Artificial meat and method for producing artificial meat

Abstract

A method for producing artificial meat according to a first embodiment of the present invention includes the steps of forming a first pre-extrusion raw material in which ingredients that realize a red meat taste are solubilized, extruding the first pre-extrusion raw material to obtain at least one first extruded fiber having a length along the extrusion direction, forming a second pre-extrusion raw material in which ingredients that realize a fat taste are solubilized, extruding the second pre-extrusion raw material to obtain at least one second extruded fiber having a length along the extrusion direction, and obtaining artificial meat in which at least one of the first extruded fibers and at least one of the second extruded fibers are connected along the length direction.

Description

Technical Field

[0001] The present invention relates to artificial meat and a method for producing artificial meat.

Background Art

[0002] Generally, artificial meat means food manufactured to have a taste similar to meat. As part of a stable food supply, artificial meat replaces part of the demand for the livestock industry and contributes to alleviating environmental pollution caused by the livestock industry. Also, some of the artificial meat is produced based on non-animal materials, contributing to meeting the needs of vegetarians. For such reasons, the demand for artificial meat is increasing day by day, and a method for mass-producing it is needed.

[0003] The mass production of a large amount of artificial meat generally follows the mainstream methods of culturing a large amount of aggregates of cells or seeding cells in a three-dimensional structure and culturing it. However, the former method has difficulties in mass production in that a large amount of cells must be secured. Also, in the latter method, cells can detach during the culturing process, and a large-volume cell structure must be cultured for more than two weeks to maintain the cell viability, which is difficult for mass production.

[0004] Also, conventional artificial meat has not achieved the texture and marbling of actual meat, so there is a slight difference in taste and texture from actual meat.

Summary of the Invention

Problems to be Solved by the Invention

[0005] The problem to be solved by the present invention is to provide a method for producing artificial meat with excellent mass productivity.

[0006] Also, the problem to be solved by the present invention is to provide artificial meat whose taste and texture are similar to actual meat and a method for producing the same.

[0007] The problems addressed by the present invention are not limited to those described above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description. [Means for solving the problem]

[0008] A first embodiment of the present invention for producing artificial meat to solve the above problems includes the steps of: forming a first pre-extrusion raw material in which a raw material for realizing the taste of lean meat is solubilized; extruding the first pre-extrusion raw material to obtain at least one first extruded fiber having a length along the extrusion direction; forming a second pre-extrusion raw material in which a raw material for realizing the taste of fat is solubilized; extruding the second pre-extrusion raw material to obtain at least one second extruded fiber having a length along the extrusion direction; and obtaining artificial meat in which at least one of the first extruded fibers and at least one of the second extruded fibers are linked along the length direction.

[0009] In the step of obtaining the first extruded fiber, the first pre-extruded material can be extruded through at least one first nozzle.

[0010] In the step of obtaining the second extruded fiber, the second pre-extruded material can be extruded through at least one second nozzle.

[0011] In the step of obtaining the artificial meat, the arrangement of at least one first nozzle and at least one second nozzle allows the artificial meat to have a pattern formed from the first extruded fibers and the second extruded fibers in a cross section cut in a direction intersecting the longitudinal direction.

[0012] The process may further include the step of cutting the artificial meat in a direction intersecting the longitudinal direction to obtain at least one piece of artificial meat having marbling according to the pattern.

[0013] In the step of obtaining the first extruded fiber, a crosslinking agent can be sprayed onto the first raw material before extrusion that has passed through the first nozzle to obtain the crosslinked first extruded fiber.

[0014] In the step of obtaining the second extruded fiber, a crosslinking agent can be sprayed onto the second raw material before extrusion that has passed through the second nozzle to obtain the crosslinked second extruded fiber.

[0015] In the step of obtaining the first extruded fiber, the first raw material before extrusion that has passed through the first nozzle can be immersed in a crosslinking agent to obtain the crosslinked first extruded fiber.

[0016] In the step of obtaining the second extruded fiber, the second raw material before extrusion that has passed through the second nozzle can be immersed in a crosslinking agent to obtain the crosslinked second extruded fiber.

[0017] In the step of obtaining the first extruded fiber, the first pre-extrusion raw material that has passed through the first nozzle is exposed to an environment for gelation, and the gelled first extruded fiber can be obtained.

[0018] In the step of obtaining the second extruded fiber, the second pre-extrusion raw material that has passed through the second nozzle is exposed to an environment for gelation, and the gelled second extruded fiber can be obtained.

[0019] In the step of obtaining the artificial meat, an adhesive can be applied to at least one of the first extruded fiber and the second extruded fiber to connect at least one of the first extruded fiber and at least one of the second extruded fiber along the longitudinal direction.

[0020] In the step of obtaining the artificial meat, the first extruded fiber and the second extruded fiber can be immersed in an adhesive to connect at least one of the first extruded fibers and at least one of the second extruded fibers along the longitudinal direction.

[0021] In the step of obtaining the artificial meat, cells are cultured in a state where at least one of the first extruded fibers and at least one of the second extruded fibers are arranged along the length direction, and the cultured cells can connect at least one of the first extruded fibers and at least one of the second extruded fibers.

[0022] It may further include the step of forming a pre-extrusion raw material of the third kind in which an additive raw material containing at least one of nutrients and pharmaceutical components is solubilized, and the step of extruding the pre-extrusion raw material of the third kind to obtain at least one third extruded fiber having a length along the extrusion direction.

[0023] In the step of obtaining the artificial meat, at least one of the first extruded fibers, at least one of the second extruded fibers, and at least one of the third extruded fibers can be connected along the length direction.

[0024] The method for manufacturing artificial meat according to the second embodiment of the present invention for solving the above problems includes the step of obtaining an edible fiber in which a raw material for realizing the taste of lean meat is processed into a fibrous shape, and folding at least one of the edible fibers or connecting a plurality of the edible fibers in a bundle shape to form an artificial meat including a structure similar to the bundle structure by muscle fibers in actual meat.

[0025] It may further include the step of obtaining a fat unit in which a raw material for realizing the taste of fat is gelled or crosslinked.

[0026] In the step of forming the artificial meat, at least one of the edible fibers and at least one of the fat units can be combined to form an artificial meat in which marbling of actual meat is realized in the pattern by the combination.

[0027] In the step of obtaining the fat unit, the fat unit can be obtained by being processed into a fibrous shape.

[0028] In the step of forming the artificial meat, the artificial meat can be formed by a combination of an edible fiber structure in which at least one of the edible fibers is folded or a plurality of the edible fibers are connected in a bundle shape, and a fat structure in which at least one of the fat units is folded or a plurality of the fat units are connected in a bundle shape.

[0029] In the step of forming the artificial meat, according to the part of the actual meat to be simulated, the pattern formed by the combination of the edible fiber and the fat unit can be changed to achieve the marbling according to the part.

[0030] In order for the artificial meat to be similar to the meat of a specific animal, the step of encapsulating the cells of the specific animal in a raw material for realizing the taste of lean meat can be further included.

[0031] The artificial meat according to the first embodiment of the present invention for solving the above problems is formed by extruding a first pre-extrusion raw material obtained by solubilizing a first raw material of the artificial meat, and includes at least one first extrusion fiber having a length along the extrusion direction, and a second pre-extrusion raw material obtained by solubilizing a second raw material of the artificial meat is extruded to form at least one second extrusion fiber having a length along the extrusion direction, and at least one of the first extrusion fibers and at least one of the second extrusion fibers can be connected along the length direction to form.

[0032] The artificial meat according to the second embodiment of the present invention for solving the above problems can include at least one edible fiber formed by processing a raw material for realizing the taste of lean meat into a fibrous shape.

[0033] In order for the artificial meat to include a structure similar to the bundle structure formed by muscle fibers in actual meat, at least a part of the artificial meat can be formed by folding at least one of the edible fibers or connecting a plurality of the edible fibers in a bundle shape.

[0034] The artificial meat can further include a fat unit in which a raw material for realizing the taste of fat is gelled or crosslinked.

[0035] The artificial meat can achieve marbling of real meat through a pattern formed by a combination of at least one edible fiber and at least one fat unit.

[0036] Other specific aspects of the present invention are included in the detailed description and drawings. [Effects of the Invention]

[0037] According to embodiments of the present invention, at least the following effects are obtained.

[0038] It is possible to mass-produce artificial meat that has the taste desired by manufacturers and / or consumers.

[0039] It is possible to obtain artificial meat that closely resembles the taste and texture of real meat.

[0040] The effects of the present invention are not limited to those exemplified above, and a variety of other effects are included herein. [Brief explanation of the drawing]

[0041] [Figure 1] This is a schematic diagram illustrating actual meat products. [Figure 2] This is a flowchart relating to a method for producing artificial meat according to the first embodiment of the present invention. [Figure 3] This is a flowchart relating to a case where the step of forming a pre-extrusion raw material by solubilizing the raw material according to the first embodiment of the present invention includes the step of forming a first pre-extrusion raw material and the step of forming a second pre-extrusion raw material. [Figure 4] This is a flowchart illustrating the case where the step of obtaining extruded fibers according to the first embodiment of the present invention includes the steps of obtaining a first extruded fiber and obtaining a second extruded fiber. [Figure 5] This figure schematically illustrates the process of extruding extruded fibers using the extruder according to the first embodiment. [Figure 6]This is a photograph of extruded fibers extruded by the extruder according to the first embodiment. [Figure 7] This diagram schematically illustrates the production of artificial meat using the extrusion apparatus according to the second embodiment. [Figure 8] This figure schematically shows artificial meat produced by the extrusion apparatus according to the second embodiment, and artificial meat pieces obtained by cutting the artificial meat. [Figure 9] This is a flowchart of a method for producing artificial meat according to a second embodiment of the present invention. [Figure 10] This is a flowchart relating to a case in which the step of forming a pre-extrusion raw material by solubilizing the raw material according to the second embodiment of the present invention includes the step of forming a first pre-extrusion raw material and the step of forming a second pre-extrusion raw material. [Figure 11] This is a flowchart illustrating the case where the step of obtaining extruded fibers according to the second embodiment of the present invention includes the steps of obtaining first extruded fibers and obtaining second extruded fibers. [Figure 12] This is a flowchart of a method for producing artificial meat according to a third embodiment of the present invention. [Figure 13] This figure schematically shows an example of a fat unit that can be used in the method for producing artificial meat according to the third embodiment of the present invention. [Figure 14] This is a photograph of an edible fiber structure produced according to the third embodiment of the present invention. [Figure 15] This is a photograph of artificial meat produced according to the third embodiment of the present invention. [Modes for carrying out the invention]

[0042] The advantages and features of the present invention, as well as methods for achieving them, will become apparent by referring to the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments described below and can be realized in various forms. These embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform those who are ordinary skill in the art to which the invention pertains. The present invention is defined solely by the claims.

[0043] Furthermore, the embodiments described herein are explained with reference to cross-sectional and / or schematic diagrams that are ideal illustrative representations of the present invention. Therefore, the forms in the illustrative diagrams may be modified by manufacturing techniques and / or tolerances. Also, in the figures shown in the present invention, each component may be shown slightly enlarged or reduced for ease of explanation. Throughout the specification, the same reference numerals refer to the same component.

[0044] The term "artificial meat" as used below refers to artificial meat produced by humans. Artificial meat should be understood as a concept that includes cultured meat, which is produced by culturing cells, and alternative meats, which are manufactured by processing edible raw materials.

[0045] Before describing the present invention, to aid in understanding the invention, the characteristics of actual meat will first be described with reference to Figure 1. Figure 1 is a schematic diagram of actual meat. As shown in Figure 1, actual meat can be broadly divided into lean meat portion 11 and fatty portion 12.

[0046] The lean meat portion 11 refers to the part of the meat formed based on muscle fibers 111. As shown in Figure 1, the lean meat portion 11 of actual meat 1 contains numerous muscle fibers 111 arranged in bundles. The taste and texture of the lean meat portion 11 will be influenced by the composition, size, and / or arrangement of such muscle fibers 111.

[0047] The fat portion 12 is the part that makes up the marbling in the actual meat 1. In the actual meat 1, the amount of fat portion 12 varies depending on the cut. This is because parts with high mobility tend to have relatively less fat accumulation, while parts with low mobility tend to have relatively more fat accumulation. Such differences in the amount of fat portion 12 have a significant impact on the taste of the actual meat 1. Generally, meat with a higher fat portion 12 content has a softer texture and a more flavorful taste.

[0048] In the following, a method for producing artificial meat according to a first embodiment of the present invention and the artificial meat produced thereby will be described with reference to drawings used to illustrate the present invention based on the above description.

[0049] Figure 2 is a flowchart relating to a method for producing artificial meat according to a first embodiment of the present invention. As shown in Figure 2, the method for producing artificial meat according to a first embodiment of the present invention may include the steps of: S110 forming a raw material for extrusion in which the raw material has been solubilized; S130 obtaining extruded fibers; S150 obtaining artificial meat; and S160 obtaining artificial meat pieces.

[0050] In step S110, which involves forming a pre-extrusion material from which the raw materials have been solubilized, the raw materials for artificial meat are solubilized to obtain a pre-extrusion material in a sol and / or gel state. For example, in this step, the raw materials for artificial meat can be dissolved in a suitable solvent and processed into a gel state. Alternatively, in this step, the raw materials for artificial meat can be processed into a sol state using a suitable dispersion medium.

[0051] In the following explanation, for the sake of clarity, it will be described that in step S110, where the raw materials are solubilized to form the pre-extrusion raw materials, a hydrogel state of raw materials is formed. However, this is not limited to this, and as mentioned above, the raw materials can be processed in various ways into sol and / or gel states. Furthermore, an ordinary technician could manufacture artificial meat using raw materials processed in various ways based on the following explanation.

[0052] The raw materials used in this step can be classified into raw materials for forming a hydrogel with extrudeable properties (hereinafter referred to as "basic raw materials"), raw materials for simulating taste (hereinafter referred to as "flavoring raw materials"), and raw materials that can be selectively added (hereinafter referred to as "additive raw materials"). However, if a hydrogel with extrudeable properties can be obtained using only the flavoring raw materials, the hydrogel can be formed using only the flavoring raw materials.

[0053] For example, the base ingredients can be prepared from edible materials such as alginates, agarose, xanthan gum, guar gum, acacia gum, carrageenan, gelatin, and collagen.

[0054] For example, flavoring ingredients can be selected to mimic the taste of lean meat, the taste of fat, the taste of processed meat, and / or the taste of other foods. Here, "other foods" can be a concept that includes not only meat and meat accompaniments, but also fish, fruits, vegetables, cooked dishes, and other edible foods without limitation. Specific examples of flavoring ingredients will be discussed below.

[0055] The additive ingredients may be functional ingredients that can be added as needed. For example, additive ingredients may include nutrients, pharmaceutical components, etc.

[0056] On the other hand, at least one of the base ingredients, flavoring ingredients, and additives used to form the hydrogel may include substances that do not dissolve at pH 7, such as high molecular weight collagen or textured soy protein (TSP). In such cases, acidic or basic solvents can be used in the hydrogel work. Therefore, the resulting hydrogel may not be neutral. In this case, if the user requires neutralization of the hydrogel in food manufacturing regulations in the country where the user intends to sell and / or manufacture the product, the user may neutralize the hydrogel by adding appropriate acidic and / or basic substances in this step.

[0057] In step S130, which involves obtaining extruded fibers, the user extrudes the solubilized raw material using an extruder to obtain extruded fibers. The extruded fibers obtained by the extruder have a length along the extrusion direction.

[0058] Here, the extruder may be a device that extrudes hydrogel through an extruder opening of a fine diameter or through a fine gap. For example, the extruder may be a device in which at least one fine extruder opening and / or gap is formed. As an example, the extruder can be provided in a device including multiple nozzles or in a 3D printer including multiple nozzles.

[0059] Furthermore, in step S130, where extruded fibers are obtained, the extruded fibers, which are extruded in a hydrogel state, can be crosslinked and / or gelled.

[0060] The crosslinker used for crosslinking the raw material before extrusion can be appropriately selected according to the raw material composition of the hydrogel. Furthermore, the user can gel the raw material before extrusion via heating / cooling and / or acid-base reactions, taking into account its composition.

[0061] Crosslinking of extruded fibers can be achieved in various ways. For example, a user can crosslink extruded fibers by spraying an aerosolized crosslinking agent onto them. Alternatively, a user can crosslink extruded fibers by immersing them in a solution of the crosslinking agent.

[0062] For example, in the case of extruded fibers containing alginate, the user may expose the extruded fibers to an aqueous solution and / or aerosol containing a sufficient concentration (1-200 mM) of calcium ions.

[0063] Alternatively, in the case of extruded fibers containing proteins such as gelatin and collagen, the user may expose the extruded fibers to an aqueous solution and / or aerosol containing a sufficient concentration of genipin, glutaraldehyde, transglutaminase, etc.

[0064] In step S150, which involves obtaining artificial meat, multiple extruded fibers are arranged in a bundle and then connected to each other to form artificial meat. Examples of methods for connecting the extruded fibers in this step include using an adhesive and using cell culture.

[0065] The method of connecting extruded fibers using adhesive is a method of connecting multiple extruded fibers in a bundle using adhesive. For example, a user can connect the extruded fibers to each other by applying adhesive to the surface of the extruded fibers or by immersing the extruded fibers in adhesive.

[0066] The adhesive can be applied by either applying a liquid adhesive to the surface of the extruded fiber, or by spraying an aerosol adhesive onto the surface of the extruded fiber.

[0067] Furthermore, for example, the method of immersing in adhesive can be implemented by immersing multiple extruded fibers in a bowl or the like containing liquid adhesive and then connecting them in a bundle.

[0068] For example, extruded fibers coated with or immersed in adhesive can be bundled together by applying pressure to them to adhere tightly to each other for 10 to 300 minutes under temperature conditions of 4°C to 40°C.

[0069] On the other hand, the adhesive used in this step can be provided as an edible adhesive and / or edible crosslinking agent composed of edible ingredients.

[0070] For example, an edible adhesive may be an adhesive composed of cyanoacrylate adhesives, polyurethane adhesives, fibrin adhesives, gelatin adhesives, and / or other edible components.

[0071] For example, an edible crosslinking agent may be a chemical crosslinker composed of genipin, glutaraldehyde, and / or other edible components.

[0072] The method of linking extruded fibers using cell culture can be achieved by applying a hydrogel containing cells capable of linking extruded fibers (hereinafter referred to as "linking cells") uniformly to the surface of the compressed fiber, or by immersing the extruded fiber in an aqueous solution mixed with linking cells and then culturing the cells.

[0073] Cells positioned on the surface of the extruded fibers using the method described above are subsequently cultured and grown to form cellular structures that connect multiple fiber bundles. The culture of these connected cells may be the same as or similar to general cell and / or tissue culture conditions (hereinafter referred to as "general culture conditions").

[0074] If cells with excellent extracellular matrix productivity are selected as linked cells, the user can culture the linked cells under general culture conditions for approximately 6 hours or more to allow the formation of cellular structures. For example, such linked cells may be at least one of fibroblasts, mesenchymal stem cells, myofibroblasts, and other cells with active extracellular matrix production.

[0075] Alternatively, if cells with inactive extracellular matrix production are selected as linked cells, the user can culture the linked cells under general culture conditions for approximately 12 hours or more to allow the formation of cellular structures.

[0076] In step S160, which involves obtaining artificial meat pieces, the artificial meat is cut in a direction intersecting its length. The term "artificial meat piece" may refer to each portion obtained by cutting the artificial meat. This step may be particularly useful when attempting to mass-produce artificial meat.

[0077] If this step is included for mass production, the user can make the length of the extruded fibers very long in step S130, where the extruded fibers are obtained. The artificial meat then formed through step S150, where the artificial meat is obtained, is divided into multiple parts as needed in this step. The user can divide the artificial meat into equal parts such that multiple pieces of artificial meat have a constant thickness, or cut the artificial meat so that at least some of the pieces of artificial meat have different thicknesses.

[0078] On the other hand, the method for producing artificial meat according to the first embodiment of the present invention allows for the production of artificial meat using raw materials that mimic different flavors, such that the produced artificial meat has a complex flavor consisting of at least two or more flavors mixed together.

[0079] The following describes the production of artificial meat having a complex flavor using a method for producing artificial meat according to a first embodiment of the present invention, with reference to Figures 3 and 4. For convenience of explanation, one of the two or more flavors will be described as the flavor of red meat and the other as the flavor of fat, but the present invention is not limited thereto. For example, each of the two flavors may be a flavor that mimics any of the flavors of various foods, such as fish, fruits, vegetables, and cooked dishes, as well as meat and meat accompaniments.

[0080] Figure 3 is a flowchart showing the case in which the step of forming a pre-extrusion raw material by solubilizing the raw material according to the first embodiment of the present invention includes the step of forming a first pre-extrusion raw material and the step of forming a second pre-extrusion raw material.

[0081] In step S111, which forms the first pre-extrusion raw material, the first raw material constituting the artificial meat is processed into a first pre-extrusion raw material that is in a hydrogel state. For example, the first raw material may be selected so that the artificial meat mimics the taste of red meat.

[0082] Specifically, the first ingredient may include flavoring ingredients and base ingredients that mimic the taste of red meat. Alternatively, if an extrudeable hydrogel can be obtained using only the flavoring ingredients, the first ingredient may consist without base ingredients. Furthermore, the first ingredient may optionally contain additive ingredients such as pharmaceutical components and nutritional components.

[0083] Flavorings that mimic the taste of red meat may include heme, hemoglobin, myoglobin, leghemoglobin, cysteine, and at least one of the other ingredients that produce the taste of red meat.

[0084] Here, cysteine ​​is an amino acid involved in the Maillard reaction that occurs in meat when it is cooked, and when it is included in the first ingredient, it has the advantage of allowing the manufactured artificial meat to mimic the flavor of cooked meat.

[0085] In step S112, which forms the second pre-extrusion raw material, the second raw material constituting the artificial meat is processed into a second pre-extrusion raw material in a hydrogel state. For example, the second raw material may be selected so that the artificial meat mimics the taste of fat.

[0086] Specifically, the second ingredient may include flavoring ingredients and base ingredients that mimic the taste of fat. Alternatively, if an extrudeable hydrogel can be obtained using only the flavoring ingredients, the second ingredient can be composed without base ingredients. Furthermore, the second ingredient may further include additive ingredients, such as pharmaceutical components and nutritional components, as needed.

[0087] The flavoring ingredients that produce the taste of fat may be at least one of lard, canola oil, palm oil, sunflower oil, lipids, fats, and other ingredients that produce the taste of fat.

[0088] On the other hand, Figure 4 is a flowchart showing the case where the step of obtaining extruded fibers according to the first embodiment of the present invention includes the step of obtaining first extruded fibers and the step of obtaining second extruded fibers.

[0089] In step S131, which involves obtaining the first extruded fibers, the first raw material before extrusion is placed in an extruder and extruded to obtain the first extruded fibers. The extruder may include a plurality of first nozzles through which the first raw material before extrusion is extruded. In this step, the user extrudes the first extruded fibers using the extruder and determines the length of the first extruded fibers as needed.

[0090] In step S132, which involves obtaining the second extruded fiber, the second raw material before extrusion is placed in an extruder and extruded and crosslinked to obtain the second extruded fiber. The extruder may include a plurality of second nozzles through which the second raw material before extrusion is extruded. In this step, the user extrudes the second extruded fiber using the extruder and determines the length of the second extruded fiber as needed.

[0091] On the other hand, although not shown in the figures, the method for producing artificial meat according to the first embodiment may further include the steps of forming a third pre-extrusion raw material in which the additive raw material has been solubilized, and obtaining a third extruded fiber.

[0092] In the step of forming the third pre-extrusion raw material in which the additive raw material is solubilized, the additive raw material is hydrogelated in the same or similar manner as the first or second pre-extrusion raw material. At this time, the additive raw material may be a pharmaceutical ingredient and / or nutrient selected according to the needs of the consumer or intended user.

[0093] Furthermore, the step of obtaining the third extruded fiber can proceed in the same or similar manner as the step S131 for obtaining the first extruded fiber and / or the step S132 for obtaining the second extruded fiber.

[0094] In the following, based on the above description, we will explain how to perform step S130 to obtain extruded fibers and step S150 to obtain artificial meat using the extruder according to the first embodiment, with reference to Figures 5 and 6. Figure 5 is a schematic diagram showing the extrusion of extruded fibers using the extruder according to the first embodiment. Figure 6 is a photograph of the extruded fibers extruded by the extruder according to the first embodiment.

[0095] The extruder 2 according to the first embodiment is a device that can extrude a hydrogel 30 placed inside into a fibrous form through a plurality of nozzles (not shown). Specifically, the extruder 2 may include a containment space for containing the hydrogel 30 processed from the raw material, and a plurality of nozzles for extruding the hydrogel 30 from the containment space.

[0096] The diameter of the nozzles in the extruder 2 can be set so that the extruded fibers have a diameter similar to that of muscle fibers. Specifically, the nozzles of the extruder 2 can be formed to have an inner diameter in the range of 5 μm to 3000 μm. In addition, the extruder 2 can contain approximately 10,000 or more nozzles to extrude a large amount of fibers at once. However, this is an illustrative number, and the number of nozzles included in the extruder 2 may vary.

[0097] On the other hand, in step S110, where the raw material is solubilized to form the raw material before extrusion, the user can form the raw material before gelation so that it has a complex modulus in the range of 0.01 Pa to 30 kPa. Furthermore, the user can form the hydrogel 30 after gelation so that it has a complex modulus in the range of 1 Pa to 100 MPa.

[0098] This is because if the complex modulus of elasticity is lower than the range mentioned above, the gel becomes too soft, making extrusion molding difficult. Conversely, if the complex modulus of elasticity is higher than the range mentioned above, the extruded fibers will have hard physical properties, unlike meat.

[0099] When the user extrudes the hydrogel 30 using the extruder 2, the extruded fibers 31, which have not yet been crosslinked or gelled, are discharged through the nozzle. The user can crosslink the extruded fibers 31 by spraying a crosslinking agent into the nozzle side of the extruder 2. Alternatively, the user can gel the extruded fibers 31 by exposing them to an environment in which the extruded fibers 31 will gel (hereinafter referred to as the "gelling environment"). For example, the user can cool or heat the extruded fibers, or immerse them in an aqueous agent of a specific pH.

[0100] Subsequently, the gelled or crosslinked extruded fibers 32 fall into a bowl 4 containing an adhesive aqueous solution located below the extruder 2. Referring to Figure 6, the gelled or crosslinked extruded fibers 32 fall into the bowl 4 with a length proportional to the extrusion duration. Therefore, the user can obtain extruded fibers 32 of various lengths by adjusting the operating time of the extruder 2.

[0101] Step S150, which involves obtaining artificial meat, is performed by the user connecting the extruded fibers 32 that have fallen into the bowl 4 to one another. The user folds or bundles the extruded fibers 32 to obtain bundled artificial meat.

[0102] For example, if a user intends to produce artificial meat containing only lean meat, the user can proceed with the above-described operation after placing the first raw material before extrusion into the extruder 2.

[0103] Similarly, if a user intends to produce artificial meat containing only the fatty portion, the user can proceed with the above-described operation after placing the second raw material before extrusion into the extruder 2.

[0104] Alternatively, if the user intends to produce artificial meat with a complex flavor using the extruder 2, the user can use one extruder 2 to sequentially perform steps S131 to obtain first extruded fibers and step S132 to obtain second extruded fibers.

[0105] Alternatively, if the user intends to incorporate a third extruded fiber into the artificial meat, the user can extrude the third extruded fiber by extruding the raw material before the third extrusion using the extruder 2. For example, the user can sequentially perform the steps of obtaining the first extruded fiber (S131), obtaining the second extruded fiber (S132), and obtaining the third extruded fiber using a single extruder 2.

[0106] The user can carry out the steps of obtaining the first extruded fiber (S131), obtaining the second extruded fiber (S132), and obtaining the third extruded fiber, simultaneously or at different times, using different extruders 2. In this case, taking into account the structural characteristics of the lean meat portion and the fatty portion in actual meat, the diameter of the nozzle of the extruder 2 through which the second extruded fiber is extruded can be made larger than the diameter of the nozzle of the extruder 2 through which the first extruded fiber is extruded. This is because the first extruded fiber needs to be extruded into a very thin fibrous form to simulate the muscle fibers of actual meat, while the second extruded fiber simulates the fat, which has a relatively large structure in actual meat.

[0107] Step S150, which involves extruding the first and second extruded fibers to obtain artificial meat, can proceed by assembling the first and second extruded fibers. In this case, if a third extruded fiber was extruded in the above step, the first, second, and third extruded fibers are assembled.

[0108] Specifically, the user can manufacture artificial meat by arranging multiple first extruded fibers and multiple second extruded fibers (or multiple first extruded fibers, multiple second extruded fibers, and multiple third extruded fibers) in the longitudinal direction according to the extrusion direction, and then bonding them together. In this case, the combination pattern of the first extruded fibers and the second extruded fibers will form marbling in the cross section perpendicular to the longitudinal direction of the artificial meat.

[0109] As another example, a user can obtain marbling-patterned artificial meat by separately manufacturing lean meat and fatty meat portions and then assembling them. In this case, the user folds at least one first extruded fiber or bundles multiple first extruded fibers together to form an edible fiber structure. The user also folds at least one second extruded fiber or bundles multiple second extruded fibers together to form a fat structure. The user can then assemble at least one edible fiber structure and at least one fat structure to produce marbling-patterned artificial meat.

[0110] In the following, based on the above description, and with reference to Figures 7 and 8, we will explain how the steps of obtaining extruded fibers using the extruder according to the second embodiment (step S130), obtaining artificial meat (step S150), and obtaining artificial meat pieces (step S160) are performed. Figure 7 is a schematic diagram showing the production of artificial meat using the extruder according to the second embodiment. Figure 8 is a schematic diagram showing the artificial meat produced by the extruder according to the second embodiment and the artificial meat pieces obtained by cutting the artificial meat.

[0111] As shown in Figure 7, the extruder 7 is configured to simultaneously extrude the first extruded fiber 511 and the second extruded fiber 512. Specifically, the extruder 7 can be configured to house the first and second raw materials separately, with multiple nozzles each selectively extruding either the first or second raw material. For example, the extruder 7 may include a housing section for housing the first and second raw materials separately, and valves for selectively connecting the housing section to each of the multiple nozzles. In this case, the inner diameter of the nozzles can be the same as or similar to that of the nozzles of the extruder 2, so a detailed explanation is omitted.

[0112] Therefore, when using the extruder 7 shown in Figure 7, the steps S131 for obtaining the first extruded fiber and S132 for obtaining the second extruded fiber can be performed simultaneously. For the convenience of explanation, the nozzle that extrudes the first raw material before extrusion will be referred to as the first nozzle 71, and the nozzle that extrudes the second raw material before extrusion will be referred to as the second nozzle 72. Incidentally, since each nozzle can extrude either the first or second raw material before extrusion according to the user's settings, the nozzle of the extruder 7 may be either the first nozzle 71 or the second nozzle 72, depending on the user's decision.

[0113] The extrusion apparatus 7 may include a crosslinking agent sprayer 81, an adhesive sprayer 82, and a contact frame (not shown) to automate the production of artificial meat.

[0114] The crosslinking agent injection device 81 is a device that injects the crosslinking agent 811 toward the discharge side of multiple nozzles. As a result, the extruded fibers that have passed through the nozzles are exposed to the crosslinking agent and crosslinked as they descend due to the extrusion force.

[0115] When carrying out the method for producing artificial meat according to the first embodiment of the present invention using the extrusion apparatus 7 according to the second embodiment, step S150 for obtaining artificial meat can be carried out by spraying adhesive 812 onto the first extruded fiber 511 and the second extruded fiber 522 using the adhesive spraying device 82.

[0116] Here, the adhesive spraying device 82 is a device that sprays adhesive onto the crosslinked extruded fibers. The extruded fibers to which the adhesive has been sprayed descend and can enter a contact frame (not shown).

[0117] The adhesion frame is formed such that the diameter of the exit is smaller than the diameter of the inlet, and the first extruded fiber 511 and the second extruded fiber 512, to which adhesive has been applied, naturally adhere to each other in the direction of the arrows shown in Figure 7 as they pass through the adhesion frame, thereby forming artificial meat 5.

[0118] The artificial meat 5 formed in this way has a shape similar to that shown in Figure 8. Referring to Figure 8, the artificial meat 5 has a lean meat portion 51 in which the first extruded fibers 511 are densely packed, and a fatty portion 52 in which the second extruded fibers 512 are densely packed.

[0119] Furthermore, as shown in Figure 8, when the artificial meat 5 is cut in a direction that intersects the lengthwise direction, marbling is formed in the cross-section by a combination pattern of the first extruded fiber 511 and the second extruded fiber 512.

[0120] Since the marbling is formed by a combination pattern of the first extruded fiber 511 and the second extruded fiber 512, the user can change the shape of the marbling by setting the arrangement of the nozzle 71 through which the first raw material is extruded and the nozzle 72 through which the second raw material is extruded to be different. In addition, the user can adjust the fat content of the artificial meat 5 by adjusting the ratio of the nozzle 71 through which the first raw material is extruded and the nozzle 72 through which the second raw material is extruded.

[0121] Subsequently, step S160, which involves obtaining artificial meat pieces, is performed by cutting the artificial meat 5 perpendicular to its length. The user produces multiple artificial meat pieces 6 by cutting the artificial meat 5 multiple times along its length. For example, the length of the artificial meat 5 is formed to be several meters or tens of meters or more, and the artificial meat 5 can be cut to produce tens to thousands or more artificial meat pieces 6 at once.

[0122] On the other hand, in the example described above, the extrusion apparatus 7 according to the second embodiment was shown to crosslink the raw material by injecting the crosslinking agent 811, but the present invention is not limited to this.

[0123] For example, the extruder 7 may have a section that constitutes a gelling environment. As an example, the extruder 7 may cool (or heat) the extruded fibers by immersing them in an aqueous solution at or above a specific temperature for a predetermined time. Alternatively, as another example, the extruder 7 may cool (or heat) the extruded fibers by transporting them through a tray at or above a specific temperature.

[0124] On the other hand, in the example described above, the nozzle of the extruder 7 selectively extrudes either the first extruded fiber 511 or the second extruded fiber 512, but it is not limited to this. For example, the extruder 7 can independently contain multiple raw materials, and the nozzle can selectively extrude any of the contained raw materials according to the user's settings.

[0125] As an example, the extruder 7 can independently accommodate the first raw material, the second raw material, and the additive raw material. The user can produce artificial meat by setting the number and positional arrangement of the first nozzle for extruding the first raw material, the second nozzle for extruding the second raw material, and the third nozzle for extruding the additive raw material among the multiple nozzles.

[0126] For example, the user can adjust the content of pharmaceutical and nutritional components by setting the number of third nozzles so that the proportion of third extruded fibers in the cross-section of the artificial meat 5 is less than or equal to a predetermined proportion (or greater than or equal to a predetermined proportion).

[0127] Furthermore, the user can set the ingredients extruded by each nozzle so that the dominant flavor of the artificial meat 5 is due to the first and second ingredients. For example, the user can set the ingredients extruded by each nozzle so that the third extruded fiber is located between the first and / or second extruded fibers.

[0128] In the following, based on the description of the first embodiment, a method for producing artificial meat according to the second embodiment of the present invention and the artificial meat produced thereby will be described with reference to Figures 9 to 11. For the sake of convenience of explanation, the same reference numerals will be used for parts similar to those in the first embodiment, and the description of parts common to the first embodiment will be omitted.

[0129] Figure 9 is a flowchart of a method for producing artificial meat according to a second embodiment of the present invention. As shown in Figure 9, the method for producing artificial meat according to the second embodiment may include the steps of: forming a raw material for extrusion by solubilizing the raw material; encapsulating cells in the raw material for extrusion; obtaining extruded fibers; culturing the cells; obtaining artificial meat; and obtaining artificial meat pieces in step S260.

[0130] In this case, steps S210, which form the raw material before extrusion by solubilizing the raw material, step S230, which obtains extruded fibers, step S250, which obtains artificial meat, and step S260, which obtains artificial meat pieces, can be performed in the same or similar manner as steps S110, which form the raw material before extrusion by solubilizing the raw material, step S130, which obtains extruded fibers, step S150, which obtains artificial meat, and step S160, which obtains artificial meat pieces, in the first embodiment. Therefore, the differences will be explained below.

[0131] In step S210, where the raw material according to the second embodiment is solubilized to form the raw material before extrusion, the user can form the raw material before gelation so that it has a complex modulus in the range of 0.01 Pa to 300 Pa. Furthermore, the user can form a hydrogel so that the gel after gelation has a complex modulus in the range of 1 Pa to 300 kPa.

[0132] This is because if the complex modulus of elasticity is lower than the range mentioned above, the hydrogel becomes too soft, making extrusion difficult. Conversely, if the complex modulus of elasticity is higher than the range mentioned above, cells will die during the subsequent extrusion of the gel, or the cell viability will be low during the cell culture process.

[0133] Furthermore, in step S210, which forms the raw material before extrusion by solubilizing the raw materials, the hydrogel can then be neutralized in order to encapsulate the cells in the hydrogel. This is because encapsulating cells in a hydrogel that is not neutral may result in cell death.

[0134] In step S220, which involves encapsulating cells in the raw material before extrusion, cells intended for culture are encapsulated in the hydrogel formed in step S210, which is the raw material that has been solubilized to form the raw material before extrusion.

[0135] The cells to be enclosed can be broadly classified into cells cultured to achieve the taste of specific meats (hereinafter referred to as "taste-acting cells") and the linked cells mentioned above. The explanation of linked cells has been given above and will be omitted here.

[0136] Taste-producing cells can be animal cells selected based on the type and / or part of the meat being produced. The taste of actual meat will vary depending on factors such as the types of cells that make it up and the ratio of red to white muscle fibers.

[0137] If a user seeks to obtain artificial meat that resembles the meat of a specific animal, they can proceed to this step and encapsulate the cells of that animal in a hydrogel. For example, the user can encapsulate animal cells so that the texture, color, mouthfeel, and taste of the artificial meat resemble those of the specific animal.

[0138] Furthermore, users can adjust the ratio of cells corresponding to white muscle fibers and cells corresponding to red muscle fibers encapsulated in the gel so that the artificial meat simulates the taste of meat from a specific part of a particular animal.

[0139] For example, taste-sensing cells can be prepared from cells from specific parts of specific animals, such as myocytes, muscle satellite cells, muscle stem cells, fibroblasts, endothelial cells, chondrocytes, osteosteocytes, and mesenchymal stem cells derived from bone marrow, adipose tissue, or nasal cavity.

[0140] In step S230, which involves obtaining extruded fibers, the gel can be extruded within a pressure range that prevents damage to cells encapsulated in the gel during the extrusion process. For example, the pressure at which the extruder extrudes the gel can be set to 200 kPa or less.

[0141] In step S240, the cells are cultured according to the culture conditions for the encapsulated cells. For example, the cells can be cultured by exposing the extruded fibers to the general culture conditions described above for a sufficient amount of time.

[0142] On the other hand, if linked cells are encapsulated in a hydrogel in step S220, which is the step of encapsulating cells in the raw material before extrusion, then the cell culture step S240 and the artificial meat acquisition step S250 can proceed simultaneously.

[0143] Specifically, the user can perform step S240, which involves arranging multiple extruded fibers in a bundle and then culturing cells while compressing them with a compression frame. During this process, the multiple extruded fibers are linked together by the cultured cells over time, resulting in the production of artificial meat.

[0144] On the other hand, in this embodiment as well, first extruded fibers and second extruded fibers can be used so that the artificial meat has marbling. To illustrate this, referring to Figures 10 and 11, Figure 10 is a flowchart relating to the case in which the step of forming a solubilized pre-extruded raw material according to the second embodiment of the present invention includes the step of forming a first pre-extruded raw material and the step of forming a second pre-extruded raw material. Figure 11 is a flowchart relating to the case in which the step of obtaining extruded fibers according to the second embodiment of the present invention includes the step of obtaining a first extruded fiber and the step of obtaining a second extruded fiber.

[0145] Step S211 for forming the first pre-extrusion raw material and Step S212 for forming the second pre-extrusion raw material may be performed in the same manner as Step S111 for forming the first pre-extrusion raw material and Step S112 for forming the second pre-extrusion raw material in the first embodiment described above.

[0146] However, unlike the first embodiment, in the second embodiment, cells are encapsulated in the first pre-extrusion raw material and / or the second pre-extrusion raw material from step S211, when the first pre-extrusion raw material is formed, and from step S212, when the second pre-extrusion raw material is formed.

[0147] Step S231 for obtaining the first extruded fiber and Step S232 for obtaining the second extruded fiber can be performed in the same manner as Step S231 for obtaining the first extruded fiber and Step S232 for obtaining the second extruded fiber in the first embodiment described above.

[0148] However, in steps S231 to obtain the first extruded fiber and S232 to obtain the second extruded fiber, the extrusion pressure range can be limited compared to the first embodiment so as not to damage the cells, and a step of culturing the cells will be performed instead of immediately producing artificial meat.

[0149] On the other hand, the artificial meat produced by the method for producing artificial meat according to the second embodiment also simulates the marbling of actual meat, similar to or in a similar manner to the artificial meat produced by the method for producing artificial meat according to the first embodiment. As explained above, this will be omitted here.

[0150] In the following, based on the descriptions of the embodiments described above, a method for producing artificial meat according to a third embodiment of the present invention and the artificial meat produced thereby will be described with reference to Figures 12 to 15. For the sake of convenience, the same reference numerals will be used for parts similar to those in the embodiments described above, and the description of parts common to the embodiments described above will be omitted.

[0151] Figure 12 is a flowchart of the method for producing artificial meat according to the third embodiment of the present invention. Figure 13 is a schematic diagram illustrating an example of a fat unit that can be used in the method for producing artificial meat according to the third embodiment of the present invention. Figure 14 is a photograph of an edible fiber structure produced according to the third embodiment of the present invention. Figure 15 is a photograph of artificial meat produced according to the third embodiment of the present invention.

[0152] As shown in Figure 12, a third embodiment of the present invention may include a step S310 of gelling the raw materials, a step S320 of encapsulating cells, a step S331 of obtaining edible fiber, a step S332 of obtaining fat units, a step S340 of culturing cells, and a step S350 of forming artificial meat.

[0153] In step S310, which involves gelling the raw materials, a first pre-extrusion raw material is formed by processing the first raw material into a hydrogel state in the same or similar manner as in the above-described examples, and a second pre-extrusion raw material is formed by processing the second raw material into a hydrogel state.

[0154] In step S320, which involves encapsulating cells, taste-realizing cells or linked cells can be encapsulated in the first pre-extrusion raw material and / or the second pre-extrusion raw material, similar to the second embodiment.

[0155] In step S331, which involves obtaining edible fibers, the user produces edible fibers by processing the first raw material before extrusion into fine fibers. The user can process the edible fibers so that they have a diameter in the range of 5 μm to 3000 μm.

[0156] Unlike the above embodiments, the method for producing artificial meat according to the third embodiment is not limited to an extrusion method for producing edible fibers.

[0157] For example, in this embodiment, the first pre-extrusion raw material may be first thinly coated and crosslinked, and then divided into fine fibers. For example, the first pre-extrusion raw material, which has been crosslinked in the form of a thin plate, can be divided until it becomes fine fibers, or it can be processed into fine fibers by being fed into a device similar to a noodle-making machine. Alternatively, the first pre-extrusion raw material in a gel state can be placed in a pre-manufactured molding frame, and then exposed to a crosslinking agent to obtain edible fibers similar to fine fibers.

[0158] In step S332, which involves obtaining fat units, the user manufactures fat units by processing the second raw material before extrusion into any desired form. As mentioned above, since the fat portion in actual meat takes on any desired form, when attempting to manufacture artificial meat manually, it is efficient to manufacture the fat units 513 in accordance with the marbling pattern of the artificial meat to be produced in order to shorten the process time.

[0159] Continuing the explanation with reference to Figure 13, for example, if a user wants to achieve marbling such as uniform, fine dots between lean meat, a micro-fibrous fat unit 513a or a fibrous fat unit 513b can be placed in the artificial meat. Here, the fibrous fat unit 513b may be a fat unit formed to have a larger diameter than the micro-fibrous fat unit 513a.

[0160] Furthermore, depending on the marbling pattern to be achieved, the user can produce artificial meat using fine fibrous fat units 513a, fibrous fat units 513b, thinly spread plate-like fat units 513c, lumpy fat units 513d, and / or fibrous fat units 513e with a non-circular cross-section.

[0161] Similar to edible fibers, such fat units 513 may be manufactured in various ways, such as by extruding through a nozzle, extruding through a fine gap, processing a cross-linked second pre-extrusion material, or using a molding frame.

[0162] Step S340, which involves culturing cells, can be performed when cells are encapsulated in the first or second pre-extrusion raw material. This can be carried out in the same or similar manner as in the examples described above, so a detailed explanation is omitted.

[0163] In step S350, which involves forming artificial meat, the user forms artificial meat based on edible fiber and / or fat units.

[0164] For example, this step may be performed by manually processing the obtained edible fiber and / or fat units, or by using a printer that performs bio-3D printing.

[0165] For the sake of explanation, the following description will be based on the assumption that the user is producing marbling-enhanced artificial meat using edible fiber and fat units, but this embodiment is not limited to this. For example, if the user intends to produce artificial meat consisting only of lean meat, they can produce the artificial meat using only edible fiber, and if the user intends to produce artificial meat consisting only of fat, they can produce the artificial meat using only fat units.

[0166] In step SS50, which forms artificial meat, at least one edible fiber is folded, or multiple edible fibers are arranged in a bundle to obtain an edible fiber structure (514; see Figure 14) that mimics the bundle structure of muscle fibers. The user can then produce artificial meat with marbling by positioning at least one fat unit between such edible fiber structures. The marbling can have different patterns depending on how the combination of edible fibers and fat units is formed.

[0167] Furthermore, users can also produce artificial meat with marbling by combining a fat structure (515; see Figure 15) formed by folding or bundling at least one fat unit processed into fibers with the aforementioned edible fiber structure 514.

[0168] When a user uses a 3D printer to implement the method for producing artificial meat according to the third embodiment, the artificial meat can be formed as follows.

[0169] In this case, the steps S331 for obtaining edible fiber and S332 for obtaining fat units may be performed so that the 3D printer is operated and the edible fiber and fat units are extruded from the nozzle.

[0170] Step SS50, which forms the artificial meat, may be carried out by manufacturing the artificial meat model with edible fiber and / or fat units extruded from a 3D printer. For example, the edible fiber and / or fat units extruded from the printer can be bonded to each other during the process of printing the artificial meat by applying an adhesive to their surface. For this purpose, the 3D printer may include an adhesive spraying device, similar to the extruder 7 in the second embodiment.

[0171] When using a 3D printer, the user can first model an artificial meat model. The artificial meat model may be a model having a certain pattern due to the combination of edible fiber structures 514 and fat structures 515. The user can adjust the shape of the marbling that appears in the artificial meat by setting different combination patterns of edible fiber structures 514 and fat structures 515. After the user inputs the artificial meat model into the 3D printer, the 3D printer may be set to print artificial meat based on the input artificial meat model.

[0172] On the other hand, the method for producing artificial meat according to the third embodiment also allows for the processing of additive ingredients and their placement in the artificial meat.

[0173] The artificial meat produced according to the embodiments of the present invention described above can be applied to cultured meat, plant-based meat substitutes, insect protein-based meat substitutes, etc., and has the advantage of being able to produce cultured meat and artificial meat with characteristics similar to actual meat. Furthermore, the composition of the raw materials can be selectively configured to provide customized nutritional foods to consumers with various constitutions. In addition, it is possible to incorporate pharmaceutical components into the raw materials and apply them as orally administered pharmaceuticals.

[0174] Furthermore, according to the embodiments of the present invention described above, there is an advantage in that the pattern of the combination of edible fiber (or first extruded fiber) and the fat unit (or second extruded fiber) can be changed depending on the actual part of the meat to be simulated, thereby simulating the marbling of a specific part.

[0175] A person with ordinary skill in the art to which the present invention pertains will understand that the present invention can be carried out in other specific forms without altering its technical idea or essential features. Therefore, the embodiments described above should be understood to be illustrative and not limiting in all respects. The scope of the present invention is indicated not by the detailed description above, but by the claims set forth below, and all modifications or altered forms derived from the meaning and scope of the claims and the concept of equivalents should be interpreted as being included within the scope of the present invention.

Claims

1. The steps include forming a first pre-extrusion raw material in which the raw material that gives the taste of lean meat is solubilized, A step of extruding the first raw material before extrusion through a first nozzle having a plurality of first extrusion openings, and simultaneously obtaining each of the plurality of first extruded fibers from each of the plurality of first extrusion openings, wherein each of the plurality of first extruded fibers has a length direction along the extrusion direction, A step of forming a second pre-extrusion raw material in which the raw material that provides the taste of fat is solubilized, A step of extruding the second raw material before extrusion through a second nozzle having a plurality of second extrusion openings, and simultaneously obtaining each of the plurality of second extruded fibers from each of the plurality of second extrusion openings, wherein each of the plurality of second extruded fibers has the length direction, A step of obtaining artificial meat in which the plurality of first extruded fibers and the plurality of second extruded fibers are connected in a bundle, Includes, The above, A step of simultaneously obtaining the plurality of first extruded fibers, And, as mentioned above, A step of simultaneously obtaining the plurality of second extruded fibers, This is performed using an extrusion apparatus equipped with the first nozzle and the second nozzle, The cross-section of the artificial meat intersecting the longitudinal direction is The plurality of first extrusion ports of the first nozzle, The plurality of second extrusion ports of the second nozzle, It has a pattern based on, The aforementioned pattern is, The plurality of first extruded fibers and the plurality of second extruded fibers are folded, Or, The plurality of first extruded fibers and the plurality of second extruded fibers are connected in a bundle, Formed, A method for manufacturing artificial meat.

2. A method for producing artificial meat according to claim 1, further comprising the step of cutting the artificial meat in a direction intersecting the longitudinal direction to obtain at least one artificial meat piece having marbling according to the pattern.

3. In the step of simultaneously obtaining each of the plurality of first extruded fibers from each of the plurality of first extrusion ports, a crosslinking agent is sprayed onto the first raw material before extrusion that has passed through the first nozzle to obtain the crosslinked first extruded fibers. The method for producing artificial meat according to claim 1, wherein in the step of simultaneously obtaining each of the plurality of second extruded fibers from each of the plurality of second extrusion ports, a crosslinking agent is sprayed onto the second raw material before extrusion that has passed through the second nozzle to obtain the crosslinked second extruded fibers.

4. In the step of simultaneously obtaining each of the plurality of first extruded fibers from each of the plurality of first extrusion ports, the first raw material before extrusion that has passed through the first nozzle is immersed in a crosslinking agent to obtain the crosslinked first extruded fibers. The method for producing artificial meat according to claim 1, wherein in the step of simultaneously obtaining each of the plurality of second extruded fibers from each of the plurality of second extrusion ports, the second raw material before extrusion that has passed through the second nozzle is immersed in a crosslinking agent to obtain the crosslinked second extruded fibers.

5. In the step of simultaneously obtaining each of the plurality of first extruded fibers from each of the plurality of first extrusion ports, the first raw material before extrusion that has passed through the first nozzle is exposed to an environment for gelation, and the gelled first extruded fibers are obtained. The method for producing artificial meat according to claim 1, wherein in the step of simultaneously obtaining each of the plurality of second extruded fibers from each of the plurality of second extrusion ports, the second raw material before extrusion that has passed through the second nozzle is exposed to an environment for gelation, and the gelled second extruded fibers are obtained.

6. The method for producing artificial meat according to claim 1, wherein in the step of obtaining the artificial meat, an adhesive is applied to the plurality of first extruded fibers and the plurality of second extruded fibers to connect the plurality of first extruded fibers and the plurality of second extruded fibers in a bundle.

7. The method for producing artificial meat according to claim 1, wherein in the step of obtaining the artificial meat, the plurality of first extruded fibers and the plurality of second extruded fibers are immersed in an adhesive to connect the plurality of first extruded fibers and the plurality of second extruded fibers in a bundle.

8. The method for producing artificial meat according to claim 1, wherein in the step of obtaining the artificial meat, cells are cultured with the plurality of first extruded fibers and the plurality of second extruded fibers arranged in a bundle, and the cultured cells connect the plurality of first extruded fibers and the plurality of second extruded fibers in a bundle.

9. A step of forming a third pre-extrusion raw material in which an additive raw material containing at least one of nutrients and pharmaceutical components is solubilized, The process further includes the step of extruding the third pre-extrusion raw material to obtain a plurality of third extruded fibers having the longitudinal direction, The method for producing artificial meat according to claim 1, wherein in the step of obtaining the artificial meat, the plurality of first extruded fibers, the plurality of second extruded fibers, and the plurality of third extruded fibers are connected in a bundle.

10. The steps include obtaining multiple edible fibers processed into fibers to achieve the taste of lean meat, The steps include folding the plurality of edible fibers or connecting the plurality of edible fibers in a bundle to form artificial meat that includes a structure similar to the bundle structure of muscle fibers in actual meat, Includes, The aforementioned plurality of edible fibers comprises a plurality of first extruded fibers and a plurality of second extruded fibers. The plurality of first extruded fibers are extruded through a first nozzle having a plurality of first extrusion openings such that they have a longitudinal direction along the extrusion direction, and each of the plurality of first extruded fibers is obtained simultaneously from each of the plurality of first extrusion openings. The plurality of second extruded fibers are extruded through a second nozzle having a plurality of second extrusion openings such that they have the longitudinal direction, and each of the plurality of second extruded fibers is obtained simultaneously from each of the plurality of second extrusion openings. The plurality of first extruded fibers and the plurality of second extruded fibers are obtained using an extruder equipped with the first nozzle and the second nozzle. The cross-section of the artificial meat intersecting the longitudinal direction is The plurality of first extrusion ports of the first nozzle, The plurality of second extrusion ports of the second nozzle, It has a pattern based on, The aforementioned pattern is, The plurality of first extruded fibers and the plurality of second extruded fibers are folded, Or, The plurality of first extruded fibers and the plurality of second extruded fibers are connected in a bundle, Formed, A method for manufacturing artificial meat.

11. The process further includes the step of obtaining gelled or cross-linked fat units from ingredients that provide the taste of fat, The method for producing artificial meat according to claim 10, wherein in the step of forming the artificial meat, the plurality of edible fibers and the fat units are combined to form artificial meat in which the marbling of actual meat is realized by the pattern of the combination.

12. In the step of obtaining the fat unit, the fat unit is obtained by processing it into a fibrous form, In the step of forming the artificial meat, the artificial meat is formed by a combination of an edible fiber structure and a fat structure. The aforementioned edible fiber structure is constructed by folding the plurality of edible fibers or by connecting the plurality of edible fibers in a bundle. The fat structure is constructed by folding the fat units or by connecting the fat units in a bundle. The method for producing artificial meat according to claim 11.

13. The method for producing artificial meat according to claim 11, wherein in the step of forming the artificial meat, the pattern of the combination of the plurality of edible fibers and the fat units is changed according to the part of the actual meat to be simulated, thereby achieving marbling according to the part.

14. A method for producing artificial meat according to claim 10, further comprising the step of encapsulating cells of the specific animal in a raw material that provides the taste of red meat, so that the artificial meat resembles the meat of the specific animal.

Images