Ink composition for 3D food printer containing apios and method for producing same

Abstract

The present invention relates to an ink composition for a 3D food printer containing apios and a method for manufacturing the same. The ink composition for a 3D food printer containing apios according to the present invention can be manufactured into a soft texture in the form of a mousse suitable for KS hardness due to the addition of a gelling agent, and can be usefully utilized to manufacture elderly-friendly foods that are visually, nutritionally, and sensorially excellent using a 3D food printer.

Description

Technology Field

[0001] The present technology relates to an ink composition for a 3D food printer containing apios and a method for manufacturing the same. Background Technology

[0002] Human physical functions generally weaken with age, and the elderly, in particular, face the problem of difficulty consuming foods with hard or chewy textures due to a significant decline in chewing ability. As this can lead to a substantial decrease in the quality of life for the elderly due to nutritional deficiencies, it is important to improve their access to nutritious foods. For example, root vegetables are gaining attention as excellent nutritional foods containing various bioactive substances, and because they are rich in minerals and vitamins, active consumption by the elderly is recommended to prevent cardiovascular disease, dementia, osteoporosis, and cancer.

[0003] Apios is a bulbous legume native to eastern North America. Its bulbs have been used as a staple food by Native Americans and early European settlers for over 100 years and are currently cultivated in North America, East Asia, and Europe. Apios is known to withstand various adverse environmental conditions and is easy to cultivate at a low cost. It is also known to be rich in trace elements and nutrients, including starch, protein, lipids, flavones, phenols, isoflavones, and polysaccharides. With a taste similar to potatoes and high nutritional value, Apios can be used as an excellent elderly-friendly food ingredient to improve nutritional imbalances.

[0004] Meanwhile, since apios contains solanine, it is recommended that children and the elderly consume it after heating, and nutritional components such as antioxidant capacity may vary depending on the cooking method. Recently, apios has been cultivated in regions such as Gyeongsangnam-do and Chungcheongbuk-do in Korea, but it is difficult to grow them to a uniform size. Furthermore, there are limitations to the use of small apios other than those commercially available, as they contain excessive fiber and are tough, making them difficult to identify visually.

[0005] As such, many root vegetables, including apios, are high in fiber and have a tough texture, making them difficult for the elderly with weak chewing ability to consume. However, research is currently being conducted in various fields to find ways to make these root vegetables easier to consume in order to help the elderly maintain a balanced diet.

[0006] However, while the pleasure of eating through sight as well as taste is important, most senior-friendly foods currently on the market are in liquid form such as porridge or in mousse shapes such as round or square, and research on the development of senior-friendly foods that consider gustatory characteristics is currently insufficient. Prior art literature

[0007] Republic of Korea Patent Registration No. 10-2539398 The problem to be solved

[0008] Accordingly, the inventors confirmed changes in antioxidant activity according to the cooking method of apios and aimed to develop an elderly-friendly food that takes taste characteristics into account by incorporating 3D food printing technology.

[0009] One objective of the present invention is to produce a method for producing an ink composition for a 3D food printer containing apios that is printed by a 3D printer and manufactured into food, comprising the steps of: mixing apios, soy sauce, and oligosaccharide and vacuum packaging; placing the vacuum packaging into a sous vide device and sous vide cooking it for 20 to 50 minutes while maintaining a temperature of 70 to 100°C to produce a stewed apios; adding water to the stewed apios and freezing it; grinding the frozen stewed apios; and adding a gelling agent to the ground stewed apios to produce the ink composition for a 3D food printer.

[0010] Another objective of the present invention is to provide an ink composition for a 3D food printer to which apios prepared by the above-described manufacturing method is added. means of solving the problem

[0011] One aspect of the present invention provides a method for preparing an ink composition for a 3D food printer containing apios, comprising the steps of: mixing apios, soy sauce, and oligosaccharide and vacuum packaging; placing the vacuum packaging into a sous vide device and sous vide cooking for 20 to 50 minutes while maintaining a temperature of 70 to 100°C to produce a stewed apios; adding water to the stewed apios and freezing it; grinding the frozen stewed apios; and adding a gelling agent to the ground stewed apios to produce an ink composition for a 3D food printer.

[0012] In the present invention, apios, which is the main ingredient of the 3D food printer ink composition, has a taste similar to potatoes and is rich in nutritional substances and trace elements including starch, protein, lipids, flavones, phenols, isoflavones, and polysaccharides, but raw apios contains solanine, so it is preferable to consume it after cooking.

[0013] In this invention, the antioxidant components of Apios were compared by baking, boiling, cooking in a microwave, and cooking by sous vide. As a result, it was confirmed that the antioxidant components were superior when cooked by the sous vide method, and thus it was utilized as a material for developing elderly-friendly food.

[0014] The braised apios of the present invention preferably comprises 100 parts by weight of apios, 12 parts by weight of soy sauce, and 18 parts by weight of oligosaccharide.

[0015] The gelling agent used in the present invention is preferably gelatin or agar, but the texture was excellent when gelatin was added. Since the elderly experience difficulties with chewing and swallowing movements due to aging, most elderly-friendly foods take the form of Texture Modified Food (TMF) with modified physical properties, and criteria are applied to determine whether the food is easy to consume based on its physical properties. The Korean Industrial Standard (KS) for elderly-friendly foods is classified into three stages: Stage 1 (hardness 55,000 to 500,000 N / m²) which can be consumed by chewing with teeth, Stage 2 (hardness 20,000 to 50,000 N / m²) which can be consumed by crushing with gums, and Stage 3 (hardness 20,000 N / m² or less) which can be consumed by the tongue. In Japan, the Universal Design Food (UDF) standard is applied, and it is classified into four stages: Stage 1 (hardness 500,000 N / m² or less) which is easy to chew, Stage 2 (hardness 10,000 to 50,000 N / m²) which can be crushed with the gums, Stage 3 (hardness 3,000 to 10,000 N / m²) which can be crushed with the tongue, and Stage 4 (hardness 3,000 N / m² or less) which is easy to swallow as a beverage or jelly.

[0016] The ink composition for a 3D food printer prepared in the present invention comprises 30 parts by weight of Aphas stew; 6.3 parts by weight of gelatin or 3.9 parts by weight of agar; and 6 parts by weight of water.

[0017] According to one embodiment of the present invention, the ink composition for a 3D food printer is prepared in accordance with KS standard level 2 of the APAOS stew, and the hardness of the food is 5,000 N / m² to 20,000 N / m².

[0018] According to one embodiment of the present invention, the ink composition for a 3D food printer can be printed at a printing speed of 10.0 to 50.0 mm / s; a printing temperature of 20°C to 40°C; an infill density of 10% to 30%; and a layer height of 0.1 to 1.0 mm. More preferably, it can be printed at a printing speed of 20.0 to 35.0 mm / s; a printing temperature of 30°C; an infill density of 20%; and a layer height of 0.3 mm.

[0019] When using gelatin as a gelling agent, if the printing temperature is lower than 30°C, the gelatin may harden and the 3D food printer ink composition may not be printed smoothly, and if it is higher than 40°C, the gelatin may melt and fail to maintain the intended shape.

[0020] Another aspect of the present invention provides an ink composition for a 3D food printer to which apios prepared by the above-described manufacturing method is added.

[0021] The ink composition for a 3D food printer containing apios according to the present invention incorporates 3D food printing technology to take into account the morphological and gustatory characteristics of apios. Effects of the invention

[0022] The ink composition for a 3D food printer containing apios according to the present invention can be produced with a soft texture in the form of a mousse suitable for KS hardness due to the addition of a gelling agent, and can be usefully utilized to produce elderly-friendly food that is visually, nutritionally, and sensorially excellent using a 3D food printer. Brief explanation of the drawing

[0023] Figure 1 shows the regression equation according to the hardness of Apios planting with a gelling agent, where the Y-axis represents hardness (N / m 2), the X-axis represents the gelling agent content (%): The coefficient of determination (R²) is a value between 0 and 1 that measures how well a statistical model predicts results; a higher value indicates a better fit to the observed values. According to KS standards, hardness level 1 is 55,000 to 500,000 N / m², level 2 is 22,000 to 50,000 N / m², and level 3 is less than 20,000 N / m². Figure 2 shows the shape of an apios stew modeled with Thino 7. Figure 3 is a photograph showing elderly-friendly apios stew made by 3D printing (a. gelatin added, b. agar added). Specific details for implementing the invention

[0024] The present invention will be described in detail below.

[0026] <Preparation Example 1> Ingredients

[0027] The apios used in the present invention was harvested in Jinju, Gyeongsangnam-do in February 2024. The skin was peeled and 100g portions were cooked as follows: ① raw group ② baked in an oven at 150°C for 25 minutes ③ boiled in 1L of water at 100°C for 10 minutes ④ cooked in a microwave at 700W for 2 minutes ⑤ sous vide cooked at 80°C for 40 minutes.

[0029] <Example 1> Antioxidant activity

[0030] Apios prepared by the method of Preparation Example 1 above was freeze-dried at -70°C for 72 hours and made into a powder. The powder was mixed with 70% ethanol in a ratio of 1:10 (w / v), shaken in an incubator at 27°C for 24 hours, and filtered through Whatman filter paper to be used as a sample for an antioxidant capacity test.

[0032] <1-1> Flavonoid Content

[0033] The flavonoid content is 10% AlCl in 2 mL of sample.3· 2 mL of 6H2O, 2 mL of 1M CH3COOK, and 11.2 mL of distilled water were mixed and left in a dark room for 30 minutes. The absorbance of this mixed solution was measured at 415 nm, and quercetin was used as the standard solution.

[0034] As shown in Table 1, the flavonoid content of raw apios was the highest at 14.879 mg QE / g, but sous vide apios was the highest at 13.970 mg QE / g, followed by microwave cooking (13.788 mg QE / g), baking (12.591 mg QE / g), and boiling (11.667 mg QE / g).

[0035] Although raw apios had the highest flavonoid content, it contains solanine, which can affect the digestive function and the decline in liver and kidney function in the elderly; therefore, it is recommended to consume it cooked. Thus, it was confirmed that sous-vide processed apios is suitable for the preparation of food products for the elderly using apios.

[0037] <1-2> Phenol Content

[0038] For phenol content, 0.5 mL of the sample was mixed with 2.5 mL of 2N Folin-Ciocalteu phenol reagent (Sigma-Aldrich, St. Louis, MO, USA), followed by 7.5 mL of 20% Na2CO3. Then, distilled water was added to bring the final volume of the solution to 50 mL, and after leaving the mixture in a dark room for 2 hours, the absorbance was measured at 765 nm. Gallic acid was used as the standard solution.

[0039] As a result of measuring the phenol content, as shown in Table 1, it was confirmed that raw apios had 44.657 mg GAE / g, sous vide apios had 43.038 mg GAE / g, followed by microwave use (42.213 mg GAE / g), baking (39.260 mg GAE / g), and boiling (36.562 mg GAE / g) in descending order.

[0041] <1-3> FRAP (Ferric reducing antioxidant power)

[0042] For FRAP, 1 mL of the sample was mixed with 2.5 mL of 0.2 mM sodium phosphate buffer (pH 6.6), followed by the addition of 2.5 mL of 1% K3Fe(CN)6, and the mixture was left in a water bath at 50°C for 20 minutes. 2.5 mL of 10% C2HCl3O2 was added to the mixture, and the solution was centrifuged at 3000 rpm for 10 minutes to obtain 2.5 mL of the supernatant. 2.5 mL of distilled water and 0.5 mL of 0.1% FeCl3 were mixed with the supernatant, and the absorbance was measured at 700 nm. Ascorbic acid was used as the standard solution.

[0043] As shown in Table 1, the FRAP measurement results showed that raw apios had the highest ascorbic acid / g at 468.365 mg, followed by sous-vide cooked apios at 63.841 mg, and then microwave cooking, baking, and boiling.

[0045] <1-4> DPPH Free Radical Scavenging Activity

[0046] A mixture was prepared by mixing 5 mL of the sample, 1 mL of 55 μM 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 6 mL of 99.99% ethanol, and after being left in a dark room for 30 minutes, the absorbance was measured at 517 nm. The control group was prepared by mixing 6 mL of 55 μM DPPH and 6 mL of 99.99% ethanol, and the experiment was performed in the same manner as the experimental group.

[0047] The measured absorbance was calculated according to the following formula: DPPH free radical scavenging activity (%) = { ( absorbance control - absorbance experimental group ) / absorbance control} x 100

[0048] As shown in Table 1, the DPPH free radical scavenging activity measurement results showed that raw apios had the highest activity at 39.322%, followed by sous vide-cooked apios at 38.547%, and then microwave-cooked, boiled, and baked.

[0050] <1-5> ABTS Free Radical Scavenging Activity

[0051] 1 mL of 7 mM 2,2-azino-bis(3-ethylbenzenothiazoline-6-sulfonic acid (ABTS)) and 81 mL of 2.45 mM K2S2O were mixed and left in a dark room for 24 hours to prepare the ABTS stock solution. The ABTS working solution was prepared by adding 70% ethanol to the ABTS stock solution until the absorbance measured at 734 nm reached 1.00 ± 0.02. To prepare the experimental group, 2 mL of the ABTS working solution and 0.2 mL of the sample were mixed, and the absorbance was measured at 734 nm. The control group was prepared by mixing 0.2 mL of 70% ethanol instead of the sample, and the experiment was performed in the same manner as the experimental group.

[0052] The measured absorbance was calculated according to the following formula: ABTS free radical scavenging activity (%) = { 1 - ( Experimental absorbance / Control absorbance )} x 100

[0053] As shown in Table 1, the ABTS free radical scavenging activity measurement results showed that raw apios had the highest activity at 66.861%, followed by sous vide-cooked apios at 65.602%, and then microwave-cooked, baked, and boiled.

[0055] Cooking method Flavonoid content (mg QE / g) Phenolic content (mg GAE / g) FRAP(mg ascorbic acid / g) DPPH free radical scavenging activity (%) ABTS free radical scavenging activity (%) raw 14.879±0.026 a, 1) 44.657± 0.000 a 68.365±0.137 a 39.322±0.028 a 66.861±0.378 a roast 12.591±0.481 c 39.260 ± 0.740 c 54.635±1.755 d 34.708±1.569 d 60.848±0.728 b boiling 11.667±0.353 d 36.562 ± 1.098 d 53.206±2.612 d 35.525 ±1.463 cd 56.345±1.361 c Microwave cooking 13.788±0.486 b 42.213 ± 0.764 b 58.365±1.689 c 37.281 ±0.411 bc 61.261±0.713 b Sous vide 13.970±0.486 b 43.038 ± 0.909 b 63.841±2.263 b 38.547 ±0.774 ab 65.602±1.119 a F-value 2) (p-value) 28.560 *** (0.000) 28.560 *** (0.000) 49.348 *** (0.000) 10.658 ** (0.001) 58.185 *** (0.000)

[0056] It means ± SD standard deviation.

[0057] 1) In the same column a~d It shows a significant difference.

[0058] 2) ** and *** indicates that it is significant at p<0.01 and p<0.001, respectively.

[0060] As a result of comparing the antioxidant activity of Apios cooked by various methods, it was confirmed that cooking by the sous vide method exhibited higher antioxidant activity compared to other cooking methods.

[0062] <Example 2> Preparation of Elderly-Friendly Stewed Apios

[0063] Based on the results of Example 1, it was confirmed that sous-vide apios had high antioxidant activity and was suitable as a cooking method for making elderly-friendly food, and it was prepared as a stew so that the elderly could consume it appropriately as a side dish.

[0064] Specifically, 100g of apios, 12g of soy sauce, and 18g of oligosaccharide were placed in a polyvinyl bag for sous vide, sealed, and sous vide at 80°C for 40 minutes. Afterward, water was added up to 20% of the total weight, and the mixture was flash-frozen in a freezer at -40°C for 24 hours, followed by grinding with a micro-grinder, Pacojet (Pacojet 2 Plus). Gelatin or agar was added to the mixture in proportions of 2%, 4%, 6%, 8%, 10%, 12%, and 14%, respectively, and the mixture was left in a refrigerator at 4°C for 1 hour before being used as a sample for texture analysis.

[0066] <Example 3> Hardness analysis according to gelling agent content

[0067] The hardness of the sample was measured using a texture analyzer (TA.XTExpressC, Stable Micro Systems, Surrey, UK), and the measurement conditions were set to a speed of 3.0 mm / s before the test, a speed of 3.0 mm / s after the test, a test distance of 2.0 mm, a time of 3.00 s, and a trigger force of 0.0098 N.

[0068] As a result of preparing apios stew according to the gelling agent content of Example 1 and measuring the hardness, as shown in Table 2, the hardness of the apios stew increased as the gelatin addition ratio increased, and the regression equation for this was derived as Y = 1837.2X + 2829.2 (Fig. 1). Through the derived regression equation, the appropriate gelatin addition ratio for each KS grade was estimated, and it was confirmed that the hardness that can be chewed with teeth (Grade 1) was 28.397% or more, the hardness that can be chewed with gums (Grade 2) was 10.435% or more and 25.675% or less, and the hardness that can be chewed with the tongue (Grade 3) was 9.346% or less.

[0069] In addition, as the agar addition ratio increased, the hardness of the mousse-type apios stew also increased (Table 2), and the regression equation for this was derived as Y = 2937.1X + 1445.2 (Fig. 1). As a result of estimating the appropriate agar addition ratio for each KS grade using the derived regression equation, it was confirmed that the hardness that can be chewed with teeth (Grade 1) was 18.234% or more, the hardness that can be chewed with gums (Grade 2) was 6.998% or more and 16.532% or less, and the hardness that can be chewed with the tongue (Grade 3) was 6.317% or less.

[0070] Meanwhile, since agar and gelatin have different chemical properties, their textures and tastes may differ. Adding gelatin in a low proportion produces a soft gel, while adding it in a high proportion produces a chewy, firm, and elastic gel. Additionally, because it has a low melting point that melts at body temperature, it allows for a richer flavor.

[0071] On the other hand, agar can be made into a brittle gel, and because it has a high melting point, when consumed, the gel does not melt, allowing one to feel its texture.

[0073] Content gelatin Hancheong t-value 1) (p-value) 2% 5709.300±183.800 g,2) 9440.700±444.700 c -13.430 ** (0.002) 4% 9732.300±348.800 f 10781.000±64.600 c -5.120 * (0.031) 6% 12348.000±317.700 e 15285.700±178.800 c -13.957 ** (0.001) 8% 14840.300±33.600 d 18814.300±752.100 c 0.321(0.765) 10% 18036.300±495.900 c 25297.700±2532.800 b -5.209 ** (0.006) 12% 21810.700±730.300 b 32871.000±1100.000 ab -13.313 *** (0.000) 14% 23677.300±1033.000 a 35672.000±1992.300 a -9.258 ** (0.003) F-value(p-value) 418.952 *** (0.000) 22.915 *** (0.000)

[0074] It means ± SD standard deviation.

[0075] 1) In the same columna~g It shows a significant difference.

[0076] 2) * p<0.05, ** p<0.01, *** It indicates significance at p<0.001.

[0078] <Example 4> Preparation of Elderly-Friendly 3D-Printed Sous Vide Stewed Apios

[0079] <4-1> Preparing Age-Friendly 3D Printing Sous Vide Apios Ink

[0080] Using the regression equation derived from hardness measurements, 3D printer inks were prepared as follows, based on the median value of KS Level 2 (35,000 N / m2): ① 30g stewed apios, 6.3g gelatin, 6g water ② 30g stewed apios, 3.9g agar, 6g water

[0082] <4-2> Optimization of 3D Printing Conditions

[0083] After modeling the shape of the stewed apios using the Rhino 7 program (Rhinoceros 7, TLM Inc., Seattle, WA, USA) (Fig. 2), it was printed by slicing using the Cura program (Ultimaker, Utrecht, Netherlands). Slicing is a process of dividing the 3D model created with Rhino 7 into very thin layers and setting commands (generally called G-code) that determine the position and amount of 3D printer ink to be injected into each layer while the 3D printer cylinder moves. The print size was set to 150 mm on the X-axis, 150 mm on the Y-axis, and 150 mm on the Z-axis, and a 3D printer (3dcook-c1, 3DCOOK, Degu, Korea) was used. Specifically, sous vide stewed apios printed in 3D was manufactured under the printing conditions shown in Table 3 (Fig. 3).

[0084] When printing materials with different rheological properties under the same conditions, the quality of the final output varies, so it is important to set optimal printing conditions for each 3D printer food ink.

[0085] As shown in Table 3, the difference in printing speed and initial layer speed among the ink output conditions is due to the difference in ink viscosity, so the speed of the ink with added gelatin was set faster than that of the ink with added agar.

[0087] Agar-added ink Gelatin-added ink cylinder 50ml stainless steel syringe-shaped cylinder 50ml stainless steel syringe-shaped cylinder Scale X: 34mm / Y: 30mm / Z: 8.8mm X: 34mm / Y: 30mm. Z: 8.8mm quality Layer height: 0.3mm Initial layer height: 0.3mm Line width: 1.0mm Layer height: 0.3mm Initial layer height: 0.3mm Line width: 1.0mm Wall thickness Wall thickness: 3.0mm Number of wall lines: 3 Wall thickness: 3.0mm Number of wall lines: 3 Top / Bottom Top / Bottom Thickness: 0.8mm Top / Bottom Layers: 3 Top / Bottom Thickness: 0.8mm Top / Bottom Layers: 3 Infill Infill Density: 20.0% Infill Pattern: Zig Zag Infill Overlap: 0.3mm Infill Density: 20.0% Infill Pattern: Zig Zag Infill Overlap: 0.3mm ingredient Printing temperature: 30.0℃ Build plate temperature: 30.0℃ Printing temperature: 30.0℃ Build plate temperature: 30.0℃ speed Print Speed ​​(Infill, Wall, Top, Bottom): 20.0 mm / s Move Speed: 50.0 mm / s Initial Layer Speed: 20.0 mm / s Print Speed ​​(Infill, Wall, Top, Bottom): 35.0 mm / s Move Speed: 50.0 mm / s Initial Layer Speed: 30.0 mm / s movement Retraction Activated Retraction Distance: 6.5mm Retraction Speed: 25.0mm / s Minimum Retraction Travel: 2.0mm Retraction Activated Retraction Distance: 6.5mm Retraction Speed: 25.0mm / s Minimum Retraction Travel: 2.0mm cooling Printing cooling fan speed: 100.0% Printing cooling fan speed: 100.0% Support Support Generation Support Pattern: Zig Zag Support Density: 15.0% Support Z Distance: 0.1mm X / Y Support Distance: 0.7mm Support Generation Support Pattern: Zig Zag Support Density: 15.0% Support Z Distance: 0.1mm X / Y Support Distance: 0.7mm Build plate adhesion Build Plate Adhesion Type: Skirt Skirt Line: 3 Skirt Distance: 5.0mm Build Plate Adhesion Type: Skirt Skirt Line: 3 Skirt Distance: 5.0mm

[0089] <Example 5> Evaluation of Sensory Characteristics

[0090] Sensory evaluation was conducted on 20 professional panelists majoring in food and nutrition. Two 3D-printed, elderly-friendly stewed apios prepared in Example 2 with added gelatin and agar were provided, and taste, flavor, appearance, texture, and overall preference were evaluated on a 7-point scale.

[0091] As a result, as shown in Table 4, all preferences were higher when gelatin was added to the 3D-printed elderly-friendly apios stew compared to when agar was added, although there was no significant difference in preference for taste and aroma, there was a difference in preference for texture and appearance.

[0092] Gelatin is tasteless, whereas agar has a slight seaweed flavor. Additionally, gelatin has a softer and more elastic texture than agar, whereas agar has a harder texture; thus, using gelatin results in a jelly-like consistency, whereas using agar creates a firm form but may not provide the same elastic sensation as using gelatin.

[0093] Therefore, it was confirmed that using gelatin or agar as a gelling agent does not significantly affect the taste and aroma of the braised apios, but since there are differences in texture and appearance, both gelatin and agar can be used depending on consumer preference.

[0095] gelatin Agar t-value 1) (p-value) Taste preference 4.167±1.472 3.500±1.761 0.712(0.493) Flavor preference 4.500±1.643 3.667±1.211 1.000(0.341) Preference for appearance 6.000±1.265 2.333±0.816 5.966 *** (0.000) Texture preference 5.167±1.472 3.000±0.632 3.313 ** (0.008) Overall preference 5.000±1.265 3.167±1.169 2.607 * (0.026)

[0097] <Example 6> Statistical Analysis

[0098] Statistical analysis was performed using the SPSS program. One-way analysis of variance (ANOVA) was conducted to compare mean differences among several groups (antioxidant activity according to recipe, hardness according to the type and concentration of gelling agent) and to determine if the mean differences were statistically significant. If the results were significant (p<0.05), Duncan's post-hoc test was performed, and a t-test was conducted to verify the differences between the two independent groups (sensory characteristics according to the type of gelling agent).

[0100] The present invention has been described above with reference to its embodiments. Those skilled in the art will understand that the present invention may be embodied in modified forms without departing from the essential characteristics of the invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the invention is defined by the claims, not by the foregoing description, and all variations within the scope of equivalents should be interpreted as being included in the invention.

Claims

Claim 1 A method for manufacturing an ink composition for a 3D food printer that is printed by a 3D printer and manufactured into food, comprising the steps of: mixing apios, soy sauce, and oligosaccharide and vacuum packaging; placing the vacuum packaging into a sous vide device and sous vide cooking for 20 to 50 minutes while maintaining a temperature of 70 to 100°C to produce a stewed apios; adding water to the stewed apios and freezing it; grinding the frozen stewed apios; and adding a gelling agent to the ground stewed apios to produce the ink composition for a 3D food printer. Claim 2 A method for preparing an ink composition for a 3D food printer containing apiose, wherein, in claim 1, the composition comprises 100 parts by weight of apiose; 12 parts by weight of soy sauce; and 18 parts by weight of oligosaccharide. Claim 3 A method for preparing an ink composition for a 3D food printer containing apiose, characterized in that, in claim 1, the gelling agent is gelatin or agar. Claim 4 A method for preparing an ink composition for a 3D food printer containing apiose, wherein, in claim 1, the 3D food printer ink composition comprises 30 parts by weight of apiose stew; 6.3 parts by weight of gelatin or 3.9 parts by weight of agar; and 6 parts by weight of water. Claim 5 A method for manufacturing an ink composition for a 3D food printer containing apios, characterized in that, in claim 1, the hardness of the food is 5,000 N / m² to 20,000 N / m². Claim 6 A method for manufacturing a 3D food printer ink composition containing apios according to claim 1, wherein the 3D food printer ink composition is printed with an output speed of 20.0 to 50.0 mm / s; an output temperature of 20°C to 40°C; an infill density of 10% to 30%; and a layer height of 0.1 to 1.0 mm. Claim 7 3D food printer ink composition containing apios prepared by the manufacturing method of claim 1.

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