以反應曲面法探討3D列印荷包蛋之最適化條件

3D 列印 (3D printing)，又稱積層製造，是利用電腦軟體設定，以精確控制材料層層堆砌的一項新興技術，現今已被廣泛用於各項製造業上。而食物 3D 列印相對是較新的應用領域，只要添加預先調配的食品原料，便能夠製造出與原型食物口感及外觀相近的產品，透過程式遠端操作，可以減少大量人力及人為疏失的風險。荷包蛋是最平民化的食品，常出現在早餐盤或午晚餐便當中，同時也被公認為膳食蛋白質最佳來源，因此本研究希望透過 3D 食物列印出荷包蛋，製作出近似真實荷包蛋口感及外觀之產品，進而提供消費者多樣化的選擇。本研究利用反應曲面法 (Response surface methodology) 進行實驗設計，將實驗分成蛋白、蛋黃兩個部分，探討配方組成之添加比例及控制列印成型溫度之影響，進行產品物理性質(離水率、質地分析、色澤分析、微觀結構分析、感官品評)以及模擬蛋白質消化率之分析測定，以求得最適化製造參數。研究結果顯示，添加樹薯粉 (Tapioca flour) 有助於內聚性及彈性的增加，而轉麩醯胺酸酶 (Transglutaminase, TGase) 會隨著套筒溫度的上升而提高離水率，添加適量的 TGase 可以提升內聚性和硬度，但添加過量會導致內聚性和彈性的下降。在色澤分析上與控制組(真實荷包蛋)並無明顯差異，因此本研究最終以：套筒溫度 25 ℃ ，樹薯粉濃度 4 % ，轉麩醯胺酸酶濃度 2 %，作為 3D 列印荷包蛋蛋白之最適化加工參數；蛋黃之最適化加工參數則是：套筒溫度 25 ℃, 大豆蛋白 (Soybean protein isolate ; SPI) 0 % ，轉麩醯胺酸酶 2 %。食物 3D 列印具有開發產品之潛力，本研究結果可提供未來產品開發之研究參酌，以及為消費者客製多樣化的選擇。

關鍵字

食物3D列印；彈性；內聚性；咀嚼性；轉麩醯胺酸酶

並列摘要

3D printing, also known as layer-by-layer manufacturing, is an emerging technology that utilizes computer software settings to accurately control the stacking of materials in layers, and is now widely used in various manufacturing industries. Food 3D printing is a relatively new area of application. By adding pre-prepared food ingredients, it can produce products with a similar taste and appearance to the prototype food, and remote operation through a program can reduce the risk of large amounts of manpower and human error. Sunny side up egg is one of the most popular foods, often found in breakfast plates or lunch and dinner, and is also recognized as the best source of dietary protein. Therefore, this study aims to produce products that resemble the texture and appearance of real eggs through food 3D printing, thus providing consumers with a wide range of choices. In this study, the response surface methodology was used for the experimental design. The experiments were divided into two parts: egg white and egg yolk, and the effects of the composition of the formula components, and the control of the printing temperature were investigated to analyze the physical properties of the products (syneresis rate, texture analysis, color analysis, microstructure analysis, and simulated protein digestibility), to find the optimal manufacturing parameters. The results of this study showed that the addition of tapioca flour helped to increase the cohesiveness and springiness, while the addition of transglutaminase (TGase) increased the syneresis rate with the increase of nozzle temperature. The addition of appropriate amount of TGase resulted in increasing cohesiveness and hardness, but the addition of too much TGase could lead to the decrease of the cohesiveness and springiness. There was no significant difference in the color analysis with the control group (real sunny side up egg). The optimal production parameters for 3D printed sunny side up eggs were found as follows: nozzle temperature 25 ℃, tapioca flour 4 %, TGase 2 % for egg white, whereas nozzle temperature 25 ℃, SPI 0 %, TGase 2 % for egg yolk. Food 3D printing has the potential to develop products. The results of this study could offer research references for future product development, providing customized and diversified choices for consumers.