WO2023238983A1

WO2023238983A1 - Container for confectionery and other foods using biodegradable resin and method for manufacturing same

Info

Publication number: WO2023238983A1
Application number: PCT/KR2022/009889
Authority: WO
Inventors: 주원준
Original assignee: 주원준
Priority date: 2022-06-09
Filing date: 2022-07-07
Publication date: 2023-12-14
Also published as: KR20240017176A; CN117940282A

Abstract

The present invention relates to a container for confectionery and other foods, using a biodegradable resin, the container being a food container for accommodating confectionery and other foods in the internal space. The container comprises: an antibacterial layer of which at least a portion is formed of a mixture in which a biodegradable resin and an antibacterial component are mixed at a predetermined mixing ratio; a first protective layer laminated on the inner surface of the antibacterial layer to cover the antibacterial layer from the inside of the food container; and a second protective layer laminated on the outer surface of the antibacterial layer to cover the antibacterial layer from the outside of the food container.

Description

Confectionery and other food containers using biodegradable resin and their manufacturing method

The present invention is a container for confectionery and other food using biodegradable resin, and a method for manufacturing the same.

Petrochemical-based synthetic resins developed in the early 20th century are used in many consumer goods and industrial fields due to their excellent characteristics of being light, hard, and inexpensive.

Recently, convenience food delivery and restaurant delivery have expanded due to improvements in living standards, an increase in single-person households, dual income, aging, and COVID-19, leading to an explosive increase in the use of disposable synthetic resin food containers.

Generally, landfill or incineration is applied when disposing of synthetic resin waste. However, when synthetic resin is disposed of in a landfill, it takes more than 500 years for natural decomposition, causing serious soil pollution, and when synthetic resin is disposed of by incineration, a large amount of harmful gases such as dioxin, VOC (Volatile organic chemical), and carbon dioxide are released. Greenhouse gases are generated.

As mentioned above, disposal of synthetic resin waste can be a major cause of environmental pollution, and the waste problem caused by the increased use of disposable synthetic resin food containers is becoming a major social issue. Accordingly, in order to reduce the amount of petrochemical-based synthetic resins used, the development of biodegradable resins to replace synthetic resins is actively underway, and attempts are also being made to develop disposable biodegradable resin food containers made of such biodegradable resins.

Meanwhile, when distributing and storing food using food containers, if external microorganisms such as mold and bacteria enter the inside of the food container, the marketability of the food will not only decrease due to the microorganisms growing inside the food container, but there will also be a risk of food poisoning. This increases. To solve this problem, adding antibacterial ingredients to prevent the introduction of microorganisms into biodegradable resin food containers was considered.

However, when biodegradable resin food containers are manufactured by adding antibacterial ingredients to biodegradable resin, due to the characteristics of biodegradable resin, the antibacterial ingredients eluted from the biodegradable resin may affect the food and the human body, or the antibacterial ingredients may volatilize from the biodegradable resin, causing the food container to become damaged. Antibacterial properties may be reduced. Moreover, under food container-related laws (e.g., Korea Ministry of Food and Drug Safety Notice ‘Standards and Specifications for Utensils, Containers, and Packaging’), direct contact of antibacterial ingredients with food is prohibited. Accordingly, conventional biodegradable resin food containers had the problem of being difficult to commercialize due to the possibility of introduction and proliferation of microorganisms and the possibility of elution and volatilization of antibacterial ingredients.

The present invention is intended to solve the problems of the prior art described above, and its purpose is to provide a container for confectionery and other food using an improved biodegradable resin to prevent the introduction and proliferation of microorganisms such as bacteria and mold, and a method for manufacturing the same. there is.

Furthermore, the purpose of the present invention is to provide a container for confectionery and other food products using an improved biodegradable resin and a method for manufacturing the same, so as to prevent the antibacterial component added to the biodegradable resin from being released from the biodegradable resin through elution, volatilization, etc. .

A confectionery and other food container using biodegradable resin according to a preferred embodiment of the present invention for solving the above-mentioned problems relates to a food container for accommodating confectionery and other foods in an internal space, at least a portion of which contains biodegradable resin and antibacterial ingredients. an antibacterial layer consisting of a mixture mixed at a predetermined mixing ratio; a first protective layer laminated on the inner surface of the antibacterial layer to cover the antibacterial layer on the inside of the food container; and a second protective layer laminated on the outer surface of the antibacterial layer to cover the antibacterial layer on the outer side of the food container.

Preferably, the first protective layer and the second protective layer are each composed of at least a portion of biodegradable resin.

Preferably, the biodegradable resin is a biodegradable resin in which biomass and petroleum-based biodegradable resin are mixed at a predetermined ratio.

Preferably, the mixing ratio is 90 to 97 wt% of the biodegradable resin and 3 to 10 wt% of the antibacterial component.

Preferably, the antibacterial ingredient includes at least one of zinc oxide, copper oxide, nano-silver, nano-copper, calcium carbonate, and natural extract.

A method of manufacturing confectionery and other food containers using biodegradable resin according to another preferred embodiment of the present invention to solve the above-mentioned problems is (a) composed of at least a portion of a mixture of biodegradable resin and antibacterial ingredients in a predetermined ratio; an antibacterial layer, a first protective layer laminated on one side to cover one of both sides of the antibacterial layer, and a second protective layer laminated on the other side to cover the other side of the two sides of the antibacterial layer. forming a biodegradable resin sheet having a three-layer laminated structure comprising; and (b) forming a food container by molding the biodegradable resin sheet.

Preferably, (c) pulverizing the biodegradable resin; and (d) forming the pulverized biodegradable resin to form biodegradable resin pellets. In step (a), the biodegradable resin sheet is formed using the biodegradable resin pellets.

Preferably, in step (c), the biodegradable resin paper cut from the biodegradable resin bag is pulverized to form a handle of the biodegradable resin bag.

First, the present invention uses protective layers to block the antibacterial layer and the antibacterial ingredient added to the antibacterial layer from coming into contact with the food contained in the food container and the user of the food container, thereby allowing the food container to which the antibacterial ingredient has been added to accommodate food. It can actually be used as a product for food, and the antibacterial ingredient added to the antibacterial layer prevents external microorganisms from entering or proliferating inside the food container, allowing food to be stored for a long period of time.

Second, the present invention prevents the antibacterial ingredient from being released by elution or volatilization from the antibacterial layer by covering the antibacterial layer with protective layers, thereby maintaining the antibacterial ingredient for a long time and improving the antibacterial activity and preservation of food containers. You can do it.

1 is a cross-sectional view of a container for confectionery and other food using biodegradable resin according to a preferred embodiment of the present invention.

FIG. 2 is a flowchart illustrating a method of manufacturing a container for confectionery and other food using the biodegradable resin shown in FIG. 1.

FIG. 3 is a conceptual diagram illustrating the configuration of devices for performing the manufacturing steps shown in FIG. 2.

FIG. 4 is a cross-sectional view showing a schematic configuration of the die shown in FIG. 2.

Figure 5 is a photograph of an antibacterial test for strain 1 of an unprocessed test piece.

Figure 6 is a photograph of an antibacterial test against strain 1 of a confectionery and other food container using a biodegradable resin according to a preferred embodiment of the present invention.

Figure 7 is a photo of an antibacterial test for strain 2 of an unprocessed test piece.

Figure 8 is a photograph of an antibacterial test against strain 2 of confectionery and other food containers using biodegradable resin according to a preferred embodiment of the present invention.

Hereinafter, some embodiments of the present invention will be described in detail through illustrative drawings. When adding reference numerals to components in each drawing, it should be noted that identical components are given the same reference numerals as much as possible even if they are shown in different drawings. Additionally, when describing embodiments of the present invention, if detailed descriptions of related known configurations or functions are judged to impede understanding of the embodiments of the present invention, the detailed descriptions will be omitted.

In describing the components of the embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term. Additionally, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted in an ideal or excessively formal sense unless explicitly defined in the present application. No.

Figure 1 is a cross-sectional view of a container for confectionery and other food using biodegradable resin according to a preferred embodiment of the present invention.

Referring to FIG. 1, the container 1 for confectionery or other food using a biodegradable resin according to a preferred embodiment of the present invention includes an antibacterial layer 10 composed of a biodegradable resin and an antibacterial component (A), and the antibacterial layer 10. It includes a first protective layer 20 laminated on the inner surface and made of biodegradable resin, and a second protective layer 30 laminated on the outer surface of the antibacterial layer 10 and made of biodegradable resin. That is, the wall forming the skeleton of the food container 1 has a three-layer structure consisting of an antibacterial layer 10, a first protective layer 20, and a second protective layer 30.

The shape of the food container 1 is not particularly limited, and the food container 1 may have various improvements to accommodate food in its internal space.

The thickness of the food container 1 is not particularly limited, and the food container 1 is determined by the durability of the food container 1, the type and weight of the food contained in the food container 1, and the weight of the food container 1. It may have a predetermined standard thickness depending on the usage environment, etc. For example, the standard thickness of the food container 1 may be 5 mm to 8 mm.

First, the antibacterial layer 10 blocks external microorganisms such as bacteria and mold from entering the inside of the food container 1 or proliferating inside the food container 10 through the wall of the food container 1. This is a layer to prevent the growth of microorganisms in snacks and other foods contained in the inner space of the food container (1). This antibacterial layer 10 has a first protective layer 20 and a second protective layer 30 so that the outer surface is covered by the first protective layer 20 and the second protective layer 30 and is not exposed to the outside. It is interposed between. Through this, the user of the food container 1 and the food contained in the food container 1 may not come into contact with the antibacterial layer 10 or the antibacterial component (A) added to the antibacterial layer 10.

This antibacterial layer 10 is at least partially composed of a mixture of biodegradable resin and antibacterial component (A) at a predetermined mixing ratio. The mixing ratio of the biodegradable resin and the antibacterial component (A) is not particularly limited. For example, the mixing ratio of the biodegradable resin and the antibacterial component (A) may be 90 to 97 wt% of the biodegradable resin and 3 to 10 wt% of the antibacterial component (A).

In addition, the biodegradable resin applied to the antibacterial layer 10 is preferably a biodegradable resin containing biomass (natural biodegradable resin) at a predetermined ratio or more. For example, the biodegradable resin applied to the antibacterial layer 10 may be a biodegradable resin that satisfies the Korean environmental label certification EL724 or EL 727.

For example, if the biodegradable resin applied to the antibacterial layer 10 satisfies EL724, the biodegradable resin applied to the antibacterial layer 10 includes 70 wt% or more of biomass and less than 30 wt% of petroleum-based biodegradable resin. It can be included.

For example, if the biodegradable resin applied to the antibacterial layer 10 satisfies EL727, the biodegradable resin applied to the antibacterial layer 10 is 30 wt% or more and less than 70 wt% of biomass and 30 wt% or more of 70 wt%. It may contain less than wt% of petroleum-based biodegradable resin.

However, it is not limited to this, and the biodegradable resin applied to the antibacterial layer 10 may be a biodegradable resin in which biomass and petroleum-based biodegradable resin are mixed in a ratio different from that of the aforementioned EL724 and EL727. At this time, the biomass may contain polylactic acid (PLA) in a predetermined ratio, and the petroleum-based biodegradable resin may include polybutylene adipate-co-terephthalate (PBAT), aliphatic It may contain at least one of polyester polybutylene succinate (PBS) in a predetermined ratio.

The type of antibacterial component (A) applicable to the antibacterial layer 10 is not particularly limited. For example, the antibacterial ingredient (A) is metal nano powders, metal oxide, calcium carbonate (CaCO ₃ ), sodium carbonate (Na ₂ CO ₃ ), and natural extracts. It may contain at least one of natural extract, synthetic organic matter, and nanoparticles in a predetermined ratio.

The type of metal nanopowder that can be used as the antibacterial component (A) is not particularly limited. For example, the metal nanopowder may include silver nanopowder, copper nanopowder, zinc nanopowder, aluminum nanopowder, etc.

The type of metal oxide that can be used as the antibacterial component (A) is not particularly limited. For example, metal oxides include zinc oxide (ZnO), cuprous oxide (Cu ₂ O), cupric oxide (CuO), sodium oxide (Na ₂ O), Potassium oxide (K ₂ O), titanium dioxide (TiO ₂ ), magnesium oxide (MgO), iron oxide (FeO, Fe ₂ O ₃ ), nitric oxide (NO) ), aluminum oxide (Al ₂ O ₃ ), etc. may be included.

The type of natural extract that can be used as the antibacterial ingredient (A) is not particularly limited. For example, natural extracts include chamaecyparis obtusa essential oil, phytoncide liquid, eugenol, antimicrobial peptide, garlic, clove, and propolis ( propolis, green tea extract, pine extract, etc. may be included.

The type of synthetic organic material that can be used as the antibacterial component (A) is not particularly limited. For example, synthetic organic substances include zinc pyrithione, parabens, imazalil, isothiazalone, sorbic acid, oregano, and citric acid. ), guanidine, lactic acid, benzoic acid, etc. may be included.

The type of nanoparticle that can be used as the antibacterial component (A) is not particularly limited. For example, nanoparticles may include poly-E-lysine, quaternary ammonium compound, alkylpyridinium, quaternary phosphonium, etc. there is.

Next, the first protective layer 20 blocks the user and food from coming into contact with the antibacterial layer 10 or the antibacterial ingredient (A) added to the antibacterial layer 10 on the inside of the food container 1 Together, it is a layer for preventing the antibacterial component (A) from being released from the antibacterial layer 10 by elution, volatilization, etc. This first protective layer 20 is laminated on the inner surface of the antibacterial layer 10 so as to cover the inner surface of both sides of the antibacterial layer 10 facing the inside of the food container 1.

It is preferable that at least part of the first protective layer 20 is made of biodegradable resin, but it is not limited thereto. When the first protective layer 20 is composed of biodegradable resin, it is preferable that the biodegradable resin applied to the first protective layer 20 is a biodegradable resin containing biomass in a predetermined ratio or more. For example, the biodegradable resin applied to the first protective layer 20 may be a biodegradable resin that satisfies the Korean environmental label certification EL724 or EL727. In this case, the biodegradable resin applied to the first protective layer 20 is the same as the biodegradable resin applied to the antibacterial layer 10, and detailed description thereof will be omitted.

Next, the second protective layer 30 blocks the user and food from coming into contact with the antibacterial layer 10 or the antibacterial ingredient (A) added to the antibacterial layer 10 on the outside of the food container 1. Together, it is a layer for preventing the antibacterial component (A) from being released from the antibacterial layer 10 by elution, volatilization, etc. This second protective layer 30 is laminated on the outer surface of both sides of the antibacterial layer 10 facing the outside of the food container 1.

It is desirable that at least part of the second protective layer 30 be made of biodegradable resin, but it is not limited thereto. When the second protective layer 30 is made of biodegradable resin, it is preferable that the biodegradable resin applied to the second protective layer 30 is a biodegradable resin containing biomass in a predetermined ratio or more. For example, the biodegradable resin applied to the second protective layer 30 may be a biodegradable resin that satisfies the Korean environmental label certification EL724 or EL747. In this case, the biodegradable resin applied to the second protective layer 30 is the same as the biodegradable resin applied to the antibacterial layer 10, and detailed description thereof will be omitted.

Meanwhile, the antibacterial layer 10, the first protective layer 20, and the second protective layer 30 preferably have the same thickness. For example, when the standard thickness of the food container 1 is 5 mm to 8 mm, the thickness of each of the antibacterial layer 10, the first protective layer 20, and the second protective layer 30 is 1.66 mm to 8 mm. It may be 2.66 mm. However, it is not limited to this, and the antibacterial layer 10, the first protective layer 20, and the second protective layer 30 are related to the type and weight of the food contained in the food container 1 and the food container 1. ) may have different thicknesses depending on the usage environment, etc.

As above, the food container 1 has a three-layer laminated structure sandwiched between a pair of

protective layers

20 and 30 so that the antibacterial layer 10 to which the antibacterial ingredient (A) is added is not exposed to the outside. have This food container (1) uses the protective layers (20, 30) to store the antibacterial layer (10) or the antibacterial ingredient (A) released by elution, volatilization, etc. from the antibacterial layer (10) contained in the food container (1). By blocking contact with the user of the food and the food container (1), the food container (1) to which the antibacterial ingredient (A) has been added can be actually utilized as a product for containing food, and the food container (1) added to the antibacterial layer (10) can be used as a product for storing food. Food can be stored for a long period of time by using the antibacterial ingredient (A) to prevent external microorganisms from entering the inside of the food container 1 or from proliferating inside the food container 10.

In addition, the food container 1 covers the antibacterial layer 10 with

protective layers

20 and 30 to prevent the antibacterial component (A) from being released from the antibacterial layer 10 by elution, volatilization, etc. The antibacterial component (A) can be maintained for a long time, and the antibacterial activity and preservability of the food container (1) can be improved.

FIG. 2 is a flowchart for explaining the manufacturing method of confectionery and other food containers using the biodegradable resin shown in FIG. 1, and FIG. 3 is a conceptual diagram for explaining the configuration of devices for carrying out the manufacturing steps shown in FIG. 2. FIG. 4 is a cross-sectional view showing the schematic configuration of the die shown in FIG. 2.

Referring to FIG. 2, the method of manufacturing a confectionery or other food container 1 using a biodegradable resin according to a preferred embodiment of the present invention includes the steps of preparing a biodegradable resin for application to the food container 1 (S 10); , pulverizing the biodegradable resin (S 20), forming the pulverized biodegradable resin (not shown) to form biodegradable resin pellets (Bp) (S 30), biodegradable resin pellets (Bp) and antibacterial components. (A) is processed and laminated on one side to cover either side of the antibacterial layer (10), at least part of which is composed of biodegradable resin and antibacterial component (A), and both sides of the antibacterial layer (10), and at least part of which is biodegradable resin. A second protective layer (30) laminated on one side of the first protective layer (20) and the antibacterial layer (10) to cover the other side opposite to the other side, and at least a portion of which is made of biodegradable resin. Forming a biodegradable resin sheet (Bs) having a three-layer laminated structure comprising (S40), forming the biodegradable resin sheet (Bs) to form a food container (1) (S50), It may include a step (S60) of recovering the food container 1 from the biodegradable resin sheet (Bs).

First, in step S10, biodegradable resin for manufacturing the food container 1 is prepared. As shown in FIG. 3, in step S10, the food container 1 is formed using biodegradable resin phages (Br) cut from the biodegradable resin bag (Bb) to form a handle when manufacturing the biodegradable resin bag (Bb). It is desirable to collect and prepare for recycling as biodegradable resin material, but is not limited to this.

Thereafter, as shown in FIG. 3, in step S20, the biodegradable resin phage (Br) and other biodegradable resins collected and prepared in step S10 are pulverized using a grinder 40.

Next, as shown in FIG. 3, in step S30, the pulverized biodegradable resin material pulverized in step S20 is molded using the pellet molding machine 50 to form biodegradable resin pellets (Bp).

Thereafter, in step S40, the biodegradable resin pellets (Bp) and the antibacterial component (A) are processed using the sheet molding machine 60 to form a first protective layer 20 and a second protective layer, at least partially composed of biodegradable resin. A biodegradable resin sheet (Bs) having a three-layer laminated structure is formed between the layers (30) and an antibacterial layer (10) composed of at least a portion of a mixture of biodegradable resin and antibacterial component (A).

The configuration of the sheet forming machine 60 is not particularly limited. For example, as shown in FIGS. 3 and 4, a first extruder 61, a second extruder 62, a third extruder 63, a die 64, a pair of cooling rolls 65, 66) etc. can be provided.

The first extruder 61 is configured to heat and melt-knead the biodegradable resin pellets (Bp), the antibacterial component (A), and other materials to form the antibacterial layer 10.

The second extruder 62 is configured to heat and melt-knead the biodegradable resin pellets (Bp) and other materials to form the first protective layer 20.

The third extruder 63 is configured to heat and melt-knead the biodegradable resin pellets (Bp) and other materials to form the second protective layer 30.

The die 64 is mixed with the biodegradable resin melt (Bm), the antibacterial component melt (Am), and the melt of other materials discharged in a mixed state from the first extruder 61 and the second extruder 62. The discharged biodegradable resin melt (Bm) and other material melts, and the biodegradable resin melt (Bm) discharged from the third extruder 63 and other material melts are extruded to have a three-layer laminated structure to produce a biodegradable resin sheet (Bs). ) is configured to form.

The cooling rolls 65 and 66 are installed so that the biodegradable resin sheet Bs formed in the die 64 is interposed between the cooling rolls 65 and 66. Through this, the cooling rolls 65 and 66 can compress the biodegradable resin sheet Bs to have a predetermined reference thickness.

In addition, the antibacterial component (A) is preferably supplied by adding a masterbatch containing biodegradable resin pellets (Bp) and the antibacterial component (A) mixed at a predetermined ratio into the first extruder 61, but is not limited to this. no. That is, the biodegradable resin pellets (Bp) and the antibacterial component (A) may be supplied to the first extruder 61, respectively. In particular, the antibacterial component (A) is preferably supplied through methods such as injection of solid powder, mixing of liquid particles, or spraying, but is not limited thereto.

In addition, considering the characteristics of biodegradable resin, which is relatively vulnerable to heat, it is preferable that the biodegradable resin pellets (Bp), antibacterial component (A), and other materials are heated to 90 to 150 ° C in the first extruder 61. In the second extruder 62 and the third extruder 63, the biodegradable resin pellets (Bp) and other materials are preferably heated to 90 to 150° C., but are not limited thereto.

Meanwhile, in step S40, it has been explained that the biodegradable resin sheet (Bs) is extruded using the die 64 to form the antibacterial layer 10 and the

protective layers

20 and 30 in a laminated form, so the process is limited to this. That is not the case. For example, the antibacterial layer 10, the first protective layer 20, and the second protective layer 30 are individually extruded using a plurality of extruders and a plurality of dies each coupled to one of the extruders. Afterwards, the antibacterial layer 10, the first protective layer 20, and the second protective layer 30 may be laminated using a lamination roller or other lamination device (not shown) to form a biodegradable resin sheet (Bs). In this case, the antibacterial component (A) can be added to the antibacterial layer 10 by supplying it to an extruder for forming the antibacterial layer 10 together with the biodegradable resin pellets (Bp), but the present invention is not limited to this. That is, only biodegradable resin pellets (Bp) are selectively supplied to the extruder to form unit biodegradable resin sheets corresponding to the antibacterial layer 10, and then the antibacterial component (A) is sprayed on these unit biodegradable resins and coated through other methods. An antibacterial layer 10 may be formed.

The biodegradable resin sheet (Bs) formed in step S40 has the same layered structure as the above-described food container (1), and this biodegradable resin sheet (Bs) can be used as a material for forming the wall of the food container (1). You can.

Next, in step S50, the biodegradable resin sheet (Bs) formed in step S40 is molded using the pressure vacuum molding machine (70) to form at least one food container (1) on the biodegradable resin sheet (Bs).

Afterwards, in step S60, the biodegradable resin sheet (Bs) on which the food container 1 was formed in step S50 is cut and trimmed using a cutter, cutter, or other device to form the food container 1, and the remaining residue is The food container (1) is separated and recovered from the scrap (not shown) of the biodegradable resin sheet (Bs).

Figure 5 is a photograph of an antibacterial test against strain 1 of an unprocessed test piece, and Figure 6 is a photograph of an antibacterial test of strain 1 of a confectionery or other food container using a biodegradable resin according to a preferred embodiment of the present invention.

In addition, Figure 7 is a photograph of an antibacterial test against strain 2 of an unprocessed test piece, and Figure 8 is a photograph of an antibacterial test of strain 2 of a confectionery or other food container using a biodegradable resin according to a preferred embodiment of the present invention.

Below, the antibacterial test results of confectionery and other food containers (1) using biodegradable resin according to ISO 22196 will be described.

(1) Test strain

Strain 1: Escherichia coli ATCC 8739

Strain 2: Staphylococcus aureus ATCC 6538P

(2) Pre-culture of test bacteria

The strain was inoculated from the preserved strain onto a slope medium and cultured at (35 ± 1) °C for (16 to 20) hours.

(3) Preparation of test bacterial solution

The cultured strain was suspended in 500-fold diluted Nutrient broth (1/500 NB) to a concentration of (2.5 to 10) Х 10 ⁵ CFU/mL and used as an inoculum.

(4) Preparation of test pieces

Prepare test pieces extracted from confectionery and other food containers using biodegradable resin (hereinafter referred to as 'antibacterial processed test pieces') and unprocessed test pieces to a square size of (50 ± 2) mm, and expose all sides of the test pieces to ultraviolet rays. It was purified using a (UV Lamp), etc. and then used for testing.

(5) Inoculation and culture of test bacterial solution

0.4 mL of the prepared test bacterial solution was inoculated onto the test surface of each test piece placed in the Petri dish and a film was covered over it to spread the test bacterial fluid evenly over each test piece. The Petri dish was closed and cultured for (24 ± 1) hours at (35 ± 1) °C and relative humidity of 90% or higher.

(6) Recovery and measurement of test bacteria

Using 10 mL of SCDLP broth, bacteria were recovered from the raw test piece immediately after the test inoculation, the antibacterially treated test piece after 24 hours of incubation, and the unprocessed test piece after 24 hours of incubation. The recovered bacterial solution was cultured at (35 ± 1) °C (40 to 48) hours using plate count agar, and then the number of viable bacteria and antibacterial activity were measured.

(7) Antibacterial test results

1) How to calculate antibacterial activity value

The antibacterial activity value of the antibacterial processing test piece can be calculated according to Equation 1 below.

R: Antibacterial activity value

Uo: Average log value of viable cell count immediately after inoculation of unprocessed test piece

Ut: Average log value of viable bacterial count after 24 hours of unprocessed test piece

At: Average log value of viable bacterial count after 24 hours of antibacterial processing test piece

2) Antibacterial test results for E. coli

As shown in Table 1 below, the average log value (Uo) of the live bacterial count immediately after inoculation of the unprocessed test piece was 4.2, the average log value (Ut) of the live bacterial count after 24 hours of inoculation of the unprocessed test piece was 6.2, and 24 hours after inoculation of the antibacterially processed test piece. The average log value (At) of the number of probiotic bacteria was found to be 2.8. Therefore, according to Equation 1, the antibacterial activity value (R) was found to be 3.4.

반복수number of repetitions	초 기Early		무가공시험편 (24시간 후)Raw test piece (24 hours later)		항균가공시험편 (24시간 후)Antibacterial processing test piece (24 hours later)
반복수number of repetitions	CFU/cm² CFU/ ^cm2	log 값log value	CFU/cm² CFU/ ^cm2	log 값log value	CFU/cm² CFU/ ^cm2	log 값log value
1One	2.0 x 10⁴ 2.0 x 10 ⁴	4.304.30	2.0 x 10⁶ 2.0 x 10 ⁶	6.306.30	6.4 x 10² 6.4 x 10 ²	2.812.81
22	1.6 x 10⁴ 1.6 x 10 ⁴	4.204.20	1.9 x 10⁶ 1.9 x 10 ⁶	6.286.28	6.4 x 10² 6.4 x 10 ²	2.812.81
33	1.8 x 10⁴ 1.8 x 10 ⁴	4.264.26	1.8 x 10⁶ 1.8 x 10 ⁶	6.266.26	6.8 x 10² 6.8 x 10 ²	2.832.83

3) Antibacterial test against S. aureus

As shown in Table 2 below, the average log value (Uo) of the live bacterial count immediately after inoculation of the unprocessed test piece was 4.1, the average log value (Ut) of the live bacterial count after 24 hours of inoculation of the unprocessed test piece was 3.4, and 24 hours after inoculation of the antibacterially processed test piece. The average log value (At) of the number of probiotic bacteria was found to be 0.2. Therefore, according to Equation 1, the antibacterial activity value (R) was found to be 3.2.

반복수number of repetitions	초 기Early		무가공시험편 (24시간 후)Raw test piece (24 hours later)		항균가공시험편 (24시간 후)Antibacterial processing test piece (24 hours later)
반복수number of repetitions	CFU/cm² CFU/ ^cm2	log 값log value	CFU/cm² CFU/ ^cm2	log 값log value	CFU/cm² CFU/ ^cm2	log 값log value
1One	1.4 x 10⁴ 1.4 x 10 ⁴	4.154.15	2.6 x 10³ 2.6 x 10 ³	3.413.41	2.52.5	0.400.40
22	1.8 x 10⁴ 1.8 x 10 ⁴	4.264.26	2.4 x 10³ 2.4 x 10 ³	3.383.38	1.91.9	0.280.28
33	1.5 x 10⁴ 1.5 x 10 ⁴	4.184.18	2.7 x 10³ 2.7 x 10 ³	3.433.43	1.31.3	0.110.11

4) Conclusion

If the antibacterial activity value is 2.0 or higher, the antibacterial effect is 99% or higher. Generally, if the antibacterial activity value is 2.0 or higher, the antibacterial property of the test object is recognized as effective. However, as above, the antibacterial activity value of the antibacterial processed test piece was found to be 3.4 for E. coli and 3.2 for S. aureus. Through this, as shown in FIGS. 5 to 8, it can be confirmed that the antibacterial processing test piece, that is, the confectionery and other food container 1 using biodegradable resin, has effective antibacterial properties.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention.

Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims

In confectionery and other food containers using biodegradable resin to accommodate food in the internal space,

An antibacterial layer composed at least in part of a mixture of a biodegradable resin and an antibacterial component at a predetermined mixing ratio;

a first protective layer laminated on the inner surface of the antibacterial layer to cover the antibacterial layer on the inside of the food container; and

Confectionery and other food containers using biodegradable resin, comprising a second protective layer laminated on the outer surface of the antibacterial layer to cover the antibacterial layer on the outer side of the food container.
According to paragraph 1,

Confectionery and other food containers using biodegradable resin, wherein each of the first protective layer and the second protective layer is composed of at least a portion of a biodegradable resin.
According to paragraph 2,

The biodegradable resin is a biodegradable resin in which biomass and petroleum-based biodegradable resin are mixed in a predetermined ratio. Confectionery and other food containers using biodegradable resin.
According to paragraph 1,

The mixing ratio is 90 to 97 wt% of the biodegradable resin and 3 to 10 wt% of the antibacterial component. Confectionery and other food containers using biodegradable resin.
According to paragraph 1,

The antibacterial ingredient includes at least one of zinc oxide, copper oxide, nano-silver, nano-copper, calcium carbonate, and natural extract. Confectionery and other food containers using biodegradable resin.
(a) an antibacterial layer composed at least in part of a mixture of a biodegradable resin and an antibacterial component in a predetermined ratio, a first protective layer laminated on either side of the antibacterial layer to cover either side, and Forming a biodegradable resin sheet having a three-layer laminated structure including a second protective layer laminated on one side of the antibacterial layer to cover the other side of the two sides of the antibacterial layer; and

(b) A method of manufacturing a confectionery or other food container using a biodegradable resin, comprising the step of molding the biodegradable resin sheet to form a food container.
According to clause 6,

A method of manufacturing a confectionery or other food container using a biodegradable resin, wherein the first protective layer and the second protective layer are each composed at least in part of a biodegradable resin.
In clause 7,

The biodegradable resin is a biodegradable resin in which biomass and petroleum-based biodegradable resin are mixed in a predetermined ratio. A method of manufacturing a container for confectionery and other food using a biodegradable resin.
According to clause 6,

The mixing ratio is 90 to 97 wt% of the biodegradable resin and 3 to 10 wt% of the antibacterial component.
According to clause 6,

The antibacterial ingredient includes at least one of zinc oxide, copper oxide, nano-silver, nano-copper, calcium carbonate, and natural extract. A method of manufacturing a confectionery and other food container using a biodegradable resin.
According to clause 6,

(c) pulverizing the biodegradable resin; and

(d) molding the pulverized biodegradable resin to form biodegradable resin pellets,

In step (a), the biodegradable resin sheet is formed using the biodegradable resin pellets.
According to clause 11,

In step (c), the biodegradable resin phages cut from the biodegradable resin bag are pulverized to form a handle of the biodegradable resin bag.