Edible 3D printer ink and three-dimensional molded food

Abstract

To provide an edible 3D printer ink including curdlan capable of being used without heating before injection, an edible 3D printer ink that is not influenced in shape retention property and flavor before injection heating when collagen is contained in the edible 3D printer ink containing curdlan, and a three-dimensionally molded food using the edible 3D printer ink.SOLUTION: As an edible 3D printer ink, by using a curdlan and α starch, it can be an edible 3D printer ink having injection suitability and shape retention that can be injection molded without pre-injection heating. Furthermore, the edible 3D printer ink can contain collagen as a nutritional improvement / functional material as an elderly food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a raw material for a food composition produced by three-dimensional injection molding, i.e., an edible 3D printer ink and a three-dimensionally molded food produced with the edible 3D printer ink. More specifically, the present invention relates to an edible 3D printer ink that is suitable for people who have difficulty chewing or swallowing or for the elderly, and that can be injection molded even if it contains collagen. Furthermore, the present invention relates to a food produced by injection molding using the edible 3D printer ink. [Background technology]

[0002] There is a demand for the development of personalized foods that are tailored to each individual's dietary functions and nutritional needs, and it is known that food molding using 3D printers can be used to help achieve this.

[0003] Generally, up until now, foods for the elderly and those with difficulty chewing have been prepared in a way that makes them soft and easy to swallow for subjects with reduced eating functions, and as a result, the amount of protein per unit weight of the food has often been reduced by adding water, etc. This fact was surprisingly little known, and from the perspective of maintaining health and supplementing nutrition, it was an important challenge to incorporate a lot of protein into food.

[0004] Collagen, a type of protein, has been attracting attention as a health ingredient and is used in many supplements and foods. For example, it is an ingredient that is particularly desirable for inclusion in foods for the elderly, as it has effects such as increasing muscle mass, improving joint function, and increasing skin moisture. In addition, fish skin, which is often discarded during processing into seafood products despite being rich in collagen, is an unused resource that is rich in collagen, and foods that contain collagen are desirable from the perspective of utilizing unused resources.

[0005] The applicant has previously disclosed an invention for a nursing care food for people who have difficulty chewing and swallowing, which uses the gelling substances curdlan and processed starch (Patent Document 1), and an invention for a three-dimensional shaped food product which uses curdlan (Patent Document 2). The applicant has investigated the production of foods containing collagen in the manufacture of three-dimensional injection-molded foods using these. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] WO2017 / 017953 [Patent Document 2] WO2022 / 244743 Summary of the Invention [Problem to be solved by the invention]

[0007] However, it was found that simply manufacturing molded foods based on these technologies would affect shape retention, likely due to the inclusion of collagen, and would result in the inability to mold the food by lamination. Furthermore, it was found that when collagen is included, as in Patent Document 2, when the edible 3D printer ink containing curdlan is heated to form a thermally irreversible gel before ejection, an unpleasant odor (off-flavor) derived from collagen is generated if the heating time is long. [Means for solving the problem]

[0008] The present inventors conducted intensive research to solve the above problems, and discovered that by using curdlan and pregelatinized starch as an edible 3D printer ink that can be used for food materials such as collagen, which have shape retention for layering and whose flavor is affected by heating, injection molding is possible without heating before injection.

[0009] In other words, the object of the present invention is to provide an edible 3D printer ink that contains curdlan and has injection suitability and shape retention that allows injection molding without pre-injection heating, and further an edible 3D printer ink that contains collagen, and further a molded food product using them that has physical properties suitable for the elderly.

[0010] That is, a first aspect of the present invention is an edible 3D printer ink containing curdlan and pregelatinized starch. Second, the edible 3D printer ink contains collagen. Thirdly, the edible 3D printer ink according to the second aspect contains 1 to 50 mass % collagen. Fourthly, there is provided the edible 3D printer ink according to any one of the first to third aspects, wherein the blending amount of curdlan is 0.5 to 10 mass %, and the blending amount of pregelatinized starch is 1 to 50 mass %. Fifth, an injection-molded food product molded using the edible 3D printer ink described in either the first or second aspect. Sixth, hardness is 3000~20000N / m 2 The injection-molded food product according to the fifth aspect of the present invention is characterized in that Effect of the Invention

[0011] According to the present invention, it is possible to provide an edible 3D printer ink that has injection suitability and shape retention, allowing it to be injection molded without pre-injection heating. [Brief description of the drawings]

[0012] [Figure 1] 13 is a photograph of a three-dimensionally molded food produced using the edible 3D printer ink of Example 6. The food on the left was injection molded into the shape of a shrimp, and the food on the right was injection molded into the shape of a fillet of fish. [Diagram 2] This is a salmon fillet-like three-dimensional modeled food for people with swallowing difficulties, produced using the edible 3D printer ink of Example 8. The left photo is before heating, and the right photo is after heating in a microwave oven (500W for 30 seconds). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The edible 3D printer ink of the present invention refers to a food composition that is used as a raw material when producing molded foods by ejecting or discharging from an outlet of a three-dimensional modeling device such as a 3D printer (also called an additive device) or a 3D printing pen to create a three-dimensional shape, and contains curdlan.

[0014] Curdlan is a heat-coagulable polysaccharide mainly composed of β-1,3-glucosidic bonds, produced by microorganisms, such as those produced by microorganisms of the genus Alcaligenes or Agrobacterium. Commercially available powdered products can also be used.

[0015] The amount of curdlan may be appropriately determined since the hardness and shape retention of the edible 3D printer ink itself changes depending on the other materials in the edible 3D printer ink, but in order to obtain the effect of imparting heat resistance so that the molded food obtained using a three-dimensional modeling device does not lose its shape even when heated, it is preferable to mix 0.5% by mass or more in the edible 3D printer ink. There is no limit to the amount of curdlan mixed, but water is required for the gelation of curdlan, and if the water content in the edible 3D printer ink is relatively insufficient compared to the curdlan, the curdlan will not harden easily, so it is preferable to mix curdlan so that it is 10% by mass or less, and more preferably 1.0 to 6.0% by mass. And, in order to have the hardness and shape retention of an ink that can be discharged by a three-dimensional modeling device and to have a hardness suitable for the elderly or people with difficulty in chewing after three-dimensional modeling, it is preferable to mix curdlan in an amount of 1.0 to 5.0% by mass.

[0016] Curdlan has low solubility in water, so depending on the amount of curdlan added, it may not dissolve, but in that case, it is sufficient if it is dispersed in the edible 3D printer ink. Preferably, it can be dispersed uniformly in the edible 3D printer ink by dispersing it in a certain amount of water in advance using a stirrer or the like. Curdlan is also known to dissolve well in alkaline solutions, and it can be dissolved in an alkaline solution before use in an edible 3D printer ink, but in that case, after dissolving the curdlan, it can be adjusted to a neutral range using a pH adjuster or the like before being mixed with other materials for use.

[0017] The edible 3D printer ink of the present invention contains pregelatinized starch. Pregelatinized starch refers to starch that has been dried in a gelatinized state and has the property of being partially or completely soluble in water. There are no limitations on the raw starch, but it is sufficient to use so-called unprocessed starch that is not processed starch that has been etherified, esterified, crosslinked, oxidized, or acid-treated, and examples of the starch that can be used include rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, sago starch, and pea starch.

[0018] The amount of pregelatinized starch may be determined appropriately in accordance with the balance with other materials in the edible 3D printer ink, as with curdlan, but in order to obtain shape retention for stacking the ejected edible 3D printer ink to perform three-dimensional modeling, it is preferable to incorporate 1% by mass or more in the edible 3D printer ink. Although there is no upper limit, since pregelatinized starch requires water to swell, it is preferable to incorporate the amount in the edible 3D printer ink so that it is 50% by mass or less, more preferably 3 to 30% by mass, taking into consideration the moisture of other materials and the water content in the ink.

[0019] The edible 3D printer ink of the present invention may contain collagen. The collagen used in the present invention is not particularly limited, and may be collagen derived from livestock or aquatic animals, synthetic collagen, collagen protein, hydrolyzed collagen (collagen peptide) obtained by hydrolyzing collagen protein, etc. From the viewpoint of effective utilization of unused resources, it is particularly preferable to use collagen derived from marine products.

[0020] When collagen is added to an edible 3D printer ink containing curdlan, the amount of collagen can be determined as desired, but if nutritional enhancement as a protein or health benefits from collagen are expected, it is preferable to add 1% or more, more preferably 5% or more. As the amount of collagen added increases, the effect on shape retention for lamination and molding increases, so it is preferable to keep it at 50% or less, more preferably 40% or less.

[0021] The edible 3D printer ink of the present invention can contain food paste in addition to curdlan, pregelatinized starch, and collagen. The food paste is preferably made by crushing, grinding, straining, or other conventionally known methods of pulverizing ingredients such as vegetables, fruits, seafood, meat, eggs, dairy products, and processed products thereof, either raw or heated, so that there are no large lumps, allowing it to be ejected from a three-dimensional modeling device without clogging.

[0022] Furthermore, so long as the effects of the invention are not adversely affected, the product may contain food ingredients such as seasonings, spices, and sweeteners, thickening polysaccharides, dextrin, oils and fats, food additives, etc., for the purpose of improving flavor, texture, and shelf life, etc. More specifically, animal and vegetable oils and fats, thickening polysaccharides other than curdlan and modified starch, water-soluble dietary fiber, carbohydrates such as starch syrup and dextrin, preservatives, flavorings, colorings, etc., may be appropriately blended.

[0023] The edible 3D printer ink of the present invention is prepared by mixing these materials and storing them in the raw material storage mechanism of a three-dimensional modeling device as an edible 3D printer ink for use. Any conventionally known method may be used for the mixing method, but the mixing should be performed so that the edible 3D printer ink is in a uniform paste or sol state. If the raw material storage mechanism is a container such as a cartridge and does not have a stirring mechanism, the curdlan, pregelatinized starch, and other materials are mixed uniformly in advance. If the raw material storage mechanism is a tank type structure with an internal stirring mechanism, the materials may be mixed in the raw material storage mechanism after being charged. One of the advantages of the present invention is that there is no need to heat the raw material storage mechanism in advance and it can be cooled as necessary.

[0024] The edible 3D printer ink is then ejected from the ejection port of the 3D modeling device connected to the raw material storage mechanism, and a 3D modeling is performed by lamination, resulting in a 3D modeled food. The obtained 3D modeled food is more resistant to deformation when heated due to the thermal gelation properties of the curdlan contained in the edible 3D printer ink. The heating method may be a conventionally known method, but if microwave heating or steaming is used, there is less contact between the obtained 3D modeled foods, and they can be heated without losing their shape.

[0025] In the present invention, the ejection suitability refers to the fact that the edible 3D printer ink does not run off from the ejection port when ejected or discharged from the ejection port using a three-dimensional modeling device. Also, the shape retention refers to the fact that the edible 3D printer ink has a hardness that prevents the ejected ink from spreading out flatly and dripping, or from mixing between layers when stacking ink in multiple layers, resulting in the modeled shape not being as designed or the modeled shape being distorted, when stacking three-dimensional modeling using a three-dimensional modeling device.

[0026] The suitability of the obtained three-dimensionally shaped food as a food for people with difficulty in chewing and swallowing can be judged by the hardness of the three-dimensionally shaped food. 2 Less than or equal to 30,000 N / m 2 Hardness is preferably below this value for people with difficulty in chewing and swallowing. Hardness is measured using a device capable of measuring the compressive stress of a substance, such as a texture analyzer or creep meter, and is shown as the result of measurement using a cylindrical plunger with a diameter of 20 mm at a speed of 10 mm / sec.

[0027] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0028] The three-dimensional modeling device used in the following examples was a Foodini 3D Printer manufactured by Natural Machines. EXAMPLES

[0029] An edible 3D printer ink was prototyped using the formula in Table 1 (numbers indicate mass %) and tested for jettability and shape retention. Jettability was evaluated by determining whether the ink could be jetted from the nozzle without running off, while shape retention was evaluated by observing the lines of ink jetted from the nozzle to determine whether there was any dripping and whether layering was possible. Note that the curdlan was first dispersed in water using a mixer, and the other materials were added later, resulting in an edible 3D printer ink in which each material was uniformly dispersed.

[0030] [Table 1] The edible 3D printer inks of Comparative Example 1 and Comparative Example 2 leaked drips from the ejection port. In addition, the ejection line after ejection spread into a flat surface, making it impossible to evaluate the shape retention.

[0031] The amount of curdlan was changed in the edible 3D printer ink containing collagen according to the formulation in Table 2, and the edible 3D printer ink and three-dimensional modeled food products were produced using it, and the ejection properties, shape retention, and appearance after heating (microwave for 10 seconds to 1 minute) were evaluated. The manufacturing of the edible 3D printer ink and the evaluation of its ejection property and shape retention were carried out in the same manner as the test for the formulation in Table 1. The state after heating was evaluated for thermal gelation of the curdlan and for deformation of the 3D modeled food due to insufficient gelation after heating or insufficient heat resistance.

[0032] [Table 2]

[0033] [Example 8] A salmon-flavored edible 3D printer ink was created by mixing 1.25% by mass of curdlan, 3% by mass of pregelatinized starch, 40% by mass of salmon paste, and 55.75% by mass of water. A salmon-skin-like edible 3D printer ink was also created by mixing 5% by mass of curdlan, 5% by mass of pregelatinized starch, 10% by mass of salmon skin chips (crushed), 10% by mass of collagen, and 70% by mass of water. These two types of ink were then injection molded in a three-dimensional modeling device to create a salmon-like three-dimensional modeled food for people with dysphagia. The three-dimensional modeled food was then heated in a microwave oven. The food was warm and suitable for eating, and the shape was hardly distorted before or after heating. A photograph showing the appearance of this collagen-containing salmon-like food for people with dysphagia is shown in Figure 2.

[0034] The hardness of the fillet portion of a salmon-flavored food for people with dysphagia, which uses salmon-flavored edible 3D printer ink, after heating was measured using a creep meter (Yamaden, RHEONER2 CREEP METER RE2-3305s). The hardness was 20,000N / m 2 The hardness was below 0.05, which was suitable for foods that are difficult to swallow.

[0035] From the above results, it was found that by adding curdlan and pregelatinized starch to edible 3D printer ink for three-dimensional injection molding, it was possible to create an edible 3D printer ink that was suitable for injection and had shape retention without heating before injection. In addition, even when collagen was added, it was possible to manufacture molded foods. Furthermore, it was found that the use of this edible 3D printer ink can make it suitable for use as food for people with swallowing difficulties.

[0036] As described above, according to the present invention, it is possible to produce three-dimensional shaped foods that utilize collagen, which is an unused resource, and further, it is possible to use them as foods for people with swallowing difficulties.

Claims

1. Edible 3D printer ink containing curdlan and pregelatinized starch.

2. The edible 3D printer ink of claim 1 further comprising collagen.

3. The edible 3D printer ink of claim 2, containing 1 to 50% by mass of collagen.

4. The edible 3D printer ink according to claims 1 to 3, wherein the blending amount of curdlan is 0.5 to 10% by mass and the blending amount of pregelatinized starch is 1 to 50% by mass.

5. An injection-molded food product molded using the edible 3D printer ink of claim 1 or 2.

6. 6. The injection-molded food product according to claim 5, characterized in that the hardness is 3,000 to 20,000 N / m2.

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