KR101167070B1 - An anti-bacterial chopping board and a preparation thereof - Google Patents

Abstract

PURPOSE: A cutting board with improved antibiosis and a manufacturing method thereof are provided to sanitize and deodorize the surface of food products with maintaining excellent flexibility elasticity. CONSTITUTION: A cutting board contains thermoplastic polyurethane 85~97 weight%, cockle shell powder 1~10 weight%, and additional agents 2~5 weight%. The cockle shell powder is made by recycling and pulverizing cockle shells. The cockle shell powders comprise the size of 300~450mesh. The additional agents comprise one or more material of the marble, pearl, dispersing agents, pigment, UV stabilizer, plasticizer, release agents and fillers.

Description

AN ANTI-BACTERIAL CHOPPING BOARD AND A PREPARATION THEREOF}

The present invention relates to kitchen cutting boards, more particularly kitchen boards with enhanced antimicrobial activity, and methods of making the same.

Cutting boards are one of the kitchen items used to cut ingredients to make food.

Such cutting boards should be cleaned, removed, dried and regularly disinfected for food hygiene residues. Leftovers from foodstuffs left on the cutting board, if not sterilized, can grow bacteria and cause a variety of diseases. In addition, the cutting board is a fine wound by a knife and does not easily dry due to the nature has a suitable environment for bacteria to breed. Nevertheless, few households use sterilized cutting boards.

As one of the methods for sterilizing the cutting board, it is generally possible to apply high heat to the cutting board or disinfect the cutting board by putting it in a sterilizer (usually an ultraviolet sterilizer). At present, the most frequently used household or commercial dish sterilizer is designed to be used mainly to sterilize the dish, which is not suitable for sterilizing the chopping board, and the inconvenience of having to use the chopping board according to the size of the sterilizing sterilizer. In addition, even in the case of a dedicated sterilization device for disinfecting the cutting board was bulky, there was inconvenience in storage, and the price of the product was expensive, it was difficult to generally use at home.

Another method for sterilizing a cutting board is an antimicrobial cutting board which exhibits its own antimicrobial activity by adding a substance having antimicrobial properties to the cutting board. As a material having such an antimicrobial activity, salt, silver nano, etc. are added, but there is a problem in that not only does not exhibit remarkable antimicrobial properties but also the physical properties of the kitchen cutting board itself.

The prior art for kitchen cutting boards related to sterilization is as follows.

Korean Patent Publication No. 10-2011-0014781 discloses a sanitary cutting board and a cutting board sterilizing apparatus using ultraviolet rays. The sanitary cutting board of the present invention is configured by combining an ultraviolet dispersing pad made of a material having ultraviolet light transmitted therethrough and a coating made of a light transmitting material. When the ultraviolet rays are irradiated into the dispersion pad, the ultraviolet rays are dispersed throughout the cutting board to cause sterilization. The cutting board sterilizing apparatus of the present invention comprises an LED replacement unit equipped with an ultraviolet light emitting diode and a cutting board holder for irradiating ultraviolet rays to the sanitary cutting board. The present invention relates to an apparatus for disinfecting a whole board by dispersing through a dispersing pad of the sanitary cutting board.

Korean Utility Model Registration No. 20-0386994 describes an antimicrobial cutting board. The antimicrobial cutting board of the utility model is a cooking utensil for improving hygiene and durability by improving the antimicrobial properties of a cutting board which is often exposed to moisture and contaminated by bacteria or rotted by microorganisms as water is routinely exposed to moisture. After drilling a plurality of salt holes in the interior of the salt by charging a certain amount of salt in the salt holes to spread the whole board by the water soaked in the chopping board to have an antibacterial action. According to the above-mentioned utility model, in a conventional cutting board made of wood or synthetic resin, a plurality of salt holes are drilled to a side or bottom of the cutting board to a predetermined depth, and the salt is charged therein, and an antibacterial cutting board which is sealed with a stopper is provided.

In addition, Korean Patent No. 10-0912265 discloses a thermoplastic polyurethane antibacterial cutting board and a method of manufacturing the same. The present invention relates to a thermoplastic polyurethane antimicrobial cutting board formed by mixing colloidal silver nano, which is a metal nanoparticle, with thermoplastic polyurethane, which is a plastic raw material, in a predetermined ratio, and then processing the compound into a compound, and a method of manufacturing the same. The present invention comprises a polyurethane and a colloidal silver nano obtained by reacting a hard part obtained by reacting a chain extender having a molecular weight of 60 to 400 and a diisocyanate, and a soft part obtained by reacting a polyol having a molecular weight of 600 to 4,000 and a diisocyanate. It is characterized by.

However, there is no mention in the art of antimicrobial kitchen cutting boards exhibiting natural antimicrobial activity using natural materials easily obtained from nature, and there is an urgent need for this.

The present invention is to solve the problems related to the hygiene and antibacterial of the conventional kitchen cutting board and to solve the needs of the art, in the present invention is a shell shell having an antimicrobial activity and deodorizing power to thermoplastic polyurethane which is a material for producing a kitchen cutting board. It is an object of the present invention to provide a kitchen chopping composition which can simultaneously exhibit a deodorizing effect with antibacterial and sterilization of the surface of the product by containing the powder in a proportion.

In addition, an object of the present invention is to provide a kitchen cutting board formed from the composition for kitchen cutting board of the present invention.

In addition, an object of the present invention is to provide a method for producing a kitchen cutting board from the composition for kitchen cutting board of the present invention.

In order to achieve the above object, the present invention provides a composition for kitchen cutting board comprising a thermoplastic polyurethane and shell powder.

According to the invention, from 50% to 97% by weight of thermoplastic polyurethane; 1% to 40% by weight of clam shell powder; And from 2% to 10% by weight of additives.

According to the invention, from 85% to 97% by weight thermoplastic polyurethane; 1% to 10% by weight of clam shell powder; And from 2% to 5% by weight of additives.

According to the invention, it is preferred that the shell powder has a size of 300 to 450 mesh.

According to the present invention, it is preferable that the clam shell powder is a powder obtained by pulverizing the cortico shell, or a powder obtained by pulverizing the powder.

According to the invention, it is preferred that the additive comprises at least one material of marble, pearl, dispersant, pigment, UV stabilizer, plasticizer, mold release agent and filler.

According to the invention, a kitchen comprising 96% by weight of thermoplastic polyurethane, 1% by weight of calcined clam powder, 1.5% by weight of marble, 0.5% by weight of pearl, and 1% by weight of a mixture of dispersant and pigment A composition for cutting board is preferred.

The present invention also provides a kitchen cutting board formed from the composition for kitchen cutting board of the present invention.

In addition, the present invention comprises the steps of mixing the thermoplastic polyurethane, shell powder and additives by melt extrusion with an extruder to form a compound; Drying the compound; And forming a kitchen cutting board by injection molding the dried compound to provide a method for manufacturing a kitchen cutting board.

According to the invention, preferably, the drying of the compound comprises drying the compound at a temperature of 80 ° C. for 4 to 6 hours.

According to the present invention, by adding a shellfish powder having antibacterial activity and deodorizing power to a thermoplastic polyurethane at a constant ratio, the surface nature of the product is maintained while maintaining excellent elasticity and flexibility without changing the physical properties of hot water, which is a characteristic of the thermoplastic polyurethane. In addition to the antibacterial and sterilization can exhibit a deodorizing effect, the kitchen cutting board can be maintained and used more hygienic.

1 is a photograph of a kitchen cutting board of the present invention.
2a to 2d are photographs showing the antimicrobial test results:
2A and 2B are photographs showing the test results for Escherichia coli ATCC 8739 (FIG. 2A: blank; FIG. 2B: kitchen cutting board of the present invention);
2C and 2D are photographs showing test results for Staphylococcus aureus ATCC 6538P (FIG. 2C: blank; FIG. 2D: kitchen cutting board of the present invention).

A first aspect of the invention provides a kitchen cutting composition comprising a thermoplastic polyurethane and shell powder. More specifically, the present invention provides a composition for kitchen cutting board comprising a constant proportion of shellfish powder in a thermoplastic polyurethane.

The kitchen chopping composition of the present invention contains a thermoplastic polyurethane as a main raw material. Thermoplastic polyurethanes are environmentally friendly materials because they have superior tensile strength and elongation rate compared to other materials such as nylon and PBT resins, and have little change in physical properties during recycling. In addition, the wear resistance, bending fatigue resistance, cold resistance, mechanical strength, load resistance, elasticity, elastic recovery rate is excellent, and has a heat resistance of 100 ℃ or more, even if disinfected in boiling water for sterilization does not change the polyurethane antibacterial cutting board Do not.

The thermoplastic polyurethane used in the present invention may use all thermoplastic polyurethanes which can be used as kitchen cutting boards, and preferably include polyester-based polyurethanes or polyether-based polyurethanes. In particular, the present invention has an average molecular weight of 600 Preference is given to using polyurethanes obtained from polyesters or polyether polyols in the range from 4,000 to 4000. More preferably, polyether polyurethane is used.

Such thermoplastic polyurethanes may be included in an amount of 50% to 97% by weight, preferably 85% to 97% by weight, based on the kitchen chopping composition of the present invention. When the upper limit is exceeded, sufficient antimicrobial activity of the kitchen cutting board may not be exhibited, and when the lower limit is less than the lower limit, physical properties as a cutting board may be deteriorated.

In addition, the kitchen cutting board composition of the present invention includes a shell powder as a natural material added to impart antimicrobial power to the cutting board.

Shellfish powder in the present invention generally refers to a powder obtained by grinding the shells of all shellfish that can be obtained in nature, the type of shellfish and the selection of the powdering method can be easily selected by those skilled in the art.

The shell powder may be obtained by washing, powdering and post-treatment using generally known apparatus and methods in the art, and also optionally adding a heat treatment method known in the art. It can be obtained by treating with.

In the present invention, among the shell powder, preferably, the shell powder of the scapula or the sintered shell powder can be used.

In addition, the size of the shell powder of the present invention is preferably 300 to 450 mesh, if outside the above range, it is not suitable for application to kitchen cutting board composition.

Such shell powder may be included in an amount of 1 to 40% by weight, preferably 1 to 10% by weight, based on the cutting composition of the present invention. The antimicrobial effect does not appear below the lower limit. As a result of requesting an analysis of the Korea Institute of Construction and Environmental Testing, the shell powder shows an antibacterial effect of 99.9% when used in an amount of 1% by weight or more based on the kitchen cutting board composition. In addition, when the upper limit is exceeded, the amount of loss during processing increases and the color chopping problem may occur on the kitchen cutting board due to the adsorptive force of the shell powder, which may cause psychological problems.

In addition, the kitchen chopping composition of the present invention may contain additives such as marble, pearl, dispersant, pigment, UV stabilizer, plasticizer, mold release agent and filler, the total content of which is at least 2% by weight, preferably 2% by weight. % To 10% by weight, more preferably 2% to 5% by weight.

Marble, and pearl are materials for design elements that look like natural materials such as marble and wormwood.

The dispersant is a material that is added in order to spread the shell powder evenly in the kitchen chopping composition so that the antibacterial effect is maximized throughout the kitchen chopping board, which may be added about 0.5% by weight based on the additive kitchen chopping composition.

Examples of the pigment include inorganic pigments such as titanium dioxide, red iron oxide, yellow iron oxide and carbon black, and UV stabilizers include 2-hydroxybenzophenone, 2-hydroxybenzotriazole and salicylic ester. Examples of the plasticizer include phthalates such as DOP, DINP, DIDP, and DEHP, and meltates such as TOTM and TINTM. Examples of the release agent include fatty acid derivatives, and fillers include calcium carbonate and silica. have.

Here, the pigment may form the kitchen chopping board slightly opaque, in order to prevent the user of the kitchen chopping board having antibacterial activity from being uncomfortable if the bottom surface becomes somewhat dirty during cooking. In addition, UV stabilizers are intended to prevent color changes that may occur when using a cutting board outdoors.

The kitchen chopping composition of the present invention is characterized by a composition consisting of such a composition based on the total weight in the following proportions:

50 wt% to 97 wt% thermoplastic polyurethane;

1% to 40% by weight of clam shell powder;

Kitchen cutting composition comprising 2 to 10% by weight of the additive.

Preferably, 85% to 97% by weight thermoplastic polyurethane;

1% to 10% by weight of clam shell powder;

Kitchen cutting composition comprising 2 to 5% by weight of the additive.

More preferably, 96% by weight of thermoplastic polyurethane,

1% by weight calcined seashell powder,

A kitchen chopping composition consisting of 1.5 wt% marble, 0.5 wt% pearl, and 1 wt% dispersant and a mixture of pigments.

A second aspect of the present invention provides a kitchen cutting board formed from the kitchen cutting composition.

Kitchen cutting board of the present invention, as described above, by adding a constant ratio of the shell powder having antimicrobial activity and deodorizing power to the thermoplastic polyurethane, excellent elasticity and flexibility without changing the physical properties in the hot water which is the characteristic of the thermoplastic polyurethane While maintaining, the deodorizing effect can be exhibited simultaneously with the natural antibacterial and sterilization of the surface of the product, so that the kitchen cutting board can be maintained and used more hygienically.

Kitchen cutting boards of the present invention may be formed to have sizes, thicknesses, shapes, colors, and other features common in the art, and are not particularly limited thereto. As an example, it may be formed as shown in FIG. As can be seen in Figure 1, the kitchen chopping board of the present invention has excellent functions such as antibacterial, sterilization, deodorization, etc. over all surfaces of the kitchen cutting board as the shell powder is mixed. In addition, during cooking such as cutting of food on the upper end of the kitchen cutting board, water or the like is generated in the food, and the water flows to the upper end and enters the concave groove. Accordingly, the upper and lower surfaces of the kitchen cutting board of the present invention may be formed of a fine concave portion and a convex portion of the surface, which may allow the bottom surface to be adsorbed without slipping.

In addition, a third aspect of the present invention provides a method for producing a kitchen cutting board using the composition for kitchen cutting board.

More specifically, the present invention comprises the steps of mixing the thermoplastic polyurethane, shell powder and additives by melt extrusion with an extruder to form a compound;

Drying the compound; And

Injection molding the dried compound to form a kitchen cutting board, provides a method for producing a kitchen cutting board.

In the mixing process, the thermoplastic polyurethane, shell powder and other additives are mixed in a proportion to produce a compound. At this time, the mixing ratio can be appropriately adjusted according to the antibacterial, sterilization, deodorizing function. Thereafter, in the melt extrusion process, the formed compound is placed in an extruder and melt extruded at a constant temperature and pressure. At this time, the technical standards such as temperature and pressure can be adjusted based on the melting point of the thermoplastic polyurethane to be used, which can be easily determined by those skilled in the art. Thereafter, in the compound production process, the extruded raw material is dried and then cut with a suitable cutting means such as a rotary knife and dried to produce the compound.

In the drying step, the compound obtained is dried. The amount of water required during polyurethane processing is approximately 0.05%, but the amount of water contained in the polyurethane is higher. Therefore, a drying process must be essentially performed before the polyurethane is injection molded. The drying process is preferably made for 4 to 6 hours at a temperature of 80 ℃, it may be made by a forced hot air dryer, dehumidification dryer and the like.

In the injection molding process, the compound dried in the step is injection molded to complete a kitchen cutting board. In general, a general processing method of polyurethane is injection molding method, which is a method mainly used for molding thermoplastic resin, extrusion molding method, which is mainly used for molding thermosetting resin, and pre-molded thermoplastic resin onto a tube for molding. And a blow molding method, which is a method of blowing air inside to inflate and cooling it.

Since the injection molding as described above can be repeatedly produced in large quantities, it is suitable for the production method of polyurethane antibacterial cutting board, and shellfish powder having natural antimicrobial activity is added to the thermoplastic polyurethane. There will be no need for sterilization.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the scope of the present invention is not limited by the following examples, and those of ordinary skill in the art to which the present invention pertains should be within the equivalent scope of the technical concept of the present invention and the claims to be described below. Of course, various modifications and variations are possible.

Example 1 Preparation of Kitchen Cutting Board of the Present Invention

96% by weight of thermoplastic polyurethane obtained by reacting a polyester or polyether polyol (Lubrizol, Estane TPU formally Skythane TPU S100 Series (S190A)) with an average molecular weight of 600 to 4000 and diisocyanate based on 1 kg of kitchen cutting composition , 1% by weight of poultry shell powder of 300 to 450 mesh, 0.5% by weight of dispersant (OP-WAX), 1.5% by weight of marble, 0.5% by weight of pearl, and 0.5% by weight of pigment were added to a compounding machine, and then blended. Was added to the extruder and compounded. Thereafter, after the drying operation for 4 hours or more, it was put into the injection molding machine to produce a kitchen cutting board as shown in FIG.

Experimental Example 1 Physical Properties Assay of the Kitchen Cutting Board of the Present Invention

The heat resistance of the kitchen cutting board of the present invention manufactured in Example 1 was tested. The test was performed according to the test method of KS G 5602: 2006 at the Korea Institute of Construction and Environmental Testing, and the results are shown in Table 1 below.

[Table 1]

As can be seen from Table 1, when the treatment for 2 to 4 minutes at a temperature of 100 to 150 ℃ it can be seen that no deformation and discoloration occurred. Accordingly, it can be seen that the kitchen cutting board of the present invention has heat resistance.

Experimental Example 2 Material Test and Dissolution Test of the Kitchen Cutting Board of the Present Invention

The material test and dissolution test for the kitchen cutting board of the present invention produced in Example 1 was tested. The test was conducted by Korea Institute of Construction and Environmental Testing, Food Process Article 7. It was carried out according to the test method of the standards and specifications of the instrument and container / packaging, the results are shown in Table 2 below.

[Table 2]

As can be seen from Table 2, the kitchen cutting board of the present invention was determined to be suitable for both the material test and the dissolution test.

Experimental Example 3 Antibacterial Test of the Kitchen Cutting Board of the Present Invention

The antimicrobial test on the kitchen cutting board of the present invention produced in Example 1 was tested. The test was performed in accordance with the test method of KCL-FIR-1003: 2011 at the Korea Institute of Construction and Environmental Testing and the following conditions, the results are shown in Table 3 Figure 2a to 2d:

Antibacterial Test Condition:

1. Inoculation bacteria concentration (CFU / ml): Escherichia coli: 3.2 × 10 ⁵ ,

Staphylococcus aureus: 2.8 × 10 ⁵ ,

2. Strains used: Escherichia coli ATCC 8739

               Staphylococcus aureus ATCC 6538P

3. Test specimen: 5 cm × 5 cm,

   Control Specimen: stomacher film: 5 cm × 5 cm

[Table 3]

As can be seen in Table 3 and Figures 2a to 2d, the kitchen cutting board of the present invention showed a 99.9% bacterial reduction rate against Escherichia coli and Staphylococcus aureus, accordingly, the kitchen cutting board of the present invention is antibacterial activity It can be seen that.

According to the present invention, by adding a shellfish powder having antibacterial activity and deodorizing power to a thermoplastic polyurethane at a constant ratio, the surface nature of the product is maintained while maintaining excellent elasticity and flexibility without changing the physical properties of hot water, which is a characteristic of the thermoplastic polyurethane. In addition to the antibacterial and sterilization can exhibit a deodorizing effect, the kitchen cutting board can be maintained and used more hygienic.

Claims (10)

85 wt% to 97 wt% thermoplastic polyurethane;
1% to 10% by weight of the cockle shell powder;
From 2% to 5% by weight of an additive,
The composition for kitchen chopping, wherein said cockle shell powder is a powder obtained by pulverizing the cockle shell powder. delete delete The kitchen chopping composition according to claim 1, wherein the pinch shell powder has a size of 300 to 450 mesh. delete The kitchen chopping composition of claim 1, wherein the additive comprises at least one material of marble, pearl, dispersant, pigment, UV stabilizer, plasticizer, mold release agent and filler. 2. The kitchen according to claim 1, comprising 96% by weight thermoplastic polyurethane, 1% by weight calcined pod shell powder, 1.5% by weight marble, 0.5% by weight pearl, and 1% by weight dispersant and a mixture of pigments Cutting composition. A kitchen cutting board formed from the composition for kitchen cutting board of claim 1. As a method of manufacturing a kitchen cutting board using the composition for kitchen cutting board of claim 1,
Mixing the thermoplastic polyurethane, the pinch shell powder and the additives and then melt extruding with an extruder to form a compound;
Drying the compound; And
Injection molding the dried compound to form a kitchen chopping board, the method of manufacturing a kitchen chopping board. The method of claim 9, wherein the drying of the compound comprises drying the compound at a temperature of 80 ° C. for 4 to 6 hours.

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