Three-dimensional shaped food

Abstract

To provide a technology capable of reproducing texture having ununiformity or anisotropy of an existing food product composed of a plurality of food materials in a three-dimensional molded food product.SOLUTION: A three-dimensional molded food product 100A is made up of one or more first regions 110 composed of a first composition, and a plurality of second regions 120 which are composed of a second composition different from the first composition, and are different in hardness from the one or more first regions 110. Two adjacent second regions 120 are arranged so as to interpose therebetween a part of the one or more first regions 110.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This invention relates to three-dimensionally shaped food products. [Background technology]

[0002] In recent years, soft foods, which are made by grinding solid foods and then solidifying and reforming them into desired shapes, have become available as care foods for the elderly and others who have difficulty chewing or swallowing. Such soft foods are soft and easy to swallow.

[0003] Incidentally, 3D printers are now being used in the production of baked goods and Japanese sweets. Using 3D printers, for example, it's possible to create complex shapes. There are also technologies that attempt to reproduce the texture of existing foods made from multiple ingredients using three-dimensionally modeled food. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2013 / 146618 [Patent Document 2] Japanese Patent Application Publication No. 05-130832 [Patent Document 3] Japanese Patent Publication No. 2012-165704 [Patent Document 4] Japanese Patent Publication No. 2020-58243 [Overview of the project] [Problems that the invention aims to solve]

[0005] In three-dimensionally molded foods, particularly soft foods, it is difficult to replicate the texture of existing foods. Therefore, the present invention aims to provide a technology that can reproduce the non-uniform or anisotropic texture of existing foods in three-dimensionally molded foods. [Means for solving the problem]

[0006] According to one aspect of the present invention, a three-dimensional molded food product is provided which includes one or more first regions made of a first composition, and a plurality of second regions made of a second composition different from the first composition, having different hardness from the one or more first regions, and arranged such that two adjacent second regions sandwich a part of the one or more first regions between them.

[0007] According to another aspect of the present invention, a method for manufacturing a three-dimensionally molded food product is provided, which involves alternately forming one or more first layers, each made from a first composition, and forming one or more second layers, each made from a second composition different from the first composition and having a different hardness from the first layers, to obtain a structure in which first layered regions made from the first composition and second layered regions made from the second composition are alternately arranged in the thickness direction.

[0008] A method for manufacturing a three-dimensionally molded food product is provided, which involves repeatedly forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first linear region and having different hardness from the first linear region are arranged alternately in the width direction, such that the positions of the first linear region and the positions of the second linear region coincide in the upper and lower layers, thereby obtaining a structure in which a first layered region made of the first composition and a second layered region made of the second composition are arranged alternately in the thickness direction.

[0009] A method for manufacturing a three-dimensionally molded food product is provided, which involves repeatedly forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first linear region and having different hardness from the first linear region are arranged alternately in the width direction, so that the first linear region and the second linear region are arranged alternately in the vertical direction, thereby obtaining a structure in which the first linear region and the second linear region are arranged alternately in both the width direction and the vertical direction. [Effects of the Invention]

[0010] The present invention provides a technology that makes it possible to reproduce the uneven or anisotropic texture of existing foods made from multiple ingredients in three-dimensional molded food products. [Brief explanation of the drawing]

[0011] [Figure 1] Figure 1 is a perspective view of a three-dimensionally molded food product according to the first embodiment of the present invention. [Figure 2] Figure 2 is a perspective view of a three-dimensionally molded food product according to a second embodiment of the present invention. [Figure 3] Figure 3 shows the halftone image of the first sample produced in the first test, displayed on a screen. [Figure 4] Figure 4 is a perspective view showing the conditions for the fracture strength test performed on the first sample. [Figure 5] Figure 5 is a perspective view showing the conditions for the fracture strength test performed on the first comparison sample. [Figure 6] Figure 6 is a perspective view showing the conditions for the fracture strength test performed on the second comparison sample. [Figure 7] Figure 7 is a graph showing the stress-strain curve obtained from the fracture strength test of the first sample. [Figure 8] Figure 8 is a graph showing the stress-strain curve obtained from the fracture strength test for the first comparison sample. [Figure 9] Figure 9 is a graph showing the stress-strain curve obtained from the fracture strength test for the second comparison sample. [Figure 10] Figure 10 shows the halftone image of the second sample produced in the second test, displayed on a screen. [Figure 11] Figure 11 is a perspective view showing the conditions for the fracture strength test performed on the second sample. [Figure 12] Figure 12 is a graph showing the stress-strain curve obtained from the fracture strength test of the second sample. [Figure 13] Figure 13 is a graph showing the fracture stress obtained from the fracture strength test on the second sample. [Figure 14]Figure 14 is a graph showing the fracture strain obtained from the fracture strength test on the second sample. [Figure 15] Figure 15 is a graph showing the results of sensory evaluations conducted on the second sample and the first comparison sample. [Figure 16] Figure 16 is a perspective view showing the conditions for the fracture strength test performed on the third sample manufactured in the third test. [Figure 17] Figure 17 shows the midtone image displayed on the third sample's screen. [Figure 18] Figure 18 is a graph showing the stress-strain curve obtained from the fracture strength test of the third sample. [Figure 19] Figure 19 is a graph showing the fracture stress obtained from the fracture strength test on the third sample. [Figure 20] Figure 20 is a graph showing the fracture strain obtained from the fracture strength test on the third sample. [Figure 21] Figure 21 is a graph showing the maximum stress obtained from the fracture strength test on the third sample. [Figure 22] Figure 22 is a graph showing the results of the sensory evaluation conducted on the third sample and the first comparison sample. [Modes for carrying out the invention]

[0012] Embodiments of the present invention will be described below with reference to the drawings. Elements having similar or identical functions will be given the same reference numerals, and redundant descriptions will be omitted.

[0013] <First Embodiment> (3D shaped food) Figure 1 is a perspective view of a three-dimensionally molded food product according to the first embodiment of the present invention.

[0014] The three-dimensional molded food 100A shown in Figure 1 is a three-dimensional molded soft food. The three-dimensional molded food 100A does not have to be a soft food. Here, "soft food" is defined as 6 × 10 5 N / m 2It is a food having the following hardness.

[0015] According to an example, the three-dimensional shaped food 100A is a universal design food provided as a food for dysphagia patients or a food for patients with chewing difficulties. The universal design food is classified into four categories according to hardness and the like, namely, "easily chewable", "can be crushed with the teeth", "can be crushed with the tongue", and "no chewing required". For the food in the category of "easily chewable", the hardness is required to be 5×10 5 N / m 2 or less. For the food in the category of "can be crushed with the teeth", the hardness is required to be 5×10 4 N / m 2 or less. For the food in the category of "can be crushed with the tongue", the hardness is required to be 2×10 4 N / m 2 or less. For the food in the category of "no chewing required", the hardness is required to be 5×10 3 N / m 2 or less.

[0016] Regardless of its orientation, the three-dimensional shaped food 100A may have a hardness within the above range.

[0017] Note that the hardness of the three-dimensional shaped food 100A is measured by the following method. As the measuring device, a device capable of measuring the compressive stress of a substance by linear motion is used. A sample is filled in a container with a diameter of 40 mm to a height of 15 mm, and this is compressed with a plunger with a diameter of 20 mm to measure the compressive stress. This measurement is carried out at a temperature of 20±2°C, with a compression speed of 10 mm / second, until the clearance between the bottom surface of the container and the plunger becomes 5 mm. When the sample is amorphous or the like, the measurement may be carried out with the clearance being 30% of the thickness of the sample. This measurement is carried out 5 times, and the average of the 3 values excluding the maximum value and the minimum value is taken as the measured value.

[0018] The three-dimensionally molded food 100A has a roughly cubic shape. The three-dimensionally molded food may have other shapes. In Figure 1, the X direction is the thickness direction of the first region 110, which will be described later, and the Y and Z directions are perpendicular to the X direction and are orthogonal to each other.

[0019] The three-dimensionally molded food product 100A preferably has a dimension T in the X direction within the range of 2 to 60 mm, and more preferably within the range of 10 to 40 mm. The three-dimensionally molded food product 100A has a maximum dimension L1 in the direction perpendicular to the X direction. max However, it is more preferable that it be within the range of 2 to 60 mm, and more preferably within the range of 10 to 40 mm. The three-dimensional molded food 100A has a minimum dimension L1 in the direction perpendicular to the X direction. min However, it is more preferable that the range is between 1.8 and 54 mm, and more preferably between 9 and 36 mm. . The numerical ranges for each dimension of the three-dimensionally molded food are based on the assumption of food that can be eaten in one bite, so-called bite-sized food. For example, in the case of food that is eaten by scooping it up with a spoon, the size may exceed the upper limit.

[0020] Three-dimensional modeled food 100A has a minimum dimension L1 min When it is sufficiently small compared to the minimum dimension L1, it is easy for it to orient itself in the oral cavity such that the X direction is approximately perpendicular to the surface of the tongue, etc. In order to facilitate such orientation, the dimensions T and the minimum dimension L1 min T / L1 ratio min It is preferably 0.9 or less, and more preferably 0.7 or less. min For example, it is 0.01 or greater.

[0021] Three-dimensional modeled food 100A has a maximum dimension T of L1 maxWhen the dimension T is sufficiently large compared to the maximum dimension L1, it is easy for the X-direction to be oriented in the oral cavity so that it is approximately parallel to the surface of the tongue, etc. Such orientation is particularly advantageous in allowing the eater to perceive that the three-dimensional shaped food 100A has the above-mentioned multilayer structure when eating the food. In order to facilitate such orientation, the dimension T and the maximum dimension L1 max T / L1 ratio max The ratio T / L1 is preferably 1.1 or higher, and more preferably 1.4 or higher. max For example, it is 80 or less.

[0022] Three-dimensional modeled food 100A has dimensions T and minimum dimension L1 min and maximum dimension L1 max When these are approximately equal, it is difficult for the food to orient itself in a specific direction within the oral cavity. Furthermore, in this case, it is easy to change the orientation of the three-dimensionally molded food 100A by rolling it around in the oral cavity. In order to create this situation, the maximum dimension L1 max and minimum dimension L1 min L1 ratio max / L1 min It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2. Also, dimension T and maximum dimension L1 max T / L1 ratio max It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2. And the dimension T and the minimum dimension L1 min T / L1 ratio min It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2.

[0023] The three-dimensional modeled food 100A includes a plurality of first regions 110 and a plurality of second regions 120.

[0024] The multiple first regions 110 are multiple first layered regions that have a thickness direction in the X direction and are arranged spaced apart from each other in the X direction. The first regions 110 consist of a first composition. The first composition is obtained by heating a food composition, which will be described later, and then cooling it.

[0025] The multiple second regions 120 have a thickness direction in the X direction and are arranged alternately with the first layered regions in the X direction. The second regions 120 consist of a second composition. The second composition is obtained by heating a food composition, which will be described later, and then cooling it.

[0026] The second region 120 has a different hardness from the first region 110, and in this embodiment, it is harder than the first region 110. Such a difference in hardness can be achieved, for example, by increasing the gelling agent content of the second composition compared to the gelling agent content of the first composition. In this case, the first and second compositions may have the same composition except for the difference in gelling agent content. Alternatively, in this case, the first and second compositions may have the same composition except for the difference in gelling agent content and the difference in the type and / or amount of coloring agent. Furthermore, a difference in hardness between the first region 110 and the second region 120 can be created by using different types of gelling agents in the first and second compositions.

[0027] The distance between adjacent elements in the second region 120 is preferably within the range of 1 to 58 mm, and more preferably within the range of 4 to 10 mm. If this distance is shortened, it may become difficult for the eater to perceive that the three-dimensionally molded food 100A has the above-mentioned multilayer structure when consuming it. If this distance is lengthened, it may become necessary to reduce the dimensions of the second region 120 in the X direction, or to increase the dimensions of the three-dimensionally molded food 100A in the X direction.

[0028] When the three-dimensionally molded food 100A is consumed, the eater may perceive the anisotropy resulting from the arrangement of the first region 110 and the second region 120 as a texture. For example, when consuming the three-dimensionally molded food 100A, the eater may perceive that the three-dimensionally molded food 100A has the above-mentioned multilayer structure. In other words, the three-dimensionally molded food 100A can achieve a delicate texture.

[0029] In the case of the three-dimensional molded food product 100A, when a fracture strength test is performed using a wedge-shaped plunger, it is preferable that the maximum stress S1 when the compression direction by the plunger is parallel to the thickness direction of the first and second layered regions, in this case the X direction, is greater than the maximum stress S2 when the length direction and compression direction of the plunger tip are perpendicular to the thickness direction. For example, the maximum stress S1 when the length direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the X direction Y_X Furthermore, the maximum stress S1 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the X direction. Z_X The maximum stress S2 is calculated when the length direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the Z direction. Y_Z Furthermore, the maximum stress S2 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the Y direction. Z_Y It is preferable that it be larger than the above. The ratio S1 / S2 of the maximum stress S1 to the maximum stress S2 is preferably 1.1 or more, and more preferably 2 or more. Furthermore, it is preferable that the ratio S1 / S2 is 500 or less.

[0030] In the case of the three-dimensional molded food product 100A, when the above fracture strength test is performed using a wedge-shaped plunger, it is preferable that the maximum stress S3 when the longitudinal direction of the tip of the plunger is parallel to the thickness direction and the compression direction is perpendicular to the thickness direction is greater than the maximum stress S2. For example, the maximum stress S3 when the longitudinal direction of the tip of the plunger is parallel to the X direction and the compression direction is parallel to the Y direction X_Y Alternatively, the maximum stress S3 when the longitudinal direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Z direction. X_Z The above maximum stress S2 Y_Z and S2 Z_Y It is preferable that it be larger than the above. The ratio of the maximum stress S3 to the maximum stress S2, S3 / S2, is preferably 1.1 or greater, and more preferably 2 or greater. Furthermore, it is preferable that the ratio S3 / S2 is 500 or less.

[0031] In the above case, when consuming the three-dimensionally molded food 100A, the eater is particularly likely to perceive the anisotropy resulting from the arrangement of the first region 110 and the second region 120 as a texture. For example, when consuming the three-dimensionally molded food 100A, the eater is particularly likely to perceive that the three-dimensionally molded food 100A has the above-mentioned multilayer structure.

[0032] Note that the maximum stress S1 Y_X and S1 Z_X These may be different from each other or may be equal. When the layering direction of the layers, which will be described later, is parallel to the thickness direction, the maximum stress S1 Y_X and S1 Z_X They are approximately equal. In this case, the maximum stress S1 is, for example, the maximum stress S1 Y_X or S1 Z_X Therefore, when the layer stacking direction is perpendicular to the thickness direction, the maximum stress S1 Y_X and S1 Z_X This can vary. For example, if the layer stacking direction is parallel to the Z direction, the maximum stress S1 Y_X The maximum stress S1 Z_X It can be smaller compared to [this]. In this case, the maximum stress S1 Y_X and S1 Z_X At least one of them is the maximum stress S2 Y_Z and S2 Z_Y It is preferable that the above-described relationship is satisfied for the maximum stresses S1 and S2 for at least one of them, and the maximum stress S1 Y_X and S1 Z_X At least one of them is the maximum stress S2 Y_Z and S2 Z_Y It is more preferable that the above-described relationship is satisfied with respect to the maximum stresses S1 and S2.

[0033] Maximum stress S2 Y_Z and S2 Z_Y These are typically equal to each other. When the layering direction is parallel to the thickness direction, the maximum stress S2 Y_Z and S2 Z_YThey are approximately equal. Even when the layer stacking direction is perpendicular to the thickness direction mentioned above, the maximum stress S2 is usually... Y_Z and S2 Z_Y They are approximately equal. In these cases, the maximum stress S2 is the maximum stress S2 Y_Z or S2 Z_Y That is the case.

[0034] Maximum stress S3 X_Y and S3 X_Z These may be different from each other or may be equal. When the layer stacking direction is parallel to the thickness direction, the maximum stress S3 X_Y and S3 X_Z They are approximately equal. In this case, the maximum stress S3 is the maximum stress S3 X_Y or S3 X_Z Therefore, when the layer stacking direction is perpendicular to the thickness direction, the maximum stress S3 X_Y and S3 X_Z This can vary. For example, if the layer stacking direction is parallel to the Z direction, the maximum stress S3 X_Y The maximum stress is S3 X_Z It can be smaller compared to [this]. In this case, the maximum stress S3 X_Y and S3 X_Z At least one of them is the maximum stress S2 Y_Z and S2 Z_Y It is preferable that the above-described relationship is satisfied for the maximum stress S3 and S2 for at least one of the two, and the maximum stress S2 Y_Z and S2 Z_Y It is more preferable that the above-described relationship is satisfied with respect to the maximum stresses S3 and S2.

[0035] If the three-dimensional molded food 100A is a soft food, the maximum stress S1, S1 Y_X and S1 Z_X is 4 x 10 3 ~2×10 6 N / m 2 It is preferable that it be within the range of 4 × 10 4 〜1×10 5 N / m 2 It is more preferable that the maximum stress S2, S2 Y_Z and S2Z_Y is in the range of 1×10 3 to 1×10 5 N / m 2 and is preferably in the range of 2×10 4 to 5×10 4 N / m 2 and is more preferably in the range of. Also, in this case, the maximum stresses S3, S3 X_Y and S3 X_Z are in the range of 4×10 3 to 2×10 6 N / m 2 and are preferably in the range of 4×10 4 to 1×10 5 N / m 2 and are more preferably in the range of.

[0036] (Food composition) As described above, each of the first and second compositions is obtained by heating a food composition and then cooling it.

[0037] This food composition contains the first and second foods. As will be described later, the first food is reversibly liquefied by heating, and the second food is irreversibly solidified by heating. This food composition exhibits fluidity at the first temperature after being heated to the temperature at which the second food irreversibly solidifies, and solidifies by cooling from the first temperature to a second temperature lower than this.

[0038] The first food is a thermoplastic food that is reversibly liquefied by heating. The first food makes the food composition thermoplastic after being heated to at least the temperature at which the second food irreversibly solidifies. After such heat treatment, by performing three-dimensional shaping using a 3D printer in a state where the food composition is heated and fluidized, it is possible to prevent the food composition from clogging the discharge port of the nozzle.

[0039] The solidification temperature of the first food product, which is the temperature at which solidification begins when the temperature of the liquefied first food product is lowered, is preferably in the range of 20 to 80°C, and more preferably in the range of 30 to 50°C. If the solidification temperature of the first food product is high, when the food composition is heated to make it fluid, it may cause undesirable alterations to the components contained in the food composition. For example, the solidification temperature of the first food product is lower than the temperature at which irreversible solidification begins when the temperature of the second food product is raised, that is, the solidification temperature of the second food product. If the solidification temperature of the first food product is low, the three-dimensional molded food product may become fluid at room temperature. The solidification temperature of the first food product may be equal to or different from the solidification temperature of the food composition after heat treatment (hereinafter simply referred to as heat treatment) at the temperature at which the second food product irreversibly solidifies.

[0040] The first food may, for example, contain a gelling agent. For example, the first food is an aqueous solution containing a gelling agent as at least part of the solute.

[0041] As a gelling agent, known gelling agents such as pectin, guar gum, xanthan gum, tamarind gum, carrageenan, tara gum, locust bean gum, gelatin, agar, psyllium seed gum, and gellan gum can be appropriately selected. The first food may contain only one gelling agent or may contain two or more gelling agents.

[0042] The concentration of the gelling agent in the food composition is preferably in the range of 0.01 to 7% by mass, and more preferably in the range of 0.05 to 6% by mass. If this concentration is too low, it becomes difficult to solidify the food composition by cooling after heat treatment. If this concentration is too high, the three-dimensional molded food becomes hard.

[0043] The second food product is a thermosetting food product that solidifies irreversibly upon heating, and is mixed with the first food product. The second food product allows the food composition to maintain a shape nearly identical to its shape immediately after discharge when the food composition is heated to the temperature at which it irreversibly solidifies, and then discharged from a nozzle or die at a temperature higher than its solidification temperature. The "solidification temperature" of the food composition after the heat treatment is the temperature at which solidification begins when the temperature of the food composition after the heat treatment is lowered.

[0044] The second food is a protein-containing food that contains a protein that undergoes thermal denaturation and irreversibly solidifies upon heating. For example, the second food is an aqueous solution containing protein as at least a portion of the solute. Examples of proteins or protein-containing foods that can be used include soy protein, whey, egg white, gluten, milk protein, or a mixture containing two or more of these, or a food containing one or more of these.

[0045] It should be noted that while casein is a protein, aqueous solutions containing only casein as a solute may not irreversibly solidify upon heating. Therefore, not all protein-containing foods can be used as secondary foods.

[0046] The protein concentration in the food composition is preferably in the range of 0.1 to 25% by mass, and more preferably in the range of 1 to 15% by mass. If this concentration is too low, the deformation that occurs when the heat-treated food composition is discharged from a nozzle or die before solidifying will increase.

[0047] The solidification temperature of the second food product varies depending on its composition, for example, depending on the type of protein. The solidification temperature of the second food product is preferably in the range of 50 to 90°C, and more preferably in the range of 60 to 80°C. A second food product with a high solidification temperature requires high temperature and long heating time for solidification.

[0048] The food composition may further include a third food in addition to the first and second food. The third food may be insoluble in water or soluble in water to form ions during the period from the start of preparation of the food composition to the completion of manufacturing the three-dimensional molded food. The third food may be, for example, an animal-based ingredient, a plant-based ingredient, or a combination thereof. As the third food, meat, fish and shellfish, seaweed, fruits, nuts, grains, oils and fats, or seasonings such as sugar and salt, or two or more of these may be used.

[0049] The third food product containing solid components is preferably ground. If the food composition contains large particles, it may cause clogging of the nozzle or die. Also, the smaller the particle size, the smoother the mouthfeel of the three-dimensional molded food product. The particle size of the third food product is preferably 2.0 mm or less, more preferably 0.5 mm or less, and even more preferably 0.1 mm or less. Here, "particle size" is a value obtained by particle size distribution measurement using laser diffraction and scattering method.

[0050] This food composition is prepared, for example, by the following method: The first food, the second food, and a third food (added as needed) are mixed in an appropriate ratio, and the mixture is stirred to homogenize it. This stirring is performed at a temperature lower than the solidification temperature of the second food. This yields a homogeneous food composition.

[0051] The types and amounts of components in this mixture affect the moldability and hardness of the three-dimensionally printed food. Therefore, the types and amounts of components in this mixture are set according to factors such as the moldability in a 3D printer and the hardness required for the three-dimensionally printed food.

[0052] When manufacturing soft food as three-dimensional molded food 100A, the types and amounts of components contained in the above mixture are such that the hardness is 5 × 10 5 N / m 2It is preferable to set the mixture so that the following soft food can be obtained. The three-dimensional molded food 100A becomes harder when the content of the first food is increased, for example. However, increasing the content of the first food in the above mixture requires a greater force for stirring, and the pressure required to extrude the food composition from the nozzle also increases, which tends to reduce moldability.

[0053] Furthermore, the types and amounts of components contained in the above mixture are such that the hardness is 2 × 10 3 N / m 2 It is preferable to set the parameters so that the above-described three-dimensional molded food 100A can be obtained. If the three-dimensional molded food 100A is made too soft, it becomes difficult to maintain the shape of the three-dimensional molded food 100A.

[0054] This food composition is heated to a temperature at which the second food irreversibly solidifies. At the first temperature, it is fluid, and it solidifies when cooled from the first temperature to a lower second temperature.

[0055] The heating of the second food product to a temperature at which it irreversibly solidifies is preferably carried out at a temperature in the range of 50 to 130°C, more preferably in the range of 60 to 130°C, and even more preferably in the range of 65 to 130°C.

[0056] The first temperature is higher than the solidification temperature of the food composition after the heat treatment described above. The first temperature may be higher than or lower than the heat treatment temperature. For example, the first temperature is the temperature of the food composition in the nozzle described later.

[0057] The second temperature is lower than the first temperature. Furthermore, the second temperature is below the solidification temperature of the food composition after the heat treatment described above.

[0058] As described above, the second region 120 is harder than the first region 110. Such a difference in hardness can be created by making the composition of the food composition used to form the first region 110 and the food composition used to form the second region 120 different. For example, the above difference in hardness can be achieved by making the gelling agent content of the second composition higher than that of the first composition. That is, the above difference in hardness can be achieved by making the gelling agent concentration of the food composition used to form the second region 120 higher than that of the food composition used to form the first region 110.

[0059] When the above differences in hardness are to be produced by varying the gelling agent concentration, the gelling agent concentration of the food composition used to form the first region 110 is preferably in the range of 0.01 to 6% by mass, and more preferably in the range of 0.05 to 4% by mass. The gelling agent concentration of the food composition used to form the second region 120 is preferably in the range of 0.1 to 7% by mass, and more preferably in the range of 0.5 to 6% by mass. The difference between the gelling agent concentration of the food composition used to form the second region 120 and the gelling agent concentration of the food composition used to form the first region 110 is preferably in the range of 0.09 to 6.99% by mass, and more preferably in the range of 0.45 to 5.95% by mass.

[0060] The food composition used to form the first region 110, as a first molded food obtained using this and a mold, has a hardness of 2 × 10 3 ~5×10 5 N / m 2 It is preferable that the composition produces a substance within the range of 1 × 10⁻⁶, and the hardness is 1 × 10⁻⁶. 4 〜1×10 5 N / m 2 It is more preferable that the composition has such a composition that it produces something within the range of . The food composition used to form the second region 120 is a second molded food obtained using this and a mold, with a hardness of 3 × 10 3 ~6×10 5 N / m 2It is preferable that the composition produces a substance within the range of 2 × 10 4 ~2×10 5 N / m 2 It is more preferable that the composition has such a composition that it produces something within the range. The food composition used to form the first region 110 and the food composition used to form the second region 120 have a ratio K1 / K2 of hardness K1 of the first molded food to hardness K2 of the second molded food of 0.003 to 1.7 × 10 2 It is preferable that the composition falls within the specified range, and more preferably that the ratio K1 / K2 falls within the range of 0.2 to 20. The hardness of these first and second molded foods is measured using the same method as described above for the hardness of the three-dimensional molded food 100A.

[0061] (Manufacturing of three-dimensionally shaped food products) Next, we will explain the manufacturing process of the three-dimensional molded food product 100A. The three-dimensional molded food product 100A is manufactured by a method that includes, for example, alternately forming one or more first layers, each made from a first composition, and forming one or more second layers, each made from a second composition different from the first composition and harder than the first layers, to obtain a structure in which first layered regions made from the first composition and second layered regions made from the second composition are alternately arranged in the thickness direction.

[0062] Alternatively, the three-dimensional molded food 100A is manufactured by a method that includes forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first composition and harder than the first linear region are alternately arranged in the width direction, such that the positions of the first linear regions and the positions of the second linear regions coincide in the upper and lower layers, thereby obtaining a structure in which a first layered region made of a first composition and a second layered region made of a second composition are alternately arranged in the thickness direction.

[0063] A 3D printer with an extrusion mechanism is used to manufacture the three-dimensionally molded food product 100A. The extrusion-type 3D printer used here is capable of separately extruding the two food compositions after the heat treatment described above. For example, a known 3D printer can be used for this purpose. The extrusion method of the 3D printer is not limited. The 3D printer may extrude the food composition by air pressure, for example, or by rotating a screw.

[0064] One example of a 3D printer includes a desktop robot, a dispensing controller, cables, and tubes.

[0065] The desktop robot includes a table, a first moving mechanism, a second moving mechanism, a third moving mechanism, a carriage, a nozzle head, and a storage container.

[0066] The table has a nearly flat top surface. A cooling device and a temperature sensor are installed on the table. The cooling device cools the table. The temperature sensor outputs a signal corresponding to the table's temperature.

[0067] The first, second, and third moving mechanisms support the table, carriage, and second moving mechanism, respectively. The first moving mechanism moves the table in the Y1 direction. The second moving mechanism moves the carriage in the Z1 direction. The third moving mechanism moves the second moving mechanism in the X1 direction. Here, the X1, Y1, and Z1 directions are perpendicular to each other. The Z1 direction is also the direction of gravity.

[0068] The carriage supports the nozzle head. The nozzle head has multiple nozzles that separately dispense two or more materials toward the table.

[0069] The carriage further supports two or more storage containers. These storage containers contain the aforementioned materials. The storage containers supply these materials to the nozzle head.

[0070] The storage container is equipped with a heating device and a temperature sensor. The heating device heats the material inside the storage container. The temperature sensor outputs a signal corresponding to the temperature of the material inside the storage container.

[0071] The dispense controller is electrically connected via cables to the first moving mechanism, the second moving mechanism, the third moving mechanism, the cooling device, the heating device, the temperature sensor installed on the table, and the temperature sensor installed on the storage container. The dispense controller controls the operation of the first moving mechanism, the second moving mechanism, the third moving mechanism, the cooling device, and the heating device.

[0072] Specifically, the dispense controller controls the operation of the first and third movement mechanisms so that the relative position of the nozzle to the table changes in accordance with the pattern of each layer of the printed object, and also controls the operation of the second movement mechanism so that the distance from the nozzle to the table or the layer on it remains constant.

[0073] Furthermore, the dispense controller controls the output of the heating device so that the temperature inside the storage container is maintained at the first set temperature, based on the first set temperature and the signal supplied from the temperature sensor installed in the storage container. In addition, the dispense controller controls the output of the cooling device so that the temperature of the table is maintained at the second set temperature, based on the second set temperature and the signal supplied from the temperature sensor installed in the table.

[0074] The dispense controller is also connected to the storage container via a tube. The dispense controller supplies air pressure to the storage container via the tube, causing the material in the storage container to be dispensed from the nozzle head, while the relative position of the nozzle to the table changes along the pattern of each layer of the printed object.

[0075] This 3D printer includes a first and a third movement mechanism, allowing it to extrude food compositions to a desired position on the table. Furthermore, because it includes a second movement mechanism, it can extrude food compositions multiple times to the same position on the table, i.e., form multiple layers. Therefore, this 3D printer enables three-dimensional fabrication.

[0076] Next, we will explain the manufacturing method of the three-dimensionally molded food product 100A using the 3D printer described above. First, the above food composition is heated to a temperature above the solidification temperature of the second food and held at this temperature for a certain period of time. This causes thermal denaturation of the protein. As described above, the food composition before heat treatment is homogenized. Therefore, these food compositions after heat treatment are also homogenized.

[0077] It is preferable to use these heat-treated food compositions in the next step of three-dimensional molding while maintaining their fluidity at a temperature that preserves their fluidity. If the heat-treated food compositions are solidified and then reheated to fluidize them before being used in the next step of three-dimensional molding, it is possible that the resulting three-dimensional molded food will have a different hardness than if the heat-treated food compositions were used in the next step of three-dimensional molding while maintaining their fluidity at a temperature that preserves their fluidity.

[0078] Next, these food compositions are supplied to a storage container and three-dimensional printing is performed using a 3D printer. Specifically, the first set temperature is set so that the temperature of each food composition at the nozzle position is higher than the solidification temperature of the food composition after the heat treatment, for example, the first temperature. The second set temperature is set so that each food composition extruded onto the table is rapidly cooled to a temperature below the solidification temperature of the food composition after the heat treatment, for example, the second temperature. In this way, three-dimensionally printed food is obtained.

[0079] In this method, the food composition is dispensed such that the temperature at the nozzle is higher than the solidification temperature of the food composition, for example, a first temperature. Although the food composition undergoes thermal denaturation of proteins through prior heat treatment, it exhibits fluidity at temperatures higher than the solidification temperature. Therefore, this method allows the food composition to be dispensed from the nozzle head toward the table without clogging the nozzle.

[0080] Furthermore, in this method, the food composition is heated to a temperature above the solidification temperature of the second food before dispensing, and held at this temperature for a certain period of time. This pre-heat treatment causes the food composition to solidify simply by cooling, and also ensures that it has sufficient hardness to maintain its shape immediately after dispensing, allowing it to solidify rapidly.

[0081] Therefore, for example, if the difference between the first temperature, i.e., the temperature of each food composition at the nozzle position and the solidification temperature of the food composition (hereinafter referred to as the first temperature difference), is small, the food composition dispensed from the nozzle can solidify rapidly through subsequent cooling while maintaining a shape approximately the same as the shape immediately after dispensing. Alternatively, if the difference between the solidification temperature of each food composition and the second set temperature of the cooling device (or the table temperature) (hereinafter referred to as the second temperature difference), the food composition dispensed from the nozzle can solidify rapidly through subsequent cooling while maintaining a shape approximately the same as the shape immediately after dispensing. Thus, for example, a food composition dispensed from the nozzle onto the table can be made to maintain a shape approximately the same as the shape immediately after dispensing.

[0082] Furthermore, if the food composition constituting the previously formed layer is extruded to form the next layer after it has completely solidified, the adhesion between those layers may be insufficient. Increasing the first temperature difference or decreasing the second temperature difference can prevent the food composition extruded from the nozzle from solidifying excessively quickly due to subsequent cooling. Therefore, by doing so, the next layer can be easily formed before the food composition constituting the previously formed layer has completely solidified, and thus the adhesion between those layers can be improved.

[0083] The first temperature difference is preferably within the range of 1 to 60°C, and more preferably within the range of 5 to 30°C. The second temperature difference is preferably within the range of 0 to 70°C, and more preferably within the range of 0 to 50°C. If the first temperature difference is increased or the second temperature difference is decreased, the deformation that occurs during the solidification of the dispensed food composition will increase. If the first temperature difference is decreased, the adhesion between layers will decrease.

[0084] The method described above can be modified in various ways. For example, in the method described above, heat conduction from the food composition to the table is used to cool the food composition dispensed from the nozzle, but other methods can also be used for this cooling. For instance, if the temperature of the atmosphere surrounding the food composition dispensed from the nozzle is sufficiently low, the food composition can be air-cooled. Alternatively, water cooling may be used for this cooling.

[0085] <Second Embodiment> (3D shaped food) Figure 2 is a perspective view of a three-dimensionally molded food product according to a second embodiment of the present invention.

[0086] The three-dimensional molded food 100B shown in Figure 2 is the same as the three-dimensional molded food 100A described above, except that it employs the following configuration. Unless otherwise specified, the matters described above for the three-dimensional molded food 100A can also be applied to the three-dimensional molded food 100B.

[0087] In the three-dimensional molded food 100B, the multiple second regions 120 are multiple linear regions whose lengths are equal to each other. Here, the length direction of the second regions 120 is parallel to the Y direction. The second regions 120 are spaced apart from each other in first and second directions that are perpendicular to and intersect each other with respect to their length directions. Here, the first and second directions are the X and Z directions, respectively.

[0088] The three-dimensional molded food 100B preferably has a dimension L in the Y direction within the range of 2 to 60 mm, and more preferably within the range of 10 to 40 mm. The three-dimensional molded food 100B has a maximum dimension L2 in the direction perpendicular to the Y direction. max However, it is more preferable that it be within the range of 2 to 60 mm, and more preferably within the range of 10 to 40 mm. The three-dimensional molded food 100B has a minimum dimension L2 in the direction perpendicular to the Y direction. min However, it is more preferable that it be within the range of 1.8 to 54 mm, and more preferably within the range of 9 to 36 mm. Here, the minimum dimension L2 min This is the shortest distance between two planes that are perpendicular to the Y direction and parallel to each other, when the three-dimensional food product 100B is sandwiched between these planes.

[0089] Three-dimensional modeled food 100B has a minimum dimension L of L2 min When it is sufficiently small compared to the minimum dimension L2, it is easy for it to be oriented in the oral cavity such that the Y direction is approximately perpendicular to the surface of the tongue, etc. In order to facilitate such orientation, the dimensions L and the minimum dimension L2 min The ratio L / L2 min The ratio L / L2 is preferably 0.9 or less, and more preferably 0.7 or less. min For example, it is 0.01 or greater.

[0090] The 3D modeled food 100B has a maximum dimension L of L2 max When it is sufficiently larger compared to the other dimension, it is easy for it to orient itself in the oral cavity such that the Y direction is approximately parallel to the surface of the tongue, etc. In order to facilitate such orientation, the dimensions L and the maximum dimension L2max The ratio L / L2 max The ratio L / L2 is preferably 1.1 or higher, and more preferably 1.4 or higher. max For example, it is 80 or less.

[0091] The 3D modeled food 100B has dimensions L and a minimum dimension L2 min and maximum dimension L2 max When these two dimensions are nearly equal, it is difficult for the mouth to orient itself in a particular direction. In order to cause this situation, the maximum dimension L2 max and minimum dimension L2 min L2 ratio max / L2 min It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2. Also, the dimension L and the maximum dimension L2 max The ratio L / L2 max It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2. And the dimension L and the minimum dimension L2 min L / L ratio min It is more preferable that it is within the range of 1 to 1.1, and more preferably within the range of 1 to 1.2.

[0092] Each of the second region 120 preferably has dimensions in the direction of arrangement, i.e., dimensions in the first direction (X direction) and dimensions in the second direction (Z direction), within the range of 0.6 to 19 mm, and more preferably within the range of 3 to 10 mm. When these dimensions are within the above range, the consumer will particularly easily perceive that the three-dimensionally shaped food 100B has a structure that includes bundles of linear regions when consuming the three-dimensionally shaped food 100B.

[0093] In the second region 120, the distance between adjacent elements, i.e., the distance between adjacent elements in the first direction (X) and the distance between adjacent elements in the second direction (Z), is preferably within the range of 1 to 30 mm, and more preferably within the range of 4 to 10 mm. If these distances are shortened, it may become difficult for the eater to perceive that the three-dimensionally shaped food 100B has the above structure when consuming it. If these distances are lengthened, it may become necessary to reduce the dimensions of the second region 120 in the X and Z directions, or to increase the dimensions of the three-dimensionally shaped food 100B in the X and Z directions.

[0094] When the three-dimensional shaped food 100B is consumed, the eater may perceive the anisotropy resulting from the arrangement of the first region 110 and the second region 120 as a texture. For example, when consuming the three-dimensional shaped food 100B, the eater may perceive that the three-dimensional shaped food 100B has the above-mentioned structure, that is, a structure containing bundles of linear regions. In other words, the three-dimensional shaped food 100B can achieve a delicate texture.

[0095] In the case of the three-dimensional molded food product 100B, when a fracture strength test is performed using a wedge-shaped plunger, it is preferable that the maximum stress S4 when the compression direction by the plunger is parallel to the length direction of the linear region, in this case the Y direction, is smaller than the maximum stress S5 when the length direction and compression direction of the plunger tip are perpendicular to the aforementioned length direction. For example, the maximum stress S4 when the length direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Y direction. X_Y , and the maximum stress S4 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the Y direction. Z_Y The maximum stress S5 is calculated when the length direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Z direction. X_Z Furthermore, the maximum stress S5 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the X direction. Z_XIt is preferable that it be smaller compared to [the other value]. The ratio of the maximum stress S4 to the maximum stress S5, S4 / S5, is preferably 0.95 or less, and more preferably 0.8 or less. Furthermore, it is preferable that the ratio S4 / S5 is 0.01 or more.

[0096] In the case of the three-dimensional molded food product 100B, when the above fracture strength test is performed using a wedge-shaped plunger, it is preferable that the maximum stress S6 when the longitudinal direction of the plunger tip is parallel to the above longitudinal direction and the compression direction is perpendicular to the above longitudinal direction is smaller than the maximum stress S5. For example, the maximum stress S6 when the longitudinal direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the Z direction. Y_Z Alternatively, the maximum stress S6 when the longitudinal direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the X direction. Y_X The above maximum stress S5 X_Z and S5 Z_X It is preferable that it be smaller compared to [the other value]. The ratio of the maximum stress S6 to the maximum stress S5, S6 / S5, is preferably 0.95 or less, and more preferably 0.8 or less. Furthermore, it is preferable that the ratio S6 / S5 is 0.01 or more.

[0097] In the above case, when consuming the three-dimensionally shaped food 100B, the eater is particularly likely to perceive the anisotropy resulting from the arrangement of the first region 110 and the second region 120 as a texture. For example, when consuming the three-dimensionally shaped food 100B, the eater is particularly likely to perceive that the three-dimensionally shaped food 100B has the above structure, that is, a structure that includes bundles of linear regions.

[0098] Note that the maximum stress S4 X_Y and S4 Z_Y These may be different from each other or equal. In this case, the maximum stress S4 is, for example, the maximum stress S4 X_Y Or S4 Z_Y The maximum stress is S4. X_Y and S4 Z_Y Each of these has a maximum stress of S5 X_Z and S5 Z_XIt is preferable that the above-described relationship is satisfied for the maximum stresses S4 and S5 for at least one of the two, and the maximum stress S5 X_Z and S5 Z_X It is more preferable that the above-described relationship is satisfied for the maximum stresses S4 and S5 for both of them.

[0099] Maximum stress S5 X_Z and S5 Z_X These may be different from each other or equal. In this case, the maximum stress S5 is, for example, the maximum stress S5 X_Z Or S5 Z_X That is the case.

[0100] Maximum stress S6 Y_Z and S6 Y_X These may be different from each other or equal. In this case, the maximum stress S6 is, for example, the maximum stress S6 Y_Z or S6 Y_X The maximum stress is S6. Y_Z and S6 Y_X Each of these has a maximum stress of S5 X_Z and S5 Z_X It is preferable that the above-described relationship is satisfied for the maximum stresses S6 and S5 for at least one of the two, and the maximum stress S5 X_Z and S5 Z_X It is more preferable that the above-described relationship is satisfied for the maximum stresses S6 and S5 for both of them.

[0101] If the three-dimensional molded food 100B is a soft food, the maximum stress S4, S4 X_Y and S4 Z_Y is 1 × 10 3 〜1×10 5 N / m 2 It is preferable that it be within the range of 2 × 10 4 ~5×10 4 N / m 2 It is more preferable that the maximum stress S5, S5 X_Z and S5 Z_X is 4 x 10 3 ~2×10 6 N / m 2 It is preferable that it be within the range of 4 × 104 〜1×10 5 N / m 2 It is more preferable that it be within the range. Also, in this case, the maximum stress S6, S6 Y_Z or S6 Y_X is 1 × 10 3 〜1×10 5 N / m 2 It is preferable that it be within the range of 2 × 10 4 ~5×10 4 N / m 2 It is more preferable to be within the range.

[0102] In three-dimensional molded food product 100B, when a fracture strength test is performed using a wedge-shaped plunger, it is preferable that the fracture strain H4 when the compression direction by the plunger is parallel to the length direction of the linear region, in this case the Y direction, is smaller than the fracture strain H5 when the length direction and compression direction of the plunger tip are perpendicular to the aforementioned length direction. For example, fracture strain H4 when the length direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Y direction. X_Y Furthermore, the fracture strain H4 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the Y direction. Z_Y This is the fracture strain H5 when the longitudinal direction of the plunger tip is parallel to the X direction and the compression direction is parallel to the Z direction. X_Z Furthermore, the fracture strain H5 when the longitudinal direction of the plunger tip is parallel to the Z direction and the compression direction is parallel to the X direction. Z_X It is preferable that it be smaller compared to [another value]. The ratio of fracture strain H4 to fracture strain H5, H4 / H5, is preferably 0.95 or less, and more preferably 0.8 or less. Furthermore, it is preferable that the ratio H4 / H5 is 0.1 or more.

[0103] In the case of the three-dimensional molded food product 100B, when the above fracture strength test is performed using a wedge-shaped plunger, it is preferable that the fracture strain H6 when the longitudinal direction of the plunger tip is parallel to the longitudinal direction and the compression direction is perpendicular to the longitudinal direction is smaller than the fracture strain H5. For example, the fracture strain H6 when the longitudinal direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the Z direction. Y_Z Alternatively, the fracture strain H6 when the longitudinal direction of the plunger tip is parallel to the Y direction and the compression direction is parallel to the X direction. Y_X The fracture strain H5 is as described above. X_Z and H5 Z_X It is preferable that it be smaller compared to [another value]. The ratio of fracture strain H6 to fracture strain H5, H6 / H5, is preferably 0.95 or less, and more preferably 0.8 or less. Furthermore, it is preferable that the ratio H6 / H5 is 0.1 or more.

[0104] In the above case, when consuming the three-dimensionally shaped food 100B, the eater is particularly likely to perceive the anisotropy resulting from the arrangement of the first region 110 and the second region 120 as a texture. For example, when consuming the three-dimensionally shaped food 100B, the eater is particularly likely to perceive that the three-dimensionally shaped food 100B has the above structure, that is, a structure that includes bundles of linear regions.

[0105] Note: Fracture strain H4 X_Y and H4 Z_Y These may be different from each other or equal. In this case, fracture strain H4 is, for example, fracture strain H4 X_Y or H4 Z_Y This is the fracture strain H4. X_Y and H4 Z_Y Each of these has a fracture strain of H5 X_Z and H5 Z_X It is preferable that the above-described relationship is satisfied for fracture strains H4 and H5 for at least one of them, and fracture strain H5 X_Z and H5 Z_X It is more preferable that the above-described relationship is satisfied for fracture strains H4 and H5 for both of them.

[0106] Fracture strain H5 X_Zand H5 Z_X These values ​​may be different from each other or may be equal. In this case, fracture strain H5 is, for example, fracture strain H5 X_Z or H5 Z_X That is the case.

[0107] Fracture strain H6 Y_Z and H6 Y_X These may be different from each other or equal. In this case, fracture strain H6 is, for example, fracture strain H6 Y_Z Or H6 Y_X This is the fracture strain H6. Y_Z and H6 Y_X Each of these has a fracture strain of H5 X_Z and H5 Z_X It is preferable that the above-described relationship is satisfied for fracture strain H6 and H5 for at least one of them, and fracture strain H5 X_Z and H5 Z_X It is more preferable that the above-described relationship is satisfied for fracture strains H6 and H5 for both of them.

[0108] If the three-dimensional molded food 100B is a soft food, the fracture strain is H4, H4 X_Y and H4 Z_Y It is preferable that the fracture strain is within the range of 1 to 80%, and more preferably within the range of 10 to 50%. In this case, fracture strain H5, H5 X_Z and H5 Z_X It is preferable that the fracture strain be within the range of 5 to 90%, and more preferably within the range of 20 to 60%. In this case, fracture strain H6, H6 Y_Z Or H6 Y_X Preferably, it is within the range of 1 to 80%, and more preferably within the range of 10 to 50%.

[0109] (Manufacturing of three-dimensionally shaped food products) Next, we will explain the manufacturing process of the three-dimensional molded food product 100B described above. The three-dimensional molded food 100B is manufactured by a method that includes, for example, forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first composition and harder than the first linear region are alternately arranged in the width direction, and repeating this process so that the first linear regions and second linear regions are alternately arranged in the vertical direction, thereby obtaining a structure in which the first linear regions and second linear regions are alternately arranged in both the width direction and the vertical direction.

[0110] Three-dimensionally molded food 100B can be manufactured in the same manner as described above for three-dimensionally molded food 100A, except that the above method is employed. Furthermore, the food composition and extrusion-type 3D printer described above for the manufacture of three-dimensionally molded food 100A can be used for the manufacture of three-dimensionally molded food 100B. [Examples]

[0111] Examples of the present invention are described below. (Test 1: Production of soft foods with anisotropic texture) First and second food compositions having the compositions shown in the table below were prepared.

[0112] [Table 1]

[0113] Each of the first and second food compositions was placed in a stainless steel cup, and each was stirred at 600 rpm for 15 minutes using a general-purpose stirrer BL1200, commercially available from Shinto Kagaku Co., Ltd. This resulted in the first and second food compositions becoming mousse-like, and each was placed in a pouch container and sealed. Next, the pouch containers filled with the first and second food compositions were heat-treated in a constant temperature bath set to 95°C for 15 minutes to obtain the first and second compositions, respectively.

[0114] Next, each of these was cooled to 65°C, and the three-dimensionally molded food 100A, as described with reference to Figure 1, was manufactured using these first and second compositions and a dispenser-type 3D printer. Here, the inner diameter of each nozzle of the 3D printer was set to 2 mm, and the molding speed was set to 800 mm / min. In this case, in order to obtain a molded object having a cubic shape with a side length of 20 mm, layers were formed in which a first linear region made of the first composition and a second linear region made of the second composition were alternately arranged in the width direction, and this process was repeated so that the positions of the first linear region and the second linear region coincided in the upper and lower layers.

[0115] As described above, multiple three-dimensional molded food products 100A, as shown in Figure 1, were manufactured. Hereafter, these three-dimensional molded food products 100A will be referred to as the first sample.

[0116] One of the first samples obtained in this way was imaged. Figure 3 shows a photograph of the first sample. As shown in Figure 3, the first sample had a structure in which three first layered regions made of the first composition and two second layered regions made of the second composition were arranged alternately in the thickness direction.

[0117] Furthermore, using the first composition and the mold, multiple molded food products 100C, as shown in Figure 5, were manufactured. Each molded food product 100C was formed to have a cubic shape with sides of 20 mm in length. Hereinafter, these molded food products 100C will be referred to as the first comparative samples.

[0118] Furthermore, multiple molded food products 100D, as shown in Figure 6, were manufactured using the same method as described above for the first comparative sample, except that the second composition was used instead of the first composition. Hereinafter, these molded food products 100D will be referred to as the second comparative sample.

[0119] Next, the hardness of the three-dimensional molded food 100A was measured for the first sample and the first and second comparison samples using the measurement method described above. As a result, the hardness of the first comparison sample was 2 × 10⁻⁶ 4 N / m 2 The second comparison sample had a hardness of 5 × 104 N / m 2 And the first sample, regardless of the orientation of the three-dimensional molded food 100A, had a hardness of 5 × 10 4 N / m 2 It was less than [amount missing].

[0120] Next, fracture strength tests were performed on the first sample and the first and second comparison samples using the TENSIPRESSER MyBoy2 SYSTEM, commercially available from Taketomo Electric Co., Ltd. A wedge-shaped plunger with a tip thickness of 2 mm was used. Measurements were performed at a temperature of 20 ± 2°C, with a compression rate of 10 mm / second, until the strain reached 99%. For the first sample, this measurement was performed 12 times, and the average was used as the measured value. For the first and second comparison samples, this measurement was performed 6 times, and the average was used as the measured value.

[0121] Measurements for the first sample, the first comparative sample, and the second comparative sample were performed under the conditions shown in Figures 4, 5, and 6, respectively. Specifically, the fracture strength test for the first sample was performed as shown in Figure 4, with the tip of the plunger contacting the three-dimensional molded food 100A at one of the positions on the straight line L1 to L6, and the plunger moving in the direction of the arrow drawn on that straight line. The fracture strength test for the first comparative sample was performed as shown in Figure 5, with the tip of the plunger contacting the molded food 100C at the position on the straight line L7 or L8, and the plunger moving in the direction of the arrow drawn on that straight line. The fracture strength test for the second comparative sample was performed as shown in Figure 6, with the tip of the plunger contacting the molded food 100D at the position on the straight line L9 or L10, and the plunger moving in the direction of the arrow drawn on that straight line.

[0122] Figure 7 is a graph showing the stress-strain curve obtained from the fracture strength test on the first sample. Figure 8 is a graph showing the stress-strain curve obtained from the fracture strength test on the first comparison sample. Figure 9 is a graph showing the stress-strain curve obtained from the fracture strength test on the second comparison sample.

[0123] In Figure 7, curves C1 to C6 show the results obtained when the tip of the plunger is brought into contact with the three-dimensional molded food 100A at the positions of the straight lines L1 to L6, respectively. In Figure 8, curves C7 and C8 show the results obtained when the tip of the plunger is brought into contact with the molded food 100C at the positions of the straight lines L7 and L8, respectively. In Figure 9, curves C9 and C10 show the results obtained when the tip of the plunger is brought into contact with the molded food 100D at the positions of the straight lines L9 and L10, respectively.

[0124] As shown in Figures 8 and 9, the stress-strain curves of the first and second comparison samples were almost identical, although there were slight differences in fracture strain.

[0125] In contrast, in the first sample, as shown in Figure 7, the following differences were observed in the shape of the stress-strain curve depending on the fracture direction. Specifically, when the tip of the plunger was brought into contact with the three-dimensional printed food 100A at positions L2 to L4 on the straight line, no characteristic peaks were observed after the peak at the fracture point. In contrast, when the tip of the plunger was brought into contact with the three-dimensional printed food 100A at position L1 on the straight line, multiple peaks were observed even after the peak at the fracture point. Furthermore, when the tip of the plunger was brought into contact with the three-dimensional printed food 100A at positions L5 and L6 on the straight line, peaks originating from the second region 120 were observed after the peak at the fracture point.

[0126] These results suggest that even soft foods, such as those used in caregiving diets, can have their texture altered using 3D printing technology.

[0127] As described above, when the tip of the plunger was brought into contact with the three-dimensionally fabricated food 100A at positions L5 and L6 of the straight line, a peak originating from the second region 120 was observed after the peak of the fracture point. This indicates that the first and second compositions did not mix, and the first region 110 and the second region 120 were formed as the first and second layered regions, respectively. However, when the tip of the plunger was brought into contact with the three-dimensionally fabricated food 100A at position L5 of the straight line, the height of the peak originating from the second region 120 was lower compared to when the tip of the plunger was brought into contact with the three-dimensionally fabricated food 100A at position L6 of the straight line. This is thought to be due to the influence of the fabrication direction in the 3D printer.

[0128] (Second test: Mechanical evaluation of soft foods with fibrous structure) Except for the following points, multiple three-dimensional molded food products 100B, as shown in Figure 2, were manufactured using the same method as described above for the first sample. Specifically, the formation of layers in which first linear regions made of the first composition and second linear regions made of the second composition are alternately arranged in the width direction was repeated so that the first linear regions and second linear regions were alternately arranged in the vertical direction. In this case, the three-dimensional molded food product 100B was formed so that four first regions 110 and three second regions 120 were alternately arranged in both the X and Z directions. Hereinafter, these three-dimensional molded food products 100B will be referred to as the second sample.

[0129] One of the second samples obtained in this way was imaged. Figure 10 shows a photograph of the second sample. As shown in Figure 10, the second sample had a structure (hereinafter also referred to as a fibrous structure) in which four first linear regions made of the first composition and three second linear regions made of the second composition were arranged alternately in each of two mutually orthogonal directions.

[0130] Next, the hardness of the second sample was measured for the three-dimensional molded food 100A using the measurement method described above. As a result, the hardness of the second sample was 5 × 10⁻⁶ regardless of the orientation of the three-dimensional molded food 100B. 4 N / m 2 It was less than [amount missing].

[0131] Next, a fracture strength test was performed on the second sample in the same manner as the first sample in the first test. As shown in Figure 11, the fracture strength test on the second sample was performed so that the tip of the plunger contacted the three-dimensional molded food 100B at one of the positions of the straight lines L11 to L13, and the plunger moved in the direction of the arrow attached to the straight line.

[0132] Then, tests for normality and equal variances were performed on each of the data sets obtained when the plunger tip was in contact with the three-dimensional molded food 100A at position L11, when the plunger tip was in contact with the three-dimensional molded food 100A at position L12, and when the plunger tip was in contact with the three-dimensional molded food 100A at position L13. It was confirmed that the data were normally distributed and had equal variances. Next, a one-way analysis of variance was performed, followed by multiple comparison tests to test for significant differences between these data sets. The significance level P was set to <0.05.

[0133] Figure 12 is a graph showing the stress-strain curve obtained from the fracture strength test on the second sample. Figure 13 is a graph showing the fracture stress obtained from the fracture strength test on the second sample. Figure 14 is a graph showing the fracture strain obtained from the fracture strength test on the second sample.

[0134] In Figure 12, curves C11 to C13 show the results obtained when the tip of the plunger was brought into contact with the three-dimensional molded food 100B at the positions of the straight lines L11 to L13, respectively. Figure 13 shows the average value ± SEM of the fracture stress. Figure 14 shows the average value ± SEM of the fracture strain.

[0135] When the tip of the plunger was brought into contact with the three-dimensionally molded food 100A at the position of the straight line L11, multiple peaks were observed as shown in Figure 12. From this, it is considered that the first composition and the second composition maintain structures independent of each other.

[0136] As shown in Figures 13 and 14, when the tip of the plunger was brought into contact with the three-dimensional molded food 100A at positions L12 and L13 of the straight line, the fracture stress and fracture strain were significantly lower compared to when the tip of the plunger was brought into contact with the three-dimensional molded food 100A at position L11 of the straight line. This result is consistent with the mechanical properties expected from the fibrous structure of the three-dimensional molded food 100B, which is that when the longitudinal direction of the tip of the plunger or the direction of movement of the plunger is parallel to the longitudinal direction of the linear regions, the first region 110 and the second region 120, the three-dimensional molded food 100B easily fractures at the position between adjacent second regions 120.

[0137] As shown in Figure 13, when the tip of the plunger was brought into contact with the three-dimensional molded food 100A at the position of the straight line L13, the fracture stress was significantly lower compared to when the tip of the plunger was brought into contact with the three-dimensional molded food 100A at the position of the straight line L12. From this result and the shape of the stress-strain curve in Figure 12, it can be inferred that when the tip of the plunger is brought into contact with the three-dimensional molded food 100A at the position of the straight line L13, the stress required to initiate fracture is large, but after passing the fracture point, fracture proceeds with a weaker force. On the other hand, when the tip of the plunger is brought into contact with the three-dimensional molded food 100A at the position of the straight line L12, it is thought that a relatively large stress continues to be applied until the fracture is completely completed.

[0138] These results suggest that even for soft foods such as those for elderly care, the mechanical properties of fibrous structures can be reproduced by fabricating the fibrous structure using a 3D printer.

[0139] (Test 3: Sensory evaluation of soft foods with fibrous structure) The texture of the first comparative sample produced in the first trial and the second sample produced in the second trial were evaluated.

[0140] The texture was evaluated by 15 evaluators (8 men and 7 women). Specifically, the sample was placed on the evaluator's tongue, and then the evaluator was asked to press their tongue against the roof of their mouth five times to crush the sample, and then rate the following items on a 5-point scale.

[0141] <Evaluation Criteria> 1) Fibrous texture I don't feel any fibrous texture at all... 1 point I strongly feel that it has a fibrous structure... 5 points 2) Hardness Soft... 1 point Hard... 5 points 3) Heterogeneity Uniform... 1 point It is uneven... 5 points To standardize evaluation criteria among evaluators, control molded food products manufactured using molds were prepared for each evaluation item. Evaluators were then asked to rate the texture of the samples on a 5-point scale, relative to the texture of the control molded food products.

[0142] The above evaluation of the texture of the second sample was performed in two cases: when the three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, and when the three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue. Furthermore, for "non-uniformity," participants were asked to rate it as "non-uniform" if they could clearly perceive the presence of different properties as a mixture in the texture.

[0143] Since the data obtained in this way were qualitative ordinal data, the Mann-Whitney U test was used to test whether there was a significant difference between the data obtained when the three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, and the data obtained when the three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, and between these two sets of data and the data obtained for the first comparison sample.

[0144] Figure 15 is a graph showing the results of the sensory evaluation conducted on the second sample and the first comparison sample.

[0145] In Figure 15, "Ctl" represents the evaluation result obtained for the first comparison sample. Z " is the evaluation result obtained when the three-dimensionally molded food 100B was placed on the tongue so that the surface perpendicular to the Z direction was in contact with the tongue. Y The result shown is the evaluation obtained when the three-dimensional shaped food 100B was placed on the tongue so that the surface perpendicular to the Y direction was in contact with the tongue. Figure 15 shows the mean ± SEM of the evaluators' evaluations. In Figure 15, "*" indicates that the significance level P in the above test was set to <0.05, and "**" indicates that the significance level P in the above test was set to <0.01.

[0146] As shown in Figure 15, the second sample, when the three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, and when it was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, produced a significantly stronger fibrous texture in the evaluator compared to the first comparison sample.

[0147] Regarding hardness, when the second sample of three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, it was perceived by the evaluator as significantly softer compared to the first comparison sample. Furthermore, when the second sample of three-dimensional shaped food 100B was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, it received a lower hardness score compared to the first comparison sample, but no significant difference was observed between them.

[0148] Regarding heterogeneity, the second sample was perceived by the evaluators as significantly more heterogeneous than the first comparison sample, both when the three-dimensional shaped food 100B was placed on the tongue with a surface perpendicular to the Y direction in contact with the tongue, and when it was placed with a surface perpendicular to the Z direction in contact with the tongue. It is thought that the physical properties of the first composition and the second composition in the three-dimensional shaped food 100B were perceived.

[0149] These results confirm that even with soft foods such as those for the elderly, the texture derived from the fibrous structure can be reproduced to a level that consumers can significantly distinguish by creating a fibrous structure using a 3D printer.

[0150] (Test 4: Mechanical evaluation of soft foods with a multilayer structure) Except for the following points, multiple three-dimensional molded food products 100E, as shown in Figure 16, were manufactured using the same method as described above for the first sample. Specifically, the formation of one or more first layers, each made from the first composition, and the formation of one or more second layers, each made from the second composition, were alternately performed to obtain a structure in which first layered regions made from the first composition and second layered regions made from the second composition were alternately arranged in the thickness direction. In Figure 16, the Z direction is the stacking direction of the first and second layered regions. Hereinafter, these three-dimensional molded food products 100E will be referred to as the third sample.

[0151] One of the third samples obtained in this manner was imaged. Figure 17 shows a photograph of the third sample. As shown in Figure 17, the third sample had a structure (hereinafter also referred to as a multilayer structure) in which three first layered regions made of the first composition and two second layered regions made of the second composition were alternately arranged in the thickness direction.

[0152] Next, the hardness of the third sample was measured for the three-dimensional molded food 100A using the measurement method described above. As a result, the second sample had a hardness of 5 × 10⁻⁶ regardless of the orientation of the three-dimensional molded food 100E. 4 N / m 2 It was less than [amount missing].

[0153] Next, a fracture strength test was performed on the third sample in the same manner as the first sample in the first test. As shown in Figure 16, the fracture strength test on the third sample was performed so that the tip of the plunger contacted the three-dimensional molded food 100B at one of the positions of the straight lines L14 to L16, and the plunger moved in the direction of the arrow attached to that straight line.

[0154] Then, tests for normality and equal variances were performed on each of the data sets obtained when the plunger tip was in contact with the three-dimensional molded food 100A at position L14, when the plunger tip was in contact with the three-dimensional molded food 100A at position L15, and when the plunger tip was in contact with the three-dimensional molded food 100A at position L16. It was confirmed that the data were normally distributed and had equal variances. Next, a one-way analysis of variance was performed, followed by multiple comparison tests to test for significant differences between these data sets. The significance level P was set to <0.05.

[0155] Figure 18 is a graph showing the stress-strain curve obtained from the fracture strength test on the third sample. Figure 19 is a graph showing the fracture stress obtained from the fracture strength test on the third sample. Figure 20 is a graph showing the fracture strain obtained from the fracture strength test on the third sample. Figure 21 is a graph showing the maximum stress obtained from the fracture strength test on the third sample.

[0156] In Figure 18, curves C14 to C16 show the results obtained when the tip of the plunger was brought into contact with the three-dimensional molded food 100E at positions L14 to L16, respectively. Figure 19 shows the average value ± SEM of the fracture stress. Figure 20 shows the average value ± SEM of the fracture strain. Figure 21 shows the average value ± SEM of the maximum stress.

[0157] When the tip of the plunger was brought into contact with the three-dimensionally molded food 100E at the position of the straight line L14, as shown in Figure 18, the stress-strain curve C14 had two peaks after the fracture point observed at a strain rate of approximately 20%, which are thought to be due to the fracture of a hard layer.

[0158] When the tip of the plunger was brought into contact with the three-dimensional printed food 100E at a position L15 in a straight line, the three-dimensional printed food 100E fractured with almost no stress after passing the fracture point. It is presumed that the crack that formed at the fracture point triggered delamination between the layers with weak adhesive strength.

[0159] The fracture stress was significantly higher when the plunger tip was in contact with the three-dimensional printed food 100E at position L16, then at position L14, and finally at position L15. The maximum stress was significantly higher when the plunger tip was in contact with the three-dimensional printed food 100E at position L14, then at position L16, and finally at position L15. The lowest fracture stress and maximum stress were observed when the plunger tip was in contact with the three-dimensional printed food 100E at position L15.

[0160] When the tip of the plunger was brought into contact with the three-dimensional molded food 100E at position L15 of the straight line, and when the tip of the plunger was brought into contact with the three-dimensional molded food 100E at position L16 of the straight line, the fracture stress reached the maximum stress. On the other hand, when the tip of the plunger was brought into contact with the three-dimensional molded food 100E at position L14 of the straight line, the fracture stress was lower than the maximum stress. This suggests that when the tip of the plunger was brought into contact with the three-dimensional molded food 100E at position L14, the fracture stress corresponds to the fracture of the soft first region 110, and the maximum stress corresponds to the fracture of the hard second region 120.

[0161] From these results, it was confirmed that in the third sample, the soft first composition and the hard second composition did not fuse during the three-dimensional fabrication process but formed independent layers, and that the strength against fracture in the direction of delamination was the lowest. From these findings, it was confirmed that the multilayer structure was reproduced exactly as designed in 3D CAD.

[0162] (Test 5: Sensory evaluation of soft foods with a multilayer structure) The texture of the first comparative sample produced in the first trial and the third sample produced in the fourth trial was evaluated. The texture evaluation was carried out using the same method as in the third trial, except for the following points.

[0163] In other words, the evaluation criteria for this test were as follows: <Evaluation Criteria> 1) Layered texture I couldn't feel any of the multi-layered texture at all... 1 point I strongly felt that it had a multi-layered structure... 5 points 2) Hardness Soft... 1 point Hard... 5 points 3) Ease of loosening Difficult to loosen... 1 point Easy to loosen... 5 points 3) Heterogeneity Uniform... 1 point It is uneven... 5 points To standardize evaluation criteria among evaluators, control molded food products manufactured using molds were prepared for each evaluation item. Evaluators were then asked to rate the texture of the samples on a 5-point scale, relative to the texture of the control molded food products.

[0164] The above evaluation of the texture of the third sample was performed in two cases: when the three-dimensionally shaped food 100B was placed on the tongue with a surface perpendicular to the Z direction in contact with the tongue, and when the three-dimensionally shaped food 100B was placed on the tongue with a surface perpendicular to the Y direction in contact with the tongue.

[0165] Since the data obtained in this way were qualitative ordinal data, the Mann-Whitney U test was used to test whether there was a significant difference between the data obtained when the three-dimensional shaped food 100E was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, and the data obtained when the three-dimensional shaped food 100E was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, and between these two sets of data and the data obtained for the first comparison sample.

[0166] Figure 22 is a graph showing the results of the sensory evaluation conducted on the third sample and the first comparison sample.

[0167] In Figure 22, "Ctl" represents the evaluation result obtained for the first comparison sample. Z " is the evaluation result obtained when the three-dimensionally molded food 100E was placed on the tongue so that the surface perpendicular to the Z direction was in contact with the tongue. Y The result shown is the evaluation obtained when the three-dimensional shaped food 100E was placed on the tongue so that the surface perpendicular to the Y direction was in contact with the tongue. Figure 22 shows the mean ± SEM of the evaluators' evaluations. In Figure 22, "#" indicates that the significance level P was set to <0.1 in the above test, "*" indicates that the significance level P was set to <0.05 in the above test, and "**" indicates that the significance level P was set to <0.01 in the above test.

[0168] As shown in Figure 22, when the third sample, the three-dimensional molded food 100E, was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, it gave the evaluator a significantly stronger impression of a layered texture compared to the first comparison sample. When the third sample, the three-dimensional molded food 100E, was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue, the evaluator tended to perceive a stronger layered texture than with the first comparison sample. Thus, the third sample showed differences in how the layered texture was perceived depending on the direction in which it was crushed by the tongue. As described above, from the results of the fracture strength test, it is inferred that the three-dimensional molded food 100E undergoes delamination between layers with weak adhesive strength, triggered by a crack at the fracture point, and therefore fractures with almost no stress after passing the fracture point. From these findings, it is possible that when the three-dimensionally shaped food 100E is placed on the tongue so that a surface perpendicular to the Y direction is in contact with the tongue, interlayer delamination occurs with a weak force when crushed by the tongue, and the evaluator may perceive this, thereby experiencing a layered texture.

[0169] Regarding ease of loosening, no significant difference was observed between the third sample and the first comparison sample.

[0170] Regarding hardness, the third sample was perceived as significantly harder by the evaluator compared to the first comparison sample, both when the three-dimensional molded food 100E was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, and when the three-dimensional molded food 100E was placed on the tongue with the surface perpendicular to the Z direction in contact with the tongue. This is thought to be because the physical properties of the second composition in the three-dimensional molded food 100E were perceived.

[0171] Regarding heterogeneity, the third sample, when the three-dimensional molded food 100E was placed on the tongue with the surface perpendicular to the Y direction in contact with the tongue, and when it was placed with the surface perpendicular to the Z direction in contact with the tongue, was significantly more perceived as heterogeneous by the evaluator compared to the first comparison sample. It is thought that the physical properties of the first composition and the physical properties of the second composition in the three-dimensional molded food 100E were perceived.

[0172] From these results, it was confirmed that even for soft foods such as nursing foods, by forming a multilayer structure with a 3D printer device, the texture derived from the multilayer structure can be reproduced at a level where consumers can significantly distinguish it.

[0173] Note that the present invention is not limited to the above-described specific examples, and may be appropriately modified within the scope of the matters described in the claims. The invention described in the original claims is listed below. [1] One or more first regions comprising the first composition, The second composition is different from the first composition, and consists of a plurality of second regions having different hardness from the one or more first regions, and the plurality of second regions are arranged such that two adjacent second regions sandwich a part of the one or more first regions between them. Three-dimensional shaped food containing [this ingredient]. [2] 6×10 5 N / m 2 The three-dimensional molded food described in item 1, having the following hardness. [3] The three-dimensional molded food according to claim 1 or 2, wherein each of the first composition and the second composition comprises a gelling agent. [4] Each of the first and second compositions comprises a heat-denatured protein and a gelling agent, wherein the second composition has a higher gelling agent content compared to the first composition, as described in any one of claims 1 to 3. [5] The three-dimensional molded food according to any one of claims 1 to 4, wherein the one or more first regions are a plurality of first layered regions arranged in the thickness direction, and the plurality of second regions are a plurality of second layered regions arranged alternately with the plurality of first layered regions in the thickness direction. [6] The three-dimensional molded food according to item 4, wherein each of the plurality of first layered regions has a thickness in the range of 1 to 58 mm. [7] The three-dimensional molded food according to claim 5 or 6, wherein the plurality of second layered regions have a thickness in the range of 1 to 58 mm. [8] In a fracture strength test using a wedge-shaped plunger, the maximum stress S1 obtained when the compression direction by the plunger is parallel to the thickness direction, and the ratio S1 / S2 of the maximum stress S1 obtained when the longitudinal direction of the tip of the plunger and the compression direction are perpendicular to the thickness direction in the fracture strength test, are in the range of 1.1 to 500, according to any one of items 5 to 7. [9] The plurality of second regions are a plurality of linear regions whose lengths are equal to each other, and the plurality of linear regions are arranged spaced apart from each other in first and second directions that are perpendicular to the length direction and intersect each other, as described in any one of claims 1 to 4.

[10] The three-dimensional molded food according to item 9, wherein the plurality of linear regions are within a range of 1 to 30 mm from one to the other.

[11] A method for manufacturing a three-dimensional molded food product, comprising alternately forming one or more first layers, each made from a first composition, and forming one or more second layers, each made from a second composition different from the first composition and having a different hardness from the first layers, to obtain a structure in which first layered regions made from the first composition and second layered regions made from the second composition are alternately arranged in the thickness direction.

[12] A method for manufacturing a three-dimensional molded food product, comprising forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first linear region and having different hardness from the first linear region are alternately arranged in the width direction, repeating this process such that the positions of the first linear region and the positions of the second linear region coincide in the upper and lower layers, thereby obtaining a structure in which a first layered region made of the first composition and a second layered region made of the second composition are alternately arranged in the thickness direction.

[13] A method for manufacturing a three-dimensional molded food product, comprising forming layers in which a first linear region made of a first composition and a plurality of second linear regions made of a second composition different from the first linear region and having different hardness from the first linear region are alternately arranged in the width direction, repeating this process so that the first linear region and the second linear region are alternately arranged in the vertical direction, thereby obtaining a structure in which the first linear region and the second linear region are alternately arranged in both the width direction and the vertical direction. [Explanation of symbols]

[0174] 100A...Three-dimensionally shaped food, 100B...Three-dimensionally shaped food, 100C...Formed food, 100D...Formed food, 100E...Three-dimensionally shaped food, 110...First area, 120...Second area.

Claims

[Claim 1] One or more first regions made of the first composition, The second composition is different from the first composition, and consists of a plurality of second regions having different hardness from the one or more first regions, and the plurality of second regions are arranged such that two adjacent second regions sandwich a part of the one or more first regions between them. A three-dimensional molded food product comprising a plurality of linear regions having equal lengths, wherein the plurality of linear regions are arranged spaced apart from each other in first and second directions perpendicular to the length direction and intersecting each other, and the dimension in the length direction L and the maximum dimension in the direction perpendicular to the length direction L2 ｍａｘ The ratio L / L2 ｍａｘ Three-dimensionally shaped food products with a ratio of 1.4 to 80.

Images