Meat analogues and meat analogue extrusion devices and methods

Abstract

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

What is claimed is: 
     
         1 . A method of extruding a meat analogue comprising an animal protein, the method comprising:
 applying a pressure to the meat analogue with an extruder; and   passing the meat analogue through a short die in a direction of flow, wherein the short die is part of and/or is connected to the extruder, and creating sheared fibers in the meat analogue substantially perpendicular to the direction of flow of the meat analogue as the meat analogue is passed through the short die.   
     
     
         2 . The method according to  claim 1 , further comprising injecting a fat or a fat analogue into the meat analogue as the meat analogue is passed through the short die. 
     
     
         3 . The method according to  claim 2 , further comprising injecting the fat or the fat analogue such that the fat or the fat analogue is embedded in but visually distinct from the meat analogue. 
     
     
         4 . The method according to  claim 1 , further comprising adding one or more insoluble particles of vegetable origin. 
     
     
         5 . The method according to  claim 1 , further comprising adding a pea hull to the meat analogue. 
     
     
         6 . The method according to  claim 1 , further comprising maintaining the short die at a temperature below about the boiling temperature of water according to a temperature and a pressure in the meat analogue at the exit of the short die. 
     
     
         7 . The method according to  claim 1 , further comprising cutting the meat analogue to resemble a marbled beef steak. 
     
     
         8 . The method according to  claim 1 , wherein the meat analogue contains at least one of soy protein, pea protein or faba bean protein. 
     
     
         9 . The method according to  claim 1 , further comprising creating a periodical increase or decrease in a flow rate within the meat analogue when the meat analogue is passed through the short die. 
     
     
         10 . The method according to  claim 1 , further comprising cooling the meat analogue from an initial temperature while passing the meat analogue through the short die. 
     
     
         11 . The method according to  claim 1 , wherein the meat analogue has a macrostructure of the sheared fibers oriented substantially parallel to each another, wherein the macrostructure comprises further comprises an added insoluble particle, and the meat analogue has gaps positioned between the sheared fibers,
 wherein the gaps extend completely through the macrostructure, from a first side of the meat analogue to a second side of the meat analogue which is opposite from the first side, as channels connecting the first side to the second side.   
     
     
         12 . An extrusion system for a meat analogue, the extrusion system comprising:
 an extruder; and   a short die;   wherein the extruder is connectable to the short die and configured to direct a material comprising an animal protein from the extruder to the short die and through a fluid path extending through the short die, wherein the short die is configured to inject a fat or a fat analogue into the material, such that the fat or the fat analogue is embedded but visually distinct from the material comprising the animal protein when the fat or the fat analogue and the material exit the short die.