Cell powder type cultured meat and its manufacturing method

Abstract

The objective of the present invention is to provide a method for manufacturing powdered cultured meat that can increase cell differentiation efficiency and protein content with economic feasibility, and to provide powdered cultured meat with high physicochemical stability and transportability, as well as a food composition containing the same. The powdered cultured meat has a flavor similar to real meat and, as a high-protein food, has excellent utility in various food compositions or processed foods.

Description

Technology Field

[0001] The present invention relates to a method for producing powdered cultured meat, powdered cultured meat produced using the same, and a food composition containing the same. Background Technology

[0002] As global population growth, environmental issues, and resource scarcity arise, alternative meat technologies are being developed to address environmental and animal welfare concerns. Various protein sources are being developed, ranging from plant-based alternatives to proteins extracted from microorganisms, microalgae, and insects, and interest in alternative meat as a future food source is growing. In particular, research on cultured meat, a cell-based meat substitute, is actively underway as a sustainable food resource.

[0003] Cultured meat refers to edible meat obtained through cell proliferation using cell engineering technology by culturing living animal cells in a laboratory, without undergoing the process of raising livestock. It is also referred to as in-vitro meat or lab-grown meat because it is grown in a test tube; artificial meat because it is synthesized by humans using stem cells rather than being natural; clean meat because it is produced in clean facilities rather than traditional breeding sites; and bio-artificial muscles (BAMs) because the muscle fibers that make up the meat are cultured.

[0004] The most critical factor in the commercialization of cultured meat is the scaling up of production. Cultured meat is generally produced by extracting cells from livestock, mass-producing them, and then differentiating them on a scaffold to process them into a final product; in particular, the scaffold is an essential element for the mass production of cultured meat and for forming part of the food itself. However, unlike scaffolds used in tissue engineering, developing scaffolds for cultured meat requires the exclusive use of food-grade materials and obtaining food-grade approval from food agencies such as the FDA; the resulting cost issues remain a major obstacle to the commercialization of cultured meat.

[0005] Accordingly, there is a need for a method to manufacture cultured meat that is highly price-competitive and has excellent food utility. The problem to be solved

[0006] The objective of the present invention is to provide a method for producing powdered cultured meat that can increase cell differentiation efficiency and protein content of cultured meat while maintaining economic efficiency.

[0007] Another objective of the present invention is to provide powdered cultured meat with high physicochemical stability and transportability, and a food composition containing the same. means of solving the problem

[0008] A method for producing powdered cultured meat according to the present disclosure may include: a cell proliferation step of culturing cells in a proliferation culture medium containing 0.1% by weight or more and less than 10% by weight of serum based on the total weight of the proliferation culture medium; a cell differentiation step of culturing the proliferated cells in a differentiation culture medium; and a cell powdering step of powdering the differentiated cells.

[0009] The above cells may be selected from adipose stem cells, muscle stem cells, and vascular stem cells.

[0010] The cell powdering step may include collecting the differentiated cells and freeze-drying them.

[0011] The above serum may be bovine fetal serum.

[0012] In the above cell differentiation stage, the cell fusion index may be 40% or more.

[0013] The present disclosure may provide powdered cultured meat produced through a method for producing powdered cultured meat according to one embodiment of the present disclosure.

[0014] The above powdered cultured meat may contain 30% by weight or more of protein relative to the total weight.

[0015] The powder-type cultured meat according to the present disclosure comprises a first powder-type cultured meat cultured from any one stem cell selected from the group consisting of adipose stem cells, muscle stem cells, and vascular stem cells, and a second powder-type cultured meat cultured from a stem cell different from the stem cell of the first cultured meat, wherein the first powder-type cultured meat and the second powder-type cultured meat are mixed together in a powder form, and the first powder-type cultured meat and the second powder-type cultured meat may be produced through the method for producing powder-type cultured meat according to claim 1.

[0016] The above powder-type cultured meat may include 10 to 45 weight% of adipose stem cell-derived powder-type cultured meat and 55 to 90 weight% of muscle stem cell-derived powder-type cultured meat based on the total weight of the powder-type cultured meat.

[0017] The present disclosure may provide a food composition comprising powdered cultured meat according to one embodiment of the present disclosure.

[0018] The present disclosure may provide a special processed food comprising powdered cultured meat according to one embodiment of the present disclosure.

[0019] The above-mentioned special processed food may be space food, combat rations, medical food, or leisure food. Effects of the invention

[0020] A method for producing powder-type cultured meat according to one embodiment of the present invention is cost-effective and can increase the protein content of the cultured meat by promoting cell differentiation.

[0021] The powdered cultured meat according to one embodiment of the present invention has a flavor similar to real meat and, as a high-protein food, has excellent utility in various food compositions or processed foods. Brief explanation of the drawing

[0022] Figure 1 shows a schematic diagram of the method for producing powdered cultured meat according to the present disclosure. Figure 2 shows a schematic diagram of the cell proliferation and differentiation process in the method for producing powdered cultured meat according to the present disclosure. Figure 3 shows the cell proliferation rate according to the cell proliferation period, measured using a Cell Counting Kit-8. Figure 4 shows the appearance of differentiated cells, measured using a confocal microscope (CLSM; LSM 880, Carl Zeiss). Figure 5 shows the protein content and cell fusion index of differentiated cells, measured using a bicinchoninic acid assay (BCA) kit. Figure 6 shows the flavor composition of powdered cultured meat measured by gas chromatography-mass spectrometry (GC-MS). Specific details for implementing the invention

[0023] The present invention will be described in detail below. Unless otherwise defined, terms used in this specification should be interpreted as generally understood by those skilled in the art. The drawings and embodiments of this specification are intended to enable those skilled in the art to easily understand and practice the present invention; therefore, details that may obscure the essence of the invention may be omitted from the drawings and embodiments, and the present invention is not limited to the drawings and embodiments.

[0024] The singular form used in this specification may be intended to include the plural form unless specifically indicated otherwise in the context.

[0025] Furthermore, the numerical range used in this invention includes lower and upper limits and all values ​​within the range, increments logically derived from the form and width of the defined range, all of the specified values, and all possible combinations of upper and lower limits of the numerical range defined in different forms. Unless otherwise specifically defined in the specification of this invention, values ​​outside the numerical range that may occur due to experimental error or rounding are also included in the defined numerical range.

[0026] In this specification, terms such as "include," "have," and "have" mean that the features or components described in the specification are present, and unless specifically limited, this does not preclude the possibility that one or more other features or components may be added.

[0027] The present disclosure provides a method for producing cost-effective powdered cultured meat that can increase the protein content of the cultured meat through a high cell differentiation rate.

[0028] A method for producing powdered cultured meat according to one embodiment of the present disclosure may include: a cell proliferation step of culturing cells in a proliferation culture medium containing 0.1% by weight or more and less than 10% by weight of serum with respect to the total weight of the proliferation culture medium; a cell differentiation step of culturing the proliferated cells in a differentiation culture medium; and a cell powdering step of powdering the differentiated cells.

[0029] Specifically, the above-mentioned proliferation culture medium may contain 0.1% by weight or more and less than 9% by weight of serum relative to the total weight of the proliferation culture medium, and more specifically, may contain 1% by weight or more and less than 8% by weight of serum.

[0030] Conventional methods for producing cultured meat involved altering the composition of the differentiation culture medium to increase the cell differentiation rate; however, since the differentiation-promoting enzymes and signaling substances added to the differentiation culture medium are expensive, this resulted in a significant decline in the price competitiveness of the cultured meat. Accordingly, the present disclosure provides a method for producing powdered cultured meat that solves the aforementioned problem and enables differentiation to be promoted solely by changing the composition of the proliferation culture medium. Specifically, the method for producing powdered cultured meat according to the present disclosure replaces the high-concentration serum contained in the conventional proliferation culture medium with low-concentration serum, thereby economically improving cell differentiation efficiency without additional changes to the differentiation culture medium composition and having the effect of increasing the protein content of the cultured meat.

[0031] Serum is known to promote cell proliferation, and the proliferation culture medium generally used in the production of cultured meat contains at least 10% of high-concentration serum. However, the inventors discovered that cells proliferated under low-concentration serum conditions of less than 10% showed a high differentiation rate in the differentiation stage after the proliferation stage, thereby completing the present invention.

[0032] In addition, the method for producing powdered cultured meat of the present disclosure focuses on producing meat based on the cells themselves without using a support, thereby offering excellent price competitiveness, and can improve the physicochemical stability of the cultured meat through the cell powdering step.

[0033] According to one embodiment, the serum may be fetal bovine serum. Fetal bovine serum (FBS) contains a small amount of antibodies and a large amount of growth factors compared to general serum, making it effective for cell culture and less likely to cause an immune response in various cells.

[0034] According to one embodiment, the cell may be selected from the group consisting of chondrocytes, fibrochondrocytes, osteocytes, osteoblasts, osteoclasts, synovial cells, bone marrow cells, neurons, adipocytes, mesenchymal cells, epithelial cells, hepatocytes, muscle cells, stromal cells, vascular cells, stem cells, embryonic stem cells, mesenchymal stem cells, progenitor cells derived from adipose tissue, peripheral blood progenitor cells, stem cells isolated from adult tissue, and induced pluripotent stem cells (iPS cells). Specifically, it may be a stem cell derived from adipose tissue, muscle tissue, or vascular tissue, and more specifically, a muscle stem cell, but is not limited to any cell that can be used for the production of cultured meat.

[0035] In addition, the cells may be taken from cattle, pigs, chickens, goats, sheep, or ducks, and specifically may be taken from cattle, pigs, or chickens, but are not limited thereto.

[0036] The cell powdering step may include collecting the differentiated cells and freeze-drying them. The freeze-drying may be carried out at -10°C for 10 hours or more, and specifically, at -10 to -50°C for 10 to 50 hours.

[0037] In the above cell differentiation stage, the cell fusion index may be 40% or more, specifically 50% or more. The fusion index is an indicator that can predict the degree of cell differentiation and can be calculated by dividing the number of nuclei in myotubes with two or more myonuclei observed through a microscope by the total number of nuclei, and specifically, it can be calculated using the following mathematical formula 1.

[0038] [Mathematical Formula 1]

[0039]

[0041] The present disclosure provides powdered cultured meat produced through a method for producing powdered cultured meat according to one embodiment of the present disclosure. The powdered cultured meat has excellent protein content and is easy to mix with one another, making it highly useful as a food in that the components of the cultured meat can be controlled.

[0042] The above powdered cultured meat may contain 30% by weight or more of protein based on the total weight, specifically 40% by weight or more. The protein content of the above powdered cultured meat is higher than that of chicken breast and beef tenderloin, which are known as high-protein foods, demonstrating that the above powdered cultured meat can be used as an efficient high-protein food.

[0043] The powder-type cultured meat of the present disclosure comprises a first powder-type cultured meat cultured from any one stem cell selected from the group consisting of adipose stem cells, muscle stem cells, and vascular stem cells, and a second powder-type cultured meat cultured from a stem cell different from the stem cell of the first cultured meat, wherein the first powder-type cultured meat and the second powder-type cultured meat are mixed together in a powder form, and the first powder-type cultured meat and the second powder-type cultured meat may be produced through a method for producing powder-type cultured meat according to one embodiment of the present disclosure.

[0044] The above powder-type cultured meat may be prepared by mixing powder-type cultured meat from the first to the nth cultured meat prepared through a method for preparing powder-type cultured meat according to one embodiment of the present disclosure. Since the nutritional components of the cultured meat can be controlled simply by mixing powder-type cultured meat prepared from different stem cells in a desired ratio, it offers high convenience in the manufacturing process and value as a food. The above n may be 2 to 10, specifically 2 to 5, but is not limited thereto.

[0045] The above powder-type cultured meat may comprise 10 to 45 weight% of adipose stem cell-derived powder-type cultured meat and 55 to 90 weight% of muscle stem cell-derived powder-type cultured meat based on the total weight, specifically 15 to 45 weight% of adipose stem cell-derived powder-type cultured meat and 55 to 75 weight% of muscle stem cell-derived powder-type cultured meat, and more specifically 30 to 40 weight% of adipose stem cell-derived powder-type cultured meat and 60 to 70 weight% of muscle stem cell-derived powder-type cultured meat. Since 100 g of actual beef tenderloin contains approximately 26.5 g of protein and approximately 17.5 g of fat, the powder-type cultured meat may have a flavor similar to actual meat when satisfying the above weight% range, but it is not limited to a specific part of the beef and is not limited to a weight% range that considers the content of actual meat.

[0046] The present disclosure provides a food composition comprising powdered cultured meat according to one embodiment of the present disclosure. In one embodiment, the food composition may be one or more selected from the group consisting of snacks, dumplings, fried foods, stir-fried foods, sauces, seasonings, powder mixes, breads, beverages, processed canned foods, dried seaweed, and processed noodles, and the form added to the food may be ground into various particle sizes depending on the purpose of use in the food. The average ground size may be uniformly or non-uniformly ground within the range of 1 μm to 10 cm, specifically 0.1 μm to 10 mm or 0.5 μm to 5 mm, more specifically 1 μm to 1 mm, and added to the food.

[0047] The present disclosure provides a special processed food comprising powdered cultured meat according to one embodiment of the present disclosure. The special processed food may be space food, combat ration, medical food, or leisure food, and specifically may include, but is not limited to, convenient foods such as meal replacements, emergency rations for disasters or emergencies, and portable food for outdoor activities such as hiking or fishing.

[0048] The above-mentioned special processed food may be a high-protein and high-nutrition product including the powder-type cultured meat of the present disclosure. Since it is in powder form, it is easy to vacuum-package in a sterile state, allowing for long-term storage even in extreme environments without water, fire, or cooking utensils, and has the advantage of being easily restored and convenient to consume.

[0049] Hereinafter, the method for manufacturing powder-type cultured meat according to the present disclosure and the powder-type cultured meat manufactured using the same will be described in more detail through specific embodiments. However, the following embodiments are merely references for the detailed explanation of the present invention and the present invention is not limited thereto and may be implemented in various forms. Furthermore, the terms used in the description of the present invention are merely for the purpose of effectively describing specific embodiments and are not intended to limit the present invention.

[0051] [Example 1] Preparation of powdered cultured meat

[0052] Cell proliferation and differentiation stages

[0053] Mouse embryonic myoblast C2C12 cells obtained from the ATCC (American Type Culture Collection) as precursors to skeletal muscle cells 2 x 10 3 Dog cells / cm² 2After seeding in culture dishes at a density of [value], the cells were cultured for 7 days in DMEM medium (proliferation medium) containing 5% fetal bovine serum (FBS) and 1% penicillin / streptomycin antibiotics (PS). Culture was conducted at 37°C in a humidified atmosphere containing 5% CO2. After 7 days of culture, when the cells in the medium reached 100% confluence, the medium was replaced with a differentiation medium containing 5% horse serum (HS; Thermo Fisher Scientific) and 1% PS, and the cells were differentiated for 5 days. All culture media used were replaced every 2 days.

[0054] Cell powdering step

[0055] After culturing C2C12 myoblasts for 12 days through the cell proliferation and differentiation steps described above, the medium was removed and the cells were washed with 1 X phosphate-buffered saline (PBS) solution. Subsequently, the cells were carefully separated from the culture dish using a cell scraper, and the separated cell clumps and unseparated cells were collected with distilled water and transferred to a 1.5 ml microtube. The microtube was centrifuged at 300 µg for 2 minutes to form a pellet, and the supernatant was removed. The pellet, which had been pre-frozen at -20°C for 12 hours, was additionally freeze-dried for 24 hours. The cell culture conditions and the process for preparing powdered cultured meat are illustrated in Figures 1 and 2.

[0057] [Example 2]

[0058] The procedure was carried out in the same manner as Example 1, except that 50 μg / ml C-phycocyanin (C-PC, Sigma Aldrich) was added to the proliferation culture medium of Example 1.

[0060] [Example 3]

[0061] The procedure was carried out in the same manner as Example 1, except that DMEM medium containing 2% fetal bovine serum (FBS) was used in the proliferation culture medium of Example 1.

[0063] [Example 4]

[0064] The procedure was carried out in the same manner as Example 1, except that DMEM medium containing 7% fetal bovine serum (FBS) was used in the proliferation culture medium of Example 1.

[0066] [Comparative Example 1]

[0067] The procedure was carried out in the same manner as Example 1, except that DMEM medium containing 10% fetal bovine serum (FBS) was used in the proliferation culture medium of Example 1.

[0069] [Evaluation Example 1] Characteristics of cultured cells (1) - Cell proliferation rate

[0070] To evaluate the cell proliferation rate, the amount of cells cultured for 7 days in the proliferation culture media of Examples 1, 2 and Comparative Example, respectively, was measured using Cell Counting Kit-8 (CCK-8, D-Plus CCK cell viability assay kit, Dongin LS, Korea), and the results are shown in Fig. 3.

[0071] As shown in Figure 3, the cell proliferation rate of Comparative Example 1, which has a high FBS content, appears to be higher up to day 4 after culture, but it is considered that there is no significant difference. On day 7, it can be seen that the cell proliferation rates are similar in all three groups: Examples 1 and 2 and Comparative Example. That is, during the proliferation process of Examples 1 and 2 and Comparative Example, the number of cells was slightly higher on average in Comparative Example 1, but it is considered that there is no significant difference.

[0073] [Evaluation Example 2] Characteristics of cultured cells (2) - Cell differentiation rate

[0074] Immunofluorescence staining

[0075] To evaluate the cell differentiation rate, C2C12 cells cultured for a total of 12 days in the proliferation and differentiation cultures of Examples 1, 2 and Comparative Example, respectively, were washed twice with 1X PBS, fixed in formaldehyde solution (Sigma Aldrich) at room temperature for 15 minutes, and washed two more times with PBS. To prevent non-specific protein binding, cells were cultured in blocking medium containing 2% (v / v) bovine serum albumin (BSA), 0.3% (v / v) Triton X-100, 10% (v / v) horse serum, and PBS at 4°C. Subsequently, cells were cultured for 2 hours at room temperature in a medium containing 2% (v / v) BSA, myosin heavy chain (MyHC) antibody MF20 diluted 100-fold with 10% (v / v) HS solution, and 1X PBS. After incubation, the sample was washed once with PBS and once with 0.025% (v / v) Triton X-100, and the secondary antibody, Alexa Flour 594-conjugated Donkey anti-Mouse IgG, was diluted 400-fold with the same dilution as above and treated at room temperature for 30 minutes. After washing, the sample was washed once with PBS and once again with 0.025% Triton X-100, and then the fluorescent dye 4',6-diamidino-2-phenylindole (DAPI) was diluted 250-fold with 1% (v / v) BSA solution and stained for 30 minutes.

[0076] Measurement of cell differentiation rate

[0077] The above immunofluorescence-stained cells were measured using a confocal microscope (CLSM; LSM 880, Carl Zeiss) with a x10 objective lens to analyze myotube formation by myoblasts, and the results are shown in Fig. 4. Cell nuclei were stained blue by DAPI, and myotube cells were stained red due to the presence of MyHC and Alexa Flour 594. The total number of cells in the 850.19 μm x 850.19 μm images was indicated by the number of DAPIs. The number of stained nuclei and myotube cells was indicated by the number of nuclei in the MyHC-stained area, and for each sample, at least three random fields were captured, and the fusion index was calculated by dividing the number of nuclei in myotubes with two or more nuclei by the total number of nuclei using the average value, and is shown in Table 1 and Fig. 5.

[0078]

[0079] Example 1 Example 2 Comparative Example 1 Fusion index 55.6% 58.8% 21.9%

[0080] As shown in Table 1, unlike the results of cell proliferation rates, Examples 1 and 2, which used a proliferation culture medium with a low FBS content, showed a high fusion index, whereas Comparative Example 1, which used a proliferation culture medium with a high FBS content, showed a low fusion index. Accordingly, this demonstrates that myoblasts cultured under low serum conditions during the cell proliferation stage show a significantly increased differentiation efficiency during the cell differentiation stage.

[0082] [Evaluation Example 3] Evaluation of cultured cell characteristics (3) - Protein content

[0083] In Examples 1 and 2 and Comparative Example, C2C12 cells isolated before pulverization were lysed in RIPA (radioimmunoprecipitation assay) lysis buffer at 4°C for 30 minutes and centrifuged at 10,000 µg for 10 minutes to extract proteins from the supernatant. The extracted proteins were quantified using a BCA (bicinchoninic acid assay) kit (Thermo Fisher Scientific), and the results are shown in Figure 5.

[0084] As shown in Figure 5, it can be seen that samples exhibiting a higher degree of differentiation show a higher protein content. This is because proteins such as MyoD, myogenin, troponin T, and MHC are expressed when myoblasts differentiate, so it is believed that the higher the differentiation rate, the higher the protein content.

[0086] [Evaluation Example 4] Evaluation of characteristics of powdered cultured meat (1) - Protein content

[0087] The powdered cultured meat, chicken breast, and beef tenderloin of Example 1 were dissolved in RIPA (radioimmunoprecipitation assay) lysis buffer at 4°C for 30 minutes and centrifuged at 10,000 µg for 10 minutes to extract protein from the supernatant. The extracted protein was quantified using a BCA (bicinchoninic acid assay) kit (Thermo Fisher Scientific), and the protein content ratio of each sample is shown in Figure 6.

[0088] In the case of Example 1, an average of 1.6 mg of powdered cultured meat was obtained per 90 mm dish, containing an average of 749.5 μg of protein. Accordingly, as shown in Figure 6, the powdered cultured meat of Example 1 had a high protein content of 48.1%, which is a much higher protein source than chicken breast (25.7%) and beef tenderloin (20.7%), which are generally known as high-protein foods.

[0090] [Evaluation Example 5] Evaluation of characteristics of powdered cultured meat (2) - Economic feasibility

[0091] manufacturing costs

[0092] The cost-effectiveness of powdered cultured meat was evaluated by calculating the cost of the culture medium consumed during cell culture in Examples 1 and 2 and the Comparative Example. When producing powdered cultured meat based on a 90 mm dish, 24 mL of proliferation culture medium and 16 mL of differentiation culture medium are required. Accordingly, the results of calculating the cost based on a total of 40 mL of culture medium in each of Examples 1 and 2 and the Comparative Example are shown in Table 2 below.

[0093] Comparative Example 1 Example 1 Example 2 DMEM $2.7 / 45 ml $2.9 / 47.5 ml $2.9 / 47.5 ml FBS $4.5 / 5 ml $2.2 / 2.5 ml $2.2 / 2.5 ml C-PC 0 0 $50.9 / 2.5 mg PS $0.2 / 0.5 ml $0.2 / 0.5 ml $0.2 / 0.5 ml Growth medium $7.5 / 50 ml $5.4 / 50 ml $56.3 / 50 ml HS $0.4 / 2.5 ml $0.4 / 2.5 ml $0.4 / 2.5 ml DM (Horse serum 5%) $3.6 / 50 ml $3.6 / 50 ml $3.6 / 50 ml Total $4.7 / 40 ml $3.7 / 40 ml $28.2 / 40 ml

[0094] Cost efficiency

[0095] The cost-efficiency of powdered cultured meat was calculated by dividing the protein concentrations of Examples 1, 2, and Comparative Example, measured in Evaluation Example 4, by the respective culture medium prices, and the results are shown in Table 3 below. It can be seen that the protein concentrations of Examples 1, 2, and Comparative Example, measured in Evaluation Example 4, were highest in Example 2 (1.3 μg / μl) and followed by Example 1 (1.0 μg / μl) and Comparative Example 1 (0.73 μg / μl). However, as the cost of the medium increases in the order of Example 1, Comparative Example 1, and Example 2, it can be seen that Example 1 has a cost-efficiency of 1.76, Comparative Example 1 has 1.00, and Example 2 has 0.31. Considering that price competitiveness is the most important factor in cultured meat research, it can be seen that Example 1 is the most suitable medium for powdered cultured meat because it can produce a large amount of protein at the lowest price.

[0096] Comparative Example 1 Example 1 Example 2 Price ($) 4.7 3.7 28.2 Price ratio 1.0 0.8 6.0 Protein concentration (μg / μl) 0.729 1.008 1.329 Protein ratio 1.0 1.4 1.8 Cost-efficiency 1.0 1.76 0.31

[0098] [Evaluation Example 6] Evaluation of characteristics of powdered cultured meat (3) - Flavor

[0099] To evaluate the potential of powdered cultured meat as a food, the powdered cultured meat of Example 1 and freeze-dried beef tenderloin were each baked on an oiled hot plate at 120 °C for 15 minutes. Flavor analysis was performed using the headspace-solid phase microextraction (HS-SPME) method of gas chromatography-mass spectrometry (GC-MS, Agilent 8890 GC system-Agilent 5677B MSD, Agilent Technologies). Analytes were separated on an HP-5ms column (30 m x 250 μm x 0.25 μm). Each sample was placed in the oven for flavor analysis and initially maintained at 40 °C for 5 minutes, then raised to 160 °C at a rate of 4 °C / min, and then to 250 °C at a rate of 7 °C / min, and maintained for 10 minutes. Mass spectra (MS) were collected in normal scanning mode at a temperature of 230 °C. Volatile compounds generated by high temperature were identified by comparison with data from the spectrum library (Agilent Chemstation Integrator), and the types of flavors were referenced from the FEMA and the FAO / WHO Joint Expert Committee on Food Additives (JECFA) lists, and the results are shown in Fig. 7. The color intensity shown in Fig. 7 is proportional to the peak area of ​​the volatile compounds analyzed by GC-MS.

[0100] As shown in FIG. 7, it can be seen that both Example 1 and the beef contain pentanal, which provides an almond flavor, and hexanal, which provides a fatty flavor. Meanwhile, in Example 1, acetic acid, which provides a fruity and sour flavor, and heptanal, which provides a fatty and nutty flavor, were detected, respectively, whereas in the beef, 2-methylbutylacetate, which provides a fruity flavor, and 3-methylbutanal, which provides a fatty and almond flavor, were detected. These results demonstrate that the powdered cultured meat of the present disclosure has a savory flavor similar to grilled meat.

[0101] As described above, the present invention has been explained by specific details, limited embodiments, and comparative examples; however, these are provided merely to aid in a more comprehensive understanding of the invention, and the invention is not limited to the above embodiments. Those skilled in the art can make various modifications and variations from this description.

[0102] Accordingly, the scope of the present invention is not limited to the described embodiments, and all things equivalent to or having equivalent variations to the claims set forth below, as well as the claims set forth below, shall be considered to fall within the scope of the concept of the present invention.

Claims

Claim 1 A method for producing powdered cultured meat, comprising: a cell proliferation step of culturing cells in a proliferation culture medium containing 2 to 7 weight percent of serum relative to the total weight of the proliferation culture medium; a cell differentiation step of culturing the proliferated cells in a differentiation culture medium; and a cell powdering step of powdering the differentiated cells; wherein the cell differentiation step is performed under conditions without a support, and the cell powdering step comprises collecting the differentiated cells and freeze-drying them, wherein the fusion index of the cells in the cell differentiation step is 40% or more, and the protein is 30 weight percent or more relative to the total weight of the cultured meat. Claim 2 A method for producing powdered cultured meat according to claim 1, wherein the cells are selected from adipose stem cells, muscle stem cells, and vascular stem cells. Claim 3 delete Claim 4 A method for producing powdered cultured meat, wherein, in paragraph 1, the serum is bovine fetal serum. Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 A method for manufacturing powder-type cultured meat according to claim 2, wherein the powder-type cultured meat comprises a first powder-type cultured meat cultured from a stem cell selected from the group consisting of adipose stem cells, muscle stem cells, and vascular stem cells, and a second powder-type cultured meat cultured from a stem cell different from the stem cell of the first cultured meat, and wherein the first powder-type cultured meat and the second powder-type cultured meat are mixed together in a powder form. Claim 9 A method for producing powdered cultured meat according to claim 8, comprising 10 to 45 weight% of adipose stem cell-derived powdered cultured meat and 55 to 90 weight% of muscle stem cell-derived powdered cultured meat based on the total weight of the powdered cultured meat. Claim 10 A method for manufacturing a food composition comprising a method for manufacturing powder-type cultured meat according to any one of claims 1, 2, 4, 8 and 9. Claim 11 A method for manufacturing a special processed food, comprising a method for manufacturing powder-type cultured meat according to any one of claims 1, 2, 4, 8 and 9. Claim 12 In paragraph 11, the above-mentioned special processed food is a method for manufacturing a special processed food that is space food, combat ration, medical food, or leisure food.

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