JP2023066828A - Three-dimensional molded food product and manufacturing method therefor - Google Patents

Abstract

To provide a technology capable of reproducing texture having ununiformity or anisotropy of an existing food product composed of a plurality of food materials in a three-dimensional molded food product.SOLUTION: A three-dimensional molded food product 100A is made up of one or more first regions 110 composed of a first composition, and a plurality of second regions 120 which are composed of a second composition different from the first composition, and are different in hardness from the one or more first regions 110. Two adjacent second regions 120 are arranged so as to interpose therebetween a part of the one or more first regions 110.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to three-dimensionally shaped foods.

BACKGROUND ART In recent years, as foods for nursing care for elderly people who have difficulty in chewing and swallowing, soft foods obtained by grinding solid foods and hardening them into a desired shape and reforming them have been distributed. Such soft foods are soft and easy to swallow.

By the way, 3D printers are now being used to manufacture baked sweets and steamed buns. 3D printers can be used, for example, to build complex shapes. In addition, there is also a technique that attempts to reproduce the texture of existing foods made of multiple ingredients in three-dimensionally shaped foods.

WO2013/146618 JP-A-05-130832 JP 2012-165704 A JP 2020-58243 A

It is difficult to realize the texture of existing foods with three-dimensionally shaped foods, especially three-dimensionally shaped soft foods. Accordingly, an object of the present invention is to provide a technology that enables reproduction of the non-uniform or anisotropic texture of existing foods in three-dimensionally shaped foods.

According to one aspect of the present invention, one or more first regions made of a first composition and a second composition different from the first composition, and having a hardness different from that of the one or more first regions A three-dimensionally shaped food product is provided that includes a plurality of second regions arranged such that two adjacent regions sandwich a part of the one or more first regions.

According to another aspect of the invention, the formation of one or more first layers each consisting of a first composition and each consisting of a second composition different from said first composition, said first layers comprising By alternately forming one or more second layers having different hardnesses, the first layered regions made of the first composition and the second layered regions made of the second composition are alternately formed in the thickness direction. A method for producing a three-dimensionally shaped food product is provided that includes obtaining an ordered structure.

According to still another aspect of the present invention, a first linear region made of a first composition and a second composition different from the first composition, and having a hardness different from that of the first linear region Layers in which a plurality of second linear regions are alternately arranged in the width direction are formed so that the positions of the first linear regions and the positions of the second linear regions are aligned in the upper and lower layers. Repeatedly obtaining a structure in which the first layered regions made of the first composition and the second layered regions made of the second composition are alternately arranged in the thickness direction A method for producing a three-dimensionally shaped food product. is provided.

According to still another aspect of the present invention, a first linear region made of a first composition and a second composition different from the first composition, and having a hardness different from that of the first linear region Repeating the formation of layers in which a plurality of second linear regions are alternately arranged in the width direction so that the first linear regions and the second linear regions are alternately arranged in the vertical direction, A method for producing three-dimensionally shaped food is provided, including obtaining a structure in which one linear region and the second linear region are alternately arranged in each of the width direction and the vertical direction.

ADVANTAGE OF THE INVENTION According to this invention, the technique which makes it possible to reproduce the nonuniform or anisotropic texture of the existing foodstuffs which consist of several foodstuffs in a three-dimensional molded foodstuff is provided.

1 is a perspective view of a three-dimensionally shaped food product according to a first embodiment of the present invention; FIG. FIG. 2 is a perspective view of a three-dimensionally shaped food product according to a second embodiment of the present invention; FIG. 3 is a halftone image displayed on the display of the first sample produced in the first test. FIG. 4 is a perspective view showing conditions of a breaking strength test performed on the first sample; FIG. 5 is a perspective view showing conditions of a breaking strength test performed on a first comparative sample; FIG. 6 is a perspective view showing conditions of a breaking strength test performed on a second comparative sample; FIG. 7 is a graph showing a stress-strain curve obtained by a breaking strength test on the first sample; FIG. 8 is a graph showing a stress-strain curve obtained by a breaking strength test for the first comparative sample; FIG. 9 is a graph showing a stress-strain curve obtained by a breaking strength test for the second comparative sample; FIG. 10 is a halftone image displayed on the display of the second sample produced in the second test. FIG. 11 is a perspective view showing conditions of a breaking strength test performed on the second sample; FIG. 12 is a graph showing a stress-strain curve obtained by a breaking strength test for the second sample; FIG. 13 is a graph showing the breaking stress obtained by the breaking strength test for the second sample; FIG. 14 is a graph showing the breaking strain obtained by the breaking strength test for the second sample; FIG. 15 is a graph showing results of sensory evaluation performed on the second sample and the first comparative sample; FIG. 16 is a perspective view showing conditions of a breaking strength test performed on a third sample manufactured in the third test; FIG. 17 is a halftone image displayed on the display of the third sample. FIG. 18 is a graph showing a stress-strain curve obtained by a breaking strength test for the third sample; FIG. 19 is a graph showing the breaking stress obtained by the breaking strength test for the third sample; FIG. 20 is a graph showing the breaking strain obtained by the breaking strength test for the third sample; Figure 21 is a graph showing the maximum stress obtained by the breaking strength test for the third sample; FIG. 22 is a graph showing the results of sensory evaluation performed on the third sample and the first comparative sample;

Embodiments of the present invention will be described below with reference to the drawings. Elements having the same or similar functions are denoted by the same reference numerals, and overlapping descriptions are omitted.

<First embodiment>
(three-dimensional shaped food)
FIG. 1 is a perspective view of a three-dimensional shaped food according to the first embodiment of the present invention.

The three-dimensionally shaped food 100A shown in FIG. 1 is a three-dimensionally shaped soft food. The three-dimensionally shaped food 100A does not have to be a soft food. Here, "soft food" is food having a hardness of 6×10 ⁵ N/m ² or less.

According to one example, the three-dimensionally shaped food 100A is a universal design food that serves as food for people with difficulty swallowing or food for people with difficulty chewing. Universal design hoods are classified into four categories, ie, "easily chewable", "can be crushed with gums", "can be crushed with tongue", and "no need to chew", according to hardness and the like. Foods classified as "easily chewable" are required to have a hardness of 5×10 ⁵ N/m ² or less, and foods classified as "crustable with gums" are required to have a hardness of 5×10 ⁴ N/m ^{2 .} 2×10 ⁴ N/m ² or less for foods classified as “can be crushed with tongue”; is required to be 5×10 ³ N/m ² or less.

The three-dimensionally shaped food 100A may have hardness within the above range regardless of its orientation.

The hardness of the three-dimensionally shaped food 100A is measured by the following method.
As a measuring device, a device capable of measuring the compressive stress of a substance by linear motion is used. A container with a diameter of 40 mm is filled with a sample to a height of 15 mm, and is compressed with a plunger with a diameter of 20 mm to measure the compressive stress. This measurement is performed at a temperature of 20±2° C., a compression rate of 10 mm/sec, and a clearance between the bottom surface of the container and the plunger of 5 mm. In cases such as when the sample has an irregular shape, the clearance may be measured as 30% of the thickness of the sample. This measurement is performed 5 times, and the average of the 3 values excluding the maximum and minimum values is taken as the measured value.

The three-dimensionally shaped food 100A has a substantially cubic shape. The three-dimensionally shaped food may have other shapes. In FIG. 1, the X direction is the thickness direction of the first region 110, which will be described later, and the Y and Z directions are perpendicular to the X direction and perpendicular to each other.

The three-dimensionally shaped food 100A preferably has a dimension T in the X direction within the range of 2 to 60 mm, more preferably within the range of 10 to 40 mm. The maximum dimension L1 _max in the direction perpendicular to the X direction of the three-dimensionally shaped food 100A is more preferably in the range of 2 to 60 mm, more preferably in the range of 10 to 40 mm. The three-dimensionally shaped food 100A preferably has a minimum dimension L1 _min in the direction perpendicular to the X direction within the range of 1.8 to 54 mm, more preferably within the range of 9 to 36 mm. Here, the minimum dimension L1 _min is the shortest distance between two planes perpendicular to the X direction and parallel to each other when the three-dimensionally shaped food 100A is sandwiched between these planes. The numerical range for each dimension of three-dimensionally shaped food assumes food that can be eaten in one bite, so-called bite-sized food. The size may exceed the value.

When the dimension T is sufficiently smaller than the minimum dimension L1 _min , the three-dimensionally shaped food 100A is easily oriented such that the X direction is substantially perpendicular to the surface of the tongue or the like in the oral cavity. In order to facilitate such orientation, the ratio T/L1 _min between the dimension T and the minimum dimension L1 _min is preferably 0.9 or less, more preferably 0.7 or less. Note that the ratio T/L1 _min is, for example, 0.01 or more.

When the dimension T is sufficiently large compared to the maximum dimension L1 _max , the three-dimensionally shaped food 100A is easily oriented such that the X direction is substantially parallel to the surface of the tongue or the like in the oral cavity. Such an orientation is particularly advantageous in making the eater perceive that the three-dimensionally shaped food 100A has the multilayer structure described above when eating the three-dimensionally shaped food 100A. In order to facilitate such orientation, the ratio T/L1 _max between the dimension T and the maximum dimension L1 _max is preferably 1.1 or more, more preferably 1.4 or more. Note that the ratio T/L1 _max is, for example, 80 or less.

When the dimension T, the minimum dimension L1 _min , and the maximum dimension L1 _max are substantially equal, the three-dimensionally shaped food 100A is difficult to orient in a specific direction in the oral cavity. In this case, it is also easy to roll the three-dimensionally shaped food 100A in the oral cavity to change its orientation. In order to create such a situation, the ratio L1 _max /L1 _min between the maximum dimension L1 _max and the minimum dimension L1 _min is more preferably in the range of 1 to 1.1, more preferably 1 to 1.2. preferably within the range. Moreover, the ratio T/L1 _max between the dimension T and the maximum dimension L1 _max is more preferably in the range of 1 to 1.1, more preferably in the range of 1 to 1.2. A ratio T/L1 _min between the dimension T and the minimum dimension L1 _min is more preferably in the range of 1 to 1.1, more preferably in the range of 1 to 1.2.

The three-dimensionally shaped food 100A includes multiple first regions 110 and multiple second regions 120 .

The plurality of first regions 110 are a plurality of first layered regions having a thickness direction in the X direction and arranged apart from each other in the X direction. The first region 110 consists of a first composition. A 1st composition heats the food composition mentioned later, and cools it after that.

The plurality of second regions 120 are a plurality of second layered regions having a thickness direction in the X direction and arranged alternately with the first layered regions in the X direction. The second region 120 consists of a second composition. A 2nd composition heats the food composition mentioned later, and cools it after that.

The second region 120 has a different hardness than the first region 110 , and in this embodiment is harder than the first region 110 . Such hardness differences can be achieved, for example, by having a higher gellant content in the second composition compared to the gellant content in the first composition. In this case, the first and second compositions may have the same composition except that the gelling agent content is different. Alternatively, in this case, the first and second compositions may have the same composition except that the gelling agent content is different and the type and/or amount of colorant is different. Also, different types of gelling agents may be used in the first and second compositions to create a difference in hardness between the first region 110 and the second region 120 .

The distance between adjacent second regions 120 is preferably in the range of 1 to 58 mm, more preferably in the range of 4 to 10 mm. If this distance is shortened, it may become difficult for the eater to perceive that the three-dimensionally shaped food 100A has the multilayer structure described above when eating the three-dimensionally shaped food 100A. If this distance is lengthened, it may be necessary to reduce the dimension of the second region 120 in the X direction or increase the dimension of the three-dimensionally shaped food 100A in the X direction.

When eating the three-dimensionally shaped food 100A, the eater can perceive an anisotropy derived from the arrangement of the first regions 110 and the second regions 120 as texture. For example, when eating the three-dimensionally shaped food 100A, the eater can perceive that the three-dimensionally shaped food 100A has the multilayer structure described above. That is, the three-dimensionally shaped food 100A can achieve a delicate texture.

When the three-dimensionally shaped food 100A is subjected to a breaking strength test using a wedge-shaped plunger, the direction of compression by the plunger is the thickness direction of the first and second layered regions, here when parallel to the X direction is preferably larger than the maximum stress S2 when the length direction and compression direction of the tip of the plunger are perpendicular to the thickness direction. For example, the maximum stress S1 _{Y — X} when the length direction of the tip of the plunger is parallel to the Y direction and the compression direction is parallel to the X direction, and the length direction of the tip of the plunger is set to the Z direction. , and the compression direction is parallel _to the X direction. and the maximum stress _{S2Z_Y} when the length direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to _the Y direction. preferable. A ratio S1/S2 between the maximum stress S1 and the maximum stress S2 is preferably 1.1 or more, more preferably 2 or more. Also, the ratio S1/S2 is preferably 500 or less.

When the above breaking strength test using a wedge-shaped plunger is performed for the three-dimensionally shaped food 100A, the length direction of the tip of the plunger is parallel to the thickness direction, and the compression direction is in the thickness direction. It is preferable that the maximum stress S3 when perpendicular to it is greater than the maximum stress S2 described above. For example, the maximum stress S3 _{X — Y} when the length direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Y direction, or the length direction of the plunger tip is parallel to the X direction. and the _{compression direction parallel to the Z direction is preferably greater than the maximum stresses S2 Y_Z and} S2 _{Z_Y} described above. A ratio S3/S2 between the maximum stress S3 and the maximum stress S2 is preferably 1.1 or more, more preferably 2 or more. Also, the ratio S3/S2 is preferably 500 or less.

In the above case, when eating the three-dimensionally shaped food 100A, the eater is particularly likely to perceive an anisotropy derived from the arrangement of the first regions 110 and the second regions 120 as a texture. For example, when eating the three-dimensionally shaped food 100A, the eater is particularly likely to perceive that the three-dimensionally shaped food 100A has the above-described multilayer structure.

Note that the maximum stresses S1 _{Y_X} and S1 _{Z_X} may be different or equal. If the stacking direction of the layers described below is parallel to the thickness direction above, the maximum stresses S1 _{Y_X} and S1 _{Z_X} are approximately equal. In this case the maximum stress S1 is for example the maximum stress S1 _{Y_X} or S1 _{Z_X} . The maximum stresses S1 _{Y_X} and S1 _{Z_X} may be different if the stacking direction of the layers is perpendicular to the thickness direction. For example, if the stacking direction of the layers is parallel to the Z direction, the maximum stress S1 _{Y_X} may be smaller compared to the maximum stress S1 _{Z_X} . In this case, at least one of the maximum stresses S1 _{Y_X} and S1 _{Z_X} preferably satisfies the relationship described above for the maximum stresses S1 and S2 to at least one of the maximum stresses S2 _{Y_Z} and S2 _{Z_Y} , and the maximum stresses S1 _{Y_X} and More preferably, at least one of S1 _{Z_X} satisfies the relationship described above for maximum stresses S1 and S2 for maximum stresses S2 _{Y_Z} and S2 _{Z_Y} .

The maximum stresses S2 _{Y_Z} and S2 _{Z_Y} are typically equal to each other. If the layer stacking direction is parallel to the thickness direction above, the maximum stresses S2 _{Y_Z} and S2 _{Z_Y} are approximately equal. The maximum stresses S2 _{Y_Z} and S2 _{Z_Y} are also typically approximately equal when the stacking direction of the layers is perpendicular to the thickness direction. In these cases, the maximum stress S2 is the maximum stress S2 _{Y_Z} or S2 _{Z_Y} .

The maximum stresses S3 _{X_Y} and S3 _{X_Z} may be different or equal to each other. If the layer stacking direction is parallel to the thickness direction above, the maximum stresses S3 _{X_Y} and S3 _{X_Z} are approximately equal. In this case, the maximum stress S3 is the maximum stress S3 _{X_Y} or S3 _{X_Z} . The maximum stresses S3 _{X_Y} and S3 _{X_Z} can be different if the stacking direction of the layers is perpendicular to the thickness direction. For example, if the stacking direction of the layers is parallel to the Z direction, the maximum stress S3 _{X_Y} may be less than the maximum stress S3 _{X_Z} . In this case, at least one of the maximum stresses S3 _{X_Y} and S3 _{X_Z} preferably satisfies the relationship described above for the maximum stresses S3 and S2 to at least one of the maximum stresses S2 _{Y_Z} and S2 _{Z_Y} , and the maximum stresses S2 _{Y_Z} and More preferably, the relationship described above for maximum stresses S3 and S2 for S2 _{Z_Y} is satisfied.

When the three-dimensionally shaped food 100A is a soft food, the maximum stresses S1, S1 _{Y_X} and S1 _{Z_X} are preferably in the range of 4×10 ³ to 2×10 ⁶ N/m ² , and 4×10 ⁴ to It is more preferably in the range of 1×10 ⁵ N/m ² . In this case, the maximum stresses S2, S2 _{Y_Z} and S2 _{Z_Y} are preferably in the range of 1×10 ³ to 1×10 ⁵ N/m ² and in the range of 2×10 ⁴ to 5×10 ⁴ N/m ^{2 .} It is more preferable to be within the range. Also in this case, the maximum stresses S3, S3 _{X_Y} and S3 _{X_Z} are preferably in the range of 4×10 ³ to 2×10 ⁶ N/m ² , 4×10 ⁴ to 1×10 ⁵ N/m It is more preferably in the range of ² .

(Food composition)
As noted above, each of the first and second compositions is a food composition that has been heated and then cooled.

The food composition contains first and second food products. As will be described later, the first food product is reversibly liquefied by heating, and the second food product is irreversibly solidified by heating. The food composition exhibits fluidity at a first temperature after being heated to a temperature at which the second food product irreversibly solidifies, and solidifies upon cooling from the first temperature to a second, lower temperature.

The first food product is a thermoplastic food product that is reversibly liquefied by heating. The first food product renders the food composition thermoplastic at least after heating to a temperature at which the second food product irreversibly solidifies. After such a heat treatment, three-dimensional modeling using a 3D printer can be performed in a state where the food composition is heated and fluidized, thereby preventing the food composition from clogging the ejection port of the nozzle.

The temperature at which solidification of the liquefied first food starts when the temperature of the first food is lowered, that is, the solidification temperature of the first food is preferably in the range of 20 to 80°C, more preferably in the range of 30 to 50°C. It is more preferable to have A high coagulation temperature of the first food product may result in undesirable alteration of ingredients contained in the food composition when heated to fluidize the food composition. According to one example, the solidification temperature of the first food product is below the solidification temperature of the second food product, ie the temperature at which irreversible solidification starts when the temperature of the second food product is increased. If the solidification temperature of the first food is low, the three-dimensionally shaped food may become fluid at room temperature. In addition, the solidification temperature of the first food may be equal to or different from the solidification temperature of the food composition that has undergone heat treatment (hereinafter simply referred to as heat treatment) at a temperature at which the second food is irreversibly solidified. .

The first food product can contain, for example, a gelling agent. According to one example, the first food product is an aqueous solution containing a gelling agent as at least part of the solute.

As the gelling agent, for example, known gelling agents such as pectin, guar gum, xanthan gum, tamarind gum, carrageenan, tara gum, locust bean gum, gelatin, agar, psyllium seed gum, and gellan gum can be appropriately selected. The first food may contain only one type of gelling agent, or may contain two or more types of gelling agents.

The concentration of the gelling agent in the food composition is preferably in the range of 0.01 to 7 wt%, more preferably in the range of 0.05 to 6 wt%. When this concentration is lowered, it becomes difficult to solidify the food composition after the heat treatment by cooling. When this concentration is increased, the three-dimensionally shaped food becomes hard.

The second food product is a thermoset food product mixed with the first food product that irreversibly solidifies upon heating. The second food is ejected by heating the food composition to a temperature at which it solidifies irreversibly and then ejecting the food composition from a nozzle or die outlet at a temperature higher than the solidification temperature. It allows the food composition to retain a shape substantially equal to the shape immediately after being discharged. The "solidification temperature" of the heat-treated food composition is the temperature at which the food composition starts to solidify when the temperature of the heat-treated food composition is lowered.

The second food product is, for example, a protein-containing food product containing a protein that is thermally denatured and irreversibly solidified by heating. According to one example, the second food product is an aqueous solution containing protein as at least part of the solute. As the protein or protein-containing food, for example, soy protein, whey, egg white, gluten, milk protein, a mixture containing two or more thereof, or a food containing one or more of these can be used.

Although casein is a protein, an aqueous solution containing only casein as a solute may not be irreversibly solidified by heating. Thus, not all foods containing protein can be used as the second food.

The protein concentration in the food composition is preferably in the range of 0.1 to 25% by mass, more preferably in the range of 1 to 15% by mass. When this concentration is lowered, when the heat-treated food composition is extruded from a nozzle or die, the extruded food composition undergoes greater deformation until it solidifies.

The solidification temperature of the second food varies depending on its composition, for example, depending on the type of protein. The solidification temperature of the second food product is preferably in the range of 50-90°C, more preferably in the range of 60-80°C. The second food having a high solidification temperature requires heating at a high temperature for a long period of time for its solidification.

The food composition can further include a third food in addition to the first and second food. The third food may be insoluble in water during the period from the start of the preparation of the food composition to the completion of the production of the three-dimensionally shaped food, and dissolves in water to form ions. It may be soluble as The third food is, for example, animal foodstuffs, vegetable foodstuffs, or a combination thereof. As the third food, meat, seafood, seaweed, fruits, nuts, grains, oils and fats, seasonings such as sugar and salt, or two or more thereof can be used.

The third food product containing solids is preferably ground. If the food composition contains particles with large diameters, this can lead to clogging of nozzles and dies. In addition, the smaller the particle size, the smoother the mouthfeel of the three-dimensionally shaped food. The particle size of the third food is preferably 2.0 mm or less, more preferably 0.5 mm or less, and even more preferably 0.1 mm or less. Here, the "particle size" is a value obtained by measuring the particle size distribution by a laser diffraction/scattering method.

This food composition is prepared, for example, by the following method. That is, the first food, the second food, and the third food, which is added as necessary, are mixed at an appropriate mixing ratio, and the mixed liquid is stirred and homogenized. This stirring is performed at a temperature lower than the solidification temperature of the second food. This gives a homogeneous food composition.

The types and contents of the components contained in this mixed liquid affect the moldability and the hardness of the three-dimensionally shaped food. Therefore, the types and contents of components contained in this mixed liquid are set according to, for example, moldability in a 3D printer and hardness required for three-dimensionally shaped food.

When producing a soft food as the three-dimensionally shaped food 100A, the types and contents of the components contained in the liquid mixture can be set so as to obtain a soft food having a hardness of 5×10 ⁵ N/m ² or less. preferable. The three-dimensionally shaped food 100A becomes harder, for example, when the content of the first food is increased. However, if the content of the first food in the mixed liquid is increased, a large force is required for stirring the liquid, and the pressure required for discharging the food composition from the nozzle also increases, which tends to reduce the moldability. be.

Moreover, it is preferable to set the types and contents of the components contained in the mixed liquid so as to obtain the three-dimensionally shaped food 100A having a hardness of 2×10 ³ N/m ² or more. If the three-dimensionally shaped food 100A is made too soft, it becomes difficult for the three-dimensionally shaped food 100A to maintain its shape.

The food composition exhibits fluidity at a first temperature after being heated to a temperature at which the second food product irreversibly solidifies, and solidifies upon cooling from the first temperature to a second, lower temperature.

Heating at a temperature at which the second food is irreversibly solidified is preferably in the range of 50 to 130°C, more preferably in the range of 60 to 130°C, still more preferably in the range of 65 to 130°C. .

The first temperature is a temperature higher than the solidification temperature of the heat-treated food composition. The first temperature may be equal to or higher than the temperature of the heat treatment, or may be lower than the temperature of the heat treatment. According to one example, the first temperature is the temperature of the food composition at the nozzle described below.

The second temperature is a temperature lower than the first temperature. Also, the second temperature is a temperature below the solidification temperature of the food composition after the heat treatment.

As noted above, second region 120 is stiffer than first region 110 . Such differences in hardness can be produced by differentiating the composition of the food composition used to form the first region 110 and the food composition used to form the second region 120 . For example, the hardness difference described above can be achieved by having a higher gellant content in the second composition compared to the gellant content in the first composition. That is, the difference in hardness is due to the gelling agent concentration of the food composition used to form the second region 120 compared to the gelling agent concentration of the food composition used to form the first region 110. It can be realized by making it higher.

When the above difference in hardness is caused by the gelling agent concentration, the gelling agent concentration of the food composition used to form the first region 110 is preferably in the range of 0.01 to 6% by mass. , 0.05 to 4% by weight. The gelling agent concentration of the food composition used to form the second region 120 is preferably in the range of 0.1 to 7% by mass, more preferably in the range of 0.5 to 6% by mass. preferable. The difference between the gelling agent concentration of the food composition used to form the second region 120 and the gelling agent concentration of the food composition used to form the first region 110 is 0.09 to 6.99% by mass. is preferably within the range of , more preferably within the range of 0.45 to 5.95% by mass.

The food composition used to form the first region 110 has a hardness within the range of 2×10 ³ to 5×10 ⁵ N/m ² as the first molded food obtained by using this and the mold. It preferably has a composition that produces a certain hardness, and more preferably has a composition that produces a hardness within the range of 1×10 ⁴ to 1×10 ⁵ N/m ^{2 .} . The food composition used to form the second region 120 has a hardness within the range of 3×10 ³ to 6×10 ⁵ N/m ² as the second molded food obtained by using this and the mold. It preferably has a composition that produces a certain hardness, and more preferably has a composition that produces a hardness within the range of 2×10 ⁴ to 2×10 ⁵ N/m ^{2 .} . The food composition used to form the first region 110 and the food composition used to form the second region 120 have a ratio K1/K2 between the hardness K1 of the first molded food and the hardness K2 of the second molded food. is within the range of 0.003 to 1.7×10 ² , and the ratio K1/K2 is within the range of 0.2 to 20. It is more preferable to be The hardness of these first and second molded foods is measured by the method described above for the hardness of the three-dimensionally shaped food 100A.

(Manufacturing of three-dimensional shaped food)
Next, manufacturing of the three-dimensionally shaped food 100A will be described.
The three-dimensionally shaped food 100A is, for example, formed of one or more first layers each made of the first composition and each made of a second composition different from the first composition, compared with the first layer The formation of one or more harder second layers is alternately performed to form a structure in which the first layered regions made of the first composition and the second layered regions made of the second composition are alternately arranged in the thickness direction. manufactured by a method comprising obtaining

Alternatively, the three-dimensionally shaped food 100A is composed of a first linear region made of the first composition and a second composition different from the first composition, and is harder than the first linear region. The formation of layers in which the two linear regions are alternately arranged in the width direction is repeated so that the positions of the first linear regions and the positions of the second linear regions are aligned in the upper and lower layers. The method includes obtaining a structure in which the first layered regions made of the composition and the second layered regions made of the second composition are alternately arranged in the thickness direction.

A discharge-type 3D printer is used to manufacture the three-dimensionally shaped food 100A. The ejection type 3D printer used here can separately eject the two types of food compositions after the heat treatment. For example, a known 3D printer can be used as such a 3D printer. The ejection method of the 3D printer is not limited. The 3D printer may, for example, eject the food composition by air pressure, or may eject the food composition by rotating a screw.

An example 3D printer includes a tabletop robot, a dispense controller, a cable, and a tube.

The desktop robot includes a table, a first moving mechanism, a second moving mechanism, a third moving mechanism, a carriage, a nozzle head, and a reservoir.

The table has a substantially flat top surface. A cooling device and a temperature sensor are installed on the table. A cooling device cools the table. A temperature sensor outputs a signal corresponding to the temperature of the table.

The first moving mechanism, the second moving mechanism and the third moving mechanism respectively support the table, the carriage and the second moving mechanism. The first moving mechanism translates the table in the Y1 direction. The second moving mechanism translates the carriage in the Z1 direction. The third moving mechanism translates the second moving mechanism in the X1 direction. Here, the X1 direction, Y1 direction and Z1 direction are directions perpendicular to each other. Also, the Z1 direction is the direction of gravity.

A carriage supports the nozzle head. The nozzle head has a plurality of nozzles for separately ejecting two or more materials toward the table.

The carriage further supports two or more reservoirs. These reservoirs contain the materials described above. A reservoir supplies these materials to the nozzle head.

A heating device and a temperature sensor are installed in the storage container. The heating device heats the material in the storage container. A temperature sensor outputs a signal corresponding to the temperature of the material in the storage container.

The dispense controller is electrically connected via cables to the first movement mechanism, the second movement mechanism, the third movement mechanism, the cooling device, the heating device, the temperature sensor installed on the table, and the temperature sensor installed on the reservoir. It is connected to the. The dispense controller controls operations of the first movement mechanism, the second movement mechanism, the third movement mechanism, the cooling device, and the heating device.

Specifically, the dispensing controller controls the operations of the first moving mechanism and the third moving mechanism so that the relative position of the nozzle with respect to the table changes along the pattern of each layer of the modeled object, and the nozzle moves from the table to the table. Alternatively, the operation of the second moving mechanism is controlled so that the distance to the layer above it is constant.

Further, the dispense controller adjusts the output of the heating device based on the first set temperature and the signal supplied from the temperature sensor installed in the storage container so that the temperature in the storage container is maintained at the first set temperature. Control. In addition, the dispense controller controls the output of the cooling device so that the temperature of the table is maintained at the second set temperature based on the second set temperature and the signal supplied from the temperature sensor installed on the table. .

The dispense controller is also connected to the reservoir via tubing. The dispense controller supplies air pressure to the storage container through the tube to dispense the material in the storage container from the nozzle head while the relative position of the nozzle to the table is changed along the pattern of each layer of the object. Let

Since this 3D printer includes the first moving mechanism and the third moving mechanism, the food composition can be discharged to a desired position on the table. In addition, since this 3D printer includes a second moving mechanism, it is possible to eject the food composition to the same position on the table a plurality of times, that is, to form a plurality of layers. Therefore, three-dimensional modeling is possible with this 3D printer.

Next, a method for manufacturing the three-dimensionally shaped food 100A using the above 3D printer will be described.
First, the above food composition is heated to a temperature equal to or higher than the solidification temperature of the second food and held at this temperature for a certain period of time. This causes heat denaturation of the protein. As noted above, the food composition prior to this heat treatment has been homogenized. Therefore, the food compositions after these heat treatments are also homogeneous.

It is preferable that the heat-treated food composition is used for three-dimensional modeling in the next step while being kept at a temperature at which its fluidity is maintained. When the food composition after the heat treatment is solidified and reheated to be fluidized and used in the next step of three-dimensional modeling, the food composition after the heat treatment is maintained in fluidity. There is a possibility that a three-dimensionally shaped food with a different hardness than when used in the next step of three-dimensionally shaping while being kept at a temperature of .

Subsequently, these food compositions are supplied to a storage container, and three-dimensional modeling is performed using a 3D printer. Specifically, the first set temperature is set such that the temperature of each food composition at the position of the nozzle is higher than the solidification temperature of the food composition after the heat treatment, eg, the first temperature. The second set temperature is set so that each food composition discharged onto the table is quickly cooled to a temperature below the solidification temperature of the food composition after the heat treatment, for example, to a second temperature. A three-dimensionally shaped food is obtained as described above.

In this method, the food composition is discharged such that the temperature at the nozzle is above the solidification temperature of the food composition, such as a first temperature. Although the food composition causes protein thermal denaturation by prior heat treatment, it exhibits fluidity at a temperature higher than the solidification temperature. Therefore, according to this method, the food composition can be discharged from the nozzle head toward the table without clogging the nozzle.

Also in this method, the food compositions are heated to a temperature above the solidification temperature of the second food product and held at this temperature for a period of time prior to their dispensing. Due to this prior heat treatment, the food composition can be solidified only by cooling, and in addition, it has sufficient hardness to retain its shape immediately after being discharged, and can be rapidly solidified.

Therefore, for example, if the first temperature, that is, the difference between the temperature of each food composition at the position of the nozzle and the solidification temperature of the food composition (hereinafter referred to as the first temperature difference) is small, the food composition can be discharged from the nozzle. The resulting food composition can be rapidly solidified by subsequent cooling while maintaining a shape substantially equal to that immediately after being discharged. Alternatively, if the difference (hereinafter referred to as the second temperature difference) between the solidification temperature of each food composition and the second set temperature of the cooling device (or the temperature of the table) is large, the food composition discharged from the nozzle is By cooling, it can be rapidly solidified while maintaining a shape substantially equal to the shape immediately after being discharged. Therefore, for example, the food composition ejected from the nozzle onto the table can retain a shape substantially equal to the shape immediately after ejection.

In addition, after the food composition forming the previously formed layer has completely solidified, if the food composition is further discharged to form the next layer, there is a possibility that the adhesion between those layers will be insufficient. There is By increasing the first temperature difference or decreasing the second temperature difference, it is possible to prevent the food composition discharged from the nozzle from excessively quickly solidifying due to subsequent cooling. Therefore, by doing so, the next layer can be easily formed before the food composition making up the previously formed layer has completely solidified, thus improving the adhesion between the layers. can be enhanced.

The first temperature difference is preferably in the range of 1 to 60°C, more preferably in the range of 5 to 30°C. Also, the second temperature difference is preferably in the range of 0 to 70°C, more preferably in the range of 0 to 50°C. If the first temperature difference is increased or the second temperature difference is decreased, the deformation that occurs before solidification of the dispensed food composition increases. Reducing the first temperature difference reduces the adhesion between the layers.

Various modifications to the above method are possible.
For example, in the above-described method, heat conduction from the food composition to the table is used to cool the food composition discharged from the nozzle, but other methods can be used for this cooling. . For example, if the temperature of the atmosphere surrounding the food composition discharged from the nozzle is sufficiently low, the food composition can be air-cooled. Alternatively, water cooling may be used for this cooling.

<Second embodiment>
(three-dimensional shaped food)
FIG. 2 is a perspective view of a three-dimensionally shaped food according to the second embodiment of the present invention.

A three-dimensionally shaped food 100B shown in FIG. 2 is the same as the three-dimensionally shaped food 100A described above, except that the following configuration is adopted. It should be noted that, unless otherwise specified, the matters described above regarding the three-dimensionally shaped food 100A can also be applied to the three-dimensionally shaped food 100B.

In the three-dimensionally shaped food 100B, the multiple second regions 120 are multiple linear regions having the same length direction. Here, the length direction of the second region 120 is parallel to the Y direction. The second regions 120 are spaced apart from each other in first and second directions that are perpendicular to their length and cross each other. Here, the first and second directions are the X and Z directions, respectively.

The three-dimensionally shaped food 100B preferably has a dimension L in the Y direction of 2 to 60 mm, more preferably 10 to 40 mm. The maximum dimension L2 _max in the direction perpendicular to the Y direction of the three-dimensionally shaped food 100B is more preferably in the range of 2 to 60 mm, more preferably in the range of 10 to 40 mm. The three-dimensionally shaped food 100B preferably has a minimum dimension L2 _min in the direction perpendicular to the Y direction within the range of 1.8 to 54 mm, more preferably within the range of 9 to 36 mm. Here, the minimum dimension L2 _min is the shortest distance between two planes perpendicular to the Y direction and parallel to each other when the three-dimensionally shaped food 100B is sandwiched between these planes.

When the dimension L is sufficiently smaller than the minimum dimension L2 _min , the three-dimensionally shaped food 100B is easily oriented such that the Y direction is substantially perpendicular to the surface of the tongue or the like in the oral cavity. In order to facilitate such orientation, the ratio L/L2 _min between the dimension L and the minimum dimension L2 _min is preferably 0.9 or less, more preferably 0.7 or less. Note that the ratio L/L2 _min is, for example, 0.01 or more.

When the dimension L of the three-dimensionally shaped food 100B is sufficiently large compared to the maximum dimension L2 _max , the three-dimensionally shaped food 100B is easily oriented such that the Y direction is substantially parallel to the surface of the tongue or the like in the oral cavity. In order to facilitate such orientation, the ratio L/L2 _max between the dimension L and the maximum dimension L2 _max is preferably 1.1 or more, more preferably 1.4 or more. Note that the ratio L/L2 _max is, for example, 80 or less.

When the dimension L, the minimum dimension L2 _min , and the maximum dimension L2 _max are substantially equal, the three-dimensionally shaped food 100B is difficult to orient in a specific direction in the oral cavity. In order to create such a situation, the ratio L2 _max /L2 _min between the maximum dimension L2 _max and the minimum dimension L2 _min is more preferably in the range of 1 to 1.1, more preferably 1 to 1.2. preferably within the range. Also, the ratio L/L2 _max between the dimension L and the maximum dimension L2 _max is more preferably in the range of 1 to 1.1, more preferably in the range of 1 to 1.2. A ratio L/L _min between the dimension L and the minimum dimension L2 _min is more preferably in the range of 1 to 1.1, more preferably in the range of 1 to 1.2.

Each of the second regions 120 preferably has a dimension in the arrangement direction, that is, a dimension in the X direction, which is the first direction, and a dimension in the Z direction, which is the second direction, within a range of 0.6 to 19 mm, More preferably, it is in the range of 3 to 10 mm. When these dimensions are within the above range, the eater is particularly likely to perceive that the three-dimensionally shaped food 100B has a structure including bundles of linear regions when eating the three-dimensionally shaped food 100B.

In the second region 120, the distance between adjacent objects, that is, the distance between adjacent objects in the X direction, which is the first direction, and the distance between adjacent objects in the Z direction, which is the second direction, is within the range of 1 to 30 mm. preferably within the range of 4 to 10 mm. If these distances are shortened, it may become difficult for the eater to perceive that the three-dimensionally shaped food 100B has the above structure when eating the three-dimensionally shaped food 100B. If these distances are lengthened, it may be necessary to reduce the dimensions in the X and Z directions of the second region 120 or increase the dimensions in the X and Z directions of the three-dimensionally shaped food 100B.

When eating the three-dimensionally shaped food 100B, the eater can perceive an anisotropy derived from the arrangement of the first regions 110 and the second regions 120 as texture. For example, when eating the three-dimensionally shaped food 100B, the eater can perceive that the three-dimensionally shaped food 100B has the above-described structure, that is, a structure including bundles of linear regions. That is, the three-dimensionally shaped food 100B can realize a delicate texture.

When the three-dimensionally shaped food 100B is subjected to a breaking strength test using a wedge-shaped plunger, the compression direction by the plunger is the length direction of the linear region, here the maximum stress S4 when parallel to the Y direction is preferably smaller than the maximum stress S5 when the longitudinal direction of the tip of the plunger and the compression direction are perpendicular to the longitudinal direction. For example, the maximum stress S4 _{X — Y} when the length direction of the tip of the plunger is parallel to the X direction and the compression direction is parallel to the Y direction, and the length direction of the tip of the plunger is to the Z direction. and the compression direction _parallel to the Y direction. and the maximum stress _{S5Z_X} when the length direction of the plunger tip is parallel to the Z _direction and the compression direction is parallel to the X direction. preferable. The ratio S4/S5 between the maximum stress S4 and the maximum stress S5 is preferably 0.95 or less, more preferably 0.8 or less. Also, the ratio S4/S5 is preferably 0.01 or more.

When the above breaking strength test using a wedge-shaped plunger is performed, the three-dimensionally shaped food 100B has the length direction of the tip of the plunger parallel to the length direction, and the compression direction is in the length direction. It is preferable that the maximum stress S6 when perpendicular to it is smaller than the maximum stress S5. For example, the maximum stress S6 _{Y — Z} when the length direction of the tip of the plunger is parallel to the Y direction and the compression direction is parallel to the Z direction, or the length direction of the tip of the plunger is set to the Y direction and the compression direction parallel to the X direction, the maximum stress S6 _{Y_X} is preferably smaller than the maximum stresses S5 _{X_Z} and S5 _{Z_X} above. A ratio S6/S5 between the maximum stress S6 and the maximum stress S5 is preferably 0.95 or less, more preferably 0.8 or less. Also, the ratio S6/S5 is preferably 0.01 or more.

In the above case, when eating the three-dimensionally shaped food 100B, the eater is particularly likely to perceive the anisotropy resulting from the arrangement of the first regions 110 and the second regions 120 as a texture. For example, when eating the three-dimensionally shaped food 100B, it is particularly easy for the eater to perceive that the three-dimensionally shaped food 100B has the above-described structure, that is, a structure including bundles of linear regions.

Note that the maximum stresses S4 _{X_Y} and S4 _{Z_Y} may be different or equal. In this case, the maximum stress S4 is, for example, the maximum stress S4 _{X_Y} or S4 _{Z_Y} . Each of the maximum stresses S4 _{X_Y} and S4 _{Z_Y} preferably satisfies the relationship described above for the maximum stresses S4 and S5 to at least one of the maximum stresses S5 _{X_Z} and S5 _{Z_X} , and both the maximum stresses S5 _{X_Z} and S5 _{Z_X} more preferably satisfies the relationship described above for the maximum stresses S4 and S5.

The maximum stresses S5 _{X_Z} and S5 _{Z_X} may be different or equal to each other. In this case the maximum stress S5 is for example the maximum stress S5 _{X_Z} or S5 _{Z_X} .

The maximum stresses S6 _{Y_Z} and S6 _{Y_X} may be different or equal to each other. In this case, the maximum stress S6 is, for example, the maximum stress S6 _{Y_Z} or S6 _{Y_X} . Each of the maximum stresses S6 _{Y_Z} and S6 _{Y_X} preferably satisfies the relationship described above for the maximum stresses S6 and S5 to at least one of the maximum stresses S5 _{X_Z} and S5 _{Z_X} , and both the maximum stresses S5 _{X_Z} and S5 _{Z_X} more preferably satisfies the relationship described above for the maximum stresses S6 and S5.

When the three-dimensionally shaped food 100B is a soft food, the maximum stresses S4, S4 _{X_Y} and S4 _{Z_Y} are preferably in the range of 1×10 ³ to 1×10 ⁵ N/m ² , and are preferably in the range of 2×10 ⁴ to It is more preferably in the range of 5×10 ⁴ N/m ² . In this case, the maximum stresses S5, _{S5X_Z} and _{S5Z_X} are preferably in the range of 4×10 ³ to 2×10 ⁶ N/m ² and are in the range of 4×10 ⁴ to 1×10 ⁵ N/m ² It is more preferable to be within the range. Also in this case, the maximum stress S6, S6 _{Y_Z} or S6 _{Y_X} is preferably in the range of 1×10 ³ to 1×10 ⁵ N/m ² , 2×10 ⁴ to 5×10 ⁴ N/m It is more preferably in the range of ² .

When the three-dimensionally shaped food 100B is subjected to a breaking strength test using a wedge-shaped plunger, the direction of compression by the plunger is the length direction of the linear region, here the breaking strain H4 when parallel to the Y direction is preferably smaller than the breaking strain H5 when the longitudinal direction of the tip of the plunger and the compression direction are perpendicular to the longitudinal direction. For example, the length direction of the tip of the plunger is parallel to the X direction and the compression direction is parallel to the _Y direction. , and the compression direction is parallel to the Y _direction . and the breaking strain _{H5Z_X} when the length direction of the tip of _the plunger is parallel to the Z direction and the compression direction is parallel to the X direction. preferable. The ratio H4/H5 between the breaking strain H4 and the breaking strain H5 is preferably 0.95 or less, more preferably 0.8 or less. Also, the ratio H4/H5 is preferably 0.1 or more.

When the above breaking strength test using a wedge-shaped plunger is performed, the three-dimensionally shaped food 100B has the length direction of the tip of the plunger parallel to the length direction, and the compression direction is in the length direction. It is preferable that the breaking strain H6 when perpendicular to it is smaller than the above breaking strain H5. For example, the breaking strain H6 _{Y — Z} when the length direction of the tip of the plunger is parallel to the Y direction and the compression direction is parallel to the Z direction, or the length direction of the tip of the plunger is set to the Y direction. It is preferable that the breaking strain H6 _{Y_X} when the compression direction is parallel to the X direction is smaller than the above breaking strains H5 _{X_Z} and H5 _{Z_X} . The ratio H6/H5 between the breaking strain H6 and the breaking strain H5 is preferably 0.95 or less, more preferably 0.8 or less. Also, the ratio H6/H5 is preferably 0.1 or more.

In the above case, when eating the three-dimensionally shaped food 100B, the eater is particularly likely to perceive the anisotropy resulting from the arrangement of the first regions 110 and the second regions 120 as a texture. For example, when eating the three-dimensionally shaped food 100B, it is particularly easy for the eater to perceive that the three-dimensionally shaped food 100B has the above-described structure, that is, a structure including bundles of linear regions.

Note that the breaking strains H4 _{X_Y} and H4 _{Z_Y} may be different from each other or may be equal. In this case, the breaking strain H4 is, for example, the breaking strain H4 _{X_Y} or H4 _{Z_Y} . Each of the breaking strains H4 _{X_Y} and H4 _{Z_Y} preferably satisfies the relationship described above for the breaking strains _H4 and H5 with respect to at least one of the breaking strains H5 X_Z and H5 _{Z_X} , and both the breaking strains H5 _{X_Z} and H5 _{Z_X} It is more preferable that the relationship described above for the breaking strains H4 and H5 is satisfied.

The breaking strains H5 _{X_Z} and H5 _{Z_X} may be different or equal. In this case, the breaking strain H5 is, for example, the breaking strain H5 _{X_Z} or H5 _{Z_X} .

The breaking strains H6 _{Y_Z} and H6 _{Y_X} may be different or equal. In this case, the breaking strain H6 is, for example, the breaking strain H6 _{Y_Z} or H6 _{Y_X} . Each of the breaking strains H6 _{Y_Z} and H6 _{Y_X} preferably satisfies the relationship described above for the breaking strains _H6 and H5 with respect to at least one of the breaking strains H5 X_Z and H5 _{Z_X} , and both the breaking strains H5 _{X_Z} and H5 _{Z_X} It is more preferable that the relationship described above for the breaking strains H6 and H5 be satisfied.

When the three-dimensionally shaped food 100B is a soft food, the breaking strains H4, H4 _{X_Y} and H4 _{Z_Y} are preferably within the range of 1 to 80%, more preferably within the range of 10 to 50%. In this case, the breaking strains H5, _{H5X_Z} and _{H5Z_X} are preferably in the range of 5 to 90%, more preferably in the range of 20 to 60%. In this case, the breaking strain H6, H6 _{Y_Z} or H6 _{Y_X} is preferably within the range of 1 to 80%, more preferably within the range of 10 to 50%.

(Manufacturing of three-dimensional shaped food)
Next, manufacturing of the three-dimensionally shaped food 100B described above will be described.
The three-dimensionally shaped food 100B, for example, consists of a first linear region made of the first composition and a second composition different from the first composition, and is harder than the first linear region. The formation of layers in which the two linear regions are alternately arranged in the width direction is repeated so that the first linear regions and the second linear regions are alternately arranged in the vertical direction to form the first linear regions and the second linear regions. It is manufactured by a method including obtaining a structure in which the linear regions are alternately arranged in the width direction and the vertical direction.

Three-dimensionally shaped food 100B can be produced by the same method as described above for three-dimensionally shaped food 100A, except that the above method is employed. In addition, for the production of the three-dimensionally shaped food 100B, the food composition and the ejection-type 3D printer described above for the production of the three-dimensionally shaped food 100A can be used.

Examples of the present invention are described below.
(First test: production of soft food having anisotropic texture)
First and second food compositions having the compositions shown in the table below were prepared.

Each of the first and second food compositions was put into a stainless steel cup, and each of these was stirred at 600 rpm for 15 minutes using a general-purpose stirrer BL1200 commercially available from Shinto Kagaku. Thereby, the first and second food compositions were formed into mousses, each of which was sealed in a pouch container. Next, the pouch containers filled with the first and second food compositions were heat-treated in a constant temperature bath set at 95°C for 15 minutes to obtain the first and second compositions, respectively.

Subsequently, each of these was cooled to 65° C., and the three-dimensionally shaped food 100A described with reference to FIG. 1 was manufactured using these first and second compositions and a dispenser-type 3D printer. Here, the inner diameter of each nozzle of the 3D printer was set to 2 mm, and the modeling speed was set to 800 mm/min. Further, here, the first linear region made of the first composition and the second linear region made of the second composition are used so as to obtain a shaped object having a cubic shape with a side length of 20 mm. are alternately arranged in the width direction so that the positions of the first linear regions and the positions of the second linear regions of the upper and lower layers are the same.

As described above, a plurality of three-dimensionally shaped foods 100A shown in FIG. 1 were manufactured. Hereinafter, these three-dimensionally shaped food products 100A are referred to as first samples.

One of the first samples thus obtained was imaged. FIG. 3 shows a photograph of the first sample. As shown in FIG. 3, the first sample has a structure in which three first layered regions made of the first composition and two second layered regions made of the second composition are alternately arranged in the thickness direction. had

Also, using the first composition and mold, a plurality of molded foods 100C shown in FIG. 5 were produced. Molded food 100C was formed to have a cubic shape with a side length of 20 mm. Hereinafter, these shaped foodstuffs 100C are referred to as first comparative samples.

Furthermore, a plurality of molded foods 100D shown in FIG. 6 were produced in the same manner as described above for the first comparative sample, except that the second composition was used instead of the first composition. These molded foods 100D are hereinafter referred to as second comparative samples.

Next, the hardness of the three-dimensionally shaped food 100A was measured for the first sample and the first and second comparative samples by the measurement method described above. As a result, the hardness of the first comparative sample was 2×10 ⁴ N/m ² and the hardness of the second comparative sample was 5×10 ⁴ N/m ² . The hardness of the first sample was less than 5×10 ⁴ N/m ² regardless of the orientation of the three-dimensionally shaped food 100A.

Next, using a TENSIPRESSER MyBoy2 SYSTEM commercially available from Taketomo Denki Co., Ltd., a breaking strength test was performed on the first sample and the first and second comparative samples. A wedge-shaped plunger with a tip thickness of 2 mm was used here. The measurement was carried out at a temperature of 20±2° C., a compression rate of 10 mm/sec, and a strain rate of 99%. For the first sample, this measurement was performed 12 times, and the average thereof was used as the measured value. For the first and second comparative samples, this measurement was performed 6 times, and the average of them was used as the measured value.

Measurements for the first sample, the first comparative sample, and the second comparative sample were performed under the conditions shown in FIGS. 4, 5, and 6, respectively. That is, in the breaking strength test for the first sample, as shown in FIG. 4, the tip of the plunger contacts the three-dimensionally shaped food 100A at any position on the straight line L1 to L6, and in the direction of the arrow attached to the straight line The plunger went to move. In the breaking strength test for the first comparative sample, as shown in FIG. 5, the tip of the plunger contacts the molded food 100C at the position of the straight line L7 or L8, and the plunger moves in the direction of the arrow attached to the straight line. gone. In the breaking strength test for the second comparative sample, as shown in FIG. 6, the tip of the plunger contacts the molded food 100D at the position of the straight line L9 or L10, and the plunger moves in the direction of the arrow attached to the straight line. gone.

FIG. 7 is a graph showing the stress-strain curve obtained by the breaking strength test for the first sample. FIG. 8 is a graph showing the stress-strain curve obtained by the breaking strength test for the first comparative sample. FIG. 9 is a graph showing the stress-strain curve obtained by the breaking strength test for the second comparative sample.

In FIG. 7, curves C1 to C6 respectively show the results obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at positions of straight lines L1 to L6. In FIG. 8, curves C7 and C8 respectively show the results obtained when the tip of the plunger is brought into contact with the molded food product 100C at the positions of straight lines L7 and L8. In FIG. 9, curves C9 and C10 respectively show the results obtained when the tip of the plunger is brought into contact with the molded food product 100D at the positions of straight lines L9 and L10.

In the first and second comparative samples, as shown in FIGS. 8 and 9, although there was a slight difference in breaking strain, the shapes of the stress-strain curves were almost the same.

On the other hand, in the first sample, as shown in FIG. 7, the following differences were observed in the shape of the stress-strain curve depending on the fracture direction. That is, when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100A at the positions of the straight lines L2 to L4, no characteristic peak was observed after the peak of the breaking point. On the other hand, when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L1, a plurality of peaks were observed even after the peak of the breaking point. Moreover, when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100A at the positions of the straight lines L5 and L6, a peak derived from the second region 120 was observed after the peak of the breaking point.

These results suggest that even soft foods such as nursing care foods can be anisotropic in texture by using a 3D printer.

In addition, as described above, when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100A at the positions of the straight lines L5 and L6, a peak derived from the second region 120 was observed after the peak of the breaking point. This indicates that the first and second compositions did not mix and the first region 110 and the second region 120 were formed as first and second layered regions, respectively. However, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L5, compared with the case where the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L6, the second The height of the peak originating from region 120 is low. It is considered that this is because the direction of modeling in the 3D printer device had an effect.

(Second test: mechanical evaluation of soft food with fibrous structure)
A plurality of three-dimensionally shaped foodstuffs 100B shown in FIG. 2 were manufactured in the same manner as described above for the first sample, except for the following points. That is, here, the formation of a layer in which the first linear regions made of the first composition and the second linear regions made of the second composition are alternately arranged in the width direction is performed by arranging the first linear regions in the vertical direction. and the second linear regions were alternately arranged. Also, here, the three-dimensionally shaped food 100B is formed so that four first regions 110 and three second regions 120 are alternately arranged in each of the X direction and the Z direction. These three-dimensionally shaped food products 100B are hereinafter referred to as second samples.

One of the second samples thus obtained was imaged. FIG. 10 shows a photograph of the second sample. As shown in FIG. 10, in the second sample, four first linear regions made of the first composition and three second linear regions made of the second composition are arranged in two directions orthogonal to each other. It had an alternately arranged structure (hereinafter also referred to as a fibrous structure).

Next, the hardness of the second sample was measured by the measurement method described above for the three-dimensionally shaped food 100A. As a result, the hardness of the second sample was less than 5×10 ⁴ N/m ² regardless of the orientation of the three-dimensionally shaped food 100B.

Next, the second sample was subjected to the same breaking strength test as was performed to the first sample in the first test. In the breaking strength test for the second sample, as shown in FIG. 11, the tip of the plunger contacts the three-dimensionally shaped food 100B at any position on the straight lines L11 to L13, and the plunger moves in the direction of the arrow attached to the straight line. I went to move.

Then, the data group obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L11, and the case where the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L12 and the data group obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L13. We ensured that the data were normally distributed and had equal variances. A one-way analysis of variance was then performed, followed by a multiple comparison test to test for significant differences between these data groups. The significance level P was <0.05.

FIG. 12 is a graph showing the stress-strain curve obtained from the breaking strength test for the second sample. FIG. 13 is a graph showing the breaking stress obtained from the breaking strength test for the second sample. FIG. 14 is a graph showing the breaking strain obtained by the breaking strength test for the second sample.

In FIG. 12, curves C11 to C13 respectively show the results obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100B at the positions of straight lines L11 to L13. FIG. 13 shows the mean ± SEM of the breaking stress. FIG. 14 shows the mean value±SEM of the strain at break.

When the tip of the plunger was brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L11, multiple peaks were observed as shown in FIG. From this, it is considered that the first composition and the second composition maintain structures independent of each other.

As shown in FIGS. 13 and 14, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the positions of the straight lines L12 and L13, the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L11. The breaking stress and breaking strain were significantly lower than in the case of sintering. As a result, when the length direction of the tip of the plunger or the movement direction of the plunger is parallel to the length direction of the first region 110 and the second region 120, which are linear regions, the three-dimensionally shaped food 100B is adjacent It is consistent with the mechanical properties expected from the fibrous structure of the three-dimensionally shaped food 100B that it breaks easily at the position between the second regions 120 that match.

As shown in FIG. 13, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L13, compared with the case where the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L12 As a result, the breaking stress was significantly lower. From this result and the shape of the stress-strain curve in FIG. 12, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L13, the stress required to start breaking is large, but the breaking point , it is presumed that the fracture progresses with a weak force thereafter. On the other hand, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L12, it is considered that a relatively large stress continues to be applied until the fracture is completely completed.

These results suggest that the mechanical properties of the fibrous structure can be reproduced by modeling the fibrous structure with a 3D printer, even for soft foods such as nursing care foods.

(Third test: sensory evaluation of soft food having a fibrous structure)
Texture was evaluated for the first comparative sample produced in the first test and the second sample produced in the second test.

The texture was evaluated by 15 evaluators (8 males and 7 females). Specifically, the sample was placed on the evaluator's tongue, and then the evaluator was asked to press the tongue against the upper jaw 5 times in order to crush the sample, and the following items were evaluated on a 5-point scale. received.

<Evaluation items>
1) Fibrous texture The texture of having a fibrous structure is not felt at all...1 point The texture of having a fibrous structure is strongly felt...5 points 2) Hardness Soft...1 point Hard: 5 points 3) Non-uniformity: Uniform: 1 point Non-uniform: 5 points prepared for Then, the evaluators evaluated the texture of the samples on a scale of 5 by relative evaluation with respect to the texture of the molded food for control.

The above evaluation of the texture of the second sample is performed when the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue, and when the surface perpendicular to the Y direction is This was done both when the three-dimensionally shaped food 100B was placed on the tongue so as to be in contact with the tongue. In addition, regarding "heterogeneity", we asked them to evaluate "heterogeneity" when they could clearly confirm the state of mixture of different properties as texture.

Since the data obtained in this way was ordinal scale data of qualitative data, the three-dimensionally shaped food 100B was placed on the tongue so that the surface perpendicular to the Z direction was in contact with the tongue by the Mann-Whitney U test. A group of data obtained when placed on the Each was tested for significant differences from the data group obtained for the first comparison sample.

FIG. 15 is a graph showing the results of sensory evaluation performed on the second sample and the first comparative sample.

In FIG. 15, "Ctl" is the evaluation result obtained for the first comparative sample. “D _Z ” is the evaluation result obtained when the three-dimensionally shaped food 100B is placed on the tongue such that the surface perpendicular to the Z direction is in contact with the tongue. “D _Y ” is the evaluation result obtained when the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue. FIG. 15 shows the mean±SEM of evaluations by the evaluators. In FIG. 15, "*" indicates that the significance level P was set to <0.05 in the above test, and "**" indicates that the significance level P was set to <0.01 in the above test. ing.

As shown in FIG. 15, the second sample is the case where the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue, and the surface perpendicular to the Y direction is In both cases where the sample was placed on the tongue so as to be in contact with the tongue, the fibrous texture was significantly more strongly perceived by the evaluator as compared to the first comparative sample.

Regarding hardness, when the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue, the second sample is significantly higher than the first comparative sample. It made the evaluator feel softer. In addition, when the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue, the second sample has a lower hardness score than the first comparative sample. However, no significant difference was observed between them.

Regarding non-uniformity, the second sample is the case where the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue, and the surface perpendicular to the Z direction is the tongue. It was significantly more uneven to the evaluator compared to the first control sample in both cases when placed on the tongue in contact with the . It is considered that the physical properties of the first composition and the physical properties of the second composition in the three-dimensionally shaped food 100B were perceived.

From these results, even for soft foods such as nursing care foods, by modeling the fibrous structure with a 3D printer, the texture derived from the fibrous structure can be reproduced at a level that can be significantly discerned by the eater. I was able to confirm that it is possible.

(Fourth test: mechanical evaluation of soft food having a multilayer structure)
A plurality of three-dimensionally shaped foodstuffs 100E shown in FIG. 16 were produced by the same method as described above for the first sample, except for the following points. That is, here, the formation of one or more first layers each made of a first composition and the formation of one or more second layers each made of a second composition are alternately performed to form the first composition. A structure was obtained in which the first layered regions composed of the composition and the second layered regions composed of the second composition were alternately arranged in the thickness direction. Note that in FIG. 16, the Z direction is the lamination direction of the first and second layer regions. Hereinafter, these three-dimensionally shaped food products 100E are referred to as third samples.

One of the third samples thus obtained was imaged. FIG. 17 shows a photograph of the third sample. As shown in FIG. 17, in the third sample, three first layered regions made of the first composition and two second layered regions made of the second composition are alternately arranged in the thickness direction. It had a structure (hereinafter also referred to as a multilayer structure).

Next, the hardness of the third sample was measured by the measurement method described above for the three-dimensionally shaped food 100A. As a result, the hardness of the second sample was less than 5×10 ⁴ N/m ² regardless of the orientation of the three-dimensionally shaped food 100E.

Next, the third sample was subjected to the same breaking strength test as was performed to the first sample in the first test. In the breaking strength test for the third sample, as shown in FIG. 16, the tip of the plunger contacts the three-dimensionally shaped food 100B at any position on the straight lines L14 to L16, and the plunger moves in the direction of the arrow attached to the straight line. I went to move.

Then, the data group obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L14, and the case where the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L15 and the data group obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100A at the position of the straight line L16. We ensured that the data were normally distributed and had equal variances. A one-way analysis of variance was then performed, followed by a multiple comparison test to test for significant differences between these data groups. The significance level P was <0.05.

FIG. 18 is a graph showing the stress-strain curve obtained from the breaking strength test for the third sample. FIG. 19 is a graph showing the breaking stress obtained from the breaking strength test for the third sample. FIG. 20 is a graph showing the breaking strain obtained by the breaking strength test for the third sample. FIG. 21 is a graph showing the maximum stress obtained by the breaking strength test for the third sample.

In FIG. 18, curves C14 to C16 respectively show the results obtained when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the positions of straight lines L14 to L16. FIG. 19 shows the mean ± SEM of the breaking stress. FIG. 20 shows the mean value±SEM of the strain at break. FIG. 21 shows the mean ± SEM of the maximum stress.

When the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L14, as shown in FIG. It had two peaks which are thought to be derived from fracture of the hard layer.

When the tip of the plunger was brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L15, the three-dimensionally shaped food 100E was broken with almost no stress after passing the breaking point. It is presumed that delamination progressed between layers with weak adhesive strength triggered by cracks generated at the breaking point.

The breaking stress is when the tip of the plunger contacts the three-dimensionally shaped food 100E at the position of the straight line L16, when the tip of the plunger contacts the three-dimensionally shaped food 100E at the position of the straight line L14, and when the plunger's It was superior in order when the tip was brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L15. The maximum stress is when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L14, when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L16, and the plunger's It was superior in order when the tip was brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L15. Both the breaking stress and the maximum stress were the lowest when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L15.

When the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L15, and when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L16, the breaking stress is the maximum stress. became. On the other hand, when the tip of the plunger was brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L14, the breaking stress was lower than the maximum stress. This is because when the tip of the plunger is brought into contact with the three-dimensionally shaped food 100E at the position of the straight line L14, the breaking stress corresponds to breaking of the soft first region 110, and the maximum stress corresponds to breaking of the hard second region 120. it seems to do.

From the above results, in the third sample, the soft first composition and the hard second composition did not fuse in the process of three-dimensional modeling and formed independent layers from each other, and that the layers were peeled off. It was confirmed that the strength against breaking in the direction was the lowest. From these results, it was confirmed that the multi-layer structure was reproduced according to the data designed by 3D CAD.

(Fifth test: sensory evaluation of soft food having a multilayer structure)
Texture was evaluated for the first comparative sample produced in the first test and the third sample produced in the fourth test. The texture was evaluated in the same manner as in the third test, except for the following points.

That is, in this test, the evaluation items were as follows.
<Evaluation items>
1) Layered texture The texture of having a multilayer structure is not felt at all...1 point The texture of having a multilayer structure is strongly felt...5 points 2) Hardness Soft...1 point Hard...5 points Points 3) Ease of unraveling Difficult to unravel: 1 point Easy to unravel: 5 points 3) Non-uniformity: Uniform: 1 point Uneven: 5 points In order to standardize the evaluation criteria among the evaluators, a mold was used. A manufactured molded food for control was prepared for each evaluation item. Then, the evaluators evaluated the texture of the samples on a scale of 5 by relative evaluation with respect to the texture of the molded food for control.

The above evaluation of the texture of the third sample is performed when the three-dimensionally shaped food 100B is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue, and when the surface perpendicular to the Y direction is This was done both when the three-dimensionally shaped food 100B was placed on the tongue so as to be in contact with the tongue.

Since the data obtained in this way was ordinal scale data of qualitative data, the three-dimensionally shaped food 100E was placed on the tongue so that the surface perpendicular to the Z direction was in contact with the tongue by the Mann-Whitney U test. A group of data obtained when placed on the Each was tested for significant differences from the data group obtained for the first comparison sample.

FIG. 22 is a graph showing the sensory evaluation results of the third sample and the first comparative sample.

In FIG. 22, "Ctl" is the evaluation result obtained for the first comparative sample. “D _Z ” is the evaluation result obtained when the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue. “D _Y ” is the evaluation result obtained when the three-dimensionally shaped food 100E is placed on the tongue such that the surface perpendicular to the Y direction is in contact with the tongue. FIG. 22 shows the mean±SEM of evaluations by evaluators. In FIG. 22, "#" represents that the significance level P was set to <0.1 in the above test, and "*" represents that the significance level P was set to <0.05 in the above test, "**" indicates that the significance level P was <0.01 in the above test.

As shown in FIG. 22, the third sample is significantly higher than the first comparative sample when the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue. In addition, it made the evaluator feel the layered texture more strongly. In the third sample, when the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Z direction is in contact with the tongue, the evaluator has a more layered texture than the first comparative sample. I tended to feel stronger. Thus, in the third sample, there was a difference in how the layered texture was perceived depending on the direction of crushing with the tongue. As described above, from the results of the breaking strength test, in the three-dimensionally shaped food 100E, peeling progresses between layers with weak adhesion triggered by cracks generated at the breaking point, therefore, stress after passing the breaking point It is presumed that the fracture occurs with almost no application of From these, when the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue, delamination occurs with a weak force when crushed with the tongue, and the evaluator By perceiving this, it is possible that the layered texture was felt.

Regarding ease of unraveling, no significant difference was observed between the third sample and the first comparative sample.

Regarding the hardness, the third sample is the case where the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue, and the surface perpendicular to the Z direction is the tongue. In all cases where the three-dimensionally shaped food 100E was placed on the tongue so as to make contact, the evaluator felt significantly harder than the first comparative sample. It is considered that this is because the physical properties of the second composition in the three-dimensionally shaped food 100E were perceived.

Regarding non-uniformity, the third sample is the case where the three-dimensionally shaped food 100E is placed on the tongue so that the surface perpendicular to the Y direction is in contact with the tongue, and the surface perpendicular to the Z direction is the tongue. It was significantly more uneven to the evaluator compared to the first control sample in both cases when placed on the tongue in contact with the . It is considered that the physical properties of the first composition and the physical properties of the second composition in the three-dimensionally shaped food 100E were perceived.

From these results, even for soft foods such as nursing care foods, by forming a multi-layered structure with a 3D printer, the texture derived from the multi-layered structure can be reproduced at a level that can be significantly discerned by the eater. It could be confirmed.

It should be noted that the present invention is not limited to the specific examples described above, and may be modified as appropriate within the scope of the matters described in the claims.

100A... three-dimensionally shaped food, 100B... three-dimensionally shaped food, 100C... shaped food, 100D... shaped food, 100E... three-dimensionally shaped food, 110... first area, 120... second area.

Claims (13)

one or more first regions made of a first composition;
A plurality of second regions made of a second composition different from the first composition and having a hardness different from the one or more first regions, wherein two adjacent two regions are the same as the one or more first regions. A three-dimensionally shaped food including a plurality of second regions arranged so as to sandwich a part of the food. The three-dimensionally shaped food according to Claim 1, having a hardness of 6 x ¹⁰⁵ N/ ^m2 or less. The three-dimensionally shaped food according to claim 1 or 2, wherein each of said first composition and said second composition contains a gelling agent. Each of the first composition and the second composition contains a heat-denatured protein and a gelling agent, and the second composition has a higher gelling agent content than the first composition. The three-dimensionally shaped food according to any one of claims 1 to 3. The one or more first regions are a plurality of first layered regions arranged in the thickness direction, and the plurality of second regions are a plurality of the plurality of first layered regions arranged alternately in the thickness direction. The three-dimensionally shaped food according to any one of claims 1 to 4, which is the second layered region of. 5. The three-dimensionally shaped food according to claim 4, wherein each of the plurality of first layered regions has a thickness within a range of 1 to 58 mm. The three-dimensionally shaped food according to claim 5 or 6, wherein the plurality of second layered regions have a thickness within a range of 1 to 58 mm. In the breaking strength test using a wedge-shaped plunger, the maximum stress S1 obtained when the compression direction by the plunger is parallel to the thickness direction is the same as the length direction of the tip of the plunger in the breaking strength test. 8. The ratio S1/S2 of the maximum stress S2 obtained when the compression direction is perpendicular to the thickness direction is in the range of 1.1 to 500. The three-dimensionally shaped food described. The plurality of second regions are a plurality of linear regions having the same length direction, and the plurality of linear regions are perpendicular to the length direction and cross each other in first and second directions. 5. The three-dimensionally shaped food according to any one of claims 1 to 4, wherein the three-dimensionally shaped foodstuffs are arranged apart from each other. 10. The three-dimensionally shaped food product according to claim 9, wherein the plurality of linear regions are adjacent to each other with a distance of 1 to 30 mm. formation of one or more first layers each consisting of a first composition and one or more second layers each consisting of a second composition different from said first composition and having a different hardness than said first layer forming layers alternately to obtain a structure in which the first layered regions made of the first composition and the second layered regions made of the second composition are alternately arranged in the thickness direction. A method for producing three-dimensionally shaped food. A width of a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first composition and having a hardness different from that of the first linear region The formation of layers alternately arranged in the direction is repeated so that the positions of the first linear regions and the positions of the second linear regions are aligned in the upper and lower layers, and the composition is made of the first composition A method for producing a three-dimensionally shaped food, comprising obtaining a structure in which the first layered regions and the second layered regions made of the second composition are alternately arranged in the thickness direction. A width of a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first composition and having a hardness different from that of the first linear region The formation of layers alternately arranged in the vertical direction is repeated so that the first linear regions and the second linear regions are alternately arranged in the vertical direction to form the first linear regions and the second linear regions. regions are arranged alternately in each of the width direction and the vertical direction.

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