METHOD FOR MANUFACTURING THREE-DIMENSIONAL SHAPED FOOD

Abstract

According to a method for producing a three-dimensional shaped food, the method comprising a step of turning a curdlan dispersion liquid into a heat irreversible gel, and a step of ejecting and laminating the gel, it is possible to obtain a three-dimensional shaped food that may withstand precise shaping with good handling properties at the time of ejection but with high shape retention during and after lamination and also has heat resistance after forming.

Claims

1. A method for producing a three-dimensional shaped food, comprising a step of turning a curdlan dispersion liquid into a heat irreversible gel, and a step of ejecting and laminating the gel.

2. The method for producing a three-dimensional shaped food according to claim 1, wherein the heat irreversible gel is formed by adjusting the curdlan dispersion liquid to 55 to 85? C. in a raw material storage container.

3. The method for producing a three-dimensional shaped food according to claim 1, wherein the heat irreversible gel is formed by adjusting the curdlan dispersion liquid to 55 to 85? C. at the time of ejection.

4. The method for producing a three-dimensional shaped food according to claim 1, wherein the curdlan dispersion liquid contains 2 to 8 parts by mass of curdlan per 100 parts by mass of water in the curdlan dispersion liquid.

5. The method for producing a three-dimensional shaped food according to claim 1, wherein the gelled curdlan dispersion liquid has a viscosity of 1,000 to 10,000 mPa.Math.s.

6. The method for producing a three-dimensional shaped food according to claim 1, wherein the gelled curdlan dispersion liquid has a stress of 500 to 20,000 N/m.sup.2 and an adhesion of 100 to 2,000 J/m.sup.3.

7. The method for producing a three-dimensional shaped food according to claim 1, wherein the curdlan dispersion liquid is ejected from a nozzle having an aperture of 2 mm or less.

8. The method for producing a three-dimensional shaped food according to claim 1, wherein a three-dimensional shaping device is used.

9. A three-dimensional shaped food produced by the method according to claim 1.

10. A curdlan dispersion liquid for use in the method according to claim 1.

11. The method for producing a three-dimensional shaped food according to claim 2, wherein the curdlan dispersion liquid contains 2 to 8 parts by mass of curdlan per 100 parts by mass of water in the curdlan dispersion liquid.

12. The method for producing a three-dimensional shaped food according to claim 2, wherein the gelled curdlan dispersion liquid has a viscosity of 1,000 to 10,000 mPa-s.

13. The method for producing a three-dimensional shaped food according to claim 2, wherein the gelled curdlan dispersion liquid has a stress of 500 to 20,000 N/m.sup.2 and an adhesion of 100 to 2,000 J/m.sup.3.

14. The method for producing a three-dimensional shaped food according to claim 2, wherein the curdlan dispersion liquid is ejected from a nozzle having an aperture of 2 mm or less.

15. The method for producing a three-dimensional shaped food according to claim 2, wherein a three-dimensional shaping device is used.

16. The method for producing a three-dimensional shaped food according to claim 3, wherein the curdlan dispersion liquid contains 2 to 8 parts by mass of curdlan per 100 parts by mass of water in the curdlan dispersion liquid.

17. The method for producing a three-dimensional shaped food according to claim 3, wherein the gelled curdlan dispersion liquid has a viscosity of 1,000 to 10,000 mPa.Math.s.

18. The method for producing a three-dimensional shaped food according to claim 3, wherein the gelled curdlan dispersion liquid has a stress of 500 to 20,000 N/m.sup.2 and an adhesion of 100 to 2,000 J/m.sup.3.

19. The method for producing a three-dimensional shaped food according to claim 3, wherein the curdlan dispersion liquid is ejected from a nozzle having an aperture of 2 mm or less.

20. The method for producing a three-dimensional shaped food according to claim 3, wherein a three-dimensional shaping device is used.

Description

EXAMPLES

[0038] The present invention will be described in detail with reference to Examples below, but the present invention is not limited to the following Examples.

Example 1

[0039] Commercially available curdlan was mixed with a commercially available carrot paste (solid content: 10% by mass) at a predetermined concentration to make a curdlan dispersion liquid, which was kept at a predetermined processing temperature for 30 minutes for gelation, then squeezed out in five rows 5 cm long from a syringe with a circular ejection port having an aperture diameter of 2 mm, and five layers thereof were laminated in a vertical direction. After 30 minutes elapsed, the appearance was evaluated. The evaluation was as follows: 0 for a gel being liquid-like and unable to be laminated, 1 for a gel difficult to laminate and having no shape retention, 2 for a gel able to be laminated but low in shape retention, and 3 for a gel easy to laminate and high in shape retention. The results are shown in Table 1.

TABLE-US-00001 TABLE 1 Processing Parts by mass of curdlan Temperature (per 100 parts by mass of water) (? C.) 0.53 1.05 3.16 5.26 60 0 2 3 3 70 1 2 3 3 80 1 2 3 3

(Measurement of Viscosity)

[0040] Commercially available curdlan was mixed with commercially available carrot paste (solid content: 10% by mass) at a predetermined concentration to obtain a curdlan dispersion liquid, and the viscosity was measured with a cone plate viscometer (HAAKE Rheo Stress 6000, manufactured by Thermo Fisher Scientific) at a shear rate of 50 s.sup.?1. The results are shown in Table 2.

TABLE-US-00002 TABLE 2 Viscosity: mPa .Math. s Processing Parts by mass of curdlan Temperature (per 100 parts by mass of water) (? C.) 0.53 1.05 3.16 5.26 60 550 1130 3130 7760 70 878 1320 2720 6950 80 1260 3060 2330 8330

(Measurement of Viscoelasticity)

[0041] Commercially available curdlan and a commercially available carrot paste (solid content 10% by mass) were mixed at a predetermined concentration to obtain a curdlan dispersion liquid, and the viscoelasticity was measured by a physical property tester for food (CREEP Meter RE2-3305B, manufactured by YAMADEN co., ltd.) with a plunger having a diameter of 20 mm (thickness: 8 mm) under the conditions of a compression rate of 10 mm/sec and a compression depth of 10 mm (compression ratio: 66.67%) on the hardness (stress) and adhesion of a test piece having a diameter of 40 mm and a height of 15 mm. The results are shown in Tables 3 and 4.

TABLE-US-00003 TABLE 3 Hardness (stress): N/m.sup.2 Processing Parts by mass of curdlan Temperature (per 100 parts by mass of water) (? C.) 0.53 1.05 3.16 5.26 60 398 286 1241 3119 70 493 493 1289 3454 80 493 875 7974 16775

TABLE-US-00004 TABLE 4 Adhesion: J/m.sup.3 Processing Parts by mass of curdlan Temperature (per 100 parts by mass of water) (? C.) 0.53 1.05 3.16 5.26 60 77 60 410 1164 70 114 139 403 1105 80 124 230 1140 1660

Example 2

[0042] First, 2.0 parts by mass of curdlan, 40.0 parts by mass of spinach paste (including 3.4 parts by mass of solids), 4.0 parts by mass of hydroxypropyl distarch phosphate derived from tapioca, 1.0 parts by mass of dextrin, 53.0 parts by mass of water were stirred with a mixer until homogeneous, and then the mixture was poured to fill a raw material storage container made of resin. The raw material storage container was set up on a raw material filling part kept warm at 80? C. of a three-dimensional shaping device, and raw materials gelled in advance were ejected and laminated for forming to produce a three-dimensional shaped food with a precise bitter melon appearance. The gel had good handling properties at the time of ejection and high shape retention during and after the lamination. In addition, the surface of the bitter melon-like, three-dimensional shaped food had an irregular surface that precisely reproduced the surface of a real bitter melon.

Comparative Example 1

[0043] A bitter melon-like, three-dimensional shaped food was produced under the same conditions as in Example 2, except that the raw material filling part of the three-dimensional shaping device was kept at a warming temperature of 45? C. Since gelation of the raw material was insufficient at 45? C., the resulting three-dimensional shaped food could not maintain a bitter melon-like shape, and the surface also had a shape in which irregularities were squashed.

INDUSTRIAL APPLICABILITY

[0044] The present invention can be effectively used in the field of producing 3 three-dimensional Shaped food, particularly in the field of producing a three-dimensional shaped food using a three-dimensional shaping device (3D printer).