Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• • 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
• • 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
• • 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
• • 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
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B33—ADDITIVE MANUFACTURING TECHNOLOGY
  • B33Y—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
  • B33Y10/00—Processes of additive manufacturing
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B33—ADDITIVE MANUFACTURING TECHNOLOGY
  • B33Y—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
  • B33Y70/00—Materials specially adapted for additive manufacturing
• • 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 present invention relates to a method for producing three-dimensionally shaped foods using a curdlan dispersion.
• Non-Patent Document 1 A three-dimensional modeling device (3D printer) that manufactures objects based on three-dimensional design data is known, and technology for three-dimensional modeling of food using this device has been developed (Non-Patent Document 1). For example, there is known a method for producing a three-dimensionally molded food by binding powdered foodstuffs to be molded with a binding-inducing liquid (Patent Document 1).
• the raw material composition When three-dimensional modeling of food is performed by injecting raw materials (which can also be called “ejection”), the raw material composition must have a viscosity that allows injection from the nozzle, and shape retention that allows lamination after injection. It is said that When a gelling agent or oil that solidifies on cooling is used to impart shape retention, it is necessary to cool the laminate after injection and to increase the viscosity of the raw material. There are problems such as a decrease in heat resistance, a decrease in shape retention due to a decrease in the cooling efficiency of the laminate, and a decrease in the texture of the laminate due to an increase in the content of the thickener.
• the present invention provides a three-dimensionally shaped food that has good operability at the time of injection, has high shape retention from layering to after layering, has heat resistance after molding, and can withstand precise shaping.
• An object of the present invention is to provide a method for producing a three-dimensionally shaped food product.
• curdlan which is a heat-coagulable polysaccharide
• a container such as a raw material storage container
• the operability at the time of injection is good, but the lamination
• the inventors have found that a three-dimensionally shaped food that can withstand precise shaping can be obtained, which has high shape retention even after stacking, has heat resistance after shaping, and has led to the present invention.
• a method for producing a three-dimensionally shaped food product comprising a step of converting a curdlan dispersion into a thermally irreversible gel, and a step of injecting and laminating the gel.
• curdlan dispersed in water is used as a raw material for three-dimensionally shaped food.
• the curdlan dispersion is brought into a state of thermally irreversible gel in advance, for example, in the raw material storage container or in the transfer route from the raw material storage container to the injection section, or the thermally irreversible gel is formed.
• the thermally irreversible gel is formed.
• injecting at temperature it is possible to obtain a three-dimensionally shaped food that has good operability at the time of injection, high shape retention from the time of lamination to after lamination, and heat resistance after molding.
• Each layer forming this three-dimensionally shaped food has sufficient strength at each instant of lamination. For this reason, it is possible to perform precise modeling, and it is expected that the boundary between layers will be clarified when raw materials having different compositions (for example, colorants) are laminated.
• the three-dimensionally shaped food in the present invention is a food that is three-dimensionally shaped by using a composition (curdlan dispersion) in which curdlan is dispersed in water as a raw material, and injecting and laminating this.
• a composition curdlan dispersion
• curdlan is dispersed in water as a raw material
• it can be manufactured using a three-dimensional modeling apparatus (3D printer) that performs modeling based on three-dimensional data.
• the raw material of the food used in the present invention is curdlan dispersion.
• the curdlan dispersion has water and curdlan as essential ingredients.
• the curdlan dispersion may contain components other than water and curdlan as long as it does not interfere with the production of three-dimensionally shaped food, but it must not contain components other than water and curdlan as essential components. good too.
• the water may be food-derived water (moisture) contained in food paste or the like.
• Curdlan used in the present invention is a heat-coagulable polysaccharide mainly composed of ⁇ -1,3-glucoside bonds produced by microorganisms. Substances having such a structure are called ⁇ -1,3-glucans, and include curdlan, paramylon, pachyman, and the like. Curdlan includes, for example, those produced by microorganisms belonging to the genus Alcaligenes or Agrobacterium. Curdlan is also commercially available and readily available.
• the content of curdlan in the curdlan dispersion is, for example, 1.2 parts by mass or more, 1.5 parts by mass or more, 2 parts by mass or more, 2 parts by mass or more, with respect to 100 parts by mass of water in the curdlan dispersion. .5 parts by mass or more, 3 parts by mass or more, 4 parts by mass or more, 5 parts by mass or more, 10 parts by mass or less, 9 parts by mass or less, 8 parts by mass or less, 7 parts by mass or less, 6 parts by mass or less, 5 parts by mass or less , etc., preferably 2 to 8 parts by mass, more preferably 3 to 6 parts by mass.
• This raw material is prepared as a curdlan dispersion by mixing and stirring water, curdlan, and other ingredients that may be used as necessary, which are necessary ingredients for the food raw material.
• the step of preparing the curdlan dispersion can be provided before the step of converting the curdlan dispersion into a thermally irreversible gel, which will be described later.
• the curdlan dispersion may be prepared before heating, and the method for preparing the curdlan dispersion is not limited. For example, by preparing multiple curdlan dispersions with different compositions and mixing them before heating Ingredient composition may be adjusted. Alternatively, for example, a dispersion in which only curdlan is dispersed (that is, a dispersion containing only curdlan as a dispersoid) and a dispersion or solution containing components other than curdlan as dispersoids or solutes are prepared. , they may be mixed before heating. By doing so, it becomes possible to prepare dispersions having various compositions from a small number of types of dispersions.
• the dispersion may be intentionally made non-uniform when preparing the dispersion, as long as it does not affect the moldability or shape retention.
• the curdlan dispersion may also contain solids as long as they do not affect injection, lamination, and molding.
• the solid content to be contained is not particularly limited as long as it can be used as food.
• the curdlan dispersion liquid may contain particles obtained by crushing a curdlan gel that has been thermally coagulated in advance in addition to curdlan that has not been thermally coagulated.
• An example of the step of converting the curdlan dispersion into a thermally irreversible gel is a step of heating the curdlan dispersion to produce a thermally irreversible gel.
• the curdlan dispersion is stored in a container (raw material storage container) in which it is stored, and after storage, the container is heated to gel the curdlan dispersion.
• the raw material storage container is not particularly limited as long as it can store the curdlan dispersion and can withstand the temperature when the curdlan dispersion is heated. is preferably one that can be set in the raw material filling section of the three-dimensional modeling apparatus.
• the step of converting the curdlan dispersion into a thermally irreversible gel is carried out at 55 to 85° C., more preferably from the viewpoint of the viscosity of the gelled curdlan dispersion, the adhesion during molding of the laminate, and the shape retention of the laminate. It is preferable to carry out at 60 to 80°C. At this time, the curdlan dispersion forms a thermally irreversible gel, and the laminate produced using this gel retains its shape even when cooled to 55° C. or less and reheated. In this way, the curdlan dispersion is gelled before injection and then injected.
• the transfer section or the injection section connecting the parts may be maintained at 55 to 85° C., more preferably 60 to 80° C., to effect gelation during injection. By doing so, it is possible to secure an appropriate fluidity from the viewpoint of operability when injecting the curdlan dispersion.
• the viscosity of the gelled curdlan dispersion is, for example, 1000 mPa s or more, 2000 mPa s or more, 3000 mPa s or more, from the viewpoint of operability during injection and shape retention of the laminate formed by injection. 3100 mPa s or more, 4000 mPa s or more, 10000 mPa s or less, 9000 mPa s or less, 8000 mPa s or less, 7000 mPa s or less, etc., preferably 1000 to 10000 mPa s, It is more preferably 2000 to 9000 mPa ⁇ s.
• the viscosity here is measured with a cone-plate viscometer (HAAKE Rheo Stress 6000, manufactured by Thermo Fisher Scientific) at a shear rate of 50 s ⁇ 1 .
• the gelled curdlan dispersion has a stress (hardness) of, for example, 500 N/m 2 or more, 1000 N, from the viewpoint of operability at the time of injection and shape retention of the laminate formed by injection.
• the adhesion is, for example, 100 J/m 3 or more, 300 J/m 3 or more, 400 J/m 3 or more, 500 J/m 3 or more, 800 J/m 3 or more, 1000 J/m 3 or more, 2000 J/m 3 or less, 1900 J/m 3 or less, 1800 J/m 3 or less, 1700 J/m 3 or less, 1600 J/m 3 or less, 1500 J/m 3 or less, etc.
• the stress (hardness) is 500 to 20000 N/m 2 and the adhesion is 100 to 2000 J/m 3
• the stress (hardness) is 1000 to 18000 N/m 2
• the adhesion is 300 to More preferably 1800 J/m 3 .
• the stress (hardness) and adhesion here are measured using a physical property tester for food (CREEP METER RE2-3305B, manufactured by Yamaden Co., Ltd.), using a 20 mm ⁇ (thickness 8 mm) plunger, a compression speed of 10 mm / sec, compression Stress (hardness) and adhesiveness when measuring a sample piece of 40 mm ⁇ 15 mm in height under the condition of 10 mm (compressibility: 66.67%).
• Precise molding in the present invention means that when the injection port is circular, it is injected from a nozzle with a diameter (inner dimension) of 2 mm or less to laminate and shape. Precise structures can be accurately formed without obscuring the boundaries between layers. If the exit is not circular, for example, if the exit is elliptical, the short axis (inner dimension) is 2 mm or less, if the exit is square, the short side (inner dimension) is 2 mm or less, or the exit is Even in the case of other shapes, precise modeling is possible if the narrowest inner dimension is 2 mm or less. As one aspect, in the present invention, a diameter of 2 mm or less means that the narrowest inner dimension of the injection port is 2 mm or less.
• the cross-sectional area of the hollow portion of the injection port is preferably 10 mm 2 or less, more preferably 8 mm 2 or less, and even more preferably 4 mm 2 or less. That is, the cross-sectional area of the injected gel is preferably 10 mm 2 or less, more preferably 8 mm 2 or less, and even more preferably 4 mm 2 or less.
• the diameter of the injection port may be, for example, 0.2 mm or more.
• the cross-sectional area of the hollow portion of the injection port is 0.03 mm 2 or more. That is, the cross-sectional area of the injected gel is 0.03 mm 2 or more.
• the raw material (curdlan dispersion) used in the food of the present invention may optionally contain components other than water and curdlan as long as it does not interfere with the production of the three-dimensionally shaped food. It does not have to be contained.
• Main ingredients other than water and curdlan include, for example, food paste, modified starch, polysaccharide thickener and the like.
• Seasonings and coloring agents can also be used for the purpose of seasoning and coloring.
• Food pastes include vegetables, fruits, seafood, meat, eggs, dairy products, and processed products thereof, raw or heated, and then crushed, ground, and strained without large lumps. It is a paste-like food that has been made finer by the method. It also includes those whose water content has been adjusted by operations such as drying as necessary, and those that have been completely dried and powdered. Non-uniform materials may also be used as long as they do not clog the nozzle during injection or interfere with molding.
• Modified starch is a general term for substances whose properties have been improved by subjecting natural starch to physical, chemical, and enzymatic treatments. Modified starch is used to impart the desired viscoelastic properties to foods, and any commercially available starch can be used as long as it does not interfere with the shaping.
• Polysaccharide thickener is a general term for water-soluble high-molecular compounds having a structure in which sugars are polymerized and have the property of exhibiting viscosity or gelling when dissolved in water. Any commercially available one can be used as long as it does not interfere with modeling. In addition, in order to impart viscosity to foods, substances derived from proteins such as egg white can be used within a range that does not impede shaping.
• the method of injection and lamination is not particularly limited, and may be performed using a device such as a three-dimensional modeling device (3D printer) as described above, or may be performed manually.
• Injection may be performed by, for example, a nozzle of a three-dimensional modeling apparatus, a syringe, an injection needle, an aperture cap, or the like.
• Lamination can be in any direction, such as bottom-to-top (vertical) stacking, horizontal stacking, diagonal stacking, or combinations thereof.
• the number, thickness, surface area, volume, shape, etc. of the layers to be laminated may be appropriately set for each food to be produced, and are not particularly limited.
• the gel strength increases by further heating at a temperature higher than the treatment temperature. , a food product with a higher strength than the gel before injection can be obtained.
• the gel strength of the three-dimensionally shaped food obtained by the present invention can be adjusted by adjusting the blending ratio of curdlan, the gel strength can be adjusted from soft foods such as nursing care foods to elastic foods such as squid sashimi.
• the shape of the three-dimensionally shaped food is not limited as long as it is a shape that can be formed by lamination. Furthermore, by preparing a plurality of food raw materials with different contents and injecting each of them from different nozzles, it is possible to manufacture a three-dimensionally shaped food having a more complicated structure.
• the three-dimensionally shaped food of the present invention may be laminated including layers other than the gelled curdlan dispersion.
• curdlan and commercially available ginseng paste (solid content 10% by mass) are mixed at a predetermined concentration to form a curdlan dispersion, held at a predetermined treatment temperature for 30 minutes to gel, and then the injection port is circular. 5 cm and 5 rows were squeezed out from a syringe having a diameter of 2 mm ⁇ , and 5 layers were stacked in the vertical direction. After 30 minutes, the appearance was evaluated. Evaluation was made as: 0 for liquid that cannot be laminated, 1 for difficult to laminate and no shape retention, 2 for lamination but low shape retention, 3 for easy lamination and high shape retention. . Table 1 shows the results.
• the gel had good operability at the time of injection, and had high shape retention from the time of lamination until after lamination.
• the surface of the three-dimensionally shaped bitter melon-like food had irregularities that accurately reproduced the surface of a real bitter gourd.
• Example 1 A bitter gourd-like three-dimensionally shaped food was produced under the same conditions as in Example 2, except that the heat retention temperature of the raw material filling part of the three-dimensional shaping apparatus was 45°C. At 45° C., the gelation of the raw material was insufficient, so the obtained three-dimensionally shaped food could not maintain a bitter melon-like shape, and the surface had a shape in which the unevenness was crushed.
• the present invention can be effectively used in the field of manufacturing three-dimensionally shaped food, particularly in the field of manufacturing three-dimensionally shaped food using a three-dimensional shaping apparatus (3D printer).

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Dispersion Chemistry (AREA)
• Manufacturing & Machinery (AREA)
• Materials Engineering (AREA)
• Jellies, Jams, And Syrups (AREA)
• Formation And Processing Of Food Products (AREA)

Priority Applications (5)

Applications Claiming Priority (2)

Publications (1)

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Citations (5)

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• 2022
  • 2022-05-16 WO PCT/JP2022/020418 patent/WO2022244743A1/ja not_active Ceased
  • 2022-05-16 US US18/561,243 patent/US20240260634A1/en active Pending
  • 2022-05-16 JP JP2023522660A patent/JPWO2022244743A1/ja active Pending
  • 2022-05-16 IL IL308439A patent/IL308439A/en unknown
  • 2022-05-16 CN CN202280034888.3A patent/CN117320563A/zh active Pending
  • 2022-05-16 EP EP22804654.6A patent/EP4321038A4/en active Pending
  • 2022-05-17 TW TW111118360A patent/TW202312892A/zh unknown

Patent Citations (5)

Non-Patent Citations (3)

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