KR102399613B1 - Hydrocolloid Filling Material and Ice Pack thereof - Google Patents

Abstract

The present invention provides a filler accommodated inside the packaging of an ice pack, comprising: water; It is characterized in that it comprises a; gelation inducing composition that is mixed with the water.
Accordingly, according to the present invention, when discarding, the filler can be easily disposed of after removing the wrapping paper containing the vinyl to prevent environmental pollution, and even if water is used as the filler, it is gelled inside the wrapping paper, so when using water simply Compared to that, there is almost no leakage, so transportation and storage are easy, and use is simple, and the freshness of the product can be effectively maintained.

Description

Hydrocolloid Filling Material and Ice Pack Having Same

The present invention relates to a hydrocolloid filler and an ice pack having the same, and more particularly, it is derived from a natural composition, so it is simple and convenient to use, and it is possible to prevent environmental pollution during post-use treatment and maintain freshness for a long time. In addition, it is a hydrocolloid filling material and an ice pack having it, which is easy to transport and store because there is little leakage and is simple to use.

In order for human beings to lead a daily life, it is necessary to solve problems related to food, clothing and shelter.

Among them, in terms of eating, humans sustain life by ingesting food and receiving nutrients from the food they eat.

Foods that are raw materials for these foods can be consumed directly by humans, or are consumed in a processed state after cooking and cooking.

When food is not used immediately, food is preserved and stored in various ways in order to preserve the freshness of the food. Preservation treatment, canning, refrigeration, freezing, drying, freeze-drying, use of food additives, aseptic packaging, radiation treatment, pasteurization, fermentation, fumigation and so on.

In addition, traditional food storage methods include salting, cooling, boiling, pickling, fermentation, burying, and the like.

Among food storage methods, a cooling method using ice or the like has been used for a long time. One of the cooling methods is to use an ice pack, and the use of the ice pack is rapidly increasing as the delivery of fresh food increases recently.

Ice packs are made by accommodating super-absorbent polymer, ground ice, refrigerant, etc. inside a wrapping paper such as plastic or cloth. Ice packs are non-toxic and have a very high specific heat, so they can absorb a lot of heat. If food is stored without using an ice pack, various bacteria, including food poisoning bacteria, can grow.

However, the increased use of these ice packs may cause environmental pollution. The most used as a filler for ice packs is SAP (Super Absorption Polymer) in the form of a transparent gel, and this SAP does not burn even when burned in an incinerator and does not rot easily when buried in the ground.

In order to solve this environmental pollution problem, a method of using water instead of SAP as a filler for ice packs has been proposed. However, in the case of ice packs using water, there is a risk that the water inside the packaging may leak to the outside, so the amount used is insignificant.

[references]

Unexamined Patent Publication No. 2002-0004960 (published on January 16, 2002)

Publication No. 10-2013-0115998 (published on October 22, 2013)

It is an object of the present invention to provide a hydrocolloid filler capable of preventing environmental pollution by easily disposing of the filler after removing the wrapping paper including the vinyl at the time of disposal, and an ice pack having the same.

In addition, another object of the present invention is that even when water is used as a filler, it is gelled inside the packaging, so there is almost no leakage compared to the case of simply using water. To provide an ice pack having the same.

Another object of the present invention is to provide a hydrocolloid filler and an ice pack having the same, which can effectively maintain freshness because the thawing time is simply longer than when water is used as the filler.

An object of the present invention is to provide a filler accommodated in the packaging of an ice pack, comprising: water; It is achieved by a filler comprising; a gelation inducing composition that is mixed with the water to gel.

In addition, the gelation-inducing composition is, among red algae, agaric genus ( Gelidium genus), genus Gracilaria genus, Irish moss genus ( Chondrus genus), Eucheuma genus ( Eucheuma genus), Zigartina genus ( Gidartina genus), stones It is preferable to include at least one selected from the group consisting of the genus Gasari ( Hypnea genus) and the genus Aridaa ( lridea genus).

In addition, the gelation-inducing composition undergoes a water washing process of washing the raw material of the gelation-inducing composition with water, an extraction process of heating and extracting after the water washing process, a filtration process of filtering after the extraction process, and the filtration process It is preferable that the gelation-inducing composition is contained in the soluble solid content in the range of 0.1 wt% to 10 wt% in the filtrate.

In addition, it is preferable that the gelation inducing composition further comprises an alkali treatment process of treating with alkali after the water washing process.

In addition, the gelation inducing composition, carrageenan (Carrageenan), konjac (Konjac), locust bean gum (LBG, Locust bean gum), guar gum (Guar gum), xanthan gum (Xanthan gum), alginate sodium (Sodium alginate), It is preferable to include at least one selected from the group consisting of arabic gum, gellan gum, tamarind gum, and tara gum.

In addition, the gelation-inducing composition preferably includes a range of 0.1 wt% to 10 wt%.

On the other hand, the object of the present invention is also achieved by an ice pack comprising a wrapping paper for accommodating the gelled filler therein.

Accordingly, according to the present invention, it is possible to provide a hydrocolloid filler capable of preventing environmental pollution by easily disposing of the filler after removing the wrapping paper including the vinyl at the time of disposal, and an ice pack having the same.

In addition, even if water is used as a filler, it is gelled inside the packaging, so there is little leakage compared to the case of simply using water. can

In addition, it is possible to provide a hydrocolloid filler capable of effectively maintaining freshness, and an ice pack having the same, since the thawing time is simply longer than when the filler is used with water.

1 is a front view and a cross-sectional view of an ice pack according to an embodiment of the present invention;
2 is a flowchart for explaining a manufacturing process of an ice pack according to an embodiment of the present invention;
3 is a photograph of an ice pack according to various embodiments of the present invention;
4 is a photograph showing a state in which there is no leakage of water (a state in which water is not generated) in the filling material inside in the state in which the wrapping paper of the ice pack according to various embodiments of the present invention is opened.

A hydrocolloid filler and an ice pack having the same according to embodiments of the present invention (hereinafter referred to as 'ice pack' 100) will be described in detail with reference to FIGS. 1 to 4 as follows.

1 is a front view and a cross-sectional view of an ice pack according to an embodiment of the present invention, FIG. 2 is a flowchart for explaining a manufacturing process of an ice pack according to an embodiment of the present invention, and FIG. It is a photograph of an ice pack according to an embodiment, and FIG. 4 is a photograph showing a state in which there is no leakage of water (a state in which no water is generated) in the filling material inside in a state in which the wrapping paper of the ice pack according to various embodiments of the present invention is opened. .

As shown in FIG. 1 , the ice pack 100 according to an embodiment of the present invention includes a wrapping paper 110 having an external appearance and a filler 130 accommodated inside the wrapping paper 110 . The filler 130 is preferably made of a gelation inducing composition that can be mixed with water and water to gel.

In the present invention, the gelation-inducing composition of the filler 130 is, as will be described later, first, genus Gelidium , genus Gracilaria , genus Irish moss ( genus Chondrus ), genus Eucheuma ( genus Eucheuma). , a case of using a filtrate obtained by filtering at least one selected from red algae consisting of genus Gidartina , genus Hypnea , and genus lridaea through a washing process, and second, It can be divided into the case of using the filtrate filtered through the alkaline treatment process before washing the seaweed, and third, the case of using the powder containing carrageenan, konjac, etc.

That is, the gelation-inducing composition is, genus Gelidium , genus Gracilaria , genus Irish moss ( genus Chondrus ), genus Eucheuma ( genus Eucheuma ), genus Gidartina ( genus Gidartina ), genus Stonefish ( Hypnea genus), it is preferable to include at least one selected from the group consisting of Aridaa genus ( lridea genus). This gelation-inducing composition is subjected to a water washing process of washing seaweed, which is a raw material of the gelation-inducing composition, with water, an extraction process of heating and extracting after the washing process, and a filtration process of filtering after the extraction process, the filtration process In the coarse filtrate, the gelation-inducing composition is included in the range of 0.1 wt% to 10 wt% as soluble solids. On the other hand, the gelation inducing composition may further include an alkali treatment process of treating with alkali before going through the water washing process.

And, the gelation inducing composition is in powder form, carrageenan, konjac, locust bean gum (LBG), guar gum, 　xanthan gum, 　sodium alginate ), 　 Arabic gum, 　 Gellan gum, 　 Tamarind gum, 　 It is preferable to include at least one selected from the group consisting of Tara gum.

When the gelation-inducing composition is extracted from seaweed and filtered, the soluble solids content of the gelation-inducing composition in the filtrate is preferably included in the range of 0.1 wt% to 10 wt%. When the soluble solids content of the gelation-inducing composition is less than 0.1wt%, the filtrate itself is difficult to gel, and when it exceeds 10wt%, the filtration process is difficult and gelation may occur excessively or rapidly. It is not preferable because economic feasibility may be lowered from the viewpoint of gelation, which is the object of the present invention.

Even when the gelation inducing composition is a powder, it is preferably included in the filler 130 in an amount of 0.1 wt% to 10 wt%.

The genus Gelidium is a red algae belonging to the order Agaraceae or Agaraceae. It has a red or normal red color close to black, and has a shape reminiscent of a bundle of hair with several thin stems attached to it. Habitat: Korea, Japan, Indonesia, Spain, Morco, etc., and can be edible through processing. Although seaweed itself is not edible, they mainly eat foods that are extracted and processed in the form of jelly.

Ogo or Brassica oleifera included in the genus Gracilaria is used to make agar in the same way as agar agar, and it is a red algae seaweed belonging to the genus Gracilaria. The color of the seaweed is dark purple or dark brown. Habitat: Korea and Indonesia. It is grown in China, Chile, etc., and grows to a maximum of 2-3 meters, unlike agaric. Korean sagebrush can be consumed immediately after washing, but imported from foreign countries are used only in the state made of agar or agar, just like agar agar.

The genus Irish moss (genus Chondrus ) is a species of red algae that grows in rocky areas along the Atlantic coast of Europe and North America. The color of seaweed varies from greenish-yellow to red, dark purple or purple-brown. This variety is used as a raw material for making carrageenan, and is the most common among red algae.

Eucheuma genus Commonly known as cottoni, the seaweed grows to approximately 50 cm in size and is a brown, pale yellow, red or green algae in color. The main habitats of this seaweed are Indonesia and the Philippines, and it is used as a raw material for carrageenan.

The genus Gigartina , the genus Hypnea , and the genus lridaea are the same as the genus Irish moss (the genus Chondrus ), and there are various sizes and shapes ranging from 30cm to 1m in size. Its main habitat is the United States, Canada, and Chile, and it grows in the cold water coast. These seaweeds are also widely used as a raw material for carrageenan.

The gelation inducing composition of these seaweeds may be used alone, but two or more types may be used in combination with water.

In addition, the gelation-inducing composition of seaweed is a water washing process (refer to 'S210' in FIG. 2) in which seaweed, a raw material, is added in a set ratio with water, and then washed with water (see 'S210' in FIG. 2), and a water washing process (S210) set at a set temperature. An extraction process of extracting necessary components from seaweed by heating for a period of time (refer to 'S230' in FIG. 2) and a filtration process (refer to 'S240' in FIG. 2) of filtering the extracted liquid through the extraction process (S230) is performed . After the filtration process (S240), it is cooled, packaged, and subjected to a sterilization process.

Here, it is preferable to go through an alkali treatment process (refer to 'S220' in FIG. 2 ) of alkali treatment of seaweed as a raw material after the water washing process (S210) if necessary. In this case, the water washing process ( S210 ) may wash or immerse the seaweed in water. Of course, it is preferable to go through a water washing process (refer to 'S223' in FIG. 2) to wash the alkali liquid after the alkali treatment process (S220).

The filtrate that has been subjected to the alkali treatment process (S220) and the filtrate that has not been subjected to the alkali treatment process (S220) have the following differences.

After the raw material seaweed is washed with water (S210), it is extracted through the extraction process (S230), and impurities such as pigments inherent to seaweed may be extracted from the filtered filtrate. can On the other hand, in the case of extracting seaweed that has undergone the alkali treatment process (S220), the filtrate is obtained by removing inherent pigments and other impurities, and the color is generally somewhat transparent. That is, if the alkali treatment process (S220) is not performed, the production process is simpler and more economical than when the alkali treatment process is performed. However, when the color of the ice pack 100 is requested transparently, the alkali treatment process is somewhat complicated. You need to go through the process.

In the water washing process ( S210 ), the raw materials, which are seaweeds, are thoroughly washed with water to remove impurities, and the seaweeds are induced to be effectively alkaline treated or extracted in the next process. This water washing process (S210) is made in the range of 2 to 10 times depending on the degree and type of contamination of the seaweed, usually takes about 2 hours per time, and the temperature is performed at room temperature or a temperature lower than room temperature.

The ratio of water and seaweed, a raw material, to which the gelation-inducing composition is added ranges from 500 kg to 1000 kg of seaweed based on 10 tons of water.

The alkali treatment process (S220) is made using NaOH and KOH, and the pH is made in the range of 10 or more. The alkali treatment temperature is in the range of 40 ~ 90 ℃ for 30 minutes to 6 hours the alkali treatment process proceeds.

It is preferable that the extraction process (S230) proceeds differently depending on the amount of treatment in the range of 100±5° C. for 1 hour to 6 hours.

Filtration uses a filter medium containing diatomaceous earth to separate the extract into a solid content and a filtrate by using a filtration device such as a filter press.

In this filtered filtrate, there is a soluble solid extracted from seaweed, which is a raw material, and dissolved therein. These soluble solids are cooled and serve to gel the filtrate.

After cooling the filtered filtrate to a level of 50 to 60° C., it is packaged in a wrapping paper 110 (see 'S240' in FIG. 2). In a state in which the filler 130 is packaged in the wrapping paper 110, a sterilization process is performed at 85° C. for 15 minutes. When cooling is performed after such a sterilization process, the filling material 130 inside the wrapping paper 110 becomes a gel in a gel state.

When the ice pack 100 made of the wrapping paper 110 in which the gelled filler 130 is accommodated is cooled to a predetermined temperature and then frozen, it can function as the ice pack 100 .

The filler 130 derived from seaweed, which is a natural material, is maintained in a gelled state, so even if the gelled filler 130 leaks from the wrapping paper 110, it does not become a liquid state such as water. It can be seen that the risk of contaminating or damaging food, etc. is very small compared to the case of leakage of a filler made of pure water. As shown in FIG. 4 , it was confirmed that liquid such as water did not flow even when the gelation-inducing composition of various raw materials was exposed from the gelled state (see FIG. 4 ).

In addition, even when the ice pack 100 is used once or several times and then discarded, the wrapping paper 110 is separated from the filling material 130 and the filling material 130 can be discharged together with the food waste. It can be seen that the ice pack 100 according to the present invention is an eco-friendly product that can prevent environmental pollution because there is no concern that it does not burn.

Meanwhile, the raw materials used in powder form among the gelation inducing composition are as follows.

Carrageenan (Garrageenan) is a food additive for increasing the adhesion and viscosity of food, enhancing emulsion stability, and improving the physical properties and feel of food. It is used as a thickener, gelling agent, stabilizer, etc. Carrageenan is a white to light brown powder or particle with no odor or a slightly peculiar odor. Red algae of Irish moss genus ( genus Chondrus ), genus Eucheuma ( genus ), genus Gigartina ( genus Gigartina ), genus Hypnea ( genus Hypnea ), and algae of genus Iridae ( genus Iridae ) were treated with hot water or hot alkaline. It is obtained by extraction with an aqueous solution and then purification, and its main components are iota (ι, Iota)-carrageenan, kappa (κ, Kappa)-carrageenan, and lambda (λ, Lambda)-carrageenan. Carrageenan is a sulfated galactan having a sulfate group in the molecule, and is classified into iota, kappa, and lambda according to the number of sulfate groups and the bonding position. When hydrolyzed, carrageenan is decomposed into D-galactose, 3,6-anhydro-D-galactose, and sulfuric acid. Kappa carrageenan gels with potassium and calcium, iotacarrageenan gels with calcium, and lambda carrageenan is viscous without minerals becomes liquid Carrageenan is insoluble in cold water, but soluble in water at 30~60℃ and insoluble in ethanol. Carrageenan has very good water holding capacity, and the viscosity does not change over time. The maintenance state varies according to temperature, pH, and other solutes. Corn syrup, dextrin, and salt interfere with the maintenance state, but sugar does not. Viscosity of carrageenan rises rapidly at 1-2 wt%, but gradually decreases with temperature increase and stirring, and increases again when stirring is stopped.

Konjac (or Old Testament) is the rhizome of konjac, a plant belonging to the taro or taro family, belonging to the genus, and has no nutritional significance. However, konjac is a low-calorie food, and because of its functional properties that prevent obesity, an adult hospital, it has recently secured an important position as a diet food that is attracting our attention as a natural health food. The main component of konjac is Glucomannan, a non-digestible macropolysaccharide. The molecular weight is more than 1 million.

Locust bean gum (LBG) is a polysaccharide obtained from the seeds of perennial legumes widely cultivated in Europe, such as Spain and Italy, and can be obtained by grinding or refining the endosperm of the fruit. Locust bean gum is partially viscous in cold water, and complete viscosity can be obtained when heated to 90°C or higher and cooled to room temperature.

Guar gum is a white-yellow powder, almost odorless. Guar gum is obtained by grinding the endosperm of beans and guar ( Cyamopsis tetragonolobus ) seeds or extracting it with hot or hot water, and is a polysaccharide composed of galactomannan. It is easily dispersed in cold or hot water to form a viscous solution. In the case of a 1 wt% aqueous solution, the viscosity is 3,000 cps. The viscosity increases the most at pH 6-10, and the viscosity decreases at pH 10 or higher or pH 3.5 or lower. In the case of locust bean gum, it must be roasted at a higher temperature to increase its viscosity, but guar gum is hydrated even in cold water.

Xanthan gum is a natural thickener and uses Xanthomonas Campestris , the causative agent of leaf blight in cabbage, and purified, dried, and crushed high-molecular-weight polysaccharide gum material obtained by purely cultured fermentation of carbohydrates in isopropyl alcohol. It is a mixture composed of sodium, potassium and calcium salts of glucose, mannose and glucuronic acid. It is a pale yellow powder, soluble in water, and the aqueous solution is neutral. Soluble in water, insoluble in ethanol. It has excellent heat resistance, and in particular, if glacial acetic acid or citric acid is used, the viscosity is low even when heated. A natural thickener such as xanthan gum lowers its viscosity when acidic or alkaline substances coexist. Compared to other thickeners, xanthan gum has good viscosity, and the viscosity gradually increases with concentration.

Sodium alginate (Sodium Alginate) is a polysaccharide present as a major component of the cell membrane of brown algae (seaweed, kelp, Ecklonia, etc.) among seaweeds. It is a white or light yellowish brown granular or fibrous powder with a slightly peculiar smell and taste.

Arabic gum, unpulverized, is a white-yellow-white, round-shaped mass of various sizes, angular pieces, or white-yellow-white flakes, granules or powder. Gum arabic is obtained by drying or desalting the secretions of beans and gum arabic trees ( Acacia Senegal, Willdenonw) or other animals and plants, and the main component is polysaccharides. When water is added, it is slowly dissolved to show acidity, and it becomes a tasteless, thick viscous liquid up to 50 wt% aqueous solution, and the viscosity decreases as time passes. In particular, stable emulsions can be obtained in a wide pH range, and oil/water emulsification is possible even in the presence of electrolytes such as salt.

Gellan gum is obtained by purifying, drying, and pulverizing a high molecular weight polysaccharide gum material obtained by fermenting carbohydrates in pure culture using Pseudomonas elodea isolated from aquatic plants of the genus Elodea , and purifying, drying, and pulverizing them with isopropyl alcohol. lose It is a grayish-white powder and has no taste or smell. It is soluble in water but insoluble in ethanol. It has a colorless and transparent gel and has a wide range of uses due to its excellent heat resistance, acid resistance, and enzyme resistance. However, in order to completely dissolve in water, heating at least 90° C. or higher is required.

Tamarind gum is extracted with water from the endosperm of the seeds of the leguminous tamarind. It is a complex polysaccharide composed of glucose xylose and galactose, and is dissolved by heating at a concentration of 1 wt% to form a stable gel. As a thickener, stabilizer, gelling agent, and seasoning agent, it is used in food, especially confectionery, retort food, dressing, ketchup, and the like.

Tara gum is a polysaccharide obtained by pulverizing the endosperm of Tara seeds of the Actinidae family. It is soluble in water but insoluble in ethanol. In particular, it can be dissolved in cold water, and it completely dissolves in 80 degree hot water to form a high-viscosity solution. The aqueous solution has characteristics such as acid resistance, heat resistance, and salt resistance.

Cassia Gum (Cinnamon Gum, Cassia Gum) is a polysaccharide extracted from the cinnamon tree and is used as a thickener in food.

In this powder-type gelation inducing composition, only one type of powder may be used, or two or more powders may be mixed with water.

<Example 1>

Agar agar (genus Gellidium) was used as a raw material, and it was mixed with 10 tons of water at a ratio of 500 kg of agar.

During the washing process, the temperature was maintained at 10-30, and washing was performed twice for approximately 2 hours per washing. In the extraction process, the extraction time is approximately 4 hours, and the extraction temperature is 100±2°C.

The extract is filtered with a filter device including a filter press using perlite as a filter medium. The filtered filtrate is cooled and packaged in an ice wrapper 110 to make an ice pack 100 . The made ice pack 100 is sterilized at a temperature of 85-95°C.

The photo of the ice pack 100 according to this embodiment is Sample #1 (first from the left) of FIG. 3, and the photo showing whether the gelled filler exposed outside the open wrapping paper flows is Sample #1 of FIG. 4 (from the left) is the first).

<Example 2>

In the case of this embodiment, the process other than that of Embodiment 1 is the same, except that the alkali treatment process (S210) is further included.

In the process of alkali treatment, the alkali treatment temperature was 6°C, the treatment time was 2 hours, and the caustic soda was adjusted to the pH level of 12.

After alkali treatment, water washing was performed, and the washing temperature was maintained at 10-30°C, and the number of washings was 4 times, and each washing was approximately 2 hours.

In the extraction process, the extraction time was approximately 2 hours, and the temperature was maintained at 100±2°C.

The extract is filtered with a filter device including a filter press using perlite as a filter medium. The filtered filtrate is cooled and packaged in an ice wrapper 110 to make an ice pack 100 . The made ice pack 100 is sterilized at a temperature of 85-95°C.

The photo of the ice pack 100 according to this embodiment is Sample #2 (second from the left) of FIG. 3, and the photo showing whether the gelled filler exposed to the outside of the open wrapping paper flows is Sample #2 (from the left) of FIG. second).

<Example 3>

Carrageenan, Konjac, Locust bean gum (LBG), Guar gum, Xanthan gum, Sodium in powder form in 198ml of water at approximately 10 ~ 30℃ alginate), 　 Arabic gum, 　 Gellan gum, 　 Tamarind gum, 　 Tara gum, and Cassia gum. Each was mixed at a ratio of 2 g.

The gelation inducing composition, which is a powder, was mixed with water at room temperature, the temperature of the water was approximately 10-30°C, and general purified water was used. The mixing time of water and powder is about 1-2 minutes. After mixing water and powder, heat is applied. The heating temperature at this time is at most 100 ℃, in the case of this embodiment is 90 ℃, the heating time is preferably until the moment the powder is completely dissolved in water.

When completely dissolved, the unit ice pack 100 is manufactured by packaging the packaging paper unit, and the ice pack 100 is sterilized for a set time and within a set range, and then cooled and shipped.

The picture of the ice pack 100 according to this embodiment is powdered carrageenan, konjac, locust bean gum (LBG), guar gum, 　xanthan gum, Sodium alginate, 　 Arabic gum, 　 Gellan gum, 　 Tamarind gum, 　 Tara gum, and cassia gum in the order Sample #3 of Figure 3 (third from the left) ) to #13 (fourth from the left).

In addition, photos showing whether the exposed gelled filler flows out of the open wrapper are Carrageenan, Konjac, Locust bean gum (LBG), Guar gum, Xanthan gum), 　Sodium alginate, 　Arabic gum, 　Gellan gum, 　Tamarind gum, 　Tara gum, cassia gum in the order of Sample #3 ( Same as #13 (third from left) to #13 (fourth from left).

And, compared to the conventional filler made of only water, the filler 130 according to the present invention is gelled, so it can be confirmed that when the gel is frozen, it does not thaw for longer than 30 minutes compared to the existing water.

That is, samples #1 to #13, which are ice packs prepared according to the above-described examples, and ice packs made of only water in the prior art were frozen and thawed under the same conditions to compare the results.

As for the experimental method, ice packs made of 13 kinds of samples and water only in FIG. 3 were prepared and packaged in a capacity of 200 ml, respectively, and then frozen for 24 hours.

Measure the time it takes for the ice to completely thaw from the time each frozen ice pack is taken out of the refrigerator. The thawing temperature condition was set to room temperature. The time it takes to thaw is written in <Table 1>. In an ice pack made of only water, the thawing time of the water-only filler is in the range of 4 hours and 30 minutes ± 20 minutes, and the time that the filler having the gelation-inducing composition according to the present invention is thawed is in the range of 5 hours and 10 minutes ± 20 minutes. . In light of these results, it was confirmed that the thawing time of the filler according to the present invention took about 30 minutes longer than that of the prior art. Accordingly, it can be seen that the present invention is effective in maintaining the freshness of the product compared to the prior art.

sample No. thawing time #One 5 hours 10 minutes ±20 minutes #2 5 hours 10 minutes ±20 minutes #3 5 hours 10 minutes ±20 minutes #4 5 hours 10 minutes ±20 minutes #5 5 hours 10 minutes ±20 minutes #6 5 hours 10 minutes ±20 minutes #7 5 hours 10 minutes ±20 minutes #8 5 hours 10 minutes ±20 minutes #9 5 hours 10 minutes ±20 minutes #10 5 hours 10 minutes ±20 minutes #11 5 hours 10 minutes ±20 minutes #12 5 hours 10 minutes ±20 minutes #13 5 hours 10 minutes ±20 minutes Prior art (water) 4 hours 30 minutes ± 20 minutes

The ice pack according to the present invention can also be used several times as needed, and even when discharged as garbage after several uses, the filling material, which is the content, is separated from the wrapping paper 110 including vinyl or cloth, and the filling material and the wrapping paper are separated and discharged as garbage. can do. The filler is derived from natural materials such as seaweed, wood, etc., and can be discharged like food waste. After being discharged, it easily rots or when moisture is removed, combustion is possible, thereby preventing environmental pollution. Accordingly, according to the present invention, It is possible to provide a hydrocolloid filler capable of preventing environmental pollution by easily disposing of the filler after removing the wrapping paper including the plastic at the time of disposal, and an ice pack having the same.

In addition, even when water is used as a filler, it is gelled inside the packaging, so there is almost no leakage compared to the case of simply using water. can

In addition, it is possible to provide a hydrocolloid filler capable of effectively maintaining freshness, and an ice pack having the same, since the thawing time is also simply longer than when water is used as the filler.

Here, although an embodiment of the present invention has been illustrated and described, those of ordinary skill in the art to which the present invention pertains can appreciate that this embodiment can be modified without departing from the principles or spirit of the present invention. will be. The scope of the invention will be defined by the appended claims and their equivalents.

100: ice pack 110: wrapping paper
130: filler

Claims (7)

In the filling material accommodated inside the wrapping paper of the ice pack,
Genus Gelidium , Genus Gracilaria , Genus Irish Moss ( Genus Chondrus ), Genus Euchema , Genus Gidartina , Genus Hypnea , Genus Arida ( Iridaea genus) including a gelation inducing composition comprising at least one raw material selected from the group consisting of;
A water washing process in which the raw material that has not been subjected to a pretreatment including pulverization is washed with water, an extraction process in which heating is performed after the washing process, and a filtration process in which the raw material is filtered after the extraction process,
The temperature of the water washing process is in the range of 10 ~ 30 ℃,
The temperature in the extraction process is in the range of 100 ± 2 ℃,
Filled in the wrapping paper only with the filtrate that has passed through the filtration process,
Filler, characterized in that it comprises 0.1 wt% to 10 wt% of the soluble solids of the gelation inducing composition in the filtrate. delete delete The method of claim 1,
The gelation inducing composition, Filling material, characterized in that it further comprises an alkali treatment process of treating with alkali after the washing process. delete delete The filler of claim 1 and;
Ice pack comprising a; wrapping paper accommodating the filling material therein.

Images