Food product including three-dimensional molded section

Abstract

The present invention addresses the problem of providing a technology for controlling sensory characteristics such as the aroma and texture of a food product including a three-dimensional molded section, in particular, a food product obtained by 3D food printing. The problem is solved by a food product including a three-dimensional molded section, wherein: the three-dimensional molded section is a three-dimensional molded article of a composition containing a food product material; the three-dimensional molded section holds a microorganism for food product fermentation; and the three-dimensional molded section has voids.

Description

Food containing three-dimensionally formed parts

[0001] The present invention relates to a food product or the like that includes a three-dimensionally shaped portion.

[0002] 3D food printing is a technology that creates customized food shapes by processing ingredients into a paste and stacking them in layers using a 3D printer. In the food industry, it is attracting attention as it offers greater freedom in food design compared to conventional molding techniques, making it possible to manufacture food that meets individual customer needs, and bringing about innovations in various areas, such as nutritional management and reducing food waste.

[0003] Japanese Patent Publication No. 2023-81606

[0004] To date, 3D food printing has focused on precisely replicating the basic ingredients and structure of food. However, there have been limitations in controlling sensory characteristics such as taste, aroma, and texture. To improve consumer satisfaction with foods produced by 3D food printing, it is important to develop 3D food printing technology that takes these sensory elements into account. Patent Document 1 describes the use of pulverized food ingredients as materials for 3D food printing, but only focuses on a specific texture.

[0005] The present invention aims to provide a technology for controlling the sensory characteristics, such as aroma and texture, of foods containing three-dimensionally molded portions, particularly foods obtained by 3D food printing.

[0006] In light of the above-mentioned problems, the present inventors have focused on the use of food-fermenting microorganisms during intensive research. When using food-fermenting microorganisms, it is conceivable to produce food by 3D molding using materials fermented with the microorganisms. However, this method requires ensuring fermentation time during the manufacturing process up to 3D molding, which is inefficient. On the other hand, after 3D molding into the food form, the food is usually stored, transported, etc., and this time can be used for fermentation. Further research based on this idea has revealed that if a food product includes a 3D-shaped portion, the 3D-shaped portion is a 3D molded product of a composition containing a food material, the 3D-shaped portion retains food-fermenting microorganisms, and the 3D-shaped portion has voids, then fermenting the food (e.g., by utilizing the food's storage or transport time for fermentation) can control sensory characteristics such as aroma and texture. The voids provide surface area and space for efficient growth of food-fermenting microorganisms, allowing the microorganisms to efficiently exert their effect of controlling sensory characteristics such as aroma and texture. The present inventors have furthered their research based on these findings and have completed the present invention. The present invention encompasses the following aspects.

[0007] Item 1. A food product comprising a three-dimensionally shaped portion, wherein the three-dimensionally shaped portion is a three-dimensionally shaped product of a composition containing a food material, the three-dimensionally shaped portion holds food-fermenting microorganisms, and the three-dimensionally shaped portion has voids.

[0008] Item 2. The food product according to Item 1, wherein the three-dimensionally shaped portion comprises a three-dimensionally shaped structure of a mixture containing a food material and a food-fermenting microorganism.

[0009] Item 3. The food according to Item 2, wherein the food-fermenting microorganism is Aspergillus oryzae or Rhizopus.

[0010] Item 4. The food product according to Item 3, wherein the three-dimensionally molded portion is a three-dimensionally molded product produced by a 3D printer.

[0011] Item 5. The food product according to Item 4, wherein the three-dimensional object is obtained by stacking linear or rod-shaped pieces of the composition, and the value Y / X based on the width (X) of the composition and the width (Y) of the space adjacent thereto is 1.0 or greater.

[0012] Item 6. The food product according to Item 5, wherein the value Y / X is 1.5 or more and 4.0 or less.

[0013] Item 7. The food product according to Item 4, wherein the three-dimensionally shaped portion has a regular structure.

[0014] Item 8. The food product according to Item 4, wherein the water content of the composition is 40 to 80% by mass.

[0015] Item 9. The food product according to Item 4, wherein the food material comprises an insect material.

[0016] Item 10. A method for producing a food product according to any one of Items 1 to 9, comprising: shaping a composition containing a food material to obtain a three-dimensional object having voids; and retaining food-fermenting microorganisms in the three-dimensional object.

[0017] Item 11. A composition for use in the production method according to Item 10, comprising a food material and a food-fermenting microorganism.

[0018] Item 12. A method for producing a fermented food, comprising fermenting the food according to any one of Items 1 to 9.

[0019] Item 13. A fermented food obtained by the production method according to Item 12.

[0020] According to the present invention, a technology can be provided for controlling the sensory characteristics such as aroma and texture of foods containing three-dimensionally shaped portions, particularly foods obtained by 3D food printing.

[0021] 1 shows images of the structure produced in Test Example 1 immediately after production and one day after production. 2 shows images of the structure produced in Test Example 1 six days after production. 3 shows stress-strain curves of the structure produced in Test Example 2 three days after production. 4 shows images of the structure produced in Test Example 3 immediately after production and 18 hours after production. 5 shows images of the structure produced in Test Example 4 two days after production. 6 shows images of the structure produced in Test Example 4 one to three days after production. 6 shows images of the structure produced in Test Example 5 one to two days after production. 7 shows images of the structure produced in Test Example 7 immediately after production and one day after production. 8 shows images of the structure produced in Test Example 8 one to three days after production. 9 shows images of the structure produced in Test Example 9 one to three days after production. 10 shows images of the structure produced in Test Example 10 one to three days after production.

[0022] In this specification, the expressions "contain" and "comprise" include the concepts of "contain," "comprise," "consist essentially of," and "consist only of."

[0023] In one aspect, the present invention relates to a food product (sometimes referred to herein as the "food product of the present invention") that includes a three-dimensionally shaped portion, the three-dimensionally shaped portion being a three-dimensional product of a composition containing a food material (sometimes referred to herein as the "composition of the present invention"), the three-dimensionally shaped portion retaining food-fermenting microorganisms, and the three-dimensionally shaped portion having voids.

[0024] Food ingredients are not particularly limited as long as they can be incorporated into foods. Examples of food ingredients include those listed in the food group classifications in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan. Specific examples include grains, potatoes and starches, sugars and sweeteners, beans, nuts, vegetables, fruits, mushrooms, algae, seafood, meat, eggs, dairy products, oils and fats, confectioneries, beverages, seasonings, and spices. Food ingredients include those reported in recent years as being suitable for incorporation into foods, such as insect materials, cultured cells, artificial meat, soybean pulp, sake lees, beer lees, soy sauce cake, potato starch pomace, yeast discarded in the fermentation industry, mushrooms, seaweed, and discarded food ingredients (e.g., inedible parts of plants).

[0025] When the food material is a material derived from an animal or plant, it may be raw or may be obtained through a cooking process such as heating.

[0026] The food material can be appropriately selected so that the taste, aroma, texture, color, etc. are suitable for consumption, so that the ingredients necessary for the growth and fermentation of food-fermenting microorganisms are contained, and so that the three-dimensional object can be appropriately formed.

[0027] In view of the necessity of aroma control using food fermentation microorganisms, insect materials are a preferred example of food materials. Insect materials are parts or all of insects, and examples of insects that can be used include eggs, larvae, pre-pupae, pupae, and adults. The type of insect is not particularly limited, and examples include insects used in insect foods, specifically crickets, grasshoppers, locusts, wasp snakes, longhorn beetles, bamboo beetles, silkworms, diving beetles, bamboo crickets, dragonflies, mealworms, sago worms, rhinoceros beetles, stag beetles, giant water bugs, scorpions, cicadas, centipedes, praying mantises, ants, termites, scarab beetles, flies, and mosquitoes. In view of the aroma control effect of food fermentation microorganisms, particularly koji mold, crickets are preferred.

[0028] The properties and shape of the food material are not particularly limited as long as it is possible to obtain a three-dimensional object. The food material may be, for example, solid, semi-solid, liquid, or in the form of powder, granules, or block.

[0029] The content of the food material in the composition of the present invention (converted to dry mass) is not particularly limited as long as the food-fermenting microorganism is capable of growing and exhibiting a fermenting effect, and is, for example, 70 mass% or more, more preferably 80 mass% or more, even more preferably 90 mass% or more, and particularly preferably 95 mass% or more.

[0030] When the composition of the present invention contains insect material, the content of the insect material is, for example, 5% by mass or more, preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, and even more preferably 40% by mass or more, based on 100% by mass of the food material. Due to the aroma-controlling effect of the food-fermenting microorganisms, the characteristic odor can be suppressed even when a larger amount of insect material is included. The upper limit of the content is not particularly limited, but is, for example, 90%, 80%, 70%, or 60% by mass.

[0031] In this specification, the term "dry mass" refers to the mass of an object measured after drying it in a dryer at 80 to 90°C until there is no change in mass and then returning it to room temperature.

[0032] The composition of the present invention may contain other ingredients in addition to food ingredients. The other ingredients are not particularly limited as long as they can be incorporated into foods. Examples of other ingredients include food additives. Examples of food additives include those listed in Appendix 1 of the Enforcement Regulations of the Food Sanitation Act of Japan. Specific examples of such additives include preservatives, sweeteners, colorants, thickeners, stabilizers, gelling agents, thickeners, antioxidants, color formers, bleaching agents, fungicides, bittering agents, enzymes, brighteners, acidulants, softeners, emulsifiers, pH adjusters, leavening agents, nutritional fortifiers, and flavoring agents.

[0033] Food additives can be selected appropriately so that the taste, aroma, texture, color, etc. are suitable for consumption, so that the ingredients necessary for the growth of food-fermenting microorganisms and the expression of fermentation action are contained, and so that three-dimensional objects can be appropriately molded.

[0034] The content of the food additive in the composition of the present invention (converted to dry mass) is not particularly limited as long as the food-fermenting microorganism is capable of growing and exhibiting a fermenting effect, and is, for example, 0 to 30 mass%, preferably 0 to 20 mass%, more preferably 0 to 10 mass%, and even more preferably 0 to 5 mass%.

[0035] The composition of the present invention preferably contains food-fermenting microorganisms. Thus, by three-dimensionally molding the composition of the present invention, the food-fermenting microorganisms can be easily retained in the three-dimensionally molded portion. Furthermore, when the three-dimensionally molded portion includes a three-dimensionally molded structure of a mixture containing a food material and a food-fermenting microorganism, preferably when the composition of the present invention is a mixture containing a food material and a food-fermenting microorganism, it is possible to uniformly distribute the food-fermenting microorganisms in the three-dimensionally molded portion, thereby more efficiently exerting the effect of the microorganisms in controlling sensory characteristics such as aroma and texture.

[0036] The food fermentation microorganisms are not particularly limited as long as they can be used for food fermentation and are viable, including, for example, koji mold, natto bacteria, lactic acid bacteria, yeast, Rhizopus, Mucor, Monascus, Penicillium, White mold, and acetic acid bacteria.

[0037] Depending on the food fermentation microorganism, it may be possible to produce nutritional components. For example, koji mold is known to produce vitamins. Therefore, by using a nutritional component-producing microorganism such as koji mold, it is possible to include nutritional components in the food / fermented food of the present invention or to increase the content of nutritional components.

[0038] It is preferable that the food fermentation microorganisms be aerobic organisms, as the voids in the three-dimensional molded portion not only contribute to ensuring the surface area and space for the food fermentation microorganisms to grow efficiently, but also contribute to efficiently securing the oxygen necessary for growth, thereby allowing the microorganisms to more efficiently exert their control over sensory characteristics such as aroma and texture.

[0039] From the viewpoints of controlling aroma, improving undesirable odors (especially odors specific to insect materials), and imparting desirable aromas, the food-fermenting microorganism is preferably Aspergillus oryzae, and particularly preferably Aspergillus nihonpi. In a preferred embodiment of the present invention, Rhizopus can be used as the food-fermenting microorganism.

[0040] When the composition of the present invention contains a food-fermenting microorganism, the content thereof (converted to dry mass) is, for example, 0.01 to 5.00% by mass. From the viewpoint of controlling sensory characteristics such as aroma and texture, and / or from the viewpoint of being particularly suitable for use with koji mold, the content thereof (converted to dry mass) is preferably 0.05 to 3.00% by mass, more preferably 0.10 to 2.00% by mass, even more preferably 0.15 to 1.00% by mass, still more preferably 0.20 to 0.80% by mass, and particularly preferably 0.25 to 0.60% by mass. When the composition of the present invention contains a food-fermenting microorganism, the content thereof (converted to dry mass) is, in another aspect, from the viewpoint of being particularly suitable for use with Rhizopus, preferably 0.01 to 1.00% by mass, more preferably 0.01 to 0.50% by mass, even more preferably 0.01 to 0.20% by mass, even more preferably 0.01 to 0.10% by mass, and particularly preferably 0.02 to 0.06% by mass.

[0041] In a preferred embodiment of the present invention, when koji mold is used, it is preferable that the food material contains yeast and / or grains (particularly rice), and in this case, the content of yeast and / or grains (particularly rice) relative to 100% by mass of the food material can be, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more.

[0042] In a preferred embodiment of the present invention, when Rhizopus is used, it is preferable to contain beans (particularly soybeans) as a food material, and in this case, the content of beans (particularly soybeans) relative to 100% by mass of the food material can be, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more.

[0043] The water content of the composition of the present invention is not particularly limited as long as it allows for the appropriate molding of a three-dimensional object. The water content is, for example, 30 to 90% by mass, and from the viewpoints of the growth and fermentation action of food-fermenting microorganisms and the moldability of three-dimensional objects (particularly, moldability using a 3D printer), the water content is preferably 40 to 80% by mass, more preferably 50 to 70% by mass, and particularly preferably 55 to 65% by mass.

[0044] The form of the composition of the present invention is not particularly limited as long as it can be used to appropriately mold a three-dimensional object. The composition of the present invention is typically in a paste form.

[0045] The composition of the present invention can be obtained by contacting a food material with other ingredients and food-fermenting microorganisms, which are added as needed. Mixing after contact is preferred, as this allows for uniform distribution of each ingredient and, when food-fermenting microorganisms are added, allows for more efficient expression of the sensory property control effect. The mixing method is not particularly limited, and mixing can be carried out using, for example, various stirrers.

[0046] The three-dimensional molded part is a three-dimensional part formed by molding the composition of the present invention. The three-dimensional molded part may be obtained by manually molding the composition of the present invention using a mold or the like as necessary, or may be obtained using a molding machine. From the viewpoints of production efficiency and molding freedom, the three-dimensional molded part is preferably a three-dimensional molded product produced by a 3D printer. In this case, the composition of the present invention is used as an ink for a 3D printer.

[0047] A 3D printer is typically a device that can eject the composition of the present invention from a nozzle and form a structure of a desired three-dimensional shape by moving the nozzle and / or the forming table horizontally and / or vertically. Furthermore, a 3D printer can usually automatically move the nozzle and / or the forming table based on three-dimensional shape data stored in the device. The number of nozzles may be one or more. A nozzle may be provided with a mechanism that allows only one raw material composition to reach a given nozzle, or a mechanism that allows two or more raw material compositions to reach the nozzle with or without being mixed. Various commercially available products can be used as the 3D printer.

[0048] The three-dimensional molded part has voids. The voids are gaps sandwiched or surrounded by the composition of the present invention, for example, holes formed inside the three-dimensional molded part. From the viewpoint of the proliferation and fermentation action of food-fermenting microorganisms, it is preferable that the voids communicate with the outside of the three-dimensional molded part.

[0049] The three-dimensional molded portion is preferably a molded product obtained by stacking linear or rod-shaped compositions of the present invention. In this case, the width of the composition of the present invention (average of the major and minor axes, or the inner diameter of the nozzle outlet when using a 3D printer) is preferably 0.1 to 5.0 mm, more preferably 0.2 to 3.0 mm, even more preferably 0.4 to 2.0 mm, even more preferably 0.5 to 1.5 mm, particularly preferably 0.6 to 1.0 mm, especially preferably 0.7 to 1.0 mm, and particularly preferably 0.75 to 0.95 mm, from the viewpoint of the growth and fermentation of food-fermenting microorganisms. In this case, the value Y / X based on the width (X) of the composition of the present invention constituting the three-dimensional molded portion and the width (Y) of the adjacent space (when different widths are present, the value is based on the average value of these widths) is preferably 0.5 or more, more preferably 1.0 or more, even more preferably 1.5 or more, and even more preferably 1.8 or more, from the viewpoint of the growth and fermentation of food-fermenting microorganisms. Furthermore, from the viewpoint of suppressing shape changes of the three-dimensionally molded part (particularly shape changes due to its own weight), the value Y / X is preferably 5.0 or less, more preferably 4.0 or less, even more preferably 3.0 or less, still more preferably 2.5 or less, and particularly preferably 2.2 or less.

[0050] From the viewpoint of the proliferation and fermentation of food-fermenting microorganisms, the three-dimensional molded portion preferably has a regular structure. The regular structure is a structure in which a certain shape (e.g., circle, polygon, etc.) is repeated, and is not particularly limited as long as it is.

[0051] The shape of the three-dimensional molded part is not particularly limited as long as it is a shape that can be used as a food product, and can be, for example, a cube, a rectangular parallelepiped, a cylinder, a pyramid, a truncated pyramid, a cone, a truncated cone, a sphere, a part of any of these, or a shape that combines two or more of these.

[0052] The three-dimensional molded part retains food fermentation microorganisms. The manner of retention is not particularly limited, and the microorganisms may be attached to the surface of the three-dimensional molded part, or may be present inside the composition of the present invention that constitutes the three-dimensional molded part. In the former case, the microorganisms can be obtained, for example, by a method in which the food fermentation microorganisms are attached after the three-dimensional molded part is obtained. In the latter case, the microorganisms can be obtained, for example, by three-dimensionally molding the composition (preferably a mixture) of the present invention containing the food fermentation microorganisms.

[0053] The food product of the present invention is not particularly limited as long as it contains a three-dimensionally shaped portion, and may consist of only the three-dimensionally shaped portion, or may contain other edible portions in addition to the three-dimensionally shaped portion. The other edible portions are not particularly limited, and may be, for example, products formed by a 3D printer, foods and beverages obtained by normal cooking, etc.

[0054] The food of the present invention can be produced by a method comprising: molding the composition of the present invention to obtain a three-dimensional object having voids; and retaining food-fermenting microorganisms in the three-dimensional object. The terms used in the method are as described above. The two steps in the method can be carried out simultaneously, for example, by using the composition of the present invention containing food-fermenting microorganisms. That is, by molding the composition of the present invention containing food-fermenting microorganisms, a three-dimensional object retaining food-fermenting microorganisms can be obtained. In one aspect, the present invention relates to a composition for use in the method, which contains a food material and a food-fermenting microorganism.

[0055] By subjecting the food of the present invention to fermentation treatment, it is possible to produce a fermented food with controlled sensory characteristics such as aroma and texture.

[0056] The fermentation conditions can be appropriately set depending on the type of food fermentation microorganism, the type of food material, etc.

[0057] In a preferred embodiment of the present invention, the fermentation temperature can be, for example, X-15°C to X+15°C, preferably X-10°C to X+5°C, where X°C is the optimum growth temperature for food-fermenting microorganisms (the temperature at which the growth rate is highest). The fermentation temperature can also be set relatively low to prevent excessive fermentation and maintain the shape of the three-dimensionally formed portion, in which case the fermentation temperature can be, for example, X-15°C to X°C, preferably X-10°C to X-5°C. When using Aspergillus oryzae or Rhizopus, the fermentation temperature can be, for example, 22°C to 37°C, preferably 27°C to 32°C.

[0058] The fermentation time may be preferably 8 hours to 10 days, more preferably 12 hours to 7 days, and even more preferably 16 hours to 4 days, from the viewpoint of more strongly expressing sensory characteristics such as aroma and texture and suppressing food spoilage.

[0059] After the fermentation treatment, it is desirable to perform, for example, heat sterilization, refrigeration or freezing, or vacuum storage to prevent further fermentation or decay.

[0060] The fermented food of the present invention may be a food to be eaten as is, or may be a food to be used for producing other foods. Since the food of the present invention can efficiently grow food-fermenting microorganisms, the food of the present invention can be used as a culture substrate for food-fermenting microorganisms and fermented to produce, for example, koji as the fermented food of the present invention.

[0061] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0062] Test Example 1. Analysis of the Effect of Food Fermentation Microorganisms 1. 36 wt% brewer's yeast powder (Shizen Kenko Co., Ltd.), 60 wt% purified water, 2 wt% sodium alginate, and 1.825 wt% cornstarch were mixed and then autoclaved. After autoclaving, the mixture was allowed to cool to room temperature. Koji mold for miso (Aspergillus oryzae) and koji mold for shochu (Aspergillus luchuensis) were added to a concentration of 0.175 wt%, and the mixture was mixed with a rubber spatula to form a uniform paste. The resulting paste-like composition was filled into an ink cartridge. A control sample was prepared in the same manner except that the koji mold was not added, and was similarly filled into an ink cartridge. The ink cartridge was set into a double-tapered nozzle with an inner diameter of 0.84 mm as the discharge outlet, and a 3D printer was used to perform additive manufacturing of a structure with a ratio Y / X of 2.0 (the ratio of the width (X) of the linear or rod-shaped composition to the width (Y) of the adjacent space), a layer height of 1.1 mm, and 9 layers. The fabricated structure was placed in a plastic cell culture dish, the lid was secured with breathable tape, and it was left to stand at 37°C.

[0063] When observed one day later, when ink containing no koji mold was used, the surface condition was the same as immediately after fabrication (Figure 1). In contrast, in the structures made using ink containing miso koji mold and shochu koji mold, the koji mold had proliferated to the point that it was difficult to see the pore structure between the ink fibers, especially in the case of the miso koji mold (Figure 1). Observation of the cross section six days after fabrication of the structure confirmed that koji mold had proliferated inside the structure (Figure 2).

[0064] Test Example 2. Analysis of the Effect of Food Fermentation Microorganisms 2. 18 wt% brewer's yeast powder (Shizen Kenkou Co., Ltd.), 18 wt% dried cricket powder (CIVGIS), 60 wt% purified water, 2 wt% sodium alginate, 1.825 wt% cornstarch, and 0.175 wt% miso koji mold were mixed to form a homogeneous paste. The resulting paste composition was filled into an ink cartridge. As a control sample, a composition prepared in the same manner except without the addition of koji mold was also prepared and filled into an ink cartridge. The ink cartridge was set into a 0.84 mm inner diameter double-tapered nozzle as the outlet, and additive manufacturing of a structure was performed using a 3D printer with a Y / X ratio of 2.0, a layer height of 1 mm, and 10 layers. The fabricated structure was placed in a plastic cell culture dish, the lid was secured with breathable tape, and the dish was left to stand at 37°C.

[0065] When observed the day after the culture, when ink containing no koji mold was used, the surface condition was the same as immediately after production, as in Test Example 1. In contrast, koji mold had proliferated in the structures made using ink containing koji mold.

[0066] Furthermore, when ink containing no koji mold was used, the distinctive odor of the dried cricket powder, which is the insect material, was prominent, but when ink containing koji mold was used, the distinctive odor became less pronounced as fermentation progressed, and the distinctive aroma of koji could be detected.

[0067] Three days after fabrication, the stress-strain curves, which show the mechanical properties of the structures, were measured using a benchtop material testing machine (Shimadzu, EZ-TEST). The structure containing koji had lower stress when subjected to the same deformation (Figure 3). This indicated that the structure had become softer due to the action of koji.

[0068] Test Example 3. Analysis of the Effect of Food Fermentation Microorganisms 3. 18 wt% brewer's yeast powder (Shizen Kenkou Co., Ltd.), 18 wt% dried cricket powder (CIVGIS), 60 wt% purified water, 2 wt% sodium alginate, 1.825 wt% cornstarch, and 0.175 wt% miso koji mold were mixed to form a homogeneous paste. The resulting paste composition was filled into an ink cartridge. The ink cartridge was set into a 0.84 mm inner diameter double-tapered nozzle as the outlet, and additive manufacturing of structures was performed using a 3D printer with a Y / X ratio of 3.5, 2.0, or 1.0, a layer height of 1 mm, and 10 layers. The fabricated structures were placed in a plastic cell culture dish, the lid secured with breathable tape, and left at 37°C.

[0069] Observations after 18 hours revealed that when the Y / X ratio was 1.0, the lowest, the growth of koji mold between the fibers was the smallest, and it became clear that an appropriate adjustment of the spacing between the fibers was necessary to ensure a sufficient supply of oxygen to the koji mold (Figure 4).

[0070] Test Example 4. Analysis of the Effect of Food Fermentation Microorganisms 4: White rice cooked in a rice cooker was autoclaved at 121°C and 2 atmospheres for 10 minutes. The autoclaved rice was mashed using a potato masher to a paste-like consistency, with the rice grains no longer visible. Purified water sterilized by autoclaving was added to the resulting paste to achieve a viscosity similar to that of the inks in Test Examples 1 to 3. 0.175 g of miso koji mold (Aspergillus oryzae) and shochu koji mold (Aspergillus luchuensis) were added per 100 g of cooked rice, and the mixture was mixed with a rubber spatula to form a uniform paste. The resulting paste-like composition was then filled into an ink cartridge. A control sample was prepared in the same manner, except that no koji mold was added, and similarly filled into an ink cartridge. The ink cartridge was fitted with a 0.84 mm inner diameter double tapered nozzle as the discharge outlet, and a 3D printer was used to perform additive manufacturing of a structure with a Y / X ratio of 2.0, a layer height of 1 mm, and 10 layers. The fabricated structure was placed in a plastic cell culture dish, the lid was secured with breathable tape, and the dish was left to stand at 30°C or 37°C.

[0071] When observed two days later, when ink containing no koji was used, the surface condition was the same as immediately after production (Figure 5).In contrast, when ink containing koji for miso or koji for shochu was used, the koji had proliferated to the point that the pore structure between the ink fibers was difficult to see (Figure 5).

[0072] When the odor was evaluated, both the miso koji mold and the shochu koji mold had a distinctive koji smell that was not detectable in the structure made using the ink that did not contain the bacteria.

[0073] When the structures were observed three days after fabrication, the shapes of the structures fabricated using ink that did not contain bacteria were maintained (Figure 6). On the other hand, the structures fabricated using koji mold for miso and koji mold for shochu softened due to the action of enzymes produced by the koji mold. Furthermore, the koji mold grew to the center, causing decomposition by the enzymes produced, resulting in significant deformation of the entire structure and a collapse in the center (Figure 6). Furthermore, the degree of deformation in the shape of the structures that were left standing at 37°C was greater (Figure 6). Thus, the growth of koji mold could be controlled by temperature in the fabricated structures.

[0074] Test Example 5. Analysis of the effects of food fermentation microorganisms 5 Rice flour (Kumamoto Flour Milling Co., Ltd.) made from non-glutinous rice was mixed with purified water and heated in a microwave oven at 160 W for 90 seconds. After the mixture reached room temperature, purified water, a solution containing a dispersion of miso koji mold (Aspergillus oryzae), and cultured animal cells (KML-1 cells) was mixed with a rubber spatula to form a uniform paste. The composition was as follows: 39.825% rice flour, 55% water, 0.175% miso koji mold, and 5% cultured animal cell dispersion (5 x 10 cells). 8 The resulting paste-like composition was filled into an ink cartridge. As a control sample, a composition prepared in the same manner except without the addition of koji mold was also prepared and filled into an ink cartridge in the same way. A double-tapered nozzle with an inner diameter of 0.84 mm was set as the ink cartridge's outlet, and additive manufacturing of a structure was performed using a 3D printer with a Y / X ratio of 2.0, a layer height of 1.0 mm, and 10 layers. The fabricated structure was placed in a plastic cell culture dish, the lid was secured with breathable tape, and it was left to stand at 30°C.

[0075] Even when using ink with cultured animal cells dispersed, the growth of Aspergillus oryzae was confirmed on the next day in the model containing Aspergillus oryzae, and by the second day, Aspergillus oryzae had grown inside the pores (Figure 7).

[0076] In a control structure without pores, the growth of koji mold was confirmed on the surface on the second day, but when the structure was cut and the cross section was observed, no koji mold growth was confirmed in the center.

[0077] Test Example 6: Analysis of the Effect of Food Fermentation Microorganisms 6. 40 g of ground beef and pork was chopped finely with a knife for 5 minutes. Separately, 29.825 g of rice flour made from non-glutinous rice was mixed with 30 ml of purified water and heated in a microwave oven at 160 W for 90 seconds. After heating and cooling to room temperature, the ground beef and 0.175 g of miso koji mold (Aspergillus oryzae) were added and mixed with a rubber spatula to form a uniform paste. The resulting paste composition was loaded into an ink cartridge. A 3D printer was used to fabricate a structure with a Y / X ratio of 2.0, a layer height of 1.0 mm, and 10 layers, using a 0.84 mm inner diameter double-tapered nozzle as the ink cartridge outlet. The fabricated structure was placed in a plastic cell culture dish, the lid was secured with breathable tape, and the dish was left to stand at 30 °C.

[0078] The growth of koji mold was confirmed the next day in the molded object containing koji mold (Figure 8).

[0079] Test Example 7: Analysis of the Effects of Fiber Diameter and Voids. 36 wt% brewer's yeast powder (Shizen Kenko Co., Ltd.), 60 wt% purified water, 2 wt% sodium alginate, 1.825 wt% cornstarch, and 0.175 wt% miso koji mold (Aspergillus oryzae) were mixed to form a homogeneous paste. The resulting paste composition was filled into an ink cartridge. The ink cartridge was set into a double-tapered nozzle with inner diameters of 0.40, 0.84, or 2.0 mm as the outlet, and additive manufacturing of structures was performed using a 3D printer with layer heights of 0.5, 1.0, and 2.0 mm and layer counts of 20, 10, and 5. Using tapered nozzles with different inner diameters, it was possible to print structures with different fiber diameters (Figure 9).

[0080] The fabricated structures were placed in plastic cell culture dishes, the lids secured with breathable tape, and left to stand at 30°C. Observation after 18 hours revealed that koji mold had grown on the surface and inside all structures. Furthermore, the thinner the fibers, the smaller the volume of the area without koji mold growth (Figure 9). Furthermore, the greatest amount of koji mold growth per unit volume was observed under conditions fabricated using a thema nozzle with an inner diameter of 0.84 mm, which had the largest void adjacent to the fibers (Figure 9).

[0081] Test Example 8: Analysis of the Effect of Food Fermentation Microorganisms 7 31.86 g of soy flour and 48 g of purified water were mixed and autoclaved. After autoclaving, 0.014 g of Rhizopus oligosporus was added and mixed with a rubber spatula to form a uniform paste. The resulting paste composition was loaded into an ink cartridge. A 3D printer was used to fabricate a structure with a Y / X ratio of 2.0, a layer height of 1.0 mm, and 10 layers. The fabricated structure was placed in a plastic cell culture dish, the lid secured with breathable tape, and left to stand at 30°C.

[0082] The results are shown in Figure 10. When observed the day after cultivation, as in Test Example 1, when ink not containing Rhizopus was used, the surface condition was the same as immediately after preparation. In contrast, in the structure using ink containing Rhizopus, the growth of Rhizopus was more clearly observed as time passed from the day after cultivation (day 1), to days 2 and 3. Furthermore, when the cross section was observed, the growth of Rhizopus was also confirmed inside the structure.

[0083] Test Example 9: Analysis of the Effect of Food Fermentation Microorganisms (8) 31.86 g of soy flour and 48 g of purified water were mixed and autoclaved. Then, 0.014 g of Rhizopus oligosporus was added and mixed with a rubber spatula to form a uniform paste. The resulting paste composition was loaded into an ink cartridge. A 0.84 mm inner diameter double-tapered nozzle was attached to the ink cartridge, and additive manufacturing of a structure was performed using a 3D printer with a Y / X ratio of 2.0, a layer height of 1.0 mm, and 10 layers. The fabricated structure was placed in a plastic cell culture dish, the lid secured with breathable tape, and stored in a freezer (-30°C). After one week, the dish was removed from the freezer and allowed to stand at 37°C.

[0084] The results are shown in Figure 11. When observed the day after culturing, as in Test Example 1, when ink not containing Rhizopus was used, the surface condition was the same as immediately after production. In contrast, in the structure using ink containing Rhizopus, even when frozen, thawed, and cultured, the growth of Rhizopus was more clearly observed as time passed from the day after culturing (day 1), to the second day, and to the third day. Furthermore, when the cross section was observed, the growth of Rhizopus was also confirmed inside the structure.

[0085] Test Example 10. Analysis of the Effect of Food Fermentation Microorganisms 9 31.86 g of soy flour and 48 g of purified water were mixed and autoclaved. After autoclaving, 0.014 g of Rhizopus oligosporus was added and mixed with a rubber spatula to form a uniform paste. The resulting paste composition was loaded into an ink cartridge. A 3D printer was used to fabricate a structure with a Y / X ratio of 2.0, a layer height of 1.0 mm, and 10 layers. The structure was wrapped in plastic wrap (Crewrap, Kureha Corporation) cut into a 7 cm x 7 cm piece, drilled 16 2 mm diameter holes, and sterilized under UV light for 1 hour. The structure was then placed in a plastic cell culture dish, the lid secured with breathable tape, and cultured at 37 °C.

[0086] The results are shown in Figure 12. When observed the day after cultivation, as in Test Example 8, when ink not containing Rhizopus was used, the surface condition was the same as immediately after preparation. In contrast, in the structure using ink containing Rhizopus, the growth of Rhizopus in the structure wrapped in plastic wrap was more clearly observed as time passed from the day after cultivation (day 1), to days 2 and 3. Furthermore, when the cross section was observed, the growth of Rhizopus was also confirmed inside the structure.

Claims

1. A food product comprising a three-dimensional formed part, wherein the three-dimensional formed part is a three-dimensional formed product of a composition containing a food material, the three-dimensional formed part holds food-fermenting microorganisms, and the three-dimensional formed part has voids.

2. The food product according to claim 1, wherein the three-dimensional formed part includes a three-dimensional formed structure of a mixture containing a food material and food-fermenting microorganisms.

3. The food product according to claim 2, wherein the food-fermenting microorganisms are Aspergillus or Scopulariopsis.

4. The food product according to claim 3, wherein the three-dimensional formed part is a three-dimensional formed product by a 3D printer.

5. The food product according to claim 4, wherein the three-dimensional formed product is a formed product obtained by stacking linear or rod-shaped compositions, and a value based on the width (X) of the composition and the width (Y) of the adjacent space: Y / X is 1.0 or more.

6. The food product according to claim 5, wherein the value: Y / X is 1.5 or more and 4.0 or less.

7. The food product according to claim 4, wherein the three-dimensional formed part has a regular structure.

8. The food product according to claim 4, wherein the water content of the composition is 40 to 80% by mass.

9. The food product according to claim 4, wherein the food material includes insect material.

10. A method for producing the food product according to any one of claims 1 to 9, comprising forming a composition containing a food material to obtain a three-dimensional formed product having voids, and holding food-fermenting microorganisms in the three-dimensional formed product.

11. A composition for use in the production method according to claim 10, containing a food material and food-fermenting microorganisms.

12. A method for producing a fermented food product, comprising subjecting the food product according to any one of claims 1 to 9 to a fermentation treatment.

13. A fermented food product obtained by the production method according to claim 12.

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