Composition for food container and method for manufacturing food container by using same

Abstract

The present invention relates to a composition for a food container and a method for manufacturing a food container by using same and, more specifically, to a composition for a food container and a method for manufacturing a food container by using same, wherein the composition comprises zeolite, an antibacterial additive, and a porous adsorption powder to adsorb and remove ethylene gas, carbonic acid gas, and the like generated by respiration of vegetables and fruits and to prevent the decay caused by microorganisms through an antibacterial action, thereby keeping vegetables and fruits fresh for a long time.

Description

Composition for food containers and method for manufacturing food containers using the same

[0001] The present invention relates to a composition for a food container and a method for manufacturing a food container using the same. Specifically, the present invention relates to a composition for a food container comprising zeolite, an antimicrobial additive, and a porous adsorbent powder, which adsorbs and removes ethylene gas, carbon dioxide gas, and the like generated by the respiration of fruits, vegetables, and fruits, and prevents microbial spoilage through its antimicrobial action, thereby keeping fruits, vegetables, and fruits fresh for a long period of time, and a method for manufacturing a food container using the same.

[0002] Because fruits and vegetables are alive, they continue to respire even after harvest. This respiration involves inhaling oxygen and exhaling carbon dioxide. When fruits and vegetables are stored in sealed containers for extended periods, they lose their assimilation function and respiration consumes stored substances such as starch, organic acids, and sugars. This respiration causes the temperature to rise and ethylene concentrations to increase.

[0003] Ethylene is a natural hormone released by fruits and vegetables during storage. It increases respiration, promotes ripening, and accelerates spoilage. Standard plastic containers fail to adequately control ventilation and ethylene gas removal, making it difficult to maintain freshness of fruits and vegetables, significantly shortening their storage life.

[0004] Furthermore, injection-molded plastic products typically utilize polyethylene or polypropylene as their primary raw material. These products lack antibacterial properties against bacteria or mold. Therefore, to extend their shelf life, antibacterial agents containing silver are added during plastic molding. However, the use of these agents increases manufacturing costs.

[0005] Ultimately, research was needed on food containers that could improve antibacterial properties at low cost, improve ventilation within the container, and remove gases generated inside the container.

[0006] The technical problem to be achieved by the present invention is to provide a composition for a food container capable of maintaining an appropriate concentration of carbon dioxide and ethylene gas inside a container for containing vegetables and / or fruits and improving antibacterial properties, and a method for manufacturing a food container using the same.

[0007] However, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

[0008] One embodiment of the present invention provides a composition for a food container comprising a polymer resin, a zeolite, an antimicrobial additive, and a porous adsorption powder.

[0009] According to one embodiment of the present invention, the zeolite includes pores, and the average size of the pores may be 300 mesh or more and 500 mesh or less.

[0010] According to one embodiment of the present invention, the antibacterial additive may be hinokitiol.

[0011] According to one embodiment of the present invention, the average particle size of the porous adsorption powder may be 500 mesh or more and 700 mesh or less.

[0012] According to one embodiment of the present invention, the porous adsorption powder may include at least one selected from the group consisting of montmorillonite, bioceramic, pegmatite, finely powdered silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, quartz, shells, pumice, vermiculite, sericite, quartz, muscovite, loess, kaolin, activated carbon, and combinations thereof.

[0013] According to one embodiment of the present invention, the polymer resin may include at least one selected from the group consisting of polypropylene, polyester, polyethylene, polystyrene, polylactic acid, polybutylene succinate, polyhydroxybutyrate, polyhydroxyalkanoate, polycyclohexane-1,4-dimethylene terephthalate, and combinations thereof.

[0014] According to one embodiment of the present invention, the content of the polymer resin may be 75 parts by weight or more and 98 parts by weight or less with respect to 100 parts by weight of the composition.

[0015] According to one embodiment of the present invention, the content of the zeolite may be 1 part by weight or more and 10 parts by weight or less with respect to 100 parts by weight of the composition.

[0016] According to one embodiment of the present invention, the content of the antibacterial additive may be 0.1 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of the composition.

[0017] According to one embodiment of the present invention, the content of the porous adsorption powder may be 1 part by weight or more and 10 parts by weight or less with respect to 100 parts by weight of the composition.

[0018] One embodiment of the present invention provides a method for manufacturing a food container, comprising the steps of: stirring the composition for the food container; vacuum-drying the stirred composition; and molding the vacuum-dried composition.

[0019] According to one embodiment of the present invention, the vacuum drying step may be performed at a temperature of 75°C or higher and 85°C or lower for 2 hours or longer and 4 hours or shorter.

[0020] According to one embodiment of the present invention, the forming step may be forming into a pellet shape using a twin-screw extruder at a temperature of 180°C or more and 245°C or less.

[0021] According to one embodiment of the present invention, the step of drying the molded composition may be further included after the molding step.

[0022] According to one embodiment of the present invention, the drying step may be drying in a vacuum oven at a temperature of 100°C or higher and 120°C or lower for 6 hours or longer and 8 hours or shorter.

[0023] A food container composition according to one embodiment of the present invention adsorbs and removes ethylene gas, carbon dioxide gas, etc. generated by the respiration of fruits and vegetables and fruits, and prevents spoilage by microorganisms through an antibacterial action, thereby enabling the fruits and vegetables to be stored fresh for a long period of time.

[0024] The method for manufacturing a food container according to the present invention can increase the adsorption efficiency of ethylene gas, carbon dioxide gas, etc., and improve the antibacterial effect.

[0025] Figure 1 is a photograph of a food container according to one embodiment of the present invention.

[0026] Figure 2 is a flowchart of a method for manufacturing a food container according to one embodiment of the present invention.

[0027] Figure 3 shows a photograph (a) taken before storing bananas in the food container of Comparative Example 1 and a photograph (b) taken after storing them in a refrigerator at 15°C for 10 days.

[0028] Figure 4 shows a photograph (a) taken before storing bananas in the food container of Example 1 and a photograph (b) taken after storing them in a refrigerator at 15°C for 10 days.

[0029] Figure 5 shows a photograph (a) taken before storing peaches in the food container of Comparative Example 1 and a photograph (b) taken after storing them at room temperature (23 ± 2 ℃) for 10 days.

[0030] Figure 6 shows a photograph (a) taken before storing peaches in the food container of Example 1 and a photograph (b) taken after storing them at room temperature (23 ± 2 ℃) for 10 days.

[0031] Figure 7 shows a photograph taken before storing apricots in the food container of Comparative Example 1 (a), a photograph taken after storing them at room temperature (23 ± 2 ℃) for 10 days (b), and a photograph taken after storing them at room temperature (23 ± 2 ℃) for 14 days (c).

[0032] Figure 8 shows a photograph taken before storing apricots in the food container of Example 1 (a), a photograph taken after storing them at room temperature (23 ± 2 °C) for 10 days (b), and a photograph taken after storing them at room temperature (23 ± 2 °C) for 14 days (c).

[0033] Figure 9 shows a photograph (a) taken before storing lettuce in the food container of Example 1 and a photograph (b) taken after refrigerated storage at 15°C for 31 days.

[0034] In this specification, when a part is said to "include" a certain component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise specifically stated.

[0035] In this specification, “A and / or B” means “A and B, or A or B.”

[0036] In this specification, the unit "mesh" may mean the size of a particle that can pass through the number of meshes contained in a square having a side of 1 inch.

[0037] In this specification, "pore" may mean a space contained within a particle, and the space may be completely contained within the particle or partially exposed and communicate with the outside, or may be exposed at both ends of the particle and mean that the particle is penetrated.

[0038] The drawings attached to this specification illustrate preferred embodiments of the invention and, together with the description of the invention, serve to explain the principles of the invention, but are not intended to limit the scope of the invention. Furthermore, the shape, size, scale, or ratio of elements in the drawings included in this specification may be exaggerated for clarity.

[0039]

[0040] Hereinafter, the present invention will be described in more detail.

[0041] One embodiment of the present invention provides a composition for a food container comprising a polymer resin, zeolite, an antimicrobial additive, and a porous adsorption powder.

[0042] A food container composition according to one embodiment of the present invention adsorbs and removes ethylene gas, carbon dioxide gas, etc. generated by the respiration of fruits and vegetables and fruits, and prevents spoilage by microorganisms through an antibacterial action, thereby enabling the fruits and vegetables to be stored fresh for a long period of time.

[0043] Fig. 1 is a photograph of a food container according to one embodiment of the present invention. Referring to Fig. 1, the food container according to one embodiment of the present invention will be described in detail.

[0044] According to one embodiment of the present invention, the zeolite includes pores, and the average size of the pores may be 300 mesh or more and 500 mesh or less. Specifically, the average size of the pores included in the zeolite may be 320 mesh or more and 480 mesh or less, 340 mesh or more and 460 mesh or less, 360 mesh or more and 440 mesh or less, or 380 mesh or more and 420 mesh or less. In the present specification, the "pore size" may mean the diameter of the pore, and the diameter may mean the longest distance between two points where straight lines passing through the inside of the pores meet. By controlling the average size of the pores included in the zeolite within the above-described range, the performance of adsorbing a gas included inside a container can be improved.

[0045] According to one embodiment of the present invention, the antimicrobial additive may be hinokitiol. By selecting hinokitiol as the antimicrobial additive as described above, the antimicrobial properties of the container can be improved while reducing the manufacturing cost of the container.

[0046] According to one embodiment of the present invention, the average particle size of the porous adsorption powder may be 500 mesh or more and 700 mesh or less. Specifically, the average particle size of the porous adsorption powder may be 520 mesh or more and 680 mesh or less, 540 mesh or more and 660 mesh or less, 560 mesh or more and 640 mesh or less, or 580 mesh or more and 620 mesh or less. In the present specification, "particle size" may mean the diameter of the particle, and the diameter may mean the longest distance among two points where straight lines passing through the inside of the particle meet. As described above, by controlling the average particle size of the porous adsorption powder, the components included in the composition are uniformly mixed, thereby preventing the properties of the food container from deteriorating, and improving the performance of adsorbing a gas included inside the container.

[0047] According to one embodiment of the present invention, the porous adsorption powder may include at least one selected from the group consisting of montmorillonite, bioceramic, pegmatite, finely powdered silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, quartz, shells, pumice, vermiculite, sericite, quartz, muscovite, loess, kaolin, activated carbon, and combinations thereof. By selecting the porous adsorption powder from the above, the gas adsorption performance of the food container can be improved, and the deterioration of the physical properties of the food container can be prevented.

[0048] According to one embodiment of the present invention, the polymer resin may include at least one selected from the group consisting of polypropylene (PP), 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 the polymer resin from the above, the impact strength and durability of the food container can be secured while simultaneously reducing its weight.

[0049] According to one embodiment of the present invention, the content of the polymer resin may be 75 parts by weight or more and 98 parts by weight or less with respect to 100 parts by weight of the composition. Specifically, the content of the polymer resin may be 77 parts by weight or more and 96 parts by weight or less, 79 parts by weight or more and 94 parts by weight or less, 81 parts by weight or more and 92 parts by weight or less, or 83 parts by weight or more and 90 parts by weight or less with respect to 100 parts by weight of the composition. By adjusting the content of the polymer resin within the above-described range, the impact strength and durability of the food container can be secured while simultaneously reducing its weight.

[0050] According to one embodiment of the present invention, the content of the zeolite may be 1 part by weight or more and 10 parts by weight or less with respect to 100 parts by weight of the composition. Specifically, the content of the zeolite may be 3 parts by weight or more and 8 parts by weight or less, or 5 parts by weight or more and 6 parts by weight or less with respect to 100 parts by weight of the composition. By adjusting the content of the zeolite within the above-described range, the performance of adsorbing a gas contained inside the container can be improved.

[0051] According to one embodiment of the present invention, the content of the antimicrobial additive may be 0.1 to 5 parts by weight based on 100 parts by weight of the composition. Specifically, the content of the antimicrobial additive may be 1 to 4 parts by weight or 2 to 3 parts by weight based on 100 parts by weight of the composition. By adjusting the content of the antimicrobial additive within the above-described range, the antimicrobial properties of the container can be improved.

[0052] According to one embodiment of the present invention, the content of the porous adsorption powder may be 1 part by weight or more and 10 parts by weight or less with respect to 100 parts by weight of the composition. Specifically, the content of the porous adsorption powder may be 3 parts by weight or more and 8 parts by weight or less, or 5 parts by weight or more and 6 parts by weight or less with respect to 100 parts by weight of the composition. By adjusting the content of the porous adsorption powder within the above-described range, the performance of adsorbing a gas contained inside the container can be improved.

[0053] One embodiment of the present invention provides a method for manufacturing a food container, comprising the steps of: stirring the food container composition (S10); vacuum-drying the stirred composition (S30); and molding the vacuum-dried composition (S50).

[0054] The method for manufacturing a food container according to the present invention can increase the adsorption efficiency of ethylene gas, carbon dioxide gas, etc., and improve the antibacterial effect.

[0055] Figure 2 is a flowchart of a method for manufacturing a food container according to one embodiment of the present invention. Referring to Figure 2, the method for manufacturing a food container according to one embodiment of the present invention will be described in detail.

[0056] According to one embodiment of the present invention, a method for manufacturing a food container includes a step (S10) of stirring the composition for the food container.

[0057] According to one embodiment of the present invention, a method for manufacturing a food container includes a step (S30) of vacuum-drying the stirred composition. By including the step (S30) of vacuum-drying the stirred composition as described above, the composition can be uniformly mixed, and specific components can be prevented from partially coagulating and deteriorating physical properties.

[0058] According to one embodiment of the present invention, a method for manufacturing a food container includes a step (S50) of molding the vacuum-dried composition. By including the step (S50) of molding the vacuum-dried composition as described above, it is possible to prevent excessive moisture content in the food container, thereby preventing deterioration of its physical properties.

[0059] According to one embodiment of the present invention, the vacuum drying step (S30) may be performed at a temperature of 75°C or higher and 85°C or lower for 2 hours or longer and 4 hours or shorter. Specifically, the temperature of the vacuum drying step (S30) may be 77°C or higher and 83°C or lower, or 79°C or higher and 81°C or lower. Furthermore, the performance time of the vacuum drying step (S30) may be 1.5 hours or longer and 3.5 hours or shorter. By controlling the performance conditions of the vacuum drying step as described above, moisture contained in the composition can be easily removed.

[0060] According to one embodiment of the present invention, the molding step (S50) may be molding into a pellet shape using a twin-screw extruder at a temperature of 180°C or more and 245°C or less. Specifically, the temperature of the molding step (S50) may be molding using a twin-screw extruder at a temperature of 185°C or more and 240°C or less, 190°C or more and 235°C or less, 195°C or more and 230°C or less, or 200°C or more and 220°C or less. By controlling the conditions of the molding step (S50) as described above, the polymer resin can be molded into a pellet shape without modification.

[0061] According to one embodiment of the present invention, a step (S70) of drying the molded composition may be further included after the molding step (S50). As described above, by further including a step (S70) of drying the molded composition after the molding step (S50), impurities included during the molding process can be removed.

[0062] According to one embodiment of the present invention, the drying step (S70) may be drying in a vacuum oven at a temperature of 100°C or more and 120°C or less for 6 hours or more and 8 hours or less. Specifically, the temperature of the drying step (S70) may be 100°C or more and 120°C or less, 102°C or more and 118°C or less, 104°C or more and 116°C or less, 106°C or more and 114°C or less, or 108°C or more and 112°C or less, and the performing time of the drying step (S70) may be performed in a vacuum oven for 6.5 hours or more and 7.5 hours or less. By controlling the conditions of the drying step (S70) as described above, the efficiency of removing impurities included in the molding process can be improved.

[0063] Hereinafter, the present invention will be described in detail using examples. However, the examples according to the present invention may be modified in various ways, and the scope of the present invention is not limited to the examples described below. The examples in this specification are provided to more fully explain the present invention to those of ordinary skill in the art.

[0064]

[0065] <Example 1>

[0066] A composition comprising 87 wt% of polyethylene (PE) resin as a polymer resin, 5 wt% of synthetic zeolite with a pore size of 400 mesh, 3 wt% of hinokitiol as an antibacterial additive, and 5 wt% 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. Thereafter, the mixture was formed into a pellet shape using a twin-screw extruder at 210°C and dried in a vacuum oven at 110°C for 7 hours. Afterwards, the mixture was manufactured into a container shape.

[0067]

[0068] <Comparative Example 1>

[0069] A food container made of polyethylene was manufactured.

[0070]

[0071] <Experimental Example 1: Freshness Test>

[0072] Comparative Example 1 and Example 1 Each food container was filled with bananas, peaches, apricots, and lettuce, and photographs were taken before storage and after storage under specific conditions to compare the appearance.

[0073] Specifically, the condition of bananas was compared before and after being stored in a refrigerator at 15℃ for 10 days, the condition of peaches was compared before and after being stored at room temperature (23 ± 2℃) for 10 days, the condition of apricots was compared before and after being stored at room temperature (23 ± 2℃) for 10 days, and the condition of lettuce was compared before and after being stored in a refrigerator at 15℃ for 31 days.

[0074]

[0075] Fig. 3 is a photograph (a) taken before storing bananas in the food container of Comparative Example 1 and a photograph (b) taken after refrigerated storage at 15°C for 10 days. Fig. 4 is a photograph (a) taken before storing bananas in the food container of Example 1 and a photograph (b) taken after refrigerated storage at 15°C for 10 days. Referring to Figs. 3 and 4, it was confirmed that black spots mostly formed on the surface of the bananas in the polyethylene food container of Comparative Example 1, but it was confirmed that the bananas in the food container of Example 1, which is an exemplary embodiment of the present invention, maintained their initial state.

[0076] Fig. 5 is a photograph (a) taken before storing peaches in the food container of Comparative Example 1 and a photograph (b) taken after storing them at room temperature (23 ± 2 °C) for 10 days. Fig. 6 is a photograph (a) taken before storing peaches in the food container of Example 1 and a photograph (b) taken after storing them at room temperature (23 ± 2 °C) for 10 days. Referring to Figs. 5 and 6, it was confirmed that the peaches stored in the polyethylene food container of Comparative Example 1 were spoiled, but it was confirmed that the peaches stored in the food container of Example 1, which is an embodiment of the present invention, maintained their initial state.

[0077] Fig. 7 is a photograph (a) taken before storing apricots in the food container of Comparative Example 1, a photograph (b) taken after storing at room temperature (23 ± 2 °C) for 10 days, and a photograph (c) taken after storing at room temperature (23 ± 2 °C) for 14 days. Fig. 8 is a photograph (a) taken before storing apricots in the food container of Example 1, a photograph (b) taken after storing at room temperature (23 ± 2 °C) for 10 days, and a photograph (c) taken after storing at room temperature (23 ± 2 °C) for 14 days. Referring to Figs. 7 and 8, it was confirmed that the apricots stored in the polyethylene food container of Comparative Example 1 were spoiled, but it was confirmed that the apricots stored in the food container of Example 1, which is an embodiment of the present invention, maintained their initial state.

[0078] Figure 9 is a photograph (a) taken before storing lettuce in the food container of Example 1 and a photograph (b) taken after refrigerated storage at 15°C for 31 days. Referring to Figure 9, it was confirmed that the lettuce stored in the food container of Example 1, which is an embodiment of the present invention, maintained its initial state.

[0079]

[0080] <Experimental Example 2: Antibacterial Experiment>

[0081] An antibacterial test was performed on each of the food containers of Comparative Example 1 and Example 1 in accordance with JIS Z 2801:2010E. Specifically, tests were conducted on antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enterica, and Pseudomonas aeruginosa, and the results, including the antibacterial rate and eradication rate, are summarized in Table 1 below. The antibacterial rate indicates the rate at which bacterial growth in the sample was inhibited compared to the control group having no antibacterial activity, and the eradication rate indicates the ratio of the number of bacteria remaining in the sample after eradication treatment to the initial number of bacteria in the sample.

[0082] As a sample, the plate manufactured in Example 1 was used as a film-shaped specimen measuring 50 mm x 50 mm in length x width, and as a control group, the plate of Comparative Example 1 was used as a specimen of the same shape. The test was conducted three times (1st, 2nd, 3rd).

[0083] The test strains used were Escherichia coli ATCC 8739, Staphylococcus aureus ATCC 6538p, Salmonella enterica KCTC2515, and Pseudomonas aeruginosa ATCC 9027, respectively. Inoculation and culture of the test strains were performed according to the pour plate method in accordance with JIS Z 2801:2010E.

[0084] The concentration of the inoculum strain was Escherichia coli 3.5 x 10 5 CFU / film, Staphylococcus aureus 2.7 x 10 5 CFU / film, Salmonella enterica 3.8 x 10 5CFU / film and Pseudomonas aeruginosa 3.5 x 10 5 CFU / film. 1 / 500 Nutrient broth (BD) was used as the culture medium, and inoculation was performed at 35°C for 24 hours and incubated at 35°C for 48 hours.

[0085]

[0086] Test bacteria results Concentration of inoculum (CFU / film) Control group (CFU / film) Sample (CFU / film) Antibacterial activity Bacteriostatic reduction rate (R, %) Bacterial eradication rate (%) Escherichia coli ATCC 873 93.5 x 10 5 3.0 x 10 6 1st<16.5>99.9%2nd<16.5>99.9%3rd<16.5>99.9%Staphylococcus aureus ATCC 6538P2.7 x 10 5 2.5 x 10 6 1st<16.4>99.9%2nd<16.4>99.9%3rd<16.4>99.9%Salmonella enterica KCTC25153.8 x 10 5 9.6 x 10 6 1st<17.0>99.9%2nd<17.0>99.9%3rd<17.0>99.9%Pseudomonas aeruginosa ATCC 90273.5 x 10 5 3.5 x 10 61st<16.9>99.9%2nd<16.9>99.9%3rd<16.9>99.9% The antibacterial reduction rate (%) is calculated by comparing the sample with the control group without antibacterial activity to see how much the growth of bacteria was inhibited compared to the control group, and is calculated by the following formula 1. [Formula 1] {(Number of bacteria in the control group) - (Number of bacteria in the sample)} / (Number of bacteria in the control group) x 100 (%) The eradication rate (%) is calculated by calculating the number of bacteria remaining in the sample 24 hours after the start of the test, and is calculated by the following formula 2. [Formula 2] {(Initial number of bacteria) - (Number of bacteria 24 hours after the start of the test)} / (Initial number of bacteria) x 100 (%)

[0087] As a result, as shown in Table 1 above, the bacteriostatic reduction rates of the sample (Example 1) were small, at 6.5%, 6.4%, 7.0%, and 6.9%, respectively, so it was confirmed that the antibacterial power was superior to that of the control group (Comparative Example 1), and the bacteriostatic rate was also excellent at 99.9% or higher.

[0088]

[0089] Experimental Example 3: Antifungal Test

[0090] The mold resistance of the food containers manufactured in Example 1 was measured using the ASTM G21-15 test standard, and the results are summarized in Table 2 below.

[0091] 1. Announced strains used: Aspergillus brasiliensis ATCC 9642, Chaetomium globosum ATCC 6205, Trichoderma virens ATCC 9645, Penicillium funiculosum ATCC 11797, Aureobasidium pullulans ATCC 15233

[0092] 2. Culture conditions: (28 ~ 30)℃, 85% RH or higher, 28 days

[0093] 3. Measurement grade: Grade 0: No growth / Grade 1: Less than 10% growth on food containers / Grade 2: Less than 10 to 30% growth on food containers / Grade 3: Less than 30 to 60% growth on food containers / Grade 4: More than 60% growth on food containers

[0094]

[0095] Measurement ItemsTest SpecificationTest ResultsGradeASTM G21-150

[0096] Referring to Table 2 above, it was confirmed that the food container of Example 1 was grade 0 and no mold grew.

[0097] Ultimately, the composition for a food container, which is an embodiment of the present invention, and the method for manufacturing a food container using the same include a polymer resin, zeolite, an antimicrobial additive, and a porous adsorption powder, thereby maintaining carbon dioxide and ethylene gas at an appropriate concentration inside a container for containing vegetables and / or fruits and improving antimicrobial properties.

[0098] S10: Stirring stage

[0099] S30: Vacuum drying stage

[0100] S50: Molding stage

[0101] S70: Drying stage

Claims

1. A composition for a food container comprising a polymer resin, zeolite, an antimicrobial additive and a porous adsorption powder.

2. In claim 1, The above zeolite contains pores, A composition for a food container, wherein the average size of the pores is 300 mesh or more and 500 mesh or less.

3. In claim 1, A composition for a food container, wherein the above antibacterial additive is hinokitiol.

4. In claim 1, A composition for a food container, wherein the average particle size of the porous adsorption powder is 500 mesh or more and 700 mesh or less.

5. In claim 1, A composition for a food container, wherein the porous adsorption powder comprises at least one selected from the group consisting of montmorillonite, bioceramic, pegmatite, finely powdered silica, kaolin, diatomaceous earth, bentonite, titanium dioxide, tourmaline, germanium, quartz, shell, pumice, vermiculite, sericite, quartz, muscovite, loess, kaolin, activated carbon, and combinations thereof.

6. In claim 1, A composition for a food container, wherein the polymer resin comprises at least one selected from the group consisting of polypropylene, polyester, polyethylene, polystyrene, polylactic acid, polybutylene succinate, polyhydroxybutyrate, polyhydroxyalkanoate, polycyclohexane-1,4-dimethylene terephthalate, and combinations thereof.

7. In claim 1, A composition for a food container, wherein the content of the polymer resin is 75 parts by weight or more and 98 parts by weight or less based on 100 parts by weight of the composition.

8. In claim 1, A composition for a food container, wherein the content of the zeolite is 1 part by weight or more and 10 parts by weight or less based on 100 parts by weight of the composition.

9. In claim 1, A composition for a food container, wherein the content of the antibacterial additive is 0.1 parts by weight or more and 5 parts by weight or less based on 100 parts by weight of the composition.

10. In claim 1, A composition for a food container, wherein the content of the porous adsorption powder is 1 part by weight or more and 10 parts by weight or less based on 100 parts by weight of the composition.

11. A step of stirring a composition for a food container according to any one or more of claims 1 to 10; A step of vacuum drying the above stirred composition; and A method for manufacturing a food container, comprising: a step of molding the above vacuum-dried composition.

12. In claim 11, A method for manufacturing a food container, wherein the above vacuum drying step is performed at a temperature of 75°C or higher and 85°C or lower for 2 hours or longer and 4 hours or shorter.

13. In claim 11, A method for manufacturing a food container, wherein the above forming step is performed by forming into a pellet shape using a twin-screw extruder at a temperature of 180°C or higher and 245°C or lower.

14. In claim 11, After the above forming step A method for manufacturing a food container, further comprising a step of drying the molded composition.

15. In claim 14, A method for manufacturing a food container, wherein the above drying step is performed in a vacuum oven at a temperature of 100°C or higher and 120°C or lower for 6 hours or longer and 8 hours or shorter.

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