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3D Printed Note by Note Foods 3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future Róisín Burke School of Culinary Arts and Food Technology, College of Arts and Tourism, City Campus TU Dublin Ireland Dublin city Research building Central Quad • Consists of 5 to 6 storey & single storey basement • The buildings will include Class rooms / Lecture Rooms, Laboratories, Workshops, Studios, Culinary Arts Facilities, Meeting Rooms / Areas, etc. • New landscaped areas NOTE BY NOTE:What is it? First proposed in 1994 by French Physical Chemist and Molecular Gastronomy co- founder Professor Hervé This. NOTE BY NOTE Cooking and Cuisine Dishes can be made entirely from compounds. Note by Note Cuisine Is not using meat, fish, vegetable or fruits but rather compounds or mixtures, such as electronic music is not using trumpets or violins, but rather pure waves. The chef has to: design the shapes of the various parts of the dish, the colours, tastes, odours, temperatures, trigeminal stimulation, consistency, nutritional aspects. Land Use Economy Sensorial Note by Note Technique Cooking Art Politics Nutrition Toxicology etc. Some publications about Note by Note Cooking • Burke, R. and Danaher, P. (2016). Note by Note : A New Revolution in Cooking.Available at: http://arrow.dit.ie/cgi/viewcontent.cgi?article=1060&context=dgs • This, H. (2013). Molecular Gastronomy is a Scientific Discipline, and Note by Note Cuisine is the Next Culinary Trend. [online]. Available at:flavourjournal.biocentral.com/articles/10.1186/2044-7248-2-1 • This, H. (2016). What can “Artificial Meat” be? Note by note cooking offers a variety of answers. [online]. Available at file:///C:/Users/Home/Downloads/n3af-2016m6artificialmeat- hervethis.pdf • Burke, R. and Danaher, P. (2018). Project-based Learning and Note by Note Cooking: Two Ingredients to Enhance Student Learning and Creativity. Poster Presentation, ISEKI conference, Stuttgart, 3-5 July, University of Hohenheim. Available at: https://www.researchgate.net/publication/326406023_PROJECT- BASED_LEARNING_AND_NOTE_BY_NOTE_COOKING_TWO_INGREDIENTS_TO_ENHANCE_STUD ENT_LEARNING_AND_CREATIVITY Note by Note Dish by Pierre Gagnaire Using Note by Note flavours https://iqemusu.com/en/about-us- iqemusu-note-by-note-cooking/ New Scientist Article The Forest Floor and Coconut Parfait, Milk Honeycomb and Mint Tuille Oignon ISOMALT, mousse Béarnaise, tartare de Carraghénane & Truffe Synthétique. Un plat créé en utilisant les principes DE LA CUISINE NOTE à NOTE Winning dish 2018 2019 Winning Note by Note cocktails and dishes Winning Note by Note Cocktail and Dirac Winning Note by Note Cocktail and Dirac New Developments with 3D food printing in TU Dublin The Procusini 3D Food Printer 3D printed octopus Meet ‘Spud’ 3D Printed Note by Note Customised Prototypes Printing a lobster Protein Hemp protein • Contains 20 amino acids • Great source of vitamins & minerals Whey protein isolate • 90% protein + high in BCAA Soya protein isolate • 90% protein content • Rich in Arginine Hemp Protein Nutrition Information Nutrition per 30g Serving per 100g Energy kJ/Kcal 464/111 1545/370 Fat 3.8g 12.6g of which saturates 0.4g 1.3g of which Monosaturates 0.5g 1.6g of which Omega 9 0.5g 1.6g of which Polyunsaturates 2.9g 9.6g of which Omega 3 0.7g 2.3g Carbohydrates 4.6g 15.3g of which sugars 1.6g 5.3g Fibre 6.3g 21 Protein 14.1g 47g Salt Nil Nil Note by Note recipe- Hemp lobster prototype • Cornflour – 66g • Caster sugar – 2g • Hemp protein 28g • Salt -1g • Vegetable oil – 14g • Water – 120g Mix together, remove any lumps and put into the syringe in the 3D printer. Print out and cook for 15 mins at 150oC. Protein content – 5.7% approx. Pure Whey Isolate™ 90 Nutrition Information Nutrition per 30g Serving per 100g Energy kJ/Kcal 477/111 1590/370 Fat 0.3g 1g of which saturates 0.05g 0.15g Carbohydrates 0.6g 2g of which sugars 0.6g 2g Fibre Nil Nil Protein 27g 90g Salt 0.15g 0.5g • Cornflour – 66g • Caster sugar – 2g Note by Note • Whey protein isolate 90% -14.5g • Vegetable oil – 14g recipe –Whey • Egg white powder – 3g Lobster • Water – 120g Mix together, remove any lumps and put Prototype into the syringe in the 3D printer. Print out and cook for 30 mins at 150oC. Protein content – 7% Approx. Whey Note by Note lobster Soya Protein Isolate 90 Nutrition Information Nutrition per 30g Serving per 100g Energy kJ/Kcal 481/115 1582/378 Fat 1g 3.3g of which saturates 0.27g 0.9g Carbohydrates 0.3g 1g of which sugars 0g 0g Fibre Nil Nil Protein 27.6g 91g Salt 0.5g 1.67g • Cornflour – 66g • Caster sugar – 2g • Soya protein isolate 90% -28g Note by Note • Salt -1g recipe –Soya • Vegetable oil – 14g Lobster Prototype • Water – 120g Mix together, remove any lumps and put into the syringe in the 3D printer. Print out and cook for 15 mins at 150oC. Protein content – 10.9% approx. Consistency Uncooked Cooked 3D Food Printed Note by Note Soya lobster before and after cooking Soya lobster Whey lobster Hemp lobster 10.9% protein 7% protein 5.7% protein Thank you for listening. Any questions?.
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