“PTTVX: Sol Food Printer that Enables the Control of Flavor and Texture” by SENDA Chika (4th-year student), KOHIRA Otone (4th-year student) in the Department of Frontier Media Science at the School of Interdisciplinary Mathematical Sciences, Asahi Soft Drinks Co., Ltd. and Asahi Group Japan, Ltd., Professor MIYASHITA Homei, and others received the Interactive Presentation Award at Entertainment Computing 2025 (EC2025) held at Nihon University from August 25 to 27, 2025. The Interactive Presentation Award is an award given to an excellent research presentation in demonstrations and poster presentations based on a vote by participants.
In this research, a long shelf life and flexible expression of flavor have been achieved by storing powdered seasonings and liquid flavorings separately and mixing them at the time of output. Furthermore, the control of viscosity, for example, which relates to texture, utilizing the sol state obtained by mixing with water of a different temperature was presented.
As application examples, the authors presented Tonkotsu ramen-like noodles, which do not use animal ingredients, with less than 50 kcal and a low-calorie custard-cream-like sweet with no fat or sugar.
In the demonstration, in addition to viewing displayed devices, participants were able to taste the Tonkotsu ramen-like noodles and the custard-cream-like sweet at the sponsor booth of Asahi Group Japan, Ltd. and made comments such as “I was surprised at their high degree of perfection of the taste and texture,” and “They made me satisfied despite being low in calories and fat.” There was also a discussion about the possibility related to eating habits, such as a day when everyone can enjoy what they like without worry.
PTTVX: Sol Food Printer that Enables the Control of Flavor and Texture
Proceedings of the Entertainment Computing Symposium 2025, p. 458-463
