The present disclosure is directed to providing a method for preparing powdered cultured meat, which can increase the efficiency of cell differentiation and the protein content of cultured meat with economic feasibility and to providing powdered cultured meat with high physicochemical stability and transportability and a food composition containing the same. The powdered cultured meat has a flavor similar to that of real meat, and can be highly utilized as a high-protein food in a variety of food compositions or processed foods.

Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer operated Insect Production Superstructure Systems (IPSS) may be used to produce insects for human and animal consumption, and for the extraction and use of lipids for applications involving medicine, nanotechnology, consumer products, and chemical production with minimal water, feedstock, and environmental impact. An IPSS may comprise modules including feedstock mixing, enhanced feedstock splitting, insect feeding, insect breeding, insect collection, insect grinding, pathogen removal, multifunctional flour mixing, and lipid extraction. An IPSS may be configured to be constructed out of a plurality of containerized modules.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable oil, fruit oil, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable oil, fruit oil, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

Various aspects of this disclosure relate to flours that comprise ground meat powder, which may be used as a flour substitute in baked goods. The flours generally comprise a water activity of less than 0.65 at room temperature and a minimal fat content such as less than 25 percent fat by mass, which synergistically inhibit the ground meat powder from clumping and cohering. The ground meat powders may be prepared, for example, by trimming fat from meat, cooking and dehydrating the meat, and then grinding the lean, dehydrated meat into a powder.

A meat-containing puffed pellet, a meat-containing puffed food prepared therefrom, and a preparation method for such are described. The method includes feeding meat into a meat grinder and sequentially passing the meat through a first orifice plate, a double-sided reamer, and a second orifice plate of the meat grinder to obtain minced meat. Thereafter, the minced meat may be fed to an emulsification apparatus for emulsification to obtain emulsified meat, which may then be mixed with grain to form a mixture. The mixture may be feed into an extrusion apparatus for extrusion to obtain meat-containing puffed pellet. The prepared puffed pellet has a high meat content (for example, 42 wt. % or more), uniform distribution, and a loose texture, and it is suitable for subsequent pressure-molding to prepare the puffed food with high meat content and crispy texture.

A meat-containing puffed pellet, a meat-containing puffed food prepared therefrom, and a preparation method for such are described. The method includes feeding meat into a meat grinder and sequentially passing the meat through a first orifice plate, a double-sided reamer, and a second orifice plate of the meat grinder to obtain minced meat. Thereafter, the minced meat may be fed to an emulsification apparatus for emulsification to obtain emulsified meat, which may then be mixed with grain to form a mixture. The mixture may be feed into an extrusion apparatus for extrusion to obtain meat-containing puffed pellet. The prepared puffed pellet has a high meat content (for example, 42 wt. % or more), uniform distribution, and a loose texture, and it is suitable for subsequent pressure-molding to prepare the puffed food with high meat content and crispy texture.

This disclosure generally describes comestible cell-based food products including a combination of cultured cells and dry cell powder and methods for preparing such cell-based food products. In one or more embodiments, the comestible cell-based food product comprises a mixture of cultured animal cells and dry cultured animal cell powder. For example, the comestible cell-based food product is produced by generating a homogenous mixture of cultured animal cells and dry cultured animal cell powder. In one or more embodiments, the dry cultured animal cell powder improves the texture of the resultant comestible cell-based food product by tailoring the hardness and/or adhesiveness of the comestible cell-based food product.