KR20230106792A - Coffee clay manufacturing method using coffee grounds and container manufacturing method using coffee clay - Google Patents
Coffee clay manufacturing method using coffee grounds and container manufacturing method using coffee clay Download PDFInfo
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- C04B—LIME, MAGNESIA; SLAG; CEMENTS; COMPOSITIONS THEREOF, e.g. MORTARS, CONCRETE OR LIKE BUILDING MATERIALS; ARTIFICIAL STONE; CERAMICS; REFRACTORIES; TREATMENT OF NATURAL STONE
- C04B18/00—Use of agglomerated or waste materials or refuse as fillers for mortars, concrete or artificial stone; Treatment of agglomerated or waste materials or refuse, specially adapted to enhance their filling properties in mortars, concrete or artificial stone
- C04B18/04—Waste materials; Refuse
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Abstract
본 발명은 커피박을 활용한 커피점토 제조방법 및 커피점토를 이용한 생활용품 제조방법에 관한 것으로 더욱 상세하게는 커피숍에서 버려지는 커피박을 활용하여 점토를 만들어 아이들에게 환경에 대한 인식을 고취시키고, 촉감 놀이 재료로 사용함과 동시에 버려진 커피박을 재활용하여 친환경 커피점토를 조성하고, 커피점토를 이용하여 다양한 생활 용기를 제작하여 사용하는 것이다.
이는 커피숍에서 커피박을 수거하여 100℃ 온도로 가열하여 수분이 없는 상태로 볶음 다음에 체에 걸러 고운 분말의 형태로 만는 커피박 분말 형성단계; 상기 상기 커피박 분말 810g에 잔탄검(Xanthan Gum) 100g, 글루텐(gluten) 50g, 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 반죽하여 커피점토를 형성하는 커피점토 형성단계; 상기 커피점토에 물 700g을 섞음 다음에 혼합하여 일정한 형태를 완성하는 용기 형성단계; 상기 용기를 두께 1cm 당 5℃ ~ 20℃ 온도로 건조기에서 2일 건조하는 건조단계; 상기 건조된 용기의 외면에 방수재를 도포하여 완성하는 용기 완성단계로 이루어진다.The present invention relates to a method for manufacturing coffee clay using coffee waste and a method for manufacturing daily necessities using coffee clay, and more particularly, to a method for making clay using coffee waste discarded at a coffee shop to inspire children's awareness of the environment , It is used as a material for tactile play, and at the same time, discarded coffee grounds are recycled to create eco-friendly coffee clay, and various living containers are produced and used using coffee clay.
This step involves collecting coffee grounds from a coffee shop, heating them to a temperature of 100° C., roasting them in a water-free state, and then sieving them through a sieve to form coffee grounds powder; 810 g of the coffee ground powder was mixed with 100 g of xanthan gum, 50 g of gluten, 30 g of dextrin, and 10 g of hydroxypropyl methylcellulose (CN40H) and kneaded well to form coffee clay. Coffee clay forming step; A container forming step of mixing 700 g of water with the coffee clay and then mixing to complete a certain shape; A drying step of drying the container for 2 days in a dryer at a temperature of 5 ° C to 20 ° C per 1 cm thickness; It consists of a container completion step of completing by applying a waterproofing material to the outer surface of the dried container.
Description
본 발명은 커피박을 활용한 커피점토 제조방법 및 커피점토를 이용한 생활용품 제조방법에 관한 것으로 더욱 상세하게는 커피숍에서 버려지는 커피박(커피찌꺼기)을 활용하여 점토를 만들어 아이들에게 환경에 대한 인식을 고취시키고, 촉감 놀이 재료로 사용함과 동시에 버려진 커피박을 재활용하여 친환경 커피점토를 조성하고, 커피점토를 이용하여 다양한 생활 용기를 제작하여 사용하는 것이다.The present invention relates to a method for manufacturing coffee clay using coffee waste and a method for manufacturing household goods using coffee clay. Inspiring awareness, using it as a material for tactile play, recycling discarded coffee waste to create eco-friendly coffee clay, and using coffee clay to make and use various living containers.
일반적으로, 커피는 전 세계인의 기호식품으로서 국내에 거의 전량 수입되고 있는 실정이다. 커피의 수입량 증감은 당해 연도의 경제 상황에 따라 변화가 있기는 하지만 수입은 지속적으로 이루어지고 있다. In general, coffee is a situation in which almost all of coffee is imported into Korea as a favorite food of people around the world. Although the increase or decrease in the amount of coffee imports varies depending on the economic situation of the year, imports are continuously being made.
이러한 커피의 소비 증가 추세에도 불구하고 커피의 공급이 소비에 맞추어 공급되는 이유는 상기 커피가 열대성 식물로 연중 계속하여 생산되는 농산물이므로 원료가 풍부하기 때문이다. 현재 커피의 국내 수입에 따른 지출비용은 막대하며, 커피의 은은한 향과 카페인 중독으로 인해 수입은 계속 증가추세에 있다.The reason why the supply of coffee is supplied according to consumption despite the trend of increasing consumption of coffee is that the coffee is an agricultural product produced year-round as a tropical plant, so raw materials are abundant. Currently, the expenditure cost according to the domestic import of coffee is enormous, and the import continues to increase due to the subtle aroma of coffee and caffeine addiction.
그러나 비교적 고가로 수입되어 판매되고 있는 원두커피는 단지 0.2%만이 커피를 내리는 것에 사용되고 99.8%는 찌꺼기(커피박)로 버려지며, 한 해 버려지는 원두 커피박의 양은 27만톤에 달하는 실정이다. However, only 0.2% of coffee beans imported and sold at relatively high prices are used for brewing coffee, and 99.8% are discarded as grounds (coffee waste), and the amount of coffee grounds discarded per year reaches 270,000 tons.
이러한 원두커피의 사용 후, 재활용으로서 인정될 만한 것은 재떨이, 소형 용기 등에 소량의 원두 커피박을 담아 탈취제, 방향제로 사용되고 있는 것이 거의 전부이며, 탈취제, 방향제의 사용 후에도 그대로 버려지게 되는 것이 일반적이다.After the use of these coffee beans, what can be recognized as recycling is almost all that are used as deodorants and fragrances by putting a small amount of ground coffee waste in an ashtray, small container, etc., and it is common to discard them as they are after use.
이렇게 버려진 원두커피박은 음식물 쓰레기로 분류되지 않고 일반 생활 폐기물로 버려져 매립되는데, 이렇게 매립된 원두 커피박은 분해되면서 이산화탄소보다 지구온난화에 25배나 안 좋은 영향을 미치는 메탄가스가 다량 발생하여 환경 오염을 일으킬 뿐 아니라 재떨이, 소형 용기에 담아 탈취제, 방향제로 사용하더라도 원두 커피박은 쉽게 부패되기 때문에 완전히 건조시키지 않으면 오히려 세균, 곰팡이가 번식하여 악취를 발생시키고 건강에도 안 좋은 영향을 미친다.Coffee beans discarded in this way are not classified as food waste, but are discarded as general household waste and landfilled. Even if you put it in an ashtray or a small container and use it as a deodorant or air freshener, coffee beans are easily corrupted, so if you do not dry them completely, bacteria and mold will multiply, causing odors and adversely affecting your health.
한편, 이렇게 버려진 커피찌꺼기를 수거하여 건조-분별-분쇄 공정 후 가공된 커피찌꺼기를 정제수 및 결합제와 혼합하여 고정틀에 넣어 큐브 형태를 포함한 다양한 형태로 압착 성형하여 성형품을 제작하기 위한 커피찌꺼기를 이용한 성형품 가공 방법이 개시되어 있다. On the other hand, the discarded coffee grounds are collected and processed after the drying-separation-grinding process, the processed coffee grounds are mixed with purified water and a binding agent, put in a fixed frame, and pressed and molded into various shapes including a cube shape to produce molded products using coffee grounds. A processing method is disclosed.
그러나 상기 종래 특허는 원두커피박과 물만으로 점토를 만들기 때문에 성형시 쉽게 뭉개지거나 형태 유지가 어려울 뿐 아니라 원두커피박을 완전히 건조시켜야 하므로 공정시간이 길어 대량 생산이 어려울 뿐 아니라 작업의 효율성이 떨어지는 문제점이 있었다. However, since the above conventional patent makes clay only with coffee beans and water, it is easily crushed or difficult to maintain the shape during molding, and the coffee beans must be completely dried, so the process time is long, making it difficult to mass-produce and reducing work efficiency. there was
또한, 상기 공정으로 제조된 성형품은 원두커피박을 완전히 건조하였음에도 불구하고 제품에 곰팡이가 일어나 오히려 혐오감을 일으키는 문제점이 있었다.In addition, the molded product manufactured by the above process had a problem of causing disgust due to mold occurring in the product even though the coffee grounds were completely dried.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발한 것으로 그 목적은 친환경적인 커피점토를 조성하여 어린 아이들에게 환경에 대한 인식을 고취시키고, 촉감 놀이 재료로 사용함과 동시에 커피점토를 이용하여 다양한 용기를 제작할 수 있는 커피박을 활용한 커피점토 제조방법 및 커피점토를 이용한 용기 제조방법을 제공함에 있다.The present invention was developed to solve the above problems, and its purpose is to create environment-friendly coffee clay to inspire awareness of the environment in young children, use it as a material for tactile play, and at the same time use coffee clay to make various containers. It is to provide a method for manufacturing coffee clay using coffee waste that can be produced and a method for manufacturing a container using coffee clay.
상기와 같은 목적을 달성하기 위하여 본 발명은 커피숍에서 커피박을 수거하여 100℃ 온도로 가열하여 수분이 없는 상태로 볶음 다음에 체에 걸러 고운 분말의 형태로 만는 커피박 분말 형성단계; 상기 상기 커피박 분말 810g에 잔탄검(Xanthan Gum) 100g, 글루텐(gluten) 50g, 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 반죽하여 커피점토를 형성하는 커피점토 형성단계; 상기 커피점토에 물 700g을 섞음 다음에 혼합하여 일정한 형태를 완성하는 용기 형성단계; 상기 용기를 두께 1cm 당 5℃ ~ 20℃ 온도로 건조기에서 2일 건조하는 건조단계; 상기 건조된 용기의 외면에 방수재를 도포하여 완성하는 용기 완성단계로 이루어진다.In order to achieve the above object, the present invention collects coffee grounds from a coffee shop, heats them at a temperature of 100 ° C., stirs them in a water-free state, and then sieves them to form a fine powder. Forming coffee grounds powder; 810 g of the coffee ground powder was mixed with 100 g of xanthan gum, 50 g of gluten, 30 g of dextrin, and 10 g of hydroxypropyl methylcellulose (CN40H) and kneaded well to form coffee clay. Coffee clay forming step; A container forming step of mixing 700 g of water with the coffee clay and then mixing to complete a certain shape; A drying step of drying the container for 2 days in a dryer at a temperature of 5 ° C to 20 ° C per 1 cm thickness; It consists of a container completion step of completing by applying a waterproofing material to the outer surface of the dried container.
상기와 같은 본 발명은 다음과 같은 효과가 있다.The present invention as described above has the following effects.
첫째는 친환경적인 커피점토를 통해 어린 아이들에게 환경에 대한 인식을 고취시킬 수 있는 장점이 있다.First, it has the advantage of instilling awareness of the environment in young children through eco-friendly coffee clay.
둘째는 커피점토를 활용하여 촉감 놀이나 공작 놀이 재료로 사용할 수 있는 장점이 있다.Second, it has the advantage of being able to use coffee clay as a material for tactile play or craft play.
셋째는 커피점토를 이용하여 다양한 형태의 생활 용기를 제작하므로, 커피박을 재활용할 수 있어 환경을 보호할 수 있는 장점이 있다.Third, since various types of living containers are made using coffee clay, the coffee waste can be recycled, which has the advantage of protecting the environment.
도 1은 본 발명의 커피점토 제조공정을 나타낸 순서도
도 2는 본 발명의 커피점토 용기의 제조공정을 나타낸 순서도
1 is a flow chart showing the coffee clay manufacturing process of the present invention
Figure 2 is a flow chart showing the manufacturing process of the coffee clay container of the present invention
이하에서 본 발명의 바람직한 실시를 위한 구체적인 내용을 첨부된 도면에 의하여 상세히 설명하면 다음과 같다.Hereinafter, specific details for preferred implementations of the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 친환경적인 커피점토를 조성하여 어린 아이들에게 환경에 대한 인식을 고취시키고, 촉감 놀이 재료로 사용함과 동시에 커피점토를 이용하여 다양한 생활 용기를 제작할 수 있는 커피박을 활용한 커피점토 제조방법 및 커피점토를 이용한 용기 제조방법을 제공함에 있다.The present invention creates environment-friendly coffee clay to inspire young children's awareness of the environment, uses it as a material for tactile play, and at the same time uses coffee clay to make various living containers using coffee clay manufacturing method and It is to provide a container manufacturing method using coffee clay.
상기 커피박을 활용한 커피점토 제조방법은 커피박 분말 형성단계와 커피점토 형성단계로 이루어진다.The coffee clay manufacturing method using the coffee waste consists of a coffee ground powder forming step and a coffee clay forming step.
상기 커피박 분말 형성단계는,In the step of forming the coffee ground powder,
커피숍에서 커피박(커피찌거기)을 수거하여 100℃ 온도로 가열하여 수분이 없는 상태로 볶음 다음에 체에 걸러 고운 분말을 형성한다.Coffee waste (coffee grounds) is collected from a coffee shop, heated to a temperature of 100 ° C, roasted in a water-free state, and then sieved to form a fine powder.
상기 커피점토 형성단계는,The coffee clay forming step,
상기 커피박 분말 810g에 810 g of the coffee ground powder
상기 커피박 분말 810g에 잔탄검(Xanthan Gum) 100g, 글루텐(gluten) 50g, 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 섞이도록 반죽하여 커피점토를 형성한다.810 g of the coffee ground powder was mixed with 100 g of Xanthan Gum, 50 g of gluten, 30 g of dextrin, and 10 g of hydroxypropyl methylcellulose (CN40H) and kneaded to mix well to obtain coffee clay. form
상기 잔탄검(Xanthan Gum)은 양배추의 엽소병 원인균인 잔토모나스 캄페스트리스(Xanthomonas Campestris) 균을 사용하여 탄수화물을 순수 배양 발효하여 얻은 고분자 다당류 검물질을 아이소프로필알코올에 정제, 건조, 분쇄한 것으로서 포도당, 마노스 및 글루크론산의 나트륨, 칼륨 및 칼슘염 등으로 구성된 혼합물이며, 엷은 노란색 가루로서 물에 잘 녹으며 수용액은 중성이다.The Xanthan Gum is a high-molecular polysaccharide gum obtained by pure culture and fermentation of carbohydrates using Xanthomonas Campestris, a causative bacterium of cabbage leaf disease, purified, dried, and pulverized in isopropyl alcohol. It is a mixture composed of sodium, potassium and calcium salts of glucose, mannose and glucuronic acid. It is a light yellow powder, soluble in water, and the aqueous solution is neutral.
상기 잔탄검은 우수한 내열성을 가지고 있으며 특히 빙초산, 시트르산 등이 있으면 가열하더라도 점도 저하가 적은 편이다. 잔탄검과 같은 천연 증점제는 산성 또는 알칼리 물질이 공존하면 점도가 저하하는데 잔탄검은 pH에 의한 점도 저하가 없으며 pH 2~13의 범위 내에서도 안정한 편이다. 잔탄검은 다른 증점제에 비교하여 점도가 좋은 편이며 농도에 따라 점차 점도가 증가한다.The xanthan gum has excellent heat resistance, and in particular, when it contains glacial acetic acid or citric acid, the decrease in viscosity is small even when heated. Natural thickeners such as xanthan gum decrease in viscosity when acidic or alkaline substances coexist, but xanthan gum does not decrease in viscosity due to pH and is stable within the pH range of 2 to 13. Xanthan gum has good viscosity compared to other thickeners, and the viscosity gradually increases with concentration.
상기 잔탄검은 커피박 분말의 점착성 및 점도를 증가시키고, 안정성을 증진하며 커피박의 물성 및 촉감을 향상시키기 위해 사용한다.The xanthan gum is used to increase the tackiness and viscosity of the coffee ground powder, improve stability, and improve physical properties and touch of the coffee ground powder.
상기 글루텐(gluten)는 불용성단백질로서 커피점토의 강도를 더 강하게 해주는 역할을 한다.The gluten (gluten) is an insoluble protein that serves to further strengthen the strength of the coffee clay.
상기 덱스트린(dextrin)은 녹말을 산, 열, 효소 등으로 가수 분해시킬 때 녹말에서 말토스에 이르는 중간 단계에서 생기는 여러 가지 가수분해 산물이다. 사무용 풀, 수성도료, 제과의 조합용이나 약품의 부형제 등으로 쓰이고 있다.The dextrin is a variety of hydrolysis products produced in an intermediate step from starch to maltose when starch is hydrolyzed with acid, heat, enzymes, and the like. It is used as an office paste, water-based paint, confectionery combination, and pharmaceutical excipient.
상기 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H)은 노란색을 띤 흰색의 섬유상의 가루 또는 알갱이로서 냄새가 없으며, 물에 팽윤되어 투명한 오팔과 같은 점액성의 현택액을 생성하며, 알코올이나 에탄올에 녹지 않는다. 흡습성이 있으며, pH는 5.0-8.0이다. 가열과 냉각에 의해 졸(sol)에서 겔(gel)로 변화한다.Hydroxypropylmethylcellulose (CN40H) is a yellowish white fibrous powder or granules that has no odor, swells in water to produce a viscous suspension like transparent opal, and is insoluble in alcohol or ethanol. don't It is hygroscopic and has a pH of 5.0-8.0. It changes from sol to gel by heating and cooling.
상기 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)은 커피박의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 커피박의 물성 및 촉감을 향상시키기 위한 첨가물로서, 유화제, 안정제, 증점제 등으로 사용한다. The hydroxypropyl methylcellulose (Hydroxypropyl methylCellulose) is used as an emulsifier, stabilizer, thickener, etc. as an additive for increasing the adhesiveness and viscosity of coffee waste, promoting emulsion stability, and improving physical properties and feel of coffee waste.
상기 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)는 커피점토가 굳을때 갈라짐의 정도를 덜하도록 하는 역할을 한다.The hydroxypropyl methyl cellulose (Hydroxypropyl methylCellulose) serves to reduce the degree of cracking when the coffee clay hardens.
또한, 상기 잔탄검(Xanthan Gum)이 점증제 역할을 하지만 굳을때 커피점토의 갈라짐 현상이 심하나, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)이 들어감으로 굳을때 조금 더 안정적인 기능을 하게된다.In addition, although the xanthan gum serves as a thickener, the cracking of the coffee clay is severe when hardened, but when hydroxypropyl methylCellulose is incorporated, it functions more stably when hardened.
상기 커피점토는 어린 아이들의 촉감 놀이 재료나 환경 교육재료 및 생활용기를 제작하는 재료로 사용할 수 있다.The coffee clay can be used as a tactile play material for young children, an environmental education material, and a material for making living containers.
상기와 같은 커피점토를 이용하여 용기 제조하는 방법은 커피박 분말 형성단계와 커피점토 형성단계와 용기 형성단계와 건조 단계와 용기 완성단계로 이루어진다.The method for manufacturing a container using coffee clay as described above consists of a coffee ground powder forming step, a coffee clay forming step, a container forming step, a drying step, and a container completion step.
상기 커피박 분말 형성단계는,In the step of forming the coffee ground powder,
커피숍에서 커피박(커피찌거기)을 수거하여 100℃ 온도로 가열하여 수분이 없는 상태로 볶음 다음에 체에 걸러 고운 분말을 형성한다.Coffee waste (coffee grounds) is collected from a coffee shop, heated to a temperature of 100 ° C, roasted in a water-free state, and then sieved to form a fine powder.
상기 커피점토 형성단계는,The coffee clay forming step,
상기 커피박 분말 810g을 반죽 용기에 투입한 후에 잔탄검(Xanthan Gum) 150g(60메쉬), 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 섞이도록 반죽하여 커피점토를 형성한다.After putting 810 g of the coffee ground powder into a kneading container, mix 150 g (60 mesh) of Xanthan Gum, 30 g of dextrin, and 10 g of hydroxypropyl methylcellulose (CN40H) to mix well to form coffee clay.
상기 용기 형성단계는,The container formation step,
상기 커피점토에 물 700g을 섞음 다음에 잘 반죽한 후에 일정양의 반죽으로 플라스틱을 대체할 수 있는 생활 용기를 제작한다.After mixing 700 g of water with the coffee clay and kneading it well, a living container that can replace plastic is manufactured with a certain amount of dough.
또한, 상기 커피점토 반죽은 아이들이 집에서 촉감 놀이로 사용할 수 있으며, 다양한 형태의 용기를 만들수 있다.In addition, the coffee clay dough can be used by children as a tactile play at home, and various types of containers can be made.
상기 건조 단계는,In the drying step,
상기 용기를 두께 1cm 당 5℃ ~ 20℃ 온도로 건조기에서 2일 건조한다.The container is dried for 2 days in a dryer at a temperature of 5 ° C to 20 ° C per 1 cm in thickness.
상기 건조시 온도가 너무 높거나 바람의 세기가 강할 경우 갈라짐이 생길 수 있으므로 약한 바람(선풍기 바람세기 1정도)을 통해 건조한다.During the drying, if the temperature is too high or the wind strength is strong, cracking may occur, so it is dried through weak wind (fan wind strength of about 1).
상기 건조기를 통해 건조하는 것을 용기에 곰팡이가 생기는 것을 방지하기 위함이고, 건조기가 없는 경우는 자연 건조가능하나 곰팡이 우려로 방향을 다양하게 변경하면서 건조한다.Drying through the dryer is to prevent mold from forming in the container, and if there is no dryer, natural drying is possible, but drying is performed while changing the direction in various ways due to mold concerns.
상기 용기 완성단계는, The container completion step,
상기 건조기나 자연 건조된 용기의 외면에 방수재를 도포한 후에 방수재가 완전히 마르도록 자연 건조한다.After the waterproofing material is applied to the outer surface of the dryer or the naturally dried container, the waterproofing material is naturally dried to completely dry.
상기 방수재는 규산소다(Sodium silicate)를 사용하며, 방수 기능과 용기 모양이 오랜 기간 변형되지 않고 유지되도록 한다.Sodium silicate is used as the waterproof material, and the waterproof function and the shape of the container are maintained without being deformed for a long time.
Claims (3)
상기 커피박 분말 810g에 잔탄검(Xanthan Gum) 100g, 글루텐(gluten) 50g, 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 반죽하여 커피점토를 형성하는 커피점토 형성단계로 이루어진 것을 특징으로 하는 커피박을 활용한 커피점토 제조방법.
Forming coffee ground powder by collecting coffee grounds from a coffee shop, heating them to a temperature of 100 ° C., roasting them in a water-free state, and then sieving them into a fine powder form;
810 g of the coffee ground powder, 100 g of Xanthan Gum, 50 g of gluten, Coffee clay manufacturing method using coffee waste, characterized in that it consists of a coffee clay formation step in which 30 g of dextrin and 10 g of hydroxypropyl methylCellulose (CN40H) are mixed and kneaded well to form coffee clay.
상기 상기 커피박 분말 810g에 잔탄검(Xanthan Gum) 100g, 글루텐(gluten) 50g, 덱스트린(dextrin) 30g, 히드록시프로필메틸셀룰로오스(Hydroxypropyl methylCellulose)(CN40H) 10g을 혼합하여 잘 반죽하여 커피점토를 형성하는 커피점토 형성단계;
상기 커피점토에 물 700g을 섞음 다음에 혼합하여 일정한 형태를 완성하는 용기 형성단계;
상기 용기를 두께 1cm 당 5℃ ~ 20℃ 온도로 건조기에서 2일 건조하는 건조단계;
상기 건조된 용기의 외면에 방수재를 도포하여 완성하는 용기 완성단계로 이루어진 것을 특징으로 하는 커피점토를 이용한 용기 제조방법.
Forming coffee ground powder by collecting coffee grounds from a coffee shop, heating them to a temperature of 100 ° C., roasting them in a water-free state, and then sieving them into a fine powder form;
810 g of the coffee ground powder was mixed with 100 g of xanthan gum, 50 g of gluten, 30 g of dextrin, and 10 g of hydroxypropyl methylcellulose (CN40H) and kneaded well to form coffee clay. Coffee clay forming step;
A container forming step of mixing 700 g of water with the coffee clay and then mixing to complete a certain shape;
A drying step of drying the container for 2 days in a dryer at a temperature of 5 ° C to 20 ° C per 1 cm thickness;
Container manufacturing method using coffee clay, characterized in that consisting of a container completion step of completing by applying a waterproofing material to the outer surface of the dried container.
상기 방수재는 규산소다를 사용하는 것을 포함하는 커피점토를 이용한 용기 제조방법.According to claim 2,
The waterproofing material is a container manufacturing method using coffee clay comprising using sodium silicate.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101103424B1 (en) | 2011-09-01 | 2012-01-11 | 임병걸 | Method of manufacturing artifacts with coffee grounds |
| KR20180069469A (en) * | 2016-12-15 | 2018-06-25 | 최지완 | Kit for making coffee clay and method for making coffee clay using the same |
| KR20190109699A (en) * | 2018-03-18 | 2019-09-26 | 강여울 | Biodegradable mass manufactured by using coffee grounds and brewery byproducts |
| CN113480866A (en) * | 2021-07-12 | 2021-10-08 | 杨良浩 | Fully degradable disposable tableware and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101103424B1 (en) | 2011-09-01 | 2012-01-11 | 임병걸 | Method of manufacturing artifacts with coffee grounds |
| KR20180069469A (en) * | 2016-12-15 | 2018-06-25 | 최지완 | Kit for making coffee clay and method for making coffee clay using the same |
| KR20190109699A (en) * | 2018-03-18 | 2019-09-26 | 강여울 | Biodegradable mass manufactured by using coffee grounds and brewery byproducts |
| CN113480866A (en) * | 2021-07-12 | 2021-10-08 | 杨良浩 | Fully degradable disposable tableware and preparation method thereof |
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