JP2023176928A - Three-dimensional food modeling composition, preparation composition for preparing the same, and protein raw material for preparing the same - Google Patents

Abstract

To provide a novel three-dimensional food modeling composition that contains a certain amount or more of protein, as a measure against a first problem to be solved.SOLUTION: Provided is a three-dimensional food modeling composition which contains protein and water, and in which a contained amount of the protein is 5 mass% or more, and the protein comprises casein.SELECTED DRAWING: None

Description

The present invention relates to a composition for shaping three-dimensional food products. The present invention also relates to a preparation composition for preparing a three-dimensional food modeling composition and a protein raw material for preparing the preparation composition.

Protein is one of the important nutrients for the human body, and various foods containing protein have been developed.
For example, Patent Document 1 describes a high-protein puffed food that contains 70% by weight or more of milk protein, and this milk protein contains more than 50% by weight of whey protein and casein.

JP 2020-130069 Publication

The present inventors investigated a novel three-dimensional food modeling composition that contains a certain amount or more of protein, and found that by including casein as a protein, the three-dimensional food has less stickiness and good shape retention after modeling. I discovered that.

The present invention was made in the above situation, and its first object is to provide a novel food composition that contains a certain amount or more of protein and is particularly suitable for shaping three-dimensional food products.
A second object of the present invention is to provide a raw material composition for preparing the above-mentioned novel food composition.
Furthermore, the third object of the present invention is to provide a protein raw material for preparing the above-mentioned raw material composition.
Finally, the fourth object of the present invention is to provide a method for producing a three-dimensional food product containing a certain amount or more of protein.

The present invention for solving the first problem described above is a three-dimensional food forming composition containing protein and water, the content of the protein being 5% by mass or more, and the protein containing casein. It is a modeling composition.
According to the present invention, it is possible to form a three-dimensional food product that contains a certain amount or more of protein, is less sticky, and has good shape retention.

In a preferred embodiment of the present invention, the content of casein in the entire three-dimensional food modeling composition is 3% by mass or more.
According to the present invention, it is possible to form a three-dimensional food product that is less sticky and has good shape retention.

In a preferred embodiment of the present invention, the content of the protein is 10% by mass or more based on the total solid content in the three-dimensional food modeling composition.
According to the present invention, it is possible to form a three-dimensional food product that is less sticky and has good shape retention.

In a preferred embodiment of the present invention, the casein content is 6% by mass or more based on the total solid content in the three-dimensional food modeling composition.
According to the present invention, it is possible to form a three-dimensional food product that is less sticky and has good shape retention.

In a preferred embodiment of the present invention, the protein further includes whey protein, and the whey protein content is 2.4 or less when the casein content is 1.
According to the present invention, it is possible to model a three-dimensional food product that is less sticky, has good shape retention, and has a smooth appearance.

In a preferred form of the present invention, it further contains a carbohydrate.
According to the present invention, it is possible to form a three-dimensional food suitable as a nutritional food such as nursing care food.

The present invention, which solves the second problem, is a raw material composition for preparing the composition for shaping a three-dimensional food product, which contains a protein, and the protein contains at least casein.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling.

In a preferred embodiment of the present invention, the content of the protein is 10% by mass or more based on the total solid content in the raw material composition.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling.

In a preferred embodiment of the present invention, the content of casein is 30% by mass or more based on the total amount of protein in the raw material composition.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling.

In a preferred form of the present invention, the protein further includes whey protein, and the whey protein content is 2.4 or less when the casein content is 1.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling and smooth appearance.

A preferred form of the present invention further includes a thickener.
Another preferred embodiment of the present invention further contains a carbohydrate.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition suitable for manufacturing nutritional foods.

In a preferred embodiment of the present invention, the water content of the entire raw material composition is 45% by mass or less.

The present invention that solves the third problem is a protein raw material for preparing the raw material composition, which contains casein.
According to the present invention, it is possible to prepare a raw material composition that can be used to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling.

A preferred form of the invention further includes whey protein.
In a more preferred form of the present invention, the whey protein content is 2.4 or less when the casein content is 1.
According to the present invention, it is possible to prepare a raw material composition that can be used to prepare a three-dimensional food modeling composition that has little stickiness, good shape retention during modeling, and smooth appearance.

The present invention, which solves the fourth problem, is a method for producing a three-dimensional food product, which includes a step of modeling the food product using the composition for shaping a three-dimensional food product described above.
According to the present invention, it is possible to produce a three-dimensional food product containing a certain amount or more of protein.

According to the present invention, it is possible to provide a novel three-dimensional food modeling composition containing a certain amount or more of protein, a raw material composition for preparing the same, and a protein raw material for preparing the raw material composition. can.
Further, according to the present invention, it is possible to produce a three-dimensional food containing a certain amount or more of protein.

In Test Example 1, the three-dimensional food modeling compositions of Comparative Example 2, Example 2, and Example 8 were filled into a syringe for a 3D printer, and the three-dimensional food products were modeled by being pressed and discharged by hand. be.

The composition for three-dimensional food modeling of the present invention can be provided and sold as a food composition labeled with uses such as "for three-dimensional food modeling," "for 3D printers," and "food ink."

Such acts of "display" include all acts to inform the consumer of the above-mentioned use, and if the expression is such that it may remind or infer the above-mentioned use, the purpose of the display, the content of the display, Regardless of the object or medium to be displayed, all of them fall under the act of "display" in the present invention.
Moreover, it is preferable that the "display" be performed using expressions that allow the consumer to directly recognize the above-mentioned use. Specifically, acts of transferring, transferring, displaying for transfer or delivery, importing products related to compositions or products with the above-mentioned use written on their packaging or containers, catalogs, pamphlets, POPs, etc. related to products. publicity materials, advertisements, price lists, transaction documents, and other documents at sales sites, displaying or distributing the above-mentioned uses, or displaying or distributing the above-mentioned uses on information containing these materials, and displaying them electronically (on the Internet). etc.).

In this specification, unless otherwise specified, "content" is based on mass.

1. Composition for shaping three-dimensional food In the present invention, the composition for shaping three-dimensional food refers to a food composition that can be used to shape a three-dimensional food. Examples of the shaping means include shaping by filling a mold with a specific shape, shaping by die cutting, and shaping by extrusion molding.
In a preferred embodiment of the present invention, the composition for shaping a three-dimensional food product is a food composition suitable for shaping a three-dimensional food product by extrusion molding the composition. In a more preferred form, the composition for shaping a three-dimensional food is a food composition suitable for shaping a three-dimensional food by laminating in the height direction the composition for shaping a three-dimensional food extruded into layers or strings. . In a more preferred form, the three-dimensional food modeling composition is a food composition suitable for modeling a three-dimensional food by discharging it from a 3D printer (so-called food ink for food 3D printers).

The three-dimensional food modeling composition according to the present invention contains protein and water.
The amount of water in the composition for shaping a three-dimensional food can be set depending on the viscosity and shape retention required for modeling, the equipment used for shaping the three-dimensional food, and the amount of water required for the three-dimensional food.
For example, the water content of the entire three-dimensional food modeling composition can be 40% by mass or more, preferably 45% by mass or more, and more preferably 50% by mass or more. Moreover, the water content with respect to the whole composition for three-dimensional food modeling can be 90 mass % or less, 80 mass % or less, 70 mass % or less, 60 mass % or less, 55 mass % or less, or 53 mass % or less.
In addition, when the solid content in the three-dimensional food modeling composition is 1, the water content can be 0.6 or more, preferably 0.8 or more, and more preferably 1 or more. . Further, when the solid content in the three-dimensional food modeling composition is 1, the water content can be 9 or less, 4 or less, 2.5 or less, 1.5 or less, or 1.2 or less. .
In addition, when the three-dimensional food modeling composition contains a component containing moisture, such as vegetable juice or fruit juice, the content of moisture including the moisture derived from the component only needs to be within the above numerical range. .

The amount of water required for a three-dimensional food can be appropriately determined depending on the condition of the person who consumes the three-dimensional food.
For example, from the viewpoint of ease of swallowing, it is preferable for a person with a swallowing disorder or a person whose chewing and swallowing power has significantly declined due to aging to ingest a three-dimensional food with a high water content. When shaping such a three-dimensional food, the amount of water in the three-dimensional food shaping composition may be increased. In other words, the three-dimensional food modeled using the three-dimensional food model composition of the present invention can be used as nursing care food by adjusting the moisture content.

The content of protein in the entire three-dimensional food modeling composition is 5% by mass or more, preferably 10% by mass or more, preferably 12% by mass or more, more preferably 14% by mass or more, and More preferably, it is 15% by mass or more.
A composition for manufacturing a three-dimensional food that contains a certain amount or more of protein, has little stickiness during modeling, and has good shape retention during modeling by controlling the protein content of the entire composition for three-dimensional food modeling within the above numerical range. It can be a thing.
Further, the upper limit of the protein content in the entire three-dimensional food modeling composition can be appropriately set depending on the shape retention property and the viscosity required during modeling, but it can be set to, for example, 40% by mass or less, and preferably 35% by mass. % or less, more preferably 30% by mass or less, even more preferably 25% by mass or less.
In addition, when containing multiple types of proteins, the total content should just be within the above numerical range.

The content of protein relative to the solid content in the three-dimensional food modeling composition is preferably 10% by mass or more, preferably 20% by mass or more, preferably 24% by mass or more, and 28% by mass. % or more, and even more preferably 30% by mass or more.
By keeping the protein content relative to the solid content in the three-dimensional food modeling composition within the above numerical range, a three-dimensional food product that contains a certain amount or more of protein, is less sticky during modeling, and has good shape retention during modeling. It can be used as a composition for food production.
Further, the upper limit of the protein content relative to the solid content in the three-dimensional food modeling composition can be appropriately set depending on the shape retention property and the viscosity required during modeling, but it can be set to, for example, 80% by mass or less, and is preferably is 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, even more preferably 45% by mass or less.

The three-dimensional food modeling composition according to the present invention contains at least casein as a protein. In addition, other proteins such as whey protein, soybean protein, pea protein, etc. may be included as appropriate.
As the protein, those produced by appropriately known methods may be used, or those that are commercially available as protein raw materials may be used.

Casein may be in the form of casein micelles (a micelle-like aggregate of multiple casein molecules, which exists in natural milk), or casein (casein aggregated by acid, etc.). However, from the viewpoint of improving the smooth appearance of the three-dimensional food, casein micelles are preferable. Raw materials containing casein include skimmed milk powder, milk protein concentrate, micellar casein concentrate, micellar casein isolate, water-soluble caseinate (calcium caseinate, magnesium caseinate, potassium caseinate, etc.), acid casein, and rennet. Although known raw materials containing casein such as casein can be used as appropriate, it is preferable to use a micellar casein concentrate or a micellar casein isolate.

The content of casein in the entire three-dimensional food modeling composition is preferably 3% by mass or more, preferably 5% by mass or more, preferably 6% by mass or more, and preferably 7% by mass or more. The content is more preferably 8% by mass or more, even more preferably 9% by mass or more.
Further, the content of casein in the entire three-dimensional food modeling composition is preferably 30% by mass or less, more preferably 28% by mass or less, even more preferably 25% by mass or less, and 23% by mass or less. % or less, and even more preferably 20% by mass or less.
By controlling the content of casein in the entire composition for shaping a three-dimensional food within the above numerical range, it is possible to shape a three-dimensional food with less stickiness during shaping and good shape retention during shaping.

The casein content relative to the solid content in the three-dimensional food modeling composition is preferably 6% by mass or more, preferably 10% by mass or more, preferably 12% by mass or more, and 14% by mass. It is more preferably at least 16% by mass, even more preferably at least 18% by mass.
Further, the content of casein based on the solid content in the three-dimensional food modeling composition is preferably 60% by mass or less, more preferably 56% by mass or less, and even more preferably 50% by mass or less. , still more preferably 46% by mass or less, and even more preferably 40% by mass or less.
By setting the content of casein to the solid content in the three-dimensional food modeling composition within the above numerical range, it is possible to model a three-dimensional food that is less sticky during modeling and has good shape retention during modeling. .

In a preferred embodiment of the present invention, the content of casein based on the total protein in the three-dimensional food modeling composition is 30% by mass or more, preferably 40% by mass or more, preferably 50% by mass or more, and more. Preferably it is 60% by mass or more, and even more preferably 70% by mass or more.
Further, the upper limit of the casein content relative to the total protein in the composition for shaping a three-dimensional food is not particularly limited, and preferably all the proteins in the composition for shaping a three-dimensional food contain casein (that is, the composition for shaping a three-dimensional food contains protein). (contains only casein).
According to the present invention, it is possible to model a three-dimensional food product that has less stickiness during modeling, good shape retention during modeling, and smooth appearance.

In the present invention, the protein may include whey protein in addition to casein.
When casein and whey protein are included as proteins, the whey protein content is 2.4 or less, preferably 1.5 or less, and more preferably 1 or less, when the casein content is 1. More preferably, it is 0.5 or less, and even more preferably 0.25 or less.
According to the present invention, it is possible to model a three-dimensional food product that has less stickiness during modeling, good shape retention during modeling, and smooth appearance.

When whey protein is included as a protein, the content of whey protein in the entire three-dimensional food modeling composition can be 15% by mass or less, 12% by mass or less, preferably 11% by mass or less. The content can be more preferably 10% by mass or less.
By controlling the content of whey protein in the entire composition for shaping a three-dimensional food within the above numerical range, a three-dimensional food with less stickiness during shaping, good shape retention during shaping, and smooth appearance. I can do it.

When whey protein is included as a protein, the content of whey protein relative to the solid content in the three-dimensional food modeling composition can be 30% by mass or less, preferably 24% by mass or less, and preferably The content can be 22% by mass or less, more preferably 20% by mass or less.
By controlling the content of whey protein relative to the solid content in the three-dimensional food modeling composition to be within the above numerical range, three-dimensional food products with less stickiness during modeling, good shape retention during modeling, and smooth appearance can be obtained. It can be shaped.

When whey protein is included as a protein, the content of whey protein with respect to the total protein of the three-dimensional food modeling composition can be 60% by mass or less, preferably 55% by mass or less, and more preferably It can be 50% by mass or less.
By controlling the content of whey protein to the total protein in the three-dimensional food modeling composition within the above numerical range, it is possible to produce a three-dimensional food that is less sticky during modeling, has good shape retention during modeling, and has a smooth appearance. It can be shaped.

In another form of the invention, the three-dimensional food modeling composition can include soybean protein in addition to casein.
According to the present invention, it is possible to model a three-dimensional food product that is less sticky during modeling and has good shape retention during modeling.

In a preferred embodiment of the present invention, the content of milk protein based on the total protein in the three-dimensional food modeling composition is 80% by mass or more, more preferably 85% by mass or more, and still more preferably 90% by mass or more. , even more preferably 95% by mass.
According to the present invention, it is possible to model a three-dimensional food product that has less stickiness during modeling, good shape retention during modeling, and smooth appearance.

In a preferred embodiment of the present invention, the three-dimensional food modeling composition contains carbohydrates.
It is possible to form three-dimensional foods suitable as nutritional foods such as nursing care foods.
In the present invention, carbohydrates include monosaccharides, disaccharides, polysaccharides, and sugar alcohols.

The content of carbohydrates in the entire composition for shaping a three-dimensional food can be appropriately set depending on the desired physical properties of the composition for shaping a three-dimensional food and the nutritional balance of the food to be shaped using the composition for shaping a three-dimensional food.
The content of carbohydrates in the entire three-dimensional food modeling composition can be, for example, 15% by mass or more, preferably 17.5% by mass or more, and more preferably 20% by mass or more. I can do it.
Moreover, the content of carbohydrates with respect to the whole composition for three-dimensional food modeling can be 37.5% by mass or less.
According to the present invention, it is possible to model a three-dimensional food suitable as a nutritional food.

The content of carbohydrates relative to the solid content in the composition for shaping a three-dimensional food should be appropriately set depending on the physical properties of the composition for shaping a three-dimensional food and the nutritional balance of the food to be shaped using the composition for shaping a three-dimensional food. However, it can be, for example, 30% by mass or more, preferably 35% by mass or more, and more preferably 40% by mass or more.
Further, the content of carbohydrates relative to the solid content in the three-dimensional food modeling composition can be 65% by mass or less, preferably 60% by mass or less.
According to the present invention, it is possible to model a three-dimensional food suitable as a nutritional food.

From the viewpoint of adjusting the physical properties of the three-dimensional food modeling composition, the carbohydrate is preferably a monosaccharide and/or a disaccharide, and more preferably the carbohydrate is a disaccharide.
In addition, from the viewpoint of adjusting the physical properties of the composition for shaping a three-dimensional food, the proportion of monosaccharides and/or disaccharides (preferably disaccharides) to the total carbohydrate in the composition for shaping a three-dimensional food is 80% by mass or more. The content is preferably 85% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more.

In a preferred embodiment of the present invention, the three-dimensional food modeling composition contains oil and fat.
Any suitable fat or oil can be selected as long as it is commonly used in foods, regardless of its type or properties. That is, the fat or oil may be animal fat or vegetable oil, and may be liquid at room temperature or solid at room temperature.
Furthermore, raw materials containing fat such as whole milk powder, cream powder, sweetened milk powder, creaming powder, etc. can be used.

The content of oil and fat in the three-dimensional food shaping composition can be appropriately set depending on the desired physical properties of the three-dimensional food shaping composition and the nutritional balance of the food to be shaped using the three-dimensional food shaping composition. For example, it can be 10% by mass or more, preferably 20% by mass or more.
Further, the content of oil and fat in the three-dimensional food modeling composition can be, for example, 30% by mass or less.

When the composition for three-dimensional food modeling contains both carbohydrates and fats and oils, from the viewpoint of adjusting the physical properties of the composition for three-dimensional food manufacturing, the upper limit of the total content of carbohydrates and fats and oils is The content can be 45% by mass or less based on the entire product.
Further, the lower limit of the total content of carbohydrates and fats and oils in the entire composition for shaping a three-dimensional food can be appropriately set depending on the physical properties of the desired composition for shaping a three-dimensional food.

In a preferred embodiment of the present invention, the three-dimensional food modeling composition includes a thickener.
According to the present invention, it is possible to model a three-dimensional food product with further improved visual smoothness during modeling.

As the thickener, known thickeners such as carrageenan, xanthan gum, guar gum, etc. can be used without particular restriction, but from the viewpoint of non-stickiness of the three-dimensional food modeling composition, it is preferable to use carrageenan. preferable. When using carrageenan, any of κ carrageenan, ι carrageenan, and λ carrageenan can be used.
Further, the content of the thickener contained in the three-dimensional food shaping composition can be appropriately set depending on the desired physical properties of the three-dimensional food shaping composition, but it is 0.25 to 2.5% based on the solid content. % by weight, preferably 0.5-1.5% by weight.

The three-dimensional food modeling composition according to the present invention may contain other known components as long as the effects of the present invention are not impaired. Examples of other known components include preservatives, coloring agents, pH adjusters, flavoring agents, and flavoring agents.
Moreover, the composition for shaping three-dimensional food according to the present invention can also contain components for adjusting nutritional balance, such as fats and oils and vitamins. Furthermore, vegetable juices, fruit juices, vegetable and fruit purees, etc. can also be included.

The three-dimensional food modeling composition according to the present invention can be prepared by mixing a protein containing at least casein with water. Appropriate known equipment can be used for mixing. Preferably, the three-dimensional food modeling composition is prepared by mixing the raw material composition described below and water.
Further, from the viewpoint of suitability for manufacturing when shaping a three-dimensional food, heating and cooling may be performed after mixing the protein and water. Heating may be performed at 75 to 85°C for about 3 to 10 minutes. In addition, the cooling may be performed by cooling the three-dimensional food modeling composition to a temperature at which it has a viscosity that allows modeling. It can be cooled by leaving it still or immersing it in ice water.

Further, as described above, the composition for shaping a three-dimensional food according to the present invention can shape a three-dimensional food. Although the shaping means is not particularly limited, it is preferable that the three-dimensional food shaping composition of the present invention is particularly suitable for shaping by extrusion molding. More preferably, the composition for shaping a three-dimensional food is a food composition for shaping a three-dimensional food by laminating in the height direction, in particular, extruded compositions for shaping a three-dimensional food in the form of layers or strings.
In other words, the composition for shaping a three-dimensional food according to the present invention has a viscosity suitable for shaping a three-dimensional food, and preferably has a viscosity suitable for extrusion molding. Preferably, the composition for shaping a three-dimensional food product has a viscosity suitable for manufacturing a three-dimensional food product obtained by laminating in the height direction the composition for shaping a three-dimensional food product extruded into layers or strings.

Here, the viscosity suitable for modeling three-dimensional food means that when the composition for three-dimensional food modeling is molded by an appropriate means to form a three-dimensional food, the viscosity is such that the three-dimensional food can be molded and the shaped shape can be maintained. Refers to the viscosity that can be achieved.
In addition, the viscosity suitable for extrusion molding means that when a three-dimensional food is formed by extrusion molding the composition for three-dimensional food forming, extrusion from the equipment is possible and the formed shape can be maintained. Refers to viscosity.
Furthermore, the viscosity suitable for producing a three-dimensional food product obtained by laminating the composition for shaping a three-dimensional food product extruded in a layered or string shape in the height direction means that the composition for shaping a three-dimensional food product is The viscosity is such that it is possible to manufacture a three-dimensional food by laminating extruded three-dimensional food shaping compositions in the height direction, and the shape of the three-dimensional food can be maintained.

The viscosity of the three-dimensional food modeling composition can be adjusted by adjusting its composition.
Specifically, water content (content relative to the entire three-dimensional food shaping composition and/or ratio to solid content), total protein content (content relative to the entire three-dimensional food shaping composition and/or content relative to solid content) ), milk protein content relative to total protein, casein content (content relative to the entire three-dimensional food modeling composition, content relative to solid content in the three-dimensional food modeling composition, casein content relative to total protein), etc. By this, the viscosity of the three-dimensional food modeling composition can be adjusted.
Furthermore, when heating the composition for shaping a three-dimensional food, the viscosity of the composition for shaping a three-dimensional food can be adjusted by adjusting the heating temperature and heating time.
Furthermore, when the composition for shaping a three-dimensional food contains whey protein, the content of whey protein (the content in the entire composition for shaping a three-dimensional food and/or the content in relation to the solid content), and the content of the whey protein in casein and whey protein. The viscosity of the three-dimensional food modeling composition can also be adjusted by adjusting the content ratio.

A three-dimensional food product can be manufactured by modeling the three-dimensional food product shaping composition according to the present invention. In other words, the present invention also relates to a method for producing a three-dimensional food product, which includes a step of modeling the food product using the composition for shaping a three-dimensional food product.
According to the present invention, a three-dimensional food containing a certain amount or more of protein can be produced.

Examples of the shaping means include shaping by filling a mold with a specific shape, shaping by die cutting, and shaping by extrusion molding.
In a preferred embodiment of the present invention, the shaping is performed by extrusion molding the three-dimensional food shaping composition. Extrusion molding here includes both extrusion using an extruder such as an extruder and extrusion using a food 3D printer.
Further, modeling can be performed by directly extruding into the desired shape of the three-dimensional food, or by stacking extruded three-dimensional food shaping compositions in layers or strings in the height direction. can.
In a more preferred form, the three-dimensional food modeling composition is a food composition suitable for modeling three-dimensional food by ejecting it from a food 3D printer (so-called food ink for food 3D printers).

When modeling a three-dimensional food by ejecting it from a food 3D printer, it can be modeled as follows, for example.
First, a three-dimensional food modeling composition is prepared. The three-dimensional food modeling composition is preferably prepared by adding and mixing an appropriate amount of water to the raw material composition described below. The amount of water to be added can be determined depending on the suitability for ejection from a food 3D printer and the viscosity of the three-dimensional food modeling composition determined from the attributes of the consumer (age, level of care required, swallowing ability, etc.). can. In addition to water, known ingredients such as fragrances, vegetable and fruit pastes, vegetable juices, fruit juices, flavoring agents, deodorants, pH adjusters, and preservatives can be added depending on the desired taste, aroma, and storage period. You can.
Next, the three-dimensional food modeling composition is filled into a food 3D printer.
Next, the shape data of the three-dimensional food created in advance is sent to the food 3D printer. The shape data can be created using, for example, drafting software such as CAD, but is not limited thereto.
Finally, a three-dimensional food product is modeled by discharging the three-dimensional food product modeling composition from the food 3D printer. When modeling with a food 3D printer, the three-dimensional food is formed by stacking extruded three-dimensional food forming compositions in the form of layers or strings in the height direction.
Filling the three-dimensional food modeling composition into the food 3D printer, sending the shape data of the three-dimensional food to the food 3D printer, and discharging the three-dimensional food modeling composition from the food 3D printer are carried out using the instructions provided with the food 3D printer used. Just follow the manual.

The three-dimensional food product obtained by modeling the composition for three-dimensional food modeling of the present invention contains a certain amount or more of protein, and is therefore particularly suitable for food intended for comprehensive nutritional intake (for example, nursing care food, etc.). ing.
Moreover, the above-mentioned three-dimensional food can be eaten as it is (without going through the baking process), or it may go through other processes such as a baking process, a filling process, a sterilization process, etc. as necessary. The method for producing a three-dimensional food product of the present invention does not need to include any other steps after the step of shaping the food product. Further, before the step of modeling the food, the step may include a step of preparing a composition for shaping a three-dimensional food, a step of filling the prepared composition for shaping a three-dimensional food into a device for shaping a three-dimensional food, etc. .

The three-dimensional food obtained by modeling the above composition for three-dimensional food modeling contains, for example, 0.1 to 2.5% fat, 15 to 18% protein, and 22 to 32% carbohydrate per 100 g of the product as nutrients. I can do it. However, the nutritional composition per 100g of the three-dimensional food can be changed as appropriate by changing the composition of the three-dimensional food shaping composition according to the preferences and attributes of the person who consumes the three-dimensional food, and the amount of nutrients required by the person. be able to.

2. Raw Material Composition The raw material composition according to the present invention is a composition for preparing the above-described three-dimensional food modeling composition, and contains protein. And the protein includes at least casein.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that is less sticky and has good shape retention during modeling.
The types of proteins that may be included and the preferred structure of casein are as described in "1." above.

The raw material composition can be in the form of powder or paste. However, since the composition for three-dimensional food modeling is prepared by adding water to the raw material composition, if the raw material composition is in paste form, it is difficult to add water to prepare the composition for three-dimensional food modeling. The viscosity is preferably suitable for.
The amount of water in the entire raw material composition can be adjusted as appropriate depending on the properties of the raw material composition, and can be, for example, 45% by mass or less, 40% by mass or less, and even 35% by mass. The amount may be less than or equal to 30% by mass, and furthermore may be less than or equal to 25% by mass.
The lower limit of the water content of the entire raw material composition is not particularly limited, and can be set as appropriate depending on the properties of the raw material composition.

The protein content of the entire raw material composition is preferably 10% by mass or more, preferably 20% by mass or more, more preferably 24% by mass or more, and 28% by mass or more. is more preferable, and even more preferably 30% by mass or more.
By keeping the protein content in the entire raw material composition within the above numerical range, it is possible to create a composition for producing three-dimensional food products that contains a certain amount of protein or more, is less sticky during shaping, and has good shape retention during shaping. It can be prepared.
Further, the upper limit of the protein content in the entire raw material composition can be appropriately set depending on the shape retention of the three-dimensional food modeling composition and the viscosity required during modeling, but can be, for example, 80% by mass or less, Preferably it is 70% by mass or less, more preferably 60% by mass or less, still more preferably 50% by mass or less, and even more preferably 45% by mass or less.

The content of casein in the entire raw material composition is preferably 6% by mass or more, preferably 10% by mass or more, preferably 12% by mass or more, and more preferably 15% by mass or more. preferable.
Further, the content of casein in the entire raw material composition is preferably 60% by mass or less, more preferably 56% by mass or less, even more preferably 50% by mass or less, and 46% by mass or less. It is even more preferable that the amount is 40% by mass or less.
A composition for shaping a three-dimensional food, which makes it possible to shape a three-dimensional food with less stickiness during shaping and good shape retention during shaping, by setting the content of casein in the entire raw material composition within the above numerical range. can prepare things.

In a preferred form of the present invention, the content of casein based on the total protein in the raw material composition is 30% by mass or more, preferably 40% by mass or more, preferably 50% by mass or more, and more preferably 60% by mass or more. It is at least 70% by mass, and even more preferably at least 70% by mass.
Further, the content of casein relative to the protein in the raw material composition may be 100% by mass, may be 98% by mass or less, or may be 95% by mass or less.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that exhibits less stickiness during modeling, good shape retention during modeling, and smooth appearance.

The protein in the raw material composition can further include whey protein.
When the protein in the raw material composition contains casein and whey protein, the whey protein content is 2.4 or less, preferably 1.5 or less, more preferably 1.5 or less, when the casein content is 1. It is 1 or less, more preferably 0.5 or less, and even more preferably 0.25 or less.
According to the present invention, it is possible to prepare a composition for shaping a three-dimensional food product, which can be used to shape a three-dimensional food product that is less sticky when molded, has good shape retention during molding, and has a smooth appearance.

When whey protein is included as a protein, the content of whey protein in the entire raw material composition can be 30% by mass or less, 24% by mass or less, preferably 22% by mass or less. The content can be more preferably 20% by mass or less.
By setting the content of whey protein to the entire raw material composition within the above numerical range, it is possible to form a three-dimensional food that is less sticky during modeling, has good shape retention during shaping, and has good smooth appearance. A composition for three-dimensional food modeling can be prepared.

In a preferred form of the present invention, the content ratio of milk protein to the total protein in the raw material composition is 80% by mass or more, more preferably 85% by mass or more, still more preferably 90% by mass or more, and even more. Preferably it is 95% by mass.
According to the present invention, it is possible to prepare a three-dimensional food modeling composition that exhibits less stickiness during modeling, good shape retention during modeling, and smooth appearance.

When whey protein is included as a protein, the content of whey protein relative to the total protein in the raw material composition can be 60% by mass or less, preferably 55% by mass or less, and more preferably 50% by mass. % or less.
By controlling the content of whey protein relative to the total protein in the raw material composition to be within the above numerical range, a three-dimensional food product with less stickiness during shaping, good shape retention during shaping, and smooth appearance. A three-dimensional food modeling composition can be prepared.

In another form of the invention, the raw material composition can include soy protein in addition to casein.

In a preferred form of the present invention, the raw material composition contains carbohydrates.
It is possible to prepare a three-dimensional food shaping composition that is capable of shaping a three-dimensional food suitable as a nutritional food such as nursing care food.
The preferred types of carbohydrates are as described in "1." above.

The content of carbohydrates in the entire raw material composition can be appropriately set depending on the physical properties of the desired three-dimensional food shaping composition and the nutritional balance of the food to be shaped using the three-dimensional food shaping composition. % or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more.
Further, the content of carbohydrates in the entire raw material composition can be 65% by mass or less, preferably 60% by mass or less.
According to the present invention, it is possible to prepare a composition for shaping a three-dimensional food, which is capable of shaping a three-dimensional food suitable as a nutritional food.

In a preferred form of the invention, the raw material composition contains a thickener.
According to the present invention, it is possible to model a three-dimensional food product that has a smooth appearance during modeling.

The preferable types of thickeners are as described in "1." above.
Further, the content of the thickener contained in the raw material composition can be appropriately set depending on the physical properties of the desired three-dimensional food modeling composition, but is 0.5 to 5% by mass, preferably 1 to 3% by mass. It is.

The raw material composition of the present invention can be produced by mixing a protein containing casein and components depending on the physical properties and nutritional balance of the desired three-dimensional food forming composition. Preferably, it is produced using protein raw materials described below.
Moreover, the above-mentioned composition for three-dimensional food modeling can be prepared by mixing the raw material composition of the present invention and water.
The amount of water to be mixed with the raw material composition should be adjusted as appropriate depending on the desired viscosity and shape retention of the three-dimensional food shaping composition, the equipment used for shaping the three-dimensional food, and the amount of water required for the three-dimensional food. However, when the raw material composition is 1, the water content can be 0.6 or more, preferably 0.8 or more, and more preferably 1 or more. Moreover, the water content when the raw material composition is 1 can be 9 or less, 4 or less, 2.5 or less, 1.5 or less, or 1.2 or less.
By setting the water content within the above numerical range when the raw material composition is 1, it is possible to form by extrusion molding (preferably, extruded three-dimensional food forming compositions in the form of layers or strings are laminated in the height direction). It is possible to prepare a composition for shaping a three-dimensional food product, which is capable of shaping a three-dimensional food product (more preferably, a three-dimensional food product model using a food 3D printer).

3. Protein Raw Material The protein raw material according to the present invention is a raw material containing protein as a main component, and may contain components other than protein. In the protein raw material according to the present invention, the content ratio of total protein to the raw material is 75% by mass or more, preferably 80% by mass or more, more preferably 85% by mass or more, and even more preferably 90% by mass or more. It is.
Examples of components other than proteins that may be included include, but are not limited to, preservatives, flavoring agents, flavoring agents, pH adjusters, and the like.

The protein raw material according to the present invention is a raw material for preparing the above-described raw material composition, and contains casein.
According to the present invention, it is possible to prepare a raw material composition that can be used to prepare a three-dimensional food modeling composition that is less sticky during modeling and has good shape retention during modeling.
The types of proteins that may be included and the preferred structure of casein are as described in "1." above.

The casein content relative to the total protein in the protein raw material is preferably 30% by mass or more, preferably 40% by mass or more, more preferably 45% by mass or more, and 50% by mass or more. It is even more preferable.
Further, the content of casein relative to the total protein in the protein raw material may be 100% by mass, 98% by mass, or 95% by mass or less.
By setting the casein content to the total protein in the protein raw material within the above numerical range, a raw material composition that can be used to prepare a three-dimensional food modeling composition that is less sticky during modeling and has good shape retention during modeling can be obtained. It can be prepared.

The protein in the protein source can further include whey protein.
When the protein in the protein raw material contains casein and whey protein, the whey protein content is 2.4 or less, preferably 1.5 or less, more preferably 1. or less, more preferably 0.5 or less, even more preferably 0.25 or less.
According to the present invention, it is possible to prepare a raw material composition that can be used to prepare a three-dimensional food modeling composition that is less sticky during modeling, has good shape retention during modeling, and has good appearance smoothness.

When whey protein is included as a protein, the content of whey protein relative to the total protein in the protein raw material can be 60% by mass or less, preferably 55% by mass or less, and more preferably 50% by mass. It can be as follows.
By setting the content of whey protein to the total protein in the protein raw material within the above numerical range, it is possible to mold a three-dimensional food that is less sticky during molding, has good shape retention during molding, and has a smooth appearance. A three-dimensional food modeling composition can be prepared.

In a preferred embodiment of the present invention, the content ratio of milk protein to the total protein is 80% by mass or more, more preferably 85% by mass or more, still more preferably 90% by mass or more, even more preferably 95% by mass or more. Mass%.
According to the present invention, it is possible to prepare a composition for shaping a three-dimensional food product, which can be used to shape a three-dimensional food product that is less sticky when molded, has good shape retention during molding, and has a smooth appearance.

In another form of the invention, the raw material composition can include soy protein in addition to casein.

The protein raw material of the present invention can be combined with components other than the protein raw material, such as carbohydrates and thickeners, if desired, to prepare the above raw material composition.
Regarding carbohydrates and thickeners that may be included, the matters described in "2." above can be applied.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to the following Examples.

<Test Example 1> Examination of protein content and type In this test example, the influence of protein content and type contained in a food composition for three-dimensional food modeling on shape retention and stickiness during modeling was tested. .

A powdered raw material composition was prepared by mixing each raw material so as to have the composition shown in Table 1 below. Thereafter, the prepared raw material composition and water were stirred and mixed to prepare a three-dimensional food modeling composition.
In this test example, the three-dimensional food modeling composition contains a powdered raw material composition and water, and does not contain other raw materials, so the total protein amount relative to the solid content in the three-dimensional food modeling composition, The casein content and the whey protein content correspond to the total protein amount, casein content, and whey protein content of the entire raw material composition, respectively.
As the casein, micellar casein concentrate (manufactured by Milei, casein content: about 70% by mass) was used. As the whey protein, whey protein concentrate (manufactured by Milei, whey protein content approximately 80% by mass) was used. Moreover, soybean protein concentrate (manufactured by Pacific Nutritional Foods, soybean protein content: about 88% by mass) was used as the soybean protein.

Each of the prepared three-dimensional food modeling compositions was evaluated from the following viewpoints.
(1) Amount of leakage from the nozzle when standing still Each three-dimensional food modeling composition prepared as described above was filled into a food 3D printer "FOODINI" manufactured by Natural Machines, and the amount of leakage was measured from the nozzle (diameter 4 mm). After repeatedly discharging the nozzle so that the three-dimensional food modeling composition was filled up to the tip of the nozzle, it was allowed to stand still for 30 seconds.
After 30 seconds, the length (mm) of the three-dimensional food modeling composition leaked from the tip of the nozzle due to gravity was measured.
(2) Stickiness Take out the FOODINI syringe, fill it with the three-dimensional food modeling composition, press the syringe with your hand to discharge the three-dimensional food modeling composition onto aluminum foil, and make a rod-shaped solid of about 5 cm in length. Got food.
The stickiness of the obtained three-dimensional stick food was evaluated by touching it with the hands.
This evaluation was conducted by three experienced evaluators. Since the evaluations of each evaluator for each comparative example and test example were the same, the results show the evaluations of a representative evaluator.
(3) Shape retention (sagging)
Fill a FOODINI syringe with the three-dimensional food modeling composition in the same way as in (2) above, and press the syringe with your hand to dispense the three-dimensional food modeling composition onto aluminum foil in the form of a rod. A rod-shaped three-dimensional food product was obtained.
The diameter of the obtained rod-shaped three-dimensional food product was measured 0 minutes after discharge (immediately after discharge), and then the rod-shaped three-dimensional food product was left still. The diameter of the rod-shaped three-dimensional food forming composition was measured 10 minutes after the discharge, 20 minutes after the discharge, and 30 minutes after the discharge.
The same operation was repeated three times in total, and the average diameter of the three measurements was calculated for each measurement time.
As mentioned above, the diameter of the FOODINI nozzle is 4 mm, so the cross-sectional diameter of the bar-shaped three-dimensional food is within the range of 4.0 to 5.0 mm at any time from immediately after discharge to 30 minutes after discharge. In this case, the shape retention of the three-dimensional food modeling composition was evaluated to be good.
(4) Smooth appearance The appearance of the stick-shaped three-dimensional food dispensed in (3) above was visually evaluated by the evaluator who evaluated stickiness in (2). Since the evaluations of each evaluator for each comparative example and test example were the same, the results show the evaluations of a representative evaluator.

Evaluations from four viewpoints are shown in Table 2 below. Further, FIG. 1 shows the appearance of the discharged bar-shaped three-dimensional foods for Comparative Example 2, Example 2, and Example 8.
In Table 2, the evaluation "-" for the viewpoint "smoothness of appearance" indicates that the smoothness of appearance could not be evaluated.
In addition, the amount of leakage from the nozzle tips of Comparative Examples 1 to 3 was measured at the time point when 10 seconds had elapsed, and was converted to the amount of leakage expected when 30 seconds had elapsed.

As shown in Table 2, the three-dimensional food modeling compositions of Comparative Examples 1 to 3 containing only whey protein as protein had a large amount of leakage from the nozzle tip and were sticky. Furthermore, the shape retention was so poor that it spread immediately after being discharged (Figure 1), and the smooth appearance of the bar-shaped three-dimensional food could not even be evaluated.

On the other hand, the three-dimensional food modeling compositions of Examples 1 to 6 containing casein and whey protein as proteins had a small amount of leakage from the nozzle tip and were not sticky. Furthermore, even after 30 minutes had passed after discharge, the diameter of the bar-shaped three-dimensional food product remained 4 mm, which was the same as the diameter of the nozzle, and its shape retention was good. Furthermore, the bar-shaped three-dimensional food had a smooth appearance (Figure 1).
Comparing Comparative Examples 1 to 3 containing only whey protein and Examples 1 to 6, it was found that the protein content of the three-dimensional food modeling composition was 5% by mass or more based on the entire composition, and the three-dimensional food modeling composition contained casein as a protein. It became clear that the composition had good shape retention during modeling.
It has also been revealed that whey protein may be included as a protein in addition to casein.

Further, Examples 7 to 9 containing soybean protein as the protein had zero leakage from the nozzle tip during standing, and the stickiness and shape retention were equivalent to Examples 1 to 6. On the other hand, the appearance of the bar-shaped three-dimensional food was a little rough compared to Examples 1 to 6, but the roughness was not so rough that it would pose a problem in terms of the appearance of the three-dimensional food (Figure 1).
From the results of Examples 1 to 6 and Examples 7 to 9, it was found that the three-dimensional food modeling composition containing casein and soybean protein as proteins and having a protein content of 5% by mass or more based on the whole had good shape retention during modeling. It was suggested that the results were good.

<Test Example 2> Examination of content ratio of casein and whey protein In this test example, the amount of whey protein that can be contained in the food composition for three-dimensional food modeling was tested.

Three-dimensional food modeling compositions of Comparative Examples 4 to 5 and Examples 10 to 13 were prepared in the same manner as in Test Example 1 according to the compositions shown in Table 3 below, except for heating if necessary.
When heating, after mixing the raw material composition and dissolved water, the entire mixture was heated at 80 ° C. for 5 minutes, and then cooled by immersion in ice water until the product temperature became the same as room temperature (25 ° C.).

The prepared three-dimensional food modeling composition was evaluated in the same manner as in Test Example 1. For the amount of leakage from the nozzle tip of Comparative Example 4, the amount of leakage after 10 seconds had elapsed was measured, and the amount was converted to the amount of leakage expected when 30 seconds had elapsed.
The evaluation results are shown in Table 4.

As shown in Table 4, the three-dimensional food modeling compositions of Comparative Examples 4 and 5 containing only whey protein as protein leaked from the nozzle in a large amount and were sticky, regardless of whether or not they were heated. In addition, the shape retention was poor, and the smoothness of the appearance was either unevaluable or slightly rough, and the appearance as a food was poor.

In contrast, Examples 10 and 11, in which the content ratio of casein and whey protein as proteins is 3:7 (that is, the content of whey protein is about 2.3 when the casein content is 1), Examples 12 and 13 where the ratio is 5:5 (i.e., the whey protein content is 1 when the casein content is 1), and Examples 12 and 13 where the ratio is 8:2 (i.e., the casein content is 1). In Examples 14 and 15, in which the whey protein content was 0.25), the amount of leakage from the nozzle was small.
Further, Examples 10 to 15 had almost no sagging and had good shape retention.
From the above results, it has become clear that in addition to casein, whey protein can be contained up to about 30% by mass based on the solid content in the three-dimensional food modeling composition. Furthermore, it was clear that the larger the casein content relative to the total protein in the three-dimensional food modeling composition, the better the shape retention during modeling. Furthermore, it was suggested that the protein in the three-dimensional food modeling composition is preferably casein only.
Furthermore, it has been found that when the three-dimensional food modeling composition contains casein and whey protein, the whey protein content is preferably 2.4 or less when the casein content is 1.

In addition, when comparing Example 10 and Example 11, Example 12 and Example 13, and Example 14 and Example 15, it is found that Example 10, Example 12, and Example 14 are compared with each other without heating. Therefore, the amount of leakage from the nozzle was smaller in Examples 11, 13, and 15, which were heated.
From the above results, the three-dimensional food modeling composition has no problems in terms of stickiness, shape retention, and smooth appearance during the manufacturing process even without heating, but preferably even if it is heated. It turned out to be a good thing.

<Test Example 3> Examination of the influence of the presence or absence of a thickener In this test example, the influence of the presence or absence of a thickener on the shape retention and smoothness of appearance during shaping of a three-dimensional food modeling composition was tested. .

Three-dimensional food modeling compositions of Examples 16 and 17 were prepared in the same manner as Test Example 1, except that the compositions shown in Table 5 below were followed.

The prepared three-dimensional food modeling composition was evaluated in the same manner as in Test Example 1.
The evaluation results are shown in Table 6 below.

The three-dimensional food shaping composition of Example 17, which does not contain a thickener, has the same level of stickiness as the three-dimensional food shaping composition of Example 16, which contains a thickener, and has no leakage from the nozzle tip. The quantity was small. Moreover, the shape retention properties of the composition for three-dimensional food modeling of Example 16 and the composition for three-dimensional food modeling of Example 17 were equivalent.
Regarding the visual smoothness of the rod-shaped three-dimensional food, the three-dimensional food shaping composition of Example 17 was inferior to the three-dimensional food shaping composition of Example 16, but the smoothness was not a problem in production.
From the above results, it is clear that although there is no problem even if the three-dimensional food modeling composition does not contain a thickener, it is preferable to contain a thickener from the viewpoint of further improving the smooth appearance. Became.

According to the present invention, there is provided a novel three-dimensional food modeling composition containing a certain amount or more of protein, particularly a food composition for modeling food using a 3D printer, a raw material composition for preparing the same, and A protein raw material for preparing the raw material composition can be provided.
Further, according to the present invention, it is possible to produce a three-dimensional food containing a certain amount or more of protein.

Claims (17)

A three-dimensional food modeling composition containing protein and water,
The content of the protein is 5% by mass or more,
A three-dimensional food modeling composition, wherein the protein includes casein. The composition for shaping a three-dimensional food according to claim 1, wherein the content of casein with respect to the entire composition for shaping a three-dimensional food is 3% by mass or more. The composition for shaping a three-dimensional food according to claim 2, wherein the content of the protein is 10% by mass or more based on the entire solid content in the composition for shaping a three-dimensional food. The composition for shaping a three-dimensional food according to claim 3, wherein the content of the casein is 6% by mass or more based on the entire solid content in the composition for shaping a three-dimensional food. The protein further includes whey protein,
The three-dimensional food modeling composition according to claim 4, wherein the whey protein content is 2.4 or less when the casein content is 1. The three-dimensional food modeling composition according to claim 5, further comprising a carbohydrate. A raw material composition for preparing the three-dimensional food modeling composition according to any one of claims 1 to 6, which contains a protein, and the protein contains at least casein. The raw material composition according to claim 7, wherein the content of the protein is 10% by mass or more based on the entire solid content in the raw material composition. The raw material composition according to claim 8, wherein the content of casein is 30% by mass or more based on the total amount of protein in the raw material composition. The protein further includes whey protein,
The raw material composition according to claim 9, wherein the whey protein content is 2.4 or less when the casein content is 1. The raw material composition according to claim 10, further comprising a thickener. The raw material composition according to claim 11, further comprising a carbohydrate. The raw material composition according to claim 12, having a water content of 45% by mass or less based on the entire raw material composition. A protein raw material for preparing the raw material composition according to claim 7,
Protein raw materials, including casein. The protein raw material according to claim 14, further comprising whey protein. The protein raw material according to claim 15, wherein the whey protein content is 2.4 or less when the casein content is 1. A method for producing a three-dimensional food product, comprising the step of shaping a food product using the composition for shaping a three-dimensional food product according to any one of claims 1 to 6.