EP4090168A1

EP4090168A1 - Method of producing edible, structured/textured products from one or more, preferably biological, materials or from mixtures of such materials, apparatus for carrying out said method and open- or closed-loop control system for such an apparatus, products produced according to the method of the invention and use of such products

Info

Publication number: EP4090168A1
Application number: EP20731546.6A
Authority: EP
Inventors: Christoph DENKEL; Tobias Kistler; Markus VAIHINGER; Florian FORMICA
Original assignee: Berner Fachhochschule Hochschule Fuer Agrar Forst und Lebensmittel Wissenschaften Abteilung Food Science & Management
Current assignee: Berner Fachhochschule Hochschule Fuer Agrar Forst und Lebensmittel Wissenschaften Abteilung Food Science & Management
Priority date: 2020-01-18
Filing date: 2020-04-17
Publication date: 2022-11-23
Also published as: WO2021144603A1

Abstract

The invention relates to a method for producing edible, structured/textured products from one or more, preferably biological, materials or mixtures of such materials. The invention also relates to an apparatus for carrying out the method according to the invention, and an open- or closed-loop control system for such an apparatus . The present invention further relates to the products produced by the method according to the invention and the use thereof.

Description

Process for the production of edible, structured / textured products from one or more, preferably biological substances or from mixtures of such substances, device for performing the method according to the invention and control or regulation for such a device, products manufactured according to the method according to the invention as well as the

Use of such products

description

genus

The invention relates to a method for producing edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances.

The invention also relates to a device for carrying out the method according to the invention.

The invention also relates to a control or regulation system for such a device as well as products manufactured according to the method according to the invention and the use of such products. State of the art

Alternative meat products are known. In the prior art too, efforts are made to produce a texture that mimics the mouthfeel of meat. The beginnings of this go back to 1960.

Most of the developments made in the past concentrate on processes in which the homogeneous masses used with a relatively high protein concentration are melted in extrusion devices and at high temperatures (commonly known as high moisture high temperature (HMHT) processes, also known as extrusion cooking) can then be cooled in a defined manner. During this cooling of the masses, high shear forces are induced (“cooling nozzle”) in order to create a fibrous structure in the conveying direction. It is crucial to choose the composition of the material in such a way that fiber-like structures can be created, which rather restricts the composition of the masses and usually requires high protein contents in the dry mass. The extrudates can then be shredded again, mixed with other substances and reassembled into finished products, for example a burger patty. In addition to the HMHT process, processes are also known in which dry extrudates are produced, which are comminuted and hydrated to form a meat-like product. Here, too, the product is formed independently of the extrusion. It is also known to further process extrudates in that additives are added to the masses and post-processing also takes place. An example is a vegan burger patty and other products from “Beyond Meat” (Beyond Meat, 119 Standard St, El Segundo, CA 90245, United States). Another producer using a similar process is Impossible Foods (Impossible Foods Inc., 400 Saginaw Drive, Redwood City, CA 94063, United States), in which the extrudate is mixed with fat and other taste-modifying substances in order to simulate a minced meat substitute.

In some cases, hot extrusion leads to unwanted strand expansion on exit. Here was the "Central Soya Inc." proposed to lower the temperature at the extruder nozzle in order to prevent expansion / expansion of the extrudate (US Pat. No. 3,950,564 A).

It has also been proposed to influence the expansion by optimizing the water binding in the masses and the temperatures at the nozzle. It was suggested to use the drying of end products to adjust the final moisture content (MX 2014008384 A). A patent from the Institute of Food Science and Technology in Beijing suggests the addition of transglutaminase in the production of textured peanut protein to increase the amount of fiber in the end product (CN 107259066 A).

A combination of extrusion and fermentation for the production of meat alternatives was investigated by the company Nestle, where pre-extruded pellets made from 50% wheat gluten were soaked, boiled, mixed with fungal spores, shaped into cakes and fermented. After fermentation, the cakes were stirred and chopped to obtain a texture similar to minced meat (AU 2012350822 B2).

Vegan burger patties are usually never extruded in such a way that a texturing base body is already fully formed and structured, but extrudates are processed again, with additional ingredients and then compressed and shaped in further work steps.

The structuring of meat alternatives has been carried out by several companies (for example by the companies Nova Meat (34 Carrer De Gomis, Barcelona, Catalunya, Spain) and Redefine Meat (Pinhas Sapir 7 Ness Ziona, 7414002 Israel) by means of directed application and arrangement as from the 3D Pressure (fused deposition modeling) is proposed, with the aim of applying protein isolate masses by extrusion of thin strands in fibrillar structures in order to obtain a meat-like texture in a separate, upstream step and usually contains some texture-modifying ingredients. The products produced are usually also solidified / hardened in additional steps.

Lipton et. al. (2015) describes in a review, among other things, a technique in which the strands, consisting of comminuted, pasty masses, randomly spread around a central direction of movement of the nozzle, creating porous, foam-like structures (also: US 20120241993A1). Mention is made of the possibility of changing textures through the arrangement of the strands, the choice of the degree of porosity and improved frying properties due to a large material surface.

task

The invention is based on the object of creating a method for producing edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances.

Furthermore, the invention is based on the object of providing a suitable device for carrying out the method according to the invention.

The invention is also based on the object of creating a control or regulation for such a device. In addition, the invention is based on the object of proposing products which have been produced by the process according to the invention.

Finally, the invention is based on the object of specifying a suitable use for such products according to the invention.

Solution of the problem relating to the procedure

This object is achieved by the features of claims 1 and 2.

Claim 1 describes a method for producing edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances, the substances or mixtures thereof being sequentially and / or parallel and / or at an angle to one another arranged, motor-driven extruder devices and / or other conveying devices such as pumps or the like are conveyed and the conveyed substances or mixtures thereof are conveyed in at least one of the devices by mixing and / or by shearing and / or by the heating resulting from shearing in the extruder device in question and / or by supplying heat from the outside to the respective extruder device (s) with regard to theological and / or mechanical and / or material properties Shafts is / are changed and the resulting or changed mass (s) and possibly the further mass (s) from further conveying devices via one or more extrusion heads in the form of strands on at least one support designed as a transport device, three-dimensionally targeted and / or chaotically arranged with respect to one another will / will, the strands of at least one mass being arranged in a dimensionally stable or largely dimensionally stable manner according to their arrangement on the base to form a product body.

The object on which the proposed method according to the invention is based is achieved according to claim 2 by a method for producing edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances, the substances or mixtures thereof being successively replaced by one or more and / or parallel and / or at an angle to one another, each motor-driven extruder devices and / or other conveying devices such as pumps or the like are conveyed and the conveyed substances or mixtures thereof are conveyed in at least one of the devices by mixing and / or by shearing and / or is / are changed in terms of theological and / or mechanical and / or material properties due to the heating that occurs during shearing in the relevant extruder device and / or by the supply of heat from the outside to the respective extruder device (s) and is thus created ene or changed mass (s) and, if applicable, the further mass (s) from further funding Devices via one or more extrusion heads in the form of strands on at least one support designed as a transport device, three-dimensionally targeted and / or chaotically arranged to one another, the strands of at least one mass after their arrangement on the support to form a product body in a dimensionally stable or largely dimensionally stable manner The strand (s) is / are discharged from the extrusion nozzle (s) in question in a lockable and pressure medium-tight process space, the internal temperature and / or the interior humidity and / or the interior pressure in the process space in order to achieve extensive dimensional stability of the strands concerned taking into account specified tolerance values and / or to adjust the surface properties of the strands and / or to control the strand expansion at exit temperatures from the extrusion head of 100 [° C] or more, with temperatures in the process space (5) between 1 [° C] and 135 [° C], preferably between 20 [° C] and 120 [° C], more preferably between 25 [° C] and 115 [° C], even more preferably between 30 [ ° C] and 105 [° C], most preferably between 35 [° C] and 99 [° C], the pressure in the process space between 0.1 [bar] and 50 [bar], more preferably between 0.5 [bar] and 20 [bar ], more preferably between 0.9 [bar] and 10 [bar], more preferably between 1 [bar] and 6 [bar], most preferably between 1 [bar] and 5 [bar], the humidity in the process space is preferably between 10 [% rel .] and 100 [% rel.], more preferably between 50 [% rel.] and 100 [% rel.], most preferably between 80 [% rel.] and 100 [% rel.] and the strand expansion, indicated as overrun, between 0 [vol-%] and 300 [vol-%], preferably 0 [vol-%] and 200 [vol-%], even more preferably 0 [vol-%] and 100 [vol-%], is set.

Some advantages

A great advantage of this process is the combination of mass preparation by mixing, tempering, shearing and thereby setting and / or changing permanent material properties and immediately following, largely free 3D arrangement and thus formation of a structure through the targeted arrangement of unfilled compartments, channels, pores and similar in a process. In summary, the advantages of a classic HMHT extrusion are combined with those of the 3D printing / arrangement process. A number of different masses can often be combined with one another, with the feed being carried out either via extruder devices or by further conveying devices. The combination of HMHT extrusion and the arrangement of pasty masses with a given flow limit or solidifying masses allows an enormous range of textures and general sensory perceptions.

In conventional 3D printing processes, the masses are prepared in an upstream process and then usually only melted or tempered before they are extruded. As a result, pasty masses are usually discharged and arranged, which are often compulsorily solidified in a further step must, for example by boiling or deep-frying or by other solidifying methods such as enzymatic gelation or thermo-reversible solidification. In contrast, the process presented here, through the change in the molecular structure of the masses in the extruder device in the HMHT process with a suitable mass composition (mostly high protein content in the dry mass), already provides sensory-relevant strand structures with high strength and firmness that are no longer necessary in another Step must be solidified by dehydrating methods. This means that binders such as methyl cellulose are no longer absolutely necessary; in extreme cases, a protein concentrate / isolate and water are sufficient as ingredients of a mass.

In addition, with the method proposed here, with advantage especially for the texture setting, masses with different properties can be combined, for example by processing the masses in separate processes and subsequent merging before application or separate application, in combination with spatially resolved, targeted arrangement which, for example, allows a wide range of possible textures through the interaction of different masses in terms of strength and texture. In addition, product compositions are possible that go well beyond existing limits, for example in the production of meat analogues by HMHT extrusion, for example by further increasing the starch content in the product. The products of the proposed method are compared to the prior art significantly less dependent on making compromises with regard to extrusion conditions, as these can be optimized separately for several masses with different properties compared to a mass that contains all the ingredients of the product.

The present method also advantageously allows masses to be arranged next to one another which have different rheological and solidification properties. For example, strands with a lower melting temperature can be conveyed using a temperature-controlled pump, a piston or other conveying devices with a comparable effect and act as a binding mass between strands with a higher melting temperature, which advantageously expands the range of possible textures.

Another great advantage of the proposed method is that process temperatures of over 100 ° C can be used when mixing and / or shearing the masses to be applied, for example for the essential, and preferably largely irreversible, modification of the rheological and / or strength and / or mechanical properties of the substances / mixtures of these at consumption temperatures, immediately before the masses are arranged, in particular for masses which are either to be applied at over 100 ° C or which cannot be melted at temperatures below 100 ° C. For example, the rheological properties can be reversible through temperature control, for example the flow properties of the mass / s as a function of temperature, are changed so that a mass / masses with significantly changed viscosity and / or texture and / or mechanical properties can be applied and arranged. In addition, a change in the rheological properties can preferably also result from the fact that existing arrangements of polymers are dissolved by melting and / or shearing, for example in the case of proteins at over 100 [° C.], and then the polymers form a newly structured network with permanent when they cool develop stable new rheological and / or mechanical properties (comparable to the physical / chemical changes in the HMHT process), in the case of proteins, for example, with significantly higher strength properties and / or significantly changed elastic properties and / or a different destructuring behavior in the mouth when chewing. In addition, the conditions in the extruder device can also be selected in such a way that, through a combination of temperature control, shear and material parameters, such as the pH value, molecules of the same or different types are crosslinked or broken up in order to achieve the rheological properties and / or material properties to change permanently or sustainably. In contrast, food 3D printing is based on only applying masses, but not producing them or modifying them theologically, for example through temperature and / or shear. In contrast to the HMHT extrusion process, strands are also arranged directly to form a product, and different areas with different functionalities can be created in the overall product, for example areas that tend to trigger a feeling of rind in the mouth (for example due to extremely fatty compounds). It is also conceivable to arrange bone structures directly in order to give the product the appearance of a Kottelet, for example. Other areas can, for example, have structures that are more reminiscent of connective tissue.

Through a suitable choice of the composition and dry matter as well as suitable processing in the extruder device, expansion flows in the effective direction of gravity are also used to reduce strands with regard to equivalent diameter below the equivalent diameter of the extrusion nozzle. In this way, strands with comparable material properties can be produced with smaller diameters than would be possible via direct molding in the extrusion head, for example because the pressure loss would be too high. Smaller strand diameters lead to higher product resolutions, so that, for example, the structures / textures of the products can be produced even more similar to that of cooked meat.

Depending on the production strategy, the strands can be periodically divided up immediately at the exit of the strand, so that no continuous strand meets the strands that have already been arranged, but rather pieces of strand. In the case of product bodies consisting of more than one mass, in addition to extruder devices for conveying masses, for example pumps or pneumatically operated pistons or any other conveying devices can be used, for example if further masses do not have to be subjected to the process conditions of the HTHM process. This can be, for example, pasty masses that have a flow limit and are thus sufficiently dimensionally stable, such as okara with a dry mass of, for example, 24 percent by mass or a gel-like starch dispersion. If several extruders or extruder devices are spoken of, this also explicitly refers to the pumps and other conveying devices mentioned above.

Further advantages are for example:

Protein concentrate from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a twin-screw extruder device, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 34% is created. The temperature of the extruder device is 130 ° C. at the outlet and cooling takes place to 100 ° C. in the temperature control device of the extrusion head. The strands are arranged parallel to each other in each layer, with the strand direction rotated by 90 ° with each layer and the extrusion nozzle diameter is 3 mm. 20% unfulfilled volume is evenly distributed between the strands, the arrangement is then filled with protein concentrate (pea protein isolate with a dry matter (DM) of 12% (w / w)) and solidified by heating to 95 ° C for 5 min, so that a Burger patty / textured product is created.

Protein concentrate made from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a twin-screw extruder device, where it is mixed with water and sheared in such a way that a homogeneous mass with a dry matter of 35% (w / w) arises, at a pH of 6.5. The temperature in the extruder device at the outlet is 130 ° C. and the mass is cooled to 100 ° C. in the temperature control device of the extrusion head. The strands are arranged parallel to one another in each layer, the strand direction being rotated by 90 ° with each layer, the extrusion nozzle diameter is 3 mm and 30% of the product volume is unfilled, with the pores, cavities and channels being evenly distributed between the strands. The strand arrangement is wetted with a spore suspension concentrate and then subjected to fermentation with Rhizopus oligosporus for 48 hours, so that a burger patty-like textured product is created. Okara with a mean particle diameter of 0.7 mm and a TM of

26% (w / w) is fed to a twin-screw extruder device with a pH of 7.0 and the temperature at the outlet is 125 ° C. After cooling to 100 ° C in a temperature control device, the three-dimensional arrangement takes place. The strands are arranged parallel to one another in each layer, with the strand direction being rotated by 90 ° with each layer, the distance between the extrusion nozzle (s) and the surface of the strands already arranged is on average 3 cm, the extrusion nozzle diameter is 3 mm and 30% of the Product volume is unfilled, the pores, cavities, channels are evenly distributed between the strands. The strand arrangement is wetted with a spore suspension of Rhizopus oligosporus and fermented for 48 hours, so that a burger patty / textured product is created.

Protein concentrate from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a double-screw extruder device, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 30% (w / w) arises at a pH of 5.0 and an outlet temperature of 130 ° C. After heating to 100 ° C. in the extrusion head, the mass is discharged via a constantly rotating extrusion head with a perforated plate with eight holes, each 2.5 mm in diameter. The eight twisted strands that form a superstructure are each arranged in parallel in a layer, The alignment of the superstructure is rotated by 90 ° from layer to layer and the distance between the superstructures is 3 to 5 mm. After wetting with spore suspension with Rhizopus oligosporus, fermentation is carried out for 48 hours in order to obtain a burger patty / textured product.

Protein concentrate from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a twin-screw extruder device, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 32% is created. The temperature of the extruder device is 130 ° C. at the outlet and cooling takes place to 100 ° C. in the temperature control device of the extrusion head. A second conveying device in the form of an Okara gear pump with a dry matter of 24 percent by mass and an average particle size of 600 μm is provided via a gear pump. At the same time, in a parallel extrusion nozzle arrangement of 4 extrusion nozzles each, strands with both masses are extruded alternately next to each other, the distance between the extrusion nozzle opening and the base being 50 mm and the distance between the nozzle openings being 4 mm. Base and extrusion heads move relative to each other in parallel paths in each layer, with the direction of movement being rotated by 90 ° with each layer and the extrusion nozzle diameter being 3 mm for the protein / starch mixture and 1.8 mm for the okara mass. Per volume unit in each layer becomes 50% of the volume overall filled by mass, the volume ratio of the funding of both delivery devices being one to one. After wetting with a spore suspension, for example with Rhizopus oligosporus, the chaotically arranged product body with a height of approx. 35 mm is fermented for 48 hours in order to obtain a burger patty / textured product.

Interestingly, various classic extrusion processes can also be combined, possibly in connection with a process room, for example the HMHT process mentioned above with a "Low Moisture Extrusion" (LM), a process which, for example, is used to manufacture puffed, starch-based products with comparatively high dry matter and low water content is used. This allows surprising properties to be achieved, especially because differently composed and extruded masses in different strands in turn carry out at least a partial exchange of water and thus the rheological and / or mechanical properties of the masses in the product can advantageously be changed / controlled and thus also the Overall texture / structure of the product.

A considerable advantage is that temperatures of over 100 ° C. can be used not only during the processing / production of the masses in the extruder device, but also when the masses are arranged in the process space. Advantages result from the fact that (a) by outlet temperatures of over 100 ° C, the viscosity of the masses when exiting the extrusion nozzle under counter pressure can be further reduced in comparison to ambient pressure conditions, without strand expansion due to evaporating water and thus strands with a smaller diameter can generally be produced, which, for example, the texture and the Aroma perception or a downstream fermentation is controlled or co-controlled. Another great advantage is that the degree of merging of the exiting strands with the strands that have already been arranged can be controlled. By coordinating the temperature in the process room with the temperature of the exiting strand, with the pressure in the process room and with the air humidity, the sinterability and / or bondability and / or weldability can be controlled so that all or some of the strands are already at their points of contact are materially connected to each other in one piece. Likewise, the flow properties and the dimensional stability of a strand emerging from an extrusion nozzle and impinging on the strands that have already been arranged are defined and controlled in such a way that, for example, strands are specifically subjected to stretching in the direction of action of gravity, which leads to a reduction in the equivalent strand diameter. In one embodiment, this leads, for example, to the fact that strands stretch and periodically tear off and are then arranged on the product surface. In contrast to claim 1, in which the strand elongation is also described, the operational bandwidth (e.g. dry matter, connection properties of the material) can be significantly expanded in combination with the process space. In addition, (b) the advantage (a) can be coupled with a targeted expansion, so that targeted porosities and associated many other functionalities such as texture, volume-related energy density, interpenetrability, for example for fungi, quantity of the interface through fungi, aroma perception, are set and controlled but at the same time the strands also have higher temperatures when they hit strands that have already been arranged than would be possible without a process room. In particular during the subsequent fermentation with mushrooms, the growth and the interpenetrability of the strands and thus the texture and / or the aroma development can be controlled via the porosity of the strand.

Of course, the expansion can also take place by means of compressed gas (such as N2, O2 or CO2) in the product with or without a process space at temperatures above and below 100 ° C or together with evaporating water ensure the expansion. The addition of compressed gas enables the degree of expansion to be adjusted independently of the temperature.

By monitoring, controlling and regulating the air humidity, (c) the evaporation of water can be monitored or controlled immediately after a strand emerges from the extrusion nozzle, so that surface properties such as adhesive rigkeit and / or sinterability and / or weldability are also controllable.

By monitoring, controlling and regulating the temperature in the process room, seen in combination with the temperatures of the emerging mass (s), (d) the flow properties and the dimensional stability of a strand emerging from an extrusion nozzle and impinging on the strands already arranged can be defined and can be controlled and thus, in connection with the distance of the extrusion nozzle from the product surface, also the arrangement of the strands to form a product body. By setting the process space temperature, the dimensional stability of the strands and the connection between the strands that have already been arranged and a strand emerging from an extrusion nozzle are controlled in particular.

Further advantages are for example:

Protein concentrate made from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a double-screw extruder device, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 34% (w / w) arises. The temperature in the extruder device at the outlet is 130 ° C., the mass is tempered to 115 ° C. in the temperature control device of the extrusion head and then arranged. The strands are in each layer arranged parallel to each other, with the strand direction rotated by 90 ° with each layer, the extrusion nozzle diameter is 3 mm and 30% of the product volume is unfilled, the pores, cavities, channels being evenly distributed between the strands and the counter pressure in the process chamber 1.8 bar is, the process chamber interior is tempered to 75 ° C and the nozzle outlet temperature is 120 ° C. After cooling down completely to <100 ° C, the pressure is reduced to atmospheric pressure and the product is removed. The process results in a burger patty / textured product.

Protein concentrate from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a double-shaft extruder device A, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 34% (w / w) and the temperature at the extruder outlet is 130 ° C. Corn starch is mixed with water in a second twin-screw extruder device B, so that a mixture with a dry matter of 30% (w / w) is produced and the extruder outlet temperature of the extruder device B is 100.degree. The strands are arranged parallel to each other in each layer, with the strand direction being rotated by 90 ° with each layer, the extrusion nozzle diameter is 2.5 mm in each case and 30% of the product volume is unfilled, with the pores, cavities and channels evenly distributed between the strands are. The arrangement takes place at a back pressure of 1.7 bar, an internal process chamber temperature of 80 ° C and a nozzle outlet temperature of 115 ° C for the extruder device A and 100 ° C for the extruder device B with a ratio of the mass flows from the extruder device A to the extruder device B of 2 to 1 as well as in an arrangement sequence according to the pattern ABAABA and a multiple thereof, which denotes the masses from the extruder devices A and B. After complete cooling to <100 ° C, the pressure is reduced to atmospheric pressure and the resulting burger patty / textured product is removed.

Protein concentrate from pea and corn starch is mixed as a powder in a ratio of 90 parts to 10 parts (parts by mass), fed to a double-shaft extruder device, where it is mixed with water and sheared, so that a homogeneous mass with a dry matter of 33% is created The temperature in the extruder device at the outlet is 130 ° C and cooling to 110 ° C is carried out by the temperature control device on the extrusion head before the 3D arrangement. The extrusion nozzle moves in parallel paths, with the direction of the paths rotated by 90 ° with each layer, the extrusion nozzle diameter is 3 mm and 30% of the product volume is unfilled, with the pores, cavities, channels being distributed randomly between the strands, whereby the mean distance between the extrusion nozzle and the product surface is 30 mm and thus the strands randomly from the web of the extrusion nozzles. The arrangement takes place at a counter pressure of 1.3 bar, the internal process chamber temperature is 50 ° C and the nozzle outlet temperature is 110 ° C. After the mass has been completely arranged and cooled to <100 ° C, the pressure is reduced to atmospheric pressure. After cooling to 30 ° C., wetting with spore suspension and fermentation with Rhizopus oligosporus takes place, resulting in a fermented burger patty / textured product.

Further inventive developments

Further inventive configurations are described in claims 3 to 9.

Claim 3 describes a method which is characterized in that the pressure release in the process space to ambient pressure takes place after the arrangement of the extruded strands after the targeted setting of the product temperature in the process space.

By setting the product temperature to ambient pressure before the pressure is reduced, the degree of strand expansion is set and uncontrolled expansion is avoided. According to patent claim 4, the method is characterized in that the dimensional stability of the individual strand is determined, among other things, by the yield point of the material used for the strand in question and / or by the partial solidification or solidification of the strand in question to maintain the dimensional stability, to at least 20 [% ], more preferably at least 35 [%], more preferably at least 50 [%], more preferably at least 65 [%], more preferably at least 80 [%], most preferably at least 90 [%], in each case based on the entirety of the relevant strands, before and / or is generated after and / or during the application and is defined as the measure for the deviation of predetermined tolerance values of the strand diameter from the target value, defined as 100 minus (quotient of the actual value and the target value) ^* 100, um < 80, preferably <50, preferably <30, more preferably <20.

Advantageously, the dimensional stability is primarily controlled via the material properties and the process conditions in the arrangement, with solidification of the product by cooling below a critical solidification temperature means even greater stability than when an extruded strand draws its three-dimensional stability primarily from a flow limit, which in particular can at some point give way at least partially when the load increases vertically. Solidification can be indicated not only thermally, but also, for example, through the action of ions. The dimensional stability is measured by comparing the planned string height or the string diameter in the direction of action of the earth Drawing with the actual, i.e. not the strand thickness at the extrusion nozzle outlet, is relevant, but the actually planned one. For example, a planned stretching of a strand before it hits the base or other strands that have already been arranged leads to a planned strand thickness that can be significantly less than the strand thickness at the extrusion die exit. The strand thickness can also change continuously in a planned manner, for example in the event of a strand break.

The method according to claim 5 is characterized in that in the case of several motor-driven extruder devices arranged in parallel and / or one behind the other and / or at an angle to one another, the respective masses emerging from the relevant extruder device or conveyor device are composed differently or proportionally.

A major advantage of using two or more extruder and / or conveyor devices is that, in the case of at least two different extruder devices, not only different materials / substances or their mixtures are preprocessed separately in the extruder devices and then possibly brought together in flowable form and / or in the form of already partially solidified masses in strand form, but also in that the same substance or the same mixture is preprocessed differently in the respective extruder device or substances or mixtures of substances are arranged with one another those that only need to be conveyed, for example with a pump, because they have already been pretreated, such as an okara mass.

For example, a product can consist of a single mass which, however, can be given different properties, for example in terms of texture, through different pretreatments. In addition, different masses can be processed in a targeted manner, any adverse interferences that may be present in a single process can also be eliminated, such as the competition for water in the swelling and / or unfolding of polymers. Furthermore, at least one second extruder / conveying device can be used as a pump with a temperature control device in order to convey a mass under pressure, possibly also into a pressurized process space.

Claim 6 describes a method with two or more different masses, at least two of these masses are brought together in a mixing element or several sequential mixing elements and the masses are mixed and / or blended and thereby combined to form a single strand, this strand then being replaced by a Extrusion head brought out and arranged specifically three-dimensionally and / or chaotically on a base and / or a transport device. Claim 7 describes a method which is characterized in that the strands are arranged in a fluid.

The arrangement of the strands in a presented fluid can be advantageous in particular when this fluid is subsequently solidified, for example by thermal and / or ionic and / or pH-induced and / or enzymatic gelation, in particular when the viscosity of the fluid and / or the arrangement of the strands in the product body does not allow subsequent addition, for example because smaller cavities are not filled due to the viscosity. It can also be advantageous that a strand emerging from the extrusion nozzle is not exposed to the gas phase and thus the surface properties of the strands are not changed, for example by evaporating or evaporating water, which can lead to a local increase in the dry matter, which in turn leads to an early solidification of a superficial layer can affect functional properties such as the bondability and / or connectivity of strands. In addition, such a fluid can also be suitable for superficially interlinking with the immersing strand and thus ensuring that the strand (s) are actively integrated into a gel when the surrounding fluid is completely solidified ("active filier") . Likewise, strands can be connected to one another in one piece, which otherwise cannot enter into any connection. Arranging strands in a fluid can also be particularly advantageous if the masses to be arranged at the time of Arrangement have only a low dimensional stability. The arrangement in a fluid reduces the density difference, so that the dimensional stability is given up to sufficient solidification, for example by lowering the product temperature.

Claim 8 describes a method which is characterized in that the arranged strands are thermally connected to one another, if necessary after the addition of a fluid, by re-heating or by cooling in a form-fitting manner or by solidifying an added fluid or by solidifying an already before or during the arrangement of the strands submitted fluids or by a fermentation, preferably by a mushroom fermentation, or a combination thereof, at least partially materially or functionally in one piece, the arranged strands possibly simultaneously and / or before and / or subsequently being mechanically compressed and / or rearranged in terms of shape .

The strategies described for connecting the strands, for example, directly by fusing them or indirectly, for example by embedding them in a gel, are advantageous in order to adjust or control the sensor system of the overall product, in particular the texture. Depending on the process control, especially when using the pressure chamber, the strands arranged to form the product body can already be partially connected to one another at their points of contact, for example glued, and thus materially in one piece or only functionally in one piece, for example due to sterically induced interactions. The texture that has already been set in this way A first texturing can then be further developed in the sense of a second texturing using the strategies described, so that a new overall sensory impression of the overall product is created. This process step can take place in the process room, but does not have to, but can preferably be carried out as a separate process step in a suitable environment outside the process room. For example, protein dispersions of different concentrations come into consideration as fluids. The solidification of the fluids can take place in various ways, for example thermally and / or enzymatically and / or by shifting the pH. In addition, primarily starch-containing dispersions are also of high relevance, but also any hydrocolloids or mixtures of the substances mentioned. Such fluids are also suitable if they are rich in fat in order to produce desired textural properties in the overall product. The firmness and / or rheological properties of the surrounding fluids in solidified form can be very different, but usually have a lower firmness and / or bite firmness and / or elasticity than the enclosed product body. They serve primarily as flavor carriers and to modulate the mouthfeel. However, such a fluid can also be, for example, water after a boiling process.

The strand (s) arranged three-dimensionally after the extrusion process to form a product body / a starting matrix for a fermentation, which completely or partially has channels, pores and / or cavities that are open to the outside. can also be fermented, for example by one or more fungi / fungi and / or other fermenting microorganisms, for example bacteria or lactic acid bacteria, growing in or between the channels, cavities and / or cavities that grow before, during or after the extrusion process and / or Arrangement process in or on the starting matrix in the form of the vegetative or permanent form and said / said fungus / fungi are crosslinked / crosslinked with the starting matrix and / or grow into it while said starting matrix is a fermentation process or co-fermentation process is subjected and the texture and / or the firmness and / or the sensory and / or the nutritional physiology and / or the shelf life of the product is significantly shaped and / or co-shaped and / or controlled by the cross-linking and / or growing in of the fungus (s) . Depending on the microorganisms / fungi used, the product cavities can also be filled with excretion products, instead of or together with fungal mycelium and excretion products diffuse into the starting matrix and act there, if necessary, such as enzymes or acids.

The fungi or their spores / permanent forms and / or other microorganisms are either added to the starting materials to be extruded or applied to them after the extrusion process, for example by spraying on and / or for example by soaking the product in and / or with a suspension and called mushroom mycelium / or named fungal spores and / or named Mold mycelium and / or said mold spores and / or said bacterial suspension / s.

The growth and / or the metabolic activity of the microorganisms / fungi are thermally and / or by gassing with, for example, CO2, N2 or mixtures thereof and / or by changing the fermentation conditions such as the relative humidity and / or temperature and / or by filling the pores, Channels, cavities with a fluid and / or by a high pressure treatment and / or by cooling and / or by freezing and / or by other suitable methods, controlled during or after the fermentation and / or partially or completely terminated.

The water content of the starting matrix can be changed during and / or after the fermentation process. The textural properties of the product can be controlled or co-controlled by removing water during and / or after fermentation, as can the growth and / or the metabolic activity of the fungi and / or other microorganisms. Depending on the composition (s) of the mass, the processing properties of the product are also controlled, for example the water absorption capacity during cooking, which is reduced by a superimposed water reduction so that the product loses less firmness during cooking. For fermentation and / or co-fermentation, before or after processing via extrusion processes, for example fungi / fungal spores / molds / mold spores from the genus Rhizopus, for example Rhizopus oligosporus, Rhizopus stolonifer, Rhizopus oryzae, Rhizopus arrhizus and / or from the genus Actinomocur, for example Actinomocur elegans spp. meitauza and / or from the genus Aspergillus, for example Aspergillus oryzae and / or from the genus Penicillium, for example Penicillium candidum, Penicillium camemberti, Penicillium roqueforti, Penicillium glaucum, and / or from the genus Geotrichum, for example Geotrichum candidum, and / or from another genus that is suitable for changing the texture and / or sensory properties of the product, and for microbial fermentation or co-fermentation microorganisms from the genus Bacillus, for example Bacillus subtilis spp. natto and / or from the genus Neurospora, for example Neurospora intermedia and / or from the genus Lactobacillus, for example Lactobacillus bulgaricus, Lactobacillus reuteri and / or from the genus Lactococcus, for example Lactococcus lactis and / or from the genus Propionibacterium, for example Propionhiacterium or from the genus Zymomonas, for example Zymomonas mobilis and / or from the genus Leuconostoc, for example Leuconostoc mesenteroides and / or from another genus which is suitable for changing the texture and / or sensory properties of the product. The fermentation process is adapted to the microorganisms used in each case and is usually carried out at temperatures between 10 and 50 [° C], preferably between 12 and 45 [° C], further preferably between 15 and 35 [° C], further preferably between 15 and 32 [° C], in particular between 18 and 28 [° C], with some fermentations changing the temperature and / or humidity during the fermentation.

The dry matter of the fermentation substrates at the beginning of the fermentation is preferably 0.5 to 70 [percent by weight], in a more preferred embodiment 1 to 60 [percent by weight], in an even more preferred embodiment 1.5 to 55 [percent by weight], in an even more preferred embodiment 2 to 50 [percent by weight ], in an even more preferred embodiment 3 to 50 [weight percent], in an even more preferred embodiment 5 to 45 [weight percent], in an even more preferred embodiment 7 to 40 [weight percent], most preferably 15 to 40 [weight percent].

A further advantageous procedure is described in claim 9. This process is characterized in that moisture is added to or removed from the products made from the strands.

The process step mentioned in this claim creates several advantages for the product design. The product bodies can be adjusted after the manufacturing process with regard to strength and texture properties in order to to create different products from one basic product. Another advantage that should be mentioned is that water-reduced products can be functionalized by partial hydration in the solutions / dispersions containing the active substance, in that they absorb these active substances such as aromas or nutritionally valuable compounds during the hydration process. In addition, this process step also makes it possible to work with lower dry masses in the extrusion process, which, due to the lower viscosities, makes it much easier to extrude masses through smaller openings, so that the degrees of freedom on the part of the resolution are increased, but the extrusion and arrangement process is also more fail-safe . It can also be advantageous to store a partially dried and thus water-reduced product for a limited period of time until the remaining water in the product is equilibrated, in order to strive for a new equilibrium based on the distribution of the water, provided that the drying processes are rapid and earlier have provided for a superficial dehydration. Conversely, a product can also be supplied with liquid, for example by boiling it, for example to soften it, also for the purpose of adjusting the texture, or to modify the connection of the strands at their junctures. Extensive removal of liquid, for example by vacuum drying or freeze drying or similar processes, can lead to a product that can be stored over the long term, which can greatly increase the convenience for the consumer. The withdrawal of fluids can also take place if, for example, a fluid has been added to the product body according to claim 8.

Solution to the problem relating to a device for carrying out the method according to the invention

According to patent claim 10, this object is achieved in that an extrusion device consists of one or more extruder devices and / or one or more conveying devices, optionally a device for temperature-controlled merging of mass flows and one or more extrusion heads, with an extruder device each consisting of at least a motor-driven extruder screw and an associated temperature-controlled casing and a conveying device consists of a motor-driven conveying unit and a temperature-regulating device, each extruder device or conveying device being assigned no or one extrusion head, such an extrusion head consisting of one or more extrusion nozzles and one or several associated temperature control device (s) and, depending on the process, one or more mixing element (s) to be tempered is / are arranged, with one mixing element having one or more masses / mass flows dynamically and / or statically mixes and / or merges. Some advantages

The variability of the facility is an advantage. One, but also several extruder devices or conveying devices can be used in order to build up a product from several masses. The masses can be brought together and mixed together to form a new, largely single-phase or two-phase mass. Likewise, several masses can also be extruded separately and then arranged to form a product body. The number of extrusion nozzles in an extrusion head is also advantageously variable. With certain product questions, several strands of the same mass can be extruded and arranged at the same time. The temperature control, regulation and control of all components allow a tailor-made treatment of the masses.

Depending on the objective of the overall process, it has proven to be very advantageous to functionalize some or all of the product-carrying surfaces outside the extruder device, usually by means of a coating, for example with one or different, friction-reducing, abrasion-resistant layer (s), for example made of PTFE or a ceramic layer or a plastic layer with Teflon inclusions, so that the friction of the product is reduced during conveyance. This has two main consequences: The shear gradient is greatly reduced during delivery, which leads to a reduction in the pressure loss in the system and / or to reduce the shear field in the conveyed mass, as this then flows more strongly with a plug-shaped profile. It also results from this that the mass or the formed and thereby solidifying strand is structured in a significantly less fiber-like manner during cooling. This is advantageous insofar as the structuring in the method proposed here is to take place via the three-dimensional arrangement of strands either in the extrusion head by partially mixing masses or on a base, so that additional structuring in the classic way in a cooling nozzle is not or only partially necessary or in some cases can also harm. The lowest possible friction, for example during temperature control after conveying from the extruder device and before leaving the extrusion head, also ensures, for example, that existing internal structures created by several intermingled masses are no longer changed, which is advantageous and / or desirable can. In addition, a lower pressure loss also allows the masses to be conveyed through smaller extrusion nozzle diameters, which in principle improves the maximum possible resolution of the strand arrangements or even makes it possible in the first place. In some cases, a temperature control device can be dispensed with if a suitable temperature can be set by exchanging heat with the immediate surroundings. Further inventive embodiments

Further inventive embodiments of a device according to the invention are described in claims 11 to 13.

The embodiment according to claim 11 is characterized in that the base on which the relevant strand or strand pieces or mass / masses is / are arranged relative to the extrusion device (s) or the extrusion head (s) assigned to the conveying device (s) is defined by a motor and can be moved in a targeted manner in all spatial directions and can be rotated about the vertical and / or horizontal.

This claim defines an essential advantage of the method presented here, because it allows objects of any shape to be built up three-dimensionally and in strands and / or in layers, but also the texture of the products, i.e. their mouthfeel or their destructuring behavior , is significantly influenced and controlled in the mouth during consumption, for example by the arrangement of strands and / or strands of different masses and / or relative arrangements of different masses to one another and / or by the choice of the extrusion nozzle diameter and / or by the arrangement and the volume fraction of cavities and / or cavities and / or capillaries, and / or by the degree of connection between strands and / or by creating spaces for any subsequent fermentation, preferably mushroom fermentation and / or for partial or complete filling with fluid. The relative movements to one another can be, for example, vertical and / or horizontal to one another, but also include rotational movements, especially around the vertical, with respect to the application area.

In claim 12, a device is described which is characterized in that the relevant extruder device (s) and / or conveyor device (s) is / are arranged so as to be movable relative to the base, in such a way that the extruder device (s) and / or conveying devices discharged strands are arranged next to and / or on top of each other and / or as a chaotic pile in predetermined angular assignments and / or that the extrusion device (s) and / or conveying devices move in predetermined angular assignments to the base, while the masses be discharged from the extrusion head.

Both through a defined and targeted arrangement of strands with regard to the development of a desired texture, as well as through a combination of a movement of one or more extrusion nozzle (s) in predetermined angular assignments relative to the base in connection with a direct arrangement of one or more exiting / exiting ones Mass strand (s) directly on the already existing arrangement of a strand (s), it is ensured that the space between the extrusion nozzle / nozzles and the existing arrangement of strands of the top layer is usually completely filled with the new mass strand to be applied. Through the defined arrangement of strands, for example by moving the extrusion nozzle (s) in predetermined angular assignments, to form random piles, desired textures can be generated, the pile being generated by the fact that the extrusion nozzle (s) mass strand (s) emerging from the nozzle exit with such a distance between the extrusion nozzles and the top layer of strands already arranged that the space between the extrusion nozzle outlet and the existing product surface is not completely filled by the newly emerging strand, i.e. a space between the extrusion nozzle and the middle product surface remains, so that, also in connection with a relative movement of the extrusion nozzle (s) and the base to one another, there are limits to the strand arrangement with indefinite angular allocations (chaotic arrangement, chaotic pile). The arrangement of strands in defined angular assignments advantageously allows the production of a highly defined product and thus the best possible exploitation of the structuring / texturing potential of the method (s) presented due to the highest possible precision. The targeted arrangement in a pile, however, for example via an extrusion head with several extrusion nozzles or an extrusion nozzle plate, leads to higher production speeds, which can be economically advantageous, but also leads to a less predetermined texture. It is also advantageous to combine both principles, for example by applying masses / a mass in several layers with defined angle assignments, one layer consisting of a random pile, followed again by several layers with defined angle assignments, so that the product is described as having a sandwich-like structure can be. This is particularly advantageous when the surface of products requires special properties, for example for reasons of overall texture control and / or control of the product properties during searing and / or for reasons of higher production speed and / or product handling after preparation.

The device according to claim 13 is characterized in that the geometric equivalent diameter of the strand / strands emerging from one or more assigned extrusion nozzles / outlet openings of an extrusion head orthogonally to its longitudinal axis is 0.02 to 2 cm, preferably 0.03 to 1.3 cm, more preferably 0.04 to 1 cm, more preferably 0.05 to 0.8 cm, most preferably 0.07 to 0.6 cm.

The method presented here aims to produce sensor-relevant structures directly using homogeneous strands. In this respect, typical strand diameters and / or extrusion nozzle diameters are considerably smaller than the orifices of typical HMHT extrusion processes. The diameter (s) of the extrusion nozzle (s) is / are advantageously adapted to the material properties (for example particle loading in connection with the particle size). Another advantage is that it can be adapted to the subsequent process. For example, a downstream fermentation would be strongly influenced by the strand thickness, since fungi cannot grow into materials indefinitely. In addition, the diameter of an extrusion nozzle or a perforated plate has an influence on the texture. A strand that has already been pre-structured in several phases would, for example, be able to be applied with larger diameters, since the pre-structuring is also followed by a second structuring by arranging the strands.

Depending on the product concept, it can be advantageous to use different mouth openings such as oval, slot-shaped, rectangular, star-shaped cross-sectional openings, for example in order to be able to specifically define the contact area and the adhesion of layers and / or to control or co-control the overall texture. In the case of an extrusion with mushrooms, the largest possible specific strand surface is advantageously chosen. For example, a star-shaped mouth opening is selected or a rectangular opening with various notches in order to provide the mushrooms with a larger surface for crosslinking and / or penetration, which affects the strength and / or texture impression. Solution to the problem relating to the control or regulation according to the invention

This object is achieved by the features of claim 14.

This is characterized in that the / -n and / or changed mass (s) conveyed by the extruder device (s) in question has the desired rheological properties in terms of flowability and / or pasty state and / or mechanical properties in the Achieve solidified state, the extruder device (s) in which the masses to be extruded are conveyed, mixed, sheared and transported through dissipation of shear energy and / or supply of heat via heating elements tailored to the properties to be achieved at least 70 ° C, preferably to at least 80 ° C, further preferably to at least 90 ° C, again preferably to at least 100 ° C, in particular to at least 110 ° C, preferably at least 120 ° C, preferably at least 130 ° C, most preferably at least 140 ° C, can be heated.

Some advantages

The temperature in the extruder (s) can advantageously be controlled as a function of the material. For example, starches or starch-dominated masses require low temperatures for gelatinization, proteins or protein-dominated masses On the other hand, masses have to be heated to well above 100 ° C, for example, so that protein liquefy and / or plasticize, i.e. bond with one another in a new configuration. The mass properties are largely determined or co-determined via the temperatures set in the extruder devices.

Another great advantage is the adjustment / control of the temperature in the process room, which is selected so that the strands that are brought out receive their shape, but at the same time a connection with them takes place at the contact surfaces with new strands, whereby the choice of temperatures depends on the material properties and / or desired product properties and is matched to the exit temperature of the masses from the extrusion nozzle.

The configuration of the extruder device (s) can advantageously be adapted to the raw materials in order to meet the different requirements with regard to changing the rheological properties in the extruder device through mechanical and thermal energy input. Starches usually gelatinize at temperatures well below 100 ° C, while proteins usually only melt at temperatures above 100 ° C. By controlling the temperature, in addition to the configuration of the screw (s) (for example through the number and arrangement of highly shear elements) of the extruder device (s), the textural properties of the masses making up the products are determined co-determined. In addition to the processing of the masses in the extruder device (s), the control of the temperatures of the extrusion head (s) and other elements such as mixing elements is of considerable importance, as this controls, for example, the adherence of new masses to be dispensed in the form of strands to strands that have already been dispensed. In addition, the mass-specific viscosity can advantageously be controlled, which is of essential importance in the three-dimensional arrangement, especially from the point of view of maintaining the shape. The control of the temperature in the process space, which in turn must be matched to the temperature / temperatures of the extrusion nozzle (s) and, if necessary, must be adapted before a product is removed from the process space, is also particularly advantageous.

Further inventive developments

Further inventive refinements are described in claims 15 to 19.

According to patent claim 15, the control or regulation according to the invention is characterized in that one or more extrusion device (s) and / or conveyor devices assigned extrusion nozzle (s) or assigned extrusion head (s) and / or assigned mixing element (s) are motorized during the Extrusion process is driven rotatably controlled around the conveyor axis / are. The rotatability of the elements mentioned proves to be very advantageous. For example, twisted strands can be generated in a controlled manner with a rotating extrusion head, which represents a new approach to structuring / texturing, since in addition to the mechanical strand properties, the mechanical properties of the twisted strand body also come into their own. Particularly in a subsequent fermentation, for example for cross-linking of strands by fungal mycelium, the arrangement of strands twisted into one another leads to a further, additional elastic texture component in the product.

In claim 16, a control or regulation is described, which is characterized in that the strands are inoculated with one or more bacterial suspensions and / or one or more spore / mycelial suspensions before fermentation to control the mechanical product properties and / or the texture perception and / or the aroma perception and / or nutritional and / or functional product properties.

Via fermentation, especially mushroom fermentation, functionally interconnected strands can be firmly connected to one another, which significantly changes the overall textural properties, for example a significantly changed bite resistance. In addition, nutritionally disadvantageous compounds, such as, for example, phytic acid or sugars causing flatulence, are broken down by a fungal fermentation and / or a bacterial fermentation and / or other suitable fermentations. Fermentation can also break down unwanted aromas and induce desired aromas, for example a typical soy taste can be reduced during the fermentation of okara and, in return, an advantageous umami-like taste note can be set. Modified functionalities are also advantageous, for example the fluid binding capacity, which is improved, for example, by the improved capillary binding in fungal mycelium.

Claim 17 describes a control or regulation, which is characterized in that the mechanical properties of the product and / or the texture and / or the aroma and / or the nutritional and / or functional properties by pre-fermented substances or masses, in one or more masses contained, controlled or regulated.

In claim 18 a control or regulation is described which is characterized in that several extruded strands or masses to be extruded can be fed to the base from extruder devices arranged at an angle to one another. An important parameter is the coordination of the mass flows, both when combining masses, for example in a mixing element, or when the masses are arranged separately as separate strands, since both the targeted arrangement and the proportions of the masses in the overall product are decisive for the texture and the Aroma are.

Advantageously, perforated plates are used as outlet openings for extrusion heads or arrangements of several extrusion nozzles next to one another, which are fed from the same mass flow, in order to increase the production speed, especially when the strands are discharged into a pile. Likewise, by arranging different nozzle diameters on a perforated plate or in an arrangement of several extrusion nozzles next to one another, a mass with different strand thicknesses or cross-sectional areas, in particular to form a pile, can advantageously be extruded. The extrusion nozzle (s) and / or extrusion heads are advantageously exchangeable.

Claim 19 is characterized in that the texture of the end product by material and / or functional one-piece connection of the respective strands by gluing and / or joining and / or fusing and / or cross-linking by fermentation, in particular by mushroom fermentation, and / or by the indirect connection via a surrounding fluid which has a yield point and / or solidifies after application, for example gelled and / or a largely interlocking interlocking of the strands with one another is controlled or regulated.

Solution of the problem related to the product

A solution is described in patent claim 20. This describes a product produced by the method according to the invention, from one or more strands, which are arranged next to and / or on top of one another and optionally partially connected to one another in terms of material and / or function and in the pores and / or cavities and / or channels are arranged and / or that the product bodies consisting of the strands consist of strands of different diameters or transverse dimensions and / or the product body is composed of strands and / or strand pieces of different masses and / or one strand / the strands each consist of different, not completely mixed masses are composed and / or the product body contains bacteria and / or their excretion products and / or fungi / mycelium and / or is surrounded by them, and / or the pores and / or channels and / or cavities are partially or completely covered with a liquid and / or having a yield point and / or a gelled fluid and / or a fluid mixture are filled and / or are arranged in the pores and / or channels and / or cavities fungal mycelium and / or bacteria and / or microbial waste products. Some advantages

The structure / texture perception during consumption is also set via the degree of connection and the number of connection points. It is advantageous to find pores and / or cavities and / or cavities, as they not only determine the structure / texture, but also possibly accommodate a growing fungal mycelium, which has the product properties, for example in terms of texture and / or functional properties such as water-binding capacity Preparing and / or the absorption of fluids during preparation changed. An important characteristic of the process is that the arrangement and / or alignment of the strands in the various layers that make up the product body is arbitrary and this freedom is used to create sensory-relevant textures. The connection of the strand (s) is an essential characteristic, whereby the connection takes place indirectly or directly, with an indirect connection, for example the connection of loosely arranged strands, through a surrounding gel or positively solidified product body, while a direct connection, for example by sintering, gluing or by a connecting mushroom mycelium or something similar. The connection does not necessarily have to take place immediately after the arrangement after the strand (s) emerge from an extrusion nozzle (s), but can require a second, subsequent process step. Further inventive developments

Further inventive configurations are described in claims 21 to 27.

Claim 21 is characterized in that the product consists of one or more strands or strand pieces, which are arranged three-dimensionally to each other, depending on the exact arrangement and the volume proportion of pores and / or cavities and / or cavities and / or by the respectively used Masses and / or their mass fraction in the overall product and / or their arrangement in the overall product, and / or theological or mechanical properties of the masses due, for example, to the composition and / or treatment in the extruder, and / or their proportions in the overall product and / or their spatial properties Arrangement in the overall product and / or by the strand / strand piece diameter and / or optionally by removing water and / or by fermentation, preferably a mycelium-forming fungal fermentation, targeted the texture and / or the aroma perception and / or the shape variable over a wide range is set and controlled.

Depending on the product and the objective, the proportion of unfilled cavities and / or channels and / or pores, based on the product body made up of strands, in the total product is 2 to 85 [%, volume proportion], preferably 5 to 85 [%, Volume fraction], preferably 10 to 75 [%, volume fraction], again preferably from 15 to 75 [%, volume fraction], again preferably between 20 and 70 [%, volume fraction], particularly preferably 25 to 60 [%, volume fraction], most preferably 30 to 55 [%, volume fraction]. After adding, if necessary, a further fluid and / or after fermentation and / or preparation, for example by cooking in water and / or a combination thereof, the proportion of unfilled cavities and / or channels and / or pores in the overall product changes depending on Product strategy and is 0 to 85 [%, volume proportion], preferably 0 to 75 [%, volume proportion], preferably 0 to 70 [%, volume proportion], preferably 0 to 60 [%, volume proportion], again preferably 0 to 55 [% , Volume fraction]. The product body is understood to mean the entirety of arranged strands, the proportion of voids results as the difference between the volume of the entirety of the arranged strands and the volume of the three-dimensional object spanned by the product body. This can result in a product that also has features as described in claim 8.

The largely free possibility of arranging the strands and / or masses to one another provides the basis for great variability and / or the control of adjustable texture perceptions, since the parameters mentioned in the claim do not contradict each other, but complement each other and thus solely from the combinatorics countless possibilities and combinations for texture settings result. Behind this there is also the possibility in the future of products with regard to to be able to individually tailor certain properties, for example by changing the proportion of unfilled rooms or the composition of the product in general. In addition, with different mechanical and rheological properties of different masses during the consumption process, the product can be adapted in each case in order to be able to achieve comparable product properties. Regions with different sensory impressions can likewise advantageously be created within a product, for example through different proportions of pores and / or cavities and / or cavities or through different mass compositions.

The cavities / cavities / pores can advantageously be colonized with mycelium-forming fungi, which, due to the cross-linking of the strands caused by the mycelial formation, and / or the mycelium growing into the strands and / or the mycelium growing through the strands, the texture of the overall product is distinctive can change, mostly by improving the strength and / or improving the binding of a fluid and / or by developing more elastic overall product properties that can imitate elastic structures such as connective tissue and / or by changing the texture. In addition, fermentation can also be carried out with other microorganisms, alone or in the sense of a co-fermentation, which deposit points of excretion in cavities / cavities / pores such as high-polymer molecules that change the texture of the overall product such as exopolysaccharides or other excreted polymers of the microorganisms. Particularly in the case of highly water-binding polymers, structures are created that create a sliding effect for the strands, so that the impression of greasiness arises or is reinforced. In addition, the improved water retention also improves the juiciness of the product, especially in the case of products prepared in warm or boiling water.

In particular, an additional mushroom fermentation after the arrangement of the mass strands proves to be particularly advantageous, since it allows additional texturing of the product, increases the strength and changes the texture, so that targeted control is extremely advantageous. Both fungal fermentations and bacterial fermentations, alone or in combination, are envisaged for further texturing (for example by crosslinking the arranged strands through the formation of a fungal mycelium between the product strands and / or through the segregation of higher polymer, for example serum-binding compounds such as exo-polysaccharides Lactic acid bacteria) and / or to improve the shelf life (for example by excreting molecules that inhibit or eliminate the growth of other microorganisms or by preferential colonization) and / or to improve the taste (for example by partial proteolysis and / or the formation of sensory advantageous compounds and / or by breaking down sensory undesirable compounds) and / or for changing the nutritional profile (for example by breaking down construction of nutritionally undesirable compounds such as phytic acid and / or through the formation or enrichment of vitamins and / or other physiologically relevant compounds).

In the case of edible products, the taste and / or the texture and / or the product functionality such as the fluid binding capacity or absorption capacity and / or the shelf life is determined by the fungus (s) that have grown in the pores, channels and / or cavities and / or by others , microorganisms introduced in the pores, channels, cavities and / or in the starting matrix and / or by the duration and / or the temperature profile of the fermentation process and / or by the adjustment of the water content of the product during and / or after the fermentation and / or by the composition of the biological starting material and / or by the volume fraction of pores, channels, cavities in the starting matrix and / or by the arrangement of the pores, channels, cavities and / or by the quantity of the interface between the entirety of the strands and the entirety of the pores , Channels, cavities and / or through the diameter (s) of the strands and / or through gas exchange with the environment and the like nd / or adjusted and controlled by a process engineering pretreatment which adjusts the rheology of the starting material.

In claim 22 a product is described which is characterized in that the texture is structured and / or meat-like. Due to the advantageous freedom in the arrangement of strands, an internal structure of a product can be created, which has a decisive influence on the texture of the product. If the product has a particularly large number of longer and more unidirectional structures, the sense of texture in the mouth is described as “meat-like”. Overall, the proposed method is highly variable, so that a large number of structured products can be defined and produced in a targeted manner, which consumers do not necessarily have to perceive as "meat-like". For example, an arrangement that would be chosen for meat-like products can also ensure that the juiciness of a product is improved without it being necessarily meat-like. Another example would be the faster or more intensive action or overall higher binding / absorption of a marinade through the targeted arrangement of cavities / pores / capillaries in the product, whereby liquids can be absorbed much better in the product and also over a significantly larger inner surface, also viewed in absolute terms, larger volumes of a product can be penetrated in the same period of time compared with a product that is free of cavities / pores / capillaries.

Claim 23 is characterized in that the product is composed of one or different masses, the strands in parallel in layers and / or in predetermined angular assignments in layers and / or in previous Correct angle assignments are arranged next to one another and / or chaotically to one another and / or in a combination thereof and are connected to one another to form an overall product, for example in the form of a burger patty.

The arrangement of strands of two different masses results in the great advantage that a texture effect can be created simply by arranging two masses that can be described theologically differently from one another. Ideally, the arrangement takes place on predetermined paths, with a new strand being deposited directly on the layer below, but can also take place as a pile, with the extrusion head (s) being moved on predetermined paths, but the strands not directly onto other strands , in sections or completely, but are extruded from a greater height onto the support, which inevitably leads to an irregularity in the product structure to a pile, which is described as acting more randomly, but even with such a method by the sequential and / or a structuring / texturing takes place in parallel with the application of two masses that differ in terms of their properties, this being spatially less sharply predetermined. According to this claim, it is particularly characteristic of the proposed method that the strands that are discharged are firmly connected to one another in the finished product. Claim 24 is characterized in that the mass in question has already been subjected to one or more fermentation (s) for each strand to be produced.

A major advantage of the process is the ability to use pre-fermented material. Both fungal fermentations and bacterial fermentations, alone or in combination, for further texturing and / or to improve the shelf life and / or to improve the taste (for example by breaking down undesired sensory-relevant compounds and / or by generating sensory-advantageous compounds) are provided. and / or to change the nutritional profile (for example the breakdown of anti-nutritional compounds and / or the formation or enrichment of vitamins) and / or to change functional product properties and / or to produce growth factors for one / more fermentation / s that the Arrangement of the strand / strands is downstream, preferably at least one mushroom fermentation. Another advantage is that an upstream fermentation in conjunction with a heating step, which may also take place in an extruder device, on the one hand, as previously described, has an influence on the product, on the other hand, the heating step ensures that the storage period is maintained at least as a result of microbial activity, the products do not change more or significantly less than would be the case without a heating step or fermentation of the arranged product. In the case of an upstream fungal fermentation, a controlled upstream structuring already takes place, since mycelial structures can already be found in the material that are of sensorial importance (punctual elasticity). The structures in the starting material are partially destroyed again during chopping, so that a pre-fermented mass, fermented again, contains more elastic-structuring elements and is therefore more meat-like. In the case of an upstream fungal fermentation and / or bacterial fermentation, for example with lactic acid bacteria, the compositions of the masses can be changed before the extrusion process. For example, with suitable strains, anti-nutritional compounds are fermentatively reduced, such as the concentration of phytic acid and / or sensory-relevant compounds are formed, which are partially removed again by degassing in a subsequent extrusion process or chemically bond to other molecules, which leads to an additional change in the sensory profile. The enzymatic activity of the microorganisms is also to be mentioned as advantageous, which leads to the fact that, for example, proteins are partially split with effects on the sensory system and / or the nutritional value such as digestibility. It can also be advantageous that simple sugars are broken down by fermentation, so that chemical processes in which sugars are involved in the extrusion process can also be controlled or monitored. The antimicrobial compounds formed by the bacteria and / or fungi used and / or their pH-lowering effect are also particularly advantageous by, for example, the formation of lactic acid, which significantly extends the shelf life of the products produced. Higher polymer excretion products of microorganisms, for example exopolysaccharides, which significantly change the texture and / or functional properties of the products, for example the water-binding capacity or the water-holding capacity during cooking, are also very advantageous.

A particular advantage is the use of pre-fermented substances / mixtures through bacterial or fungal fermentation. The essential advantages are already listed in the explanations of claim 24. In the case of a previous fungal fermentation, the destructuring of the starting material is decisive, which on the one hand should lead to the fact that the material can also be conveyed through small extrusion nozzle diameters so that they do not clog. On the other hand, the material must not be comminuted too much in order to maintain the textural effect of local mycelial accumulations (which mainly causes punctual, connective tissue-like elasticity in the product). Double fungal fermentation can maintain and / or increase the degree of elasticity and firmness in the product. In addition, the content of anti-nutritional compounds is further reduced. Another advantage of pre-fermented substances / mixtures is that they are present with a greatly reduced number of germs due to the extrusion at high temperatures. Claim 25 is characterized in that several parallel extruded strands are twisted into one another in the direction of application / are arranged to rotate around the axis in the direction of conveyance.

The particular advantage is that, on the one hand, several strands are extruded from a multi-flow extrusion nozzle at the same time, which saves a considerable amount of time in production, and on the other hand, by twisting several strands with one another in the conveying direction, new strand bundles are created sensory properties are generated, that is, just by twisting the strands, the fibrousness in the product is further improved. In the case of a downstream fermentation, in addition to a quasi-parallel alignment of the strands and the alignment of these strand bundles next to one another through cavities / cavities / pores of different sizes, additional texture elements in the form of strands that are interconnected to different degrees are created.

Claim 26 is characterized in that at least 20 [%], more preferably at least 35 [%], more preferably at least 50 [%], more preferably at least 65 [%], more preferably at least 80 [%], most preferably at least 90 [ %] are dimensionally stable, with dimensional stability being defined as the measure of the deviation of characteristic strand dimensions from the target value, defined as 100 minus (quotient of the actual value and the target value) * 100, around <80, preferably <50, preferably <30, more preferably <20.

The strands are advantageously arranged during the arrangement process in such a way that the product structures come as close as possible to the planned target dimensions after the strands have solidified in order to be able to realize the planned product properties as completely as possible and to minimize deviations during manufacture from the planned product structure and / or planned procedure. The dimensional stability is defined as a dimensionless quantity. The cross-sectional shape of an extrusion nozzle does not have to correspond to the target dimensions, but rather the dimensions of the arranged strand after its solidification after the arrangement process.

Claim 27 is characterized in that it is dimensionally stable when it is prepared, for example when heated in water and / or when seared in fat.

The main advantage of the predominant or largely one-piece nature of the products is the preservation of the integrity of the products in important manufacturing processes. In the case of protein-dominated connection points of the product strands, products are stable to boil, that is, they do not disintegrate when they are cooked in water at 100.degree. In the case of starch-dominated junctions, the products disintegrate below the melting temperature of the starch phase also does not. With regard to deep-frying and searing, all products are considered to be dimensionally stable, which is very advantageous in preparation. In this way, essential texture features are also achieved. Dimensional stability can also mean that part of the product has liquefied, for example to promote the development of aromas during preparation.

Solution of the problem regarding the use

To this end, patent claims 28 to 34 describe inventive solutions.

Claim 28 describes a use which is characterized in that the product can be used as a burger patty.

The use according to claim 29 is characterized in that the product can be used like a cheese-like product.

The use according to claim 30 is characterized in that the product can be used like a / as a sausage-like product.

The use according to claim 31 is characterized in that the product can be used like a / as a textured and / or meat-like product. Due to the advantageous freedom in the arrangement of strands, an internal structure of a product can be created, which has a decisive influence on the texture of the product. If the product has a particularly large number of longer and more unidirectional structures, the sense of texture in the mouth is described as “meat-like”. Overall, the proposed method is highly variable, so that a large number of structured products can be defined and produced in a targeted manner, which consumers do not necessarily have to perceive as "meat-like". For example, an arrangement that would be chosen for meat-like products can also ensure that the juiciness of a product is improved without it being necessarily meat-like. Another example would be the faster or more intensive action or overall higher binding / absorption of a marinade through the targeted arrangement of cavities / pores / capillaries in the product, whereby liquids can be absorbed much better in the product and also over a significantly larger inner surface, also viewed in absolute terms, larger volumes of a product can be penetrated in the same period of time compared with a product that is free of cavities / pores / capillaries.

The use according to claim 32 is characterized in that the product can be used like a / as a meat-like product. The use according to claim 33 is characterized in that the product can be fried like a / as a nugget.

The use according to claim 34 is characterized in that the product can be used as a divisible food product in different flavors for cooking in soups.

Basically, the products can be used in a wide variety of ways. Meat-like products are of particular advantage according to the invention, but in addition to the products mentioned, the products can also be dessert-like products, spreadable or spread-like products.

In the drawing, the invention is illustrated - partly schematically - in several exemplary embodiments. Show it:

Fig. 1 A device of the invention in the side view, with a only schematically indicated, motor-driven extruder device with an electric drive motor (not shown), one or two conveyor screw / n, housing, heating or cooling device, base on which the extruded strand or the strand pieces are arranged and / or conveyed, partly broken off, partly in section, and schematic arrangement application guidelines in which the relevant strands can be discharged from the extruder device onto an assigned base;

2 shows a device of the invention in a side view, with a motor-driven extruder device, only indicated schematically, with an electric drive motor (not shown) that conveys into a process space under normal or overpressure, one or two screw conveyors, housing, heating or cooling device, base on which the extruded strand or the strand pieces are arranged and / or conveyed, partly broken off, partly in section, and also the directions of arrangement for strands as in FIG. 1;

3 shows a further embodiment in plan view, also partly broken off, partly in section, with two motor-driven extruder devices arranged at an angle with respect to their longitudinal axis, the extruder devices each having a controllable electric motor (not shown), one or two screws and have a housing with heating or cooling device, a base on which the extruded strands or the strand pieces are arranged and / or conveyed, with indicated axes, also shown the directions of arrangement of the extruded strands as in FIG. 1; 4 shows a further embodiment of the invention in plan view, with two motor-driven extruder devices, partly broken off, partly shown in section, which are arranged at an angle to one another and the extruder devices each have a screw, a housing and a screw driven by a controllable electric motor Have heating or cooling device and each have an extrusion head, with a base on which the extruded strands or the strand pieces are arranged and / or conveyed, with indicated axes, also shown the directions of arrangement of the extruded strands as in Fig. 1;

5 shows the exit of several strands of product or mass from an extrusion head;

6 shows the application of extruded mass strands to a strand layer consisting of several product strands by means of an extrusion nozzle / an extrusion head, shown broken away;

7 shows the illustration of a plurality of extrusion nozzles / extrusion heads connected in parallel with strands emerging from them, the distance between strand exit and strand impingement on existing strands; 8 shows a perforated plate, which is assigned to a partially shown extrusion head, with differently designed openings from which the strands of material can emerge;

9 shows an extrusion head with different extrusion nozzles and a motor-driven rotating knife, connected downstream in the conveying direction of the extruded strands, for dividing the emerging strands, shown partly broken away;

Fig. 10 shows a random pile of strands;

11 strand pieces, arranged at random;

12 fragmented pieces of rope;

13 shows the representation of a product body made from at right angles in different

Extruded strands arranged on planes relative to one another, shown in the side view;

FIG. 14 shows the embodiment shown in FIG. 13 in a top view; FIG. 15 shows a further embodiment in which the strands are arranged at an angle to one another;

16 shows a further embodiment with an arrangement of strands;

17 shows an end view of strands arranged in layers one above the other, which are arranged, as it were, with gaps in relation to one another and each touching one another at their peripheries;

18 also shows a front view of a further embodiment, the individual strands being arranged with their longitudinal axes parallel to one another, each touching one another at their peripheries and being bordered by an enveloping rectangle in the front view;

19 shows a perspective view of a product body made from strands, with edible mushroom mycelium being indicated schematically in some of the spaces, pores and / or cavities and / or channels that are not provided with masses;

20 shows one or more strand (s) that have been loosely twisted in the circumferential direction; 21 shows a further embodiment of one or more largely positively twisted / twisted strand / strands;

22 shows a device of the invention in a side view, with a motor-driven extruder device, only indicated schematically, with an electric drive motor (not shown), one or two screw conveyors, housing, heating and cooling device, base which is designed to be movable relative to the extrusion head and on which the extruded strand or the strand pieces are arranged or discharged, wherein a container is arranged on the mobile base in which there is a liquid into which the strand or the strand pieces are extruded, with schematically indicated arrangement devices of the base with respect to a Extrusion head;

23 again a device of the invention in a side view, with a motor-driven extruder device, only indicated schematically, with an electric drive motor (not shown), one or two screw conveyors, housing, heating and cooling device, a base which is designed to be movable relative to the extrusion head , onto which the extruded strand or the strand pieces are extruded, in the present case shown as a chaotic heap, likewise with those indicated schematically Devices for arranging the base in relation to an extrusion head;

24 shows an embodiment of an extrusion nozzle opening in an orthogonal cross section;

25 shows a partially illustrated extrusion head with an extrusion nozzle and a temperature control device;

26 shows different cross-sectional shapes of strands with different cross-sectional shapes and dimensions;

27 shows an extruder device, as well as various indicated elements of an extrusion head, partly in a view, partly in section;

28 shows the cross-sectional shape through a strand with incompletely mixed, two different masses, distributed over the length and the cross-section of the strand in question;

29 strands of polygonal cross-section, arranged flat one above the other; 30 strands wound up in a beehive-like manner;

31 serpentine, staggered strand arrangement;

32 spiral, staggered strand arrangement and

33 shows a further embodiment of the invention in plan view, with an extruder device shown partly broken off and with a further, motor-driven, partly broken off, partly sectioned conveyor device, such as a pump, the devices being arranged at an angle to one another and the extruder device has a screw (s) driven by a controllable electric motor, a housing and a heating or cooling device and each extruder device is assigned an extrusion head, with a base on which the extruded strands or the strand pieces are arranged and / or conveyed, with indicated axes, with directions of arrangement of the deployed strands similar to that in FIG. 1;

The guiding principle of the present invention is the combination of (i) conversion of substances, often powder and one or more liquids, by mixing, temperature control and shearing, preferably under conditions of over 100 ° C in at least one of the extruder devices involved in direct connection with the ( ii) pre- Correct three-dimensional arrangement of the mass / masses and (iii) an at least partially direct (materially one-piece) or partially indirect (functionally one-piece) material-side connection of (iv) at least one mass, preferably several masses pretreated separately from one another in extruder devices, with the overall goal of direct generation and control of product functionalities. Exemplary product functionalities are structures / textures which, for example, are described as being meat-like in a fiber-like design. Products can have a large internal surface due to pores / cavities / channels, for example for marinating processes, and / or a change in the composition of the microflora, usually a reduction in the total number of germs and / or spores. In one embodiment of the method, the structuring / texturing of the overall product is decoupled from a shear profile superimposed on cooling, so that product and / or mass compositions can also be selected that are unsuitable for the usual HMHT process. Materials can be connected directly, for example, by joining and / or gluing, indirectly, for example, by downstream heating and / or by fermentation with edible mushrooms, with the product or mass strands interlinking, for example, through invasive mycelial growth.

Depending on the product objective, modified processes and different starting materials come into question. Examples of suitable substances are many protein, starch and / or fiber-rich flours made from peeled or unpeeled, from fat-reducing th or full fat seeds, such as from hemp seeds, chickpeas, soybeans, peas, almonds, sunflower seeds, cashew nuts, quinoa seeds or their protein concentrates or protein isolates or starch concentrates or starch isolates or their fat extracts. Also suitable are byproducts, for example from protein production or other byproducts in the production of other foods, such as okara as a byproduct of soy milk production or extraction residues from soy protein isolation or concentration. Such residues are usually characterized by the fact that they mainly contain water and / or salt water (according to the Osborne classification) and insoluble proteins that are not usable for many applications in the food industry, for example numerous fiber-rich fractions from separation processes, such as okara , Wheat bran, pomace, spent grains, which can be used either directly or after a process-related preparation such as chopping and / or thermal treatment.

Many other protein-containing substances can also be used, for example leaf material, algae, duckweed, insects or other animal raw materials such as milk from the muscle tissue, for example in native form, in the form of powders, concentrates and isolates with different compositions. In addition, protein-rich intermediate products such as tofu, seitan and paneer can also be used, possibly in concentrated form. In addition to the above-mentioned, preferably protein and / or carbohydrate-rich substances, many other substances are also preferred, especially in a mixture with precisely such protein and / or carbohydrate-rich substances, such as many plant products or these in comminuted form such as Vegetable purees of any vegetables can be used. The specific usability depends in each case on the intended use of the product and on the embodiment of the invention. For an HMHT extrusion, protein-rich powders are more suitable as an essential component, while for a second mass, for example as pasty strands integrated into the product, fiber-rich, non-gelled masses such as crushed okara are often ideal.

The dry mass of the products can vary widely and is, based on the mass, 5 [%] to 90 [%], preferably 10 [%] to 80 [%], even more preferably 15 [%] to 70 [%]. For meat-like products, the dry mass, based on the mass, is preferably 15 [%] to 50 [%], more preferably 20 [%] to 45 [%]. The ranges are so large because the combination of different masses creates very different, average dry masses. The dry mass of at least one of the strands often consists to a considerable extent of proteins, based on the mass, for example, more than 20 [%], more preferably more than 30 [%], more than 40 [%], more preferably more than 50 [%], more preferably more than 60 [%], most preferably over 70 [%].

The method claimed here is especially suitable for bulk compositions that are not suitable for the HMHT extrusion structuring process for the production of meat analogues, because they have, for example, a higher content of insoluble fibers and / or carbohydrates and thus the desired structures in the Do not form a cooling nozzle or the elasticity of the structures is insufficient. Such deficits can either be at least partially compensated for and / or overcompensated for, for example, by a downstream fermentation. Okara is mentioned as an example, which is extruded with a dry matter of 25% at 130 ° C, arranged three-dimensionally and then fermented with Rhizopus oligosporus. Generally preferred in the context of fermentative processes are substances or mixtures which contain substantial proportions of fiber, digestible or non-digestible.

If fermentation is not to be carried out downstream, the compositions of the masses can also consist of the substances mentioned, but then the later elasticity-giving or chewing resistance-causing substances such as protein concentrates or isolates must be proportionally higher be chosen or dominate (for example 31.5% pea protein isolate, 3.5% starch, 66% water). Often a mass is necessary for the creation of aqueous structures with a higher degree of elasticity, the predominant part of which in the dry mass consists of proteins.

Powder and water can be mixed, sheared and, in particular, the proteins melted in the extruder device, for example at temperatures of the order of 130.degree. The molten mass is extruded through extrusion nozzles into an environment that allows the molten mass to be extruded through small extrusion nozzle diameters in such a way that the mass emerges as a strand of any cross-sectional shape and, in one embodiment of the invention, directly with extruded strands, for example upon contact and simultaneous and / or subsequent solidification sintered, fused or glued. Depending on the embodiment, a compressed air-tight process space allows the discharge of masses with temperatures above 100 ° C and without expansion, whereby the product enthalpy is dissipated to such an extent that the extruded strands remain dimensionally stable, but are not completely solidified, but until the strands emerge on one side suitable shelf, a movable and / or rotatable carriage or other transport device or the like, at least remain plastic. Optionally, a temperature control device can be provided in order to control the temperature of the mass strands to be extruded in a targeted manner. To reduce friction and pressure losses, especially in small channels, the surfaces can be coated so that the extruded mass strands experience only low shear forces, with the strands emerging from the extrusion nozzles being applied and arranged in a product matrix analogous to the 3D printing process .

The method according to the invention allows strands with a smaller diameter to be produced under overpressure, since the viscosity of the product mass (for example a protein melt) at the time of application via an outlet opening is significantly lower than with a previous solidification at temperatures below 100 ° C, which also occurs at the same time an expansion of the strand in question on exit from the extrusion device is avoided or defined. Smaller diameters of outlet openings allow more fibrous and / or more highly resolved and / or spatially largely free structures to be formed and the formation to be better controlled, since the structures can be aligned in all spatial directions. Because these product or mass strands can still be arranged in a molten state in one embodiment of the invention, the strands can adhere directly to one another. Incidentally, several mass phases, which are processed, for example, using different extruder devices, can be connected to one another during and / or after their 3D arrangement. It is also possible to foam the products if necessary. The products can be bigger Have quantities of non-proteinogenic components, as their structure no longer necessarily depends on a specific cooling nozzle (cooling with simultaneous shear).

In Fig. 1, the reference numeral 1 denotes a motor-driven extruder device, which has one or two extrusion screws 2, which - which is not apparent from the drawing - has helical screw elements with positive and negative pitch as well as mixing elements that differ in the longitudinal axis direction May have gradients in order to shear the mass conveyed in the extruder device 1 or the substances composing it and not only convey it in direction X or partially also in direction minus X, but also to mix and / or comminute and / or heat it . The mass 4 emerging from the extruder device is deflected by a deflecting element 3 in the embodiment shown, for example by approximately 90 degrees. As can be seen, when the mass 4 is conveyed, there is a reduction in the transverse dimensions, for example in diameter, which can be seen in the drawing. The strand with the mold 10 passes through a temperature control device 11, which is maintained by a suitable, not shown control and / or regulating device to a predetermined temperature within predetermined tolerances depending on the material to be processed for the strand 4 and the strand 4 with the mold 10 tempered. The temperature-controlled strand 4 with the mold 10 emerging from an extrusion nozzle is placed in a predetermined configuration 12 on a support 13 designed as a transport device, which can be transported, for example, on rollers or wheels 14 and is movable both horizontally and vertically, and according to predetermined dimensions then transported away on the pad 13. The base 13 can be driven by a motor via its rollers 14 (not shown). It is also possible to move the transport device 13 on rails and to rotate it on a turntable and, if necessary, to raise and lower it, controlled by a motor. The movement arrangements are indicated schematically by arrows in FIG. 1. The illustration is not to scale. All essential mass-carrying elements can be temperature controlled, although the temperature control devices are not always visibly drawn in and / or named. The reduction of the strand dimensions before exit from the extrusion head can take place at different points depending on the embodiment of the invention, in the extreme case in the extrusion head shortly before exit or in the other extreme case immediately after exit from the extruder device.

In Fig. 2, the reference numeral 1 also denotes a motor-driven extruder device which has one or two screws 2, which - which is not apparent from the drawing - also has helical screw elements with positive and negative pitch as well as mixing elements, which in The longitudinal axis direction can have different gradients in order to shear the mass conveyed in the extruder device 1 or the substances composing it and not only to convey in direction X or partially also in direction minus X, but also to mix and / or crush and / or heat. The mass 4 emerging from the extruder device is deflected by a deflecting element 3 in the embodiment shown, for example by approximately 90 degrees. As can be seen, when the mass 4 is conveyed, there is a reduction in the transverse dimensions, for example in diameter, which can be seen in the drawing. The mass 4 emerging from the extruder device 1 is fed via the extrusion head as a product or mass strand into a process space 5, which is connected to a pressure line 7 opening into the interior 6, in which a pump 8, which is driven by a controllable or regulatable motor 9 is driven, presses a gas into the interior 6 and thereby can set the interior 6, which is sealed off from the external atmosphere, under normal or overpressure in a controlled or regulated manner, so that the strand 4 emerging from the extruder device 1 at temperatures above the evaporation temperature of water, which therefore cannot expand or can expand in a controlled manner, thereby maintaining the shape 10. The strand with the mold 10 also passes through a temperature control device 11, which is maintained by a suitable, not shown control and / or regulating device to a predetermined temperature within predetermined tolerances depending on the material to be processed for the strand 4 and the strand 4 with the form 10 tempered. The temperature-controlled strand 4 with the mold 10 emerging from an extrusion nozzle (not shown) is placed in a predetermined configuration 12 on a support 13 designed as a transport device, which can be transported out of the interior 6 of the process space 5, for example via rollers or wheels 14, and both horizontally and is vertically movable, deposited and then transported away on the base 13 according to predetermined dimensions. The base 13 can be driven by a motor via its rollers 14 (not shown). It is also possible to move the transport device 13 on rails and to rotate it on a turntable. The movement arrangements are indicated schematically by arrows.

The process room 5 can be provided with a door, not shown, which can be opened and closed in a compressed air-tight manner, so that the loaded base 13 can be moved out of the process room 5 with the transport device by hand or by motor and an empty base 13 or transport device can be moved into the process room 5 is. Suitable monitoring devices (not shown), such as a temperature measuring device 90 and a regulating and control unit 89, a temperature measuring device for the cooling device 11, a humidity measuring device 92, a regulating and control unit 91 and also a timer, and at least one pressure relief valve device 96 are assigned to the process space 5 and a pressure measuring device 97 is assigned. An energy supply line for the motor 9 is designated by 25. Suitable control and regulating devices for the motor 9 are also not shown, nor are further process monitoring devices, for example possibly a programmable logic controller and / or a central computer, in which files for different recipes of the mass or product strand are stored, are not shown .

The illustration is not to scale. All essential mass-carrying elements can be temperature controlled, although the temperature control devices are not always visibly drawn in and / or named. The reduction of the strand dimensions before exit from the extrusion head can take place at different points depending on the embodiment of the invention, in the extreme case in the extrusion head shortly before exit or in the other extreme case immediately after exit from the extruder device.

In Fig. 3, a further embodiment is designated. In this embodiment, two extruder devices 15 and 16 are arranged with their longitudinal axes at an angle of 90 degrees in the embodiment shown or at an angle that deviates therefrom, for example an acute angle. As in the embodiment according to FIG. 1, these extruder devices 15, 16 are motor-driven. The two extruder devices 15 and 16 each convey a strand 17 and 18 into a single-strand extrusion nozzle 19 via a mixing element 32, from where the strand emerging from the single-strand extrusion nozzle 19 then in turn has a Temperature control device (not shown) passes through and is then placed on a support 20 designed as a transport device, which like the transport device 13 is mounted on rollers or wheels and can be motor-driven. The movement arrangements are indicated schematically by arrows. As in the previous embodiment, a process space can also be provided here. The control unit 93 is used to coordinate the extruder devices with one another. The directions of arrangement of the base 20 are indicated by the arrows in FIG. 3.

The screws of the extruder devices 15, 16 can also be provided with forward or backward conveying elements that have different helical pitches so that the respective mass flow can not only be conveyed, but also intensively mixed and / or comminuted and / or heated.

All essential mass-carrying parts can be temperature controlled, although the temperature control devices are not always visibly drawn in and / or named. The reduction of the strand dimensions before exit from the extrusion head can take place at different points depending on the embodiment of the invention, in the extreme case in the extrusion head shortly before exit or in the other extreme case immediately after exit from the extruder device. The embodiment according to FIG. 4 is constructed similarly to the embodiment according to FIG. 3. The two extruder devices 26 and 27 are also motor-driven and have conveyor screws 28 and 29, which, as in the embodiment according to FIG. 2, have helical conveyor elements with different pitches can, in order not only to convey the mass or product strands, but also to mix and / or heat and / or shear and / or comminute them. As in the embodiment according to FIG. 2, the two extruder devices 26 and 27 are arranged at an angle of, for example, 90 degrees with their longitudinal axes or an angle deviating therefrom and convey their mass strands each into a separate extrusion head. While in the embodiment according to FIG. 2 there is a thorough mixing of the masses conveyed by the two extruder devices 15 and 16, in the embodiment according to FIG. 3 the strands can be kept separate until they exit the respective extrusion nozzle 30 and are also placed on a base 31 stored, which is designed as a transport device. The directions of arrangement of the transport device are indicated by arrows in FIG. 4.

The transport devices 13, 20 and 31 can be motorized movable relative to these during the discharge of the respective strands from the associated extrusion heads (not shown). It is possible to move the extruder devices, extrusion nozzles or extrusion heads in relation to the respective base 13, 20 or 31 by motor, for example to rotate and / or pivot them, to lift and / or move horizontally as desired, so that a predetermined product body made up of strands can be shaped in the form of a patty or the like, and several strands applied simultaneously can be twisted into one another during application by rotating the base. As in the previous embodiments, a process space can also be provided here. The control unit 93 is used to coordinate the extruder devices with one another.

The illustration is not to scale. All essential mass-carrying elements can be temperature controlled, although the temperature control devices are not always visibly drawn in and / or named. The reduction of the strand dimensions before exit from the extrusion head can take place at different points depending on the embodiment of the invention, in an extreme case in the extrusion head shortly before exit or in the other extreme case immediately after exit from the extruder device.

In the embodiment according to FIG. 5, the reference numeral 37 shows a part of a horizontally arranged extrusion head, fed from an extruder device or another conveying device, which has several extrusion nozzles (not shown in detail) or a perforated plate, of which a total of four in the embodiment shown Strands 38 emerge, which combine to form a random pile 39 under the influence of gravity. Depending on requirements, the strands 38 can be subdivided in a time or volume-determined manner, in particular cut off, after which the pile 39 is transported away intermittently. If necessary, the extrusion head can be rotated 90 degrees so that the strands are conveyed vertically downwards.

In the embodiment according to FIG. 6, an extrusion head 40, optionally movable by a motor, fed from an extruder device or another conveying device, with an extrusion nozzle is shown, with several strands 41 being arranged parallel and at a distance from one another. In the embodiment shown, the extrusion head 40 discharges the strand 42 at a right angle to the longitudinal axis of the strands 41. Several such layers of strands 41 and 42 can be arranged above and / or next to one another and complement one another to form a product body, for example a loaf, patty, sausage, schnitzel or the like. The strands can be arranged at any desired angles to one another, the strands also being able to assume any shape other than a straight line and the angles between the strands or strand pieces cannot be the same.

In the embodiment according to FIG. 7, four extrusion nozzles or extrusion heads 43 are exemplarily arranged parallel and at a distance from one another and at a distance from the surface of already arranged strands and assigned to one or more extruder devices (not shown) and / or other conveying devices, for example pumps or pistons, from which Strands 44 emerge and can be severed in a time or volume-controlled manner, for example. The strands 44 can combine to form a random pile 45 or in some other way to form one Product body, for example to an edible schnitzel, are assembled and accordingly form a jointly handled product body (not shown). The strands can consist of the same or different masses.

8 shows an extrusion nozzle embodied as a perforated plate 46, which is assigned to an extrusion head, shown partially, which is fed by an extruder device or another conveying device, such as a pump or a piston (not shown). The perforated plate 46 has, for example, outlet openings 47 with different diameters, from which strands emerge from the associated extrusion head (not shown).

In the representations according to FIGS. 9 to 18, FIG. 9 shows a part of an extrusion head 48, fed either from a non-visible extruder device or from another conveying device, to which extrusion nozzles 49 with the same or different diameters are assigned, from which strands emerge , the design and arrangement of which are shown, inter alia, in FIGS. Downstream in the conveying direction in FIG. 9 is a dividing device designed as a rotating knife 50, which divides the strands. These can then be transported away individually or as a product body, for example a schnitzel form, or combined to form a product body. For example, FIG. 10 shows a disordered strand 51, which could also be referred to as a pile, while in FIG. 11 divided strands 52 are shown. In FIG. 12, a pile of fragmented strand parts 53 is illustrated.

In FIG. 13, strands 54 are arranged at a distance from one another. Between these strands 54 there are further strands 55, the longitudinal axes of which run at right angles to the strands 54.

14 shows a plan view of the product body resulting from this. The strands 54 and 55 abut one another and are, for example, partially or completely glued or fused or welded to one another at the contact points, they form an edible product body that can be handled together, as in all other embodiments. A fluid that possibly completely or partially fills cavities and / or possibly arranged mushroom mycelium of an edible mushroom cannot be seen in FIGS. 13 to 18.

In FIG. 15, strands 56 are arranged with their longitudinal axes parallel and at a distance from one another, on which further strands 57 are alternately arranged in several layers / layers at an acute angle. The strand layers arranged one above the other together form an edible product body that can be handled in a uniform manner, since at least in one embodiment they are peripherally glued or welded to one another, which also applies to the embodiment according to FIG. 16. In the embodiment in FIG. 17, numerous strands 58 are arranged above and / or next to one another with their respective longitudinal axes running parallel to one another and touch one another peripherally and form a product body which is irregular in the representation, while in the embodiment in FIG. 18 the strands 59 in several layers are illustrated and are enclosed by an imaginary rectangular envelope. These strands 59 can also be partially or completely glued or sintered or welded to one another.

19 shows an edible product body 60 which consists of several superimposed layers of strands 61, 62, 63, 64 and 65, the individual layers having strands arranged alternately with their longitudinal axes, which in the respective layers have their longitudinal axes parallel and are arranged at a distance from one another, but any other arrangements are also possible, so that irregular arrangements of the unfilled spaces are also possible.

At 62a an edible mushroom or its mushroom mycelium is shown, which can also fill the remaining spaces in the product body 60 (not shown in detail). The fungal mycelium is connected to the strands and partially grown into them and ensures that the strands are networked to form a one-piece product body. Also not shown in detail is a possibly filling the cavities- of the fluid, which is arranged in the product body, for example after fermentation.

FIG. 20 shows two strands 63 and 64 which have been twisted together, which also applies to strands 63 and 64 in FIG in Fig. 20, the strands 63 and 64 consisting of identical or different masses.

The embodiment according to FIG. 22 is constructed similarly to the embodiment according to FIG. 1, so that the same reference numerals have been used for the same functions. The extruded strand is arranged in a fluid 94 which is located in a container 95. This container is arranged on the base 13, optionally on rollers, so that it can be moved manually or by a motor. These containers 95 with the fluid 94 and the base 13 can also be located in an interior 6 of a process space 15, as was described in connection with the embodiment according to FIG. 2, so that with regard to the function of such a process space in connection with Fig. 2 made statements can be referenced. Depending on the embodiment, different distances are established between the relevant extrusion nozzle and the central surface of the extruded strands, with any relative movements between the extrusion nozzle and the extruded strands also leading to different strand arrangements can. Correspondingly, in one embodiment the extrusion nozzle can always be immersed in the liquid during the discharge of the strands, while in another embodiment, as indicated in FIG and to use the same system.

The embodiment according to FIG. 23 is constructed similarly to the embodiment according to FIG. 1, so that the same reference numerals as in the embodiment according to FIG. 1 have been used for parts with the same function. In the embodiment according to FIG. 23, the extruded strand is discharged onto a base 13 which, if necessary, can be moved manually or by motorized rollers on rollers. In contrast to the embodiment according to FIG. 1, the strand emerges here in a disordered or chaotic manner, the base 13 being arranged in different directions in one plane and possibly also in a lifting manner, which is indicated schematically by the arrows in FIG. 23. Different distances can arise between the relevant extrusion nozzle and the central surface, wherein the relative movements of the relevant extrusion nozzle to the extruded strands can lead to different strand arrangements.

FIG. 24 shows an embodiment of an extrusion head (not shown) with an extrusion nozzle opening 74 from which a strand with the cross section 68 is extruded or conveyed out. 25 shows a partially illustrated extrusion head 75 with an extrusion nozzle 76 and a temperature control device 77, while a strand is denoted by the reference numeral 66.

In FIG. 26, various cross-sectional shapes of strands 68 and 69 are shown, the limit values of which are denoted by 80 and 81.

27 shows an extruder device or conveying device (indicated schematically) 82 with an element 83 adjoining the conveying device and an extrusion head 84 with further elements only indicated schematically.

28 shows the cross-sectional shape through a strand that has been formed from two masses by incomplete mixing and consists of different masses 85, 86 and 87 which are arranged incompletely over the strand cross-section and distributed in the longitudinal direction of the strand.

29 shows strands 63 and 64 which are polygonal in cross-section and which are arranged flat one above the other or on one another, for example glued.

FIG. 30 shows strands 65, 66 wound up in a beehive-like manner, while FIG. 31 shows strands 61 or strand pieces offset in a serpentine manner. From FIG. 32, a spirally offset strand 61 can be seen.

The embodiment according to FIG. 33 is constructed similarly to the embodiment according to FIG. 4, so that the same reference numerals have been used for the same functions. The second extruder device is replaced by a conveying device 98, which can be, for example, a pump or a compressible piston. Depending on the embodiments, different distances can occur between the relevant extrusion nozzle and the central surface, which leads to different strand arrangements regardless of the relative movements to one another. This embodiment of the invention can also include a process space as described in FIG. 2.

The features described in the patent claims and in the description and evident from the drawing can be essential for realizing the invention both individually and in any combination.

LIST OF REFERENCE SYMBOLS Extruder device Extruder screw / n deflection element Product or mass strand, strand, mass process space interior, process interior pressure line pump motor, electric motor shape of strand cooling device, temperature control device configuration, arrangement of base, transport device rollers, wheels, sliding device, rotating device extruder device, device ", mass feed, mass , Strand Extrusion nozzle

Base, transport device

Power supply

Extruder device

Extruder screw / n

Extrusion nozzle

Base, transport device

Mixing element

Mass strand, mass

Temperature conditioning device

Temperature control

Part of an extrusion head

Strand, bulk strand, product strand

Heap

Part of an extrusion head Strand, bulk strand, product strand

Part of an extrusion head

Strand, bulk strand, product strand

Heap

Perforated plate

Nozzle, extrusion nozzle, outlet opening Part of an extrusion head Nozzle, extrusion nozzle, outlet opening knife, dividing device Strand

Strand parts

strand

Product body

strand a mushroom, mushroom mycelium strand

strand

Extrusion nozzle opening part of an extrusion head extrusion nozzle temperature control device

Line, for example circular shape, diameter corresponds to the actual value Line, elliptical shape, diameter corresponds to the actual value at the narrowest point of the limit value

Extruder device, conveyor device Element of an extrusion device 84 extrusion head

85 mass

86

87

88

89 Control and regulation unit

90 temperature measuring device

91 Regulation and control unit

92 Humidity meter

93 Control unit

94 fluid

95 containers

96 Pressure relief valve device including regulation and control unit

97 Pressure measuring device

98 conveyor

X conveying direction

bibliography

US 3,950,564 A US 2018/0360088 MX 2014008384 A CN 107259066A AU 2012350822 B2 US 20120241993A1

Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta (2019): 3D printing of meat. In Meat Science 153, pp. 35-44. DOI: 10.1016 / j.meatsci.2019.03.005.

Lipton, Jeffrey I .; Cutler, Meredith; Nigl, Franz; Cohen, Dan; Lipson, Hod (2015): Additive manufacturing for the food industry. Trends in Food Science & Technology

42, pp. 114-123

Claims

1. Process for the production of edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances, the substances or mixtures thereof being represented by one or more consecutively and / or parallel and / or at an angle to one another, each motor-driven extruder devices and / or other conveying devices such as pumps or the like (15, 16 or 26, 27, 98) are conveyed and in at least one of the devices (15, 16 or 26, 27, 98) the conveyed substances or Mixtures thereof by mixing and / or by shearing and / or by the heating resulting from shearing in the relevant extruder device (1, 15, 16, 26, 27) and / or by supplying heat from the outside to the respective extruder device (s) (1, 15, 16) is / are changed with regard to theological and / or mechanical and / or material properties and the resulting or changed mass / s as well if necessary, the further mass (s) from further conveying devices via one or more extrusion heads in the form of strands (10, 17, 18, 38, 44, 51, 52, 61, 62, 63, 64, 65) on at least one as a transport device (13) formed base (20), three-dimensionally targeted and / or chaotically to one another is / are arranged, wherein the Strands of at least one mass are arranged in a dimensionally stable or largely dimensionally stable manner according to their arrangement on the base (13) to form a product body.

2. Process for the production of edible, structured / textured products from one or more, preferably biological, substances or from mixtures of such substances, the substances or mixtures thereof being represented by one or more consecutively and / or parallel and / or at an angle to one another, each motor-driven extruder devices and / or other conveying devices such as pumps or the like (15, 16 or 26, 27, 98) are conveyed and in at least one of the devices (15, 16 or 26, 27, 98) the conveyed substances or Mixtures thereof by mixing and / or by shearing and / or by the heating resulting from shearing in the relevant extruder device (1, 15, 16, 26, 27) and / or by supplying heat from the outside to the respective extruder device (s) (1, 15, 16) is / are changed with regard to theological and / or mechanical and / or material properties and the resulting or changed mass / s as well if necessary, the further mass (s) from further conveying devices via one or more extrusion heads in the form of strands (10, 17, 18, 38, 44, 51, 52, 61, 62, 63, 64, 65) on at least one as a transport device (13) formed base (20), three-dimensionally targeted and / or chaotically to one another is / are arranged, wherein the Strands of at least one mass are arranged dimensionally stable or largely dimensionally stable according to their arrangement on the base (13) to form a product body, the strand (s) (10, 17, 18, 38, 44, 51, 52, 61, 62, 63 , 64, 65) in a lockable and pressure medium-tight process room (6) from the relevant extrusion nozzle (s), the internal temperature and / or the interior humidity and / or the interior pressure in the process room (6) to achieve extensive dimensional stability of the relevant strands (10, 17, 18, 38, 44, 51, 52, 61, 62, 63, 64, 65) taking into account specified tolerance values and / or to adjust the surface properties of the strands and / or to control the strand expansion at outlet temperatures can be controlled or regulated from the extrusion head of 100 [° C] or more, with temperatures in the process space (5) between 1 [° C] and 135 [° C], preferably between 20 [° C] and 120 [° C] , more preferably between 25 [° C] and 115 [° C ], more preferably between 30 [° C] and 105 [° C], most preferably between 35 [° C] and 99 [° C], the pressure in the process space between 0.1 [bar] and 50 [bar], more preferably between 0.5 [bar] and 20 [bar], more preferably between 0.9 [bar] and 10 [bar], more preferably between 1 [bar] and 6 [bar], most preferably between 1 [bar] and 5 [bar], the air humidity in the process space is preferred between 10 [% rel.] and 100 [% rel.], more preferably between 50 [% rel.] and 100 [% rel.], most preferably between 80 [% rel.] and 100 [% rel.] and the String expansion, indicated as overrun, between see 0 [Vol-%] and 300 [Vol-%], preferably 0 [Vol-%] and 200 [Vol-%], more preferably 0 [Vol-%] and 100 [Vol-%] is set.

3. The method according to claim 2, characterized in that the pressure release in the process space (6) to ambient pressure after the arrangement of the extruded strands (10, 17, 18, 38, 44, 51, 52, 61, 62, 63, 64, 65 ) takes place after the targeted setting of the product temperature in the process room.

4. The method according to claim 1 or one of claims 2 and 3, characterized in that the dimensional stability of the individual strand (17, 18, 38, 53) is determined inter alia by the yield point of the material used for the strand in question and / or by the partial consolidation or consolidation of the strand in question to maintain dimensional stability, to at least 20 [%], more preferably at least 35 [%], more preferably at least 50 [%], more preferably at least 65 [%], more preferably at least 80 [%], most preferably at least 90 [%], in each case based on the entirety of the relevant strands, is generated before and / or after and / or during the application and is defined as the measure for the deviation of predetermined tolerance values of the strand diameter from the target value, defined as 100 minus (Quotient of the actual value and the target value) ^* 100, around <80, preferably <50, preferably <30, more preferably <20.

5. The method according to claim 1 or one of the subsequent claims, characterized in that in the case of several parallel and / or one behind the other and / or at an angle to one another, motor-driven extruder devices (1, 15, 16, 26, 27) and / or further conveying devices, the respective masses emerging from the relevant extruder device or conveying device are composed differently or proportionally.

6. The method according to claim 1 or one of the subsequent claims with two or more different masses (17, 18), wherein at least two of these masses are brought together in a mixing element or several sequential Mischele elements and the masses are mixed with one another and / or blended and thereby to a single strand (32), this strand then being discharged through an extrusion head and arranged in a targeted manner three-dimensionally and / or chaotically on a base (13) and / or a transport device.

7. The method according to claim 1 or one of the subsequent claims, characterized in that the strands (10, 17, 18, 38, 44, 51, 52, 61, 62, 63, 64, 65) are arranged in a fluid.

8. The method according to claim 2 or one of the subsequent claims, characterized in that the arranged strands with each other thermally, possibly after the addition of a fluid, by reheating or by cooling positively or by solidifying an added fluid or by solidifying an already before or during fluids submitted to the arrangement of the strands or by fermentation, preferably by mushroom fermentation, or by a combination thereof, are at least partially materially or functionally connected in one piece, with possibly the arranged strands being mechanically compressed and / or simultaneously and / or beforehand and / or afterwards. or be rearranged in terms of form.

9. The method according to claim 2 or one of the subsequent claims, characterized in that moisture is added to or removed from the products made from the strands.

10. Device for performing the method according to claim 1 or one of claims 2 to 9, characterized in that an extrusion device from one or more extruder device / s (1, 15, 16 or 26, 27) and / or one or more Conveying devices, optionally a device for temperature-controlled merging of mass flows and one or more extrusion heads, there is, an extruder device each consisting of at least one motor-driven extruder screw as well an assigned temperature-controlled jacket and a conveyor device consists of a motor-driven conveyor unit and a temperature control device, with each extruder device (1, 15, 16 or 26, 27) or conveyor device no or one extrusion head is assigned, such an extrusion head consisting of one or several extrusion nozzle (s) and one or more associated temperature control device (s) and, depending on the process, one or more mixing element (s) to be tempered is / are arranged, with one mixing element dynamically and / or statically mixing and / or one or more masses / mass flows interlocked.

11. Device according to claim 10, characterized in that the base (13) on which the relevant strand (17, 18) or strand pieces or mass / masses is / are to the extrusion device / devices or the / the Conveyor device (s) assigned extrusion head (s) is defined relatively by a motor and is arranged to be movable relative to one another in a targeted manner in all spatial directions and rotatable about the vertical and / or horizontal.

12. Device according to claim 10 or 11, characterized in that the relevant extruder device (s) (1, 15, 16 or 26, 27) and / or conveyor device (s) to the base (13) is / are arranged so as to be relatively movable / are in such a way that the extruder device (s) (1, 15, 16 or 26, 27) and / or conveyor devices discharged strands (17, 18) are arranged next to and / or one above the other and / or as a chaotic pile in predetermined angular assignments and / or that the extrusion device (s) and / or conveyor devices are arranged in predetermined angular assignments to the base ( 13) moves / move while the masses are being discharged from the extrusion head.

13. Device according to claim 10 or one of the subsequent claims, characterized in that the geometric equivalent diameter of the strand / strands exiting from one or more associated extrusion nozzles / outlet openings of an extrusion head (1, 15, 16 or 26, 27) is orthogonal to its / its longitudinal axis is 0.02 to 2 cm, preferably 0.03 to 1.3 cm, more preferably 0.04 to 1 cm, more preferably 0.05 to 0.8 cm, most preferably 0.07 to 0.6 cm.

14. Open-loop or closed-loop control for operating a device according to claim 10 or one of claims 12 to 13, characterized in that the extruder device / s (1, 15, 16 or 26, 27) conveyed / -n and / or changed mass (s) achieve the desired rheological properties in terms of flowability and / or pasty state and / or mechanical properties in the solidified state, the extruder device (s) (1, 15, 16 or 26, 27) in which the to be extruded Masses are conveyed, mixed, sheared and transported by dissipation of shear energy and / or supply of heat via heating elements, tailored to the properties to be achieved, to at least 70 ° C, preferably to at least 80 ° C, further preferably to at least 90 ° C , again preferably to at least 100 ° C, in particular to at least 110 ° C, preferably at least 120 ° C, preferably at least 130 ° C, most preferably to at least 140 ° C.

15. Control or regulation according to claim 14, characterized in that one or more extruder device (s) (1, 15, 16, 26, 27) and / or conveyor devices assigned extrusion nozzle (s) or assigned extrusion head (s) and / or assigned mixing element (s) is / are driven by a motor during the extrusion process so that it can rotate about the conveying axis.

16. Control or regulation according to claim 14 or 15, characterized in that the strands are inoculated with one / more bacterial suspension / s and / or one or more spore / mycelium suspension / s before fermentation to control the mechanical product properties and / or the texture perception and / or the aroma perception and / or nutritional and / or functional product properties.

17. Control or regulation according to claim 14 or one of the subsequent claims, characterized in that the mechanical properties of the product and / or the texture and / or the aroma and / or the nutritional and / or functional properties by pre-fermented substances or masses in one or more masses contained, controlled or regulated.

18. Control or regulation according to claim 14 or one of the subsequent claims, characterized in that several extruded strands or masses to be extruded from extruder devices (15, 16 or 26, 27) arranged at an angle to one another can be fed to the base (13).

19. Control or regulation according to claim 14 or one of the subsequent claims, characterized in that the texture of the end product by material and / or functional one-piece connection of the respective strands by gluing and / or combining and / or fusing and / or crosslinking by fermentation, in particular through fungal fermentation and / or through the indirect connection via a surrounding fluid which has a flow limit and / or solidifies after application, for example gelled and / or a largely form-fitting interlocking of the strands with one another is controlled or regulated.

20. Product made by the method according to claim 1 or one of the subsequent claims 2 to 9 from one or more strands (17, 18) which are arranged next to and / or one above the other and optionally partially connected to one another materially and / or functionally in one piece and are arranged in the pores and / or cavities and / or channels and / or that the product bodies consisting of the strands (17, 18) consist of strands of different diameters or transverse dimensions and / or the product body is composed of strands and / or strand pieces of different masses / or a strand / the strands are each composed of different, incompletely mixed masses and / or the product body contains and / or is surrounded by bacteria and / or their excretion products and / or fungi / mycelium (62a), and / or the pores and / or having channels and / or cavities partially or completely with a liquid and / or a yield point em and / or a gelled fluid and / or a fluid mixture are filled and / or are arranged in the pores and / or channels and / or cavities fungal mycelium (62a) and / or bacteria and / or microbial waste products.

21. Product according to claim 20, characterized in that the product consists of one or more strands or strand pieces which are arranged three-dimensionally with respect to one another, whereby due to the exact arrangement and the volume proportion of pores and / or cavities and / or cavities and / or by the masses used in each case and / or their mass fraction in the overall product and / or their arrangement in the overall product, and / or rheological or mechanical properties of the masses due, for example, to the composition and / or treatment in the extruder, and / or their proportions in the overall product and / or their spatial arrangement in the overall product and / or through the strand / strand piece diameter and / or optionally through the removal of water and / or through fermentation, preferably a mycelium-forming fungal fermentation, the texture and / or the aroma perception and / or or the shape is variably set and controlled over a wide range.

22. Product according to claim 20 or 21, characterized in that the texture is structured and / or meat-like.

23. Product according to claim 20 or one of the subsequent claims, characterized in that the product is composed of one or different masses, the strands in parallel in layers and / or in predetermined angle assignments in layers and / or in predetermined angle assignments next to one another and / or chaotically to one another and / or are arranged in a combination thereof and connected to one another to form an overall product, for example in the form of a burger patty.

24. Product according to claim 20 or one of the subsequent claims, characterized in that the mass in question has already been subjected to one or more fermentation (s) for the strand to be produced in each case.

25. Product according to claim 20 or one of the subsequent claims, characterized in that several parallel extruded strands are twisted into one another in the discharge direction / are arranged to rotate around the axis in the conveying direction.

26. Product according to claim 20 or one of the subsequent claims, characterized in that the strands applied are at least 20 [%], more preferably at least 35 [%], more preferably at least 50 [%], more preferably at least 65 [%], more preferably at least 80 [%], most preferably at least 90 [%] are dimensionally stable, dimensional stability being defined as the measure for the deviation of characteristic strand dimensions from the target value, defined as 100 minus (quotient of the actual value and the target value) * 100 to <80, preferably <50, preferably <30, more preferably <20.

27. Product according to claim 20 or one of the subsequent claims, characterized in that it is dimensionally stable during preparation, for example heating in water and / or when frying in fat.

28. Use of a product according to claim 20 or one of the subsequent claims, characterized in that the product can be used like / as a burger patty.

29. Use of a product according to claim 20 or one of claims 22 to 27, characterized in that the product can be used like a cheese-like product.

30. Use of a product according to claim 20 or one of claims 21 to 26, characterized in that the product can be used as a / as a sausage-like product.

31. Use of a product according to claim 20 or one of the subsequent claims, characterized in that the product can be used as a / as a textured and / or meat-like product.

32. Use of a product according to claim 20 or one of claims 21 to 26, characterized in that the product can be used as a / as a meat-like product.

33. Use of a product according to claim 20 or one of claims 21 to 26, characterized in that the product can be fried like a / as a nugget.

34. Use of a product according to claim 20 or one of claims 21 to 26, characterized in that the product can be used as a divisible food product in different flavors for cooking in soups.