WO2017071934A1 - Procédé et système pour la production d'un produit alimentaire personnalisé - Google Patents

Procédé et système pour la production d'un produit alimentaire personnalisé Download PDF

Info

Publication number
WO2017071934A1
WO2017071934A1 PCT/EP2016/074041 EP2016074041W WO2017071934A1 WO 2017071934 A1 WO2017071934 A1 WO 2017071934A1 EP 2016074041 W EP2016074041 W EP 2016074041W WO 2017071934 A1 WO2017071934 A1 WO 2017071934A1
Authority
WO
WIPO (PCT)
Prior art keywords
capsule
module
main component
food
additives
Prior art date
Application number
PCT/EP2016/074041
Other languages
German (de)
English (en)
Inventor
Erik Kordt
Original Assignee
BSH Hausgeräte GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BSH Hausgeräte GmbH filed Critical BSH Hausgeräte GmbH
Publication of WO2017071934A1 publication Critical patent/WO2017071934A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C64/00—Additive manufacturing, i.e. manufacturing of three-dimensional [3D] objects by additive deposition, additive agglomeration or additive layering, e.g. by 3D printing, stereolithography or selective laser sintering
    • B29C64/10—Processes of additive manufacturing
    • B29C64/106—Processes of additive manufacturing using only liquids or viscous materials, e.g. depositing a continuous bead of viscous material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y10/00—Processes of additive manufacturing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B33—ADDITIVE MANUFACTURING TECHNOLOGY
    • B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
    • B33Y80/00—Products made by additive manufacturing
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/253—Coating food items by printing onto them; Printing layers of food products

Definitions

  • the invention relates to a system for the automatic production of a foodstuff.
  • Today, food printers are mostly based on the so-called fused-deposition modeling technique, in which extrusion is used to produce a food.
  • This technique requires that the food being printed be extrudable and have a suitable texture to create three-dimensional objects. Only a small number of foods (such as chocolate) naturally have such properties.
  • One way to make food printable is to make complex blends (e.g., fruit or vegetable purees or cereal-based mixes) so that the blends have a suitable texture through skilful blending.
  • Another possibility is to change the texture and viscosity of liquid or pasty foods with the help of additives. The problem here is that the production of such mixtures is laborious and time consuming.
  • a manually created mixture can be filled into cartridges and then printed. Once filled, the contents of the cartridges can hardly be changed (e.g., by adding new ingredients). Overall, it is thus complicated and complex for a user to prepare mixtures which have a suitable viscosity and which are suitable for foodstuff printing. Furthermore, adapting mixtures to personal requirements is difficult. The production of different foods or foods with a food printer is therefore very complicated today.
  • a method is described in a system for making a food.
  • the method may be carried out by the system described in this document or by a food printer.
  • the method includes determining a recipe for making a first food.
  • the recipe can be selected from a recipe database.
  • a user of the system may be presented with a selection of recipes (eg on a screen of the system) and the user may select a recipe from the list of displayed recipes.
  • the recipe may indicate a first type of capsule of a variety of different capsule types for the preparation of the first food.
  • the recipe may indicate which type of capsule is needed to make the first food.
  • Different capsule types with different mixtures of additives can be provided to produce different foods.
  • a capsule may comprise an amount of additives to produce exactly one portion of a food.
  • the method further comprises transferring a predetermined amount of a main component for the first food from a main component module of the system to a mixing module of the system.
  • a main component module may include a screw propulsion and / or a valve.
  • the method includes checking that a capsule module of the system contains a capsule of the first capsule type.
  • the capsule of the first capsule type contains additives for the first foodstuff.
  • the additives from the capsule in the Mischmo be transferred.
  • the capsule module may open the capsule and the additives may be conveyed into the mixing module by application of a force (eg by the action of gravity and / or by the action of a flushing medium, such as water or compressed air).
  • the method further comprises producing a pressure mass for the pressure of the first food in the mixing module.
  • the additives from the capsule and the main component in the mixing module can be mixed to produce a homogeneous printing mass comprising a homogeneous mixture of main component and additives.
  • the printing material typically has a deformable and / or viscous consistency, which makes it possible to print the first food from the printing material.
  • the method thus utilizes a major component and additives from filled capsules to make a portion of a food.
  • a variety of different foods can be produced on the basis of only one main component.
  • the method described enables easy and convenient production of a variety of different personalized foods.
  • the printing composition may consist of more than 50%, in particular more than 80%, of the main component and less than 50%, in particular less than 20%, of additives.
  • more than 50% (or 80%) of the nutrients of the pressure mass may originate from the main component.
  • the pressure mass may in particular consist only of the main component, of the additives of one or more capsules and optionally of drinking water.
  • the main component and the mixtures of additives of the capsules can be designed so that by mixing only these two components (and possibly water) pressure mass for the pressure of a food can be produced. It Thus, a simple production of food is made possible.
  • Flavorings of the printing composition can be more than 50% from the additives and less than 50% from the main component.
  • the main component may be relatively neutral in taste (compared to the mixture of additives of a capsule). The taste of a food can then be determined primarily by the additives of one or more capsules.
  • the major component may include carbohydrates and proteins.
  • a majority of the carbohydrates and proteins of the pressure mass can be provided by the main component.
  • Particularly advantageous plants for the production of the main component are Wolffia arrhiza or Khai-nam or rootless dwarf water lens and / or sugar beet.
  • the major component may comprise a nutrient mixture that meets nutritional requirements of an average human.
  • the main component can cause the printed foodstuff to provide substantially all the necessary nutrients to a user (at least on average).
  • the main component can thus already be a meal by itself.
  • the additives for this purpose may include dyes, spices and / or sweeteners.
  • the additives may include vitamins and / or minerals or fats and / or oils.
  • Such additives can be adapted to personal nutritional needs of a user.
  • the main component may have a ductile and / or ductile consistency which allows the pressure of the printing mass produced therefrom. In other words, even the main component may already have properties which allow a pressure to be produced by the addition of additives from one or more capsules. Thus, it can be reliably ensured that the system described produces "printable" printing material.
  • capsules of different capsule types may comprise different mixtures of additives. Different types of capsules can be used to produce different foods in a comfortable way.
  • the main component may comprise a powder.
  • the method may include supplying a certain amount of water from a water supply module (e.g., from a water tank and / or from a water supply) of the system into the mixing module.
  • a water supply module e.g., from a water tank and / or from a water supply
  • the use of a powdered main component can reduce the space required for storage of the main component. This enables the provision of compact printing systems. From a defined amount of water and a defined amount of main component (and optionally from the additives of one or more capsules) can then be made in the mixing module suitable for the pressure pressure mass.
  • a system for making a food may be configured to be parked on a countertop of a kitchen.
  • the system includes a main component module for receiving and providing a major component of a foodstuff to be produced.
  • the system comprises a capsule module for receiving a capsule with additives for a foodstuff to be produced.
  • the capsule module is in particular configured to open a capsule and to provide the additives from the capsule (substantially completely).
  • the system comprises a mixing module which is adapted to produce from the main component and from the additives of at least one capsule an edible pressure mass which is suitable for the pressure of a foodstuff.
  • the system further includes a controller configured to determine a recipe for the production of a first foodstuff, the recipe indicating a first type of capsule of a plurality of different capsule types for the production of the first foodstuff.
  • the control unit is set up to check or ensure that the capsule module contains a capsule of the first capsule type.
  • the control unit is further configured to cause the capsule module to transfer the additives from the capsule into the mixing module, as well as to cause the main component module to transfer a certain amount of the main component into the mixing module.
  • the control unit may cause the mixing unit to produce a pressure mass for the pressure of the first food.
  • a capsule may include an identifier indicating the capsule type of the capsule.
  • the identifier may be e.g. a QR code, a bar code, a color of the capsule, a shape of the capsule and / or a lettering.
  • the capsule module may include a sensor configured to detect the identifier of a capsule.
  • the determined recipe may indicate a three-dimensional structure for the first food.
  • the system may include a pressure module configured to expel the pressure mass at different positions to produce a (three-dimensional) spatial arrangement of pressure mass.
  • the control unit may be configured to cause the print module to generate a spatial array of print mass according to the three-dimensional structure for the first food.
  • the printing module may comprise a movable printhead which can be moved, to expel pressure mass at different positions.
  • the printing module may comprise a movable carrier for the spatial arrangement of printing material, which can be moved relative to the print head of the printing module.
  • the main component module may comprise a (possibly removable) container for receiving the main component. Furthermore, the main component module may include means for metering the main component (e.g., a valve and / or a screw conveyor). Thus, different main components for different foods can be efficiently used. Furthermore, such a precise portioning of the main component for a portion of a food can be done.
  • the system can comprise a cleaning unit which is set up to at least partially clean the system with a liquid and / or gaseous cleaning medium.
  • a cleaning unit which is set up to at least partially clean the system with a liquid and / or gaseous cleaning medium.
  • water and / or water vapor may be pumped through individual modules of the system by the cleaning unit to clean the respective modules. This enables convenient use of the system.
  • the system may include a removable intermediate container and the control unit may be configured to cause the mixing module to transfer the pressure mass into the intermediate container.
  • This allows a convenient intermediate storage of the finished printing material.
  • providing an intermediate container enables printing of a food on a separate food printer.
  • the intermediate container can correspond to a cartridge for a separate food printer, so that a comfortable transfer to the food printer is made possible.
  • the system may include a preparation module configured to heat and / or cool pressurized mass.
  • a spatial arrangement of pressure mass can be cooked by the preparation module to provide a finished food.
  • the system may include a capsule container for storing a plurality of capsules.
  • the control unit may be configured to cause a capsule to be transferred from the capsule container to the capsule module.
  • it may be arranged that a capsule of the right capsule type is transported into the capsule module.
  • the comfort for the production of food can be further increased.
  • Figure 1 is a block diagram of an exemplary system for making a food
  • Figures 2a and 2b is a flow chart of an exemplary method of making a food.
  • the present document is concerned with the automatic production of food.
  • the foodstuffs should be produced individually for an individual or for a small group of people.
  • Fig. 1 shows a block diagram of an exemplary system 100 for the production of a food 1 17 (eg for the production of a complete cooked dish).
  • the system 100 comprises a container 102 for receiving a main component 1 12 for the food to be created 1 17.
  • the main component 1 12 may be neutral in taste.
  • the main component 1 12 may have properties (in particular a suitable viscosity) which make it possible to print a foodstuff 17 with the main component 12.
  • the main component 1 12 can be transferred via an interface 152 (with means for metering) into a mixing unit 104 of the system 100.
  • the container 102 and the interface 152 are part of a so-called main component module 102, 152 of the system 100.
  • the system 100 further comprises a capsule receptacle 131 (eg a slot) for receiving a capsule 101, wherein the capsule 101 additives 1 1 1, through which in combination with the main component 1 12 a food 1 17 with a certain taste, with a certain external appearance (eg of a particular color) and can be created with certain nutrients.
  • the capsule 101 may thus comprise the additives 11 1, which make it possible to produce a portion of a particular foodstuff 17 from a certain amount of the (neutral) main component 12. By providing different capsules 101 with different compositions of additives 1 1 1 so different foods 1 17 can be prepared in a simple manner.
  • the system further comprises an interface 151, via which the additives 1 1 1 of a capsule 101 can be conveyed into the mixing unit 104.
  • the capsule receptacle 131 and the interface 151 are part of a capsule module 131, 151 of the system 100.
  • the main component module 102, 152 for the main component 1 12 and the capsule module 131, 151 for a capsule 101 with additives 1 1 1 can via lines 103 with the mixing unit 104 (or with a mixing module) to be connected.
  • the mixing unit 104 a certain amount of the main component 1 12 with the additives 1 1 1 are mixed to produce a pressure mass 1 14 for the preparation of the food 1 17.
  • the pressure mass 1 14 can be conveyed via a line 105 to a nozzle 106, wherein the nozzle 106 is adapted to eject the pressure mass 1 14 at certain positions in order to create a spatial arrangement of pressure mass 1 14.
  • layer by layer print mass 1 14 can be ejected to create a layered arrangement of the print mass 1 14 in layers.
  • the nozzle 106 may be movably disposed on a rail 108 so that the nozzle 106 may be moved to different positions and may eject pressure mass 14 at different positions.
  • the spatial arrangement produced on the basis of the printing material 114 can be cooked by a cooking unit 107 (also referred to herein as a preparation module) to produce a finished cooked foodstuff (eg a cooked, baked or roasted foodstuff).
  • the cooking unit 107 may include a thermal oven, a microwave oven, a steamer unit, a grill, a pan and / or a saucepan.
  • the spatial arrangement of printing material 14 is "printed" directly through the nozzle 106 within the cooking unit 107. This is advantageous since the expense of transporting the spatial arrangement to the cooking unit 107 can be reduced in this way.
  • the finished food 1 17 can be dispensed to a user via an output 109 of the system 100.
  • the cooking unit 107 comprises a flap 109 through which a user can remove the food 1 17 from the cooking unit 107.
  • the system 100 the control unit 120 may access a recipe database on a storage unit 123 of the system 100.
  • the control unit 120 may use a control unit 120 configured to determine a recipe for a foodstuff 17 to be created
  • Communication unit 121 to access an external recipe database, sat on an external server is saved.
  • the communication unit 121 may be configured to communicate with the external server via a wireless and / or wired network.
  • the recipe may be provided or selected via a user interface 122 (eg via a touch-sensitive screen) of the system 100) of the control unit 120.
  • the control unit 120 is further configured, depending on the recipe to convey a certain amount of the main component 1 12 from the container 102 in the mixing unit 104. Furthermore, it can be checked whether the capsule 101 required for the recipe has been introduced into the capsule receptacle 131. In addition, can be defined by the recipe, a shape for the food to be created 1 17.
  • the controller 120 may be configured to control the nozzle 106 (or a printhead) in response to the recipe. Furthermore, the control unit 120 may be configured to control the cooking unit 107 of the system 100 as a function of the recipe in order to at least partially cook the spatial arrangement of the print mass 14.
  • the system 100 may further include a container 132 for receiving a liquid component 142 (eg, water). Possibly.
  • the system 100 may include a water port for providing the liquid component 142 (not shown).
  • the liquid Component 142 may be mixed with a main powdered component 1 12 in the mixing unit 104 to provide a main component 12 having the required properties for the pressure of a food 17.
  • a separate liquid component 142 eg, water
  • the volume of the container 102 for the main component 12 can be reduced.
  • the durability of the main component 1 12 can be increased (in particular when using a powder).
  • the system 100 may include an output receptacle 130 (also referred to as a supplemental receptacle) in which the print mass 14 may be provided.
  • an output receptacle 130 also referred to as a supplemental receptacle
  • the print mass 1 14 may optionally be printed by means of a separate food printer.
  • the system 100 may include a cleaning unit 125 to clean the lines 103, 105, the nozzle 106, the mixing unit 104 and / or the container 102.
  • a cleaning unit 125 to clean the lines 103, 105, the nozzle 106, the mixing unit 104 and / or the container 102.
  • Water from the liquid container 132 can be used to rinse the lines 103, 105, the main component container 102, the mixing unit 104 and / or the nozzle 106.
  • the cleaning unit 125 can be controlled by the control unit 120.
  • Fig. 1 thus shows a food printer 100 of the courts 1 17 mixes two groups of components.
  • the printer 100 can be used by the choice of capsules 101 with specific mixtures of additives 1 1 1 for a personalized diet.
  • the printing compound 1 14 for a food to be printed 17 1 can be made just before the pressure in the mixing unit 104.
  • the food components to be mixed are mixed together from two groups of components, from a group of possible main components 1 12 (or from food basic substances) and from a group of additives 1 1 1 (or from valuable ingredients).
  • the additives 1 1 1 are fed via a capsule system and mixed with at least one main component 1 12. If necessary, the contents of several capsules 101 (with additives 1 1 1) may be mixed with one portion of a main component 12, to produce the printing material 1 14. By using capsules 101 with additives 1 1 1 can be based on a few major components 1 12 (possibly based on only one main component 1 12) create many different food mixtures 1 14. In the production of a dish 1 17 with the printer 100, a major portion of the printable preparation 1 14 typically consists of the main component 1 12. Here is a main component 1 12 preferably without addition of the additives 1 1 1 a capsule 101 or without mixing with a other main component 1 12 printable. The main components 1 12 can account for example, a proportion of 50-100% of the resulting court 1 17. The additives 1 1 1 may for example make up a proportion of 0-50%.
  • a portion of a main component 12 is mixed with the contents 1 1 1 of any number (e.g., 0-2) of capsules 101.
  • the resulting print mass 1 14 can be filled into a cartridge or into an intermediate container 130 (for a separate print) or the print mass 1 14 can be fed directly to the print module 106, 108 and printed. Possibly.
  • several mixtures of printing material 14 can be produced simultaneously or in succession and printed simultaneously or successively.
  • a personalized diet can be made possible in a simple manner.
  • the variety of dishes to be printed 1 17 is made possible via different capsules 101 with different additives 1 1 1.
  • a main component 1 12 may have properties that allow optimum pressure of a foodstuff 17.
  • the additives 1 1 1 are preferably such that by mixing with a main component 1 12, the pressure behavior of the main component 1 12 does not deteriorate or possibly even improved. It is alternatively conceivable for a user of the system 100 to produce a main component 12 (eg from fresh foods) and the main component 12 to be suitable for printing by combining it with the contents 11 1 of a capsule 101.
  • FIG. 1 shows an exemplary structure of a food printer 100.
  • the printer 100 does not necessarily have to have all the components shown in FIG.
  • the printer 100 comprises a storage module or container 102 for one or more main components 1 12, an interface 152 for the one or more main components 1 12 to the mixing unit 104, a capsule receptacle 131 for a capsule 101, a capsule dosing module 151, a mixing module or a mixing unit 104, one or more intermediate containers 130 for resulting mixtures 1 14, a printing module 106, 108, a preparation module or a cooking unit 107, a cleaning unit 125 and a control unit 120.
  • the blending process can be separated from the printing process.
  • the mixing process with the main component 1 12 in a first device and the printing process in a second, separate, device can be performed.
  • another type of food processing and preparation may be provided.
  • the one or more storage containers 102 for main components serve as a repository of the main food components 1 12.
  • main components 1 12 are used and stored (at least one main component 1 12).
  • These major food components 1 12 may be stored in containers or containers optimized for storage of major food components 1 12.
  • the containers 102 can be easily filled and, if necessary, allow a controlled dosage via a valve / opening.
  • the containers 102 are preferably at least so large that at least one portion of a finished dish 17 can be produced with the contents of a container 102.
  • the containers 102 may also be larger in order to be able to print a plurality of dishes 1 17 without refilling a main component 1 12. Possibly.
  • a water tank 132 for drinking water 142 may be used as an additional storage container.
  • One or more storage containers 102 for main components 1 12 can be connected to the interface 152.
  • the interface 152 comprises a portioning or dosing system in order to transport defined quantities of the main components 1 12 into the mixing module 104.
  • the interface 152 may include a Use pump for liquid media or a screw conveyor for solid / powdery substances. Possibly.
  • the main components 1 12 may be transported by their own gravity into the mixing module 104 when the containers 102 are designed to be self-evacuating.
  • the interface 152 may include at least one valve or shut-off device to control the flow of material.
  • the storage containers 102 of the main components 1 12 may be constructed separately from the interface 152. Alternatively, the containers 102 may be fixedly connected to the interface 152. In particular, the storage containers 102 and the interface 152 may be structurally configured as one unit. Furthermore, a temperature control of the containers 102 may be provided, e.g. To be able to influence the viscosity of highly viscous or liquid main food components 12 and / or to make the dosing process easier.
  • the interface 152 is designed so that a water tank 132, a storage tank 102 for a powdered main component 1 12 and a storage tank 102 for a liquid / pasty / gelatinous main component 1 12 can be firmly clamped in the interface 152.
  • the tanks 102, 132 can preferably be removed for filling and cleaning.
  • Each tank 102, 132 is connected to the mixing module 104 via the interface 152 of the main components 1 12.
  • the containers 102, 132 and / or the interface 152 further include means for conveying the contents from the containers 102, 132 to the mixing module 104.
  • Another preferred embodiment of the system 100 includes a single storage container 102 for a main (powdered) component 12 and a water tank 132.
  • the interface 152 may include a port for (exactly) a main component 12 and for (exactly) a water tank 132.
  • the connection for the main component 1 12 can be designed so that the storage container 102 can be changed for the main component 1 12 and so different main components 1 12 can be supplied via the same connection to the mixing module 104.
  • the system 100 may include a storage container or rack for storing additive capsules 101. The container may be designed such that a capsule 101 automatically slides into the dosing module 151 or is forwarded to the dosing module 151.
  • a mechanism can be provided in which a capsule 101 can be selected according to the marking or position in the storage container and according to the recipe and can be transferred into the capsule dosing module 151 in a mechanically controlled manner.
  • the tag of a capsule 101 may include a print, a QR code, a bar code or the like.
  • the capsule dosing module 151 may be configured to open a capsule 101 and to convey the entire contents 11 1 to the mixing module 104.
  • the capsules 101 may be e.g. be pierced, cut open, squeezed or opened by a suitable opening mechanism of the capsule 101 itself.
  • a particularly advantageous emptying of the content 1 1 1 can be done by piercing the capsule 101 and rinsing with water 142, wherein the water and the capsule contents are passed directly into the mixing module 104.
  • the mechanism of opening and emptying can be done by operating a lever or fully automatically.
  • the capsule module 131, 151 may have a receptacle for empty capsules and the empty capsules may be automatically transferred to this receptacle. Possibly. the capsules 101 must be individually inserted by hand into the capsule module 131, 151, or the capsules 101 can be fed fully automatically from the storage container.
  • the capsule module 131, 151 has a sensor which detects the type or type of the capsule 101, for example, based on the imprint, a QR code or other optical identification and thus the content 1 1 1 of the capsule 101 identified.
  • relevant parameters for the mixing and printing process can be loaded, and the further preparation process of a foodstuff 17 can be adapted to the capsule ingredients 11.
  • it can be checked whether the correct capsule 101 has been inserted into the capsule module 131, 151.
  • the capsule module 131, 151 may include an ejection mechanism, whereby a capsule 101 inserted in error may be ejected.
  • the mixing module 104 is a mechanical component in which the mixing of the main food component 1 12 with the capsule contents 1 1 1 takes place.
  • the mixing can be done for example by a static mixer or by a dynamic stirrer. If a water addition is required (for example, to put powdery main components 1 12 in the printable state), so this mixing process in the mixing module 104 can take place.
  • the mixing module 104 can provide a homogeneous mixture of the additives 11 1 of a capsule 101 and of at least one main component 12.
  • the mixing module 104 is set up to regulate the temperature in the mixing container and to control the stirring process.
  • the viscosity of the mixture can be 1 14 optimized for printing. How long and with which parameters the mixing is to take place can be regulated by the control unit 120, e.g. depending on the selected recipe and / or on the selected main component 1 12 and / or capsule 101.
  • the print-ready food mixture 1 14 can be filled into an intermediate container 130 or passed directly into the printing module 106, 108.
  • the mixing module 104 may have a filling opening via which the user can fill in manually a main component 1 12 directly.
  • a storage container 102 for the main components 1 12 can be saved and the main component interface 152 can be simplified.
  • the intermediate container 130 for mixtures 1 14 can be used to store finished mixtures 1 14 before printing.
  • This container 130 may be fixedly connected to the system 100 or configured as a cartridge optimized for use in a printing module 106, 108.
  • the intermediate container 130 can be manually placed on a nozzle 106 to print the printing material 1 14.
  • a filled cartridge 130 may be removed from the system 100 and stored to perform the printing process at a later time. If necessary, the cartridge 130 can then be inserted into the printing module 106, 108. The filled cartridges 130 can then be manually or fully automatically in the Pressure module 106, 108 are used. These cartridges 130 may be sized to receive (exactly) one portion of the printable food mix 14. An advantage of such a buffer 130 is to be able to simultaneously carry out the next mixing process for a second mixture 14 during the printing process of a first mixture 14. An intermediate container 130 is optional.
  • the mixing module 104 may be connected directly (e.g., via a conduit 105) to the printing module 106, 108.
  • the mixing module 104 can be used as a temporary memory. This has the advantage of keeping the expenditure on equipment in the system 100 low, since no additional temporary storage 130 is required.
  • the task of the printing module 106, 108 is to extrude the food mixture 14 and to create three-dimensional structures, e.g. in the so-called fused deposition modeling method or extrusion printing method and / or by means of a nozzle 106 and / or another portioning process.
  • the printing module 106, 108 comprises at least one print head with a nozzle 106 or the like, whereby the food mixture 1 14 can be metered. If multiple mixes 14 are buffered (e.g., in one or more intermediate containers 130), then mixes 14 may optionally be printed simultaneously (e.g., by the use of multiple nozzles 106).
  • the feed rate of the food (dispensed volume flow per unit time through the nozzle 106) can be variable (in particular controllable) in the pressure module 106, 108. Furthermore, a temperature control (for example by a heating or cooling unit) of the food mixture 1 14 in the pressure module 106, 108 may take place.
  • the pressure module 106, 108 is connected to the mixing module 104 and forms a unit with this.
  • the printing module 106, 108 is capable of creating three-dimensional structures of printing material 14 by movement.
  • the printing module 106, 108 (in particular the nozzle 106) can be movable in all three spatial directions.
  • a support for example a plate or a plate or a table
  • the printhead may then be immobile if necessary.
  • the plans for printing three-dimensional structures may be sent from the control unit 120 to the print module 106, 108.
  • control unit 120 can control the printing process (and in particular the movement of the printing module 106, 108 or the support of the foodstuff 17) in dependence on a plan of the structure to be printed.
  • Printed forms can be based on a variety of different recipes that a user can select, for example, at the beginning of the printing process from a database or cloud. Which geometric structures can be printed depends typically on the selected main component 1 12 and the one or more capsules 1 1 1 used.
  • the system 100 may optionally include a preparation module 107 (or a cooking unit) that further handles the finished printed three-dimensional food structures.
  • the preparation module 107 comprises a heating unit, with the aid of which the finished three-dimensional structures can be baked or heated, for example.
  • the viscosity of the printed food can be increased and thus more stable structures can be created.
  • the preparation unit 107 may already regulate the temperature during the printing process, as a result of which, for example, layer by layer printing compound 14 can be cooled or baked.
  • the control unit 120 controls the system 100 and may provide an interface 122 to a user.
  • the user connection can e.g. via a visual user interface with operating elements or via a connection / an application on a smartphone (for example via Bluetooth or WLAN).
  • the system 100 includes a WLAN port 121 and may thus be e.g. access to a cloud.
  • recipes can also be stored on a local memory 123, which can optionally be connected by linking e.g. to a smartphone or a laptop to new recipes can be extended.
  • the control unit 120 communicates with all relevant modules of the system 100 and thus controls the entire preparation process.
  • the preparation process can be predetermined by a recipe.
  • the user can select a recipe and the control unit 120 takes over the fully automatic execution of the preparation process as far as possible and / or guides the user through possible manual actions. Possibly.
  • a remote control eg via a smartphone
  • a user can also remotely print dishes that can then be completed at any time.
  • the system 100 may include a cleaning unit 125 with which to periodically, e.g. After each recipe preparation or even during a preparation process, cleaning operations can be performed.
  • the individual modules of the system 100 may be designed to allow manual cleaning. In a suitable embodiment, the modules may be removed by a user and e.g. in the dishwasher or cleaned by hand.
  • the control unit 120 may prompt the user to perform a cleaning if necessary.
  • the cleaning unit 125 may include a water tank and a storage for cleaning solutions (for example, surfactant-containing solutions), a tank for collecting the waste water, and / or a steam generating module.
  • the cleaning unit 125 may optionally have a connection to the water tank 132 of the system 100.
  • the cleaning unit 125 can then alternately pass water, steam and / or surfactant-containing solutions through at least some of the modules of the system 100.
  • the cleaning process may be directed by the controller 120 and may include actions in the individual modules (e.g., stirring and heating of cleaning solution in the mixing module 104 to clean the mixing module 104). It is also possible that one part of the system 100 is cleaned by the cleaning unit 125 and another part of the system 100 has to be cleaned by the user.
  • the cleaning unit 125 receives the water required for cleaning from the drinking water tank 132, which may be connected to the interface 152 for main components 1 12.
  • the cleaning unit 125 mixes the water optionally with active cleaning substances and alternately pumps water, surfactant solution and / or water vapor through the mixing module 104, through any intermediate container 130 and / or by the pressure module 106, 108.
  • a pump in a circuit through this Og modules of the system 100 is conceivable to the cleaning success to optimize.
  • Spent cleaning solution can be collected in a separate container after the print module 106, 108 (eg in a bowl or in a glass that is under the user's control). All modules that are not cleaned by this process can be designed so that cleaning is rarely required and / or can be performed manually by the user.
  • cleaning processes can be defined, which can be controlled by the control unit 120 and performed by the cleaning unit 125 and / or by the user at certain times.
  • Recipes for the system 100 typically include three-dimensional structure maps (e.g., in a CAD format) including the timing sequence to generate the corresponding structures.
  • a recipe may include all process parameters and settings for the (possibly all) modules of the system 100, including the timing, to produce a finished, printed and ready-to-eat foodstuff.
  • a recipe may specify the choice of one or more major components 12 and the required one or more capsules 101 or capsule types.
  • a user may tell system 100 which main component 1 12 and which capsules 101 (or capsule types) are available or to be used. The system 100 may then suggest a selection of recipes. In particular, a particular combination of main component 1 12 and capsule 101 (or capsule type) may be proposed.
  • the user can be granted access to a website or app to create their own recipes and / or make them accessible to other users, eg via a community. Over time, a large variety of dishes can be provided.
  • the three-dimensional structures of the courts 1 17 can be created by the user himself.
  • a prescription is not necessarily limited to one serving of major component 12 (with or without capsule supplement).
  • a portion of a main component corresponds to a meal.
  • the system 100 may be configured to make multiple portions of a foodstuff 17 (eg, in response to an input of the user) in one go. For example, larger and / or more varied meals can be created (eg 2 different colors, different textures, etc.).
  • main component 1 12 may require that at least two portions of main component 1 12 are each mixed with the contents 1 1 1 of different capsules 101 and then printed. Possibly.
  • the portion sizes of the main component 1 12 can be selected to be so small that several mixtures 1 14 (main component 1 12 + optional ingredients 1 1 1 of capsules 101) have to be produced for one meal.
  • optimized control parameters for the entire manufacturing process can be stored in a database so that the manufacturing process can be optimally adapted depending on the recipe or selection of the combination.
  • the described system 100 enables a personalized diet, i.
  • the diet can be adjusted based on a user's personal needs.
  • Personal needs include, for example, particular nutritional needs or diets that are related to the lifestyle (e.g., marked physical activity) of a user, to illness, or to the life situation (e.g., sex, age, or pregnancy, etc.).
  • the personalized diet may include performance optimization through customized diet.
  • Personalized nutrition also includes the possibility to use one's own diet as an expression of a lifestyle or as a status symbol. These may include, for example, vegetarian, vegan, biological or resource-conserving diets. Personalized nutrition can also include the expression of the individuality and creativity of a user, in that the created dishes 17 can be determined by the user in terms of taste, texture and / or shape.
  • the system 100 it is possible to communicate to the system 100 personal data (eg the affiliation to one of the above-mentioned groups).
  • the system 100 can determine the needs of the user and suggest recipes based thereon.
  • the system 100 may be networked with other devices (eg, with devices that monitor and record the athletic activity) and communicate with these devices.
  • the system 100 may suggest based on this information recipes with suitable capsules 101 to compensate for any deficiencies.
  • the system 100 may be configured to assist in weight reduction by automatically combining the system 100 low-calorie main ingredients 112 with capsules 101 containing essential nutrients for dieting. Via a personal profile, a user can be enabled to store favorite recipes in a favorite selection so that they can be selected quickly.
  • the food additive capsules 101 1 1 offer a substantial potential for food personalization. In this case, a variety of capsule types with different combinations of additives 1 1 (eg commercially) can be provided. For example, the capsule contents 1 1 1 can be adapted to different consumer groups (eg capsule types for a physically active group, for pregnant women, etc.).
  • An exemplary classification is a classification into the groups: "capsule types that influence taste and color”, "capsule types that influence the texture” and “capsule types that influence the nutrient content”, in particular the latter Group can be provided for different user groups with different additives 1 1 1.
  • the affiliation of a capsule 101 to a particular group and / or the suitability for a particular group of persons can be seen eg via the color design of the capsules 101. Examples of the contents of a capsule 101 are:
  • Nutritionally valuable substances e.g., phytochemicals or compounds affecting metabolism, for example, phytosterol esters for lowering cholesterol levels
  • nutritionally valuable substances e.g., phytochemicals or compounds affecting metabolism, for example, phytosterol esters for lowering cholesterol levels
  • Fats or oils e.g. have a high content of essential fatty acids
  • the additives 1 1 1 may be e.g. in powder, liquid or gel form. It is also conceivable that users at certain providers (e.g., specialized food manufacturers) may request their own capsules 101 (e.g., with a particular taste).
  • the one or more major components 1 1 1 make up the bulk of the printed food 17. Therefore, the major portion of the nutritional value of the foodstuff 17 is covered by the one or more major components 12. In principle, it is conceivable to mix a plurality of main components 12 for a portion of the food 17. In a preferred embodiment of the system 100, only one main component 12 is used for one serving, so that the foodstuff 17 can be produced with little effort.
  • Exemplary main components 12 are food mixtures which are optimized for the pressure in the system 100 and in particular have a suitable (possibly temperature-dependent) viscosity. This also includes powdery substances that have optimum printing properties only after mixing with water. Such main components 1 12 can be provided, for example, commercially. Furthermore, a main component 1 12 may be manufactured by a user himself (based on special recipes). These main components 1 12 typically have only after mixing with the ingredients 1 1 1 of a specified in the recipe capsule 101 on the appropriate printing properties. The recipes for producing the main components 1 12 can be provided via a connection of the system 100 to a smartphone, to a homepage or via a graphical user interface.
  • main components 1 12 are:
  • a water-based gel (or a powder that can be made into a gel with water), which contains carbohydrates and proteins, among other things, and is suitable for making calorie-reduced meals.
  • a mixture is e.g. available under the name Soylent.
  • the main component 12 a similar mixture may be used which moreover has suitable properties for the food pressure. With such a mixture, if appropriate, the entire diet of a user can be converted to food 1 17 from the printer 100. By using the different capsules 101 can still be varied and appealing courts 1 17 are created.
  • An advantage for a user is the time savings, since conventional cooking is no longer necessary.
  • a complex mixture suitable for a resource-conserving diet e.g. contains as its main components algae, insects or other alternative foods.
  • Blends may be made by a user himself, particularly by a user who attaches importance to a healthy diet and the use of fresh ingredients. With the help of the system 100 and by the contents of suitable capsules 101 the fresh ingredients can be made printable and if necessary continue through the
  • Content of other capsules 101 can be personalized.
  • Exemplary ingredients for a main component 12 are sugar beet (possibly as a powder) and / or an aquatic plant known as Wolffia arrhiza or Khai-nam or Rootless Dwarf Water Lentil.
  • FIGS. 2 a and 2 b show a flow chart of an exemplary printing process 200. In this case, if necessary, only a part of the illustrated steps can be executed. Furthermore, the order of the steps shown can be changed.
  • a recipe can be selected.
  • the system 100 may suggest a recipe to the user, e.g. based on the nutritional recommendations and / or taste preferences of the user.
  • the system 100 may include information about which one or more major components 1 12 and capsule 101 or capsule types are available. This information can be taken into account in the proposal for a recipe.
  • the preparation of own main components is typically only at the direct request of the user.
  • the user can select a particular main component 12.
  • a system-side suggestion of one or more capsules 101 (or capsule types) may be adopted, or the choice of one or more alternative capsules 101 (or capsule types) may be entered.
  • the user can select a specific three-dimensional shape of the court to be created 17.
  • the user may be asked by the system 100 if multiple servings should be made. If this is the case, the main components 1 12 and capsules 101 can be set for the further portions. Then the user can choose whether to make both portions together or separately (eg on one or two separate plates). For portion combinations, separate three-dimensional arrangements can be offered, which include the larger amounts of pressure mass.
  • preparation steps are loaded.
  • the control module 120 may obtain the necessary data for the preparation of the food 1 17 via access to a cloud or from the internal memory 123 of the system 100. All modules of system 100 are controlled and, if necessary, adjusted to the required settings (eg by preheating modules).
  • the preparation steps are typically dictated by the recipe and include corresponding variations in process parameters (eg, temperature settings, stirring times, pressure parameters) due to the capsule / main component.
  • a further step 203 it can be checked whether the required main component 1 12 is available in sufficient quantity. This can e.g. be determined by an optical level sensor on the container 102. If the container 102 is empty or unused, the user is prompted to refill or insert the container 102 (step 204). In a subsequent step 205, a required amount of the main component 1 12 is transferred to the mixing module 104. Furthermore, in step 206, a required capsule 201 is transferred into the dosing module 151. In particular, a capsule 101 can be automatically selected from the storage container and transported into the dosing module 151 by the capsule type defined in the recipe. It may then be checked (step 207) whether the inserted capsule 101 is correct (i.e., having the correct capsule type). For this purpose, a sensor can test or scan whether the capsule 101 meets the required requirements. If this is not the case, the capsule 101 can be ejected unopened again. A capsule 101 may then be loaded and tested again (steps 206, 207).
  • the capsule contents 1 1 1 are transferred to the mixing module 104 and the empty capsule can be discarded (step 209). It can then be checked whether additional capsules 101 are required (step 210). In particular, steps 206-209 may be repeated if the prescription provides for further capsules 101.
  • steps 206-209 may be repeated if the prescription provides for further capsules 101.
  • After transferring the additives 1 1 1 from the one or more capsules 101 in the mixing module 104 can be checked whether an addition of water is required (step 21 1). If the recipe prescribes the addition of water 142, the amount of water 142 defined by the recipe is directed into the mixing module 104 (step 212). The amount of water, which was transported to the emptying of the capsule contents in the mixing module 104, can be taken into account.
  • a mixing process according to the recipe can be carried out in the mixing module 104 (step 213).
  • the main component 1 12 with the capsule contents 1 1 1 according to the recipe specifications eg temperature, mixing time, stirring intensity, etc.
  • the print mass 1 14 created in this process can then be transported to print module 106, 108 and printed in accordance with the recipe (step 214). This creates a stable, three-dimensional structure.
  • the timing of the positioning with the corresponding feed rate (volume flow) of the mixture 1 14 and any process parameters during printing (eg temperature) are specified by the recipe.
  • the blend 1 14 may be printed directly from the combined module.
  • the food preparation can be made according to the recipe (step 216).
  • the jerked mixture 14 is further processed, e.g. heated or cooled depending on the recipe. This processing may possibly already take place during the printing process.
  • step 2128 the process re-starts (step 218) in "Load Prepare Steps" (ie, at step 202). Following the print process, it may be checked if a clean is required (step 219). It may be possible to make several portions without cleaning (as shown in Figures 2a and 2b). On the other hand, cleaning may also be required between the portions to permit mixing of residues in system 100 with a new major component 12 and new ones Cleansing is ideally carried out after each use of the system 100. In this step 219 it can be clarified by asking the user whether it is intended to print another recipe in the next step. then, if necessary, the cleaning process can be postponed until the system 100 is no longer needed be guided.
  • a request may be made by the system 100 to the user to remove the printed food 17. This ensures that printed foodstuffs 17 are not contaminated or destroyed by the cleaning process. Subsequently, a cleaning log can be loaded by the control unit 120 and carried out by the cleaning unit 125 and / or by the user (step 215).
  • the system 100 described in this document allows the easy production of individual meals without any cooking effort.
  • the present invention is not limited to the embodiments shown.
  • the description and figures are intended to illustrate only the principle of the proposed systems and methods.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Materials Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Medical Informatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Epidemiology (AREA)
  • Primary Health Care (AREA)
  • Public Health (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Optics & Photonics (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé (200) dans un système (100) pour la production d'un produit alimentaire (117). Le procédé (200) comprend la détermination (201) d'une recette pour la production d'un premier produit alimentaire (117), la recette indiquant un premier type de capsule parmi une multitude de types de capsule différents pour la production du premier produit alimentaire (117). Le procédé (200) comprend en outre le transfert (205) d'une quantité déterminée d'un composant principal (112) pour le premier produit alimentaire (117) à partir d'un module (102, 152) de composant principal du système (100) dans un module de mélange (114) du système (100). En outre, le procédé (200) comprend le test (207) pour déterminer si un module (131, 151) de capsule du système (100) contient une capsule (101) du premier type de capsule, la capsule (101) du premier type de capsule contenant des additifs (111) pour le premier produit alimentaire (117). En outre, le procédé (200) comprend le transfert (209) des additifs (111) à partir de la capsule (101) dans le module de mélange (104) ainsi que la production (213) d'une masse comprimée (114) pour le pressage du premier produit alimentaire (117) dans le module de mélange (104).
PCT/EP2016/074041 2015-10-28 2016-10-07 Procédé et système pour la production d'un produit alimentaire personnalisé WO2017071934A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102015221023.5A DE102015221023A1 (de) 2015-10-28 2015-10-28 Verfahren und System zur Herstellung eines personalisierten Nahrungsmittels
DE102015221023.5 2015-10-28

Publications (1)

Publication Number Publication Date
WO2017071934A1 true WO2017071934A1 (fr) 2017-05-04

Family

ID=57133162

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/074041 WO2017071934A1 (fr) 2015-10-28 2016-10-07 Procédé et système pour la production d'un produit alimentaire personnalisé

Country Status (2)

Country Link
DE (1) DE102015221023A1 (fr)
WO (1) WO2017071934A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019052836A1 (fr) * 2017-09-14 2019-03-21 BSH Hausgeräte GmbH Cartouche alimentaire doté d'un élément mélangeur intégré

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017206163A1 (de) * 2017-04-11 2018-10-11 Robert Bosch Gmbh Verfahren und System zur Herstellung von individualisierten Nahrungsmittelmahlzeiten
CN109288106A (zh) * 2018-08-08 2019-02-01 杭州电子科技大学 3d食品模型打印机的清洗装置及打印机

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014190168A1 (fr) * 2013-05-24 2014-11-27 Natural Machines Llc Fabrication d'un aliment à l'aide d'une technologie d'impression tridimensionnelle
WO2014190217A1 (fr) * 2013-05-22 2014-11-27 Systems And Materials Research Corporation Fabrication d'additif pour préparer des compositions comestibles
WO2015106059A1 (fr) * 2014-01-09 2015-07-16 3D Systems, Inc. Procédé de production d'un produit alimentaire en trois dimensions

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014190217A1 (fr) * 2013-05-22 2014-11-27 Systems And Materials Research Corporation Fabrication d'additif pour préparer des compositions comestibles
WO2014190168A1 (fr) * 2013-05-24 2014-11-27 Natural Machines Llc Fabrication d'un aliment à l'aide d'une technologie d'impression tridimensionnelle
WO2015106059A1 (fr) * 2014-01-09 2015-07-16 3D Systems, Inc. Procédé de production d'un produit alimentaire en trois dimensions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019052836A1 (fr) * 2017-09-14 2019-03-21 BSH Hausgeräte GmbH Cartouche alimentaire doté d'un élément mélangeur intégré

Also Published As

Publication number Publication date
DE102015221023A1 (de) 2017-05-04

Similar Documents

Publication Publication Date Title
EP3405081B1 (fr) Appareil servant à fabriquer un produit alimentaire
Baiano 3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues
Sun et al. 3D food printing an innovative way of mass customization in food fabrication
EP3267857B1 (fr) Unité de mélange de boissons
EP2038189B2 (fr) Procédé et système pour la production d'un article cosmétique
EP2275010B1 (fr) Dispositif et procédé de moussage d'un aliment liquide, notamment du lait
Southerland et al. Edible 3D printing
WO2017085018A1 (fr) Système comprenant une machine de préparation de boissons, procédé et programme informatique pour sa commande
DE102010034791A1 (de) Verfahren zur Selbstherstellung von Brot, Brotmaschine und Brotbestandteilbehälter davon
WO2017071934A1 (fr) Procédé et système pour la production d'un produit alimentaire personnalisé
EP3205245A1 (fr) Systeme de preparation de boissons
EP3376882A1 (fr) Unité de compression pour la compression de produits alimentaires
DE112018006850T5 (de) Verfahren zum Verbessern des 3D-Druckeffekts unter Verwendung der Prognosebehandlung des konzentrierten Fruchtfleisches
WO2016155968A1 (fr) Appareil ménager servant à fabriquer un produit alimentaire
DE102015205706A1 (de) Gerät zur Herstellung eines Backerzeugnisses
Soni et al. A review on customized food fabrication process using Food Layered Manufacturing
DE102017001094B4 (de) Vorrichtung und Verfahren zur automatischen Anfertigung von verzehrfertigen Speisen
DE102010054382C5 (de) Verfahren zur Steuerung eines Gargerätes und Gargerät mit Gerätesteuerung
EP3313209A1 (fr) Produit alimentaire microstructuré
EP3282860A1 (fr) Récipient de dosage et dispositif de dosage
DE102015011012A1 (de) Dosierbehälter und Dosiervorrichtung
Steenhuis et al. Strategy in 3d printing of food
CN104351456A (zh) 一种利用3d打印来实现冰激凌口味多样化的方法
WO2017125292A1 (fr) Dispositif et appareil ménager comprenant un tel dispositif, ainsi que procédé de production d'une masse d'impression pour une imprimante de produits alimentaires, et système de production d'un produit alimentaire
WO2016150649A1 (fr) Appareil pour fournir des substances nutritives à un utilisateur

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16781352

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16781352

Country of ref document: EP

Kind code of ref document: A1