Composition for food container and food container manufacturing method using the composition

Abstract

The present invention relates to a composition for a food container and a method for manufacturing a food container using the composition, and more specifically, to a composition for a food container and a method for manufacturing a food container using the composition, the composition comprising a zeolite, an antibacterial additive, and a porous adsorbent powder, the preservative is used for adsorbing and removing ethylene gas, carbon dioxide gas and the like generated by respiration of fruits and vegetables and fruits, and prevents spoilage caused by microorganisms through an antibacterial effect, so that the fruits and vegetables and fruits can be kept fresh for a long time.

Description

Technical Field

[0001] The present invention relates to a composition for food containers and a method for manufacturing food containers using the composition. Specifically, the present invention relates to a composition for food containers and a method for manufacturing food containers using the composition, wherein the composition comprises zeolite, an antibacterial additive and a porous adsorption powder, and is used for adsorbing and removing ethylene gas, carbon dioxide gas and the like generated by the respiration of fruits, vegetables and fruits, and preventing corruption caused by microorganisms through antibacterial action, thereby enabling fruits, vegetables and fruits to be kept fresh for a long time. Background Art

[0002] Since fruits, vegetables and fruits are alive, they continue to breathe even after being picked, and respiration means taking in oxygen and releasing carbon dioxide. If fruits, vegetables and fruits are stored in sealed containers for a long time, they will lose their assimilation function and consume stored substances such as starch, organic acids and sugars through respiration. At this time, the temperature rises due to respiration and the ethylene concentration increases.

[0003] Ethylene is a natural hormone released during the storage of fruits and vegetables, which increases their respiration, promotes over-ripening and accelerates corruption. Ordinary plastic containers cannot control the air permeability of the container and the removal of ethylene gas, so they cannot maintain the freshness of vegetables and shorten the storage time.

[0004] In addition, generally speaking, in the case of products extruded from plastics, polypropylene and polypropylene-based plastic resins are used as the main raw materials, because they do not have antibacterial and antifungal properties, in order to extend the shelf life, an antibacterial agent containing silver with antibacterial properties needs to be added during the plastic molding process. However, the use of such an antibacterial agent has the problem of increasing manufacturing costs.

[0005] Therefore, research on food containers is needed to improve the antibacterial properties at a lower cost, improve the air permeability of the containers, and eliminate the gas generated in the containers. Summary of the invention

[0006] Technical issues

[0007] The object of the present invention is to overcome the shortcomings of the prior art and provide a composition for food containers and a method for manufacturing food containers using the composition, wherein the composition can maintain appropriate concentrations of carbon dioxide and ethylene gas inside a container for accommodating fruits, vegetables and / or fruits to improve antibacterial properties.

[0008] The problems to be solved by the present invention are not limited to the above contents, and other problems not mentioned will become more apparent to those skilled in the art from the following description.

[0009] Technical Solution

[0010] One embodiment of the present invention provides a composition for food containers, comprising zeolite, an antimicrobial additive and porous adsorption powder.

[0011] According to one embodiment of the present invention, the zeolite contains pores; the average size of the pores is 300-500 meshes.

[0012] According to one embodiment of the present invention, the antibacterial additive is hinokitiol.

[0013] According to one embodiment of the present invention, the average particle size of the porous adsorption powder is 500-700 meshes.

[0014] According to one embodiment of the present invention, the porous adsorption powder includes one or more selected from the following: montmorillonite, bioceramics, pegmatite, micro-powder silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, medical stone, shell, pumice, vermiculite, sericite, quartz, muscovite, loess, china clay, activated carbon and combinations thereof.

[0015] According to one embodiment of the present invention, the polymer resin includes one or more selected from the group consisting of polypropylene, polyester, polyethylene, polystyrene, polylactic acid, polybutylene succinate, polyhydroxybutyrate, polyhydroxyalkanoate, poly(1,4-cyclohexanedimethyl terephthalate) and combinations thereof.

[0016] According to one embodiment of the present invention, the content of the polymer resin is 75 to 98 parts by weight relative to 100 parts by weight of the composition.

[0017] According to one embodiment of the present invention, the content of zeolite is 1 to 10 parts by weight relative to 100 parts by weight of the composition.

[0018] According to one embodiment of the present invention, the content of the antibacterial additive is 0.1 to 5 parts by weight relative to 100 parts by weight of the composition.

[0019] According to one embodiment of the present invention, the content of the porous adsorption powder is 1 to 10 parts by weight relative to 100 parts by weight of the composition.

[0020] One embodiment of the present invention provides a method for manufacturing a food container, comprising the following steps: stirring a composition for a food container; vacuum drying the stirred composition; and molding the vacuum-dried composition.

[0021] According to one embodiment of the present invention, the vacuum drying step is performed at a temperature of 75° C. to 85° C. for 2 to 4 hours.

[0022] According to one embodiment of the present invention, the molding step uses a twin-screw extruder to mold the pellets at a temperature of 180° C. to 245° C.

[0023] According to one embodiment of the present invention, after the shaping step, a step of drying the shaped composition is further included.

[0024] According to one embodiment of the present invention, the drying step is performed in a vacuum oven at a temperature of 100° C. to 120° C. for 6 to 8 hours.

[0025] Effects of the Invention

[0026] The composition for food containers according to one embodiment of the present invention adsorbs and removes ethylene gas, carbon dioxide gas, etc. generated by the respiration of fruits, vegetables and fruits, and prevents corruption caused by microorganisms through antibacterial action, thereby keeping fruits, vegetables and fruits fresh for a long time.

[0027] According to the method for manufacturing a food container of the present invention, the adsorption efficiency of ethylene gas and carbon dioxide gas is increased, and the antibacterial effect is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 is a photograph of a food container according to one embodiment of the present invention;

[0029] Figure 2 is a sequence diagram of a method for manufacturing a food container according to one embodiment of the present invention;

[0030] Figure 3A and Figure 3B The photos are taken before storing bananas in the food container of Comparative Example 1 ( Figure 3A ) and photos taken after refrigeration at 15°C for 10 days ( Figure 3B );

[0031] Figure 4A and Figure 4B They are photos taken before storing bananas in the food container of Example 1 ( Figure 4A ) and photos taken after refrigeration at 15°C for 10 days ( Figure 4B );

[0032] Figure 5A and Figure 5B The pictures are taken before the peaches were stored in the food container of Comparative Example 1 ( Figure 5A ) and photographs taken after storage at room temperature (23±2℃) for 10 days ( Figure 5B );

[0033] Fig. 6A and Figure 6BThey are photos taken before peaches were stored in the food container of Example 1 ( Fig. 6A ) and photographs taken after storage at room temperature (23±2℃) for 10 days ( Figure 6B );

[0034] Fig. 7A , Figure 7B and Figure 7C The photos are taken before storing apricots in the food container of Comparative Example 1 ( Fig. 7A ), photos taken after storage at room temperature (23±2℃) for 10 days ( Figure 7B ) and photos taken after storage at room temperature (23±2℃) for 14 days ( Figure 7C );

[0035] Fig. 8A , Figure 8B and Figure 8C The photos are taken before storing apricots in the food container of Example 1 ( Fig. 8A ), photos taken after storage at room temperature (23±2℃) for 10 days ( Figure 8B ) and photos taken after storage at room temperature (23±2℃) for 14 days ( Figure 8C );

[0036] Fig. 9A and Fig. 9B This is a photo taken before the lettuce was stored in the food container of Example 1 ( Fig. 9A ) and photos taken after refrigeration at 15°C for 31 days ( Fig. 9B ).

[0037] Reference numerals

[0038] S10: stirring step

[0039] S30: Vacuum drying step

[0040] S50: Forming step

[0041] S70: Drying step DETAILED DESCRIPTION

[0042] In the present specification, when it is said that a certain part “includes” a certain component, unless there is an intended description to the contrary, other components are not excluded but other components may be further included.

[0043] In the specification of the present invention, "A and / or B" means A or B, or A and B.

[0044] In this specification, the "mesh" unit may refer to the size of the particle size that can pass through the number of meshes contained in a square with a side length of 1 inch.

[0045] In the present specification, "pore" may refer to a space contained in a particle, and the space may be completely contained in the particle, or partially exposed and communicated with the outside, or exposed at both ends of the particle to allow the particle to penetrate.

[0046] In this specification, the accompanying drawings are exemplary diagrams of preferred embodiments of the present invention, which together with the inventive content of the present invention illustrate the principles of the present invention and do not limit the scope of the present invention. In addition, the shapes, sizes, scales or proportions of the elements in the drawings of this specification may be exaggerated for a clearer description.

[0047] Hereinafter, the present invention will be described in detail.

[0048] One embodiment of the present invention provides a composition for food containers, comprising zeolite, an antimicrobial additive and porous adsorption powder.

[0049] The composition for food containers according to one embodiment of the present invention adsorbs and removes ethylene gas, carbon dioxide gas, etc. generated by the respiration of fruits, vegetables and fruits, and prevents corruption caused by microorganisms through antibacterial action, thereby keeping fruits, vegetables and fruits fresh for a long time.

[0050] Figure 1 is a photograph of a food container according to one embodiment of the present invention. Figure 1 A food container according to an embodiment of the present invention will be described in detail.

[0051] According to one embodiment of the present invention, the zeolite contains pores; the average size of the pores is 300 to 500 meshes. Specifically, the average size of the pores contained in the zeolite can be 320 to 480 meshes, 340 to 460 meshes, 360 to 440 meshes or 380 to 420 meshes. In this specification, "pore size" may refer to the diameter of the pores, and the diameter may refer to the longest distance between two points where a straight line passing through the interior of the pores intersects. By adjusting the average size of the pores contained in the zeolite within this range, the performance of the gas contained in the adsorption container can be improved.

[0052] According to one embodiment of the present invention, the antibacterial additive is hinokitiol. As mentioned above, by selecting hinokitiol as the antibacterial additive, the antibacterial property of the container can be improved while saving the manufacturing cost of the container.

[0053] According to one embodiment of the present invention, the average particle size of the porous adsorption powder is 500 to 700 meshes. Specifically, the average particle size of the porous adsorption powder may be 520 to 680 meshes, 540 to 660 meshes, 560 to 640 meshes or 580 to 620 meshes. In this specification, "particle size" may refer to the diameter of the particle, which may refer to the longest distance between two points where straight lines passing through the interior of the particle intersect. As described above, by controlling the average particle size of the porous adsorption powder, the ingredients contained in the composition can be evenly mixed, the physical properties of the food container can be prevented from deteriorating, and the performance of the gas contained in the adsorption container can be improved.

[0054] According to one embodiment of the present invention, the porous adsorption powder includes one or more selected from montmorillonite, bio-ceramic, pegmatite, micro-powder silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, medical stone, shell, pumice, vermiculite, sericite, quartz, muscovite, loess, kaolin, activated carbon and combinations thereof. By selecting the porous adsorption powder from the material, the gas adsorption performance of the food container can be improved to prevent the physical properties of the food container from being reduced.

[0055] According to one embodiment of the present invention, the polymer resin includes one or more selected from the group consisting of polypropylene (PP), polyester (polyester), polyethylene (PE), polystyrene (PS), polylactic acid (PLA), polybutylene succinate (PBS), polyhydroxyvalerate (PHB), polyhydroxyalkanoate (PHA), poly (cyclohexane-1,4-dimethylene terephthalate) (PCT) and combinations thereof. By selecting a polymer resin from the material, lightweight can be achieved while ensuring the impact strength and durability of the food container.

[0056] According to one embodiment of the present invention, the content of the polymer resin is 75 to 98 parts by weight relative to 100 parts by weight of the composition. Specifically, the content of the polymer resin is 77 to 96 parts by weight, 79 to 94 parts by weight, 81 to 92 parts by weight, or 83 to 90 parts by weight relative to 100 parts by weight of the composition. By adjusting the content of the polymer resin within this range, the impact strength and durability of the food container can be ensured while achieving lightweight.

[0057] According to one embodiment of the present invention, the content of zeolite is 1 to 10 parts by weight relative to 100 parts by weight of the composition. Specifically, the content of zeolite is 3 to 8 parts by weight or 5 to 6 parts by weight relative to 100 parts by weight of the composition. By adjusting the content of zeolite within this range, the performance of adsorbing the gas contained in the container can be improved.

[0058] According to one embodiment of the present invention, the content of the antibacterial additive is 0.1 to 5 parts by weight relative to 100 parts by weight of the composition. Specifically, the content of the antibacterial additive is 1 to 4 parts by weight or 2 to 3 parts by weight relative to 100 parts by weight of the composition. By adjusting the content of the antibacterial additive within this range, the antibacterial property of the container can be improved.

[0059] According to one embodiment of the present invention, the content of the porous adsorption powder is 1 to 10 parts by weight relative to 100 parts by weight of the composition. Specifically, the content of the porous adsorption powder is 3 to 8 parts by weight or 5 to 6 parts by weight relative to 100 parts by weight of the composition. By adjusting the content of the porous adsorption powder within this range, the performance of the gas contained in the adsorption container can be improved.

[0060] One embodiment of the present invention provides a method for manufacturing a food container, comprising the following steps: stirring a composition for a food container (S10); vacuum drying the stirred composition (S30); and molding the vacuum-dried composition (S50).

[0061] According to the method for manufacturing a food container of the present invention, the adsorption efficiency of ethylene gas and carbon dioxide gas is increased, and the antibacterial effect is improved.

[0062] Figure 2 FIG. 1 is a sequence diagram of a method for manufacturing a food container according to an embodiment of the present invention. Figure 2 A food container manufacturing method according to one embodiment of the present invention will be described in detail.

[0063] According to one embodiment of the present invention, the method for manufacturing a food container includes stirring a composition for a food container (S10).

[0064] According to one embodiment of the present invention, the method for manufacturing a food container includes vacuum drying the stirred composition (S30). As described above, by vacuum drying the stirred composition (S30), the composition can be uniformly mixed to prevent partial aggregation of specific components and reduce physical properties.

[0065] According to one embodiment of the present invention, the method for manufacturing a food container includes molding a vacuum-dried composition (S50). As described above, by molding the vacuum-dried composition (S50), it is possible to prevent the food container from containing excessive moisture and thus reducing physical properties.

[0066] According to one embodiment of the present invention, the vacuum drying step (S30) is performed at a temperature of 75°C to 85°C for 2 to 4 hours. Specifically, the temperature of the vacuum drying step (S30) is 77 to 83°C or 79 to 81°C. Further, the vacuum drying step (S30) is performed for 1.5 to 3.5 hours. As described above, by adjusting the conditions for performing the vacuum drying step, it is easy to remove the moisture contained in the composition.

[0067] According to one embodiment of the present invention, the molding step (S50) is formed into a small ball shape by a twin-screw extruder at a temperature of 180°C to 245°C. Specifically, the molding step (S50) is formed by a twin-screw extruder at a temperature of 185°C to 240°C, 190°C to 235°C, 195°C to 230°C or 200°C to 220°C. As described above, by adjusting the conditions of the molding step (S50), the polymer resin can be molded into a small ball shape without denaturing the polymer resin.

[0068] According to one embodiment of the present invention, after the molding step (S50), a step (S70) of drying the molded composition is further included. As described above, by further including a step (S70) of drying the molded composition after the molding step (S50), foreign matter contained in the molding process can be removed.

[0069] According to one embodiment of the present invention, the drying step (S70) is dried in a vacuum oven at a temperature of 100°C to 120°C for 6 to 8 hours. Specifically, the temperature of the drying step (S70) is 100°C to 120°C, 102°C to 118°C, 104°C to 116°C, 106°C to 114°C or 108°C to 112°C, and the drying step (S70) is performed in a vacuum oven for 6.5 to 7.5 hours. As described above, by adjusting the conditions of the drying step (S70), the efficiency of removing foreign matter contained in the molding process can be improved.

[0070] The present invention is described in detail below with reference to the embodiments. However, the embodiments of the present invention can be modified into various other forms, and within the scope of the present invention, the above modifications should be included in the scope of the present invention. The purpose of the embodiments of this specification is to help those skilled in the art to better understand the present invention.

[0071] <Example 1>

[0072] A composition containing 87% by weight of polyethylene (PE) resin as a polymer resin, 5% by weight of synthetic zeolite with a pore size of 400 mesh, 3% by weight of hinokitiol as an antibacterial additive, and 5% by weight of diatomaceous earth with a particle size of 600 mesh as a porous adsorption powder was stirred and then vacuum dried at 80°C for 3 hours. Then, the composition was formed into a pellet shape at a temperature of 210°C using a twin-screw extruder and dried in a vacuum oven at 110°C for 7 hours. It was then manufactured into a container shape.

[0073] <Comparative Example 1>

[0074] Food containers made from polyethylene.

[0075] <Experimental Example 1: Freshness Experiment>

[0076] Bananas, peaches, apricots and lettuce were placed in the food containers of Comparative Example 1 and Example 1, respectively, and photographs were taken before storage and after storage under specific conditions to compare the appearance and state.

[0077] Specifically, the status of bananas after refrigeration at 15°C for 10 days, the status of peaches after storage at room temperature (23±2°C) for 10 days, the status of apricots after storage at room temperature (23±2°C) for 10 days, and the status of lettuce after refrigeration at 15°C for 31 days.

[0078] Figure 3A and Figure 3B The photos are taken before storing bananas in the food container of Comparative Example 1 ( Figure 3A ) and photos taken after refrigeration at 15°C for 10 days ( Figure 3B ). Figure 4A and Figure 4B They are photos taken before storing bananas in the food container of Example 1 ( Figure 4A ) and photos taken after refrigeration at 15°C for 10 days ( Figure 3B ). See Figure 3A and Figure 3B as well as Figure 4A and Figure 4BIt can be confirmed that most of the bananas stored in the polyethylene food container of Example 1 have black spots on their surfaces, but the bananas stored in the food container of Example 1, which is one embodiment of the present invention, maintain their initial state.

[0079] Figure 5A and Figure 5B The pictures are taken before the peaches were stored in the food container of Comparative Example 1 ( Figure 5A ) and photographs taken after storage at room temperature (23±2℃) for 10 days ( Figure 5B ). Fig. 6A and Figure 6B They are photos taken before peaches were stored in the food container of Example 1 ( Fig. 6A ) and photographs taken after storage at room temperature (23±2℃) for 10 days ( Figure 6B ). See Figure 5A and Figure 5B as well as Fig. 6A and Figure 6B It can be confirmed that the peaches stored in the polyethylene food container of Example 1 have become corrupted, but the peaches stored in the food container of Example 1 which is one embodiment of the present invention maintain their initial state.

[0080] Fig. 7A , Figure 7B and Figure 7C The photos are taken before storing apricots in the food container of Comparative Example 1 ( Fig. 7A ), photos taken after storage at room temperature (23±2℃) for 10 days ( Figure 7B ) and photos taken after storage at room temperature (23±2℃) for 14 days ( Figure 7C ). Fig. 8A , Figure 8B and Figure 8C The photos are taken before storing apricots in the food container of Example 1 ( Fig. 8A ), photos taken after storage at room temperature (23±2℃) for 10 days ( Figure 8B ) and photos taken after storage at room temperature (23±2℃) for 14 days ( Figure 8C ). See Fig. 7A , Figure 7B and Figure 7C as well as Fig. 8A , Figure 8B and Figure 8C It can be confirmed that the apricots stored in the polyethylene food container of Example 1 have become corrupted, but the apricots stored in the food container of Example 1 which is an embodiment of the present invention maintain their initial state.

[0081] Fig. 9A and Fig. 9BThey are photos taken before the lettuce is stored in the food container of Example 1 ( Fig. 9A ) and photos taken after refrigeration at 15°C for 31 days ( Fig. 9B ). See Fig. 9A and Fig. 9B It can be confirmed that the lettuce stored in the food container of Example 1 which is one embodiment of the present invention maintains the initial state.

[0082] <Experimental Example 2: Antibacterial Experiment>

[0083] For each food container in Comparative Example 1 and Example 1, an antibacterial test was performed in accordance with JIS Z 2801:2010E. Specifically, antibacterial tests were performed on Escherichia coli, Staphylococcus aureus, Salmonella enterica and Pseudomonas aeruginosa, and the antibacterial rate and sterilization rate values ​​as the results are summarized in the following Table 1. The antibacterial rate refers to the inhibition of the growth of bacteria in the sample relative to the control group when comparing the control group without antibacterial power and the sample, while the sterilization rate refers to the ratio of the initial bacterial count of the sample to the remaining bacterial count in the sample after sterilization.

[0084] The test material was a plate made in the form of a 50 mm x 50 mm film produced in Example 1, while the control group was a plate made in the same form in Comparative Example 1. The test was performed three times (first, second, and third).

[0085] The test strains used were Escherichia coli ATCC 8739, Staphylococcus aureus ATCC 6538p, Salmonella enterica KCTC2515, and Pseudomonas aeruginosa ATCC 9027. Inoculation and culture of the test strains were performed by the pour plate method according to JIS Z 2801:2010E.

[0086] The concentrations of the inoculated strains were 3.5 x 105 CFU / membrane for Escherichia coli, 2.7 x 105 CFU / membrane for Staphylococcus aureus, 3.8 x 105 CFU / membrane for Salmonella enterica and 3.5 x 105 CFU / membrane for Pseudomonas aeruginosa. The culture medium used 1 / 500 nutrient broth (BD), inoculated at 35°C for 24 hours, and cultured at 35°C for 48 hours.

[0087] [Table 1]

[0088]

[0089]

[0090] The results show that, as shown in Table 1 above, the antibacterial rates of the samples (Example 1) are 6.5%, 6.4%, 7.0% and 6.9%, respectively, which are relatively small values. Therefore, compared with the control group (Comparative Example 1), its antibacterial ability is high and the sterilization rate is better than 99.9%.

[0091] <Experimental Example 3: Antifungal Test>

[0092] According to the ASTM G21-15 test specification, the anti-mold properties of the food containers manufactured in Example 1 were measured and summarized in Table 2 below.

[0093] 1. Public strains used: Aspergillus brasiliensis ATCC 9642, Chaetomium globosum ATCC 6205, Trichoderma virens ATCC 9645, Penicillium funiculosum ATCC 11797, Aureobasidium pullulans ATCC15233

[0094] 2. Culture conditions: (28-30)°C, greater than 85% RH, 28 days

[0095] 3. Measurement levels: Level 0: no growth; Level 1: less than 10% growth on the food container; Level 2: 10-30% growth on the food container; Level 3: 30-60% growth on the food container; Level 4: greater than 60% growth on the food container.

[0096] [Table 2]

[0097]

[0098] As can be seen from Table 2 above, the food container of Example 1 is Grade 0, with no mold growth.

[0099] In summary, the composition for food containers and the method for manufacturing food containers using the composition, which is an embodiment of the present invention, can maintain appropriate concentrations of carbon dioxide and ethylene gas inside containers for vegetables and / or fruits to improve antibacterial properties by including zeolite, antibacterial additives and porous adsorption powder.

Claims

1. A composition for food containers, comprising zeolite, an antimicrobial additive and a porous adsorbent powder.

2. The composition for food container according to claim 1, characterized in that: The zeolite contains pores; the average size of the pores is 300-500 meshes.

3. The composition for food container according to claim 1, characterized in that: The antibacterial additive is hinokitiol.

4. The composition for food container according to claim 1, characterized in that: The porous adsorption powder includes one or more selected from montmorillonite with an average particle size of 500 to 700 meshes, bioceramics, pegmatite, micro-powder silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, medical stone, shell, pumice, vermiculite, sericite, quartz, muscovite, loess, china clay, activated carbon and combinations thereof.

5. The composition for food container according to claim 1, characterized in that: The polymer resin includes one or more selected from the group consisting of polypropylene, polyester, polyethylene, polystyrene, polylactic acid, polybutylene succinate, polyhydroxybutyrate, polyhydroxyalkanoate, poly(1,4-cyclohexanedimethyl terephthalate), and combinations thereof.

6. The composition for food container according to claim 1, characterized in that: The composition comprises 75 to 98 parts by weight of a polymer resin, 1 to 10 parts by weight of the zeolite, 0.1 to 5 parts by weight of the antibacterial additive, and 1 to 10 parts by weight of the porous adsorption powder, relative to 100 parts by weight of the composition.

7. A method for manufacturing a food container, comprising the following steps: Stirring the composition for food containers according to any one of claims 1 to 6; vacuum drying the stirred composition; as well as The vacuum-dried composition is formed.

8. The method for manufacturing a food container according to claim 7, characterized in that: The vacuum drying step is performed at a temperature of 75°C to 85°C for 2 to 4 hours.

9. The method for manufacturing a food container according to claim 7, characterized in that: The molding step is to mold the product into pellets using a twin-screw extruder at a temperature of 180°C to 245°C.

10. The method for manufacturing a food container according to claim 7, characterized in that: After the molding step, the method further comprises a step of drying the molded composition; the drying step comprises drying the composition in a vacuum oven at a temperature of 100° C. to 120° C. for 6 to 8 hours.

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