JP2006168788A - Container for emitting flavor, food and drink in the container, container lid, method for producing container emitting flavor, and method for producing container lid - Google Patents

Abstract

An object of the present invention is to intentionally adsorb a fragrance component to a container or lid separately from the contents of food and drink, volatilize the fragrance component from a specific location when opened, and to dispose the fragrance component when a consumer ingests food or beverage Provided are a container, a food and drink, a container lid, a container manufacturing method, and a container manufacturing method for producing a flavor that can volatilize and suppress the transfer of aroma components to and from display products. Furthermore, by attaching a microcapsule encapsulating a fragrance component, plastic and other containers that can volatilize a fragrance component of desired strength upon opening, food and drink, a container lid, a container manufacturing method, and a container lid A manufacturing method is provided.
[Solution]
The container that emits the flavor according to the present invention is a container for containing the contents of food or beverage in a sealed state, and aroma components are sorbed and / or adsorbed on a specific part or the whole of the container.
[Selection] Figure 1

Description

  The present invention relates to a container that emits a flavor that emits a flavor (aroma component) preferred by a person when eating and drinking, a food and drink contained in the container, a lid for the container that emits the flavor, a method for producing the container that emits the flavor, and a container that emits the flavor The present invention relates to a method for manufacturing a lid.

  Conventionally, means for increasing the added value by sorbing aroma components preferred by consumers to products and incentivizing consumers to purchase have been widely used not only for food but also for accessories and stationery. For food and drink products, it has been generally preferred that the container is odorless and does not affect the aroma of the contents. This is because the plastic used as the material for food and drink containers has the property of sorbing, adsorbing and releasing external aroma components as a characteristic of the polymer material. For example, if a plastic container sorbs and adsorbs an unintended fragrance component before accommodating the contents, the fragrance component is released toward the contents after the contents are accommodated. In such a case, a heterogeneous aroma component is added to the contents. In addition, the aroma component added to the contained contents may be sorbed and adsorbed to the plastic container, and the intensity of the aroma may be lower than expected. For this reason, it has been considered good that the plastic container for food and drink does not cause interaction with the contents. For example, polyethylene terephthalate has little interaction as described above and has been used as a container for food and drink as a material having good retention of aroma components. Furthermore, in order to reduce the interaction between the plastic container and the contents, select materials that do not interact with the contents, devise quality control such as storage and distribution conditions, and coat the inner surface of the container. Improvements have been made (see, for example, Patent Document 1).

On the other hand, when a consumer likes a food or drink such as a luxury product, the scent component is mixed with the luxury product or a liquid is added to enjoy the scent. Furthermore, a technique for attaching a scent to a tea bag of tea is also known (see, for example, Patent Document 2).
JP 2003-31670 A JP 2001-180750 A

  As described above, when consumers consume food and drink, they enjoy not only the taste but also aroma. In recent years, with the advancement of technology related to plastic materials, opportunities for ingesting food and drink contained in plastic containers have increased dramatically. However, no attempt has been made to intentionally sorb and adsorb aroma components in containers containing food and drink and to provide them to consumers. In addition, the plastic container sorbs and absorbs fragrance components from the display items that are placed next to each other until they are purchased by the consumer, and the fragrance component is placed on the display items that are placed next to each other. Sorptive and adsorbed. As a result, the consumer smells an unintended aroma when ingesting food and drink.

  Therefore, with regard to a container, food and drink contained in the container, and the container lid, the first problem of the present invention is that the aromatic component is intentionally sorbed to a specific part or the whole of the container or container lid formed of plastic. By adsorbing, the consumer can volatilize the aroma component from the container or the like when ingesting food and drink, and the consumer can enjoy the aroma, and the transfer of the aroma component to the display is suppressed. A container that emits a flavor, a food and drink contained in the container, and a lid of the container. In addition, regarding a method for manufacturing a container made of plastic and a method for manufacturing a container lid, the first object of the present invention is to intentionally sorb and adsorb a fragrance component to a specific part or the whole of the container or the container lid. It is possible to make it.

  Furthermore, the food and drink contained in the container requires a considerable time from the time of manufacture until it reaches the consumer. On the other hand, the aroma component that is the source of the scent has the property of volatilizing. Therefore, the fragrance component needs to remain even when the consumer opens it. Therefore, regarding a container formed of plastic, metal or glass, or a combination thereof, food and drink in the container, and a lid of the container, the second problem of the present invention is that an aromatic component having a desired strength is opened at the time of opening. It is providing the container which emits the flavor which can volatilize, the food / beverage in the container, and the lid | cover of a container. In addition, regarding a method for manufacturing a container made of plastic, metal, glass, or a combination thereof, and a method for manufacturing a container lid, the second object of the present invention is to provide a fragrance so that desired strength can be volatilized at the time of opening. It is possible to impart ingredients.

  In order to solve the above-mentioned problems, a container emitting a flavor according to the present invention is a container for containing the contents of food or beverage in a sealed state, wherein the container is formed of plastic, and a specific portion of the container or The fragrance component is sorbed and / or adsorbed as a whole, and the fragrance component is volatilized together with the aroma volatilized from the contents when the container is opened.

  In addition, a container that emits a flavor according to the present invention is a container for containing the contents of food or beverage in a sealed state, and the container is formed of plastic, metal, glass, or a combination thereof. A microcapsule enclosing a fragrance component is attached to a specific part or the whole. By sealing the aroma component with a microcapsule and attaching it to the container, the aroma component is not volatilized until the container is opened. Therefore, the aromatic component having a desired strength can be volatilized at the time of opening, and the adsorption and adsorption of the aromatic component to the display placed next to each other can be suppressed.

  In the container emitting a flavor according to the present invention, the specific portion is preferably the mouth of the container. By sorbing and adsorbing the fragrance component in the mouth, the fragrance component is volatilized in the consumer's mouth, which can be sniffed by the consumer.

  Further, in the container emitting a flavor according to the present invention, the container is a container that can be sealed with a screw-type lid, and the downward surface of the screw thread provided in the mouth of the container, or the lid The fragrance component in which the microcapsule is attached to at least one of the upward surfaces of the screw thread provided on the inner side wall, and the microcapsule is crushed and sealed between the screw threads when the container is opened. Is preferably volatilized. After the contents are stored, the microcapsule is attached to a position where the stress due to the contact between the screw threads is not applied when the lid is attached, and at the position where the stress due to the contact between the screw threads is applied when opening. The microcapsule can be destroyed by the opening operation, and the aroma components can be volatilized. Therefore, no new function or operation for destroying the microcapsules is required.

  Furthermore, in the container that emits the flavor according to the present invention, it is preferable that a part or the whole of the inside and / or outside of the container is coated with a barrier film that prevents volatilization of the aroma component. By coating the inside, it is possible to prevent the sorbed aroma component from being volatilized inside the container and dissolved in the contents, interacting with the contents, and disappearing or remarkably changing the contents. By coating the outer side, it is possible to prevent the sorbed and adsorbed aroma components from being volatilized from unintended locations, or to limit the locations where they are volatilized.

  The container that emits the flavor according to the present invention includes a case in which a shrink film that suppresses volatilization of the aroma component is provided outside the container. By providing a shrink film on the outside of the container, this acts as a barrier material to sorb and adsorb fragrance components from the display items that are placed next to each other until they are purchased by the consumer. Can be suppressed. Further, it is possible to prevent the fragrance component from being sorbed and adsorbed on the display items placed next to each other.

  The food and drink contained in the container that emits the flavor according to the present invention is contained in the container.

  The lid of the container according to the present invention is a plastic lid of a container for containing the contents of food or beverage in a sealed state, and adsorbs and / or adsorbs a fragrance component to a specific part or the whole of the lid, The aromatic component is volatilized together with the aromatic vaporized from the contents when the container is opened.

  In addition, the lid of the container according to the present invention has a fragrance in a specific part or the whole of the plastic lid, metal lid or glass lid of the container for containing the contents of food or beverage in a sealed state. A microcapsule encapsulating the component is attached. By sealing the aroma component with a microcapsule and attaching it to a plastic lid, a metal lid, or a glass lid, the aroma component is not volatilized until the container is opened. Therefore, the aromatic component having a desired strength can be volatilized at the time of opening, and the adsorption and adsorption of the aromatic component to the display placed next to each other can be suppressed.

  Furthermore, in the lid | cover of the container which concerns on this invention, the case where the specific location of the said lid | cover is an inner side wall of the said lid | cover is included. The aromatic component can be volatilized from the lid by adsorbing and adsorbing the aromatic component on the inner side wall of the lid. Furthermore, this fragrance component moves to the mouth of the container, and the fragrance component can be volatilized at the consumer's mouth, which can be sniffed by the consumer.

  Further, in the container lid according to the present invention, the lid is a screw-type lid capable of sealing the container, and the microcapsule is attached to the upward surface of the screw thread provided on the inner side wall of the lid. In the opening of the container, it is preferable that the aroma component that has been crushed and encapsulated is volatilized. After the contents are stored, the microcapsule is attached to a position where the stress due to the contact between the screw threads is not applied when the lid is attached, and at the position where the stress due to the contact between the screw threads is applied when opening. The microcapsule can be destroyed by the opening operation, and the aroma components can be volatilized. Therefore, no new function or operation for destroying the microcapsules is required.

  Furthermore, in the lid of the container according to the present invention, it is preferable that a part or the whole of the inside and / or outside of the lid is coated with a barrier film that prevents volatilization of the aroma component. By coating the inside, it is possible to prevent the sorbed aroma component from being volatilized inside the container and dissolved in the contents, interacting with the contents, and disappearing or remarkably changing the contents. By coating the outer side, it is possible to prevent the sorbed and adsorbed aroma components from being volatilized from unintended locations, or to limit the locations where they are volatilized.

  A method for producing a container that emits a flavor according to the present invention is a method for producing a container made of plastic for containing the contents of food or beverage in a sealed state, wherein the container or the preform of the container is an aroma component. Or by exposing the container or the preform to the volatilized aroma component or spray-coating the container or the preform with a solution containing the aroma component. It has the process of making the said aromatic component sorb and / or adsorb | suck to a specific location or the whole. A container made of plastic by immersing it in a solution containing an aroma component or exposing it to a volatilized aroma component (hereinafter, both “immersion” and “exposure” are referred to as “immersion”). Hereinafter, it is referred to as a “plastic container.”) Or the aromatic component can be sorbed and adsorbed on the entire preform. In addition, a plastic container or a preform can be formed by spray-coating a solution containing an aroma component using an inkjet printer or a sprayer (hereinafter, “spray coat” includes the case of using an “inkjet printer or sprayer”). Aroma components can be sorbed and adsorbed at desired specific locations. Further, when the fragrance component does not have heat resistance, the fragrance component can be sorbed and adsorbed without being thermally deteriorated by immersing or spraying it in a plastic container.

  According to the present invention, there is provided a method for manufacturing a container that emits a flavor, which is a container made of plastic, metal, glass, or a combination thereof for containing the contents of food or beverage in a sealed state using a screw-type lid. In the production method, a solution containing a microcapsule in which a fragrance component is sealed on at least one of a downward surface of a screw thread provided in the mouth portion of the container or an upward surface of a screw thread provided on the inner side wall of the lid The method further comprises the step of attaching the microcapsules by spray coating. By spray-coating a solution containing a microcapsule enclosing an aroma component, a microcapsule capable of volatilizing an aroma component having a desired strength at the time of opening can be attached to a predetermined surface of the screw thread.

  The container lid manufacturing method according to the present invention is a container lid for containing a food or beverage in a sealed state, wherein the lid is made of plastic, and the lid is immersed in a solution containing an aroma component. Or by exposing the lid to the volatilized fragrance component, or spray-coating the lid with a solution containing the fragrance component, so that the fragrance component is sorbed and / or applied to a specific portion or the whole of the lid. Or it has the process to make it adsorb | suck, It is characterized by the above-mentioned. By immersing the aromatic component, the aromatic component can be absorbed and adsorbed on the entire lid. In addition, by spray-coating a solution containing a fragrance component, the fragrance component can be sorbed and adsorbed on a desired specific portion of the lid. Further, when the fragrance component does not have heat resistance, the fragrance component can be absorbed and adsorbed without being thermally deteriorated by dipping or spray coating the lid.

  The method for manufacturing a container lid according to the present invention is a method for manufacturing a screw-type lid made of plastic, metal, glass, or a combination thereof, for a container for containing the contents of food or beverage in a sealed state. The method includes the step of attaching the microcapsule by spray-coating a solution containing the microcapsule encapsulating a fragrance component on the upward surface of the thread provided on the inner side wall of the lid. By spray-coating a solution containing a microcapsule enclosing an aroma component, a microcapsule capable of volatilizing an aroma component having a desired strength at the time of opening can be attached to a predetermined surface of the screw thread. (Hereinafter, a plastic lid is referred to as a “plastic lid”, a metal lid as a “metal lid”, and a glass lid as a “glass lid”.)

  In the present invention, when a consumer ingests food or drink by intentionally sorbing and adsorbing a fragrance component to a specific place or the whole in a container or lid formed of plastic separately from the contents of the food and drink The fragrance component is volatilized from the container or the like, so that the consumer can enjoy the fragrance, and the transfer of the fragrance component to the display can be suppressed. In addition, the present invention provides a container or container by having a step of sorbing and adsorbing a fragrance component by dipping or spray coating on a specific part or the whole of a container or a container lid formed of plastic. The aromatic component can be intentionally sorbed and adsorbed to a specific part or the whole of the lid. Furthermore, this invention can volatilize the aromatic component of desired intensity | strength in the case of opening by attaching the microcapsule which enclosed the aromatic component to the specific location. In addition, the present invention provides a fragrance component so that a desired strength can be volatilized at the time of opening by using a manufacturing method including a step of attaching a solution containing microcapsules encapsulating a fragrance component by spray coating. Can do.

  Hereinafter, although this invention is demonstrated in detail, showing embodiment, this invention is limited to these description and is not interpreted. Hereinafter, a plastic container and a method for manufacturing the plastic container will be described with reference to FIGS. 1 to 6, and a container lid and a method for manufacturing the container lid will be described with reference to FIGS. 7 to 10.

(First embodiment)
The plastic container of the present embodiment is a plastic container for containing the contents of food or beverage in a sealed state, and sorbs and / or adsorbs a fragrance component at a specific location or the whole.

  Here, in this embodiment, a container is a container which puts the contents of food or a beverage. The shape of the container may be a PET bottle shape for beverages or a cup shape.

  The contents of food or beverages include, for example, fruit drinks, soft drinks, coffee, tea, tea, beer, sake, Western liquor, fruit drinks, jelly, chewing gum, dairy foods, seasonings, etc. Also good. Although food or a drink was mentioned as an example, it is not restricted to this and things other than food or drink, such as a pharmaceutical of a tablet and a powder agent, may be sufficient.

  The plastic container is a container mainly made of a plastic material. Plastic materials are PE (polyethylene resin), PP (polypropylene resin), polystyrene resin, cycloolefin copolymer resin, PET (polyethylene terephthalate resin), polyethylene naphthalate resin, ethylene-vinyl alcohol copolymer resin, poly-4-methylpentene. -1 resin, polymethyl methacrylate resin, acrylonitrile resin, polyvinyl chloride resin, polyvinylidene chloride resin, acrylonitrile / styrene resin, acrylonitrile / butadiene / styrene resin, polyamide resin, polyamideimide resin, polyacetal resin, polycarbonate resin, polybutylene Examples include terephthalate resin, ionomer resin, polysulfone resin, tetrafluoroethylene resin, nylon 6, nylon 66, and MXD nylon. Of these, polyolefins such as PET, PP, and PE, and nylons such as nylon 66 are preferable.

  The sealed state of a plastic container usually means a state in which the inside and outside of the container are blocked to such an extent that the deterioration of the contents does not proceed in a container containing food or beverage. The sealed state is achieved by attaching a lid.

  The lid is not particularly limited, but may be a screw cap that is a screw-type lid, or may be a crown or ring-pull type. Moreover, the lid | cover used when a container is cup shape may be sufficient, and the cap used for the extraction port of a pouch container may be sufficient. The lid may be the same as the material of the plastic container described above, and may be glass or metal.

  The aromatic component in the present embodiment is a component preferred by consumers, and is volatilized from a plastic container at the consumer's mouth when the consumer ingests food or beverages. As the aroma component, a volatile material is used. The material of the fragrance component is accompanied by consumer preference and is not limited. For example, vanilla vanillin, citrus d-limonene, milk component, jasmine benzyl acetate, brackish L-menthol, It may be rose n-nonylaldehyde, geraniol, nerol, lily of the valley lily, lemon essence, strawberry essence, cola essence, almond essence, grape essence, champagne cider essence, curry powder, ginger powder, cinnamon powder Garlic powder, coffee powder, cocoa powder and the like.

  The fragrance component may be the same component as the fragrance component in the contents, or may be a different component. When the fragrance component is the same as the fragrance component of the contents, the fragrance component of the plastic container is diluted even when the fragrance component of the contents is absorbed and adsorbed inside the plastic container and the fragrance of the contents is diluted. Replenish minutes and provide consumers with the scent they expect. Further, when the fragrance component is a component different from the fragrance component in the contents, a new sense of taste can be provided. For example, if the content is a fruit juice beverage and a citrus fragrance component, and the fragrance component attached to the plastic container is L-menthol, the citrus fragrance component and menthol when the consumer drinks the juice beverage It is possible to smell the aroma mixed with the aroma components of the system.

  This embodiment will be described with reference to a plastic container 100 shown in FIG. The plastic container 100 is a schematic view illustrating one embodiment of the present embodiment. The plastic container 100 is an example of a plastic container shape for beverages. The configuration of the plastic container 100 will be described. The plastic container 100 includes a body part 4 including a bottom part, a body part, a shoulder part, and a neck part, a mouth part 1 provided on the upper part of the body part 4, a screw cap-shaped lid 5 that opens the mouth part 1 closely, It comprises an aroma component 7 and a barrier film 8. The aroma component 7 in FIG. 1 is adsorbed on the outer side wall 3 of the mouth portion 1. Further, the barrier film 8 in FIG. 1 is formed on the entire inner side of the plastic container 100.

  The outer side wall 3 of the mouth portion 1 of the plastic container 100 is provided with a thread 10 of the mouth portion 1 for screwing with the lid 5. A screw thread 11 of the lid 5 is provided on the inner side wall 6 of the lid 5 so as to correspond to the screw thread 10 of the mouth portion 1.

  In the plastic container 100, the outer side wall 3 of the mouth portion 1 is used as the specific portion for sorbing and adsorbing the aroma component. However, as another form, the outer portion of the mouth portion, for example, the outer portion of the mouth portion is specified. It may be a part of the side wall or a part of the outer surface of the body part. As another form, the aromatic component may be sorbed and adsorbed on the entire plastic container. The whole plastic container is the whole including the mouth part and the body part.

  Sorption in the present embodiment refers to a state in which a fragrance component penetrates and diffuses into the material of a plastic container and is absorbed in the plastic, and adsorption refers to the interface where the fragrance component is in contact with the surface of the container. This means that equilibrium is reached at different concentrations. In the present embodiment, the fragrance component and the container include any case of the sorption state, the adsorption state, and the adsorption state while sorbing.

  FIG. 2A is a schematic diagram showing a state in which the fragrance component 7 is adsorbed on the plastic container 100. The aroma component 7 is formed in layers so as to contact the outer surface 14 of the plastic container 100. The case where it is multilayered here is also included. Moreover, the state by which the fragrance | flavor component 7 is sorbed in the plastic container 400 which is another form of this embodiment is shown in FIG.2 (b). In this case, the aroma component 7 penetrates in the thickness direction of the plastic container 400. In FIG. 2 (a), (b), the fragrance | flavor component 7 is described with the image of particle | grains for convenience of description. It also includes the case where sorption and adsorption are performed simultaneously. Hereinafter, the state of sorption and / or adsorption is referred to as adsorption.

  As shown in FIG. 1, the aroma component 7 is adsorbed on the outer side wall 3 of the mouth portion 1 so that the aroma component 7 is volatilized at the mouth of the consumer, and the consumer can sniff it. Further, when the outer side wall 3 of the mouth portion 1 is adsorbed or the like, and the contents of food or beverage are accommodated in the plastic container 100 and then sealed with the lid 5, the lid 5 is a portion where the aromatic component 7 is adsorbed or the like. Therefore, volatilization of the aroma component 7 can be suppressed. Therefore, all of the adsorbed fragrance components 7 are not volatilized during display at the store after manufacture.

  The amount of the fragrance component 7 is not particularly limited. It is optimized depending on the amount and type of aroma components to be provided to consumers. Here, the volatilization of the aroma component in the present embodiment is preferably set to an amount that volatilizes with the aroma volatilized from the contents when the plastic container is opened.

  In addition, as shown in FIG. 1, when adsorbing on the outer side wall 3 of the mouth portion 1, even if the amount of the aroma component 7 is optimized by the clearance between the screw thread 10 of the mouth portion 1 and the screw thread 11 of the lid 5. good. This is because if the thickness of the layer of the fragrance component 7 exceeds the clearance between the threads, the fragrance component 7 is scraped off when the lid 5 is attached.

  The amount of the aroma component 7 is preferably 1 ppm or more based on the mass of the plastic container 100 when vanillin is used. More preferably, it should be contained at 2 ppm or more. By setting it as 1 ppm or more, a consumer can feel the fragrance component 7 faintly, and can provide the fragrance component 7 without harming the fragrance of the contents.

  In the plastic container of this embodiment, a barrier film that suppresses volatilization of the aroma component may be coated on the inside and the outside of the plastic container. The barrier film may be formed on a part of the inside of the plastic container, or may be formed on the entire inside of the plastic container. Further, it may be formed on a part of the outside of the plastic container, or may be formed on the entire outside. Further, it may be formed only on the inner side or only on the outer side. Furthermore, it may be formed on both the inside and the outside. Here, the part of the outside of the plastic container may be, for example, a place not covered with a shrink film, which will be described later, for example, a neck part or a bottom part of the plastic container. The part inside the plastic container may be, for example, the inner surface of the specific part when the aroma component is adsorbed to the specific part.

As the barrier film in the present embodiment, a thin film that suppresses oxygen permeability, such as a DLC (Diamond Like Carbon) film, a Si-containing DLC film, a SiO _x film, or an AlN film, is suitable. The DLC film is a carbon film called an i-carbon film or a hydrogenated amorphous carbon film (a-CH), which is an amorphous carbon film containing sp ³ bonds. The DLC film has a film quality from hard to soft (polymer-like), and the hydrogen content ranges from 0 atom% to about 70 atom%.

  The barrier film 8 shown in FIG. 1 shows a case where it is formed on the entire inside of the plastic container 100. When the aroma component 7 is adsorbed on the outer side wall 3 of the mouth portion 1, the adsorbed aroma component 7 penetrates into the inside of the mouth portion 1 in the thickness direction while being displayed at the store after manufacture, and the mouth portion 1. The aroma component 7 is volatilized from the inner side wall 2 and the aroma component 7 moves to the contents of the plastic container 100. Thereby, the aroma of the contents may be impaired. In order to prevent this, the barrier film 8 is formed.

  Furthermore, the plastic container of this embodiment is good also as providing the shrink film which suppresses volatilization of an aroma component on the outer side of a plastic container. A shrink film may coat | cover the whole outer surface of a plastic container, and when a fragrance component is adsorb | sucked etc. to a specific location, you may coat | cover only the specific location.

  The shrink film is a film usually used for packaging products, and the material is not particularly limited. For example, PET, PETG (glycol-modified polyethylene terephthalate), PP, PE, vinyl chloride resin, OPS (biaxial stretching) Polystyrene), multilayer polyolefin, and the like. Of these, PET and OPS are preferable.

  By providing the shrink film, it is possible to prevent the aroma component from being adsorbed from the display items that are placed next to each other until the consumer purchases the product. Further, it is possible to prevent the aroma component from being adsorbed on the display items placed next to each other. Further, when the consumer ingests the contents, if the shrink film is peeled off, the fragrance component is volatilized, so that the fragrance component having a desired strength can be provided.

  Moreover, you may use a shrink film together with a barrier film. By forming a barrier film at a place not covered with the shrink film, for example, at the neck or bottom of the plastic container, the entire plastic container can be covered with either the shrink film or the barrier film. In this case, it is more preferable to adsorb fragrance components from the display items placed next to each other until the consumer purchases them, and to adsorb fragrance components to the display items placed next to each other. Can be carefully deterred.

  Next, a method for manufacturing the plastic container 100 according to the present embodiment will be described. The plastic container 100 manufacturing flow shown in FIG. 3 is a conventional manufacturing process, and the plastic material preparation process (step S1), the preform molding process (step S2), and the container molding that are also applied in this embodiment. A fragrance component sorption step (step S4) and a container inner surface treatment step (step S5) to be added in the present embodiment. The aroma component sorption process (step S4) is at least one of steps S4a, S4b, and S4c.

  In the plastic material preparation step (step S1), the aforementioned plastic material pellets 18 are prepared.

  The preform molding step (step S2) may be an injection molding step in which the pellet 18 is melted by, for example, an injection molding machine used for normal plastic processing, and this is injected into a mold and cooled to obtain the preform 15. . Moreover, it is good also as an extrusion molding process which obtains a preform using an extruder.

  In the container molding process (step S3), the preform 15 obtained in the preform molding process (step S2) is heated, blown, and molded. The preform 15 heated by the heater is molded into a container by a cold parison method in which the preform 15 is blown directly or a hot parison method in which a preform 15 is placed in a mold and molded into a container shape by a stretching rod or blow.

  In the fragrance component sorption step (step S4), as shown in FIG. 3, the fragrance component may be adsorbed to the raw material pellet 18 of the plastic container 100 (step S4a). The aroma component may be adsorbed or the like (step S4b), and further, the aroma component may be adsorbed or the like in the plastic container 100 (step S4c). According to the step of adsorbing the aromatic component to the pellet 18 (step S4a), when the aromatic component has heat resistance, the aromatic component can be adsorbed and then heated to be molded. The process can be simplified without requiring a process of adsorption. According to the step (step S4b) of adsorbing the aromatic component to the preform 15, the shape of the preform 15 is small and it is easy to immerse the whole. According to the step (step S4c) of adsorbing the aromatic component to the plastic container 100, when the aromatic component does not have heat resistance, the aromatic component can be adsorbed without causing thermal degradation.

  In the fragrance component sorption step (step S4), there are a method in which the fragrance component is immersed, spray-coated, or adsorbed in steam, but immersion or the like or spray coating is preferred. When adsorbing the aromatic component by dipping or the like, the aromatic component can be adsorbed on the entire plastic container. When the aromatic component is adsorbed by spray coating, the aromatic component can be adsorbed at a specific location of the plastic container.

  In the method of immersing the fragrance component, the plastic container 100 is immersed in a solution containing the fragrance component at room temperature and atmospheric pressure, for example, overnight, so that the fragrance component is sorbed. In the method of spray coating the fragrance component, a solution containing the fragrance component is sprayed on the plastic container 100 at normal temperature and atmospheric pressure.

  The container inner surface treatment step (step S5) may be performed after the container molding step (step S3) and before the fragrance component sorption step (step S4), as shown in FIG. You may perform after performing (step S4).

  In the container inner surface treatment step (step S5), the fragrance component penetrates into the inside of the container in the thickness direction, and the sorbed fragrance component is volatilized inside the container and melts into the contents, interacting with the contents, and the fragrance It is good also as processing the inner surface of a container so that it may suppress that a loss | disappearance lose | disappears or changes the fragrance of a content significantly. Moreover, it is good also as processing the outer surface of a container so that the aromatic component absorbed and adsorbed may volatilize from the location which is not intended, or the location volatilized is limited. For the treatment of the inner surface and the outer surface, another layer may be laminated or coated. In the case of the coating process, there are methods such as coating, chemical vapor deposition (CVD), thermal evaporation physical vapor deposition (TE-PVD), physical vapor deposition (PVD), container sealing and plasma CVD. In this embodiment, a plasma CVD method for coating a DLC film, which is a barrier film, described in JP-A-08-53117 is preferable.

  When the DLC film is formed, the raw material gas for the barrier film is a gas or liquid aliphatic hydrocarbon, aromatic hydrocarbon, oxygen-containing hydrocarbon, nitrogen-containing hydrocarbon, or the like at room temperature. In particular, benzene, toluene, o-xylene, m-xylene, p-xylene, cyclohexane and the like having 6 or more carbon atoms are desirable. Examples of the aliphatic hydrocarbons include ethylene hydrocarbons or acetylene hydrocarbons. These raw materials may be used alone, or may be used as a mixed gas of two or more. Further, these gases may be diluted with a rare gas such as argon or helium. In addition, when a silicon-containing DLC film is formed, a Si-containing hydrocarbon gas is used. Details of the method of forming the DLC film are as described in JP-A-08-53117.

  The contents are stored in the container obtained by the above-described process, and then sealed with a lid.

  The use method of the present invention will be described taking the plastic container 100 of FIG. 1 manufactured by the manufacturing method of the present embodiment as an example. In the plastic container 100, the fragrance component 7 is sorbed to the mouth portion 1, and volatilization of the fragrance component 7 is suppressed by the lid 5. Therefore, when the consumer purchases the plastic container 100 and rotates and opens the screw-type lid 5, the aroma component 7 is volatilized from the mouth portion 1. Upon opening, the aromatic components in the contents are also volatilized. Consumers can smell both of these scents.

(Second Embodiment)
The container of the second embodiment is a container for containing the contents of food or beverage in a sealed state, and this container is formed of plastic, metal, glass, or a combination thereof, and at a specific place or the whole. A microcapsule enclosing an aroma component is attached. The difference from the first embodiment is that the material of the container is not limited to plastic, and an aroma component is enclosed in a microcapsule and the microcapsule is attached to the container. Therefore, in the present embodiment, the contents mainly related to the microcapsules will be mentioned. The microcapsules in this embodiment are generally used, and are micro containers having a spherical shape and a spherical diameter in the range of several μm to several thousand μm. By encapsulating the aroma component in the microcapsule, volatilization of the aroma component can be suppressed until the microcapsule is broken.

  Next, the present embodiment will be described with reference to the plastic container 300 of the second embodiment shown in FIG. The plastic container 300 is a schematic view illustrating an enlarged mouth portion of one embodiment of the present embodiment. In the second embodiment, the material of the entire container and the mouth of the container may be the plastic described in the first embodiment, or may be metal or glass. Furthermore, a combination of plastic, metal, and glass may be used. When the material is glass, but not limited, soda lime glass is suitable. When the material is a metal, although not limited, aluminum, steel, or the like is preferable. The material of the lid is the same as that of the whole container and the mouth of the container. The configuration of the plastic container 300 is the same as that of the plastic container 100 except that the fragrance component 7 of the plastic container 100 shown in FIG.

  A schematic diagram of the microcapsule 21 is shown in FIG. The microcapsule 21 is formed by using a fragrance component as a core substance 22 and wrapping it with a capsule wall 23. The core substance 22 may be a liquid fragrance component, or a liquid fragrance component soaked in a solid. The material of the capsule wall 23 is not particularly limited, but a polymer compound may be used.

  In the present embodiment, the specific part to which the microcapsule is attached is a part specified in the mouth part, the body part, the outer surface of the bottom part, or the lid of the plastic container, for example, a part of the body part, It may be a downward surface of the screw thread provided at the mouth portion, or an upward surface of the screw thread provided on the inner side wall of the lid. In this embodiment, the whole container to which the microcapsules are attached refers to the mouth, bottom, trunk, shoulder, and neck. Further, the specific location is not intended to exclude the case where a microcapsule is attached in addition to the specific location.

  In the embodiment shown in FIG. 4, the microcapsule 21 is attached to the downward surface 24 of the screw thread 10 of the mouth portion 1. A lid thread 11 is provided on the inner side wall 6 of the lid 5. When the microcapsule 21 is attached to such a portion, when the lid 5 is attached to the mouth portion 1 at the time of manufacture, stress due to contact between the threads is not applied, so the microcapsule 21 is not destroyed. When the consumer opens the plastic container 300, the microcapsule 21 is destroyed by the stress caused by the contact between the threads, and the encapsulated aroma component is volatilized. Therefore, the aromatic component having a desired strength can be volatilized at the time of opening, and adsorption of the aromatic component to a display placed next to the aromatic component can be suppressed.

  The spherical diameter of the microcapsule 21 according to the present embodiment is, for example, 0.1 to 100 μm. If it is this magnitude | size, it can be made into a thing smaller than the clearance gap between the screw threads at the time of attaching the lid | cover 5 to the opening part 1, and the microcapsule 21 is not destroyed at the time of attachment.

  The aroma component enclosed in the microcapsule 21 shown in FIG. 4 is the same as the aroma component to be adsorbed and the like on the plastic container 100 according to the first embodiment.

  Next, a method for manufacturing the plastic container 300 according to the present embodiment will be described. The manufacturing method of the plastic container 300 is the same except that the aroma component sorption process in the first embodiment is a microcapsule manufacturing adhesion process. A manufacturing method flow of the plastic container 300 will be described with reference to FIG. A plastic material preparation process (step S1), a preform molding process (step S2), a container molding process (step S3), a microcapsule manufacturing attachment process (step S6), and a container inner surface treatment process (step S5). Have. In the present embodiment, only the microcapsule manufacturing attachment step (step S6) will be described.

  The microcapsule manufacturing attachment step (step S6) is a step of manufacturing microcapsules and attaching them to the mouth of the plastic container 300. First, production of microcapsules will be described. The manufacturing method of the microcapsule of this embodiment is a chemical method of forming a capsule wall using a chemical reaction such as an interfacial polymerization method or an in-situ polymerization method, a coagulation method such as a submerged drying method or a coacervation method, Any of a physicochemical method for forming a capsule wall by precipitation and a mechanical method such as a spray drying method or a dry mixing method may be used.

  Next, a method for attaching the microcapsule to the mouth will be described. The microcapsule is attached to the downward surface of the mouth thread by spray coating a solution containing the microcapsule. When adhering to the downward surface of the mouth thread, it may be spray coated from below the mouth part, or the upward surface of the mouth thread may be masked and spray coated.

  The use method of the present invention will be described by taking the plastic container 300 of FIG. 4 obtained by the manufacturing method of the present embodiment as an example. The plastic container 300 attaches the microcapsule 21 enclosing the fragrance component to the downward surface 24 of the screw thread 10 of the mouth portion 1. When the consumer purchases the plastic container 300 and rotates and opens the screw-type lid 5, the downward surface 24 of the screw thread 10 of the mouth portion 1 comes into contact with the upward surface 25 of the screw thread 11 of the lid 5. At this time, the microcapsule 21 is destroyed and the aroma component is volatilized. Therefore, the aromatic component having a desired strength can be volatilized at the time of opening, and adsorption of the aromatic component to a display placed next to the aromatic component can be suppressed.

(Third embodiment)
Next, the container lid according to the present embodiment will be described. The lid of the container according to the present embodiment is a plastic lid of a container for containing the contents of food or beverage in a sealed state, and adsorbs a fragrance component on a specific part or the whole of the lid. The material of the plastic lid of this embodiment is the same as the material of the plastic container of the first embodiment. The difference from the lid of the plastic container of the first embodiment is that the aromatic component is sorbed and / or adsorbed on the lid of the container instead of the plastic container. Therefore, in this embodiment, the contents specific to the lid of the container will be mentioned. The plastic lid here is not particularly limited, but may be a screw cap which is a screw-type lid, or may be a crown or ring-pull type. Moreover, the lid | cover used when a container is cup shape may be sufficient, and the cap used for the extraction port of a pouch container may be sufficient.

  This embodiment will be described with reference to a container lid 200 shown in FIG. The container lid 200 is a schematic view showing an embodiment of the present embodiment. The container lid 200 is an example of what is generally used as a lid for plastic containers for beverages. The container lid 200 is formed by a side wall 16 including an inner side wall 6 of the lid and an outer side wall 12 of the lid, a canopy portion 13, and a screw thread 11 of the lid provided on the inner side wall 6 of the lid. In FIG. 7, the aroma component 7 is adsorbed on the screw thread 11 of the lid. In the container lid 200, a barrier film 8 is formed on the inner surface 17 of the canopy portion 13.

  In the present embodiment, the entire plastic lid for adsorbing aroma components is the side wall and the canopy portion. Further, in the present embodiment, the specific part of the plastic lid that adsorbs the aromatic component or the like is a part to be specified among the side wall and the canopy part, for example, the entire outer side or the inner side wall.

  The aroma component 7 is formed on the inner side wall 6 of the lid. When the screw thread 11 of the lid is provided, it is formed so as to cover it. The container lid 200 is attached to the container after the contents are accommodated in the container. The container lid 200 itself suppresses volatilization of the aromatic component 7 adsorbed on the container lid 200. Moreover, by attaching the fragrance component 7 in this manner, the fragrance component 7 moves to the mouth portion of the container, and after opening, the fragrance component 7 is volatilized in the consumer's mouth and can be sniffed by the consumer. At the same time, the aroma component 7 can be volatilized from the container lid 200 and the consumer can smell it.

  The amount of the fragrance component 7 and the material of the fragrance component are the same as those adsorbed on the plastic container of the first embodiment.

  The barrier film of this embodiment may be formed on a part of the inside of the lid of the container, or may be formed on the entire inside. Further, it may be formed on a part of the outer side of the lid of the container, or may be formed on the entire outer side. Further, it may be formed only on the inner side or only on the outer side. Furthermore, it may be formed on both the inside and the outside. For example, when the aroma component is adsorbed at a specific location, the part inside the lid of the container may be the inner surface of the specific location. As shown in FIG. 7, the barrier film 8 may be formed on the inner side surface 17 of the canopy portion 13. Thereby, the fragrance | flavor component 7 osmose | permeates, it can volatilize from the inner surface 17 of the canopy part 13, and it can suppress that the fragrance | flavor component 7 elutes in the content.

  Furthermore, the lid of the container of the present embodiment may be provided with a shrink film (not shown) that suppresses volatilization of the fragrance component outside the lid. A shrink film may be formed in the whole outer side of a lid | cover, and when an aromatic component is adsorb | sucked etc. to a specific location, you may form only in the specific location.

  As in the second embodiment, the material of the container of the present embodiment and the mouth of the container may be the plastic described in the first embodiment, or may be metal or glass. Furthermore, a combination of plastic, metal, and glass may be used. When the material is glass, but not limited, soda lime glass is suitable. When the material is a metal, although not limited, aluminum, steel, or the like is preferable.

  Next, a method for manufacturing the container lid 200 according to this embodiment will be described. The manufacturing method of the container lid 200 is the same as the manufacturing method of the plastic container 100 in the first embodiment, except that the plastic container 100 is the container lid 200. FIG. 8 shows an embodiment of a manufacturing method flow of the container lid 200 according to the present embodiment.

  The use method of the present invention will be described taking the container lid 200 of FIG. 7 obtained by the manufacturing method of the present embodiment as an example. The container lid 200 is such that the aroma component 7 is adsorbed on the inner side wall 6 of the lid and the volatilization of the aroma component 7 is suppressed by the container lid 200 itself. Therefore, when a consumer purchases a plastic container sealed with a container lid 200 and rotates and opens the container lid 200, the aroma component 7 transferred from the container lid 200 to the mouth of the plastic container is volatilized. . Upon opening, the aromatic components in the contents are also volatilized. Consumers can smell both of these scents. In addition, the consumer can smell the aroma component 7 volatilized from the opened lid 200 of the container.

(Fourth embodiment)
The lid of the container according to the present embodiment is a plastic lid, a metal lid, or a glass lid of a container for containing the contents of food or beverage in a sealed state, and an aroma component is enclosed in a specific portion of the lid A microcapsule is attached. The material of the plastic lid, metal lid, or glass lid is the same as in the second embodiment. The whole container used in combination with the lid of the present embodiment and the material of the mouth of the container are the same as in the third embodiment. The difference from the third embodiment is that an aroma component is enclosed in a microcapsule and the microcapsule is attached to a lid. The microcapsule is as described in the second embodiment. Further, the difference from the third embodiment is that the microcapsule is attached to the metal lid and the glass lid in addition to the plastic lid. The metal lid is composed of a shell material and a liner material, and aluminum, aluminum alloy, tinplate and the like are preferable as the shell material, and PVC (Poly Vinyl Chloride), PE, cork and the like are preferable as the liner material. The material of the glass lid is not limited, but soda lime glass is suitable.

  This embodiment will be described with reference to a container lid 500 shown in FIG. The container lid 500 is a schematic view showing an embodiment of the present embodiment. The container lid 500 is a plastic lid, and is an example of what is generally used as a lid for beverage containers. The container lid 500 has the same configuration as the container lid 200. In FIG. 9, a microcapsule 21 enclosing an aroma component is attached to the upward surface 25 of the screw thread 11 of the lid 5. By comprising in this way, the effect similar to 2nd Embodiment is acquired.

  Next, a method for manufacturing the container lid 500 according to this embodiment will be described. The manufacturing method of the container lid 500 is such that the fragrance component sorption process of the container lid 200 of the third embodiment is the microcapsule manufacturing adhesion process of the second embodiment. FIG. 10 shows a manufacturing flow of the container lid 500.

  A method of attaching the microcapsule to the lid in the microcapsule manufacturing attachment step (step S6) will be described. The microcapsules are attached by spray-coating a solution containing the microcapsules on the upward surface of the lid thread. When attaching to the upward surface of the screw thread of the lid, the downward surface of the screw thread of the lid may be masked and spray coated.

  Although not shown, when the container lid 500 is a metal lid, it is formed by ordinary metal processing, and the container is formed into a lid shape after covering the member before molding. When the lid 500 of the container is a glass lid, it is performed by ordinary glass processing. A characteristic process as a manufacturing method when the present embodiment is a metal lid and a glass lid is to include a lid inner surface treatment process and a microcapsule manufacturing adhesion process, and for this process, a plastic lid manufacturing method and It is the same.

  The plastic container obtained by the first to fourth embodiments described above or a container using the container lid can contain the contents of food or beverage, and can be provided to consumers as food and drink.

  According to the above embodiment, a fragrance component is volatilized from a specific location at the time of opening, and it can be set as the plastic container which can provide a fragrance component to a consumer effectively, a food and drink, and a container lid.

  The plastic container and the lid of the container according to the present invention can be used for a plastic container, a lid of the container and the like for storing something other than food or beverage.

It is the schematic which shows one form of the plastic container which concerns on 1st Embodiment. It is a schematic diagram which shows the state by which the aromatic component of 1st Embodiment is adsorb | sucked, (a) is an adsorption state, (b) is a figure which shows a sorption state. It is a figure which shows the manufacturing method flow of the plastic container which concerns on 1st Embodiment. It is the schematic which shows one form of the plastic container which concerns on 2nd Embodiment. It is a conceptual diagram of the microcapsule which concerns on 2nd Embodiment. It is a figure which shows the manufacturing method flow of the plastic container which concerns on 2nd Embodiment. It is the schematic which shows one form of the cover of the container which concerns on 3rd Embodiment. It is a figure which shows the manufacturing method flow of the cover of the container which concerns on 3rd Embodiment. It is the schematic which shows one form of the cover of the container which concerns on 4th Embodiment. It is a figure which shows the manufacturing method flow of the cover of the container which concerns on 4th Embodiment.

Explanation of symbols

1, mouth part 2, inner side wall 3 of mouth part, outer side wall 4, mouth part 5, lid 6, inner side wall 7 of lid, aroma component 8, barrier film 10, screw thread 11 of mouth part, Thread 12, outer side wall 13 of lid, canopy part 14, outer surface 15 of plastic container, preform 16, side wall 17, inner side 18 of canopy part, pellet 21, microcapsule 22, core material 23, capsule wall 24, Downward face 25 of screw thread on mouth, upward face 100, 300, 400 of screw thread on lid, plastic container 200, 500, container lid

Claims (16)

  In a container for containing the contents of food or beverage in a sealed state, the container is formed of plastic, and the fragrance component is sorbed and / or adsorbed on a specific portion or the whole of the container, thereby the fragrance component Is a container that emits a flavor, wherein the container is volatilized together with the aroma volatilized from the contents when the container is opened.   In a container for containing the contents of food or beverage in a sealed state, the container is formed of plastic, metal, glass, or a combination thereof, and a fragrance component is enclosed in a specific part or the whole of the container. A container emitting a flavor characterized by having microcapsules attached thereto.   The container that emits a flavor according to claim 1, wherein the specific portion is a mouth portion of the container. The container is a container that can be sealed with a screw-type lid; and
At the time of opening the container, the microcapsule is attached to at least one of the downward surface of the thread provided on the mouth of the container or the upward surface of the thread provided on the inner side wall of the lid. 3. The flavor emitting container according to claim 2, wherein the fragrance component in which the microcapsule is crushed and sealed between the screw threads is volatilized.   The flavor according to claim 1, 2, 3, or 4, wherein a barrier film that inhibits volatilization of the aroma component is coated on a part or the whole of the inside and / or outside of the container. container.   The container for emitting a flavor according to claim 1, 2, 3, 4, or 5, further comprising a shrink film on the outside of the container for suppressing volatilization of the aromatic component.   A food and drink contained in a container that emits a flavor, which is contained in the container according to claim 1, 2, 3, 4, 5, or 6.   In a plastic lid of a container for containing the contents of food or beverage in a sealed state, the fragrance component is adsorbed and / or adsorbed to a specific portion or the whole of the lid, and the fragrance component is opened when the container is opened. In addition, the container lid is volatilized together with the aroma volatilized from the contents.   In a plastic lid, a metal lid, or a glass lid of a container for containing the contents of food or beverage in a sealed state, a microcapsule enclosing an aroma component is attached to a specific part or the whole of the lid. A container lid characterized by.   The container lid according to claim 8 or 9, wherein the specific portion of the lid is an inner side wall of the lid. The lid is a screw-type lid capable of sealing the container; and
The microcapsule is attached to an upward surface of a screw thread provided on the inner side wall of the lid, and the aroma component that has been crushed and sealed is volatilized when the container is opened. The container lid according to claim 9.   The container lid according to claim 8, 9, 10, or 11, wherein a barrier film that prevents volatilization of the aroma component is coated on a part or the whole of the inside and / or outside of the lid. . In a method of manufacturing a container made of plastic for containing the contents of food or beverage in a sealed state,
Immerse the container or the preform of the container in a solution containing an aroma component,
Exposing the container or the preform to the volatilized aroma component;
Alternatively, the method further comprises a step of sorbing and / or adsorbing the aromatic component on a specific portion or the whole of the container by spray-coating a solution containing the aromatic component on the container or the preform. Of manufacturing a container that emits water. In the manufacturing method of a container made of plastic, metal or glass or a combination thereof for containing the contents of food or beverage in a sealed state using a screw-type lid,
At least one of the downward surface of the screw provided on the mouth of the container and the upward surface of the screw provided on the inner side wall of the lid is spray-coated with a solution containing a microcapsule enclosing an aroma component. A process for producing a flavor emitting container, comprising the step of attaching the microcapsules. In a method for manufacturing a lid made of a plastic material for a container for containing the contents of food or beverage in a sealed state,
Immerse the lid in a solution containing a fragrance component,
Exposing the lid to the volatilized aroma component;
Alternatively, the container lid has a step of sorbing and / or adsorbing the fragrance component on a specific portion or the whole of the lid by spray-coating the solution containing the fragrance component on the lid. Method. In a method for producing a screw-type lid made of plastic, metal, glass, or a combination thereof, in a container for containing the contents of food or beverage in a sealed state,
Production of a container lid characterized by having a step of adhering the microcapsule by spray-coating a solution containing the microcapsule encapsulating a fragrance component on the upward surface of the thread provided on the inner side wall of the lid Method.

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