KR20200008481A - Edible vessel for beverge - Google Patents
Edible vessel for beverge Download PDFInfo
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- KR20200008481A KR20200008481A KR1020180093724A KR20180093724A KR20200008481A KR 20200008481 A KR20200008481 A KR 20200008481A KR 1020180093724 A KR1020180093724 A KR 1020180093724A KR 20180093724 A KR20180093724 A KR 20180093724A KR 20200008481 A KR20200008481 A KR 20200008481A
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- cup
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Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/22—Drinking vessels or saucers used for table service
- A47G19/2205—Drinking glasses or vessels
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D—PROCESSES FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D3/00—Pretreatment of surfaces to which liquids or other fluent materials are to be applied; After-treatment of applied coatings, e.g. intermediate treating of an applied coating preparatory to subsequent applications of liquids or other fluent materials
- B05D3/02—Pretreatment of surfaces to which liquids or other fluent materials are to be applied; After-treatment of applied coatings, e.g. intermediate treating of an applied coating preparatory to subsequent applications of liquids or other fluent materials by baking
- B05D3/0254—After-treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D—PROCESSES FOR APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
- B05D7/00—Processes, other than flocking, specially adapted for applying liquids or other fluent materials to particular surfaces or for applying particular liquids or other fluent materials
- B05D7/24—Processes, other than flocking, specially adapted for applying liquids or other fluent materials to particular surfaces or for applying particular liquids or other fluent materials for applying particular liquids or other fluent materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
- B29C43/003—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor characterised by the choice of material
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/463—Edible packaging materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
- Table Devices Or Equipment (AREA)
Abstract
Description
본 발명은 오랜지 쥬스 등 과일 쥬스나 커피 등 온ㆍ냉수 겸용 음료용 용기에 관한 것으로 사용 후 씹어 먹을 수 있는 식용이 가능한 온ㆍ냉 겸용 음료용 용기에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a container for hot and cold water beverages such as orange juice and coffee, and a container for hot and cold combined beverages that can be chewed after use.
최근 통계에 의하면, 녹차ㆍ 쥬스 등 음료용 컵의 사용량은 연간 260억개에 이른다.According to the latest statistics, the amount of cups used for beverages such as green tea and juice amounts to 26 billion a year.
종래에 커피나 녹차용 음료용기로서 도기질 세라믹 컵은 국내 특허출원 제10-2001-10642호에 공지되어 있는데 이는 고령토 80중량%, 장석 10중량%, 규석 10중량%로 구성된 것으로 혼합원료에 물을 가하여 반죽하고 성형한 후 45 ∼ 55℃ 건조실에서 건조한 다음 소성로에서 로내 온도 1,050 ∼ 1,150℃에서 8시간 소성한 다음 로내 온도 200℃가 도달할 때까지 서냉하여서 제조된다.Conventionally, ceramic ceramic cups as beverage containers for coffee or green tea are known from Korean Patent Application No. 10-2001-10642, which consists of 80% by weight of kaolin, 10% by weight of feldspar and 10% by weight of silica. After kneading and molding, it is dried in a drying room at 45-55 ° C., then calcined at a firing furnace for 8 hours at a temperature of 1,050-1,150 ° C. and then cooled by slow cooling until the furnace temperature reaches 200 ° C.
통상 커피나 녹차용 음료 용기로서 종이컵과 플라스틱 컵이 주로 사용되어 왔고 이는 생분해가 되지 않아 재생할 수 없는 경우 매립에 의한 토양오염과 해양투기 등에 의해 심각한 해양오염을 유발시켜왔다. 특히 환경보호단체의 감시와 정부 정책 당국의 감독으로 생분해가 곤란한 종이컵이나 플라스틱 컵은 무단토양매립이나 무단 해양투기가 단속되면서 고열 폐기물 처리장치에 의해 폐기처리하는 경우 발암물질과 온실가스 CO2의 대량 방출로 인하여 심각한 대기 오염을 유발하고 나아가 국민건강에 유해하게 작용하였다.Usually, paper cups and plastic cups have been mainly used as beverage containers for coffee or green tea, which have caused serious marine pollution due to land pollution and ocean dumping when they cannot be recycled because they are not biodegradable. Monitoring and government oversight of paper cups and plastic cups are biodegradable trouble with the authorities, especially environmental protection organizations of unauthorized soil reclamation or unauthorized disposal at sea sometimes disposed of by high temperature waste treatment devices as intermittent carcinogens and greenhouse gas CO 2 mass The release caused serious air pollution and further detrimental to public health.
그 대책으로 전술한바 세라믹 컵이나 황토와 같은 점토광물을 원료로 하는 머그컵(mug cup)의 제조기술이 부단히 요구되어 왔다.As a countermeasure, there has been a constant demand for a manufacturing technology of a mug cup made of a clay mineral such as a ceramic cup or ocher.
그러나, 종이컵이나 플라스틱 컵 또는 머그컵의 경우에도 뜨거운 물을 사용하는 경우 사용하는 컵 재료 조성물에 의하여 환경호르몬이 유출되어 인체 건강에 심각한 타격을 주는 것으로 잘 알려져 있다.However, even in the case of paper cups, plastic cups, or mugs, it is well known that environmental hormones are leaked by the cup material composition used when hot water is used to seriously damage human health.
상기와 같은 환경호르몬이나 환경오염을 배제하면서 값싼 재료로서 쌀겨, 보릿겨, 밀겨, 옥수수자루 분말 및 사탕수수분말 중에서 선택되는 원료를 주원료로 하고 여기에 용기의 성형성, 응고성 및 신축성을 감안하여 구아검, 로커스트빈검, 카라지난검, 젤라틴 및 한천을 동량 배합하여 제조되는 생분해성 식품용기가 국내 특허 10-63552호로 개시된 바 있다.The raw material selected from rice bran, barley bran, wheat bran, corn sack powder, and sugarcane powder as a cheap material while eliminating the environmental hormones and environmental pollution as described above, and in view of the moldability, solidification and elasticity of the container, Biodegradable food containers prepared by combining the same amount of gum, locust bean gum, carrageenan gum, gelatin and agar have been disclosed in Korean Patent No. 10-63552.
또 최근에는 상기 천연섬유를 이용한 생분해성 식품용기 외에도 생분해가 용이하여 환경호르몬을 발생치 않고 오븐이나 전자레인지 등 고온 환경에서 사용하더라도 독성물질 발생이 없는 인체에 무해한 종이 재질의 국내 특허출원 제10-2013-155758호에 개시되어 있다.In addition, in recent years, in addition to the biodegradable food container using the natural fiber, it is easy to be biodegradable and does not generate environmental hormones, and even if used in a high-temperature environment such as an oven or a microwave oven, a domestic patent application of a paper material that is harmless to the human body without generating toxic substances 2013-155758.
그러나 지금까지 곡류 분말과 과채류 착즙 분말을 사용하여 음료용 용기를 제조한 사례는 찾아볼 수 없다.However, there have been no examples of beverage containers manufactured using grain powder and fruit vegetable juice.
특히 곡류 분말과 과채류 착즙 분말을 용기 조성물의 주재료로 사용하고, 여기에 가식성 부재료가 첨가되어 제조되었으므로 아이스크림을 다먹고 이를 지지하고 있는 아이스크림 용기 처럼 취식할 수 있도록 한 음료용 용기는 발견되지 않았다.Particularly, since the cereal powder and the fruit juice juice powder were used as the main ingredients of the container composition, and the edible additives were added thereto, no beverage container was eaten and eaten like an ice cream container supporting the ice cream.
따라서, 본 발명의 목적은 지금까지 사용하던 PE, PP, PVA 및 PET 등을 주재료로 하는 일회용 플라스틱 용기와 종이컵을 대체하여 환경호르몬 또는 환경오염을 배제할 수 있음과 동시에 음료를 취식 후 과자처럼 씹어 먹을 수 있는 식용 가능한 음료용 용기를 제공하는 데 있다.Therefore, the object of the present invention is to replace the disposable plastic containers and paper cups mainly made of PE, PP, PVA and PET, which have been used so far, to eliminate environmental hormones or environmental pollution, and at the same time chew drinks like snacks after eating To provide an edible beverage container for eating.
본 발명의 다른 목적은 온ㆍ냉수에서 12시간까지도 내수성이 유지될 수 있는 식용 가능하고 접이부가 없는 음료용 용기의 제조에 바람직한 조성물 및 그 제조방법을 제공함에 있다.It is another object of the present invention to provide a composition and a method for preparing the edible and non-foldable beverage container which can maintain water resistance up to 12 hours in hot and cold water.
본 발명의 상기 목적은 전체 용기 조성물 중량대비 쌀, 보리, 밀, 귀리, 옥수수 중에서 선택되는 하나 이상의 곡류 건조분말 55 ∼ 65%, 귤, 사과, 수박, 참외, 감자, 고구마 중에서 선택되는 하나 이상의 과채류의 착즙 후 건조시킨 분말 20 ∼ 30%, 점착성 접착제 2.5 ∼ 10중량%와 정제수로 이루어진다.The object of the present invention is one or more of the dried powder 55 to 65% selected from rice, barley, wheat, oats, corn relative to the weight of the total container composition, tangerine, apple, watermelon, melon, potatoes, sweet potatoes selected from It consists of 20-30% of the powder after drying of juice, 2.5-10 weight% of adhesive adhesives, and purified water.
상기 본 발명의 목적은 원료곡물의 분쇄건조단계(S1)와; 이와 별도로 과채류 착즙후 건조 분말화하는 단계(S1-1)와; 상기 단계들에서 수득한 분말을 중량비 2 ∼ 3 : 1 비율로 혼합하는 단계(S2)와; 상기에서 얻은 음료용기 혼합물에 점착성 다당류 접착제를 첨가하는 단계(S3)와; 상기에서 얻은 음료 용기용 원지 조성물을 압연 롤러(Roller)에 통과시켜 원지를 제조하고 성형장치로 음료컵을 성형하는 단계(S4)와; 상기 단계의 용기 내면을 천연물질인 폴리랙틱애시드(PLA)와 벌집에서 용매 추출한 밀납(beewax)의 중량비 1 : 1 혼합물을 주재로한 내열성 및 내수성 방수제 조성물로 코팅하는 단계(S5)와; 상기 코팅된 음료컵을 110 ∼ 140℃의 건조장치챔버에서 20 ∼ 40분간 통과시켜 용기를 건조 고화시키면서 멸균하는 단계(S6)로 이루어진다.The object of the present invention is the grinding and drying step (S1) of the raw grain; Separately dried and powdered juice after the fruit juice (S1-1); Mixing the powders obtained in the above steps in a weight ratio of 2 to 3: 1 (S2); Adding a tacky polysaccharide adhesive to the beverage container mixture obtained above (S3); Passing the paper composition for the beverage container obtained in the above through a rolling roller (Roller) to produce a base paper and forming a beverage cup with a molding apparatus (S4); Coating the inner surface of the container with a heat-resistant and water-resistant waterproofing agent composition based on a weight ratio 1: 1 mixture of polylactic acid (PLA), which is a natural substance, and beewax extracted from a honeycomb solvent (S5); The coated beverage cup is passed through a drying apparatus chamber at 110 to 140 ° C. for 20 to 40 minutes to sterilize the container while drying and solidifying (S6).
본 발명에 따르면, 종래 종이 재질 용기 또는 플라스틱 용기를 대체하는 효과가 있을 뿐만 아니라 폐기물로 인하여 매립 또는 소각처리에 의한 토양 및 대기오염을 방지하는 효과가 있으며 내열성과 내산성이 우수하여 환경호르몬의 발생이 없는 방수성이 뛰어나 견고하며 접이부가 없어 누수가 없으면서 사용후 식용 가능한 신규한 음료용 용기를 제공하는 뛰어난 효과가 있다. According to the present invention, not only has the effect of replacing the paper container or plastic container of the prior art but also has the effect of preventing soil and air pollution by landfill or incineration treatment due to waste and excellent heat and acid resistance to generate environmental hormones It is excellent in providing a new beverage container that can be edible after use without leaking because it has excellent waterproofness and is not foldable.
도 1은 종래 실용신안등록 제20-421560호 등의 접이부가 있는 종이컵 구조를 보인 그림이다.
도 2는 종래 특허공개 10-2005-251335호 등 PET재질의 2단 구성 및 다층 구조의 플라스틱컵을 보인 그림이다.
도 3은 본 발명에 따른 식용 가능한 음료컵의 제조방법을 보인 실행순서도이다.
도 4는 본 발명에 따라 제조된 음료컵을 도시한 그림이다.1 is a view showing a paper cup structure having a folding portion, such as conventional Utility Model Registration No. 20-421560.
2 is a view showing a plastic cup having a two-stage configuration and a multi-layered structure of a PET material, such as Patent Publication No. 10-2005-251335.
3 is a flow chart showing a method of manufacturing an edible drink cup according to the present invention.
Figure 4 is a view showing a beverage cup prepared according to the present invention.
본 발명은 토양 중 미생물에 의한 생분해가 가능하고 인체 및 동물의 생체 장관 내에서 소화가 가능하여 씹어 먹을 수 있게 제조된 식품용기 즉 식용 가능한 음료컵에 관한 것이며, 이하 첨부 도면을 참조하여 본 발명 생분해 가능한 친환경 음료컵 및 그 제조방법을 실시예를 들어 상세히 설명한다.The present invention relates to a food container that is biodegradable by microorganisms in soil and is digestible in the intestinal tract of a human body and an animal, that is, an edible drink cup prepared for chewing, with reference to the accompanying drawings. Possible eco-friendly drink cups and a method of manufacturing the same will be described in detail by way of examples.
도 1은 종래 일회용 종이재질의 접이부분의 접착부(12)가 있는 종이컵의 구조를, 도 2는 PET 재질의 플라스틱컵의 구조를, 도 3은 본 발명에 따른 친환경 식용 가능한 음료컵의 제조공정을 단계별로 도시한 순서도, 도 4는 본 발명의 식용 가능한 접이 부분이 없이 단일 형상으로 성형된 음료컵 구조를 도시한 것이다.1 is a structure of a paper cup having an
이하, 본 발명을 공정별로 단계적으로 설명하지만 본 발명의 권리범위가 이에 제한되는 것은 아니다.Hereinafter, the present invention will be described step by step, but the scope of the present invention is not limited thereto.
제1공정: 원료 준비단계(S1 및 S1-1)Step 1: Raw Material Preparation Steps (S1 and S1-1)
본 발명의 주원료는 곡류분말이고 나머지는 부원료이다(도 3).The main raw material of the present invention is a grain powder and the rest is a subsidiary material (Fig. 3).
본 발명의 음료컵을 제조할 수 있는 곡류 원료는 전분, 섬유 및 단백질이 함유된 도정한 쌀, 보리, 밀, 귀리, 옥수수 중 어느 하나 이상이다. 전분은 본 발명 음료컵 제조공정의 압연 성형단계에서 섬유질과 함께 호화되고 또 단백질 성분은 60℃ 이상에서 열변성이 되어 건조 고화되면서 물리적으로 내열 및 방수성 기능을 갖게 된다. 또 여기에 음료컵의 경도를 보강함과 동시에 인체 장내 유익 세균 증식을 도울 수 있는 prebiotics 이면서 곡류 원료의 전체 중량 대비 50% 이내로 배합하는 과채류 착즙후 잔류분말은 고분자 섬유물질과 항산화물질을 제공할 수 있는 귤, 사과, 참외, 수박, 감자, 고구마가 바람직하다.The grain raw material from which the beverage cup of the present invention can be prepared is any one or more of milled rice, barley, wheat, oats and corn containing starch, fiber and protein. Starch is gelatinized with fiber in the rolling forming step of the beverage cup manufacturing process of the present invention and the protein component is heat-denatured and dried and solidified at 60 ° C. or higher, thereby having physically heat-resistant and waterproof properties. In addition, it is a prebiotics that can reinforce the hardness of beverage cups and help the growth of beneficial bacteria in the human intestines, and the residual powder after fruit vegetable juice blending within 50% of the total weight of grain raw materials can provide high molecular fiber and antioxidants. Tangerines, apples, melons, watermelons, potatoes, sweet potatoes are preferred.
상기 두 원료 즉 전자의 주원료와 부원료의 입도(particle size)가 300 ∼ 500메쉬 범위에서 분쇄되고 반드시 수분함량 4.5 ∼ 6.5%로 동결 건조시킨 것이어야 한다. 수분 함량이 4.5% 이하이면 음료컵 원지의 압연 성형이 균일하지 않고, 6.5중량% 이상이면 음료컵 원지의 압연 성형이 곤란해 진다.Particle size of the two raw materials, namely the former and secondary raw materials, should be pulverized in the range of 300 to 500 mesh and lyophilized to a water content of 4.5 to 6.5%. If the moisture content is 4.5% or less, the rolling molding of the beverage cup base is not uniform, and if it is 6.5% by weight or more, the rolling forming of the beverage cup base becomes difficult.
또, 원료의 분말도가 300메쉬 이하에서는 방수성이 현저히 떨어지고, 500메쉬 이상에서는 내열성이 현저히 떨어진다.In addition, the water resistance is remarkably inferior at the powder level of the raw material to 300 mesh or less, and the heat resistance is remarkably inferior to the 500 mesh or more.
원지의 압연 성형성, 방수성 및 내열성 전체에 걸처 곡류의 분말화 및 과채류의 착즙후 잔류물의 분말화 단계에서 분말도(mesh)에 의해 영향을 받았고 두 가지 원료물질 모두 동일한 분말도를 갖는 것과 제한된 수분함량에서 혼합되는 것이 중요하였다.Through the rolling formability, waterproofness and heat resistance of the base paper, the grains were crushed and the powdered residue of the fruit juice after crushing was influenced by the mesh and both raw materials had the same powderiness and limited moisture. It was important to mix in the content.
본 발명에 따르면 커피 음료의 경우 내열성과 내산성을 유지하는 음료컵의 조건은 더욱 중요한 데 음료컵 원료지의 압연 성형 단계전 충분히 혼합된 상기 두가지 원료물질 분말 혼합단계 후 점착성 다당류로서 비교적 점도가 낮아서 경화도가 우수한 아라비아검, 잔탄검, 구아검, 펙틴 중에서 선택되는 접착제를 2종 이상 선택하고, 용기 전체 중량에서 5 ∼ 10중량% 를 가장 바람직하게는 7.5중량%를 첨가하는 것이 가장 좋았다.According to the present invention, in the case of coffee beverages, the condition of the beverage cup which maintains heat resistance and acid resistance is more important, but the viscosity is relatively low as a viscous polysaccharide after the two raw material powder mixing steps mixed sufficiently before the rolling molding step of the beverage cup raw material. It was best to select two or more adhesives selected from excellent gum gum, xanthan gum, guar gum, and pectin, and to add 5-10% by weight of the total weight of the container most preferably 7.5% by weight.
본 발명에 따르면, 과채류 중에는 섬유소 함량이 비교적 다량 함유된 것이 좋다. 과실류로는 귤, 사과, 과채류로는 참외와 수박이 그리고 근채류로는 감자, 고구마가 바람직하다.According to the present invention, it is preferable that the fruit vegetable contains a relatively large amount of fiber. Fruits such as tangerine, apples, fruit and vegetables are melons and watermelons, root vegetables, potatoes, sweet potatoes are preferred.
귤과 사과는 껍질을 천연 세제로 잘 세척하여 전과를 압착하여 동결 건조 후 분말화 하고, 참외나 수박의 과채류도 농약이나 미생물이 완전히 제거되도록 천연 세제로 잘 세척하여 전체를 압착하며, 남은 섬유 부분을 건조 분말화 한다. 이는 감자와 고구마도 또한 같다. 상기 단계에서 얻은 분말의 수분 함량은 반드시 4.5 ∼ 6.5중량% 범위이어야만 한다.Tangerines and apples are well washed with a natural detergent to squeeze the whole fruit, lyophilized and powdered.The fruits and vegetables of melon and watermelon are also washed well with a natural detergent to completely remove pesticides and microorganisms, and the whole fiber is compressed. Dry powder. The same is true for potatoes and sweet potatoes. The water content of the powder obtained in this step must be in the range of 4.5 to 6.5% by weight.
제2 및 3공정 : 원료물질 분말 혼합 및 접착제 첨가단계(S2 ∼ S3)Second and third process: mixing raw material powder and adding adhesive (S2 ~ S3)
상기 제1공정에 따라 제조된 주원료에 투입되는 부원료는 과채류 착즙 분말화단계를 거쳐 수득한 과채즙 분말에 도 3에 도시한 바와 같이 원료물질 분말로서의 과채류 착즙 분말의 첨가 혼합단계임은 전술한 바와 같다.As shown in FIG. 3, the subsidiary materials added to the main raw material prepared according to the first step are the step of adding and mixing the vegetable juice powder as a raw material powder to the fruit juice powder obtained through the fruit vegetable juice powdering step as described above. same.
우선, 원료물질의 혼합단계에서 가장 바람직한 배합비(w/w)는 내열성 및 내산성을 감안할 때 2 ∼ 3 : 1 이었다. 본 발명 음료컵의 하기 압연 성형단계(S4)에서 증기로 가열된 95℃의 온도 범위에서는 성형기의 압연 로울러로 1.5kg/㎠ 의 압력을 가하여 균일한 두께를 갖도록 성형한 다음 방수제 코팅단계(S5)에서 밀폐형 열풍건조기를 사용하여 125℃의 온도로 30분간 가열함으로써 음료컵을 건조 고화시켰을 때 가장 바람직한 경도와 내수성을 유지하였다.First, the most preferable compounding ratio (w / w) in the mixing step of the raw materials was 2 to 3: 1 in consideration of heat resistance and acid resistance. In the temperature range of 95 ℃ heated by steam in the following rolling molding step (S4) of the beverage cup of the present invention is molded to have a uniform thickness by applying a pressure of 1.5kg / ㎠ with a rolling roller of the molding machine and then coating the waterproofing agent (S5) The most preferable hardness and water resistance were maintained when the beverage cup was dried and solidified by heating at a temperature of 125 ° C. for 30 minutes using a sealed hot air dryer at.
이때 점착성 다당류 물질의 첨가량은 본 발명에 따르면, 내수성/내열성/내산성을 종합 고려할 때 아라비아검, 잔탄검, 구아검, 펙틴 중에서 선택되는 2종 이상이 중량비로 혼합된 첨가제를 음료컵 전체 중량 대비 2.5 ∼ 10 중량 %가 가장 바람직 하였다. 본 발명에 따르면, 단백질 성분인 콜라겐, 젤라틴, 덱스트린, 알긴산나트륨, 로커스트검 등은 내열성, 내산성, 점도 등이 낮아 본 발명의 첨가제로서는 부적합하였다.At this time, the amount of the adhesive polysaccharide material added according to the present invention, when considering the water resistance / heat resistance / acid resistance as a combination of two or more selected from arabic gum, xanthan gum, guar gum, pectin in the weight ratio of 2.5 to the total weight of the beverage cup -10 weight% was the most preferable. According to the present invention, the protein components collagen, gelatin, dextrin, sodium alginate, locust gum, and the like have low heat resistance, acid resistance, viscosity, and the like, and are not suitable as additives of the present invention.
제4공정 : 음료컵 윈지의 압연, 성형 및 건조단계(S4)4th process: rolling, forming and drying step (S4) of the drink cup winch
본 발명의 원료지의 압연, 성형 및 건조단계는 증기로 가열된 90 ∼ 100℃의 온도 분위기에서 가열 성형하고(도 3), 이때 성형기의 압연 롤러(Roller)의 가압력은 1.5 ∼ 2.0 kg/㎠의 압력범위이어야 균일한 두께를 갖는 음료컵 용기 제조가 가능하다,Rolling, forming and drying step of the raw material of the present invention is heat-molded in a temperature atmosphere of 90 ~ 100 ℃ heated by steam (Fig. 3), wherein the pressing force of the rolling roller of the molding machine is 1.5 ~ 2.0 kg / ㎠ It is possible to manufacture a beverage cup container having a uniform thickness only in the pressure range.
본 발명에 따르면, 성형 용기 가열터널은 원적외선이 방출되는 분위기가 바람직 하고, 압연 롤러의 압력범위가 1.5kg/㎠ 이하에서는 경도와 방수력이 약화되고, 2.0kg/㎠ 이상에서는 성형 용기 외피의 고화가 발생되어 바람직하지 않다.According to the present invention, the molding vessel heating tunnel is preferably an atmosphere in which far infrared rays are emitted, the hardness and water resistance of the rolling roller is less than 1.5kg / ㎠ or less, 2.0kg / ㎠ or more solidification of the outer shell of the molding vessel Generated and not preferred.
한편 본 발명에 따르면, 성형된 용기의 건조 고화 통상의 밀폐형 건조기에서 110 ∼150℃의 온도에서 15 ∼ 25분간 수행하는 것이 가장 바람직하고, 이 온도와 시간범위에서 음료 용기의 경화가 촉진되었다. 성형된 용기의 건조 고화 온도가 120℃ 이하에서 20분 이하로 수행할 경우에는 첨가되는 접착제들의 기능이 상실되고, 150℃ 이상에서 15분 이상으로 수행하는 경우에는 음료 용기의 원료물질과 접착제의 접착 효과가 저하되어 경도가 약화되고 그 결과 방수력이 약화 되었다.On the other hand, according to the present invention, drying solidification of the molded container is most preferably carried out for 15 to 25 minutes at a temperature of 110 to 150 ℃ in a conventional hermetic dryer, the curing of the beverage container is promoted at this temperature and time range. When the dry solidification temperature of the molded container is performed at 120 ° C. or lower for 20 minutes or less, the functions of the added adhesives are lost. The effect was reduced, the hardness was weakened, and as a result, the waterproofing resistance was weakened.
제5공정: 음료컵 용기의 내열/내산성 방수제 코팅단계(S5)Fifth step: heat / acid resistant waterproofing agent coating step of beverage cup container (S5)
본 발명에 따르면, 음료컵 용기의 내산성을 pH3.0 ∼ pH10.0의 범위의 산도에도 안정성이 있는 동시에 60 ∼ 100℃에서도 방수성이 우수한 음료컵의 제조가 가능하였다, 탄산음료 Hot coffee, 또는 Hot tea 및 쥬스의 경우 pH가 3.0 ∼ 5.5 및 pH 6.0 ∼ 8.5 범위이다.According to the present invention, the acid resistance of the beverage cup container was stable to acidity in the range of pH3.0 to pH10.0, and at the same time it was possible to manufacture a beverage cup having excellent water resistance even at 60 to 100 ° C. For teas and juices the pH ranges from 3.0 to 5.5 and from pH 6.0 to 8.5.
더우기 상기 coffee와 Tea leaf의 경우 통상적으로 60 ∼ 90℃의 열수에서 음료컵에 담아 커피나 티를 즐기며 음용하게 된다.Furthermore, in the case of coffee and tea leaf, it is usually put in a beverage cup in hot water at 60 to 90 ° C. and enjoys drinking coffee or tea.
본 발명에 따르면, 열수(Hot water)나 낮은 산도 또는 높은 산도의 음료가 가지는 pH에 의하여 음료컵 내부가 쉽게 용융 붕괴되지 않도록 하기에 바람직한 방수 및 내산성 도포용 코팅재료 성분은 통상의 방수제인 종이컵 코팅에 흔히 적용되는 PLA(Polylatic acid)가 식용 가능한 것으로 바람직하다. 이 화합물은 인체에 무해하여 자연에 방치되면 생분해가 가능한 친환경 소재이지만 방수성은 있으나 내열성이 약한 것이 단점이며, 상기 물질은 예컨대 대한민국 특허등록 제10-1110423호 등에 그 적용예가 공지되어 있다.According to the present invention, a coating material component for waterproofing and acid-resistant coating which is preferable for preventing the inside of the cup from easily melted and collapsed by the pH of hot water, low acidity or high acidity beverage is coated with a paper cup which is a conventional waterproofing agent. PLA (Polylatic acid) commonly applied to is preferably edible. This compound is an environmentally friendly material that can be biodegradable when left in nature because it is harmless to the human body, but it is disadvantageous in that it is waterproof but weak in heat resistance, and the material is known, for example, in Korean Patent Registration No. 10-1110423.
상기 물질은 종이컵 내부에 통상적인 코팅재질로 사용한 PE의 대체물질로 유용하게 환경호르몬의 문제도 동시에 해결한 장점이 있다.The material has the advantage of solving the problem of environmental hormones at the same time usefully as a substitute material of the PE used as a conventional coating material inside the paper cup.
상기 PLA는 단일 종류의 종이재질로 제조된 종이컵을 도포할 때는 노즐(Nozzle)을 통하여 용융된 PLA의 도포액이 분사되면서 종이컵 한쪽 면을 비교적 용이하게 코팅하게 되는데 본 발명의 곡류 분말 재료와 과채류 착즙 분말을 재질로하는 용기의 경우에는 PLA 단일물질 또는 이에 가열 도포시 유동성 물질과 보형물질 또는 황산화 물질이 동시에 요구된다.When PLA is applied to a paper cup made of a single type of paper material, the coating liquid of molten PLA is sprayed through a nozzle to relatively coat one side of the paper cup relatively easily. The grain powder material and fruit juice of the present invention are juiced. In the case of powder-based containers, a PLA single material or a fluid and a prosthetic or sulfated material are required at the same time.
본 발명에 따르면, 이 경우 첨가 사용할 수 있는 바람직한 물질로는 PLA 100 중량부에 벌집에서 용매 추출한 밀납(beewax) 100중량부와 즉 중량비 1 : 1 혼합물에 그의 유연성을 개선하기 위한 충진제(filler)로서 탄산칼슘(CaCO3) 20 ∼ 30 중량부 가장 바람직하게는 25중량부, 경화제 또는 안정제로서 젤라틴 5 ∼ 15중량부 가장 바람직하게는 10중량부, 완충전 항산화제로서 구연산 1 ∼ 10중량부 가장 바람직하게는 5중량부를 첨가한 첨가제 조성물이 포함된다.According to the present invention, preferred materials that can be added and used in this case are 100 parts by weight of PLA and 100 parts by weight of beeswax (beewax) solvent-extracted from a honeycomb, that is, as a filler to improve its flexibility in a weight ratio 1: 1 mixture. 20-30 parts by weight of calcium carbonate (CaCO 3 ) most preferably 25 parts by weight, 5-15 parts by weight of gelatin as a curing agent or stabilizer most preferably 10 parts by weight, and 1-10 parts by weight of citric acid as the antioxidant before buffering Preferably, 5 parts by weight of the additive composition is added.
제6공정 : 음료컵의 건조고화 및 멸균단계(S6)Step 6: dry solidification and sterilization of drink cups (S6)
본 발명에 따르면, 성형된 음료 용기의 내지 표면에 상기 조성의 내열/내산성 방수제를 코팅하고, 경화시키기 위해서는 반드시 상기 조성비로 이루어진 도포용 조성물을 노즐(nozzle)로 균일하게 분사 코팅하는 것이 필요하다. 다음에는 음료컵 도포용 조성물의 코팅 단계 후 가장 바람직한 건조 고화 및 멸균소독단계의 수행 조건은 110 ∼ 140℃에서 20 ∼ 40분, 밀폐된 멸균장치를 가장 바람직하게는 130℃에서 30분간 통과시켜야 한다.According to the present invention, in order to coat and cure the heat-resistant / acid-resistant waterproofing agent of the composition on the surface of the molded beverage container, it is necessary to uniformly spray-coated the coating composition having the composition ratio with a nozzle. Next, the most preferable dry solidification and sterilization step after the coating step of the coating composition for the beverage cup should be passed 20 to 40 minutes at 110 to 140 ℃, most preferably through a closed sterilizer 30 minutes at 130 ℃ .
실시예 1 ∼ 3:Examples 1 to 3:
본 발명 생분해 가능하고 식용 가능한 음료컵을 상기 공정에 따라 제조하여 용기조성의 성능을 평가하였다.The present invention biodegradable and edible drink cups were prepared according to the above process to evaluate the performance of the container composition.
먼저 곡류 분쇄 후 건조 분말화단계에서 얻은 곡류분말과 과채류 착즙 후, 건조 분말화단계에서 얻은 주원료와 부원료를 중량비(w/w) 2 ∼ 3 : 1(실시예 1 ∼ 3)로 혼합한 것을 분말화장치에 투입하여 400메쉬 범위의 음료컵 원료 분말을 얻고 이를 동결건조기에투입하여 수분함량 5.5% 되도록 건조시켰다.First, the grain powder and fruit vegetable juice obtained in the dry powdering step after crushing grains are mixed, and the main raw material and the subsidiary material obtained in the dry powdering step are mixed in a weight ratio (w / w) 2 to 3: 1 (Examples 1 to 3). It was added to a fire extinguisher to obtain a raw material powder of the drink cup in the range of 400 mesh, which was poured into a lyophilizer and dried to a moisture content of 5.5%.
상기 원료물질 분말 혼합단계에서 얻은 음료용 컵 조성물에 음료컵의 내열성과 내산성을 유지함과 동시에 종이컵용 원지의 압연 및 음료컵의 성형시 점착성과 경화성을 증진시키는데 적합한 조건을 갖는 아라비아검, 잔탄검, 구아검, 펙틴 중에서 선택되는 접착제를 2종이상 선택하여 컵 조성물 전체중량 대비 7.5%를 첨가하였다.Arabian gum, xanthan gum, which have suitable conditions for maintaining the heat and acid resistance of the beverage cup in the beverage cup composition obtained in the raw material powder mixing step and at the same time to improve the adhesiveness and curability in the rolling of the paper for the paper cup and the molding of the beverage cup; Two or more adhesives selected from guar gum and pectin were selected to add 7.5% to the total weight of the cup composition.
상기 단계에서 얻은 용기 조성물을 통상의 원지용 압연 및 컵 성형기에 투입하여 챔버내 온도 95℃ 범위 내에서 1.5kg/㎠로 가압하여 균일한 두께를 가진 원지를 제조하고 도 4와 같은 접착부가 없는 음료컵을 성형하였다.The container composition obtained in the above step is put into a conventional paper rolling and cup forming machine and pressurized at 1.5 kg /
상기 단계에서 얻은 접착부가 없는 음료컵용 원지의 내면(필요시 내외부 양쪽면)에 미리 준비된 방수제 조성물 용액을 노즐(nozzle)이 준비된 분사장치를 사용하여 분무도포 코팅하고 125℃에서 30분간 열풍건조시켜 우수한 경도와 내수성이 증대된 고화된 음료컵을 제조하였다(도 4). 접착성 방수제 조성물은 두께 1mm 이내의 필름막을 형성하며 코팅된 상태에서 내산성과 내열성 및 80℃ 이상의 열수에서도 방수성이 유지되었다.The spray-coating solution prepared in advance on the inner surface (both inner and outer sides of the beverage cup base paper without adhesive) obtained in the above step is spray-coated using a spray device equipped with a nozzle and hot-air dried at 125 ° C. for 30 minutes. A solidified beverage cup with increased hardness and water resistance was prepared (FIG. 4). The adhesive waterproofing agent composition formed a film film within 1 mm thick and maintained waterproofness in acid and heat resistance and hot water of 80 ° C. or higher in the coated state.
구성성분
Ingredient
식품재료
Food ingredients
배합비(중량%)
Compounding ratio (% by weight)
본 발명의 실시예에서는 음료용 컵의 내외면에 분무 도포 되어 코팅된 필름막 조성물의 가장 바람직한 구성은 PLA 100중량부에 대하여 밀납(beewax) 100중량부, 탄산칼슘 25중량부, 젤라틴 10중량부, 구연산 5중량부로 배합된 것을 공시재료로 사용하였다.In the embodiment of the present invention, the most preferable configuration of the film coating composition spray-coated on the inner and outer surfaces of the beverage cup is 100 parts by weight of beeswax (beewax), calcium carbonate 25 parts by weight,
<실험예1> 본 발명 음료컵의 성능평가Experimental Example 1 Performance Evaluation of the Beverage Cup of the Present Invention
상기 실시예1 SOW 3에 따라 제조된 접착부가 없는 음료용 컵(도 4)의 성능을 평가하였다. 탄산음료, 커피, 현미 녹차를 60℃의 물에 각각 녹여 측정한 결과 각각 36℃로 냉각시 측정결과 pH3.5, pH4.5, pH6.7 및 자몽차 3.3으로 측정되었다. 이 밖에도 레몬쥬스 pH2.5, 오렌지쥬스 pH3.5, 토마토쥬스 pH4.0, 우유 pH6.5도 본 실험에 제공하였다(단, 구강세포나 치아에너멜보호에 필요한 음료의 pH는 5.5 이상이어야 한다).Example 1 The performance of the beverage cup without the adhesive prepared according to SOW 3 (FIG. 4) was evaluated. Carbonated drinks, coffee, brown rice green tea was measured by dissolving in 60 ℃ of water, respectively, and when measured at 36 ℃ respectively, the results were measured as pH3.5, pH4.5, pH6.7 and grapefruit tea 3.3. In addition, lemon juice pH2.5, orange juice pH3.5, tomato juice pH4.0, and milk pH6.5 were also provided for this experiment (however, the pH of beverages required to protect oral cells or tooth enamel should be 5.5 or higher). ).
상기 본 발명의 실시예 1 내지 3에 따라 제조된 음료용 컵의 내수성, 내산성 내열성을 실험한 결과 상기 음료 등을 컵에 담에 12시간이 경과 될 때까지 상온에 보관하면서 외관 변화를 조사한 결과 상기 액체를 담은 본 발명 용기의 바닥면이나 측면에서 상기 액체 등의 누수, 컵의 쭈그러짐, 비틀림 또는 침수현상은 발견되지 않았다. 본 발명 실시예 1 내지 3의 조성비에 따른 음료컵에 있어서 가장 바람직한 음료용 컵은 실시예 2이나, 나머지 실시예1 ∼ 실시예2의 조성을 가진 컵도 음료 충진 후 12시간까지는 사용상 아무른 문제점이 없었다.As a result of testing the water resistance and acid resistance heat resistance of the beverage cups prepared according to Examples 1 to 3 of the present invention, the beverages were stored at room temperature until 12 hours had elapsed in the cup, No leakage of the liquid or the like, crushing, twisting or immersion of the cup was found on the bottom or side of the container of the present invention containing the liquid. In the beverage cups according to the composition ratios of Examples 1 to 3 of the present invention, the most preferred beverage cup was Example 2, but the cups having the compositions of the remaining Examples 1 to 2 did not have any problems in use until 12 hours after filling the beverage. .
<실험예2> 본 발명 음료컵의 내후성 평가Experimental Example 2 Evaluation of Weather Resistance of the Beverage Cup of the Present Invention
본 발명 상기 실시예1에 따라 제조된 음료용 컵의 내후성 평기를 실험하기 위하여 상온수를 채운 음료용 컵을 냉동 및 냉장 온도인 -10℃, -4℃ 및 상온 이상 0℃, 25℃, 50℃, 75℃의 온도에서 24시간 보관한 결과 물의 누수, 컵의 쭈그러짐, 비틀림 또는 침수현상이 발견되지 않아 일반유통이 가능함을 확인하였다.In order to test the weather resistance flatness of the beverage cups prepared according to Example 1, the beverage cups filled with room temperature water are frozen and refrigerated temperatures of -10 ° C, -4 ° C and above 0 ° C, 25 ° C, and 50 ° C. After 24 hours storage at 75 ℃, no water leakage, cup crushing, twisting or immersion was found.
<실험예3> 본 발명 음료컵의 츄잉취식 결과 관능평가(panel test)<Experimental Example 3> Chewing odor result of the beverage cup of the present invention sensory evaluation (panel test)
본 발명 상기 실시예 1에 따라 제조된 음료용 컵을 씹어 먹을 수 있는지 여부를 확인하기 위해 20 내지 60세 구간 남녀 각 2명씩 계 20명을 random sampling하여 커피음료 취식후 해당 음료컵을 씹어 취식하도록 하고 그 기분과 기호를 평가하였다. 실험결과는 하기 [표 2]와 같다.In order to check whether the drink cup prepared according to the first embodiment of the present invention can be chewed, 20 people each of the ages of 20 to 60 years are randomly sampled by 20 persons, and the coffee drink is eaten after chewing the corresponding drink cup. The mood and taste were evaluated. Experimental results are shown in the following [Table 2].
실험결과, 일부 여성들이 삼킬 때 느낌이 과자에 비해 그저 그렇다와 기호도가 그저 그렇다고 답한 사람이 있었으나 씹는 맛, 풍미 등에서 좋거나 매우 좋다고 대답한 수가 더 많아 본 발명 음료용 컵도 음료 사용 후 필요시 취식 가능함이 확인되었다.As a result of the experiment, some women said that the feeling when they swallowed was just as compared to the sweets and the preference was higher, but more people said that they were good or very good in chewing taste, flavor, etc. It was confirmed that it was possible.
2 : 2단구조의 종래 PET재질의 plastic컵
6 ∼ 7 : 다층구조
10 : 종래 종이재질의 종이컵 11 : 빨대
12 : 접이 부분의 접착부2: plastic cup of conventional PET material with two-stage structure
6 to 7: multilayer structure
10: conventional paper cup paper 11: straw
12: adhesive part of the folding part
Claims (5)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US63552A (en) | 1867-04-02 | Duncan morrison | ||
| KR20010010642A (en) | 1999-07-21 | 2001-02-15 | 엘로이 드 수자 가르시아 | Process for the production of virus in cell cultures |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US63552A (en) | 1867-04-02 | Duncan morrison | ||
| KR20010010642A (en) | 1999-07-21 | 2001-02-15 | 엘로이 드 수자 가르시아 | Process for the production of virus in cell cultures |
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