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KR-102964668-B1 - DEODORIZING CAP AND FERMENTED FOOD CONTAINER CONTAINING THE SAME

KR102964668B1KR 102964668 B1KR102964668 B1KR 102964668B1KR-102964668-B1

Abstract

A cap for a container is provided, comprising: a cap body that is attachable and detachable to the opening of the container; an activated carbon pad disposed on the inner side of the cap body and comprising non-woven fabric and activated carbon; and a fixing pad for fixing the activated carbon pad. The cap can control kimchi odors that occur during storage in the container, so there is no need to store the container in a refrigerator dedicated to kimchi.

Inventors

  • 이병국
  • 김다희
  • 전병현
  • 손동락

Assignees

  • 씨제이제일제당(주)

Dates

Publication Date
20260512
Application Date
20240430

Claims (15)

  1. Cap body that can be attached to and detached from the container opening; An activated carbon pad disposed on the inner side of the above-mentioned cap body and comprising non-woven fabric and activated carbon; and It includes a fixing pad for fixing the above-mentioned activated carbon pad, and The above-mentioned fixed pad has a donut shape and includes an inner region and an outer region, and at least a portion of the activated carbon pad is exposed to the outside through the inner region, and A cap for a container, wherein the area of the inner region is 20% to 90% of the total area of the fixed pad.
  2. In Article 1, The above activated carbon pad is A container cap that is simply inserted into the inner side of the above-mentioned cap body in a non-coupling manner.
  3. In Article 1, The above activated carbon pad is A container cap that is completely bonded to the inner side of the above-mentioned cap body by an in-mold method.
  4. In Article 1, The above activated carbon pad is A container cap containing activated carbon manufactured from coconut shells.
  5. In Article 1, The above activated carbon pad is A container cap comprising activated carbon with a particle size of 30 mesh to 80 mesh.
  6. In Article 1, The above activated carbon pad is First nonwoven fabric of polymer material; A second nonwoven fabric made of a polymer material; and A container cap comprising activated carbon inserted between the first nonwoven fabric and the second nonwoven fabric.
  7. In Article 6, A container cap, wherein the first nonwoven fabric and the second nonwoven fabric are spun-type nonwoven fabrics.
  8. In Article 6, The first nonwoven fabric and the second nonwoven fabric are composed of the same polymer material as the cap body, and A container cap, wherein the material of the cap body is polypropylene (PP) or polyethylene (PE).
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  11. In Article 1, A container cap that does not contain an adhesive between the activated carbon pad and the fixing pad.
  12. In Article 1, The above container cap is a container cap for use in a kimchi container.
  13. In Article 1, A container cap that, when fresh kimchi is placed in a container and the cap is attached, and the kimchi is stored at 10°C for 14 days in a sealed box to ferment it into overripe kimchi with an acidity of 1.0%, and the peak area of a sulfur-containing aromatic active compound is measured by SPME-GC/MS on air collected from inside the box, shows a reduction rate of 80% or more compared to the peak area of the sulfur-containing aromatic active compound measured after storing the kimchi in the same procedure using the cap excluding the activated carbon pad and the fixing pad.
  14. In Article 13, The above sulfur-containing aromatic active compound is A container cap comprising at least one selected from the group consisting of allyl methyl sulfide, dimethyl disulfide, and methyl allyl disulfide.
  15. Cap for the container of claim 1; and A fermented food container comprising a container body sealed by the above-mentioned container cap.

Description

Deodorizing cap and fermented food container containing the same The present invention relates to an odor-removing cap and a fermented food container including the same. More specifically, the present invention relates to a cap that facilitates storage by removing the odor of a fermented food, such as kimchi, and a container including the same. During the storage process, sugars in kimchi convert into organic acids, lowering the pH and generating various gases. These gases play a crucial role in determining the taste of kimchi, and carbon dioxide, in particular, contributes to its fresh flavor. In modern times, mass-produced factory-made kimchi is distributed in the market and has established itself as a food suitable for busy modern lifestyles. However, due to the nature of fermented foods, it is difficult to completely seal kimchi during storage because of the gases generated during the fermentation process. In particular, commercially sold kimchi must address issues caused by these gases even during distribution, and the odors contained in these gases become an important consideration in the design of kimchi packaging containers. As such, kimchi packaging containers must be airtight and capable of handling fermentation gases; however, conventional containers have persistently suffered from the problem of odors escaping along with the gas. This conflicts with the basic function of the packaging container and poses a risk of contaminating other foods inside the refrigerator. The leakage of kimchi odors during storage and distribution is a problem even in storage locations such as refrigerators. This phenomenon can cause the distinctive odor of kimchi to transfer to other foods, leading to a deterioration in the quality of stored products and causing significant inconvenience to consumers who dislike the smell of kimchi. Japanese Patent Publication No. 1999-314679 discloses a packaging container for fermented food having a gas discharge structure, but this structure can cause the characteristic odor of fermented food, such as kimchi, to be discharged to the outside, thereby exacerbating the odor problem of the entire storage space. In addition, when considering entry into the global market, the odor problem during the storage of such fermented foods is a particular issue and acts as a major factor hindering the export potential of kimchi despite the increasing international demand for kimchi. Figure 1 shows the internal structure of a container cap cut open according to one embodiment. Figure 2 shows the internal structure of the body of the cap combined with the container by cutting it. Figure 3 shows the process of combining an activated carbon pad and a fixing pad with a cap body. FIG. 4 is a cross-sectional view showing the multilayer structure of an activated carbon pad according to one embodiment. Figure 5 shows a method for analyzing sulfur-containing aromatic active compounds while fermenting kimchi at various acidities. Figure 6 shows the mass spectrometry (MS) spectrum when using the cap prepared in Comparative Example 1. Figure 7 shows the MS spectrum when using the cap prepared in Example 1, and the peak change compared to Comparative Example 1. The invention will be described in detail below through examples. The examples are not limited to those disclosed below and may be modified in various forms as long as the essence of the invention is not altered. In the following description, if it is determined that a detailed description of a known configuration or function could obscure the features of the invention, such detailed description is omitted. Additionally, the sizes of each component in the drawings may be exaggerated or omitted for illustrative purposes and may differ from the actual sizes applied. In this specification, the description that one component is formed above or below another component, or is connected or coupled to one another, includes both direct formation, connection, or coupling between these components and indirect formation, connection, or coupling through the interposition of another component. In this specification, the use of the word “comprising” is intended to specify certain characteristics, regions, steps, processes, elements, and/or components, and unless specifically stated otherwise, it does not exclude the presence or addition of other characteristics, regions, steps, processes, elements, and/or components. The terms used to refer to each component in this specification are used to distinguish them from other components and are not intended to limit the invention. Additionally, singular expressions in this specification include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "first," "second," etc. are used to describe various components, and said components should not be limited by said terms. These terms are used for the purpose of distinguishing one component from another. In numerical ranges defining