Abstract

The present invention relates to a method for manufacturing plant-based meat with artificial muscle fiber inserted therein. The method for manufacturing plant-based meat with artificial muscle fiber inserted therein, according to an embodiment of the present invention, comprises: a step of preparing an artificial muscle fiber composition by mixing alginic acid, carrageenan, and glucomannan in distilled water (S100); and a step of injecting the artificial muscle fiber composition into an inner nozzle of a 3D printer having double nozzles in which the inner nozzle is inserted inside an outer nozzle, injecting a vegetable protein composition into the outer nozzle, and then conducting 3D printing (S200).

IPC Classes  ?

• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23J 3/14 - Vegetable proteins
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Abstract

The present invention relates to a method for manufacturing a meat substitute for crustacean meat. A method for manufacturing a meat substitute for crustacean meat, according to one embodiment of the present invention, comprises (S100) a step for dissolving starch in water to prepare a starch gel, and (S200) a step for adding the starch gel into an external nozzle of a 3D printer, which has a double nozzle in which an internal nozzle is inserted and arranged inside the external nozzle, adding a fish meat composition into the internal nozzle, then discharging the starch gel and fish meat composition at the same time and 3D-printing into a predetermined form.

IPC Classes  ?

• A23P 30/25 - Co-extrusion of different foodstuffs
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
• A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
• B33Y 10/00 - Processes of additive manufacturing
• B33Y 30/00 - Apparatus for additive manufacturingDetails thereof or accessories therefor
• B33Y 70/00 - Materials specially adapted for additive manufacturing
• B33Y 80/00 - Products made by additive manufacturing

Abstract

The present invention relates to a method for manufacturing plant-based meat with artificial muscle fiber inserted therein. The method for manufacturing plant-based meat with artificial muscle fiber inserted therein, according to an embodiment of the present invention, comprises: a step of preparing an artificial muscle fiber composition by mixing alginic acid, carrageenan, and glucomannan in distilled water (S100); and a step of injecting the artificial muscle fiber composition into an inner nozzle of a 3D printer having double nozzles in which the inner nozzle is inserted inside an outer nozzle, injecting a vegetable protein composition into the outer nozzle, and then conducting 3D printing (S200).

IPC Classes  ?

• A23P 30/20 - Extruding
• A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23J 3/14 - Vegetable proteins
• A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Abstract

The present invention relates to a method for manufacturing a meat substitute for crustacean meat. A method for manufacturing a meat substitute for crustacean meat, according to one embodiment of the present invention, comprises (S100) a step for dissolving starch in water to prepare a starch gel, and (S200) a step for adding the starch gel into an external nozzle of a 3D printer, which has a double nozzle in which an internal nozzle is inserted and arranged inside the external nozzle, adding a fish meat composition into the internal nozzle, then discharging the starch gel and fish meat composition at the same time and 3D-printing into a predetermined form.

IPC Classes  ?

• A23P 30/20 - Extruding
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23P 20/25 - Filling or stuffing cored food pieces, e.g. combined with coring or making cavities