JP-7855330-B2 - 3D shaped food

JP7855330B2JP 7855330 B2JP7855330 B2JP 7855330B2JP-7855330-B2

Inventors

堀内真美
赤地利幸
藤井亮児
吉田治

Assignees

大和製罐株式会社

Dates

Publication Date: 20260508
Application Date: 20211029

Claims (1)

One or more first regions made of the first composition, A three-dimensional molded food comprising a second composition different from the first composition, comprising a plurality of second regions having different hardness from the one or more first regions, wherein two adjacent second regions are arranged so as to sandwich a part of the one or more first regions between them, wherein the plurality of second regions are a plurality of linear regions with equal lengths, and the plurality of linear regions are spaced apart from each other in first and second directions perpendicular to the length direction and intersecting each other, wherein the ratio L/L2 max of the length dimension L to the maximum dimension L2 max in the direction perpendicular to the length direction is 1.4 or more and 80 or less.

Description

This invention relates to three-dimensionally molded food products. In recent years, soft foods, which are made by grinding solid foods and then solidifying and reshaping them into desired forms, have become available as care foods for the elderly and others who have difficulty chewing or swallowing. These soft foods are soft and easy to swallow. By the way, 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. International Publication No. 2013/146618Japanese Patent Application Publication No. 05-130832Japanese Patent Publication No. 2012-165704Japanese Patent Publication No. 2020-58243 Figure 1 is a perspective view of a three-dimensionally molded food product according to the first embodiment of the present invention.Figure 2 is a perspective view of a three-dimensionally molded food product according to a second embodiment of the present invention.Figure 3 shows the halftone image of the first sample produced in the first test, displayed on a screen.Figure 4 is a perspective view showing the conditions for the fracture strength test performed on the first sample.Figure 5 is a perspective view showing the conditions for the fracture strength test performed on the first comparison sample.Figure 6 is a perspective view showing the conditions for the fracture strength test performed on the second comparison sample.Figure 7 is a graph showing the stress-strain curve obtained from the fracture strength test of the first sample.Figure 8 is a graph showing the stress-strain curve obtained from the fracture strength test for the first comparison sample.Figure 9 is a graph showing the stress-strain curve obtained from the fracture strength test for the second comparison sample.Figure 10 shows the halftone image of the second sample produced in the second test, displayed on a screen.Figure 11 is a perspective view showing the conditions for the fracture strength test performed on the second sample.Figure 12 is a graph showing the stress-strain curve obtained from the fracture strength test of 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.Figure 15 is a graph showing the results of the sensory evaluation conducted on the second sample and the first comparison sample.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 shows the midtone image displayed on the third sample's screen.Figure 18 is a graph showing the stress-strain curve obtained from the fracture strength test of 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.Figure 22 is a graph showing the results of the sensory evaluation conducted on the third sample and the first comparison sample. The 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. <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. 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 a food having a hardness of 6 × 10⁵ N/ m² or less. For example, three-dimensional molded food 100A is a universal design food intended for use by people with dysphagia or mastication difficulties. Universal design foods are classified into four categories based on their hardness: "easy to chew,""can be crushed with the gums,""can be crushed with the tongue," and "no chewing required." Foods in the "easy to chew" category are required to have a hardness of 5 × 10⁵ N/ m² or less, foods in the "can be crushed with the gums" category are required to have a hardness of 5 × 10⁴ N/ m² or less, foods in the "can be crushed with the tongue" category are required to have a hardness of 2 × 10⁴ N/ m² or less, and foods in the "no chewing required" category are required to have a hardness of 5 × 10³ N/ m² or less. The three-dimensionally molded food product 100A may have a hardness within the above range, regardless of its orientation. The hardness of the three-d