2:15 PM - 2:30 PM
[3Ip-01] The Impact of Pulverization on the 3D Shaping and Texture of Rice Flour Foods
Keywords:Rice flour, Pulverization, 3D shaping, Texture, 3D food printing
Purpose
3D food printing (3DFP) is attracting attention as an innovative food manufacturing technology. Although rice flour is an important material with potential for expanded use, its applicability to 3DFP has not been fully investigated. It is known that the behavior of rice flour during processing varies depending on the pulverization method, but knowledge about its application to 3DFP is still lacking. This study aims to elucidate the effects of rice pulverization on the texture of molded foods.
Methods
Commercial rice was used to produce two types of rice flour (Djm, Hm1) using a dry jet mill (IDS-2, Nippon Pneumatic Mfg. Co., Ltd.) and a hammer mill (1018-S-3, Yoshida Seisakusho, mesh size 1 mm). A paste with a moisture content of 54-68% was prepared by adding distilled water to the rice flour, and cylindrical shapes (20 mm in diameter, 10 mm in height) were formed using a 3DFP. The molded foods were steamed for 10 minutes to make dumplings and allowed to cool for 30 minutes. The hardness of the dumplings were measured using a texture analyzer (TA.XT plus, Stable Micro Systems Ltd.). Measurements were made by compressing twice with a stainless-steel plunger (diameter 5 mm) at a speed of 1.0 mm/s with 50% strain.
Results
Pastes with moisture contents of 58-64% for Djm and 56-58% for Hm1 were molded into shapes close to the design. For the dumpling texture, increased moisture content resulted in decreased hardness. Dumplings made with 58% moisture paste had similar shapes, but Djm had lower hardness than Hm1. These results suggest that by changing the pulverization method and moisture content, foods with different textures but the same shape can be produced, indicating the potential of 3DFP to create foods with diverse textures.
3D food printing (3DFP) is attracting attention as an innovative food manufacturing technology. Although rice flour is an important material with potential for expanded use, its applicability to 3DFP has not been fully investigated. It is known that the behavior of rice flour during processing varies depending on the pulverization method, but knowledge about its application to 3DFP is still lacking. This study aims to elucidate the effects of rice pulverization on the texture of molded foods.
Methods
Commercial rice was used to produce two types of rice flour (Djm, Hm1) using a dry jet mill (IDS-2, Nippon Pneumatic Mfg. Co., Ltd.) and a hammer mill (1018-S-3, Yoshida Seisakusho, mesh size 1 mm). A paste with a moisture content of 54-68% was prepared by adding distilled water to the rice flour, and cylindrical shapes (20 mm in diameter, 10 mm in height) were formed using a 3DFP. The molded foods were steamed for 10 minutes to make dumplings and allowed to cool for 30 minutes. The hardness of the dumplings were measured using a texture analyzer (TA.XT plus, Stable Micro Systems Ltd.). Measurements were made by compressing twice with a stainless-steel plunger (diameter 5 mm) at a speed of 1.0 mm/s with 50% strain.
Results
Pastes with moisture contents of 58-64% for Djm and 56-58% for Hm1 were molded into shapes close to the design. For the dumpling texture, increased moisture content resulted in decreased hardness. Dumplings made with 58% moisture paste had similar shapes, but Djm had lower hardness than Hm1. These results suggest that by changing the pulverization method and moisture content, foods with different textures but the same shape can be produced, indicating the potential of 3DFP to create foods with diverse textures.