A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and
A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.
대표청구항▼
1. A method of producing a hybrid foodstuff, the method comprising combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein said animal cells do not form a tissue, and wherein
1. A method of producing a hybrid foodstuff, the method comprising combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein said animal cells do not form a tissue, and wherein said amount is below 30% (w/w) of the hybrid foodstuff. 2. A method of providing nutrition to a subject in need thereof, the method comprising providing the subject with a hybrid foodstuff comprising a plant-originated substance and an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein said animal cells do not form a tissue, and wherein said amount is below 30% (w/w) of the hybrid foodstuff. 3. The method of claim 2, wherein the subject is at risk of nutritional deficiency. 4. A method of qualifying a hybrid foodstuff, the method comprising subjecting the hybrid foodstuff to at least one organoleptic test. 5. A hybrid foodstuff comprising a plant-originated substance and an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein said animal cells do not form a tissue, and wherein said amount is below 30% (w/w) of the hybrid foodstuff. 6. The method of claim 1, wherein said hybrid foodstuff comprises from about 82% to about 99.5% (w/w) plant-originated substance and/or additives thereof and about 0.5% to about 18% (w/w) cultured animal cells. 7. The method claim 1, wherein said amount is minimal weight percent. 8. The method of claim 1, wherein said amount provides said hybrid foodstuff with one 9-PHS point more than a corresponding foodstuff devoid of said animal cells. 9. The method of claim 1, wherein said foodstuff comprises about 70% to about 99.7% (w/w) plant-originated substances and/or additives thereof (vegetable portion) and water immiscible materials (oil portion), ranging from about 0.3% to 30% (w/w), where the improvement is that said oil portion consists of about 30% (w/w) or less vegetable oil, and from about 0.3% to about 30% (w/w) cultured animal cells. 10. The method claim 1, wherein said cultured animal cells are selected from the group consisting of hepatocytes, myoblasts, osteoblasts, fibroblasts, lipoblasts, odontoblasts, adult neuronal progenitor cells, neural stem cells, multipotent stem cells from subventricular forebrain region, ependymal-derived neural stem cells, hematopoietic stem cells, liver-derived hematopoietic stem, marrow-derived stem cell, adipo-fibroblasts, adipose-derived stem cells, islet-cells producing stem cells, pancreatic-derived pluripotent islet-producing stem cells, mesenchymal stem cells, placenta cells, bone marrow stromal cells, muscle side population cells, bone marrow-derived recycling cells, blood-derived mesenchymal precursor cells, bone-marrow derived side population cells, muscle precursor cells, circulating skeleton stem cells, neural progenitor cells, multipotent adult progenitor cells, mesodermal progenitor cells, spinal cord progenitor cells and spore-like cell, and any combinations thereof. 11. The method of claim 1, wherein the hybrid foodstuff has the organoleptic properties of a meat product, selected from the group consisting of a chicken, duck, pork and beef. 12. The method of claim 1, wherein said hybrid foodstuff comprises less than about 0.5 gr per 100 gr saturated fat, less than about 60 mg per 100 gr cholesterol and less than about 220 mg per 100 gr sodium. 13. The method of claim 1, wherein said animal cells are of a single cell type or single cell lineage. 14. The method of claim 1, wherein said animal cells are of no more than two cell types or two cell lineages. 15. The method of claim 1, wherein said animal cells are of no more than three cell types or three cell lineages. 16. The method of claim 1, wherein said foodstuff is free of growth hormones in an amount hazardous for human or animal consumption. 17-25. (canceled) 26. The hybrid foodstuff of claim 5: being: a meat-flavored hybrid foodstuff-based diet free of harmful substances at harmful quantities; wherein said harmful substances including saturated fat, cholesterol and sodium; wherein harmful quantities are 5 g/d, <200 mg and 400 mg/d, respectfully; and wherein said each of said hybrid foodstuff comprising from about 82% to about 99% (w/w) plant-originated substances and additives thereof and about 1% to about 18% (w/w) cultured meat;a beef-flavored hybrid foodstuff free of harmful substances at harmful quantities; wherein said harmful substances including cholesterol, total fat and saturated fat; wherein harmful quantities are <60 mg, <8 gr and <3.5 gr per 100 gr, respectfully; and wherein said beef-flavored hybrid foodstuff comprises from about 82% to about 99% (w/w) plant-originated substances and additives thereof and about 1% to about 18% (w/w) cultured meat;a pork-flavored hybrid foodstuff free of harmful substances at harmful quantities; wherein said harmful substances including cholesterol, total fat and saturated fat; wherein harmful quantities are <60 mg, <5 gr and <1 gr per 100g, respectfully; and wherein said pork-flavored hybrid foodstuff comprises from about 82% to about 99% (w/w) plant-originated substances and additives thereof and about 1% to about 18% (w/w) cultured meat; ora chicken-flavored hybrid foodstuff free of harmful substances at harmful quantities; wherein said harmful substances including cholesterol, total fat and saturated fat; wherein harmful quantities are <60 mg, <4 gr and <0.5 gr per 100gr, respectfully; and wherein said chicken -flavored hybrid foodstuff comprises from about 82% to about 99% (w/w) plant-originated substances and additives thereof and about 1% to about 18% (w/w) cultured meat. 27-29. (canceled) 30. A method of preparing a hybrid foodstuff comprising the steps of: providing a plant-originated substance;providing cultured meat, cells and substances thereof;interconnecting said plant-originated substance with said cultured meat, cells and substances thereof; andforming said hybrid foodstuff product into a desired form. 31. The method according to claim 30, wherein said plant-originated substance is from about 82% to about 99.5% (w/w). 32. The method according to claim 30, wherein said cultured meat, cells and substances thereof is from about 0.5% to about 18% (w/w). 33. A method according to claim 30 further comprising providing water immiscible materials;and interconnecting said plant-originated substance with said cultured meat, cells and substances thereof and with said water immiscible materials. 34-39. (canceled) 40. The method of claim 1, wherein animal-derived protein in the hybrid foodstuff is below 50% (w/w). 41. The method of claim 1, wherein said foodstuff is not a chip and said plant-originated substance is not a plant derived hydrogel. 42-45. (canceled)
※ AI-Helper는 부적절한 답변을 할 수 있습니다.