KR20210155940A - Food storage container using agar and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a food storage container using agar and a manufacturing method thereof, wherein an inner container is formed of agar gel or agar jelly to reduce the inconvenience of cleaning and to facilitate recycling as the inner container can be separated from an outer container without leaving food residue. The food storage container using agar comprises: an outer container having one surface opened; a sealing member for sealing the opened surface of the outer container; and an inner container formed along the inner circumference surface of the outer container and having food stored therein, wherein the inner container is formed of agar gel or agar jelly and can be separated from the outer container without leaving residue if the sealing film is removed and an external force is exerted on the outer container.

Description

Food storage container using agar and manufacturing method thereof {FOOD STORAGE CONTAINER USING AGAR AND MANUFACTURING METHOD FOR THE SAME}

The present specification relates to a food storage container using agar and a method for manufacturing the same, and more particularly, to a food storage container using the agar so that food having high viscosity can be easily separated from the container and a method for manufacturing the same.

In general, a storage container for food having viscosity, such as honey, red ginseng extract, and grain syrup, consists of a body for accommodating the food and a lid for sealing the body. On the other hand, it is difficult to cleanly separate these foods from the body due to their viscosity. Also, use a spoon to reduce or consume as much as needed. At this time, the separation from the spoon is not clear due to the viscosity, and the surrounding of the storage container is sometimes dirty. Even after all the food is consumed, there is a cumbersome need to clean it for recycling or reuse due to the residue remaining on the inner wall of the storage container.

As a method for improving this problem, Patent Document 1 has a main body having an opening at the upper portion and a storage space in which viscous food is stored, a lid opening and closing the opening, and an inner surface of the storage space toward the opening. Disclosed is a food container provided with a food removal member that protrudes and can remove food adhered to the surface of the food extraction tool when the food stored in the main body is taken out using the food extraction tool. Although Patent Document 1 improved the degree of contamination of the spoon by providing a food removal member, there is still a problem in that a large amount of food residues remain in the container after ingestion. Patent Document 2 discloses a method for manufacturing a ginseng honey stick in which oxalic honey is put in a plastic stick to facilitate portability. Although Patent Document 2 is manufactured in the form of a stick and there is no container or tool to be washed after ingestion, there is a problem in that honey still remains on the inner surface of the stick even after ingestion.

Republic of Korea Patent Registration No. 10-0979806 (2010.08.27) Republic of Korea Patent Publication No. 10-2018-0082162 (2018.07.18)

An object of the present invention is to provide a food storage container using agar that can be ingested cleanly without leaving residues or residues of food in the storage container, and a method for manufacturing the same.

According to an embodiment of the disclosure, an agar comprising an external container with one open surface, a sealing member for sealing the open surface of the outer container, and an inner container formed along the inner circumferential surface of the outer container to store food. A food storage container is disclosed. Here, the inner container is formed of agar jelly or agar yokan, and after removing the sealing member, when an external pressure is applied to the outer container, the food contents can be easily and neatly separated from the outer container without leaving a residue.

Preferably, the inner container may include a body part having an open surface provided with a receiving part for storing food, and a cover part sealing the receiving part by covering the open surface of the main body part.

As another embodiment, this disclosure includes the steps of preparing an external container, mixing and heating raw materials containing agar and water to prepare an agar solution, and molding after injecting the agar solution prepared above into the external container. Disclosed is a method for manufacturing a food storage container using agar, comprising the steps of manufacturing an inner container body having a receiving portion, storing food in the receiving portion, and sealing the outer container.

Preferably, the method may further include forming a cover portion in which the agar solution is coagulated on the upper surface of the food stored in the receiving unit after storing the food in the receiving unit.

According to an embodiment disclosed in the present specification, in a food storage container using agar and a method for manufacturing the same, by forming the inner container with agar jelly or agar yokan, firstly, the food having viscosity can be easily separated from the outer container, and then Since no residue is left in the outer container, the hassle of subsequent cleaning can be reduced, and recycling is easier. In addition, since the inner container further contains the stored food as a component, it can compensate for the weakening of taste or liver when consumed with the stored food, so that the flavor of the food can be deepened, and the shelf life of the food can be extended without the addition of additives There are advantages to doing it.

1 is a perspective view of a food storage container using agar according to an embodiment of the content disclosed herein.
FIG. 2 is an exploded perspective view of FIG. 1 ;
3A is a cross-sectional view of FIG. 1, and FIG. 3B is a cross-sectional view of a food storage container using agar according to another embodiment disclosed herein.
Figure 4 is a side view showing the operation of the food storage container using the agar of Figure 1;
5 is a process diagram for explaining a method of manufacturing a food storage container using agar according to another embodiment of the present disclosure.
6 is a cross-sectional view sequentially illustrating a method of manufacturing a food storage container using agar.

Advantages and features of the present invention, and a method for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

In describing the embodiments of the present invention, if it is determined that a detailed description of a well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, the terms to be described later are terms defined in consideration of functions in an embodiment of the present invention, which may vary according to intentions or customs of users and operators. Therefore, the definition should be made based on the content throughout this specification.

1 is a perspective view of a food storage container using agar according to an embodiment of the disclosure disclosed herein, FIG. 2 is an exploded perspective view of FIG. 1 , and FIG. 3A is a cross-sectional view of FIG. 1 .

1 to 3A, the food storage container 1 using agar has an outer container 11 with one open side, a sealing member 15 for sealing the open side of the outer container 11, and It is formed along the inner peripheral surface of the outer container 11 may include an inner container 20 in which food is stored.

The outer container 11 is formed in an open form so that the inner container 20 is formed on the inside or food can be stored, and is made of a synthetic resin having elasticity, so it can be easily deformed and restored in shape by external pressure. . Specifically, the outer container 11 is polyethylene terephthalate (PETE), high density polyethylene (HDPE), polyvinyl chloride (Polyvinyl chloride, PVC), low density polyethylene (Low density polyethylene, LDPE), poly It may be formed of one or more materials selected from the group consisting of propylene (Polypropylene, PP), and polystyrene (PS). In addition, by forming the outer container 11 to be transparent, it is possible to directly check the stored food 30 from the outer surface of the outer container (1). Accordingly, it is possible to not only increase the aesthetic beauty of the food storage container 1 using the agar, but also satisfy the aesthetic satisfaction. In the drawings, the outer container 11 is disclosed in a cylindrical shape tapered from the bottom to the top, but is not limited thereto, and can be deformed into various shapes.

The sealing member 15 is coupled along the upper edge of the outer container 11 to seal the open surface of the outer container 11 . In this case, the sealing member 15 may be formed in a shape corresponding to the top shape of the outer container 11 to provide a tighter coupling so that the sealing member 15 is not easily separated from the outer container 11 . The sealing member 15 may be a sheet made of synthetic resin or may be formed of the same material as the outer container 11 . In addition, the sealing member 15 may include an extension portion 16 in which a region of the sealing member 15 extends in a horizontal direction with the outer circumferential surface, that is, in a direction horizontal to the ground, and the extension portion 16 is disposed outside the sealing member 15 . It may serve as a handle so that the sealing member 15 can be easily opened from the container 11 . Therefore, since the sealing member 15 is detachable from the outer container 11 even with a small force, it can be easily opened even by small children.

Figure 3b is a cross-sectional view of a food storage container using agar according to another embodiment disclosed herein.

As shown in FIG. 3B , a step 12 is formed to protrude along the upper periphery of the outer surface of the outer container 11 , and the sealing member 15 corresponds to the step 12 of the outer container 11 . A locking protrusion 17 is formed at a position so that the step 12 of the outer container 11 is inserted into the locking protrusion 17 of the sealing member 15 by force fitting, so that it can be fastened and fixed. Therefore, it is easy to store even if the food filled in the container is not consumed, and after the food is consumed, the container may be reused for the purpose of storing other food.

The inner container 20 is provided with a accommodating part 21 in which the food 30 is stored, and covers the main body part 22 with one open surface and the open surface of the main body part 22 to seal the accommodating part 21 . and a cover part 25, wherein the body part 22 and the cover part 25 may be integrally formed. The inner container 20 may be made of a material that is easily separable from the outer container 11 , and may preferably be agar jelly or agar yokan, which is a mixture of raw materials including agar and water. Therefore, due to the characteristics of tasteless and odorless agar, it is less repulsive even when consumed with food, and it can be consumed cleanly without leaving any residue in the external container 11, as well as lowering the calories of the food to help diet.

In addition, the inner container 20 may further include the food 30 stored in the accommodating part 21 as a component. Accordingly, it is possible to compensate for the weakening of taste or liver when ingested with the food 30 stored or filled in the accommodating part 21, so that the flavor of the food can be deepened, and the shelf life of the food can be extended without the addition of additives. can

The food 30 stored in the receiving unit 21 may be a high-viscosity food, for example, jam, red ginseng extract, honey, grain syrup, starch syrup, maple syrup, fruit syrup, oligosaccharide, corn syrup, condensed milk, It may be one or more foods selected from the group consisting of mayonnaise, cream, cooking sugar, yogurt, and yogurt, preferably honey, but is not limited thereto. In addition, in addition to food having the above-mentioned viscosity, food in a solid form such as powder is also applicable.

Figure 4 is a side view showing the operation of the food storage container using the agar of Figure 1;

As shown in FIG. 4 , when external pressure is applied to the outer container 11 after removing the sealing member 15 , the inner container 20 may be separated from the outer container 11 without leaving a residue. That is, the inner container 20 can be completely separated and discharged from the outer container 11 by the discharge pressure generated inside when the outer container 11 shrinks by the external pressure applied to the food storage container 1 . Accordingly, it is possible to reduce the hassle of cleaning the outer container 11 and to facilitate recycling.

Hereinafter, a method for manufacturing a food storage container using agar of the present invention will be described in detail with reference to the drawings.

5 is a process diagram for explaining a method of manufacturing a food storage container using agar according to another embodiment of the content disclosed in the present specification, and FIG. 6 is a cross-sectional view showing a method of manufacturing a food storage container using agar in sequence .

5 and 6, first, an external container is prepared (S10).

The outer container 11 is prepared by washing in running water several times to remove foreign substances and then drying it. Here, the outer container may be a material that can be deformed and restored in shape by external pressure, for example, polyethylene terephthalate (PETE), high density polyethylene (HDPE), polyvinyl chloride, PVC), low density polyethylene (LDPE), polypropylene (Polypropylene, PP), and polystyrene (Polystyrene, PS) may be formed of one or more materials selected from the group consisting of.

Thereafter, an agar solution is prepared by mixing and heating a raw material containing agar and water (S20).

Among the disclosed configurations, agar, which is the main material of the inner container, is a viscous substance that exists as a cell membrane component in red algae such as agar agar, or it is freeze-dehydrated and dried. Agar dissolves slowly in hot water, and when 1~2% of a hot aqueous solution is cooled, it solidifies into a jelly-like form and does not dissolve at 80~90℃. In general, it is difficult to dissolve in salts other than calcium nitrate, and does not dissolve in organic solvents. The agar solution has a strong coagulation power, the solidified one has a relatively high melting point and does not rot easily, and has a strong affinity for water and has a high ability to retain moisture in a constant form. It is widely used in food processing, such as sitting down the residues, and is also used for culturing bacteria because it is not easily decomposed due to the action of bacteria and has a strong coagulation power.

After mixing the raw material containing such agar and water, it is heated until it becomes a sol state while stirring at a temperature of 80 to 120 ℃, preferably 90 to 110 ℃. If the heating temperature is less than 80 ℃, it is difficult to completely dissolve the agar in the raw material containing water, and if it exceeds 120 ℃, it is undesirable because it loses viscosity and may be colored. The agar may be added and mixed in an amount of 0.1 to 10 parts by weight, preferably 3 to 7 parts by weight, based on 100 parts by weight of a raw material containing water. When the agar is included in an amount of less than 0.1 parts by weight, it may be difficult to maintain the shape due to weak coagulation power, and if it exceeds 10 parts by weight, the texture may be hardened and the preference of consumers may be very low. The raw material containing water may be water, a mixture of food and water stored in the accommodating unit, or an aqueous solution containing 10 to 90% of water.

On the other hand, the agar solution may further include as a component food stored in the receiving part, which will be described later, preferably 10 to 100 parts by weight, preferably 10 to 50 parts by weight, based on 100 parts by weight of the agar solution. Preferably, it may be included in an amount of 20 to 30 parts by weight. By further including the stored food as a component as described above, it is possible to compensate for the weakening of taste or liver when ingested with food stored or filled in the receiving unit, so that the flavor of the food can be deepened, and food without the addition of additives may extend the shelf life of Foods will be described in detail below.

Next, the agar solution is injected into the outer container and molded to manufacture the inner container body (S30).

After injecting a certain amount of the agar solution prepared in step S20 into the outer container 11 prepared in step S10, preferably up to about 3/1 of the outer container, a mold of a shape corresponding to the receiving part is pushed into the agar solution. By removing the mold after the agar solution is solidified while being put and maintained, the inner container 20 and the body part 22 provided with the receiving part 21 can be manufactured. However, the method for forming the body portion 22 of the inner container 20 having the accommodating portion 21 is not limited thereto, and can be applied by changing as needed, such as extrusion molding using a mold, laser processing, injection processing, etc. Of course.

Then, the food is stored in the receiving unit (S40).

The food 30 is filled or stored in the receiving part 21 of the main body 22 manufactured in step S30. The food 30 may be a high-viscosity food, for example, jam, honey, red ginseng extract, millet syrup, maple syrup, fruit syrup, oligosaccharide, corn syrup, condensed milk, mayonnaise, cream, cooking sugar, yogurt, And one or more foods selected from the group consisting of yogurt, preferably honey, but is not limited thereto. In addition, in addition to foods having the above-mentioned viscosity, solid foods such as powder or beverages in aqueous solution such as rice beverages, rice flour, and grain beverages are also applicable.

After the step S40 is completed, the step of forming the cover part 25 in which the agar solution is coagulated on the upper surface of the food 30 stored in the accommodating part 21 may be further performed.

That is, in step S40 after molding so that the height of the body portion 22 is lower than the height of the outer container 11 when molding the receiving portion 21 and the body portion 22 of the inner container 20 in step S30. After storing the food in the accommodating part 21, the cover part 25 in which the agar solution is coagulated may be formed on the upper surface of the food 30, thereby preventing the food from sticking to the sealing member to be described later. In addition, food can be sealed more tightly. The components of the cover part 25 may be configured in the same way as the body part 22, and the agar solution is injected into the upper surface of the stored food 30 according to properties such as viscosity and density of the stored food 30. After solidification to form the cover portion 25, or the cover portion 25 may be formed by providing the cover portion 25 that has been previously solidified and then covering the portion. The former case is more excellent in terms of integrity with the main body 22 and sealing properties for the food 30 .

Finally, the outer container is sealed (S50).

The upper end of the outer container 11 may be sealed with a sealing member 15 in order to block the outflow of the stored food and the inflow of foreign substances in step S40. Accordingly, the inflow of substances such as dust, worms, and bacteria from the outside is blocked, so that food can be safely stored for a long period of time, and the discharge of food from the container is blocked, so that it can be transported more easily.

The disclosed content is merely an example, and can be variously changed and implemented by those skilled in the art without departing from the gist of the claims claimed in the claims, so the protection scope of the disclosed content is limited to the specific It is not limited to an Example.

1: Food storage container using agar 11: External container
12: step 15: sealing member
16: extension 17: catchment jaw
20: inner container 21: receiving part
22: body part 25: cover part
30: food

Claims (7)

One side of the open outer container;
a sealing member sealing the open surface of the outer container; and
It is formed along the inner circumferential surface of the outer container and includes an inner container in which food is stored,
The inner container is formed of agar jelly or agar yokan, and after removing the sealing member, when an external pressure is applied to the outer container, a food storage container using agar that is separated from the outer container without leaving a residue.
According to claim 1,
The inner container is provided with a accommodating portion for storing food and has an open body portion; and
A food storage container using agar comprising a; a cover part sealing the accommodation part by covering the open surface of the main body part.
According to claim 1,
The agar jelly or agar yanggaeng is a food storage container using agar further comprising the food stored in the receiving unit as an ingredient.
(a) preparing an outer container;
(b) preparing an agar solution by mixing and heating a raw material containing agar and water;
(c) injecting the agar solution prepared in step (b) into the outer container prepared in step (a) and then molding to manufacture an inner container body having a receiving part;
(d) storing food in the receiving unit; and
(e) a method of manufacturing a food storage container using agar comprising the step of sealing the outer container.
5. The method of claim 4,
In the step (b), the agar solution is a method of manufacturing a food storage container using agar further comprising the food stored in the receiving unit as a component.
5. The method of claim 4,
The molding in step (c) is a method of manufacturing a food storage container using agar, which is formed by pushing and maintaining a mold of a shape corresponding to the receiving part into the agar solution, and then removing the mold after the agar solution is solidified.
5. The method of claim 4,
In step (c), the inner container body is molded so that the height of the inner container body is lower than the height of the outer container,
The method of manufacturing a food storage container using agar further comprising the step of forming a cover part in which the agar solution is coagulated on the upper surface of the food stored in the receiving part between the steps (d) and (e).

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