WO2016190378A1

WO2016190378A1 - Heat storage pack, heat exchange unit, and method for manufacturing heat storage pack

Info

Publication number: WO2016190378A1
Application number: PCT/JP2016/065526
Authority: WO
Inventors: 別所　久徳; 大治澤田; 夕香内海; 山下　隆; 輝心黄; 浦山　雅夫; 雄一上村
Original assignee: シャープ株式会社
Priority date: 2015-05-28
Filing date: 2016-05-26
Publication date: 2016-12-01

Abstract

In order to cause an object for cold storage to reach a suitable temperature quickly, this heat storage pack 1 carries out temperature control of food and drink, and is provided with: a first deep-drawn container filled with a first heat storage material, a phase of which changes at a predetermined temperature; a second deep-drawn container stacked on the first deep-drawn container and filled with a second heat storage material, a liquid phase state of which is maintained at the phase change temperature of the first heat storage material; and a lid material for closing the first deep-drawn container, wherein the second deep-drawn container comes into contact with a wine bottle.

Description

Heat storage pack, heat exchange unit, and method of manufacturing heat storage pack

The present invention relates to a heat storage pack that performs temperature management of food and drink, a heat exchange unit, and a method for manufacturing the heat storage pack.

Conventionally, there is a storage temperature suitable for each of the heat retaining materials, in particular, alcohols such as wine, beer and sake, beverages such as juice and water, foods, and pharmaceuticals. There is a need for a cold storage container that can reach a desired storage temperature more quickly and can be maintained at the desired temperature for a long time. For example, a wine cooler with iced water is used to cool a wine bottle for wine or the like that requires a drinking temperature.

However, in the above wine cooler, it is necessary to remove water droplets and the like attached to the wine bottle every time the wine bottle is taken out from the wine cooler. In order to eliminate such annoyance, Patent Document 1 proposes a wine cooler provided with a fixing means that allows a cold insulation material to be detachably attached to the inner wall of the cold insulation container. FIG. 31A is a diagram illustrating an outline of a wine cooler, and FIG. 31B is a cross-sectional view of the wine cooler. A step portion (rib) is provided in the cold storage container, and a cold insulating material is provided in the step portion. With this configuration, compared to a conventional wine cooler, water droplets are less likely to adhere to the wine bottle, making it easier to insert the wine bottle.

JP 2010-047313 A

However, in the wine cooler disclosed in Patent Document 1, in a state where the cold insulation material is completely frozen, the adhesion between the cold insulation material and the cold insulation object becomes insufficient, and the cold insulation object is quickly brought to a desired temperature. It cannot be reached (Problem 1). Further, when the cold insulation material is in an unfrozen state or a semi-frozen state, the amount of heat stored in the cold insulation material is insufficient, so that the cold insulation object cannot reach a desired temperature (Problem 2). FIG. 32 is a diagram illustrating these problems. Although the cold insulation material can be frozen at a proper temperature by completely freezing the cold insulation material, it takes time to reach the proper temperature because of insufficient adhesion. On the other hand, when the cold insulating material is not completely frozen, it cannot reach an appropriate temperature.

Thus, there is a need for improved adhesion and rapid cooling. Here, there are multiple types of wine bottles, but whatever the shape of the wine bottle, the cold insulation material is divided into multiple pieces to ensure adhesion and rapid cooling. There is also a way of thinking to raise it. FIG. 33A and FIG. 33B are diagrams showing a form in which the cold insulating material is divided into three parts and each cold insulating material is connected by a joint mechanism. FIG. 33A shows a Bordeaux-type bottle, and this Bordeaux-type bottle has a shape in which the diameter of the body rapidly increases with respect to the diameter of the neck at the connection portion between the neck of the bottle and the body. Even if it is such a bottle, since the cold-retaining material divided | segmented into 3 contacts so that the outer surface of a bottle may be followed, it is anticipated that a cold-retaining effect improves. FIG. 33B shows a burgundy type bottle, and this burgundy type bottle has a shape in which the diameter of the bottle gradually increases from the neck of the bottle to the body. Even if it is such a bottle, since the cold-retaining material divided | segmented into 3 contacts so that the outer surface of a bottle may be followed, it is anticipated that a cold-retaining effect improves.

However, when the number of divisions of the cold insulation material increases, the types of molds for producing the cold insulation material case increase, the production process increases, and the cost increases. In addition, when the number of divisions of the cold insulation material increases, the joint mechanism (connection portion) increases, the area where the cold insulation material comes into contact with food and drinks decreases, and the performance as a heat storage pack decreases. For this reason, it is desirable that the number of divisions of the cold insulating material is as small as possible.

This invention is made | formed in view of such a situation, and it aims at providing the manufacturing method of the heat storage pack which can make a cold storage object reach | attain to the suitable temperature quickly, a heat exchange unit, and a heat storage pack. To do.

In order to achieve the above object, the present invention has taken the following measures. That is, the heat storage pack of the present invention is a heat storage pack that performs temperature management of food and drink, the first storage portion filled with the first heat storage material that changes phase at a predetermined temperature, and the first The second housing portion is filled with a second heat storage material that is stacked in the housing portion and is maintained in a liquid phase state at the phase change temperature of the first heat storage material, and the first housing portion is closed. A lid member, and the second storage portion contacts food and drink.

According to the present invention, since the second heat storage material maintains a liquid phase state at the phase change temperature of the first heat storage material, and the second storage portion comes into contact with food and drink as the heat receiving body, the second storage It becomes possible to make a part adhere to food and drink. Thereby, the sensible heat stored by the second heat storage material can be reliably transmitted to the food and drink so that the food and drink can quickly reach the desired temperature. Furthermore, the sensible heat stored by the first heat storage material and the latent heat are surely transmitted to the food and drink through the second heat storage material, thereby assisting the food and drink to reach the desired temperature quickly and further. By reliably transmitting the latent heat stored by the heat storage material 1 to the food and drink, the food and drink can be held at a desired temperature for a long time.

It is sectional drawing which shows the use condition of the heat storage pack which concerns on embodiment of this invention. It is sectional drawing which shows the use condition of the heat storage pack which concerns on this embodiment. It is sectional drawing which shows the use condition of the conventional heat storage pack. It is sectional drawing of the heat storage pack which concerns on this embodiment. It is a figure which shows the concept of the joining method of the film which concerns on this embodiment. It is a top view which shows the joining state of a film. It is sectional drawing which shows the joining state of a film. It is a figure which shows the concept of the conventional joining method of a film. It is a table | surface which compares the heat seal strength of the joining method which concerns on this embodiment measured based on "JISZ0238", and the conventional joining method. It is a figure which shows the concept of the 1st heat storage material used for the heat storage pack which concerns on this embodiment. It is a figure which shows the concept in case there is no viscosity in a thermal storage material. It is a top view of a heat exchange unit. It is a conceptual diagram which shows the usage example of a heat exchange unit. It is a figure which shows the mode of manufacture of the 1st deep drawing container. It is a figure which shows the mode of manufacture of the 1st deep drawing container. It is a figure which shows the mode of manufacture of the 2nd deep draw container 5. FIG. It is a figure which shows the mode of manufacture of the 2nd deep draw container 5. FIG. It is a conceptual diagram which shows the process of filling a 2nd thermal storage material. It is a conceptual diagram which shows the process of thermocompression bonding a film. It is a key map showing the process of filling up the 1st heat storage material. It is a conceptual diagram which shows the process of thermocompression bonding a film. It is a figure which shows an experiment procedure. It is a figure which shows the evaluation method of an experimental result. 3 is a table showing the configurations of heat storage materials of Comparative Examples 1 to 3 and Examples 1 to 3. It is a figure which shows the outline | summary of filling and packaging of a thermal storage material. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 1. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 2. FIG. It is a figure which shows the outline | summary which produces the heat storage pack which concerns on the comparative example 3. FIG. 10 is a plan view of Comparative Example 3. FIG. 10 is a side view of Comparative Example 3. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 3. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 1. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 2. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 3. FIG. It is the table | surface which put together the experimental result. It is a top view of the icing pack which concerns on the modification 1 of this embodiment. FIG. 24B is a sectional view taken along line BB in FIG. 24A. It is a top view of the cold ice mask which concerns on the modification 2 of this embodiment. It is DD sectional drawing in FIG. 25A. It is a figure which shows the outline | summary of the ice pillow which concerns on the modification 3 of this embodiment. It is an exploded view of the cool storage mat concerning the modification 4. It is a figure which shows a mode that the cool storage mat 280 was completed. It is a figure which shows the outline | summary of the measuring method in the modification 4. It is a graph which shows the measurement result in the modification 4. It is a figure which shows the outline | summary of a wine cooler. It is sectional drawing of a wine cooler. It is a figure which shows the subject of a prior art. It is a figure which shows a mode that the cold insulating material was divided into 3 parts. It is a figure which shows a mode that the cold insulating material was divided into 3 parts. It is a top view of the inner tray which concerns on 2nd Embodiment. It is a front view of the inner tray which concerns on 2nd Embodiment. It is a side view of the inner tray which concerns on 2nd Embodiment. It is a perspective view of the inner tray which concerns on 2nd Embodiment. It is a top view of the outer tray which concerns on 2nd Embodiment. It is a front view of the outer tray which concerns on 2nd Embodiment. It is a side view of the outer tray which concerns on 2nd Embodiment. It is a perspective view of the outer tray which concerns on 2nd Embodiment. It is a figure which shows schematic structure of the heat storage pack 200 which concerns on 2nd Embodiment. It is a figure which shows a heat exchange unit. It is a figure which shows the form of a heat exchange unit. It is a figure which shows the form of a heat exchange unit. It is a figure which shows the form of a heat exchange unit. It is the figure which showed the use condition of the heat exchange unit which concerns on 2nd Embodiment in steps. It is a figure which shows a temperature measurement point. FIG. 7 is a diagram showing the configurations of antifreeze materials and latent heat materials of Comparative Examples 4 to 6 and Examples 4 to 7 in a comparative control experiment of the second embodiment. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 4. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 5. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about the comparative example 6. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 4. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 5. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 6. FIG. It is a figure which shows the result of having measured the temperature of the liquid temperature of wine about Example 7. FIG. It is the table | surface which put together the experimental result. It is a figure showing the liquid level change amount with respect to the viscosity of a thermal storage material. It is a table | surface which shows the kind and heat conductivity of a plastic. It is a figure which shows the heat conductivity of each filler. It is a figure which shows the relationship between filler addition amount (vol%) and thermal conductivity [W / m * K]. It is a figure which shows the concept of selection of a thermal storage material. It is a figure which shows the model used by verification by simulation. It is a figure which shows the verification result by simulation. It is the figure which represented the temperature measurement result by simulation typically.

When managing the temperature of the cold insulation object, the present inventors quickly cool the cold insulation object because the adhesion between the cold insulation material and the cold insulation object is insufficient when the cold insulation material is completely frozen. In the case that the cold insulation material is in an unfrozen state or a semi-frozen state, the amount of heat stored in the cold insulation material is insufficient, so that the cold insulation object cannot be cooled to a desired temperature. Paying attention, the cold insulation material has a double structure, the first layer is filled with a heat storage material having a sufficient amount of heat, and the second layer is provided with a flexible heat storage material to provide a cold insulation object. It has been found that the adhesion can be increased, and thereby the object to be kept cold can quickly reach an appropriate temperature, and the present invention has been achieved.

That is, the heat storage pack of the present invention is a heat storage pack that performs temperature management of food and drink, the first storage portion filled with the first heat storage material that changes phase at a predetermined temperature, and the first The second housing portion is filled with a second heat storage material that is stacked in the housing portion and is maintained in a liquid phase state at the phase change temperature of the first heat storage material, and the first housing portion is closed. A lid member, and the second storage portion contacts food and drink.

Thereby, the present inventors made it possible to make the second housing portion adhere to food and drink. Embodiments of the present invention will be specifically described below with reference to the drawings.

[First Embodiment]
[Configuration of heat storage pack]
FIG. 1 is a cross-sectional view showing a usage state of a heat storage pack according to an embodiment of the present invention. This heat storage pack 1 has a double structure composed of a first deep-drawn container 3 as a first housing part and a second deep-drawn container 5 as a second housing part. In FIG. 1, the first deep-drawn container 3 is filled with a first heat storage material 3a, and the second deep-drawn container 5 is filled with a second heat storage material 5a as an antifreeze material. ing. The second heat storage material 5a maintains a liquid phase state at the phase change temperature of the first heat storage material 3a. The second heat storage material 5a is in close contact with the wine bottle 10 as a beverage, and the lid material 7 closes the first deep-drawn container 3. The first deep-drawn container 3, the second deep-drawn container 5, and the lid member 7 are welded at the bonding portion 9.

Thus, since the 2nd heat storage material 5a maintains a liquid phase state with the phase change temperature of the 1st heat storage material 3a, and the 2nd deep drawing container 5 contacts the wine bottle 10, 2nd deep drawing The container 5 can be brought into close contact with the wine bottle 10. As a result, the sensible heat stored by the second heat storage material 5a can be reliably transmitted to the wine bottle 10 so that the wine bottle 10 can quickly reach the desired temperature. Furthermore, the sensible heat stored by the first heat storage material 3a and the latent heat are surely transmitted to the wine bottle 10 via the second heat storage material 5a, thereby assisting the wine bottle 10 to quickly reach a desired temperature. At the same time, the wine bottle 10 can be held at a desired temperature for a long time by reliably transmitting the latent heat stored in the first heat storage material 3a to the wine bottle 10.

FIG. 2A is a cross-sectional view showing the use state of the heat storage pack according to the present embodiment, and FIG. 2B is a cross-sectional view showing the use state of the conventional heat storage pack. As shown to FIG. 2B, when the 1st heat storage material 3a is contained in the 2nd heat storage material 5a, the position of the 1st heat storage material 3a may become vertically downward by gravity at the time of use. In this case, a region where the heat storage material 3a does not exist on the upper side of the bottle becomes prominent, and heat may escape from the region where the heat storage material 3a does not exist, and the wine bottle may not be able to quickly reach a desired temperature.

On the other hand, as shown in FIG. 2A, the heat storage pack 1 according to the present embodiment is filled with the first deep-drawn container 3 filled with the first heat storage material 3a and the second heat storage material 5a. Since the second deep-drawn container 5 is fixed by the flange portion and the flange portion, it is possible to always maintain the positional relationship of the respective heat storage materials regardless of the influence of the weight. As a result, the sensible heat stored in the second heat storage material 5a can be reliably transmitted to the wine bottle 10 so that the wine bottle 10 can quickly reach a desired temperature. Furthermore, the sensible heat stored by the first heat storage material 3a and the latent heat are surely transmitted to the wine bottle 10 via the second heat storage material 5a, thereby assisting the wine bottle 10 to quickly reach a desired temperature. At the same time, the wine bottle 10 can be held at a desired temperature for a long time by reliably transmitting the latent heat stored in the first heat storage material 3a to the wine bottle 10.

Also, the first deep-drawn container 3 is formed with a first plastic film. The second deep-drawn container 5 is formed of a second plastic film. This second plastic film is more flexible than the first plastic film.

Thus, by selecting a flexible film as the second plastic film, it is possible to further improve the adhesion with the wine bottle 10. On the other hand, by selecting a film having rigidity as the first plastic film, the first heat storage material 3a prevents deformation or the like that occurs in the process of storing latent heat, that is, in the process of changing from the liquid phase to the solid phase. At the same time, the shape can be maintained even in the liquid phase.

Specifically, the first plastic film preferably has a Young's modulus of 3,000 MPa or more, and the second plastic film has a Young's modulus of at least 3,000 MPa, preferably 600 MPa or less. More preferred. The Young's modulus is often used as an index indicating the hardness of a plastic film, particularly the strength of the waist. Examples of the plastic film having low waist and flexibility and having a Young's modulus of 3,000 MPa or less include polyethylene, polypropylene, and nylon, but the present invention is not limited to these. On the other hand, examples of the plastic film having strong stiffness and having a Young's modulus of 3,000 MPa or more include polyethylene terephthalate, but the present invention is not limited thereto.

The inventors of the present invention have a tensile strength of a film composed of PET 150 um / PE 15 um as a plastic film preferable as the first deep-drawn container and a film composed of NY 100 um / PE 15 um as a preferable plastic film as the second deep-drawn container. (Based on JIS K 7161) was measured, and Young's modulus was calculated. First, the film “PET # 50um // PE # 15um” selected as the first deep-drawn container was cut into a width of 15 mm and a length of 100 mm. When the tensile stress of the film was measured using “Imada Digital Force Gauge“ ZTA-1000N ””, it was found that the film was elastically deformed by about 1 mm at about 70 N. From this result, Young's modulus ({load value × film length} / {film cross-sectional area × film elongation}) = approximately 3,000 N / mm ² .

On the other hand, the film “NY # 100 um // PE # 15 um” selected as the second deep-drawn container was cut into a width of 15 mm and a length of 100 mm. When the tensile stress of the film was measured using “Imada Digital Force Gauge“ ZTA-1000N ””, it was found that the film was elastically deformed by about 1 mm at about 20 N. From this result, Young's modulus ({load value × film length} / {film cross-sectional area × film elongation}) = approximately 600 N / mm ² .

FIG. 3A is a cross-sectional view of the heat storage pack according to the present embodiment. As shown in FIG. 3A, in the heat storage pack 1, in the first deep-drawn container 3 and the second deep-drawn container 5, the flange portion 3b of the first deep-drawn container 3 and the flange of the second deep-drawn container 5 The part 5b is joined. At the same time, the flange portion 3b of the first deep-drawn container 3 and the lid member 7 are joined. A gap layer 9 exists between the lid member 7 and the first heat storage material 3a.

As described above, the flange portion 3b of the first deep-drawn container 3 and the flange portion 5b of the second deep-drawn container 5 are joined, whereby the first deep-drawn container 3 and the second deep-drawn container. The positional relationship of 5 is fixed, so that the performance can be improved and the repetition performance can be improved. Here, the second deep-drawn container 5 may have a shape having bottom surfaces with different depths. For example, in the case of a heat receiving body having a constricted shape in the height direction, such as a wine bottle, the heat receiving body is formed by forming the second deep-drawn container 5 so that the depth is gradually increased in the height direction. As a result, it is possible to improve the adhesion to food and drink. Examples of the joining means include ultrasonic welding, vibration welding, induction welding, high frequency welding, semiconductor laser welding, thermal welding, spin welding, and the like, but the present invention is not limited to these.

[Plastic film bonding]
As shown in FIG. 3A, in the heat storage pack 1 according to this embodiment, a through-hole 8 is provided in an arbitrary part of the flange portion 3b of the first deep-drawn container 3, and the second depth The flange portion 5b of the squeeze container 5 and the lid member 7 are directly joined. The following joining methods are used for joining each part of the heat storage pack 1.

FIG. 3B is a diagram illustrating a concept of a film bonding method according to the present embodiment, FIG. 3C is a plan view illustrating a film bonding state, and FIG. 3D is a cross-sectional view illustrating a film bonding state. . FIG. 3E is a view showing a concept of a conventional film bonding method, and FIG. 3F is a diagram showing a heat seal strength of the bonding method according to the present embodiment and the conventional bonding method measured based on “JIS Z 0238”. It is a table | surface which compares thickness.

As shown in FIG. 3B, in the joining method according to this embodiment, nylon, polyethylene, nylon, polyethylene, polyethylene, and nylon are overlapped from below and welded with a heat sealer. At that time, since there is a through-hole 8, polyethylenes are welded together. As a result, the welding strength is increased. In this embodiment, as shown in FIG. 3C and FIG. 3D, the deep-drawn container is vacuum-formed and welded so that a plurality of heat storage packs are connected (the manufacturing method will be described later). On the other hand, as shown in FIG. 3E, the conventional welding method adopts a so-called three-layer structure. Such a three-layer structure is known to have high cost and low welding strength. As shown in FIG. 3F, it can be seen that in the joining method according to the present embodiment, the average value of the seal strength is nearly five times that of the prior art.

In this way, by adopting a structure in which the flange portion 5b of the second deep-drawn container 5 and the lid member 7 are directly joined, the package strength is improved and the heat storage material filled therein is leaked to the outside. Can be prevented. Further, the length of the flange portion 3 b of the first deep-drawn container 3 may be shorter than the length of the flange portion 5 b of the second deep-drawn container 5 and the lid member 7. This also allows the flange portion 5b of the second deep-drawn container 5 and the lid member 7 to be directly joined.

[Heat storage material]
Drawing 4A is a figure showing the concept of the 1st heat storage material used for the heat storage pack concerning this embodiment, and Drawing 4B is a figure showing the concept in case there is no viscosity in the heat storage material. In the heat storage pack according to the present embodiment, the first heat storage material 3a and the second heat storage material 5a have a viscosity capable of maintaining a shape with respect to their own weight.

Thus, by giving the first heat storage material 3a and the second heat storage material 5a viscous, the shape can be maintained without being affected by gravity. For example, as shown in FIG. 4B, when the temperature management of the cold insulation object is performed by standing the heat storage pack, if the heat storage material is not viscous, the heat storage material changes as the heat storage material changes from a solid phase to a liquid phase. Displaces vertically downward under the influence of gravity. As a result, the temperature of the upper part of the cold insulation object cannot be sufficiently controlled. In addition, as a result of the heat storage material being displaced vertically downward, a gap is generated in the vertical information of the heat storage material, and heat inflow and outflow are generated in the gap, thereby reducing the cooling effect.

In order to avoid this, in this embodiment, the first heat storage material and the second heat storage material are given viscosity. Examples of thickeners used include thickening polysaccharides and gelling agents. Specifically, locust bean gum, guar gum, guar gum dielectrics (cationized guar gum, hydroxypropyl guar gum, hydrolyzed guar gum), Examples thereof include carrageenan, pectin, xanthan gum, gellan gum, diyutan gum, starch, dextrin, cellulose dielectric (CMC, HEC, HPMC), and emulsifier. However, in the present invention, the thickener is not limited to these. Thereby, as shown to FIG. 4A, even if it is a case where the temperature control of a cold storage object is performed by standing a heat storage pack, it becomes possible to fully temperature-control a cold storage object.

Further, in the heat storage pack according to the present embodiment, the viscosity of the first heat storage material 3a and the second heat storage material 5a is 1000 cP or more.

Thus, by giving the first heat storage material 3a and the second heat storage material 5a a viscosity of 1000 cP or more, the shape can be maintained without being affected by gravity. For example, when a beverage such as wine is allowed to reach a desired temperature, the arrival time is said to be about 10 to 30 minutes. In addition, the amount of the heat storage material mounted on such a beverage is practically about half of the weight of the beverage. In view of these, the present inventors, when mounting (wrapping) 500 g of a heat storage material on a 750 mL wine bottle (total weight: about 1 kg), the shape maintenance property of the heat storage material and the viscosity of the heat storage material. The relationship was evaluated. Specifically, in the heat storage material having the area S, the thickness L, and the viscosity ρ, the relationship between the force F when the force F is applied in the thickness direction of the heat storage material and the speed V passing through the heat storage material is F = { (Ρ × S) / L} × V. From this equation, the relationship between the viscosity ρ and the speed V is obtained, and the viscosity ρ at which the time until the heat storage material is completely crushed in the length direction is obtained from the speed V is about 1000 cP. It was confirmed. That is, by giving the heat storage material a viscosity of 1000 cP or more, it is possible to make the heat receiving body reach the desired temperature quickly and without unevenness. Furthermore, in the manufacturing process, if the heat storage material is not viscous and is a complete liquid, when filling a deep-drawn container, the liquid may bounce back and spill out of the container. In the case where the heat storage material is filled while the liquid is filled, there is a possibility that the liquid filled by vibrations overflows during the process, and thus the filling amount is limited. By giving viscosity to the heat storage material, it is possible to eliminate these problems.

Moreover, in the heat storage pack according to the present embodiment, the first heat storage material 3a includes a hydrocarbon compound that forms clathrate hydrate with water and a part of water at a temperature of 0 ° C. or higher, and another part of water. It is comprised with the inorganic compound which hardens the phase change temperature of less than 0 degreeC.

This configuration can increase the amount of heat stored. As a result, the food or drink as the heat receiving body can be quickly reached the desired temperature and kept at the desired temperature for a long time. Moreover, in order to control the temperature of food and drink, it is desirable that the material used is safe and secure. By configuring the heat storage material with a hydrocarbon compound or an inorganic compound that forms clathrate hydrate with water, a nonflammable and highly safe configuration can be constructed.

Here, heat storage refers to a technique for temporarily storing heat and extracting the heat as needed. Examples of the heat storage method include sensible heat storage, latent heat storage, chemical heat storage, and the like, but in this embodiment, latent heat storage is exclusively used. Latent heat storage uses the latent heat of a substance to store the thermal energy of the phase change of the substance. The latent heat storage has a high heat storage density and a constant output temperature. The heat storage material utilizing the latent heat storage, ice (water), paraffins (general formula generic term for C _n H _{2n + 2} represented by saturated chain hydrocarbon), aqueous inorganic salt solution, inorganic salt hydrates, clathrate water A latent heat storage member such as a Japanese product is used. As an aqueous inorganic salt solution used for heat storage materials, an aqueous solution of potassium chloride (KCl) and ammonium chloride (NH ₄ Cl) dissolved in water, sodium chloride (NaCl) and ammonium chloride (NH ₄ Cl) dissolved in water Although aqueous solution etc. are mentioned, in this invention, a thermal storage material is not limited to these aqueous solutions. Inorganic salt hydrates used in heat storage materials include sodium sulfate decahydrate (Na ₂ SO ₄ · 10H ₂ O), sodium acetate trihydrate, sodium thiosulfate pentahydrate, disodium hydrogen phosphate twelve Binary composition of hydrate and dipotassium hydrogen phosphate hexahydrate (melting point 5 ° C), lithium nitrate trihydrate and lithium chloride hexahydrate mainly composed of lithium nitrate trihydrate Binary composition (melting point 8-12 ° C) or ternary composition of lithium nitrate trihydrate-magnesium chloride hexahydrate-magnesium bromide hexahydrate (melting point 5.8-9.7) In the present invention, the heat storage material is not limited to these inorganic salt hydrates.

The second heat storage material 5a can be composed of, for example, an aqueous sodium chloride solution and CMC (carboxymethylcellulose).

[Void layer]
3A and 4A, the heat storage pack according to this embodiment includes a gap layer 9 between the first heat storage material 3a filled in the first deep-drawn container 3 and the lid material 7. Have

Thus, by forming the void layer 9 between the first heat storage material 3a filled in the first deep-drawn container 3 and the lid member 7, the void layer 9 plays the role of a heat insulating material, The holding time of the 1st heat storage material 3a can be lengthened. When a liquid (here, a heat storage material) is filled in the deep-drawn container, the filling rate of the liquid with respect to the volume of the deep-drawn container is said to be at most about 70 to 80% in the manufacturing process. For example, a heat storage pack in which a deep-drawn container is filled with about 70 to 80% is phase-changed (that is, changed from a liquid phase to a solid phase) with the bottom of the container placed flat downward. When this heat storage pack is brought into contact with food or drink serving as a heat receiving body, heat is conducted in the order of the heat receiving body, the bottom of the deep-drawn container, the heat storage material, the void layer, the lid material, and the outside air. As a result, the void layer exhibits a heat insulating effect from the outside air for the heat storage material, and as a result, the holding time of the heat storage material can be extended. Furthermore, since the heat storage material has a viscosity capable of maintaining the shape, the above-described positional relationship is maintained even after the phase change (that is, from the solid phase to the liquid phase), so that the holding time can be further extended.

[Insulation]
In the heat storage pack according to the present embodiment, the first deep-drawn container 3 may include a heat insulating material on the opposite side of the second deep-drawn container 5.

Thus, the first deep-drawn container 3 can further enhance the cold insulation performance or the thermal insulation performance by further including a heat insulating material on the opposite side of the second deep-drawn container 5. As the heat insulating material, natural materials, plastic materials, mineral materials such as glass fibers are used. Examples of natural systems include cellulose fibers and lightweight soft wood fiber boards. Examples of plastics include polystyrene foam, rigid urethane foam, highly foamed polyethylene, and phenol foam. Examples of the mineral system include glass wool, rock wool, and foamed glass, but the present invention is not limited to these.

[Heat exchange unit]
A heat exchange unit can be configured by connecting the heat storage packs described above. FIG. 5A is a plan view of the heat exchange unit, and FIG. 5B is a conceptual diagram showing an example of use of the heat exchange unit. That is, the heat exchange unit 20 according to the present embodiment includes a plurality of the heat storage packs 1 described above and a joint mechanism 9 between adjacent heat storage packs.

Thus, since a plurality of the heat storage packs 1 are connected via the joint mechanism 9, it is possible to follow the shape of the food or drink as the heat receiving body, and as a result, the adhesion can be improved. For example, when the heat receiving body is a beverage bottle such as wine, the heat storage pack can be brought into close contact with the curved surface by using a heat exchange unit in which a plurality of heat storage packs are connected in the circumferential direction of the beverage bottle. In addition, wine bottles and beer bottles may have a constricted shape in which the cross-sectional area gradually decreases in the height direction. In such a case, by connecting a plurality of heat storage packs in the height direction of the wine bottle or beer bottle, the heat storage packs can be brought into close contact with each other along the constricted shape. Furthermore, rapid cooling performance or cold insulation performance can be improved by filling different kinds of heat storage materials in the height direction.

[Method of manufacturing heat storage pack]
The method for manufacturing a heat storage pack according to the present embodiment is a method for manufacturing a heat storage pack for managing the temperature of food and drink, and is a first deep-drawn container (first housing portion) having a concave shape by a first mold. And a step of molding a second deep-drawn container (second housing portion) having a concave shape larger than at least the concave shape of the first deep-drawn container by the second mold, Filling the first deep-drawn container with a first heat storage material that changes phase at a predetermined temperature; and filling the second deep-drawn container with a liquid phase state at the phase change temperature of the first heat storage material. The step of filling the second heat storage material to be maintained and the second deep drawn container filled with the second heat storage material are stacked with the first deep drawn container filled with the first heat storage material. Joining the flange portion of the first deep-drawn container and the flange portion of the second deep-drawn container, Including even without.

Also, the following manufacturing method may be used. That is, the step of molding the first deep-drawn container (first housing portion) having a concave shape with the first mold and the second mold at least than the concave shape of the first deep-drawn container. A step of molding a second deep-drawn container (second housing portion) having a large concave shape, and a second step of maintaining a liquid phase state at the phase change temperature of the first heat storage material in the second deep-drawn container A step of filling the heat storage material, a step of stacking the first deep-drawn container on the second deep-drawn container filled with the second heat storage material, and a first deep-drawn container. At least a step of filling the first heat storage material that changes in phase at a high temperature and a step of joining the lid member, the flange portion of the first deep-drawn container, and the flange portion of the second deep-drawn container.

Here, as a film material constituting the lid member, the first deep drawn container, and the second deep drawn container, PVC (soft), PVC (hard), PE, CPP (non-stretched), OPP (stretched), PET, NY, etc. are used alone or in a plurality of configurations.

As a cover material, NY // PE and NY // PP configurations are common. In the present embodiment, since the filling material is a liquid and the contents may be leaked, a NY // PE configuration that is softer than PP and excellent in weldability is more preferable. In addition, when a gas barrier property is calculated | required, you may select the film which consists of a CPP structure.

FIG. 6A and FIG. 6B are views showing a state of manufacturing the first deep-drawn container 3. As shown to FIG. 6A, the hard film 61 is installed in the vacuum molding die 60 as a 1st metal mold | die, and vacuum molding is performed using a vacuum molding machine. The hard film material used for molding the first deep-drawn container 3 is preferably a film having a PP configuration from the viewpoint of moldability. In this embodiment, since the shape retention property is important for the first deep-drawn container 3, it is preferable to select a film made of PVC (hard) or PP.

Here, since the first deep-drawn container is present between the lid material and the second deep-drawn container, the first deep-drawn container is composed of a three-layer film such as PE // NY // PP. Is common. However, as described above, since the three-layer film has a weak heat seal strength, in the present embodiment, the two-layer film configuration is used, and a through-hole is provided in an arbitrary part of the film.

By such a process, as shown in FIG. 6B, the first deep-drawn container 3 (first housing portion) having a concave shape is formed.

FIG. 7A and FIG. 7B are diagrams showing a state of manufacturing the second deep-drawn container 5. As shown in FIG. 7A, a soft film 71 is placed in a vacuum forming mold 70 as a second mold, and vacuum forming is performed using a vacuum forming machine. In the present embodiment, the second deep-drawn container is preferably selected from a film made of PVC (soft) or PE because the adhesion to the cold object is important. Furthermore, when the other party to be welded is a film having a PE structure, it is more preferable to select a film having a PE structure.

FIG. 8 is a conceptual diagram showing a process of filling the second heat storage material. In this step, the second heat storage material 5a as the antifreeze material is quantitatively filled into the second deep-drawn container 5 formed as described above using a liquid filling machine. In addition, it is preferable to use a pump type filling machine for the liquid filling machine. It is preferable that the second heat storage material has a minimum viscosity that does not affect the material rebounding or jumping out, and a minimum viscosity that maintains shape against its own weight in the filling process. For example, it preferably has a viscosity of about 1000 to 10000 cP.

FIG. 9 is a conceptual diagram showing a process of thermocompression bonding a film. In this step, the first deep-drawn container 3 formed as described above is positioned on the second deep-drawn container 5 filled with the second heat storage material 5a as the antifreeze material, and the first depth-drawn container 3 is positioned. The film material forming the squeezed container 3 and the film material forming the second deep-drawn container 5 are thermally welded. A heat sealer is preferably used for thermocompression bonding of the film. An ultrasonic welder may be used.

FIG. 10 is a conceptual diagram showing a process of filling the first heat storage material. In this step, the first heat storage material 3a is quantitatively filled into the first deep-drawn container 3 formed as described above using a liquid filling machine. In addition, it is preferable to use a pump type filling machine for the liquid filling machine. Moreover, it is preferable that the 1st heat storage material 3a has a viscosity with shape maintenance property with respect to own weight. For example, a viscosity of about 1000 to 10000 cP is more preferable. The filling rate of the heat storage material with respect to the volume of the container is preferably about 70 to 90%, and a state in which a void layer is formed between the top surface of the container is preferable.

FIG. 11 is a conceptual diagram showing a process of thermocompression bonding a film. In this step, the lid member 7 is positioned on the second deep-drawn container 5, and the film material forming the second deep-drawn container 5 and the lid material 7 are heat-welded. A heat sealer is preferably used for thermocompression bonding of the film. An ultrasonic welder may be used. For the lid member 7, it is preferable to use a soft plastic film.

Here, a through-hole 8 is provided in a part of the top surface of the film forming the second deep-drawn container 5, and at the time of welding in this step, the first deep-drawn container 3 is placed through the through-hole 8. The film to be formed and the lid member 7 are preferably welded.

As described above, the first deep-drawn container 3 and the second deep-drawn container 5 are joined, so that the positional relationship between the first deep-drawn container 3 and the second deep-drawn container 5 is fixed, and the performance is improved. As well as repeatability can be improved. Here, as shown in FIGS. 7A to 11, the second deep-drawn container 5 may have a shape having bottom surfaces with different depths. For example, in the case of a heat receiving body having a constricted shape in the height direction, such as a wine bottle, the heat receiving body is formed by forming the second deep-drawn container 5 so that the depth is gradually increased in the height direction. As a result, it is possible to improve the adhesion to food and drink. Examples of the bonding means include ultrasonic welding, vibration welding, induction welding, high frequency welding, semiconductor laser welding, thermal welding, spin welding, and the like, but the present invention is not limited to these.

By adopting the above manufacturing method, the second heat storage material 5a maintains a liquid phase state at the phase change temperature of the first heat storage material 3a, and the second deep-drawn container 5 is a food or drink as a heat receiver. It becomes possible to manufacture the heat storage pack which contacts.

[Comparative control experiment]
Next, a comparative experiment conducted to verify the effect of the heat storage pack according to the present embodiment will be described. FIG. 12 is a diagram showing an experimental procedure.

(Procedure 1)
Prepare a wine bottle whose liquid temperature is kept at room temperature (around 25 ° C).

(Procedure 2)
Wrap a cool heat storage material, antifreeze material, or both around the wine bottle.

(Procedure 3)
Wrap foam insulation around the heat storage material.

(Procedure 4)
The wine bottle is put in a heat-reservoir under an environment of 25 ° C., and the change in the wine liquid temperature at the center of the bottle is measured.

FIG. 13 is a diagram showing an evaluation method of the experimental results, and the following method is used.

(Evaluation methods)
Measure the “arrival temperature” and “arrival time” after the start of cooling. In order to evaluate the cooling speed, the rapid cooling speed is defined as follows. Using this index, the rapid cooling performance in the following examples is evaluated.
Rapid cooling = (T initial stage−T10 min) / 10 min

FIG. 14 is a table showing the configurations of the heat storage materials of Comparative Examples 1 to 3 and Examples 1 to 3. As shown in this table, a heat storage material was prepared and evaluated according to the above experimental procedure. In addition, as shown in Comparative Examples 1 to 3 and Examples 1 to 3, the forms of the heat storage packs are different.

FIG. 15 is a diagram showing an outline of filling and packaging of the heat storage material.

(1) Tap water and NaCl (sodium chloride) are put into a stirring tank and stirred and dissolved at 150 rpm / 10 min to prepare a NaCl — 23 wt% aqueous solution.

(2) CMC is added to the aqueous solution and stirred and dissolved at 300 rpm / 15 min to prepare an NaCl aqueous solution to which CMC — 5 wt% is added.

(3) The pump is operated, and the aqueous solution prepared in (2) above is film-wrapped with a vertical pillow type packaging machine to produce a total package of 300 g.

[Comparative Example 1]
FIG. 16 is a diagram showing the results of measuring the temperature of the wine liquid temperature for Comparative Example 1 shown in FIG. 14 according to the experimental procedure shown in FIG. Since the adhesiveness with the bottle is good, the cooling gradient (Δt / ΔT) is good, but the amount of heat is not enough, so that the ultimate temperature is insufficient.

[Comparative Example 2]
FIG. 17 is a diagram showing a result of measuring the temperature of the wine liquid temperature in Comparative Example 2 shown in FIG. 14 according to the experimental procedure shown in FIG. In Comparative Example 2, a heat storage material of KCl (potassium chloride) _21 wt% aqueous solution + CMC_5 wt% was generated, and a heat storage pack was prepared using a stirring / packaging machine. Since it was a frozen material, it had latent heat, and a result that satisfied the ultimate temperature as compared with Comparative Example 1 was obtained. On the other hand, since the adhesion was insufficient, the cooling gradient was inferior to that of Comparative Example 1.

[Comparative Example 3]
FIG. 18A is a diagram showing an outline for producing a heat storage pack according to Comparative Example 3, FIG. 18B is a plan view of Comparative Example 3, and FIG. 18C is a side view of Comparative Example 3. That is, an antifreeze material [NaCl (sodium chloride) _23 wt% aqueous solution + CMC_5 wt%] was prepared in the same manner as in Comparative Example 1, and a heat storage material [KCl (potassium chloride) _21 wt% aqueous solution was prepared in the same manner as in Comparative Example 2. + CMC — 5 wt%] was produced. Using a vertical pillow type packaging machine shown in FIG. 18A, a pack-in-pack heat storage pack in which a film pack was filled with an antifreeze material and a heat storage material formed into a film pack was produced.

FIG. 19 is a diagram showing the results of measuring the temperature of the wine liquid temperature in Comparative Example 3 produced as described above according to the experimental procedure shown in FIG. In Comparative Example 3, a sufficient ultimate temperature could be obtained while maintaining a cooling rate equivalent to that of Comparative Example 1 with a pack-in-pack configuration filled with an antifreeze material and a heat storage pack. However, the optimum temperature range here is the optimum temperature range for white wine, and is not sufficient to realize the specifications for sparkling wine (2 to 6 ° C.), which is even lower.

[Example 1]
FIG. 20 is a diagram showing the results of measuring the temperature of the wine liquid for Example 1 manufactured by the method described with reference to FIGS. 6A to 11 in accordance with the experimental procedure shown in FIG. In Example 1, as shown in FIG. 14, the first heat storage material 3 a is “KCl (potassium chloride) — 21 wt% aqueous solution + CMC — 5 wt%”, and the second heat storage material 5 a as an antifreeze is “NaCl (sodium chloride). ) _23 wt% aqueous solution + CMC_5 wt% ”. Example 1 is composed of a soft film, and is composed of a hard film in the second deep-drawn container 5 filled with the second heat storage material 5a (antifreeze material), and is filled with the first heat storage material 3a. By adopting a configuration in which the first deep-drawn container 3 was thermally welded, it was possible to realize a configuration that quickly reached the appropriate temperature range (2 to 6 ° C.) of sparkling wine.

[Example 2]
FIG. 21 is a diagram showing the results of the temperature measurement of the wine liquid temperature in Example 2 manufactured by the method described with reference to FIGS. 6A to 11 according to the experimental procedure shown in FIG. In Example 2, as shown in FIG. 14, the first heat storage material 3 a is “NH ₄ Cl (ammonium chloride) —18 wt% aqueous solution + CMC — 5 wt%”, and the second heat storage material 5 a as an antifreeze is “NaCl ( Sodium chloride) _23 wt% aqueous solution + CMC_5 wt% ”. In Example 2, the second deep-drawn container 5 made of a soft film and filled with the second heat storage material 5a (antifreeze material) is made of a hard film and filled with the first heat storage material 3a. By adopting a configuration in which the first deep-drawn container 3 was thermally welded, it was possible to realize a configuration that quickly reached the appropriate temperature range (2 to 6 ° C.) of sparkling wine.

[Example 3]
FIG. 22 is a diagram showing the results of measuring the temperature of the wine liquid for Example 3 manufactured by the method described with reference to FIGS. 6A to 11 according to the experimental procedure shown in FIG. In Example 3, as shown in FIG. 14, the first heat storage material 3a is “TBAB (tetrabutylammonium bromide) _40 wt% aqueous solution + CMC_5 wt%”, and the second heat storage material 5a as the antifreeze material is “NaCl ( Sodium chloride) _23 wt% aqueous solution + CMC_5 wt% ”. A first deep heat-contained material 3a filled with a first heat storage material 3a is formed in a second deep-drawn container 5 made of a soft film and filled with a second heat storage material 5a (antifreeze material). By adopting a configuration in which the deep-drawn container 3 is heat-welded, it was possible to achieve a configuration that can quickly reach the appropriate temperature range (14 to 18 ° C.) of red wine and maintain the appropriate temperature for 2 hours or more.

FIG. 23 is a table summarizing the experimental results. Comparative Example 1 was effective only for red wine, Comparative Example 2 and Comparative Example 3 were effective only for red wine and white wine, but Comparative Examples 1 to 3 were not effective for sparkling wine. In contrast, Example 1 and Example 2 were found to be effective for all of red wine, white wine and sparkling wine. Moreover, about Example 3, about red wine, while showing sufficient rapid cooling characteristic, it turned out that suitable temperature can be maintained for 2 hours or more.

[Modification 1]
The heat storage pack according to the present embodiment can be applied to an icing pack. 24A is a plan view of an icing pack according to Modification 1 of the present embodiment, and FIG. 24B is a cross-sectional view taken along the line BB in FIG. 24A. The icing pack 240 includes a pack body 241, a peripheral portion 241a, and a storage portion 241b. The icing pack 240 includes

band portions

242R, 242L, a hook portion 243R, and a loop portion 243L. With this configuration, the object to be kept cold can be quickly reached the desired temperature.

[Modification 2]
The heat storage pack according to the present embodiment can be applied to a cold ice mask. FIG. 25A is a plan view of a cold ice mask according to the second modification of the present embodiment, and FIG. 25B is a DD cross-sectional view in FIG. 25A. The cold insulation ice mask 30 includes a right eye cold insulation part 31R, a left eye cold insulation part 31L, a connection part 32, and

rubber bands

34R and 34L. This configuration allows the eye to quickly reach the desired temperature.

[Modification 3]
The heat storage pack according to the present embodiment can be applied to an ice pillow. FIG. 26 is a diagram illustrating an outline of an ice pillow according to the third modification of the present embodiment. As shown in FIG. 26, the surface of the ice pillow is formed into a fine pleated configuration using a bubble-containing cushioning material. That is, the ice pillow 260 includes a first housing portion 261 having the first heat storage material 3a and a second housing portion 262 having the second heat storage material 5a. Thereby, it becomes possible to increase a contact area with a human body (head) and obtain a remarkable rapid cooling feeling.

[Modification 4]
In Modification 4, the cold storage mat described below was manufactured by the method shown in FIGS. 6A to 11. FIG. 27 is an exploded view of the cold storage mat according to the fourth modification, and FIG. 28 is a diagram illustrating a state where the cold storage mat 280 is completed. The cold storage mat 280 includes a lid member 7, a first deep-drawn container 3, and a second deep-drawn container 5, and the first deep-drawn container 3 is filled with the first heat storage material 3a. Yes. The second deep-drawn container 5 is filled with a second heat storage material 5a. In the modified example 4, the first deep-drawing container 3 uses “co-pressed multilayer film“ F116_350 um ”manufactured by Mitsubishi Plastics, Inc.”, and the second deep-drawn container 5 a uses “co-pressed manufactured by Mitsubishi Plastics, Inc.” A multilayer film “C131_200 um” is used. As the lid material, “commercially available NY / LL — 75 μm” was used.

Further, the first heat storage material 3a is “KCl (potassium chloride) _20 wt% aqueous solution”, and the second heat storage material 5a is “NaCl (sodium chloride) _23 wt% aqueous solution + CMC_5 wt%”. Moreover, the mounting amount of the 1st heat storage material 3a was 40gx6 = 240g, and the mounting amount of the 2nd heat storage material 5a was 350g.

Next, a measurement method in Modification 4 will be described. The cold storage mat 280 is cooled in the freezer compartment (around −18 ° C.), and a commercially available aluminum dish 282 is placed on the cold storage mat 280 as shown in FIG. Next, water (500 g) is poured onto the aluminum dish 282. This water should be kept in a refrigerator (4-5 ° C). And the time-dependent change of water temperature was measured. Moreover, as a control experiment, the case where the cold storage mat 280 was not used was also measured.

FIG. 30 is a graph showing the measurement results in Modification 4. In FIG. 30, the ambient temperature (1) is maintained at a little less than 30 ° C. and does not change. When the cold storage mat 280 was not used, the temperature change (2) of the water temperature in the aluminum dish 282 increased rapidly in about 30 minutes from the start of measurement, and reached about 22 degrees after 60 minutes. On the other hand, when the cold storage mat 280 was used, the temperature change (3) of the water temperature in the aluminum dish 282 slightly increased for about 30 minutes from the start of measurement to 8 ° C. to 9 ° C. Until about 60 minutes, the temperature was maintained and then increased. Further, the surface temperature of the cold storage mat 280 slightly increased for about 30 minutes from the start of measurement and reached −5 ° C., but the temperature was maintained until about 60 minutes, and then increased. In this case, it is considered that the regenerator material in the regenerator mat 280 was changed in phase until about 60 minutes later.

From this result, it was found that by using the cold storage mat 280, the cold insulation object (water in Modification 4) placed on the cold storage mat 280 can be held at a constant temperature for about 60 minutes.

Note that the heat storage pack according to the present embodiment maintains the temperature at the time of eating by placing an appetizer or fruit on a cold storage mat as in the fourth modification, such as a use scene that cools the temperature at the time of drinking such as wine or sake. It is suitable for various use scenes. In addition to these scenes, frozen foods such as frozen meat and frozen fish can be quickly and high-quality thawed, cooked dishes such as curry and stew, and heat from infants' milk. It is also preferable to be used in a rough heat remover that can be quickly taken.

[Second Embodiment]
In 2nd Embodiment, in order to improve the adhesiveness of a cold insulating material and food and drink, without increasing the division | segmentation number of a cold insulating material, "shape followability" is provided to a 2nd deep-drawn container. In order to impart “shape followability” to the second deep-drawn container, the second deep-drawn container is formed of a soft material, the capacity of the second deep-drawn container is increased, and the second depth-drawn container is increased. Increase the amount of antifreeze filling the squeeze container. As a result, the second deep-drawn container can be freely deformed so as to follow the shape of the food and drink, and the antifreeze material filled in the second deep-drawn container can be brought into close contact with the bottle without any gap. Become.

[Inner tray]
34A to 34D are views showing the inner tray according to the second embodiment, FIG. 34A is a top view of the inner tray, FIG. 34B is a front view of the inner tray, and FIG. 34C is a view of the inner tray. FIG. 34D is a perspective view of the inner tray. The inner tray 100 corresponds to a first deep drawn container. The first inner tray 102 is relatively shallow and has a certain depth, and the second inner tray 104 is deepened from one side to the other. In the second embodiment, three first inner trays 102 are connected in the width direction, and three second inner trays 104 are connected in the width direction, and the first inner tray 102 and the second inner tray 102 are connected in the second direction. The tray 104 is connected in the longitudinal direction. As shown in the side view of FIG. 34C, the first inner tray 102 has a certain depth, but the second inner tray 104 becomes deeper from the left toward the right as viewed in the drawing. Yes. Further, as shown in the front view of FIG. 34B, the bottom portion 106 of the inner tray 100 may be formed to be convex toward the opening side. Thereby, the bottom part 106 of the inner tray 100 can be further enhanced along the outer surface of the bottle.

The manufacturing procedure of the inner tray 100 is as follows. That is, a packaging material is installed in a cavity mold, and an inner tray 100 as a first deep-drawn container is formed using a vacuum molding machine. It is preferable to use a hard plastic film for the packaging material, and more specifically, the following specifications are more preferable. That is, the configuration is “PE / PA / PE, PP / PA / PP”, the total thickness is “300 to 500 μm”, and the hardness is “Young's modulus ≧ 3000 Mpa”. Examples of the packaging material satisfying such specifications include “co-pressed multilayer film“ F116_350 um ”manufactured by Mitsubishi Plastics, Inc.”. If the performance required for the packaging material is not so high, such as an oxygen barrier or a water vapor barrier, PE single layer / 300 to 500 um is preferably used. As a result, the packaging material cost can be suppressed and the moldability of the container can be improved.

On the other hand, when the heat exchange unit of the present invention cooled / frozen in a freezer compartment or the like is taken out and used, there is a difference between the temperature of the heat exchange unit immediately after taking out (the temperature in the freezer compartment) and the external environmental temperature. Largely, condensation may occur on the surface of the heat exchange unit. In such a case, it is preferable to use a non-woven fabric packaging material or a packaging material having a surface coated with a surfactant. Thereby, the occurrence of condensation can be suppressed. For example, “LLDPE special grade“ TNF ”manufactured by Mitsui Chemicals, Inc.” may be used.

[Outer tray]
35A to 35D are views showing the outer tray according to the second embodiment, FIG. 35A is a top view of the outer tray, FIG. 35B is a front view of the outer tray, and FIG. 35C is a view of the outer tray. FIG. 35D is a perspective view of the outer tray. The outer tray 110 corresponds to a second deep drawn container. The first outer tray 112 is relatively shallow and has a certain depth, and the second outer tray 114 is deepened from one side to the other. For this reason, the capacity of the outer tray 110 is larger than the capacity of the inner tray 100.

Thus, since the capacity of the outer tray 110 is larger than the capacity of the inner tray 100, more antifreeze material as the second heat storage material can be used. Further, since the outer tray 110 is flexible, the degree of freedom of deformation is high. For this reason, it becomes possible to make the outer tray 110 follow the outer shape of the food and drink, and to improve the adhesion with the food and drink. The capacity of the outer tray 110 is preferably 2 to 10 times the capacity of the inner tray 100.

In the second embodiment, three first outer trays 112 are connected in the width direction, and three second outer trays 114 are connected in the width direction, and these first outer tray 112 and the second outer tray 112 are connected to each other. A tray 114 is connected in the longitudinal direction. As shown in the side view of FIG. 35C, the first outer tray 112 has a certain depth, but the second outer tray 114 becomes deeper from the left to the right toward the paper surface. Yes. Further, as shown in the front view of FIG. 35B, the bottom 116 of the outer tray 110 may be formed to be convex toward the opening side. Thereby, the bottom part 116 of the outer tray 110 can be further enhanced along the outer surface of the bottle.

The manufacturing procedure of the outer tray 110 is as follows. That is, a packaging material is installed in a cavity mold, and an outer tray 110 as a second deep-drawn container is formed using a vacuum molding machine. It is preferable to use a soft plastic film as the packaging material, and more specifically, the following specifications are more preferable. That is, the constitution is “PA / PE, PA / PP”, the total thickness is “100 to 300 μm”, and the hardness is “Young's modulus is 3000 Mpa or less, preferably 600 Mpa or less”. Examples of the packaging material satisfying such specifications include “co-pressed multilayer film“ C131_200 um ”manufactured by Mitsubishi Plastics, Inc.”.

Also, when the performance required for the packaging material is not so high, such as an oxygen barrier or a water vapor barrier, PE single layer / 100 to 300 μm is preferably used. As a result, the packaging material cost can be suppressed and the moldability of the container can be improved. On the other hand, when the heat exchange unit of the present invention cooled / frozen in a freezer compartment or the like is taken out and used, there is a difference between the temperature of the heat exchange unit immediately after taking out (the temperature in the freezer compartment) and the external environmental temperature. Largely, condensation may occur on the surface of the heat exchange unit. In such a case, it is preferable to use a non-woven fabric packaging material or a packaging material having a surface coated with a surfactant. Thereby, the occurrence of condensation can be suppressed. For example, “LLDPE special grade“ TNF ”manufactured by Mitsui Chemicals, Inc.” may be used.

Further, as shown in FIG. 39, the heat exchange unit according to the present invention adopts a configuration for covering the wine bottle. In the process of placing the heat exchange unit on the wine bottle by the user, the first outer tray 112 and the second outer tray 114 of the heat exchange unit are mounted while being crushed. For the packaging material constituting the second outer tray 114, “giving slidability” is important.

As described above, nylon, polyethylene, polypropylene, polystyrene, etc. are generally used as the inner tray packaging material, and the friction coefficients thereof are 0.37 for nylon, 0.18 for polyethylene, and 0. 0 for polypropylene. 3. Polystyrene is about 0.5. The surface of these packaging materials having a low friction coefficient, for example, a packaging material coated with Teflon (registered trademark) or a fluororesin (PTFE, PFA, FEP, etc.) having a friction coefficient of 0.04 to 0.10, Alternatively, the detachability can be improved by applying the packaging material as it is.

Thus, since the Young's modulus of the packaging material of the inner tray 100 is 3000 MPa or more and the Young's modulus of the packaging material of the outer tray 110 is less than 3000 MPa, the outer tray 110 is maintained while maintaining the strength of the inner tray 100. Can be flexibly deformed.

[Configuration of heat storage pack]
FIG. 36 is a diagram illustrating a schematic configuration of a heat storage pack 200 according to the second embodiment. The inner tray 100 formed by the above-described method is filled with the latent heat material 108 as the first heat storage material by using a liquid constant quantity filling machine. When the latent heat material 108 is selected, a latent heat storage material that changes phase at least below the temperature required by the beverage object is preferable. Specifically, it may be a potassium chloride aqueous solution, an ammonium chloride aqueous solution, a tetrabutylammonium bromide aqueous solution, a paraffin heat storage material, or the like. Further, the latent heat material 108 may be given viscosity. The viscosity is 100 cP or more, preferably 200 cP or less. This viscosity will be described later. Further, examples of the thickening material include locust bean gum, guar gum, carrageenan, gellan gum, water-absorbing polymer, acrylic acid polymer and the like.

Next, the outer tray 110 formed by the above-described method is filled with the antifreeze material 118 as the second heat storage material by using a liquid quantitative filling machine. When the antifreeze material 118 is selected, a material that maintains a liquid phase state at least at a temperature at which the latent heat material 108 is frozen is preferable. Specifically, a sodium chloride aqueous solution, a calcium chloride aqueous solution, ethylene glycol, polypropylene glycol, silicon oil, or the like may be used. Further, the antifreeze material 118 may be given viscosity. The viscosity is 100 cP or more, preferably 200 cP or less. This viscosity will be described later. Examples of the thickening material include locust bean gum, guar gum, carrageenan, gellan gum, water-absorbing polymer, and acrylic acid polymer.

Next, the “inner tray 100 filled with the latent heat material 108 (referred to as a latent heat layer)” manufactured as described above, and the “outer tray 110 (filled with the antifreeze material 118) manufactured as described above (referred to as a latent heat layer). These three-layer members are thermally welded to a lid member 120 having a heat insulating function or attached with a heat insulating material by using a blister seal / packaging machine.

Thus, since the lid itself has a heat insulating property, it is possible to prevent heat from entering and exiting from the opposite side of the food and drink, and to improve the temperature management of the food and drink.

Here, when selecting the lid 120, “PA / PE, PA / PP configuration” is generally used. When gas barrier properties are required, a film having a CPP configuration or an EVOH configuration may be selected. Further, when the performance required for the packaging material such as an oxygen barrier or a water vapor barrier is not so high, it is preferable to use a PE single layer. As a result, the packaging material cost can be reduced.

Examples of blister seal / packaging machines include “TB5060” and “TB6090” manufactured by Taisei Techno Co., Ltd. Examples of the heat insulating material include rigid urethane foam, highly foamed polyethylene, and polyolefin foam (Pef).

[Configuration of heat exchange unit]
FIG. 37 is a diagram showing a heat exchange unit. Here, a state in which the two heat storage packs 200 manufactured as described above are connected via the elastic connection rubber 122 to configure the heat exchange unit 202 is shown. FIG. 37 shows the heat exchange unit 202 as viewed from the outer tray 110 side. As shown in FIG. 37, the two heat storage packs 200 are connected using the elastic connection rubber 122. When the elastic connection rubber 122 is selected, natural rubber, synthetic rubber, silicon rubber, urethane rubber, or the like can be used. Further, the tightening force of the elastic connecting rubber 122 is preferably 15 N or more. By applying a tightening force equal to or greater than the above weight, the adhesion between the beverage object such as a wine bottle and the heat storage pack 200 can be further improved, and an improvement in the rapid cooling performance can be expected.

In addition, you may further provide the press part which presses each heat storage pack 200 to the center direction of a concentric circle. For example, an annular rubber band corresponds to the pressing portion. Thereby, it becomes possible to make the outer tray 110 adhere more strongly to food and drink. Moreover, it is desirable that the pressing force of the pressing portion is 25 N or more. If it is 25N or more, it becomes possible to make the outer tray 110 adhere to food and drink strongly.

[Configuration of heat exchange unit]
38A to 38C are views showing the form of the heat exchange unit. 38A shows a state in which the heat exchange unit 202 is laid down, FIG. 38B shows a state in which the heat exchange unit 202 is leaned, and FIG. 38C shows a state in which the heat exchange unit 202 is completed. As shown in FIG. 38A, when the heat exchanging unit 202 is laid down, the first outer tray 112 is not changed, but the second outer tray 114 is in a state where the left side becomes higher toward the paper surface. Next, as shown in FIG. 38B, when the heat exchanging unit 202 is stood up, the second outer tray 114 is made of a soft packaging material filled with antifreeze material, and is surrounded by a dotted line in the figure. Thus, it will be in a state of sagging under its own weight. Also in the completed body shown in FIG. 38C, when it is set in the standing state, the second outer tray 114 is in a state of hanging vertically downward.

Thus, by connecting the heat storage packs 200 with the elastic connection rubber 122, the heat storage packs 200 are connected so as to be arranged concentrically, so that food and drink can be surrounded. Moreover, since a joint mechanism has a stretching property, a joint mechanism expands / contracts according to the external shape of food and drink, and it becomes possible to make each heat storage pack 200 adhere more closely to food and drink. As a result, it is possible to improve the efficiency of temperature management of food and drink.

When the finished product shown in FIG. 38C is placed on top of a beverage such as a wine bottle, as shown in FIG. 38B, the first outer tray 112 and the second outer tray as the antifreeze layer in a suspended state are placed. When the tray 114 comes into contact with the beverage, the tray 114 is pushed up, follows the shape of the beverage having an irregular shape, and closely contacts without any gap. As represented by a wine bottle, for example, a container constituting a beverage has a thin neck on the upper side and a relatively thick body on the lower side. As described above, even if the beverage container has a different thickness (diameter) depending on the location, the first outer tray 112 and the second outer tray 114 are deformed so as to follow the outer shape thereof. It becomes possible to improve the adhesiveness. That is, from the viewpoint of rapid cooling, it is very important how to cool the upper side of the beverage, but according to the heat exchange unit according to the second embodiment, the shape of the beverage is particularly high. Regardless, since the first outer tray 112 and the second outer tray 114 can follow, the adhesion is improved, and it is possible to deal with a plurality of types of beverage objects.

FIG. 39 is a diagram showing the usage state of the heat exchange unit according to the second embodiment step by step. In FIG. 39, the state changes from left to right as viewed on the paper. In FIG. 39, a burgundy wine bottle 10 is mounted with a heat exchange unit. As shown in FIG. 39, (1) the first outer tray 112 on the lower side is brought into contact with the wine bottle 10. (2) Next, the second outer tray 114 on the upper side is deformed along the bottle shape. (3) The latent heat material layer adheres closely to the wine bottle 10 via the antifreeze material layer on both the upper side and the lower side. In this way, it is possible to realize a heat exchange unit capable of closely contacting the wine bottle 10 having a different diameter depending on the place without any gap.

In this way, since the two parts of the upper stage part and the lower stage part are in contact with food and drink, the gap can be reduced as compared with the case where many relatively small heat storage packs are connected, and the outer tray 110 and the food and drink can be reduced. It becomes possible to improve adhesiveness. Moreover, since the outer tray 110 of the upper stage part is relatively large, even if the food and drink has a shape in which the vertical upper part is thin and the vertical lower part is thick like a bottle, for example, the outer tray 110 is food and drink. It is possible to increase the efficiency of temperature management.

[Comparative Experiment of Second Embodiment]
Next, a comparative experiment conducted to verify the effect of the heat exchange unit according to the second embodiment will be described.

(Procedure 1)
The heat exchange unit is frozen in the freezer of the refrigerator or in a low temperature thermostat set at -18 to -20 ° C.

(Procedure 2)
The heat exchange unit in which the latent heat material is frozen is taken out of the thermostatic bath and attached to the beverage object.

(Procedure 3)
The heat exchange unit that has undergone the procedure 2 is put into a constant temperature and constant temperature bath set to about 25 to 30 ° C., and the change (cooling characteristics) of the liquid temperature (two points) of the beverage is measured. As shown in FIG. 40, the temperature measurement points were a place 100 mm from the bottom of the beverage and a place 200 mm from the bottom.

(Evaluation methods)
FIG. 13 is a diagram showing an evaluation method of experimental results, and the following method is used. That is, the “arrival temperature / time” after the start of cooling is measured. In order to evaluate the cooling speed, the rapid cooling speed is defined as follows.
Rapid cooling = (T initial stage−T30 min) / 30 min

FIG. 41 is a diagram showing the structures of the antifreeze material and the latent heat material of Comparative Examples 4 to 6 and Examples 4 to 7 in the comparative experiment of the second embodiment. In Comparative Example 4, a method is adopted in which the heat exchange unit is brought into contact with the wine bottle with a drawstring structure on the upper side of the wine bottle. In Comparative Example 5, the heat exchange unit is simply wrapped around the wine bottle. In the comparative example 6, in anticipation of the improvement over the comparative example 5, a configuration in which the cold insulating material (antifreezing material / latent heat material) is divided into three in the height direction is adopted.

As shown in the table of FIG. 41, an antifreeze material and a latent heat material were produced and evaluated according to the above experimental procedure. In addition, the prototype used for this comparative control experiment was produced as follows.
(1) Tap water and NaCl (sodium chloride) were placed in a first stirring tank, and stirred and dissolved with a stirrer to prepare a NaCl — 23% aqueous solution. Here, the stirring conditions were 150 rpm / 10 min.
(2) Similarly, tap water and KCl (potassium chloride) were placed in the second stirring tank, and stirred and dissolved with a stirrer to prepare a KCl — 20% aqueous solution. Here, the stirring conditions were 150 rpm / 10 min.
(3) A tray formed by vacuum forming was quantitatively filled with the NaCl — 23% aqueous solution prepared in (1) and the KCl — 20% aqueous solution prepared in (2) using a pump filling machine.
(4) Using a blister sealing machine, the tray and the lid were sealed to produce a heat exchange unit.

[Comparative Example 4]
FIG. 42 is a diagram showing the result of measuring the temperature of the wine liquid temperature in Comparative Example 4 shown in FIG. In Comparative Example 4, a method is adopted in which the heat exchange unit is brought into contact with the wine bottle with a drawstring structure on the upper side of the wine bottle. The wine bottle is a burgundy type. In Comparative Example 4, the adhesion on the upper side of the wine bottle was ensured, and as a result, the beverage could reach the temperature of drinking white wine (5-8 ° C.). However, it was confirmed that the degree of tightening of the purse varies from measurement to measurement, and the measurement results also vary.

[Comparative Example 5]
FIG. 43 is a diagram showing the results of measuring the temperature of the wine liquid for Comparative Example 5 shown in FIG. The wine bottle is of Bordeaux type. A heat exchange unit similar to the prototype used in Comparative Example 4 was attached to a Bordeaux-type wine bottle, and measurement was performed. In Comparative Example 5, the heat exchange unit is simply wrapped around the wine bottle. Furthermore, since the shape of the wine bottle is different from that of Comparative Example 4, the adhesion on the upper side is particularly bad, and achieved in Comparative Example 4. The result was that the optimum temperature of white wine was not reached.

[Comparative Example 6]
FIG. 44 is a diagram showing the results of measuring the temperature of the wine liquid for Comparative Example 6 shown in FIG. The wine bottle is of Bordeaux type. In the comparative example 6, in anticipation of the improvement over the comparative example 5, a configuration in which the cold insulating material (antifreezing material / latent heat material) is divided into three in the height direction is adopted. In Comparative Example 6, a joint mechanism was provided to improve the adhesion on the upper stage side, thereby obtaining a result that the temperature reached was lower than that of Comparative Example 5. However, there is a concern that the total contact area with the container is reduced by the provision of the joint mechanism, and as a result, the performance is lowered.

[Example 4]
FIG. 45 is a diagram showing the results of measuring the temperature of the wine liquid for Example 4 shown in FIG. The wine bottle is a burgundy type. As shown in FIG. 45, according to the present invention, the heat exchange unit can be uniformly attached to the wine bottle, has a rapid cooling rate compared to Comparative Examples 4 to 6, and has a desired temperature. The performance which can be kept cold was obtained below.

[Example 5]
FIG. 46 is a diagram showing the results of the temperature measurement of the wine liquid temperature in Example 5 shown in FIG. The wine bottle is of Bordeaux type. As shown in FIG. 46, as in Example 4, the configuration of the present invention enables the heat exchange unit to be in close contact with the wine bottle, and the rapid cooling rate is higher than in Comparative Examples 4-5. The performance which can be kept cold quickly and below the desired temperature was obtained.

[Example 6]
FIG. 47 is a diagram showing the results of measuring the temperature of the wine liquid for Example 6 shown in FIG. The wine bottle is a burgundy type. As shown in FIG. 47, in Example 6, the heat exchange unit is in a state of being able to uniformly adhere to the wine bottle, quickly reaches the temperature (12 to 15 ° C.) at which red wine is consumed, and The performance which can be kept cold was obtained.

[Example 7]
FIG. 48 is a diagram showing the results of measuring the temperature of the wine liquid for Example 7 shown in FIG. The wine bottle is of Bordeaux type. As shown in FIG. 48, as in Example 6, the configuration of the present invention allows the heat exchange unit to be in close contact with the wine bottle, and the rapid cooling rate is higher than in Comparative Examples 4-5. The performance which can be kept cold quickly and below the desired temperature was obtained.

FIG. 49 is a table summarizing the experimental results. When applied to white wine, Comparative Example 4 was effective, but Comparative Example 5 was not effective. Moreover, although the comparative example 4 was also favorable, since the tightening degree of the purse varies depending on the measurement, it was confirmed that the measurement result varied when measured several times under the same conditions. Although Comparative Example 6 can be said to be more effective than Comparative Example 5, it cannot be said to be sufficiently effective. In contrast to these Comparative Examples 4 to 6, Examples 4 to 7 were effective regardless of whether the wine bottle was a burgundy type or a Bordeaux type. Thereby, according to this embodiment, it can be said that it is possible to make wine into desired temperature irrespective of the shape of a wine bottle.

[Viscosity of heat storage materials (antifreeze and latent heat materials)]
There are two purposes for imparting viscosity to the heat storage material.
(1) To provide shape maintainability that is not affected by gravity.
As shown in FIG. 4A and FIG. 4B, the holding state of the heat storage material changes depending on how it is placed. For example, if the heat storage material is not viscous, if the unit is set up, the heat storage material hangs down and a heat path is generated. In order to solve this problem, as described above, the viscosity of the heat storage material is set to 1000 cP or more.
(2) To reduce liquid spillage during transportation.
When the heat storage material is filled in the tray and then transported to the sealing step, the heat storage material may be spilled from the tray due to the shaking caused by the transport. There is a trade-off relationship between the conveyance speed Down and the tact UP. In order to improve this, the fluctuation of the liquid level is reduced by imparting viscosity to the heat storage material. The inventors of the present invention have confirmed by calculation that, as a guide, about 100 cP or more is sufficient when 80% of the tray volume is filled.

[Viscosity of heat storage material and shaking of liquid level]
The shaking of the filler liquid level was calculated using ANSYS-CFX when the tray was set to “stop from conveyance” at the conveyance speed determined by the above method. As a result, when the viscosity was “1.0 cP”, the liquid level was greatly shaken, but when the viscosity was “100 cP”, the liquid level was not shaken.

FIG. 50 is a diagram illustrating the amount of change in the liquid level with respect to the viscosity of the heat storage material. As shown in FIG. 50, in a state where the filling rate is 70 ± 0.1%, if the height of the tray is 10 mm, the height of the liquid level is about 7 mm. Therefore, when the liquid level change amount exceeds 3 mm, the heat storage material overflows. If the liquid level change amount is suppressed to 2 mm or less, it is possible to suppress overflow of the heat storage material. According to FIG. 49, when the viscosity of the heat storage material is 100 cP, it can be said that the amount of change in the liquid level is less than 2 mm and can be practically used. Therefore, in this embodiment, the viscosity of the heat storage material is defined as 100 to 200 cP from the viewpoint of reducing liquid spillage during conveyance.

[Third Embodiment]
[Material of second deep-drawn container]
As shown in FIG. 1, the second deep-drawn container 5 directly contacts a wine bottle 10 as a beverage. In order to quickly reach the desired temperature of the cold object such as the wine bottle 10, a packaging material having high thermal conductivity is selected for the second deep-drawn container 5 that is in direct contact with the cold object. It is preferable. This packaging material is generally made of plastic, and its thermal conductivity is as shown in FIG. That is, polyethylene (low density) is 0.33 [W / m · K], polyethylene (high density) is 0.46 to 0.52 [W / m · K], and polypropylene is 0.12 [W / m · K]. K], polystyrene is 0.10 to 0.14 [W / m · K], polycarbonate is 0.19 [W / m · K], polyethylene terephthalate is 0.14 [W / m · K], polyamide 6 ( Nylon 6) is 0.35 to 0.43 [W / m · K].

51. Of the packaging materials shown in FIG. 51, the resin to be selected is preferably high density polyethylene (LDPE), low density polyethylene (HDPE), or polymethyl methacrylate (PMMA). More preferably, a packaging material made of a composite plastic in which particles (fillers) having high thermal conductivity are dispersed is selected. Specific particles (fillers) include silica, alumina, silicon nitride, silicon carbide, aluminum nitride, boron nitride, and the like. The thermal conductivity of each filler is as shown in FIG.

As shown in FIG. 52, the thermal conductivity [W / m · K] of each filler is 2 to 4 [W / m · K] for silica as an oxide filler, and 3 to 7 for alumina as an oxide filler. [W / m · K], silicon nitride 5 to 10 [W / m · K], silicon carbide 7 to 12 [W / m · K], aluminum nitride 5 to 13 [W / m · K], Boron nitride is 12 to 45 [W / m · K]. For example, when 30 vol% boron nitride filler is added to a polyamide film, the thermal conductivity increases to approximately 3.0 W / m · K.

FIG. 53 is a diagram showing the relationship between the filler addition amount (vol%) and the thermal conductivity [W / m · K]. As shown in FIG. 53, the thermal conductivity tends to increase as the amount of filler added increases. That is, it becomes possible to select a film having a necessary thermal conductivity according to the application.

[Selection of heat storage material]
FIG. 54 is a diagram showing a concept of selecting a heat storage material. The heat storage material preferably has physical properties with high specific heat and high thermal conductivity. That is, since the heat storage material having a high specific heat property has a larger amount of heat stored at the same temperature than the heat storage material having a low specific heat property, the object to be cooled can be cooled more quickly. For example, most of the components of the heat storage material shown herein are water. The specific heat of water is very high, about 4200 J / kg · ° C., although it depends on temperature.

On the other hand, the specific heat of paraffin, which is a typical example of an organic heat storage material, is about 2180 J / kg · ° C. Even with ethylene glycol used as a general cooling agent, the specific heat is about 2400 J / kg · ° C. It is about half. In other words, it can be said that the water-based heat storage material having a large specific heat is superior in cooling capacity compared to other heat storage materials.

Next, let us consider the thermal conductivity. A heat storage material composed of physical properties with high thermal conductivity can absorb cold from the outside more quickly than a heat storage material composed of physical properties with low thermal conductivity. Can be frozen more quickly. In addition, since the cold energy stored in the heat storage material can be quickly exchanged with the object to be cooled, as a result, the object to be cooled can be cooled more quickly.

As shown in FIG. 54, in the case of a heat storage material composed of a paraffin-based heat storage material with low thermal conductivity, heat exchange inside the heat storage material is poor, and only the amount of cold in the region close to the cooling target is heated to the cooling target. The amount of cold heat that is exchanged and is in a region far from the object to be cooled is not heat exchanged with the object to be cooled. That is, the total amount of cold heat that the heat storage material has cannot be efficiently exchanged with the object to be cooled. In the case of a paraffin type, since it is flammable, the heat storage material itself is often thickened or gelled as a safety measure against leakage from the package. In this case, convection inside the heat storage material is hindered, and as a result, heat exchange may be further deteriorated. On the other hand, in the case of a heat storage material composed of an aqueous system having a high thermal conductivity, it is possible to efficiently exchange heat with the amount of cold heat to be cooled. In the case of aqueous systems, it is not necessary to thicken or gelate from the viewpoint of safety, so it can be said that heat exchange is superior to paraffin-based heat storage materials.

[Verification]
FIG. 55 is a diagram showing a model used in verification by simulation. As shown in FIG. 55, in this model, the heat storage material has a size of 135 mm × 80 mm × t25 mm, the ambient environment has a constant temperature of −18 ° C., and the deep-drawn container has an expected temperature of 25 ° C. Let thermal conductivity be given by parameter A. The heat storage material is assumed to have an expected temperature of 25 ° C. and a thermal conductivity of parameter B. The setting parameters are as follows.

Using such a model, the temperature change with respect to time of the object to be cooled when the parameters A to B were varied was calculated. The parameter A is (1) 230 W / m · K (corresponding to AL) and (2) 0.33 W / m · K (corresponding to PE). The parameters B are (1) 0.57 to 0.62 W / m · K (equivalent to water) and (2) 0.1 W / m · K (equivalent to paraffin). The cooling target is set to water (334 J / g) that changes phase at 0 ° C. Also, in FIG. 55, the measurement point I is the center in the left-right direction of the heat storage material and is located at a position 18.75 mm from the bottom, and the measurement point II is the center in the left-right direction of the heat storage material, 12.5 mm from the bottom. The measurement point III was the center in the left-right direction of the heat storage material, and was 6.25 mm from the bottom.

[inspection result]
FIG. 56 is a diagram showing a verification result by simulation, and FIG. 57 is a diagram schematically showing a temperature measurement result by simulation. 56 and 57, in any case, there is no change after one minute from the measurement, and both indicate 0 ° C. After 5 minutes, when the setting parameters are A (1) and B (2), the measurement point I is -3.1 ° C, the measurement point II is 0 ° C, and the measurement point III is -3.5 ° C. changed. In this case, as shown in FIG. 57, a minus temperature region is distributed with a slight thickness in the peripheral portion of the object to be cooled, but the portion including the center remains at 0 ° C. Further, there was no change when the setting parameters were A (2) and B (1) and when the setting parameters were A (2) and B (2).

On the other hand, when the setting parameters are A (1) and B (1), the measurement point I is −13.5 ° C., the measurement point II is −9.8 ° C., and the measurement point III is −14.1. It changes to ° C., which is remarkable as compared with other cases. As shown in FIG. 57, when the setting parameters are A (1) and B (1), lower temperatures are widely distributed compared to other cases.

After 10 minutes, when the setting parameters are A (1) and B (2), the measurement point I is −6.7 ° C., the measurement point II is 0 ° C., and the measurement point III is −8.3 ° C. Changed. In this case, as shown in FIG. 57, a negative temperature region is distributed with a certain thickness in the peripheral portion of the cooling target, but the portion including the center remains at 0 ° C.

In addition, when the setting parameters were A (2) and B (1), they changed to -2.2 ° C. at measurement point I, 0 ° C. at measurement point II, and −3.7 ° C. at measurement point III. In this case, as shown in FIG. 57, a minus temperature region is distributed with a slight thickness in the peripheral portion of the object to be cooled, but the portion including the center remains at 0 ° C. When the setting parameters were A (2) and B (2), there was no change at all.

On the other hand, when the setting parameters are A (1) and B (1), the measurement point I is -18.0 ° C., the measurement point II is −17.6 ° C., and the measurement point III is −18.0. It changes to ° C., which is remarkable as compared with other cases. As shown in FIG. 57, when the setting parameters are A (1) and B (1), the temperature of the object to be cooled is -18 ° C., which is almost the same as the ambient temperature in all portions. Yes.

According to the above verification results, in terms of freezing the heat storage material faster, it can be said that both the heat storage material and the deep-drawn container for packaging the heat storage material have higher thermal conductivity. On the other hand, there is a tendency that the temperature is lower in the lower part than in the upper part of the model, but this is due to the temperature dependence of the density, and the characteristic is that the cold region moves to the lower part and the warm region moves to the upper part. It is inferred that it appeared.

As described above, from the verification results by this simulation, it was found that the heat storage material can shorten the freezing time of the heat storage material by adopting a configuration with high thermal conductivity and high specific heat. On the other hand, from this result, it is desirable that the heat storage material has a high thermal conductivity and a high specific heat in order to efficiently and quickly exchange the amount of heat of the frozen heat storage material with the object to be cooled. Also suggested.

As described above, according to the present embodiment, by using a packaging material having a high thermal conductivity, and using a heat storage material having a high specific heat and a high thermal conductivity, the object to be kept cold can be quickly reached at a suitable temperature. It becomes possible.

The present invention can take the following configurations. That is, (1) The heat storage pack of the present invention is a heat storage pack that performs temperature management of food and drink, and is filled with a first heat storage material that changes phase at a predetermined temperature; A second housing portion that is stacked in the first housing portion and filled with a second heat storage material that maintains a liquid phase state at a phase change temperature of the first heat storage material; and the first housing portion. A lid member that closes the container, and the second storage portion contacts food and drink.

(2) Further, in the heat storage pack of the present invention, the first storage portion is formed of a first plastic film, while the second storage portion is formed of a second plastic film, The second plastic film is more flexible than the first plastic film.

(3) Moreover, in the heat storage pack of the present invention, the first housing portion and the second housing portion are deep-drawn molded containers, and the flange portion of the first housing portion and the second housing The flange portion of the first portion is joined, and the flange portion of the first housing portion and the lid member are joined.

(4) Further, in the heat storage pack of the present invention, a through hole is provided in an arbitrary part of the flange portion of the first housing portion, and the flange portion of the second housing portion and the lid are provided at the through port. The material is directly joined.

(5) Further, in the heat storage pack of the present invention, the first heat storage material and the second heat storage material have a viscosity capable of maintaining a shape with respect to their own weight.

(6) Further, in the heat storage pack of the present invention, the viscosity of the first heat storage material and the second heat storage material is 1000 cP or more.

(7) Further, the heat storage pack of the present invention has a void layer between the first heat storage material filled in the first housing portion and the lid material.

(8) Further, in the heat storage pack of the present invention, the first housing portion further includes a heat insulating material on the opposite side of the second housing portion.

(9) Further, in the heat storage pack of the present invention, the first heat storage material includes a hydrocarbon compound that forms clathrate hydrate with water and a part of the water at a temperature of 0 ° C. or higher, and the water. Are made of an inorganic compound that cures a part of the phase change temperature to less than 0 ° C.

(10) In the heat storage pack of the present invention, the first heat storage material and the second heat storage material have a viscosity of 100 to 200 cP.

(11) Further, in the heat storage pack of the present invention, the capacity of the second accommodating part is larger than the capacity of the first accommodating part.

(12) In the heat storage pack of the present invention, the lid member is formed of a heat insulating material.

(13) In the heat storage pack of the present invention, the Young's modulus of the first plastic film is 3000 MPa or more, and the Young's modulus of the second plastic film is less than 3000 MPa.

(14) Moreover, in the heat storage pack of the present invention, the surface of the second housing portion that contacts the food or drink has a relatively smaller coefficient of friction than the other surfaces.

(15) Further, in the heat exchange unit of the present invention, a plurality of the heat storage packs described in any one of (1) to (14) are connected, and a joint mechanism is provided between adjacent heat storage packs.

(16) In the heat exchange unit of the present invention, the heat storage packs are connected so as to be arranged concentrically, and the joint mechanism has elasticity.

(17) Further, in the heat exchange unit of the present invention, the upper stage portion connected so that the plurality of heat storage packs having the relatively large second accommodating portion are arranged concentrically and the relatively small second portion A plurality of heat storage packs having storage portions connected to be concentrically arranged, and in use, the upper step portion is positioned vertically upward, while the lower step portion is positioned vertically downward Each said 2nd accommodating part contacts food and drink.

(18) The heat exchange unit of the present invention further includes a pressing portion that presses each of the heat storage packs toward the center of a concentric circle.

(19) Moreover, in the heat exchange unit of the present invention, the pressing force of the pressing portion is 25 N or more.

(20) Moreover, the manufacturing method of the heat storage pack of this invention is a manufacturing method of the heat storage pack which performs temperature control of food and drink, Comprising: The process of shape | molding the 1st accommodating part which has a concave shape with a 1st metal mold | die. And a step of forming a second housing portion having a concave shape larger than at least the concave shape of the first housing portion by the second mold, and a predetermined temperature in the first housing portion. Filling the second heat storage material with the phase change temperature of the first heat storage material and filling the second heat storage material with the second heat storage material that maintains the liquid phase state at the phase change temperature of the first heat storage material; The first housing part filled with the first heat storage material is stacked on the second housing part filled with the second heat storage material, and the lid member and the flange of the first housing part are stacked. And a step of joining the flange portion of the second accommodating portion.

(21) Moreover, the manufacturing method of the heat storage pack of this invention is a manufacturing method of the heat storage pack which performs temperature control of food and drink, Comprising: The process of shape | molding the 1st accommodating part which has a concave shape with a 1st metal mold | die. And forming a second housing portion having a concave shape larger than at least the concave shape of the first housing portion by the second mold, and a first heat storage material in the second housing portion. Filling a second heat storage material that maintains a liquid phase state at a phase change temperature of the second, and stacking the first housing portion on a second housing portion filled with the second heat storage material A step of filling the first housing part with the first heat storage material that changes phase at a predetermined temperature; a lid member; a flange part of the first housing part; and the second housing part. Joining at least the flange portion.

(22) Moreover, the manufacturing method of the heat storage pack of the present invention further includes a step of providing a through-hole in an arbitrary part of the flange portion of the first housing portion, and the second housing portion at the through-hole. The flange portion and the lid member are directly joined.

As described above, according to the present embodiment, the second heat storage material 5a maintains the liquid phase at the phase change temperature of the first heat storage material 3a, and the second deep-drawn container 5 serves as the heat receiving body. Since it comes into contact with food and drink, the second deep-drawn container 5 can be brought into close contact with the food and drink at a desired temperature. Thereby, the sensible heat stored by the second heat storage material 5a can be reliably transmitted to the food and drink so that the food and drink can quickly reach the desired temperature. Furthermore, while reliably transmitting the sensible heat stored in the first heat storage material 3a and the latent heat to the food and drink via the second heat storage material 5a, assisting the food and drink to reach the desired temperature quickly, Furthermore, by reliably transmitting the latent heat stored by the first heat storage material 3a to the food and drink, the food and drink can be held at a desired temperature for a long time.

Further, the heat exchange unit according to the present embodiment is characterized in that it is configured to be mounted over the wine bottle. Conventionally, there has been proposed a beverage cooler having a so-called drawstring mechanism in which it is necessary to squeeze the tip of the wine bottle after being attached to the wine bottle. In particular, there is a concern that a large difference occurs in the quenching performance. On the other hand, in the present invention, since there is no work of “tightening after mounting”, there is an excellent effect that the occurrence of the above-mentioned concern is extremely small.

This international application includes Japanese Patent Application No. 2015-109143 filed on May 28, 2015, Japanese Patent Application No. 2015-2111316 filed on October 27, 2015, and February 2016. Claims priority based on Japanese Patent Application No. 2016-020573 filed on the 5th, Japanese Patent Application No. 2015-109143, Japanese Patent Application No. 2015-212316, and Japanese Patent Application The entire content of 2016-020573 is incorporated herein by reference.

DESCRIPTION OF SYMBOLS 1 Heat storage pack 3 1st deep drawing container 3a 1st heat storage material 3b Flange part 5 2nd deep drawing container 5a 2nd heat storage material 5b Flange part 7 Cover material 8 Through-hole 9 Adhesion part 10 Wine bottle 20 Heat exchange Unit 30 Cooling Ice Mask 31L Left Eye Cooling Unit 31R Right Eye Cooling Unit 32 Connection Unit

34L Rubber Band

34R Rubber Band 60 Vacuum Molding Mold 61 Hard Film 70 Vacuum Molding Mold 71 Soft Film 100 Inner Tray 102 First Inner Tray 104 Second inner tray 106 Bottom portion 108 Latent heat material 110 Outer tray 112 First outer tray 114 Second outer tray 116 Bottom portion 118 Antifreeze material 120 Lid (heat insulating material)
122 elastic connection rubber 200 heat storage pack 202 heat exchange unit 240 icing pack 241 pack body 241a peripheral portion

241b storage portion

242R band portion

243L loop portion 243R hook portion 260 ice pillow 261 first storage portion 262 second storage portion 280 cold storage Mat 282 Aluminum dish

Claims

A heat storage pack for managing the temperature of food and drink,
A first housing portion filled with a first heat storage material that changes phase at a predetermined temperature;
A second housing portion that is stacked in the first housing portion and filled with a second heat storage material that maintains a liquid phase state at the phase change temperature of the first heat storage material;
A lid that closes the first accommodating portion,
A heat storage pack in which the second housing portion comes into contact with food and drink.
The first housing portion is formed of a first plastic film, while the second housing portion is formed of a second plastic film, and the second plastic film is formed of the first plastic film. The heat storage pack according to claim 1, which is more flexible.
The first housing portion and the second housing portion are deep-drawn containers, and the flange portion of the first housing portion and the flange portion of the second housing portion are joined together, and The heat storage pack according to claim 2, wherein the flange portion of the first housing portion and the lid member are joined.
The through-hole is provided in an arbitrary part of the flange portion of the first housing portion, and the flange portion of the second housing portion and the lid member are directly joined at the through-hole. Heat storage pack.
The heat storage pack according to claim 1, wherein the first heat storage material and the second heat storage material have a viscosity capable of maintaining a shape with respect to their own weight.
The heat storage pack according to claim 5, wherein the viscosity of the first heat storage material and the second heat storage material is 1000 cP or more.
The heat storage pack according to claim 6, wherein a gap layer is provided between the first heat storage material filled in the first housing portion and the lid material.
The heat storage pack according to claim 1, wherein the first housing portion further includes a heat insulating material on the opposite side of the second housing portion.
The first heat storage material has a hydrocarbon compound that forms clathrate hydrate with water and a part of the water at a temperature of 0 ° C. or higher, and the phase change temperature of the other part of the water is less than 0 ° C. The heat storage pack according to claim 1, which is composed of an inorganic compound to be cured.
The heat storage pack according to claim 1, wherein the first heat storage material and the second heat storage material have a viscosity of 100 to 200 cP.
The heat storage pack according to claim 2, wherein a capacity of the second housing part is larger than a capacity of the first housing part.
The heat storage pack according to claim 1, wherein the lid member is formed of a heat insulating material.
The Young's modulus of the first plastic film is 3000 MPa or more,
The heat storage pack according to claim 2, wherein the Young's modulus of the second plastic film is less than 3000 MPa.
The heat storage pack according to claim 1, wherein a surface of the second housing portion that comes into contact with food or drink has a friction coefficient relatively smaller than that of other surfaces.
A heat exchange unit in which a plurality of heat storage packs according to any one of claims 1 to 14 are connected and has a joint mechanism between adjacent heat storage packs.
Each of the heat storage packs is connected to be arranged concentrically,
The heat exchange unit according to claim 15, wherein the joint mechanism has elasticity.
A plurality of heat storage packs having a relatively large second storage portion connected to be arranged in a concentric circle; and
A plurality of heat storage packs having a relatively small second storage portion connected to be arranged on a concentric circle, and
The heat exchange unit according to claim 15, wherein, when in use, each of the second accommodation portions comes into contact with food and drink because the upper step portion is positioned vertically upward and the lower step portion is positioned vertically downward.
The heat exchange unit according to claim 17, further comprising a pressing portion that presses each of the heat storage packs toward the center of a concentric circle.
The heat exchange unit according to claim 18, wherein the pressing force of the pressing portion is 25N or more.
A method for producing a heat storage pack for temperature control of food and drink,
Molding a first housing part having a concave shape with a first mold;
Forming a second container having a concave shape larger than at least the concave shape of the first container by a second mold;
Filling the first housing part with a first heat storage material that changes phase at a predetermined temperature; and
Filling the second housing part with a second heat storage material that maintains a liquid phase at the phase change temperature of the first heat storage material;
The first housing part filled with the first heat storage material is stacked on the second housing part filled with the second heat storage material, and the lid member, the flange part of the first housing part And a step of joining the flange portions of the second housing portion.
A method for producing a heat storage pack for temperature control of food and drink,
Molding a first housing part having a concave shape with a first mold;
Forming a second container having a concave shape larger than at least the concave shape of the first container by a second mold;
Filling the second housing part with a second heat storage material that maintains a liquid phase at the phase change temperature of the first heat storage material;
A step of stacking the first housing portion on the second housing portion filled with the second heat storage material;
Filling the first housing part with the first heat storage material that undergoes a phase change at a predetermined temperature;
A method of manufacturing a heat storage pack, comprising: a lid member, a step of joining the flange portion of the first housing portion and the flange portion of the second housing portion.
The method further comprises a step of providing a through-hole in an arbitrary part of the flange portion of the first housing portion, wherein the flange portion of the second housing portion and the lid member are directly joined at the through-hole. Item 22. A method for producing a heat storage pack according to Item 20 or Item 21.