Cultured meat-filled spray

Abstract

In a cultured meat-filled spray 1, an aerosol container 3 is filled with a cultured meat dispersion 7 obtained by mixing cultured meat 4 obtained by culturing animal cells and a preservation liquid 5 for preserving the cultured meat 4 in a dispersed state, and a propellant 6 for discharging the cultured meat dispersion 7 from the aerosol container 3. By directly injecting the cultured meat dispersion 7 from the aerosol container 3 to cooked rice, salad, etc., same can be consumed with the flavor of the meat added.

Description

Cultured meat filling spray

[0001] The present invention relates to a cultured meat filling spray.

[0002] In recent years, the demand for meat has increased with the global population growth, but issues such as the rising costs of livestock production and environmental concerns have led to calls for the use of meat alternatives. One known meat alternative is cultured meat, which is made by culturing animal cells and processing them into food. Because cultured meat is produced by culturing animal cells, it solves the problems associated with livestock production.

[0003] However, mass-producing cultured meat while maintaining a texture and flavor comparable to conventional meat inevitably increases production costs. Therefore, there has been a demand for mass-producing cultured meat while reducing production costs. For this reason, for example, Patent Documents 1 and 2 propose methods for mass-producing cultured meat.

[0004] JP 2022-532498 A JP 2023-47559 A

[0005] Conventionally, studies have been conducted to reproduce the three-dimensional structure of muscle cells like steak meat using cultured meat and to utilize the cultured meat as edible meat. However, the inventors' studies have led to the discovery that by focusing on the fact that cultured meat is a single cell, it is possible to find a different way to utilize cultured meat than conventional methods.

[0006] Therefore, the inventors conducted further research into the use of cultured meat, which is a single cell, and as a result, completed the present invention.

[0007] The cultured meat filling spray according to the present invention is equipped with an aerosol container, and is configured to be filled with a cultured meat dispersion liquid obtained by mixing cultured meat obtained by culturing animal cells with a preservative liquid for preserving the cultured meat in a dispersed state, and a propellant for ejecting the cultured meat dispersion liquid from the aerosol container.

[0008] According to the present invention, a cultured meat filling spray can be provided that allows cultured meat to be utilized in unprecedented ways.

[0009] 1 is an explanatory diagram showing an outline of a cultured meat filling spray according to one example of this embodiment. FIG. 2 is an explanatory diagram showing an outline of a cultured meat filling spray according to another example of this embodiment.

[0010] Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

[0011] First Embodiment First, a first embodiment of the present invention will be described.

[0012] FIG. 1 is an explanatory diagram showing an outline of a cultured meat filling sprayer 1 according to this embodiment, and schematically shows the cultured meat filling sprayer 1 as viewed from the side.

[0013] Cultured meat filling spray 1 includes an aerosol container 3. Aerosol container 3 is filled with cultured meat dispersion 7, which is a mixture of cultured meat 4 obtained by culturing animal cells and preservation liquid 5 for preserving cultured meat 4 in a dispersed state, and propellant 6 for ejecting cultured meat dispersion 7 from aerosol container 3. Cultured meat 4 is cultured meat for human consumption.

[0014] Examples of animal cells used to culture cultured meat 4 include mammals such as monkeys, cows, horses, pigs, sheep, goats, dogs, cats, guinea pigs, rats, and mice; birds such as ostriches, chickens, ducks, and sparrows; reptiles such as snakes, crocodiles, lizards, and turtles; amphibians such as frogs, newts, and salamanders; fish such as salmon, tuna, sharks, sea bream, and carp; crustaceans such as shrimp and crab; and mollusks such as squid and octopus.

[0015] The aerosol container 3 is a pressure-resistant container made of a metal such as an aluminum alloy. The aerosol container 3 includes an aerosol valve 13. The aerosol valve 13 is provided with a stem 9 that is movable up and down within a housing 8. An actuator 10 is provided above the stem 9. A dip tube 11 is provided at the lower end of the housing 8. One end of the dip tube 11 is connected to a stem passage of the stem 9, and the other end extends toward the bottom of the aerosol container 3. The actuator 10 includes an outlet 12. The outlet 12 is connected to the stem passage of the stem 9.

[0016] When actuator 10 is not pressed down and inactive, stem 9 is pushed upward by a spring (not shown), and the stem passage of stem 9 is blocked from the inside of aerosol container 3. When actuator 10 is pressed down and in operation, stem 9 is pushed down, and the stem passage is connected to the inside of aerosol container 3. As a result, the pressure of propellant 6 causes cultured meat dispersion 7 that is edible for humans to pass through dip tube 11 and be discharged from outlet 12 in the form of a paste, mist, or foam.

[0017] A low-adhesion layer that suppresses adhesion of the cultured meat dispersion liquid 7 is provided on the surface of the aerosol container 3 that comes into contact with the cultured meat dispersion liquid 7. The low-adhesion layer is provided, for example, by coating with a low-cell-adhesion polymer. Coating of the low-cell-adhesion polymer can be suitably performed using, for example, a bar coater or gravure coater. Examples of low-cell-adhesion polymers include phospholipid polymers, polyvinyl alcohol derivatives, phospholipid-polymer complexes, polyhydroxyethyl methacrylate, polyvinyl alcohol, agarose, chitosan, polyethylene glycol, and albumin. These may also be used in combination. The low-adhesion layer is not limited to this embodiment and can be formed by known methods such as coating, vapor deposition, and coating, as long as it can be formed in a manner that is suitable for food applications.

[0018] Here, when discharging a foamy cultured meat dispersion 7, additives such as surfactants and thickeners are blended into the cultured meat dispersion 7. It is preferable to use an inert gas such as carbon dioxide gas or nitrous oxide gas as the propellant 6. When carbon dioxide gas or nitrous oxide gas is used as the propellant 6, the propellant 6 exists in the gas phase above the cultured meat dispersion 7 inside the aerosol container 3 and dissolves in the cultured meat dispersion 7. When the cultured meat dispersion 7 is discharged, the propellant 6 in the depressurized cultured meat dispersion 7 expands and becomes a gas phase, allowing the foamy cultured meat dispersion 7 to be discharged. The foaming power and shape retention of the foam can be adjusted appropriately by the type and amount of surfactant or thickener added.

[0019] Furthermore, in either the case of ejecting a mist of cultured meat dispersion 7 or a paste of cultured meat dispersion 7, it is preferable to use an inert gas such as nitrogen gas as the propellant 6. When nitrogen gas is used as the propellant 6, inside the aerosol container 3, the propellant 6 exists as a gas phase above the cultured meat dispersion 7. Then, by forming a groove in the actuator 10 for turning the cultured meat dispersion 7 into a mist or paste, the cultured meat dispersion 7 can be ejected in a mist or paste form.

[0020] In addition, in an aerosol container 3 filled without separating the cultured meat dispersion 7 and the propellant 6, the filling ratio of the cultured meat dispersion 7 and the propellant 6 is preferably cultured meat dispersion 7: 92 to 99.9 wt %, propellant 6: 0.1 to 8 wt %.

[0021] Here, in an aerosol container 3 filled without separating the cultured meat dispersion liquid 7 and the propellant 6, it is preferable to use water, edible oil, ethanol, or a mixture thereof as preservation solution 5 in order to maintain the dispersed state of the cultured meat dispersion liquid 7 while preserving it so that it can be discharged from the aerosol container 3. In addition, the osmotic pressure of preservation solution 5 is preferably about 28 to 6000 mOsm / kg, and more preferably about 56 to 560 mOsm / kg.

[0022] Furthermore, in order to discharge the cultured meat dispersion 7 in a mist form from the aerosol container 3, an inert gas such as nitrogen gas is used as the propellant 6, and the viscosity of the cultured meat dispersion 7 is preferably 500 mPa·s or less, and more preferably 100 mPa·s or less. Furthermore, in order to discharge the cultured meat dispersion 7 in a foam form from the aerosol container 3, an inert gas such as carbon dioxide gas or nitrous oxide gas is used as the propellant 6, and the viscosity of the cultured meat dispersion 7 is preferably 50,000 mPa·s or less, and more preferably 10,000 mPa·s or less. Furthermore, in order to discharge the cultured meat dispersion 7 in a paste form from the aerosol container 3, an inert gas such as nitrogen gas is used as the propellant 6, and the viscosity of the cultured meat dispersion 7 is preferably 100,000 mPa·s or less, and more preferably 10,000 mPa·s or less.

[0023] There are limits to how finely pulverized conventional meat can be, making it difficult to spray. However, because cultured meat 4 is a single cell, it can be ejected from an aerosol container 3. Furthermore, the amount filled into the aerosol container 3 can be controlled in units of a few ml. In this way, by focusing on the fact that cultured meat 4 is a single cell, cultured meat 4 can be used in unprecedented ways without having to be processed into steak-like form.

[0024] Then, by spraying the cultured meat dispersion liquid 7 directly from the aerosol container 3 onto, for example, cooked rice or salad, the flavor of meat can be added and eaten.

[0025] Second Embodiment A second embodiment of the present invention will be described below. Note that the same components as those in the first embodiment will be designated by the same reference numerals and detailed description thereof will be omitted.

[0026] FIG. 2 is an explanatory diagram showing an outline of the cultured meat filling sprayer 20 according to this embodiment, and schematically shows the cultured meat filling sprayer 20 as viewed from the side.

[0027] Cultured meat filling sprayer 20 includes an aerosol container 21. Aerosol container 21 is a pressure-resistant container made of metal such as an aluminum alloy. Aerosol container 21 includes an aerosol valve 22. Aerosol container 21 includes an aluminum pouch 23 inside. The inside of aluminum pouch 23 is a cultured meat dispersion filling space 24 for filling with cultured meat dispersion 7. It is preferable that cultured meat 4 is uniformly dispersed in cultured meat dispersion 7. The gap between aerosol container 21 and aluminum pouch 23 is a propellant filling space 25 for filling with propellant 6. Aerosol valve 22 is provided with a stem 27 that can move up and down within housing 26. The inner edge along the opening at the top end of aluminum pouch 23 is adhered to the outer periphery of housing 26. An actuator 28 is provided above stem 27. A dip tube 29 is provided at the bottom end of housing 26. One end of dip tube 29 communicates with the stem passage of stem 27 , and the other end extends toward the bottom of aluminum pouch 23 within cultured meat dispersion liquid filling space 24 .

[0028] Actuator 28 has a discharge port 30. Discharge port 30 is in communication with the stem passage of stem 27. In this way, by providing actuator 28 on stem 27, which is in communication with cultured meat filling space 24 via dip tube 29, a discharge mechanism is formed for discharging cultured meat dispersion 7 filled in cultured meat filling space 24.

[0029] Then, when propellant 6 is filled into propellant filling space 25, aluminum pouch 23 is constantly pressurized by propellant 6. When actuator 28 is not pressed down and inactive, stem 27 is pushed upward, and the stem passage of stem 35 is blocked from the interior of aerosol container 20. When actuator 28 is pressed down and active, stem 27 is pushed down, and the stem passage is connected to the interior of aerosol container 20. This causes aluminum pouch 23 to contract due to the pressure of propellant 6. When aluminum pouch 23 contracts, human-edible cultured meat dispersion 7 filled in cultured meat filling space 24 passes through dip tube 29 and is discharged from outlet 30 in the form of a mist or paste.

[0030] A low-adhesion layer that suppresses adhesion of the cultured meat dispersion liquid 7 is provided on the surface of the aerosol container 3 that comes into contact with the cultured meat dispersion liquid 7. The low-adhesion layer is provided, for example, by coating with a low-cell-adhesion polymer. Coating of the low-cell-adhesion polymer can be suitably performed using, for example, a bar coater or gravure coater. Examples of low-cell-adhesion polymers include phospholipid polymers, polyvinyl alcohol derivatives, phospholipid-polymer complexes, polyhydroxyethyl methacrylate, polyvinyl alcohol, agarose, chitosan, polyethylene glycol, and albumin. These may also be used in combination. The low-adhesion layer is not limited to this embodiment and can be formed by known methods such as coating, vapor deposition, and coating, as long as it can be formed in a manner that is suitable for food applications.

[0031] Here, in either the case of ejecting a mist of cultured meat dispersion 7 or a paste of cultured meat dispersion 7, it is preferable to use an inert gas such as nitrogen gas as propellant 6. Then, by forming a groove in actuator 28 for turning cultured meat dispersion 7 into a mist or paste, it is possible to eject cultured meat dispersion 7 in a mist or paste form.

[0032] The pressure (gauge pressure) within aerosol container 20, which includes cultured meat filling space 24 and propellant filling space 25, is preferably 0.1 MPa to 1.0 MPa, more preferably 0.2 MPa to 0.9 MPa, when filled with a specified amount of cultured meat dispersion 7 and at 25°C.

[0033] Here, in aerosol container 20 equipped with cultured meat filling space 24 and propellant filling space 25, in order to prepare cultured meat dispersion 7 that can be stored so as to be discharged from aerosol container 3 while maintaining cultured meat 4 in a dispersed state, it is preferable to use water, edible oil, ethanol, or a mixture thereof as preservation solution 5 that is mixed as a solvent for cultured meat 4. Furthermore, the osmotic pressure of preservation solution 5 is preferably about 28 to 6000 mOsm / kg, and more preferably about 56 to 560 mOsm / kg.

[0034] Furthermore, in order to eject cultured meat dispersion 7 in a mist form from aerosol container 21, an inert gas such as nitrogen gas is used as propellant 6, and the viscosity of cultured meat dispersion 7 is preferably 500 mPa·s or less, and more preferably 100 mPa·s or less. Furthermore, in order to eject cultured meat dispersion 7 in a paste form from aerosol container 21, an inert gas such as nitrogen gas is used as propellant 6, and the viscosity of cultured meat dispersion 7 is preferably 100,000 mPa·s or less, and more preferably 10,000 mPa·s or less.

[0035] In addition, in the cultured meat filling spray 20 according to the second embodiment, the cultured meat filling space 24 may be filled with a propellant 6, and configured to eject a foamy cultured meat dispersion liquid 7, similar to the cultured meat filling spray 1 according to the first embodiment.

[0036] The cultured meat filling spray 20 according to the second embodiment can achieve the same effects as the cultured meat filling spray 1 according to the first embodiment. Furthermore, because the cultured meat dispersion 7 is discharged by pressurizing the aluminum pouch 23, it is possible to discharge a cultured meat dispersion 7 with a higher viscosity than the cultured meat filling spray 1. Furthermore, because the cultured meat dispersion 7 and the propellant 6 are separated, it is possible to prevent the cultured meat dispersion 7 from being altered by the influence of the propellant 6. Furthermore, by varying the size of the aluminum pouch 23, it is possible to increase the variation in content volume. Furthermore, the cultured meat dispersion 7 can be discharged regardless of the orientation of the aerosol container 20.

[0037] In this embodiment, the cultured meat and cultured meat dispersion have been described as being edible by humans or pets, but pets are not limited to the following, and suitable pets include, for example, dogs, cats, and fish.

[0038] Although the first and second embodiments have been described with reference to examples in which the aerosol container is made of metal, a pressure-resistant container made of resin or glass may also be used as the aerosol container.

[0039] In addition, in the first and second embodiments, an example was given in which a dip tube is provided in the aerosol container, but it is not limited to a tubular shape and any known shape may be used, or a dip tube may not be provided.

[0040] In the second embodiment, an example in which the aluminum pouch 23 is provided has been described, but the layer structure of the pouch may be multi-layered or single-layered, and a pouch without an aluminum layer may be used. Also, a resin inner bag may be used instead of the pouch. The pouch and the resin inner bag preferably include a gas barrier layer.

[0041] Furthermore, in the second embodiment, an example was given in which the filling space 24 for cultured meat is filled with a cultured meat dispersion liquid 7 obtained by mixing the cultured meat 4 and the preservation liquid 5, but the filling space 24 for cultured meat may also be filled with a foaming agent.

[0042] Furthermore, in the second embodiment, an example in which one aluminum pouch 23 is provided has been described, but multiple aluminum pouches 23 may be provided, and different types (flavors, viscosities, etc.) may be simultaneously discharged from multiple cultured meat filling spaces 24. For example, one of multiple cultured meat filling spaces 24 may be filled with cultured meat dispersion liquid 7, and the other cultured meat filling spaces 24 may be filled with a seasoning to flavor the cultured meat dispersion liquid 7.

[0043] 1. Cultured meat filling spray 3. Aerosol container 4. Cultured meat 5. Preservative solution 6. Propellant 7. Cultured meat dispersion 20. Cultured meat filling spray 21. Aerosol container 24. Filling space for cultured meat 25. Filling space for propellant

Claims

1. A cultured meat filling spray comprising an aerosol container, the aerosol container being filled with a cultured meat dispersion obtained by mixing cultured meat obtained by culturing animal cells with a preservation solution for preserving the cultured meat in a dispersed state, and a propellant for ejecting the cultured meat dispersion from the aerosol container.

2. The cultured meat filling spray described in claim 1, wherein the aerosol container comprises: a propellant filling space for filling with the propellant; a cultured meat dispersion filling space for filling with the cultured meat dispersion; and a discharge mechanism for discharging the cultured meat dispersion filled in the cultured meat filling space.

3. The cultured meat filling spray of claim 1, wherein the propellant contains nitrogen gas and the viscosity of the cultured meat dispersion is 500 mPa·s or less.

4. The cultured meat filling spray of claim 1, wherein the propellant contains carbon dioxide gas or nitrous oxide gas, and the viscosity of the cultured meat dispersion is 50,000 mPa·s or less.

5. The cultured meat-filled spray of claim 1, wherein the cultured meat to be mixed with the cultured meat dispersion is cultured meat for human or pet consumption.

6. The cultured meat filling spray according to claim 1, wherein a low-adhesion layer that inhibits adhesion of the cultured meat dispersion is provided on the surface of the aerosol container that comes into contact with the cultured meat dispersion.

Images