JP2019154719A - Tableware - Google Patents

Abstract

To provide a tableware capable of preventing a thermosensitive dye from coming off or flowing out in the eating/drinking and in the washing of the tableware or in the sterilization by boiling and the chlorination of the tableware, and further capable of being used even in a microwave oven.SOLUTION: Tableware 1 comprises a base material 2 for tableware, and a thermosensitive dye 21 being held in a contact part coming in contact with at least food and drink of the base material 2 for tableware. The tableware has a coating film layer 3 for coating at least a portion where the thermosensitive dye 21 is held in the contact part.SELECTED DRAWING: Figure 1

Description

  The present disclosure relates to tableware that can easily recognize the temperature of a food or drink.

  In general, when a food or drink is ingested and it is too hot, the mouth is cooled with a cold drink or the food or drink is expelled to prevent burns. However, infants and cared persons are difficult to deal with such a situation, and it is necessary to pay sufficient attention when eating food and drink. Therefore, for example, Patent Document 1 discloses a spoon capable of recognizing the temperature of food and drink by color change.

Utility model registration No. 3162525

  The tableware of the present disclosure includes a tableware substrate and a temperature-sensitive pigment held at least in contact with the tableware substrate, and at least the temperature-sensitive pigment is held in the contact portion. It has a coating layer covering the part.

(A) is explanatory drawing which shows the tableware which concerns on one Embodiment of this indication, (B) shows the partial expanded sectional view of the contact part which the food and drink contact in the tableware shown to (A). The tableware which concerns on other embodiment of this indication WHEREIN: The partial expanded sectional view of the contact part which food / beverage contacts is shown. (A) is explanatory drawing which shows the tableware which concerns on other embodiment of this indication, (B)-(D) is a partial expansion at the time of cut | disconnecting by the XX 'line | wire shown to (A). A cross-sectional view is shown. It is explanatory drawing which shows the tableware which concerns on another embodiment of this indication.

  The tableware which concerns on one Embodiment of this indication is demonstrated with reference to FIG. 1 (A) and (B). These drawings are merely schematic drawings, and the dimensions and ratios of the drawings do not always match those of actual tableware.

  Tableware (spoon) 1 shown in FIGS. 1 (A) and 1 (B) includes a dish part 11a for placing food and drink and a handle part 11b for gripping. The dish part 11a and the handle part 11b may be integrally formed with the base material 2 for tableware, or the dish part 11a and the handle part 11b may be individually formed and joined.

  As shown in FIG. 1B, the temperature sensitive dye 21 is held on the tableware base 2. The temperature-sensitive dye 21 does not need to be held on the whole tableware base material 2, and may be held at least in a contact portion with which food or drink comes into contact. That is, in the spoon 1, it is only necessary that the temperature-sensitive dye 21 is held in at least a portion corresponding to the dish portion 11 a on which the food or drink is placed in the tableware substrate 2.

  As shown in FIG. 1B, when the temperature-sensitive dye 21 is held so as to be dispersed in the tableware substrate 2, the tableware substrate 2 may be formed of a resin, for example. Examples of the resin include polypropylene, polycarbonate, melamine resin, and phenol resin. The thickness of the base material 2 for tableware is suitably set according to the kind of tableware, a magnitude | size, etc., for example, is about 2-4 mm, and may be about 5-8 mm.

The thermosensitive dye means a dye that is decolored or discolored due to a temperature change. The temperature-sensitive dye 21 is not particularly limited, and examples thereof include the following dyes (i) to (iii). By using such a temperature-sensitive dye 21, it is possible to recognize whether or not the temperature of the food or drink is equal to or higher than a specified temperature simply by looking at the spoon 1.
(I) A pigment that is colored up to a specified temperature and decolored when the temperature is higher than the specified temperature.
(Ii) A pigment that is colorless up to a specified temperature and colored when the temperature is higher than the specified temperature.
(Iii) A dye whose color tone changes at a specified temperature.

  As one embodiment of the thermosensitive dye 21, for example, it has a structure in which a dye, a developer, and a desensitizer are included in a capsule (such as a microcapsule). In the case of the pigment (i), the mechanism of coloring and decoloring is, for example, as follows. First, the dye itself used for the thermosensitive pigment 21 is colorless. When the temperature is lower than the specified temperature, the dye and the developer are combined, or electrons are exchanged between the dye and the developer, thereby forming a color. On the other hand, when the temperature is higher than the specified temperature, the dye and the desensitizer are combined, or electrons are exchanged between the dye and the desensitizer. In this way, the desensitizer inhibits the binding between the dye and the developer and the transfer of electrons, and the dye cannot be colored and is decolored.

  The case of the dye (ii) is the reverse of the case of the dye (i). That is, when the temperature is higher than the specified temperature, the dye and the developer are combined, or electrons are exchanged between the dye and the developer, thereby producing a color. On the other hand, when the temperature is lower than the specified temperature, the dye and the desensitizer are combined, or electrons are exchanged between the dye and the desensitizer. In this way, the desensitizer inhibits the binding between the dye and the developer and the transfer of electrons, and the dye cannot be colored and is decolored.

  The pigment (iii) has a structure including a plurality of dyes having different colors, a developer, and a desensitizer. In this case, the specified temperature may be set in two stages. For example, a case where a dye that develops red color and a dye that develops blue color are included will be described. First, for example, only a dye that develops red color is set to develop a color up to a lower specified temperature. When the lower specified temperature is exceeded, red color development starts to be suppressed and blue color development starts. As the temperature rises, red and blue are mixed and change from reddish purple to bluish purple. When the higher specified temperature is exceeded, the red color is completely erased and only the blue dye is developed. In this way, the color tone can be changed from red, purple (red purple to blue purple), and blue according to the temperature change.

  The dye contained in the above-mentioned thermosensitive dye 21 is not limited, and examples thereof include an electron donating color-forming organic compound. Specific examples of such electron-donating color-forming organic compounds include diaryl phthalides, polyaryl carbinols, leucooramines, acyl auramines, aryl auramines, rhodamine B lactams, Indolines, spiropyrans, fluorans and the like can be mentioned.

  The color developer contained in the above-mentioned thermosensitive dye 21 is not limited, and includes, for example, a compound having an active proton, a pseudo-acidic compound (a compound that is not an acid but behaves like an acid), and an electron vacancy. Examples thereof include electron-accepting compounds such as compounds. Specific examples of such electron-accepting compounds include monophenols and polyphenols, compounds having a phenolic hydroxyl group such as salts and derivatives thereof, aromatic carboxylic acids or salts thereof, aliphatic carboxylic acids or compounds thereof. Examples thereof include salts, acidic phosphates or salts thereof, 1,2,3-triazole and derivatives thereof.

  The desensitizer contained in the above-mentioned temperature-sensitive dye 21 is not limited, and examples thereof include carboxylic acid esters, arylalkyl ketones, and compounds having an alcoholic hydroxyl group. Specifically, as such a desensitizer, a carboxylic acid ester having a substituted aromatic ring in the molecule, a carboxylic acid ester having a cycloalkyl group in the molecule, an aromatic carboxylic acid ester, a total carbon number of 12 To 24 arylalkyl ketones, aliphatic alcohols and derivatives thereof, aromatic alcohols and derivatives thereof, and the like.

  The temperature that becomes the boundary between coloring and decoloring is appropriately set depending on the type of dye, developer, and desensitizer. Dye, color developer and desensitizer are appropriately selected and formulated so that the temperature at the border between coloring and decoloring is such that the oral cavity is not burned even when food or drink is ingested. The warm dye 21 may be prepared. Specifically, the temperature-sensitive dye 21 may be prepared so that the temperature that becomes the boundary between coloring and decoloring is, for example, about -30 to 60 ° C. Such temperature-sensitive dyes 21 are disclosed in, for example, Japanese Patent Publication No. 51-35414, Japanese Patent Publication No. 51-44706, Japanese Patent Publication No. 4-17154, Japanese Patent Application Laid-Open No. 7-33997, Japanese Patent Application Laid-Open No. 8-39936. And JP-A-2000-80359.

  The tableware base 2 is a non-temperature-sensitive dye (for example, a colorant such as a dye or a pigment generally used for coloring a resin) as long as visibility of changes due to temperature of the temperature-sensitive dye 21 is not excluded. It may be colored.

  A coating layer 3 is formed on both surfaces of the tableware substrate 2. The coating layer 3 does not need to be formed on the entire tableware substrate 2, and may be formed so as to cover at least a portion where the temperature-sensitive dye 21 is dispersed. The coating layer 3 is formed of a resin, and is formed of a highly safe resin even when ingested. The coating layer 3 is made of, for example, polypropylene, acrylic resin, urethane resin, acrylic / urethane resin, epoxy, methacrylate compound, or the like. By forming such a coating layer 3, the thermosensitive dye 21 is protected. For example, the thermosensitive dye 21 peels off or flows out when eating or drinking, washing dishes, or boiling and sterilizing dishes. Can be suppressed.

  The thickness of the coating layer 3 is not particularly limited, and is, for example, about 10 to 300 μm and about 40 to 250 μm in consideration of the temperature of food and drink, and the suppression of peeling and outflow of the thermosensitive dye 21. Also good. The coating layer 3 has transparency from the viewpoint of the visibility of the temperature-sensitive dye 21. However, as long as the temperature-sensitive dye 21 can be visually recognized, the coating layer 3 does not need to be transparent and may be colored such as translucent.

  The surface of the tableware substrate 2 on which the coating film layer 3 is formed may be subjected to roughening. By performing such rough surface processing, the adhesion between the coating layer 3 and the tableware substrate 2 can be further improved. As a result, it is possible to further suppress the temperature-sensitive dye 21 from peeling off or flowing out. Examples of the rough surface processing include a method of forming fine irregularities on the surface of the tableware substrate 2, and are not particularly limited.

  In the spoon 1 shown in FIGS. 1 (A) and 1 (B), the thermosensitive dye 21 is dispersed in the tableware substrate 2. Such an embodiment is suitable when the base material 2 for tableware is formed with the material which is easy to disperse | distribute the temperature sensitive pigment | dye 21 like resin etc., for example.

  On the other hand, the tableware base 2 is not only made of resin, but is formed of, for example, metal (for example, stainless steel, aluminum, titanium, copper, iron, silver, etc.), ceramics, glass, wood, carbon molded body, and the like. There may be. When the tableware base 2 is made of such a material, it is difficult to disperse the temperature-sensitive dye 21 in the tableware base 2. Therefore, when the base material 2 for tableware is a material for which it is difficult to disperse the temperature-sensitive dye 21, the temperature-sensitive dye 21 may be fixed to the base material 2 for tableware as shown in FIG.

  As shown in the partially enlarged sectional view of FIG. 2, in the tableware according to another embodiment of the present disclosure, the temperature-sensitive dye 21 is fixed to the surface of the tableware substrate 2 with a binder 22. The binder 22 is formed of a resin, and is formed of a highly safe resin even when ingested. Examples of the binder 22 include polyvinyl alcohol and resins used in the coating layer 3 described above. For example, in consideration of the compatibility of the resin, the same resin as the resin forming the coating film layer 3 may be used as the binder 22.

  In order to fix the thermosensitive dye 21 and the binder 22 more firmly, the surface of the tableware substrate 2 may be subjected to the roughening as described above. Thus, in the embodiment in which the temperature-sensitive dye 21 is fixed to the surface of the tableware substrate 2, the tableware substrate 2 is a material that is difficult to disperse the temperature-sensitive dye 21 such as metal. However, it can be adopted.

  As shown in the partially enlarged sectional view of the tableware in FIG. 2, the temperature-sensitive dye 21 may be fixed to the surface of the tableware substrate 2 using a binder 22. Alternatively, the coating layer 3 may be formed so as to cover the temperature-sensitive dye 21 by fixing the temperature-sensitive dye 21 to the surface of the tableware substrate 2 without using the binder 22.

  The temperature-sensitive dye 21 only needs to be able to visually observe a change in color, and in the base material 2 for tableware, it is only necessary that the temperature-sensitive dye 21 be held at least at a contact portion with which food or drink comes into contact. Alternatively, in consideration of the design of the tableware 1, the thermosensitive dye 21 may be fixed to the tableware base 2 so as to have a design rich pattern such as a geometric pattern, a plant or animal pattern, or a character. Good.

  3A to 3D show a tableware (spoon) 10 according to still another embodiment of the present disclosure. As shown in FIG. 3A, in the spoon 10, the temperature-sensitive dye 121 is held so as to form a P-shape. 3B to 3D are partially enlarged cross-sectional views when a part of the character P shown in FIG. 3A is cut along the line X-X ′.

  In the embodiment shown in FIG. 3B, the temperature-sensitive dye 121 is embedded in a P-shaped groove (concave portion) formed on the surface of the tableware base 12. On the other hand, in the embodiment shown in FIG. 3C, the temperature-sensitive dye 121 is fixed to the surface of the tableware substrate 12 in a P-shape. If it is such an embodiment, even if the base material 12 for tableware is a material which cannot disperse | distribute the temperature sensitive pigment | dye 121 like a metal, it can be employ | adopted.

  In the embodiment shown in FIGS. 3B and 3C, the coating layer 13 may be formed so as to cover a portion where the temperature-sensitive dye 121 is not embedded. Further, as in the embodiment shown in FIG. 3D, the coating layer 13 may be formed so as to cover at least a portion (that is, a recess) in which the temperature-sensitive dye 121 is embedded. In the embodiment shown in FIG. 3D, the coating layer 13 is formed so as to be embedded in the recess, but it is not necessarily required to be embedded in the recess.

  FIG. 4 illustrates a tableware (spoon) 10 'according to yet another embodiment of the present disclosure. The spoon 10 'fixes the thermosensitive dye 121' to a star shape. When the thermosensitive dye 121 'is fixed in such a pattern, a plurality of patterns may be fixed. In the spoons 10 and 10 ′ shown in FIGS. 3 and 4, the food or drink is defined by the pattern formed by the thermosensitive dyes 121 and 121 ′ being colored or decolored, or the pattern being discolored. It is possible to recognize whether or not the temperature is higher.

  About the tableware which concerns on one above-mentioned embodiment, the spoon was demonstrated to the example. However, the tableware of the present disclosure is not limited to a spoon, and other than a spoon, for example, a fork, a knife, a plate, a bowl, a cup, a chopstick, a tongue, a basin, a bowl, and the like may be used. Even in tableware other than these spoons, if the tableware base, the temperature sensitive dye and the coating layer are configured as described in the above embodiments, the temperature of the food and drink is defined only by visually observing the tableware. It is possible to recognize whether or not the temperature is higher.

  When using thermosensitive dyes that cause coloring and decoloring at the specified temperature, for example, forks, knives, chopsticks, and tongs, visually check the presence or absence of color when grabbing or piercing food. Thus, it can be recognized whether or not the food is too hot. On the other hand, in the case of dishes and dishes, the color of the thermosensitive dye disappears when hot food is poured or hot soup is poured, and it is colored when the temperature drops, so visually check whether the food or soup is too hot. Can be recognized.

  In each above-mentioned embodiment, the case where the temperature of the food / drink to ingest was comparatively high was demonstrated. However, you may set the temperature used as the boundary of coloring and decoloring to about room temperature (for example, about 10-25 degreeC). When the temperature that is the boundary between coloring and decoloring is set to about room temperature, for example, when ice cream, sherbet, shaved ice (frappe), parfait, frozen desserts such as jelly, and tableware (spoon, dish, bowl, etc.) come into contact Color develops. When the thermosensitive dye is fixed to the tableware base material so as to have a design-rich pattern, it can be enjoyed visually when eating frozen desserts.

  In the tableware of the present disclosure, a temperature-sensitive pigment is held at least in a portion where food and drink contact. Therefore, it is possible to easily recognize whether or not the temperature of the food or drink is equal to or higher than the specified temperature simply by looking at the tableware. Therefore, it is possible to prevent an infant or a cared person from being burned by touching hot food or drink. Furthermore, in the tableware of the present disclosure, a coating layer is formed so as to cover the temperature-sensitive dye at least in a portion containing the temperature-sensitive dye. Therefore, it is possible to prevent the temperature-sensitive pigment from peeling off or flowing out when eating or drinking, washing dishes, boiling or disinfecting dishes, and can also be used in a microwave oven or the like.

  The tableware of the present disclosure was verified as to whether or not the thermosensitive dye was eluted. Specifically, a spoon similar to the spoon 1 shown in FIG. 1 was produced. Prepropylene was used as the tableware substrate, and the temperature-sensitive dye was dispersed in the tableware substrate. The coating layer was formed by applying an acrylic resin after applying a primer layer mainly composed of methylcyclohexane so as to cover the entire tableware substrate, and then thermally curing it. The obtained spoon was immersed in each solvent of water, 4% by mass acetic acid, 20% by mass ethanol and heptane for 30 minutes to verify whether or not bisphenol A derived from the thermosensitive dye was eluted in the solvent. The test was conducted at 95 ° C. When each solvent was analyzed by high performance liquid chromatography, bisphenol A was not detected in any of the solvents. Therefore, it can be seen that the tableware of the present disclosure does not have the temperature sensitive pigment peeled off or discharged.

  On the other hand, the elution test was conducted in the same manner as described above except that the coating layer was not formed. Although there was a difference in the detected amount, bisphenol A was detected in any solvent. Therefore, it can be seen that when the coating layer is not formed, the thermosensitive dye is flowing out. In addition, homo-type polypropylene, random-type polypropylene, which is a copolymer of propylene and a small amount of other monomers, and block-type polypropylene are prepared as tableware base materials, and this elution is performed for each type of polypropylene. When the test was conducted, the homo-type polypropylene had significantly less elution of bisphenol A than the other types. As a tableware base material, it is preferable to use a homo-type polypropylene.

1, 10, 10 'Tableware (spoon)
11a Plate part 11b Pattern part 2, 12 Base material for tableware 21, 121, 121 'Temperature sensitive dye 22, 122 Binder 3, 13 Coating layer

Claims (6)

Tableware base material;
A temperature-sensitive dye held at least in contact with the food or drink of the tableware substrate;
Including
A tableware having a coating layer that covers at least a portion where the temperature-sensitive pigment is held in the contact portion.   The tableware according to claim 1, wherein the tableware base is formed of a resin, and the thermosensitive dye is dispersed or fixed to the contact portion of the tableware base.   The tableware according to claim 1, wherein the temperature-sensitive pigment is fixed to the tableware substrate.   The tableware in any one of Claims 1-3 in which the said base material for tableware is formed with the raw material selected from the group which consists of resin, a metal, ceramics, glass, and wood.   5. The dye according to claim 1, wherein the temperature-sensitive dye is any one of a dye that is decolored when the temperature is higher than a specified temperature, a color that is colored when the temperature is higher than a specified temperature, or a dye whose color tone changes at a specified temperature. Tableware described in.   The tableware according to any one of claims 1 to 5, which is a spoon, a fork, a knife, a plate, a bowl, a cup, a chopstick and a tongue.

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