Development of Meat Analogue Using Screw-Based 3D Food Printing

Abstract

Food 3D printers are devices that can form food products with complex internal structures and external shapes, and are expected to be used as devices for producing food products with shapes and textures that meet people's preferences . On the other hand, there are concerns about the shortage of protein supply due to the increase in population, and alternative meats that are not derived from livestock are attracting attention . At present, there are few reports of research on alternative meat using food 3D printers, especially 3D modeling of alternative meat that reproduces the texture of actual meat. In this study, we will develop a food 3D printing technology that enables the modeling of meat substitutes that reproduce the texture of actual meat. The composition of alternative meat materials suitable for 3D printing based on soybean protein will be investigated, and the results of material properties of the dough will be reported using a rheometer.