DISCHARGE APPARATUS AND METHOD FOR TEXTURING A FOOD COMPOSITION AND APPARATUS FOR PRODUCING A FOOD COMPOSITION

Abstract

A discharge apparatus for texturing a food composition, in particular a meat substitute composition, includes a first boundary member having a first texturing surface and a second boundary member having a second texturing surface, a gap formed between the texturing surfaces, at least one feed opening for continuously feeding the food composition into the gap and at least one discharge opening for continuously discharging the food composition from the gap. The first boundary member and the second boundary member are rotatably drivable relative to each other about an axis of rotation. The first texturing surface and the second texturing surface each extend between the respective first feed opening and the at least one discharge opening radially to the axis of rotation.

Claims

1. A discharge apparatus for texturing a food composition, comprising a first boundary member having a first texturing surface, a second boundary member having a second texturing surface, a gap formed between the first texturing surface and the second texturing surface, at least one feed opening for continuously feeding the food composition into the gap, and at least one discharge opening for continuously discharging the food composition from the gap, wherein the first boundary member and the second boundary member are rotatably drivable relative to each other about an axis of rotation, and wherein the first texturing surface and the second texturing surface each extend radially to the axis of rotation between the at least one feed opening and the at least one discharge opening.

2. The discharge apparatus according to claim 1, wherein the food composition is a meat substitute composition.

3. The discharge apparatus according to claim 1, wherein at least one of the first texturing surface and the second texturing surface extend at an angle b to the axis of rotation, wherein 45°≤b≤90°.

4. The discharge apparatus according to claim 1, wherein the first texturing surface and the second texturing surface run parallel to one another.

5. The discharge apparatus according to claim 1, wherein a gap dimension of the gap changes depending on a distance to the axis of rotation.

6. The discharge apparatus according to claim 5, wherein the gap dimension of the gap increases with growing distance to the axis of rotation.

7. The discharge apparatus according to claim 1, wherein the at least one discharge opening has a greater distance to the axis of rotation than the at least one feed opening.

8. The discharge apparatus according to claim 1, wherein the at least one discharge opening is formed for discharging the food composition in the direction radial to the axis of rotation.

9. The discharge apparatus according to claim 8, wherein the at least one discharge opening is formed circumferentially between the first boundary member and the second boundary member.

10. The discharge apparatus according to claim 1, comprising at least one wiper device in the region of the at least one discharge opening.

11. The discharge apparatus according to claim 1, comprising at least one texturing tool arranged in the gap.

12. The discharge apparatus according to claim 11, wherein the at least one texturing tool is detachably arranged at least one of at the first boundary member and at the second boundary member.

13. The discharge apparatus according to claim 1, comprising a temperature control unit for temperature control of at least one of the first boundary member and the second boundary member.

14. The discharge apparatus according to claim 13, wherein the temperature control unit controls the temperature of a temperature control region of at least one of the first texturing surface and of the second texturing surface, wherein the temperature control region has a temperature control area Ak for which applies: 40 cm.sup.2/(kg/h)≤Ak/m≤1,000 cm.sup.2/(kg/h), wherein m is the hourly flow rate of the food composition in kilograms.

15. The discharge apparatus according to claim 13, wherein the temperature control unit is designed for different temperature control of different temperature control subregions of at least one of the first texturing surface and of the second texturing surface.

16. The discharge apparatus according to claim 15, wherein the temperature control unit is designed for temperature control of at least one of the first texturing surface and of the second texturing surface in dependence on a distance from the axis of rotation.

17. The discharge apparatus according to claim 1, wherein at least one of the first texturing surface and the second texturing surface have a surface profiling.

18. The discharge apparatus according to claim 17, wherein at least one of the first texturing surface and the second texturing surface have a corrugation.

19. The discharge apparatus according to claim 1, comprising at least one supply line for continuously supplying the food composition to the at least one feed opening.

20. The discharge apparatus according to claim 1, comprising at least one additional access opening for at least one of the admixture of further ingredients and for monitoring the food composition.

21. A facility for the production of a food composition, comprising: at least one preparation apparatus for continuously preparing the food composition and a discharge apparatus for texturing the food composition according to claim 1, wherein at least one outlet opening of the at least one preparation apparatus is connected to the at least one feed opening of the discharge apparatus.

22. The facility according to claim 21, wherein the food composition is a meat substitute composition.

23. A method for texturing a food composition, comprising the steps of providing a discharge apparatus, comprising: a first boundary member having a first texturing surface, a second boundary member having a second texturing surface, a gap formed between the first texturing surface and the second texturing surface, at least one feed opening to the gap, and at least one discharge opening from the gap, wherein the first boundary member and the second boundary member are rotatably drivable relative to each other about an axis of rotation, wherein the first texturing surface and the second texturing surface each extend radially to the axis of rotation between the at least one feed opening and the at least one discharge opening, continuously feeding a food composition to be textured into the gap of the discharge apparatus via the at least one feed opening, rotationally driving the first boundary member and the second boundary member relative to each other to produce shear forces on the food composition located in the gap to texture it, continuously discharging the textured food composition via the at least one discharge opening.

24. The method according to claim 23, wherein the food composition is a meat substitute composition.

25. The method according to claim 23, wherein the first boundary member and the second boundary member are rotationally driven relative to each other such that for a relative rotational speed n: 0.Math.1/min<n≤40.Math.1/min.

26. The method according to claim 23, wherein a direction of rotation with which the first boundary member and the second boundary member are driven in rotation relative to each other is inverted during the discharge process.

27. The method according to claim 26, wherein the direction of rotation with which the first boundary member and the second boundary member are driven in rotation relative to each other is inverted repeatedly.

28. The method according to claim 23, wherein the food composition is fed at a pressure p via the feed opening, wherein the following applies to the pressure p: 0 bar<p≤50 bar.

29. The method according to claim 23, wherein the textured food composition is discharged at a flow rate m via the at least one discharge opening, wherein: 10 kg/h≤m≤2,000 kg/h.

30. The method according to claim 23, wherein different temperature control subregions of at least one of the first texturing surface and of the second texturing surface are controlled differently.

31. The method according to claim 30, wherein different temperature control subregions of at least one of the first texturing surface and of the second texturing surface are controlled in dependence on a distance from the axis of rotation.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0095] FIG. 1 shows a side view of a facility for the production of a food composition including a preparation apparatus and a discharge apparatus connected thereto,

[0096] FIG. 2 shows a longitudinal section through the facility according to FIG. 1,

[0097] FIG. 3 shows a perspective view of the discharge apparatus of the facility according to FIG. 1,

[0098] FIG. 4 shows a top view onto the discharge apparatus according to FIG. 3,

[0099] FIG. 5 shows a side view of the discharge apparatus according to FIG. 3,

[0100] FIG. 6 shows a longitudinal section through the discharge apparatus along a section line VI-VI in FIG. 5,

[0101] FIG. 7 shows an insert for a boundary member of the discharge apparatus according to FIG. 3 having a texturing tool which includes baffle plates,

[0102] FIG. 8 shows a side view of a further insert for a boundary member of the discharge apparatus according to FIG. 3 having a cone-shaped texturing tool,

[0103] FIG. 9 shows a cross-section through an exemplary boundary member having a temperature control channel formed therein,

[0104] FIG. 10 shows a cross-section through an exemplary boundary member having temperature control channels formed therein, and

[0105] FIG. 11 shows a longitudinal section through boundary members of a further embodiment example of a discharge apparatus.

DETAILED DESCRIPTION

[0106] A facility 1 for producing a food composition has a preparation apparatus 2 and a discharge apparatus 3. The facility 1 serves for the production of a meat substitute composition, in particular a High Moisture Meat Analogue (HMMA).

[0107] The preparation apparatus 2 includes an extruder 4 for the continuous preparation of the food composition. The extruder 4 is a twin screw extruder. The extruder 4 comprises a housing with housing bores formed therein, in which bores a respective screw shaft 5 is mounted so as to be rotatably drivable. Raw ingredients of the food composition can be fed to the extruder 4 via a metering apparatus 6. The supplied raw ingredients are heated in the extruder 4 and conveyed and mixed by means of the screw shafts 5. By means of admixing apparatuses 7, further components of the food composition, for example vegetable oil and/or flavorings, can be admixed along the conveying path of the screw shafts 5.

[0108] The prepared food composition is conveyed through an outlet opening 8 of the extruder 4. A supply line 9 of the discharge apparatus 3 is connected to the outlet opening 8 of the extruder 4. The supply line 9 is designed as a pipeline and connects a feed opening 10 of the discharge apparatus 3 to the outlet opening 8 of the extruder 4. The food composition exits the extruder 4 via the outlet opening 8 as a heated melt, in particular as a protein melt. The protein melt is conveyed in the extruder 4 in a horizontal direction. The supply line 9 can be used to redirect the direction of flow of the melt. With the aid of the supply line 9, the preparation apparatus 2 and the discharge apparatus 3 can be arranged flexibly in relation to each other. The supply line 9 can serve as an adapter between the outlet opening 8 of the extruder 4 and the feed opening 10 of the discharge apparatus 3.

[0109] In the following, the discharge apparatus 3 is described in detail with reference to FIGS. 3 to 6.

[0110] The discharge apparatus 3 has a first boundary member 11 and a second boundary member 12. The first boundary member 11 is non-rotatably arranged at a support frame 13 of the discharge apparatus 3. The second boundary member 12 can be driven in rotation about an axis of rotation R by means of a rotary drive 14. The two boundary members 11, 12 can be driven in rotation relative to each other by means of the rotary drive 14.

[0111] The boundary members 11, 12 are each in the form of circular plates arranged concentrically with respect to the axis of rotation R. Perpendicular to the axis of rotation R, the boundary members 11, 12 are arranged parallel to each other. The main extension of the boundary members 11, 12 is perpendicular to the axis of rotation R.

[0112] The first boundary member 11 has a first texturing surface 15. The first texturing surface 15 is the surface of the boundary member 11 facing the second boundary member 12. The second boundary member 12 has a second texturing surface 16. The second texturing surface 16 is the surface of the boundary member 12 facing the first boundary member 11. The texturing surfaces 15, 16 of the boundary members 11, 12 are designed to be even. The texturing surfaces 15, 16 run parallel to one another in a normal plane of the axis of rotation R. The texturing surfaces 15, 16 extend in a radial direction from the axis of rotation R to a circumferential edge of the boundary members 11, 12. The texturing surfaces 15, 16 enclose an angle b with the axis of rotation R, wherein b=90°. The texturing surfaces 15, 16 run at an angle c with respect to the normal plane of the axis of rotation R, wherein c=90°−b=0°.

[0113] A gap 17 is formed between the texturing surfaces 15, 16. The texturing surfaces 15, 16 are spaced apart in the direction of the axis of rotation R. Due to the parallel arrangement of the even texturing surfaces 15, 16, a gap dimension t is constant over the entire area of the texturing surfaces 15, 16. The gap dimension t can be adapted by advancing the boundary members 11, 12 relative to each other, in particular by advancing the rotationally fixed boundary member 11, in the direction of the axis of rotation R. The gap dimension t can have the following dimensions, for example: 5 mm≤t≤20 mm, in particular 8 mm≤t≤15 mm, for example t=10 mm.

[0114] The feed opening 10 is formed as a through opening in the boundary member 11. The feed opening 10 is formed as an opening in the boundary member 11 in the region of the axis of rotation R. The feed opening 10 is connected to the supply line 9 in a fluid-conducting manner. The feed opening 10 has a diameter which essentially corresponds to a pipe diameter Dz of the pipe forming the supply line 9. The pipe diameter Dz can assume the following values, for example: 15 mm≤Dz≤100 mm, in particular 17.5 mm≤Dz≤50 mm, for example Dz=20 mm.

[0115] The gap 17 is open on the circumferential side. A circumferential discharge opening 18 is formed by the circumferential opening of the gap 17. The discharge opening 18 is spaced further from the axis of rotation R than the feed opening 10. Between the feed opening 10 and the discharge opening 18, the texturing surfaces 15, 16 extend in the radial direction.

[0116] A food composition can be continuously fed into the gap 17 via the supply line 9 and the feed opening 10. The food composition passes through, in particular flows through, the gap 17 in a radial direction towards the discharge opening 18. When passing through the gap 17, the food composition interacts with the texturing surfaces 15, 16. The food composition is slowed down due to the contact with the texturing surfaces 15, 16, resulting in a velocity gradient in the gap. This creates a shear within the food composition, which textures the food composition. In particular, a fibrous structure of the food composition develops. On the one hand, the shear is produced by a first shear component due to the passage of the food composition from the feed opening 10 to the discharge opening 18 in the radial direction. Due to simultaneous relative rotational drive of the boundary members 11, 12, an additional second shear component is created, which can be influenced by the rotational drive, in particular by the rotational speed and the direction of rotation. A possible relative rotational speed n can assume the following values, for example: 0.Math.1/min<n≤40.Math.1/min. In particular 5.Math.1/min≤n≤20.Math.1/min, for example 10.Math.1/min.

[0117] Furthermore, the texturing of the food composition can be influenced by the size of the texturing surfaces 15, 16 and/or the gap dimension t of the gap 17.

[0118] The size of the texturing surfaces 15, 16 essentially results from their extension in the radial direction, which corresponds to a diameter D of the boundary member 12. The boundary member 11 has a slightly larger diameter in the embodiment example shown, but this does not influence the decisive size of the relevant texturing surfaces. For example, the diameter D can be between 200 mm and 3,000 mm, in particular between 250 mm and 2,500 mm, in particular between 500 mm and 2,000 mm Exemplary values for the diameter D are 260 mm, 650 mm, 1,000 mm or 2,300 mm.

[0119] The texturing surfaces 15, 16 have a surface profiling in the form of corrugations. The corrugations allow shear forces to be applied particularly efficiently to the food composition in the gap 17. In addition, the surface of the food composition can be textured.

[0120] An insert 20 is mounted in a boundary member main body 19 of the boundary member 12. The insert 20 is arranged opposite the feed opening 10. The insert 20 is removably mounted in the boundary member main body 19. The insert 20 can be exchanged. By exchanging the insert 20, different texturing tools can be introduced into the gap 17 to further influence the texturing of the food composition. Using appropriate texturing tools, for example, the flow of the food composition can be directed and split. Suitable texturing tools can, for example, lead to a local tapering of the gap. The texturing tool has, in particular, baffle plates, projections, in particular pins or cones, rakes, grids, filters and/or sieves.

[0121] FIG. 7 shows an exemplary insert 20a which includes a texturing tool formed by baffle plates 21. The baffle plates 21 are arranged spirally around the axis of rotation R. The baffle plates 21 enable further mixing of the food composition. In addition, the product shape of the food composition can be influenced by means of the spirally arranged baffle plates 21. When rotating in the direction of the spiral arrangement (clockwise in the arrangement shown in FIG. 7), the food composition is picked up by the spiral arms and conveyed outwards along an arrow 22 shown in FIG. 7 as an example. This results in a rod-like product shape of the food composition. A rotational drive in the direction opposite to the spiral direction of the baffle plates 21 (counterclockwise in FIG. 7) leads to a shearing of the food composition by the baffle plates 21. This further loosens the structure of the food composition. The result is a fragmented and torn product shape of the food composition.

[0122] FIG. 8 shows another exemplary embodiment of an insert 20b. The insert 20b has a conical protrusion 23. The conical protrusion 23 narrows the gap dimension opposite the feed opening 10. This results in a counter pressure against the food composition that is continuously fed through the feed opening 10. As a result, the food composition is evenly distributed in the circumferential direction. Due to the decrease of the cone in the radial direction and the increased surface area, the pressure on the food composition is reduced, which favors a loosening of its structure.

[0123] The axis of rotation R runs in the direction of gravity. The discharge of the food composition via the gap 17 therefore takes place essentially in the horizontal direction.

[0124] The food composition continuously emerges from the outlet opening 18. A wiper device 25 is arranged in the region of the discharge opening 18 for the targeted separation and portioning of the discharged food composition. The wiper device 25 is arranged at the boundary member 11 that is arranged in a rotationally fixed manner With the aid of the wiper device 25, the discharged food composition is detached and collected at a defined circumferential position.

[0125] In other embodiments, the discharge opening may be covered by a closure element in the circumferential direction of the gap. One or more openings can be formed in the closure element to ensure a targeted discharge of the food composition, in particular at one or more precisely defined circumferential positions.

[0126] Additional access openings 26 are formed in the supply line 9. The access openings 26 are designed as junction or connection pieces. The access openings 26 allow further access to the supply line 9. For example, another component of the food composition that is not provided by the preparation apparatus 2 may be admixed via the access openings 26. For example, there may be a plurality of preparation apparatuses 2 that co-extrude different components of the food composition. Further components of the food composition may be introduced into the supply line 9 via the access openings 26.

[0127] Alternatively or additionally, the access provided via the access openings 26 can be used to measure the food composition to be discharged by means of suitable sensors. For example, various sensors can be introduced via the access openings 26 to measure temperature, pressure, density, composition or other parameters of the food composition to be discharged.

[0128] The discharge apparatus 3 has a temperature control unit 28 which is not shown in more detail. The temperature control unit 28 serves to control the temperature of the boundary members 11, 12 and thus of the texturing surfaces 15, 16. The temperature control unit 28 has temperature control channels that are formed in the boundary members 11, 12 for a temperature control medium, in particular for a cooling medium. The temperature of the boundary members 11, 12 can be controlled separately from each other, for example in co-flow or counter flow, with the aid of the temperature control channels of the temperature control unit 28. For this purpose, the temperature control unit 28 has a temperature control medium connection 29 and a temperature control medium outlet 30. The temperature control medium, for example cooling water, can be pumped into the temperature control channels that are formed in the boundary members 11, 12 via the temperature control medium connection 29 and the temperature control medium outlet 30.

[0129] By controlling the temperature of the boundary members 11, 12, the temperature of a temperature control region of the texturing surfaces 15, 16 is controlled. The temperature control region has a total temperature control area Ak. In embodiments, the temperature control area Ak corresponds essentially to the area of the texturing surfaces 15, 16. The temperature control area Ak has essentially the diameter D for the respective boundary members.

[0130] With the aid of the temperature control unit 28, the temperature of the food composition in the gap 17 can be controlled, in particular cooled. The food composition can be hardened by temperature control, in particular by cooling. In embodiments, excessive temperature control, in particular excessive cooling, is avoided in order to prevent the food composition from sticking or freezing to the texturing surfaces 15, 16. A temperature control medium that is used for cooling, for example water or glycol, in particular propylene glycol and/or ethylene glycol, in embodiments has a temperature T for which the following applies: 10° C.≤T≤100° C., in particular 15° C.≤T≤90° C., for example 20° C.≤T≤70° C. This enables gentle cooling of the food composition.

[0131] It has proven to be particularly suitable to select the size of the cooling area depending on the hourly flow rate of the food composition. This ensures that the temperature of the food composition can be controlled, in particular cooled, sufficiently even in the case of moderate temperature control, in particular cooling. For example, the following applies to the temperature control area Ak: 40 cm.sup.2/(kg/h)≤Ak/m≤1,000 cm.sup.2/(kg/h), in particular 200 cm.sup.2/(kg/h)≤Ak/m≤800.Math.cm.sup.2/(kg/h), in particular 300 cm.sup.2/(kg/h)≤Ak/m≤600 cm.sup.2/(kg/h), wherein m is the hourly flow rate of the food composition in kilograms.

[0132] It has proven to be particularly suitable if the temperature control unit 28 is designed to control the temperature of different temperature control subregions of the texturing surfaces 15, 16. In particular, temperature control can be performed depending on the radial distance from the axis of rotation R. This enables, for example, a gradual cooling of the food composition from the feed opening 10 to the discharge opening 18. Also, the temperature of different temperature control subregions can be controlled differently, e.g. alternating from warm to cold. Different temperature control subregions can be flowed through by the temperature control medium in cross flow, in counter flow and/or in co-flow. It is also possible to cool individual temperature control subregions in an open water bath. This makes it possible to generate a temperature profile along the texturing surfaces 15, 16 that can be specifically adapted to the respective application.

[0133] For example, a first temperature control subregion can be formed in a first radius region of the texturing surfaces 15, 16, for example from the center of the texturing surfaces to a fraction of the radius, for example half or one third of the radius. Further temperature control subregions can be formed in adjacent radius regions.

[0134] With reference to FIG. 9, the design of a temperature control region in a boundary member 31 is described as an example. FIG. 9 shows a cross-section through an exemplary boundary member 31 with a boundary member main body 32. A temperature control channel 33 for a temperature control medium, in particular a cooling medium, is formed in the boundary member main body 32. The temperature control channel 33 extends spirally from a centrally arranged feeding port 34 to a discharge port 35 arranged at the edge. The temperature control channel 33 revolves around the center of the cross-section several times, wherein a radial offset d is constant between two revolutions. The temperature control channel 33 covers essentially the entire diameter of the boundary member main body 32 evenly. This ensures uniform cooling over the entire texturing surface of the boundary member 31.

[0135] With reference to FIG. 10, the design of a plurality of temperature control subregions T1, T2 of a boundary member 31c is described as an example. Components that have already been described with reference to FIG. 9 bear the same reference signs and will not be explained in detail again. Functionally identical but structurally different components bear the corresponding reference signs with a trailing letter c.

[0136] FIG. 10 shows a cross-section through the boundary member 31c. Different temperature control subregions T1, T2 are formed in the boundary member 31c. A first temperature control subregion T1 is formed centrally around the center of the cross-section. It extends from the center of the cross-section to a radius r1. A second temperature control subregion T2 is formed annularly around the first temperature control subregion T1. The second temperature control subregion T2 extends from the radius r1 to the outer circumference of the cross-section of the boundary member 31c. The second temperature control subregion T2 has an annular radius r2.

[0137] In the first temperature control subregion T1, a first temperature control channel 36 for a temperature control medium is formed. The temperature control channel 36 runs spirally from a centrally arranged first feeding port 37 to a first discharge port 38.

[0138] In the second temperature control subregion T2, a second temperature control channel 39 for a temperature control medium is formed. The second temperature control channel 39 extends spirally over the annular radius r2 from a second feeding port 40 to a second discharge port 41. The second feeding port 40 is arranged in the region of a center of the cross-section. This facilitates the feeding of the temperature control medium via a central rotary connection. A bridging channel 42 is formed between the second feeding port 40 and the spirally formed second temperature control channel 39, which extends essentially in a radial direction. The bridging channel 42 bridges the first temperature control subregion T1 for feeding the temperature control medium into the cooling channel 39 of the second temperature control subregion T2.

[0139] The first temperature control channel 36 and the second temperature control channel 39 run in a spiral. The temperature control channels 36, 39 revolve around the center of the cross-section multiple times, wherein a radial offset d is the same for each revolution. The temperature control channels 36, 39 cover the cross-section of the boundary element 31c evenly. The temperature control channels 36, 39 have different channel cross-sections. In the embodiment example shown, the channel cross-section of the temperature control channel 36 is larger than that of the temperature control channel 39. The temperature control channel 36 therefore has a larger throughflow area for the temperature control medium than the temperature control channel 39. The cooling effect is greater in the first temperature control subregion T1 than in the second temperature control subregion T2. As a result, a temperature control gradient is generated in the radial direction. Alternatively or additionally, the temperature control channels 36, 39 can be flowed through by different temperature control media, in particular by differently tempered temperature control media.

[0140] In the embodiment example shown in FIG. 10, the temperature control regions T1, T2 have the same extension in the radial direction. In other embodiment examples not shown, the temperature control subregions can cover radial subregions of different sizes. It is also possible to form more than two temperature control subregions. In this manner, a radial course of the temperature control effect can be precisely adjusted.

[0141] With regard to the design of the temperature control channels, the first boundary member 11 and/or the second boundary member 12 of the discharge apparatus 3 can be designed like the boundary member 31 in FIG. 9 or the boundary member 31c in FIG. 10. It is also possible that one of the boundary members 11, 12 is designed like the boundary member 31 and the respective other boundary member is designed like the boundary member 31c with regard to the temperature control channels.

[0142] In the following, a method for texturing a food composition using the discharge apparatus 3 is described.

[0143] The food composition is continuously prepared with the aid of the preparation apparatus 2. For example, the food composition is a so-called High Moisture Meat Analogue (HMMA). Suitable compositions of an HMMA and their preparation are described, for example, in EP 3 270 716 B1.

[0144] The prepared food composition is conveyed out of the outlet opening 8 of the extruder 4, in particular in the form of a protein melt, and fed to the supply line 9. The prepared food composition is fed at a pressure p. For example, the following applies to the pressure p: 0 bar<p≤50 bar, in particular 1≤p≤25 bar, for example 3 bar≤p≤20 bar.

[0145] The food composition is continuously fed via the feed opening 10 into the gap 17 between the texturing surfaces 15, 16 and passes through the gap 17 in a radial direction from the feed opening 10 to the discharge opening 18. The boundary member 12 is driven in rotation by the rotary drive 14. This results in a relative rotational drive of the boundary members 11, 12 about the axis of rotation R. The relative rotational drive causes a controlled shearing of the food composition in the gap 17.

[0146] The temperature of the boundary members 11, 12 is controlled, in particular cooled, by the temperature control unit 28. Different temperature control subregions of the texturing surfaces 15, 16 are tempered differently, in particular in order to achieve a gradual cooling of the food composition from the feed opening 10 to the discharge opening 18. The food composition emerges continuously from the discharge opening 18 and is separated and portioned with the aid of the wiper device 25.

[0147] The discharge apparatus 3 therefore serves to continuously discharge the food composition. In particular, the food composition is continuously discharged from the feed opening 10 via the gap 17 and the discharge opening 18. The discharge takes place, for example, at an hourly flow rate m for which applies: 10 kg/h≤m≤2,000 kg/h, in particular 20 kg/h≤m≤1,000 kg/h, in particular 30 kg/h≤m≤500 kg/h.

[0148] The discharge apparatus 3 can be easily adapted to the respective application, in particular it is easily scalable. For example, texturing can be obtained by changing the gap dimension t of the gap 17 and/or by changing the relative rotational drive of the boundary members 11, 12, in particular by changing the direction of rotation and/or the relative rotational speed. Additionally or alternatively, in particular a diameter D of the boundary members 11, 12 and thus of the texturing surfaces 15, 16 can be adapted.

[0149] In the discharge apparatus 3 shown, the boundary members 11, 12 are designed as parallel plates. The gap dimension t of the gap 17 is therefore constant, in particular independent of a distance to the axis of rotation R. In other embodiment examples, the gap dimension t can vary, in particular be dependent on a distance to the axis of rotation R. For example, the gap dimension t can be increased or decreased with growing distance from the axis of rotation R. As the distance from the rotational axis R increases, the surface speed of the boundary members 11, 12 driven relative to each other increases at constant rotational speed. With growing distance from the axis of rotation R, the shear force induced by the rotational drive therefore increases. By varying the gap dimension t, in particular by increasing the gap dimension t with growing distance from the axis of rotation R, a further parameter for influencing the shear force is available. By increasing the gap dimension t, for example, a rise in the applied shear force with growing distance from the axis of rotation R can be counteracted. By selecting a suitable gap dimension t, a homogeneous shear force can be generated over the entire radius.

[0150] In other embodiment examples, for instance, one of the boundary members may be formed as a cone or an inverse cone. In other embodiment examples not shown, both boundary members can be designed to be conical. By choosing the shape of the boundary members, in particular via the shape of the texturing surfaces, the gap dimension and thus the texturing behavior can be adapted in a simple manner.

[0151] With reference to FIG. 11, a further embodiment example of a discharge apparatus 3d is described. Components that have already been described in relation to FIGS. 1 to 10 bear the same reference signs and are not explained again in detail. Functionally identical but structurally different components bear corresponding reference signs with a trailing letter d.

[0152] The discharge apparatus 3d according to FIG. 11 differs from the discharge apparatus 3 of the embodiment example shown in FIGS. 1 to 8 only in the design of the second boundary member 12d. The first boundary member 11 is designed as a circular flat plate. The second boundary member 12d has a circular cross-section perpendicular to the axis of rotation R. The surface of the second boundary member 12d facing the first boundary member 11 is designed to be conical. The angle b between the second texturing surface 16d and the axis of rotation R is less than 90°. In the embodiment example shown, the angle b is about 88°.

[0153] Due to the conical design of the second boundary member 12d, the gap 17d formed between the texturing surfaces 15, 16d has a gap dimension t that increases with growing distance from the axis of rotation R.

[0154] With regard to the design of the temperature control unit, in particular with regard to the geometry and arrangement of temperature control channels, the boundary members 11, 12d of the discharge apparatus 3d can be designed as shown by the boundary members 31, 31c in FIG. 9 or 10.

[0155] In the embodiment examples shown, the boundary members have a circular cross-section perpendicular to the axis of rotation R. In principle, other cross-sections are also conceivable. For example, the boundary members can have polygonal cross-sections. Regular polygonal cross-sections having five or more, in particular 6 or more, in particular eight or more, corners have proven to be particularly suitable.