JP2020174964A - Table utensil - Google Patents
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- JP2020174964A JP2020174964A JP2019080305A JP2019080305A JP2020174964A JP 2020174964 A JP2020174964 A JP 2020174964A JP 2019080305 A JP2019080305 A JP 2019080305A JP 2019080305 A JP2019080305 A JP 2019080305A JP 2020174964 A JP2020174964 A JP 2020174964A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 85
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 85
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 85
- 241001330002 Bambuseae Species 0.000 claims description 83
- 239000011425 bamboo Substances 0.000 claims description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000005452 bending Methods 0.000 claims description 10
- 244000153158 Ammi visnaga Species 0.000 claims description 3
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 3
- 238000003763 carbonization Methods 0.000 abstract description 24
- 239000000417 fungicide Substances 0.000 abstract description 17
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 11
- 230000000855 fungicidal effect Effects 0.000 abstract description 9
- 230000006378 damage Effects 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000003610 charcoal Substances 0.000 description 49
- 239000002023 wood Substances 0.000 description 20
- 239000000463 material Substances 0.000 description 17
- 238000011282 treatment Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 238000010000 carbonizing Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 4
- 244000302661 Phyllostachys pubescens Species 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000007844 bleaching agent Substances 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 241000209128 Bambusa Species 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 2
- 235000018212 Betula X uliginosa Nutrition 0.000 description 2
- 241000218657 Picea Species 0.000 description 2
- 235000000405 Pinus densiflora Nutrition 0.000 description 2
- 240000008670 Pinus densiflora Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000003429 antifungal agent Substances 0.000 description 2
- 229940121375 antifungal agent Drugs 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- LLEMOWNGBBNAJR-UHFFFAOYSA-N biphenyl-2-ol Chemical compound OC1=CC=CC=C1C1=CC=CC=C1 LLEMOWNGBBNAJR-UHFFFAOYSA-N 0.000 description 2
- 150000001722 carbon compounds Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- NVSDADJBGGUCLP-UHFFFAOYSA-N trisulfur Chemical compound S=S=S NVSDADJBGGUCLP-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 125000006267 biphenyl group Chemical group 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000007922 dissolution test Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000010292 orthophenyl phenol Nutrition 0.000 description 1
- 239000004306 orthophenyl phenol Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- 235000010296 thiabendazole Nutrition 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 229960004546 thiabendazole Drugs 0.000 description 1
Landscapes
- Table Equipment (AREA)
Abstract
Description
本発明は、食卓用器具に関するものである。 The present invention relates to tableware.
近年、我が国では年間２５０億膳の割り箸を消費しているといわれる。かつては、北海道と奈良県が国産の割り箸の主要生産地であったが、現在では、その生産量は国内消費量全体の１割を切っており、国内消費量の９５％〜９８％程度が外国産、主に、中国産の割り箸の輸入により賄われている。 In recent years, it is said that Japan consumes 25 billion pairs of disposable chopsticks annually. In the past, Hokkaido and Nara prefectures were the main producers of domestic disposable chopsticks, but now the production is less than 10% of the total domestic consumption, about 95% to 98% of the domestic consumption. It is covered by imports of disposable chopsticks from foreign countries, mainly from China.
従来、このような割り箸の原料としては、アカマツ、エゾマツ、シラカバ等のいわゆる北方系の木材が用いられてきたが、森林伐採による環境破壊が懸念されている。そこで、木材の代わりに、成長速度が極めて速く、一度伐採しても、割り箸に加工可能な大きさに成長するまでのサイクルが短い、竹を原料とする割り箸が普及しつつある。 Conventionally, so-called northern woods such as Japanese red pine, spruce, and birch have been used as raw materials for such disposable chopsticks, but there is concern about environmental destruction due to deforestation. Therefore, instead of wood, disposable chopsticks made of bamboo, which have an extremely high growth rate and a short cycle until they grow to a size that can be processed into disposable chopsticks even if they are cut once, are becoming widespread.
木製および竹製の割り箸を製造する際には、図１および図２にそれぞれ示したように、原料となる木材の丸太や竹材を亜硫酸塩等の水溶液を用いて煮沸したり、漂白剤、保存料、防腐剤等による殺菌・防腐処理が広く行われている。 When manufacturing wooden and bamboo disposable chopsticks, as shown in FIGS. 1 and 2, the raw wood logs and bamboo materials are boiled in an aqueous solution such as sulfites, bleached, and stored. Sterilization and antiseptic treatment with materials, preservatives, etc. is widely performed.
また、竹材については、木材と比較して水分含量が多く、かびや虫食いが発生しやすいため、上記の煮沸工程に先立ち、サルファ剤を用いた燻蒸処理が施されている。さらにまた、竹材については、食品添加物である二酸化硫黄の使用が認められている。二硫化硫黄は漂白剤の成分である。 Further, since bamboo has a higher water content than wood and is prone to mold and worm-eaten, fumigation treatment using a sulfa agent is performed prior to the above boiling step. Furthermore, for bamboo materials, the use of sulfur dioxide, which is a food additive, is permitted. Sulfur disulfide is a component of bleach.
このような防かび剤および漂白剤（以下「防かび剤等」という）については、これまでに、最終製品である割り箸に薬剤の残留が確認されたとの報告がある。そのため、厚生労働省では、割り箸に係る防かび剤等の試験法を定めるとともに、溶出試験の結果により、一定の溶出量を超えた場合は販売の自粛を要請する等、地方自治体及び検疫所に通知を発出し、割りばしに対し監視を強化する対策をとっている。 Regarding such fungicides and bleaches (hereinafter referred to as "fungicides, etc."), it has been reported that residual chemicals have been confirmed in disposable chopsticks, which are the final products. Therefore, the Ministry of Health, Labor and Welfare has established a test method for fungicides related to disposable chopsticks, and has notified local governments and quarantine stations that if the result of the dissolution test exceeds a certain amount of dissolution, it will request refraining from selling. Is issued, and measures are taken to strengthen monitoring against disposable chopsticks.
上記の試験法では、防かび剤としてオルトフェニルフェノール、チアベンダゾール、ジフェニル、イマザリルの各成分および漂白剤として二硫化硫黄を検出対象としている。しかしながら、上記各成分以外の防かび剤等については検出対象とされておらず、現在市場に流通している割り箸に検出対象以外の防かび剤等成分が残留しているか否かについては、不明であるという問題があった。 In the above test method, each component of orthophenylphenol, thiabendazole, diphenyl, and imazalyl as a fungicide and sulfur disulfide as a bleaching agent are detected. However, fungicides and the like other than the above-mentioned components are not targeted for detection, and it is unknown whether or not the fungicide and the like other than the detection target remain in the disposable chopsticks currently on the market. There was a problem that it was.
また、木炭および竹炭については、原材料となる植物種によっては炭化後に大幅に強度が低下してしまうことが問題であった。そのため、製品として実用化されているのは、非常に堅い炭として知られるウバメガシを炭化した備長炭や、竹を炭化した竹炭に限られていた。 In addition, there is a problem that the strength of charcoal and bamboo charcoal is significantly reduced after carbonization depending on the plant species used as raw materials. Therefore, the products that have been put into practical use are limited to Bincho charcoal, which is carbonized Ubamegashi, which is known as very hard charcoal, and bamboo charcoal, which is carbonized bamboo.
そこで、本発明者らは、鋭意研究を進めた結果、割り箸の表面のみを炭化させることにより、防かび剤等を用いなくとも、優れた抗菌性を備えた、安全、安心な割り箸が得られることを見出した。また、本発明者らは、炭化処理による抗菌性の付与と、炭化による強度向上とを両立した新規の食卓用器具、特に炭化箸を開発するに至った。 Therefore, as a result of diligent research, the present inventors can obtain safe and secure disposable chopsticks with excellent antibacterial properties by carbonizing only the surface of disposable chopsticks without using a fungicide or the like. I found that. In addition, the present inventors have developed a new tableware, particularly carbonized chopsticks, which has both the imparting of antibacterial properties by carbonization and the improvement of strength by carbonization.
本発明は、上記の知見に基づいてなされたものであり、森林伐採による環境破壊を未然に防ぐことができ、炭化による強度低下が抑制されており、しかも防かび剤等を含有せず、優れた抗菌性を備えた、安全、安心な割り箸等の食卓用器具を提供することを課題としている。 The present invention has been made based on the above findings, and is excellent because it can prevent environmental destruction due to deforestation, suppress strength decrease due to carbonization, and does not contain a fungicide or the like. The challenge is to provide safe and secure tableware such as disposable chopsticks with antibacterial properties.
本発明は、以下のとおりの食卓用器具を提供する。
〔１〕本発明の食卓用器具は、芯部の表面に炭化層を有することを特徴とする。
〔２〕本発明の食卓用器具では、前記炭化層の厚みが５０μｍ〜５００μｍであることが好ましく考慮される。
〔３〕また、本発明の食卓用器具では、前記芯部の含水率が５％〜１０%であることが好ましく考慮される。
〔４〕さらに、本発明の食卓用器具では、前記食卓用器具が箸、スプーン、フォーク、マドラー、楊枝および竹串からなる群より選択される１種であることが好ましく考慮される。
〔５〕また、本発明の食卓用器具では、前記箸が、木製箸、木製割り箸、竹箸または竹割り箸であることが好ましく考慮される。
〔６〕さらに、本発明の食卓用器具では、前記箸において、断面最長部の０．７５％以上が前記炭化層であることが好ましく考慮される。
〔７〕また、本発明の食卓用器具では、前記箸の曲げ強度が１５ｋｇｆ／ｃｍ２〜３５ｋｇｆ／ｃｍ２であることが好ましく考慮される。
The present invention provides the following table utensils.
[1] The table utensil of the present invention is characterized by having a carbonized layer on the surface of the core portion.
[2] In the tableware of the present invention, it is preferably considered that the thickness of the carbonized layer is 50 μm to 500 μm.
[3] Further, in the tableware of the present invention, it is preferably considered that the water content of the core portion is 5% to 10%.
[4] Further, in the tableware of the present invention, it is preferably considered that the tableware is one selected from the group consisting of chopsticks, spoons, forks, muddlers, toothpicks and bamboo skewers.
[5] Further, in the tableware of the present invention, it is preferably considered that the chopsticks are wooden chopsticks, wooden chopsticks, bamboo chopsticks or bamboo chopsticks.
[6] Further, in the tableware of the present invention, it is preferably considered that 0.75% or more of the longest cross section of the chopsticks is the carbonized layer.
[7] Moreover, in the tableware of the present invention, it is preferably considered flexural strength of the chopsticks is 15kgf / cm 2 ~35kgf / cm 2 .
本発明によれば、森林伐採による環境破壊を未然に防ぐことができ、炭化による強度低下が抑制されており、しかも防かび剤等を含有せず、優れた抗菌性を備えた、安全、安心な割り箸等の食卓用器具が実現される。 According to the present invention, it is possible to prevent environmental destruction due to deforestation, suppress strength decrease due to carbonization, do not contain a fungicide, etc., and have excellent antibacterial properties, which is safe and secure. Tableware such as disposable chopsticks will be realized.
以下、本発明を実施の形態により詳細に説明する。 Hereinafter, the present invention will be described in detail with reference to embodiments.
なお、本明細書において「炭化」の用語は、木材や竹材等の木材などの炭素化合物を主成分とする素材を、酸素を遮断した状態で加熱することにより、前記素材を燃焼させることなく前記炭素化合物の分解を生じさせ、揮発性の低い固体の炭素分の塊へと変化させること、およびそのように変化した状態を意味する。また、炭化のレベルについては、単に、燻されたり、煤けたりすることによって素材が茶褐色に変化した程度のものではなく、黒色に変化していることを必須の水準とする。 In addition, in this specification, the term "carbonization" is used by heating a material containing a carbon compound such as wood or bamboo as a main component in a state where oxygen is blocked, without burning the material. It means the decomposition of carbon compounds, which is transformed into a mass of carbon in a solid with low volatility, and the state of such alteration. In addition, regarding the level of carbonization, it is essential that the material has changed to black, not just to the extent that the material has changed to brown due to smoking or soot.
図３は、本発明の食卓用器具の一実施形態である竹割り箸の概略断面模式図である。 FIG. 3 is a schematic cross-sectional view of bamboo chopsticks according to an embodiment of the table utensil of the present invention.
本発明の食卓用器具１は、芯部２の表面に炭化層３を有することを特徴としている。なお、本明細書において「食卓用器具」の用語は、例えば、箸、スプーン、フォーク、マドラー、楊枝および竹串からなる群より選択される少なくとも１種であることを意味する。また、前記箸は、木製箸、木製割り箸、竹箸または竹割り箸であることが好ましく考慮される。 The table utensil 1 of the present invention is characterized by having a carbonized layer 3 on the surface of the core portion 2. In addition, in this specification, the term "table utensil" means at least one selected from the group consisting of chopsticks, spoons, forks, muddlers, toothpicks and bamboo skewers, for example. Further, it is preferably considered that the chopsticks are wooden chopsticks, wooden chopsticks, bamboo chopsticks or bamboo chopsticks.
また、本明細書において「炭化層」の用語は、食卓用器具の表面に局所的に炭化した領域が形成されているのではなく、炭化した領域が連続面として食卓用器具の表面を覆っているものを意味する。 Further, in the present specification, the term "carbonized layer" does not mean that a locally carbonized region is formed on the surface of the tableware, but the carbonized region covers the surface of the tableware as a continuous surface. Means what is.
従来より、木材および竹材を炭化させることで得られる木炭および竹炭は、優れた抗菌性を備えることが知られている。この優れた抗菌性に着目し、木炭および竹炭を加工して、箸やマドラー等の食卓用器具とすることがこれまでに提案されている（例えば、非特許文献１〜３参照）。 Conventionally, it is known that charcoal and bamboo charcoal obtained by carbonizing wood and bamboo have excellent antibacterial properties. Focusing on this excellent antibacterial property, it has been proposed so far that charcoal and bamboo charcoal are processed into tableware such as chopsticks and muddlers (see, for example, Non-Patent Documents 1 to 3).
非特許文献１には、炭の中でも最も堅い備長炭を加工して製造した、箸や箸置き、スプーン等の食卓用器具が記載されている。非特許文献１の食卓用器具は、意匠性が高いとされている。 Non-Patent Document 1 describes table utensils such as chopsticks, chopstick rests, and spoons manufactured by processing the hardest Bincho charcoal among charcoals. The table utensils of Non-Patent Document 1 are said to have high design.
非特許文献２には、外観飴色の竹炭化箸が記載されている。非特許文献２の竹炭化箸では、原材料である竹材を真空釜で長時間加熱することにより、竹材内部の水分と糖分を外部に排出してカビの発生しにくい性質に変えることができ、防かび剤を使わず、自然の作用で防かび効果を持たせることができるとされている。 Non-Patent Document 2 describes bamboo charcoal chopsticks having a light brown appearance. In the bamboo charcoal chopsticks of Non-Patent Document 2, by heating the bamboo material as a raw material for a long time in a vacuum kettle, the water and sugar inside the bamboo material can be discharged to the outside to change the property to prevent mold from forming. It is said that it can have a fungicide effect by natural action without using a fungicide.
非特許文献３には、孟宗竹の細い枝を炭焼き釜で炭化して製造した、竹炭マドラーが記載されている。非特許文献３の竹炭マドラーでは、孟宗竹の細い枝が完全に炭化しており、単なる黒色というよりわずかに金属のような銀色の光沢を放っており、意匠性に優れるとされている。 Non-Patent Document 3 describes a bamboo charcoal muddler produced by carbonizing thin branches of Moso bamboo in a charcoal kettle. In the bamboo charcoal muddler of Non-Patent Document 3, the thin branches of Moso bamboo are completely carbonized, giving off a silvery luster like metal rather than just black, and it is said to be excellent in design.
しかしながら、非特許文献１〜３に記載の炭箸および竹炭箸は、いずれも、炭焼き釜を使用した日本古来の炭焼きの手法や真空釜を使用した従来の炭化手法で木材および竹材を炭化させたものであり、木材や竹材の表面だけではなく芯部まで完全に炭化していることを特徴としている。 However, the charcoal chopsticks and bamboo charcoal chopsticks described in Non-Patent Documents 1 to 3 are all carbonized wood and bamboo by the traditional Japanese charcoal-grilling method using a charcoal-grilling kettle or the conventional carbonization method using a vacuum kettle. It is characterized by being completely carbonized not only on the surface of wood and bamboo but also on the core.
また、木炭および竹炭については、原材料となる植物種によっては炭化後に大幅に強度が低下してしまうことが問題であった。そのため、上記の非特許文献１〜３においても、製品として実用化されているのは、非常に堅い炭として知られるウバメガシを炭化した備長炭や、竹を炭化した竹炭に限られていた。 In addition, there is a problem that the strength of charcoal and bamboo charcoal is significantly reduced after carbonization depending on the plant species used as raw materials. Therefore, even in the above-mentioned Non-Patent Documents 1 to 3, the products that have been put into practical use are limited to Bincho charcoal, which is carbonized Ubamegashi, which is known as very hard charcoal, and bamboo charcoal, which is carbonized bamboo.
非特許文献３には、孟宗竹の細い枝を炭焼き釜で炭化して製造した、竹炭マドラーが記載されている。非特許文献３の竹炭マドラーでは、孟宗竹の細い枝が完全に炭化しており、単なる黒色というよりわずかに金属のような銀色の光沢を放っており、意匠性に優れるとされている。 Non-Patent Document 3 describes a bamboo charcoal muddler produced by carbonizing thin branches of Moso bamboo in a charcoal kettle. In the bamboo charcoal muddler of Non-Patent Document 3, the thin branches of Moso bamboo are completely carbonized, giving off a silvery luster like metal rather than just black, and it is said to be excellent in design.
しかしながら、非特許文献１〜３に記載の炭箸および竹炭箸は、いずれも、炭焼き釜を使用した日本古来の炭焼きの手法や真空釜を使用した従来の炭化手法で木材および竹材を炭化させたものであり、木材や竹材の表面だけではなく芯部まで完全に炭化していることを特徴としている。 However, the charcoal chopsticks and bamboo charcoal chopsticks described in Non-Patent Documents 1 to 3 are all carbonized wood and bamboo by the traditional Japanese charcoal-grilling method using a charcoal-grilling kettle or the conventional carbonization method using a vacuum kettle. It is characterized by being completely carbonized not only on the surface of wood and bamboo but also on the core.
また、木炭および竹炭については、原材料となる植物種によっては炭化後に大幅に強度が低下してしまうことが問題であった。そのため、上記の非特許文献１〜３においても、製品として実用化されているのは、非常に堅い炭として知られるウバメガシを炭化した備長炭や、竹を炭化した竹炭に限られていた。 In addition, there is a problem that the strength of charcoal and bamboo charcoal is significantly reduced after carbonization depending on the plant species used as raw materials. Therefore, even in the above-mentioned Non-Patent Documents 1 to 3, the products that have been put into practical use are limited to Bincho charcoal, which is carbonized Ubamegashi, which is known as very hard charcoal, and bamboo charcoal, which is carbonized bamboo.
さらにまた、非特許文献１の備長炭箸やスプーンについては、備長炭の堅さゆえに炭化処理後の仕上げ加工が必ずしも容易ではないという問題があった。非特許文献２の竹炭化箸では、炭化処理が必ずしも十分とは言えず、さらなる改良の余地が残されていた。非特許文献３の竹炭マドラーは、必ずしも強度が十分とは言えず、しかも、スパイク状の竹の節がそのまま残されており、使用者の手指に竹の節が刺さるおそれがあり、安全面に改良の余地が残されていた。 Furthermore, the Bincho charcoal chopsticks and spoons of Non-Patent Document 1 have a problem that the finishing process after carbonization is not always easy due to the hardness of Bincho charcoal. In the bamboo charcoal chopsticks of Non-Patent Document 2, the carbonization treatment is not always sufficient, and there is room for further improvement. The bamboo charcoal muddler of Non-Patent Document 3 is not always strong enough, and the spike-shaped bamboo knots are left as they are, and there is a risk that the bamboo knots may stick to the user's fingers, which is a safety aspect. There was room for improvement.
そこで、本発明者らは、炭化処理による抗菌性の付与と、炭化による強度低下の抑制とを両立した新規の食卓用器具、特に炭化箸を開発するに至った。 Therefore, the present inventors have developed a new tableware, particularly carbonized chopsticks, which has both the imparting of antibacterial properties by carbonization treatment and the suppression of strength decrease due to carbonization.
食卓用器具１において、炭化層３の厚みは、５０μｍ〜５００μｍであることが好ましく考慮される。炭化層３の厚みが上記の範囲内であれば、食卓用器具の強度の低下を抑制しつつ、その表面には、抗菌性を備えた炭化層３が形成される。しかも、本発明の食卓用器具１は、あたかも漆黒の塗装を施したかのような意匠性の高い炭化層３を備え、把持した際に使用者の手に、炭由来の黒い粉が付着することもほとんどない。 In the tableware 1, the thickness of the carbonized layer 3 is preferably 50 μm to 500 μm. When the thickness of the carbonized layer 3 is within the above range, the carbonized layer 3 having antibacterial properties is formed on the surface thereof while suppressing the decrease in the strength of the tableware. Moreover, the table utensil 1 of the present invention is provided with a carbonized layer 3 having a high design as if it were painted in jet black, and black powder derived from charcoal may adhere to the user's hand when grasped. rare.
食卓用器具１においては、芯部２の含水率が５％〜１０%であることが好ましく考慮される。芯部２の含水率が上記範囲内であれば、食卓用器具１を長期保管した場合であっても、ほぼ確実にかびの発生を抑制することができる。特に、食卓用器具の原料として竹材を用いた場合、芯部２の含水率が上記範囲内であれば、従来公知の防腐処理の一つであるサルファ剤による燻蒸工程を経ることなく、抗菌性を付与することができる。そのため、従来品よりも安全、安心な竹箸及び竹割り箸を提供することが可能である。また、芯部２の含水率が上記範囲内であれば、食卓用器具１の強度も向上する。 In the tableware 1, it is preferably considered that the water content of the core 2 is 5% to 10%. If the water content of the core portion 2 is within the above range, the generation of mold can be almost certainly suppressed even when the tableware 1 is stored for a long period of time. In particular, when bamboo is used as a raw material for tableware, if the water content of the core 2 is within the above range, antibacterial properties can be obtained without going through the fumigation process with a sulfa agent, which is one of the conventionally known antiseptic treatments. Can be granted. Therefore, it is possible to provide bamboo chopsticks and disposable chopsticks that are safer and more secure than conventional products. Further, if the water content of the core portion 2 is within the above range, the strength of the tableware 1 is also improved.
含水率の測定方法としては、例えば、内部割れ及び全乾法が例示される。なお、含水率の計算方法については、以下の式（１）により算出することができる。 Examples of the method for measuring the water content include an internal cracking method and a total drying method. The water content can be calculated by the following formula (1).
含水率（％）＝（乾燥前重量−乾燥後重量）／乾燥後重量×１００…（１）
食卓用器具１の原材料としては、例えば、アカマツ、エゾマツ、シラカバ等のいわゆる北方系の木材が例示される。また、モウソウチクやマダケ等の竹材も例示される。これらの木材および竹材については、丸太や伐採したままの竹を自前で製材してもよいし、すでに、製材された木材および竹材を用いてもよい。さらに、板状の木材および竹材から自前で食卓用器具の形状に加工してもよいし、既に食卓用器具の形状に加工されたものを用いてもよい。
Moisture content (%) = (weight before drying-weight after drying) / weight after drying x 100 ... (1)
Examples of the raw material for the tableware 1 include so-called northern wood such as Japanese red pine, spruce, and birch. Bamboo materials such as Mosouchiku and Madake are also exemplified. As for these woods and bamboos, logs and bamboo as they are cut may be sawn by themselves, or wood and bamboos that have already been sawn may be used. Further, the plate-shaped wood and bamboo may be processed into the shape of the table utensil by themselves, or the one already processed into the shape of the table utensil may be used.
なお、木材を炭化して得られる木炭と、竹材を炭化して得られる竹炭とでは、基本的な特性の面において差異が認められる。例えば、竹炭は、原材料である竹がケイ酸やカリウム等の元素を木材よりも多く含んでいるため、炭化処理時にこれらの元素を含む化合物がガラス化して硬度を増してしまい、燃料用としては着火しにくい、あるいは着いた火が長持ちせず燃料用途には必ずしも適していない。一方、竹炭は細孔半径が木炭よりも小さく、密であるため、比表面積(１ｇあたりの表面積)の大きさが、木炭の２〜３倍であることが知られている。すなわち、化学物質や水中の微小な浮遊物の吸着性能が木炭よりも高いので、脱臭材や調質材としての置き炭や、水質浄化材としての使用に適している。このような特性があることから、木材より竹材を用いた食卓用器具１を利用することが好ましい。 It should be noted that there is a difference in basic characteristics between charcoal obtained by carbonizing wood and bamboo charcoal obtained by carbonizing bamboo material. For example, in bamboo charcoal, since bamboo, which is a raw material, contains more elements such as silicic acid and potassium than wood, compounds containing these elements are vitrified during carbonization and the hardness is increased, so that it can be used as a fuel. It is difficult to ignite, or the ignited fire does not last long and is not always suitable for fuel applications. On the other hand, bamboo charcoal has a smaller pore radius than charcoal and is denser, so it is known that the specific surface area (surface area per 1 g) is 2 to 3 times that of charcoal. That is, since the adsorption performance of chemical substances and minute suspended matter in water is higher than that of charcoal, it is suitable for use as a deodorant or a tempering material, or as a water purification material. Because of these characteristics, it is preferable to use the tableware 1 made of bamboo rather than wood.
木材および竹材については、防かび剤等の化学薬品を用いていないものであることが望ましいが、仮に、このような化学薬品を添加された木材および竹材であっても、後述の食卓用器具の製造工程における炭化処理の際に、前記防かび剤等の化学薬品は高温で熱分解される。そのため、最終産物である食卓用器具１には、抗かび剤等の成分が残留することはなく、安全、安心な食卓用器具を提供することが可能である。したがって、本発明の食卓用器具１の原材料は、防かび剤等の化学薬品を用いていないものに限定されず、防かび剤等の化学薬品が使用された木材や竹材、さらには木製箸、木製割り箸、竹箸または竹割り箸であってもよい。 It is desirable that the wood and bamboo materials do not use chemicals such as fungicides. However, even if the wood and bamboo materials to which such chemicals are added, the tableware described later will be used. During the carbonization treatment in the manufacturing process, the chemicals such as the fungicide are thermally decomposed at a high temperature. Therefore, components such as antifungal agents do not remain in the tableware 1 which is the final product, and it is possible to provide a safe and secure tableware. Therefore, the raw materials of the tableware 1 of the present invention are not limited to those that do not use chemicals such as fungicides, but wood and bamboo materials that use chemicals such as fungicides, and wooden chopsticks. It may be wooden chopsticks, bamboo chopsticks or bamboo chopsticks.
このような食卓用器具１の一実施形態である箸においては、一般的に、箸１本あたりの断面最長部は４．５ｍｍ〜６．５ｍｍであることが多い。前記のとおり、本発明の食卓用器具１における炭化層３の厚みとしては、例えば５０μｍ〜５００μｍであることが例示されるので、断面最長部の０．７５％以上が炭化層３であることが好ましく考慮される。炭化層３が断面最長部の０．７５％以上であれば、箸をはじめとする食卓用器具１の強度の低下を抑制しつつ、その表面には、抗菌性を備えた炭化層３が形成される。しかも、得られる箸は、あたかも漆黒の塗装を施したかのような意匠性の高い炭化層３を備え、把持した際に使用者の手に、炭由来の黒い粉が付着することもほとんどない。 In the chopsticks according to the embodiment of the tableware 1, the longest cross section of each chopstick is generally 4.5 mm to 6.5 mm. As described above, the thickness of the carbonized layer 3 in the tableware 1 of the present invention is exemplified to be, for example, 50 μm to 500 μm, so that 0.75% or more of the longest cross section is the carbonized layer 3. Preferably considered. If the carbonized layer 3 is 0.75% or more of the longest cross section, a carbonized layer 3 having antibacterial properties is formed on the surface thereof while suppressing a decrease in the strength of the tableware 1 such as chopsticks. Will be done. Moreover, the obtained chopsticks are provided with a carbonized layer 3 having a high design as if it had been painted with jet black, and when gripped, black powder derived from charcoal hardly adheres to the user's hand.
本発明の食卓用器具１、特に箸の曲げ強度としては、例えば、１５ｋｇｆ／ｃｍ２〜３５ｋｇｆ／ｃｍ２であることが例示される。曲げ強度が上記範囲内であれば、原材料である木材または竹材を炭化した後であっても強度の低下が抑制され、実用に耐え得る強度が維持される。そのため、例えば、本発明の食卓用器具１の一実施形態である炭化割り箸を割る際に、溝や切れ込み部分からきれいに割れずに箸が破断してしまうことが抑えられる。なお、箸の曲げ強度は、断面略矩形状の「角箸」より断面略円形の「丸箸」の方が高い。 The tableware 1, in particular of chopsticks flexural strength of the present invention, for example, it is illustrated a 15kgf / cm 2 ~35kgf / cm 2 . When the bending strength is within the above range, the decrease in strength is suppressed even after carbonizing the raw material wood or bamboo, and the strength that can withstand practical use is maintained. Therefore, for example, when the carbonized disposable chopsticks according to the embodiment of the table utensil 1 of the present invention are broken, it is possible to prevent the chopsticks from breaking without being cut cleanly from the groove or the notch. The bending strength of chopsticks is higher in "round chopsticks" with a substantially circular cross section than in "square chopsticks" with a substantially rectangular cross section.
なお、曲げ強度の測定方法としては、従来公知の方法、例えば、測定対象となる試験体を２つの支点で下方より支持し、該支点間の中心近傍に設けた荷重点に、測定対象が変形あるいは破断するまで荷重をかけ続け、その際の荷重を測定、記録する方法等が例示される。 As a method for measuring the bending strength, a conventionally known method, for example, a test piece to be measured is supported from below by two fulcrums, and the measurement target is deformed to a load point provided near the center between the fulcrums. Alternatively, a method of continuously applying a load until it breaks and measuring and recording the load at that time is exemplified.
本発明の食卓用器具１の製造方法については、芯部２まで完全に炭化されない限り、特段制限されることはなく、従来公知の温風加熱装置や真空加熱炉または炭焼き釜等を使用した炭焼き方法を適用してもよいし、過熱水蒸気を用いた炭化処理を行ってもよい。いずれの場合においても、炭化処理時の加熱温度が８００℃を超えると、原材料に残留している抗かび剤や漂白剤が熱分解されるため、最終産物である食卓用器具１には、抗かび剤等の成分が残留することはなく、安全、安心な食卓用器具を提供することが可能である。 The method for producing the table utensil 1 of the present invention is not particularly limited as long as the core 2 is not completely carbonized, and charcoal grilling using a conventionally known hot air heating device, a vacuum heating furnace, a charcoal grill, or the like. The method may be applied, or carbonization treatment using superheated steam may be performed. In any case, if the heating temperature during the carbonization treatment exceeds 800 ° C., the antifungal agent and bleaching agent remaining in the raw material are thermally decomposed, so that the final product, tableware 1, is resistant to It is possible to provide safe and secure tableware without residual components such as molds.
また、炭化処理に先立ち、食卓用器具の形状に加工した木材または竹材の表面に、あらかじめ炭化の促進を目的として、糖類の水溶液や油脂を塗布することも好ましく考慮される。 Further, prior to the carbonization treatment, it is also preferably considered to apply an aqueous solution of saccharides or an oil or fat on the surface of wood or bamboo material processed into the shape of a table utensil in advance for the purpose of promoting carbonization.
さらにまた、炭化処理後の食卓用器具１について、仕上げ処理として、回転ドラムによる共摺研磨や、ブラスト処理、油脂をしみこませた布等を用いた研磨等を行うことも好ましく考慮される。 Furthermore, it is also preferably considered that the tableware 1 after the carbonization treatment is subjected to co-rubbing polishing with a rotating drum, blasting treatment, polishing with a cloth impregnated with oil or fat, or the like as a finishing treatment.
以下に実施例を示すが、本発明の食卓用器具は、何ら実施例に限定されるものではない。 Examples are shown below, but the tableware of the present invention is not limited to the examples.
以下、本発明を実施例によりさらに具体的に説明する。
＜実施例＞
市場に流通している竹製の丸箸（長さ２１ｃｍ、直径４．５ｍｍ）を過熱水蒸気により炭化させて、炭化竹箸を得た。断面を図４（Ｂ）に示す。図４（Ａ）に示したように、炭化竹箸の表面には、芯部の表面に厚み５０〜５００μｍの炭化層が形成されており、その外観は、あたかも漆黒の塗装を施したかのような意匠性が高かった。内部割れ及び全乾法により、芯部の含水率を測定したところ、約８％であった。
Hereinafter, the present invention will be described in more detail with reference to Examples.
<Example>
Bamboo round chopsticks (length 21 cm, diameter 4.5 mm) on the market were carbonized with superheated steam to obtain carbonized bamboo chopsticks. A cross section is shown in FIG. 4 (B). As shown in FIG. 4A, a carbonized layer having a thickness of 50 to 500 μm is formed on the surface of the carbonized bamboo chopsticks, and its appearance is as if it had been painted in jet black. The design was high. The moisture content of the core was measured by the internal cracking and total drying method and found to be about 8%.
次に、得られた炭化竹箸の曲げ強度を以下の方法で測定した。すなわち、高さ約２０ｃｍの直方体形状の台座を一定の間隔をおいて設置し、該台座の上面に炭化竹箸の両端各々２ｃｍを載置、固定した。炭化竹箸の略中央に紐をかけ、該紐の両端をバスケットに結び付け、該バスケットに徐々におもりを積載し、加重を加えた。そして、炭化竹箸が破断したときの荷重を測定した。 Next, the bending strength of the obtained carbonized bamboo chopsticks was measured by the following method. That is, a rectangular parallelepiped pedestal having a height of about 20 cm was installed at regular intervals, and 2 cm at both ends of the carbonized bamboo chopsticks were placed and fixed on the upper surface of the pedestal. A string was hung at the substantially center of the carbonized bamboo chopsticks, both ends of the string were tied to the basket, and a weight was gradually loaded on the basket to add weight. Then, the load when the carbonized bamboo chopsticks broke was measured.
その結果、４．２ｋｇの荷重をかけた時点で竹箸が破断したため、曲げ強度は約１６．８ｋｇｆ／ｃｍ２と算出された。以上の結果より、本発明の食卓用器具の一つである、炭化竹箸、箸としての使用中に折れることがない十分な強度を維持していることが確認できた。
＜比較例＞
市場に流通している竹製の丸箸（長さ２１ｃｍ、直径４．５ｍｍ）を炭化させなかったこと以外は実施例と同様にして芯部の含水率および曲げ強度を測定した。その結果、芯部の含水率は約１８％であった。また、曲げ強度試験では３．７ｋｇの荷重をかけた時点で竹箸が破断したため、曲げ強度は約１４．８ｋｇｆ／ｃｍ２と算出された。
As a result, since the bamboo chopsticks broke when a load of 4.2 kg was applied, the bending strength was calculated to be about 16.8 kgf / cm 2 . From the above results, it was confirmed that one of the table utensils of the present invention, carbonized bamboo chopsticks, maintains sufficient strength so as not to break during use as chopsticks.
<Comparison example>
The water content and bending strength of the core were measured in the same manner as in Examples except that the bamboo round chopsticks (length 21 cm, diameter 4.5 mm) on the market were not carbonized. As a result, the water content of the core was about 18%. In the bending strength test, the bamboo chopsticks broke when a load of 3.7 kg was applied, so the bending strength was calculated to be about 14.8 kgf / cm 2 .
実施例と比較例の結果を比べた結果、本発明の本発明の食卓用器具の一つである、炭化竹箸では、炭化処理前と比較して曲げ強度が１０％強ほど向上しており、これまでの炭化箸と比較して強度低下が抑制されるにとどまらず、強度の向上が認められた。 As a result of comparing the results of Examples and Comparative Examples, the carbonized bamboo chopsticks, which is one of the tableware of the present invention of the present invention, has a bending strength improved by about 10% or more as compared with that before the carbonization treatment. Compared with the conventional carbonized chopsticks, not only the decrease in strength was suppressed, but also the improvement in strength was recognized.
１ 食卓用器具
２ 芯部
３ 炭化層
1 Tableware 2 Core 3 Carbonized layer
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| CN112743657A (en) * | 2021-01-11 | 2021-05-04 | 湖南宏桂竹业有限公司 | Bamboo chopstick production process |
| CN112743657B (en) * | 2021-01-11 | 2022-05-10 | 湖南宏桂竹业有限公司 | Bamboo chopstick production process |
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