of the lid and that has a through passage in which the rotating part, for example part of the inner member, is located. Such an insert seal element may be made of a plastic material and has the advantage that it can be easily removed from the lid assembly for cleaning or for replacement if worn.

[0042] In one embodiment, the inner member includes a displacement mechanism, such as a conical end, a convex end, and / or a threaded portion, facing the head end wall of the outer member at least during use of the device. The displacement mechanism is configured to outwardly displace the mass of viscoelastic food material within the outer member when the inner member is inserted. The displacement mechanism may reduce the force required to insert the inner member into the outer member, making it easier to fill the texture chamber.

[0043] The conical end can be shaped as a cone with a sharp tip facing the head end wall of the outer member, the tip configured to penetrate the mass of viscoelastic food material loaded inside the outer member, and the tip can be located in close proximity to the head end wall to reduce the volume between the displacement mechanism and the head end wall, which may reduce the effectiveness of texturization during use of the device.

[0044] Similarly, the convex displacement mechanism may include a blunt tip, which may provide a further reduced volume between the displacement mechanism and the head end wall while still having sufficient displacement characteristics.

[0045] The threaded portion of the displacement mechanism can further contribute to outward displacement of the mass of viscoelastic food material inside the outer member, particularly if the inner and outer members are slightly rotated relative to each other when inserted inside the outer member to create a screw effect.

[0046] In one embodiment, the head end wall of the outer member includes an inverted conical end, a concave end, and / or a threaded portion that faces the inner member at least during use of the device, thereby allowing the head end wall to have the same effect as the displacement mechanism described above, but with the same, but inverse, shape.

[0047] According to this embodiment, only the head end wall may include an inverted conical end, a concave end, and / or a threaded portion, while having a flat inner member facing the head end wall.

[0048] However, both the inner member and the head end wall may be provided with respective conical and inverted conical ends, convex and concave ends, and / or threaded portions to further improve the displacement effect on the mass of viscoelastic food material when the inner member is inserted inside the outer member.

[0049] In one embodiment, the inner member is hollow and has an interior, and the lid has an annular shape defining a passageway therethrough to the interior of the inner member, such that in an assembled configuration of the device with the inner member disposed within the outer member, the interior of the inner member is accessible from the periphery of the device.

[0050] The annular lid can have, for example, a ring shape between the inner and outer members and can further include one or more spokes that can extend toward a central portion of the lid. The spokes can, for example, guide relative rotation between the inner and outer members.

[0051] With a hollow inner member, the texturing chamber can be heated and cooled through both the wall of the inner member and the cylindrical wall of the outer member, so that the amount of heat supplied to the texturing chamber during heating or extracted from the texturing chamber during cooling can be increased compared to a solid inner member, thereby improving the production rates achievable with the food manufacturing equipment.

[0052] The interior of the inner member may include a heating and / or cooling device for heating and / or cooling the inner member to heat and / or cool the mass of viscoelastic food material in the texturing chamber. Heating and cooling can be accomplished, for example, via forced air ventilation inside the inner member and / or around the outer member, or via a jacket around the outer member.

[0053] In one embodiment, the lid assembly further includes an electric motor attached to the lid, the electric motor configured to rotate the inner member relative to the lid. In particular, the lid is configured to be fixedly attached to the outer member to cover the head end opening, meaning that the electric motor is also fixedly disposed relative to the outer member. During operation of the device, the electric motor can rotate the inner member while the electric motor and outer member remain stationary. This embodiment can allow for a relatively simple construction of the device, in which the outer member can be fixedly positioned in a desired position, for example, using the head end wall on a ground surface.

[0054] In one embodiment, the apparatus includes a frame, the inner member is attached to the frame, and the outer member is rotatable relative to the frame and the inner member. In this embodiment, the inner member remains stationary during use of the apparatus. For example, the outer member rotates when the inner member is rotated relative to the outer member. This embodiment is effective when heating of the food material in the texturing chamber is performed indirectly, for example, when the entire food production apparatus, e.g., the outer member, inner member, and lid, are placed in or transported through a heated chamber. With the inner member not rotating relative to the chamber but preferably held stationary within the chamber by the frame, the rotating outer member can provide uniform heating of the texturing chamber because all portions of the outer member are heated evenly as a result of the rotation.

[0055] In a further embodiment, the device also includes an electric motor mounted to the frame and configured to rotate the outer member relative to the frame and the inner member. Here, both the electric motor and the inner member remain stationary during use of the device. For example, when the inner member is rotated relative to the outer member, the outer member rotates. A further advantage of this configuration is that heating and cooling devices can be located on the stationary inner member, which may be more effective than the outer member, without requiring complex rotating connectors for transmitting electrical signals and / or heating and cooling fluids.

[0056] In one embodiment, the electric motor may be provided separately from the outer member and the inner member. Here, the electric motor may include a motor coupling, and the inner or outer member may include a complementary coupling that can be releasably coupled to one another. Once coupled, the coupling can transmit rotational torque from the electric motor to the inner or outer member. However, the electric motor may be disengaged from the inner or outer member, which may be beneficial, for example, during cleaning. The electric motor is not subjected to the cleaning process, and the remaining inner or outer member may be more easily cleaned, for example, without the electric motor.

[0057] In an embodiment of the device, at least during use of the device, the inner member is aligned off-center with the outer member, with the axis of rotation offset relative to the longitudinal axis. Thus, the width of the texturing chamber between the outer wall of the inner member and the cylindrical wall of the outer member may vary around the circumference of the texturing chamber to achieve localized shear characteristics during relative rotation between the inner and outer members.

[0058] Alternatively, the inner member can be concentrically aligned with the outer member so that the axis of rotation is aligned with the longitudinal axis to achieve a consistent width of the textured chamber around the circumference for consistent shear characteristics during relative rotation between the inner and outer members.

[0059] In one embodiment, the lid includes a first locking element and the outer member includes a corresponding second locking element at its second head end, the first and second locking elements configured to interlock to close the outer member and the lid. Interlocking the first and second locking elements securely connects the lid to the outer member, providing a leak-tight seal between the texture chamber and the surroundings of the device. This sealing allows a pressure differential relative to ambient pressure to build up within the texture chamber during use of the device.

[0060] For example, the second locking element of the outer member may comprise a flange at the second head end, e.g., the upper end of the upright outer member, below which the first locking element of the lid, embodied as a pawl, couples. The flange may comprise interruptions arranged in a pattern corresponding to the pattern of the pawl. During locking and unlocking, the pawl can protrude from the interruptions, and then locking can be achieved by applying relative rotation between the outer member and the lid to position the pawl below the flange.

[0061] In an alternative embodiment, the lid and outer member may lack a locking element. Instead, the lid and outer member may be held onto one another by an outer assembly to keep the textured chamber closed. The outer assembly may, for example, comprise a frame between which the outer member and lid are clamped.

[0062] In one embodiment, the device includes an annular seal at the interface between the lid and the outer member, e.g., an annular seal ring on the lid configured to abut the cylindrical wall of the outer member at the second head end. The annular seal ring can be made of a material softer than the materials of the outer member and the lid, such that the annular seal ring is configured to deform when the lid is attached to the outer member.

[0063] For example, the lid and member may be at least partially made of a stainless steel material, and the annular sealing ring may be made of an elastomeric material such as rubber.

[0064] In one embodiment, the cylindrical wall has an inner radius, the outer wall of the inner member has an outer radius, and the width of the texturing chamber is defined as the difference between the inner radius of the cylindrical wall and the outer radius of the outer wall of the inner member, the width being in the range of 5 mm to 100 mm, preferably in the range of 10 mm to 50 mm. As noted above, the width of the texturing chamber can be constant around the periphery of the texturing chamber, when the outer member is concentrically aligned with the inner member. Alternatively, the width of the texturing chamber can vary around the periphery of the texturing chamber, when the outer member is aligned off-center with the inner member.

[0065] In one embodiment, the cylindrical wall of the outer member and / or the outer wall of the inner member comprise a corrugated surface to increase contact between the respective walls and the food material during use of the device. For example, the corrugated surface may be comprised of grooves and ridges aligned parallel to the longitudinal axis. The corrugated surface has the effect of increasing friction between the mass of viscoelastic material and the cylindrical wall of the outer member plate and / or the outer wall of the inner member compared to when the cylindrical wall and the outer wall are smooth. Increasing friction against the mass of viscoelastic food material can increase the shear stress applied to the mass of viscoelastic food material during use of the device, thereby modifying the texture imparted to the food material.

[0066] The corrugations can extend across the entire surface of the cylindrical and / or inner wall, for example as longitudinal ridges and grooves extending parallel to the longitudinal axis and around the entire circumference of the textured chamber. The ridges and grooves can also be arranged in a wave pattern.

[0067] Additionally or alternatively, the corrugations may include localized protrusions that protrude into the textured chamber when viewed from the nominal surface of the cylindrical wall of the outer member and / or the outer wall of the inner member. These localized protrusions may be arranged in a particular pattern and may extend across the entire surface of the cylindrical and / or inner wall.

[0068] In one embodiment, the food production apparatus further comprises a heating device configured to heat the texturing chamber to heat the mass of viscoelastic food material at least during use, the heating device configured to elevate the temperature of the texturing chamber to a level above ambient temperature to expose the mass of viscoelastic food material to elevated temperatures during use of the apparatus.

[0069] The required elevated temperature varies depending on the type of food material, but can be, for example, between 50°C and 200°C for protein-rich biopolymer mixtures. At these temperatures, the pressure in the texturing chamber increases above ambient pressure under the influence of heating, for example, due to evaporation of liquids such as water or changes in protein structure within the viscoelastic food material at elevated temperatures. During use, the pressure difference between the texturing chamber and the ambient pressure can become significant.

[0070] At elevated temperatures, the viscosity of the food material decreases and biopolymers are mobilized, resulting in mass alignment. The aligned masses in the direction of relative rotation between the inner and outer members provide texture to the food material.

[0071] The heating device can be associated with the outer and / or inner member, for example, by being disposed on the cylindrical wall thereof, although the heating device can also be separate from the outer and inner members to indirectly heat the food material within the texturing chamber.

[0072] To provide such indirect heating, the heating device can be configured to direct a flow of heated fluid, e.g., hot air, along the cylindrical wall of the outer member and / or along the wall of the inner member, e.g., the inner member being hollow. In this manner, heat from the heated fluid is transferred to the food material as it is conducted through the cylindrical wall of the outer member and / or the wall of the inner member. Such indirect heating eliminates the need for an outer member and an inner member to constitute the heating device, thereby reducing complexity. This simple structure makes cleaning and maintenance of the outer and inner members more convenient.

[0073] Alternatively, the heating device may be an infrared heating device configured to increase the temperature of the food material in the texturing chamber by infrared radiation.

[0074] In one embodiment, the heating device can be provided as a heating chamber in which an outer member and an inner member are disposed. The heating device can heat a fluid, e.g., air, within the chamber, which is then transferred to the outer member and the inner member for transfer to the food material within the texturing chamber. The heating device can further include a heating fluid outlet projecting into the hollow inner member for supplying heated fluid to the interior of the inner member.

[0075] In a further embodiment, a heating device is provided on the cylindrical wall of the outer member and / or on the outer wall of the inner member, the heating device preferably being an electric heating device such as a resistive heater.

[0076] The heating device may be located in or on each cylindrical or outer wall, but may also be located, for example, on or near the surface of each cylindrical or outer wall facing away from the texturing chamber, e.g., on the outside of the cylindrical wall of the outer member, and / or inside, e.g., within, the inner member.

[0077] In this embodiment, the heating device is preferably embodied as a resistive heater, which allows precise control of the applied temperature and is relatively simple to implement in the device.

[0078] Alternatively, the heating device may similarly be embodied as a heat exchanger having a fluid conduit, e.g., gas or liquid, in contact with each cylindrical wall and / or outer wall, through which a flow of heated medium can heat the texturing chamber.

[0079] In one embodiment, the device includes a pressure regulation mechanism configured to regulate the pressure level within the texturing chamber. This regulation can prevent the pressure level within the texturing chamber from exceeding a certain threshold pressure level, for example, caused by heating of the food material during use and the corresponding expansion of the food material. The pressure regulation mechanism can be embodied as a safety valve, for example, a check valve. Such a valve is normally closed and is configured to open only when the pressure level difference across the valve exceeds a critical pressure level difference.

[0080] Alternatively or additionally, the pressure adjustment mechanism is configured to itself set a pressure level within the texturing chamber. The mechanism is configured to increase or decrease the volume of the texturing chamber while the texturing chamber remains sealed to prevent changes in the mass of the contents of the texturing chamber, e.g., food material, water, water vapor and / or air within the texturing chamber. Alternatively or additionally, the pressure adjustment mechanism may comprise a pressure source, such as a pump, for subjecting the texturing chamber to a particular pressure level.

[0081] In a further embodiment including a lid assembly with a fixed portion and a rotating portion, the fixed portion and the rotating portion are axially movable relative to one another along the axis of rotation, and the pressure regulator mechanism is configured to provide axial movement between the fixed portion and the rotating portion to move the inner and outer members relative to one another and vary the volume of the texturing chamber.

[0082] Axial movement of the rotating portion relative to the fixed portion changes the axial position of the inner member relative to the fixed portion of the lid assembly, thus changing the relative axial position between the inner and outer members. Because the axis of rotation does not move laterally, the width of the texturing chamber remains the same. However, the axial distance from the head end wall of the outer member to the inner member, particularly the displacement mechanism at the head end, changes with axial movement. Thus, axial movement can affect a change in the volume of the portion of the texturing chamber between the head end wall of the inner and outer members. Because the texturing chamber remains sealed, the mass of the contents of the texturing chamber, e.g., the amount of food material and air in the texturing chamber, remains the same. Therefore, a change in the relative axial position between the inner and outer members by axially moving the fixed and rotating portions of the lid assembly changes the pressure within the texturing chamber.

[0083] In one embodiment, the outer member comprises a vent in its cylindrical wall or in its head end wall, which is configured to provide a fluid passage between the interior of the outer member and its surroundings, the vent being normally closable and configured to open a fluid passage between the interior of the outer member and the surroundings of the device to balance the pressure difference between the texturing chamber and the ambient pressure level.

[0084] This is particularly advantageous when, after using the device for texturing, the inner member is removed, for example, by opening the lid. Without the vent, the textured mass would prevent air from entering the interior of the outer member when removing the inner member. This would create a negative pressure inside the outer member relative to the ambient temperature, making it difficult to remove the inner member. The vent allows an open fluid connection between the interior of the outer member and the outside air, allowing air to enter the interior of the outer member to prevent negative pressure from building up. Therefore, the inner member and / or food material can be more easily removed, further improving the convenience of using the device.

[0085] In one embodiment, the inner member includes a notch configured to interlock with the food material upon removal of the inner member from the outer member. The interlocking not only releases the inner member, but also removes the food material from the interior of the outer member along with the inner member. Removal is facilitated because the food material may not remain inside the outer member after removal of the inner member.

[0086] The present invention also provides a food production assembly comprising a food production apparatus as described herein, preferably as claimed in one or more of the claims, and a heating device configured to heat the texturing chamber of the food production apparatus at least during use to heat a mass of viscoelastic food material located within the texturing chamber, the heating device being configured to increase the temperature of the texturing chamber to a level above ambient temperature so as to expose the mass of viscoelastic food material to an elevated temperature during use of the apparatus.

[0087] The required elevated temperature varies depending on the type of food material, but can be, for example, between 50°C and 200°C for protein-rich biopolymer mixtures. At these temperatures, the pressure in the texturing chamber increases above ambient pressure under the influence of heating, for example, due to evaporation of liquids such as water or changes in protein structure within the viscoelastic food material at elevated temperatures. During use, the pressure difference between the texturing chamber and the ambient pressure can become significant.

[0088] At elevated temperatures, the viscosity of the food material decreases and biopolymers are mobilized, resulting in mass alignment. The aligned masses in the direction of relative rotation between the inner and outer members provide texture to the food material.

[0089] The heating device may also be embodied as a heat exchanger having a fluid conduit, e.g., gas or liquid, in contact with the respective cylindrical wall and / or outer wall, through which a flow of heated medium can heat the texturing chamber. The heating device may, for example, be disposed in the cylindrical wall and associated with the outer and / or inner member. However, the heating device may also be provided separately from the outer and inner members to indirectly heat the food material in the texturing chamber.

[0090] To provide such indirect heating, the heating device can be configured to direct a flow of heated fluid, e.g., hot air, along the cylindrical wall of the outer member and / or along the wall of the inner member, e.g., the inner member being hollow. In this manner, heat from the heated fluid is transferred to the food material as it is conducted through the cylindrical wall of the outer member and / or the wall of the inner member. Such indirect heating eliminates the need for an outer member and an inner member to constitute the heating device, thereby reducing complexity. This simple structure makes cleaning and maintenance of the outer and inner members more convenient.

[0091] Alternatively, the heating device may be an infrared heating device configured to increase the temperature of the food material in the texturing chamber by infrared radiation.

[0092] In one embodiment, the heating device can be provided as a heating chamber in which an outer member and an inner member are disposed. The heating device can heat a fluid, e.g., air, within the chamber, which is then transferred to the outer member and the inner member for transfer to the food material within the texturing chamber. The heating device can further include a heating fluid outlet projecting into the hollow inner member for supplying heated fluid to the interior of the inner member.

[0093] The present invention further provides a method for providing texture to a mass of viscoelastic food material, such as a biopolymer mixture for an animal protein substitute, such as a meat, fish or poultry substitute, the method comprising: filling an interior of an outer member of the food production apparatus with a mass of viscoelastic food material through a head end opening of the outer member; placing an inner member within the outer member through the opening; the inner member comprises an outer wall having an at least partially circular cross section, the outer wall facing the cylindrical wall of the outer member, a texture chamber formed between the cylindrical wall of the outer member and the outer wall of the inner member, and the step of disposing the inner member affects movement of the food material into the texture chamber; attaching a lid to the lid opening of the outer member to enclose the texture-processing chamber from the environment; heating a food material; rotating the inner and outer members relative to one another about an axis of rotation, resulting in shear stress between the outer and inner members acting on the food material within the texturing chamber; cooling the food material after heating and rotating; Equipped with.

[0094] Preferably, the method according to the invention is carried out by a food production apparatus as described above.

[0095] The method according to the invention is advantageous in that the interior of the device is accessible from the outside by an opening, as in the prior art, but the opening is provided in the head end of the outer member rather than in the cylindrical wall. The head end opening is convenient for several purposes, such as filling the interior of the outer member with a mass of viscoelastic food material and for cleaning the interior of the outer member after use of the device.

[0096] The texture chamber of the device is formed in the space between an outer member, e.g., the inner wall of the outer member, and an inner member, e.g., the outer wall of the inner member. In the texture chamber between the inner and outer members, texture is applied to the mass of viscoelastic food material by relative rotation between the inner and outer members. As a result of this relative rotation, the mass of viscoelastic food material is subjected to shear stress. Under the influence of the applied shear stress, the mass of viscoelastic food material aligns.

[0097] Simultaneously, the viscoelastic food material mass is heated, reducing the viscosity of the food material and mobilizing biopolymers within the mass. The aligned mass aligns in the direction of relative rotation between the inner and outer members, resulting in texture of the food material.

[0098] After heating, the textured food material in the texturizing chamber is cooled to release the internal pressure. Further cooling may increase the viscosity of the food material to some extent and re-immobilize the biopolymers. Therefore, the texture of the food material may be maintained.

[0099] After cooling, the lid can be removed from the outer member, and the textured food material can be removed from the interior of the outer member, preferably by a notch in the inner member that engages the food material upon removal of the inner member from the outer member, after which the food material can be further processed into a consumer product.

[0100] In one embodiment, the method further comprises axially moving the inner and outer members relative to one another to vary the volume of the texturing chamber, the axial movement between the inner and outer members being performed specifically to set a particular pressure level within the texturing chamber. Alternatively or additionally, this axial movement may prevent the pressure level within the texturing chamber, caused for example by heating of the food material during use and the corresponding expansion of the food material, from exceeding a certain threshold pressure level.

[0101] Axial movement of the inner member relative to the outer member results in no lateral movement relative to the axis of rotation, and therefore the width of the texture chamber remains the same. However, the axial distance from the head end wall of the outer member to the inner member changes with axial movement. Thus, axial movement can affect a change in the volume of the portion of the texture chamber between the inner member and the head end wall of the outer member. Because the texture chamber remains sealed, the mass of the contents of the texture chamber, e.g., the amount of food material and air within the texture chamber, remains the same. Therefore, a change in the relative axial position between the inner and outer members, resulting from axial movement of the fixed and rotating portions of the lid assembly, results in a change in the pressure within the texture chamber.

[0102] In one embodiment of this method, the rotation is performed at a rotation speed in the range of 5 to 150 rpm. The inventors have discovered that when the food material is subjected to a rotation speed in the range of 5 to 150 rpm, for example, in the case of a biopolymer mixture for an animal protein substitute, the texture of the food material is the best possible, i.e., accurately mimicking the texture of an actual meat, poultry, or fish product.

[0103] When food materials are subjected to lower shear rates, the resulting structure of the food material is slightly textured and exhibits limited anisotropy, whereas when the food material is subjected to higher shear rates, the resulting food material is destroyed.

[0104] In one embodiment of this method, the food material is heated to a temperature between 50°C and 200°C. The required elevated temperature varies depending on the type of food material, but can be, for example, between 50°C and 200°C for protein-rich biopolymer mixtures. At these temperatures, the pressure in the texturing chamber increases above ambient pressure under the influence of heating, for example, due to evaporation of liquids such as water or changes in protein structure within the viscoelastic food material at elevated temperatures.

[0105] Further features of the invention will be explained below with reference to an embodiment illustrated in the accompanying drawings. [Brief explanation of the drawings]

[0106] [Figure 1] 1 shows a cross-sectional view of an embodiment of a food production apparatus according to the present invention; DETAILED DESCRIPTION OF THE INVENTION

[0107] Throughout the figures, the same reference numbers are used to refer to corresponding components or components with corresponding functionality.

[0108] Figure 1 shows a schematic cross-sectional view of an embodiment of a food production apparatus according to the present invention, referenced by the reference numeral 1. The food production apparatus 1 comprises an outer member 10 having a cylindrical wall 11. The cylindrical wall 11 extends around a longitudinal axis L of the apparatus 1 and, at least in this embodiment, is substantially rotationally symmetric about this longitudinal axis L.

[0109] The outer member 10 further comprises a flat bottom wall 12 at the lower end of the cylindrical wall 11. In this embodiment, the bottom wall 12 has a circular shape corresponding to the circular cross section of the cylindrical wall 11 perpendicular to the longitudinal axis L.

[0110] The outer member 10 has an interior defined by a cylindrical wall 11 and a bottom wall 12. The bottom wall 12 is integrally connected to the cylindrical wall 11, forming a fluid-tight connection therebetween. The bottom wall 12 includes a vent hole 13 that defines a closable fluid passageway between the interior of the outer member 10 and its surroundings to facilitate removal of food material from the interior of the outer member 10 after use of the device 1.

[0111] The interior of the outer member 10 is accessible from the outside through a top opening of the outer member 10, which is located at the upper end of the cylindrical wall 11 and opposite the bottom wall 12 when viewed along the longitudinal axis. In the embodiment of the device 1 shown in Figure 1, a lid is attached to the top of the outer member 10, thereby covering the top opening. Removal of this lid allows access to the interior of the outer member 10.

[0112] At the upper end of the cylindrical wall 11, the outer member 10 includes a circumferential flange 14. The flange 14 extends about the longitudinal axis L and is located radially outwardly behind the cylindrical wall 11. The flange 14 extends about the upper end opening in a plane perpendicular to the longitudinal axis L and is configured to abut against the annular sealing ring 30 when the device 1 is in use.

[0113] Apparatus 1 further includes a lid assembly 20 having an inner member 21 and a lid 22. In FIG. 1, lid 22 is mounted on outer member 10 and over its upper end opening. Lid 22 includes an annular flange 23 aligned perpendicular to longitudinal axis L and parallel to flange 14 of outer member 10, at least in the mounted configuration of FIG. 1. Flanges 14, 23 are clamped together by mating first locking elements of lid 22 and corresponding second locking elements of outer member 10. An annular sealing ring 30 is disposed between both flanges 14, 23 to form a fluid-tight connection between the interior of outer member 10 and the ambient environment.

[0114] The inner member 21 has a cylindrical outer wall 24 that is circular in cross section. The inner member 21 is disposed within the outer member 10, at least during use of the device 1 shown in Figure 1. The outer wall 24 of the inner member 21 thereby also extends substantially rotationally symmetrically about the longitudinal axis L and is substantially concentric with the cylindrical wall 11 of the outer member 10.

[0115] The outer wall 24 of the inner member 21 faces the cylindrical wall 11 of the outer member 10, and the texture processing chamber 2 of the device 1 is formed between the inner member 21 and the outer member 10. The texture processing chamber 2 is formed inside the rear outer member in which the inner member 21 is placed, and the inner radius r of the outer wall 24 i and the outer radius r of the cylindrical wall 11 o The width W is defined as the difference between

[0116] The inner member 21 has a conical end 25 as a displacement mechanism disposed at the lower end of the inner member 21. The conical end 25 has a tip that faces the bottom wall 12 of the outer member 10 when the inner member 21 is positioned within the outer member 10 in the configuration shown in FIG.

[0117] As a result of its conical shape, end 25 is configured to penetrate food material loaded inside outer member 10 to move the food material laterally into texturing chamber 2. In this manner, conical end 25 allows for easy insertion of inner member 21 into outer member 10.

[0118] The lid 22 of the lid assembly 20 is a fixed portion configured to be fixed to the outer member 10. The inner member 21 of the lid assembly 20 is rotatable relative to the lid 22 about a longitudinal axis L and forms the rotating portion of the lid assembly 20. A shaft 26 of the inner member 21 is retained in a bearing 27 of the lid 22 to allow relative rotation about the longitudinal axis L.

[0119] The device 1 comprises an electric motor (not shown in FIG. 1 ) disposed on the lid 22 and having an output shaft connected to the shaft 26 of the inner member 21. The electric motor is configured to rotate the inner member 21 relative to the lid 22, thereby causing relative rotation between the inner member 21 and the outer member 10.

[0120] The lid assembly 20 further includes an annular shaft seal 28 between a fixed portion, e.g., the lid 22, and a rotating portion, e.g., the inner member 21. The shaft seal 28 is thereby configured to seal the texturing chamber 2 during use of the device 1 and to form a fluid-tight connection between the lid 22 and the inner member 21 to prevent leakage of food material from the texturing chamber 2. The shaft seal 28 is fixed relative to the lid 22 and surrounds the inner member 21. During use of the device 1, the shaft seal 28 remains stationary relative to the lid 22, and the inner member 21 rotates within the shaft seal 28, thereby enabling a rotational seal relative to the inner member 21.

[0121] The lid assembly 20 includes a fill opening 29 in the lid 22 that forms a closable fluid passageway between the texture chamber 2 and the surroundings of the device 1. The fill opening 29 extends parallel to the longitudinal axis L and can be used to fill the texture chamber 2 after the lid assembly 20 is attached to the outer member 10. A valve 31 is disposed on the lid 22 and, in the configuration shown in FIG. 1 , is configured to close the fill opening 29 in the lid 22.

[0122] The apparatus 1 further comprises a pressure adjustment mechanism in the lid assembly 20 configured to adjust the pressure level within the texture chamber 2. The pressure adjustment mechanism is formed within a closable opening in the lid 22, similar to the fill opening 29.

[0123] The pressure adjustment mechanism comprises a valve 32 slidably disposed within the opening and having a first surface facing the texture processing chamber 2. This exposes the valve 32 to the pressure level within the texture processing chamber 2.

[0124] The pressure adjustment mechanism further comprises a compression spring 33 disposed in the fill opening between the lid and a second surface of the valve 32 opposite the first surface. The compression spring 33 is configured to apply a compressive force to the valve 32, for example, vertically downward in FIG. 1 , to counteract the pressure level in the texture processing chamber 2.

[0125] If, during use of the device 1, the pressure level within the texturing chamber 2 increases, for example, due to heating of the food material and the corresponding thermal expansion, the valve 32 will move further within the opening, for example, vertically upwards as shown in Figure 1. This upward movement affects the compression of the spring 33, resulting in an increase in the compressive force acting on the valve 32.

[0126] Thus, as a result of the upward movement of the valve 32, the volume of the texturing chamber 2 decreases. As the texturing chamber 2 remains sealed, the food material expands and the pressure level in the texturing chamber 2 decreases. This achieves a new pressure balance in the valve between the compressive force from the spring 32 and the pressure level within the texturing chamber 2.

[0127] The present invention is further illustrated by several embodiments listed below.

[0128] Embodiment 1 1. A food production apparatus configured to provide texture to a mass of viscoelastic food material, such as a biopolymer mixture for a meat substitute, comprising: an outer member comprising a cylindrical wall extending about a longitudinal axis, an interior of the outer member being defined by the cylindrical wall, the outer member comprising an opening providing access to the interior of the outer member; an inner member comprising an outer wall having a shape substantially corresponding to the shape of the cylindrical wall of the outer member, wherein, at least in use, the inner member is disposed within the outer member and the outer wall of the inner member faces the cylindrical wall of the outer member; an inner member, at least in use, wherein a texturing chamber of the food manufacturing apparatus is formed between the outer member and the inner member to receive and hold the mass of viscoelastic food material during use; a lid configured to be attached over the opening to at least partially enclose the texture chamber from the environment; and Equipped with The outer member and the inner member are rotatable relative to one another about an axis of rotation parallel to the longitudinal axis, and in use, provide shear stresses with the outer member and the inner member configured to act on the food material within the texturing chamber. the outer member having a top end wall at a first top end thereof and preferably a bottom wall at a lower end of the outer member; the opening is a head end opening at a second head end of the outer member opposite the first head end, preferably a top end opening at a top end of the outer member; The lid is configured to be attached to the second head end of the outer member to close the head end opening, and is preferably configured to be attached to the top end of the outer member to close the top end opening.

[0129] Embodiment 2 2. The food production apparatus of embodiment 1, wherein the lid and inner member together form a lid assembly that is removable from the outer member to allow access to the interior of the outer member.

[0130] Embodiment 3 3. The food production apparatus of embodiment 2, wherein the lid assembly comprises a fixed portion configured to be attached to the outer member and a rotating portion within the fixed portion, the rotating portion being rotatable relative to the fixed portion, and the inner member being fixedly connected to the rotating portion.

[0131] Embodiment 4 4. The food production apparatus of embodiment 3, comprising a shaft seal between the rotating and stationary parts.

[0132] Embodiment 5 5. A food production apparatus according to any one of embodiments 2 to 4, wherein the inner member comprises a displacement mechanism, such as a conical end, a convex end, and / or a threaded portion, that faces the head end wall of the outer member at least during use of the apparatus.

[0133] Embodiment 6 6. A food production apparatus according to any one of embodiments 2 to 5, wherein the head end wall of the outer member comprises an inverted cone-shaped end, a concave end, and / or a threaded portion that faces the inner member at least during use of the apparatus.

[0134] Embodiment 7 7. A food production apparatus according to any one of embodiments 2 to 6, wherein the inner member is hollow and has an interior, and the lid defines a through passageway leading to the interior of the inner member.

[0135] Embodiment 8 8. The food production apparatus of any one of embodiments 2 to 7, wherein the lid assembly further comprises an electric motor attached to the lid, the electric motor configured to rotate the inner member relative to the lid.

[0136] Embodiment 9 9. The food production apparatus of any one of embodiments 1 to 8, further comprising a frame and an electric motor, wherein the inner member and the electric motor are attached to the frame, and the electric motor is configured to rotate the outer member relative to the frame and the inner member.

[0137] Embodiment 10 10. A food production apparatus according to any one of embodiments 1 to 9, wherein, at least during use of the apparatus, the inner member is aligned off-center with the outer member, with the axis of rotation offset relative to the longitudinal axis.

[0138] Embodiment 11 11. A food production apparatus according to any one of claims 1 to 10, wherein the lid comprises a first locking element and the outer member comprises a second locking element corresponding to its second head end, the first and second locking elements being configured to interlock to close the outer member and the lid.

[0139] Embodiment 12 12. A food production apparatus according to any one of embodiments 1 to 11, comprising an annular seal at the interface between the lid and the outer member, for example, comprising an annular seal ring on the lid configured to abut the cylindrical wall of the outer member at the second head end.

[0140] Embodiment 13 A food manufacturing apparatus according to any one of embodiments 1 to 12, wherein the cylindrical wall has an inner radius, the outer wall of the inner member has an outer radius, the width of the texture processing chamber is defined as the difference between the inner radius of the cylindrical wall and the outer radius of the outer wall of the inner member, and the width is in the range of 5 mm to 100 mm, preferably in the range of 10 mm to 50 mm.

[0141] Embodiment 14 14. A food production apparatus according to any one of embodiments 1 to 13, wherein the cylindrical wall of the outer member and / or the outer wall of the inner member have a corrugated surface to increase contact between the respective wall and the food material during use of the apparatus, the corrugated surface including, for example, grooves and ridges aligned parallel to the longitudinal axis.

[0142] Embodiment 15 15. A food production apparatus according to any one of embodiments 1 to 14, wherein the cylindrical wall of the outer member and / or the outer wall of the inner member is provided with a heating device, preferably an electric heating device such as a resistance heater.

[0143] Embodiment 16 16. A food production apparatus according to any one of embodiments 1 to 15, wherein the apparatus comprises a pressure regulation mechanism configured to regulate the pressure level within the texture processing chamber.

[0144] Embodiment 17 17. A food production apparatus as described in embodiments 3 and 16, wherein the fixed portion and the rotating portion are axially movable relative to each other along the rotation axis, and the pressure adjustment mechanism is configured to move the inner member and the outer member relative to each other, resulting in axial movement between the fixed portion and the rotating portion to change the volume of the texture processing chamber.

[0145] Embodiment 18 18. A food manufacturing apparatus according to any one of embodiments 1 to 17, wherein the outer member has a vent hole in its cylindrical wall or in its head end wall, the vent hole being configured to provide a fluid passage between the interior of the outer member and its surroundings.

[0146] Embodiment 19 1. A method for providing texture to a mass of viscoelastic food material, such as a biopolymer mixture for a meat substitute, comprising: filling an interior of an outer member of the food production apparatus with a mass of viscoelastic food material through a head end opening of the outer member; placing an inner member within the outer member through the opening; the inner member comprises an outer wall having an at least partially circular cross section, the outer wall facing the cylindrical wall of the outer member, a texture chamber being formed between the outer member and the inner member, and disposing the inner member affects movement of the food material into the texture chamber; attaching a lid to the lid opening of the outer member to enclose the texture-processing chamber from the environment; heating a food material; rotating the inner and outer members relative to one another about an axis of rotation, resulting in shear stress between the outer and inner members acting on the food material within the texturing chamber; cooling the food material after heating and rotating; A method comprising:

[0147] Embodiment 20 20. The method of embodiment 19, further comprising axially moving the inner and outer members relative to one another to change the volume of the texturing chamber. [Explanation of symbols]

[0148] 1 Food manufacturing equipment 2 Texture processing chamber 10 Outer member 11 Cylindrical wall 12 Bottom wall 13 Ventilation holes 14 Circumferential flange 20 Lid Assembly 21 Inner member 22 Lid 23 Annular flange 24 Exterior Wall 25 conical end 26 shaft 27 Bearings 28 Shaft seal 29 Filling opening 30 Annular seal ring 32 valves 33 Compression spring

Claims

1. A food production apparatus configured to provide texture to a mass of viscoelastic food material, comprising: an outer member comprising a cylindrical wall extending about a longitudinal axis, an interior of the outer member defined by the cylindrical wall, the outer member comprising an opening providing access to the interior of the outer member; an inner member comprising an outer wall having a shape substantially corresponding to the shape of the cylindrical wall of the outer member, wherein, at least in use, the inner member is disposed within the outer member and the outer wall of the inner member faces the cylindrical wall of the outer member; an inner member, at least during use, wherein an enclosed texturing chamber of the food production apparatus is formed between the outer member and the inner member for receiving and holding a mass of viscoelastic food material during use; a lid configured to be mounted over the opening to enclose the texturing chamber from the environment and configured to be opened to provide access to the texturing chamber when texturing is completed; Equipped with The outer member and the inner member are rotatable relative to one another about an axis of rotation parallel to the longitudinal axis, and in use, provide shear forces between the outer member and the inner member configured to act on food material within the texturing chamber. the outer member includes a head end wall at a first head end thereof; the opening is a head end opening in a second head end of the outer member opposite the first head end; The lid is configured to be attached to the second head end of the outer member to close the head end opening.

2. 10. The food production device of claim 1, wherein the lid and the inner member together form a lid assembly that is removable from the outer member to provide access to the interior of the outer member.

3. 3. The food production apparatus of claim 2, wherein the lid assembly comprises a fixed portion configured to be attached to the outer member and a rotating portion within the fixed portion, the rotating portion being rotatable relative to the fixed portion, and the inner member being fixedly connected to the rotating portion.

4. The food production apparatus of claim 3 , further comprising a shaft seal between the rotating portion and the stationary portion.

5. A food production apparatus according to any one of claims 2 to 4, wherein the inner member is provided with a displacement mechanism facing the head end wall of the outer member, at least during use of the apparatus.

6. 6. The food production apparatus of claim 2, wherein the head end wall of the outer member comprises an inverted conical end, a concave end, and / or a threaded portion that faces the inner member at least during use of the apparatus.

7. The food production apparatus according to any one of claims 2 to 6, wherein the inner member is hollow and has an interior, and the lid has an annular shape defining a through passageway leading to the interior of the inner member.

8. 8. The food production apparatus of claim 2, wherein the lid assembly further comprises an electric motor attached to the lid, the electric motor configured to rotate the inner member relative to the lid.

9. The food production apparatus of any one of claims 1 to 8, further comprising a frame, the inner member being attached to the frame, and the outer member being rotatable relative to the frame and the inner member.

10. 10. The food production apparatus of claim 9, further comprising an electric motor attached to the frame and configured to rotate the outer member relative to the frame and the inner member.

11. 11. A food production apparatus according to any preceding claim, wherein, at least during use of the apparatus, the inner member is aligned off-centre with the outer member, the axis of rotation being offset relative to the longitudinal axis.

12. 12. The food production apparatus of claim 1, wherein the lid includes a first locking element and the outer member includes a corresponding second locking element at a second head end thereof, the first and second locking elements being configured to interlock to close the outer member and the lid.

13. 13. The food production apparatus of claim 1, further comprising an annular seal at an interface between the lid and the outer member, the annular seal comprising an annular seal ring provided on the lid and configured to abut the cylindrical wall of the outer member at a second head end.

14. 14. The food production apparatus of claim 1, wherein the cylindrical wall has an inner radius, the outer wall of the inner member has an outer radius, and the width of the texture processing chamber is defined as the difference between the inner radius of the cylindrical wall and the outer radius of the outer wall of the inner member, the width being in the range of 5 mm to 100 mm.

15. 15. The food production apparatus of any one of claims 1 to 14, wherein the cylindrical wall of the outer member and / or the outer wall of the inner member are provided with a corrugated surface to increase contact between the respective wall and food material during use of the apparatus, the corrugated surface including grooves and ridges aligned parallel to the longitudinal axis.

16. 16. The food production apparatus according to any one of claims 1 to 15, further comprising a heating device configured to heat the texturing chamber so as to heat the viscoelastic food material, at least during use.

17. 17. The food production apparatus of claim 16, wherein the heating device is provided on the cylindrical wall of the outer member and / or the outer wall of the inner member.

18. 18. The food production apparatus of any one of claims 1 to 17, wherein the apparatus comprises a pressure adjustment mechanism configured to adjust the pressure level within the texturing chamber.

19. The lid and the inner member together form a lid assembly that is removable from the outer member to allow access to the interior of the outer member; the lid assembly comprises a fixed portion configured to be attached to the outer member and a rotating portion within the fixed portion, the rotating portion being rotatable relative to the fixed portion, and the inner member being fixedly connected to the rotating portion; 20. The food production apparatus of claim 18, wherein the fixed portion and the rotating portion are axially movable relative to one another along the axis of rotation, and the pressure adjustment mechanism is configured to move the inner member and the outer member relative to one another to provide axial movement between the fixed portion and the rotating portion to vary the volume of the texture processing chamber.

20. 20. The food production apparatus of claim 1, wherein the outer member comprises a vent hole in its cylindrical wall or in its head end wall, the vent hole being configured to provide a fluid passage between the interior of the outer member and its surroundings.

21. The food manufacturing apparatus according to any one of claims 1 to 20, a heating device configured to heat the texturing chamber of the food production apparatus so as to heat at least a mass of viscoelastic food material placed in the texturing chamber during use; 1. A food manufacturing assembly comprising:

22. A method for providing texture to a mass of viscoelastic food material, comprising: filling an interior of an outer member of the food production apparatus with a mass of viscoelastic food material through a top end opening of said outer member; placing an inner member within the outer member through the opening; the inner member has an outer wall having an at least partially circular cross section, the outer wall facing a cylindrical wall of the outer member, a textured chamber being formed between the outer member and the inner member, and disposing the inner member to affect movement of the food material into the textured chamber; Attaching a lid to the lid opening of the outer member to enclose the texture processing chamber from the surroundings; heating the food material; rotating the inner member and the outer member relative to one another about an axis of rotation, causing shear stress between the outer member and the inner member to act on the food material within the texturing chamber; cooling the food material after heating and rotating; A method comprising:

23. 23. The method of claim 22, further comprising axially moving the inner and outer members relative to one another to change the volume of the texture chamber.

24. The method according to claim 22 or 23, wherein the rotation is carried out at a rotation speed of 5 to 15 rpm.

25. 25. The method according to any one of claims 22 to 24, wherein the heating of the food material is carried out at a temperature of from 50°C to 200°C.

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