JP3131301U - Chopsticks with antibacterial effect - Google Patents
Chopsticks with antibacterial effect Download PDFInfo
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- JP3131301U JP3131301U JP2006005661U JP2006005661U JP3131301U JP 3131301 U JP3131301 U JP 3131301U JP 2006005661 U JP2006005661 U JP 2006005661U JP 2006005661 U JP2006005661 U JP 2006005661U JP 3131301 U JP3131301 U JP 3131301U
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- chopsticks
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Abstract
【課題】森林破壊や木材資源の減少から、繰り返し使用可能なプラスチック製箸の需要が高まりつつある。一方、繰り返し使用による微生物汚染を軽減するため、抗菌剤を使用した箸の開発が行われている。しかしながら、消費者の安全意識の高まりから、食器への合成抗菌剤等の使用は敬遠される傾向にあり、十分に流通していないのが現状である。
【解決手段】天然物由来の抗菌物質であるキトサンをプラスチック製箸の原料に添加することで、箸に抗菌性を付与する。
【選択図】図２The demand for plastic chopsticks that can be used repeatedly is increasing due to deforestation and a decrease in wood resources. On the other hand, chopsticks using antibacterial agents have been developed to reduce microbial contamination due to repeated use. However, due to increased consumer safety awareness, the use of synthetic antibacterial agents and the like in tableware tends to be avoided, and the current situation is that they are not sufficiently distributed.
SOLUTION: Chitosan, which is an antibacterial substance derived from a natural product, is added to a raw material for plastic chopsticks to impart antibacterial properties to the chopsticks.
[Selection] Figure 2
Description
本考案は、従来のプラスチック製の箸の製造原料にキトサンを加えることによって、抗菌効果を付与した箸に関するものである。 The present invention relates to a chopstick having an antibacterial effect by adding chitosan to a raw material for manufacturing a conventional plastic chopstick.
現在、日本国内では木材やプラスチックを素材とした箸が数多く流通している。しかしながら、木材を原料とする割り箸は森林破壊や木材資源の減少に深刻な影響を与えており、繰り返し使用可能なプラスチック製の箸の需要が伸びている。 Currently, there are many chopsticks made of wood and plastic in Japan. However, wood chopsticks made from wood have a serious impact on deforestation and reduction of wood resources, and demand for plastic chopsticks that can be used repeatedly is increasing.
また、箸は食品を扱い、人間の口に触れるものであるため、微生物汚染等の衛生面には注意を払う必要がある。そこで、箸に抗菌効果を付与するため、酸化亜鉛や銀、化学合成品の抗菌剤を添加もしくは塗布した箸が開発されている。 In addition, since chopsticks handle food and touch the human mouth, it is necessary to pay attention to sanitation such as microbial contamination. Therefore, in order to impart antibacterial effects to chopsticks, chopsticks with zinc oxide, silver, or chemically synthesized antibacterial agents added or applied have been developed.
一方、食品由来の抗菌物質としてキトサンが注目され、繊維や医薬品等、幅広い分野へ応用されている。特に、天然物由来の安全性に着目され、食品への添加も行われている。 On the other hand, chitosan is attracting attention as a food-derived antibacterial substance and has been applied to a wide range of fields such as fibers and pharmaceuticals. In particular, attention has been paid to safety derived from natural products, and addition to foods has also been performed.
森林破壊や木材資源の減少から、繰り返し使用可能なプラスチック製箸の需要が高まりつつある。一方、繰り返し使用による微生物汚染を軽減するため、抗菌剤を使用した箸の開発が行われている。しかしながら、消費者の安全意識の高まりから、食器への合成抗菌剤等の使用は敬遠される傾向にあり、十分に流通していないのが現状である。 The demand for plastic chopsticks that can be used repeatedly is increasing due to deforestation and a decrease in wood resources. On the other hand, chopsticks using antibacterial agents have been developed to reduce microbial contamination due to repeated use. However, due to increased consumer safety awareness, the use of synthetic antibacterial agents and the like in tableware tends to be avoided, and the current situation is that they are not sufficiently distributed.
本考案は、上述した問題を解決するためになされたものであり、プラスチック製箸の原料に天然物由来の抗菌物質であるキトサンを添加することにより、抗菌効果を付与した繰り返し使用可能なプラスチック製箸を提供することを目的としている。 The present invention has been made to solve the above-mentioned problems. By adding chitosan, which is an antibacterial substance derived from natural products, to the raw material of plastic chopsticks, it is made of a plastic that can be used repeatedly and has an antibacterial effect. The purpose is to provide chopsticks.
この目的を達成するために請求項１記載の抗菌効果を付与した箸においては、プラスチック製箸の原料に天然の抗菌物質であるキトサンを添加することにより、プラスチック製箸本体に抗菌効果を付与することである。 In order to achieve this object, the antibacterial effect according to
請求項１記載の抗菌効果を付与した箸によれば、プラスチック製箸の原料に天然物由来の抗菌物質であるキトサンを添加している。よってプラスチック製箸本体に抗菌性を付与する効果がある。したがって、天然物由来の抗菌物質であるキトサンを添加することにより、衛生面に優れた繰り返し使用可能なプラスチック製箸を得ることができる。 According to the chopsticks imparted with the antibacterial effect according to
以下、本考案の好ましい実施例について、添付図面を参照して説明する。プラスチック製箸の原料に添加されるキトサンは食品等に用いられる抗菌性を有するものであれば良い。好ましくは、分子量１０，０００以下に低分子化されたキトサンとする。 Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. The chitosan added to the raw material of the plastic chopsticks may be any antibacterial agent used for foods and the like. Preferably, chitosan reduced in molecular weight to 10,000 or less is used.
プラスチック製箸の原料にキトサンを添加する際は、使用するキトサンの抗菌性にあわせた濃度で添加すればよい。好ましくは、プラスチック製箸の原料に対するキトサンの重量比添加量を０．５〜１０％とする。 When chitosan is added to the raw material of plastic chopsticks, it may be added at a concentration that matches the antibacterial properties of the chitosan used. Preferably, the weight ratio addition amount of chitosan to the raw material of plastic chopsticks is 0.5 to 10%.
キトサンを添加したプラスチック製箸の原料は、従来のプラスチック製箸の製法で加工可能である。 The raw material of plastic chopsticks to which chitosan is added can be processed by a conventional plastic chopstick manufacturing method.
箸の形状として、通常の形状（図１ａ）の他、表面に滑り止め処理（図２ａ）を施したものでも抗菌効果が有用である。 As the shape of the chopsticks, an antibacterial effect is useful even when the surface is subjected to a non-slip treatment (FIG. 2a) in addition to the normal shape (FIG. 1a).
箸の形状として、通常の形状（図１ａ）の他、表面に滑り止め処理（図２ａ及び図２ｂ）を施したものでも抗菌効果が有用である。 As the shape of the chopsticks, the antibacterial effect is useful even when the surface is subjected to anti-slip treatment (FIGS. 2a and 2b) in addition to the normal shape (FIG. 1a).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006005661U JP3131301U (en) | 2006-06-16 | 2006-06-16 | Chopsticks with antibacterial effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006005661U JP3131301U (en) | 2006-06-16 | 2006-06-16 | Chopsticks with antibacterial effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3131301U true JP3131301U (en) | 2007-05-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006005661U Expired - Fee Related JP3131301U (en) | 2006-06-16 | 2006-06-16 | Chopsticks with antibacterial effect |
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| Country | Link |
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| JP (1) | JP3131301U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220014427A (en) * | 2020-07-27 | 2022-02-07 | 지연화 | Eco-friendly Antibacterial case for spoon and chopsticks |
-
2006
- 2006-06-16 JP JP2006005661U patent/JP3131301U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220014427A (en) * | 2020-07-27 | 2022-02-07 | 지연화 | Eco-friendly Antibacterial case for spoon and chopsticks |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070119 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| LAPS | Cancellation because of no payment of annual fees |