Ink for three-dimensional shaped food

Abstract

To provide an ink for three-dimensional shaped food that enables simple production of three-dimensional shaped food with superior moldability and shape retention.SOLUTION: An ink for three-dimensional shaped food contains food material and dietary fiber, where the dietary fiber has a water holding capacity of at least 15 times its own weight.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an ink for three-dimensionally shaped food. [Background technology]

[0002] In the food industry, three-dimensionally printed foods produced by 3D printers are being used. For example, it has been proposed to use the three-dimensional shapes of three-dimensionally printed foods to enhance the palatability of foods. In addition, because three-dimensionally printed foods can be automatically produced by 3D printers with data such as the shape input, it is thought that they will contribute to resolving labor shortages in facilities such as nursing homes and hospitals.

[0003] In the past, inks used in the manufacture of three-dimensionally shaped foods have been studied. For example, Patent Document 1 describes an ink that contains a base material such as pregelatinized starch, a decomposing agent such as amylase capable of decomposing the base material, and a gelling agent such as sodium alginate. It is said that with such ink, a three-dimensionally shaped food with shape retention and other properties can be obtained by decomposing the base material with the decomposing agent and gelling the ink with the gelling agent.

[0004] Patent Document 2 describes an ink containing a gelling agent extracted from beans. With this ink, it is said that it is possible to produce three-dimensional modeled foods without heating the ink before ejection, since the gelling temperature of the gelling agent is 10°C or lower. Meanwhile, Patent Document 3 describes an ink containing deacylated gellan gum, which has a gelling temperature of about 40°C. With this ink, it is said that it is possible to model even if the atmosphere at the ejection destination is room temperature.

[0005] In addition, Patent Document 4 proposes a method of gelling ink containing starch powder and water by irradiating the ink with laser light. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2018-102261 A [Patent Document 2] JP 2021-112183 A [Patent Document 3] JP 2023-35748 A [Patent Document 4] Patent Publication No. 2022-26221 Summary of the Invention [Problem to be solved by the invention]

[0007] However, due to the recent increase in food preferences in the food service industry and the like, it is desirable to provide three-dimensionally shaped foods having more complex three-dimensional shapes. In order to meet such demands, ink for three-dimensionally shaped foods is required to have moldability for forming complex three-dimensional shapes. Examples of moldability include the ability to form shapes such as sharp corners. In addition, ink for three-dimensionally shaped foods is required to have shape retention for maintaining the three-dimensional shape from the time of production until consumption. As for shape retention, the ability to maintain a predetermined height, in other words, the ability to suppress collapse, is particularly important. However, there are cases where the ink of the prior art cannot sufficiently impart the desired moldability and shape retention to the three-dimensionally shaped food.

[0008] In addition, as in the techniques of Patent Documents 1 and 2, inks containing gelling agents that have been widely used in the past may generally require temperature control, such as heating, to prevent gelation before ejection from a 3D printer or the like. Also, temperature control, such as cooling, may be required to promote gelation after ejection. Thus, the inks of the prior art have room for improvement in terms of easier production of three-dimensionally modeled foods. Such improvements are considered to be particularly important in the spread of three-dimensionally modeled foods in the restaurant industry and the like.

[0009] In view of the above circumstances, an object of the present invention is to provide an ink for three-dimensionally shaped food that enables easy production of three-dimensionally shaped food that has excellent moldability and shape retention. [Means for solving the problem]

[0010] The ink for three-dimensionally shaped food according to the present invention is Contains food ingredients and dietary fiber, The water retention capacity of the dietary fiber is 15 times or more its own weight.

[0011] According to this configuration, since the water retention capacity of the dietary fiber is 15 times or more its own weight, it is possible to produce a three-dimensionally shaped food with excellent moldability and shape retention even without temperature control before and after ejection from a 3D printer, etc. More specifically, even if the temperature before and after ejection from a 3D printer is room temperature, it is possible to produce a three-dimensionally shaped food with excellent moldability and shape retention, in other words, it is possible to easily produce a three-dimensionally shaped food with excellent performance.

[0012] In addition, the ink for three-dimensionally shaped food according to one aspect of the present invention is The dietary fiber is preferably derived from fruits or grains, and more preferably from citrus, apple, or corn.

[0013] According to this configuration, by containing dietary fiber of the above origin, it is possible to produce a three-dimensional shaped food product that has even better moldability and shape retention.

[0014] In addition, the ink for three-dimensionally shaped food according to one aspect of the present invention is The water content is 50% by mass or more.

[0015] According to this configuration, even if the water content is 50% by mass or more, by including the dietary fiber, it is possible to produce a three-dimensionally shaped food product that is excellent in moldability and shape retention.

[0016] In addition, the ink for three-dimensionally shaped food according to one aspect of the present invention is The dietary fiber content is 5% by mass or less.

[0017] According to this configuration, since the dietary fiber content is 5% by mass or less, a three-dimensionally shaped food product with a good texture can be produced. Effect of the Invention

[0018] As described above, according to the present invention, it is possible to provide an ink for three-dimensionally shaped food, which enables easy production of three-dimensionally shaped food having excellent moldability and shape retention. [Brief description of the drawings]

[0019] [Figure 1] FIG. 1 is a schematic diagram of a 3D printer to which an ink for three-dimensionally shaped food according to one embodiment can be applied. [Diagram 2] FIG. 1 is a diagram comparing the appearances (photographs) of three-dimensionally shaped foods in an example and a comparative example. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] An ink for three-dimensionally shaping food according to one embodiment of the present invention will be described.

[0021] The ink for three-dimensionally shaping food of this embodiment contains food ingredients and dietary fiber.

[0022] The dietary fiber in this embodiment is added to the ink for three-dimensionally formed food and the three-dimensionally formed food to exhibit desired performance, and is distinguished from dietary fiber that may be contained in the food ingredients.

[0023] The dietary fiber of this embodiment has a water retention capacity of 15 times or more its own weight, that is, the dietary fiber of this embodiment has the property of retaining 15 g or more of water per gram of dry fiber.

[0024] The water retention capacity of the dietary fiber of this embodiment can be measured by the following method. First, the loss on drying of the dietary fiber (sample) is measured using a halogen moisture meter. Next, the dietary fiber (sample) and water are added to a centrifuge tube of known mass to prepare a sample solution of 1 mass% (mass ratio of dietary fiber to water: 1 / 99), and the solution is left to stand at a temperature of 20 to 30°C and atmospheric pressure for 24 hours. After standing, the solution is centrifuged at 4,000g for 10 minutes, and the centrifuge tube is gently tilted and inverted to remove the supernatant and unsettled dietary fiber to obtain hydrated fiber. The mass of the centrifuge tube from which the supernatant and the like have been removed is measured, and the value obtained by subtracting the mass of the empty centrifuge tube is taken as the "mass of hydrated fiber". The "mass of dry fiber" is calculated from the value of the loss on drying obtained by measurement with the halogen moisture meter using the following formula (1), and the water retention capacity is calculated using these values ​​using the following formula (2). (1) Mass of dry fiber = Mass of dietary fiber used in measurement × (100 - loss on drying (%)) / 100 (2) Water retention capacity = (mass of wet fiber - mass of dry fiber) / mass of dry fiber

[0025] The water retention capacity of the dietary fiber is preferably 15 times or more, more preferably 16 times or more, even more preferably 17 times or more, and even more preferably 20 times or more, of its own weight. On the other hand, the water retention capacity of the dietary fiber is usually 30 times or less of its own weight.

[0026] The mass ratio of the dietary fiber to the total mass of the ink for three-dimensional modeling food is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, and even more preferably 3% by mass or more. The mass ratio of the dietary fiber is preferably 5% by mass or less, and more preferably 4% by mass or less.

[0027] The dietary fiber of this embodiment can be obtained from dietary fiber derived from fruits such as peels and pulp, or from grains, and among these, dietary fiber derived from citrus, apple, or corn is preferred, and dietary fiber derived from citrus is more preferred.

[0028] The dietary fiber of this embodiment is composed of insoluble dietary fiber and soluble dietary fiber. The mass ratio of the insoluble dietary fiber constituting the dietary fiber is preferably 40% by mass or more and 90% by mass or less with respect to the total mass of the insoluble dietary fiber and the soluble dietary fiber. The masses of the insoluble dietary fiber and the soluble dietary fiber can be measured by the modified Prosky method described in the "Japanese Food Composition Table Analysis Manual". Specifically, in the modified Prosky method, first, under the enzyme reaction conditions specified in the manual, the insoluble fraction and the soluble fraction that is insoluble by treatment such as adding additional ethanol are fractionated. Next, the masses of the ash and protein contained in each fraction are subtracted from the mass of each fraction to determine the mass of the insoluble dietary fiber and the mass of the soluble dietary fiber.

[0029] The mass ratio of the insoluble dietary fiber constituting the dietary fiber is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more. The mass ratio of the insoluble dietary fiber constituting the dietary fiber is preferably 90% by mass or less, and more preferably 85% by mass or less.

[0030] The mass ratio of aqueous dietary fiber constituting the dietary fiber is preferably 10% by mass or more, more preferably 15% by mass or more. The mass ratio of water-soluble dietary fiber constituting the dietary fiber is preferably lower than the mass ratio of insoluble dietary fiber, specifically, preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0031] The ink for three-dimensionally shaping food of this embodiment contains water in an amount of 50% by mass or more based on the total mass of the ink. The water content may be 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. The water may be moisture contained in the food material, or may be added separately.

[0032] Examples of the food materials include those containing various oligosaccharides such as dextrin, sucrose, fructooligosaccharide, etc.; carbohydrates such as starch, resistant dextrin, polydextrose, etc., animal proteins such as casein, whey protein, etc.; vegetable proteins such as soybean protein, etc.; and oils and fats such as vegetable oils and fats, animal oils and fats, etc. Examples of such food materials include rice flour, wheat flour, potato starch, grain powder, bean powder, potato powder, corn starch, yam, kudzu starch, mashed potato, flower paste, corn syrup, liquid sugar, honey, vegetable paste, dried vegetables, dried fruit, fruit juice, batter, livestock meat, fish meat, egg yolk, egg white, soy protein, cheese, yogurt, butter, margarine, etc.

[0033] The food material may be one that has been preheated, or may be one that has not been heat-treated and is in a raw state.

[0034] Next, a method for producing a three-dimensionally formed food using the ink for three-dimensionally formed food of this embodiment will be described by taking as an example a method using a 3D printer.

[0035] As shown in FIG. 1, the 3D printer 1 used in this embodiment includes a cylindrical cylinder portion 10 filled with ink for three-dimensionally shaped food, a cylindrical plunger portion 20 sliding inside the cylinder portion 10, a heat exchanger portion 30 for maintaining the temperature of the ink in the cylinder portion 10 at a predetermined temperature, a processing table 40 for three-dimensionally shaped food, and a temperature control portion 50 for maintaining the atmosphere around the processing table 40 at a predetermined temperature. That is, the 3D printer 1 is a 3D printer that employs a material extrusion method. The cylinder portion 10 and the processing table 40 are configured to move relatively in the horizontal and vertical directions. The 3D printer 1 also includes a sensor portion for measuring the distance between the tip of the cylinder portion 10 and the processing table 40 or the model on the processing table 40, and a scanning portion for acquiring data on the surface shape of the model in real time. The 3D printer 1 is configured to control the amount of ink discharged from the cylinder portion 10 and the relative movement based on the 3D data input to the control portion and the data acquired by the scanning portion. In addition, the ink for three-dimensionally shaping food of this embodiment is inhibited from solidifying like a gel, and can exhibit the desired formability and shape retention even when the atmosphere of the discharge destination is room temperature. Therefore, the 3D printer does not need to be equipped with the above-mentioned heat exchange unit and temperature control unit.

[0036] The cylinder portion 10 has a nozzle portion 11 that ejects ink for three-dimensional shaping of food. The inner diameter of the nozzle portion 11 is preferably 0.4 mm or more. The inner diameter of the nozzle portion 11 is preferably 5 mm or less. The ink inside the cylinder portion 10 is pressed by the plunger portion 20 and ejected onto the processing table 40 through the nozzle portion 11.

[0037] The manufacturing method of this embodiment includes a preparation step of preparing ink for three-dimensionally shaped food, and a modeling step of producing a three-dimensionally shaped food using the ink for three-dimensionally shaped food and a 3D printer 1.

[0038] In the preparation step of this embodiment, the food material, which has been heat-treated as necessary, the dietary fiber, and water for adjusting the moisture content are mixed at 1 to 30° C. to prepare a paste-like ink for three-dimensional modeling of food. In the preparation step, the food material and the dietary fiber that have been made into a paste-like state may be mixed, or a mixture of the food material and the dietary fiber may be made into a paste-like state.

[0039] In the preparation step of this embodiment, the ink for three-dimensionally shaped foods is prepared at 1 to 30° C. The mixing temperature may be 15 to 30° C., or may be 20 to 30° C. Even if the ink for three-dimensionally shaped foods is prepared in such a temperature range including room temperature, it is possible to allow the three-dimensionally shaped food to exhibit the desired moldability and shape retention.

[0040] For mixing, it is preferable to use a mixer or the like capable of shearing the food material. Also, the dietary fiber may be dispersed in water and swollen in advance using a mixer or the like before mixing with the food material. More preferably, a pressure homogenizer is used for swelling the dietary fiber. The pressure homogenizer is preferably capable of processing the aqueous solution of the dietary fiber at a pressure of 15 MPa or more. By using a pressure homogenizer, the dietary fiber has a fiber structure that can swell while retaining more water. And, the ink for three-dimensionally shaped food containing such dietary fiber can suppress water syneresis, thereby allowing the three-dimensionally shaped food to exhibit better shape retention. Also, the ejection property from the nozzle portion 11 is good. Furthermore, the three-dimensionally shaped food produced with such ink has a smooth texture.

[0041] In the modeling process of this embodiment, the ink for three-dimensionally shaped food prepared in the preparation process is filled into the cylinder section 10, and the ink is discharged onto the processing table 40 placed under an atmosphere of 1 to 30 ° C. to produce a three-dimensionally shaped food. In this way, the ink for three-dimensionally shaped food of this embodiment contains the dietary fiber, so that a three-dimensionally shaped food that can exhibit excellent moldability and shape retention can be produced without performing temperature control in the cylinder section 10 before discharge and temperature control after discharge. That is, according to the ink for three-dimensionally shaped food of this embodiment, the manufacturing process of the three-dimensionally shaped food can be simplified. In addition, when attempting to impart sufficient moldability and shape retention using only gelling agents and thickening agents that are frequently used in the prior art, the amount of addition may be large, which may affect the mouthfeel and texture. The ink for three-dimensionally shaped food of this embodiment contains the dietary fiber, so that the amount of gelling agents and thickening agents added can be significantly reduced, and even if they are not substantially contained, a three-dimensionally shaped food having excellent moldability and shape retention can be produced. As a result, three-dimensionally molded foods produced using the ink for three-dimensionally molded food of this embodiment are less slimy and sticky, and have a good mouthfeel and texture.

[0042] In this embodiment, the three-dimensionally shaped food may be provided as it is, or may be provided after being heated. For example, when raw meat is used as the food ingredient, the three-dimensionally shaped food may be produced in a raw state and the three-dimensionally shaped food may be heat-treated in an oven or the like. By including the dietary fiber, syneresis is suppressed even when heated, and a juicy three-dimensionally shaped food can be obtained.

[0043] As described above, the embodiment is shown as an example, but the ink for three-dimensionally shaping food according to the present invention is not limited to the configuration of the above embodiment. Furthermore, the ink for three-dimensionally shaping food according to the present invention is not limited by the above-mentioned action and effect. The ink for three-dimensionally shaping food according to the present invention can be modified in various ways without departing from the gist of the present invention.

[0044] For example, the ink for three-dimensionally shaped food of the present invention may contain other additives such as gelling agents, thickeners, excipients, diluents, buffers, flavorings, colorants, defoamers, coating agents, sweeteners, flavorings, binders, surfactants, moisturizing agents, thickening agents, emulsifiers, lubricants, suspending agents, preservatives, chelating agents, antioxidants, abrasives, binders, pH adjusters, gloss agents, etc. These may be used alone or in appropriate combination of two or more.

[0045] In particular, gelling agents and thickening agents may be added to further improve the moldability and shape retention of the three-dimensionally shaped food. Examples of gelling agents include native gellan gum, partially deacylated gellan gum in which the acyl groups of the native gellan gum are partially removed, and deacylated gellan gum in which the acyl groups of the native gellan gum are partially removed. Examples of thickening agents include xanthan gum, tamarind seed gum, guar gum, and locust bean gum.

[0046] However, the addition of a gelling agent and a thickening agent may deteriorate the mouthfeel and texture of the three-dimensionally modeled food. Therefore, the total mass ratio of the gelling agent and the thickening agent to the total mass of the ink for three-dimensionally modeled food is preferably less than that of the dietary fiber as an additive, for example, 1% by mass or less, more preferably 0.6% by mass or less.

[0047] In the above embodiment, a 3D printer is exemplified as an automatically controlled cooking machine, but the ink for three-dimensionally shaped food according to the present invention may be applied to a cooking tool for manual operation capable of forming a three-dimensional shape. For example, such a cooking tool includes a resin container for storing the ink for three-dimensionally shaped food, the container has an outlet for discharging the ink inside, and is configured so that the ink inside is discharged from the outlet by pressing the container with a finger or the like. Examples of this cooking tool include a piping bag used for discharging whipped cream and the like, and a plastic discharge container called a deco pen. Among these, the ink for three-dimensionally shaped food according to the present invention is preferably applied to a cooking machine or cooking tool having an outlet with a diameter of 5 mm or less. This makes it possible to manufacture three-dimensionally shaped food with a complex shape. EXAMPLES

[0048] The present invention will be further described below with reference to examples, but the present invention is not limited to these.

[0049] [Raw materials used] (Additives) Citrus-derived dietary fiber (AQ plus CF-D / 100) Dietary fiber derived from apples (AQ Plus Apple-AF700) Corn-derived dietary fiber (MFCN) Pulp-derived dietary fiber (Ceolas CL611) Xanthan gum (Echo Gum, referred to as "XG" in the table below) Locust bean gum (GRINDSTED LBG047, referred to as "LBG" in the table below) Deacylated gellan gum (Kelcogel, referred to as "LAG" in the table below) · Pregelatinized starch (Matsunorin CM) (ingredients) Carrot powder (Kodama Foods) Pumpkin powder (Kodama Foods) Spinach paste (Danfoods) · Pregelatinized rice flour (Takai Foods) ·Chicken breast (commercially available) Salted salmon (commercially available)

[0050] The water retention capacity of dietary fiber as an additive is shown in Table 1. The water retention capacity of dietary fiber as an additive was measured by the following method. Table 1 also shows the contents of insoluble dietary fiber and soluble dietary fiber measured by the above method.

[0051] (Measurement of water retention capacity) First, the loss on drying of the sample was measured using a halogen moisture analyzer (Mettler Toledo, HG53 Halogen Moisture Analyzer). Next, 0.3 g of sample and 29.7 g of water were added to a 50 mL centrifuge tube of known mass to prepare a 1% by mass sample solution. At this time, the water was distributed throughout the sample. The sample was left to stand at a temperature of 20 to 30°C and atmospheric pressure for 24 hours. After standing, the sample was centrifuged at 25°C and 4,000 g for 10 minutes using a centrifuge (Hitachi, Hitachi high-speed refrigerated centrifuge CR20GIII). The centrifuge tube was gently tilted and inverted, then left to stand for 3 seconds, and the supernatant and unsettled dietary fiber were removed to obtain hydrated fiber. The mass of the centrifuge tube from which the supernatant liquid and the like had been removed was measured, and the value obtained by subtracting the mass of the empty centrifuge tube from the mass was taken as the "mass of hydrated fiber." In addition, the mass of the dry fiber was calculated using the following formula, using the value of the loss on drying obtained by measurement with a halogen moisture meter. Dry fiber mass (g) = 0.3 × (100 - loss on drying (%)) / 100 Using these values, the water retention capacity was calculated according to the following formula. Water retention capacity (g / g) = (mass of wet fiber - mass of dry fiber) / mass of dry fiber

[0052] [Table 1]

[0053] [Pretreatment of citrus-derived dietary fiber] Regarding citrus-derived dietary fiber (AQ Plus CF-D / 100), we decided to evaluate the raw material as it is (powdered) and mixed with food ingredients, and to evaluate the raw material dispersed in deionized water and processed with a pressure homogenizer. The processing procedure using the pressure homogenizer is as follows. (Pressure homogenizer processing procedure) 1. Add 4.0 mass% AQ Plus CF-D / 100 to deionized water and stir for 10 minutes using a stirrer (Shinto Scientific, Three-One Motor BLh1200). 2. Treat at 15 MPa using a pressure homogenizer (Sanwa Engineering Co., Ltd., L100-DA1). 3. Mix with a mixing device for 1 minute to make the mixture uniform. In Table 3, samples treated with a pressure homogenizer are also listed as "pressure homogenized."

[0054] [Preparation of paste-like ingredients] (When using carrot powder, pumpkin powder, or pregelatinized rice flour) Carrot powder, pumpkin powder or gelatinized rice flour was mixed with water to form a paste. (When using chicken breast) Raw chicken breast meat was added with water and crushed in a mixer until it became a paste-like substance. Alternatively, it was heated in a steam convection oven at 85°C for 20 minutes, and then added with water and crushed in a mixer until it became a paste-like substance. (When using salted salmon) After baking in an oven at 260°C for 10 minutes, water was added and the mixture was crushed in a mixer until it became a paste.

[0055] [Moisture content measurement] For each ink prepared, the moisture content was measured as loss on drying using a halogen moisture analyzer (Mettler Toledo, HG53 Halogen Moisture Analyzer).

[0056] [Example of ink for 3D food modeling] The paste-like ingredients prepared in the following table were mixed with additives and stirred using a stirrer to produce ink for three-dimensional food modeling. When citrus-derived dietary fiber, apple-derived dietary fiber, corn-derived dietary fiber, and pulp-derived dietary fiber were used, all of the steps were carried out at room temperature. On the other hand, when a gelling agent or thickener was used, heating was carried out as necessary.

[0057] [Examples of 3D food manufacturing] Using a 3D printer (Musashi Engineering, SM200SX), we produced a cylindrical three-dimensional printed food (hereinafter, printed food C), a star-shaped and cylindrical three-dimensional printed food when viewed from above (hereinafter, printed food S), and a three-dimensional printed food with a pumpkin-like shape and a hollow structure (hereinafter, printed food P). For the nozzle, we selected a nozzle with an inner diameter that could smoothly discharge the solid ingredients of each ingredient without clogging. The modeling programs for printed food S and printed food C were adjusted as follows according to the size of the inner diameter of the nozzle. For printed food P, the modeling program was not changed, and the size is likely to vary depending on the size of the nozzle diameter, so this is just a guideline. The nozzle movement speed was 40 mm / s for all of them. (When using carrot powder) Inner diameter of the 3D printer nozzle: 0.7 mm Sculpted food: Side approx. 30 mm, Height approx. 14 mm (20 layers) Modeling food C: Diameter approx. 11 mm, height approx. 14 mm (20 layers) Modeled food P: Approximately 20mm in diameter (When using pumpkin powder) Inner diameter of the 3D printer nozzle: 1.0 mm Sculpted food: Sides approx. 30 mm, height approx. 15 mm (15 layers) Modeling food C: Diameter approx. 12 mm, height approx. 15 mm (15 layers) Modeled food P: Approximately 20mm in diameter (When using spinach paste) Inner diameter of 3D printer nozzle: 1.25mm Sculpted food: Sides approx. 30 mm, height approx. 14 mm (11 layers) Modeling food C: Diameter approx. 20 mm, height approx. 14 mm (11 layers) Modeled food P: Approximately 20mm in diameter (When using pregelatinized rice flour) Inner diameter of the 3D printer nozzle: 0.7 mm Sculpted food: Side approx. 30 mm, Height approx. 14 mm (20 layers) Modeling food C: Diameter approx. 11 mm, height approx. 14 mm (20 layers) Modeled food P: Approximately 20mm in diameter (When using raw chicken breast) Inner diameter of 3D printer nozzle: 1.25mm Sculpted food: Sides approx. 30 mm, height approx. 14 mm (11 layers) Modeling food C: Diameter approx. 20 mm, height approx. 14 mm (11 layers) Modeled food P: Approximately 20mm in diameter (When using steamed chicken breast) Inner diameter of 3D printer nozzle: 1.25mm Sculpted food: Sides approx. 30 mm, height approx. 14 mm (11 layers) Modeling food C: Diameter approx. 20 mm, height approx. 14 mm (11 layers) Modeled food P: Approximately 20mm in diameter (When using salted salmon) Inner diameter of 3D printer nozzle: 1.25mm Sculpted food: Sides approx. 30 mm, height approx. 14 mm (11 layers) Modeling food C: Diameter approx. 20 mm, height approx. 14 mm (11 layers) Modeled food P: Approximately 20mm in diameter

[0058] The inks and three-dimensional food models produced were evaluated for the following items, and inks rated as "◎" or "○" in the overall evaluation were evaluated as having overall practical potential. [Evaluation 1: Ejectability] The ejection performance from the nozzle of the 3D printer was evaluated according to the following criteria. ◎: The ink is discharged smoothly from the nozzle without interruption, and the amount of ink discharged (thickness of the discharged line) is uniform. ○: The nozzle dispenses smoothly and without interruption, but the amount dispensed (thickness of the dispensed line) is not uniform. △: The ink is not discharged smoothly from the nozzle (discontinuous), and the amount of ink discharged (thickness of the discharged line) is not uniform. ×: Cannot eject or leaks from nozzle

[0059] [Evaluation 2: Formability] The appearance of the produced shaped food product S was observed and evaluated according to the following evaluation criteria. ◎: Both the outer and inner corners of the star are neatly formed. ○: The outer corners of the star are neatly formed, but the inner corners are slightly inferior in formability. △: The shape is clearly star-shaped, but the outer and inner corners are not neatly formed. ×: Cannot be distinguished from star shape

[0060] [Evaluation 3: Shape retention] Generally, when a three-dimensional food product is produced using ink with low shape retention, it cannot maintain its height and ends up spreading out horizontally. Therefore, the aspect ratios of the food products C and P were used to evaluate them according to the following criteria. (1) The height Hc and width Wc of the printed food C were measured from a photograph taken from the side, and evaluation was performed based on the difference between Hc / Wc calculated from the theoretical value and Hc / Wc calculated from the measured value. The theoretical value Hc / Wc is the value calculated by taking Hc as the programmed height of the printed food C (inner diameter of the nozzle part x number of layers) and Wc as the diameter. The image processing software ImageJ was used to measure the height and width. ◎: Difference from theoretical value is within ±10.0% ○: Difference from theoretical value is within ±20.0% △: Difference from theoretical value is within ±30.0% ×: The difference from the theoretical value exceeds ±30.0% (including cases where the shape cannot be determined) (2) The height Hp and width Wp of the shaped food P were measured from a photograph taken from the side, and the food was evaluated based on the value of Hp / Wp calculated from the measurements. ◎: Hp / Wp value is 0.70 or more ○: Hp / Wp value is 0.60 or more △: Hp / Wp value is 0.50 or more ×: Hp / Wp value is 0.49 or less (including cases where the shape cannot be determined)

[0061] [comprehensive evaluation] An overall evaluation was made based on the total score (maximum 12 points) with ◎ being 3 points, ○ being 2 points, △ being 1 point, and × being 0 point for each evaluation item. ◎:12~10 points ○:9~8 points △:7~6 points ×: 5 points or less

[0062] The evaluation results are summarized in the following Tables 2 to 9. A brief explanation of each table is as follows. Table 2 shows the evaluation results of ejection property, moldability, and shape retention, as well as the overall evaluation, for a comparative example using carrot powder (no dietary fiber used as an additive). For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and when the shape could not be determined, it is marked as (not possible). Table 3: Evaluation results and overall evaluation of ejection property, moldability, and shape retention when carrot powder is used and dietary fiber is used as an additive. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and when the shape could not be determined, it is marked as (not possible). Table 4: Evaluation results and overall evaluation of ejection, moldability, and shape retention when pumpkin powder is used. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and if the shape could not be determined, it is marked as (not possible). Table 5: Evaluation results and overall evaluation of ejection, moldability, and shape retention when spinach paste is used. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and when the shape could not be determined, it is marked as (not possible). Table 6: Evaluation results and overall evaluation of ejection, moldability, and shape retention when pregelatinized rice flour is used. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and if the shape could not be determined, it is marked as (not possible). Table 7: Evaluation results and overall evaluation of ejection, moldability, and shape retention when raw chicken breast meat is used. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and if the shape could not be determined, it is marked as (not possible). Table 8: Evaluation results and overall evaluation of ejection, moldability, and shape retention when using steamed chicken breast meat. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and if the shape could not be determined, it is marked as (not possible). Table 9: Evaluation results and overall evaluation of ejection, moldability, and shape retention when salted salmon is used. For the evaluation of shape retention, the difference from the theoretical value of Hc / Wc and the measured value of Hp / Wp are shown in parentheses, and if the shape could not be determined, it is marked as (not possible).

[0063] [Summary of evaluation results] As shown in Tables 2 to 9 and Figure 2, it is possible to produce three-dimensionally shaped foods with the desired moldability and shape retention by simply adding dietary fiber with a water retention capacity of 15 times or more its own weight to the inks (food ingredients) that were not moldable in Comparative Examples 1, 6, 9, 12, 15, 18, and 21. In particular, it is considered to be extremely advantageous that the desired moldability and shape retention can be imparted to hollow structures, which are more difficult to impart shape retention to, by simply adding the dietary fiber (i.e., by a simple method). In the production using Comparative Example 9 (spinach paste), after only the water was squeezed out of the nozzle at first, the remaining fine solids such as fibers derived from the ingredients clogged the nozzle, making it almost impossible to eject. In addition, when pregelatinized starch was added, some ingredients formed lumps, which deteriorated the ejection properties. On the other hand, when dietary fiber with a water retention capacity of 15 times or more its own weight was added, the dispersibility of solids in the ink improved, and no lumps were formed, so the nozzle was not blocked. - In addition to the above, when citrus-derived dietary fiber was added (without treatment with a pressure homogenizer), the texture felt slightly rough when a large amount was added, but when the same amount was treated with a pressure homogenizer, an improvement to a smooth texture was observed. Therefore, in order to obtain a good texture while imparting the desired moldability and shape retention, it is considered preferable that the content of dietary fiber as an additive in the ink is 4% by mass or less, or that dietary fiber treated with a pressure homogenizer is used. On the other hand, when pregelatinized starch was added, the texture became very sticky. · In the case of thickeners (e.g., XG) and gelling agents (e.g., LAG), when added alone, the desired moldability and shaping properties may not be imparted, as shown in Comparative Examples 2 and 3. However, by adding these in combination with dietary fiber with a water retention capacity of 15 times or more its own weight, it was possible to produce a three-dimensionally shaped food with excellent ejection properties, moldability, and shape retention properties. In addition, the physical properties may be improved by using a thickener or gelling agent in combination with the dietary fiber. Specifically, it was found that when a thickener was used in combination, the ejection properties were improved and gloss could be imparted to the three-dimensionally shaped food. In addition, it was found that when a gelling agent was used in combination, the desired shape retention could be imparted even with a reduced amount of dietary fiber added, and in sticky food materials, the stickiness and tackiness could be suppressed to improve the texture.

[0064] [Table 2]

[0065] [Table 3]

[0066] [Table 4]

[0067] [Table 5]

[0068] [Table 6]

[0069] [Table 7]

[0070] When raw chicken breast was used, shaped food C was heated in a steam convection oven at 85°C for 10 minutes, simulating the time of eating. When dietary fiber with a water-retaining capacity of 15 times its own weight was added, the shape of the three-dimensional shaped food was maintained even after heating. In addition, despite the addition of water, the food had a meat-like fibrous texture and elasticity, providing a desirable texture. Furthermore, syneresis was suppressed, which is expected to improve yields.

[0071] [Table 8]

[0072] [Table 9]

[0073] From the results of Tables 2 to 9, it can be seen that for all the food ingredients used in the test, the addition of dietary fiber with a water retention capacity of 15 times or more its own weight can impart the desired moldability and shape retention to the three-dimensionally shaped food. On the other hand, it can be seen that other additives may not be able to impart the desired moldability and shape retention to some food ingredients. From these results, it is considered that dietary fiber with a water retention capacity of 15 times or more its own weight is less affected by the components of the food ingredients, and more food ingredients can be applied to three-dimensionally shaped foods. [Explanation of symbols]

[0074] 1: 3D printer, 10: cylinder section, 11: nozzle section, 20: plunger section, 30: heat exchange section, 40: processing table, 50: temperature control section

Claims

1. Contains food ingredients and dietary fiber, The ink for three-dimensional modeling food, wherein the water retention capacity of the dietary fiber is 15 times or more its own weight.

2. The ink for three-dimensional printing food according to claim 1 , wherein the dietary fiber is derived from fruit or grain.

3. The ink for three-dimensional printing food according to claim 2 , wherein the dietary fiber is derived from citrus, apple, or corn.

4. The ink for three-dimensionally shaping food according to claim 1 , wherein the water content is 50% by mass or more.

5. The ink for three-dimensional modeling food according to claim 1 , wherein the dietary fiber content is 5% by mass or less.

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