Food product producing device and method

Abstract

To provide a food product producing device and method using 3D printing technology, which can give complex texture to a food product by combining a plurality of food materials different in hardness, and / or give color gradation to the food product by combining the plurality of food materials different in colors.SOLUTION: A food product producing device includes: a plurality of food material containers; a plurality of hollow passages communicating with the food material containers; a discharge part configured to combine the plurality of food materials supplied through each of the plurality of hollow passages by butting them against each other; and a molding system for molding the food product by using the combined food materials in cooperation with the discharge part.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to food production equipment and methods. [Background technology]

[0002] In food processing technology, new food manufacturing methods such as 3D food printing are being established. 3D food printing technology allows for the easy production of a wide variety of foods with a considerable degree of freedom in terms of shape and taste. However, to make foods closer to conventional foods, it is necessary to increase the manufacturing freedom not only in shape and taste but also in texture, color, etc. Regarding texture in particular, for example, nursing care foods require the production of foods with various hardness levels according to chewing and swallowing ability, but with conventional 3D food printing technology, multiple ingredients are mixed using a food mixer before being produced, making it difficult to vary the hardness of each ingredient. Such foods with a uniform hardness reduce the enjoyment of eating and can lead to a loss of appetite or anorexia. Further development of this technology is desirable in response to the rapidly aging society.

[0003] There is no particular existing technology that can improve texture or color using 3D food printing technology. Summary of the Invention [Problem to be solved by the invention]

[0004] In order to solve the above problems, the present invention aims to provide a food manufacturing apparatus and method using 3D food printing technology that can, for example, give food a complex texture by combining multiple ingredients with different hardness, and / or give food a color gradation by combining multiple ingredients with different colors. [Means for solving the problem]

[0005] In order to solve the above problems, one aspect of the present invention provides a food manufacturing apparatus comprising a plurality of food ingredient containers, a plurality of hollow passages connected to the food ingredient containers, a discharge unit configured to combine the plurality of food ingredients supplied through each of the plurality of hollow passages by butting them against each other, and a forming system that cooperates with the discharge unit to form food using the combined food ingredients. According to this aspect of the food manufacturing apparatus, for example, it is possible to give the food a complex texture by combining multiple ingredients of different hardness, and / or to give the food a color gradation by combining multiple ingredients of different colors.

[0006] Furthermore, a food manufacturing method according to one aspect of the present invention is characterized by comprising the steps of: supplying a plurality of ingredients through respective hollow passages; combining the plurality of ingredients supplied through the hollow passages by butting them against each other using a discharge unit; and shaping a food product using the combined ingredients in cooperation with the discharge unit. According to this aspect of the food manufacturing method, for example, it is possible to give the food a complex texture by combining multiple ingredients of different hardness, and / or to give the food a color gradation by combining multiple ingredients of different colors. [Effects of the Invention]

[0007] According to the present invention, a food manufacturing apparatus and method using 3D food printing technology are provided that can give food texture by combining multiple ingredients with different hardness, and / or can give food a color gradation by combining multiple ingredients with different colors. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a photograph showing a food production apparatus according to a preferred embodiment of the present invention. [Figure 2]2 is a schematic perspective view of a device body that can be used in the food manufacturing device shown in FIG. 1. FIG. [Figure 3] 2 is a schematic cross-sectional view showing the relationship between a food container and a container cover used in the device body of FIG. 1. FIG. [Figure 4] FIG. 2 is a cross-sectional perspective view of a nozzle member. [Figure 5] FIG. 5 is a centerline cross-sectional view of the nozzle member of FIG. [Figure 6] 1 is a photograph showing an example of food produced by the food production apparatus. [Figure 7] FIG. 7 is a diagram showing an example of a conventional device that can be used to produce the food product of FIG. 6. [Figure 8] This is a photograph of food taken using the conventional device shown in Figure 7. [Figure 9] FIG. [Figure 10] FIG. 2 is a cross-sectional perspective view of a nozzle member. [Figure 11] FIG. 11 is a front view of FIG. [Figure 12] 1 is a plan view of a food product produced according to this example. [Figure 13] FIG. 13(a) is a cross-sectional view taken along the centerline of the nozzle member, and FIG. 13(b) is a plan view of the nozzle member. [Figure 14] FIG. 10 is a schematic perspective view for explaining the relative movement of a discharge portion with respect to a placement portion. [Figure 15] FIG. 15 is a plan view showing in more detail the relative movement shown in FIG. 14. DETAILED DESCRIPTION OF THE INVENTION

[0009] The food production apparatus and method of the present invention will be described with reference to the accompanying drawings. Only one preferred embodiment will be described here, but it is of course not intended to limit the present invention thereto.

[0010] Figure 1 shows a photograph of an example food production apparatus according to a preferred embodiment of the present invention. The food production apparatus 10 includes an apparatus main body 11 and a modeling system 60. The apparatus main body 11 is primarily used to eject ingredients, and the modeling system 60 is primarily used in cooperation with the apparatus main body 11 to model food using the ingredients ejected from the apparatus main body 11.

[0011] The modeling system 60 includes a base 61 and a frame-shaped support 64 attached to the base 61. The base 61 is provided with a placement section 62 on which ingredients are placed. The support 64 supports the device main body 11 in a state in which the device main body 11 can move relative to the placement section 62. In addition to a power source 35 that supplies power to each device including the device main body 11, a control device 36 such as a personal computer or smartphone can also be attached to the base 61. The control device 36 controls the operation of the device main body 11 as well as the relative movement of the device main body 11 with respect to the base 61.

[0012] FIG. 2 shows a schematic perspective view of the device body 11 that can be used with the food production apparatus shown in FIG. 1. The device body 11 includes storage members 20A, 20B that can store food ingredients, drive members 30A, 30B that impart motion to the food ingredients stored in the storage members 20A, 20B, and a nozzle member 40 that guides the food ingredients toward the discharge unit 50. In this embodiment, multiple storage members 20A, 20B and drive members 30A, 30B are provided, two in this example. However, the number of multiple storage members 20A, 20B and drive members 30A, 30B is not limited to two; three or more may be provided as in the embodiment described below. By providing multiple storage members, drive members, and related components (42A, 42B, etc.), the food production apparatus 10 can handle at least two types of food ingredients. In the following description, when it is considered convenient to distinguish between these multiple components, letters such as "A," "B," and "C" are added after the reference numerals.

[0013] Each storage member 20A, 20B includes a cylindrical food container 21A, 21B and a rectangular cylindrical container cover 22A, 22B corresponding to the food container. Figure 3 shows a schematic cross-sectional view of the relationship between the food container 21 and the container cover 22. Each food container 21A, 21B is surrounded by a container cover 22A, 22B in the cross-sectional direction (the "xy plane" direction), and the length of each food container 21A, 21B in the vertical direction (the z direction) is set to be shorter than the length of the container cover 22A, 22B. As a result, food placed into the container cover 22A, 22B is reliably taken into the food container 21A, 21B through the top opening 25 of each food container 21A, 21B without leaking out of the container cover 22A, 22B. To facilitate the insertion of ingredients into the container covers 22A and 22B, the ingredient insertion openings 24A and 24B of the container covers 22A and 22B may be provided with inclined portions.

[0014] The drive member 30 includes an extruder, such as a screw 32, a drive source, such as a motor 38, and a housing 39 that houses the drive source. The housing 39 is fixed to a support 64 (see FIG. 1) of the modeling system 60 so as to be movable relative to the mounting portion 62. One axial end of the screw 32 is attached to the rotation shaft of the motor 38, and the other axial end is inserted into the food container 21. As a result, the rotation of the motor 38 is transmitted to the inside of the food container 21 through the screw 32, and the food inside the food container 21 is pushed toward the nozzle member 40 as the blades 32a of the screw 32 rotate.

[0015] FIG. 4 shows a cross-sectional perspective view of nozzle member 40, and FIG. 5 shows its centerline cross-sectional view. Nozzle member 40 has multiple hollow passages 42A, 42B (in this embodiment, two) corresponding to food containers 21A, 21B. Each hollow passage 42A, 42B is cylindrical and tapers toward discharge portion 50. One end of large-diameter hollow passage 42 is fixed to storage member 20 and communicates with food containers 21A, 21B, while the other end of small-diameter hollow passage 42 communicates with discharge portion 50. Hollow passages 42A, 42B extend linearly from different positions toward discharge portion 50 and are connected to conical space 54 within discharge portion 50 through confluence port 53. The space 54 and the hollow passages 42A, 42B are symmetrical overall, and the angles θ1, θ2 (θ1 and θ2 are the same value) formed by each of the hollow passages 42A, 42B with respect to the discharge portion 50 are set to approximately 53 degrees in this embodiment to control the flow of ingredients. Meanwhile, the angle θ3 formed by the inner wall 54a of the space 54 at the discharge portion 50 is determined in relation to the angles θ1, θ2 formed by each of the hollow passages 42A, 42B with respect to the discharge portion 50, and is set to approximately 25 degrees in this embodiment, which is more acute than the angles θ1, θ2 formed with respect to the discharge portion 50, so that ingredients can be effectively butted against each other and combined. A placement portion 62 provided on a base 61 is installed below the discharge port 52 of the discharge portion 50. The discharge portion 50 is movable relative to the placement portion 62.

[0016] An example of a food manufacturing method using the food manufacturing apparatus 10 will be described. First, food ingredients are loaded into food containers 21A and 21B of storage members 20A and 20B. The loaded food ingredients are supplied to discharge section 50 through hollow passages 42A and 42B of nozzle member 40 using screws 32A and 32B provided in each food container 21A and 21B. The loaded food ingredients are then butted against each other and combined in space 54 provided in discharge section 50. When the food ingredients are butted against each other and combined, a translational motion is imparted to each food ingredient by motor 38. Furthermore, the tapered shape of hollow passages 42A and 42B enhances this translational motion. Furthermore, angle θ3 formed by inner wall 54a of space 54 at discharge section 50 is set to be more acute than angles θ1 and θ2 formed by hollow passages 42A and 42B with respect to discharge section 50. This configuration allows the food ingredients to be butted against each other and combined in a more reliable and stable manner. Furthermore, in this configuration, since the space 54 and the hollow passages 42A, 42B are symmetrical overall, and each of the hollow passages 42A, 42B extends linearly toward the discharge unit 50, the momentum imparted to the ingredients and the ratio of ingredients combined in the space 54 can be easily adjusted. These adjustments can be made, for example, by controlling the rotation of the screw 32 using the control device 36 provided in the modeling system 60. The combined ingredients are then pushed out from the discharge port 52 provided at the bottom of the space 54 and discharged onto the placement unit 62 provided in the base 61, more specifically, onto any plane including the x direction and the y direction perpendicular thereto (xy plane). The discharge unit 50 moves relative to the placement unit 62 in synchronization with the discharge of the ingredients. This relative movement allows the combined ingredients to be formed into a food product.

[0017] FIG. 6 shows a photograph of an example of a food product produced by the food production apparatus 10, in this case a sushi topping (surf clam). For comparison, FIG. 7 shows an example of a conventional device that can be used to produce the same food product, and FIG. 8 shows a photograph of the food product, i.e., the sushi topping, produced using this conventional device. As is clear from FIG. 6, in the sushi topping 2 produced by the food production apparatus 10, two types of ingredients 3a and 3b—the ingredient 3a forming the white portion discharged from the discharge unit 50 and the ingredient 3b forming the red portion discharged from the same discharge unit 50—are mixed in appropriate proportions depending on their positions, creating a beautiful overall color gradation. As a result, the sushi topping in FIG. 6 appears very close to the real thing. In contrast, in the sushi topping 94 produced by the conventional device 8 shown in Figure 8, the ingredients 95a forming the white portion discharged from the outlet 85A and the ingredients forming the red portion 95b discharged from the completely separate outlet 85B are completely separated, resulting in an appearance that is far from the real thing. Thus, according to the present invention, a food production apparatus and method using 3D food printing technology are provided that can impart color gradations to food by combining multiple ingredients of different colors. Furthermore, as will be described with reference to the examples below, the present invention also provides a food production apparatus and method using 3D food printing technology that can impart texture to food by combining multiple ingredients of different hardness.

[0018] 9 to 11 show a modified example of the apparatus main body shown in FIG. 2. FIGS. 9 to 11 correspond to FIGS. 2, 4, and 5, respectively. FIG. 9 shows a perspective view of the apparatus main body, FIG. 10 shows a perspective view of a cross section of a nozzle member, and FIG. 11 shows a front view of FIG. 10. In FIGS. 9 to 11, components corresponding to those shown in FIGS. 2 and the like are denoted by a reference number followed by a "0," and components identical to those shown in FIG. 2 and the like are denoted by the same reference numbers. Although the modeling system is not specifically shown, it can be assumed that the same modeling system as shown in FIG. 1 is used. While FIGS. 10 and 11 show only one side, in other words, only the side showing the relationship between hollow passage 420A and hollow passage 420B, it can be assumed that the relationship between hollow passage 420B and hollow passage 420C and the relationship between hollow passage 420C and hollow passage 420A are also the same. The following mainly describes the differences from the device main body 11 shown in Fig. 2 etc. Items that are not particularly described can be considered to be the same as the device main body 11 shown in Fig. 2 etc.

[0019] Unlike the device main body 11 shown in FIG. 1 and other figures, the device main body 110 according to this modification is provided with three storage members 200, three drive members 300, and three associated members (420, etc.). Providing three storage members 200, etc., allows the device to handle at least three types of food. The nozzle member 400 has three hollow passages 420A, 420B, and 420C corresponding to the food containers 210A, 210B, and 210C. These hollow passages 420A, 420B, and 420C all communicate with the space 540, and in a plan view, the hollow passages 420A, 420B, and 420C and the space 540 are point-symmetric. More specifically, in a plan view, hollow passages 420A, 420B, and 420C are equally spaced apart by 120 degrees from each other around space 540, and extend linearly and taperingly from different positions toward discharge portion 500 at the same angle.

[0020] An embodiment of the present invention will be described with reference to FIGS. In the example, a food product was produced using two types of ingredients with different hardness and color. Figure 12 shows a planar photograph of the food product produced according to this example. In this food product 4, ingredients 5a forming the white portion and ingredients 5b forming the red portion are mixed in appropriate proportions depending on the position, creating a beautiful color gradation overall. Although not apparent from the photograph, these ingredients 5a and 5b have different hardnesses, giving the food a complex texture.

[0021] <Ingredients> The white portion of the food material 5a was made from food powder (Matomeruko Easy (Clinico)) and water. Specifically, 3 g of the food powder and 100 ml of water were mixed for 30 seconds in a blender (Oster 6812-001 Core 16-Speed ​​Blender with Glass Jar), ​​stirred several times by hand to prevent lumps from forming, mixed again in the blender for 30 seconds, and then left to stand at room temperature (25°C) for 30 minutes. On the other hand, food ingredient 5b, which forms the red portion, also uses the same food powder and water as the raw materials, but the amount of food powder was 5 g. After adding one drop of red food coloring (manufactured by McCormick), these were mixed, stirred, and further mixed in the same manner as food ingredient 5a, and then left to stand at room temperature (25°C) for 30 minutes.

[0022] <Device configuration> The device main body 11 shown in Figure 2 was used in combination with the modeling system 60 shown in Figure 1. The device main body 11, particularly the container covers 22A and 22B, the food containers 21A and 21B, the screw 32, and the nozzle member 40 were each manufactured from resin using a 3D printer. Figures 3 and 13 show the dimensions of the main components. Figure 13(a) corresponds to Figure 5 and shows a centerline cross-sectional view of the nozzle member 40, and Figure 13(b) shows a plan view of the nozzle member 40.

[0023] As shown in Figure 3, the inner diameter "a" of the food container 21 was set to 21 mm. Meanwhile, the outer diameter "b" of the screw 32 was set to 20 mm. The diameter "c" of the central pillar of the screw 32 was set to 8 mm, the thickness "d" of the blades 32a was set to 2 mm, the spacing "e" between the blades was set to 10 mm, and the vertical dimension "f" was set to 100 mm.

[0024] 13(a), the diameter "h" of discharge port 52 was set to 2 mm, the diameter "k" of confluence port 53 of space 54 was set to 10 mm, the vertical dimension "m" of space 54 was set to 10 mm, and the vertical dimension "n" from opening 41 of hollow path 42 to confluence port 53 was set to 27.5 mm. Furthermore, as shown in FIG. 13(b), the diameter "P" of opening 41 was set to 21 mm, and the interval "q" between openings 41 was set to 83.14 mm.

[0025] When producing food, food material 5a was appropriately placed and replenished in food material container 21A, while food material 5b was appropriately placed and replenished in food material container 21B. At the same time, these food materials 5a and 5b were abutted against each other and combined in space 54 of discharge part 50 using the action of screw 32, and then pushed out from discharge outlet 52.

[0026] <Relative movement> FIG. 14 is a schematic perspective view illustrating the relative movement of the discharge part with respect to the placement part, and FIG. 15 is a plan view showing the relative movement shown in FIG. 14 in more detail. 14, the combined ingredients 5 are successively arranged adjacent to each other on the mounting section 62 by moving the discharging section 50 relative to the mounting section 62 in synchronization with the discharging of ingredients from the discharging port 52. More specifically, as shown in FIG. 15, the discharging section 50 is moved by a first distance (38 mm in this embodiment) in a first direction (direction from top to bottom in FIG. 15) substantially along a first linear direction (x direction) with respect to a plane (xy plane) formed by using the mounting section 62; a second distance (2 mm in this embodiment) in a second direction (direction from left to right in FIG. 15) substantially along a second linear direction (y direction); and a third distance (2 mm in this embodiment) in a second direction (direction from left to right in FIG. 15) substantially along the first linear direction. The first layer of food was formed by repeating 17 cycles (T0 to T16) of the following steps in order: a third step of moving the food ingredients 5 a first distance in a third direction (from bottom to top in FIG. 15 ), a fourth step of moving the food ingredients a second distance in the second direction substantially along the second linear direction, a fifth step of moving the food ingredients a first distance in the first direction substantially along the first linear direction, and a sixth step of moving the food ingredients a second distance in the second direction substantially along the second linear direction. Note that in the above description, “substantially” means that the combined food ingredients 5 are arranged adjacent to each other in the placement section 62 (the same applies hereinafter).

[0027] Next, in order to further stack the combined ingredients 5, the placement part 62 and the discharge part 50 were continuously reciprocated in the direction adjacent to each other (y direction), thereby forming a second layer on top of the first layer. More specifically, following the sixth step, a seventh step of moving the discharge portion 50 a first distance in a third direction substantially along the first linear direction, an eighth step of moving the discharge portion 50 a second distance in a fourth direction (from right to left in Figure 15) substantially opposite to the second direction substantially along the second linear direction, a ninth step of moving the discharge portion 50 a first distance in the first direction substantially along the first linear direction, a tenth step of moving the discharge portion 50 a second distance in the fourth direction substantially along the second linear direction, an eleventh step of moving the discharge portion 50 a first distance in a third direction substantially along the first linear direction, and a twelfth step of moving the discharge portion 50 a second distance in the fourth direction substantially along the second linear direction, each of which was defined as one cycle, and the second layer of food was formed by repeating these 17 cycles in the same way as the first layer.

[0028] Thereafter, the third layer was formed in the same manner as the first layer of food, the fourth layer was formed in the same manner as the second layer of food, and the fifth layer was formed in the same manner as the first layer of food. Each layer had a thickness of about 1 mm, so that the total thickness of the food was about 5 mm.

[0029] <Discharge amount> The amount of food material discharged was adjusted by changing the rotation amount of screw 32 in accordance with the movement of discharge unit 50. That is, while discharge unit 50 moved 1 mm, screws 32A and 32B rotated a total of 180 steps (1 step = 1.8°), and the rotation ratio of screws 32A and 32B was set to 0.9:0.1 during the initial cycle (T0), in other words, the first to sixth stages. More specifically, while discharge unit 50 moved 1 mm, screw 32A simultaneously rotated 162 (= 180 × 0.9) steps, and screw 32B simultaneously rotated 18 (= 180 × 0.1) steps. In the subsequent first cycle (T1), the rotation ratio of the screw 32A to the screw 32B was changed to 0.85:0.15. More specifically, while the discharge portion 50 moved 1 mm, the screw 32A was rotated 180×0.85 steps, and the screw 32B was rotated 180×0.15 steps.

[0030] The screw rotation ratio was adjusted for each cycle in the same manner. The rotation ratio for each cycle is shown below. Screw 32A:Screw 32B = 0.9:0.1 (initial cycle T0) / 0.85:0.15 (1st cycle T1) / 0.8:0.2 (2nd cycle T2) / 0.75:0.25 (3rd cycle T3) / 0.7:0.3 (4th cycle T4) / 0.65:0.35 (5th cycle T5) / 0.6:0.4 (6th cycle T6) / 0.55:0.45 (7th cycle T7) / 0.5:0.5 (8th cycle T8) / 0.45:0.55 (9th cycle T9) / 0.4:0.6 (10th cycle T10) / 0.35:0.65 (11th cycle T11) / 0.3:0.7 (12th cycle T12) Changed to 0.25:0.75 (13th cycle T13) / 0.2:0.8 (14th cycle T14) / 0.15:0.85 (15th cycle T15) / 0.1:0.9 (16th cycle T16).

[0031] It should be understood that the foregoing description is of preferred embodiments and is merely representative of the articles and methods for making same. It can be appreciated that variations and modifications of different embodiments will be readily apparent to those skilled in the art in light of the above teachings. Accordingly, exemplary and alternative embodiments can be made without departing from the spirit of the articles and methods as set forth in the appended claims.

[0032] For example, in the embodiment described above, the ingredients are combined by butting them together in the space of the discharge section, but the discharge section may be provided with multiple discharge sections separated from each other by partitions that discharge each of the multiple ingredients supplied through each of the multiple hollow paths, and these multiple discharge sections may be configured to combine the multiple ingredients supplied through each of the multiple hollow paths by butting them together outside the discharge section.

[0033] 2, the device body is described as having a substantially symmetrical shape, but this does not necessarily have to be the case, and for example, one food container, hollow passage, screw, etc. may be thicker or longer than the other. In this case, the angles that the multiple hollow passages form with respect to the discharge portion may be different from each other, taking into account the force when the food is struck.

[0034] Furthermore, the number of ingredients that can be processed by the device body does not necessarily match the number of storage members and drive members provided in the device body. For example, in the embodiment of Figure 2, two types of ingredients can be placed in one storage member, allowing three types of ingredients to be processed.

[0035] It should be noted that the ingredients to be combined using this device do not necessarily need to be adjusted to the desired hardness at the time of combining them, for example, before the ingredients are placed in container covers 22A, 22B. The hardness of one or more ingredients may be made harder or softer by, for example, subjecting the ingredients or food to a heat treatment after the combined ingredients are extruded from discharge outlet 52 or after a food product is formed using the ingredients. When such post-processing is performed, for example, the ingredients may be treated as having similar hardnesses at the time of combining, making it easier to combine them, and ultimately, ingredients of the desired hardness or a food product with the desired overall texture can be easily obtained. [Explanation of symbols]

[0036] 4 Food 5. Combined ingredients 5a, 5b Ingredients 8 Conventional equipment 10 Food manufacturing equipment 11 Device body 20 Storage material 21 Food containers 30 Driving member 32 Screw (extruder) 36 Control device (adjustment means) 38 Motor (drive source) 40 Nozzle member 42 Hollow Road 50 Discharge part 52 Discharge port 54 Space 60 Modeling System 62 Placement section

Claims

1. A plurality of food containers; a plurality of hollow passages communicating with the food container; a discharge unit configured to combine the plurality of ingredients supplied through each of the plurality of hollow paths by butting them against each other; a forming system that cooperates with the discharge unit to form a food product using the combined ingredients; A food manufacturing apparatus comprising:

2. The food production apparatus of claim 1 , wherein the hollow passage tapers toward the discharge portion.

3. The food manufacturing apparatus according to claim 1 , wherein the hollow passage extends linearly toward the discharge portion.

4. The food manufacturing apparatus according to claim 1 , wherein the hollow passages extend from different positions relative to the discharge portion.

5. The food manufacturing apparatus according to claim 1 , further comprising an extruder that extrudes the food material through the hollow passage and out of the discharge portion.

6. The food production apparatus of claim 1 , wherein the pusher imparts translational motion to the food material passing through the hollow passage.

7. The food manufacturing apparatus according to claim 1 , wherein a space is provided inside the discharge section in which the plurality of ingredients supplied through the plurality of hollow paths are butted against each other and combined.

8. 2. The food manufacturing apparatus of claim 1, wherein the discharge unit is provided with a plurality of discharge sections separated from each other by partitions that discharge each of the plurality of ingredients supplied through each of the plurality of hollow paths, and the plurality of discharge sections are configured to butt the plurality of ingredients supplied through each of the plurality of hollow paths against each other and combine them outside the discharge unit.

9. The food manufacturing apparatus according to claim 1 , wherein the shaping system includes a placement unit for placing the combined ingredients thereon, and a function for moving the placement unit and the discharge unit relative to each other.

10. The food manufacturing apparatus of claim 1 , wherein the shaping system includes an adjusting means for adjusting the ratio of the ingredients combined at the discharge section.

11. supplying a plurality of ingredients through each of the hollow passages; a step of combining the plurality of ingredients supplied through the hollow passage by hitting them against each other using a discharge part; shaping a food product using the combined ingredients in cooperation with the discharge unit; A food manufacturing method comprising:

12. The food manufacturing method according to claim 11 , wherein in the supplying step, the plurality of ingredients supplied through the respective hollow passages are different from each other in at least one of hardness and color.

13. The food manufacturing method according to claim 11, wherein in the supplying step, the food material is supplied through a hollow passage that tapers toward the discharge portion.

14. The food manufacturing method according to claim 11, wherein in the supplying step, the food material is supplied through a hollow path extending linearly toward the discharge portion.

15. The food manufacturing method according to claim 11, wherein the feeding step imparts a translational motion to the food material passing through the hollow passage.

16. The food manufacturing method according to claim 11 , wherein the plurality of hollow passages extend from different positions relative to the discharge portion.

17. The method of claim 1 , wherein the proportions of the ingredients combined are varied during the combining step.

18. The food manufacturing method according to claim 11 , wherein the combining step comprises butting the plurality of ingredients against each other inside the discharge portion.

19. The method of claim 11 , wherein the combining step includes butting the ingredients against each other outside the discharge portion.

20. The food manufacturing method according to claim 11, wherein in the shaping step, a placement unit on which the combined ingredients are placed and the discharge unit are moved relative to each other.

21. 21. The method of claim 20, wherein the shaping step places the combined ingredients adjacent to each other.

22. 22. The food manufacturing method according to claim 21, wherein in the shaping step, the placement section and the discharge section are moved relative to each other so that the combined ingredients are continuously arranged on any one of the surfaces formed using the placement section.

23. 22. The food manufacturing method of claim 21, wherein, in the shaping step, the placement section and the discharge section are continuously reciprocated in the adjacent direction so as to stack further combined ingredients on top of at least some of the combined ingredients arranged adjacent to each other.

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