KR101984271B1 - Composition for biodegradable straw and biodegradable strawmanufactured by using the same - Google Patents

Abstract

The present invention relates to a biodegradable straw composition and a biodegradable straw manufactured by using the same. The biodegradable straw composition comprises a natural substance, casein and a paper powder as main components to impart biodegradability, thereby being able to minimize environmental pollution and allowing a user to feel the original taste of beverage, while maintaining a function of a straw since deformation of a straw form is less even using for a long time.

Description

TECHNICAL FIELD [0001] The present invention relates to a biodegradable straw composition and a biodegradable straw produced by the same. BACKGROUND OF THE INVENTION [0002]

The present invention relates to a biodegradable straw composition and a biodegradable straw prepared using the biodegradable straw composition. More particularly, the present invention relates to a biodegradable straw composition comprising casein and paper powder as natural ingredients, thereby biodegrading the biodegradable straw to minimize environmental pollution, The present invention relates to a biodegradable straw composition which is less deformed in shape and feels the original flavor of a beverage and a biodegradable straw prepared using the same.

In recent years, environmental problems have become serious, and it is recommended to refrain from the use of disposable products such as plastic and vinyl in order to protect the environment. Among these disposable products, straws used for drinking beverages are generally manufactured using cheap plastic materials such as PVC, and are consumed mostly rather than recycled after use.

It is known that the use of plastic straws made of conventional plastics takes several hundred years even if they are not decomposed or decomposed in a natural state. In recent years, marine pollution caused by plastic leaking into the sea and disposal of wastes due to the increase of plastic waste have become big environmental problems. In particular, plastic straws have a low reusability due to problems such as cleaning when the inner surface is contaminated with beverages and reused after being used.

On the other hand, due to the problems of conventional plastic straws, techniques for manufacturing straws using materials and materials obtained from nature have been introduced.

For example, bamboo or reeds were used as straws, or straws and starches were used as materials. However, in the case of bamboo or reed, the shape and shape of inside and outside are not uniform, so there is a limit to use. In the case of a straw made of paper or starch, there is a problem in that the original flavor Above all, when it is immersed in a drink for a long period of time, the beverage swells or changes its shape, failing to exhibit its function as a straw.

Therefore, there is a need to develop a straw capable of feeling the original flavor of the drink while maintaining the function of the straw even if it is used for a long time without the problem of environmental pollution.

Korean Patent Publication No. 10-2010-0022411 (Mar. 2, 2010)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide biodegradability by including casein and paper powder as natural ingredients, minimizing environmental pollution, A biodegradable straw composition capable of feeling the original taste and a biodegradable straw prepared using the same.

According to one aspect of the present invention, there is provided a biodegradable straw composition comprising 100 parts by weight of casein and 5 to 60 parts by weight of a paper powder.

The beverage composition may further comprise 1 to 10 parts by weight of beverage component per 100 parts by weight of the casein.

The beverage ingredient may be any one selected from the group consisting of coffee, tea, green tea, and fruit.

40 to 60 parts by weight of a plasticizer, 10 to 30 parts by weight of a reinforcing agent, and 0.1 to 20 parts by weight of an organic acid, based on 100 parts by weight of the casein.

According to another aspect of the present invention, there is provided a biodegradable straw prepared using the biodegradable straw composition.

The biodegradable straw composition of the present invention contains biodegradability by including casein and paper powder as natural ingredients, minimizes environmental pollution, and maintains the function of the straw even when it is used for a long time. Lt; RTI ID = 0.0 > biodegradable < / RTI >

1 schematically shows a pushing jig for measuring a pushing strength of a straw manufactured according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail.

However, it should be understood that the present invention is not limited thereto, and the present invention is only defined by the scope of the following claims.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In describing the components of the present invention, the terms first, second, A, B, (a), (b), and the like can be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements.

In describing the present invention, the terms "about", "substantially", "degree", and the like are used to refer to the manufacturing and material tolerances inherent to the stated meanings, Are used to prevent unauthorized exploitation by an unscrupulous infringer from disclosing an exact or absolute number to facilitate understanding of the present invention.

The biodegradable straw composition according to one embodiment of the present invention comprises casein and paper powder, which comprises 100 parts by weight of the casein and 5 to 60 parts by weight of the paper powder.

The casein is a kind of phosphorus protein and is a white-pale yellow powder, granules or slices which have no or little odor or taste and have a somewhat peculiar smell and taste. It is widely found in mammalian milk, accounting for 80% of cow's milk protein and 20% to 45% of human milk protein.

Casein can be obtained by acid treatment of casein, a protein in milk or skimmed milk. It is not soluble in water and does not dissolve in organic solvents, but dissolves well in alkali. The isoelectric point of casein is pH 4.6, which precipitates at the isoelectric point, which causes the milk to corrode and solidify, and dissolves once the acid is added. The casein in milk is not a single substance but is composed of four kinds of alpha (?) S-1 casein, alpha (?) S-2 casein, beta (?) Casein and kappa (case) casein. (α) s-1 casein, about 80% of total milk protein, about 34% of casein, 8% of alpha (α) s-2 casein, 25% of β-casein and 9% of kappa casein.

Casein is a major component of cheese and is widely used in food processing, medical and industrial applications. Especially, as a protein source, it has high nutritional value, emulsifying power and water holding capacity and is widely used in food. It is mainly used as an emulsifier or stabilizer. It is difficult to dissolve in water, so it is dissolved in an alkali solution such as sodium hydroxide, sodium carbonate and sodium phosphate. For industrial use, it is mainly used in paper industry as a coating agent for paper, as a dye for corrugated cardboard, and for medical use, it is used as an oral nutritional supplement.

The paper powder may be fine pulverized paper containing cellulose and pulverized using natural pulp or recycled pulp. When the paper powder is mixed with the casein, the biodegradable straw is given a certain strength or more.

The biodegradable straw composition may include 5 to 60 parts by weight, preferably 20 to 40 parts by weight, of the paper powder with respect to 100 parts by weight of the casein. When the content of the paper powder is less than 5 parts by weight, the strength of the straw is lowered. When the content of the paper powder exceeds 60 parts by weight, there is a problem that it is difficult to feel the original taste of the beverage due to its unique smell and taste have.

The biodegradable straw composition may further comprise a beverage ingredient. The beverage ingredient having the same taste as that of the beverage is included in the biodegradable straw composition so that it can be made into a straw, so that the taste and flavor of the beverage can be doubled without harming the flavor and aroma unique to the beverage.

The beverage ingredient may be any one selected from the group consisting of coffee, black tea, green tea, and fruit, but is not limited thereto.

The biodegradable straw composition may contain 1 to 10 parts by weight of beverage component with respect to 100 parts by weight of casein. When the content of the beverage ingredient is less than 1 part by weight, there is a problem that the effect due to the inclusion of the beverage ingredient is difficult to be exhibited. If the content of the beverage ingredient exceeds 10 parts by weight, the processability of the straw composition may be deteriorated.

The biodegradable straw composition may further comprise an additive such as a plasticizer, a reinforcing agent, an organic acid, and the like.

The plasticizer is an additive added to improve the processability and control elasticity and strength of the biodegradable straw composition.

The plasticizers include, for example, glycerol, glycerol esters, acetylated mono- or diglycerides, glyceryl monostearate, glyceryl triacetate, glyceryl tributyrate, citric acid salts, tributyl ester of acetyl citrate, triethyl ester of acetyl citrate , Tributyl citrate, acetyl tributyl citrate, triethyl citrate, vegetable oils, fumarates, diethyl fumarate, malate, diethyl malate, oxalate, diethyl oxalate, succinate, dibutyl Succinic acid, succinate, butyrate, cetyl alcohol ester, malonate, diethyl malonate, castor oil and the like.

The biodegradable straw composition may comprise 40 to 60 parts by weight of the plasticizer relative to 100 parts by weight of the casein. When the content of the plasticizer is less than 40 parts by weight, the effect of containing the plasticizer component is difficult to be exhibited. If the content of the plasticizer exceeds 60 parts by weight, the processability of the straw composition may be deteriorated.

The enhancer is an additive added to enhance the binding force of the biodegradable straw composition.

The reinforcing agent may be selected from one or a combination of molasses, corn starch, wheat starch, potato starch, polyethylene glycol, polyvinyl alcohol, sucrose, liquid glucose, acacia gum, gelatin and alginic acid.

The biodegradable straw composition may include 10 to 30 parts by weight of a reinforcing agent per 100 parts by weight of the casein. When the content of the reinforcing agent is less than 10 parts by weight, the effect of containing the reinforcing agent component is difficult to be exhibited. If the amount of the reinforcing agent is more than 30 parts by weight, the processability of the straw composition may be deteriorated.

The organic acid is an additive added to enhance the binding force of casein in the biodegradable straw composition.

The organic acid may be selected from one or a combination of acetic acid, lactic acid, glyconic acid, lactic acid, malic acid, succinic acid, caffeic acid, tartaric acid, lemon juice, vinegar, citric acid and the like.

The biodegradable straw composition may contain 0.1 to 20 parts by weight of organic acid per 100 parts by weight of the casein. When the content of the organic acid is less than 0.1 part by weight, the effect of containing the organic acid component is difficult to be exhibited. If the content of the organic acid is more than 20 parts by weight, the processability of the straw composition may be deteriorated.

A biodegradable straw according to another embodiment of the present invention is prepared using the biodegradable straw composition. The method for producing straw using the biodegradable straw composition can be applied to any method conventionally used in the manufacture of straw, and a detailed description thereof will be omitted herein.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[Preparation Example: Preparation of straw]

≪ Example 1 >

10 g of casein (Duksan Chemical Industry), 2 g of paper powder, 5 g of glyceryl triacetate (Duksan Chemical Industry Co., Ltd.) as a plasticizer, 2 g of polyvinyl alcohol (Duksan Chemical Co.) as a reinforcing agent and 1 mL of vinegar were added to 500 mL of distilled water. do. Then, the water was removed and the straw was formed into a straw shape (diameter of about 6 mm, thickness of about 0.2 mm pipe shape) by using an extruder, followed by drying at 110 ° C for 12 hours in a dryer. The paper powder was prepared by mixing 10 g of the paper pack with the printed portion and the inner coated portion of the milk pack and 500 mL of water, grinding it with a grinder, and removing water and drying.

≪ Example 2 >

A straw was prepared in the same manner as in Example 1, except that 4 g of paper powder was contained in Example 1.

≪ Example 3 >

A straw was prepared in the same manner as in Example 2 except that 0.1 g of powdered coffee (commercial frozen coffee) was added to the above-mentioned Example 2.

<Example 4>

A straw was prepared in the same manner as in Example 2 except that 0.5 g of powdered coffee (commercial frozen coffee) was added to the above-mentioned Example 2.

&Lt; Example 5 >

A straw was prepared in the same manner as in Example 2 except that 1.0 g of powdered coffee (commercial frozen coffee) was added to the above-mentioned Example 2.

&Lt; Example 6 >

A straw was prepared in the same manner as in Example 2 except that 0.1 g of powdered black tea (commercial black tea powder) was added in Example 2 above.

&Lt; Example 7 >

A straw was prepared in the same manner as in Example 2 except that 0.5 g of powdered black tea (commercial black tea powder) was added in the above Example 2. [

&Lt; Example 8 >

A straw was prepared in the same manner as in Example 2 except that 1.0 g of powdered black tea (commercially available black tea powder) was added in Example 2 above.

&Lt; Example 9 >

A straw was prepared in the same manner as in Example 2 except that 0.1 g of powdered green tea (commercially available green tea powder) was added in Example 2.

&Lt; Example 10 >

A straw was prepared in the same manner as in Example 2 except that 0.5 g of powdered green tea (commercially available green tea powder) was added in Example 2.

&Lt; Example 11 >

A straw was prepared in the same manner as in Example 2, except that 1.0 g of powdered green tea (commercially available green tea powder) was added in Example 2 above.

&Lt; Comparative Examples 1 and 2 >

PVC straw and paper straw sold on the market were designated as Comparative Examples 1 and 2, respectively.

&Lt; Comparative Example 3 &

10 g of casein (Duksan Pharmaceutical Co., Ltd.) and 1 mL of vinegar are added to 500 mL of distilled water, and the mixture is heated to 70 캜 with stirring. Then, the water was removed and the straw was formed into a straw shape (diameter of about 6 mm, thickness of about 0.2 mm pipe shape) by using an extruder, followed by drying at 110 ° C for 12 hours in a dryer.

&Lt; Comparative Example 4 &

A straw was prepared in the same manner as in Comparative Example 3, except that 5 g of glyceryl triacetate (Duksan Chemical Industry Co., Ltd.) was added as a plasticizer in Comparative Example 3.

&Lt; Comparative Example 5 &

A straw was prepared in the same manner as in Comparative Example 3, except that 5 g of glyceryl triacetate (Duksan Chemical Industry Co., Ltd.) as a plasticizer and 2 g of polyvinyl alcohol (Duksan Chemical Industry Co., Ltd.) as a reinforcing agent were added.

&Lt; Comparative Example 6 >

A straw was prepared in the same manner as in Comparative Example 5, except that 8 g of paper powder was added in Comparative Example 5.

&Lt; Comparative Example 7 &

A straw was prepared in the same manner as in Comparative Example 5 except that 10 g of paper powder was added in Comparative Example 5.

[Experimental Example]

In order to compare the performance of the straws prepared according to the above-mentioned Examples and Comparative Examples, the measurement of the pushing strength, the odor / taste evaluation, the swelling degree evaluation and the biodegradation degree evaluation were carried out.

Pushing strength smell flavor Swelling (%) Biodegradability (%) Remarks Comparative Example 1 Change only in form 0 0 0 0 Comparative Example 2 No change in shape One One 40 24 Unique odor and taste Comparative Example 3 fracture 0 0 One 18 Comparative Example 4 fracture 0 0 2 10 Comparative Example 5 Weak Crake Observation 0 0 0 10 Comparative Example 6 Weak shape change One 0 0 21 A unique odor Comparative Example 7 Weak shape change One One 5 22 Unique odor and taste Example 1 No change in shape 0 0 One 15 Example 2 No change in shape One 0 3 18 Example 3 No change in shape One 0 0 19 Example 4 No change in shape 3 One 0 19 Example 5 No change in shape 5 3 0 20 Strong coffee flavor and aroma Example 6 No change in shape One 0 0 17 Example 7 No change in shape One One 0 17 Example 8 No change in shape 3 3 0 18 Taste and aroma of tea Example 9 No change in shape One 0 0 16 Example 10 No change in shape One One 0 16 The fragrant green tea flavor and taste Example 11 No change in shape One One 0 15 The fragrant green tea flavor and taste

1) Pressing strength measurement - As shown in Fig. 1, the change of the shape of the straw was measured by using a pushing jig for applying pressure to the straw with a pushing force of 200 g.

2) Odor / taste evaluation - Five adult men and five women were evaluated for odor and taste when drinking 100 mL of drinking water using a straw, and evaluated on a 5-point scale.

3) Evaluation of swelling degree - The swelling degree was evaluated according to the following equation by measuring the weight change after immersing the straw in 200 mL of distilled water for 5 hours.

Swelling degree = ((Straw weight after immersion - Straw weight before immersion) / Straw weight before immersion) × 100

4) Evaluation of biodegradability - 1 g of straw was buried in 20 g of bed soil, and then allowed to stand in a thermostat at 70 ° C. for 10 days, and weight change was measured to evaluate the biodegradability.

Biodegradability = ((Straw weight after landfill - Straw weight before landfill) / Straw weight before landfill) × 100

Referring to the results shown in Table 1, in the case of Examples 1 and 2 of the present invention in which casein and paper powder are contained as a certain ingredient, it does not swell in the beverage without breakage and maintains the function of straw, And it was confirmed that it maintains the original taste of beverage. In the case of Examples 3 to 11 containing certain components of the beverage ingredient, it was confirmed that the beverage retained its shape and did not swell in the beverage without breaking, maintaining the function of the straw while exhibiting high biodegradability and doubling the taste of the beverage.

On the other hand, in Comparative Example 1 using PVC straw sold on the market, the biodegradability was not decomposed to 0%. In Comparative Example 2 using paper straw, the biodegradability was as high as 24%, but the swelling degree was 40% It was confirmed that the smell and taste were generated, and the beverage tasted the original taste of the beverage. Comparative Example 3 using casein and vinegar, Comparative Example 4 using a plasticizer, and Comparative Example 5 containing a plasticizer and a reinforcing agent were found to be inadequate to be used as a straw because of a weak pressing strength. Also, in Comparative Examples 6 and 7, which contained a relatively large amount of paper powder, the shape changes in the pressing strength, and unique odor and taste were generated, and it was confirmed that the beverage tastes the original taste of the beverage.

It will be understood by those skilled in the art that the present invention is not limited to the above-described embodiments, and that various changes and modifications may be made without departing from the spirit and scope of the present invention as defined by the appended claims. It will be possible. Therefore, the disclosed embodiments and experiments should be considered from an illustrative point of view, not from a limiting viewpoint. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

10: Straw 20: Pressed chest

Claims (5)

A biodegradable straw composition comprising 100 parts by weight of casein, 40 parts by weight of paper powder, 1 to 10 parts by weight of beverage ingredients, 50 parts by weight of glyceryl triacetate, 20 parts by weight of polyvinyl alcohol and 10 parts by weight of vinegar, Mixed with distilled water corresponding to a volume (v / w), heated to 70 캜 while stirring,
The water was removed and extrusion-molded into a straw shape,
And dried at 110 DEG C for 12 hours. delete The method according to claim 1,
Wherein the beverage ingredient is any one selected from the group consisting of coffee, tea, green tea, and fruit. delete delete

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