WO2010050708A2 - Disposable container coated with an edible coating agent - Google Patents
Disposable container coated with an edible coating agent Download PDFInfo
- Publication number
- WO2010050708A2 WO2010050708A2 PCT/KR2009/006172 KR2009006172W WO2010050708A2 WO 2010050708 A2 WO2010050708 A2 WO 2010050708A2 KR 2009006172 W KR2009006172 W KR 2009006172W WO 2010050708 A2 WO2010050708 A2 WO 2010050708A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- disposable
- edible
- disposable product
- coating agent
- weight
- Prior art date
Links
- 239000011248 coating agent Substances 0.000 title claims abstract description 58
- 238000000576 coating method Methods 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000000465 moulding Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims description 37
- 239000010902 straw Substances 0.000 claims description 31
- 102000008186 Collagen Human genes 0.000 claims description 30
- 108010035532 Collagen Proteins 0.000 claims description 30
- 229920001436 collagen Polymers 0.000 claims description 30
- 239000001913 cellulose Substances 0.000 claims description 26
- 229920002678 cellulose Polymers 0.000 claims description 26
- 229920001661 Chitosan Polymers 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 15
- 238000004078 waterproofing Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 6
- 229920002558 Curdlan Polymers 0.000 claims description 5
- 235000019316 curdlan Nutrition 0.000 claims description 5
- 239000001879 Curdlan Substances 0.000 claims description 4
- 229940078035 curdlan Drugs 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 239000004203 carnauba wax Substances 0.000 claims description 2
- 235000013869 carnauba wax Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims description 2
- 239000012188 paraffin wax Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 230000000052 comparative effect Effects 0.000 description 53
- 235000013305 food Nutrition 0.000 description 27
- -1 sucrose (sugar) Chemical class 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 229930182556 Polyacetal Natural products 0.000 description 10
- 239000004743 Polypropylene Substances 0.000 description 10
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 10
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 description 10
- 229920006324 polyoxymethylene Polymers 0.000 description 10
- 229920001155 polypropylene Polymers 0.000 description 10
- 239000005033 polyvinylidene chloride Substances 0.000 description 10
- 229920005989 resin Polymers 0.000 description 10
- 239000011347 resin Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000014121 butter Nutrition 0.000 description 7
- 230000007613 environmental effect Effects 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000004800 polyvinyl chloride Substances 0.000 description 7
- 229920002050 silicone resin Polymers 0.000 description 7
- 238000001125 extrusion Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000003822 epoxy resin Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 229920000647 polyepoxide Polymers 0.000 description 5
- 239000002861 polymer material Substances 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 239000012611 container material Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 3
- 238000005266 casting Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 229920000915 polyvinyl chloride Polymers 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- HGUFODBRKLSHSI-UHFFFAOYSA-N 2,3,7,8-tetrachloro-dibenzo-p-dioxin Chemical compound O1C2=CC(Cl)=C(Cl)C=C2OC2=C1C=C(Cl)C(Cl)=C2 HGUFODBRKLSHSI-UHFFFAOYSA-N 0.000 description 2
- 241000588813 Alcaligenes faecalis Species 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229940005347 alcaligenes faecalis Drugs 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- IISBACLAFKSPIT-UHFFFAOYSA-N bisphenol A Chemical compound C=1C=C(O)C=CC=1C(C)(C)C1=CC=C(O)C=C1 IISBACLAFKSPIT-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000003348 petrochemical agent Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- RNFJDJUURJAICM-UHFFFAOYSA-N 2,2,4,4,6,6-hexaphenoxy-1,3,5-triaza-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexa-1,3,5-triene Chemical compound N=1P(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP=1(OC=1C=CC=CC=1)OC1=CC=CC=C1 RNFJDJUURJAICM-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004604 Blowing Agent Substances 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- UKLDJPRMSDWDSL-UHFFFAOYSA-L [dibutyl(dodecanoyloxy)stannyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)O[Sn](CCCC)(CCCC)OC(=O)CCCCCCCCCCC UKLDJPRMSDWDSL-UHFFFAOYSA-L 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- YHWCPXVTRSHPNY-UHFFFAOYSA-N butan-1-olate;titanium(4+) Chemical compound [Ti+4].CCCC[O-].CCCC[O-].CCCC[O-].CCCC[O-] YHWCPXVTRSHPNY-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940099371 diacetylated monoglycerides Drugs 0.000 description 1
- 239000012975 dibutyltin dilaurate Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 239000003063 flame retardant Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- LNEPOXFFQSENCJ-UHFFFAOYSA-N haloperidol Chemical compound C1CC(O)(C=2C=CC(Cl)=CC=2)CCN1CCCC(=O)C1=CC=C(F)C=C1 LNEPOXFFQSENCJ-UHFFFAOYSA-N 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012770 industrial material Substances 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/34—Coverings or external coatings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
Definitions
- the present invention relates to a disposable container coated with an edible coating, and is conventionally manufactured by changing the coating material of the edible material to the edible coating material for waterproofing to produce a disposable container.
- Disposable food containers have been widely used for petrochemicals because of their cost and convenience. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but the disposable products are still focused on disposal after use. Disposable food containers are typically made by compression molding styrofoam or plastic. Disposable containers made of such chemical synthetic products are not easily disassembled when disposed in the environment, and when incinerated, environmental hormones are generated, which is a major cause of pollutants that increase air pollution.
- the above-mentioned prior art merely stays in a disposable container using a material that is biodegradable in nature, and the coating material to be coated is limited to a synthetic resin or an industrial material.
- the present invention is to improve the environmental problems by using an edible coating of the sol state that can be free from the controversy of hazard even if melted at a high temperature by applying a disposable container as an edible coating.
- the present invention is to prepare a disposable product with a high-taste candy or confectionery, and if necessary, by coating the disposable product with a sol edible polymer material that can enjoy a waterproof effect for a certain time, to improve the environmental problems
- the container itself is a food with a high degree of preference so that there is no objection to eating.
- An object of the present invention is to use an edible coating of a sol state that can be applied to a disposable container as an edible coating agent and free from harmful controversy even when melted at a high temperature and can give a friendly feeling in using the container.
- the present invention is to prepare a disposable product with a candy or confectionary with a high texture and if necessary, after coating the disposable polymer material of the sol state that can enjoy a waterproofing effect for a certain time so that there is no objection to eating, after use
- the purpose is to produce disposable products that can be eaten as it is, and the container itself can be eaten as food having a high degree of preference.
- the present invention comprises the steps of manufacturing, molding the disposable product; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded disposable product and applying it to at least one surface; It provides a method for producing a disposable product coated with a decorative waterproof coating agent, characterized in that it comprises a step of drying the disposable product coated with the decorative waterproof coating.
- the present invention also provides a disposable product which is manufactured by the above-described manufacturing method, which improves durability and preservability of the disposable product, is free from debate of hazard, and gives a friendly feeling to use of the container.
- the present invention also provides an edible disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and has an excellent texture and taste when ingested.
- the present invention also provides a disposable product that is prepared after use by manufacturing a disposable article with a high-taste candy or confectionary and applying an edible waterproof coating agent to a required surface.
- the present invention can be applied to a disposable container applying a petrochemical coating, and can be applied to almost all disposable products related to food such as straws, spoons, wooden chopsticks, coffee sticks, paper cups, disposable ramen containers, and especially like paper cups or ramen containers.
- the controversy over the release of hazardous substances at high temperatures can be eliminated.
- the use of harmless edible coatings allows them to be melted at high temperatures, free from hazard controversy, and to provide consumer friendliness with the use of containers.
- the disposable container material as candies or confectionery, which is an edible material, the biodegradable and water resistant is strong, so that a disposable food container suitable for use as a disposable food container can be obtained. It is possible to manufacture the daily necessities of durability and preservation properties as a basic base based on the candy or confectionery and the edible waterproof coating agent of the optimized components according to the present invention, even when used as a container and excellent in taste and texture A new type of disposable daily container can be provided.
- the present invention comprises the steps of manufacturing, molding the disposable product; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded disposable product and applying it to at least one surface; It provides a method for producing a disposable product coated with a decorative waterproof coating agent, characterized in that it comprises a step of drying the disposable product coated with the decorative waterproof coating.
- One or more surfaces of the prepared disposable product is dried by applying a sol-like edible polymer material that can enjoy a waterproofing effect for a predetermined time or more.
- the disposable product should not affect the taste of the food even if it reacts with moisture, and the ability of the waterproof coating to maintain shape stability is important. None of the edible materials are 100% waterproof, but it is considered to be effective if the waterproof ability of the disposable product is about 1 hour or more. The process of application and drying by selecting the appropriate edible waterproof coating and determining the number and thickness of the coating. Can be repeated.
- the material of the disposables may be sugars having a sugar content of 90% by weight or more.
- the disposable products are molded from materials selected from various kinds of candy.
- composition ratio is more than 90% by weight of sugar, we do not want to limit the ratio depending on the type of candy to be used for molding disposable products.
- Other additives for imparting functionality and food functionality with various textures and disposable products are also included in the Food Sanitation Act.
- the material is not restricted. The selected ratio of the material is mixed with water and subjected to a heat treatment step to form a disposable product.
- the manufactured disposable product when the sugar ratio is less than 90% by weight, the manufactured disposable product may have poor durability to maintain a certain form, and when used as a container, the taste and texture of the container may be reduced during the storage period, and the oil may be partially contained. Oxidized flavors of components may occur.
- candies may be selected according to the shape and use of the container.
- hard candy is selected rather than soft candy, and in some cases, dairy products, oils and fruits are considered in consideration of palatability.
- Nuts, acidulants, foaming agents, foaming agents, emulsifiers, coloring agents, flavoring agents, humectants and the like may be added.
- the candy can be straw, spoon, chopsticks, coffee stick, disposable cup, disposable plate, disposable ramen container, disposable by extrusion, rolling, pressing, extrusion molding before or after heat treatment. It can be manufactured by a lunch box or the like. Containers prepared in this way are water resistant, harmless to the human body, eaten as it is or are completely biodegraded.
- the sugar refers to monosaccharides, disaccharides, and polysaccharides that can be used for the production of sugars such as sucrose (sugar), syrup, invert sugar, glucose, lactose, dextrin, maltose, fructose, sorbitol, and maltitol. It is selected mainly, and sucrose is used in large quantities.
- oils and fats are butter, margarine, shortening, palm oil, palm oil, soybean oil, olive oil, hardened oil, such as edible oils, collectively selected one or a mixture of various, giving the product gloss, texture, flavor, nutrition, Lubricates during cutting or molding.
- Dairy products use milk, milk powder, condensed milk, cream, butter, etc. and are used for flavor and tissue improvement.
- Acidulants give a refreshing feeling, lower the pH, add storage, and citric acid, malic acid, tartaric acid, succinic acid, and lactic acid are used.
- a blowing agent of sodium bicarbonate may be used to form bubbles.
- Moisturizing agents such as sorbitol, glycerin, fructose, invert sugar and the like are used for the moisturizing effect, and colorants and flavoring agents may be used in consideration of preference.
- the material of the disposable product may be a confectionary containing a starch powder, sugar, fat and oil ratio of 100 parts by weight: 20 to 80 parts by weight: 5 to 80 parts by weight.
- the disposable products are molded from a material selected from various confectionery products.
- the ratio of starch powder, sugar and fats and fats is 100 weights: 20 to 80 weights: 5 to 80 weights, but the ratio is not limited depending on the type of confectionery used for molding disposable products. And other additives for increasing food functionality are not intended to limit the material unless it is in conflict with food sanitation.
- the sugar ratio is less than 20 parts by weight based on 100 parts by weight of starch powder, the taste and texture of the prepared disposable products are inferior, and when the sugar ratio is 80 parts by weight or more, the color of the disposable products is discolored and excessive burnt (burnt flavor may occur. If the ratio of fats and oils is 5 parts by weight or less, the taste and soft texture is reduced, the palatability is reduced, and if it is 80 parts by weight or more, the hardness of the container is reduced and oxidized flavor may be generated from the article during the storage period.
- a suitable heat treatment step is conventionally performed according to the type of dough through the step of mixing the selected ratio of the material with water to form a disposable product, depending on the type of confectionery may be subjected to the molding step after the heat treatment process.
- the confectionery is made into straw, spoon, chopsticks, coffee stick, paper cup, disposable ramen container, disposable lunch box, etc. before or after heat treatment by extrusion, rolling, pressing and extrusion molding. It can manufacture.
- Containers prepared in this way are water resistant, harmless to the human body, eaten as it is or are completely biodegraded.
- the starch powder refers to a powder of which starch can be used for the production of confectionery such as flour, rice flour, corn powder, potato powder, sweet potato powder, and the like, and is selected by mixing one or more of them, mainly flour (wheat flour) Is appropriate.
- the sugar refers to monosaccharides and disaccharides that can be used for the production of sugars and confections such as sucrose (sugar), glucose, lactose, dextrin, maltose, fructose, sorbitol, maltitol, etc. Sucrose is used in large quantities.
- fatty oil refers to edible fats and oils such as butter, margarine, shortening, palm oil, palm oil, soybean oil and olive oil, and is selected by mixing one or several.
- One or more surfaces of the disposable product prepared above is coated with a sol-like edible polymer material that can enjoy a waterproofing effect for a predetermined time and then dried.
- a sol-like edible polymer material that can enjoy a waterproofing effect for a predetermined time and then dried.
- the disposable product made of candy or fructose does not affect the taste of the food even if it reacts with moisture, and the function of the waterproof coating having a gentle reaction rate to moisture is important.
- the coating material of a disposable product is commercialized using silicone resin.
- an edible edible coating material is selected and applied to be edible as it is.
- the edible coating is a sol polymer material that has a moderate reactivity against moisture when dried, and has a waterproofing effect for a certain period of time.
- collagen casing is an example, which is an artificial casing mainly used as a shell of ham, sundae, etc., which is subjected to a shaping process after grinding the collagen of the animal's dermal layer and acid treatment.
- the acid-treated casing without applying the molding process is applied to dry the casing in the sol or gel state.
- cellulose may be exemplified.
- Cellulose belonging to vegetable fiber is immersed in an organic solvent, and sol cellulose is applied to a disposable product and dried.
- starch is gelatinized, and fourthly, chitosan.
- chitosan contained in the shell of crustacean is dissolved in acid, and sol-like chitosan is applied to disposable products and dried.
- curdlan is an example.
- Mushroom-derived curdlan is Alcaligenes faecalis var.
- Polysaccharides produced by myxogenes are gelled by heating with distilled water, applied to disposable products and dried.
- polysaccharides used in the manufacture of edible films include pectin, alginate, carrageenan and gum, and proteins include gelatin, casein and whey protein. (whey protein), corn zein, wheat gluten, soy protein, etc. Waxes such as paraffin wax and carnauba wax And triglycerides, fatty acids and acetylated monoglycerides.
- one of the above-described decorative coating materials is selected and applied to a disposable product.
- the number and thickness of the application are selected according to the hardness required for the type of disposable product.
- coffee sticks made of confectionery may require a waterproof coating process.
- it is applied about 1-5 times about 1.0-4.0 mm in thickness, and obtains a disposable food container.
- it may not be coated.
- coffee sticks made of hard candies may not be coated due to their nature of use.
- the present invention also provides a disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and to overcome the harmfulness of the coating material and reduce the rejection.
- the present invention also provides an edible disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and has an excellent texture and taste when ingested.
- the present invention also provides a disposable product that is prepared after use by manufacturing a disposable article with a high-taste candy or confectionary and applying an edible waterproof coating agent to a required surface.
- Sensory evaluation was performed by three iterations of 20 sensory test personnel trained on disposable products manufactured through the examples and comparative examples of Table 5.
- the sensory test items were analyzed for texture, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.
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Abstract
The present invention relates to a method for manufacturing a disposable product coated with an edible water resistant coating agent, and to a disposable product manufactured by said method. The method for manufacturing a disposable product comprises the steps of: molding and producing a disposable product; applying an edible, water-resistant coating agent, which has been dissolved into a sol state, to at least one side of the disposable product; and drying the disposable product coated with the edible, water-resistant coating agent. The disposable product manufactured by the present invention may overcome the noxiousness of and repulsion to coating materials used in conventional disposable goods. Further, the disposable product can be made from edible materials, and can be eaten by users after use, thus eliminating the necessity of treating wastes.
Description
본 발명은 식용 코팅제를 도포한 일회용 용기에 관한 것으로, 종래에는 방수를 위해서 석유화학재질을 도포하던 것을 먹을 수 있는 재질의 코팅제로 변경하여 일회용 용기를 제작하는 것이다.The present invention relates to a disposable container coated with an edible coating, and is conventionally manufactured by changing the coating material of the edible material to the edible coating material for waterproofing to produce a disposable container.
종래의 일회용 음식 용기들은 그 비용적 측면과 편의성 때문에 석유화학제품들이 많이 사용되었다. 그러나 환경문제의 대두로 환경친화적인 일회용품에 대한 연구가 활발해졌지만 여전히 일회용품은 사용 후 폐기에 초점이 맞춰져 있다. 통상적으로 일회용 식품 용기는 스티로폼 또는 플라스틱을 압축 성형하여 제조된다. 이러한 화학합성품으로 제조된 일회용 용기는 환경에 그대로 폐기되는 경우 분해가 쉽게 되지 않아 소각 시에는 환경호르몬이 생성되어 공기 오염을 가중시키는 공해물질의 주요 원인이 되고 있다.Conventional disposable food containers have been widely used for petrochemicals because of their cost and convenience. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but the disposable products are still focused on disposal after use. Disposable food containers are typically made by compression molding styrofoam or plastic. Disposable containers made of such chemical synthetic products are not easily disassembled when disposed in the environment, and when incinerated, environmental hormones are generated, which is a major cause of pollutants that increase air pollution.
종이로 구성된 식품 용기가 있으나, 이러한 식품 용기도 방수성을 개선하기 위하여 합성수지로 코팅하고 있어서 완전한 생분해가 이루어지지 않고 있다. 특히 합성수지류를 주재료로 하는 용기는 사용 후 산업폐기물이 되어 이를 소각할 경우 발암물질인 다이옥신이 배출된다는 문제점이 있다. 통상적으로 일회용기에 사용되는 코팅재료로는 방수성이 좋고 방염성이 우수하며 기름에 용해되지 않는 특성의 것으로, 공지의 도료제품 XB4001 (conlyocryatate, eriloifien, ploticigen, thlenen wofn 및 소포제의 혼합조성물), 실록산수지를 디부틸틴디라우레이트, 스태너스올레이트, 테트라부틸티타네이트 등으로 가교시킨 실리콘수지 또는 비스페놀A와 에피크로로히드린이 주성분인 폴리머 에폭시수지가 사용되고 있다.Although there are food containers made of paper, these food containers are also coated with synthetic resins to improve waterproofness, and thus are not completely biodegradable. In particular, containers containing synthetic resins become industrial wastes after use, and there is a problem that dioxin, which is a carcinogen, is discharged when incinerated. Commonly used coating materials for disposable devices are water-resistant, flame retardant and insoluble in oils. Silicone resins crosslinked with dibutyl tin dilaurate, stanners oleate, tetrabutyl titanate, or the like, or polymer epoxy resins mainly composed of bisphenol A and epichlorohydrin are used.
한국공개특허 제2003-0046161호에는 식물섬유를 주재로 한 식품용기용 조성물 및 그를 이용한 일회용 식품용기 제조방법이 개시되어 있으며, 한국공개특허 제2002-0061657호에는 무공해성 일회용 식품 용기 및 그 제조방법이 개시되어 있으며, 한국공개특허 제2001-0054666호에는 곡물 표피를 이용한 일회용 식품용기의 성형장치 및 그 방법이 개시되어 있다.Korean Unexamined Patent Publication No. 2003-0046161 discloses a composition for a food container based on plant fiber and a method for producing a disposable food container using the same, and Korean Patent Publication No. 2002-0061657 discloses a non-polluting disposable food container and a method of manufacturing the same. Korean Patent Laid-Open Publication No. 2001-0054666 discloses a molding apparatus for a disposable food container using a grain skin and a method thereof.
그러나 상기의 종래기술은 단지 자연계에서 생분해되는 소재를 이용한 일회용 용기에 머물러 있는 것이고 코팅되는 도료가 합성수지 내지는 공업용 재료에 한정되어 있다. 본 발명은 식용할 수 있는 코팅제로 일회용 용기를 도포하여 고온에서 녹아 나와도 유해성 논란에서 자유로울 수 있는 sol 상태의 식용 코팅제를 사용하여, 환경문제를 개선하고자 한다.However, the above-mentioned prior art merely stays in a disposable container using a material that is biodegradable in nature, and the coating material to be coated is limited to a synthetic resin or an industrial material. The present invention is to improve the environmental problems by using an edible coating of the sol state that can be free from the controversy of hazard even if melted at a high temperature by applying a disposable container as an edible coating.
또한, 본 발명은 식감이 높은 사탕류 또는 과자류로 일회용품을 제조하며 필요에 따라서는 일정시간 방수효과를 누릴 수 있는 졸(sol) 상태의 가식성 고분자물질을 상기 일회용품에 코팅하여, 환경문제를 개선할 뿐만 아니라 소비자가 용기 자체를 높은 기호도를 지닌 하나의 식품으로서 취식에 거부감이 없도록 하는 것이다.In addition, the present invention is to prepare a disposable product with a high-taste candy or confectionery, and if necessary, by coating the disposable product with a sol edible polymer material that can enjoy a waterproof effect for a certain time, to improve the environmental problems In addition, the container itself is a food with a high degree of preference so that there is no objection to eating.
종래의 일회용 음식 용기들은 그 비용적 측면과 편의성 때문에 석유화학제품들이 많이 사용되었다. 그러나 환경문제의 대두로 환경친화적인 일회용품에 대한 연구가 활발해졌지만 여전히 일회용품은 사용 후 폐기에 초점이 맞춰져 있다. 그러나 환경문제의 대두로 환경친화적인 일회용품에 대한 연구가 활발해졌지만 현재까지 가장 환경친화적이라고 여겨지는 종이 용기조차도 방수를 위한 코팅제로 인해 그 유해성 논란에서 자유롭지 못하다.Conventional disposable food containers have been widely used for petrochemicals because of their cost and convenience. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but the disposable products are still focused on disposal after use. However, due to environmental problems, research on environmentally friendly disposable products has been actively conducted, but even the paper containers considered to be the most environmentally friendly so far are not free from the controversy due to the waterproof coating.
본 발명은 식용할 수 있는 코팅제로 일회용 용기를 도포하여 고온에서 녹아 나와도 유해성 논란에서 자유롭고 용기를 사용함에 친근감을 줄 수 있는 sol 상태의 식용 코팅제를 사용하는데 목적을 두고 있다.An object of the present invention is to use an edible coating of a sol state that can be applied to a disposable container as an edible coating agent and free from harmful controversy even when melted at a high temperature and can give a friendly feeling in using the container.
또한, 본 발명은 식감이 높은 사탕류 또는 과자류로 일회용품을 제조하며 필요에 따라서는 일정시간 방수효과를 누릴 수 있는 sol 상태의 가식성 고분자물질을 상기 일회용품에 코팅하여 취식에 거부감이 없도록 하여 사용 후에는 식용하여 폐기에 관한 문제가 발생하지 않을 뿐만 아니라 용기 자체를 높은 기호도를 지닌 식품으로서 그대로 취식할 수 있는 일회용품을 제작하는데 목적이 있다.In addition, the present invention is to prepare a disposable product with a candy or confectionary with a high texture and if necessary, after coating the disposable polymer material of the sol state that can enjoy a waterproofing effect for a certain time so that there is no objection to eating, after use The purpose is to produce disposable products that can be eaten as it is, and the container itself can be eaten as food having a high degree of preference.
상기 목적을 달성하기 위해, 본 발명은 일회용품을 제조, 성형하는 단계; 상기 제조, 성형된 일회용품에 가식성 방수코팅제를 졸(sol) 상태로 용해하여 적어도 일면에 도포시키는 단계; 상기 가식성 방수코팅제가 도포된 일회용품을 건조시키는 단계를 포함하여 이루어지는 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of manufacturing, molding the disposable product; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded disposable product and applying it to at least one surface; It provides a method for producing a disposable product coated with a decorative waterproof coating agent, characterized in that it comprises a step of drying the disposable product coated with the decorative waterproof coating.
본 발명은 또한, 상기 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 유해성 논란에서 자유롭고 용기를 사용함에 친근감을 줄 수 있는 일회용품을 제공한다.The present invention also provides a disposable product which is manufactured by the above-described manufacturing method, which improves durability and preservability of the disposable product, is free from debate of hazard, and gives a friendly feeling to use of the container.
본 발명은 또한, 상기 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 섭취 시 식감과 맛이 우수한 식용할 수 있는 일회용품을 제공한다.The present invention also provides an edible disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and has an excellent texture and taste when ingested.
본 발명은 또한, 식감이 높은 사탕류 또는 과자류로 일회용 용품을 제조하여 필요한 면에 가식성 방수코팅제를 도포하여 사용 후 식용하는 일회용품을 제공한다.The present invention also provides a disposable product that is prepared after use by manufacturing a disposable article with a high-taste candy or confectionary and applying an edible waterproof coating agent to a required surface.
본 발명은 석유화학계 코팅제를 도포하는 일회용용기에 적용할 수 있으며, 빨대, 스푼, 나무젓가락, 커피스틱, 종이컵, 일회용 라면용기 등 음식과 관련된 거의 모든 일회용품에 적용할 수 있고 특히 종이컵이나 라면용기처럼 고온에서의 유해물질 유출에 대한 논란을 없앨 수 있다. 무해한 가식성의 코팅제를 사용함으로써 고온에서 녹아 나와도 유해성 논란에서 자유롭고 용기를 사용함에 소비자에게 친근감을 줄 수 있다.The present invention can be applied to a disposable container applying a petrochemical coating, and can be applied to almost all disposable products related to food such as straws, spoons, wooden chopsticks, coffee sticks, paper cups, disposable ramen containers, and especially like paper cups or ramen containers. The controversy over the release of hazardous substances at high temperatures can be eliminated. The use of harmless edible coatings allows them to be melted at high temperatures, free from hazard controversy, and to provide consumer friendliness with the use of containers.
또한, 일회용품의 재질이 사탕류 또는 과자류인 경우에는, 사용 후 식용함으로써 폐기나 재활용을 위한 처리가 불필요해진다. 경우에 따라, 음식물과 함께 쓰레기로 폐기되는 경우 소각처리가 가능할 뿐만 아니라 소각처리시 발암물질인 환경호르몬 다이옥신을 배출하지 않으며, 사료자원으로의 활용도 가능하다.In addition, when the material of a disposable product is candy or confectionery, after use, it will be edible, and the process for disposal or recycling becomes unnecessary. In some cases, when disposed of as garbage with food, incineration is possible, and incineration does not emit environmental hormone dioxin, which is a carcinogen, and can be used as a feed source.
또한, 일회용 용기 소재를 모두 식용이 가능한 소재인 사탕류 또는 과자류로 사용함으로써 생분해가 잘되고 내수성이 강하여 일회용 식품 용기로 사용하기 적당한 일회용 식품 용기를 얻을 수 있게 된다. 본 발명에 의한 최적화된 성분의 사탕류 또는 과자류와 가식성 방수코팅제를 기본 베이스로 하여 내구성 및 보존성이 확보된 생활용품의 제작이 가능하며, 용기로 사용된 후 그대로 취식할 경우에도 맛과 조직감이 뛰어난 새로운 형태의 일회용 생활용기를 제공할 수 있다.In addition, by using all of the disposable container material as candies or confectionery, which is an edible material, the biodegradable and water resistant is strong, so that a disposable food container suitable for use as a disposable food container can be obtained. It is possible to manufacture the daily necessities of durability and preservation properties as a basic base based on the candy or confectionery and the edible waterproof coating agent of the optimized components according to the present invention, even when used as a container and excellent in taste and texture A new type of disposable daily container can be provided.
상기 목적의 달성을 위해, 본 발명은 일회용품을 제조, 성형하는 단계; 상기 제조, 성형된 일회용품에 가식성 방수코팅제를 졸(sol) 상태로 용해하여 적어도 일면에 도포시키는 단계; 상기 가식성 방수코팅제가 도포된 일회용품을 건조시키는 단계를 포함하여 이루어지는 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of manufacturing, molding the disposable product; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded disposable product and applying it to at least one surface; It provides a method for producing a disposable product coated with a decorative waterproof coating agent, characterized in that it comprises a step of drying the disposable product coated with the decorative waterproof coating.
선택된 용기 재료의 적정비율의 재료를 분쇄 후 배합하여 연쇄 성형 공정(압출, 압연, 압착, 익스투르젼 등)에 의해 성형에 의해 빨대, 스푼, 젓가락, 커피스틱, 종이컵, 일회용 라면용기, 일회용도시락용기 등으로 제조할 수 있다.Grind and mix the material of the appropriate proportion of the selected container material, and then form a straw, spoon, chopsticks, coffee stick, paper cup, disposable ramen container, disposable lunch box by shaping by a chain molding process (extrusion, rolling, pressing, extrusion, etc.). It can manufacture with a container.
상기 제조된 일회용품의 1면 이상에 일정시간 이상 방수효과를 누릴 수 있는 sol 상태의 가식성 고분자물질을 도포하여 건조한다. 대다수 음식물이 다량의 수분을 함유하고 있음을 감안할 때 일회용품은 수분과 반응하여도 음식의 맛에 영향을 주지 않아야 하고 형태 안정성이 유지될 수 있는 방수 코팅의 기능이 중요하다. 식용하는 재질 중에는 100% 방수되는 재질은 없으나 일회용품의 용도 특성상 약 1시간 이상의 방수능력이면 유효하다고 사료되며 이에 적합한 가식성 방수 코팅의 재질을 선택하고 코팅의 횟수와 두께를 결정하여 도포와 건조의 과정을 반복할 수 있다.One or more surfaces of the prepared disposable product is dried by applying a sol-like edible polymer material that can enjoy a waterproofing effect for a predetermined time or more. Given that most foods contain large amounts of water, the disposable product should not affect the taste of the food even if it reacts with moisture, and the ability of the waterproof coating to maintain shape stability is important. None of the edible materials are 100% waterproof, but it is considered to be effective if the waterproof ability of the disposable product is about 1 hour or more.The process of application and drying by selecting the appropriate edible waterproof coating and determining the number and thickness of the coating. Can be repeated.
본 발명의 일 구현예에 따른 제조 방법에서, 상기 일회용품의 재질은 당 함량이 90중량% 이상인 사탕류일 수 있다. 성형하고자 하는 일회용품의 종류에 따라 여러가지 사탕류 중에서 선택한 재질로 일회용품을 성형한다.In the manufacturing method according to an embodiment of the present invention, the material of the disposables may be sugars having a sugar content of 90% by weight or more. According to the type of disposable products to be molded, the disposable products are molded from materials selected from various kinds of candy.
그 구성비율이 당이 90중량% 이상이지만 일회용품의 성형에 쓰일 사탕의 종류에 따라 그 비율에 대한 제한을 두지 않고자 하며 다양한 식감과 일회용품으로써 기능성과 식품기능성을 부여하기 위한 기타 첨가제 또한 식품위생법에 저촉되지 않는 한 그 재료에 제한을 두지는 않고자 한다. 선택된 적정비율의 재료를 물과 함께 배합하여 가열처리단계를 거쳐 일회용품으로 성형하는 단계를 거친다.Although the composition ratio is more than 90% by weight of sugar, we do not want to limit the ratio depending on the type of candy to be used for molding disposable products. Other additives for imparting functionality and food functionality with various textures and disposable products are also included in the Food Sanitation Act. Unless intrusive, the material is not restricted. The selected ratio of the material is mixed with water and subjected to a heat treatment step to form a disposable product.
그러나 바람직하게는 당 비율이 90중량% 미만일 경우 제조된 일회용품이 일정 형태를 유지하는 내구성이 불량하게 되며, 용기로 사용될 경우 보존기간 과정에서 용기의 맛과 조직감 등의 기호도가 떨어지고, 일부 함유되는 유지 성분의 의한 산패취(oxidized flavor)가 발생될 수 있다.However, preferably, when the sugar ratio is less than 90% by weight, the manufactured disposable product may have poor durability to maintain a certain form, and when used as a container, the taste and texture of the container may be reduced during the storage period, and the oil may be partially contained. Oxidized flavors of components may occur.
따라서 용기의 형태 및 용도에 따라 다양한 종류의 사탕류가 선택될 수 있으나, 바람직하게는 연질 캔디(soft candy) 보다는 경질 캔디류(hard candy)가 선택되며, 경우에 따라 기호성을 고려하여 유제품, 유지류, 과일, 너트류, 산미료, 발포제, 기포제, 유화제, 착색제, 착향제, 보습제 등이 첨가될 수 있다.Therefore, various kinds of candies may be selected according to the shape and use of the container. Preferably, hard candy is selected rather than soft candy, and in some cases, dairy products, oils and fruits are considered in consideration of palatability. , Nuts, acidulants, foaming agents, foaming agents, emulsifiers, coloring agents, flavoring agents, humectants and the like may be added.
성형하고자 하는 용품의 형태에 따라 사탕류를 가열처리 전이나 후에 압출, 압연, 압착, 익스투르젼(extrusion) 성형에 의해 빨대, 스푼, 젓가락, 커피스틱, 일회용컵, 일회용접시, 일회용 라면용기, 일회용도시락용기 등으로 제조할 수 있다. 이와 같이 제조된 용기는 내수성이 강하고 인체에 해가 없으며 그대로 취식하거나 완전히 생분해된다.Depending on the type of article to be molded, the candy can be straw, spoon, chopsticks, coffee stick, disposable cup, disposable plate, disposable ramen container, disposable by extrusion, rolling, pressing, extrusion molding before or after heat treatment. It can be manufactured by a lunch box or the like. Containers prepared in this way are water resistant, harmless to the human body, eaten as it is or are completely biodegraded.
상기 당이라 함은 자당(설탕), 물엿, 전화당, 포도당, 유당, 덱스트린, 맥아당, 과당, 솔비톨, 말티톨 등 사탕류 제조에 쓰일 수 있는 단당류 및 이당류, 다당류를 통칭하며 한 가지 또는 여러 가지를 혼합하여 선택하며, 주로 자당이 다량으로 쓰인다.The sugar refers to monosaccharides, disaccharides, and polysaccharides that can be used for the production of sugars such as sucrose (sugar), syrup, invert sugar, glucose, lactose, dextrin, maltose, fructose, sorbitol, and maltitol. It is selected mainly, and sucrose is used in large quantities.
상기 유지류라 함은 버터, 마가린, 쇼트닝, 야자유, 팜유, 대두유, 올리브유, 경화유 등 식용하는 유지를 통칭하며 한 가지 또는 여러 가지를 혼합하여 선택하고, 제품의 광택, 조직, 향미, 영양성을 주며, 절단(cutting)이나 molding시 윤활 역할을 한다. 유제품은 우유, 분유, 연유, 크림, 버터 등을 사용하며 풍미, 조직개선을 위해 사용된다. 산미료는 청량감을 주고 pH를 낮추어 저장성을 부가하며, 구연산, 사과산, 주석산, 호박산, 젖산 등이 사용된다. 경우에 따라 기포를 형성하기 위해 중탄산나트륨의 발포제가 사용될 수 있다. 보습 효과를 위해 솔비톨, 글리세린, 과당, 전화당 등의 보습제가 사용되며, 기호도를 고려하여 착색제 및 착향제가 이용될 수 있다.The oils and fats are butter, margarine, shortening, palm oil, palm oil, soybean oil, olive oil, hardened oil, such as edible oils, collectively selected one or a mixture of various, giving the product gloss, texture, flavor, nutrition, Lubricates during cutting or molding. Dairy products use milk, milk powder, condensed milk, cream, butter, etc. and are used for flavor and tissue improvement. Acidulants give a refreshing feeling, lower the pH, add storage, and citric acid, malic acid, tartaric acid, succinic acid, and lactic acid are used. In some cases a blowing agent of sodium bicarbonate may be used to form bubbles. Moisturizing agents such as sorbitol, glycerin, fructose, invert sugar and the like are used for the moisturizing effect, and colorants and flavoring agents may be used in consideration of preference.
본 발명의 일 구현예에 따른 제조 방법에서, 상기 일회용품의 재질은 전분분말, 당, 유지의 비율이 100중량부 : 20 내지 80중량부 : 5 내지 80중량부로 포함되는 과자류일 수 있다. 성형하고자 하는 일회용품의 종류에 따라 여러가지 과자류 중에서 선택한 재질로 일회용품을 성형한다.In the manufacturing method according to an embodiment of the present invention, the material of the disposable product may be a confectionary containing a starch powder, sugar, fat and oil ratio of 100 parts by weight: 20 to 80 parts by weight: 5 to 80 parts by weight. According to the type of disposable products to be molded, the disposable products are molded from a material selected from various confectionery products.
전분분말, 당, 유지의 비율이 100중량 : 20 내지 80중량 : 5 내지 80중량으로 구성하지만 일회용품의 성형에 쓰일 과자의 종류에 따라 그 비율에 대한 제한을 두지 않고자 하며 다양한 식감과 일회용품으로서 기능성과 식품기능성을 증가시키기 위한 기타 첨가제 또한 식품위생법에 저촉되지 않는 한 그 재료에 제한을 두지는 않고자 한다. The ratio of starch powder, sugar and fats and fats is 100 weights: 20 to 80 weights: 5 to 80 weights, but the ratio is not limited depending on the type of confectionery used for molding disposable products. And other additives for increasing food functionality are not intended to limit the material unless it is in conflict with food sanitation.
그러나 전분분말 100중량부를 기준으로, 당 비율이 20중량부 미만일 경우 제조된 일회용품을 취식할 경우 맛과 조직감 등의 기호도가 떨어지고 당 비율이 80중량부 이상일 경우 일회용품의 색이 변색되고 지나친 탄내(burnt flavor)가 발생될 수 있다. 유지의 비율이 5중량부 이하일 경우 맛과 부드러운 조직감이 감소되어 기호도가 떨어지고, 80중량부 이상일 경우 용기의 경도가 감소되고 저장기간 중 용품으로부터 산패취(oxidized flavor)가 발생될 수 있다.However, when the sugar ratio is less than 20 parts by weight based on 100 parts by weight of starch powder, the taste and texture of the prepared disposable products are inferior, and when the sugar ratio is 80 parts by weight or more, the color of the disposable products is discolored and excessive burnt (burnt flavor may occur. If the ratio of fats and oils is 5 parts by weight or less, the taste and soft texture is reduced, the palatability is reduced, and if it is 80 parts by weight or more, the hardness of the container is reduced and oxidized flavor may be generated from the article during the storage period.
선택된 적정비율의 재료를 물과 함께 배합하여 일회용품으로 성형하는 단계를 거쳐 반죽의 종류에 따라 적정한 가열처리단계가 통상적이지만, 과자의 종류에 따라서 가열처리 과정 후에 성형의 단계를 거칠 수도 있다. Although a suitable heat treatment step is conventionally performed according to the type of dough through the step of mixing the selected ratio of the material with water to form a disposable product, depending on the type of confectionery may be subjected to the molding step after the heat treatment process.
성형하고자 하는 용품의 형태에 따라 과자류를 가열처리 전이나 후에 압출, 압연, 압착, 익스투르젼(extrusion) 성형에 의해 빨대, 스푼, 젓가락, 커피스틱, 종이컵, 일회용 라면용기, 일회용 도시락용기 등으로 제조할 수 있다. 이와 같이 제조된 용기는 내수성이 강하고 인체에 해가 없으며 그대로 취식하거나 완전히 생분해된다.Depending on the shape of the article to be molded, the confectionery is made into straw, spoon, chopsticks, coffee stick, paper cup, disposable ramen container, disposable lunch box, etc. before or after heat treatment by extrusion, rolling, pressing and extrusion molding. It can manufacture. Containers prepared in this way are water resistant, harmless to the human body, eaten as it is or are completely biodegraded.
상기 전분분말이라 함은 밀가루, 쌀가루, 옥수수분말, 감자분말, 고구마분말 등 과자류의 제조에 쓰일 수 있는 전분이 주성분인 분말을 통칭하며, 한 가지 또는 그 이상을 혼합하여 선택하며, 주로 밀가루(소맥분)이 적합하다. The starch powder refers to a powder of which starch can be used for the production of confectionery such as flour, rice flour, corn powder, potato powder, sweet potato powder, and the like, and is selected by mixing one or more of them, mainly flour (wheat flour) Is appropriate.
상기 당이라 함은 자당(설탕), 포도당, 유당, 덱스트린, 맥아당, 과당, 솔비톨, 말티톨 등 사탕류 및 과자류의 제조에 쓰일 수 있는 단당류 및 이당류를 통칭하며 한 가지 또는 여러가지를 혼합하여 선택하며, 주로 자당이 다량으로 쓰인다.The sugar refers to monosaccharides and disaccharides that can be used for the production of sugars and confections such as sucrose (sugar), glucose, lactose, dextrin, maltose, fructose, sorbitol, maltitol, etc. Sucrose is used in large quantities.
상기 유지라 함은 버터, 마가린, 쇼트닝, 야자유, 팜유, 대두유, 올리브유 등 식용하는 유지를 통칭하며, 한 가지 또는 여러가지를 혼합하여 선택한다.The term "fatty oil" refers to edible fats and oils such as butter, margarine, shortening, palm oil, palm oil, soybean oil and olive oil, and is selected by mixing one or several.
상기에서 제조한 일회용품의 1면 이상에 일정시간 이상 방수효과를 누릴 수 있는 sol 상태의 가식성 고분자물질을 도포하여 건조한다. 대다수 음식물이 다량의 수분을 함유하고 있음을 감안할 때 사탕류 또는 당과류로 제조된 일회용품은 수분과 반응하여도 음식의 맛에 영향을 주지 않고 수분에 완만한 반응속도를 가지는 방수 코팅의 기능이 중요하다. 현재 식용하는 재질 중에는 100% 방수되는 재질은 없으나 일회용품의 용도 특성상 약 1시간 이상의 방수능력이면 유효하다고 사료되며 이에 적합한 가식성 방수 코팅의 재질을 선택하고 코팅의 횟수와 두께를 결정하여 도포와 건조의 과정을 반복할 수 있다.One or more surfaces of the disposable product prepared above is coated with a sol-like edible polymer material that can enjoy a waterproofing effect for a predetermined time and then dried. Given that most foods contain a large amount of water, the disposable product made of candy or fructose does not affect the taste of the food even if it reacts with moisture, and the function of the waterproof coating having a gentle reaction rate to moisture is important. There is no 100% waterproof material among edible materials, but it is considered to be effective if the waterproof ability of the disposable product is about 1 hour or more. The process can be repeated.
통상적으로 일회용품의 코팅재료는 실리콘 수지를 사용하여 제품화한다. 그러나 본 발명에서는 그대로 취식 가능하도록 식용 가능한 가식성 코팅물질을 선발하여 도포시킨다.Usually, the coating material of a disposable product is commercialized using silicone resin. However, in the present invention, an edible edible coating material is selected and applied to be edible as it is.
상기 식용 코팅제라 함은 건조되었을 때 수분에 대한 반응성이 완만하여 일정시간 방수의 효과가 있는 졸(sol) 상태의 고분자 물질로서 가식성 콜라겐 케이싱, 셀룰로오즈, 호화된 전분, 초산에 녹은 키틴질, Alcaligenes faecalis var. myxogenes에 의해 생산되는 curdlan 중에서 선택할 수 있다.The edible coating is a sol polymer material that has a moderate reactivity against moisture when dried, and has a waterproofing effect for a certain period of time. The edible collagen casing, cellulose, gelatinized starch, chitin dissolved in acetic acid, Alcaligenes faecalis var. You can choose from curdlans produced by myxogenes.
더욱 구체적으로, 첫번째로 콜라겐 케이싱을 예로 들 수 있는데, 이는 주로 햄, 순대등의 껍질로 쓰이는 인공 케이싱으로 동물의 진피 층의 콜라겐을 마쇄한 뒤 산 처리하여 성형과정을 거친다. 그러나 본 발명에서는 성형과정을 하지 않고 산 처리하여 sol 또는 gel 상태인 케이싱을 일회용품에 도포하여 건조한다.More specifically, for example, collagen casing is an example, which is an artificial casing mainly used as a shell of ham, sundae, etc., which is subjected to a shaping process after grinding the collagen of the animal's dermal layer and acid treatment. However, in the present invention, the acid-treated casing without applying the molding process is applied to dry the casing in the sol or gel state.
두번째로 셀룰로오즈를 예로 들 수 있는데, 식물성 섬유질에 속하는 셀룰로오즈를 유기용매에 침지하여 sol 상태의 셀룰로오즈를 일회용품에 도포하여 건조한다.Secondly, cellulose may be exemplified. Cellulose belonging to vegetable fiber is immersed in an organic solvent, and sol cellulose is applied to a disposable product and dried.
세번째로 호화된 전분을 예로 들 수 있으며, 네번째로 키토산를 예로 들 수 있는데, 갑각류의 껍질에 함유된 키토산을 산에 녹여 sol 상태의 키토산을 일회용품에 도포하여 건조한다.Thirdly, starch is gelatinized, and fourthly, chitosan. For example, chitosan contained in the shell of crustacean is dissolved in acid, and sol-like chitosan is applied to disposable products and dried.
다섯번째로 curdlan(커들란)를 예로 들 수 있는데, 버섯에서 유래되는 curdlan은 Alcaligenes faecalis var. myxogenes에 의해 생산되는 다당류로 증류수와 함께 가열하여 gel화하여 일회용품에 도포하여 건조한다.Fifth, curdlan (curdlan) is an example. Mushroom-derived curdlan is Alcaligenes faecalis var. Polysaccharides produced by myxogenes are gelled by heating with distilled water, applied to disposable products and dried.
그 외에도 가식성 필름 제조시 사용되는 다당류로 펙틴(pectin), 알긴산(alginate), 카라기난(carrageenan), 검류(gum) 등이 더 있고, 단백질로는 젤라틴(gelatin), 카제인(casein), 유청단백질(whey protein), 옥수수제인(corn zein), 밀글루텐(wheat gluten), 콩단백질(soy protein) 등이 있으며, 지질류로는 파라핀왁스(paraffin wax), 카나우바왁스(carnauba wax) 등의 왁스류와 트리글리세리드(triglyceride), 지방산(fatty acid), 아세틸화 모노글리세리드(acetylated monoglyceride) 등이 있다.Other polysaccharides used in the manufacture of edible films include pectin, alginate, carrageenan and gum, and proteins include gelatin, casein and whey protein. (whey protein), corn zein, wheat gluten, soy protein, etc. Waxes such as paraffin wax and carnauba wax And triglycerides, fatty acids and acetylated monoglycerides.
비용적 측면과 기능적 측면을 고려하여 상기한 가식성 코팅 재질 중 하나를 선택하여 제조한 일회용품에 도포한다. 도포의 횟수와 두께는 일회용품의 종류에 따라 요구되는 경도에 따라 선택한다. 예를 들면, 과자류로 제작된 커피스틱은 방수코팅과정이 필요할 수 있다. 바람직하게는 두께 1.0 내지 4.0mm 정도로 1~5회에 걸쳐 도포하여 일회용 식품 용기를 얻는다. 일회용품의 종류에 따라서 코팅을 하지 않을 수도 있다. 예를 들면, 하드타입의 사탕으로 제작된 커피스틱은 용도 특성상 코팅을 하지 않을 수 있다.In consideration of cost and functional aspects, one of the above-described decorative coating materials is selected and applied to a disposable product. The number and thickness of the application are selected according to the hardness required for the type of disposable product. For example, coffee sticks made of confectionery may require a waterproof coating process. Preferably it is applied about 1-5 times about 1.0-4.0 mm in thickness, and obtains a disposable food container. Depending on the type of disposable product, it may not be coated. For example, coffee sticks made of hard candies may not be coated due to their nature of use.
본 발명은 또한, 상기 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 코팅물질의 유해성을 극복하고 거부감을 줄일 수 있는 일회용품을 제공한다.The present invention also provides a disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and to overcome the harmfulness of the coating material and reduce the rejection.
본 발명은 또한, 상기 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 섭취 시 식감과 맛이 우수한 식용할 수 있는 일회용품을 제공한다.The present invention also provides an edible disposable product which is manufactured by the above manufacturing method to improve the durability and preservation of the disposable product, and has an excellent texture and taste when ingested.
본 발명은 또한, 식감이 높은 사탕류 또는 과자류로 일회용 용품을 제조하여 필요한 면에 가식성 방수코팅제를 도포하여 사용 후 식용하는 일회용품을 제공한다.The present invention also provides a disposable product that is prepared after use by manufacturing a disposable article with a high-taste candy or confectionary and applying an edible waterproof coating agent to a required surface.
이하 본 발명의 내용을 실시예를 통해 보다 상세하게 설명하기로 한다. 다만, 이들 실시예는 본 발명의 내용을 보다 쉽게 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 의해 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.
1. 식용 코팅제를 도포한 일회용 용기1. Disposable container coated with food coating
<비교예 1>Comparative Example 1
염화비닐수지(polyvinylchloride, PVC) 재질의 종이컵 모양으로 성형 제조한 후, 실리콘 수지로 0.5mmm 두께로 코팅하였다.After molding and manufacturing a paper cup shape made of polyvinylchloride (PVC) material, it was coated with a silicone resin to a thickness of 0.5mmm.
<실시예 1><Example 1>
염화비닐수지(polyvinylchloride, PVC) 재질의 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 식용컵을 제조하였다.After molding and manufacturing a paper cup shape made of polyvinylchloride (PVC) material, collagen was dissolved in a sol state on the inner surface of the cup and applied to a thickness of about 3 mm, followed by drying at 35 ° C. for 24 hours to prepare an edible cup.
<실시예 2><Example 2>
염화비닐수지(polyvinylchloride, PVC) 재질의 종이컵 모양으로 성형 제조한 후, 컵 내면에 셀룰로오즈를 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 식용컵을 제조하였다.After forming and manufacturing a paper cup shape made of polyvinyl chloride (PVC) material, the cellulose was dissolved in a sol state on the inner surface of the cup and coated to a thickness of about 3 mm, followed by drying at 35 ° C. for 24 hours to prepare an edible cup.
<실시예 3><Example 3>
염화비닐수지(polyvinylchloride, PVC) 재질의 종이컵 모양으로 성형 제조한 후, 컵 내면에 키토산을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 식용컵을 제조하였다.After molding and manufacturing a paper cup shape made of polyvinyl chloride (polyvinylchloride, PVC), chitosan was dissolved in a sol state on the inner surface of the cup and applied to a thickness of about 3 mm, and dried at 35 ° C. for 24 hours to prepare an edible cup.
<실시예 4><Example 4>
염화비닐수지(polyvinylchloride, PVC) 재질의 종이컵 모양으로 성형 제조한 후, 컵 내면에 커들란을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 식용컵을 제조하였다.After molding and manufacturing a paper cup shape made of polyvinylchloride (PVC) material, the cuplan was dissolved in a sol state on the inner surface of the cup and coated to a thickness of about 3 mm, and dried at 35 ° C. for 24 hours to prepare an edible cup.
아래 표 1과 같은 추가의 실시예 및 비교예를 대상으로 일회용품의 내구성 및 보존성을 조사하였다.The durability and preservation of the disposables were investigated for further examples and comparative examples such as Table 1 below.
표 1 일회용품의 내구성 및 보존성
Table 1 Durability and shelf life of disposable products
| 용품 조성 | 용품의 종류 | 코팅재료 | 내구성 | 보존성 | |
| 비교예1 | 염화비닐수지 | 컵 | 실리콘 수지 | 양호 | 양호 |
| 실시예1 | 염화비닐수지 | 컵 | 콜라겐 | 양호 | 양호 |
| 실시예2 | 염화비닐수지 | 컵 | 셀룰로오즈 | 양호 | 양호 |
| 실시예3 | 염화비닐수지 | 컵 | 키토산 | 양호 | 양호 |
| 실시예4 | 염화비닐수지 | 컵 | 커들란 | 양호 | 양호 |
| 비교예2 | 폴리프로필렌 | 빨대 | 실리콘 수지 | 양호 | 양호 |
| 실시예5 | 폴리프로필렌 | 빨대 | 콜라겐 | 양호 | 양호 |
| 실시예6 | 폴리프로필렌 | 빨대 | 셀룰로오즈 | 양호 | 양호 |
| 실시예7 | 폴리프로필렌 | 빨대 | 키토산 | 양호 | 양호 |
| 실시예8 | 폴리프로필렌 | 빨대 | 커들란 | 양호 | 양호 |
| 비교예3 | 폴리염화비닐리덴 | 커피스틱 | 에폭시 수지 | 양호 | 양호 |
| 실시예9 | 폴리염화비닐리덴 | 커피스틱 | 콜라겐 | 양호 | 양호 |
| 실시예10 | 폴리염화비닐리덴 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 실시예11 | 폴리염화비닐리덴 | 커피스틱 | 키토산 | 양호 | 양호 |
| 실시예12 | 폴리염화비닐리덴 | 커피스틱 | 커들란 | 양호 | 양호 |
| 비교예4 | 폴리아세탈 | 스푼 | 에폭시 수지 | 양호 | 양호 |
| 실시예13 | 폴리아세탈 | 스푼 | 콜라겐 | 양호 | 양호 |
| 실시예14 | 폴리아세탈 | 스푼 | 셀룰로오즈 | 양호 | 양호 |
| 실시예15 | 폴리아세탈 | 스푼 | 키토산 | 양호 | 양호 |
| 실시예16 | 폴리아세탈 | 스푼 | 커들란 | 양호 | 양호 |
| Supplies composition | Kind of article | Coating material | durability | Preservation | |
| Comparative Example 1 | Vinyl chloride resin | cup | Silicone resin | Good | Good |
| Example 1 | Vinyl chloride resin | cup | Collagen | Good | Good |
| Example 2 | Vinyl chloride resin | cup | Cellulose | Good | Good |
| Example 3 | Vinyl chloride resin | cup | Chitosan | Good | Good |
| Example 4 | Vinyl chloride resin | cup | Kirdlan | Good | Good |
| Comparative Example 2 | Polypropylene | straw | Silicone resin | Good | Good |
| Example 5 | Polypropylene | straw | Collagen | Good | Good |
| Example 6 | Polypropylene | straw | Cellulose | Good | Good |
| Example 7 | Polypropylene | straw | Chitosan | Good | Good |
| Example 8 | Polypropylene | straw | Kirdlan | Good | Good |
| Comparative Example 3 | Polyvinylidene chloride | Coffee stick | Epoxy resin | Good | Good |
| Example 9 | Polyvinylidene chloride | Coffee stick | Collagen | Good | Good |
| Example 10 | Polyvinylidene chloride | Coffee stick | Cellulose | Good | Good |
| Example 11 | Polyvinylidene chloride | Coffee stick | Chitosan | Good | Good |
| Example 12 | Polyvinylidene chloride | Coffee stick | Kirdlan | Good | Good |
| Comparative Example 4 | Polyacetal | spoon | Epoxy resin | Good | Good |
| Example 13 | Polyacetal | spoon | Collagen | Good | Good |
| Example 14 | Polyacetal | spoon | Cellulose | Good | Good |
| Example 15 | Polyacetal | spoon | Chitosan | Good | Good |
| Example 16 | Polyacetal | spoon | Kirdlan | Good | Good |
상기 표 1의 실시예 및 비교예를 통해서 제조된 일회용품을 대상으로 100℃의 끓는 물에 15분간 용기를 담구어 코팅재료가 용출되도록 한 후, 용해된 물의 냄새 및 육안 검사를 통해 용해물의 거부감을 조사하였다.After dissolving the container in boiling water at 100 ° C. for 15 minutes with respect to the disposable products manufactured through the examples and comparative examples of Table 1, the coating material was eluted, and rejection of the melt through the smell and dissolved visual inspection of the dissolved water. Was investigated.
5: 거부감이 아주 많다 ~ 1: 거부감이 거의 없다.5: Too much rejection ~ 1: Too little rejection.
표 2 일회용품의 소비자 반응 결과
TABLE 2 Consumer Response Results for Disposable Products
| 용품 조성 | 용품의 종류 | 코팅재료 | 거부감 | |
| 비교예1 | 염화비닐수지 | 컵 | 실리콘 수지 | 4.8 |
| 실시예1 | 염화비닐수지 | 컵 | 콜라겐 | 3.1 |
| 실시예2 | 염화비닐수지 | 컵 | 셀룰로오즈 | 2.6 |
| 실시예3 | 염화비닐수지 | 컵 | 키토산 | 2.1 |
| 실시예4 | 염화비닐수지 | 컵 | 커들란 | 2.3 |
| 비교예2 | 폴리프로필렌 | 빨대 | 실리콘 수지 | 4.6 |
| 실시예5 | 폴리프로필렌 | 빨대 | 콜라겐 | 2.6 |
| 실시예6 | 폴리프로필렌 | 빨대 | 셀룰로오즈 | 2.9 |
| 실시예7 | 폴리프로필렌 | 빨대 | 키토산 | 1.9 |
| 실시예8 | 폴리프로필렌 | 빨대 | 커들란 | 2.3 |
| 비교예3 | 폴리염화비닐리덴 | 커피스틱 | 에폭시 수지 | 4.8 |
| 실시예9 | 폴리염화비닐리덴 | 커피스틱 | 콜라겐 | 2.6 |
| 실시예10 | 폴리염화비닐리덴 | 커피스틱 | 셀룰로오즈 | 3.2 |
| 실시예11 | 폴리염화비닐리덴 | 커피스틱 | 키토산 | 1.6 |
| 실시예12 | 폴리염화비닐리덴 | 커피스틱 | 커들란 | 2.5 |
| 비교예4 | 폴리아세탈 | 스푼 | 에폭시 수지 | 4.7 |
| 실시예13 | 폴리아세탈 | 스푼 | 콜라겐 | 3.0 |
| 실시예14 | 폴리아세탈 | 스푼 | 셀룰로오즈 | 2.6 |
| 실시예15 | 폴리아세탈 | 스푼 | 키토산 | 1.8 |
| 실시예16 | 폴리아세탈 | 스푼 | 커들란 | 2.7 |
| Supplies composition | Kind of article | Coating material | Rejection | |
| Comparative Example 1 | Vinyl chloride resin | cup | Silicone resin | 4.8 |
| Example 1 | Vinyl chloride resin | cup | Collagen | 3.1 |
| Example 2 | Vinyl chloride resin | cup | Cellulose | 2.6 |
| Example 3 | Vinyl chloride resin | cup | Chitosan | 2.1 |
| Example 4 | Vinyl chloride resin | cup | Kirdlan | 2.3 |
| Comparative Example 2 | Polypropylene | straw | Silicone resin | 4.6 |
| Example 5 | Polypropylene | straw | Collagen | 2.6 |
| Example 6 | Polypropylene | straw | Cellulose | 2.9 |
| Example 7 | Polypropylene | straw | Chitosan | 1.9 |
| Example 8 | Polypropylene | straw | Kirdlan | 2.3 |
| Comparative Example 3 | Polyvinylidene chloride | Coffee stick | Epoxy resin | 4.8 |
| Example 9 | Polyvinylidene chloride | Coffee stick | Collagen | 2.6 |
| Example 10 | Polyvinylidene chloride | Coffee stick | Cellulose | 3.2 |
| Example 11 | Polyvinylidene chloride | Coffee stick | Chitosan | 1.6 |
| Example 12 | Polyvinylidene chloride | Coffee stick | Kirdlan | 2.5 |
| Comparative Example 4 | Polyacetal | spoon | Epoxy resin | 4.7 |
| Example 13 | Polyacetal | spoon | Collagen | 3.0 |
| Example 14 | Polyacetal | spoon | Cellulose | 2.6 |
| Example 15 | Polyacetal | spoon | Chitosan | 1.8 |
| Example 16 | Polyacetal | spoon | Kirdlan | 2.7 |
본 발명의 실시예에 의하여 제조된 일회용품의 경우 각각의 비교예보다 거부감이 매우 없는 것으로 나타났고, 용기 내 물을 섭취할 경우에도 보다 친근감이 나타나고 이질감이 없다고 응답하였다.In the case of the disposables produced according to the embodiment of the present invention was found to have no rejection than each comparative example, even when ingesting water in the container appeared more familiar and no sense of heterogeneity.
2. 사탕류를 이용한 식용하는 일회용품2. Disposable products edible using candy
<비교예 1>Comparative Example 1
팽화된 옥수수 전분으로 제조된 종이컵 모양의 일회용품을 구입하여 비교예로 사용하였다.A paper cup-shaped disposable product made of expanded corn starch was purchased and used as a comparative example.
<실시예 1><Example 1>
설탕 50중량부, 물엿 40중량부, 물 10중량부의 원료를 145℃ 정도로 끓여 캔디를 제조한 후 주물성형 공법을 이용하여 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 15℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.50 parts by weight of sugar, 40 parts by weight of starch syrup, and 10 parts by weight of water are boiled to about 145 ° C. to prepare a candy, and then molded into a paper cup shape using a casting molding method. Then, the collagen is dissolved in the cup in a sol state. After coating to a thickness of 3mm and dried for 24 hours at 15 ℃, a disposable edible cup was prepared.
<실시예 2><Example 2>
설탕 50중량부, 물엿 40중량부, 중탄산나트륨 2중량부, 물 8중량부의 원료를 145℃ 정도로 끓여 캔디를 제조한 후 주물성형 공법을 이용하여 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 15℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.50 parts by weight of sugar, 40 parts by weight of starch syrup, 2 parts by weight of sodium bicarbonate, and 8 parts by weight of water are boiled at about 145 ° C. to prepare a candy, and then molded into a paper cup shape using a casting molding method, and then collagen is formed on the inner surface of the cup. After dissolving in a sol state and applied to a thickness of about 3mm and dried for 24 hours at 15 ℃, a disposable edible cup was prepared.
<실시예 3><Example 3>
설탕 40중량부, 물엿 40중량부, 탈지분유 10중량부, 물 10중량부의 원료를 120℃ 정도로 끓여 경질 카라멜을 제조한 후 주물성형 공법을 이용하여 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 15℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.40 parts by weight of sugar, 40 parts by weight of starch syrup, 10 parts by weight of skim milk powder, and 10 parts by weight of water are boiled at about 120 ° C. to prepare hard caramel and then molded into a cup shape using a casting method. Was dissolved in a sol state and applied to a thickness of about 3mm and dried at 15 ℃ for 24 hours, to prepare a disposable edible cup.
상기 실시예 1 내지 3과 동일 조성의 사탕류을 이용하여 아래 표 3과 같은 추가의 실시예 및 비교예를 대상으로 일회용품의 내구성 및 보존성을 조사하였다.Using the candy composition of the same composition as in Examples 1 to 3, the durability and preservability of the disposables were investigated for further examples and comparative examples as shown in Table 3 below.
표 3 일회용품의 내구성 및 보존성
TABLE 3 Durability and shelf life of disposable products
| 용기 재질 | 용품의 형태 | 코팅재료 | 내구성 | 보존성 | |
| 비교예1 | 비교예1 | 컵 | - | 미흡 | 미흡 |
| 실시예1 | 실시예1 | 컵 | 콜라겐 | 양호 | 양호 |
| 실시예2 | 실시예2 | 컵 | 콜라겐 | 양호 | 양호 |
| 실시예3 | 실시예3 | 컵 | 콜라겐 | 양호 | 양호 |
| 비교예2 | 비교예1과 동일 | 커피스틱 | - | 미흡 | 미흡 |
| 실시예4 | 실시예1과 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 실시예5 | 실시예2와 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 실시예6 | 실시예3과 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 비교예3 | 비교예1과 동일 | 스푼 | - | 미흡 | 미흡 |
| 실시예7 | 실시예1과 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 실시예8 | 실시예2와 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 실시예9 | 실시예3과 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 비교예4 | 비교예1과 동일 | 빨대 | - | 미흡 | 미흡 |
| 실시예10 | 실시예1과 동일 | 빨대 | 커들란 | 양호 | 양호 |
| 실시예11 | 실시예2와 동일 | 빨대 | 커들란 | 양호 | 양호 |
| 실시예12 | 실시예3과 동일 | 빨대 | 커들란 | 양호 | 양호 |
| Container material | Form of supplies | Coating material | durability | Preservation | |
| Comparative Example 1 | Comparative Example 1 | cup | - | Inadequate | Inadequate |
| Example 1 | Example 1 | cup | Collagen | Good | Good |
| Example 2 | Example 2 | cup | Collagen | Good | Good |
| Example 3 | Example 3 | cup | Collagen | Good | Good |
| Comparative Example 2 | Same as Comparative Example 1 | Coffee stick | - | Inadequate | Inadequate |
| Example 4 | Same as Example 1 | Coffee stick | Cellulose | Good | Good |
| Example 5 | Same as Example 2 | Coffee stick | Cellulose | Good | Good |
| Example 6 | Same as Example 3 | Coffee stick | Cellulose | Good | Good |
| Comparative Example 3 | Same as Comparative Example 1 | spoon | - | Inadequate | Inadequate |
| Example 7 | Same as Example 1 | spoon | Chitosan | Good | Good |
| Example 8 | Same as Example 2 | spoon | Chitosan | Good | Good |
| Example 9 | Same as Example 3 | spoon | Chitosan | Good | Good |
| Comparative Example 4 | Same as Comparative Example 1 | straw | - | Inadequate | Inadequate |
| Example 10 | Same as Example 1 | straw | Kirdlan | Good | Good |
| Example 11 | Same as Example 2 | straw | Kirdlan | Good | Good |
| Example 12 | Same as Example 3 | straw | Kirdlan | Good | Good |
상기 표 3의 실시예 및 비교예를 통해서 제조된 일회용품을 대상으로 훈련된 관능검사 요원 20명을 대상으로 3회의 반복에 의한 관능 평가를 실시하였다. 관능검사 항목은 조직감, 맛, 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. Sensory evaluation was performed by three iterations of 20 sensory test personnel trained on disposable products manufactured through the examples and comparative examples of Table 3. The sensory test items were analyzed for texture, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.
5: 아주 좋다 ~ 1: 아주 나쁘다 5: very good ~ 1: very bad
표 4 일회용품의 취식 시 관능시험 결과
Table 4 Sensory test results when eating disposable products
| 용기 재질 | 용품의 형태 | 코팅재료 | 조직감 | 맛 | 전체적인기호도 | |
| 비교예1 | 비교예1 | 컵 | - | 2.3 | 2.2 | 2.3 |
| 실시예1 | 실시예1 | 컵 | 콜라겐 | 4.0 | 3.9 | 3.9 |
| 실시예2 | 실시예2 | 컵 | 콜라겐 | 4.2 | 4.1 | 4.0 |
| 실시예3 | 실시예3 | 컵 | 콜라겐 | 3.5 | 4.1 | 3.7 |
| 비교예2 | 비교예1과 동일 | 커피스틱 | - | 2.2 | 2.6 | 2.3 |
| 실시예4 | 실시예1과 동일 | 커피스틱 | 셀룰로오즈 | 3.9 | 4.1 | 3.9 |
| 실시예5 | 실시예2와 동일 | 커피스틱 | 셀룰로오즈 | 4.5 | 4.1 | 4.2 |
| 실시예6 | 실시예3과 동일 | 커피스틱 | 셀룰로오즈 | 3.6 | 4.5 | 4.1 |
| 비교예3 | 비교예1과 동일 | 스푼 | - | 2.2 | 2.5 | 2.3 |
| 실시예7 | 실시예1과 동일 | 스푼 | 키토산 | 3.9 | 4.1 | 3.8 |
| 실시예8 | 실시예2와 동일 | 스푼 | 키토산 | 4.2 | 4.3 | 3.8 |
| 실시예9 | 실시예3과 동일 | 스푼 | 키토산 | 3.9 | 4.2 | 3.6 |
| 비교예4 | 비교예1과 동일 | 빨대 | - | 2.3 | 2.3 | 2.3 |
| 실시예10 | 실시예1과 동일 | 빨대 | 커들란 | 3.7 | 4.1 | 3.7 |
| 실시예11 | 실시예2와 동일 | 빨대 | 커들란 | 4.3 | 4.2 | 3.8 |
| 실시예12 | 실시예3과 동일 | 빨대 | 커들란 | 3.7 | 4.3 | 3.5 |
| Container material | Form of supplies | Coating material | Organization | flavor | Overall Symbol | |
| Comparative Example 1 | Comparative Example 1 | cup | - | 2.3 | 2.2 | 2.3 |
| Example 1 | Example 1 | cup | Collagen | 4.0 | 3.9 | 3.9 |
| Example 2 | Example 2 | cup | Collagen | 4.2 | 4.1 | 4.0 |
| Example 3 | Example 3 | cup | Collagen | 3.5 | 4.1 | 3.7 |
| Comparative Example 2 | Same as Comparative Example 1 | Coffee stick | - | 2.2 | 2.6 | 2.3 |
| Example 4 | Same as Example 1 | Coffee stick | Cellulose | 3.9 | 4.1 | 3.9 |
| Example 5 | Same as Example 2 | Coffee stick | Cellulose | 4.5 | 4.1 | 4.2 |
| Example 6 | Same as Example 3 | Coffee stick | Cellulose | 3.6 | 4.5 | 4.1 |
| Comparative Example 3 | Same as Comparative Example 1 | spoon | - | 2.2 | 2.5 | 2.3 |
| Example 7 | Same as Example 1 | spoon | Chitosan | 3.9 | 4.1 | 3.8 |
| Example 8 | Same as Example 2 | spoon | Chitosan | 4.2 | 4.3 | 3.8 |
| Example 9 | Same as Example 3 | spoon | Chitosan | 3.9 | 4.2 | 3.6 |
| Comparative Example 4 | Same as Comparative Example 1 | straw | - | 2.3 | 2.3 | 2.3 |
| Example 10 | Same as Example 1 | straw | Kirdlan | 3.7 | 4.1 | 3.7 |
| Example 11 | Same as Example 2 | straw | Kirdlan | 4.3 | 4.2 | 3.8 |
| Example 12 | Same as Example 3 | straw | Kirdlan | 3.7 | 4.3 | 3.5 |
본 발명의 실시예에 의하여 제조된 일회용품의 경우 각각의 비교예보다 조직감이 우수하고 맛이 좋아 높은 관능적 점수를 보였으며, 용기로서 뿐만 아니라 식품으로서의 기능과 재미를 충분히 한다고 응답하였다.Disposable articles produced according to the embodiment of the present invention showed a higher organoleptic score and taste better than the respective comparative examples, and responded that the function and fun as a container as well as food is sufficient.
3. 과자류를 이용한 식용하는 일회용품3. Disposable products for edible using confectionery
<비교예 1>Comparative Example 1
밀가루 박력분 100중량부, 설탕 10중량부, 버터 90중량부로 이루어지는 과자류를 종이컵 모양으로 성형 제조하여, 일회용 식용컵을 제조하였다.Confectionery consisting of 100 parts by weight of flour flour, 10 parts by weight of sugar, and 90 parts by weight of butter was molded and manufactured into a paper cup shape to prepare a disposable edible cup.
<실시예 1><Example 1>
밀가루 박력분 100중량부, 설탕 30중량부, 버터 30중량부, 베이킹파우더 2중량부로 이루어지는 크래커류를 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.Crackers made of 100 parts by weight of flour, 30 parts by weight of sugar, 30 parts by weight of butter, and 2 parts by weight of baking powder were molded into a paper cup shape, and then collagen was dissolved in the sol state on the inner surface of the cup and coated to a thickness of about 3 mm. It dried at 35 degreeC for 24 hours, and prepared the disposable edible cup.
<실시예 2><Example 2>
밀가루 박력분 100중량부, 설탕파우더 20중량부, 버터 80중량부로 이루어지는 쿠키류를 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.Cookies consisting of 100 parts by weight of flour flour, 20 parts by weight of sugar powder, and 80 parts by weight of butter are molded into paper cups, and then collagen is dissolved in an sol state on the inner surface of the cup and applied to a thickness of about 3 mm, followed by drying at 35 ° C. for 24 hours. Thus, a disposable edible cup was prepared.
<실시예 3><Example 3>
밀가루 박력분 50중량부, 강력분 50중량부, 설탕파우더 80중량부, 버터 80중량부로 이루어지는 파이류를 종이컵 모양으로 성형 제조한 후, 컵 내면에 콜라겐을 sol 상태로 용해하여 약 3mm 두께로 도포시킨 후 35℃에서 24시간 건조하여, 일회용 식용컵을 제조하였다.Pies made of 50 parts by weight of flour, 50 parts by weight of strong powder, 80 parts by weight of sugar powder, and 80 parts by weight of butter are molded into paper cups, and then the collagen is dissolved in a sol state on the inner surface of the cup and coated to a thickness of about 3 mm. It dried at 24 degreeC for 24 hours, and prepared the disposable edible cup.
상기 실시예 1 내지 3과 동일 조성의 과자류를 이용하여 아래 표 5와 같은 추가의 실시예 및 비교예를 대상으로 일회용품의 내구성 및 보존성을 조사하였다.Using the confectionery of the same composition as in Examples 1 to 3, the durability and the preservation of the disposables were investigated for further examples and comparative examples as shown in Table 5 below.
표 5 일회용품의 내구성 및 보존성
Table 5 Durability and shelf life of disposable products
| 과자류 조성 | 용품의 종류 | 코팅재료 | 내구성 | 보존성 | |
| 비교예1 | 비교예1 | 컵 | - | 미흡 | 미흡 |
| 실시예1 | 실시예1 | 컵 | 콜라겐 | 양호 | 양호 |
| 실시예2 | 실시예2 | 컵 | 콜라겐 | 양호 | 양호 |
| 실시예3 | 실시예3 | 컵 | 콜라겐 | 양호 | 양호 |
| 비교예2 | 비교예1과 동일 | 커피스틱 | - | 미흡 | 미흡 |
| 실시예4 | 실시예1과 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 실시예5 | 실시예2와 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 실시예6 | 실시예3과 동일 | 커피스틱 | 셀룰로오즈 | 양호 | 양호 |
| 비교예3 | 비교예1과 동일 | 스푼 | - | 미흡 | 미흡 |
| 실시예7 | 실시예1과 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 실시예8 | 실시예2와 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 실시예9 | 실시예3과 동일 | 스푼 | 키토산 | 양호 | 양호 |
| 비교예4 | 비교예1과 동일 | 빨대 | - | 미흡 | 미흡 |
| 실시예10 | 실시예1과 동일 | 빨대 | 커들란 | 양호 | 양호 |
| 실시예11 | 실시예2와 동일 | 빨대 | 커들란 | 양호 | 양호 |
| 실시예12 | 실시예3과 동일 | 빨대 | 커들란 | 양호 | 양호 |
| Confectionery composition | Kind of article | Coating material | durability | Preservation | |
| Comparative Example 1 | Comparative Example 1 | cup | - | Inadequate | Inadequate |
| Example 1 | Example 1 | cup | Collagen | Good | Good |
| Example 2 | Example 2 | cup | Collagen | Good | Good |
| Example 3 | Example 3 | cup | Collagen | Good | Good |
| Comparative Example 2 | Same as Comparative Example 1 | Coffee stick | - | Inadequate | Inadequate |
| Example 4 | Same as Example 1 | Coffee stick | Cellulose | Good | Good |
| Example 5 | Same as Example 2 | Coffee stick | Cellulose | Good | Good |
| Example 6 | Same as Example 3 | Coffee stick | Cellulose | Good | Good |
| Comparative Example 3 | Same as Comparative Example 1 | spoon | - | Inadequate | Inadequate |
| Example 7 | Same as Example 1 | spoon | Chitosan | Good | Good |
| Example 8 | Same as Example 2 | spoon | Chitosan | Good | Good |
| Example 9 | Same as Example 3 | spoon | Chitosan | Good | Good |
| Comparative Example 4 | Same as Comparative Example 1 | straw | - | Inadequate | Inadequate |
| Example 10 | Same as Example 1 | straw | Kirdlan | Good | Good |
| Example 11 | Same as Example 2 | straw | Kirdlan | Good | Good |
| Example 12 | Same as Example 3 | straw | Kirdlan | Good | Good |
상기 표 5의 실시예 및 비교예를 통해서 제조된 일회용품을 대상으로 훈련된 관능검사 요원 20명을 대상으로 3회의 반복에 의한 관능 평가를 실시하였다. 관능검사 항목은 조직감, 맛, 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. Sensory evaluation was performed by three iterations of 20 sensory test personnel trained on disposable products manufactured through the examples and comparative examples of Table 5. The sensory test items were analyzed for texture, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria.
5: 아주 좋다 ~ 1: 아주 나쁘다 5: very good ~ 1: very bad
표 6 일회용품의 취식 시 관능시험 결과
Table 6 Sensory test results when eating disposable products
| 과자류 조성 | 용품의 종류 | 코팅재료 | 조직감 | 맛 | 전체적인기호도 | |
| 비교예1 | 비교예1 | 컵 | - | 3.2 | 2.8 | 3.0 |
| 실시예1 | 실시예1 | 컵 | 콜라겐 | 3.9 | 3.8 | 3.9 |
| 실시예2 | 실시예2 | 컵 | 콜라겐 | 4.2 | 3.9 | 4.0 |
| 실시예3 | 실시예3 | 컵 | 콜라겐 | 3.8 | 3.9 | 4.0 |
| 비교예2 | 비교예1과 동일 | 커피스틱 | - | 3.3 | 3.0 | 3.1 |
| 실시예4 | 실시예1과 동일 | 커피스틱 | 셀룰로오즈 | 3.9 | 4.1 | 4.1 |
| 실시예5 | 실시예2와 동일 | 커피스틱 | 셀룰로오즈 | 4.1 | 4.2 | 4.2 |
| 실시예6 | 실시예3과 동일 | 커피스틱 | 셀룰로오즈 | 4.1 | 4.1 | 4.3 |
| 비교예3 | 비교예1과 동일 | 스푼 | - | 3.2 | 2.9 | 2.9 |
| 실시예7 | 실시예1과 동일 | 스푼 | 키토산 | 3.8 | 4.0 | 3.9 |
| 실시예8 | 실시예2와 동일 | 스푼 | 키토산 | 3.8 | 4.2 | 3.8 |
| 실시예9 | 실시예3과 동일 | 스푼 | 키토산 | 3.9 | 4.0 | 3.7 |
| 비교예4 | 비교예1과 동일 | 빨대 | - | 3.0 | 3.0 | 2.9 |
| 실시예10 | 실시예1과 동일 | 빨대 | 커들란 | 3.8 | 4.0 | 3.9 |
| 실시예11 | 실시예2와 동일 | 빨대 | 커들란 | 3.9 | 3.9 | 3.8 |
| 실시예12 | 실시예3과 동일 | 빨대 | 커들란 | 3.8 | 4.1 | 3.6 |
| Confectionery composition | Kind of article | Coating material | Organization | flavor | Overall Symbol | |
| Comparative Example 1 | Comparative Example 1 | cup | - | 3.2 | 2.8 | 3.0 |
| Example 1 | Example 1 | cup | Collagen | 3.9 | 3.8 | 3.9 |
| Example 2 | Example 2 | cup | Collagen | 4.2 | 3.9 | 4.0 |
| Example 3 | Example 3 | cup | Collagen | 3.8 | 3.9 | 4.0 |
| Comparative Example 2 | Same as Comparative Example 1 | Coffee stick | - | 3.3 | 3.0 | 3.1 |
| Example 4 | Same as Example 1 | Coffee stick | Cellulose | 3.9 | 4.1 | 4.1 |
| Example 5 | Same as Example 2 | Coffee stick | Cellulose | 4.1 | 4.2 | 4.2 |
| Example 6 | Same as Example 3 | Coffee stick | Cellulose | 4.1 | 4.1 | 4.3 |
| Comparative Example 3 | Same as Comparative Example 1 | spoon | - | 3.2 | 2.9 | 2.9 |
| Example 7 | Same as Example 1 | spoon | Chitosan | 3.8 | 4.0 | 3.9 |
| Example 8 | Same as Example 2 | spoon | Chitosan | 3.8 | 4.2 | 3.8 |
| Example 9 | Same as Example 3 | spoon | Chitosan | 3.9 | 4.0 | 3.7 |
| Comparative Example 4 | Same as Comparative Example 1 | straw | - | 3.0 | 3.0 | 2.9 |
| Example 10 | Same as Example 1 | straw | Kirdlan | 3.8 | 4.0 | 3.9 |
| Example 11 | Same as Example 2 | straw | Kirdlan | 3.9 | 3.9 | 3.8 |
| Example 12 | Same as Example 3 | straw | Kirdlan | 3.8 | 4.1 | 3.6 |
본 발명의 실시예에 의하여 제조된 일회용품의 경우 각각의 비교예보다 조직감이 우수하고 맛이 좋아 높은 관능적 점수를 보였으며, 용기로서 뿐만 아니라 식품으로서의 기능과 재미를 충분히 한다고 응답하였다.Disposable articles produced according to the embodiment of the present invention showed a higher organoleptic score and taste better than the respective comparative examples, and responded that the function and fun as a container as well as food is sufficient.
Claims (11)
- 일회용품을 제조, 성형하는 단계; 상기 제조, 성형된 일회용품에 가식성 방수코팅제를 졸(sol) 상태로 용해하여 적어도 일면에 도포시키는 단계; 상기 가식성 방수코팅제가 도포된 일회용품을 건조시키는 단계를 포함하여 이루어지는 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.Manufacturing and molding a disposable product; Dissolving an edible waterproofing coating agent in a sol state on the manufactured and molded disposable product and applying it to at least one surface; Method for producing a disposable product coated with a decorative waterproof coating, characterized in that it comprises the step of drying the disposable product coated with the decorative waterproof coating.
- 제1항에 있어서, 상기 일회용품의 재질은 당 함량이 90중량% 이상인 사탕류인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.According to claim 1, The material of the disposable product is a method of producing a disposable product coated with a edible waterproof coating, characterized in that the sugar content of the sugar content of more than 90% by weight.
- 제1항에 있어서, 상기 일회용품의 재질은 전분분말, 당, 유지의 비율이 100중량부 : 20 내지 80중량부 : 5 내지 80중량부로 포함되는 과자류인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.According to claim 1, The material of the disposable product is a starch powder, sugar, fats and oils ratio of 100 parts by weight: 20 to 80 parts by weight: 5 to 80 parts by weight, characterized in that the confectionery, characterized in that the decorative waterproofing coating is applied Method of manufacturing disposable products.
- 제1항에 있어서, 상기 일회용품은 빨대, 스푼, 젓가락, 커피스틱, 일회용컵, 일회용접시, 일회용 라면용기, 일회용도시락용기 중 어느 하나의 형태인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.The disposable article of claim 1, wherein the disposable article is any one of a straw, a spoon, a chopstick, a coffee stick, a disposable cup, a disposable dish, a disposable ramen container, and a disposable lunch box container. Manufacturing method.
- 제1항에 있어서, 상기 가식성 방수코팅제는 콜라겐, 셀룰로오즈, 호화된 전분, 키토산, 커들란 중 어느 하나인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.The method of claim 1, wherein the edible waterproofing coating agent is any one of collagen, cellulose, gelatinized starch, chitosan, curdlan.
- 제1항에 있어서, 상기 가식성 방수코팅제는 펙틴, 알긴산(alginate), 카라기난, 검류 중 어느 하나인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.The method of claim 1, wherein the edible waterproofing coating agent is any one of pectin, alginate, carrageenan, and gum.
- 제1항에 있어서, 상기 가식성 방수코팅제는 젤라틴, 카제인, 유청단백질, 옥수수제인, 밀글루텐, 콩단백질 중 어느 하나인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.The method of claim 1, wherein the edible waterproofing coating agent is any one of gelatin, casein, whey protein, corn flour, wheat gluten, and soy protein.
- 제1항에 있어서, 상기 가식성 방수코팅제는 파라핀왁스, 카나우바왁스(carnauba wax), 트리글리세리드(triglyceride), 지방산, 아세틸화 모노글리세리드(acetylated monoglyceride) 중 어느 하나인 것을 특징으로 하는, 가식성 방수코팅제가 도포된 일회용품의 제조방법.The edible waterproofing coating according to claim 1, wherein the edible waterproofing coating agent is any one of paraffin wax, carnauba wax, triglyceride, fatty acid and acetylated monoglyceride. Method for producing a disposable product coated with a coating agent.
- 제1항의 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 코팅물질의 유해성을 극복하고 거부감을 줄일 수 있는 일회용품.Disposable product is manufactured by the manufacturing method of claim 1 to improve the durability and preservation of the disposable product, to overcome the harmfulness of the coating material and reduce the rejection.
- 제2항 또는 제3항의 제조방법으로 제조되어 일회용품의 내구성과 보존성이 향상되고, 섭취 시 식감과 맛이 우수한 식용할 수 있는 일회용품.It is manufactured by the manufacturing method of claim 2 or 3, the durability and preservation of the disposable product is improved, the edible disposable product excellent in texture and taste when ingested.
- 식감이 높은 사탕류 또는 과자류로 일회용 용품을 제조하여 필요한 면에 가식성 방수코팅제를 도포하여 사용 후 식용하는 일회용품.Disposable products made of candy or confectionary with a high texture and coated with an edible waterproof coating agent on the required side and then edible after use.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080106153A KR101031697B1 (en) | 2008-10-01 | 2008-10-28 | Disposable products for eating using candy |
| KR10-2008-0106153 | 2008-10-28 | ||
| KR10-2008-0106151 | 2008-10-28 | ||
| KR1020080106151A KR101050886B1 (en) | 2008-10-01 | 2008-10-28 | Disposable container coated with edible coating |
| KR1020080106154A KR101031750B1 (en) | 2008-10-01 | 2008-10-28 | Disposable goods for eating using sweets |
| KR10-2008-0106154 | 2008-10-28 |
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| Publication Number | Publication Date |
|---|---|
| WO2010050708A2 true WO2010050708A2 (en) | 2010-05-06 |
| WO2010050708A3 WO2010050708A3 (en) | 2010-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| PCT/KR2009/006172 WO2010050708A2 (en) | 2008-10-28 | 2009-10-26 | Disposable container coated with an edible coating agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104211975B (en) * | 2014-08-26 | 2017-02-01 | 华南理工大学 | Preparation method of water-blocking oxygen-blocking edible film |
| CN111280374A (en) * | 2018-12-06 | 2020-06-16 | 中船重工鹏力（南京）塑造科技有限公司 | Edible straw and preparation method thereof |
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| KR20020053204A (en) * | 2000-12-27 | 2002-07-05 | 한진영, 김도영 | Vessel for one time use and the method for manufacturing the vessle |
| KR20070068331A (en) * | 2007-06-11 | 2007-06-29 | (주)성우엔비테크 | Disposable Paper Cup with Biodegradable Resin Foam Layer |
| KR20080069198A (en) * | 2005-11-21 | 2008-07-25 | 바이오스피어 인더스트리즈 코포레이션 | Compositions and Methods of Use for Use in Edible Biodegradable Articles |
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| KR20020053204A (en) * | 2000-12-27 | 2002-07-05 | 한진영, 김도영 | Vessel for one time use and the method for manufacturing the vessle |
| KR20080069198A (en) * | 2005-11-21 | 2008-07-25 | 바이오스피어 인더스트리즈 코포레이션 | Compositions and Methods of Use for Use in Edible Biodegradable Articles |
| KR20070068331A (en) * | 2007-06-11 | 2007-06-29 | (주)성우엔비테크 | Disposable Paper Cup with Biodegradable Resin Foam Layer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104211975B (en) * | 2014-08-26 | 2017-02-01 | 华南理工大学 | Preparation method of water-blocking oxygen-blocking edible film |
| CN111280374A (en) * | 2018-12-06 | 2020-06-16 | 中船重工鹏力（南京）塑造科技有限公司 | Edible straw and preparation method thereof |
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