KR20150010109A - Polymer product for food packaging having bread roasting flavour and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a polymer product for food packaging, which includes a material having smell of baking bread, a thermoplastic resin, and an additive, and maintains smell of baking bread for 3 to 20 days. The present invention promotes purchasing desire of food of a user through smell of baking bread. Also, strength of the product is high and conservative force of food is excellent.

Description

TECHNICAL FIELD [0001] The present invention relates to a polymeric product for food packaging having an odorous baking odor and a method for producing the same. [0002]

More particularly, the present invention relates to a polymer product for food packaging having a smell of baking and a method for producing the same, more specifically, Extruding and thermoforming at a temperature of 130 to 230 캜 using a composition and maintaining a baking smell for 3 to 20 days.

Plastic packaging boxes or trays for storing foods such as sweets, breads, and kites are highly practical, economical, and convenient, leading to a surge in consumption in bakery and food businesses. Most of the material of the packaging container is a synthetic resin such as polypropylene, and the packaging container is manufactured by extruding, injection molding and thermoforming the synthetic resin. These plastic packaging containers are widely used for food containers or gift set packaging machines due to their ease of manufacture and use. However, when they are discarded after they are used, it is difficult to decompose them naturally, thereby causing serious environmental pollution. On the other hand, it is required that such a packaging container plays a role not only for packaging the product but also for stimulating the purchase intention of the consumer with the packaging container itself. There are many ways to increase the willingness of consumers to buy through packaging containers. The five senses of consumers are visual, tactile, olfactory, taste and hearing. Especially when the consumer product is food, visual and olfactory is a very important consideration factor. Consumers' motivation to buy through visualization of packaging containers is the most commonly used method, but the purchase motivation of consumers through smell of packaging containers is not universally used. This is because it is very difficult to produce a packaging container capable of stimulating the olfactory stimulus, and it is also very difficult to maintain the effect of the olfactory stimulation for a long time. Particularly, when a synthetic compound capable of exhibiting the olfactory stimulation effect is mixed with a packaging material to form a packaging container, the safety of the container can be a threat, and serious environmental pollution may occur after the use of the food container There is a problem that can be done.

In addition, due to the nature of the food container, the physical properties such as color and strength of the food container must remain stable after long storage.

Conventional techniques related to odor have focused primarily on the suppression and prevention of odor, which gives a sense of rejection. For example, the following Patent Document 1 discloses a composition for meat odor removal and meat softening using a herbal material and a meat product manufactured using the same, and Patent Document 2 discloses a natural herbal cosmetic composition for removing the odor of the elderly , Materials used for this purpose include inorganic materials such as biotite, garlic, onion, and the like, and materials that can be eaten. However, these prior arts are mainly used for removing the smell that gives a sense of rejection by mixing a specific material into the product itself, and it is also possible to mix the substance which can feel a good feeling of the consumer, especially the smell of baking, No examples were found.

Therefore, it is possible to maximize the purchase motivation of customers through the olfactory sense, and at the same time, it is possible to minimize the environmental pollution due to the high natural decomposition efficiency after the use, and to maintain the olfactory effect for a long time, The development of containers is urgently required.

Patent Document 1: Published Patent No. 10-2012-0126904

Patent Document 2: Registration No. 10-1248056

Accordingly, the present invention has been extensively researched to solve the above-mentioned problems. As a result, it has been found out that the present invention includes a baking odor substance, a thermoplastic resin, and an additive, and is excellent in biodegradation performance by maintaining a baking odor for 3 to 20 days at room temperature. A packaging container having excellent color and strength characteristics could be produced, and the present invention was completed on this basis.

Accordingly, one aspect of the present invention is to provide a food-packaging polymer product comprising a baking odor substance, a thermoplastic resin, and an additive, wherein the baking odor is maintained at room temperature for 3 to 20 days.

Another aspect of the present invention is to provide a method for producing the polymer product for food packaging.

(Hereinafter referred to as "first invention") according to the present invention for achieving the above-described one aspect includes a material having a baking odor, a thermoplastic resin, and an additive, Maintains the smell of baking.

In the first invention, the polymer product is characterized by containing 0.1 to 50 wt% of a baking odorous substance, 35 to 98.9 wt% of a thermoplastic resin, and 1.0 to 20 wt% of an additive.

In the first aspect of the present invention, the baking odor substance is a natural substance or a synthetic substance.

According to a first aspect of the present invention, the smelling substance of the baking is selected from the group consisting of rice powder, wheat powder, rice bran, wheat bran, and wheat flour.

In the first invention, the thermoplastic resin is a crystalline resin having a crystal region.

In the first invention, the thermoplastic resin is a polyolefin or a polyester-based resin.

In the first invention, the additive may be a compatibilizer for improving the interfacial adhesion between a thermoplastic resin and a baking odor or other additive depending on characteristics of a product to be produced, natural materials for enhancing environmental friendliness and physical properties, ₃ , a UV stabilizer, a heat resistant reinforcing additive, and a master batch containing a pigment for imparting color, and the like.

In the first invention, the natural material of the additive is at least one selected from the group consisting of rice bran, rice husk, wheat husks, wood flour, hemp, kenaf, abaca, bamboo, coir, pineapple, .

In the first invention, the polymer product may include 0.1 to 20 parts by weight of an additive to 100 parts by weight of the polymer product.

In the first invention, in the case of natural materials and CaCO ₃ , which are additives for enhancing the environmental friendliness of the polymer product, it is characterized by containing 0.1 to 50 parts by weight of additives in 100 parts by weight of the polymer product.

In the first invention, the polymer product is a packaging sheet or a packaging container.

A method for producing a polymer product (hereinafter referred to as "second invention") for achieving another aspect of the present invention comprises the steps of: providing a thermoplastic resin; Mixing the thermoplastic resin with a baking odorous substance to provide a first mixture; Adding a compatibilizing agent to the mixture and stirring at 65 to 85 캜 for 10 to 30 minutes to provide a second mixture; Heating the second mixture to 130 to 230 캜; And injecting or extruding the heated second mixture.

The polymer product for food packaging according to the present invention and the method of manufacturing the same can maximize the consumers' desire to purchase food by keeping the smell of baking for a long time unchanged, and by including natural materials in the packaging polymer product, environmental pollution of the ecosystem is minimized The color and strength characteristics of the packaging container can be stably maintained.

1 is a photograph showing various examples of a polymeric product for food packaging according to the present invention.

Before describing the present invention in more detail, it is to be understood that the words or words used in the present specification and claims should not be construed in a conventional or dictionary sense, It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined. Therefore, the constitution of the embodiments described in the present specification is merely a preferred example of the present invention, and does not represent all the technical ideas of the present invention, so that various equivalents and variations And the like.

Hereinafter, preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

The polymeric product for food packaging according to the present invention includes a substance that smells of baking, a thermoplastic resin, and an additive, and is characterized in that the baking odor is maintained at room temperature for 3 to 20 days.

The baking odor substance may be a natural substance or a synthetic substance, but it is preferable to use a natural substance. Particularly, natural substances which cause such baking odor are preferably selected from the group consisting of rice powder, wheat powder, rice bran, wheat bran, and wheat flour, and mixtures thereof may be used.

Particularly, it is preferable to use wheat bran as a baking odor substance used in the present invention. Bran means wheat bran and seed. From a nutritional point of view, wheat bran contains a large amount of dietary fiber (30 to 45%). In the United States, Europe and Japan, wheat bran is already common as food material. In particular, wheat bran is commonly used in diets for patients with constipation or hyperlipidemia. In other words, the seed of wheat contains antioxidants such as selenium and pyridoxine, and various minerals such as calcium, vitamin, and zinc that are beneficial to health, and are widely used as health food materials. The wheat bran is used for food and for the feed, but any wheat bran used for the food packaging polymer according to the present invention may be used.

As the thermoplastic resin to be used in the present invention, a polyolefin, a polyester-based resin, or a polystyrene resin is suitable.

The polyolefin resin is a polymer compound formed by polymerization of an olefin (a chain-like hydrocarbon compound having one double bond), and polyethylene, polypropylene, polyisobutylene and the like belong to the polyolefin resin. Particularly, the polypropylene resin is excellent in high gloss, high flowability and impact resistance, and is used as a safe plastic food container material in which no environmental hormone (BPA) is detected.

Polyester-based resins are highly crystalline and non-stick materials. The high crystallinity of the polyester series resin provides various advantages of the resin. An example of this is transparency of the resin. On the other hand, polyester-based resins exhibit high scratch resistance. This scratch resistance results from the high crystallinity associated with the compactness of the tissue. In addition, the polyester-based resin exhibits excellent chemical resistance. Due to such properties as transparency, scratch resistance, and chemical resistance, the polyester series resin is particularly suitable as a material for a food packaging polymer product according to the present invention.

On the other hand, polystyrene is a thermoplastic resin having a light weight of 1.05, a hardness, a water resistance, an acid resistance and an alkali resistance, and a tasteless and odorless thermoplastic resin. Particularly, polystyrene is very easy to process and has excellent suitability for injection molding, extrusion molding, and vacuum molding, and is also very suitable for use in disposable plastic products such as spoons, forks, chopsticks, knives, etc. Do.

The compatibilizer used in the present invention is a polypropylene-based adhesive resin that exhibits excellent compatibility with polypropylene and is excellent in durability, processability and transparency. In particular, it has properties similar to those of general-purpose polypropylene, and is thus very suitable as a compatibilizing agent for polypropylene which is a thermoplastic resin used in the present invention.

The polymeric product for food packaging according to the present invention is characterized by comprising 0.1 to 50 wt% of a baking odor substance, 35 to 98.9 wt% of a thermoplastic resin, and 1.0 to 20 wt% of an additive. If the addition amount of the substance that smells of baking is less than 0.1 wt%, the strength of the baking odor becomes too weak, and the effect of enhancing the purchase intention through the olfactory stimulation of the consumer is deteriorated. If it exceeds 50 wt%, the addition amount of the thermoplastic resin and compatibilizer Resulting in a problem that the processability of the product is deteriorated. If the addition amount of the additive is less than 1 wt%, the product molding property of the thermoplastic resin is deteriorated, and when it is more than 20 wt%, it is uneconomical.

The polymer product for food packaging according to the present invention may further comprise at least one selected from the group consisting of rice bran, rice husk, wheat husks, wood flour, hemp, kenaf, avacar, bamboo, coir, pineapple, ramie, . These additives are mainly added to enhance the biodegradation performance of the packaging container to further enhance the environmentally friendly characteristics of the product. Particularly, rice bran, rice husk, wheat husks and the like further enhance the effect of the baking odor according to the present invention do. These additives may be added individually or in a mixture of various additives.

In addition, the food packaging polymer product according to the present invention may further comprise a master batch containing 0.1 to 20 parts by weight of pigment based on 100 parts by weight of the polymer product. The masterbatch containing these pigments enhances the color of the product, thereby enhancing the visual appeal of the purchaser, while enhancing the workability and mechanical strength of the product. The master batch containing such a pigment may be any one generally used in the color processing technology of the packaging container, and the category of the present invention is not limited thereto. If the addition amount of the master batch containing the pigment is less than 0.1 part by weight, the effect of color expression of the product is reduced. If the amount is more than 20 parts by weight, the mixing ratio of other materials is limited.

The polymer product for food packaging according to the present invention may further comprise 0.1 to 20 parts by weight of a UV stabilizer or a heat resistance enhancer based on 100 parts by weight of the polymer product. These UV stabilizers or heat resistance enhancers become more important because the polymeric product according to the present invention is used for the packaging of foods. In other words, since the contents of the package are foods, it is necessary to keep the products from being easily damaged by external ultraviolet rays or heat, and a UV stabilizer or a heat resistance enhancer plays a very important role in assisting the freshness of the food, . These UV stabilizers or heat resistance enhancers may be of any type as long as they are generally used in the field of packaging technology and the category of the present invention is not limited to the types thereof. Particularly, when the addition amount of the UV stabilizer or the heat resistance enhancer is less than 0.1 part by weight, the food preservation effect is deteriorated. When the amount is more than 20 parts by weight, there is an uneconomical problem.

The polymeric article for food packaging according to the present invention can be of a wide variety of types. That is, various types of packaging polymeric products manufactured through injection or extrusion molding fall within the scope of the present invention, and examples thereof include packaging sheets, packaging trays, and foam buffering agents. However, It is not.

The molding temperature of the polymer product for food packaging according to the present invention is preferably 130 to 230 ° C. If the molding temperature is lower than 130 캜, the processability is lowered. If the molding temperature is higher than 230 캜, there is a problem that the physical properties of the product deteriorate due to carbonization of the material that smells of baking. Therefore, in order to produce the polymer product for food packaging according to the present invention by injection or extrusion molding, it is preferable that the temperature of the end portion of the molding machine barrel does not exceed 230 캜. Further, in the thermoforming, it is preferable that the extruded sheet should not be melted, so that it does not exceed 190 캜 at 130 캜.

Hereinafter, a method for producing a polymer product for food packaging according to the present invention will be described in detail.

First, the first mixture is prepared by mixing a polyolefin or a polyester-based crystalline resin with a baking odor substance. In the step of preparing such a first mixture, the crystalline resin is pulverized into a small size and mixed with a baking odorous substance at a high temperature. The mixing processing temperature is preferably 130 to 230 占 폚. If the mixing processing temperature is lower than 130 캜, the workability is lowered. If the mixing processing temperature is higher than 230 캜, the material properties of the material deteriorate. Thereafter, the first mixture is cooled to 65-85 DEG C, the compatibilizer is added to the cooled mixture, and the mixture is stirred at a temperature of 65 to 85 DEG C for 10 to 30 minutes to provide the second mixture. The additive, the masterbatch, the UV stabilizer, or the heat resistance enhancer may be optionally added to the second mixture. The second mixture thus prepared is heated again to 130 to 230 캜 and the heated second mixture is injection-molded or extrusion-molded to produce a polymer product for food packaging according to the present invention.

Hereinafter, a specific example of the polymeric product for food packaging according to the present invention will be described.

FIG. 1 shows actual photographs of products manufactured according to Examples 1 to 9.

Example 1

89 wt% of polypropylene, 10 wt% of bran, and 1 wt% of compatibilizing agent were mixed and extrusion-molded at a temperature of about 230 캜 to prepare a 1-mm sheet. The sheet thus formed was thermoformed at a temperature of about 185 캜 A packaging tray having a range of about 0.4 mm to 0.6 mm was produced (A- (a) in FIG. 1).

Example 2

77 wt% of polypropylene, 20 wt% of wheat bran, and 3 wt% of compatibilizer were mixed and extruded at a temperature of about 225 캜 to prepare a 1 mm sheet. The sheet thus prepared was thermoformed at a temperature of about 180 캜 A packaging tray having a thickness of about 0.4 mm to about 0.6 mm was produced (A- (b) in FIG. 1).

Example 3

65 wt% of polypropylene, 30 wt% of wheat bran, and 5 wt% of compatibilizer were mixed and extruded at a temperature of about 205 ° C to prepare a 1 mm sheet. The sheet thus prepared was thermoformed at a temperature of about 170 ° C A packaging tray having a thickness of about 0.4 mm to about 0.6 mm was produced (A- (c) in Fig. 1).

Example 4

(B- (a) in FIG. 1) was prepared by injection molding 96 wt% of polypropylene, 5 wt% of wheat bran, and 1 wt% of compatibilizing agent at a temperature of about 210 ° C. .

Example 5

90.5 wt% of polypropylene, 7.5 wt% of bran, and 2 wt% of compatibilizer were mixed and injection-molded at a temperature of about 205 ° C to produce an injection-molded product having a thickness of about 1 mm (B- (b) of FIG.

Example 6

(B- (c) of Fig. 1). The injection molding was carried out by injection molding at a temperature of about 200 ° C by mixing 87 wt% of polypropylene, 10 wt% of bran, and 3 wt% of compatibilizer.

Example 7

Molded product having a thickness of 0.8 mm was prepared by mixing 96 wt% of polypropylene, 5 wt% of bran, and 1 wt% of compatibilizing agent at a temperature of about 200 ° C (FIG. 1C- (a) ).

Example 8

The injection-molded product having a thickness of 0.8 mm was prepared by mixing 90.5 wt% of polypropylene, 7.5 wt% of bran, and 2 wt% of compatibilizing agent at a temperature of about 200 ° C (FIG. 1C- (b) ).

Example 9

(C) (c) of FIG. 1) was prepared by injection molding a mixture of 87 wt% of polypropylene, 10 wt% of bran, and 3 wt% of compatibilizer at a temperature of about 200 ° C. ).

Example 10

The foaming buffer product was prepared by mixing 30 wt% of polypropylene and 70 wt% of bran with 20 wt% of water bran for foaming and extrusion molding at a temperature of about 180 to 210 ° C (D- (a) ).

Example 11

The foamed product was prepared by extruding 40 wt% of polypropylene and 60 wt% of wheat bran and 20 wt% of water bran to foam at a temperature of about 180 to 210 ° C (D- (b) ).

Example 12

The foamed product was prepared by mixing 50 wt% of polypropylene and 50 wt% of bran with 20 wt% of water bran for foaming and extrusion molding at a temperature of about 180 to 210 ° C (FIG. 1D- (c) ).

Table 1 below shows the measurement results of baking odor duration for the injection-molded products, packaging tray products, and foam buffer products manufactured through Examples 1 to 12 above. The odor was measured by heating the finished product at a temperature of 80 ° C for 2 hours, then leaving it at a temperature of 23 ° C for 1 hour and then smelling the product. The sensory test was carried out to isolate the prepared specimen 1m away and to smell the five smokers. The maximum and minimum grades assessed by the five test participants were excluded. The evaluation grades were graded from grade 1 to grade 6 as follows. The smell was tested to see if it smelled like bread.

Level 1: No smell

Class 2: I do not know what the smell is, but I feel the smell

Level 3: Weak smell of bakery

Level 4: Smell of baking is easily detected

Level 5: Smell of bread is detected very strongly

Grade 6: intense odor, difficulty breathing

The odor was measured every 24 hours to assess the odor rating and included as odor duration when the evaluated odor rating was 3 or greater.

division Evaluation results Smell lasting day Example 1 - 10th grade class 3
- rated as 11th grade 2 10 days Example 2 - 14th grade class 3
- rated as 15th grade 2 14 days Example 3 - 18th grade class 3
- rated on day 19 grade 2 18th Example 4 - 8th grade class 3
- Rated as 9th grade class 2 8 days Example 5 - 10th grade class 3
- rated as 11th grade 2 10 days Example 6 - 12th grade class 3
- rated as 13th grade 2 12th Example 7 - 5th grade class 3
- rated as 6th grade class 2 5 days Example 8 - 6th grade class 3
- Rated as 7th grade class 2 6 days Example 9 - 8th grade class 3
- Rated as 9th grade class 2 8 days Example 10 - 4th grade class 3
- Rated as 5th grade class 2 4 days Example 11 - 7th grade class 3
- Rated as 8th grade class 2 7 days Example 12 - 10th grade class 3
- rated as 11th grade 2 10 days

As can be seen from Table 1 and FIG. 1, as the weight ratio of wheat bran increased, the color of the product increased. Also, the smell of the wheat bran increased as the weight ratio of wheat bran increased. On the other hand, in the case of packaging trays (Examples 1 to 3) produced by thermoforming sheets, it is also confirmed that as the content of bran is increased, the intensity and duration of color and odor of the product are prolonged. However, as the thickness of the manufactured product is reduced to 0.8 mm (Examples 7 to 9), it can be confirmed that the odor persistence days are shorter than the product thickness of 1 mm (Examples 4 to 6). In addition, in the case of the foam buffer product (Examples 10 to 12), the foam buffer product also shows that the intensity and duration of the color and odor of the product are increased as the content of wheat bran is increased. However, in the case of the foam buffer product, it is confirmed that the smell lasting time is relatively short due to the fine cells formed inside the solid product. These experimental results directly indicate the sustained effect of the baking odor of the bran-containing polymer product according to the present invention.

Claims (13)

A baking odor substance, a thermoplastic resin, and an additive,
Polymer products for food packaging that maintain a baking smell for 3 to 20 days at room temperature.
The method according to claim 1,
Wherein the polymer product comprises 0.1 to 50 wt% of a baking odorous substance, 35 to 98.9 wt% of a thermoplastic resin, and 1.0 to 20 wt% of an additive.
The method according to claim 1,
Wherein the baking odor substance is a natural substance or a synthetic substance.
The method according to claim 1,
Wherein the baking odor substance is selected from the group consisting of rice powder, wheat powder, rice bran, wheat bran, and wheat flour.
The method according to claim 1,
Wherein the thermoplastic resin is a crystalline resin having a crystal region.
The method according to claim 1,
Wherein the thermoplastic resin is a polyolefin or a polyester-based resin.
The method according to claim 1,
The additives include a compatibilizer for improving interfacial adhesion between thermoplastic resin and baking odor, a natural material for enhancing environmental friendliness and physical properties, CaCO ₃ , a UV stabilizer, a heat resistance enhancer for enhancing environmental friendliness and physical properties, And a master batch containing a pigment for color imparting.
The method of claim 7,
Wherein the natural material is at least one selected from the group consisting of rice bran, rice husk, wheat husks, wood flour, hemp, kenaf, abaca, bamboo, coir, pineapple, ramie, sisal and henneck. product.
The method according to claim 1,
Wherein the polymeric product comprises 0.1 to 20 parts by weight of an additive to 100 parts by weight of the polymeric product.
The method of claim 7,
Wherein the natural material is contained in an amount of 0.1 to 50 parts by weight based on 100 parts by weight of the polymer product.
The method of claim 7,
Wherein the CaCO ₃ is contained in an amount of 0.1 to 50 parts by weight based on 100 parts by weight of the polymer product.
The method according to any one of claims 1 to 11,
Wherein the polymer product is a packaging sheet or a packaging container.
Providing a thermoplastic resin;
Mixing the thermoplastic resin with a baking odorous substance to provide a first mixture;
Adding a compatibilizing agent to the mixture and stirring at 65 to 85 캜 for 10 to 30 minutes to provide a second mixture;
Heating the second mixture to 130 to 230 캜; And
Injecting or extruding the heated second mixture;
Of the polymeric product.

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