CELL POWDER TYPE CULTURED MEAT AND ITS MANUFACTURING METHOD

Smart overview of the Invention

The patent application introduces a method for manufacturing powdered cultured meat, aiming to enhance the efficiency of cell differentiation and protein content while maintaining economic viability. This powdered cultured meat boasts high physicochemical stability and transportability, making it a versatile high-protein food ingredient suitable for various food compositions and processed foods. The innovation is essential as it aligns with global trends towards sustainable food resources amidst environmental and animal welfare concerns.

Background

Cultured meat, also known as lab-grown or in-vitro meat, is produced by cultivating animal cells in controlled environments without traditional livestock farming. This approach addresses issues of resource scarcity and environmental impact associated with conventional meat production. The process typically involves cell extraction, proliferation, differentiation on scaffolds, and final product processing. However, the high costs associated with developing food-grade scaffolds for cultured meat pose significant commercialization challenges.

Methodology

The disclosed method involves several key steps: cell proliferation in a culture medium with low serum concentration, cell differentiation, and powdering of the differentiated cells. The serum concentration ranges from 0.1% to less than 10%, preferably using fetal bovine serum due to its growth-promoting properties and reduced immune response potential. The powdered cultured meat contains a substantial protein content of 30% or more by weight.

Innovations

This method eliminates the need for scaffolds, enhancing cost-effectiveness and improving the physicochemical stability of the cultured meat through powdering. By using low-concentration serum during cell proliferation, the method economically increases cell differentiation efficiency and protein content without altering the differentiation culture medium composition. This approach offers a competitive advantage over traditional methods requiring expensive differentiation-promoting additives.

Applications

The powdered cultured meat can be incorporated into various specialized processed foods such as space food, C-rations, medical food, and leisure food. Its flavor closely resembles that of real meat, broadening its applicability as a high-protein ingredient in diverse culinary contexts. The innovation promises significant contributions to future food technology by offering a sustainable and economically viable alternative to conventional meat products.