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公开(公告)号：WO2023084526A1
公开(公告)日：2023-05-19
申请号：PCT/IL2022/051214
申请日：2022-11-14
Applicant: REDEFINE MEAT LTD.
Inventor： TOMSOV, Alexey , MANDELIK, Daniel , SCHACHTER, Sagee , ITZHAKOV, Stella , DIKOVSKY, Daniel
IPC: A23L33/185 , A23J3/22
Abstract: The present disclosure provides method for producing alternative food product, preferably alternative whole muscle cut meat product; and such food product. The method involves (a) providing a plurality of elongate texturized vegetable protein (TVP) strands; (b) forming a first monolayer of essentially parallelly aligned elongate TVP strands; and (c) forming at least one additional monolayer of essentially parallelly aligned elongate TVP strands, each additional monolayer formed over a previously formed monolayer; wherein a rehydrated sample of TVP extrudate from which said plurality of TVP strands are formed, has a crossover modulus of at least 2.5 KPa as determined, at 25°C, in an Amplitude Sweep mode, from 3.10-2% to 3.103%, at a constant frequency of 10 rad/s and a constant axial force of 25 N. The product disclosed herein comprises a plurality of stacked TVP containing monolayers, each monolayer comprising elongate strands aligned in a common nominal direction one with respect to another in said monolayer, wherein upon shearing said product, for about 30 seconds, using a dough blade, the product disintegrates and provides discrete elongate TVP strands having a longitudinal dimension and a thickness dimension, the longitudinal dimension being greater than the thickness dimension; and wherein said product has a nominal dimension in said nominal direction, and the longitudinal dimension of a majority of the discrete elongate TVP strands is generally same as said nominal dimension.
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公开(公告)号：WO2021095034A1
公开(公告)日：2021-05-20
申请号：PCT/IL2020/051174
申请日：2020-11-12
Applicant: REDEFINE MEAT LTD.
Inventor： BEN-SHITRIT, Eshchar , TOMSOV, Alexey , MANDELIK, Daniel , HAZAN, Nir , BOCHNER, Nina , DIKOVSKY, Daniel , HAUSNER, Jonathan
Abstract: The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5mm. The method disclosed herein comprises operating a digital printer to dispense onto a printer bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.
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3.发明申请
公开(公告)号：WO2023037376A1
公开(公告)日：2023-03-16
申请号：PCT/IL2022/050989
申请日：2022-09-13
Applicant: REDEFINE MEAT LTD.
Inventor： HALEVI, Oded , DIKOVSKY, Daniel
Abstract: The present disclosure provide a whole-muscle meat analogue product and method of producing the same, the product comprising (i) a protein mass including protein strands and (ii) a plurality of fluid accommodating spaces within the protein mass, the plurality of fluid accommodating spaces having a length and cross-sectional dimension perpendicular to said length wherein at least a portion of said fluid accommodating spaces are elongated spaces extending between a first end and a second end; wherein the length of the fluid accommodating elongated spaces is at least 2mm and is at least twice larger than said cross sectional dimension; wherein at least 40% of said elongated spaces have essentially the same nominal direction, one with respect to another, within said whole-muscle meat analogue product; and wherein said fluid in the fluid accommodating spaces is a gas.
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Patent Agency Ranking
公开(公告)号：WO2022079718A1
公开(公告)日：2022-04-21
申请号：PCT/IL2021/051221
申请日：2021-10-14
Applicant: REDEFINE MEAT LTD.
Inventor： MANDELIK, Daniel , COMFORTI, Eyal , SCHACHTER, Sagee , SHAPIRA, Gur , DIKOVSKY, Daniel
Abstract: The present disclosure provides a system (100) and method for fabrication of a three-dimensional edible product having two or more edible components. The system comprises a processor configured to receive an edible product design having pattern coordinates, and to provide pattern address signals, a printing mechanism (120) having a printing head (150) with two or more sets of a plurality of discrete applicators, each one of the two or more sets is configured to receive and dispense a different edible component, each of said discrete applicators being configured to receive and selectively dispense, its corresponding edible component onto a printing support bed (200) in accordance with said pattern address signals, and a driving mechanism (250) configurable to control the position of said printing head with respect to a printing support bed. The method comprises: providing a printing support bed by which said edible product is supported while being fabricated, providing a printing mechanism having a printing head with two or more sets of a plurality of discrete applicators where each one of the two or more sets is configured to receive and dispense a different edible component, dispensing, a plurality of strands of two or more different edible compositions provided to said printing mechanism onto said printing support bed, each strand being dispensed by a different set of the two or more sets in accordance with the pattern address signals, so as to form a product layer; and operating a driving mechanism in accordance with said pattern address signals for controlling the position of said printing head with respect to said printing support bed so as to fabricate said product by depositing successive product layers on top of each other.
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公开(公告)号：WO2022079717A1
公开(公告)日：2022-04-21
申请号：PCT/IL2021/051220
申请日：2021-10-14
Applicant: REDEFINE MEAT LTD.
Inventor： DIKOVSKY, Daniel , HAUSNER, Jonathan
Abstract: The present disclosure provides an edible meat analogue and a method of producing the same, the meat analogue comprising a plurality of protein strands and inter- strand sheaths material, wherein in at least one sample of said edible meat analogue, the following conditions are fulfilled: (i) the plurality of protein strands are essentially aligned, (ii) at least a portion of the protein strands are at least partially surrounded by the inter-strand sheaths material; (iii) the inter-strand sheaths material comprises at least one component that has a melting point above 30°C; and (iv) the inter-strand sheaths material forms a network interconnecting between at least two neighboring, spaced apart, protein strands; and wherein said inter-strand sheaths material is selected to provide at least one of the following physical properties: (a) an average hardness of a specimen of the meat analogue, of at least 46N; and (b) an average tensile strength of at least 0.012MPa of a specimen of the meat analogue.
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公开(公告)号：WO2023031915A1
公开(公告)日：2023-03-09
申请号：PCT/IL2022/050933
申请日：2022-08-29
Applicant: REDEFINE MEAT LTD.
Inventor： ITTAH, Shmuel , HAUSNER, Jonathan , PRIGAT GOLDFRIEND, Yael , COHEN, Moran , DIKOVSKY, Daniel , DAVID, Nissim , BEN-SHITRIT, Eshchar
IPC: A23J3/22 , A23L29/256
Abstract: The present disclosure provides an edible hydrogel comprising carrageenan (CAR) and an aqueous carrier comprising water wherein said water constitutes up to 80wt% out of a total volume of the hydrogel; and wherein, when said hydrogel has between 50wt% and 80wt% water content, the hydrogel is characterized by (a) CAR content of at least 5wt% out of a total volume of the hydrogel; (b) a storage modulus (G1) of at least lOKPa within a temperature range of 25°C-70°C; (c) tensile strength of at least 600kPa as determined at 25°C; and (d) tensile strain at break of at least 15% as determined at 25°C. Also provided are methods of obtaining the dibble hydrogel and uses thereof.
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公开(公告)号：WO2021191906A1
公开(公告)日：2021-09-30
申请号：PCT/IL2021/050333
申请日：2021-03-24
Applicant: REDEFINE MEAT LTD.
Inventor： MANDELIK, Daniel , DIKOVSKY, Daniel
Abstract: The present disclosure provides a single or a set of packed protein unit for use in fabrication of a meat analogue product, the packed protein unit comprises at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis; wherein at least one dimension of said cross sectional area is equal or less than 10mm and said longitudinal axis has a dimension of at least 100mm. Also disclosed herein is a method of fabricating a meat analogue product making use of one or more packed protein units disclosed herein.
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公开(公告)号：WO2020152689A1
公开(公告)日：2020-07-30
申请号：PCT/IL2020/050099
申请日：2020-01-26
Applicant: REDEFINE MEAT LTD.
Inventor： BEN-SHITRIT, Eshchar , TOMSOV, Alexey , MANDELIK, Daniel , DIKOVSKY, Daniel , SILBERSTEIN, Shai
Abstract: The present disclosure provides a meat analogue that comprises a protein-based component and a fat-based component separately distributed within the meat analogue; wherein the meat analogue comprises at least one segment that consists essentially of the protein based component which is chemically distinct from at least one other segment that consists essentially of the fat-based component; and wherein at least one of the following is fulfilled (i) a cubic sample of the meat analogue exhibits an anisotropic physical property and (ii) the meat analogue comprises a non-homogenous distribution of the protein based component and the fat-based component. Also disclosed herein is a method of producing the meat analogue, the method preferably involved digital printing of the meat analogue.
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