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WO2025162572A1 - Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson - Google Patents

Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson

Info

Publication number
WO2025162572A1
WO2025162572A1 PCT/EP2024/052383 EP2024052383W WO2025162572A1 WO 2025162572 A1 WO2025162572 A1 WO 2025162572A1 EP 2024052383 W EP2024052383 W EP 2024052383W WO 2025162572 A1 WO2025162572 A1 WO 2025162572A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
fish
strand
product
components according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/EP2024/052383
Other languages
German (de)
English (en)
Inventor
Uwe PINZ
Jan GRONEBERG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nienstedt GmbH
Original Assignee
Nienstedt GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nienstedt GmbH filed Critical Nienstedt GmbH
Priority to PCT/EP2024/052383 priority Critical patent/WO2025162572A1/fr
Publication of WO2025162572A1 publication Critical patent/WO2025162572A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the invention relates to a process for producing meat or fish substitutes from plant-based components, as well as to a meat or fish substitute produced by such a process.
  • Proteins for the production of substitute products are known, for example, from WO 23017140 A1 as textured vegetable protein (TVP) with field bean protein and pea protein, wherein the textured vegetable protein in this case comprises at least 60% by weight of field bean protein and pea protein, based on the dry weight of the TVP.
  • TVP textured vegetable protein
  • a method of this type is known from DE 10 2017 223 829 A1 in connection with the description of a cooling nozzle for the production of extruded meat substitutes.
  • a strand material is produced as a continuous material via the nozzle, and the continuous strand is shredded for further processing, for example, by cutting it into strips, cubes, or other geometries.
  • a system for producing a protein-containing meat analogue which comprises a nozzle and a flow path of the mass, wherein a cooling component is arranged downstream of the nozzle and the flow path runs through the cooling chamber.
  • the nozzle is configured to inject fat or a fat analogue into the material such that the fat or fat analogue remains embedded but visually distinguishable from the material comprising the animal protein when the fat or a fat analogue and protein material exit the nozzle.
  • twin-screw extruder to produce a strand material
  • vegetable proteins from pulses in particular pea protein
  • pea protein are used as the main source for twin-screw extrusion to produce a textured protein piece with a medium moisture content, which can be further processed by controlled hydration and coated with a batter, breading, or coating to produce an edible product.
  • WO 23 052 130 A1 discloses an extrusion system and a method for producing a meat analogue, comprising an extruder and a nozzle, wherein a nozzle of the extruder comprises a feed section with at least two ports for injecting a protein phase and a fat phase, a feed channel, an extrusion plane with side walls, and a nozzle outlet. The protein phase and the fat phase are conveyed from the feed section to an extrusion plane.
  • the substitute products produced using the known process have the disadvantage that their shape is usually a strict geometric basic form with smooth edges and surfaces, which consumers often perceive as artificial and unpleasant. Furthermore, they have a structure that is more pronounced of tofu or other substitute products, but fails to create the impression of a real piece of meat or fish. This is significantly improved by the present invention.
  • the object of the invention is to create a method for producing a meat or fish substitute product from plant components, in which the greatest possible variety of shapes of the end product is possible and which, with sufficient firmness of the product, has the most pleasant possible consistency for the consumer both during preparation and consumption, in particular pronounced of the fiber structure or the structure of pieces of meat or fish.
  • This object is achieved according to the invention in that, as previously known, individual strand sections are first cut from the strand material, then these strand sections are frozen and the frozen strand sections are then divided into the individual portions.
  • the still frozen individual portions are then subjected to a shaping process as input material, individually or in a combination of two or more individual portions.
  • the shaping process is carried out using a pressing device which has at least one pressing ram and at least one abutment against which the pressing ram can be placed, and which is designed such that when the pressing ram is placed against the abutment, at least one cavity for shaping the input material remains between a pressing surface of the pressing ram and the abutment.
  • the frozen individual portions or the composite of several individual portions are formed via the press ram and the abutment into the meat or fish substitute product that can be cooked, grilled or fried and has the desired contour and desired fiber pattern of the fibrous input material.
  • the invention now makes it possible to produce virtually any desired shape. Molding processes for producing food products that, for example, resemble a piece of natural muscle meat are known from EP 3 128 847 B1 or WO 2009 052 865 A1.
  • pieces of natural muscle meat are placed in a mold and then pressed to form a compact shape.
  • a coherent piece is created, bound together by proteins, which is very similar to a piece cut from a piece of muscle meat.
  • prior weight optimization and uniform shaping during the pressing process make it possible to produce pieces of the same weight under the same preparation conditions. This not only prevents weight fluctuations but also prevents overcooking of pieces that are too thin or undercooking of thick pieces, for example, when the pieces are prepared together in a commercial kitchen.
  • any contours can now be produced in addition to the smooth, often unnatural-looking edges and shapes.
  • the plant-based material is used as the input product in the wet extrusion process to produce a strand material that continuously emerges from the extruder nozzle.
  • this first step is no different from the previously known processes mentioned above.
  • the strand material is then divided into shorter pieces, i.e., individual portions.
  • the fiber structure is preserved and respected.
  • the extruder is preferably designed so that the above-mentioned orientation of the plant fibers remains unchanged in the space in front of the screw and upon exiting the nozzle. This results in a circular orientation of the fibers in the strand drawn from the extruder, parallel to the plane perpendicular to the exit direction. Due to the special nature of the extrusion process, the fibers are arranged along a circular path in the strand material.
  • Fiber alignment can be optimized by controlling the temperature in the extruder or during strand withdrawal from the extruder. For example, it is possible to heat the extruder to improve the flowability of the fibrous material, resulting in a targeted and improved alignment of the fibers in the flow direction (coiled around the extruder screw axis).
  • this area can be cooled, for example. It is also possible to cool the withdrawn strand to improve the dimensional stability of the strand material before freezing. At the same time, this also further fixes the fiber structure within the material.
  • Another preferred variant of the process uses a twin-screw extruder, whereby fiber orientation is also achieved in the aforementioned plane perpendicular to the exit direction of the strand material.
  • the fiber orientation in the strand material can be optimized by adjusting the pressure and space in front of the screw, as well as the choice of the exit nozzle geometry.
  • the nozzle is preferably designed as a cooling nozzle, wherein the product channel of the cooling nozzle can, for example, have a height of between 35 mm, preferably between 10 mm and 25 mm.
  • the product channel of the cooling nozzle can, for example, have a height of between 35 mm, preferably between 10 mm and 25 mm.
  • Parallel alignment can be achieved by appropriately modifying the extruder exit area and, if necessary, by using a movable screw within the extruder, as is known from injection molding in plastics technology.
  • the area upstream of the extruder can be large and, if necessary, additionally heated, resulting in a preferential flow of a free-flowing material through the nozzle parallel to the screw's rotational axis and the withdrawal direction.
  • This flow and the flow path are then shaped so that the originally circularly arranged fibers can orient themselves in the direction of flow.
  • Combing devices, intermediate nozzles, or other flow guidance profiles or devices can optimize this.
  • the strand material drawn or extruded from the extruder in this way is then fed for further processing according to the invention. There are various options for this.
  • the strand material is divided into individual portions. These portions are then frozen, preferably deep-frozen. Freezing has the advantage that, on the one hand, the individual frozen portions can be handled more easily by a handling system and, on the other hand, the fiber orientation in the individual portions is fixed.
  • the frozen individual portions are then fed into the forming process, i.e., they are pressed into shape in a mold cavity or on a flat abutment with a smooth or contoured surface of a press ram. This allows the desired contour to be created.
  • shapes of typical steaks, schnitzels, but also sausages or pieces of fish, particularly in fillet form can be produced here.
  • the individual portions can be frozen after cutting the strand material and then sent for further processing. Preferably, they are deep-frozen to a temperature of -16 °C or lower.
  • the strand material can be frozen before being cut into individual portions and then cut. This can be done, as is the case with fish fingers, using band saws or appropriate knives or bending devices.
  • the only important aspect of the process according to the invention is that individual portions can be fed into the frozen state for further processing and that these portions were produced while maintaining the fiber orientation. How the fiber orientation is then utilized ultimately depends on the desired end product.
  • Another advantage of fiber orientation is that the strength of the fibers to hold the composite together can be utilized during the pressing process. This makes it less likely that an individual portion whose fibers extend laterally outward will break during the forming process, even if this only occurs during the forming process due to the flow of the material in the mold. If the fibers are aligned parallel to the contact pressure, the product can fall apart much more easily.
  • One aspect of the invention is the use of the fiber structure to optimize the cohesion of the product during forming as well as to improve the visual and haptic impression of the finished product.
  • the plant materials are first extruded from the extruder as described above, resulting in a circular fiber orientation.
  • This strand material is then also cut lengthwise into individual portions, with these individual portions also exhibiting the circular fiber structure in cross-section, i.e., when viewed from the cut surface.
  • the individual portions can then be divided lengthwise again, so that the resulting pieces have a fiber structure resembling a semicircle, which, after being placed in the mold, ends up with the cut edge of the circle at the bottom or top.
  • the fibers are then aligned laterally outward and in the direction of a straight line. This means, however, that they can still retain their cohesive function, as they are not compressed or torn by the press.
  • other substances can be added to the extruder or to the input material prior to feeding it.
  • These can be fats or fat-like substances, as already described in the above-mentioned prior art. These substances can be used to improve the substance and flavor of the final product or to modify the flow properties of the material in the extruder and during subsequent drawing off.
  • animal material, frozen water, protein, marinades, or spices can also be added.
  • the feed can be made directly into the extruder, for example, through lateral inlet channels in the space between the screw and the extruder barrel. It is also possible to feed the additional materials into the space in front of the screw or, particularly if coating the strand material with a material is desired (as is common in the manufacture of electrical cables), to add them within the cooling nozzle during the extrusion process.
  • extruders can be used to prepare different materials, which are then combined via a piping system to a common dispensing nozzle to produce a strand material with a mixed material distribution across its cross-section.
  • This allows for the creation of different flavors, for example.
  • An outer layer can also be created, which, for example, can be added with anti-stick agents to prevent the product from sticking to the hot surface or burning during subsequent frying or grilling.
  • Figure 1 shows a schematic view of a possible device with which the method according to the invention can be implemented.
  • the processing line is essentially composed of three to four components.
  • a fibrous input mass 2 is introduced into an extruder 3 via an inlet hopper.
  • "fibrous” means that the plant fibers have been at least partially, preferably largely, and particularly preferably completely preserved during the production of the input mass 2.
  • the input mass 2 can, of course, also be a mixture of several products, with at least one of these products having a preserved fiber structure.
  • the extruder 3 explodes the input material 2 toward a discharge nozzle, from which a strand 4 is drawn off via a discharge device.
  • the extruder 3 can have heated or cooled zones.
  • the discharge nozzle can be a cooling nozzle that cools the strand material to improve dimensional stability and fix the fiber orientation upon discharge from the extruder 3.
  • the stranded material 4 is then fed to a separation station, which divides the stranded material 4 into individual portions 5. This can be done using knives, band saws, laser cutting systems, or bending machines. Further measures can also be provided in this area; in particular, the stranded material 4 can also be coated in an intermediate storage step, for example, with fat, breading, or other ingredients specified by the recipe.
  • the separation station is followed by a plate freezer, which deep-freezes the individual portions 5.
  • the individual portions 5 are then fed to a pressing device 6, where they are placed into a mold cavity serving as a support 8 via a handling system not shown in detail here. They are then converted into the desired, application-specific shape via a pressing ram 7.
  • the starting product of the process is then the meat or fish substitute 1 made from a protein-containing plant material. This meat or fish substitute 1 can then be further processed using conventional cooking methods.
  • Figure 2 shows the essential steps of the method according to the invention, which can be carried out, for example, using the device shown in Figure 1, again as a flow chart.
  • the fibrous plant base material is produced as the input product in the form of fibrous input mass 2.
  • This is fed into an extruder 3, in this case a twin-screw extruder, either in its pure form or as a mixture with similar or other products.
  • the extruder 3 produces a strand 4 with a circularly oriented fiber orientation in cross-section.
  • This strand 4 is then divided into individual strand sections, with the fibers lying at least partially, preferably predominantly, in the cutting plane or in a plane parallel thereto.
  • individual portions 5 are produced, which are subsequently deep-frozen, possibly after optional pre-forming.
  • the deep-frozen individual portions 5 are then formed into a three-dimensional final product with the desired shape in a pressing device 6 by means of a pressing ram 7 and an abutment 8 against which the pressing ram 7 can be adjusted.
  • the process according to the invention can be used to produce, for example, substitutes for meat pieces, minced meat pieces (meatballs, meatballs, vercici, etc.), and fish-like pieces in any shape.
  • These can be, for example, the classic shapes known from meat processing or even small pieces, such as goulash-style, for immediate preparation or as part of a skewer. Due to the improved cohesion of the individual pieces via the fibers, a greater variety of three-dimensional shapes can be produced, and more complex shapes, such as a skewer for later grilling, can be realized without the problem of the product falling apart during preparation by the end customer or in a commercial kitchen.
  • the invention relates to the commercial production of meat or fish substitutes in the food industry. It is used to produce products for the final consumer or for further processing in the food industry.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits (1) à partir de composants végétaux, une masse de départ fibreuse (2) étant produite à partir d'une matière de base végétale, étant distribuée par une extrudeuse (3) par extrusion humide sous la forme d'un fil continu (4), et étant découpée en parties individuelles (5) après avoir quitté l'extrudeuse (3). Les procédés connus présentent l'inconvénient qu'il est impossible de produire des produits tridimensionnels. L'invention améliore le point ci-dessus en ce que des sections de fil congelées pour former des parties individuelles (5) sont produites à partir du fil (4) et, en tant que matière de départ, sont soumises à un processus de moulage dans un dispositif de pressage (6) individuellement ou dans une combinaison d'au moins deux parties individuelles (5).
PCT/EP2024/052383 2024-01-31 2024-01-31 Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson Pending WO2025162572A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/EP2024/052383 WO2025162572A1 (fr) 2024-01-31 2024-01-31 Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2024/052383 WO2025162572A1 (fr) 2024-01-31 2024-01-31 Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson

Publications (1)

Publication Number Publication Date
WO2025162572A1 true WO2025162572A1 (fr) 2025-08-07

Family

ID=89771810

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2024/052383 Pending WO2025162572A1 (fr) 2024-01-31 2024-01-31 Procédé de production de produits de substitution de viande ou de poisson pouvant être cuits, grillés ou frits à partir de composants végétaux, et produit de substitution de viande ou de poisson

Country Status (1)

Country Link
WO (1) WO2025162572A1 (fr)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5225233A (en) * 1990-05-08 1993-07-06 Otsuka Foods Co., Ltd. Process for the production of food materials
WO2009052865A1 (fr) 2007-10-25 2009-04-30 Nienstedt Gmbh Procédé et dispositif de production de produits alimentaires façonnés, et produit alimentaire correspondant
EP3128847B1 (fr) 2015-03-23 2017-10-04 Nienstedt GmbH Procédé pour préparer des morceaux de thon
DE102017223829A1 (de) 2017-12-27 2019-06-27 Deutsches Institut Für Lebensmitteltechnik E.V. Kühldüse für Extruder
EP3927176A1 (fr) 2019-04-10 2021-12-29 Société des Produits Nestlé S.A. Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
KR20220008419A (ko) * 2020-07-13 2022-01-21 주식회사 바이오믹스테크 비린취를 제거한 대두를 이용한 식물성 고기의 제조방법 및 이에 의해 제조된 식물성 고기
EP4094583A1 (fr) 2021-05-28 2022-11-30 Nowadays Inc., PBC Modification et extrusion de protéines pour fabriquer de la protéine texturée à l'humidité
WO2023275305A1 (fr) 2021-06-30 2023-01-05 Société des Produits Nestlé S.A. Système amélioré pour une production de produits-analogues de viande
WO2023017140A1 (fr) 2021-08-13 2023-02-16 Cosucra Groupe Warcoing S.A. Protéine végétale texturée et son utilisation
WO2023052130A1 (fr) 2021-10-01 2023-04-06 Eth Zurich Système d'extrusion et procédé d'obtention d'un succédané de viande
US20230225361A1 (en) * 2020-07-28 2023-07-20 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Injection molding of meat-like food products
WO2023148402A1 (fr) * 2022-02-07 2023-08-10 Mycorena Ab Produit alimentaire imprimé à base de biomasse fongique

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5225233A (en) * 1990-05-08 1993-07-06 Otsuka Foods Co., Ltd. Process for the production of food materials
WO2009052865A1 (fr) 2007-10-25 2009-04-30 Nienstedt Gmbh Procédé et dispositif de production de produits alimentaires façonnés, et produit alimentaire correspondant
EP3128847B1 (fr) 2015-03-23 2017-10-04 Nienstedt GmbH Procédé pour préparer des morceaux de thon
DE102017223829A1 (de) 2017-12-27 2019-06-27 Deutsches Institut Für Lebensmitteltechnik E.V. Kühldüse für Extruder
EP3927176A1 (fr) 2019-04-10 2021-12-29 Société des Produits Nestlé S.A. Succédanés de viande, et dispositifs et procédés d'extrusion de succédanés de viande
KR20220008419A (ko) * 2020-07-13 2022-01-21 주식회사 바이오믹스테크 비린취를 제거한 대두를 이용한 식물성 고기의 제조방법 및 이에 의해 제조된 식물성 고기
US20230225361A1 (en) * 2020-07-28 2023-07-20 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Injection molding of meat-like food products
EP4094583A1 (fr) 2021-05-28 2022-11-30 Nowadays Inc., PBC Modification et extrusion de protéines pour fabriquer de la protéine texturée à l'humidité
WO2023275305A1 (fr) 2021-06-30 2023-01-05 Société des Produits Nestlé S.A. Système amélioré pour une production de produits-analogues de viande
WO2023017140A1 (fr) 2021-08-13 2023-02-16 Cosucra Groupe Warcoing S.A. Protéine végétale texturée et son utilisation
WO2023052130A1 (fr) 2021-10-01 2023-04-06 Eth Zurich Système d'extrusion et procédé d'obtention d'un succédané de viande
WO2023148402A1 (fr) * 2022-02-07 2023-08-10 Mycorena Ab Produit alimentaire imprimé à base de biomasse fongique

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