Food preparation 3D printer

Abstract

The present invention relates to a 3D printer (1, 2, 3) for producing a food preparation (52) from at least one ingredient (5), the 3D printer (1, 2, 3) comprising at least one container (6) for accommodating the at least one ingredient (5) and at least one extrusion nozzle (7) configured for depositing strands (51) of the ingredient (5) on a printing surface (82), characterized in that the at least one extrusion nozzle (7) comprises a cooking element (71) configured for cooking all or part of the strands (51) by heating them before the strands (51) come into contact with the printing surface (82).

Description

[Technical field]

[0001] The present invention relates to the field of three-dimensional printers, and more particularly to a three-dimensional printer for producing food preparations, and a method for implementing such a three-dimensional printer to produce food preparations. [Background technology]

[0002] Foodstuff refers to an edible material that is characterized in particular by the ingredients that make it up, such as, for example, tomato sauce, cake batter, chocolate, avocado puree, or pizza dough.

[0003] Food ingredients are also characterized by texture. More specifically, the texture of an ingredient corresponds to the physical qualities of the ingredient, including its density, its viscosity, and its uniformity. Thus, the same ingredient can have multiple textures. For example, butter has a hard texture at 0° C. and a sticky texture at 20° C., and a biscuit has a sticky texture before baking and a crispy texture after baking.

[0004] Finally, ingredients are characterized by their cooking level. Cooking herein consists in heating the ingredients, which on the one hand modifies the material by at least partial removal of water and chemical reactions, and on the other hand modifies the texture of the ingredient. Cooking levels range from raw to cooked.

[0005] As used herein, the food ingredient is suitable for printing with a three-dimensional printer, and therefore has a texture with a viscosity suitable for hot or cold extrusion processes.

[0006] A food preparation corresponds to the provision of at least one ingredient in that shape and its cooking. A food preparation has a defined geometric shape and a predefined level of cooking. A food preparation may comprise several ingredients. Of course, a food preparation is also characterized by the substances that compose it and by its texture.

[0007] The present invention finds particular application to foodstuffs that contain water and starch in sufficient amounts to allow for an increase in viscosity following the gelatinization process.

[0008] It is known to use a three-dimensional printer to provide food ingredients, as described in US Pat. No. 5,399,633. More specifically, this document discloses a three-dimensional printer comprising a container for containing the food ingredients and an extrusion nozzle configured to deposit strands of the food ingredients on a printing surface. The three-dimensional printer also comprises a device making it possible to cook the strands deposited on the printing surface, and thus the entire food preparation.

[0009] The drawback caused by this three-dimensional printer is the cooking of the ingredients after the deposition of the ingredient strands on the printing surface. It is therefore not possible to finely regulate the cooking of the ingredients in order to obtain complex three-dimensional shapes, i.e., with one strand not resting on top of another, and different textures of the food preparation. Furthermore, the ingredient strands in contact with the printing surface will be fully cooked, while the ingredient strands deposited on top of another will be poorly cooked. The cooking of the food preparation is therefore non-uniform. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] International Publication No. 2017 / 006330 Summary of the Invention [Problem to be solved by the invention]

[0011] The present invention aims to overcome all or part of the above mentioned drawbacks by providing a three-dimensional printer for producing a food preparation from at least one ingredient. [Means for solving the problem]

[0012] The three-dimensional printer comprises at least one container containing at least one ingredient and at least one extrusion nozzle configured to deposit strands of the ingredient onto a printing surface, the at least one extrusion nozzle including a cooking element configured to perform all or a portion of the cooking of the strands by heating them before the strands contact the printing surface.

[0013] The container comprises a sealed interior volume in which the foodstuff is placed. For example, the container can be an industrial pre-filled or empty, rigid or flexible, container or package having a variety of shapes.

[0014] Preferably, the printing surface is substantially planar.

[0015] The extrusion nozzle is connected to the container to allow the food material to exit the container through the extrusion nozzle, the length and diameter of the extrusion nozzle being predetermined and determining the diameter of the strands.

[0016] The extrusion nozzle is movable within a printing plane that extends parallel to the printing surface.

[0017] The extrusion nozzle and / or the printing surface are movable along an axis perpendicular to the printing plane.

[0018] The cooking elements primarily make it possible to modify the consistency of the ingredients.

[0019] The cooking element is arranged in the extrusion nozzle so as to carry out at least part of the cooking of the strands by heating before the strands are deposited on the printing surface. The ingredient before extrusion and the ingredient deposited on the printing surface therefore do not have the same cooking level. The cooking element can be arranged more precisely in the extrusion nozzle, for example in the form of a resistance wire integrated in the constituent material of the extrusion nozzle, or at the outlet of the extrusion nozzle. In the latter case, the strands are formed but have not yet come into contact with the printing surface.

[0020] The specific positioning of the cooking elements allows for localized cooking to be applied to parts of the strand of food. It is therefore possible to vary the cooking level of the food along the strand. For example, it is possible to cook a first length of the strand at a first level and then cook a second length of the strand at a second level, the first and second cooking levels being different.

[0021] Thus, the cooking level of the ingredients is particularly precise. This has the advantage of obtaining food preparations whose ingredients have different cooking levels. This also makes it possible to produce food preparations with complex three-dimensional shapes, which would be impossible to produce without the cooking elements as described in the present invention.

[0022] The invention may also have one or more of the following features, taken alone or in any combination.

[0023] According to one embodiment, the cooking element has low inertia with respect to the extrusion rate of the strands.

[0024] The cooking element is therefore highly reactive and produces localized cooking of the strands.

[0025] According to one embodiment, the cooking element is movable together with the extrusion nozzle.

[0026] According to one embodiment, the cooking element is movable around the extrusion nozzle in a printing plane that extends parallel to the printing surface.

[0027] Thus, the cooking element can be appropriately positioned according to the displacement of the extrusion nozzle, in other words, the cooking element is always located closest to the pile of strands.

[0028] According to one embodiment, the cooking element rotates around the extrusion nozzle to ensure uniform cooking of the strands.

[0029] According to one embodiment, the cooking element is configured to reduce the moisture content of the strands and give them a predetermined viscosity, which allows the strands to ensure their retention under their own weight on the printing surface.

[0030] The cooking element makes it possible to dry the ingredients deposited in strands and thus obtain a level of cooking and a given texture.

[0031] According to one embodiment, the cooking element uses a technology selected from ohmic heating, radiant heating, hot air heating and conductive heating.

[0032] Ohmic heating is a process of thermal treatment of foodstuffs that consists in inducing heat in the foodstuff by passing an electric current through it. Ohmic heating is based on the electrical resistance properties of foodstuffs and the Joule effect.

[0033] Radiation heating may use any type of radiation, including infrared, laser, or microwave radiation.

[0034] Hot air heating consists of surrounding the strands with hot air.

[0035] The conductive heating may be inductive heating.

[0036] According to one embodiment, the at least one container comprises at least one pre-heating element for increasing the temperature of the ingredient to a temperature higher than its initial temperature, allowing for a reduced cooking time after extrusion of the at least one ingredient.

[0037] Additionally, the preheating element makes it possible to modify the moisture content of the ingredient and therefore the viscosity of the ingredient.

[0038] After preheating, the food material will have a texture that allows for its extrusion.

[0039] The particular positioning of the preheating element allows for application of overall heating of the foodstuffs within the container, allowing for more rapid cooking by the cooking element.

[0040] In the case of ingredients that contain water and starch in sufficient quantities to allow an increase in viscosity after the gelatinization process, this active preheating forms the first stage of the initiation of the transformation process of the material. It makes it possible to accelerate the thermodynamics required to initiate the starch gelatinization process, which then occurs during the second stage of the transformation, caused by the heating provided by the cooking element. The first stage, which prepares the transformation process of the material, is not sufficient to ensure good retention of the strands on the printing surface, while the second stage, in which the gelatinization process occurs, allows this good retention of the strands on the printing surface. The transformation of the material means that the physicochemical structure of the food is modified.

[0041] The cooking and preheating elements can be used sequentially or simultaneously according to the determined power to fully obtain the cooking level and desired texture of the food preparation.

[0042] According to one embodiment, the pre-heating element is movable with the vessel.

[0043] According to one embodiment, the pre-heating element is configured to reduce the moisture content of the ingredients while limiting the change in viscosity and maintaining the ability to extrude at least one ingredient.

[0044] The pre-heating element therefore makes it possible to dry the ingredients before they are extruded in the form of strands and to obtain the cooked level and the desired texture of the food preparation.

[0045] According to one embodiment, the pre-heating element uses a technique selected from ohmic heating, radiative heating, and conductive heating.

[0046] Radiation heating may use any type of radiation, including infrared, laser, or microwave radiation.

[0047] Conductive heating can be induction heating or resistance wire in contact with the food material.

[0048] According to one embodiment, in addition to the at least one cooking element, the three-dimensional printer comprises at least one additional heating element configured to heat the printed food preparation on the printing surface.

[0049] The additional heating element makes it possible to maintain the temperature of the food preparation and / or to modify the cooking level of the food preparation and thus its texture.

[0050] The additional heating element is arranged to heat the food preparation deposited on the printing surface. The additional heating element thus applies heat to at least one area of ​​the food preparation. The additional heating element has a less targeted action than the cooking element.

[0051] The additional heating element makes it possible to create a temperature gradient inside the food preparation.

[0052] The cooking elements, preheating elements and additional heating elements may be used in sequence or simultaneously and according to the determined power to fully obtain the cooked level and desired texture of the food preparation.

[0053] According to one embodiment, the additional heating element uses a technology selected from among conductive heating, radiative heating or hot air heating.

[0054] Hot air cooking consists of blowing hot air near or onto the food preparation.

[0055] Conductive heating may consist of inductive heating.

[0056] According to one embodiment, the additional heating element is either integrated into the tray with one face corresponding to the printing surface or is positioned on the side facing the tray, facing the printing surface.

[0057] The tray of the three-dimensional printer faces the extrusion nozzle. The strands, i.e. the food preparation, are deposited on the printing surface between the extrusion nozzle and the tray.

[0058] When a heating element is incorporated into the tray, heating is achieved by conduction to the food preparation.

[0059] According to one embodiment, the additional heating element is movable with the extrusion nozzle.

[0060] According to one embodiment, the additional heating element rotates around the extrusion nozzle in a printing plane extending parallel to the printing surface.

[0061] According to one embodiment, the additional heating element is fixed relative to the printing surface.

[0062] According to one embodiment, the cooking element corresponds to an additional heating element.

[0063] According to one embodiment, the three-dimensional printer includes an extrusion device configured to continuously create strands of food product.

[0064] The extrusion device allows the food material to pass from the container into an extrusion nozzle to form continuous strands of the food material.

[0065] Alternatively, the extrusion device is configured to produce strands of food material in a discontinuous, i.e., drop-like, manner.

[0066] The pushing device can be a plunger, pump, worm screw, or other deforming element configured to push the deformable enclosure to eject the food product.

[0067] According to one embodiment, a three dimensional printer comprises an enclosure defining an interior space that includes at least a portion of a printing surface, the enclosure being configured to allow control of the temperature of the interior space of the enclosure, thus allowing full control of the particular temperature conditions under which printing is performed.

[0068] According to one embodiment, the interior space of the housing contains at least a portion of at least one extrusion nozzle.

[0069] According to one embodiment, the printer also includes a bell disposed on the printing surface and defining an interior space containing at least one food preparation portion, the bell configured such that a temperature of the interior space of the bell can be controlled.

[0070] The invention also relates to a method for producing a food preparation by implementing the three-dimensional printer according to the invention.

[0071] According to one embodiment, the method comprises a heating step in which the cooking element and / or at least one additional heating element and / or at least one pre-heating element generate a temperature gradient in the at least one food ingredient according to a predefined sequence.

[0072] The method according to the invention makes it possible to obtain perfectly controlled cooking of the food preparation.

[0073] The manufacturing method further comprises a filling step, in which the container is filled with foodstuffs. The foodstuffs can be preparations manufactured upstream by the user or industrial preparations.

[0074] If the food material contains water and starch in sufficient amounts to allow an increase in viscosity after the gelatinization process, the production method comprises a first stage of transformation of the material carried out by a preheating element and a second stage of gelatinization carried out by a cooking element.

[0075] The invention will be better understood from the following description of some embodiments according to the invention, given as non-limiting examples and illustrated with reference to the attached schematic drawings, in which: [Brief description of the drawings]

[0076] [Figure 1] 1 is a schematic diagram of a three-dimensional printer according to a first embodiment. [Diagram 2] FIG. 4 is a schematic diagram of a three-dimensional printer according to a second embodiment. [Diagram 3] FIG. 11 is a schematic diagram of a three-dimensional printer according to a third embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0077] The following description covers three embodiments of the device according to the invention, with reference to FIGS. 1 to 3, in which structurally or functionally identical or similar elements or members bear the same reference numbers.

[0078] The three-dimensional printers 1, 2, 3 according to the invention are designed to produce a food preparation 52 from ingredients 5. In each embodiment, the three-dimensional printers 1, 2, 3 comprise a container 6, an extrusion nozzle 7, a cooking element 71, a pre-heating element 61, an additional heating element 81, 81', 81", an extrusion device 9 and a tray 8.

[0079] The container 6 comprises a sealed internal volume in which the foodstuff 5 is placed. The container 6 can be of any type. In the figure, the container is a pre-filled cylinder.

[0080] The tray 8 has a substantially flat surface corresponding to the printing surface 82 .

[0081] The extrusion nozzle 7 is connected to the container 6 to allow a flow of the food ingredient 5. The length and diameter of the extrusion nozzle 7 are predetermined. The extrusion nozzle 7 is configured to deposit strands 51 of the food ingredient 5 onto the printing surface 82 to form the food preparation 52.

[0082] The extrusion nozzle 7 is movable in a printing plane that extends parallel to the printing surface 82. The extrusion nozzle 7 and / or the tray 8 are movable along an axis parallel to the printing plane and the printing surface 82.

[0083] The extrusion device 9 allows the food material 5 to pass from the container 6 into the extrusion nozzle 7 and continuously form strands 51 of the food material 5 .

[0084] The cooking element 71 is ohmic, radiant, hot air or conductive and is configured to heat and fully or partially cook the strands 51 before they come into contact with the printing surface 82. The cooking element 71 is disposed at the outlet of the extrusion nozzle 7 to perform, by heating, at least a portion of the cooking of the strands 51 before they are deposited on the printing surface 82.

[0085] The cooking element 71 is movable with the extrusion nozzle 7 and can rotate around the extrusion nozzle 7 in the printing plane.

[0086] The cooking element 71 reduces the moisture content of the food material 5 to give the strands 51 a certain viscosity, making it possible for the strands 51 to ensure their retention by their own weight on the printing surface 82 .

[0087] The preheating element 61 can be ohmic, radiant, hot air or conductive heating, which can reduce the total printing time. In effect, the preheating element 61 moves the food material from an initial temperature to a target preheat temperature, and then the food material moves from the preheat temperature to the cooking temperature after its extrusion.

[0088] Additionally, the pre-heating element 61 is configured to reduce the moisture content of the ingredients while limiting the change in viscosity so as to maintain the extrudability of at least one ingredient.

[0089] The pre-heating element 61 is movable together with the vessel 6 .

[0090] The pre-heating element 61 is arranged to transfer a larger amount of heat to the food ingredient than the cooking element 71. In fact, the pre-heating element 61 is attached to the container 6, which shares an exchange surface with the entire food ingredient contained therein, which exchange surface is much larger than the exchange surface shared between the cooking element 71 and only that part of the food ingredient which, upon passage of the latter to the extrusion nozzle 7, forms the strands 51 deposited on the printing surface 82.

[0091] In the case of ingredients containing a sufficient amount of water and starch to allow an increase in viscosity after the gelatinization process, the action of the preheating element 61 on the whole ingredient contained in the container 6 makes it possible to start a first stage, which prepares the process of transformation of the substance. This first stage of general preheating of the ingredient is followed by a second local cooking stage, which generates the gelatinization of the starch contained in the ingredient passing through the extrusion nozzle 7. Thus, the thermodynamics leading to the gelatinization process of the starch are accelerated. The first stage of general preheating prepares the process of transformation of the substance and allows the extrusion of the ingredient from the container while maintaining a sufficient viscosity, while the second stage of local cooking will start the gelatinization process, which gives the extruded strands mechanical properties and allows them to be deposited on the printing surface 82 without being deformed by their own weight or by the weight of the upper layer.

[0092] Generally, the preheating temperature should not exceed 50° C., so as not to initiate the gelatinization process in the container 6. On the other hand, the cooking temperature during the second cooking stage, located at the extrusion nozzle 7, should be comprised between 80° C. and 85° C., so as to ensure complete gelatinization of the starch contained in the foodstuff.

[0093] The use of preheating element 61 and cooking element 71 may be combined to perform preheating before and during extrusion or only before extrusion. Preheating before and during extrusion has the advantage of keeping the ingredients contained in the container at a preheat temperature that allows preserving the transformed state of the material, not yet reaching the gelatinization stage, optimizing the gelatinization kinetics upon passage of the ingredients through the extrusion nozzle 7.

[0094] The additional heating elements 81, 81', 81" are configured to heat the food preparation 52 printed on the printing surface 82. The additional heating elements 81, 81', 81" therefore apply heat to at least one area of ​​the food preparation 52. The additional heating elements 81, 81', 81" have a less targeted action than the cooking element 71.

[0095] The additional heating elements 81 , 81 ′, 81 ″ make it possible to induce a temperature gradient inside the food preparation 52 .

[0096] The additional heating elements 81, 81', 81" make it possible to maintain the temperature of the food preparation 52 and / or to modify the cooking level of the food preparation 52 and thus its texture.

[0097] Furthermore, in the first embodiment, the three-dimensional printer 1 also includes a housing 41 and a frame 4 .

[0098] The housing 41 defines an interior space that contains all or a portion of the printing surface 82. The housing 41 is configured such that the temperature of the interior space of the housing 41 can be controlled.

[0099] Furthermore, the interior space of the housing 41 comprises at least a portion of at least one extrusion nozzle 7 or the entire container 6 .

[0100] The frame 4 supports the housing 41 , the container 6 , the extrusion nozzle 7 , the cooking elements 71 and the tray 8 .

[0101] In a first embodiment, the additional heating element 81 is integrated into the tray 8 and is a conductive heating element.

[0102] In a second embodiment, the additional heating element 81 ′ is a hot air heater 811 , which is movable together with the extrusion nozzle 7 .

[0103] In a third embodiment, the additional heating element 81 ″ is a radiant heater, which is movable together with the extrusion nozzle 7 .

[0104] The method for producing a food preparation 52 consists in implementing a three-dimensional printer 1, 2, 3 according to the invention.

[0105] The manufacturing method further comprises: a filling step in which the container 6 is filled with foodstuffs 5; a heating step during which the food material 5 is extruded and the cooking element 71 and / or the additional heating elements 81, 81', 81" and / or the pre-heating element 61 induce a temperature gradient in the food material 5 according to a predefined sequence.

[0106] The cooking element 71, preheating element 61 and additional heating elements 81, 81', 81" may be used in sequence or simultaneously according to the determined power to completely achieve the level of cooking and desired texture of the food preparation 52.

[0107] Thus, the cooking level of the food preparation 52 is particularly precise and it is possible to obtain food preparations whose ingredients have different cooking levels.

[0108] Naturally, the invention is not limited to the embodiments described and represented in the accompanying drawings: modifications are still possible, particularly with regard to the arrangement of the various elements or by substitution by technical equivalents, without departing from the scope of the invention.

Claims

1. 1. A three-dimensional printer (1, 2, 3) for producing a food preparation (52) from at least one ingredient (5), the three-dimensional printer (1, 2, 3) comprising at least one container (6) for containing the at least one ingredient (5), and at least one extrusion nozzle (7) configured to deposit strands (51) of the ingredient (5) on a printing surface (82), the at least one extrusion nozzle (7) including a cooking element (71) configured to heat and thereby cook all or part of the strands (5) before the strands (5) contact the printing surface (82).

2. 2. The three-dimensional printer (1, 2, 3) according to claim 1, wherein the cooking element (71) is configured to reduce the moisture content of the strands (51) to give them a predetermined viscosity and ensure that the strands (51) are able to hold under their own weight on the printing surface (82).

3. 2. The three-dimensional printer (1, 2, 3) according to claim 1, characterized in that the cooking element (71) uses a technology selected from ohmic heating, radiant heating, hot air heating, and conduction heating.

4. 2. The three-dimensional printer (1, 2, 3) according to claim 1, characterized in that the at least one container (6) comprises at least one preheating element (61) for raising the temperature of the ingredient to a temperature higher than its initial temperature, thereby enabling a reduction in the cooking time after extrusion of the at least one ingredient (5).

5. 5. The three-dimensional printer (1, 2, 3) according to claim 4, characterized in that the preheating element (61) is capable of reducing the moisture content of the ingredient (5) by limiting the change in viscosity, thereby preserving the extrudability of the at least one ingredient (5).

6. 5. The three-dimensional printer (1, 2, 3) according to claim 4, characterized in that the preheating element (61) uses a technique selected from the group consisting of ohmic heating, radiant heating, and conductive heating.

7. 2. The three-dimensional printer (1, 2, 3) according to claim 1, characterized in that the three-dimensional printer (1, 2, 3) comprises, in addition to the at least one cooking element (71), at least one additional heating element (81, 81', 81") configured to heat the food preparation (52) on the printing surface (82).

8. 8. The three-dimensional printer (1, 2, 3) according to claim 7, characterized in that the additional heating element (81, 81', 81") uses a technology selected from the group consisting of conductive heating, radiant heating and hot air heating.

9. 8. The three-dimensional printer (1, 2, 3) according to claim 7, wherein the additional heating element (81, 81', 81") is integrated into the tray (8) with one surface corresponding to the printing surface (82) or is arranged on the side of the tray (8) facing the printing surface (82).

10. 2. A three-dimensional printer (1, 2, 3) according to claim 1, characterized in that the three-dimensional printer (1, 2, 3) comprises an extrusion device (9) configured to produce the strands (5) of the ingredient (5) in a continuous manner.

11. 2. A three-dimensional printer (1, 2, 3) according to claim 1, comprising a housing (41) defining an interior space including at least a portion of the printing surface, the housing (41) being configured to enable control of the temperature of the interior space of the housing (41).

12. 12. A three-dimensional printer (1, 2, 3) according to claim 11, wherein the internal space of the housing (41) includes at least a portion of the at least one extrusion nozzle (7).

13. A method for producing a food preparation (52) implementing a three-dimensional printer (1, 2, 3) according to any one of claims 1 to 12.

14. 14. The method according to claim 13, characterized in that it comprises a heating step in which a cooking element (71) and / or at least one additional preheating element (81, 81', 81") and / or at least one preheating element (61) generates a temperature gradient in the at least one ingredient (5) or the food preparation (52) according to a predetermined sequence.

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