WO2018003768A2

WO2018003768A2 - Cooler container, cold tray, and red wine server

Info

Publication number: WO2018003768A2
Application number: PCT/JP2017/023488
Authority: WO
Inventors: 別所　久徳; 夕香内海; 勝一香村; 大祐篠崎
Original assignee: シャープ株式会社
Priority date: 2016-06-28
Filing date: 2017-06-27
Publication date: 2018-01-04
Also published as: US20190313818A1; WO2018003768A3; JPWO2018003768A1

Abstract

Provided are a cooler container, a cold tray, and a red wine server in which it is possible to adjust the outer surface temperature on the buffer layer side of the container to a temperature that differs from the melting point of a freezing material. Specifically provided is a cooler container for adjusting the temperature of an object to be cooled that is a beverage or food product, the cooler container having at least a region with a hollow structure and being provided with, in said region, a heat storing layer that includes a freezing material which changes phases at a prescribed temperature and a buffer layer that is provided in the region in a manner separated from the heat storing layer and includes a non-freezing material which is a fluid at the phase-change temperature of the freezing material. By providing the buffer layer, it is possible to make the outer surface temperature on the buffer layer side of the container a temperature that differs from the melting point of the freezing material.

Description

Cold container, cold plate and red wine server

The present invention relates to a food container, food and drink, a cold storage container for performing temperature management of red wine, a cold storage dish, and a red wine server.

Insulations, especially alcohols such as wine, beer and sake, beverages such as juice, water, etc., or foods, and pharmaceuticals, each has a suitable storage temperature, and the desired storage temperature of the insulation In addition, there is a need for a cold and warm container that can be reached more quickly and can be maintained at a desired temperature for a long time. For example, raw food such as sashimi has a low freshness when the temperature of the plate is high, and freezes when the temperature is too low, which impairs the flavor. Therefore, it is preferable to eat or store at 0-5 ° C. In addition, chocolate is around 20 ° C, Camembert cheese is 15 to 16 ° C, fresh oysters are 0 to 5 ° C, honey is 18 ° C or higher, Gyokuro is 40 to 50 ° C, tea is around 60 ° C. There is a fine temperature zone to eat without damaging.

Therefore, when such foods and foods are placed in a cold or heat insulating container such as a plate or a bat, or temporarily stored, a container capable of maintaining the temperature is desired. Based on such a viewpoint, Patent Document 1 discloses a technique that enables the temperature of food placed on a plate or bat to be maintained by providing a heat insulating / cooling agent at the bottom of the plate or bat.

On the other hand, wine has a great difference in flavor and aroma depending on the temperature, so it is required that the temperature at the time of drinking can be maintained. In response to such demands, wine coolers filled with ice water are widely used.

However, in the above wine cooler, it is necessary to remove water droplets and the like attached to the wine bottle every time the bottle is taken out from the wine cooler. In order to eliminate such annoyance, a wine cooler has been proposed which includes a means for storing a wine bottle and fixing a cooling agent inside (bottle side). This eliminates the need to remove water droplets and the like adhering to the bottle. However, since the cold storage material is premised on a water-based cold insulation material (below 0 ° C.), in this configuration, the temperature is too low. As a result, the red wine cannot be kept at the drinking temperature (14-18 ° C.). On the other hand, when there is no cold storage material, the time during which red wine can be kept at a temperature (14-18 ° C.) is less than 30 minutes. That is, there is a problem that red wine cannot be kept at the temperature when drinking unless a wine cellar or the like that keeps the temperature constant by electricity is used.

As a cold / heat-retaining agent used for the above-mentioned cold or heat-retaining dish, bat, wine cooler, etc., in Patent Document 2, it is suitable for cold preservation in the vicinity of room temperature, and contains a small amount of polymer to be mixed with hexadecane or tetradecane, and A technique related to a cold storage material having excellent flexibility is disclosed.

Patent Document 3 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. 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 2010-203753 A JP 2006-316194 A JP 2010-047313 A

However, since the temperature of the upper surface of the plate is determined by the phase change temperature of the heat insulating / cooling agent, it is difficult to adjust the temperature of the plate for each appropriate temperature of various ingredients. In addition, it was necessary to prepare a heat insulating / cooling agent, which was complicated.

Further, in Patent Document 2, there is a possibility that the temperature of drinking red wine (14-18 ° C) can be maintained as the phase change temperature (temperature at which latent heat exists) of the regenerator material, but the regenerator material is simply placed in the wine bottle. It is difficult to keep it at a temperature other than the phase change temperature of the regenerator material, for example, 5 to 10 ° C. when drinking white wine. 18 ° C.), and it is not possible to hold red wine sufficiently at the drinking temperature (14-18 ° C.). Moreover, the concrete structure as a wine cooler is not shown. Furthermore, since the cool storage material used in Patent Document 2 is composed of an organic (petroleum, etc.) material, the material is flammable and is not suitable for the food and drink field.

Further, in Patent Document 3, a specific temperature related to the cryogen is not specified. For this reason, red wine cannot be sufficiently maintained at the drinking temperature (14 to 18 ° C.).

One embodiment of the present invention has been made in view of such circumstances, and provides a cold storage container capable of adjusting the outer surface temperature of the container on the buffer layer side to a temperature different from the melting point of the frozen material. With the goal.

In order to achieve the above object, one embodiment of the present invention takes the following measures. That is, the cold storage container of one embodiment of the present invention is a cold storage container that adjusts the temperature of a cold storage object that is a food or drink, and the cold storage container has at least a hollow structure region, and is specified in the region. A heat storage layer including a frozen material that changes in phase at a temperature of the material, and a buffer layer including an antifreeze material that is a fluid at the phase change temperature of the frozen material, the heat storage layer being separated from the heat storage layer in the region. The heat storage layer conducts heat to the cold object through the buffer layer.

According to one embodiment of the present invention, the heat absorption amount or the heat generation amount released from the heat storage layer is harmonized by the environmental temperature through the buffer layer, and the outer surface temperature on the buffer layer side of the container is equal to the melting point of the frozen material. Can be at different temperatures. Moreover, the outer surface temperature by the side of the buffer layer of a container can be adjusted suitably by adjusting the thickness of a buffer layer. That is, by changing the amount of the frozen material or the thickness of the buffer layer without changing the type of the frozen material, the appropriate temperature for various foods and drinks can be realized and the temperature can be maintained.

It is sectional drawing which shows the cold storage container which concerns on 1st Embodiment. It is sectional drawing which shows the example of the use condition of the cold storage container which concerns on 1st Embodiment. It is a table | surface which shows the example of frozen material, and its phase change temperature. It is a conceptual diagram which shows the process of manufacture of the cold storage container which concerns on 1st Embodiment. It is a conceptual diagram which shows the process of manufacture of the cold storage container which concerns on 1st Embodiment. It is a conceptual diagram which shows the process of manufacture of the cold storage container which concerns on 1st Embodiment. It is a schematic diagram which shows the example of the container main body of the cold storage container which concerns on 1st Embodiment. It is a graph which shows the change of the surface temperature of the cold storage tray of Example 1-1. 6 is a table showing the amount of the frozen material and the thickness of the buffer layer in Examples 1-1 and 1-2 and Comparative Example 1-1. 6 is a graph showing the relationship between the thickness of the buffer layer and the upper surface temperature of the pan in Examples 1-1 and 1-2 and Comparative Example 1-1. It is sectional drawing which shows the cold storage container which concerns on 2nd Embodiment. It is sectional drawing which shows the cutting board which concerns on 3rd Embodiment. It is sectional drawing which shows the cold storage tray which concerns on 4th Embodiment. It is sectional drawing which shows the cold storage tray which concerns on 5th Embodiment. It is sectional drawing which shows the cold storage tray which concerns on 5th Embodiment. It is sectional drawing which shows the use condition of the server for red wine which concerns on 6th Embodiment. It is sectional drawing of the cool storage pack which concerns on 6th Embodiment. It is sectional drawing which shows the use condition of the conventional wine cooler. It is a figure which shows the concept of a 1st cool storage material (with viscosity). It is a figure which shows the concept of a 1st cool storage material (no viscosity). It is a conceptual diagram which shows the process of manufacture of a 1st deep draw container. It is a conceptual diagram which shows the process of manufacture of a 1st deep draw container. It is a conceptual diagram which shows the process of manufacture of the 2nd deep draw container. It is a conceptual diagram which shows the process of manufacture of the 2nd deep draw container. It is a conceptual diagram which shows the process of filling a 2nd cool storage material (antifreeze material). It is a conceptual diagram which shows the process of thermocompression bonding a film. It is a schematic diagram which shows the process of filling a 1st cool storage material (frozen material). It is a conceptual diagram which shows the process of thermocompression bonding a film. It is a figure which shows the outline | summary of the procedure of a comparison experiment. It is a figure which shows the evaluation method of the comparative control experiment I. It is a figure which shows the evaluation method of a comparative comparison actual. 6 is a table showing configurations of antifreeze materials and frozen materials of Comparative Examples 1 to 4 and Examples 1 to 4. It is a figure which shows the outline | summary of filling and packaging of the antifreeze material of the comparative example 1. FIG. It is a figure which shows the evaluation result I of the comparative example 1. It is a figure which shows the evaluation result II of the comparative example 1. It is a figure which shows the evaluation result I of the comparative example 2. It is a figure which shows the evaluation result II of the comparative example 2. It is a figure which shows the outline | summary which produces | generates the cool 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 evaluation result I of the comparative example 3. It is a figure which shows the evaluation result II of the comparative example 3. It is a figure which shows the evaluation result I of the comparative example 4. It is a figure which shows the evaluation result II of the comparative example 4. It is a figure which shows the evaluation result I of Example 1. FIG. It is a figure which shows the evaluation result II of Example 1. FIG. It is a figure which shows the evaluation result I of Example 2. FIG. It is a figure which shows the evaluation result II of Example 2. FIG. It is a figure which shows the evaluation result I of Example 3. It is a figure which shows the evaluation result II of Example 3. It is a figure which shows the evaluation result I of Example 4. It is a figure which shows the evaluation result II of Example 4. 3 is a table summarizing the results of Comparative Examples 1 to 4 and Examples 1 to 4. It is the graph which showed the relationship between the quantity of antifreeze material, and each performance (arrival time). It is the graph which showed the relationship between the quantity of antifreeze material, and each performance (holding temperature). It is the graph which showed the relationship between the quantity of antifreeze material, and each performance (attainment temperature). It is the graph which showed the temperature change of the wine at the time of using a different amount of non-freezing material under fixed amount of frozen material (100g). It is the graph which showed the relationship between the time when the temperature of wine reaches 18 degreeC, and the amount of antifreeze materials. It is the graph which showed the temperature change of the wine by the packaging material from which heat conductivity differs. It is the graph which showed the relationship between the time when the temperature of wine reaches 18 degreeC, and the thermal conductivity of a packaging material. It is a figure which shows the outline | summary of verification of the quenching performance of the amount of antifreeze materials and the thermal conductivity of a packaging material. It is a table that summarizes the weight of the antifreeze material, the weight of the frozen material, and the packaging material. It is the figure which put together the measurement result of the arrival time and holding time by the combination of the mounting weight of a nonfreezing material and a frozen material, and a packaging material. It is a graph which shows the temperature change of the wine liquid temperature of each combination. 6 is a diagram showing a temperature distribution of wine liquid temperature under condition 2. FIG. It is the figure which showed the verification result regarding the density | concentration dependence of TBAB. It is a graph which shows the relationship between the density | concentration of TBAB, and melting start temperature. It is a figure which shows the outline | summary of a structure of the server for red wine which concerns on 7th Embodiment. It is a figure which shows the outline | summary of a structure of the server for red wine which concerns on 7th Embodiment. It is a figure which shows the measurement result of the cold storage performance of the server for red wine which concerns on 7th Embodiment.

When the present inventors hold the temperature of foods and foods and drinks in a cold storage container having a heat storage layer, the heat absorption amount or the heat generation amount released from the heat storage layer is harmonized by the environmental temperature through the buffer layer, and the container The outer surface temperature on the buffer layer side can be different from the melting point of the frozen material, and the outer surface temperature on the buffer layer side of the container can be adjusted appropriately by adjusting the thickness of the buffer layer. And led to the present invention.

As a result, the present inventors can achieve an appropriate temperature for various foods and maintain the temperature by changing the amount of the frozen material or the thickness of the buffer layer without changing the type of the frozen material. did. Embodiments of the present invention will be specifically described below with reference to the drawings.

[First Embodiment]
[Structure of cold storage container]
The cold storage container according to an embodiment of the present invention has at least a region having a hollow structure, and the region includes a heat storage layer including a frozen material that changes phase at a specific temperature, and the heat storage layer is separated from the region. And a buffer layer including an antifreeze material that is a fluid at a phase change temperature of the frozen material. FIG. 1A is a cross-sectional view of a cold container 100 according to the present embodiment. As shown in FIG. 1A, the cold insulation container 100 according to the present embodiment has a hollow structure area inside the container body 110, and includes a heat storage layer 120 and a buffer layer 130 in the area. In this embodiment, the cold insulation object conducts heat with the heat storage layer 120 via the buffer layer 130. In this embodiment, there is no threshold between the heat storage layer 120 and the buffer layer 130, and the frozen material 150 and the antifreeze material 160 are not compatible with each other, and the heat storage layer 120 and the buffer layer 130 are formed by forming a layer. Although they exist separately, the heat storage layer 120 and the buffer layer 130 may be separated by partitioning a hollow structure region of the container body 110 by providing a clearance or the like.

FIG. 1B is a cross-sectional view showing an example of the usage state of the cold insulation container 100 according to the present embodiment. The cold storage container 100 according to the present embodiment may have a mounting surface 140 (upper surface) on which food or food is directly placed on the outer surface of the container body 110 on the buffer layer 130 side. In that case, as shown in FIG. 1B, food or food is directly placed on the mounting surface 140 for use. The food or food placed on the mounting surface 140 is held at an appropriate temperature by conducting heat conduction with the heat storage layer 120 via the buffer layer 130.

The container body 110 has a hollow structure for containing the heat storage layer 120 and the buffer layer 130. The container body 110 is made of a resin material such as polyethylene, polypropylene, polyester, polyurethane, polycarbonate, polyvinyl chloride, and polyamide, or a metal such as aluminum, stainless steel, copper, or silver, or an inorganic material such as glass, ceramic, or ceramic. Can do. A resin material is preferable from the viewpoint of easy formation of a hollow structure and durability. In addition, it is preferable that the container body 110 can be determined to have the appropriate temperature by sticking a temperature indicating material seal indicating that the temperature has reached the appropriate temperature, or kneaded into the resin. Moreover, you may provide the heat insulation layer formed with the heat insulating material in the heat storage layer 120 side outer surface of the container main body 110. FIG. By providing the heat insulating layer, the heat transfer between the heat storage layer 120, the buffer layer 130, and the object to be kept cold can be maintained, and the other heat input / output can be reduced. As a result, the holding time can be extended.

The heat storage layer 120 includes a frozen material 150 that changes phase at a specific temperature. The material of the frozen material 150 is preferably a material that undergoes phase change in the range of −20 ° C. to 80 ° C. as shown in the table of FIG. In addition, from the viewpoint of handling food, it is preferable to use a frozen material 150 composed of water, potassium chloride, sodium acetate, etc., which is low in toxicity for safety and health, and when the structure does not assume replacement of the frozen material 150, It is preferable that a preservative is added. And it is preferable that the material which forms the thermal storage layer 120 contains the supercooling inhibitor. As the supercooling inhibitor, one that promotes nucleation of the frozen material 150 by rapidly decreasing the solubility near the phase change temperature of the frozen material 150 and precipitating crystals. Furthermore, a thing with low toxicity is preferable on safety and health. From such a viewpoint, if the frozen material 150 is water or an aqueous potassium chloride solution, alum, disodium hydrogen phosphate, and the like can be given.

The buffer layer 130 includes an antifreeze material 160 that is a fluid at the phase change temperature of the frozen material 150, and exists separately from the heat storage layer 120 in the hollow structure region of the container body 110. As the material of the antifreeze material 160, a material (liquid or gas material) that is incompatible with the frozen material 150, has a specific gravity smaller than that of the frozen material 150, and is fluid at the phase change temperature of the frozen material 150 is used. . For example, when the frozen material 150 is water, air can be used as the antifreeze material 160. In the case where a space or the like is provided in the hollow structure region of the container body 110 to separate the region that becomes the heat storage layer 120 and the region that becomes the buffer layer 130, the antifreeze material 160 has the phase change temperature of the frozen material 150. It only needs fluidity.

[Method of manufacturing cold container]
Next, a method for manufacturing the cold container 100 according to the present embodiment will be described. 3A to 3C are conceptual diagrams showing the steps of manufacturing the cold insulation container 100 according to the present embodiment. First, a container body 110 having a hollow structure region as shown in FIG. 3A is prepared. The container body 110 is preferably provided with an inlet 170 through which the frozen material 150 and the antifreeze material 160 can be injected. Next, the frozen material 150 is injected. As shown in FIG. 3B, the frozen material 150 is injected from the injection port 170 of the container body 110. The injection method is not limited, but if the injection is made with the injection port facing upward, the frozen material 150 can be injected by its own weight.

As shown in FIG. 4, it is preferable that the container main body 110 is provided with a liquid volume or a scale 180 of the temperature assumed for the liquid volume. Thereby, the liquid amount can be easily adjusted. When adding a preservative or a supercooling inhibitor, it may be added after being added to the frozen material 150 or may be added after the frozen material 150 has been injected.

When air is used as the buffer layer 130, the amount of the frozen material 150 to be injected is adjusted to reduce the volume of the hollow portion of the container, and the air is mixed by sealing with a sealing plug as will be described later. 130. When the buffer layer 130 other than air is used, the amount of the frozen material 150 to be injected is adjusted, and the antifreeze material 160 is injected into the remaining volume and sealed. The antifreeze material 160 is made of a material that is incompatible with the frozen material 150, has a specific gravity smaller than that of the frozen material 150, and is a fluid at the phase change temperature of the frozen material 150. Even in the case where the hollow structure region of the container body 110 is not provided with a hole or the like as in the present embodiment, phase separation is performed using the antifreeze material 160 that is not compatible with the frozen material 150 and has a small specific gravity. Thus, the heat storage layer 120 and the buffer layer 130 can be easily created.

Then, as shown in FIG. 3C, a plug 190 is plugged into the inlet 170 of the container body 110. As a method of plugging 190, there are a method of sealing with an existing method such as ultrasonic welding or heat welding, and a method of using a screw plug that can be freely opened and closed by hand. When sealing with ultrasonic welding or heat welding, the user cannot adjust the amount of the frozen material 150 or the antifreeze material 160, but there is no possibility that the frozen material 150 or the antifreeze material 160 leaks. In the case of a plug that can be freely opened and closed by hand, the user can freely adjust the amount of the frozen material 150 and the antifreeze material 160.

Finally, the lower surface of the cold storage container 110 is left horizontally in a temperature environment equal to or lower than the phase change temperature of the frozen material 150, and is solidified so that at least the lower surface of the cold storage container 110 and the upper surface of the heat storage layer 120 are parallel. Through such processes, the cold container 100 of the present embodiment is manufactured.

[Example 1-1]
Example 1-1 is an example of the cold tray according to the first embodiment. First, a blow molded container (material: polyethylene, outer shape: 220 × 140 × t20 mm / t0.8 mm) (container body) as shown in FIG. 3A was prepared. Next, 200 g of tap water was injected from the inlet using a liquid filling machine into the blow molded container. This was about 45% of the volume in the blow molded container. Finally, the injection port was capped using an ultrasonic welding machine and sealed by welding. Thereby, the cold-reserving dish which used water as the heat storage layer and air as the buffer layer was produced.

The obtained cold storage dish was allowed to stand in a temperature environment equal to or lower than the phase change temperature and solidified. At this time, the lower surface of the pan is left to stand horizontally, and is solidified so that at least the lower surface of the pan and the upper surface of the heat storage layer are parallel. Specifically, it was left horizontally in a freezer compartment of a general household refrigerator so that the bottom surface of the dish was in contact with the bottom surface in the cabinet. When the cold storage tray was taken out after 12 hours, it was confirmed that the heat storage layer was solidified. In addition, the thickness of each layer was 20 mm (the thickness of the container material: 0.8 mm) while the thickness of the heat storage layer was about 7 mm and the thickness of the buffer layer was about 11 mm.

A thermocouple was attached to the upper and lower surfaces of the cold storage dish on which the frozen material was solidified, and the temperature change with time was observed in a room temperature atmosphere (25 ° C.). The result at that time is shown in FIG. The temperature of the lower surface was maintained at about 1 ° C. for 30 to 150 minutes after the start of measurement. This is due to the 0 ° C., which is the ice-water phase change temperature of the heat storage layer. On the other hand, it was found that the temperature of the upper surface through the buffer layer was maintained at about 8 ° C. for 30 to 120 minutes, and was maintained at a temperature higher than the phase change temperature of the heat storage layer for a certain time. That is, it was confirmed that the cold air released from the heat storage layer is relaxed through the buffer layer inside the cold storage dish, and the upper surface of the dish can be set to a temperature different from the melting point of the frozen material.

[Example 1-2]
Example 1-2 is an example of the cold tray according to the first embodiment. Example 1-2 was a cold tray having the same configuration except that the amount of liquid inside the cold tray of Example 1-1 was changed from 200 g to 350 g. The manufacturing method was the same as that of Example 1 except for the liquid amount.

[Comparative Example 1-1]
Further, Comparative Example 1-1 was a cold storage dish having the same configuration except that the amount of liquid inside the cold storage dish of Example 1-1 was changed from 200 g to 450 g (almost full water). The manufacturing method was the same as that in Example 1-1 except for the liquid amount.

[Evaluation of Examples and Comparative Examples and Confirmation of Effects]
FIG. 6A shows the thicknesses of the heat storage layer and the buffer layer inside the cold storage dish after freezing. As shown in FIG. 6A, it can be seen that in the order of Example 1-1, Example 1-2, and Comparative Example 1-1, the thickness of the buffer layer is thin, and the ability to buffer the cool air released from the heat storage layer is small. . Next, FIG. 6B shows a plot of the dish top surface temperature that can be held against the thickness of the buffer layer. It was confirmed that the dish top surface temperature increased linearly with respect to the thickness of the buffer layer. In other words, by adjusting the thickness of the buffer layer (the amount of liquid in the heat storage layer), it is possible to easily adjust the temperature of the upper surface of the dish. Can be provided without changing the type.

[Second Embodiment]
[Structure of cold storage container]
FIG. 7 is a cross-sectional view and a top view of the cold insulation container 100 according to the present embodiment. As shown in FIG. 7, the lower surface of the cold container 100 is flat, but the upper surface of the cold container 100 is stepped. In addition, since the internal heat storage layer 120 is kept horizontal, the thickness of the buffer layer 130 can be adjusted by creating regions with different thicknesses of the hollow structure in the container body 110. In addition, although it is stepped in FIG. 7, it may be inclined. Moreover, although the shape seen from the top of the cold storage container 100 is a rectangle in FIG. 7, it may be a circle and can be freely designed as necessary.

[Method of manufacturing cold container]
The manufacturing method of the cold insulating container 100 according to the present embodiment is the same as the manufacturing method of the cold insulating container 100 according to the first embodiment, except that the shape of the container main body 110 is different.

[Example 2-1]
Example 2-1 is an example of the cold tray according to the second embodiment. First, the width and depth of the container and the thickness of the resin were the same as in Example 1, and a blow molded container having a cross-sectional shape as shown in FIG. 7 was prepared. The thickness of the region of the hollow structure was 31 mm, 25 mm, and 20 mm for each part. 450 g of water as a frozen material was poured into this blow molded container and sealed.

When this was frozen in the same manner as in Example 1-1 and the thickness of the heat storage layer and the buffer layer was evaluated, the thickness of the heat storage layer was 20 mm, and the thickness of the region of the hollow structure was 31 mm, 25 mm, and 20 mm. The thickness of the buffer layer was 11 mm, 5 mm, and 0 mm, respectively. The temperature of the upper surface of the dish in the area where the thickness of the hollow structure area is 31 mm, 25 mm, and 20 mm is 8 ° C., 4 ° C., and 0 ° C., respectively, and a cold storage dish having a plurality of temperature regions can be obtained with one dish. Was confirmed. This makes it possible to keep a plurality of foods having different optimum temperatures in one dish, which is suitable for an hors d'oeuvre dish or the like.

[Third Embodiment]
[Composition of cutting board]
In this embodiment, the cold storage container of one embodiment of the present invention is applied to a cutting board. FIG. 8 is a cross-sectional view of the cutting board 200 according to the present embodiment. In this embodiment, the plug 190 of the inlet 170 for injecting the frozen material 150 is a screw plug. Thereby, the user can freely open and close, and the liquid amount can be adjusted. The rest of the configuration is the same as the configuration of the first embodiment, but the thickness of the material of the container body is set to a thickness suitable for the application of the cutting board 200.

[Manufacturing method of cutting board]
The manufacturing method of the cutting board 200 according to the present embodiment is the same as the manufacturing method of the cold insulation container 100 according to the first embodiment.

[Example 3-1]
Example 3-1 is an example of the cutting board according to the third embodiment. First, a blow molded container (material: polyethylene, outer shape: 230 × 400 × t20 mm / t2 mm) was prepared. 600 g of water was poured into this container and sealed with a screw cap. After freezing this in the freezer like Example 1, when the thickness of the buffer layer and the thickness of the heat storage layer were evaluated, they were 11 mm and 5 mm, respectively. Moreover, when the surface temperature of the surface (upper surface) which cuts a foodstuff was measured, it confirmed that temperature was hold | maintained at 8 degreeC.

When this mozzarella cheese was cut using this cutting board, it could be cut into the desired shape. On the other hand, a normal wooden cutting board (upper surface temperature: 25 ° C.) as Comparative Example 3-1, and the same container as Example 3-1 were filled with water as Comparative Example 3-2 and frozen without a buffer layer. A cutting board (upper surface temperature 0 ° C.) was prepared. When the cutting board of Comparative Example 3-1 was used, it partially melted and the cheese adhered to the cutting board and could not be cut as expected. When the cutting board of Comparative Example 3-2 was used, partial freezing was observed at the cheese cutting board contact portion.

Therefore, foods that contain a lot of fat components such as cheese and whose shape and softness change with temperature can be cut into the desired shape by cutting at an appropriate temperature using the cutting board of this embodiment. It becomes. In addition, the cutting board of the present embodiment can easily change the appropriate temperature simply by changing the amount of liquid in the heat storage layer and freezing it, so that various foods can be cut with the same cutting board (for example, 0 Tuna half-thawed at ℃ can be cut).

[Fourth Embodiment]
In this embodiment, the cold storage container of one embodiment of the present invention is applied to a cold storage dish. FIG. 9 is a cross-sectional view of the cold tray 210 according to the present embodiment. Even in the first and second embodiments, when the mounting surface 140 is provided, the cold storage container 100 itself can be used as a cold storage dish. However, in this embodiment, the cold storage container 100 having the mounting surface 140 is used. The refrigerated dish is configured such that the temperature can be adjusted by changing the refrigerated container 100 to be attached.

[Composition of cold tray]
As shown in FIG. 9, the cold tray 210 according to the present embodiment has a hollow structure region inside the container body 110, and includes a heat storage layer 120 and a buffer layer 130 in the region, and the buffer layer 130. A cold insulation container 100 having a mounting surface 140 for directly placing food or food on the outer surface of the side, an exterior part 220 for housing the cold insulation container 100, and a cold insulation container fixing part 230 for securing the cold insulation container 100 and the exterior part 220. Prepare. The configurations of the container body 110, the heat storage layer 120, the buffer layer 130, and the like are the same as those described above.

The exterior part 220 accommodates the cold insulation container 100 and is used as a cold preservation dish 210 as a whole. The exterior part 220 can be formed of a resin material, a metal, or an inorganic material, like the container body 110. As long as the cold insulation container fixing part 230 can fix the cold insulation container 100 and the exterior part 220, what kind of material, installation position, etc. may be sufficient as it. Moreover, the shape of the exterior part 220 may be a shape for fixing the cold container 100.

In this way, the cold storage container 100 having the mounting surface 140 is fixed to the exterior portion 220 and is detachable, so that the cold storage container 100 can be adjusted to an appropriate temperature for each food simply by changing it for each temperature to be adjusted. be able to. As a result, the trouble of adjusting the types and amounts of the frozen material 150 and the antifreeze material 160 of the cold container 100 can be saved. In addition, the cold storage dish 210 is composed of the cold storage container 100 and the exterior part 220, and since the cold storage container 100 does not need to fulfill the function of the exterior part 220, compared to the case where the cold storage container 100 itself is used as a cold storage dish, The cold insulating container 100 can also be made relatively compact. In addition, you may use the cold storage container 100 which adjusts the kind and quantity of the frozen material 150 or the antifreeze material 160. FIG. In addition, in FIG. 9, the cold insulation container 100 in which the thickness of the buffer layer 130 is constant is used. However, as described in the second embodiment, the cold insulation container 100 in which the thickness of the buffer layer 130 differs depending on the part is used. May be.

[Fifth Embodiment]
In this embodiment, the cold storage container of one embodiment of the present invention is applied to a cold storage dish. FIG. 10A and FIG. 10B are cross-sectional views of the cold tray 210 according to the present embodiment. In the present embodiment, the container main body 110 can be separated into the upper plate 240 and the lower plate 250, and when the upper plate 240 and the lower plate 250 are combined, the inside of the container main body 110 becomes a hollow structure region.

[Composition of cold tray]
As shown in FIG. 10A, the cold tray 210 according to the present embodiment has a hollow structure region inside the container body 110 in which the upper plate 240 and the lower plate 250 are combined, and the heat storage layer 120 and And a buffer layer 130, and a mounting surface 140 on which food or food is directly placed on the outer surface (the upper surface of the upper plate 240) on the buffer layer 130 side.

The upper plate 240 has a mounting surface 140 on the upper surface, and the lower surface becomes the upper portion of the hollow structure of the container body 110 when combined with the lower plate 250. The lower dish 250 has a portion for containing the frozen material 150, and the heat storage layer 120 is formed by injecting the frozen material 150 into the lower dish 250 and solidifying it. Further, by combining the upper plate 240 and the lower plate 250, the air layer from the upper surface of the heat storage layer 120 to the lower surface of the upper plate 240 becomes the buffer layer 130. The connection portion between the upper plate 240 and the lower plate 250 preferably has a structure that can be sealed so that air does not enter and exit in order to stabilize the temperature. Since the cool plate 210 according to the present embodiment can separate the upper plate 240 and the lower plate 250, the inner surface of the container body 110 can be easily washed and kept clean.

The container main body 110 of the cold tray 210 according to the present embodiment may include a spacer 260 as shown in FIG. 10B. By providing the spacer 260, the thickness of the buffer layer 130 can be adjusted. Further, the cold storage tray 210 according to the present embodiment uses a frozen material pack 270 in which the frozen material 150 is packaged by an existing method, instead of injecting the frozen material 150 into the lower plate 250 to form the heat storage layer 120. 120 may be formed. At this time, since only the frozen material pack 270 needs to be set to be equal to or lower than the phase change temperature of the frozen material 150, it is not necessary to set the cold tray 210 or the lower plate 250 itself to be equal to or lower than the phase change temperature of the frozen material 150. Moreover, the thickness of the thermal storage layer 120 and the buffer layer 130 can be adjusted by changing the number of the frozen material packs 270 arranged for each portion of the lower dish 250. Although not shown in the figure, the buffer layer 130 may be formed by using an antifreeze pack in which the antifreeze 160 is packaged. When the antifreeze material pack is used, the buffer layer 130 in which a material other than air is used as the antifreeze material 160 can be easily formed.

[Sixth Embodiment]
[Configuration of server for red wine]
The server for red wine of one embodiment of the present invention includes at least one cold storage pack. FIG. 11A is a cross-sectional view showing a usage state of the server for red wine according to the present embodiment. The cold storage pack is composed of a first deep-drawn container 3 as a first accommodating part and a second deep-drawn container 5 as a second accommodating part, and the second accommodating part is a first accommodating part. It has a double structure that is stacked on the part.

The first deep-drawn container 3 is filled with a first cold storage material (freezing material) 3a, and the second deep-drawn container 5 is filled with a second cold storage material (non-freezing material) 5a. ing. The second cold storage material (non-freezing material) 5a maintains a liquid phase state at the phase change temperature of the first cold storage material (freezing material) 3a. The second regenerator material (antifreeze material) 5 a is in close contact with the wine bottle 10, and the lid member 7 closes the first deep-drawn container 3.

FIG. 11B is a cross-sectional view of the cold storage pack 1 according to the present embodiment. As shown in FIG. 11B, in the first deep-drawn container 3 and the second deep-drawn container 5 of the cold storage pack 1, the flange part 3 b of the first deep-drawn container 3 and the flange part of the second deep-drawn container 5 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. Further, a gap layer 9 exists between the lid member 7 and the first cold storage material 3a.

Thus, since the 2nd cold storage material 5a maintains a liquid phase state with the phase change temperature of the 1st cold 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. On the other hand, Patent Document 3 proposes a wine cooler provided with a fixing means that allows the cold insulation material to be detachably attached to the inner wall of the cold insulation container. However, such a conventional wine cooler has a cold insulation material and a wine bottle. It does not have a structure / structure that allows the Therefore, although it was not possible to quickly reach the temperature when drinking wine, according to the present embodiment, it is possible to make it closely contact, so that it is possible to rapidly reach the temperature when drinking.

FIG. 11C is a cross-sectional view showing a use state of a conventional wine cooler. As shown in FIG. 11C, in the case of the conventional cold storage pack, in the case where the first cold storage material 3a is included in the second cold storage material 5a (hereinafter also referred to as pack-in-pack structure), it is caused by gravity during use. The position of the first regenerator material may be vertically downward. In such a case, the region where the cool storage material does not exist on the upper side of the wine bottle 10 becomes prominent, and heat may escape from the region where the cool storage material does not exist, and the wine bottle 10 may not be able to quickly reach the desired temperature. There is.

On the other hand, as shown to FIG. 11A and FIG. 11B, the cool storage pack 1 which concerns on this embodiment has the 1st deep-drawn container 3 filled with the 1st cool storage material 3a, and the 2nd cool storage material 5a. Since the filled second deep-drawn container 5 is fixed by the flange portion 3b and the flange portion 5b, it is possible to always maintain the positional relationship of the respective regenerators regardless of the influence of weight.

By adopting the configuration as described above, the sensible heat stored in the second cold storage material 5a can be reliably transmitted to the wine bottle 10 and the wine bottle 10 can be quickly reached the desired temperature. Further, the sensible heat and latent heat stored in the first cold storage material 3a are reliably transmitted to the wine bottle 10 via the second cold 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.

[Cool storage material]
Drawing 12A is a figure showing the concept of the 1st cool storage material used for the cool storage pack concerning this embodiment, and shows the concept in case a cold storage material has viscosity. FIG. 12B is a diagram illustrating a concept when the regenerator material has no viscosity. In the cold storage pack according to the present embodiment, the first cold storage material (frozen material) and the second cold storage material (non-freezing material) have a viscosity capable of maintaining the shape with respect to their own weight.

As shown in FIG. 12B, when the temperature control of the cold insulation object is performed by leaning the cold storage pack, if the cold storage material is not viscous, the cold storage material is affected by gravity as the cold storage material changes from a solid phase to a liquid phase. And is displaced vertically downward. As a result, the temperature of the upper part of the cold insulation object cannot be sufficiently controlled. Moreover, as a result of the cold storage material being displaced vertically downward, an air gap is formed vertically above the heat storage material, and heat inflow and outflow are generated in the air gap, resulting in a decrease in the cold insulation effect.

Therefore, as shown in FIG. 12A, the influence of gravity can be minimized by giving the cold storage material a viscosity. As a result, the contact area between the cold storage pack and the cold insulation object is increased, and efficient heat exchange can be performed.

In order to give the cold storage material a viscosity that is not affected by gravity, it is necessary to add many thickeners. However, if the amount of the thickener added to the cold storage material is increased too much, the performance as the cold storage material decreases. Therefore, the cold storage pack according to the present embodiment gives the first cold storage material and the second cold storage material a low viscosity of about 1,000 cP (paint or the like). As a result, as shown in FIG. 12A, even when the temperature management of the cold insulation object is performed by leaning the cold storage pack, the cold insulation object can be sufficiently temperature-controlled.

[Method of manufacturing cold storage pack]
Next, the manufacturing method of the cool storage pack used with the server for red wine of this embodiment is demonstrated. A cold storage pack is produced using a stirring PTP packaging machine. The method for manufacturing a cold storage pack includes at least a first deep-drawn container by a step of molding a first deep-drawn container (first housing portion) having a concave shape with a first mold and a second mold. Forming a second deep-drawn container (second housing portion) having a concave shape larger than the concave shape of the first deep-cooled container, and a first cold storage that changes phase at a predetermined temperature in the first deep-drawn container A step of filling a material (frozen material), a step of filling a second deep-drawn container with a second cold storage material (antifreeze material) that maintains a liquid phase state at the phase change temperature of the frozen material, and a second The first deep-drawn container filled with the first cold storage material (freezing material) is stacked on the second deep-drawn container filled with the cold storage material (freezing material), and the lid material, the first Joining at least the flange portion of the deep-drawn container and the flange portion of the second deep-drawn container.

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 more than the concave shape of the first deep-drawn container. The step of molding the second deep-drawn container (second housing portion) having a large concave shape, and the liquid phase state in the second deep-drawn container at the phase change temperature of the first cold storage material (freezing material) A step of filling the second cold storage material (antifreeze material) to be maintained, and a first deep-drawn container filled with the first cold storage material in the second deep-drawn container filled with the second cold storage material , A step of filling the first deep-drawn container with a first cold storage material that changes phase at a predetermined temperature, a lid, a flange portion of the first deep-drawn container, and a second Joining the flange portion of the deep-drawn container.

FIG. 13A and FIG. 13B are conceptual diagrams showing the steps of manufacturing the first deep-drawn container. As shown to FIG. 13A, the hard film 31 is installed in the vacuum molding die 30 as a 1st metal mold | die, and vacuum molding is performed using a vacuum molding machine.

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, in the case of a three-layer film, there is a concern that the seal strength becomes unstable. In particular, in a general heat sealer, there is a heater on only one side of the sealer, so that there is a problem that the sealing strength of the film sealed on the side where the heater is not present becomes weak. In addition, in the case of a three-layer film, there are disadvantages that the flowability is lower than that of a two-layer film, the number of manufacturing steps is large, and the price is high. Therefore, in this embodiment, it was set as the structure which dares to have a 2 layer film structure, and provides a through-hole in arbitrary part of a film.

By such a process, as shown in FIG. 13B, a first deep-drawn container (first housing portion) 3 having a concave shape is formed.

FIG. 14A and FIG. 14B are conceptual diagrams showing steps of manufacturing the second deep-drawn container. As shown in FIG. 14A, second, a soft film 51 is placed in a vacuum molding die 50 as a die, and vacuum molding is performed using a vacuum molding machine.

FIG. 15 is a conceptual diagram showing a process of filling the second regenerator material (antifreeze material). In this step, the second deep-drawn container 5 formed as described above is quantitatively filled with the second cold storage material (antifreeze material) 5a using a liquid filling machine. In addition, it is preferable to use a pump-type filling machine for a liquid filling machine. It is preferable that the second regenerator material has a minimum viscosity that does not affect the material rebounding or popping 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 1,000 to 10,000 cP. By having viscosity, it becomes possible to increase the filling rate of the regenerator material.

FIG. 16 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 cold storage material (antifreeze material), and the first deep-drawn container 3 is positioned. The film forming the container 3 and the film material forming the second deep-drawn container 5 are heat-welded. A heat sealer is preferably used for thermocompression bonding of the film. Further, an ultrasonic welder may be used.

FIG. 17 is a schematic diagram showing a process of filling the first regenerator material (frozen material) 3a. In this step, the first cold 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 a liquid filling machine. Moreover, it is preferable that the 1st cool storage material (frozen material) 3a has a viscosity with shape maintenance property with respect to own weight. For example, a viscosity of about 1,000 to 10,000 cP is more preferable. By having viscosity, it is possible to increase the filling rate of the regenerator material. The filling rate of the regenerator 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 container and the top surface of the container is preferable.

FIG. 18 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 attached via the through-hole 8. The film to be formed and the lid member 7 are preferably welded.

Thus, by joining the first deep-drawn container and the second deep-drawn container, the positional relationship between the first deep-drawn container and the second deep-drawn container is fixed, and the performance is improved. As well as the repetition performance can be improved. Here, as shown in FIGS. 14A to 18, the second deep-drawn container 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 second deep-drawn container is shaped so that the depth increases stepwise in the height direction, Adhesiveness with food and drink can be improved. Examples of the welding means include ultrasonic welding, vibration welding, induction welding, high frequency welding, semiconductor laser welding, thermal welding, spin welding, and the like as described above. It is not limited.

By the manufacturing method as described above, the second regenerator material maintains a liquid phase state at the phase change temperature of the first regenerator material, and the second deep-drawn container contacts the food or drink as the heat receiver. It can be manufactured.

[Upper limit on red wine server]
In the red wine server according to the present embodiment, parameters whose numerical values are limited to some extent are listed below.

[1] Numerical values related to wine and wine bottles (1) Amount of wine: 750 mL
(2) Bottle weight (including wine): 1,200-1,500 g
(3) Bottle type: Bordeaux type (External dimensions: φ70 ~ 80mm, Height: 290 ~ 300mm,
Among these, the height of the flat part excluding the constricted shape: 180-200mm,
(The bottle surface area that can be contacted by the antifreeze part of the server for red wine: around 45,000mm ² )
(4) Drinking temperature: 14-18 ° C

[2] Physical properties of non-freezing material and packaging material for packaging frozen material (1) Material: ONY // LLDPE (Nylon + low density polyethylene structure is common)
(2) Thickness: 50-60um (general thickness with high flowability)
(3) Thermal conductivity: 0.33 W / m · K

Next, from the viewpoint of weight perception according to Weber's law, a standard for the upper limit amount of “frozen material + antifreeze material” of the server for red wine according to this embodiment is defined. According to Weber's law, it is said that "the discrimination threshold that can perceive the difference when a stimulus is given to a person is proportional to the strength of the stimulus". There are documents and papers verified in. In addition, although depending on the shape and way of holding of the object (literature “Tokyo Women's Medical University Journal: 876-880, 1976”), the following can be generally inferred.

From Weber's law, if the weight of the object is the basic weight (R), and the minimum weight difference that can be perceived by humans with respect to the basic weight (R) is the discrimination threshold (ΔR), the Weber ratio (ΔR / R) The value of is in the range of 0.05 to 0.2.

Next, using the value of the parameter described above, the weight of the wine bottle (including wine (liquid amount)) is compared with the red wine server “frozen material + antifreeze material” of one embodiment of the present invention. Estimate how much weight is acceptable.

Assuming that the weight of a wine bottle (including wine (liquid amount)) is 1,500 g and the Weber ratio is assumed to be the upper limit of 0.2, the minimum weight that can be perceived by humans with respect to the basic weight (1,500 g) The weight is 1,500 × 0.2 = 300 g. That is, it was found that the weight of the server for red wine “frozen material + antifreeze material” according to the embodiment is preferably 300 g or less.

[Comparative control experiment]
Next, the target specification of the server for red wine according to the present embodiment is set to a holding temperature: 14 to 18 ° C., an arrival time to the holding temperature ≦ 20 minutes, and a holding time at the holding temperature ≧ 120 minutes. It was. Hereinafter, two types of control experiments (Comparative Control Experiments I and II) performed to verify the effect of the server for red wine according to the present embodiment will be described. FIG. 19 is a diagram showing an outline of the procedure of the comparative control experiment.

[1] Comparative experiment I
(Procedure I)
(1) A wine bottle (bottle contents: 750 mL water) whose liquid temperature is kept at room temperature (around 25 ° C.) is prepared.
(2) Wrap a frozen material, an antifreeze material, or both around the wine bottle that has been cooled (frozen) in a freezer (around -18 ° C).
(3) A heat insulating material is wound around the outer periphery of a wound cold storage material (a frozen material that has been cooled (frozen), an antifreeze material, or both). A general-purpose AL vapor deposition + foamed PE is used as the heat insulating material.
(4) The wine bottle is put in a heat storage box at 25 ° C., and the change in the water temperature in the bottle at the center of the bottle is measured.

(Evaluation Method I)
FIG. 20 is a diagram showing an evaluation method of the comparative experiment I, and actually measures the “arrival time” and “holding time” of the liquid temperature after the start of wine cooling. The reached temperature is the upper limit temperature (18 ° C.) when drinking red wine. Hereinafter, the result by the evaluation method I is referred to as an evaluation result I.

[2] Comparative experiment II
(Procedure II)
(1) Prepare a wine bottle (bottle contents: 750 mL water) maintained at a liquid temperature (14-18 ° C.).
(2) Wrap a frozen material, an antifreeze material, or both around the wine bottle that has been cooled (frozen) in a refrigerator (around 3-5 ° C).
(3) A heat insulating material is wound around the outer periphery of a wound cold storage material (a frozen material that has been cooled (frozen), an antifreeze material, or both). A general-purpose AL vapor deposition + foamed PE is used as the heat insulating material.
(4) The wine bottle is put in a heat storage box at 25 ° C., and the change in the water temperature in the bottle at the center of the bottle is measured.

(Evaluation Method II)
FIG. 21 is a diagram showing an evaluation method of the comparative experiment II, in which the “holding time” of the liquid temperature after the start of wine cooling is actually measured. The holding temperature is the upper limit temperature (18 ° C.) when drinking red wine. Hereinafter, the result by the evaluation method II is referred to as an evaluation result II.

FIG. 22 is a table showing the structures of antifreeze materials and frozen materials of Comparative Examples 1 to 4 and Examples 1 to 4. As shown in FIG. 22, in Comparative Examples 1 to 4 and Examples 1 to 4, an antifreeze material and a frozen material were respectively produced, and evaluations I and II were performed according to the above procedures I and II. As shown in FIG. 22, Comparative Examples 1 to 4 and Examples 1 to 4 are different in the mounting form of the cold storage packs.

[Comparative Example 1]
FIG. 23 is a diagram showing an outline of filling and packaging of the antifreeze material of Comparative Example 1.
(A) 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.
(B) The pump is operated, and the aqueous solution prepared in (A) above is film-wrapped with a vertical pillow type packaging machine to produce a total of 300 g of antifreeze member (heat storage package). In addition, the ONY_10um / LLDPE_50um product was used for the package film.

Each evaluation result of Comparative Example 1 is as follows. FIG. 24A is a diagram showing an evaluation result I of Comparative Example 1. Although the adhesion with the wine bottle is good, the material is an unfrozen material (non-freezing material), so the cooling capacity is low, and the liquid temperature cannot be cooled to the upper limit of 18 ° C. when drinking red wine.

FIG. 24B is a diagram showing an evaluation result II of Comparative Example 1. Adhesion to the wine bottle is good, but the material is unfrozen (non-frozen), so the cooling capacity is low, the liquid temperature rises over time, and the upper limit of 18 ° C for drinking red wine can be maintained. Was less than 30 minutes.

[Comparative Example 2]
A frozen material of TBAB (tetrabutylammonium bromide) _41 wt% aqueous solution was produced in the same procedure as in Comparative Example 1, and a total of 300 g of frozen members (heat storage package) were produced with a stirring / packaging machine.

Each evaluation result of Comparative Example 2 is as follows. FIG. 25A is a diagram showing an evaluation result I of Comparative Example 2. It was confirmed that the material has a latent heat of freezing, has a higher cooling capacity than Comparative Example 1, and reaches the temperature when drinking red wine. However, due to the frozen material, the adhesion with the wine bottle was poor, and it was confirmed that neither the arrival time nor the retention time was sufficient.

FIG. 25B is a diagram showing an evaluation result II of Comparative Example 2. Since the material has a latent heat of fusion around 12 ° C., it was found that the temperature at the time of drinking red wine can be maintained for about 100 minutes after the start of measurement. However, with this configuration alone, as in the evaluation result I of Comparative Example 2, it is not possible to maintain wine near normal temperature at a sufficient drinking temperature (14 to 18 ° C.).

[Comparative Example 3]
FIG. 26A is a diagram illustrating an outline of generating a cold storage pack according to Comparative Example 3, FIG. 26B is a plan view of Comparative Example 3, and FIG. 26C is a side view of Comparative Example 3. An antifreeze material [NaCl (sodium chloride) _23 wt% aqueous solution] was prepared in the same manner as in Comparative Example 1, and a frozen material [TBAB (tetrabutylammonium bromide) _41 wt% aqueous solution] was prepared in the same manner as in Comparative Example 2. did. A pack-in-pack regenerator member (cold regenerator pack) in which a film pack was filled with an antifreeze material and a regenerator material formed into a film pack was produced using the vertical pillow type packaging machine shown in FIG. 26A. In addition, the ONY_10um / LLDPE_50um product was used for the package film.

Each evaluation result of Comparative Example 3 is as follows. FIG. 27A is a diagram showing an evaluation result I of Comparative Example 3. By realizing a configuration of antifreeze material + frozen material, that is, a structure that provides “cooling function” with the frozen material while ensuring “adhesion” by the antifreeze material, the arrival time with respect to the comparative example 2, It was confirmed that it can be greatly improved from 50 minutes to 25 minutes. It was also confirmed that the retention time could be improved from 40 minutes to 95 minutes. However, in this configuration, although the frozen material and the antifreeze material are packaged in one bag but are not fixed, as shown in FIG. 11C, the efficiency of heat exchange decreases due to the generation of a gap.

FIG. 27B is a diagram showing an evaluation result II of Comparative Example 3. It is sufficient compared with Comparative Examples 1 and 2 by realizing a configuration of antifreezing material + freezing material, that is, providing a “cooling function” with the frozen material while ensuring “adhesion” with the antifreezing material. While an ultimate temperature of 14 ° C. was obtained, a holding time equivalent to that of Comparative Example 2 was obtained. However, in this configuration, as in the evaluation result I of Comparative Example 3, the efficiency of heat exchange decreases due to the generation of a gap.

[Comparative Example 4]
A cold storage member (cold storage pack) was prepared using a stirring PTP packaging machine. A NaCl (sodium chloride) — 23 wt% aqueous solution was used as the antifreeze material, and a KCl (potassium chloride) — 20 wt% aqueous solution was used as the frozen material.

Each evaluation result of Comparative Example 4 is as follows. FIG. 28A is a diagram showing an evaluation result I of Comparative Example 4. In Comparative Example 4, the composition of antifreeze material + frozen material, that is, the structure that provides the “cooling function” with the frozen material while ensuring “adhesion” with the antifreeze material, and packs in with PTP packaging. We realized a configuration that reflects the countermeasures against loss between antifreeze and frozen materials, which was an issue with packs. However, when a material with a low phase change temperature such as KCl (melting point: -11 ° C) is selected as the frozen material, the liquid temperature is significantly lower than the temperature when drinking red wine (14-18 ° C), and the temperature when drinking red wine. It was confirmed that (14 to 18 ° C.) could not be maintained. It was confirmed that almost the same results were obtained when the frozen material was water.

FIG. 28B is a diagram showing an evaluation result II of Comparative Example 4. Also in this evaluation result, if a material with a low phase change temperature such as KCl (melting point: −11 ° C.) is selected as the frozen material, the liquid temperature will be significantly lower than the drinking temperature (14-18 ° C.) of red wine. It was confirmed that the drinking temperature (14-18 ° C.) could not be maintained.

[Example 1]
A cold storage member (cold storage pack) was prepared using a stirring PTP packaging machine. 150 g of NaCl_23 wt% aqueous solution was used as the antifreeze material, and 150 g of TBAB_41 wt% aqueous solution was used as the frozen material.

Each evaluation result of Example 1 is as follows. FIG. 29A is a diagram showing an evaluation result I of Example 1. By having the structure by PTP packaging, the arrival time was improved from 25 minutes to 20 minutes and the holding time was also improved from 95 minutes to 120 minutes compared to Comparative Example 3.

FIG. 29B is a diagram showing an evaluation result II of Example 1. By having a structure based on PTP packaging, the holding time was improved from 105 minutes to 120 minutes compared to Comparative Example 3.

[Example 2]
A cold storage member (cold storage pack) was prepared using a stirring PTP packaging machine. As the antifreeze material, 100 g of NaCl — 23 wt% aqueous solution was used, and as the frozen material, 150 g of TBAB — 41 wt% aqueous solution was used.

Each evaluation result of Example 2 is as follows. FIG. 30A is a diagram showing an evaluation result I of Example 2. By reducing the amount of antifreeze material from 150 g to 100 g, the heat exchange efficiency from the frozen material to the bottle increases and the holding time becomes longer, while the total value of the heat capacity for cooling due to the weight reduction decreases. , Confirmed that the arrival time will be slow. It was found that the ultimate temperature was lower than that of Example 1 due to the improvement of the heat exchange efficiency.

FIG. 30B is a diagram showing an evaluation result II of Example 2. It was confirmed that by reducing the amount of the antifreeze material from 150 g to 100 g, the heat exchange efficiency from the frozen material to the wine bottle was improved and the holding time was lengthened.

[Example 3]
A cold storage member (cold storage pack) was prepared using a stirring PTP packaging machine. 300 g of NaCl_23 wt% aqueous solution was used as the antifreeze material and 150 g of TBAB_41 wt% aqueous solution was used as the frozen material.

Each evaluation result of Example 3 is as follows. FIG. 31A is a diagram showing an evaluation result I of Example 3. By increasing the amount of antifreeze from 150 g to 300 g, the heat exchange efficiency from frozen material to wine bottle is reduced and the holding time is shortened, while the heat capacity for cooling by increasing the amount of antifreeze is reduced Since the value increased, it was confirmed that the arrival time was earlier. It was also found that the ultimate temperature was higher than that of Example 1 due to the decrease in heat exchange efficiency.

FIG. 31B is a diagram showing an evaluation result II of Example 3. It was confirmed that by increasing the amount of the antifreeze material from 150 g to 300 g, the heat exchange efficiency from the frozen material to the wine bottle was lowered and the holding time was shortened.

[Example 4]
A cold storage member (cold storage pack) was prepared using a stirring PTP packaging machine. A cold storage pack in which 150 g of NaCl_23 wt% aqueous solution was used as the antifreeze material and 200 g of the thickened material was added to the TBAB_41 wt% aqueous solution added with CMC_5 wt% was used. By increasing the viscosity, the filling rate with respect to the filling container volume was improved by 20% from 60% to 80%.

Each evaluation result of Example 4 is as follows. FIG. 32A is a diagram showing an evaluation result I of Example 3. The retention time was slightly longer than in Example 1 due to the increase in the filling rate of the frozen material due to thickening.

FIG. 32B is a diagram showing an evaluation result II of Example 4. Similar to the evaluation result I of Example 4, the retention time was slightly longer than that of Example 1 due to the increase in the filling rate of the frozen material by thickening.

FIG. 33 is a table summarizing the implementation results of Comparative Examples 1 to 4 and Examples 1 to 4. From the evaluation results, it is preferable to use a NaCl — 23 wt% aqueous solution for the antifreeze material and a TBAB — 41 wt% aqueous solution for the frozen material, and the mounting form of the cold storage pack is the PTP used in Comparative Example 4 from the viewpoint of heat exchange efficiency as described above. It has been found that packaging (deep-drawn containers) is preferred. And in Example 1 and Example 3, it turned out that the target specification of the server for red wine which concerns on this embodiment can be achieved.

34A to 34C are graphs showing the relationship between the amount of antifreeze material and each performance (arrival time, holding temperature, ultimate temperature) based on the results of Examples 1 to 3. As shown in FIGS. 34A to 34C, if the amount of the antifreeze material is too large, the holding time tends to be short and the ultimate temperature tends to be high from the viewpoint of heat exchange with the frozen material. On the other hand, if the amount of the antifreeze material is too small, the reaching time tends to be long from the viewpoint of adhesion and the total value of heat capacity. Therefore, from the above results, it was suggested that the condition (amount of antifreeze material) satisfying each performance reasonably is 150 g.

[Optimization of antifreeze material]
Optimization of the amount of antifreeze material when the amount of frozen material is constant (100 g) in a system in which a red wine bottle (750 mL) at room temperature (around 25 ° C) reaches the temperature (14-18 ° C) when drinking red wine. consider. Wine temperature when the amount of antifreeze is (1) 50 g, (2) 100 g, (3) 150 g, (4) 200 g, (5) 500 g with the amount of frozen material constant (100 g) Changes were measured. The thermal conductivity of the antifreeze packaging material (thickness = 50 μm) is 0.33 W / m · K.

FIG. 35A is a graph showing a change in the temperature of wine when the amount of antifreeze material (1) to (5) is used under a constant amount of frozen material (100 g). FIG. 35B is a graph showing the relationship between the time for the wine temperature to reach 18 ° C. and the amount of antifreeze material.

As shown in FIG. 35A and FIG. 35B, the reaching time (14-18 ° C.) of red wine tends to be shortened in proportion to the amount of antifreeze, but when it exceeds a certain amount (200 g), it is saturated. The characteristics were confirmed. This suggests that the heat capacity that can exchange heat in the bottle direction has been determined, and even if the mounting amount is increased beyond a certain amount, the thickness will only increase and it will not contribute to heat exchange in the bottle direction. it is conceivable that. It is also suggested that if the amount of antifreeze material is less than 50 g, the time required to achieve the temperature for drinking red wine (14-18 ° C.) will exceed 20 minutes. Therefore, the amount of antifreeze material is preferably at least 50 g and 200 g. When the rapid cooling performance is pursued, the amount of antifreeze material is preferably 100 g or more and 200 g or less.

[Optimization of thermal conductivity of packaging materials]
Thermal conductivity of the packaging material for packaging antifreeze materials and frozen materials (especially antifreeze materials) under the optimization conditions obtained by verification of the amount of antifreeze materials (freeze material amount: 100 g, antifreeze material amount: 200 g) The experimental result when changing is described. In a system in which a red wine bottle (750 mL) at room temperature (around 25 ° C.) reaches the temperature (14 to 18 ° C.) when drinking red wine, the thermal conductivity of the packaging material is (1) 0.1 W / m · K, (2 ) 0.25 W / m · K, (3) 1.0 W / m · K, (4) 5.0 W / m · K, (5) 50 W / m · K, (6) 100 W / m · K Measure the temperature change of the wine.

FIG. 36A is a graph showing the temperature change of wine by the packaging materials (1) to (6) having different thermal conductivities. FIG. 36B is a graph showing the relationship between the time for the wine temperature to reach 18 ° C. and the thermal conductivity of the packaging material.

As shown in FIG. 36A and FIG. 36B, the thermal conductivity of the packaging material tends to shorten the time to reach the drinking temperature (14 to 18 ° C.) as the thermal conductivity increases, but 1.0 W / m · Since the difference is almost eliminated at K or higher, the thermal conductivity of the packaging material for packaging the antifreeze material or frozen material (particularly antifreeze material) is preferably 1.0 W / m · K or higher. It is also preferable to use aluminum (AL) having a high thermal conductivity (250 W / m · K) as a packaging material. Although gold, silver, and the like exist as materials having higher thermal conductivity than aluminum, it is not practical to use as a packaging material. This is because if the thermal conductivity is too high, there may be a possibility of heat dissipation loss to the outside.

Further verification of the quenching performance was performed on the amount of antifreeze and the thermal conductivity of the packaging material. FIG. 37 is a diagram showing an outline of verification. Wine (physical properties: water (specific heat, etc.), loading weight: 500 mL) is contained in a wine bottle 80 (material: Glass / thickness 3 mm, outer dimension: φ76 × 200 mm), and an antifreeze material is placed outside the wine bottle 80. Layer 83 and frozen material layer 85 were installed.

The antifreeze layer 83 has a mounting weight of 100 to 200 g, a packaging form: a film / thickness of 50 μm, and an outer dimension: φ200 × 234 mm. The frozen material layer 85 has a mounting weight of 100 to 200 g, a packaging form: a film / thickness of 50 μm, and an outer dimension: φ200 × 256 mm (indirect portion width: 10 mm × 6 locations). FIG. 38 is a table summarizing the mounting weight of the antifreeze material and the frozen material, and the packaging material.

The verification procedure is as follows.
(A) Freezing the frozen anti-freeze material and the frozen material in a film in a freezer (−18 ° C.).
(B) An antifreeze material and a frozen material are mounted on a red wine bottle (500 mL) at room temperature (around 25 ° C.), and the temperature change of the wine liquid temperature in the wine bottle is measured.

FIG. 39 is a table summarizing the measurement results of the arrival time and the holding time depending on the combination of the weight of the antifreeze material and the frozen material and the packaging material. FIG. 40 is a graph showing the temperature change of the wine liquid temperature of each combination. It was found that the arrival time and the holding time can be further improved by using a material having a high thermal conductivity for the packaging material.

FIG. 41 is a diagram showing the temperature distribution of the wine liquid temperature under condition 2, that is, a diagram conceptually showing the temperature distribution on the cross section in the vertical direction of the wine bottle. Under condition 2, a red wine bottle (500 mL) at room temperature (around 25 ° C) is allowed to reach the temperature for drinking red wine (14-18 ° C) in just 12 minutes, and then the temperature for drinking red wine (14- 18 ° C.) temperature can be maintained.

Looking at the temperature change state with reference to FIG. 41, the liquid temperature inside the wine bottle is 2.981e + 002 [K] (24.95) at 0 minutes after the installation of the antifreeze layer and the frozen layer on the wine bottle. Only the liquid temperature on the surface side of the wine bottle is 2.551e + 002 [K] (−18.05 ° C.). However, after 10 minutes, the liquid temperature in the wine bottle is 2.874e + 002 [K] (14.25 ° C.), and after that, it is cooled to the red wine drinking temperature (14-18 ° C.). I understand.

[Concentration of TBAB aqueous solution]
FIG. 42 is a diagram showing a verification result regarding the concentration dependency of TBAB. FIG. 42 is a graph showing the relationship between the TBAB concentration and the melting start external temperature. As shown in FIG. 42, when the concentration of TBAB is (1), the peak of the melting start extrapolation temperature is around 0 ° C. When the concentration of TBAB is (2), the peak of the melting start extrapolation temperature is 6 to 10 ° C. When the concentration of TBAB is (3), the melting start foreign capital temperature peak is 10 to 12 ° C. Further, as shown in FIG. 43, it can be seen that when the concentration of TBAB is 15 wt% or less, it has latent heat only around 0 ° C. That is, when the concentration of TBAB is 15 wt% or less, it is not possible to maintain the temperature (14-18 ° C.) when drinking red wine. In order to maintain the temperature when drinking red wine (14 to 18 ° C.), the concentration of TBAB is preferably 20 wt% or more and 41 wt% or less.

[Seventh Embodiment]
One embodiment of the present invention can also adopt a configuration in which the label of the red wine bottle can be seen during cold storage, that is, a configuration in which a cold storage material is mounted around the half circumference of the wine bottle. 44A and 44B are diagrams showing an outline of the configuration of the red wine server according to the seventh embodiment. The configuration of this embodiment is as follows.

[Configuration of Red Wine Server according to Seventh Embodiment]
-Cold storage material: TBAB_41wt% + water_60wt%
・ Packaging material: ONY_10um / LLDPE_50um ・ Weight: 200g
-Shape: 200 mm long x 150 mm wide x 10 mm thick (divided into 4 in the vertical direction)

[Cooling performance]
The cold insulation performance of the server for red wine according to the seventh embodiment was measured. The measuring method is as follows.
(A) A wine bottle (water: 750 mL) is kept at 15 ° C.
(B) The red wine server according to the second embodiment is pre-frozen at 5 ° C.
(C) The temperature in the bottle is measured at room temperature (around 25 ° C.).

FIG. 45 is a diagram showing the measurement results of the cold insulation performance of the server for red wine according to the seventh embodiment. As shown in FIG. 45, it was confirmed that the red wine drinking temperature (14 to 18 ° C.) could be maintained for 150 minutes or more.

By adopting such a configuration, red wine can be maintained at an appropriate temperature (14 to 18 ° C.) while ensuring visibility so that the label of the wine bottle can be visually recognized.

In addition, one embodiment of the present invention can be used for red wine, ale beer having a drinking temperature around 13 ° C., or sake enjoying a cool temperature (around 15 ° C.).

One embodiment of the present invention can adopt the following configuration. That is, (1) the cold storage container of one embodiment of the present invention is a cold storage container that adjusts the temperature of a cold storage object that is a food or drink, and the cold storage container has at least a hollow structure region, A heat storage layer including a frozen material that changes phase at a specific temperature, and a buffer layer that is present separately from the heat storage layer in the region and includes an antifreeze material that is a fluid at the phase change temperature of the frozen material; The heat storage layer conducts heat to the cold insulation object through the buffer layer.

Thereby, the heat absorption amount or the heat generation amount released from the heat storage layer is harmonized by the environmental temperature through the buffer layer, and the outer surface temperature on the buffer layer side of the container may be different from the melting point of the frozen material. it can. Moreover, the outer surface temperature by the side of the buffer layer of a container can be adjusted suitably by adjusting the thickness of a buffer layer. In other words, by changing the amount of the frozen material or the thickness of the buffer layer without changing the type of the frozen material, it is possible to realize the appropriate temperature for various food materials and maintain the temperature.

(2) Moreover, in the cold storage container of one embodiment of the present invention, the specific gravity of the antifreeze material is smaller than the specific gravity of the frozen material.

Thereby, even when the hollow structure region of the container body is not divided, the lower layer of the hollow structure region becomes a heat storage layer, and the upper layer becomes a buffer layer, so that layer formation can be easily performed.

(3) Moreover, in the cold storage container of one embodiment of the present invention, the frozen material is water.

This makes it easy to form a heat storage layer and improves safety from the viewpoint of handling food.

(4) In the cold container according to the embodiment of the present invention, the antifreeze material is air.

This makes it necessary to inject an appropriate amount of the frozen material in the air atmosphere when manufacturing the cold container, and eliminates the need to prepare and inject the antifreeze material. In addition, safety is improved from the viewpoint of handling food.

(5) Moreover, the cold insulation container of one embodiment of the present invention includes at least one through hole that penetrates the region of the hollow structure and the outside of the cold insulation container, and a plug that closes the through hole.

This makes it possible to inject frozen material or antifreeze material into the hollow structure region from the through hole. Further, when the plug that closes the through hole can be opened and closed, the user can adjust the amount of the frozen material or the antifreeze material.

(6) Moreover, the cold storage container of one embodiment of the present invention includes a scale indicating the volume of the frozen material or the non-freezing material, or a predicted temperature of the contact surface with the cold storage object corresponding to the volume.

This makes it easy to adjust the amount of frozen and antifreeze materials.

(7) Moreover, the cold insulation container of one embodiment of the present invention has a plurality of buffer layers having different distances from the heat storage layer to the contact surface with the cold insulation object.

This makes it possible to set a plurality of surface temperatures with a single cold container, and to keep a plurality of foods having different optimum temperatures.

(8) Moreover, the cold storage container of one Embodiment of this invention WHEREIN: The area | region of the said hollow structure accommodates the 1st accommodating part which forms the said thermal storage layer in which the said frozen material was accommodated, and the said antifreeze material. And a second accommodating portion that forms the buffer layer.

As a result, the frozen material and the antifreeze material do not come into contact with each other, so that various combinations of the frozen material and the antifreeze material can be used.

(9) Moreover, the cold-reserving dish of one embodiment of the present invention is the cold-reserving container according to any one of (1) to (8), wherein the cold-retaining container is cooled via the surface of the buffer layer among the surfaces of the cold-retaining container. A food material placement part for placing the object is provided.

This makes it possible to use the cold storage container as it is as a cold storage dish. As a result, the object to be kept cold can be kept at the adjusted temperature on the surface of the buffer layer.

(10) Moreover, the cold-reserving dish of one embodiment of the present invention includes a cold-reserving container, an exterior part that accommodates the cold-retained container, and a fixing part that fixes the cold-reserving container and the exterior part.

This allows the cold storage container to be detachable, and the temperature to be managed can be adjusted by changing the cold storage container to be mounted.

(11) The server for red wine according to an embodiment of the present invention is a server for red wine that manages the temperature of red wine using at least one cold storage pack, and the cold storage pack has a temperature suitable for keeping red wine cold. A first storage unit filled with a frozen material that changes phase at a specific temperature included in the range, and a non-stacking state in a liquid phase state at the phase change temperature of the frozen material stacked in the first storage unit. A second housing portion filled with a frozen material; and a lid member that closes the first housing portion, wherein the second housing portion contacts the wine bottle.

Accordingly, the antifreeze material maintains a liquid phase state at the phase change temperature of the frozen material, and the second storage portion comes into contact with the wine bottle, so that the second storage portion can be brought into close contact with the wine bottle. . As a result, the sensible heat stored in the antifreeze material can be reliably transmitted to the red wine, and the red wine at room temperature (around 25 ° C.) can be quickly reached the desired temperature. In addition, the sensible heat and latent heat stored by the frozen material through the antifreeze material is reliably transmitted to the red wine, thereby assisting the red wine to quickly reach the desired temperature, and the latent heat stored by the frozen material is ensured by the red wine. It is possible to keep red wine at a desired temperature for a long time.

(12) In the server for red wine according to an embodiment of the present invention, the total weight of the frozen material and the weight of the antifreeze material is 300 g or less, and the weight of the antifreeze material is 100 g or more and 200 g. It is as follows.

This allows 500 to 750 mL of red wine to reach the drinking temperature (14 to 18 ° C.) within 20 minutes.

(13) Moreover, in the server for red wine according to an embodiment of the present invention, the first storage portion and the second storage portion may have a heat of 1.0 W / m · K to 250.0 W / m · K. It is made of a material having conductivity.

As a result, heat exchange is efficiently performed between the wine bottle and the antifreeze material, so that the rapid cooling rate is increased and the cooling effect is improved in a desired temperature range.

(14) In the server for red wine according to one embodiment of the present invention, the first storage unit and the second storage unit are deep-drawn containers having flange portions, and the first storage unit. The flange part of the part and the lid member are joined.

Thereby, since the positional relationship between the first housing portion and the second housing portion is fixed, the cooling performance and the temperature holding performance can be improved.

(15) Moreover, in the server for red wine according to an embodiment of the present invention, a through hole is provided in an arbitrary part of the flange portion of the first housing portion, and the through hole has the through hole in the second housing portion. The flange portion and the lid member are directly joined.

Thereby, by adopting a structure in which the flange portion of the second housing portion and the lid member are directly joined, the package strength is improved and the frozen material and the antifreeze material filled in the housing portion are prevented from leaking to the outside. can do.

(16) In the red wine server according to an embodiment of the present invention, the frozen material is composed of a tetrabutylammonium bromide aqueous solution, and the concentration of the tetrabutylammonium bromide aqueous solution is 20 wt% or more and 41 wt% or less.

As a result, when the regenerator pack is used after being cooled in a refrigerator (around 3-5 ° C), the latent heat can be used to maintain the red wine at the drinking temperature (14-18 ° C). Can be used to cool the red wine to the drinking temperature (14 to 18 ° C.) using sensible heat. Tetrabutylammonium bromide is also non-flammable and therefore has excellent safety.

(17) Moreover, in the server for red wine of one embodiment of the present invention, the frozen material is 1.5 wt% to 5.0 wt% sodium tetraborate, or 3.0 wt% to 10.0 wt%. Disodium hydrogen phosphate and 2.0 wt% or more and 5.0 wt% or less of sodium carbonate are added.

This can prevent overcooling of the frozen material. Moreover, a frozen material can be frozen at 0 degreeC or more by adding a supercooling prevention agent to the frozen material which consists of tetrabutylammonium bromide aqueous solution.

As described above, according to the present embodiment, the antifreeze material maintains a liquid phase state at the phase change temperature of the frozen material, and the second storage portion comes into contact with the wine bottle. It becomes possible to make it adhere to a wine bottle. As a result, the sensible heat stored in the antifreeze material can be reliably transmitted to the red wine, and the red wine at room temperature (around 25 ° C.) can be quickly reached the desired temperature. In addition, the sensible heat and latent heat stored by the frozen material through the antifreeze material is reliably transmitted to the red wine, thereby assisting the red wine to quickly reach the desired temperature, and the latent heat stored by the frozen material is ensured by the red wine. It is possible to keep red wine at a desired temperature for a long time. Moreover, since the positional relationship between the first storage portion and the second storage portion is fixed, the cooling performance and temperature holding performance of red wine can be improved.

Furthermore, as a frozen material, a cold storage material that melts below the temperature of drinking red wine (14-18 ° C), and as an antifreeze material, solidifies in a temperature range lower than the freezer temperature range (-18 to -20 ° C). By using the regenerator material, temperature management suitable for red wine can be performed.

In the above description, the case of keeping food such as cold is explained, but the temperature of the frozen material is changed to an appropriate one, and the temperature of the frozen material is made higher than the phase change temperature, thereby keeping the food etc. Can do.

This international application claims priority based on Japanese Patent Application No. 2016-128151 filed on June 28, 2016 and Japanese Patent Application No. 2017-009741 filed on January 23, 2017. The entire contents of Japanese Patent Application No. 2016-128151 and Japanese Patent Application No. 2017-009741 are incorporated herein by reference.

DESCRIPTION OF SYMBOLS 1 Cold storage pack 3 1st deep drawing container, 1st accommodating part 3a 1st cold storage material, frozen material 3b Flange part 5 2nd deep drawing container, 2nd accommodating part 5a 2nd cold storage material, non-freezing Material 5b Flange part 7 Cover material 8 Through-hole 9 Void layer 10 Wine bottle 30 Vacuum molding die 31 Hard film 50 Vacuum molding die 51 Soft film 80 Wine bottle 83 Antifreezing material layer 85 Freezing material layer 100 Cold storage container 110 Container body 120 Heat storage layer 130 Buffer layer 140 Placement surface 150 Freezing material 160 Antifreezing material 170 Inlet 180 Scale 190 Plug 200 Cutting board 210 Cooling tray 220 Outer portion 230 Fixing portion 240 Upper plate 250 Lower plate 260 Spacer 270 Freezing material pack

Claims

A cold storage container that adjusts the temperature of a cold storage object that is a food or drink,
The cold storage container has at least a hollow region.
In the region, a heat storage layer including a frozen material that changes phase at a specific temperature;
A buffer layer that is present separately from the heat storage layer in the region and includes an antifreeze material that is a fluid at a phase change temperature of the frozen material, and
A cold insulation container in which the heat storage layer conducts heat to the cold insulation object via the buffer layer.
The cold storage container according to claim 1, wherein the specific gravity of the antifreeze material is smaller than the specific gravity of the frozen material.
The cold storage container according to claim 1 or 2, wherein the frozen material is water.
The cold storage container according to any one of claims 1 to 3, wherein the antifreeze material is air.
At least one through-hole penetrating the hollow structure region and the outside of the cold storage container;
The cold insulation container in any one of Claims 1-4 provided with the stopper which obstruct | occludes the said through-hole.
The cold storage container according to any one of claims 1 to 5, further comprising a scale indicating an expected temperature of a contact surface with the cold storage object corresponding to the volume of the frozen material or the antifreeze material or the volume.
The cold storage container according to any one of claims 1 to 6, comprising a plurality of buffer layers having different distances from the heat storage layer to a contact surface with the cold storage object.
The region of the hollow structure is
A first storage portion that forms the heat storage layer in which the frozen material is stored;
A cold storage container according to claim 1, further comprising: a second storage portion that forms the buffer layer in which the antifreeze material is stored.
In the cold insulation container in any one of Claims 1-8,
A cold preservation dish provided with a food ingredient placing part for placing a cold preservation object through the surface of the buffer layer among the surfaces of the cold insulation container.
An exterior part for housing the cold-insulated container;
The cold-reserving dish according to claim 9, further comprising a fixing part that fixes the cold-reserving container and the exterior part.
A red wine server that controls the temperature of red wine using at least one cold storage pack,
The cold storage pack is
A first storage section filled with a frozen material that changes phase at a specific temperature included in a temperature range suitable for keeping red wine cold;
A second housing portion that is stacked in the first housing portion and filled with an antifreeze material that maintains a liquid phase state at the phase change temperature of the frozen material;
A lid that closes the first accommodating portion,
A server for red wine in which the second container comes into contact with a wine bottle.
The total of the weight of the frozen material and the weight of the antifreeze material is 300 g or less,
The server for red wine according to claim 11, wherein the weight of the antifreeze material is 100 g or more and 200 g or less.
The said 1st accommodating part and the said 2nd accommodating part are formed with the material which has the heat conductivity of 1.0 W / m * K or more and 250.0 W / m * K or less. The listed red wine server.
The said 1st accommodating part and the said 2nd accommodating part are the containers of the deep drawing molding which have a flange part, Comprising: The flange part and the said cover material of the said 1st accommodating part are joined. The server for red wine according to claim 13.
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 port. Red wine server.
The frozen material comprises a tetrabutylammonium bromide aqueous solution,
The server for red wine according to any one of claims 11 to 15, wherein a concentration of the tetrabutylammonium bromide aqueous solution is 20 wt% or more and 41 wt% or less.
The frozen material is 1.5 wt% or more and 5.0 wt% or less sodium tetraborate, or 3.0 wt% or more and 10.0 wt% or less disodium hydrogen phosphate and 2.0 wt% or more and 5.0 wt% or less. The server for red wine according to any one of claims 11 to 16, wherein sodium carbonate is added.