JP2022047485A - Technique for production of foodstuff granular material or improved properties thereof - Google Patents

Abstract

To achieve a smart food value chain.SOLUTION: The present invention discloses a process for complicating the structure of food obtainable from the contents of a cartridge, comprising the step for uniformizing the properties of the contents of the cartridge and the step for obtaining food from the contents of the cartridge. The present invention also discloses a process for efficiently treating the contents of a cartridge, comprising the step for subjecting the contents of the cartridge to freezing treatment and/or decompressing and drying treatment.SELECTED DRAWING: None

Description

The present disclosure relates to new foodstuffs and their processing methods. The disclosure also relates to technologies for realizing a smart food value chain.

In modern society, there are problems with the entire food value chain, such as food loss due to lack of coordination between information, production, and distribution, food loss (disposal in production areas (overproduction, nonstandard, bad weather)), and disposal in distribution and retail. (Excessive consumption / setting of expiration date), eating out / home (excessive stock), food chain loss (amount of plant protein required for animal protein production, etc.) are problems. For example, in Japan, the food self-sufficiency rate based on calorie intake is 38%, and in addition, the increase in garbage disposal costs in municipalities and one in nine people in the world are undernourished, and the world population is estimated to be 7.6 billion. There are many issues regarding the entire food value chain, such as the fact that (2017) is expected to increase to 9.8 billion (2050).

The present disclosure relates to a technique for realizing a complicated structure of printed foods by making the particle size, viscosity, etc. uniform with high accuracy. The present disclosure provides techniques for homogenizing the contents and suppressing deterioration of the contents. The present disclosure provides a technique for realizing a complicated structure of a printed food by uniformly equalizing the particle size, viscosity, etc. of the raw material of the printed food with high accuracy.

According to the present disclosure, raw materials and the like can be fractionated, and quality adjustment and control can be made more efficient by pulverizing each fraction. In the present disclosure, for example, in order to improve the efficiency of quality adjustment and control of the material in the cartridge by performing fractionation according to variations in the part, size, maturity, sugar content, etc. of fresh food and crushing each fraction. We provide powder / granular material / cartridge manufacturing technology for printed foods.

The present disclosure also provides a cartridge formation technique by freezing treatment + vacuum drying as shown in FIG. The present disclosure provides, for example, a technique for variably controlling the growth of ice crystals for foodstuffs and performing freezing treatment. This shortens the drying time and reduces the cost. Nutritional value and health function are maintained.
The present disclosure also provides techniques for homogenizing paste and particle coating.

Accordingly, the present disclosure provides:
(Item 1)
A method for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer.
A step of controlling at least one characteristic selected from the group consisting of component characteristics, physical characteristics and structural characteristics of the contents of the cartridge.
A method comprising the step of obtaining a 3D printed food product from the contents of the cartridge.
(Item 2)
Further, the step of including the step of pasting the contents of the cartridge, the said step of controlling controls at least one characteristic selected from the group consisting of the component characteristics, the physical characteristics and the structural characteristics of the pasted contents. , The method described in the above item.
(Item 3)
The above-mentioned step of making a paste comprises adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. The method described in any one of the items.
(Item 4A)
The method according to any one of the above items, wherein the ingredient for modifying the physical properties or adding a function includes a food additive or a seasoning.
(Item 4)
The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The method according to any one of the above items, which is selected.
(Item 5)
The method according to any one of the above items, wherein the characteristics include the ejectability of the contents ejected from the cartridge and the stackability of the contents ejected from the cartridge.
(Item 6A)
The method according to any one of the above items, wherein the property includes a property for identifying the structure of a 3D printed food product.
(Item 6)
The method according to any one of the above items, wherein the property comprises at least one selected from the group consisting of food site, particle size, viscosity, size, maturity, water absorption, and sugar content.
(Item 7)
The step according to any one of the above items, wherein the controlling step comprises fractionating the contents of the cartridge according to the variation in the characteristics and pulverizing each fraction obtained by the fraction. the method of.
(Item 8)
The method according to any one of the above items, wherein the controlled step comprises generating a characteristic distribution pattern of the contents based on the variation in the characteristics.
(Item 9)
The method according to any one of the above items, wherein the content is a granular material.
(Item 10A)
The method according to any one of the above items, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer.
(Item 10B)
The method according to any one of the above items, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products.
(Item 10C)
The method according to any one of the above items, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae.
(Item 10)
The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of the above items, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae.
(Item 11)
The method according to any one of the above items, wherein the content is starch and the properties are the size, gelatinization properties and / or water absorption of the starch.
(Item 12)
A cartridge for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer, selected from the group consisting of component properties, physical properties and structural properties of the contents of the cartridge. A cartridge in which at least one characteristic is controlled.
(Item 13)
The cartridge according to any one of the above items, wherein the contents of the cartridge are pasted.
(Item 14)
The contents are made into a paste by adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. The cartridge according to any one of the above items.
(Item 15A)
The cartridge according to any one of the above items, wherein the ingredient for modifying the physical properties or adding a function includes a food additive or a seasoning.
(Item 15)
The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The cartridge according to any one of the above items to be selected.
(Item 16)
The cartridge according to any one of the above items, wherein the characteristics include the ejection property of the content from the cartridge and the stackability of the content ejected from the cartridge.
(Item 17A)
The cartridge according to any one of the above items, wherein the property includes a property for identifying the structure of a 3D printed food product.
(Item 17)
The cartridge according to any one of the above items, wherein the property comprises at least one selected from the group consisting of food parts, particle size, viscosity, size, maturity, water absorption, and sugar content.
(Item 18)
The cartridge according to any one of the above items, wherein the control comprises grinding the contents of the cartridge into fractions according to variations in the characteristics.
(Item 19)
The cartridge according to any one of the above items, wherein the control comprises generating a characteristic distribution pattern of the contents based on the variation in the characteristics.
(Item 20)
The cartridge according to any one of the above items, wherein the content is a powder or granular material.
(Item 21A)
The cartridge according to any one of the above items, wherein the powder or granular material contains a food or drink raw material that can be used as the content of the cartridge when producing a 3D printed food using a 3D food printer.
(Item 21B)
The cartridge according to any one of the above items, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products.
(Item 21C)
The cartridge according to any one of the above items, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae.
(Item 21)
The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The cartridge according to any one of the above items, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae.
(Item 22)
The cartridge according to any one of the above items, wherein the content is starch and the characteristics are the size, gelatinization characteristics, and / or water absorption of the starch.
(Item 23)
A method for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer.
It is characterized by utilizing information about the controlled properties of the contents of the cartridge in producing 3D printed foods using the contents, the properties consisting of a group consisting of component properties, physical properties and structural properties. A method, which is at least one characteristic selected.
(Item 24)
Further, the 3D printed food product comprises a step of pasting the contents of the cartridge, wherein at least one controlled property selected from the group consisting of component properties, physical properties and structural properties of the pasted contents is the 3D printed food product. The method according to any one of the above items, which is used when generating.
(Item 25)
The above-mentioned step of making a paste comprises adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. The method described in any one of the items.
(Item 26A)
The method according to any one of the above items, wherein the ingredient for modifying the physical properties or adding a function includes a food additive or a seasoning.
(Item 26)
The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The method according to any one of the above items, which is selected.
(Item 27)
The method according to any one of the above items, wherein the characteristics include the ejectability of the contents ejected from the cartridge and the stackability of the contents ejected from the cartridge.
(Item 28A)
The method according to any one of the above items, wherein the property includes a property for identifying the structure of a 3D printed food product.
(Item 28)
The method according to any one of the above items, wherein the property comprises at least one selected from the group consisting of food site, particle size, viscosity, size, maturity, water absorption, and sugar content.
(Item 29)
The method according to any one of the above items, wherein the control comprises grinding the contents of the cartridge into fractions according to variations in the characteristics.
(Item 30)
The method according to any one of the above items, wherein the control comprises generating a characteristic distribution pattern of the contents based on the variation in the characteristics.
(Item 31)
The method according to any one of the above items, wherein the content is a granular material.
(Item 32A)
The method according to any one of the above items, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer.
(Item 32B)
The method according to any one of the above items, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products.
(Item 32C)
The method according to any one of the above items, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae.
(Item 32)
The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of the above items, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae.
(Item 33)
The method according to any one of the above items, wherein the content is starch and the properties are the size, gelatinization properties and / or water absorption of the starch.
(Item 34)
A method for efficiently processing the contents of a cartridge, comprising the steps of freezing and / or drying the contents of the cartridge under reduced pressure.
(Item 35)
The method according to any one of the above items, further comprising a step of pulverizing the freeze-treated and / or vacuum-dried contents.
(Item 36)
A system for processing the contents of a cartridge, including a cartridge contents processing unit that freezes and / or dries the contents of the cartridge.
(Item 37)
The system according to any one of the above items, further comprising a crushing processing unit for pulverizing the contents.
(Item 38)
A method of producing a paste with improved viscosity, which is encapsulated in a foodstuff unit for producing a 3D printed food using a 3D food printer.
(A) A step of subjecting particles containing a component derived from a plant, fungus, or algae to an enzymatic treatment, a physical treatment, or a chemical treatment, and (B) a step of mixing with a polysaccharide, if necessary.
A method that embraces.
(Item 39)
The method according to any one of the above items, wherein the enzyme is an enzyme for controlling water absorption and / or interaction with other components on the cell wall surface.
(Item 40)
Any one of the above items, wherein the enzyme comprises a cellulose degrading enzyme, a hemicellulose degrading enzyme, a pectin hydrolyzing enzyme, a pectin desorbing enzyme, a lignin degrading enzyme, a starch degrading enzyme, a proteolytic enzyme, or any combination thereof. The method described in.
(Item 41)
In any one of the above items, the enzyme comprises α-glucuronidase, α-arabinofuranosidase, xylanacetylesterase, xylanase, pectinmethylesterase, polygalacturonase, pectinlyase, or any combination thereof. The method described.
(Item 42)
The method according to any one of the above items, wherein the physical treatment is selected as at least one treatment method among a fine pulverization treatment, a kneading treatment, a drying treatment, and a heat treatment.
(Item 43)
The method according to any one of the above items, wherein the chemical treatment is selected as at least one treatment method among acid treatment, alkali treatment and electrolyte treatment.
(Item 44)
The above item, wherein the polysaccharide is at least one of a water-retaining polysaccharide, a cellulose, a polysaccharide having an affinity for cellulose, and a polysaccharide having a charge in an aqueous solution. the method of.
(Item 45)
The method according to any one of the above items, wherein the step of subjecting to the enzymatic treatment, the physical treatment or the chemical treatment reduces the water absorption of the particles.
(Item 46)
The method according to any one of the above items, wherein the particles are granular materials.
(Item 47A)
The method according to any one of the above items, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer.
(Item 47B)
The method according to any one of the above items, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products.
(Item 47C)
The method according to any one of the above items, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae.
(Item 47)
The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of the above items, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae.
(Item 48)
A device for producing a paste with improved viscosity, which is enclosed in a food material unit for producing 3D printed food using a 3D food printer.
(A) A treatment unit for subjecting particles containing components derived from plants, fungi, or algae to enzymatic treatment, physical treatment, or chemical treatment, and (B) a mixing unit for mixing with polysaccharides, if necessary. Device.
(Item 49)
The apparatus according to any one of the above items, wherein the enzyme is an enzyme for controlling water absorption and / or interaction with other components on the cell wall surface.
(Item 50)
Any one of the above items, wherein the enzyme comprises a cellulose degrading enzyme, a hemicellulose degrading enzyme, a pectin hydrolyzing enzyme, a pectin desorbing enzyme, a lignin degrading enzyme, a starch degrading enzyme, a proteolytic enzyme, or any combination thereof. The device described in.
(Item 51)
In any one of the above items, the enzyme comprises α-glucuronidase, α-arabinofuranosidase, xylanacetylesterase, xylanase, pectinmethylesterase, polygalacturonase, pectinlyase, or any combination thereof. The device described.
(Item 52)
The apparatus according to any one of the above items, wherein the physical treatment is selected as at least one treatment method among a fine pulverization treatment, a kneading treatment, a drying treatment, and a heat treatment.
(Item 53)
The apparatus according to any one of the above items, wherein the chemical treatment is selected as at least one treatment method among acid treatment, alkali treatment and electrolyte treatment.
(Item 54)
The above item, wherein the polysaccharide is at least one of a water-retaining polysaccharide, a cellulose, a polysaccharide having an affinity for cellulose, and a polysaccharide having a charge in an aqueous solution. Equipment.
(Item 55)
The apparatus according to any one of the above items, wherein the enzymatic treatment, the physical treatment or the chemical treatment reduces the water absorption of the particles.
(Item 56)
The method according to any one of the above items, wherein the particles are granular materials.
(Item 57A)
The method according to any one of the above items, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer.
(Item 57)
The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of the above items, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae.
(Item 58)
A method for producing particles with desired physical characteristics and texture.
A method comprising (A) coating the particles with a protein-based or lipid-based powder or paste, and (B) heating the coated particles.
(Item 59)
A system for producing particles with the desired physical characteristics and texture.
A system including (A) a coating portion for coating particles with a protein-based or lipid-based powder or paste, and (B) a heating portion for heating the coated particles.

In the present disclosure, it is intended that the above one or more features may be provided in combination in addition to the specified combinations. Further embodiments and advantages of the present disclosure will be appreciated by those of skill in the art upon reading and understanding the following detailed description, as appropriate.

According to the present disclosure, a complicated structure of printed food can be realized, and quality adjustment and control can be made more efficient.

FIG. 1 shows a schematic diagram of a cartridge. Agricultural products, especially fruits and vegetables and residues of the moisture meter, are prone to putrefaction. However, drying and powdering make it possible to reduce the volume and store at room temperature for a long period of time. FIG. 2 shows a reproduction image of the particular Atsuage, which is an embodiment of the present disclosure. An edible water repellent is applied to the surface to suppress the movement of water in order to maintain a crisp texture. Further, as shown in the cross-sectional portion, the desired tactile sensation is realized by controlling the particle size and arrangement of the fine bubbles. By evenly arranging the aroma of yuzu and, if necessary, evenly distributing low-salt thin-mouthed soy sauce, you can reproduce your favorite texture. FIG. 3 shows the processing flow of the whole foodstuff solution of the present disclosure. It is understood that each step is not necessarily all essential and can be appropriately selected according to the intent of the present disclosure. FIG. 4 shows an example of an integrated system that realizes the whole foodstuff solution of the present disclosure. FIG. 5 shows an example of a chef machine and a 3D food printer according to an embodiment of the present disclosure. FIG. 6 is a schematic diagram showing a cartridge-making technique by freezing treatment + vacuum drying.

Hereinafter, the present disclosure will be described with reference to the best form. Throughout the specification, it should be understood that the singular representation also includes its plural concept, unless otherwise noted. Therefore, it should be understood that singular articles (eg, "a", "an", "the", etc. in English) also include the plural concept, unless otherwise noted. It should also be understood that the terms used herein are used in the meaning commonly used in the art unless otherwise noted. Accordingly, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In case of conflict, this specification (including definitions) takes precedence.

This disclosure aims not only to use conventional agricultural, livestock and marine products as they are, but also to utilize those ingredients as "materials for creating new ingredients" and to build a society that minimizes waste of ingredients. As a means for that, we will develop varieties that can be eaten up to leaves, stems, roots, skins and bones by using the latest breeding technology such as genome editing, and increase the content of nutritional components in the relevant parts and make new ones. We provide technology to improve the value by accumulating various ingredients.

The present disclosure also refers to agricultural, livestock and marine products (including products that have not been considered as traditional foodstuffs such as ornamental plants) with various particle sizes and components (proteins, carbohydrates, lipids, vitamins, minerals, functional components, fragrances alone. It is possible to store at room temperature by using a technology for making food materials having various physical shapes such as liquids, powders, pastes, etc., which have (or combination).

The present disclosure also arbitrarily changes the taste and texture of foods obtained from these various physical shapes of food materials and food cartridges filled with them by further processing. It is possible.

The definitions and / or basic technical contents of terms specifically used in the present specification will be described below as appropriate.

(Definition of terms)
As used herein, the term "food and drink" is used in the broadest sense and refers to any edible object that an animal (including a human) needs to maintain its life, and refers to the state of the animal when it is eaten. As expected. Food and drink includes all concepts such as foodstuffs, foods, drinks, feeds and foods. It is used interchangeably with "food", and the term "food" in the present specification is synonymous with "food and drink".

As used herein, the term "food and drink component" includes any component that constitutes food and drink, and includes, for example, six major nutrients (protein, carbohydrate, lipid, mineral, vitamin, dietary fiber), taste component, and fragrance component. It contains a taste and aroma functional component such as a functional component (for example, a biological adjustment function such as β-glucan), and the food and drink itself is also included in the food and drink component (in the sense of 100%).

As used herein, the term "nutrient component" is understood to include the six major nutrients (protein, carbohydrate, lipid, mineral, vitamin, dietary fiber). If necessary, one, two, three, or four of them may be analyzed among the nutritional components (for example, proteins, carbohydrates, and lipids may be analyzed, but the present invention is not limited thereto. .).

Information on foods and drinks and food and drink components used in the present specification can be found in, for example, a functional labeling food database search (https://db.plusaid.jp/foods) and a food ingredient database (https://fooddb. mext.go.jp/), health food safety and effectiveness information site (https://hfnet.nibiohn.go.jp/), etc. can be taken into consideration, and standardized while referring to this information. You can build a cartridge.

In the present specification, the "taste and scent functional component" includes a taste component, a scent component, and a functional component.

As used herein, the term "taste component" refers to any component related to taste. "Taste" here is a broad sense of taste, with the five basic tastes of sweetness, bitterness, salt, acid, and umami, and some oral sensations that are not included in the basic taste, that is, spicy, astringent, harsh, and fat. Includes rich taste and temperature sensation. The main taste components of sweetness are sucrose, fructose, glucose, etc., the main taste component of salt taste is salt, and the main taste components of acidity are acetic acid (vinegar) and citric acid (apple). , Citric acid (citrus), lactic acid (yogurt), caffeine, limonade, etc. are the main taste components of bitterness, and glutamic acid (konbu, etc.), inosinic acid (katsuo-bushi) are the main taste components of umami. , Boiled), guanylic acid (dried sardines, mushrooms), etc. The main ingredients of pungent taste are capsaicin (chili pepper), gingerol (ginger), etc., the astringent taste is tannin (green tea), shibuol (astringent persimmon), and the harsh taste is homogentisic acid (bamboo shoot), oxalic acid (horenso). and so on. In addition, fat taste, rich taste, and temperature sensation are involved in palatability such as enhancement / suppression of taste and aroma and refreshing sensation. Fatty acid is the main component of fat taste, menthol reaction product is the rich taste, and temperature sensation is used. There are capsaicin (fatty acid) and menthol (hakka). Also called a seasoning ingredient.

As used herein, the term "scent component" refers to any component that appeals to the sense of smell.

In the present specification, the "functional component" or "functional component" is a component other than a nutrient (nutrient component) and is effective in preventing aging, suppressing carcinogenesis, preventing hypertension, improving immunity, and the like. It refers to any component, and examples thereof include dietary fiber, polyphenols, amino acids, oligosaccharides, lecithin, xylitol, ascorbic acid, carotenoids, sulfur compounds and the like. The functional ingredients may overlap with some nutritional ingredients, but the differences are not essential for the purposes of the present disclosure. As used herein, the nutritional components or nutrients include carbohydrates (sugars), proteins, fats, vitamins and minerals.

As used herein, the term "raw material" refers to any material that is used in the usual sense in the art and is the source of an object to be manufactured. Usually, when it comes to raw materials for foods and drinks or food and drink components, the raw materials are often different from those after processing because they are often processed when they are made into foods and drinks or food and drink components. The ingredients of a food or drink or food or drink component may be the same as the food or drink or food or drink component, as they may not be processed or may not change even after processing. It is understood that the raw material of the product component includes a food or drink or a food or drink component. In the present specification, it is used interchangeably with "food and drink ingredients".

As used herein, the term "powder" is used in the art in the usual sense and is also referred to as pulverization, and refers to a process of pulverizing a substance into a powder. Examples of the pulverization include ordinary crushing techniques (for example, mortar type crusher, roll type crusher, impact type crusher, air flow type crusher, bead type crusher, etc.). At the time of pulverization, the particle size of the powder material can be controlled by various pretreatments (freezing, drying), fine pulverization, classification, granulation and the like. By devising powdering, even powders of the same material have physical characteristics (adjustment of strength of texture, taste, aroma, etc.), processing suitability (viscosity, dispersity, melting point, etc.), and internal behavior (absorption of nutritional components) depending on the particle size. There is a possibility that it is possible to variably control (gender, etc.). The pretreatment is a step of treating the fruits and vegetables so that they can be easily crushed. For example, once the fruits and vegetables are frozen and thawed, the cells are partially destroyed, so that the cells are dried quickly and the crushability is improved. Alternatively, there is also a pattern of drying after freezing and grinding. In any case, by performing the freezing treatment, it is possible to reduce the drying and crushing costs.

As used herein, the terms "dry" and "low in water" mean that when used for food and drink, the amount of water is low enough to allow long-term storage at room temperature. Specifically, powder or granular material of about 20% or less, preferably about 15% or less, more preferably about 10% or less can be mentioned.

As used herein, the term "powder and granular material" includes "powder" and "granular material". Usually, the powder (body) is smaller than the grain (body), and the grain (body) is large enough to distinguish its shape with the naked eye.

As used herein, the term "powder" is used in the usual sense used in the art and refers to having a particle size of ^10-4 m to ^10-9 m.

As used herein, the term "granular material" refers to a material larger than "powder" and usually has a size of ^10-2 m to ^10-4 m. "Granulated products", which are powders processed into granules, are also usually included in the range of granules.

As used herein, the term "foodstuff unit" refers to foodstuffs that are materials for printed foods and drinks manufactured by a 3D food printer and that can be thought of as a unit, and is typically a cartridge or a liquid filled in a cartridge. , Food and drink raw materials or contents including powders, powders or granules, and foods and drinks themselves which are materials of the food and drink raw materials or contents.

As used herein, the term "cartridge" is defined as something that can be freely replaced by equipment and parts, and in this specification, standardized contents (for example, raw materials for food and drink components or powders or pastes thereof) are defined. ) Is any containment body. The form is not limited, but for example, a cartridge of a printer is assumed, but the present invention is not limited to this, and for example, it may be in the shape of a normal bag. Information about the contents is attached to the cartridge. Such information may be affixed as a label, or may be indirectly searchable by a QR code (registered trademark) or the like. "Cartridge" may or may not contain content, and where it is not particularly necessary to distinguish between them, the present specification is intended to include both, and in a narrow sense, only the containment containing no content. And one of ordinary skill in the art can understand whether to refer to either or both depending on the context. When the "cartridge" is intended to contain the contents, it may be referred to as a "cartridge with contents", and when the intention is not to include the contents, it may be referred to as a "cartridge without contents". Used interchangeably herein as a "food cartridge".

The cartridges of the present disclosure can be filled with food or drink raw materials or contents containing liquids, powders, powders or pastes, and are set and printed in a 3D food printer for producing printed foods and drinks. Inject food and drink raw materials containing powder, powder or granular material, or paste, which are materials for food and drink. The cartridges of the present disclosure can be individually manufactured for each food and drink and / or for each shape (powder, powder, or paste), and when manufacturing printed food or drink, a 3D food printer is used. Necessary food and drink ingredients are ejected from the various cartridges that have been set.

In the present specification, a "library" of a "cartridge" is an assembly composed of two or more different cartridges, and is satisfied by having a plurality of them in a certain range with respect to a "desired standard" for a cartridge. A set to be used.

The function of the cartridge is to standardize and standardize the materials for food and drink (typically, powder materials), which facilitates manufacturing in all 3D printers, home appliance cooking, and the like. In addition to powder standard information, big data such as the original three-dimensional structure / component distribution information, health / preference information, and recipe information of ingredients are converted into 3D design drawings that meet individual needs using the AI analysis app, and that data. Can be downloaded to an automatic cooker including a 3D printer and reconstructed. Therefore, such information may be attached directly or indirectly to the cartridge.

As used herein, the "desired standard" for a cartridge refers to information required based on the intended use of the cartridge (eg, food and drink production, bait production, etc.). The parameters subject to the standard include, for example, food and beverage components (nutrient components, functional components, etc., for example, β-glucan), water content, safety (for example, bacterial count) standard, particle size standard, etc. Various standards such as particle size distribution standards, melting point standards, expiration date standards, etc., or a range of standard values are assumed. If the contents contained in the cartridge are food or drink or raw materials thereof, the labeling of food and drink components may be qualitative. These standards may be displayed as labels such as QR codes (registered trademarks) and barcodes. Controlling the particle size and particle size distribution of the powder is of utmost importance because the properties of the powder (fluidity, water absorption, processability, mixability with other materials, etc.) vary greatly depending on the particle size and particle size distribution. Further, since the properties of the powder are significantly changed by chemically modifying the surface of the powder, a combination with the surface chemical modification can be preferably considered.

In the present specification, "processing" of "food and drink component" is broadly interpreted and includes, for example, fermentation, drying, crushing and the like of food and drink component. When the techniques of the present disclosure use powders, they may include the processes required to make the powders.

As used herein, the term "subject to be provided" refers to an object to which food and drink are provided. For example, in the case of food and drink in a narrow sense, it is intended for humans (individuals, etc.) Livestock animals, etc. can be targeted.

In the present specification, "structural information of food and drink" refers to arbitrary information regarding the composition of food and drink, for example, component content, component composition, three-dimensional structure, component distribution, and each partial structure (component composition in the component composition and the like). Includes three-dimensional structure, etc.). Structural information of foods and drinks is information necessary for reproduction cooking processing of 3D foods, for example, using advanced technology such as MRI, certain foods (for example, raw fruits and heat-processed fried tofu). Etc.) 3D structure and component distribution information are converted into big data, and nutrition or bioregulatory functions such as nutritional components and functional components are also published through mouse, cohort, human intervention tests, etc., and those data are published. It has been digitized.

In one exemplary example, for example, in order to reproduce raw apples and lettuce from flour, it cannot be reproduced without measurement data regarding the three-dimensional structure, component distribution, seed position, etc. of the original material. Even for processed products, tofu, konjac, etc. have a uniform structure, so even if they are not three-dimensional, three-dimensional construction is possible to some extent if there are several two-dimensional slice images. In addition, for ingredients that can be eaten raw or cooked, both information is required (for example, radish salad and oden radish, saury sashimi and grilled salt, Argentine shrimp sashimi and tempura have a structural structure in the cooking form. change).

Ingredient information for food and drink is available in food ingredient databases and the like. However, the real three-dimensional structure and component distribution measured by advanced analysis equipment such as MRI are only partially published in papers, etc. for some foodstuffs, and measurement technology will evolve in the future, and big data for each foodstuff will be in the cloud. If gathered above, information comparable to 4K resolution may be available. Usually, a simulation image calculated from a photographic image such as the appearance or a cross section of a food or processed product can be used as a recipe for reproducing raw food or cooking a processed product in 3D, but the present invention is not limited to this.

In the present specification, the information regarding the "subject to be provided" includes arbitrary information regarding the subject to be provided, subjective information (that is, information regarding preferences such as likes and dislikes) and objective information (for example, information regarding a disease-affected state). Information on health such as) and included. The health information of the recipient includes, for example, a diabetic preparatory group, the rank of an individual, and the like, and the preference information of the recipient includes, for example, a nostalgic taste. When these are put together, it can be extracted as information on the diabetic preparatory group such as salt content and sugar mass and the amount of components affecting health. For example, in the case of a diabetic reserve group, the selection of ingredients that can be expected to be effective for the reserve army may be performed (refer to the functional agricultural product database being prepared by the applicant).

When the target to be provided is livestock, subjective information may be obtained from the observation record of the breeder. The subjective information may include living information (including stress level, wake-up time, sleep time, etc.).

The objective information of the recipient may include data such as the environment (humidity and temperature) in which the subject lives, illness, and vaccine use history.

As used herein, the term "recipe information" refers to information regarding any formulation method that is a candidate for food and drink to be produced. The recipe information includes information such as a type and amount of raw materials, a cooking procedure, and processing information when a 3D printer, a processing cooker, an automatic cooker, or the like is used. The recipe information is retained as data of what is theoretically possible, and based on this, it is also provided as data selected from the structural information of the food and drink provided and the information on the cartridge. In such a case, Only those that can be used based on the constraints will be provided as recipe information.

For cartridges that have been standardized in the recipe information and are on the market, standard recipe programs for each type and model of automatic cooker are stored in the cloud and can be downloaded and used. In addition, the original recipe program developed independently at home can be saved on the cloud, and if another person owns the same model, the program can be downloaded (paid or free).

As used herein, the term "3D printer" is also referred to as a "3D food printer" and refers to a printer for realizing a three-dimensional structure for processing and manufacturing food and drink. For example, a 3D laser hood printer developed by Jonathan Brutinger of Columbia University and the like can be used in this disclosure. Such a 3D printer is a paste made from grains such as wheat, potatoes and rice, vegetables, fruits and various mixed foods, and realizes the same function as a general 3D food printer that has already begun to spread. be able to. In this printer, the paste is extruded and the foodstuffs printed in the desired shape are directly cooked by laser irradiation. In the present disclosure, powder may be used instead of paste. One feature of the cartridges of the present disclosure may be that they are standardized or "with information". This makes it possible to freely design and manufacture foods and drinks of a desired standard based on the information accompanying the cartridge.

In a preferred embodiment, the 3D printer uses the powder as a cartridge. In this case, a) the food / foodstuff is reconstructed with powder / granulated product and liquid such as water, gas such as bubble, and b) the combination of powder, the amount of liquid / gas added, and the timing are optimally controlled. c) Reconstruction of foods and foodstuffs by combining processes such as stacking by discharging from a predetermined small nozzle, self-assembling and thinning by surface tension or spin coating, and dispersing components by nano / microemulsion or fine bubbles. Then, in the operation stage of d) c), heating and cooling are performed as necessary, and a small part of the raw material is cooked and transformed to reconstruct the food / food into an edible size structure.

As used herein, the term "automatic cooker" refers to a device in which a desired food or drink is automatically processed and manufactured in accordance with a command given by a user. Usually, it is composed of a raw material providing unit and a manufacturing / processing unit. In the present disclosure, the raw material supply section has a structure in which a combination library of food and drink component cartridges can be provided or can be provided later, and a 3D printer is usually provided in the post-manufacturing section. , Not limited to this.

In the present specification, the "chef machine" is a form of an automatic cooker, which is described in FIG. 5 and the like.

As used herein, the term "kit" refers to a unit that is usually divided into two or more sections and is provided with parts to be provided (for example, a cartridge). If multiple cartridges are provided, they may be provided as this kit. Such kits preferably include instructions or instructions describing how to use the provided parts (eg, food and beverage components) or how to use a 3D printer. It is advantageous to have.

As used herein, the "instruction" describes to the user how to use the present disclosure. This instruction contains language that directs how to use this disclosure. If necessary, this instruction may be provided by the regulatory agency of the country in which this disclosure is implemented (eg, Ministry of Health, Labor and Welfare or Ministry of Agriculture, Forestry and Fisheries in Japan, Food and Drug Administration (FDA), Department of Agriculture (USDA) in the United States. ) Etc.), and it is clearly stated that it has been approved by the regulatory agency. Instructions may be provided in paper form, but are not limited to, and may be provided in the form of, for example, electronic media (eg, homepages provided on the Internet, e-mail, SNS, simple messages, etc.).

As used herein, "production / distribution / consumption information" refers to any information related to the production, distribution, and consumption of a product or its processed product or variable product. Production / distribution / consumption information includes the quantity of products produced, the quality of products produced (including freshness information), the price of products produced, the place of production, the distribution channel, the time required for distribution, and the time of distribution. Examples include temperature, amount of consumption, and timing of consumption.

As used herein, the term "paste" refers to a paste in which particles are suspended in a liquid. The paste can be obtained, for example, by grinding or grinding some or all of the organism, as well as by suspending the organism-derived particles in a liquid.

As used herein, the term "printed food and drink" refers to food and drink manufactured by a 3D food printer. Used interchangeably with "printed foods".

As used herein, "about" refers to ± 10% of the value indicated, unless expressly specified otherwise.

(Preferable embodiment)
Hereinafter, preferred embodiments of the present disclosure will be described. It is understood that the embodiments provided below are provided for a better understanding of the present disclosure and the scope of the present disclosure should not be limited to the following description. Therefore, it is clear that a person skilled in the art can make appropriate modifications within the scope of the present disclosure in consideration of the description in the present specification. It is also understood that the following embodiments may be used alone or in combination.

(Cartridge, its manufacture and application)
The present disclosure relates to a method for manufacturing a cartridge for food and drink components and a cartridge for food and drink components, and processing thereof.

The cartridges of the present disclosure can be filled with food or drink raw materials or contents containing liquids, powders, powders or pastes, and are set and printed in a 3D food printer for producing printed foods and drinks. Inject food and drink raw materials containing powder, powder or granular material, or paste, which are materials for food and drink. The cartridges of the present disclosure can be individually manufactured for each food and drink and / or for each shape (powder, powder, or paste), and when manufacturing printed food or drink, a 3D food printer is used. Necessary food and drink ingredients are ejected from the various cartridges that have been set.

In the embodiments of the present disclosure, the food and drink components include various food and drink components, taste components, fragrance components, functional components, nutritional components, microorganisms (eg, yeast, natto bacteria, etc.), enzymes (protein synthase, etc.), and the like. It may contain one kind or a plurality of kinds of elements of.

In the implementation of the present disclosure, the raw material or the powder or granular material may not necessarily be made into a cartridge like an ink cartridge, and may be a normal packaging. The basic principle of cartridge formation is the standardization and standardization of raw materials (preferably dry pulverized or low-moisture powders or granulated products thereof. In the case of oil, liquids may also be used). For example, agricultural products, especially residue-based products, have different component contents, physical properties, etc. in lots, food factories, households, etc. even if they are made of the same material, and their quality is not stable even if they are pulverized. For this reason, in the powder and granule manufacturing process, for example, the component composition is examined by non-destructive inspection (near infrared, visible light, etc.) before and after crushing, and the process of blending to a certain quality and sterilization as necessary are performed. Finally, it is sealed and packaged (deoxidizer, nitrogen filling, vacuum packaging, etc.). FIG. 1 shows the completed image. By standardizing and standardizing the powder and granular material, it will be easy to manufacture with all 3D printers and home appliance cooking. In addition to the standard information of powder and granules, big data such as the original three-dimensional structure / component distribution information, health / preference information, recipe information, etc. of the ingredients are converted into 3D design drawings, etc. that meet individual needs using the AI analysis app. Download the data to an automatic cooker including a 3D printer and reconstruct it.

In a preferred embodiment, the contents of the cartridge are liquids, powders, powders, pastes, or granulations thereof.

Highly refined raw materials, naturally derived raw materials, and the like can be used for the cartridge. Therefore, as one of the broadest concepts, the contents contained in the cartridge can be used as they are (characterized by the fact that information can be added to the raw material).

Rather than combining traditionally provided pastes made from raw materials such as wheat and potatoes, the raw materials are refined nutritional components (five major nutrients (proteins, carbohydrates, lipids, minerals, vitamins)), functional components, and fragrance components. It is possible to reconstruct not only foods and processed foods, but also potatoes and wheat itself, raw fruits, vegetables, fish, meat, etc. as close to the original as possible by including taste components and combining them. Is one of the features of this disclosure.

In one embodiment, any method may be used to process foods and drinks to obtain food and drink raw materials, but typically, fermentation, drying, pulverization (coarse pulverization), fine pulverization, classification, freezing, etc. Unit operations such as pressure, heating, reaction, mixing, etc. may be performed. These processes may be standardized or standardized in mind. For example, the particle size and particle size distribution may be controlled to desired values or ranges, and the surface may be chemically modified after being powdered, granulated, and / or pasted. Chemical modifications can include, but are not limited to, adsorption / masking of enzymes, functional components, aroma components and the like. The pulverization or grinding may be carried out while controlling the particle size and particle size distribution to a desired value or range and / or chemically modifying the surface. By controlling the particle size and particle size distribution and / or chemically modifying the surface, it is possible to standardize and standardize the obtained powders and granules, and it is possible to control various foods and drinks produced thereafter.

In a preferred embodiment, the contents of the cartridge are the granules, granules or powder. That is, in this preferred embodiment, the contents of the cartridge of the present disclosure are provided as powder or granular material. Preferably, the granules are dried. When provided as a granular material, it has various advantages over a paste-like raw material. For example, the paste-like raw material requires some kind of sterilization step or refrigerated / frozen storage in order to realize a long storage period, but these are not necessary when it is made into powder or granular material. In commonly used heat sterilization and radiation sterilization, quality deterioration such as taste, aroma, and color is unavoidable, and in refrigerated / frozen storage, enormous energy is consumed for storage. It also has the advantage that it can be stored at room temperature for several years or more in a dry state with an amount of 15% or less and in a state where oxygen and light are blocked. In the case of powder or granular material, the properties of the powder or granular material (absorption, processability, mixability with other materials, etc.) can be significantly changed by controlling the particle size and particle size distribution, and further, the powder can be obtained. The properties of the granular material can also be controlled by chemically modifying the surface of the granular material. On the other hand, the paste raw material has a shape in which powder or granular material is dispersed in a solvent, and it is necessary to prepare a huge number of pastes in advance in order to cope with various uses. For example, there may be an advantage that powders and granules having basic properties can be made into a cartridge and used in combination. In the case of powder or granular material, various other advantages are expected. For example, the particle size of the powder material can be skillfully or appropriately controlled by various techniques such as pretreatment (freezing, drying), fine grinding, classification, and granulation of various materials. As a result, even in the case of powders and granules of the same material, physical characteristics (adjustment of strength of texture, taste, fragrance, etc.), processing suitability (viscosity, dispersibility, melting point, etc.), internal behavior (absorption of nutritional components, etc.), etc. Can be variably controlled. For example, Md. Sharif Hossen, Itaru Sotome, Kazuko Nanayama, Tomoko Sasaki, and Hiroshi Okadome †. Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding, Cereal Chemistry 93 (1) 53-57 January 2016; HOSSEN Md. Sharif, SOTOME Itaru, TAKENAKA Makiko, ISOBE Seiichiro, ISOBE Seiichiro, NAKAJIMA Mitsutoshi, NANAJIMA Mitsutoshi , OKADOME Hiroshi (CA) Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties Journal of Japan Food Engineering 12 (1) 29-35,37 March 2011; HOSSEN Md.Sharif, SOTOME Itaru, TAKENAKA Makiko, ISOBE Seiichiro, NAKAJIMA Mitsutoshi, OKADOME Hiroshi (CA) Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding, Cereal Chem 88 (1) 6-11 2011 etc. can be referred to. ). Pretreatment is the process of processing so that it can be easily crushed. For example, once fruits and vegetables are frozen and thawed, the cells are partially destroyed, so that the cells dry quickly and the crushability is improved. Alternatively, there is also a pattern of drying after freezing and grinding. In any case, the freezing process can be expected to reduce the drying and crushing costs. Fine pulverization (especially in the nanoscale area) can be expected to change the behavior of physical properties, functions, and nutrients similar to DDS (drug delivery system) of drugs, so these characteristics can be reproduced in 3D and control of palatability and health functions. Can be applied to.

(1. Characteristic control)
In one aspect, the present disclosure is a method for complicating the structure of a 3D printed food product obtained from the contents of a cartridge using a 3D food printer, the component characteristics, the physical properties and the structure of the contents of the cartridge. Provided is a method comprising controlling at least one characteristic selected from the group consisting of characteristics and obtaining a 3D printed food product from the contents of the cartridge. The present disclosure is a technique for realizing a complicated structure of a printed food product by controlling the particle size, viscosity, etc. of a target substance, for example, the contents of a cartridge (for example, powder / particles) within a certain condition range. Is. In one embodiment, the complex structure is a structure that can be intentionally expressed with reproducibility by arranging and processing food materials with advanced control technology. For this expression, the characteristics of the material are strictly controlled, and it is necessary to be able to select the processing conditions in consideration of the characteristics. For example, among the physical properties, the unique starch gelatinization conditions indicated by the material are important information for selecting the heating conditions.

In one aspect, the disclosure also provides techniques for streamlining quality adjustment and control by fractionation and grinding of each fraction. In this disclosure, fractionation is performed according to variations in the part, size, maturity, sugar content, etc. of fresh food, and each fraction is crushed to improve the efficiency of quality adjustment and control of the material inside the cartridge. Related to food powder / cartridge manufacturing technology.

In this aspect, the present disclosure comprises a step of keeping the characteristics of the contents of the cartridge within a certain range and a step of obtaining food from the contents of the cartridge, and the structure of the food obtained from the contents of the cartridge. Provides a way to complicate.

The present disclosure also relates to a food product obtained from the contents of the cartridge, comprising a homogenizing unit for keeping the characteristics of the contents of the cartridge within a certain range and a food producing unit for obtaining the food product from the contents of the cartridge. Provide a device or system for complicating the structure.

In one embodiment, the method of the present disclosure can further include the step of pasting the contents of the cartridge. Therefore, the control step controls at least one characteristic selected from the group consisting of the component characteristics, the physical characteristics, and the structural characteristics of the pasted contents. In one embodiment, when the contents of the cartridge are made into a paste, water and, if necessary, components for modifying physical properties or adding functions are added to the contents, and the temperature is adjusted as necessary. Alternatively, it can be seasoned. This makes it possible to control the physical characteristics when the contents of the cartridge are made into a paste, the ejectability of the contents from the cartridge in a 3D food printer, and the stackability of the contents ejected from the cartridge. It becomes. Ingredients for modifying physical properties or adding functions include food additives or seasonings, specifically, thickening stabilizers, calcium salts, salts, acids, sugars, ethanol, trehalose, glycerol, starch syrup, sodium alginate. , Calcium salt, and cyclodextrin or derivatives thereof, but are not limited thereto.

In one embodiment, the properties include properties for identifying the structure of a 3D printed food, such as food site, particle size, viscosity, size, maturity, water absorption, and sugar content.

In one embodiment, the characteristic control in the present disclosure can be performed by fractionating the contents of the cartridge according to the variation in the characteristics, crushing each fraction obtained by the fractionation, and the like.

Specifically, fractionation according to variability in properties can be performed, for example, by size fractionation of potato tubers, but is not limited thereto.

Specifically, grinding for each fraction obtained by fractionation can be performed, for example, by grinding each fraction separately, but is not limited thereto.

In one embodiment, when controlling the characteristics, it is also possible to generate a characteristic distribution pattern of the contents of the cartridge based on the variation in the characteristics. For example, when the contents of the cartridge are powder or granular material, homogenization of the powder or granular material delivery process by fractionating according to the size and aspect ratio of the fresh foodstuff that has become powder or granular material, and starch paste by fractionation by starch size. It is possible to homogenize the starching characteristics, homogenize the water absorption characteristics by controlling the maturity of fresh ingredients, the difference in crushing efficiency (whether or not it is crushed quickly), and the selection of raw material parts by the process of crushing while scraping the surface. It becomes. Water absorption characteristics are important when handling powders and granules.

In addition, the water absorption of grain flour such as rice flour and wheat flour changes depending on the raw material and crushing conditions. The higher the water absorption, the lower the bread making property. Therefore, in order to ensure the reproducibility of cooking by the 3D food printer, information on the crushing method and the water absorption characteristics is required. In that case, since the pattern of the particle size distribution reflects the characteristics of the pulverization method, it is important to analyze and control the particle size characteristics.

In one embodiment, the powder or granular material is not particularly limited as long as it is a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer, but for example, agricultural products and livestock products. Includes granules of food and marine products, and granules of grains, vegetables, fruits, fungi, and algae. In one embodiment, the flours include rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, oyster flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, and carrot. Examples include flour, apple flour, Wenzhou orange flour, orange flour, persimmon flour, pineapple flour, fungi (mushrooms, etc.), and algae (seaweed, green worm, chlorella, etc.).

In one embodiment, when starch is used as the content of the cartridge, it is possible to control the size, gelatinization properties and / or water absorption of the starch.

In another aspect, the present disclosure is a cartridge for complicating the structure of a 3D printed food product obtained from the contents of a cartridge using a 3D food printer, the component characteristics, the physical properties and the physical properties of the contents of the cartridge. Provided is a cartridge in which at least one characteristic selected from the group consisting of structural characteristics is controlled.

In the present disclosure, in a preferred embodiment, advanced property control of the cartridge contents includes a fractionation process in consideration of individual or site-specific characteristics of fresh foodstuffs, control of processing / crushing processes of the fractionated material, and storage state. It can be carried out by controlling the above.

(2. Cartridge by freezing treatment + vacuum drying)
In another aspect, the present disclosure provides a method for efficiently processing the contents of a cartridge, comprising the steps of freezing and / or drying the contents of the cartridge under reduced pressure.

In a preferred embodiment, the disclosure further comprises the steps of refrigerating and / or vacuum drying the contents to be more efficient.

In the milling in the present disclosure, it is important to freeze and / or dry under reduced pressure. For example, in the conventional hot air drying, the sample shrinks and hardens during drying, which requires time and energy for crushing, but the drying itself also takes time, so that browning and component loss during drying become large. Freeze-drying gives a porous and high-quality sample, but it takes time and cost to dry. In the present specification, vacuum drying is performed at a vacuum degree of about 1000 to about 10000 Pa, and freeze drying is performed at a vacuum degree of about 1 to about 10 Pa. In one embodiment, freeze-drying is drying by sublimation, and vacuum drying can be done by thawing the frozen product and then drying by evaporation.

Therefore, in the preferred embodiment of the present disclosure, since the material can be dried at a low temperature and in a short time, the quality of the material can be maintained and the cost can be reduced, and since a dried sample having a porous structure can be obtained, the pulverization efficiency can be improved. It is advantageous. In addition, when thawed under normal pressure and then dried under reduced pressure, discoloration due to oxidation occurs after thawing (browning of apples, etc.). In the present disclosure, by drying the frozen product under reduced pressure as it is, the degree of contact with oxygen in the air during thawing is reduced, so that discoloration can be suppressed.

In one embodiment, freezing the contents of the cartridge is complete by placing it in a freezer, blowing freezing air, lowering the temperature to below the freezing temperature at low temperatures by means of a freezer or a quick freezer, etc. It can be carried out by freezing to.

In one embodiment, drying the contents of the cartridge under reduced pressure means placing the contents in a vacuum dryer, placing the frozen or thawed frozen material in the vacuum dryer, and setting the internal pressure to about 1 kPa to about 10 kPa. It can be carried out by reducing the temperature to a certain extent, irradiating electromagnetic waves such as microwaves as necessary (preferably, the vacuum dryer has a microwave irradiation mechanism).

In one embodiment, the steps of pulverizing the freeze-treated and / or vacuum-dried contents can be carried out, for example, by using a pulverizer for pulverizing the contents.

In another aspect, the present disclosure provides a system for processing the contents of a cartridge, including a cartridge content processing unit that freezes and / or vacuums the contents of the cartridge.

In the present disclosure, the cartridge content processing unit includes a portion having a function of freezing and / or vacuum drying the contents of the cartridge, which may include a freezer, a vacuum dryer, various quick freezers, and the like.

The system of the present disclosure further includes a crushing processing unit that improves the crushing efficiency of the contents. The crushing processing unit for improving the crushing efficiency of the contents may also include a crusher and the like.

The present disclosure provides a work piece manufactured by a method for efficiently processing the contents of a cartridge.

This technique of the present disclosure can solve the problem of component loss. That is, before the technology of the present disclosure is provided, vegetables, fruits, etc. may lose nutritional components such as ascorbic acid due to the influence of heat during drying. By increasing the moving speed of the water inside, the drying can be completed in a short time and at a low temperature, and the loss of nutritional components can be suppressed.

In that case, it is possible to treat at a lower temperature by using the vacuum drying method, and the quality deterioration due to the oxidation reaction is suppressed. At this time, by using electromagnetic waves such as microwaves in combination, it is possible to increase the moving speed of water and reduce the energy consumption required for drying.
(Improvement of crushing efficiency) Since fruits and vegetables are hardened due to remarkable structural shrinkage during drying, a large amount of energy may be required for crushing. Therefore, by destroying the tissue structure by freezing treatment before drying, the pressure gradient inside the sample during drying is reduced and the structure shrinkage is suppressed. In that case, the dried sample has a porous structure due to the swelling action by irradiating with microwaves in a complex manner, so that the pulverization efficiency can be improved.

When the contents of the cartridge of the present disclosure are frozen and / or dried under reduced pressure, the contents can be processed extremely efficiently.

(3. Improvement of paste viscosity)
In one aspect, the present disclosure relates to paste homogenization and particle coating. For example, the present invention relates to a technique for homogenizing a paste material.

In this aspect, the present disclosure is a method for producing a paste having improved viscosity, which is encapsulated in a foodstuff unit for producing a 3D printed food using a 3D food printer, wherein (A) plants, fungi, and the like. Alternatively, the present invention provides a method comprising a step of subjecting a particle containing a component derived from algae to an enzymatic treatment, a physical treatment or a chemical treatment, and (B) a step of mixing with a polysaccharide, if necessary.

In one embodiment, the enzyme used in the methods of the present disclosure can be an enzyme for controlling water absorption and / or interaction with other components on the cell wall surface.

In one embodiment, the enzyme can include a cellulose degrading enzyme, a hemicellulose degrading enzyme, a pectin hydrolyzing enzyme, a pectin desorbing enzyme, a lignin degrading enzyme, a starch degrading enzyme, a proteolytic enzyme or any combination thereof. In one embodiment, the enzyme may include, for example, α-glucuronidase, α-arabinofuranosidase, xylanacetylesterase, xylanase, pectinmethylesterase, polygalacturonase, pectinlyase, or any combination thereof. Yes, but not limited to these. By using such an enzyme, it is possible to control water absorption on the cell wall surface and interaction with other components. Therefore, in one embodiment, the step of subjecting to the enzymatic treatment, the physical treatment or the chemical treatment preferably reduces the water absorption of the particles.

In another embodiment, the physical treatment may be a pulverization treatment, a kneading treatment, a drying treatment, a heat treatment, or the like.

In another embodiment, the chemical treatment may be an acid treatment, an alkali treatment, an electrolyte treatment, or the like.

In another embodiment, the polysaccharide can be a water-retaining polysaccharide, cellulose, a polysaccharide having an affinity for cellulose, a polysaccharide having a charge in an aqueous solution, and the like.

In another embodiment, the polysaccharide can also be combined with pectin, cellulose, xyloglucan, chitosan, alginic acid and the like.

In one embodiment, the particles used in the methods of the present disclosure can be granules. This makes it possible to control the viscosity of the powder or granular material when it is made into a paste. When making a paste by adding water to powders and granules, problems such as lump formation, phase separation / precipitation due to low viscosity, and solidification due to high viscosity (difficulty in stirring, delivery, and injection) may occur. There is. Therefore, in order to control the water absorption capacity of the powder or granular material, the cell wall component such as pectin can be modified by acid, heat, or enzymatic treatment, or the viscosity can be changed by adding a salt. In addition, by mixing water in which polysaccharides and small molecule water-retaining substances (sucrose, glycerol, trehalose, etc.) are dissolved or suspended, and the powder or granular material, the water absorption characteristics of the powder or granular material are moderated. Is also possible. In another embodiment, by covering the powder or granular material with a charged polysaccharide such as chitosan, the binding between the powder or granular material is suppressed, and the viscosity when the powder or granular material is formed can be controlled. In one embodiment, the flour is not particularly limited as long as it can be used as a food and drink raw material for producing a 3D printed food using a 3D food printer, and for example, rice flour, wheat flour, and starch flour. , Potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, Wenzhou orange flour, orange flour, persimmon flour, pineapple flour, Fungi (mushrooms, etc.) and algae (seaweeds, green worms, chlorella, etc.) can be mentioned.

In one aspect, the present disclosure is an apparatus for producing a paste with improved viscosity, which is encapsulated in a foodstuff unit for producing a 3D printed food using a 3D food printer, wherein (A) plants and fungi. , Or an apparatus comprising a processing unit for subjecting particles containing algae-derived components to an enzymatic treatment, a physical treatment or a chemical treatment, and (B) a mixing unit for mixing with a polysaccharide, if necessary.

In embodiments of the present disclosure, the processing unit to be subjected to enzymatic treatment, physical treatment or chemical treatment is provided with or contains means for performing enzyme, physical treatment or chemical treatment.

The polysaccharide and the mixing portion to be mixed with the polysaccharide can be provided with a portion containing the polysaccharide and the polysaccharide, and a mixing means (such as a mixer).

In one embodiment, the present disclosure provides homogenized, plant-derived component-containing particles produced by the methods of the present disclosure.

In one embodiment, the present disclosure achieves high functionality by controlling the cell wall structure. In this disclosure, the mechanism by the influence of pectin is used. In the present disclosure, the pectic substance contained in the powdered plant cell wall absorbs moisture and becomes highly viscous, so that it becomes locally agglomerated and causes deterioration of handleability. Therefore, the quality is improved by suppressing this. do.

Further, in the paste-like plant material, pectin is partially associated and gelled, which causes inhomogenization, which deteriorates the handleability. By the action of pectin-degrading enzymes such as polygalacturonase, pectin lyase, pectin esterase, and pectin methyl esterase, the pectic substance is reduced in molecular weight and its structure is modified to reduce hygroscopicity and homogenize the physical properties of cell wall components. ..

In another embodiment, the present disclosure achieves modification of the plant cell wall.

For example, cell wall degrading / modifying enzymes xylanase, β-xylocidase, α-L-arabinofuranosidase, xyloglucanase, β-mannanase, α-glucuronidase, acetylxylan esterase, ferroylesterase, xyloluculcanase, β-1, Hemicellulose degrading enzymes such as 3-1,4-glucanase, lytic polysaccharide monooxygenase, pectin degrading enzymes such as polygalacturonase, pectinriase, pectinesterase, pectinmethylesterase, lignin peroxidase, manganese peroxidase, lacquerze, etc. By acting the lignin-degrading enzyme of the above or a mixture thereof on the plant cell wall to expose the cellulose, the interaction between the celluloses can be strengthened. In particular, by cleaving the main chain of the pectin molecule with polygalacturonase and pectinriase on the granules of dicotyledonous plants, the influence of pectin showing hydration is reduced and the water absorption of the granules is reduced. It is possible to reduce it.

The present disclosure also promotes the removal of hemicellulose components and lignin components by the combined use of treatments such as pulverization treatment and chemical treatment with enzyme treatment. Further, by interacting the cellulose fiber with pectin-calcium gel, alginic acid-calcium gel, chitosan and the like, the physical properties of the fiber at the time of processing can be modified. Furthermore, the properties of the cellulose gel are modified by mixing and interacting with the cellulose gel with polysaccharides that have a hydrophobic interaction, such as xylan, β-glucan, xyloglucan, chitin, chitosan, pectin, and curdlan. can do.

(4. Particle coating)
In one aspect, the present disclosure provides particle coating techniques. In particular, in the present disclosure, it is possible to suppress the amount of water absorption during heating by coating the particles. By coating the particles containing starch as the main component in the paste, it is possible to suppress the amount of water absorption during heating and to impart desirable physical properties and texture.

In one embodiment, in the present disclosure, by covering with a protein-based or lipid-based powder or paste and heating, it is possible to coat the starch in a state where water absorption from the outside to the starch is restricted. Further, the water absorption amount and the water absorption rate are reduced by the water-repellent flour (for example, using Japanese Patent Application Laid-Open No. 2015-149916) and the starch pulverized product (starch is confined in the cell wall structure) that partially maintains the cell wall structure. It is possible to apply the method through.

In this aspect, the present disclosure provides a method for producing particles having desired physical properties and texture. The method comprises A) coating the particles with a protein-based or lipid-based powder or paste, and (B) heating the coated particles. In the present disclosure, desired texture and characteristics can be imparted by coating with various powders or pastes. In one embodiment, specific coating methods include a method of applying a paste to the outside of the particles, a method of spraying and binding the powder or granular material to the outside of the particles, and a method of spraying the powder or granular material on a processing table. , A method of binding particles by rolling them on the particles can be used.

Chef Machine The chef machine disclosed in this disclosure can automatically manufacture food and drink by using the data stored in the database.

FIG. 5 shows an example of the configuration of the chef machine 100 of the present disclosure.

The chef machine 100 includes a 3D food printer 110 for manufacturing printed foods and drinks, a computer device 120, and a database 130.

The computer device 120 is connected to the 3D food printer 110. It does not matter how the computer device 120 is connected to the 3D food printer 110. The computer device 120 may be connected to the 3D food printer 110 by wire or wirelessly. Alternatively, the computer device 120 may be connected to the 3D food printer 110 via a network. Here, the type of network does not matter. The network may be, for example, the Internet or a LAN.

The 3D food printer 110 may have any configuration for producing printed food and drink. For example, the 3D food printer 110 may have the configuration described below for producing printed foods and drinks.

The computer device 120 has a function of controlling the 3D food printer 110. The computer device 120 can control the 3D food printer 110 based on the data stored in the database 130. The computer device 120 may be equipped with, for example, artificial intelligence (AI), and the 3D food printer 110 may be controlled by the artificial intelligence. Artificial intelligence (AI), for example, has pre-learned a large amount of data and is trained to output a certain output value for a certain input value. Alternatively, in addition to this, artificial intelligence (AI) may also learn data obtained at runtime.

The hardware configuration of the computer device 120 is not particularly limited as long as the function can be realized, and may be configured by a single machine or may be configured by combining a plurality of machines.

The computer device 120 is connected to the database unit 130. The database unit 130 stores data that can be used to manufacture printed foods and drinks.

In the example shown in FIG. 5, the computer device 120 is provided outside the 3D food printer 110, but the present invention is not limited thereto. It is also possible to provide the computer device 120 inside the 3D food printer 110 (ie, a stand-alone system). Such a stand-alone 3D food printer 110 is also within the scope of the present invention.

In the example shown in FIG. 5, the database 130 is provided outside the computer device 120, but the present invention is not limited thereto. It is also possible to provide the database 130 inside the computer device 120. At this time, the database 130 may be implemented by the same storage means as the storage means that mounts the memory unit of the computer device 120, or may be implemented by a storage means different from the storage means that mounts the memory unit. .. In any case, the database 130 is configured as a storage unit for the computer device 120. The configuration of the database 130 is not limited to a specific hardware configuration. For example, the database 130 may be composed of a single hardware component or may be composed of a plurality of hardware components. For example, the database 130 may be configured as an external hard disk drive of the computer device 120, or may be configured as storage on the cloud connected via a network.

3D Food Printer The 3D food printer disclosed in the present disclosure is configured so that printed food and drink can be manufactured in a three-dimensional structure. Typically, a 3D food printer is a food unit such as a processing table and a cartridge. It is composed of a complementary unit for storing the food unit, a nozzle, a control unit, a housing for accommodating the food unit, and the like, and a person skilled in the art can appropriately select and configure these constituent requirements depending on the application of the 3D food printer. The 3D food printer controls the components of the 3D food printer (for example, cartridges, nozzles, processing tables, etc.), ejects food raw materials onto the processing table through the nozzles, and prints food and drink three-dimensionally on the processing table. It is formed (for example, laminated with food raw materials), whereby printed foods and drinks are manufactured in a three-dimensional structure.

In one embodiment, the 3D food printer 110 of the present disclosure includes a processor unit including one or more CPUs (Central Processing Units) and a memory unit.

The memory unit stores a program required to execute a process, data required to execute the program, and the like. Here, it does not matter how the program is stored in the memory unit. For example, the program may be pre-installed in the memory unit. Alternatively, the program may be installed in the memory unit by being downloaded via a network such as the Internet, or may be installed in the memory unit via a storage medium such as an optical disk or USB. May be good.

The processor unit controls the operation of the entire 3D food printer. The processor unit reads the program stored in the memory unit and executes the program. Thereby, the 3D food printer can function as a device for performing a desired step, and the processor unit of the 3D food printer can operate as a means for achieving the desired function.

The 3D food printer of the present disclosure further comprises at least one of a nozzle for uniform powder and granules, a nozzle for texture control, and a nozzle for aroma control. Thereby, the 3D food printer can provide at least one of a powder or granular material having a uniform particle size, a powder or granular material having a plurality of different particle sizes, and an aroma-controlled powder or granular material. be.

The 3D food printer of the present disclosure further includes the above-mentioned foodstuff unit corresponding to each of the uniform powder and granular material nozzle, the texture control nozzle, and the aroma control nozzle, and a processing table, and the foodstuff unit includes a plurality of foodstuff units. It is possible to store food and drink raw materials (for example, powders and pastes). The 3D food printer injects / injects the food and drink raw materials in the foodstuff unit toward the processing table through at least one of the nozzle for uniform powder and granules, the nozzle for texture control, and the nozzle for aroma control, and the processing table. Above, it is possible to produce food and drink from the injected food and drink raw materials.

In one embodiment, the 3D hood printer of the present disclosure further comprises an arm (eg, a range of motion arm), and the nozzle of the present disclosure is connected to the arm (eg, to a range of motion arm for joint movement). It may have been done. Thereby, the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.

In one embodiment, the processing table of the 3D food printer of the present disclosure may include a manipulator (for example, a multi-axis manipulator) for rotating the processing table three-dimensionally. Thereby, the 3D food printer of the present disclosure can more easily produce printed foods and drinks having a more complicated structure.

Further, the 3D food printer of the present disclosure is, for example, a heating device for heating a food or drink raw material and / or a printed food or drink, a cooling device for cooling a food or drink raw material and / or a printed food or drink, and a inside of a 3D food printer. Blower for blowing air, food and drink raw material and / or printed sensor for measuring the distance between the surface of food and drink and the tip of the nozzle, food and drink raw material and / or print The surface shape of food and drink is measured in real time. Scanner for food and drink ingredients and / or print container for cooking food and drink (eg, boiling, steaming, simmering, cooking rice, etc.), user interface for receiving input from the recipient (eg, display) A unit / input unit) and the like may be further provided. The device that the 3D food printer can include is not limited to these, and may include any device for extending the function of the 3D food printer.

Computer device 120
The computer device 120 is connected to the 3D food printer 110. It does not matter how the computer device 120 is connected to the 3D food printer 110. The computer device 120 may be connected to the 3D food printer 110 by wire or wirelessly. Alternatively, the computer device 120 may be connected to the 3D food printer 110 via a network. Here, the type of network does not matter. The network may be, for example, the Internet or a LAN.

The computer device 120 is configured to perform processing for the 3D food printer 110. The computer device 120 can execute the process for the 3D food printer 110 based on the data stored in the database 130. The computer device 120 may be equipped with, for example, artificial intelligence (AI), and the artificial intelligence may be used to perform processing for the 3D food printer 110. Artificial intelligence (AI), for example, has pre-learned a large amount of data and is trained to output a certain output value for a certain input value. Alternatively, in addition to this, artificial intelligence (AI) may also learn data obtained at runtime.

The hardware configuration of the computer device 120 is not particularly limited as long as the function can be realized, and may be configured by a single machine or may be configured by combining a plurality of machines.

The computer device 120 is connected to the database unit 130. The database unit 130 stores data that can be used to manufacture printed foods and drinks.

In the example shown in FIG. 5, the computer device 120 is provided outside the 3D food printer 110, but the present invention is not limited thereto. It is also possible to provide the computer device 120 inside the 3D food printer 110 (ie, a stand-alone system). Such a stand-alone 3D food printer 110 is also within the scope of the present invention.

In the example shown in FIG. 5, the database 130 is provided outside the computer device 120, but the present invention is not limited thereto. It is also possible to provide the database 130 inside the computer device 120. At this time, the database 130 may be implemented by the same storage means as the storage means that mounts the memory unit of the computer device 120, or may be implemented by a storage means different from the storage means that mounts the memory unit. .. In any case, the database 130 is configured as a storage unit for the computer device 120. The configuration of the database 130 is not limited to a specific hardware configuration. For example, the database 130 may be composed of a single hardware component or may be composed of a plurality of hardware components. For example, the database 130 may be configured as an external hard disk drive of the computer device 120, or may be configured as storage on the cloud connected via a network.

(Note)
As used herein, "or" is used when "at least one" of the matters listed in the text can be adopted. The same applies to "or". When specified as "within the range of two values" in the present specification, the range also includes the two values themselves.

References such as scientific literature, patents, and patent applications cited herein are hereby incorporated by reference in their entirety to the same extent as they are specifically described.

The present disclosure has been described above with reference to preferred embodiments for ease of understanding. Hereinafter, the present disclosure will be described based on examples, but the above description and the following examples are provided for purposes of illustration only and not for the purpose of limiting the present disclosure. Therefore, the scope of the present disclosure is not limited to the embodiments and examples specifically described in the present specification, and is limited only by the scope of claims.

Examples are described below. The handling of organisms used in the following examples complied with the standards set forth in the implementation period, regulatory agencies and Cartagena Act, if necessary. Specifically, the reagents described in the examples were used, but those of other manufacturers can also be used.

(Example 1: In the case of cartridge 1)
Cartridges are made using powders or granulations made from agricultural products and their residues. Since the quality of agricultural products and residues is liable to fluctuate such as component content (seasonal / yearly fluctuations, residue quality varies greatly depending on factory / household cooking processing conditions (degree of peeling, etc.), etc.), cartridge quality will be standardized. Therefore, powders and granulated products are mixed and filled so as to meet the specifications of the cartridge. Check the contents directly on the cartridge or by displaying the QR code (registered trademark) etc. via a smartphone or the like. When filling a cartridge for each single material / substance, it is filled as a mixed powder in which a plurality of powder materials are mixed (for example, a single-use cartridge for each serving). As the form of the cartridge, the form of a normal printing printer or the form of a vacuum pack is used.

(Example 2: In the case of cartridge 2)
After the potatoes are frozen, they are ground to give a paste. A potato paste cartridge is obtained by filling the cartridge with the obtained paste.
(Method and material)
Potato (processing protocol)
(A) Freeze the potatoes (b) Crush the frozen potatoes to obtain a paste (c) Fill the cartridge with the resulting paste (d) Obtain information about the paste and obtain a QR code®. ).
(result)
A potato paste cartridge is made.

(Example 3: In the case of making a cartridge in the case of powdering 1)
The material is adjusted to the desired average particle size or particle size distribution using a crushing and flue equal classification device. If the fluidity of the powder is poor due to fine pulverization, a granulated product processed into granules having a large particle size using a granulator or the like is used.

The prepared powder or granulated product is made into a cartridge. In addition, although the cartridge may be a single material or substance, it is made into a cartridge as a mixed powder in which a plurality of materials are mixed. In the case of cartridges, each meal is divided into individual meals.

(Example 4: In the case of making a cartridge in the case of powdering 2)
After the potatoes are frozen, they are crushed and dried with hot air to obtain a powder. A potato powder cartridge is obtained by filling the cartridge with the obtained powder.
(material and method)
Potato (processing process)
(A) Freeze the potatoes.
(B) The frozen potato is crushed and dried with hot air to obtain a powder.
(C) The obtained powder is filled in a cartridge.
(D) Obtain information about the powder and label it as a QR code®.
(result)
A potato powder cartridge is made.

(Example 5: In the case of using highly refined raw materials 1)
Commercially available potato starch purified from potatoes is chemically modified (phosphate cross-linking and acetylation) to impart function. The obtained modified starch is made into a cartridge.

(Example 6: In the case of using highly refined raw materials 2)
After freezing the potatoes, they are crushed and dried with hot air to obtain a powder. The obtained powder is purified to obtain a powder having 100% purity of the five major nutrients (protein, carbohydrate, lipid, mineral, vitamin).
(material and method)
Material (processing process)
(A) Freeze the potatoes.
(B) The frozen potato is crushed and dried with hot air to obtain a powder.
(C) The obtained powder is purified to obtain a powder having 100% purity of the five major nutrients (protein, carbohydrate, lipid, mineral, vitamin).
(D) The obtained powder is filled in a cartridge.
(E) Obtain information about the powder and label it as a QR code®.
(result)
Obtain a powder cartridge of 5 major nutrients.

(Example 7: In the case of using naturally derived raw materials 1)
Agricultural products and their residues contain water, and fruits and vegetables in particular have a high water content and are prone to putrefaction, so the water content is rapidly reduced. Moisture reduction is performed by a drying process that combines the following elemental technologies.
1. 1. After coarsely grinding the raw material, it is frozen once and then dried, and 2. Freeze and thaw raw materials and then dry

(Example 8: When using naturally derived raw materials 2)
After freezing each of several kinds of vegetables, they are crushed and dried with hot air to obtain powders of various vegetables.
(material and method)
Several kinds of vegetables (processing process)
(A) Freeze some vegetables.
(B) The frozen-treated vegetables are crushed and dried with hot air to obtain a powder.
(C) The obtained powder is filled in a cartridge.
(D) Obtain information about the powder and label it as a QR code®.
(result)
Obtain powder cartridges of several kinds of vegetables.

(Example 9: characteristic control)
Characteristic control method (material and method)
Potato (processing process)
(A) Fraction the potatoes by size.
(B) A paste is obtained by peeling, blanching, cutting, and wet pulverizing each fraction.
(C) Using each paste sample, analyze the starch gelatinization characteristics when the temperature rises.
(D)
(result)
The starch gelatinization characteristics of each fraction are different. Fractionation by potato size is effective for controlling gelatinization characteristics. Precise control of gelatinization properties is required for complicated property control of foods. By introducing this fractionation process, it becomes possible to more strictly define the characteristics of the paste obtained from the fresh food material, and it is possible to contribute to the expression of complicated characteristics in the processing process.

(Example 10: Cartridge formation by freezing treatment + vacuum drying)
In this embodiment, the cartridge formation by freezing treatment + vacuum drying as shown in FIG. 6 is demonstrated.
Peel food materials such as fruits and vegetables, cut them into appropriate sizes, and freeze them in a freezer at about -20 ° C. The conditions for vacuum drying are a pressure of 1 kPa to 10 kPa, and in some cases, by irradiating with microwaves as an auxiliary, moisture transfer is promoted and the drying time is shortened. When frozen and dried under reduced pressure, the drying time is shortened to 1/4 or less as compared with the conventional hot air drying.

(Example 11: Improvement of paste viscosity)
Improvement of paste viscosity (materials and methods)
Cabbage paste, pectin-degrading enzyme, cellulose, xyloglucan (treatment process)
(A) Add pectin-degrading enzyme to cabbage paste and treat with enzyme.
(B) After inactivating the enzyme, cellulose is added and mixed.
(C) Xyloglucan is added to this mixture and further mixed.
(C) The obtained mixture is heated with stirring to evaporate a part of water.
(result)
A cabbage paste with improved viscosity can be obtained.

(Example 12: Particle coating)
In this example, a demonstration experiment on particle coating is provided.
Provided is a method for producing particles having desired physical characteristics and texture.

Particle coating (materials and methods)
Mashed potato paste, salt, pepper, flour, egg granules, bread crumbs, cooking oil (treatment process)
(A) The mashed potato paste is mixed with salt and pepper and then filled in a cartridge.
(B) Dissolve egg powder granules in water to make a paste.
(C) The paste is ejected from the cartridge and placed on the flat surface of the processing table.
(D) The mashed potato paste placed on the processing table is rolled with a stick into particles.
(E) Wheat flour is sprayed onto the processing table and adsorbed on the surface of the particles. The particles are rolled and adsorbed on the entire surface.
(F) Fill the cartridge with egg paste.
Egg paste is ejected from a cartridge containing egg paste to the particles on which the flour is adsorbed during processing. Roll the particles into contact with the entire surface.
(G) Bread crumbs are sprayed onto the processing table to bond the eggs to the surface of the particles coated on the outermost layer. Roll the particles to bond the bread crumbs to the entire surface.
(H) Spread cooking oil on the processing table surface and heat it.
(I) Move the particles with bread crumbs bound to the entire surface onto the heated cooking oil, bake while rolling the particles, and then cool.
(result)
Croquette-shaped fried food is produced by the operations of paste injection from a cartridge, spraying of powder and granules, rotation / molding and movement of paste in processing, and heating on a processing table. In that case, by covering the surface of the particles with egg paste to maintain the bread crumbs binding, the bread crumbs are bound and a unique baked state is realized before and after heating.
By coating eggs and cheese, it is possible to express a texture similar to that of existing croquettes.

(Note)
As described above, the present disclosure has been exemplified by using the preferred embodiments of the present disclosure, but it is understood that the scope of the present disclosure should be interpreted only by the scope of claims. Patents, patent applications and other documents cited herein are to be incorporated by reference in their content as they are specifically described herein. Is understood. This application claims priority to Japanese Patent Application No. 2020-153033 filed with the Japan Patent Office on September 11, 2020, and the content thereof constitutes the content of the present application as a whole. It is also used as a reference.

The present disclosure allows for the restructuring of personalized food products. Excessive burden on biological resources (eels, tuna, etc.) is reduced, and agricultural, livestock and marine products that are the raw materials can be used in almost all parts, which can greatly contribute to the realization of a zero food loss society. .. Furthermore, by using these agricultural, livestock and marine products as dry powder, it is possible to store them at room temperature for a long period of time, solve the problem of deterioration after harvesting or processing, which has been a concern until now, and realize zero waste food. At the same time, by reducing the use of refrigerators and freezers, it is possible to contribute to energy reduction and CO ₂ reduction.

Claims (78)

A method for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer.
A step of controlling at least one characteristic selected from the group consisting of component characteristics, physical characteristics and structural characteristics of the contents of the cartridge.
A method comprising the step of obtaining a 3D printed food product from the contents of the cartridge. Further, the step of including the step of pasting the contents of the cartridge, the said step of controlling controls at least one characteristic selected from the group consisting of the component characteristics, the physical characteristics and the structural characteristics of the pasted contents. , The method according to claim 1. The process of making a paste comprises adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. Item 2. The method according to Item 2. The method according to claim 3, wherein the ingredient for modifying the physical properties or adding a function includes a food additive or a seasoning. The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The method of claim 3 or 4, which is selected. The method according to any one of claims 1 to 5, wherein the characteristics include the ejection property of the content from the cartridge and the stackability of the content ejected from the cartridge. The method according to any one of claims 1 to 6, wherein the property includes a property for specifying the structure of a 3D printed food product. The method according to any one of claims 1 to 7, wherein the property comprises at least one selected from the group consisting of food parts, particle size, viscosity, size, maturity, water absorption, and sugar content. .. One of claims 1 to 8, wherein the controlled step comprises fractionating the contents of the cartridge according to the variation in the characteristics and grinding each fraction obtained by the fraction. The method described in the section. The method according to any one of claims 1 to 9, wherein the controlling step generates a characteristic distribution pattern of the contents based on the variation in the characteristics. The method according to any one of claims 1 to 10, wherein the content is a powder or granular material. The method according to any one of claims 1 to 11, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer. The method according to any one of claims 1 to 12, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products. The method according to any one of claims 1 to 13, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae. The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of claims 1 to 14, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae. The method according to any one of claims 1 to 15, wherein the content is starch and the characteristics are the size, gelatinization characteristics, and / or water absorption of the starch. A cartridge for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer, selected from the group consisting of component properties, physical properties and structural properties of the contents of the cartridge. A cartridge in which at least one characteristic is controlled. The cartridge according to claim 17, wherein the contents of the cartridge are pasted. The contents are made into a paste by adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. The cartridge according to claim 18. The cartridge according to claim 19, wherein the component for modifying the physical properties or adding a function contains a food additive or a seasoning. The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The cartridge according to claim 19 or 20, which is selected. The cartridge according to any one of claims 17 to 21, wherein the characteristics include the ejection property of the content from the cartridge and the stackability of the content ejected from the cartridge. The cartridge according to any one of claims 17 to 22, wherein the property includes a property for identifying the structure of a 3D printed food product. The cartridge according to any one of claims 17 to 23, wherein the property comprises at least one selected from the group consisting of food parts, particle size, viscosity, size, maturity, water absorption, and sugar content. .. The cartridge according to any one of claims 17 to 24, wherein the control comprises grinding the contents of the cartridge into fractions according to variations in the characteristics. The cartridge according to any one of claims 17 to 25, wherein the control comprises generating a characteristic distribution pattern of the contents based on the variation in the characteristics. The cartridge according to any one of claims 17 to 26, wherein the content is a powder or granular material. The cartridge according to any one of claims 17 to 27, wherein the powder or granular material contains a food or drink raw material that can be used as the content of the cartridge when producing a 3D printed food using a 3D food printer. The cartridge according to any one of claims 17 to 28, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products. The cartridge according to any one of claims 17 to 29, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae. The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The cartridge according to any one of claims 17 to 30, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae. The cartridge according to any one of claims 17 to 31, wherein the content is starch and the characteristics are the size, gelatinization characteristics, and / or water absorption of the starch. A method for complicating the structure of a 3D printed food obtained from the contents of a cartridge using a 3D food printer.
It is characterized by utilizing information about the controlled properties of the contents of the cartridge in producing 3D printed foods using the contents, the properties consisting of a group consisting of component properties, physical properties and structural properties. A method, which is at least one characteristic selected. Further, the 3D printed food product comprises a step of pasting the contents of the cartridge, wherein at least one controlled property selected from the group consisting of component properties, physical properties and structural properties of the pasted contents is the 3D printed food product. The method according to claim 33, which is used when generating. The process of making a paste comprises adding water and, if necessary, a component for modifying physical properties or adding functions to the contents, and adjusting the temperature or seasoning as necessary. Item 34. 35. The method of claim 35, wherein the ingredient for modifying the physical properties or adding a function includes a food additive or a seasoning. The component for modifying the physical properties or adding a function consists of a group consisting of a thickening stabilizer, a calcium salt, a salt, an acid, sugar, ethanol, trehalose, glycerol, starch syrup, sodium alginate, a calcium salt, and cyclodextrin or a derivative thereof. The method of claim 35 or 36, which is selected. The method according to any one of claims 33 to 37, wherein the characteristics include the ejection property of the content from the cartridge and the stackability of the content ejected from the cartridge. The method of any one of claims 33-38, wherein the properties include properties for identifying the structure of a 3D printed food product. The method of any one of claims 33-39, wherein the property comprises at least one selected from the group consisting of food site, particle size, viscosity, size, maturity, water absorption, and sugar content. .. The method of any one of claims 33-40, wherein the control comprises grinding the contents of the cartridge into fractions according to variations in the characteristics. The method of any one of claims 33-41, wherein the control comprises generating a characteristic distribution pattern of the content based on the variation in the characteristic. The method according to any one of claims 33 to 42, wherein the content is a granular material. The method according to any one of claims 33 to 43, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer. The method according to any one of claims 33 to 44, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products. The method according to any one of claims 33 to 45, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae. The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of claims 33 to 46, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae. The method according to any one of claims 33 to 47, wherein the content is starch and the properties are the size, gelatinization properties, and / or water absorption of the starch. A method for efficiently processing the contents of a cartridge, comprising the steps of freezing and / or drying the contents of the cartridge under reduced pressure. 49. The method of claim 49, further comprising a step of pulverizing the freeze-treated and / or vacuum-dried contents. A system for processing the contents of a cartridge, including a cartridge contents processing unit that freezes and / or dries the contents of the cartridge. The system according to claim 51, further comprising a crushing processing unit for pulverizing the contents. A method of producing a paste with improved viscosity, which is encapsulated in a foodstuff unit for producing a 3D printed food using a 3D food printer.
(A) A step of subjecting particles containing a component derived from a plant, fungus, or algae to an enzymatic treatment, a physical treatment, or a chemical treatment, and (B) a step of mixing with a polysaccharide, if necessary.
A method that embraces. 53. The method of claim 53, wherein the enzyme is an enzyme for controlling water absorption and / or interaction with other components on the cell wall surface. 53 or 54, wherein the enzyme comprises a cellulose degrading enzyme, a hemicellulose degrading enzyme, a pectin hydrolyzing enzyme, a pectin desorbing enzyme, a lignin degrading enzyme, a starch degrading enzyme, a proteolytic enzyme, or any combination thereof. the method of. Any of claims 53-55, wherein the enzyme comprises α-glucuronidase, α-arabinofuranosidase, xylanacetylesterase, xylanase, pectinmethylesterase, polygalacturonase, pectinlyase, or any combination thereof. The method described in paragraph 1. The method according to any one of claims 53 to 56, wherein the physical treatment is selected as at least one treatment method among a fine pulverization treatment, a kneading treatment, a drying treatment, and a heat treatment. The method according to any one of claims 53 to 57, wherein the chemical treatment is selected as at least one treatment method among acid treatment, alkali treatment, and electrolyte treatment. One of claims 53 to 58, wherein the polysaccharide is at least one of a water-retaining polysaccharide, a cellulose, a polysaccharide having an affinity for cellulose, and a polysaccharide having a charge in an aqueous solution. The method described in the section. The method according to any one of claims 53 to 59, wherein the step of subjecting to the enzymatic treatment, the physical treatment or the chemical treatment reduces the water absorption of the particles. The method according to any one of claims 53 to 60, wherein the particles are granular materials. The method according to any one of claims 53 to 61, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer. The method according to any one of claims 53 to 62, wherein the powder or granular material contains powder or granular material of agricultural products, livestock products, and marine products. The method according to any one of claims 53 to 63, wherein the powder or granular material contains a powder or granular material of a grain, a vegetable, a fruit, a fungus, and an algae. The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The method according to any one of claims 53 to 64, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae. A device for producing a paste with improved viscosity, which is enclosed in a food material unit for producing 3D printed food using a 3D food printer.
(A) A treatment unit for subjecting particles containing components derived from plants, fungi, or algae to enzymatic treatment, physical treatment, or chemical treatment, and (B) a mixing unit for mixing with polysaccharides, if necessary. Device. The apparatus according to claim 66, wherein the enzyme is an enzyme for controlling water absorption and / or interaction with other components on the cell wall surface. 46 or 67, wherein the enzyme comprises a cellulose degrading enzyme, a hemicellulose degrading enzyme, a pectin hydrolyzing enzyme, a pectin desorbing enzyme, a lignin degrading enzyme, a starch degrading enzyme, a proteolytic enzyme, or any combination thereof. Equipment. Any of claims 66-68, wherein the enzyme comprises α-glucuronidase, α-arabinofuranosidase, xylanacetylesterase, xylanase, pectinmethylesterase, polygalacturonase, pectinlyase, or any combination thereof. The device according to paragraph 1. The apparatus according to any one of claims 66 to 69, wherein the physical treatment is selected as at least one treatment method among a fine pulverization treatment, a kneading treatment, a drying treatment, and a heat treatment. The apparatus according to any one of claims 66 to 70, wherein the chemical treatment is selected as at least one treatment method among acid treatment, alkali treatment and electrolyte treatment. One of claims 66 to 71, wherein the polysaccharide is at least one of a water-retaining polysaccharide, a cellulose, a polysaccharide having an affinity for cellulose, and a polysaccharide having a charge in an aqueous solution. The device described in the section. The apparatus according to any one of claims 66 to 72, wherein the enzymatic treatment, the physical treatment or the chemical treatment reduces the water absorption of the particles. The method according to any one of claims 66 to 73, wherein the particles are granular materials. The apparatus according to any one of claims 66 to 74, wherein the powder or granular material contains a food or drink raw material that can be used as the content of a cartridge when producing a 3D printed food using a 3D food printer. The flours are rice flour, wheat flour, starch flour, potato flour, sweet potato flour, soybean flour, barley flour, pumpkin flour, cabbage flour, tomato flour, broccoli flour, radish flour, onion flour, carrot flour, apple flour, and Wenzhou. The apparatus according to any one of claims 66 to 75, which comprises citrus flour, orange flour, persimmon flour, pineapple flour, fungi, and algae. A method for producing particles with desired physical characteristics and texture.
A method comprising (A) coating the particles with a protein-based or lipid-based powder or paste, and (B) heating the coated particles. A system for producing particles with the desired physical characteristics and texture.
A system including (A) a coating portion for coating particles with a protein-based or lipid-based powder or paste, and (B) a heating portion for heating the coated particles.

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