Texture Design and Its Effect of Soft Foods Suitable for Nursing Foods Using Macroscopic 3D Structures Printed by 3D Food Printer

HORIUCHI Mami, AKACHI Toshiyuki, KAWAKAMI Masaru, FURUKAWA Hidemitsu

doi:10.11301/jsfe.21599

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3Dフードプリンターで造形される巨視的な3次元構造による介護食品などに適した軟質食品の食感設計とその効果
3Dフードプリンターデゾウケイサレルキョシテキナ 3ジゲンコウゾウニヨルカイゴショクヒンナドニテキシタナンシツショクヒンノショッカンセッケイトソノコウカ

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<p>In the present study, we investigated effects of macroscopic 3D structures of soft foods such as nursing foods printed using a 3D food printer on the texture. First, 3D printing was performed using two types of soft foods with different hardness, and the modeling properties were evaluated. The results showed that the two types of soft foods did not become homogeneous and retained their original physical properties in the printed object and the printing direction had effect on the mechanical properties of printed object. Furthermore, 3D printings of fiber structure and layer structure were performed, and the texture of printed objects were evaluated. The results showed that the mechanical properties of fiber structure and layer structure could be reproduced even in the 3D printed soft foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level which was significantly distinguishable by humans. The present findings suggested that macroscopic 3D structures printed using a 3D food printer could regulate the texture of soft foods.</p>

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Japan Journal of Food Engineering

Japan Journal of Food Engineering 22 (4), 119-134, 2021-12-15

Japan Society for Food Engineering

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