Cultured cell-based caviar and manufacturing method therefor

Abstract

The present invention provides cultured cell-based caviar comprising alginate, seaweed powder, and cultured cells, and a manufacturing method therefor.

Description

Cultured cell-based caviar and its production method

[0001] The present invention relates to caviar based on cultured cells including alginate, seaweed powder and cultured cells, and a method for producing the same.

[0002] The sturgeon is the largest freshwater fish, boneless and composed of over 70% cartilage. Sturgeon do not spawn annually, but only a few times in their lifetime. Compared to other fish, they produce a large number of eggs. These salt-cured sturgeon roe is called caviar, and salted caviar is renowned as one of the world's three greatest delicacies. Caviar is made by carefully straining the roe from freshly caught sharks through a fine sieve to remove any remaining tissue and fat. The roe is then seasoned with 4-6% salt.

[0003] Caviar is rich in nutrients such as protein, fat, sugar, vitamins, and minerals, and is reported to be a complete nutritional food with low calories and high protein content. The protein contained in caviar is a stable balance of essential amino acids such as leucine, isoleucine, lysine, and arginine, as well as amino acids such as alanine, serine, glutamic acid, and aspartic acid, which function as essential elements for cellular metabolism. Similar to the protein structure of human skin, caviar is absorbed into the skin faster than other ingredients and is excellent for continuously providing nutrients to the skin even after absorption. Russians use caviar for the recovery of surgical patients due to its high protein content and ease of digestion, and it is also used to prevent and treat diseases such as rickets in children.

[0004] Meanwhile, overfishing for sturgeon roe has led to a severe decline in sturgeon populations, and Russia's ban on sturgeon fishing has made caviar difficult to obtain. While sturgeon farming has increased, it still fails to meet the demand for caviar, and sturgeon conservation remains a concern.

[0005] [Prior Art Literature]

[0006] [Patent Document]

[0007] Domestic Patent No. 10-2369902

[0008] The problem to be solved by the present invention is to provide caviar and a method for producing the same based on cells cultured in an animal cell culture medium having a texture very similar to caviar and a stable balance of essential amino acids such as leucine, isoleucine, lysine, and arginine, and amino acids such as alanine, serine, glutamic acid, and aspartic acid.

[0009] To solve the above problem, the present invention provides a cultured cell-based caviar including alginate, seaweed powder, and cultured cells, and a method for producing the same.

[0010] According to the present invention, it is possible to provide caviar based on cultured cells having a texture and flavor very similar to that of wild caviar, maintaining its shape for a long time, and stably balancing essential amino acids such as leucine, isoleucine, lysine, and arginine, and amino acids such as alanine, serine, glutamic acid, and aspartic acid.

[0011] Figure 1 illustrates a cultured cell-based caviar according to one embodiment of the present invention.

[0012] Hereinafter, various embodiments of the present invention will be described with reference to the accompanying drawings. It should be understood that the present invention is not limited to specific embodiments, but rather encompasses various modifications, equivalents, and / or alternatives of the embodiments of the present invention. In the description of the drawings, similar reference numerals may be used for similar components.

[0013] In this document, the expressions “has”, “may have”, “includes”, or “may include” indicate the presence of a feature (e.g., a component such as a number, function, operation, or part), but do not exclude the presence of additional features.

[0014] In this document, the expressions "A or B," "at least one of A and / or B," or "one or more of A and / or B" can include all possible combinations of the listed items. For example, "A or B," "at least one of A and B," or "at least one of A or B" can all refer to cases where (1) at least one A is included, (2) at least one B is included, or (3) at least one A and at least one B are included.

[0015] The expression "configured to" as used herein can be used interchangeably with, for example, "suitable for", "having the capacity to", "designed to", "adapted to", "made to", or "capable of". The term "configured to" does not necessarily mean "specifically designed to".

[0016] The terms used in this document are used only to describe specific embodiments and may not be intended to limit the scope of other embodiments. The singular expression may include the plural expression unless the context clearly indicates otherwise. Terms used herein, including technical or scientific terms, may have the same meaning as commonly understood by those of ordinary skill in the art described in this document. Terms defined in general dictionaries among the terms used in this document may be interpreted as having the same or similar meaning in the context of the relevant technology, and shall not be interpreted in an idealized or overly formal sense unless explicitly defined in this document. In some cases, even if a term is defined in this document, it cannot be interpreted to exclude the embodiments of this document.

[0017] The embodiments disclosed in this document are presented for the purpose of explaining and understanding the technical content and are not intended to limit the scope of the present invention. Therefore, the scope of this document should be interpreted to include all modifications or various other embodiments based on the technical concept of the present invention.

[0018] Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to this, it should be noted that the terms and words used in this specification and claims should not be construed as limited to their conventional or dictionary meanings. Based on the principle that the inventor can appropriately define the concepts of terms to best explain his or her invention, they should be interpreted in a way that aligns with the technical spirit of the present invention.

[0019] Accordingly, the configurations of the embodiments described in this specification are only some of the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, so it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application.

[0020] Throughout the specification, whenever a part is said to "include" a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise stated.

[0021] Hereinafter, the present invention will be described in detail.

[0022]

[0023] According to one embodiment of the present invention, cultured cell-based caviar comprises alginate, seaweed powder, and cultured cells. Each component is described in detail below.

[0024] The above cultured cell-based caviar has similar characteristics to wild caviar in terms of texture, flavor, strength, etc., and has a spherical shape, so it can be manufactured in a shape similar to that of wild caviar.

[0025] The above alginate is a natural polysaccharide and is the main component of brown algae such as kelp and wakame. Alginate has excellent biocompatibility, low toxicity, and is relatively inexpensive. Alginate can form hydrogel beads by cross-linking with polyvalent cations. At this time, the polyvalent cation is calcium ion (Ca 2+ ), strontium ion (Sr 2+ ), barium ion (Ba 2+ ), copper ion (Cu 2+ ), iron ion (Fe 2+ ) and aluminum ions (Al 2+ ) may include at least one selected from the group consisting of. In particular, divalent cations can relatively easily form cross-links with alginate. Alginate forms a cross-link when it meets a polyvalent cation to form a hydrogel, which provides rigidity to the cultured cell-based caviar and provides a basis for maintaining its shape.

[0026] The above seaweed powder may include at least one selected from the group consisting of kelp powder, hijiki powder, laver powder, seaweed powder, and laver powder. The above seaweed powders may be combined and used so that the flavor of the cultured cell-based caviar is similar to the flavor of wild caviar. The kelp powder includes active ingredients such as laminarin, alginic acid, fucoidan, laminin, iodine, bromine, and sodium. The hijiki powder includes active ingredients such as alginic acid, potassium alginate, sodium alginate, calcium, potassium, iodine, phospholipid, and glutamic acid. The laver powder has a protein content that is about 30-40% higher than that of other seaweeds, and is composed of essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, and phenylalanine, and contains active ingredients such as riboflavin, niacin, vitamin C, glycine, and alanine. The above seaweed powder contains active ingredients such as vitamin A, carbohydrates, fat, fucoidan, carbohydrates, calcium, potassium, iron, iodine, and pigments. The above seaweed powder is rich in minerals and iron.

[0027] The above cultured cells can be cultured in a medium for culturing animal cells. The above cultured cells may refer to cultured cells cultured in a culture medium that is commonly applicable to crustaceans and in which the growth and proliferation of crustacean cells actively progresses.

[0028] The cultured cells may be based on one or more crustacean cells selected from the group consisting of shrimp, crab, and lobster. Preferably, the cultured cells may be protein cells derived from shrimp cells. The cultured cells have similar nutritional components and structure to shrimp, crab, or lobster cells, and have similar characteristics, and can maintain cell growth even after long-term storage.

[0029] The weight ratio of the alginate, seaweed powder, and cultured cells may be 0.8 to 2:0.5 to 5:5 to 15. Preferably, the weight ratio of the alginate, seaweed powder, and cultured cells may be 1:0.5 to 5:5 to 15.

[0030] The above alginate can play a role in maintaining the shape of the cultured cell-based caviar so that it can maintain a spherical shape for a long time after production, and it plays a role in controlling the strength so that it has properties similar to those of natural caviar.

[0031] The above seaweed powder can reproduce a scent similar to that of wild caviar and reproduces the unique flavor and taste of caviar. If the seaweed powder is included below the above numerical range, the caviar scent may not be reproduced, and cross-linking with alginate may not be sufficiently achieved, which may weaken the shape retention of the final product. If the seaweed powder is included above the above numerical range, the scent may become stronger, causing discomfort when consumed.

[0032] Preferably, the seaweed powder may be a mixed powder obtained by mixing seaweed powder, laver powder, and laver powder in a weight ratio of 0.5:0.5:0.1 to 0.2. The seaweed mixed powder combined in the above weight ratio can reproduce a flavor most similar to that of wild caviar.

[0033] If the cultured cells are included below the above numerical range, the nutritional content of the final cultured cell-based caviar may be insufficient, and it may be difficult to maintain a firm spherical shape. If the cultured cells are included above the above numerical range, the final cultured cell-based caviar may not be formed into a spherical shape but rather an elongated columnar shape, which may differ in shape from wild caviar.

[0034] The cultured cell-based caviar comprising the alginate, seaweed powder, and cultured cells may further comprise seasoning, cocoa powder, and lemon juice. The seasoning may include at least one selected from the group consisting of soy sauce and salt. The seasoning may be added to increase the salinity of the cultured cell-based caviar. The cocoa powder may be added to enable the cultured cell-based caviar to exhibit a color similar to that of wild caviar.

[0035] The cultured cell-based caviar including the alginate, seaweed powder, and cultured cells may further include soy sauce, salt, cocoa powder, and lemon juice, and the weight ratio of the alginate, seaweed powder, cultured cells, soy sauce, salt, cocoa powder, and lemon juice may be 0.8 to 2:0.5 to 5:5 to 15:5 to 15:5 to 15:1 to 5:0.1 to 1. Preferably, the numerical range may be 1:0.5 to 5:5 to 15:5 to 15:5 to 15:1 to 5:0.1 to 1. When the soy sauce is included in an amount less than the numerical range, the flavor of the caviar may be reduced, and when the soy sauce is included in an amount exceeding the numerical range, the flavor may become too strong. If the lemon juice is included in an amount below the above numerical range, the taste of the caviar may be reduced, and if it is included in an amount exceeding the above numerical range, the flavor may become too strong.

[0036] A method for producing cultured cell-based caviar according to one embodiment of the present invention comprises the steps of: preparing a mixed solution by mixing alginate, seaweed powder, and cultured cells in distilled water; moving the mixed solution to an injection port through a pump; preparing an injection product from the mixed solution moved to the injection port; injecting the injection product obtained from the mixed solution into a calcium chloride solution and then stirring to crosslink; washing the spherical injection product that has undergone the crosslinking step; and drying the washed spherical injection product and then mixing it with a xanthan gum solution.

[0037] The step of preparing a mixed solution by adding the alginate, seaweed powder, and cultured cells to distilled water and mixing them is to induce cross-linking between the alginate and polyvalent cations and to uniformly mix the seaweed powder and cultured cells. The step of preparing the mixed solution may first dissolve the alginate by stirring in distilled water at 65°C to 75°C for 1 hour, and then add the seaweed powder and cultured cells and stir for 30 to 40 minutes to prepare a mixed solution. In the step of preparing the mixed solution, at least one selected from the group consisting of soy sauce, salt, cocoa powder, and lemon juice may be further added to prepare the mixed solution.

[0038] The step of moving the above mixed solution through the pump to the injection port is to apply a constant pressure to the uniformly mixed solution so that the cultured cell-based caviar can be discharged in a constant shape. The constant shape may be a spherical shape.

[0039] The step of manufacturing an injection molded product from the mixed solution moved to the above injection port is to maintain the shape of the injection molded product uniform by adjusting the size of the injection port to 0.5 mm to 1.25 mm.

[0040] The step of injecting the injection molding obtained from the above mixed solution into a calcium chloride solution and then stirring and crosslinking is to manufacture the injection molding obtained from the above mixed solution into a spherical shape that can maintain its shape by adding the injection molding obtained from the above mixed solution to a calcium chloride solution in which calcium chloride is dissolved in distilled water and crosslinking the injection molding. The average diameter of the injection molding obtained from the above spherical mixed solution may be 2.46 mm to 3.43 mm.

[0041] The above calcium chloride solution may contain 95 to 99.2 parts by weight of distilled water based on 0.8 to 5 parts by weight of the calcium chloride. If the content of the calcium chloride is less than the above numerical range, the shape of the injection obtained from the mixed solution may not be maintained consistently for a long time and may not be easy to store, and if the content exceeds the above numerical range, it may be difficult to manufacture the injection into a spherical shape.

[0042] The step of washing the spherical injection molded product that has undergone the above cross-linking step is to remove impurities and remaining calcium chloride.

[0043] In the step of drying the washed spherical injection molded product and mixing it with a xanthan gum solution, the drying is performed to enhance the texture of the final product, cultured cell-based caviar, and to prevent water loss. In addition, in the step of drying the washed spherical injection molded product and mixing it with a xanthan gum solution, the xanthan gum solution is added to control the viscosity of the cultured cell-based caviar, prevent clumping, and prevent water loss.

[0044] In the step of preparing a mixed solution by mixing the alginate, seaweed powder, and cultured cells in distilled water, the mixed solution may include 0.5 to 10 parts by weight of the seaweed powder and 1 to 20 parts by weight of the cultured cells based on 0.8 to 2 parts by weight of the alginate. Preferably, 0.5 to 10 parts by weight of the seaweed powder and 1 to 20 parts by weight of the cultured cells may be included based on 1 part by weight of the alginate. Most preferably, 0.5 to 5 parts by weight of the seaweed powder and 5 to 15 parts by weight of the cultured cells may be included based on 1 part by weight of the alginate. If the content of the seaweed powder is less than the above numerical range, the caviar flavor may not be reproduced and cross-linking with the alginate may not be sufficiently achieved, thereby weakening the shape retention of the final product, cultured cell-based caviar. If the content of the seaweed powder exceeds the above numerical range, the flavor may be strong, causing discomfort when consumed. If the content of the cultured cells falls below the above numerical range, the nutritional composition of the final product, cultured cell-based caviar, may become unbalanced, and the spherical shape may not be maintained firmly. If the content of the cultured cells exceeds the above numerical range, the extruded product may not form a spherical shape but may instead form an elongated columnar shape, and the texture and mouthfeel may differ from those of wild caviar.

[0045] In the step of preparing a mixed solution by mixing the alginate, seaweed powder, and cultured cells in distilled water, the weight ratio of the alginate, seaweed powder, and cultured cells may be 0.8 to 2:0.5 to 5:5 to 15. Preferably, the weight ratio may be 1:0.5 to 5:5 to 15. If the seaweed powder is included in an amount less than the above numerical range, the caviar flavor may not be reproduced, and cross-linking with alginate may not be sufficiently achieved, thereby weakening the shape retention of the final product, cultured cell-based caviar. If the seaweed powder is included in an amount exceeding the above numerical range, the seaweed flavor may become strong, causing discomfort when consumed. If the cultured cells are included in an amount less than the above numerical range, an imbalance in the nutritional components of the final product, cultured cell-based caviar, may occur, and the spherical shape may not be maintained for a long time. If the cultured cells are included in excess of the above numerical range, the shape of the injection product is not formed into a spherical shape but rather into an elongated columnar shape, resulting in a shape different from that of natural caviar, and the texture and mouthfeel may be different when consumed.

[0046] In the step of moving the above-mentioned mixed solution to the injection port through the pump, the pump flow rate may be 0.1 to 5 ml / min. Preferably, the pump flow rate may be 0.1 to 4 ml / min. If the pump flow rate is below the above-mentioned numerical range, the shape of the injection product cannot be maintained constant, and if it exceeds the above-mentioned numerical range, it is not suitable for producing a spherical injection product. The pump may use a peristalic pump.

[0047] In the step of injecting the injection molding obtained from the above mixed solution into a calcium chloride solution and then stirring and crosslinking, the weight ratio of the injection molding obtained from the above mixed solution to the calcium chloride solution may be 1:0.1 to 1. Preferably, the weight ratio may be 1:0.5 to 0.9. If the calcium chloride solution is included in an amount less than the above numerical range, the shape retention of the injection molding may be weakened, and if it is included in an amount exceeding the above numerical range, the injection molding may not have a texture similar to that of wild caviar.

[0048] In the step of injecting the injection product obtained from the above mixed solution into a calcium chloride solution and then stirring and crosslinking, the calcium chloride solution may contain 95 to 99.2 parts by weight of distilled water based on 0.8 to 5 parts by weight of the calcium chloride. If the content of the calcium chloride is less than the above numerical range, the shape of the final product, cultured cell-based caviar, may not be maintained consistently for a long time and may not be easy to store, and if it exceeds the above numerical range, it may be difficult to manufacture the injection product in a spherical shape.

[0049] In the step of injecting the injection molding obtained from the above mixed solution into a calcium chloride solution and then stirring to crosslink, the crosslinking time may be 30 seconds to 3 minutes. Preferably, the crosslinking time may be 30 seconds to 1 minute. If the crosslinking time is less than the above numerical range, the injection molding obtained from the mixed solution may not sufficiently harden and thus may not be able to maintain its shape. If the crosslinking time exceeds the above numerical range, the injection molding obtained from the mixed solution may harden into a solid form, resulting in a hard texture.

[0050] In the step of mixing the washed spherical injection molded product with a xanthan gum solution after drying, the drying may be performed in a dryer at 35 to 80°C for 20 to 90 minutes. Preferably, the drying time may be 30 to 60 minutes. If the drying time is less than the above numerical range, the water absorption prevention effect may not be effective, and a large amount of moisture may be generated. If the drying time exceeds the above numerical range, the physical properties may become stronger, and the texture may be different from that of wild caviar when consumed.

[0051] In the step of mixing the dried spherical injection molding with the xanthan gum solution after drying the above-described dried spherical injection molding, the weight ratio of the dried injection molding to the xanthan gum solution may be 100:0.1 to 5. Preferably, the weight ratio may be 100:0.3 to 1. Most preferably, the weight ratio may be 100:0.5. Since xanthan gum increases viscosity depending on the amount added, it is preferable to use a 3% xanthan gum solution to prevent clumping of single caviar. If the xanthan gum solution is included in an amount below the above-described numerical range, a problem of moisture easily escaping may occur, and if it is included in an amount exceeding the above-described numerical range, it is difficult to maintain the shape of a single caviar, and the final product, cultured cell-based caviar, may have a lumpy shape.

[0052] Another embodiment of the present invention provides a cultured cell-based caviar manufactured by any one of the above manufacturing methods.

[0053]

[0054] Hereinafter, the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples, in accordance with the gist of the present invention.

[0055]

[0056] Examples and Comparative Examples

[0057] Example 1

[0058] A mixed solution was prepared by mixing 2 g of alginate, 2.2 g of seaweed powder, 20 g of cultured cells, 20 g of soy sauce, 14 g of salt, 6 g of cocoa powder, and 0.4 g of lemon juice in 135.4 g of distilled water (S1).

[0059] The above mixed solution was moved to the injection port at a constant speed using a peristalic pump (S2).

[0060] An injection molding was prepared from the mixed solution moved to the above injection port, and the injection molding obtained from the mixed solution was immersed in a calcium chloride solution containing 20 g of calcium chloride and 400 g of distilled water, stirred, and crosslinked for 1 minute to solidify (S3).

[0061] The spherical injection molded product that had undergone the above cross-linking step was washed with distilled water (S4).

[0062] The above washed spherical injection molded product was dried at 70°C for 50 minutes (S5).

[0063] The above dried spherical injection material and xanthan gum solution were mixed in a weight ratio of 100:0.5 to obtain the final product, cultured cell-based caviar (S6).

[0064] Example 2

[0065] The final product was obtained in the same manner as in Example 1, except that 0.2 g of seaweed powder was applied in the above S1 step.

[0066] Example 3

[0067] The final product was obtained in the same manner as in Example 1, except that 1 g of seaweed powder was applied in the above S1 step.

[0068] Example 4

[0069] The final product was obtained in the same manner as in Example 1, except that 5 g of seaweed powder was applied in the above S1 step.

[0070] Example 5

[0071] The final product was obtained in the same manner as in Example 1, except that 10 g of seaweed powder was applied in the above S1 step.

[0072] Example 6

[0073] The final product was obtained in the same manner as in Example 1, except that 20 g of seaweed powder was applied in the above S1 step.

[0074] Example 7

[0075] The final product was obtained in the same manner as in Example 1, except that 2 g of cultured cells were applied in the above S1 step.

[0076] Example 8

[0077] The final product was obtained in the same manner as in Example 1, except that 10 g of cultured cells were applied in the above S1 step.

[0078] Example 9

[0079] The final product was obtained in the same manner as in Example 1, except that 30 g of cultured cells were applied in the above S1 step.

[0080] Example 10

[0081] The final product was obtained in the same manner as in Example 1, except that 40 g of cultured cells were applied in the above S1 step.

[0082] Example 11

[0083] The final product was obtained in the same manner as in Example 1, except that 2 g of cocoa powder was applied in the above S1 step.

[0084] Example 12

[0085] The final product was obtained in the same manner as in Example 1, except that 10 g of cocoa powder was applied in the above S1 step.

[0086] Example 13

[0087] The final product was obtained in the same manner as in Example 1, except that the dried spherical injection molded product and the xanthan gum solution in the above S6 step were mixed in a weight ratio of 100:10.

[0088] Comparative Example 1

[0089] The final product was obtained in the same manner as in Example 1, except that alginate was not mixed in the above S1 step.

[0090] Comparative Example 2

[0091] The final product was obtained in the same manner as in Example 1, except that the cultured cells were not mixed in the above S1 step.

[0092] Comparative Example 3

[0093] The final product was obtained in the same manner as in Example 1, except that the seaweed powder was not mixed in the above S1 step.

[0094] Comparative Example 4

[0095] The final product was obtained in the same manner as in Example 1, except that the xanthan gum solution was not mixed in the above step S6.

[0096]

[0097] Experimental Example 1

[0098] The appearance characteristics of the cultured cell-based caviar produced in Examples 1 to 13 and Comparative Examples 1 to 4, including color, shape, and diameter, were evaluated. As a control, the appearance characteristics of the commercially available Royal Belgian Osetra caviar, including color, shape, and diameter, were evaluated. The results are shown in [Table 1].

[0099] Color Shape Diameter mm Example 1 Black Spherical 2.77 to 3.42 Example 2 Dark brown Spherical 2.81 to 3.43 Example 3 Dark brown Spherical 2.51 to 3.14 Example 4 Black Elongated shape - Example 5 Dark green Elongated shape - Example 6 Not manufactured Not manufactured - Example 7 Black Spherical 2.68 to 3.13 Example 8 Black Spherical 2.67 to 3.01 Example 9 Dark brown Elongated shape - Example 10 Light brown Elongated shape - Example 11 Light brown Spherical 2.49 to 3.02 Example 12 Black Oval 3.00 to 3.09 Example 13 Black Spherical 2.63 to 3.07 Control Transparent Black sphere 2.08 to 2.53 Comparative Example 1 Not manufactured Not manufactured - Comparative Example 2 Black sphere 2.54 to 3.24 Comparative Example 3 Dark brown sphere 2.47 to 2.96 Comparative Example 4 Black sphere 2.49 to 3.05

[0100]

[0101] Experimental Example 2

[0102] The moisture content and salinity of the cultured cell-based caviar manufactured in Examples 1 to 13 and Comparative Examples 1 to 4 were measured.

[0103] To measure the moisture content (%) of manufactured caviar, a certain weight of caviar was frozen at -80°C for more than 15 hours. The caviar was then freeze-dried for 24 hours using a freeze dryer, weighed, and the moisture content of the caviar was calculated using the following formula.

[0104]

[0105] To measure the salinity (%) of the prepared caviar, 1 part by weight of caviar was ground with 3 parts by weight of distilled water using a homogenizer for approximately 30 seconds. The salinity of the ground caviar solution was measured using a salinity meter (CAS, CSF-1000). The measured values ​​were used to calculate the actual salinity using the following formula.

[0106]

[0107] The results are shown in [Table 2].

[0108] Moisture content %Salinity %Example 185.16 4.78Example 285.25 5.10Example 385.5 2 5.14Example 484.17 4.86Example 579.0 1 5.21Example 6Not measurableNot measurableExample 787.5 3 4.56Example 886.7 0 4.27Example 981.7 0 4.99Example 1079.1 9 4.85Example 1185.5 0 5.26Example 1280.1 3 4.96Example 1383.7 3 4.75Control 50.6 1 3.29Comparative Example 1Not measurableNot measurableComparative Example 286.0 4 4.44Comparative Example 384.1 0 5.21Comparative Example 486.364.57

[0109]

[0110] Experimental Example 3

[0111] The viscosity (Pa·s) and sugar content (Brix) of the cultured cell-based caviar of Examples 1 to 13 and Comparative Examples 1 to 4 were measured.

[0112] To measure the viscosity of the cultured cell-based caviar solution, a 25 mm plate was mounted on a rheometer (MCR 302, Anton Paar, Austria). The prepared cultured cell-based caviar solution was loaded into the device, and the shear was applied at a temperature of 60°C with a measurement interval of 1 mm and a shear rate of 0.01 to 100 s. -1 The viscosity was measured at a speed of . In addition, to measure the sugar content, 5 parts by weight of cultured cell-based caviar per 50 parts by weight of the total was added to distilled water and ground using a homogenizer for approximately 30 seconds. After centrifugation at 3500 rpm for 5 minutes using a centrifuge, only the supernatant was collected and the sugar content was measured using a refractometer (CAS, SUGAR-2PLUS). The results are shown in [Table 3].

[0113] Viscosity (Pa·s) Brix Example 1878.30.7 Example 2483.70.6 Example 3581.70.6 Example 4915.60.7 Example 53091.60.8 Example 610916 Not measurable Example 7312.80.6 Example 8682.80.7 Example 91304.90.7 Example 101530.90.8 Example 11254.70.6 Example 121593.71.0 Example 13 Not measurable 0.9 Comparative Example 14.5 Not measurable Comparative Example 2314.31.0 Comparative Example 3381.51.1 Comparative Example 4 Not measurable 1.0

[0114]

[0115] Experimental Example 4

[0116] Twenty mixed-sex test subjects with an average age of 40.5 years were selected, and the taste, aroma, and texture of the caviar of Examples 1 to 13 and Comparative Examples 1 to 4 were comprehensively compared to wild caviar, and scores were calculated based on a 5-point scale, and the average is shown in Table 4 below (1: Not at all similar to wild caviar. 2. Has characteristics slightly similar to wild caviar. Slightly similar. 3. Similar to wild caviar. 4. Very similar to wild caviar. 5. Can be considered wild caviar).

[0117] Similarity Score Example 15 Example 23 Example 33 Example 41 Example 51 Example 6-Example 73 Example 84 Example 91 Example 101 Example 112 Example 122 Example 134 Comparative Example 1-Comparative Example 23 Comparative Example 33 Comparative Example 44

Claims

1. Cultured cell-based caviar containing alginate, seaweed powder and cultured cells.

2. In claim 1, Caviar based on cultured cells, wherein the weight ratio of the alginate, seaweed powder and cultured cells is 0.8 to 2: 0.5 to 5: 5 to 15.

3. In claim 1, The above cultured cells are cultured in a medium for animal cell culture, and are based on cultured cell-based caviar made of one or more crustacean cells selected from the group consisting of shrimp, crab, and lobster.

4. A step of preparing a mixed solution by mixing alginate, seaweed powder, and cultured cells in distilled water; A step of moving the above mixed solution to the injection port through a pump; A step of manufacturing a molded article from a mixed solution moved to the above-mentioned injection port; A step of injecting the injection product obtained from the above mixed solution into a calcium chloride solution and then stirring to crosslink; A step of washing a spherical injection molded product that has undergone the above cross-linking step; and A step of drying the above washed spherical injection product and then mixing it with a xanthan gum solution. A method for producing caviar based on cultured cells comprising:

5. In claim 4, A method for producing cultured cell-based caviar, wherein, in the step of preparing a mixed solution by mixing the alginate, seaweed powder, and cultured cells in distilled water, the method comprises producing 0.5 to 10 parts by weight of the seaweed powder and 1 to 20 parts by weight of the cultured cells based on 0.8 to 2 parts by weight of the alginate.

6. In claim 4, A method for producing cultured cell-based caviar, wherein in the step of preparing a mixed solution by adding the alginate, seaweed powder, and cultured cells to distilled water and mixing them, the weight ratio of the alginate, seaweed powder, and cultured cells is 1:0.5 to 5:5 to 15.

7. In claim 4, A method for producing cultured cell-based caviar, wherein in the step of moving the above-mentioned mixed solution to the injection port through the pump, the pump flow rate is 0.1 to 5 ml / min.

8. In claim 4, A method for producing cultured cell-based caviar, wherein in the step of injecting the extrudate obtained from the above mixed solution into a calcium chloride solution and then stirring to crosslink, the crosslinking time is 30 seconds to 3 minutes.

9. In claim 4, A method for producing cultured cell-based caviar, wherein in the step of drying the washed spherical injection product and mixing it with a xanthan gum solution, the weight ratio of the dried injection product and the xanthan gum solution is 100:0.1 to 5.

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