JP2024024390A - Paste composition for 3D food printer, method for producing and modeling the same, and shaped composition for oral intake - Google Patents

Abstract

An object of the present invention is to provide a composition, a production method, and a modeling method of a paste-like food material suitable for 3D printed foods. The paste-like food material of the present invention is a paste-like composition suitable for three-dimensional modeling using a discharge-type 3D food printer, which contains food powder, a granular thickener, and water. [Selection diagram] Figure 1

Description

The present invention relates to a composition of a pasty food material suitable for shaping 3D printed foods, a method for producing the same, and a method for shaping the same. In particular, the present invention relates to the composition of paste foods suitable for layered three-dimensional modeling. The present invention also relates to a three-dimensionally shaped orally ingestible composition.

In recent years, the creation of new value through the use of digital technology has been attracting attention in the food field as well. In particular, attention is being focused on the possibility of facilitating personalization for individual consumers, which has been difficult until now, and the use of 3D printers as a key device is being considered.
3D printers are a technology that originates from three-dimensional modeling of resin. The most well-known 3D printer uses a thermal fusion lamination method in which resin that has been melted by heating is ejected from a nozzle to create a model. Several other types of 3D printers have been developed, and it has become possible to use 3D printers to create materials such as metal, wood (mixed with resin), and gel. Application of 3D printing technology to the food field is also being considered. A typical 3D food printer is a discharge type using a paste composition of foodstuffs, and there are two types: a syringe type and a screw type (Non-Patent Document 1).
Interest in food design tailored to individuals of different generations is increasing year by year, and the use of 3D food printers is expected to produce foods with customized shapes, textures, tastes, and nutritional components. In the food industry, there is a high need for compositions, preparation methods, and modeling methods for pasty compositions suitable for 3D printed foods.

In the ejection type 3D food printer, the properties of the paste composition are factors that greatly affect the ejection properties from the ejection port and the three-dimensional modeling properties. For example, various studies have been reported regarding the relationship between the particle size of food powder and 3D printing characteristics (Non-Patent Documents 2 to 4). It is also known to prepare a paste-like composition for 3D food printers by mixing the food powder and a thickening polysaccharide powder or aqueous solution (Non-Patent Documents 3 to 5 and Patent Document 1).

Patent Document 2 describes that granular thickening polysaccharides have excellent dispersibility in liquids and generate less lumps. Patent Document 3 states that a specific granular thickening polysaccharide can thicken a highly viscous liquid without forming lumps, and can be used as a composition for thickening foods for people with swallowing difficulties. is listed. On the other hand, Patent Documents 2 and 3 do not describe the use of granular thickening polysaccharide in a paste composition for 3D food printers.

JP2022-47234A International Publication No. 2018/174207 International Publication No. 2020/218467

Kosuke Aiso et al., Journal of the Japanese Society of Food Science and Technology, 69(4), 149-153 (2022). Daisuke Nei, et al., Food Science and Technology Research, doi: 10.3136/fstr.FSTR-D-21-00283 Jang Ho Lee, et al., Journal of Food Engineering, 256, 1-9 (2019) Hyun Woo Kim, et al., Journal of Food Science, 83, 2923-2932 (2018) Ken Tokuyasu, et al., Journal of Applied Glycoscience, doi:10.5458/jag.jag.JAG-2021_0009

In the pasty composition for a discharge-type 3D food printer, there are raw materials that are difficult to stably discharge or shape. For example, 3D printed foods using insect powder, red bean powder, or okara powder are not known. In addition, the concentration of the powdered thickener used in the known pasty composition for jet-type 3D food printers is extremely high at 10% by mass, which is an unrealistic concentration for food applications. It is also not easy to add thickeners to water and disperse them homogeneously. Therefore, an object of the present invention is to provide a paste-like composition for a jet-type 3D food printer that can be applied to a wide range of raw materials and has excellent jetting and shaping properties. Another object of the present invention is to provide a paste composition for a jet-type 3D food printer having a novel composition.

As a result of intensive studies to solve the above problems, the present inventors have developed granules containing a thickener (hereinafter also referred to as "granular thickener") in a pasty composition for ejection type 3D food printers. By using it, even if a small amount is added, it is possible to adjust the properties of paste-like compositions containing powdered materials of various foodstuffs, and to enable stable dispensing or modeling, and dispensing type 3D The inventors have discovered that by using powdered lipids in a paste composition for food printers, gloss can be imparted to objects prepared from the paste composition, and the present invention has been completed. That is, the present invention provides a pasty composition for a discharge type 3D food printer, a method for preparing the pasty composition, a method for three-dimensionally modeling the pasty composition, and a shaped composition for oral ingestion as shown below. It is something that provides something.
[1] A paste-like composition for a discharge-type 3D food printer, which includes food powder, granules containing a thickener, and water.
[2] Contains food powder, granules containing a thickener, and water, and has a hardness of 6×10 ³ N/m ² to 7×10 ⁴ N/m ² and 1.3× A pasty composition having an adhesion energy of 10 ³ J/m ³ to 13×10 ³ J/m ³ .
[3] The composition according to [1] or [2] above, which contains the thickener in an amount of less than 10% by mass based on the total mass of the composition.
[4] The thickener contains a thickening polysaccharide, and/or
The granules are granules of the thickener together with dextrin or cyclodextrin, and/or are a complex of xanthan gum and dextrin.
The composition according to any one of [1] to [3] above.
[5] The food material contains agricultural products and/or edible insects, and/or
The powder and granules include okara powder, cricket powder, adzuki bean powder, mashed potato flakes, pumpkin flakes, potato flour, soybean flour, cabbage flour, dried bean paste, corn flour, soybean flour, rice flour, wheat flour, starch powder, sweet potato flour, and barley. [1] containing at least one selected from powder, pumpkin powder, tomato powder, broccoli powder, radish powder, onion powder, carrot powder, apple powder, unshiu tangerine powder, orange powder, persimmon powder, and pineapple powder. ] to [4].
[6] The composition according to any one of [1] to [5] above, wherein the powder or granular material is flaky.
[7] The composition according to any one of [1] to [6] above, further comprising a powdered lipid.
[8] A paste-like composition for a discharge-type 3D food printer, which contains powdered food material, powdered lipid, and water.
[9] The composition according to [8] above, wherein the lipid component in the powdered lipid contains medium chain fatty acid oil (MCT).
[10] The composition according to [8] or [9], wherein the powdered lipid contains 50% by mass or less of a lipid component based on the total mass of the composition.
[11] A method for preparing a pasty composition for a jet-type 3D food printer, the method comprising the step of mixing food powder, granules containing a thickener, and water.
[12] A method for three-dimensional modeling of a paste composition, comprising:
(A) A step of preparing a paste composition containing powdered food materials, granules containing a thickener, and water, and
(B) a step of discharging the paste composition from a discharge port of a discharge type 3D food printer to three-dimensionally model it;
(C) It may include a step of laminating one or more layers of the paste composition on the shaped article obtained in the step (B).
Method.
[13] The method according to [12], wherein the step (A) includes a step of mixing the powder, the granules, and the water.
[14] The method according to [12] or [13], wherein the discharge type 3D food printer is a screw type 3D food printer. [15] The method includes the step (C), and the paste composition is a total of 3 The method according to any one of [12] to [14], wherein the method is laminated in more than one layer.
[16] An orally ingestible composition formed by the method according to any one of [12] to [15] above.

According to the present invention, by using a granular thickener in a paste composition for a discharge-type 3D food printer, even if a small amount is added, a paste composition containing powder and granules of various foodstuffs can be formed. It is possible to improve the ejectability or formability of the material. Furthermore, by using a powdered lipid in a paste composition for a discharge type 3D food printer, gloss can be imparted to a shaped object prepared from the paste composition. Therefore, it is possible to perform highly accurate and stable ejection and/or three-dimensional modeling, as well as impart gloss to the modeled object using the ejection-type 3D food printer, and it is possible to easily obtain a three-dimensionally formed orally ingestible composition. can.

Photos of foods 3D modeled using paste compositions containing okara powder prepared without (A) or with (B) a granular thickener are shown. Shows the particle size distribution of food powder. Shows the particle size distribution of food powder. The weight loss rate of 3D printed food is shown.

(definition)
As used herein, the following terms and expressions have the meanings given below.
The term "discharge-type 3D food printer" refers to a 3D food printer that models by discharging paste from a discharge port, and syringe-type, dispenser-type, and screw-type types are known (Non-Patent Document 1). The discharge port includes one or more holes provided in a surface from which a nozzle or a tip does not protrude.
The "paste-like composition for a jet-type 3D food printer" is a composition used as a modeling material in a jet-type 3D food printer.
"Dischargeability" refers to the behavior of the paste composition when it exits from the discharge port and after it exits from the discharge port. When a paste composition is ejected from an ejection port of a 3D food printer, it can be evaluated based on the continuity of ejection from the ejection port and the sustainability of the shape of the ejected product. For example, if the paste composition is not ejected from the ejection port, or if it is ejected but is interrupted midway through, or if it is continuously ejected but collapses quickly (in seconds), quality is judged to be poor or low. Deterioration of ejectability over time, such as discontinuation of the ejected material in the upper layer during lamination, is also included in cases where ejectability is determined to be poor or low.
"Buildability" refers to the behavior of the discharged paste when it forms a one-dimensional (line) to three-dimensional (solid) structure. It can be evaluated based on the ease of stacking the ejected materials and the sustainability of the shape of the shaped object formed by laminating the ejected materials. For example, if the lower layer collapses (flattens) immediately after lamination or within a few minutes, it is determined that the formability is poor or low. The combination of ejectability and formability is also called printability.
"3D printed food" refers to compositions for oral consumption that are three-dimensionally modeled using a 3D food printer and are especially intended for consumption.

The present invention will be explained in more detail below.
The pasty composition for a discharge-type 3D food printer of the present invention includes food powder, a granular thickener, and water. A paste composition prepared by mixing only food powder and water may be difficult to discharge and shape from a discharge port. Furthermore, when a powdered thickener is used to adjust the properties of a pasty composition, it may be necessary to add it at a high concentration that is not suitable for food products. On the other hand, surprisingly, by producing a paste composition using a granular thickener, both the dischargeability and shapeability of the paste composition containing powder and granules of various foodstuffs are improved. , the amount added can be small.

In another embodiment, the paste-like composition of the present invention contains a powdered food material, a granular thickener, and water, and has a density of about 6 x 10 ³ N/m ² to about 7 x 10 ⁴ N/m 2 . m ² hardness and an adhesion energy of about 1.3×10 ³ J/m ³ to about 13×10 ³ J/m ³ . The paste composition of the present invention has binding properties suitable for use as a modeling material in a discharge type 3D food printer. For example, the paste composition of the present invention has a hardness of about 1 x 10 ⁴ N/m ² or more, about 1.5 x 10 ⁴ N/m ² or more, or about 2 x 10 ⁴ N/m ² or more, Alternatively, it may have a hardness of about 6.5×10 ⁴ N/m ² or less, or about 5×10 ⁴ N/m ² or less. For example, the pasty composition of the present invention may have an energy content of more than about 1.5 x 10 ³ J/m ³ , about 2 x 10 ³ J/m ³ or more, about 5 x 10 ³ J/m ³ or more, or 8 x It may have an adhesion energy of 10 ³ J/m ³ or less, 11×10 ³ J/m ³ or less, 13×10 ³ J/m ³ or less.
The hardness and adhesion energy in the present invention can be measured with a general physical property measuring instrument. For example, when using a tabletop physical property measuring instrument (manufactured by Yamadensha Co., Ltd., TPU-2C), a paste-like composition is filled into a container with a diameter of 40 mm and a height of 15 mm (one sample is approximately 30 g), and a container with a diameter of 16 mm is filled with the paste composition. It can be calculated from the recorded curve obtained by conducting a compression test twice using a plunger of 100 mm/s at a compression speed of 10 mm/s and a clearance of 5 mm using the low-speed compression method.

The thickener used in each pasty composition of the present invention is a granular thickener (referred to as "granular thickener"). The granular thickener is obtained by granulating a thickener by a conventional method, and any known or commercially available granular thickener can be used without particular limitation. . Although not bound by any particular theory, by using a granular thickener rather than the powdery thickener used in conventional methods, dispersion and solubility in water is improved, and the main It is thought that the mixability with the raw material (powder) also improves, which advantageously contributes to improving the dischargeability and moldability of the paste composition.

As the thickener contained in the granular thickener, those commonly used in the art can be used without particular limitation, but for example, the thickener may include a thickening polysaccharide. It may contain one or more types. Examples of the thickening polysaccharide include, but are not limited to, xanthan gum, guar gum, tamarind seed gum, carrageenan, locust bean gum, sodium alginate, pullulan, carboxymethylcellulose or its sodium salt, gelatin, agar, and pectin. Preferably it is xanthan gum.

The granular thickener may contain well-known excipients. The excipient may be, but is not particularly limited to, dextrin and/or cyclodextrin. That is, the granular thickener may be obtained by granulating the thickener together with dextrin and/or cyclodextrin. In a specific embodiment, the granular thickener may include a complex of xanthan gum and dextrin.

The amount of the thickener contained in the granular thickener is not particularly limited as long as it can be used as a modeling material for a discharge type 3D food printer, but for example, based on the total mass of the paste composition of the present invention, It may be less than about 10% by weight, about 2% by weight or less, or about 0.5% by weight or less, about 0.3% by weight or more, about 0.5% by weight or more, or about 1% by weight or more. It's okay. When the amount of the thickener is in this range, it is possible to achieve properties suitable for a pasty composition for a discharge-type 3D food printer, particularly within a range acceptable for an orally ingestible composition such as a food product. I can do it.

The mass of objects such as 3D printed foods gradually decreases immediately after they are created due to water evaporation from the surface of the food. Surprisingly, by using the paste composition of the present invention, it is possible to suppress mass loss due to water evaporation from a shaped object such as the surface of a 3D printed food. In addition to controlling the temperature and humidity after the creation of the modeled object, it is clear that adding a granular thickener during the creation of the paste composition is a method that can suppress changes in the mass of 3D printed foods. Became.

As the "foodstuff" described in this specification, those commonly used in the art can be employed without particular limitation, and may include, for example, agricultural crops or edible insects. The ingredients may include one or more types of ingredients. As the powdered food material, those commonly used in this technical field can be used without particular restriction, but examples include okara powder, cricket powder, adzuki bean powder, mashed potato flakes, pumpkin flakes, and potato. Flour, soybean flour, cabbage flour, dried bean paste (salashi bean paste, white bean paste, etc.), corn flour, soybean flour, rice flour, wheat flour, starch powder, sweet potato flour, barley flour, pumpkin flour, tomato flour, broccoli powder, radish powder, The powder may be of a food material selected from onion powder, carrot powder, apple powder, unshiu mandarin orange powder, orange powder, persimmon powder, and pineapple powder.

The term "powder" as used herein refers to finely ground, ground, and/or crushed foodstuffs into powder, granules, flakes, etc., and is not limited to any particular shape. The shape of the powder or granular material is not particularly limited as long as it can be used as a modeling material for a discharge type 3D food printer, and may be, for example, powder, grain, flake, or the like.
The particle size of the powder is not particularly limited as long as it can be used as a modeling material for a discharge type 3D food printer, but for example, the particle size may be determined by the volume measured with a dry powder module (dry measurement) using a laser diffraction particle size distribution measuring device. may have an average diameter of about 60 μm or more, about 80 μm or more, about 90 μm or more, about 100 μm or more, about 200 μm or more, or about 250 μm or less, about 100 μm or less, about 90 μm or less, about 70 μm or less, about 60 μm or less, and/ Or, the median diameter is about 30 μm or more, about 50 μm or more, about 70 μm or more, about 80 μm or more, about 100 μm or more, and/or about 210 μm or less, about 150 μm or less, about 100 μm or less, about 70 μm or less, about 50 μm or less. It's okay.

The term "powdered lipid" as used herein generally refers to a liquid lipid such as fish oil or vegetable oil that has been powdered by a conventional method, but powdered lipids are commonly used in this technical field. Any material can be adopted without any particular restriction. The powdered lipid may include, for example, medium chain fatty acid oil (MCT) processed into powder.
Lipid content is a factor that greatly influences the energy value of 3D printed foods. By using a powdered lipid obtained by powdering a lipid that is generally liquid at room temperature, it is possible to suppress separation of oil during the production of a pasty food material. By adjusting the amount of lipid components (eg, MCT) in powdered lipids contained in pasty foods, it is possible to control the energy value of 3D printed foods.
The lipid content in pasty foods also affects the gloss of the foods and 3D printed foods. Surprisingly, the addition of powdered lipids can significantly improve the gloss of pasty and 3D printed foods.
The degree of gloss of the 3D printed food according to the present invention can be evaluated by calculating the degree of whiteness using a general physical property measuring instrument. For example, using a spectrophotometer (CM-5, KONICA MINOLTA), place a transparent petri dish filled with paste on a target mask with a diameter of 3 mm, and measure the transmitted light to determine the brightness (L * value), redness (a* value), and yellowness (b* value) can be measured, and whiteness can be calculated using the following formula (1).
Whiteness = 100-[(100-L ^* ) ² +a ^*2 +b ^*2 ] ^1/2 (1)
[In the formula, L ^* indicates lightness, a ^* and b ^* indicate chromaticity (a ^* indicates red direction, -a ^* indicates green direction, b ^* indicates yellow direction, and -b ^* indicates blue direction). ]
That is, another aspect of the present invention also relates to the provision of materials and methods that can easily control the lipid content of pasty foodstuffs used as modeling materials in 3D food printers and the gloss of 3D printed foods. .
The content of the lipid component in the powdered lipid is not particularly limited as long as it can be used as a modeling material for a 3D food printer, but for example, It may be less than about 50% by weight, less than about 35%, or less than about 25% by weight, more than about 0.7% by weight, more than about 1% by weight, or more than about 3% by weight.

The paste-like composition of the present invention may further contain any food raw material or any additive commonly used in the technical field, as long as it does not impair the purpose of the present invention, and may further contain any food raw materials or additives commonly used in the art, and may improve dispensability and shapeability. It may further contain other effective additives.

A method for preparing a pasty composition for a discharge type 3D food printer of the present invention includes a step of mixing food powder, a granular thickener, and water.
The step of mixing the food powder, the granular thickener, and water includes heating the granular thickener prior to mixing the food material powder and the granular thickener. A solution of the granular thickener may be prepared by adding the granular thickener to water (from 25° C. to 70° C.) and stirring, and then mixing the solution with the food powder and water. When mixing the food powder and water, the temperature of the granular thickener solution may be 25° C. or higher.
The method for preparing the pasty composition for a jet-type 3D food printer of the present invention may include the step of pureeing a mixture of food powder, granular thickener, and water through a sieve. As the sieve, any sieve commonly used in the art can be used without particular limitation, but for example, the sieve may have a mesh opening of about 0.5 mm to about 2 mm, and preferably a mesh opening of about 1.5 mm. It is 18mm.

The method for three-dimensional modeling of the paste composition of the present invention includes:
(A) a step of preparing a paste composition containing powdered food material, a granular thickener, and water, and
(B) a step of discharging the paste composition from a discharge port of a discharge type 3D food printer to three-dimensionally model it;
(C) The method may include a step of laminating one or more layers of the paste composition on the shaped article obtained in step (B).
The step (A) includes a step of mixing the powder, the granular thickener, and the water.
In the step (C), the paste composition may be laminated in a total of three or more layers, or a total of five or more layers.
The ejection type 3D food printer may be any printer commonly used in the art without particular limitation, and may be, for example, a syringe type, dispenser type, or screw type 3D food printer. Particularly preferred is a screw type 3D food printer.

In another aspect, the present invention also relates to an orally ingestible composition shaped by a method including the three-dimensional shaping method described above as an aspect of the present invention.
As used herein, the term "orally ingestible composition" refers to a composition that is orally ingested, and is not particularly limited as long as it is edible and edible with controlled shape, texture, material, taste, nutritional components, etc. . The composition for oral ingestion of the present invention can be in any form normally provided in places such as eating and drinking, medical care, nursing care, livestock farming, dairy farming, etc., without particular limitation. The compositions include artificial meat, hospital food, nursing care food, nutritional supplement food for people with swallowing difficulties, energy supplement food, dietary therapy food, medical food and drink, pharmaceuticals, quasi-drugs, special use foods, foods for specified health uses, It may be in the form of a nutritionally functional food, a functional food, a nutritional supplement, a health supplement, a nutritionally fortified food, a nutritionally prepared food, a supplement, a roughage, a concentrated feed, or the like.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the scope of the present invention is not limited to these Examples.

(3D modeling method)
(1) Preparation of paste-like composition Purified water (or a solution containing a granular thickener) is poured into weighed powdered foods in two or more portions. Using a rubber spatula, mix to avoid lumps.
All of the prepared pasty compositions are strained through a sieve with an opening of 1.18 mm (hereinafter, the strained pasty composition is referred to as a "sample"). The sample is filled into the material tank of a screw type 3D food printer (FP2500) at 25°C using an incubator set at 25°C.
(2) Modeling 3D CAD software "FreeCAD" and slicer software for 3D printers "Slic3r" are used to control the modeling behavior and generate g-code (a programming language that operates the 3D printer). The main settings related to modeling are as follows.
・Design model: Cylindrical (outer diameter: 32mm, inner diameter 10mm, height 10mm)
・Nozzle inner diameter 2mm
・Discharge speed: 20mm/s
・Extrusion multiplier: 2
・Infill: concentric
Using the 3D printer control software "Pronterface", the paste composition is filled up to the tip of the nozzle and then modeled.

(Test Example 1) Modeling of 3D printed food using a paste-like composition to which a granular thickener has been added It becomes possible to 3D print food particles that cannot be 3D-printed by simply making a paste with water added. We considered methods.
a) Materials: As listed in Table 1 below. As the granular thickener, one containing 30% by mass of xanthan gum and dextrin as an excipient (manufactured by Clinico Co., Ltd., Tsururinko Quickly) was used.
b) Method The granular thickener was dissolved in 50°C hot water while stirring with a homomixer. The prepared solution was set at 25°C.
A paste composition was prepared and 3D modeling was performed by the method described in the above "3D modeling method".
c) Results The results are shown in Table 1. The paste composition of okara powder (Comparative Example 1-1) to which no granular thickener was added broke at the third layer (see Figure 1 (A)), but when the granular thickener was added, In the case of a paste-like composition of okara powder (Example 1-1), stable five-layer modeling was possible (see FIG. 1(B)). In addition, in the case of cricket powder and bleached bean paste, paste compositions without granular thickener (Comparative Examples 1-2 and 1-3) could not be discharged, but with granular thickener added. In the case of the paste-like compositions (Examples 1-2 and 1-3), stable five-layer modeling was possible. Similarly, a paste-like composition containing multiple types of powder or granule of a food ingredient (Example 1-4) or a paste-like composition containing a powder or granule of another food ingredient (Example 1-5) is also stable. Five-layer modeling was possible.

〇：安定的に５層造形 △：積層時に上層で吐出物が途切れ
×：吐出不可

〇: Stable 5-layer printing △: Discharged material is interrupted in the upper layer during lamination ×: Unable to discharge

(Test Example 2) 3D modeling of a paste-like composition containing flaky foods We investigated a method that would enable 3D modeling of flaky foods that cannot be 3D-printed simply by making a paste with water added.
A) Materials/Method The following paste composition was prepared in the same manner as in Test Example 1, and 3D modeling was performed.
Example 2-1: Mashed potato flakes 20% by mass, granular thickener 1.7% by mass, water balance
Comparative Example 2-1: Mashed potato flakes 20% by mass, water balance
b) Results The paste composition of Comparative Example 2-1 to which no granular thickener was added could not be discharged, but the paste composition of Example 2-1 to which a granular thickener was added In this case, stable five-layer fabrication was possible.

(Test Example 3) 3D modeling using powdered lipid-containing paste composition a) Materials Mashed potato flakes, powdered lipid (Nissin Oilio Group Co., Ltd., using Nisshin MCT Powder HC (contains about 70% by mass of MCT) )), water a) Method The following paste-like composition was prepared in the same manner as described in "3D printing method" above, except that a test group in which powdered fats and oils were added to the food was prepared, and 3D printing was carried out. went. Then, ^{the z-} whiteness of the model was measured using a spectrophotometer (CM-5, KONICA MINOLTA) by placing a transparent petri dish filled with paste on a target mask with a diameter of 3 mm and measuring the transmitted light. By carrying out the experiment, the brightness (L ^* value), redness (a ^* value), and yellowness (b ^* value) were measured, and the whiteness was calculated. Furthermore, the amount of heat (energy) of each paste composition was calculated based on the amount of heat (energy) of the raw materials.
Example 3-1: Mashed potato flakes 15.9% by mass, powdered lipid 4.8% by mass, water balance
Comparative Example 3-1: Mashed potato flakes 15.9% by mass, water balance
C) Results Compared to the 3D printed food using the paste composition of Comparative Example 3-1 to which powdered lipid was not added, the paste composition of Example 3-1 to which powdered lipid was added was used. In the case of the 3D-printed food, in addition to the enrichment of nutritional components through the addition of powdered lipids, the whiteness was significantly higher and a glossing effect was also observed.

^*z白色度＝100-{(100-L^*)²+a^*2+b^*2}^1/2：値が大きいほどより白い
^**ｔ検定の結果、実施例３－１の白色度と比較例３－１の白色度の間に、有意な差が認められた（有意水準５％）。

^*z Whiteness = 100-{(100-L ^* ) ² +a ^*2 +b ^*2 } ^1/2 : The larger the value, the whiter it is.
^** As a result of the t-test, a significant difference was observed between the whiteness of Example 3-1 and the whiteness of Comparative Example 3-1 (significance level 5%).

(Test Example 4) Dissolution Test The solubility of a granular thickener and a powdered thickener was compared.
a) Material Example 4-1: Granular thickener 1.7% by mass (manufactured by Clinico Co., Ltd., Tsururinko Quickly, containing 30% xanthan gum, complex with dextrin)
Comparative Example 4-2: Powdered thickener 0.5% by mass (xanthan gum reagent)
B) Method A thickener was added to hot water (70°C) stirred with a homomixer, and the mixture was continuously stirred. The state of dissolution was confirmed 5 minutes after the start of stirring, and the time required for complete dissolution was measured.
c) Results Five minutes after the start of stirring, the granular thickener had completely dissolved, but the powder thickener had lumps remaining. It took less than 3 minutes for the granular thickener to completely dissolve, but it took 12 minutes for the powder thickener to completely dissolve. Although not bound by any particular theory, it is believed that by making the thickener into granules, the dispersibility of the thickener improves, as well as its solubility, which improves the 3D ejection property. It is thought that this contributed to improving the properties of the paste composition for printers. In addition, in the granulation process in which the thickener is granulated, it is thought that if the thickener is granulated together with highly water-soluble powder, the dispersibility and solubility will further increase.

(Test Example 5) Particle Size Distribution Measurement of Powder The particle size distribution of the powdered food material (powdered food material) used in Test Example 1 was measured.
(1) Measuring equipment Laser diffraction particle size distribution measuring device (LS13 320 Beckman Coulter)
(2) Measurement method Dry powder module (3) Measurement sample Sample 1: Potato flour sample 2: Soybean flour sample 3: Cabbage flour sample 4: Okara powder sample 5: Cricket powder (4) Results The results are shown in Figures 2 and 3. Shown in Table 3.
Potato flour, soybean flour, and cabbage flour could be 3D modeled without the addition of a granular thickener, but compared to these powders (Figure 2), 3D modeling was possible without the addition of a granular thickener. Powder materials (okara powder, cricket powder) (Fig. 3), for which 3D modeling became possible for the first time, all have significantly different median diameters and/or volume average diameters. Compared to potato flour, soybean flour, and cabbage flour, okara flour has a smaller median diameter and the entire particle size distribution is biased towards smaller particles, whereas cricket flour has a larger particle size in both volume average diameter and median diameter. Particle size distribution was observed. By adding a granular thickener, the effect of enabling 3D modeling of powdered foodstuffs with various particle size distributions was observed, regardless of whether the particle size was small or large.

(Test Example 6) Relationship between hardness and adhesion of paste-like composition and 3D modeling ability We examined the relationship between whether or not it is possible.
(1) Measuring equipment Tabletop physical property measuring instrument TPU-2C (Yamaden Co., Ltd.)
(2) Preparation of paste A paste composition (Samples 1 to 7) was prepared by mixing the pumpkin flakes listed in Table 4 below and water in a conventional manner, and each sample was placed in a container with a diameter of 40 mm and a height of 15 mm. (approximately 30 g per sample). Samples other than those for testing were covered with plastic wrap to prevent drying.
(3) Measurement method The test method for foods for the elderly (Test method for foods for people with difficulty swallowing, Food Safety Bulletin No. 0212001 dated February 12, 2009) provided by the Ministry of Health, Labor and Welfare was partially modified. That is, the sample was filled into a container with a diameter of 40 mm and a height of 15 mm, and a compression test was performed using a constant speed compression method using a plunger with a diameter of 16 mm at a compression speed of 10 mm/s, a clearance of 5 mm, two measurements, and a measurement temperature of approximately 25 ° C. The hardness (N/m ² ) and adhesion energy (J/m ³ ) were calculated from the recording curves obtained (n=7). In addition, 3D modeling was performed according to the above-mentioned "3D modeling method", and the feasibility of modeling was determined.
The results are shown in Table 4.

〇：造形可能
△：積層時につぶれ、途切れが発生
×：造形不可（吐出直後に形状を維持できず、つぶれが発生）

〇: Printing possible △: Collapse and discontinuity occur during stacking ×: Printing not possible (shape cannot be maintained immediately after dispensing and collapse occurs)

(Test Example 7) Hardness measurement of paste-like composition The physical properties of a paste-like composition using powdered food materials that cannot be 3D modeled by just adding water were measured. Specifically, regarding hardness and adhesion, a paste was prepared and measured in the same manner as in Test Example 6 using the same measuring equipment and measuring method as in Test Example 6. In addition, 3D modeling was performed according to the above-mentioned "3D modeling method", and the feasibility of modeling was determined. The measurement samples are as follows.
Example 6-1: Okara powder 16.7% by mass, granular thickener 1.7% by mass, water Balance Example 6-2: Cricket powder 41.7% by mass, granular thickener 1.7 % mass, water balance (5) Results The results are shown in Table 5. In the paste composition containing okara powder and cricket powder that became moldable by adding a granular thickener, the hardness and adhesion of the paste improved, and both were judged to be moldable in Test Example 6. It was confirmed that the values were within the specified range.

〇：造形可能

〇：Can be molded

(Test Example 8) Weight loss of 3D printed food Regarding 3D printed food using pumpkin flakes as an ingredient, the weight loss rate over time of the 3D printed food was investigated.
A) Materials/Methods The following paste composition was prepared in the same manner as Test Example 1, and 3D modeling was performed in an incubator set at a temperature of 25°C. The 3D printed food obtained by 3D modeling was placed in an incubator, and the weight of the 3D printed food was measured every minute for 60 minutes. The humidity in the incubator at the time of measurement was 35±5% RH.
Example 8-1: Pumpkin flakes 22.2% by mass, granular thickener 1.7% by mass, water balance Comparative example 8-2: Pumpkin flakes 22.2% by mass, water balance a) Results The results are shown in Figure 4 Shown below. Surprisingly, in the case of the paste composition to which the granular thickener of Example 8-1 was added, the weight loss rate after 60 minutes was suppressed to 2.3% (comparative example 8-2). A remarkable effect was observed (reduction rate was 4.5%).

As has been specifically shown, by using a granular thickener in a paste composition for a discharge type 3D food printer, even if it is added in a small amount, the dischargeability and/or It has also been found that formability can be improved. Furthermore, it has been found that by using a powdered lipid in a paste composition for a discharge type 3D food printer, gloss can be imparted to a shaped object prepared from the paste composition. Therefore, it is possible to perform highly accurate and stable ejection and/or three-dimensional modeling, as well as impart gloss to the modeled object using the ejection-type 3D food printer, and it is possible to easily obtain a three-dimensionally formed orally ingestible composition. For example, it becomes possible to produce foods with customized shapes, textures, tastes, and nutritional components.

As described above, although the present disclosure has been illustrated using the preferred embodiments thereof, it is understood that the scope of the present disclosure should be interpreted only by the claims. The patents, patent applications, and other documents cited herein are hereby incorporated by reference to the same extent as if the contents themselves were specifically set forth herein. That is understood.

Claims (16)

A paste-like composition for a discharge-type 3D food printer, which includes food powder, granules containing a thickener, and water. Contains food powder, granules containing a thickener, and water, and has a hardness of 6 x 10 ³ N/m ² to 7 x 10 ⁴ N/m ² and 1.3 x 10 ³ J. /m ³ to 13×10 ³ J/m ³ . 3. A composition according to claim 1 or 2, comprising less than 10% by weight of the thickener, relative to the total weight of the composition. The thickener includes a thickening polysaccharide, and/or
The granules are granules of the thickener together with dextrin or cyclodextrin, and/or are a complex of xanthan gum and dextrin.
The composition according to claim 1 or 2. The food material contains agricultural products and/or edible insects, and/or
The powder and granules include okara powder, cricket powder, adzuki bean powder, mashed potato flakes, pumpkin flakes, potato flour, soybean flour, cabbage flour, dried bean paste, corn flour, soybean flour, rice flour, wheat flour, starch powder, sweet potato flour, and barley. Claim 1 containing at least one selected from powder, pumpkin powder, tomato powder, broccoli powder, radish powder, onion powder, carrot powder, apple powder, unshiu tangerine powder, orange powder, persimmon powder, and pineapple powder. Or the composition according to 2. The composition according to claim 1 or 2, wherein the powder or granular material is flaky. 3. The composition according to claim 1 or 2, further comprising a powdered lipid. A paste-like composition for a discharge type 3D food printer, the composition containing powdered food material, powdered lipid, and water. 9. The composition of claim 8, wherein the lipid component in the powdered lipid comprises medium chain fatty acid oil (MCT). The composition according to claim 8 or 9, wherein the powdered lipid contains a lipid component of 50% by mass or less based on the total mass of the composition. A method for preparing a pasty composition for a jet-type 3D food printer, the method comprising the step of mixing food powder, granules containing a thickener, and water. A method for three-dimensional modeling of a paste composition, the method comprising:
(A) A step of preparing a paste composition containing powdered food materials, granules containing a thickener, and water, and
(B) a step of discharging the paste composition from a discharge port of a discharge type 3D food printer to three-dimensionally model it;
(C) It may include a step of laminating one or more layers of the paste composition on the shaped article obtained in the step (B).
Method. The method according to claim 12, wherein the step (A) includes a step of mixing the powder or granules, and the water. 13. The method of claim 12, wherein the ejection 3D food printer is a screw 3D food printer. The method according to claim 12, including the step (C), wherein the paste composition is laminated in three or more layers in total. An orally ingestible composition shaped by the method according to any one of claims 12 to 15.

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