Method for manufacturing food ink for 3D food printers

Abstract

To provide a method for producing food ink for 3D food printers for various food materials.SOLUTION: A fluid gel is prepared using a hydrophilic compound capable of gelation, the fluid gel is added to food ink, and the amount of bound water in the food ink is increased, thereby producing food ink having excellent shape retention and heat resistance.SELECTED DRAWING: Figure 3

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a hood ink for a 3D food printer.

Background Art

[0002] Techniques for three-dimensionally shaping food using a 3D printer have been put into practical use with chocolate, pasta, pizza, cookies, sugar, etc.

[0003] In recent years, three-dimensional shaping of various food ingredients using a 3D printer has been studied. Patent Document 1 discloses a manufacturing method in which a base material, a decomposing agent capable of decomposing the base material, and a gelling agent are mixed, and a three-dimensional molded food can be obtained after a certain period of time. Non-Patent Document 1 discloses a method in which a hood ink obtained by adding rice flour or powdered natto to a gelling agent solution of konjac or gelatin is cooled after heating output and then laminated. Non-Patent Document 2 discloses a method of adding xanthan gum to a hood ink of soy protein. Non-Patent Document 3 discloses a method in which a protein and a gelling agent are added, the shape retention property due to heating of the protein is utilized, and the mixture is discharged at a temperature at which the gelling agent is not completely gelled but has fluidity for three-dimensional shaping.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Non-Patent Documents

[0005]

Non-Patent Document 1

Non-Patent Document 2

[0006] With 3D food printers, lipids like chocolate can be printed and layered using fused deposition modeling (FDM) at temperatures suitable for the food. High-viscosity, high-adhesion foods like biscuit dough and pie crust can also be extruded and layered at room temperature (28°C), although the range of usable foods is limited.

[0007] To expand the range of applications for food ingredients, the use of thickening and gelling materials can be considered. However, enabling the additive manufacturing of food inks containing large amounts of water requires complex control of the extrusion temperature and layering temperature depending on the type of thickening or gelling material. Furthermore, maintaining the shape of food inks with high water content is difficult during heating processes for sterilization and warming of three-dimensionally manufactured food products.

[0008] This invention has been made in view of the above-mentioned problems, and aims to provide a method for manufacturing food ink for 3D food printers using various food ingredients. [Means for solving the problem]

[0009] As a result of sincere research to solve the above problems, the inventors of the present invention have found that by adding a fluid gel prepared using a hydrophilic compound with gelling ability to food ink, it becomes possible to additively fabricate various food ingredients without the need to adjust the extrusion temperature, and food products with excellent shape retention and heat resistance can be obtained, thus completing the present invention.

[0010] The food ink according to the present invention is characterized by improving shape retention and heat resistance by increasing the bound water in the food ink using a fluid gel prepared with a hydrophilic compound having gelling ability. [Effects of the Invention]

[0011] The food ink according to the present invention makes it possible to additively manufacture food ingredients with physical properties that are difficult to manufacture using a 3D food printer without the need to adjust the extrusion temperature, and to obtain food products with excellent shape retention and heat resistance that can withstand sterilization and heating processes for serving after manufacturing. [Brief explanation of the drawing]

[0012] [Figure 1] The image shows the state of a molded object at room temperature (28°C) and after heating in a microwave oven (500W for 60 seconds) using a water-based food ink with added fluid gel (Example 1). [Figure 2] The image shows the state of a molded object at room temperature (28°C) using water-based food ink without fluid gel, and its state after heating in a microwave oven (500W for 60 seconds) (Example 1). [Figure 3] The image shows the state of a molded object at room temperature (28°C) and after heating in a microwave oven (500W for 60 seconds) using kinako (roasted soybean flour) food ink with added fluid gel (Example 2). [Figure 4] The image shows the state of a molded object at room temperature (28°C) using kinako (roasted soybean flour) food ink without the addition of fluid gel, and after heating in a microwave oven (500W for 60 seconds) (Example 2). [Modes for carrying out the invention]

[0013] The present invention provides a method for producing food ink by preparing a fluid gel of a hydrophilic compound having gelling ability. Made The process involves adding and mixing ingredients, thickening agents, gel materials, etc., to the fluid gel.

[0014] Preparation of the fluid gel of the present invention Made The method involves heating and dissolving a hydrophilic compound with gelling ability, and then applying a shear force during cooling. pictureIt is obtained while breaking the gel formation.

[0015] In the present invention, the "food material" refers to powdery, pasty, or liquid food materials suitable for being adjusted to a paste state that can be output by a 3D food printer.

[0016] In the present invention, the "thickening material" refers to foods or food additives having a thickening effect that improves the shape retention and heat resistance of food ink.

[0017] In the present invention, the "gel material" refers to foods or food additives having a gelling effect that improves the shape retention and heat resistance of food ink.

Examples

[0018] Examples are shown below to specifically explain the present invention, but the present invention is not limited to the following examples. Note that the blending amounts of the compositions shown in the following table are all shown in weight%.

[0019] Example 1: Food ink of water For a food ink base material of water with excellent shape retention and heat resistance, by adding nutrients (food materials) adjusted (miniaturized and low-molecularized treatment) so as not to exhibit physical properties, food inks with various nutrients can be completed. [Adjustment of fluid gel] Component Blending amount (%) (1) Deacylated gellan gum 0.45 (2) Purified water ▲1▼ 89.55 (3) Calcium lactate 0.18 (4) Purified water ▲2▼ 9.82 A. Heat and dissolve (1) and (2), add the solutions of (3) and (4), and then cool. B. Treat at the gelation temperature range (37 - 40 °C) with a homomixer, food processor, hand mixer, etc. [Manufacture of food ink] Component Blending amount (%) (1) Fluid gel 93.8 (2) Modified starch 2.0 (3) Native gellan gum 1.2 (4) Card Run 3.0 A. Add (2), (3), and (4) to (1) and mix.

[0020] [molding] The food ink obtained above was supplied to the 3D food printer. At this stage, the food ink had a suitable viscosity, and printing and layering were possible at room temperature (28°C).

[0021] [Cooking] The molded object obtained above was heated in a microwave oven. After heating at 500W for 60 seconds, the object maintained its original shape and developed an edible gel-like texture. (Figure 1)

[0022] [Confirming the effect] To confirm the effect of adding the fluid gel in this invention, a water-based food ink without the added fluid gel was prepared and compared. Ingredients Amount (%) (1) Purified water 93.8 (2) Modified starch 2.0 (3) Native gellan gum 1.2 (4) Card Run 3.0 A. Add (2), (3), and (4) to (1) and mix. The food ink obtained above was supplied to a 3D food printer. At this stage, the viscosity of the food ink was low, and printing and layering were possible at room temperature (28°C), but a clear object could not be obtained. The object could not maintain its original shape when heated (microwave oven 500W for 60 seconds). (Figure 2) It was confirmed that the shape retention and heat resistance of the food ink were improved by adding fluid gel.

[0023] Example 2: Food ink made from kinako (roasted soybean flour) Kinako (roasted soybean flour) is a highly nutritious food, particularly rich in protein and dietary fiber, but its properties make it unsuitable for use as a food ink when water is added to form a paste. [Preparation of fluid gel] Prepare the fluid gel using the same method as in Example 1. [Food ink manufacturing] Ingredients Amount (%) (1) Fluid gel 78.25 (2) Kinako (roasted soybean flour) 17.0 (3) Modified starch 1.5 (4) Native gellan gum 0.95 (5) Card Run 2.3 A. Add (2), (3), (4), and (5) to (1) and mix.

[0024] [molding] The food ink obtained above was supplied to the 3D food printer. At this stage, the food ink had a suitable viscosity, and printing and layering were possible at room temperature (28°C).

[0025] [Cooking] The molded object obtained above was heated in a microwave oven. After heating at 500W for 60 seconds, the object maintained its original shape and developed an edible gel-like texture. (Figure 3)

[0026] [Confirming the effect] To confirm the effect of adding the fluid gel in this invention, a food ink made from kinako (roasted soybean flour) without the addition of the fluid gel was prepared and compared. Ingredients Amount (%) (1) Purified water 78.25 (2) Kinako (roasted soybean flour) 17.0 (3) Modified starch 1.5 (4) Native gellan gum 0.95 (5) Card Run 2.3 A. Add (2), (3), (4), and (5) to (1) and mix. The food ink obtained above was supplied to a 3D food printer. At this stage, the viscosity of the food ink was low, making printing and layering impossible at room temperature (28°C). The printed object could not maintain its original shape when heated (microwave oven 500W for 60 seconds). (Figure 4) It was confirmed that the shape retention and heat resistance of the food ink were improved by adding fluid gel.

[0027] Example 3: Food ink made from rice flour [Preparation of fluid gel] Prepare the fluid gel using the same method as in Example 1. [Food ink manufacturing] Ingredients Amount (%) (1) Fluid gel 80.5 (2) Joshinko 17.0 (3) Modified starch 0.8 (4) Native gellan gum 0.5 (5) Card Run 1.2 A. Add (2), (3), (4), and (5) to (1) and mix.

[0028] [molding] The food ink obtained above was supplied to the 3D food printer. At this stage, the food ink had a suitable viscosity, and printing and layering were possible at room temperature (28°C).

[0029] [Cooking] The molded object obtained above was heated in a microwave oven. After heating at 500W for 60 seconds, the object maintained its original shape and developed an edible gel-like texture.

[0030] [Confirming the effect] To confirm the effect of adding the fluid gel in this invention, a food ink made from rice flour without the addition of the fluid gel was prepared and compared. Ingredients Amount (%) (1) Purified water 80.5 (2) Joshinko 17.0 (3) Modified starch 0.8 (4) Native gellan gum 0.5 (5) Card Run 1.2 A. Add (2), (3), (4), and (5) to (1) and mix. The food ink obtained above was supplied to a 3D food printer. At this stage, the viscosity of the food ink was low, and printing and layering were possible at room temperature (28°C), but it was not possible to obtain a sharp object. The object could not maintain its original shape when heated (microwave oven 500W for 60 seconds). It was confirmed that the shape retention and heat resistance of the food ink were improved by adding fluid gel.

[0031] Example 4: Pumpkin Food Ink [Preparation of fluid gel] Prepare the fluid gel using the same method as in Example 1. [Food ink manufacturing] Ingredients Amount (%) (1) Fluid gel 84.0 (2) Pumpkin flakes 12.5 (3) Modified starch 1.12 (4) Native gellan gum 0.7 (5) Card Run 1.68 A. Add (2), (3), (4), and (5) to (1) and mix.

[0032] [molding] The food ink obtained above was supplied to the 3D food printer. At this stage, the food ink had a suitable viscosity, and printing and layering were possible at room temperature (28°C).

[0033] [Cooking] The molded object obtained above was heated in a microwave oven. After heating at 500W for 60 seconds, the object maintained its original shape and developed an edible gel-like texture.

[0034] [Confirming the effect] To confirm the effect of adding the fluid gel in this invention, we prepared pumpkin food ink without adding the fluid gel and compared the results. Ingredients Amount (%) (1) Purified water 84.0 (2) Pumpkin flakes 12.5 (3) Modified starch 1.12 (4) Native gellan gum 0.7 (5) Card Run 1.68 A. Add (2), (3), (4), and (5) to (1) and mix. The food ink obtained above was supplied to a 3D food printer. At this stage, the viscosity of the food ink was low, and printing and layering were possible at room temperature (28°C), but it was not possible to obtain a sharp object. The object could not maintain its original shape when heated (microwave oven 500W for 60 seconds). It was confirmed that the shape retention and heat resistance of the food ink were improved by adding fluid gel. [Industrial applicability]

[0035] This invention makes it possible to provide food inks for various food ingredients that can be dispensed at room temperature, thereby expanding the range of applications for 3D food printers. Furthermore, temperature control such as heating during extrusion and cooling after extrusion becomes unnecessary, leading to a simplification of 3D food printer equipment.

Claims

1. A method for producing food ink for a 3D food printer, comprising the steps of: preparing a fluid gel by heating and dissolving a hydrophilic compound having gelling ability, and then applying shear force during cooling; and further incorporating food ingredients, a thickening agent, and a gel material into the fluid gel.

2. The method for producing food ink according to claim 1, wherein the hydrophilic compound for preparing the fluid gel is one or more selected from the group consisting of deacyl gellan gum, alginic acid, alginate, low-methoxyl pectin, agar, carrageenan, glucomannan, curdlan, native gellan gum, gelatin, and collagen.

3. The method for producing food ink according to Claim 1, wherein the thickening material and gel material are one or more selected from modified starch, curdlan, and native gellan gum.

4. A method for using a fluid gel prepared with one or more hydrophilic compounds selected from the group consisting of deacyl gellan gum, alginic acid, alginate, low-methoxyl pectin, agar, carrageenan, glucomannan, curdlan, native gellan gum, gelatin, and collagen as a food ink for a 3D food printer containing food ingredients, a thickening agent, and a gel material.

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