Method for producing edible microextruded products containing protein, compositions obtained thereby, and their uses.

Abstract

To provide: an edible microextruded product with compressive and tensile Young's moduli resembling the mechanical properties of meat; and a process of manufacturing the same.SOLUTION: An edible microextruded product includes one or more viscoelastic microextruded elements. The microextruded element include protein, an edible pseudoplastic polymer, and an edible solvent. The percentage by weight of the protein in relation with the total weight of the microextruded element is from 19% to 49%. The percentage by weight of the edible pseudoplastic polymer in relation with the total weight of the microextruded element is from 0.2% to 40%. The percentage by weight of the edible solvent in relation with the total weight of the microextruded element is at least 45%, the edible solvent balancing up to 100 wt.% of the microextruded element. The one or more microextruded elements have a cross-sectional width of from 10 μm to 1000 μm.SELECTED DRAWING: Figure 1A

Description

[Technical Field]

[0001] This application claims the benefits of European Patent Application No. 18382598.3, filed on 7 August 2018.

[0002] This invention relates to the field of the food industry, and more particularly to the field of protein-based products as meat substitutes and customizable foods. [Background technology]

[0003] Proteins are fundamental components of all living organisms, and protein nutrients for a healthy diet can be obtained from foods of both animal and plant origin. According to the European Commission's Scientific Knowledge Service (2017) "Health Promotion and Disease Prevention Knowledge Gateway" report, a mixed diet containing various protein nutrients is fundamental to the proper functioning of the human body, providing conditions for the body's enzyme activity, immunity, cell signaling, and muscle function. Among the amino acids that make up proteins, those groups are called essential amino acids (IAAs) or EAAs, and since the human body cannot synthesize them on its own, the body needs to obtain them from the diet in order to perform its physiological functions. Low-variety foods, common in plant-based diets in some rural areas of the world, can lead to dietary protein deficiencies. On the other hand, most Western (including European) diets are of high quality in terms of protein intake, as they are based on a combination of various plant-derived proteins and animal-based foods, all of which can provide a sufficient intake of IAAs. The consequences of protein deficiency include decreased mental capacity and illnesses such as kwashiorkor, particularly in countries affected by malnutrition or famine. The recommended daily dietary protein intake for adult men and women with normal levels of physical activity is approximately 0.80–0.83 g per kilogram of body weight, while the recommended intake for children and pregnant women is higher to support physical growth and breast milk production, respectively. In the special cases of the elderly, their daily diet is recommended to be equal to or greater than that of young adults in terms of protein intake, but this depends on their tendency toward protein deficiency.

[0004] The current strategy of obtaining most of the animal-derived protein from livestock plays a significant role in climate change, and therefore, the growth of the world population (expected to reach 9.6 billion by 2050 according to the FAO) and the resulting increase in the demand for both plant-derived and animal-derived proteins must be considered in relation to their impact on climate change. Livestock farming contributes even more to global warming than transportation (40% more than all modes of transport combined, including cars, trucks, airplanes, trains, and ships). It is now estimated that the livestock industry accounts for 14.5% of all human anthropogenic greenhouse gas (GHG) emissions. These include 37% anthropogenic methane and 65% nitrous oxide, which are 23 times and 296 times the GWP (Global Warming Potential) of CO2, respectively. Livestock activities related to beef, milk production, pork, and poultry contribute 41%, 20%, 9%, and 8 percent, respectively, of the total GHG emissions from this sector, with the remaining contribution coming from the storage and processing of manure and the transportation of livestock-derived products. Furthermore, livestock have a significant impact on freshwater pollution and availability, biodiversity, land degradation, desertification, and deforestation, the latter being land-related change activities that generate most of the GHG emissions. The environmental impacts of various dietary patterns have been investigated, and vegan diets have been found to have the least impact. In addition, plant-based agriculture has a greater impact on the environment than agriculture for meat production in terms of freshwater use, the amount of land required, and the waste generated. It is known that the impact is far less.

[0005] Given the aforementioned discussion on the contribution of diets containing various protein nutrients to improving global public health, and the importance of movements toward more sustainable agricultural and livestock systems, the need to find healthy alternative strategies to meat produced from animals seems fundamental and urgent.

[0006] Recently, several alternatives to livestock meat have emerged. Some mimic meat using plant-based ingredients such as soybeans, while others are based on tissue engineering techniques that combine cells with scaffolds and growth factors to produce so-called clean meat products.

[0007] In Patent Document 1 (2017), Fraser et al. disclosed a plant-based food containing a heme-containing protein that produces beef-related aromatic compounds during cooking, similar to the flavor of meat. However, current techniques based on the use of plant-based proteins to mimic the flavor of meat cannot mimic the firmness, fibrous texture, and elasticity of fibrous meat of animal origin. In fact, one of the main reasons for the mechanical properties and texture of meat is its typical anisotropy.

[0008] Conventional techniques for shaping plant-based foods cannot mimic the anisotropic distribution and orientation of fibers typical of living animal meat, and therefore cannot replicate the original tissue of animals. When shaping plant-based materials, the resulting network microstructure of the mold differs significantly from the typical anisotropic microstructure of meat.

[0009] Non-patent document 1 describes the development and disclosure of a fibrous structural pattern containing a granular mixture of plant proteins (soy protein isolate and gluten) in an attempt to more closely resemble the texture of traditional animal meat. Krintiras et al. demonstrated that a meat-like fibrous structure with anisotropic fibers can be obtained by applying simple shear flow and heat in a device with coaxial cylinders. The fibers are aligned along the direction of material flow throughout the two cylinders. This material is considered an excellent meat substitute, but it still does not resemble highly textured, fibrous meat. Furthermore, it requires special equipment.

[0010] In Patent Document 2 (2014), Forgacs et al. disclosed a method for forming edible meat products by tissue engineering, which includes a bioprinting-based strategy, a 3D printing process using living cells embedded in a biocompatible ink called bioink, and which is formed as multiple multicellular bodies containing non-human cells (particularly muscle cells) aggregated in layers. However, tissue engineering-based techniques require culturing animal cells in the laboratory to produce cellular structures similar to those of living animal meat. Furthermore, current tissue engineering techniques can only produce simplified artificial tissues compared to natural animal tissues. While tissue engineering techniques attempt to induce cells to mimic natural tissue structures at the cellular level, these strategies require maintaining large-scale cell cultures in the laboratory, which is very expensive and complex, and usually requires supplying cultured cells with large amounts of animal-derived proteins that enable their growth, typically in the form of so-called fetal bovine serum (FBS).

[0011] In Patent Document 3 (2016), Kuo et al. disclosed an additive manufacturing printer system equipped with multiple capsule holders that can manufacture food by 3D printing via an expandable extruder.

[0012] Other authors have also evaluated the printability of protein and fiber food materials. One example is a snack product manufactured and disclosed in Non-Patent Document 2. Lille et al. The printability of various edible compositions containing varying concentrations of protein and / or sugar, such as pounder, skim milk, semi-skim milk, combinations of these edible compositions, rye bran, oats, and broad beans, was evaluated. For many of these compositions, the storage modulus (G') and loss modulus were assessed. Viscoelastic properties, including the (G'') and phase angle values, were measured, and ultimately, compositions that are usable for printing and that retain further self-supporting properties after printing should have a G' of less than 1900 Pa. It was determined that. In other cases, clogging of the extruder by the high-viscosity composition or phase separation of the components occurred. The printed structure was fabricated using VTT's micron-scale dispensing environment based on nScrypt technology (nScrypt, Inc., Orlando, Florida) and a CAD-controlled xyz motion control system that guides the nozzle to deposit 3D structures in a layer-by-layer manner. Lille et al. also evaluated the functionality of the printing material from the perspective of self-standing ability, as well as the effects of freeze-drying after printing and heating in an oven.

Prior Art Documents

Patent Documents

[0013]

Patent Document 1

Patent Document 2

Patent Document 3

Non-Patent Documents

[0014]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

[0015] Furthermore, much effort has been made to obtain edible fiber materials that can be easily manufactured and processed. However, the rheological parameters of high-fibrous material compositions necessitate specific devices such as Couette cells to obtain a texture partially similar to fibrous anisotropic foods (meat). Moreover, these rheological properties implicitly mean extruder clogging when 3D printing devices are used, and therefore, printing high-fibrous foods is extremely difficult, limiting 3D printing strategies to edible compositions with soft textures (snacks, chocolate patterns, pizza bases, etc.). Existing technologies for producing plant-based products cannot simultaneously mimic the flavor, appearance, firmness, fibrous texture, and elasticity of meat from living animals. Clean meat technologies based on tissue engineering have a number of drawbacks, including the cost, complexity, and time-consuming nature of the process.

[0016] Therefore, additional processes and materials are needed that can provide all essential nutrients while reducing animal meat production, and these materials can avoid the aforementioned drawbacks. [Means for solving the problem]

[0017] Surprisingly, certain viscoelastic compositions or combinations of materials, once micro-extruded... It was found that, while possessing self-supporting properties, the material could be micro-extruded, and that a specific arrangement of layers containing micro-extruded elements made from a viscoelastic composition could, as a result, provide edible products with a final texture and mechanical properties similar to traditional meat, or types of food with high fibrous firmness. Thus, products were obtained that mimicked the specific mechanical and nutritional properties of various animal and plant natural tissues, possessing desirable nutritional properties (depending on the composition of the viscoelastic material), three-dimensional (3D) shape, macroscopic and microscopic morphology, firmness, elasticity under both tensile and compressive stresses, and texture.

[0018] Therefore, as shown and illustrated in the following examples, many of the mechanical properties of edible micro-extruded products allow them to be fabricated as tissue-engineered meat that can contain a desired composition of nutrients provided by a useful meat substitute, meat analogue, or viscoelastic composition.

[0019] Therefore, a first aspect of the present invention relates to a method for producing an edible microextruded product comprising two or more layers of viscoelastic microextruded elements, each extruded element comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent, and the method is as follows: (i) A step of providing a viscoelastic composition comprising a protein and an edible pseudoplastic polymer in a suitable edible solvent, wherein the viscoelastic composition comprises 19% to 49% by weight of protein and at least 45% of edible solvent, both percentages relative to the total weight of the viscoelastic composition, and the edible solvent is the remainder up to 100% by weight of the viscoelastic composition, and (ii) The step of obtaining one or more micro-extruded elements by micro-extruding a viscoelastic composition through an orifice having a width or diameter of 10 μm to 1000 μm; (iii) stacking two or more layers containing micro-extruded elements such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layer, or micro-extruded elements superimposed between different layers and oriented differently; or alternatively, stacking two or more layers such that the micro-extruded elements between the layers are oriented parallel to each other. Includes.

[0020] The specific methods for implementing this approach are described in detail in the following section. The present invention relates to and provides an edible microextruded product comprising two or more layers of viscoelastic microextruded elements, each extruded element comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent. - The weight percentage of protein relative to the total weight of the microextruded elements is 19% to 49%, and the weight percentage of edible solvent relative to the total weight of the microextruded elements is at least 45%. - The micro-extruded elements have a cross-sectional width of 10 μm to 1000 μm. - The compressive modulus of edible micro-extruded products is 1.0 × 10⁻⁶ 3 Pa~5.0×10 6 The tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa, and the tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa. 3 Pa~11.0×10 6 Pa, and the compressive modulus and tensile Young's modulus were measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45%~90% w / w in edible micro-extruded products; - Two or more layers of micro-extruded elements are stacked such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layer, or micro-extruded elements overlapping and oriented differently between different layers; or alternatively, two or more layers are stacked such that the micro-extruded elements between the layers are oriented parallel to each other.

[0021] Accordingly, a second aspect of the present invention is an edible micro-extruded product that can be obtained by the method defined above, the product comprising two or more layers of previously defined viscoelastic micro-extruded elements, the compressive modulus of the edible micro-extruded product being 1.0 × 10 3 Pa~5.0×10 6 The tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa, and the tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa. 3 Pa~1 1.0 × 10 6 The compressive modulus and tensile Young's modulus are measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45%–90% w / w in edible micro-extruded products.

[0022] These compressive moduli and Young's moduli arise from the qualitative and quantitative characteristics of the viscoelastic composition from which the viscoelastic microextruded elements are fabricated, in combination with other characteristics of the edible microextruded product, namely the cross-section of the stacking of elements and layers of microextruded elements.

[0023] These edible micro-extruded products are obtained through various mechanical steps and optionally chemical steps that do not affect their edibility and nutritional properties. Furthermore, micro-extrusion can be carried out by 3D printing, using a viscoelastic composition as an injectable ink for 3D printing in which the micro-extruded elements are produced. This is due to the rheological properties of the viscoelastic composition, which contains proteins and pseudoplastic polymers in a suitable solvent, particularly in water.

[0024] A further aspect of the present invention is the use of the edible micro-extruded product as defined above as a meat substitute. This aspect may also be formulated to include or consist of the edible micro-extruded product of the first aspect of the present invention as a meat substitute. To obtain a mixture of both animal-derived meat (steak, sausage, etc.) and meat substitutes, the “meat substitute” according to the present invention is a product used to reduce or “replace” real animal-derived meat.

[0025] A further aspect of the present invention is the use of the edible microextruded product as defined above as a meat substitute. This aspect may also be formulated to include or consist of the edible microextruded product of the first aspect of the present invention as a meat substitute. "Meat substitute" is generally understood to mean alternative meat, meat substitute, imitation meat, fake meat, imitation meat, vegetarian meat, plant-based meat, or vegan meat that closely resembles certain aesthetic qualities (texture, flavor, appearance, etc.) or chemical characteristics of a particular type of meat. It is sometimes also called a "meat substitute" (see Krintiras et al., above).

[0026] One success of the present invention is the effective combination of specific qualitative viscoelastic compositions that can be micro-extruded to obtain self-supporting micro-extruded elements, as disclosed above, and the arrangement of micro-extruded elements in two or more layers. This viscoelastic composition has suitable viscoelastic parameters that enable micro-extrusion due to the presence of a pseudoplastic polymer. A pseudoplastic polymer is a polymer compound that undergoes shear fluidization, or a polymer compound whose viscosity decreases under shear strain.

[0027] Surprisingly, novel mixtures of proteins and pseudoplastic polymers in a solvent (i.e., water) having specific viscoelastic parameters were found to be particularly good for use in the preparation of edible micro-extruded products of the first embodiment. Accordingly, specific novel viscoelastic compositions with high protein content (19% to 49% in the composition) and also containing edible pseudoplastic polymers in an edible solvent have also been developed. Parametrically defined, these novel viscoelastic compositions have a storage modulus G' higher than the loss modulus G'', and the G' and G'' were measured on a pair of parallel sawtooth plates at a frequency of 0.16 Hz and a temperature of 23°C, and with a solvent content of 45% to 90% w / w in the composition, the storage modulus G' is greater than 1700 Pa. The loss modulus G'' is greater than 350 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24~ The ratio is 0.88. This ratio is also known as the loss tangent (tan(δ)).

[0028] Therefore, another aspect of the present invention is a protein in a suitable food solvent in a weight percentage of 19% to 49% of the total weight of the viscoelastic composition, which may be plant-derived protein, insect protein, algae-derived protein, bacterial-derived protein, or a combination thereof. An edible viscoelastic microextrudeable composition comprising a selected protein and 0.2% to 40% by weight of an edible pseudoplastic polysaccharide selected from alginates, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, carrageenan, and combinations thereof, relative to the total viscoelastic composition, wherein the viscoelastic composition contains at least 45% by weight of an edible solvent relative to the total weight of the composition. The remainder by weight is the solvent up to 100% of the viscoelastic composition.

[0029] This viscoelastic composition is micro-extrudeable and therefore has a uniform particle size distribution of its mixture of components (i.e., proteins, food solvents, and pseudoplastic polymers) that make up less than 60% of the width or diameter of the micro-extruded orifice. Uniform distribution means that more than 90% by weight of the particles have a particle size of less than 60% of the width or diameter of the micro-extruded orifice.

[0030] Therefore, when a viscoelastic composition is micro-extruded through an orifice having a specific width or diameter in the range of 10 μm to 1000 μm, the viscoelastic composition has a uniform distribution of particle sizes between less than 6 μm and less than 600 μm. Thus, if the width or diameter of the orifice through which the material is micro-extruded is 10 μm, more than 90% by weight of the particles have a particle size of less than 6 μm, or if the width or diameter of the orifice through which the material is micro-extruded is 1000 μm, more than 90% by weight of the particles have a particle size of less than 600 μm. This 60% reduction in the width or diameter of the orifice prevents clogging of the extruder used in step (ii) of the method of the present invention.

[0031] Mixtures of high weight percentages of protein and pseudoplastic polymers tend to undergo phase separation, making extrusion impossible due to extruder clogging and / or decomposition of the micro-extruded material. Therefore, obtaining viscoelastic compositions with high protein content (19%–49%) and pseudoplastic polymers with a uniform particle size distribution is not straightforward. On the other hand, once micro-extruded, the mixture must preserve its protein structure to ensure the palatability (mouthfeel) and texture of animal-based (or meat-like) fibrous materials.

[0032] The inventors found that, surprisingly, a mixture consisting of a protein, a pseudoplastic polymer, and an edible solvent making up to 100% of the mixture by weight (19% to 49%) was a good choice. (a) mixing protein, edible pseudoplastic polymer, and edible solvent in a container; and (b) While raising the temperature from room temperature (i.e., 20°C) to less than 95°C, stir with high centrifugal force and maintain the stirring and temperature for a period of 1 min to 30 min. We discovered that it can be obtained by doing so.

[0033] Despite vigorous agitation, the protein structure was not damaged to the extent that it lost its structural and functional properties, and the mixture consisted of particles large enough to pass through the microextruder without clogging.

[0034] These high gravitational forces are typically used in the ceramics field to obtain a uniform mixture of cement or ceramic materials. However, their use in compositions containing proteins as fibrous materials is not recommended due to their denaturing effect on proteins.

[0035] Therefore, another aspect of the present invention relates to a novel edible viscoelastic micropressure comprising an edible pseudoplastic polymer, 19% to 49% w / w of protein by weight, and at least 45% w / w of edible solvent, the remainder of the viscoelastic composition up to 100% w / w. It is a composition that can be dispensed, and both percentages are relative to the total weight of the viscoelastic composition, and the viscoelastic composition has a uniform distribution of particle sizes from less than 6 μm to less than 600 μm. (a) mixing protein, edible pseudoplastic polymer, and edible solvent in a container; and (b) Raise the temperature from 20°C to less than 95°C, and apply one or more stirring cycles in multiple directions at a rate of 10g to 4000g of centrifugal force or relative centrifugal force (rcf) while stirring and maintaining the temperature for a period of 1 minute to 30 minutes. It can be obtained by doing so.

[0036] The relative centrifugal force of approximately 10g is equivalent to 300 revolutions per minute (rpm) on a rotor with a radius of 10cm. 4000g is equivalent to approximately 6000 rpm, or 5976 rpm. The relative centrifugal force of approximately 60g is equivalent to 730 revolutions per minute (rpm) on a rotor with a radius of 10cm. [Brief explanation of the drawing]

[0037] [Figure 1A] This figure shows a micro-extrudeable formulation (viscoelastic composition) consisting of 25 w / w% rice protein, 5 w / w% sodium alginate, and 70 w / w% water. [Figure 1B] This figure shows a micro-extraction-free formulation consisting of 55 w / w% rice protein and 45 w / w% water.

[0038] [Figure 2A] This figure shows an example of a formulation that produces self-supporting microextruded filaments, consisting of 25 w / w% rice protein, 5 w / w% sodium alginate, and 70 w / w% water. [Figure 2B]This figure shows a formulation consisting of 5 w / w% sodium alginate and 95 w / w% water, which produces non-self-supporting microextruded filaments.

[0039] [Figure 3A] This figure shows the 3D microextrusion printing process for two multilayer microextruded products with different compositions and viscoelastic moduli. [Figure 3B] This figure shows the 3D microextrusion printing process for two multilayer microextruded products with different compositions and viscoelastic moduli. The products shown in Figures 3A and 3B were produced using compositions containing 25 w / w% rice protein, 5% sodium alginate, and 70 w / w% water (Figure 3A), and 20 w / w% rice protein, 5% sodium alginate, and 75 w / w% water (Figure 3B).

[0040] [Figure 4] This figure shows the XY distribution, where the X and Y axes represent sodium alginate and rice protein concentrations, respectively, and the 3D printable formulations fall within the region defined by curves 1, 2, 3, and 4.

[0041] [Figure 5A] This figure illustrates, in an example, the measurement of the viscoelastic properties of a compound used to prepare edible micro-extruded products according to the present invention. [Figure 5B] This figure shows representative measurements of storage (G') and loss (G') viscoelastic moduli (in Pa) measured as a function of stress amplitude (σ) in Pa. The graph in Figure 5B shows representative measurements of amplitude sweep tests performed on a composition according to the present invention containing 20 w / w% rice protein, 5 w / w% sodium alginate, and 75 w / w% water.

[0042] [Figure 6]This figure shows the XY distribution, with the X and Y axes representing the concentrations of sodium alginate and rice protein, respectively. The 3D printable formulations (AH) fall within the region defined by curves 1, 2, 3, and 4, as previously mentioned in Figure 4. The values ​​associated with each composition [G', G'', |η*|, tan(δ)] summarize their viscoelastic parameters.

[0043] [Figure 7A] This figure illustrates, in practice, the measurement of the mechanical properties of edible micro-extruded products under tensile stress. [Figure 7B] This figure shows typical measurements of the engineering stress-strain curve when a product is subjected to tensile stress. The engineering stress-strain curve in Figure 7B shows typical tensile tests performed on a product produced using a composition containing 25 w / w% rice protein, 25 w / w% sodium alginate, and 50 w / w% water. Stress is expressed in MPa and strain in mm / mm.

[0044] [Figure 8A] This figure illustrates, in practice, the measurement of the mechanical properties of edible micro-extruded products under compressive stress. [Figure 8B] This figure shows typical measurements of the engineering stress-strain curve when a product is subjected to compressive stress. The engineering stress-strain curve in Figure 8B shows a typical compression test performed on a product produced using a composition containing 25 w / w% rice protein, 25 w / w% sodium alginate, and 50 w / w% water. Stress is shown in MPa and strain in mm / mm.

[0045] [Figure 9] This graph shows the range of compressive modulus and tensile Young's modulus of the edible micro-extruded product according to the present invention. The shaded rectangle represents the range covered by the product.

[0046] [Figure 10A] This figure shows a representative scanning electron microscope image of the microstructure of the selected product, magnified 200 times from the field of view shown in the top view. [Figure 10B] This figure shows representative scanning electron microscope images of the microstructure of the selected product, taken at a magnification of 200x from the lateral field of view. The product shown in these images consisted of 25 w / w% rice protein, 25% sodium alginate, and 50 w / w% water.

[0047] [Figure 11A] This figure shows a representative scanning electron microscope image of the microstructure of the selected product, at a magnification of 200x. [Figure 11B] This figure shows a representative scanning electron microscope image of the microstructure of the selected product at a magnification of 15,000x. Figure 11B is a magnified view of the same image shown in Figure 11A, and at a higher magnification, it was possible to observe the directional alignment of nanofibers contained within a single micro-extruded filament.

[0048] [Figure 12] This diagram exemplifies the 3D micro-extrusion printing process for meat-like products, where the meat-like products were produced using two different compositions, each in a separate extruder, with the two extruders used alternately for each layer. Specifically, one extruder used in this example produced a layer with a composition of 25 w / w% RP, 5 w / w% SA, and 70 w / w% water, while the other extruder produced a layer with a composition of 25 w / w% RP, 25 w / w% SA, and 50 w / w% water.

[0049] [Figure 13] This figure shows an example of a finished edible multilayer microextruded meat-like product produced using a composition of 12.5 w / w% rice protein, 12.5 w / w% pea protein, 5 w / w% SA, and 70 w / w% water.

[0050] [Figure 14A] This figure shows a representative image obtained during the cooking process in a pot for the product described in this example, compared to a portion of chicken breast. [Figure 14B]This figure shows a representative image obtained during the cooking process in a pot for the product described in this example, compared to a portion of chicken breast.

[0051] [Figure 15] This figure shows an example of a microextrudeable viscoelastic formulation consisting of 75 w / w% water, 20 w / w% pea protein (PP), and 5 w / w% carrageenan (CG), which generates self-supporting microextruded filaments.

[0052] [Figure 16] This figure shows the process of 3D microextrusion printing of multilayer microextruded products produced using a viscoelastic composition containing 73 w / w% water, 25 w / w% pea protein (PP), and 2% gellan gum (GG). [Modes for carrying out the invention]

[0053] Detailed description of the invention All terms used in this application shall be understood in the ordinary sense known in the art unless otherwise specified. More specific definitions of certain terms used in this application are set forth below and are intended to apply uniformly throughout the specification and claims unless otherwise explicitly stated to provide a broader definition.

[0054] According to the explanation, a “viscoelastic composition” or “viscoelastic material” (used interchangeably as synonyms) is a composition that exhibits viscoelastic behavior. Viscoelasticity is a property of materials that exhibits both viscous and elastic properties when deformed. Viscous materials, such as water, resist shear flow and deform linearly over time when stress is applied. Elastic materials deform when stretched and quickly return to their original state when the stress is removed. Viscoelastic materials possess elements of both of these properties and therefore exhibit time-dependent strain. Elasticity is usually the result of bonds stretching along regular crystal planes of a solid, while viscosity is the result of the diffusion of atoms or molecules within an amorphous material. Viscoelasticity is investigated using shear rheometry by applying small oscillating stresses and measuring the resulting strain. The storage and loss moduli of viscoelastic materials are measures of the stored energy representing the elastic part and the energy dissipated as heat representing the viscous part. Similarly, this is also defined as synonyms for “shear storage (G')” and “shear loss (G'')” moduli and used In rheology, shear fluidization is the non-Newtonian behavior of a fluid where viscosity decreases under shear strain or over time. It is sometimes considered synonymous with pseudoplastic behavior (as described above) and is usually defined as excluding time-dependent effects such as thixotropy. Shear fluidization behavior is generally not observed in pure liquids of low molecular weight or ideal solutions of small molecules such as sucrose or sodium chloride, but is commonly seen in polymer solutions and molten polymers, as well as in complex liquids and suspensions, such as ketchup, whipped cream, blood, paints, and nail polish.

[0055] Viscoelastic properties are determined by rheological measurements under shear stress. This analysis is useful for evaluating the optimal viscoelastic properties of compositions that can be appropriately micro-extruded in the form of multilayer products. The specific device used for this purpose is a rheometer, such as the Haake Mars III rheometer (Thermo Fisher Scientific, USA), which typically operates at 23°C. The measurement system consists of a pair of parallel serrated plates to avoid wall slippage and enhance grip on the composition being measured. To measure the viscoelastic properties of the compositions disclosed in this description, including proteins and pseudoplastic polymers, a compressive stress with a perpendicular force of 5N was applied (see example below). Vibration tests were performed to obtain the viscoelastic modulus (storage modulus G' and loss modulus G''), complex viscosity coefficient (|η*|), and The loss is measured as tan(δ)=G'' / G', which determines the relationship between the viscoelastic modulus and the positive coefficient of viscoelasticity. The tangent (tan(δ)) (also called the G'' / G' ratio here) was measured. To this end, two different types of vibration tests are performed: amplitude sweep tests and frequency sweep tests. In the amplitude sweep test, the frequency is fixed at f=1Hz, and the amplitude of the applied stress (σ) is increased from 0.005Pa to 2Pa, thereby defining the viscoelastic linear region (VLR), which is the region in which the viscoelastic modulus does not depend on the stress amplitude and a constant value of the elastic modulus is usually observed. Next, the frequency sweep test is performed. A tensile test is performed, in which the applied stress is fixed to a value within the VLR, and the frequency is changed. The frequency sweep test allows evaluation of the behavior of the viscoelastic modulus under frequency changes. The loss tangent tan(δ) is measured at 0.15 Hz.

[0056] The compressive elastic modulus of a material characterizes the relationship between the compressive stress applied to the material and the corresponding compressive strain, and essentially defines how easily the material can be squeezed or compressed between two clamps. In the case of polymer-based materials containing large amounts of liquid within a network such as a hydrogel, the analysis of the viscoelastic mechanical behavior under compressive stress is generally analyzed by subjecting the material to an unconfined compression test. When performing an unconfined compression test on a material swollen with such a liquid, the compressive elastic modulus is typically calculated by compressing the material at a fixed low displacement rate as the slope of the engineering stress-strain curve corresponding to a defined strain value (e.g., 15% strain) specified in the investigation.

[0057] The tensile Young's modulus (or simply Young's modulus) is a mechanical parameter of a material that is a measure of the stiffness of a solid material under tension. This parameter provides information regarding the behavior of an edible product when subjected to uniaxial tensile stress. It defines the relationship between the stress (force per unit area) and strain (proportional deformation) of the material in the linear elastic region of uniaxial deformation. The Young's modulus E can be calculated by dividing the engineering tensile stress σ by the engineering elongation strain ε in the elastic (initial, linear) portion of the engineering stress-strain curve.

[0058] The determination of the mechanical parameters of the edible microextrusion product in this description was carried out using known standard methods. To evaluate the mechanical resistance of the edible microextrusion product, the mechanical behavior under tensile and compressive stress was evaluated at 23 °C and a solvent content (water or hydrated grade) in the edible product ranging from 45% to 90 w / w% using a servo-hydraulic test system equipped with a 500 N load cell (MTS Bionix358, USA). The values of the tensile Young's modulus (E Y ), the engineering stress at failure (σ B ), and the engineering strain at failure (ε B ) were calculated under uniaxial tensile stress, and the compressive elastic modulus (E CThe value of σ was calculated under unconstrained uniaxial compressive stress. The clamp displacement rate was kept constant throughout the experiment and was equal to 1 mm / min in both tensile and compressive tests. Young's modulus was calculated as the slope of the first linear portion of the engineering stress-strain curve, while the engineering stress at fracture (σ) B ) and engineering strain at fracture (ε B The compressive modulus was determined at the point of fracture, followed by a rapid decrease in stress value. In compression tests, the compressive modulus was determined from the slope of the stress-strain curve at 15% strain. Equivalent measurement methods include the slope of the stress-strain curve at 10% to 60% strain.

[0059] Anisotropy is a direction-dependent property, and in contrast to isotropy, it means that different properties are present in different directions. This can be defined as the difference in the physical or mechanical properties (absorbance, refractive index, conductivity, tensile strength, etc.) of a material when measured along different axes. Examples of anisotropy are found in wood or meat, where it is more easily broken along the grain than across the grain. Due to certain arrangements of micro-extruded elements that form layers of edible products, the product is anisotropic in the sense that it is more easily broken along one direction than another, as also occurs in meat from traditional animal production. This is the case when two or more layers of an edible product are stacked such that the micro-extruded elements between the layers are oriented parallel to each other.

[0060] The terms “edible” and “edible salt” refer to materials, compositions, or vehicles (solvents) that are ingestible (food grade) and compatible with other ingredients in an edible product. These must be intended for use by humans and animals without excessive toxicity, irritation, allergic reactions, immunogenicity, or other problems or complications commensurate with a reasonable benefit / risk ratio.

[0061] In this specification, when it is stated that "two or more layers are micro-extruded elements", the layer It should be understood that this includes micro-extruded elements made of a viscoelastic composition. This expression includes the fact that the layer is composed of or fitted with only these micro-extruded elements, or that the layer also contains other edible materials in addition to the micro-extruded elements. Similarly, the expression “micro-extruded elements made of a viscoelastic composition” refers to the micro-extruded elements made of the viscoelastic composition.

[0062] With respect to "vertical section," as used herein, it should be understood as a section that cuts a laminate vertically, allowing for the visualization of different laminates.

[0063] As used herein, the term “particle size” in relation to viscoelastic compositions refers to characteristic physical dimensions. For example, in the case of substantially spherical particles, particle size corresponds to the particle diameter. In the case of imperfect spheres commonly found when fibrous proteins are used, size generally corresponds to the minor axis of the ellipsoid, as the ellipsoidal particles orient their major axes parallel to the extrusion direction during extrusion. When a set of particles is referred to as of a particular size, it is intended that the set may have a size distribution around the specified size. Thus, as used herein, particle size or particle dimensions may refer to a mode of size distribution, such as the peak size of the size distribution. Furthermore, in the case of imperfect spheres commonly found when fibrous proteins are used, diameter is the equivalent diameter of the sphere or body containing the object. This diameter is commonly called the “hydrodynamic diameter,” and its measurement can be performed using a Wyatt Moebius in combination with an Atlas cell pressurization system or other Malvernor laser diffraction particle size analyzer systems. Images from a transmission electron microscope (TEM) or scanning electron microscope (SEM) also provide information regarding diameter. Alternatively, particle size can be measured using a sieve-holding method in which particle size is measured by a sieving method. According to this sieving method, the material whose particle size and / or particle size distribution is to be measured is introduced into a sieve containing circular sieve units. Each sieve unit has a specific pore diameter, and to avoid material loss, the pore diameters are arranged from largest to smallest so that each sieve unit is sealed and close to one another. The sieve units are subjected to vibration for a predetermined time (i.e., 5 minutes) to allow the material to reach all sieve units, and the material is distributed in different fractions along all the sieve units at the end of the test. Finally, the weight of the sieve units is measured and the weight percentage of each fraction is calculated.

[0064] A uniform distribution of particle sizes is associated with a set of different particle sizes, but with a high proportion (at least 90%) of a particular size or group of sizes (i.e., lower than a fixed value).

[0065] As used herein, the terms “%w / w,” “wt%,” or “weight percentage” of a component refer to the amount of a single component relative to the total weight of the composition, or, if specifically mentioned, the total weight of other components.

[0066] As described above, the present invention, in a first aspect, encompasses a method for producing an edible microextruded product comprising two or more layers of viscoelastic microextruded elements, each extruded element comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent, and the method is as follows: (i) A step of providing a viscoelastic composition comprising a protein and an edible pseudoplastic polymer in a suitable edible solvent, wherein the viscoelastic composition comprises 19% to 49% by weight of protein and at least 45% of edible solvent, both percentages relative to the total weight of the viscoelastic composition, and the edible solvent is the remainder up to 100% by weight of the viscoelastic composition; (ii) The step of obtaining one or more micro-extruded elements by micro-extruding a viscoelastic composition through an orifice having a width or diameter of 10 μm to 1000 μm; (iii) stacking two or more layers containing micro-extruded elements such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layer, or micro-extruded elements superimposed between different layers and oriented differently; or alternatively, stacking two or more layers such that the micro-extruded elements between the layers are oriented parallel to each other. Includes.

[0067] Therefore, an edible microextruded product is provided comprising two or more layers of viscoelastic microextruded elements, each extruded element comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent. - The weight percentage of protein relative to the total weight of the micro-extruded elements is 19% to 49%, and the weight percentage of edible solvent relative to the total weight of the micro-extruded elements is at least 45%, with the edible solvent being the remainder up to 100% by weight of the viscoelastic composition; - The micro-extruded elements have a cross-sectional width of 10 μm to 1000 μm; - The compressive modulus of edible micro-extruded products is 1.0 × 10⁻⁶ 3 Pa~5.0×10 6 The Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa, and the Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa. 3 Pa~11.0×10 6 The compression modulus and Young's modulus are Pa, and these were measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45% to 90% w / w in edible micro-extruded products; - Two or more layers of micro-extruded elements are stacked such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layer, or micro-extruded elements overlapping and oriented differently between different layers; or alternatively, two or more layers are stacked such that the micro-extruded elements between the layers are oriented parallel to each other.

[0068] Next, as shown above, another embodiment is an edible micro-extruded product that can be obtained by the method defined above, wherein the product comprises two or more layers of previously defined viscoelastic micro-extruded elements, and by the method, the compressive modulus of the edible micro-extruded product is 1.0 × 10⁻⁶ 3 Pa~5.0×10 6 The tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa, and the tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa. 3 Pa~11.0×10 6 The compressive modulus and tensile Young's modulus are measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45%–90% w / w in edible micro-extruded products.

[0069] In other words, it also means, (i) A step of providing a viscoelastic composition comprising a protein and an edible pseudoplastic polymer in a suitable edible solvent, wherein the viscoelastic composition comprises 19% to 49% by weight of protein and at least 45% by weight of the edible solvent, the edible solvent being the remainder up to 100% by weight of the viscoelastic composition; (ii) The step of obtaining one or more micro-extruded elements by micro-extruding a viscoelastic composition through an orifice having a width or diameter of 10 μm to 1000 μm; (iii) stacking two or more layers containing micro-extruded elements such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layer, or micro-extruded elements superimposed between different layers and oriented differently; or alternatively, stacking two or more layers such that the micro-extruded elements between the layers are oriented parallel to each other. This forms part of the edible micro-extruded product of the present invention.

[0070] This edible micro-extruded product has a compressive modulus and tensile Young's modulus within the range of values ​​described above.

[0071] Regarding "intersecting micro-extruded elements," it should be understood that at least two of the elements intersect in the same plane. In contrast, "superimposed and differently oriented micro-extruded elements" are in contact and intersect but are in different planes, with one element intersecting the other. It relates to the element placed on top of it.

[0072] When it is stated that the compressive modulus and Young's modulus of edible micro-extruded products are measured with a solvent content of 45% to 90% w / w in the edible micro-extruded product, it means that the measurement of these two mechanical properties of the edible product is performed when the product is in a hydrated form, if the solvent consists of water, and this solvent may contain additional components such as inorganic salts, vitamins, and other food additives. Therefore, the values ​​of the two mechanical properties are those before any other process such as drying, cooking, freezing, or freeze-drying is performed.

[0073] The following sections relate to specific embodiments of the first and second aspects.

[0074] In a specific embodiment, the edible microextruded product according to the second embodiment is made from a viscoelastic composition comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent, wherein the weight percentages of the protein, edible pseudoplastic polymer, and edible solvent relative to the viscoelastic composition are the same as those for the microextruded element.

[0075] In another specific embodiment, the edible micro-extruded product of the second embodiment comprises 2 to 500 layers, more specifically 2 to 100 layers of micro-extruded elements. In a more specific embodiment, it comprises 10 to 50 layers of micro-extruded elements. Even more specifically, it comprises 10 to 20 layers of micro-extruded elements.

[0076] A layer of an edible microextruded product containing microextruded elements is actually composed of a specific arrangement of these microextruded elements in a plane. Thus, the layer is formed specifically from microextruded elements, which have a cross-sectional width of 10 μm to 1000 μm. Depending on the shape of the orifice for microextrusion, as shown below, the elements have a rectangular or square cross-section or a circular cross-section. In the latter case, the 10 μm to 1000 μm width of the layer is defined by the diameter of the element having a circular cross-section. In addition to rectangular, square, or circular cross-sections, alternative cross-sections include elliptical, star-shaped, rhombic, and other polyhedral cross-sections. In practice, according to this description, the expression "cross-sectional width" is related to the diameter of the circumference of the circle to which the cross-section of the microextruded element circumscribes, when the width is different from the height of the rectangle / square or the diameter of the circle in the case of a rectangular or square or circular cross-section, where the width is the height of the rectangle / square or the diameter of the circle directly. For example, if the cross-section is star-shaped, the width is defined by the diameter of the circumference circumscribing the star. On the other hand, for a micro-extruded element with an elliptical cross-section, the width is either the length of the minor axis or the major axis, depending on how the micro-extruded elements are arranged to constitute (or form) a layer of micro-extruded elements.

[0077] In another specific embodiment, the width of the micro-extruded element is 100 μm to 900 μm, more specifically 200 μm to 800 μm, and even more specifically 400 μm to 600 μm. In yet another more specific embodiment, the width of the micro-extruded element is selected from 400, 450, 500, 550, and 600 μm. This width corresponds to the diameter (or cross-section) of the micro-extruded element, which is the micro-extruded filament.

[0078] In specific embodiments of the edible micro-extruded product according to the present invention, the micro-extruded elements are selected from micro-extruded sheets, micro-extruded filaments, both sheets and filaments arranged in parallel to form layers, and combinations thereof. It should be understood that this combination includes choices of combinations of micro-extruded sheets and micro-extruded filaments, where the micro-extruded elements forming the layer may be equal or different. These combinations are intended to organize edible micro-extruded products that resemble the texture of fibrous meat, and thus an anisotropic fiber distribution.

[0079] In another specific embodiment, microextruded elements are stacked such that the microextruded elements between layers are oriented parallel to each other, similar to the orientation of many skeletal muscle fibers in animals. Indeed, the muscle fibers of skeletal muscle (also called striated muscle) in various animals are elongated cells, and bundles of such elements are often arranged in a preferred parallel direction to form a structure called a fiber bundle, which is surrounded by a passive structure called the perimysium. Such fiber bundles are arranged as a group to form a muscle bundle, but preferably oriented in the same direction as the long axis of the muscle, which can form so-called parallel muscle.

[0080] In another specific embodiment, the micro-extruded product includes in-layer elements obtained from extrusion through an extruder or nozzle comprising a plurality of micro-extruders or micro-nozzles, wherein the extruded elements are composed of a plurality of polygons having a width of 10 μm to 1000 μm, defining the cross-section of the extruded elements showing a plurality of intersecting polygons. In this embodiment, the in-layer extruded elements may consist of a plurality of micro-elements having a width of 10 μm to 1000 μm.

[0081] In other words, if an extruder or nozzle is composed of multiple microextruders or micronozzles, the microextruded elements are within a specified size (width of 10 μm to 1000 μm). For example, the extruded elements are manufactured from multiple microextruders having a rectangular shape, and such microextruders are oriented differently to ultimately define the final cross-sectional area of ​​the helix.

[0082] In the methods according to the first and second embodiments, or in other specific embodiments of the edible microextruded products, respectively, the weight percentage of protein relative to the total weight of the microextruded elements, or the weight percentage of protein in the viscoelastic composition, is 25% to 49%, and the weight percentage of the edible solvent is at least 45%. In another specific embodiment, the weight percentage of protein is 29% to 49%, and the weight percentage of the edible solvent is at least 45%. The weight percentages of protein and edible solvent in the viscoelastic composition are defined as the amount of protein or solvent in the viscoelastic composition used for microextrusion.

[0083] In another specific embodiment of the edible microextruded product according to the method of the first aspect of the present invention or the second aspect, the protein is selected from animal-derived proteins, plant-derived proteins, algal-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof. In fact, when it is stated that a viscoelastic composition contains protein, it should be understood to encompass one or more types of proteins from the same or different origins. In the case of bacterial-derived proteins and yeast-derived proteins, it should encompass proteins that can be produced in these organisms and cells by bioengineered processes, as well as proteins intrinsic to these organisms and cells.

[0084] In another specific embodiment of the edible microextruded product according to the method of the first aspect of the present invention or the second aspect, the protein is selected from non-human animal proteins, plant proteins, algal proteins, yeast proteins, bacterial proteins, and combinations thereof.

[0085] Specific non-human animal proteins are selected from non-human mammals such as cattle, pigs, sheep, goats, and horses; poultry such as chickens and turkeys; insect proteins; fish proteins; and combinations thereof. Non-human animal proteins include not only proteins directly derived from muscle tissue, but also compounds that can be obtained from these animals, such as dairy products derived from milk. Of particular interest are proteins containing heme groups (or heme-containing proteins) generally derived from cattle. Specific plant-derived proteins include fruits. The selection includes cereal proteins such as corn, rice, wheat, soybeans, barley, oats, sorghum, rye, folio, and combinations thereof. Heme-containing proteins derived from plants, yeast, algae, or bacteria are also of particular interest.

[0086] In the method of the first embodiment, or in another specific embodiment of the edible micro-extruded product of the second embodiment, the protein is a non-human animal protein. In a more specific embodiment, the protein is an insect protein.

[0087] In specific embodiments of the method or edible microextruded product according to the present invention, the protein is selected from plant-derived proteins, algae-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof. In this specific embodiment, a vegan product (i.e., free of animal protein) is obtained.

[0088] In the methods according to the first and second embodiments or in another specific embodiment of the edible microextruded product, the weight percentage of the edible pseudoplastic polymer relative to the total weight of the microextruded elements, or the weight percentage of the edible pseudoplastic polymer in the viscoelastic composition conforming to the microextruded elements, is 0.2% to 40%, and the weight percentage of the edible solvent is at least 45%.

[0089] In a more specific embodiment, the edible pseudoplastic polymer is, -Polysaccharides, more specifically starches including corn starch, cowpea starch, rice starch, kudzu starch and other starches, carob gum, tara gum, guar gum, xanthan gum, carrageenan and its derivatives, e.g., kappa-carrageenan, furcellate and iota-carrageenan, karaya gum, gellan gum, deacetylated gellan gum, high-acrylic (elastic) gellan gum, hard (low-acrylic) gellan gum, gum arabic, alginic acid or edible salts of alginic acid, e.g., sodium alginate, and derivatives, e.g., dialdehyde alginate and oxidation Alginates, curdlan, konjac or konjac glucomannan, fenugreek gum, cellulose and its derivatives, such as hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose or methylcellulose, nanofibrillated cellulose or cellulose nanofibers, bacterial cellulose, chitin, chitosan, pectin, high methoxyl pectin, low methoxyl pectin, glycosaminoglycans, such as hyaluronan, agar, agarose, dextran, pullulan, curdlan, and combinations thereof; - From the group consisting of pseudoplastic proteins, more specifically from milk protein concentrates, buttermilk, beta-lactoglobulin, egg white powder, whey protein, collagen, gelatin, gelatin methacrylate, glycoproteins, synovial fluid proteins such as albumin and globulin, bovine serum proteins, and combinations thereof; as well as selected from combinations of polysaccharides and pseudoplastic proteins.

[0090] In more specific embodiments, the pseudoplastic polymer is a polysaccharide selected from the group consisting of corn starch, kudzu starch, carob gum, alginic acid or edible salts of alginic acid, such as sodium alginate, tara gum, kappa-carrageenan, furcellate, iota-carrageenan, curdlan, konjac, cellulose and its derivatives, such as hydroxypropylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose or methylcellulose, pectin, bacterial cellulose, karaya gum, guar gum, gellan gum, high-acrylic (elastic) gellan gum, hard (low-acrylic) gellan gum, gum arabic, chitin, chitosan, xanthan gum, agar, agarose, and combinations thereof.

[0091] In another specific embodiment, the pseudoplastic polymer may be optionally combined with any of the embodiments described above or below, and is made from pseudoplastic proteins, more specifically from the group consisting of rice protein, hemp protein, collagen, gelatin, elastin, fibronectin, osteopontin, carob protein, pea protein, wheat protein, spirulina protein, oat protein, soy protein, lentil protein, whey protein, peanut protein, mango bean, and combinations thereof.

[0092] In fact, pseudoplastic polymers may be accompanied by other compounds that exhibit pseudoplastic behavior. These compounds exhibiting pseudoplastic behavior may be used as the sole pseudoplastic compound in a microextruder (or viscoelastic composition provided in the method). Pseudoplastic compounds that are not polymeric pseudoplastic compounds are selected from pseudoplastic lipids, particularly lecithin, butter, omega-3 fatty acids, sucrose esters, food-grade animal oils, and vegetable oils including palm, coconut, canola, jojoba, corn, and sunflower oils; pseudoplastic fluids, particularly synovial fluid, bovine serum, suspensions of particles, microparticles and nanoparticles, and combinations thereof. Other pseudoplastic compounds or compositions are selected from sucrose esters, cheese, jam, ketchup, mayonnaise, soup, toffee, and yogurt.

[0093] In more specific embodiments of the first and second embodiments, the pseudoplastic polymer is a polysaccharide selected from alginic acid or edible salts of alginic acid, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, carrageenan, and combinations thereof. All polysaccharides are food grade. In more specific embodiments of the first and second embodiments, the pseudoplastic polymer is a polysaccharide selected from alginic acid or edible salts of alginic acid, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, and combinations thereof. All polysaccharides are food grade.

[0094] Furthermore, in more specific embodiments, the pseudoplastic polymer is alginic acid or an edible salt of alginic acid, and contains algin polysaccharide chains of different lengths. Thus, the pseudoplastic polymer is a mixture of alginic acid (or salt) chains of different molecular weights.

[0095] This particular sodium alginate is a mixture of polysaccharide chains of different lengths and therefore different molecular weights, and the viscosity of either the viscoelastic composition or the micro-extruded elements is particularly low at high shear rates, while the viscosity increases at low shear rates. During the micro-extrusion process, high shear rates are present. When the micro-extruded elements are deposited on the support, low shear rates are present, or no shear rates are present, and due to the composition of the viscoelastic composition, it becomes self-supporting.

[0096] Regarding the "self-supporting" aspect, it should be understood that once micro-extruded into any desired shape (a sheet or filament with a circular cross-section), the micro-extruded elements neither expand nor lose their shape. The self-supporting function is a result of a viscoelastic composition that can be micro-extruded due to its liquid-like behavior and then behaves as a solid when deposited on a support.

[0097] In a more specific embodiment, alginic acid or an edible salt of alginic acid has a viscosity of 4 Pa.s to 5000 Pa.s. More specifically, alginic acid or an edible salt of alginic acid has a viscosity of 100 Pa.s to 1200 Pa.s, and even more specifically, the viscosity is 200 Pa.s to 800 Pa.s. In another specific embodiment, alginic acid or an edible salt of alginic acid has a viscosity selected from the group consisting of 300 Pa.s, 350 Pa.s, 400 Pa.s, 450 Pa.s, 500 Pa.s, 550 Pa.s, 600 Pa.s, 650 Pa.s, 700 Pa.s, 750 Pa.s, and 800 Pa.s. This viscosity is defined as the dynamic viscosity measured at 25°C in a dynamic viscometer for a composition of 1% alginic acid in water.

[0098] Specific edible salts of alginic acid include alkali salts or alkaline earth salts of alginic acid, and combinations thereof. More specifically, there is the sodium salt of alginic acid (sodium alginate).

[0099] In other specific embodiments of the first and second aspects of the present invention, the edible solvent is selected from drinking water, fruit juice, meat juice, and combinations thereof. In fact, it can be any edible liquid from which a paste can be obtained by mixing it with proteins and pseudoplastic polymers and homogenizing it. More specifically, it is drinking water, which optionally contains additional edible compounds selected from a list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, minority elements, vitamins, inorganic salts, and combinations thereof.

[0100] In another specific embodiment, optionally combined with any of the embodiments described above or below, the viscoelastic composition has a storage modulus G' that is higher than the loss modulus G'' when measured with a rheometer consisting of a pair of parallel sawtooth plates at a temperature of 0.16 Hz and 23°C with a solvent content of 45% to 90% w / w in the composition, the storage modulus G' is greater than 1700 Pa, the loss modulus G'' is greater than 350 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24 It is ~0.88. In a more specific embodiment, the storage modulus G' is greater than 2000 Pa. Yes, and the loss modulus of elasticity G'' is over 1000 Pa.

[0101] In a more specific embodiment of the edible micro-extruded product according to the first aspect, the storage modulus G' of the viscoelastic composition has a value of 2000 Pa to 140000 Pa, and the loss of the viscoelastic composition The demodulus of elasticity G'' has a value of 1000 Pa to 40000 Pa; the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.88.

[0102] The edible microextruded products of the present invention are envisioned as customizable edible materials, particularly in that, in addition to protein content and pseudoplastic polymers, they contain additional edible compounds of interest. Accordingly, in another specific embodiment, the edible microextruded products are made from a viscoelastic composition that fits into a microextruded element, further comprising emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, minority elements, vitamins, inorganic salts, cells and extracts of said cells, and edible additives selected from a list consisting of combinations of all these compounds and / or cells and / or cell extracts.

[0103] Accordingly, the method includes providing a viscoelastic composition in step (i) further comprising an emollient, a flavor compound, an aromatizing compound, a lipid, a colorant, a metal chelating agent, a minority element, a vitamin, an inorganic salt, a cell and an extract of said cells, and an edible additive selected from a list consisting of all of these compounds and / or combinations of cells and / or cell extracts.

[0104] In a more specific embodiment, the cells are selected from animal cells, plant cells, algal cells, yeast cells, bacterial cells, and cell extracts, as well as combinations of all these cells and / or cell extracts. In yet another specific embodiment, the cells are selected from non-human animal cells, plant cells, algal cells, yeast cells, bacterial cells, and cell extracts, as well as combinations of all these cells and / or cell extracts. In yet another specific embodiment, the cells are selected from plant cells, algal cells, yeast cells, bacterial cells, and cell extracts, as well as combinations of all these cells and / or cell extracts.

[0105] A "cell extract" is a mixture of cellular compounds obtained by lysing the target cells and centrifuging the cell wall, DNA genome, and other debris. The remainder consists of ribosomes, and Essential cellular mechanisms include minoacyl-tRNA synthetase, translation initiation and elongation factors, and nucleases. Common cell extracts currently in use are made from Escherichia coli (ECE), rabbit reticulocytes (RRL), wheat germ (WGE), and insect cells (ICE). All of these extracts are commercially available. Yeast extracts are a general term for yeast products made by extracting the contents of cells (and removing the cell wall), and they are used as food additives or flavorings, or as nutrients in bacterial culture media. Alternatives include components that carry concentrated and encapsulated forms of omega-3 fatty acids (e.g., Cubiq Smart Omega-3), or components consisting of proteins or low-fat proteins from animal cells, plant cells, algal cells, yeast cells, bacterial cells, cell extracts, and combinations of cells and / or cell extracts (including cell culture and cell-based meat substitutes and alternatives (e.g., Cubiq Smart Fat)).

[0106] Further addition of cells or cell extracts to the extruded viscoelastic composition allows for the maintenance of the composition's extrudeability properties in order to obtain even more micro-extruded elements produced from the composition.

[0107] Where animal proteins or animal cells are disclosed herein, they also include isolated human cells or isolated human proteins. Sources of these human cells and / or proteins are particularly established cell cultures and / or obtained from recombinant technologies. The use of human proteins and / or cells allows, for example, the use of recombinant human hemoglobin or erythropoietin that is better absorbed by humans. Specific embodiments of the methods or edible microextrudeable products of the present invention that include proteins can be conceived as customized edible products that may contain cells, cell extracts, and proteins of interest, even if they have therapeutic effects.

[0108] Among the aromatizing compounds, meat-related aromas such as beef-chicken or other meat-like products, associated aromas, or marking flavors are preferred. Many of these aromas are volatile compounds, especially those produced when food products are cooked. Examples of these volatile compounds include 2-methyl-furan, bis(2-methyl-3-furyl) disulfide, 2-pentyl-furan, 3,3'-dithiobis-2-methyl-furan, 2,5-dimethylpyrazine, 2-methyl-3-frantiol, dihydro-3-(2H)-thiophenone, 5-methyl-2-thiophenecarboxaldehyde, 3-methyl-2-thiophenecarboxaldehyde, 2-methyl-thiazole, dimethyl sulfide, decanal, and 5-ethyldihydro This includes -2(3H)-furanone, dihydro-5-pentyl-2(3H)-furanone, 2-octanone, 3,5-octadien-2-one, p-cresol, hexanoic acid, sodium hydrogen diacetate, succinic acid, 2-hydroxypropanoic acid (lactic acid), hydroxyl-2,5-dimethyl-3(2H)-furanone (flonol), tartaric acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-phenyl-propenal (ciannimic aldehyde), or combinations thereof.

[0109] Other specific food additives within the categories mentioned above include additional sugars selected from glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, and galactose, and mixtures of two or more thereof, as well as additional isolated amino acids selected from cysteine, cystine, thiamine, methionine, and mixtures of two or more thereof. Other additives are selected from one or more of acetic acid, lactic acid, glycolic acid, citric acid, succinic acid, tartaric acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, alpha-linolenic acid, gamma-linolenic acid, arachidic acid, arachidonic acid, behenic acid, and erucic acid.

[0110] In specific embodiments, all of these additives either form part of the viscoelastic composition in which the micro-extruded elements are formed, or are included in the viscoelastic composition. In another specific embodiment, the additives are added after the viscoelastic composition has been micro-extruded.

[0111] Accordingly, in a specific embodiment of the method according to the first aspect, the method further includes, after either step (ii) and (iii), one or more additives selected from a list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelators, minority elements, vitamins, inorganic salts, cells and cell extracts, and combinations of all these compounds and / or cells and / or cell extracts, more specifically, step (iv) of adding cells and cell extracts by a cell seeding process.

[0112] One or more of these additives are added by injection into a microextrusion element, inkjet printing, dropping, laser-assisted emission or spraying, or by microextruding a composition containing the additives onto a microextrusion element that has already been introduced.

[0113] In yet another specific embodiment, the edible micro-extruded product contains a therapeutically effective amount of a therapeutic compound (drug), where a therapeutically effective amount means an amount sufficient to prevent or, to some extent, the onset of one or more symptoms of the disease being treated when administered. Naturally, the specific dose of the compound administered according to the present invention is determined by the specific circumstances surrounding the case, including the compound administered, the route of administration, the specific condition being treated, and similar considerations. Examples of therapeutic compounds include, in particular, antibiotic compounds.

[0114] In a specific embodiment of an edible microextruded product comprising an additive added after the microextrusion of a viscoelastic composition, the additive is a cell selected from, in particular, animal cells, plant cells, algal cells, yeast cells, bacterial cells, cell extracts, and combinations of cells and / or cell extracts. More specifically, it is a cell selected from non-human animal cells, plant cells, algal cells, yeast cells, bacterial cells, cell extracts, and combinations of cells and / or cell extracts.

[0115] In yet another specific embodiment, the edible microextruded product comprises eukaryotic cells or prokaryotic cells, where eukaryotic cells are selected from yeast cells, algal cells, insect cells, mammalian cells (including human and non-human mammalian cells), poultry cells, or combinations thereof, and prokaryotic cells are edible bacteria for probiotic applications. Among mammalian cells, the edible microextruded product comprises cells selected from, in particular, bovine cells, rabbit cells, pig cells, sheep cells, goat cells, and horse cells. Other non-human animal cells are selected from poultry cells such as chicken or turkey cells; insect cells; and fish cells, as well as combinations thereof.

[0116] In other specific embodiments of the first and second embodiments, the microextruded element or a viscoelastic composition adapted thereto comprises 25 weight percent of one or more proteins, 5 weight percent of one or more pseudoplastic polymers, particularly pseudoplastic polysaccharides, and drinking water as an edible solvent, wherein the water optionally comprises additional edible compounds selected from a list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelators, minority elements, vitamins, inorganic salts, and combinations thereof, and the weight percentage of the drinking water or drinking water including the additives is 70% of the total weight of the viscoelastic composition or the microextruded element adapted from the viscoelastic composition.

[0117] In another specific embodiment of the method and the resulting product according to the present invention, a microextruder, or a viscoelastic composition provided in step (i) of the method, is The composition comprises 25% by weight of one or more proteins, 25% by weight of one or more pseudoplastic polymers, particularly pseudoplastic polysaccharides, and drinking water as an edible solvent, wherein the water optionally contains additional edible compounds selected from a list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelators, minority elements, vitamins, inorganic salts, and combinations thereof, and the weight percentage of the drinking water or the drinking water including the additives is 50% of the total weight of the viscoelastic composition or the micro-extruded elements adapted from the viscoelastic composition.

[0118] In a more specific embodiment of the edible product of the first aspect, the viscoelastic composition or microextruded element comprises 25% rice protein, 25% sodium alginate, and the remainder of the solvent (especially water) until it equals 100% by weight of the viscoelastic composition, and the product is 7.15 × 10 3 Pa~4.5×10 6 Pa and Young's modulus 0.12 × 10⁻⁶ 6 Pa~9.5×10 6The Pa laminate has a compressive modulus and Young's modulus, which are measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a final solvent content of 45% to 90% w / w in the edible micro-extruded product. That is, the compressive modulus and Young's modulus are measured in the hydrated (or solvated) form of the edible micro-extruded product with an amount of 45% to 90% water (or solvent), and the water (or solvent) in the viscoelastic composition forms two or more layers of micro-extruded elements.

[0119] In yet another specific embodiment of the edible micro-extruded product of the second embodiment, the micro-extruded elements forming the layer are selected from ionic crosslinking agents, in particular, in combination with any of the embodiments described above or below (optionally). - Potassium ions, especially calcium ions from CaCl2, CaCO3, CaSO4, and divalent cationic crosslinking agents, such as calcium lactate gluconate, glucono delta-lactone, and combinations thereof, and / or - In particular, crosslinking compounds for radical polymerization selected from ethylene glycol dimethacrylate, methacrylic acid or N-isopropylacrylamide, glycidyl acrylate, and combinations thereof; and / or - In particular, glycerol, transglutaminase, tyrosinase, laccase, peroxidase, sulfhydryl oxidase, genipin, hydrolyzable polyrotaxane, adipic acid dihydrazide, paraformaldehyde, or a covalent crosslinking agent selected from primary amines and crosslinked carboxylic acids with 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide / N-hydroxysuccinimide, and combinations thereof; and / or - Polymer crosslinking agents, especially poly(ethylene glycol)-propion dialdehyde; and / or, - Crosslinking agents by addition reactions selected from 1,6-hexamethylene diisocyanate, divinyl sulfone, 1,6-hexanedibromide and combinations thereof; and / or - Crosslinking agents for photocrosslinking strategies selected from methacrylated polymers crosslinked by the addition of photoinitiators, more specifically 2,2-dimethoxy-2-phenylacetophenone, Irgacure D2959, and lithium phenyl-2,4,6-trimethylbenzoyl phosphinate, and combinations thereof. It contains a crosslinking agent compound selected from the following.

[0120] This specific embodiment of the second aspect, which includes a crosslinking agent compound in a microextruded element, can be obtained by a specific embodiment in which the composition containing the crosslinking agent is added to the microextruded element after step (ii) or (iii), particularly by a dropwise addition method.

[0121] In specific cases where the crosslinking agent contains divalent cations such as calcium ions, these are 1 Unlike monovalent ions such as sodium, which can form only one bond, alginate polymers can form two bonds, and therefore can crosslink alginate polymers (or other polymers containing anionic groups such as carboxylic acid groups). The longer the alginate is in contact with the calcium chloride solution, the more crosslinks are formed, and the harder the gel becomes. Also, depending on the concentration of calcium ions, the gel can be either thermoreversible (low concentration) or non-thermally reversible (high concentration). In a specific embodiment, the crosslinking agent is CaCl2, which is added dropwise to a micro-extruded product using a solution having a calcium chloride concentration of 50-300 mM, more specifically 100-150 mM.

[0122] In more specific embodiments of the first and second aspects, some of two or more layers are made of micro-extruded filaments of a viscoelastic composition arranged parallel to each other, and the percentage of micro-extruded filaments on the surface of the layer (filling density percentage) is 25% to 100%. In another specific embodiment, the percentage of micro-extruded filaments on the surface of the layer is 35% to 100%. More specifically, this is 40% to 100%. In an even more specific embodiment, this is 60% to 100%. In this specific embodiment in which the layer is made of, or includes, micro-extruded filaments of a viscoelastic composition, these filaments may be arranged at some density of micro-extruded elements per unit surface. Thus, if the percentage of micro-extruded filaments per unit of the layer surface is less than 100%, the filaments are arranged parallel to each other but not in contact, resulting in empty spaces between the filaments. Conversely, if the parameter of micro-extruded filaments per unit of layer surface is equal to 100%, this means that the layer is composed of filaments arranged in parallel, with each filament in contact with the adjacent filaments.

[0123] In this specific embodiment, where the micro-extruded elements are filaments, i.e., in the form of threads having a longitudinal cross-section higher than their cross-sectional layer, they have a circular cross-section having a diameter of 10 μm to 1000 μm, more specifically 100 μm to 900 μm, even more specifically 200 μm to 800 μm, and even more specifically 400 μm to 600 μm. In a more specific embodiment, they have a circular cross-section having a diameter selected from 400, 450, 500, 550, and 600 μm.

[0124] During the microextrusion process, the polymer compounds, in this case proteins and pseudoplastic polymers, remain aligned parallel to the extrusion direction. This generates microextruded elements containing oriented nanoelements, all of which provide anisotropic behavior as well as mechanical properties with meat-like texture and firmness. Thus, in a more specific embodiment, edible microextruded products include microextruded filaments containing oriented nanoelements in a manner particularly similar to meat nanofibers.

[0125] In other specific embodiments of the first and second embodiments, two or more layers comprise micro-extruded filaments, and the layers are stacked such that the vertical cross-section of the edible material having multiple fiber layers shows one layer of micro-extruded filaments oriented differently from the micro-extruded filaments of the other stacks. In particular, the micro-extruded filaments forming the layers appear to be overlapping and oriented differently between different layers, or appear to be intersecting within the layers. In the case of the latter intersecting micro-extruded filaments, they are micro-extruded and arranged in parallel, and then transverse micro-extruded filaments are arranged by joining two or more parallel filaments.

[0126] In a specific embodiment of the method, there is a step of homogenizing the viscoelastic composition prior to step (i), which means that the viscoelastic composition is prepared by mixing the protein and pseudoplastic polymer in an edible solvent to obtain a homogeneous composition that does not undergo phase separation. .

[0127] More specifically, this homogeneous composition is achieved by mixing protein, edible pseudoplastic polymer, and edible solvent in a container; and by applying one or more stirring cycles in any number of directions with centrifugal or relative centrifugal forces of 10g to 4000g while raising the temperature from 20°C to less than 95°C and stirring and maintaining the temperature for a period of 1 to 30 minutes.

[0128] More specifically, mixing and stirring are performed using a dual asymmetric centrifugal system. Surprisingly, despite high-speed stirring (or gravity application), the proteins are not damaged, and they retain their fibrous material properties when micro-extruded.

[0129] In another specific embodiment of the method of the first embodiment, step (ii) is carried out at room temperature of 20°C to 90°C, more specifically 25°C to 50°C, and even more specifically 25°C to 30°C. In another specific embodiment, optionally in combination with any of the above or below method embodiments, step (ii) is carried out by applying pressure to the viscoelastic composition by a piston. In another specific embodiment, step (ii) is carried out so that the micro-extruded element is cooled to a temperature of 5°C to 15°C.

[0130] In a more specific embodiment of the method, it is carried out by 3D printing, and the layers are adapted as micro-extruded filaments obtained from a nozzle having a diameter of 10 μm to 1000 μm. More specifically, the diameter is 10 μm to 900 μm. Even more specifically, the diameter is selected from 200 μm to 800 μm, even more specifically from 400 μm to 600 μm, and even more specifically from 400, 450, 500, 550, and 600 μm.

[0131] In another specific embodiment of the method, optionally combined with any embodiment described above or below, the method further includes step (v) adding, after steps (ii) and (iii), a composition comprising a fat selected from one or more triglycerides, cholesterol, one or more phospholipids, one or more fatty acids, and / or a cartilage material and / or bone material, between and / or on the layers of microextruded elements in the layer.

[0132] The term "cartilage material" refers to the specific cells, chondrocytes, and proteins that make up animal cartilage. Among the proteins are collagen proteins, elastin, and extrachondrocyte matrix compounds such as proteoglycans, glycoproteins, and glycosaminoglycans.

[0133] The term "bone material" refers to bone tissue containing osteoclasts, osteocytes, osteoblasts, extracellular matrix compounds such as collagen proteins, and precipitated inorganic substances and inorganic salts, particularly hydroxyapatite.

[0134] This specific embodiment of the method provides an edible microextruded product comprising a composition comprising one or more triglycerides, cholesterol, one or more phospholipids, one or more fatty acids, and / or cartilage material between two or more microextruded elements in each layer and / or between one or more layers of microextruded elements, and / or a composition comprising one or more triglycerides, cholesterol, one or more phospholipids, one or more fatty acids, and / or cartilage material.

[0135] This edible micro-extruded product mimics the fat that is typically located between the protein fibers of meat, and the cartilage tissue that accompanies the protein fibers of meat. Therefore, it is specific It should be understood as a product comprising an edible microextruded product of the first embodiment, characterized by its composition and parameters, and further having a portion of fat and / or cartilage tissue and / or bone material.

[0136] The present invention also relates to an edible composite product comprising a portion of an edible microextruded product according to a second aspect of the present invention, and a portion of a solidified composition comprising a fat selected from one or more triglycerides, cholesterol, one or more phospholipids, one or more fatty acids and combinations thereof, and / or a portion of a solidified composition comprising cartilage material, and / or a portion comprising bone material, wherein the portion of the composition comprising fat and / or cartilage material and / or bone material is in adjacent contact with the portion of the edible microextruded product.

[0137] This composite food product may be manufactured by first manufacturing an edible micro-extruded product according to the second embodiment, and then adding one or more fat, cartilage, or bone portions in liquid form that normally solidify upon addition, the fat, cartilage, or bone portions remaining attached adjacent to the previously defined portions of the micro-extruded food product due to the inherent adhesion of the materials.

[0138] In another embodiment, the composite edible product according to the present invention can be manufactured using the bioprinting fresh method (or extrusion fresh method), in which the extrusion of the viscoelastic composition is carried out in a liquid, hydrogel, or gel medium, for example, a liquid, hydrogel, or gel containing or consisting of previously defined fat and / or cartilage materials, the liquid or gel optionally containing edible salts. In this particular method, the microextruded elements and the layers of the microextruded elements and / or edible microextruded products are embedded in the liquid, hydrogel, or gel, improving the self-supporting properties of the microextruded products.

[0139] In another specific embodiment of the composite food product according to the present invention, a portion of the composition further includes bone material. This specific embodiment is suitable as a food product for veterinary purposes. Examples include food products for livestock (i.e., dogs, cats).

[0140] A defined composite product is similar to a real meat product of animal origin, containing fat and / or cartilage material between the protein fibers or protein regions of meat.

[0141] The present invention also encompasses specific novel viscoelastic compositions that are microextruded to obtain edible products of the first embodiment. These novel edible viscoelastic microextrudeable compositions comprise, in a suitable edible solvent, 19% to 49% by weight of protein relative to the total weight of the viscoelastic composition, selected from plant-derived proteins, particularly cereal proteins, fruit proteins, seed proteins and legume proteins, insect proteins, algal-derived proteins, bacterial-derived proteins, and combinations thereof; and 0.2% to 40% by weight of alginic acid or its edible salts, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, carrageenan, and combinations thereof, relative to the total viscoelastic composition, wherein the viscoelastic composition comprises at least 45% by weight of the edible solvent relative to the total weight of the composition. The remainder by weight is solvent up to 100% of the viscoelastic composition.

[0142] In specific embodiments of the viscoelastic micro-extrudeable composition, the protein is present in a weight percentage of 20% to 40% of the total weight of the viscoelastic composition, optionally combined with any of the embodiments described above or below. In a more specific embodiment, the protein is present in a weight percentage of 20% to 30%. In a more specific embodiment, the protein is present in a weight percentage of 25%. In yet another more specific embodiment, The protein is derived from grains, more specifically rice protein, and constitutes 25% by weight of the total weight of the viscoelastic composition.

[0143] In another specific embodiment of the viscoelastic microextrudeable composition, the edible pseudoplastic polymer is present in an amount of 20% to 40%, more specifically 20% to 30%, of the total weight of the composition, optionally combined with any of the embodiments described above or below. In a more specific embodiment, the weight percentage of the edible pseudoplastic polymer is 25%. In another more specific embodiment, the edible pseudoplastic polymer present in all previously listed percentages of the viscoelastic microextrudeable composition is sodium alginate.

[0144] In another specific embodiment, the viscoelastic microextrudeable composition comprises 25% rice protein, 25% sodium alginate, and an edible solvent containing up to 100% additives of the composition.

[0145] In specific embodiments, the solvent is drinking water, optionally combined with any embodiment of the above or below viscoelastic compositions, and in another specific embodiment, the viscoelastic composition comprises emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, minority elements, vitamins, inorganic salts, cells or extracts thereof, and food additives selected from a list consisting of combinations of these compounds and / or cells and / or cell extracts. In another specific embodiment, the viscoelastic composition comprises emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, minority elements, vitamins, inorganic salts, animal cells or extracts thereof, plant cells or extracts thereof, yeast cells or extracts thereof, bacterial cells or extracts thereof, and food additives selected from a list consisting of combinations thereof.

[0146] In a specific embodiment, the solvent is drinking water, and in another specific embodiment, the viscoelastic composition comprises food additives selected from a list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, minority elements, vitamins, inorganic salts, and combinations thereof.

[0147] Specific food additives within the categories mentioned above include glucose, ribose, fructose, lactose, xylose, arabinose, glucose-6-phosphate, maltose, and galactose, as well as additional sugars selected from two or more mixtures thereof, and additional isolated amino acids selected from cysteine, cystine, thiamine, methionine, and two or more mixtures thereof.

[0148] In a more specific embodiment of the viscoelastic composition of the present invention, when measured with a rheometer consisting of a pair of parallel sawtooth plates at a temperature of 0.16 Hz and 23°C with a solvent content of 45% to 90% w / w in the composition, the viscoelastic composition has a storage modulus G' that is higher than the loss modulus G'', the storage modulus G' is greater than 1700 Pa, the loss modulus G'' is greater than 350 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.88. In terms of morphology, the storage modulus G' is greater than 2000 Pa, and the loss modulus G'' is 1000 Pa. It is greater than a. In a more specific embodiment, the storage modulus G' of the viscoelastic composition is 200 The viscoelastic composition has a value of 0 Pa to 140,000 Pa, and its loss modulus G'' has a value of 1,000 Pa to 40,000 Pa; the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.88. That is the case.

[0149] In another specific embodiment, the particle size of the viscoelastic composition is 100 μm to 300 μm, more specifically 200 μm to 240 μm. In yet another more specific embodiment... The particle size is between 200 μm and less than 240 μm. Viscoelastic compositions having a uniform distribution of particle sizes between 200 μm and less than 240 μm are suitable for micro-extrusion through an orifice with a width or diameter of 400 μm.

[0150] Other specific embodiments of the first and second aspects of the present invention relating to the characteristics of viscoelastic compositions are also applicable to this other aspect of the present invention.

[0151] Another aspect of the present invention is a viscoelastic micro-extrudeable composition comprising an edible pseudoplastic polymer, a protein in a weight percentage of 19% to 49% w / w, and an edible solvent in at least 45% w / w, the remainder of the viscoelastic composition up to 100% w / w, where both percentages are relative to the total weight of the viscoelastic composition, and the viscoelastic composition has a uniform distribution of particle sizes between less than 6 μm and less than 600 μm. (a) mixing protein, edible pseudoplastic polymer, and edible solvent in a container; and (b) Raise the temperature from 20°C to less than 95°C, and apply one or more stirring cycles in multiple directions with centrifugal or relative centrifugal forces of 10g to 4000g while stirring and maintaining the temperature for a period of 1 to 30 minutes. It can be obtained by doing so.

[0152] As previously detailed, this viscoelastic micro-extrudeable composition with a high protein weight percentage is a homogeneous composition by the applied method and does not undergo phase separation, meaning that the protein fraction and pseudoplastic polymer are uniformly distributed or dissolved in the food solvent.

[0153] In specific embodiments of this composition obtained by the previous method comprising steps (a) and (b), the centrifugal force or relative centrifugal force is 300g to 4000g, more specifically 400g (2500 rpm with a rotor of radius 10cm) to 4000g. In even more specific embodiments, the centrifugal force or relative centrifugal force is 400g to 1000g. A particularly used relative centrifugal force is 900g, which corresponds to 3500 rpm with a rotor of radius 10cm. Other specific values ​​can be selected from 60g, 100g, 150g, 200g, 250g, 300g, 350g, 400g, 450g, 500g, 550g, 600g, 650g, 700g, 750g, 800g, 850g, 900g, 950g, 1000g, 1500g, 2000g, 2500g, 3000g, 3500g, and 4000g.

[0154] In another specific embodiment, in combination with any of the above or below embodiments of a viscoelastic composition that can be optionally obtained as previously disclosed, the temperature is increased to a value of 60°C to 90°C. More specifically, the temperature is a value selected from 60°C, 65°C, 70°C, 72°C, 75°C, 80°C, and 90°C.

[0155] By using specific temperatures, protein preservation (non-denaturation) is achieved while the composition is pasteurized. These temperature ranges also ensure the non-degradation of pseudoplastic polymers.

[0156] In specific embodiments of this composition that can be obtained by the previous method comprising steps (a) and (b), the weight percentage of protein is 25% to 49%, and the weight percentage of edible solvent is at least 45%, with the remainder up to 100% of the composition. In even more specific embodiments, the weight percentage of protein is 29% to 49%, and the weight percentage of edible solvent is at least 45%, with the remainder up to 100% of the composition.

[0157] In another specific embodiment, viscoelasticity can be obtained by the previously disclosed method. The particle size of the composition is 100 μm to 300 μm, more specifically 200 μm to 240 μm. In another, more specific embodiment, the particle size is less than 200 μm to 240 μm. Viscoelastic compositions having a uniform distribution of particle sizes between 200 μm and less than 240 μm are suitable for micro-extrusion through an orifice with a width or diameter of 400 μm.

[0158] Other specific embodiments of the first and second aspects of the present invention relating to the characteristics of viscoelastic compositions are also applicable to viscoelastic compositions that can be obtained as previously disclosed.

[0159] Therefore, in specific embodiments, the protein is selected from animal-derived proteins, plant-derived proteins, algae-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof. In more specific embodiments, the protein is an animal protein, more specifically a non-human animal protein. In even more specific embodiments, the protein is an insect protein.

[0160] In another specific embodiment of the viscoelastic microextrudeable composition, the protein is selected from plant-derived proteins, algae-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof.

[0161] In yet another specific embodiment, a viscoelastic microextrudeable composition previously disclosed and obtainable by a method including stirring at a specific gravity of 10 g to 4000 g has a storage modulus G' that is higher than the loss modulus G'' when measured on a pair of parallel serrated plates with a solvent content of 45% to 90% w / w in an edible microextruded product at a temperature of 0.16 Hz and 23°C, with a storage modulus G' greater than 1700 Pa, a loss modulus G'' greater than 350 Pa, and a G'' / G' ratio of the viscoelastic composition of 0.24 to 0.88.

[0162] The specific additives mentioned in the first and second embodiments of the viscoelastic compositions are also applicable to this novel viscoelastic composition, which has been previously disclosed and can be obtained by a method including stirring at a specific gravity.

[0163] Viscoelastic micro-extrudeable compositions of several embodiments of the present invention can be considered as commodities or alternative products that can be applied as “inks” to 3D printers and / or industrial extruders for the in-home or industrial production of customizable food products.

[0164] Throughout this specification and the claims, the word “contains” and its variations are not intended to exclude other technical features, additives, ingredients, or steps. Furthermore, the word “contains” encompasses the case of “consisting of.” Additional objects, advantages, and features of the present invention may become apparent to those skilled in the art by examining this specification or can be learned through the practice of the present invention. The following examples and drawings are provided for illustrative purposes only and are not intended to limit the present invention. Furthermore, the present invention encompasses all possible combinations of the specific preferred embodiments described herein. [Examples]

[0165] Some examples of the edible micro-extruded products of the present invention are disclosed below. Example 1 A viscoelastic composition containing rice protein and sodium alginate. Edible micro-extruded products printed with the viscoelastic composition. material

[0166] The materials used for the manufacture of the edible compositions described in these examples were water, rice flour, and tannins. The ingredients were protein, pea protein, and sodium alginate. Rice protein (PURYA GmbH, Germany), pea protein (Raab Vital Food GmbH, Germany), and sodium alginate (Special Ingredients Ltd, UK) were purchased in soluble powder form and certified as edible by their respective manufacturers. Sodium alginate is a natural polysaccharide extracted from seaweed, widely used in gastronomy, and can be used to form hydrogels with strong pseudoplastic behavior. The specific specifications of the ingredients are as follows: Nutritional information per 100g of rice protein powder, as provided by the manufacturer: Energy: (1,529.30kJ / 361.30kcal), Fat: (3.5g, of which saturated fat 1.9g), Carbohydrates (0.5g, of which sugar 0.5g), Fiber (3.9g), Protein (83g), Salt (0.5g) Nutritional information per 100g of pea protein powder, as provided by the manufacturer: Energy: (1774kJ / 420kcal), Fat (8.0g, of which saturated fat is 2.0g), Carbohydrates (4.9g, of which sugar is <0.5g), Fiber (4.2g), Protein (80g), Salt (1.1g), Phosphorus (910mg), Iron (27mg).

[0167] According to the manufacturer, the SA used in this example had a viscosity of 200–600 cPs (viscometer) when measured at a 1% w / v concentration and a temperature of 20°C. Preparation of composition

[0168] In one example, rice protein (RP) was mixed with sodium alginate (SA) and drinking water as an edible solvent. Other edible solvents such as deionized water, distilled water, oil, and / or fruit juice can be used, and all optionally contain inorganic salts and other additives as needed. Using these components, various hydrogel compositions (RP-SA) were produced. For this purpose, a certain amount of RP and SA was mixed with water and placed in separate polypropylene containers. The tested formulations had several different combinations of RP and SA amounts, with each of the two components in a concentration range from 0 w / w% to 60 w / w%. The polypropylene containers were sealed with Parafilm® (Sigma-Aldrich, Germany) and mixed in a mixer (SpeedMixer DAC150.1FVZ; FlackTek, Germany) at 3500 RPM for 10 minutes until the resulting hydrogel was homogenized. Evaluation of micro-extrusion

[0169] The ability of compositions to be micro-extruded through a thin cross-sectional area was evaluated by micro-extrusion testing. In this example, this ability was analyzed using a system consisting of a 3cc syringe, plunger, a precision tip with a nozzle inner diameter of 0.41 mm (Nordson EFD Optimum; Nordson, UK), and a specially designed piston mechanically reinforced for extruding high-viscosity pastes (compositions) (Fundacio CIM, Spain). RP-SA compositions were filled into the syringe using a spatula, and these were manually micro-extruded onto a plate in the form of filaments to evaluate which compositions could be properly micro-extruded through the 0.41 mm inner diameter nozzle.

[0170] Using the techniques described in the present invention, it is possible to produce a variable viscosity micro-extrudeable homogeneous paste composed of pseudoplastic protein (or a mixture of proteins) and water, or alternatively, a mixture of proteins (or a mixture of multiple proteins) and pseudoplastic polymer (or a mixture of pseudoplastic polymers) and water. Figure 1A shows an example of a viscoelastic composition (or micro-extrudeable formulation) composed of 25 w / w% RP, 5 w / w% SA, and 70 w / w% water. Figure 1B shows an example (comparative example) of a micro-extrudeable formulation composed of 45 w / w% RP and 55 w / w% water.

[0171] To evaluate the potential of generating multilayer structures by 3D printing, it is possible to select compositions that can be micro-extruded in the form of self-supporting continuous elements. In this example, the ability of RP-SA compositions to form multilayer self-supporting structures was evaluated using the same extrusion system detailed above. The micro-extrudeable RP-SA viscoelastic compositions selected for this test had passed the micro-extrusion tests described in the previous paragraph, and the resulting filaments were manually deposited onto plates to analyze their self-supporting ability. Figure 2A shows an example of a viscoelastic composition or formulation that produces self-supporting micro-extruded filaments, consisting of 25 w / w% RP, 5 w / w% SA, and 70 w / w% water. Figure 2B shows a viscoelastic composition or formulation (comparative example) that produces non-self-supporting micro-extruded filaments, consisting of 5 w / w% SA and 95 w / w% water. Manufacturing of multilayer micro-extruded products

[0172] Using a micro-extrudeable edible viscoelastic composition capable of forming multilayer structures, the edible micro-extruded constructs or products of the present invention were fabricated by an automated manufacturing process. In this example, an RP-SA composition, demonstrated to form micro-extruded self-supporting structures, was selected, and multilayer edible 3D printed products were produced by direct ink micro-extrusion technology. A CAD model of a cylindrical structure with a diameter of 12 mm and a height of 10 mm was designed using SolidWorks software (SolidWorks Corp., USA). Then, the free software Slic3r g-code generator was used to define the printing parameters and generate the desired g-code, which is a programming language supported by the specially designed 3D printer used in this work (BCN3D+Dual Paste Caster; Fundacio CIM, Spain). The g-code used to produce the cylindrical product in this example was designed to provide an orthogonal filling pattern, a filling density of 40% (i.e., the micro-extruded filaments were positioned to define the empty spaces between the printed micro-extruded filaments), a height of 0.41 mm (i.e., the micro-extruded filaments had a diameter or cross-section of 410 μm), and a printing speed of 10 mm / second. Other micro-extrusion parameters (including a 3 cc syringe, a 0.41 mm precision tip nozzle diameter, plunger, and piston) were the same as those used in the micro-extrusion tests described in the previous section of this chapter. Figure 3(A and B) shows the process of 3D micro-extrusion printing of two multilayer edible micro-extruded products with different compositions and viscoelastic moduli. The products shown in Figures 3A and 3B were produced using viscoelastic compositions containing 25 w / w% RP, 5% SA, and 70 w / w% water (Figure 3A), and 25 w / w% RP, 25 w / w% SA, and 50 w / w% water (Figure 3B).

[0173] In this example, the above tests were able to evaluate the ability of the RP-SA composition to produce multilayer microstructured edible products by 3D printing. Figure 4 shows the XY distribution, where the X and Y axes represent the concentrations of sodium alginate (ranging from 0 to 40%) and rice protein (ranging from 0 to 49%), respectively. 3D printable formulations fall within the region defined by curves 1, 2, 3, and 4, which were generated by fitting the data points obtained in this example. The following are the equations of the curves in this example, obtained using the curve fitting tool in OriginPro 8 Software (OriginLab, USA). Curve 1 (square): y=[38.01 × exp(-x / 3.51)-2.77] Curve 2 (circle): y = [14x + 34.33] Curve 3 (triangle): y=0 Curve 4 (inverted triangle): y=[-28.47 * exp(-x / -39.96)+77.61]

[0174] In this example, after the printing process, the selected 3D printed product was subjected to a crosslinking process at room temperature. In this example, to initiate ion crosslinking of SA, the product was covered with droplets of CaCl2 solution (150 mM in water) for approximately 1 minute at 23°C. The product was then transferred to a well plate and 15 The crosslinking process was completed by immersion in a 0 mM CaCl2 solution for a further 4 minutes, and finally the product was washed with water. Crosslinking with CaCl2 is a technique widely used in gastronomy for spheroidizing SA and can provide enhanced mechanical resistance to several hydrogels, including SA-containing hydrogel structures. The appropriate concentration for crosslinking is 50–300 mM.

[0175] When pea protein (PP) containing SA was used as the pseudoplastic polymer, the same results as shown above and below were obtained (data not shown). Rheological evaluation of selected viscoelastic compositions

[0176] Rheological measurements under shear stress allow for the analysis of the viscoelastic properties of selected micro-extrudeable viscoelastic compositions. This analysis helps evaluate the optimal viscoelastic properties of compositions that can be appropriately micro-extruded in the form of multilayer products. In this example, the viscoelastic properties of a 3D-printable composition were evaluated at 23°C using a Haake Mars III rheometer (Thermo Fisher Scientific, USA). The measurement system consisted of a pair of parallel sawtooth plates to avoid wall slippage and to enhance the grip of the hydrogel composition (a viscoelastic composition containing protein (RP) and pseudoplastic polymer (SA)). Before starting the measurement, the upper plate was lowered until the hydrogel responded to compressive stress with a vertical force of 5 N. Using this method, in all cases in this example, the gap between the plates was approximately 300 μm. Vibration tests were performed to determine the viscoelastic modulus (storage modulus G'). The loss tangent (tan(δ)), measured as tan(δ) = G'' / G', is also measured, determining the relationship between the loss modulus (G''), the complex viscosity coefficient (|η*|), and the viscoelastic modulus. To this end, two different types of vibration tests were performed: amplitude sweep tests and frequency sweep tests. In the amplitude sweep test, the frequency was fixed at f=1Hz, and the amplitude of the applied stress (σ) was increased from 0.005Pa to 2Pa to define the viscoelastic linear region (VLR), which is the region where the viscoelastic modulus does not depend on the stress amplitude and a constant value of the modulus is usually observed. Next, a frequency sweep test was performed, in which the applied stress was fixed to a value within the VLR, and the frequency was changed. The frequency sweep test allows evaluation of the behavior of the viscoelastic modulus under frequency changes. The loss tangent tan(δ) was measured at 0.16Hz (1rad / sec). In all tests, the sinusoidal stress at each step of the measurement ramp was maintained for a time corresponding to 8 periods of vibration, the viscoelastic modulus was recorded in the last 5 periods, and transient values ​​were discarded. The mechanical properties of the compositions were measured in their hydrated form, provided that the water content of the compositions was in the range of 45% to 90 w / w% in all cases (i.e., the compositions were not measured after dehydration processes such as air drying, oven drying, critical point drying, or freeze drying). Figure 5A shows an example of the measurement of the viscoelastic properties of the formulations. Figure 5B shows the storage (G') measured as a function of stress amplitude (σ). And typical measurements of the loss (G') viscoelastic modulus are shown. The graph in Figure 5B is for 20 w / w% Representative measurements from amplitude sweep tests performed on compositions containing RP, 5 w / w% SA, and 75 w / w% water are shown.

[0177] Furthermore, Figure 6 shows the XY distribution, where the X and Y axes represent sodium alginate and rice protein concentrations, respectively. The evaluated 3D printable formulations (AH) fall within the regions defined by curves 1, 2, 3, and 4, as previously mentioned in Figure 4. The values ​​associated with each composition, specifically G', G'', and |η|, are also shown. * | and tan(δ) are paired The rheological properties of the resulting material were calculated and measured as detailed above. Mechanical property evaluation of multilayer micro-extruded products

[0178] To evaluate the mechanical resistance of edible micro-extruded products, it is possible to measure their mechanical behavior under tensile and compressive stresses. In this example, the mechanical properties of the product under tensile and compressive stresses at 23°C were evaluated using a servo-hydraulic test system (MTS Bionix358, USA) equipped with a 500N load sensor. The mechanical properties of the product were measured in its hydrated form, with the product's water content ranging from 45% to 90 w / w% in all cases. Determined (i.e., the product was not measured after a dehydration process such as air drying, oven drying, critical point drying, or freeze drying). Tensile Young's modulus (E Y ), engineering stress at fracture (σ B ) and strain at fracture (ε B The value of ) is calculated under uniaxial tensile load, and the compressive modulus (E) is calculated. C The value of ) was calculated under unconstrained uniaxial compressive stress. The displacement rate of the clamp was kept constant throughout the experiment and was equal to 1 mm / min in both the tensile and compressive tests.

[0179] For the tensile test, a rectangular prism-shaped 3D printed product was designed to have a width of 10 mm, a length of 80 mm, and a height of 1.2 mm. The product was clamped along the length in the direction of the tensile stress. The distance between the clamps on the testing machine was set to 20 mm. Therefore, the volume of the specimen subjected to tensile stress had dimensions of 10 mm (width) × 20 mm (length) × 1.2 mm (thickness). The remaining portion of the test specimen was held by clamps, and the specimen was subjected to tensile stress at a constant crosshead speed of 1 mm / min at 23°C. Young's modulus was calculated as the slope of the first linear portion of the stress-strain curve, while the engineering stress at fracture (σ) was calculated. B ) and engineering strain at fracture (ε B The stress was determined at the point of fracture, followed by a rapid decrease in the stress value. Figure 7A illustrates the measurement of the mechanical properties of the edible micro-extruded product of the present invention under tensile stress. Figure 7B shows typical measurements of the engineering stress-strain curve when the product is subjected to tensile stress. The engineering stress-strain curve in Figure 7B shows typical tensile tests performed on products produced using a composition containing 25 w / w% RP, 25 w / w% SA, and 50 w / w% water.

[0180] In the compression test, a cylindrical 3D printed product was designed with a diameter of 12 mm and a height equal to 15 mm. The sample was positioned so that the round base of the cylinder was in contact with an unlubricated, impermeable compression plate. The sample was then subjected to unconstrained compressive stress at a constant crosshead speed of 1 mm / min at 23°C. The compressive modulus was determined from the slope of the engineering stress-strain curve at 15% strain. Equivalent measurement methods include measuring the slope of the engineering stress-strain curve at strains from 10% to 60%. Figure 8A illustrates the measurement of the mechanical properties of an edible micro-extruded product under compressive stress. Figure 8B shows typical measurements of the engineering stress-strain curve when the product is subjected to compressive stress. The engineering stress-strain curve in Figure 8B shows a typical compression test performed on a product produced using a composition containing 25 w / w% RP, 25 w / w% SA, and 50 w / w% water. Possible applications of multilayer micro-extruded products for food engineering

[0181] The evaluation of the product's resistance to tensile and compressive stresses demonstrates the potential of the micro-extruded multilayer product produced in this example for food engineering applications. Specifically, the product produced in this example exhibited modulus under tensile and compressive stresses across the same range of various natural edible materials, including several types of meat. Figure 9 shows a graph representing the range of compressive modulus and Young's modulus for the edible product in this example (the product of the present invention having a viscoelastic composition in the region defined by curves 1, 2, 3, and 4 in Figures 4 and 6). Shaded rectangles represent the range covered by the product. Small transparent rectangles represent the compressive and tensile moduli of specific edible materials according to the literature.

[0182] Tensile Young's modulus -Tuna-Ey=50kPa (Ogawa et al., "Measurement of You ng's Modulus and Poisson´s Ratio of Tuna Fish”. Japan Society of Refrigerating and According to Air Conditioning Engineers, Vol. 9, No. 3, pp. 283-290 (2011); -Adult cattle muscles-Ey longissimus muscle (LM) = 15 kPa, Ey semilongissimus muscle (SM) = 10 kPa; Young bull muscles-Ey longissimus muscle = 8 kPa, Ey semimembranosus muscle = 7.5 kPa (MR. Lapin et al., "Substrate elasticity affects bovine "Satellite cell activation kinetics in vitro", J Anim Sci.-2013, Vol. 91(5), pp. 2083-2090, doi:10.2527 / jas.2012-5732). -Beef liver-Ey=0.94kPa (Chen et al., "Young's modulus") "measurements of soft tissues with application to elasticity imaging", IEEE Transactions on Ultrasonics, Ferroelectrics, and (According to Frequency Control, Vol. 43, No. 1 (1996). doi:10.1109 / 58.484478). -Muscle of the extensor digitorum longus (EDL) of a New Zealand white rabbit-Ey longitudinal test = 447 kPa-Ey transverse test = 22.4 kPa (according to Morrow et al., "Transversely isotropic tensile material properties of skeletal muscle tissue," J Mech Behav Biomed Mater. 2010 Jan;3(1):124-9. doi:10.1016 / j.jmbbm.2009.03.004).

[0183] Compression modulus -Cooked chicken breast - 119-150 kPa, (U-Chupaj et al., "Differences in textural properties of cooked caponized and broiler chicken breast meat", Science-2017, Vol. 1; 96(7), pp. 2491-2500. doi:10.3382 / ps / pex006). -Chicken nugget clams-3MPa (Jahanbakhshian N et al., "Measurement and prediction of the mechanical "Properties of a two-component food during freezing.", International Journal of Food Properties - 2017, Vol. 20(3), pp. S3088-S3095. (According to doi:10.1080 / 10942912.2016.1247856). -Latissimus dorsi muscle (LD) of cattle -3kPa (Chen E et al., "Ultrasound elasticity measurements of beef muscle", IEEE) Ultrasonics Symposium ULTSYM-94, Vol. 3 (1994), pp. 1459-1462. (According to doi:10.1109 / ULTSYM.1994.401867). - Beef muscle (According to Segars R et al., "Textural characteristics of beef muscles," Journal of Texture Studies 5 (1974) 283-297. doi:10.1111 / j.1745-4603.1974.tb01436.x) Excessive Biceps Femoris (BF): Raw = 6-34 kPa, Cooked = 20-122 kPa Ec gluteus medius (GM): Raw = 7~28kPa Cooked = 140~230kPa Eccentric longissimus dorsi muscle (LD): Raw = 19-62 kPa, Cooked = 105-144 kPa Ec Psoas muscle (PM): Raw = 30-130 kPa, Cooked = 190-266 kPa Ecrectus femoris (RF): Raw = 12-27 kPa, Cooked = 156-215 kPa

[0184] According to the tensile Young's modulus and compressive modulus values ​​of the edible material, the product produced in this example matches the properties of many types of meat, including beef muscle and tuna meat, supporting the potential utility of the micro-extruded multilayer product as a meat imitation. As can be inferred from this Figure 9, the mechanical properties of the product are on the same order of magnitude as various types of meat (transparent area of ​​the graph), including various beef muscles and liver, rabbit muscles, chicken breast and chicken nuggets, as well as meat from tuna. This property of the micro-extruded product supports the potential utility of the produced product as a meat or fish imitation. The colored rectangles illustrate the example. This represents the range of elastic moduli encompassed by the products. The transparent rectangles represent the elastic modulus values ​​measured in the literature for various meats and fish. Microscopic evaluation of multilayer microextruded products

[0185] Analysis of edible micro-extruded multilayer products helps in selecting optimal viscoelastic compositions and micro-extrusion parameters to generate three-dimensional structures that more closely resemble the initial dimensions of CAD models at the macrostructural level and to provide high-quality micro-extruded elements at the microstructural level. In this example, the structure of 3D printed products was characterized from a microscopic perspective using a scanning electron microscope (SEM). For this purpose, the products were prepared for SEM visualization by the processes of freezing in liquid nitrogen, freeze-drying (Cryodos; Telstar, Spain), cutting in longitudinal and transverse planes, placement on aluminum stubs, and sputter coating with carbon (Sputter Coater SCD005; BAL-TEC, Liechtenstein). The products were then observed with a scanning electron microscope (Neon40; Zeiss, Germany). Figures 10A and 10B show representative scanning electron microscope images of the microstructure of selected products, taken at 10kV and 200x magnification, from a top view and a lateral view, respectively. The products shown in these images were produced using a high-viscosity composition containing 25 w / w% RP, 25 w / w% SA, and 50 w / w% water. SEM images of the products in these examples showed that the microfilaments within the products maintained the appropriate pattern and regular orientation designed in the gcode file, as well as the appropriate dimensions of the filament diameter and porosity within the filaments. Furthermore, macroscopic geometric evaluations of the cylindrical products described in these examples, measured with digital calipers, showed that the products maintained the same macrostructure as designed in the CAD file, in both height and base diameter, and no significant effects of shrinkage or expansion on the shape of the products were observed.

[0186] To observe the presence of a favorable anisotropic distribution of nanometer fibers inside each microextruded filament, the orientation of nanofibers in the selected composition was evaluated by taking SEM images at a higher magnification (15,000x). Figures 11A and 11B show representative scanning electron microscope images of the microstructure of the selected product, taken at 5kV, at magnifications of 200x and 15,000x, respectively. Figure 11B represents a magnified view of the same image shown in Figure 11A, and at the higher magnification, the alignment of nanofibers contained inside a single microextruded filament could be observed. The orientation of the nanofibers was aligned in the same direction as the microfilament. The product shown in these images consisted of 25 w / w% RP, 5 w / w% SA, and 70 w / w% water. Manufacturing of multi-layer micro-extruded meat-like products

[0187] Using the techniques described in this invention, it is possible to produce multilayer micro-extruded products of complex shapes that have a three-dimensional shape similar to a beefsteak, as well as meat-mimicking mechanical properties in terms of hardness, integrity, deformability, elasticity, and the fibrous texture characteristic of meat. In this example, a CAD model of the beefsteak-shaped structure was designed using SolidWorks software (SolidWorks Corp., USA). Then, as described in the previous example herein, the free software Slic3r g-code generator was used to define the printing parameters and generate the desired g-code. Using a specially designed 3D printer (BCN3D+Dual Paste Caster; Fundacio CIM, Spain), various products with variable weights ranging from 10 to 100 grams were produced in this example. In this regard, products of various weights and dimensions can be produced using this technique. The g-code used for producing cylindrical products was designed to provide a filling density of 35% (percentage of micro-extruded filaments on the surface of the layer of 35%) and a layer height of 0.41. Most of the other major printing parameters were detailed in the examples in the previous section of this chapter. It was similar to the previous example. However, it was possible to design it with several parameters different from the previous example, specifically, different filling patterns (straight lines, Hilbert curve patterns, honeycomb structures, etc. with different angular orientations when changing layers), presence or absence of an outer perimeter, higher printing speed (5-60 mm / sec), two large syringes with capacities of 5cc or 10cc (Nordson EFD Optimum; Nordson, UK), and two separate, linked microextruders that could be used alternately or sequentially to produce different layers with different extruders and compositions, or to produce different parts of the same layer with different extruders and compositions. Figure 12 illustrates the 3D microextrusion printing process for a meat-like product, where the meat-like product was produced using two different compositions, each in a separate extruder, with the two extruders used alternately for each layer. Specifically, one of the extruders used in this example produced a layer with a composition of 25 w / w% RP, 5 w / w% SA, and 70 w / w% water, while the other extruder produced a layer with a composition of 25 w / w% RP, 25 w / w% SA, and 50 w / w% water. Production of meat-like products containing all essential amino acids.

[0188] The techniques described in the present invention have made it possible to produce meat-like products that are similar to animal meat in terms of nutritional properties, that is, products that can contain all and selected vitamins, minerals, and lipids within the range of nutrients. In this example, the present invention can be used to produce a product that contains all essential amino acids but uses only proteins of non-animal origin. In this example, the techniques described in the present invention were used to produce a multilayer micro-extruded meat-like product containing all essential amino acids from non-animal-based origins using a composition containing both rice protein and pea protein. Figure 13 shows an example of a finished multilayer micro-extruded meat-like product produced using a composition of 12.5 w / w% rice protein, 12.5 w / w% pea protein, 5 w / w% SA, and 70 w / w% water. In another example, a meat-like product containing all essential amino acids, as well as selected carbohydrates, fats, vitamins, minerals, dietary fiber, and edible red dye from plant-based origins was produced using the method of the present invention. Example 2 Pasteurization and Cooking of Edible Micro-Extruded Products of the Present Invention Pasteurization of meat-like products

[0189] To demonstrate the potential for storing and packaging products obtained by the method of the present invention, selected products from these examples were subjected to a temperature of 72°C to 80°C for 1 hour, or alternatively, to three cycles of 30 minutes each up to 72°C. Subsequently, the products showed no significant changes in macroscopic morphology. This test aims to demonstrate that pasteurization processes can be applied to products obtained by the techniques described herein, thereby making the techniques described herein interesting for specific applications where extending the shelf life of a product is important for storage, packaging, and transport purposes. Cooking evaluation of meat-like products

[0190] To evaluate the behavior of multilayer microextruded products produced in embodiments of the present invention, meat-like products were cooked by pot, oven, microwave, and steam cooking. In one example, a multilayer microextruded product produced using a composition containing 12.5 w / w% rice protein, 12.5 w / w% pea protein, 5 w / w% SA, and 70 w / w% water was cooked in a pot in parallel with pieces of chicken breast using the same cooking process, and the behavior of the two foods after cooking was compared. Cooking times were varied from 5 to 10 minutes, and cooking was performed both in and out of the presence of 1 teaspoon of extra virgin olive oil. After cooking the selected microextruded products and chicken breast, the two foods were observed and tasted, and it was found that they all possessed similar properties in terms of firmness, integrity, deformability, elasticity, and fibrous texture, which are characteristics specific to various meat foods. Figures 14A and 14B show the chicken breast. Representative images obtained during the cooking process of the products described in this embodiment, compared to some examples, are shown. In Figure 14A, the product produced according to the present invention is positioned on the right side of the image, with chicken breast positioned on the right side of the image. In Figure 14B, another product produced according to the present invention is positioned at the bottom of the image, with chicken breast positioned at the top of the image.

[0191] All compositions and edible products produced from these materials exhibited self-supporting properties. The viscoelastic compositions showed pseudoplastic properties under rotational rheology testing, which contributed to good printability. The printing process speed was varied between 10 mm / sec and 50 mm / sec. The printed edible products maintained their 3D shape due to specific shear-fluidization properties.

[0192] As shown in the figure, the addition of crosslinking agents such as CaCl2 improved the mechanical properties of the edible micro-extruded products.

[0193] Therefore, entirely new biomimetic products were developed using printing technology. 3D printed foods that mimicked meat had the appearance and taste of meat, but used only natural, non-animal-based ingredients.

[0194] Depending on the desired changes to the texture and taste of printed foods, as well as their nutritional specifications, a variety of non-animal-based ingredients, including both plant-based and algae-based materials, can be selected. In fact, by adding specific ingredients to a printable mixture in liquid or solid form, it is possible to control the types and amounts of non-animal-based proteins, carbohydrates, and fats contained in viscoelastic compositions and / or edible micro-extruded products.

[0195] Furthermore, using the method defined above, it is possible to achieve high-speed, reproducible printing (or other types of micro-extrusion) of food with complex three-dimensional structures simply by defining the desired macro shape and sending the information to the elements of a 3D printer or micro-extruder, which is not possible with other methods. It is also possible to print very complex structures such as the structure of a beef steak.

[0196] In conclusion from the examples, the present invention has demonstrated that, by using defined edible viscoelastic compositions and specific microextrusion processes, it is possible to produce multilayer microextruded foods having the same order of mechanical properties as different foods, particularly various types of meat. Furthermore, the present invention enables the production of multilayer (at least two-layer) edible microextruded products that exhibit desired customized properties with respect to three-dimensional macromorphology, defined patterns and distribution of microelements within the product, and anisotropic orientation of nanofibers contained in both the microelements and the product. Moreover, it was possible to customize the nutritional value of viscoelastic compositions and multilayer microextruded products to have high content of various proteins, as well as clearly adjustable amounts of water content and other nutrients. In particular, it is possible to produce viscoelastic compositions and multilayer microextruded products having nutritional properties within the range of nutritional properties of various types of meat. In one example, the production of edible meat analogs having personalized nutritional value and all essential amino acids is described, with the added possibility of using compositions containing only edible materials of plant-derived natural ingredients. The present invention is interesting for three main reasons: its ability to produce micro-extruded edible three-dimensional products that mimic the characteristic texture, firmness, and nutritional value of meat, and the possibility of using only non-animal-derived ingredients. Firstly, it contributes to improving global public health by producing dietary products containing varying amounts of different proteins and specific nutrients. Secondly, this technology aims to improve the nutritional content of food consumed in rural areas around the world to combat the common problem of deficiencies in certain nutrients, such as essential amino acids, minerals, and vitamins necessary for a balanced diet. Food produced with this technology can be pasteurized and packaged, stored, and transported to inaccessible areas, enabling proper food preservation. Thirdly, it is a healthy alternative to meat produced from animals. Finding a strategy seems fundamental and urgent, so we will promote social and economic movements toward more sustainable agricultural and livestock systems. Example 3 A viscoelastic composition containing pea protein and carrageenan, or pea protein and gellan gum. Edible micro-extruded products printed with the viscoelastic composition. material

[0197] The materials used for the preparation of the edible compositions described in these examples were water, pea protein, carrageenan, and gellan gum. The pea protein (Raab Vital Food GmbH, Germany), carrageenan (Sigma-Aldrich), and gellan gum (Sigma-Aldrich) were purchased in soluble powder form and certified as edible by their respective manufacturers. Carrageenan is a natural polysaccharide extracted from seaweed and is widely used in gastronomy for its gelling, thickening, and stabilizing properties. Gellan gum is a polysaccharide produced from bacterial fermentation and has several uses in gastronomy as a gelling, texturing, and stabilizing agent for foods. Both carrageenan and gellan gum can be used to form hydrogels that exhibit strong pseudoplastic behavior. Preparation of composition

[0198] Using the process described in Example 1, pea protein (PP) was mixed with either carrageenan (CG), gellan gum (GG), or sodium alginate (SA), and drinking water (or beverage water) as an edible solvent. Other edible solvents such as deionized water, distilled water, oil, and / or fruit juice may be used, and all may optionally include inorganic salts and other additives as needed. Using these components, various hydrogel compositions (PP-CG and PP-GG) were produced. For this purpose, certain amounts of PP and CG (or GG) were mixed with water and placed in separate polypropylene containers. The tested formulations were: a) 73 w / w% water, 25 w / w% PP and 2 w / w% CG b) 75 w / w% water, 20 w / w% PP and 5 w / w% CG c) 73 w / w% water, 25 w / w% PP and 2 w / w% GG d) 75 w / w% water, 20 w / w% PP and 5 w / w% GG e) 73 w / w% water, 25 w / w% PP and 2 w / w% SA f) 75 w / w% water, 20 w / w% PP and 5 w / w% SA It was composed of [something].

[0199] The polypropylene container was sealed with Parafilm® (Sigma-Aldrich, Germany), and the mixture was mixed in a mixer (SpeedMixer DAC 150.1 FVZ; FlackTek, Germany) at 3500 RPM for 10 minutes until the resulting hydrogel was homogenized. Evaluation of microextrusion and fabrication of multilayer microextruded products

[0200] Using the same process described in the “Evaluation of Microextrusion” section of Example 1 of this specification, the composition was successfully microextruded in filament form, demonstrating that the composition can be appropriately microextruded through a nozzle with an inner diameter of 0.41 mm, or alternatively, 0.84 mm.

[0201] Using the techniques described in the present invention, it is possible to produce a homogeneous paste with variable viscosity, consisting of a mixture of protein, pseudoplastic polymer, and water, and to appropriately extrude the composition in micro-amounts. Figure 15 shows an example of a micro-extrudeable viscoelastic formulation consisting of 75 w / w% water, 20 w / w% PP, and 5 w / w% CG.

[0202] Furthermore, using the same process described in the section "Production of Multilayer Micro-Extruded Products" of Example 1 of this specification, it was demonstrated that the above-mentioned PP-CG and, as an alternative, PP-GG compositions can form multilayer self-supporting structures by micro-extrusion processes such as 3D micro-extrusion printing. As an example, the product shown in Figure 16 was produced using a viscoelastic composition containing 73 w / w% water, 25 w / w% PP, and 2% GG. In this example, the above tests were able to evaluate the ability of compositions to produce multilayer microstructured edible products by an automated micro-extrusion process.

[0203] Similar results were obtained when PP was replaced with RP using the same formulation. Example 4 Production of edible microextruded products containing cells Production of microextrudeable compositions containing cells

[0204] The materials used for the preparation of the edible compositions described in these examples were water, phosphate-buffered saline, gelatin, and sodium alginate. Gelatin (Type B Rousselot) and sodium alginate (Special Ingredients Ltd, or BioChemica Panreac as an alternative). A3249) was purchased in the form of a soluble powder. Sodium alginate is a biocompatible natural polysaccharide extracted from seaweed, and gelatin is a biocompatible natural ingredient derived from the denaturation of collagen protein. These are edible ingredients and are widely used in gastronomy; both can be used to form hydrogels with pseudoplastic behavior.

[0205] Microextrudeable compositions were prepared using sodium alginate (SA), gelatin (GEL), and phosphate-buffered saline (PBS, Sigma-Aldrich). A pasteurization process was used to reduce pathogens; for this purpose, the alginate and gelatin powders were weighed separately, placed in two slightly open glass containers, and subjected to three 30-minute cycles at 72°C. Alternatively, the alginate and gelatin were sterilized by a plasma exposure process using low-pressure oxygen gas.

[0206] To prepare micro-extrudeable compositions (2 grams each), the formulations were mixed at 3500 rpm for 10 minutes as described in the “Preparation of Compositions” section of Example 1 of this specification. In one example, a formulation consisting of 78 w / w% PBS (Sigma-Aldrich), 20 w / w% gelatin, and 2 w / w% alginate was used. In another example, PBS was replaced with water.

[0207] To generate a microextrudable formulation (which can also be defined as bioink) for embedding cells, 5×10 6 mammalian cells / mL were added to the composition and suspended in a small volume of 250 μL of cell culture medium (DMEM high glucose, Thermo Fisher Scientific). The cells were then manually embedded in the bioink, and the cell suspension and bioink were gently mixed with a spatula or via a system of two connected syringes. Alternatively, a pre-mixed composition was mixed with the cells using an automated centrifugation system at a speed of 10 g or 60 g (rcf) to 100 g, and a homogeneous composition could be obtained without damaging the cells.

[0208] In another example, the same microextrudable formulation was generated, but no cells were embedded in the composition (which can also be defined as ink for cell seeding).

[0209] Microextrusion and fabrication processes for edible microextruded cell-embedded products and cell-seeded products As described in the section "Fabrication of multilayer microextruded meat-like products" of Example 1 herein, a cell-embedded formulation was used to manufacture an edible microextruded cell-based meat substitute using a 3D microextrusion printing process.

[0210] In another example, an edible microextruded composition without cells (ink for cell seeding) was processed using the same 3D microextrusion printing process as described for the bioink. Then, 5×10 6 mammalian cells / mL were suspended in a small volume of 250 μL of cell culture medium (DMEM high glucose, Thermo Fisher Scientific) and seeded onto the microextruded product.

[0211] Subsequently, the microextrusion products were crosslinked in DMEM high glucose cell culture medium containing 100 mM CaCl2 at room temperature for 10 minutes. Then, the samples were washed three times with non-supplemented DMEM high glucose cell culture medium at room temperature to discharge excess CaCl2 from the samples, and the edible cell-based meat substitute products were stored in a cell culture incubator in a 6-well plate, immersed in supplemented DMEM high glucose cell culture medium, cultured for various periods, and the cell culture medium was changed every 48 hours.

[0212] Microscopic evaluation of multi-layer cell-based microextrusion products To evaluate the cell viability of mammalian cells embedded or seeded within the microextrusion samples, analysis of the edible multi-layer cell-based products was performed. In one example, the Live-Dead method (Live-Dead Cell Imaging Kit, Invitrogen) was used from an incubation time of 48 hours to evaluate the presence and viability of cells in the products.

[0213] To perform the imaging method, the samples were washed with a solution of DMEM cell culture medium at room temperature. To prepare negative control samples, some of the products were immersed in 0.1% Triton (10 mL of cell culture medium + 10 μL of Triton) at 37 degrees. Then, the samples were immersed in Live-Dead solution (10 mL of PBS + 5 μL of calcein-AM + 20 μL of propidium iodide) and incubated at 37 degrees for 20 minutes. After washing with PBS, they were evaluated with a confocal microscope (Leica). The microscopic images (not shown) showed that samples containing cells embedded in the bioink and samples containing cells seeded on the microextrusion products contained live cells. A high cell viability could be observed within the samples with respect to the percentage of live cells (green dots) compared to the percentage of dead cells (red dots). Analysis of the percentage of live cells in the microextrusion products in both cases of cell-seeded samples and cell-embedded samples showed high cell viability in both cases. The results showed that, as shown in Table 1, an average of 79% of the cells in the cell-seeded samples survived, and an average of 75% of the cells in the cell-embedded samples survived.

[0214] [Table 1]

[0215] Further aspects / embodiments of the present invention can be found in the following sections.

[0216] Item 1 - An edible microextruded product comprising two or more layers of viscoelastic microextruded elements, each extruded element comprising protein, an edible pseudoplastic polymer, and a suitable edible solvent, wherein the weight percentage of protein relative to the total weight of the microextruded elements is 19% to 49%. The weight percentage of the edible solvent relative to the total weight of the micro-extruded elements is at least 45%; - The micro-extruded elements have a cross-sectional width of 10 μm to 1000 μm; - The compressive modulus of edible micro-extruded products is 1.0 × 10⁻⁶ 3 Pa~5.0×10 6 The tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa, and the tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶ Pa. 3 Pa~11.0×10 6 The compression modulus and tensile Young's modulus were measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45% to 90% w / w in edible micro-extruded products; - Two or more layers of micro-extruded elements are stacked such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layers, or micro-extruded elements overlapping and oriented differently between different layers; or alternatively, two or more layers are stacked such that the micro-extruded elements between the layers are oriented parallel to each other in an edible micro-extruded product.

[0217] Item 2 - An edible microextruded product as described in Item 1, made from a viscoelastic composition comprising a protein, an edible pseudoplastic polymer, and a suitable edible solvent, wherein the weight percentages of the protein, edible pseudoplastic polymer, and edible solvent relative to the viscoelastic composition are the same as those for the microextruded element.

[0218] Item 3 - Edible microextruded products as described in Item 1 or 2, wherein the microextruded elements are selected from microextruded sheets, microextruded filaments, and combinations thereof.

[0219] Item 4 - An edible microextruded product according to any one of items 1 to 3, wherein the weight percentage of protein is 25% to 49% and the weight percentage of edible solvent is at least 45%.

[0220] Item 5 - An edible microextruded product according to any one of items 1 to 3, wherein the weight percentage of protein is 29% to 49% and the weight percentage of edible solvent is at least 45%.

[0221] Item 6 - An edible microextruded product as described in any one of items 1 to 5, wherein the protein is selected from non-human animal-derived proteins, plant-derived proteins, algae-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof.

[0222] Item 7 - An edible microextruded product according to any one of items 1 to 6, wherein the weight percentage of edible pseudoplastic polymer relative to the total weight of the microextruded elements is 0.2% to 40%, and the weight percentage of edible solvent is at least 45%.

[0223] Item 8 - Edible microextruded products as described in any one of Items 1 to 7, wherein the edible pseudoplastic polymer is selected from polysaccharides, pseudoplastic proteins, and combinations thereof.

[0224] Item 9 - Edible microextruded products as described in Item 8, wherein the pseudoplastic polymer is a polysaccharide selected from alginic acid and edible salts of alginic acid, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, and combinations thereof.

[0225] Item 10 - When the viscoelastic composition has a storage modulus G' higher than the loss modulus G'' when measured with a pair of parallel serrated plates at a temperature of 0.16 Hz and 23°C with a solvent amount in the edible microextrusion product of 45% to 90% w / w; the storage modulus G' is 1700 Pa or more, the loss modulus G'' is 350 Pa or more, and the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.88, the edible microextrusion product according to any one of Items 2 to 9.

[0226] Item 11 - The storage modulus G' of the viscoelastic composition is 1700 Pa to 140000 Pa , the loss modulus G'' of the viscoelastic composition is 350 Pa to 40000 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.88, the edible microextrusion product according to Item 10.

[0227] Item 12 - The viscoelastic microextrusion element or the viscoelastic composition further contains an edible additive selected from the list consisting of emollients, flavor compounds, aromatizing compounds, lipids, colorants, metal chelating agents, trace elements, vitamins, inorganic salts, and combinations thereof, the edible microextrusion product according to any one of Items 1 to 11.

[0228] Item 13 - The layer is made of microextrusion filaments arranged adjacent to each other in parallel, and the percentage of microextrusion filaments on the surface of the layer is 25% to 100%, the edible microextrusion product according to any one of Items 1 to 12.

[0229] Item 14. A method for manufacturing an edible microextrusion product according to any one of Items 1 to 13, comprising (i) providing a viscoelastic composition containing a protein and an edible pseudoplastic polymer in a suitable edible solvent, wherein the viscoelastic composition contains a protein in a weight percentage of 19% to 49% based on the total weight of the viscoelastic composition, and at least 45% of an edible solvent, and the edible solvent is the remainder up to 100% by weight of the viscoelastic composition, the step of; (ii) The step of obtaining one or more micro-extruded elements by micro-extruding a viscoelastic composition through an orifice having a width or diameter of 10 μm to 1000 μm; (iii) stacking two or more layers containing microextruded elements such that the vertical cross-section of the edible microextruded product shows intersecting microextruded elements within the layer, part of the present invention, the edible microextruded product, or microextruded elements superimposed between different layers and oriented in different ways; or alternatively, stacking two or more layers such that the microextruded elements between the layers are oriented in parallel. A method that includes this.

[0230] Item 15. Use of any edible micro-extruded product as described in any one of items 1 through 13 as a meat substitute.

[0231] Item 16. An edible viscoelastic microextrudeable composition comprising, in a suitable edible solvent, 19% to 49% by weight of protein, selected from plant-derived proteins, insect proteins, algal-derived proteins, bacterial-derived proteins, and combinations thereof; and 0.5% to 40% by weight of alginates, xanthan gum, glycosaminoglycans, agarose, gellan gum, and combinations thereof of edible pseudoplastic polysaccharides, in a weight percentage of the total viscoelastic composition, wherein the viscoelastic composition comprises at least 45% by weight of the edible solvent relative to the total weight of the composition.

[0232] Item 17 - When measured on a pair of parallel serrated plates at 0.16 Hz and a temperature of 23°C, with a solvent content of 45%~90% w / w in an edible micro-extrudeable composition, the storage modulus G' is higher than the loss modulus G'', the storage modulus G' is greater than 1700 Pa, the loss modulus G'' is greater than 350 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24~0. 88, the edible viscoelastic micro-extrudeable composition described in item 16. List of citations

[0233] Patent Documents -US Patent No. 9808029-B2 (2017) -US Patent No. 8703216-B2 (2014) - U.S. Patent Application Publication No. 2016135493-A1 (2016) Non-patent literature

[0234] -Krintiras et al., “On the use of Couette Cell technology for large scale production of "Textured soy-based meat replacers," Journal of Food Engineering - 2016, Vol. 169, pp. 205-213. -Lille et al., “Applicability of protein and fiber-rich food materials in extrusion-based 3D printing,” Journal of Food Engineering-2017, http: / / dx.doi.org / 10.1016 / j.jfoodeng.201704.034. -Ogawa et al., "Measurement of Young's Modulus and Poisson's Ratio of Tuna Fish,” Transa. Sections of the Japan Society of Refrigerating and Air Conditioning Engineers, Vol. 9, No. 3, pp. 283-290 (2011). - MR. Lapin et al., "Substrate elasticity affects bovine satellite cell activation kinetics in vitro", J Anim Sci.-2013, vol. 91(5), pp. 2083-2090, doi:10.2527 / jas.2012-5732. -Chen et al., "Young's modulus measurements of "Soft tissues with application to elasticity imaging," IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control, Vol. 43, No. 1 (1996), doi:10.1109 / 58.484478. - U-Chupaj et al., "Differences in textural properties of cooked caponized and broiler chicken breast meat," Science-2017, Vol. 1; 96(7), pp. 2491-2500, doi:10.3382 / ps / pex006. -Jahanbakhshian N et al., “Measurement and prediction of the mechanical properties of a "Two-component food during freezing," International Journal of Food Properties - 2017, Vol. 20(3), pp. S3088-S3095, doi:10.1080 / 10942912.2016.1247856. -Chen E et al., "Ultrasound elasticity measurements of beef muscle," IEEE Ultrasonics Symposium ULTSYM-94, Vol. 3, (1994), 1459-1462, doi:10.1109 / ULTSYM.1994.401867. -Segars R et al., "Textural characteristics of beef muscles", Journal of Texture Studies5(1974)283~297, doi:10.1111 / j.1745-4603.1974.tb01436.x

Claims

1. A food micro-extruded product comprising one or more viscoelastic micro-extruded elements, The aforementioned micro-extruded element contains protein, edible pseudoplastic polymer, and edible solvent. - The weight percentage of protein relative to the total weight of the micro-extruded elements is 19% to 49%, the weight percentage of edible pseudoplastic polymer relative to the total weight of the micro-extruded elements is 0.2% to 40%, and the weight percentage of edible solvent relative to the total weight of the micro-extruded elements is at least 45%, wherein the edible solvent is the remainder up to 100% by weight of the micro-extruded elements. - One or more of the aforementioned micro-extruded elements have a cross-sectional width of 10 μm to 1000 μm, - The compressive modulus of the aforementioned edible micro-extruded product is 1.0 × 10⁻⁶ ３ Pa ~ 5.0 x 10 ６ The pressure is Pa, and the tensile Young's modulus of the edible micro-extruded product is 5.0 × 10⁻⁶. ３ Pa ~ 11.0 x 10 ６ The compression modulus and tensile Young's modulus are measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45% to 100% w / w in edible micro-extruded products. The edible microextruded product is made from a microextruded viscoelastic composition comprising a protein, an edible pseudoplastic polymer, and an edible solvent, wherein the weight percentages of the protein, edible pseudoplastic polymer, and edible solvent relative to the viscoelastic composition are the same as the weight percentages of the microextruded elements.

2. The edible microextruded product according to claim 1, wherein one or more viscoelastic microextruded elements are selected from microextruded sheets, microextruded filaments, and combinations thereof.

3. The edible micro-extruded product according to claim 1 or 2, wherein the weight percentage of protein is 25% to 49% and the weight percentage of edible solvent is at least 45%.

4. The edible micro-extruded product according to claim 1 or 2, wherein the weight percentage of protein is 29% to 49% and the weight percentage of edible solvent is at least 45%.

5. The edible microextruded product according to any one of claims 1 to 4, wherein the protein is selected from non-human animal-derived proteins, plant-derived proteins, algae-derived proteins, yeast-derived proteins, bacterial-derived proteins, and combinations thereof.

6. The edible microextruded product according to any one of claims 1 to 5, wherein the edible pseudoplastic polymer is selected from polysaccharides, pseudoplastic proteins, and combinations thereof.

7. The edible microextruded product according to claim 6, wherein the pseudoplastic polymer is a polysaccharide selected from alginic acid, edible salts of alginic acid, xanthan gum, glycosaminoglycans, agarose, gellan gum, pectin, carrageenan, and combinations thereof.

8. The edible micro-extruded product according to any one of claims 1 to 7, which, when measured on a pair of parallel sawtooth plates at a frequency of 0.16 Hz and a temperature of 23°C with a solvent content of 45% to 100% w / w in edible micro-extruded elements, has a storage modulus G' that is higher than the loss modulus G'', the storage modulus G' is greater than 1700 Pa, the loss modulus G'' is greater than 350 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.

88.

9. The edible micro-extruded product according to claim 8, wherein the storage modulus G' of the viscoelastic composition is 1700 Pa to 140000 Pa, the loss modulus G'' of the viscoelastic composition is 350 Pa to 40000 Pa, and the G'' / G' ratio of the viscoelastic composition is 0.24 to 0.

88.

10. The edible micro-extruded product according to claim 1, comprising two or more layers of one or more micro-extruded elements, wherein the two or more layers of one or more micro-extruded elements are stacked such that the vertical cross-section of the edible micro-extruded product shows intersecting micro-extruded elements within the layers, or shows the micro-extruded elements overlapping and oriented differently between different layers, or the two or more layers are stacked such that the micro-extruded elements between the layers are oriented parallel to each other.

11. An edible micro-extruded product according to any one of claims 1 to 10, which is a meat substitute or meat imitation.

12. An edible composite product comprising a portion of an edible microextruded product according to any one of claims 1 to 11, and a portion of a solidified composition containing a fat selected from one or more types of triglycerides, cholesterol, one or more types of phospholipids, one or more types of fatty acids and combinations thereof, and / or a portion of a solidified composition containing cartilage material, and / or a portion containing bone material, wherein the portion of the composition containing fat and / or cartilage material and / or bone material is in adjacent contact with the portion of the edible microextruded product.

13. An edible microextruded layer comprising one or more viscoelastic microextruded elements, The aforementioned micro-extruded element contains protein, edible pseudoplastic polymer, and edible solvent. - The weight percentage of protein relative to the total weight of the micro-extruded elements is 19% to 49%, the weight percentage of edible pseudoplastic polymer relative to the total weight of the micro-extruded elements is 0.2% to 40%, and the weight percentage of edible solvent relative to the total weight of the micro-extruded elements is at least 45%, wherein the edible solvent is the remainder up to 100% by weight of the micro-extruded elements. - One or more of the aforementioned micro-extruded elements have a cross-sectional width of 10 μm to 1000 μm, - The compressive modulus of the edible micro-extruded layer is 1.0 × 10⁻⁶ ３ Pa ~ 5.0 x 10 ６ The pressure is Pa, and the tensile Young's modulus of the edible micro-extruded layer is 5.0 × 10⁻⁶. ３ Pa ~ 11.0 x 10 ６ An edible microextruded layer having a pressure of Pa, wherein the compressive modulus and tensile Young's modulus are measured in a servo-hydraulic test system at a clamp displacement rate equal to 1 mm / min, at 23°C, and with a solvent content of 45% to 100% w / w in the edible microextruded layer.

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