KR20200087344A - Material composition for food 3d printer - Google Patents

Abstract

The present invention relates to a raw material composition for a food 3D printer, wherein the raw material composition for a food 3D printer according to an embodiment of the present invention is output by a 3D printer and heated to be produced into a food and contains hydrocolloid.

Description

Raw material composition for food 3D printers {MATERIAL COMPOSITION FOR FOOD 3D PRINTER}

The present invention relates to a raw material composition for a food 3D printer, and more particularly, to a raw material composition for a food 3D printer that is output to a 3D printer and heated to be manufactured as food.

Based on 3D digital design, 3D printing technology that creates three-dimensional objects by stacking materials one by one is gradually expanding its application range from materials such as plastics, metals, and ceramics to bio materials and food materials that use cells or tissues. . In particular, 3D printing technology has recently emerged in the food field.

Accordingly, as disclosed in the patent documents of the following prior art documents, various types of food 3D printers using chocolate, sugar, and food paste have been introduced. The 3D printing process for manufacturing food using a food 3D printer is largely composed of three steps: modeling, 3D printing, and post-processing (heating). In particular, the post-processing process in 3D printing in parallel with food refers to a cooking process such as baking or boiling to improve the flavor of food material or convert it into an edible state.

As raw materials for food 3D printers, food raw materials have been used as such. However, the components such as carbohydrates, proteins, and fats are very sensitive to heat, so the product quality must be deteriorated during post-processing. For example, in the bakery industry, since the value is highly dependent on the design artistry, the shape retention ability of the object after printing is very important, and since it contains mainly high temperature-sensitive materials such as fat, sugar, and chocolate, as well as the shape retention strength immediately after printing, Although complex research and improvement on deformation after baking are required, food 3D printers developed to date adopt the existing recipe without development of separate raw materials, resulting in severe deformation after processing or after a certain time has elapsed. do. These problems are factors that make commercialization of food 3D printing technology impossible.

Accordingly, there is an urgent need for a method to solve the problems with the raw materials for a conventional food 3D printer.

KR 10-1810455 B1

The present invention is to solve the above-mentioned problems of the prior art, one aspect of the present invention is to provide a raw material composition for a food 3D printer containing a hydrocolloid excellent in thermal stability and edible.

The raw material composition for a food 3D printer according to the present invention is a raw material composition for a food 3D printer that is output to a 3D printer and heated to produce a food, and includes a hydrocolloid.

In addition, in the raw material composition for a food 3D printer according to the present invention, the hydrocolloid may be xanthan gum.

In addition, in the raw material composition for a food 3D printer according to the present invention, the xanthan gum may be mixed in an amount of 0.5% by weight or less based on the total weight of the raw material composition for the food 3D printer.

In addition, in the raw material composition for a food 3D printer according to the present invention, the hydrocolloid improves thermal stability in the heating process.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings.

Prior to this, the terms or words used in the specification and claims should not be interpreted in a conventional and lexical sense, and the inventor may appropriately define the concept of terms in order to best describe his or her invention. Based on the principle of being present, it should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

According to the present invention, by containing a hydrocolloid excellent in thermal stability, by improving the mechanical strength of the heat-sensitive food material, it is possible to maintain the original shape of the desired food without being deformed at high temperatures during the heating process.

1 is a graph showing the dynamic viscoelastic properties according to the temperature of a control group containing no hydrocolloid and a hydrocolloid (methylcellulose or xanthan gum) in a raw material composition for a food 3D printer.
FIG. 2 is an image after 3D printing of a control group that does not contain a hydrocolloid and a hydrocolloid (methylcellulose or xanthan gum) in a raw material composition for a food 3D printer.
FIG. 3 is an image obtained by post-processing the product printed in FIG. 2.
FIG. 4 is a scanning electron microscope (SEM) image showing the internal structure of the final product processed in FIG. 3.
Figure 5 is a graph showing the hardness (hardness) of the final product after processing in FIG.
6 is a graph showing the fracture resistance (fracturability) of the finished product in FIG. 3.

The objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments that are associated with the accompanying drawings. In addition, it should be noted that, in addition to reference numerals to the components of each drawing in the present specification, the same components have the same numbers as possible, even if they are displayed on different drawings. Also, terms such as “first” and “second” are used to distinguish one component from other components, and the component is not limited by the terms. Hereinafter, in describing the present invention, detailed descriptions of related well-known technologies that may unnecessarily obscure the subject matter of the present invention are omitted.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The raw material composition for a food 3D printer according to an embodiment of the present invention is a raw material composition for a food 3D printer that is output to a 3D printer and heated to be manufactured as food, and includes a hydrocolloid.

The present invention relates to a raw material composition for a food 3D printer that is output to a food 3D printer and then heated and manufactured into a final product. Recently, in the food field, a technology for manufacturing food with a 3D printer has begun to be used. The 3D printing process of manufacturing food using a food 3D printer models the food to be manufactured, 3D prints accordingly, and then completes the final product through a post-processing (heating) process, such as baking or boiling. However, since the food raw material is used as a raw material for a conventional food 3D printer, it is very sensitive to heat, resulting in a problem that the quality of the product deteriorates in the post-processing process, and the present invention has been devised as a solution to this.

Specifically, the raw material composition for a food 3D printer according to the present invention contains a hydrocolloid. Here, the raw material composition for the food 3D printer is a raw material that is output and heated by the food 3D printer and finally manufactured as food, and is a paste made by grinding or crushing all food materials such as fruits, vegetables, nuts, and meat into a soft state ( paste), dough, mixture, etc. can be provided in various forms. That is, without any particular limitation, for example, all food compositions that require a heating process, such as bakery dough for food 3D printers, meat products, and semi-processed paste foods, are applicable. Therefore, the raw material composition for a food 3D printer according to the present invention may contain various food materials such as wheat flour, vegetables, meat, butter, and milk, in addition to hydrocolloids.

The raw material composition for food 3D printers undergoes a heating process for food production, and components such as carbohydrates, proteins, and fats are very sensitive to heat, thereby degrading the quality of products during the heating process. Stability is important. Thermal stability can be defined as a property that a material can resist against mechanical strength loss during post-processing (heating) such as baking after 3D printing. The thermal stability of the raw material composition for food 3D printers can be controlled through the blending ratio, such as reducing the proportion of heat-sensitive materials, but accordingly, the inherent characteristics expected of the final product cannot be reproduced identically, so that desired quality characteristics can be obtained. none. That is, in order to improve the thermal stability of the raw material composition for a food 3D printer, it is important to maintain product-specific properties, and thus, in the present invention, physicochemical properties of hydrocolloids are used within a range not affecting product quality properties. Therefore, it maintains appropriate mechanical properties that can resist deformation during post-processing.

Here, a hydrocolloid is a hydrophilic polymer that is hydrated in water to show viscosity or gelled, and exhibits various properties according to characteristics such as polymer composition, molecular weight, functional groups, concentration, and the like. Substances belonging to the hydrocolloid include gellan gum, guar gum, locus bean gum, xanthan gum, agar, gelatin, methylcellulose, hydroxypropylmethylcellulose, and the like. The hydrocolloid material contained in the raw material composition for a food 3D printer according to the present invention can be used by selecting the most suitable for improving thermal stability among the materials. Most preferably, it may be xanthan gum. At this time, the blending ratio of xanthan gum may be determined by other raw material components other than xanthan gum among the raw material composition for food 3D printer, 0.8 wt% or less based on the total weight of the raw material composition for food 3D printer, more preferably 0.5 wt. It is suitable to contain less than %.

Hereinafter, the present invention will be described in more detail by verifying an improvement in thermal stability of a raw material composition for a food 3D printer through incorporation of a hydrocolloid according to the present invention.

In order to verify the improvement of the thermal stability, a control group of cookie dough containing hydrocolloids and a cookie control group containing no hydrocolloids was established, and hydrocolloids for each of the rheological properties, printing suitability, food properties, and final product quality. Analyze the impact of.

Since cookie dough is one of the raw material compositions for food 3D printers, which are typically required for post-processing, this evaluation is conducted on the subject, but the basic composition is shown in [Table 1] below. Here, as the hydrocolloid, methylcellulose and xanthan gum were used, respectively, and were blended in 0.5, 1, 2, and 3 wt% based on the total weight.

material Control Experiment group 1 Experiment group 2 Experiment group 3 Experiment group 4 flour 40 39.5 39 38 37 butter 25 25 25 25 25 Per minute 22 22 22 22 22 milk 13 13 13 13 13 Hydrocolloid 0 0.5 One 2 3 Total (g) 100 100 100 100 100

Based on the mixing ratio of [Table 1], the butter was left at room temperature for 1 hour, mixed with a kneader for 15 minutes, then added sugar and whipped for 5 minutes to prepare a uniform cream mixture. Subsequently, flour and hydrocolloid were added, followed by mixing for 2 minutes, followed by addition of milk until homogenization. The prepared cookie dough was used in the experiment after storage for 24 hours in a 6°C refrigerator so that the mixed hydrocolloids could be completely hydrated.

Rheological properties evaluation

1 is a graph showing the dynamic viscoelastic properties according to the temperature of a control group containing no hydrocolloid and a hydrocolloid (methylcellulose or xanthan gum) in a raw material composition for a food 3D printer.

Rheological properties were analyzed by measuring dynamic viscoelasticity according to the temperature of the control group and the experimental group. The dynamic viscoelasticity according to the temperature of cookie dough and sugarcraft material is controlled by a controlled stress rheometer (Paar Physica MCR 302, Anton Paar, Graz, Austria) set to a gap of 1 mm using a sandblasted parallel plate (PP25/S) with a diameter of 25 mm. Was measured. A strain sweep test was performed at 10 rad/s to obtain a linear viscoelastic range (LVE) between shear stress and shear stress for dynamic viscoelastic analysis. A strain of 0.1% within the linear viscoelastic range was selected as the experimental condition. All samples were allowed to stand for 15 minutes after loading on the rheometer to allow the collapsed internal tissue to recover. Silicone oil was coated on the outer edge around the sample to minimize drying of the sample during measurements at high temperatures. The temperature in the dynamic viscoelasticity measurement was heated at a rate of 5°C per minute from 25°C to 150°C using a temperature control device (P-PTD200/56/I/AIR, Anton Paar, Graz, Austria), and used for testing. The frequency was 6.3 rad/s. The storage modulus (G') and loss modulus (G'') according to temperature change were measured using an analytical program (RheoCompassTM, Anton Paar, Graz, Austria) built into the rheometer, and the results are shown in FIG. 1.

Referring to Figure 1, in the case of the control cookie dough, it can be seen that the values of G'and G'' continue to decrease to about 80°C. Viscoelastic values can be used to evaluate the mechanical properties of printed structures to resist deformation. Thus, the loss of G'and G'' values during the baking process means that the material does not have sufficient mechanical properties to maintain its shape, which can lead to deformation.

In addition, it was confirmed that the G'and G'' values increased while the control sample was heated to a temperature of 80°C or higher. This occurs because the volumetric volume of the solid component increases due to the gelatinization of wheat starch and the evaporation of moisture contained in the cookie. Therefore, it can be seen that suppression of mechanical strength loss in a temperature range of 80° C. or less can prevent deformation during post-processing.

Methylcellulose is an edible polymer with thermal reversible properties that initiates gelation when heated above about 48.5°C. Due to these gelling properties, cookie dough with methylcellulose is predicted to give sufficient mechanical properties to maintain a three-dimensional structure at a temperature rise in the post-processing process, but when methylcellulose is mixed with cookie dough, Regardless, no significant increase in G'and G'' values was observed. This is thought to be because hydrophobic binding between the methoxyl group, an essential mechanism of methylcellulose gelation, is inhibited by the fatty acid and protein components of the dough matrix.

On the other hand, when xanthan gum was incorporated, the degree of loss of G'and G'' values was significantly reduced. This confirms that the G'and G'' values are dependent on the xanthan gum concentration. In addition, the strengthening effect of xanthan gum on mechanical strength was maintained consistently over the entire spectrum even at high temperature up to 150°C.

Overall, it can be seen that xanthan gum is most suitable for improving the thermal stability of the raw material composition for a food 3D printer in a post-processing process such as baking.

Printing suitability evaluation

The printability of the raw material composition for a food 3D printer can be determined to the extent that the composition used in the 3D printing process is easy to extrude and maintains the 3D shape without collapse by its own weight during or after the 3D lamination process. Therefore, the printability depends on two factors: the elastic modulus of the material and the extrusion output required for ejection, and the printability can be estimated by measuring these values.

The elastic modulus and extrusion output for the control group and the experimental group are shown in [Table 2].

division Mixing amount (g/100g) Elastic modulus (㎪) Extrusion output (kg) Control Hydrocolloid 0 5.74 ± 0.59 4.22 ± 0.06 Experimental group Methylcellulose 0.5 5.54 ± 0.29 4.26 ± 0.30 One 6.03 ± 0.82 4.44 ± 0.21 2 6.74 ± 0.22 4.56 ± 0.46 3 6.69 ± 0.05 4.74 ± 0.09 Xanthan gum 0.5 7.92 ± 0.18 9.57 ± 0.56 One 9.32 ± 0.36 14.78 ± 0.12 2 12.26 ± 0.91 19.26 ± 0.29 3 14.54 ± 1.04 25.55 ± 0.59

Referring to [Table 2] above, when methyl cellulose of a good concentration was incorporated into the cookie dough, only a slight difference was observed with respect to the modulus of elasticity.

On the other hand, when incorporating xanthan gum, a significant difference was observed depending on the addition concentration, which ranged from 7.92 ± 0.18 kPa at 0.5% incorporation to 14.54 ± 1.04 kPa in 3% xanthan gum incorporation. This high level of increase in modulus of elasticity significantly increases the shape retention of the 3D printed cookie dough by the incorporation of xanthan gum, enabling more complex and sophisticated printing.

In general, in a raw material for a food 3D printer manufactured at almost the same blending ratio, an increase in elastic modulus due to a change in concentration of a single material tends to be inversely proportional to extrusion output. Even in the experimental group, the output required to extrude the cookie dough was not greater than that of the sample in which methylcellulose was added (4.26 ± 0.30 kg at 0.5% incorporation and 4.74 ± 0.09 kg at 3% incorporation). In the case of increase in concentration, it increased significantly (from 9.57 ± 0.56 kg at 0.5% mixing to 25.55 ± 0.59 kg at 3% mixing). Such a high level of extrusion strength makes it difficult to uniformly discharge the layers in the 3D printing process, thereby rapidly reducing the quality of the output.

FIG. 2 is an image after 3D printing of a control group that does not contain a hydrocolloid and a hydrocolloid (methylcellulose or xanthan gum) in a raw material composition for a food 3D printer.

As can be seen through FIG. 2, it can be seen that the methylcellulose mixed cookie dough is extruded smoothly regardless of the increase in concentration and maintains its shape well to form a high-quality molding.

On the other hand, in the case of xanthan gum incorporation at the level of 0.5%, it can be seen that it extrudes smoothly and exhibits a modeling effect similar to that of the methylcellulose mixed sample and control, but it was confirmed that the 3D printing suitability rapidly decreased as the incorporation concentration of xanthan gum increased. Can. Through these 3D modeling properties, it can be seen that the addition of excessive levels of xanthan gum induces a rather high mechanical strength increase, which can significantly degrade 3D printing suitability.

Food property evaluation

3 is an image obtained by post-processing the product printed in FIG. 2, and shows the effect of post-processing treatment on a 3D printed structure in which methyl cellulose and xanthan gum are mixed.

Referring to FIG. 3, in the case of the control cookie dough, it completely collapsed after the post-processing treatment up to 170°C, and the cookie dough with methylcellulose also showed high printability in the 3D printing process, but the effect of improving the thermal stability in the post-processing process was confirmed. Could not.

On the other hand, it was confirmed that the cookie dough print with xanthan gum corresponding to 0.5% successfully maintained its shape during the post-processing process. However, when incorporating xanthan gum corresponding to 1%, structural deformation was observed due to expansion of the ejected layer, which was more clearly confirmed as the concentration of xanthan gum increased.

Final Product Quality Assessment 1: Internal Structure

FIG. 4 is a scanning electron microscope (SEM) image showing the internal structure of the final product processed in FIG. 3, showing a microstructure 300 times magnified of a cookie product in which methylcellulose and xanthan gum are mixed.

As can be seen in FIG. 4, the structure of the methylcellulose incorporation sample was characterized by a structure in which flour starch granules were packaged in a high-density mixture matrix, and the wheat starch particles were not completely hydrated due to the matrix substrate partially containing fat. Can be confirmed. This indicates that in the post-processing process, the matrix containing butterfat melts and can be converted into a loose and incomplete internal structure that can affect the mechanical stiffness of the cookie product. In addition, these structures had a non-porous structure similar to that of the control sample, and exhibited an equivalent surface structure regardless of the amount of methyl cellulose added.

On the other hand, samples containing 0.5% xanthan gum were found to have strong resistance to deformation during the post-processing process compared to the control and methylcellulose incorporation products, but no structural differences in the composition network were observed. This means that the incorporation of xanthan gum at the level of 0.5% may not significantly affect the physical quality of the final product.

On the other hand, when additionally added more than 1% of coal gum, higher porosity was observed and this tendency was more clearly observed as the concentration of xanthan gum increased. In general, changes in the porosity of a microstructure have a significant effect on quality characteristics such as product volume, stiffness and tissue profile. Therefore, a high level of porosity increase due to the incorporation of excessive xanthan gum in the cookie dough can degrade the quality by changing the inherent properties expected of the final product. The microstructure modification of cookie products using xanthan gum is related to the apparent deformation of the 3D printed formation in the post-processing process mentioned above.

Final product quality assessment 2: hardness and fragility

5 is a graph showing the hardness of the final product after processing in FIG. 3, and FIG. 6 is a graph showing the fracture resistance of the final product after processing in FIG. 3.

Figure 5 shows the effect of hydrocolloid incorporation on the hardness of the cookie product, but the increase in the amount of methylcellulose incorporation did not affect the hardness value of the cookie sample, and no significant difference was found with the control group.

On the other hand, it can be seen that as the content of the mixed xanthan gum increases, the hardness of the cookie decreases significantly, resulting in lower resistance to chewing. This profile means that the porosity of the cookie matrix is increased due to the high dielectric properties of xanthan gum, indicating a more loose and soft texture.

FIG. 6 shows the effect of hydrocolloid incorporation on the fracturability of cookie products.The modification distance of cookie samples with methylcellulose content of 0.5% to 3% ranged from 0.63 ± 0.07 mm to 0.74 ± 0.20 mm, and 0.62 ± 0.04 mm of the control group. No significant difference was observed compared to.

On the other hand, the sample mixed with 0.5% xanthan gum showed a wavefront distance of 1.27 ± 0.24 mm, which also did not show a significant difference from the control group. On the other hand, when the content of xanthan gum became higher, the sample showed a higher breaking distance according to the decrease in hardness. These results indicate that excessive incorporation of xanthan gum can lead to changes in physical quality characteristics that contribute significantly to consumer acceptance.

Comprehensive analysis of the results of FIGS. 5 and 6, it is considered that the cookies mixed with xanthan gum at a level of 0.5% are similar to traditional cookies in terms of texture, so that the consumer acceptance is high.

Although the present invention has been described in detail through specific embodiments, the present invention is specifically for describing the present invention, and the present invention is not limited to this, and by those skilled in the art within the technical spirit of the present invention. It is clear that modification and improvement are possible.

All simple modifications or changes of the present invention belong to the scope of the present invention, and the specific protection scope of the present invention will be clarified by the appended claims.

Claims (4)

In the raw material composition for a food 3D printer that is output to a 3D printer and heated to produce a food,
Raw material composition for a food 3D printer containing a hydrocolloid.
The method according to claim 1,
The hydrocolloid is xanthan gum, a raw material composition for a food 3D printer.
The method according to claim 2,
The xanthan gum is a raw material composition for a food 3D printer mixed with 0.5% by weight or less based on the total weight of the raw material composition for the food 3D printer.
The method according to claim 1,
The hydrocolloid is a raw material composition for a food 3D printer that enhances thermal stability during heating.

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