KR20140026074A - Eco friendly recycle coffee bean block using different polymer formulations - Google Patents

Eco friendly recycle coffee bean block using different polymer formulations Download PDF

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KR20140026074A
KR20140026074A KR1020120093026A KR20120093026A KR20140026074A KR 20140026074 A KR20140026074 A KR 20140026074A KR 1020120093026 A KR1020120093026 A KR 1020120093026A KR 20120093026 A KR20120093026 A KR 20120093026A KR 20140026074 A KR20140026074 A KR 20140026074A
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coffee
coffee bean
particles
powder
glue
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공현준
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C43/00—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor
    • B29C43/003—Compression moulding, i.e. applying external pressure to flow the moulding material; Apparatus therefor characterised by the choice of material
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L101/00—Compositions of unspecified macromolecular compounds
    • C08L101/16—Compositions of unspecified macromolecular compounds the macromolecular compounds being biodegradable
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L89/00—Compositions of proteins; Compositions of derivatives thereof
    • C08L89/04—Products derived from waste materials, e.g. horn, hoof or hair
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2301/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
    • C08J2301/06—Cellulose hydrate
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2489/00—Characterised by the use of proteins; Derivatives thereof
    • C08J2489/04—Products derived from waste materials, e.g. horn, hoof or hair
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2201/00—Properties
    • C08L2201/06—Biodegradable

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  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The present invention relates to a method for manufacturing products using coffee grounds, the method of which was invented with the perception that, given the conventional Lego or toys are made of plastic and include harmful chemical substances, an eco-friendly Lego block that has a scent of coffee and reduces environmental pollution could be made by creating Lego blocks from drying the grounds of a coffee bean after extracting the coffee from natural ingredients and mixing adhesives such as glue or starch that are natural adhesive components. The product made in such a manner, by not including toxic chemicals as the products are natural substances, can be very effective for children with atopic dermatitis. Manufacturing a plastic molded product through an extrusion process renders a shortcoming of inducing a phenomenon in which particles of a coffee bean powder are pushed to one side after passing between resin particles or have drastically reduced strength since the particles of the coffee bean powder are smaller than biodegradable polymer resin particles. Therefore, the present invention is completed by adding various additives such as starch, glue, charcoal and the like in order for the particles of the coffee bean powder to be appropriately aggregated, thereby simultaneously removing the above phenomenon and drastically increasing strength of the powder.

Description

원두커피 찌꺼기와 여러 가지 접착제를 활용한 친환경 물품 제작 { Eco Friendly Recycle Coffee bean Block Using Different Polymer Formulations} Eco Friendly Recycled Coffee Bean Block Using Different Polymer Formulations}

원두커피, 친환경 소재.Coffee beans, eco-friendly material.

요즘 들어 신선한 원두커피를 즐기려는 사람들이 늘어나면서 원두커피의 사용량이 급속도로 증가하고 있다는 것은 누구나 인지하는 사실일 것이다. Nowadays, it is no doubt that the use of coffee beans is increasing rapidly as more people want to enjoy fresh coffee.

커피 생두(green beans)와 배전두(roasted beans)의 구성 성분비를 표로 보면 아래와 같다.The composition of coffee green beans and roasted beans is shown in the table below.

성 분ingredient 아라비카종Arabica species 로버스타종Rovers Classe 커피 생원두Raw coffee beans 배전두Battle front 커피 생원두Raw coffee beans 배전두Battle front 전다당류Polysaccharides 50.0~55.050.0-55.0 24.0~39.024.0-39.0 37.0~47.037.0-47.0 소당류Small sugars 6.0~8.06.0-8.0 0~3.50 to 3.5 5.0~7.05.0 ~ 7.0 0~3.50 to 3.5 지질Lipid 12.0~18.012.0-18.0 14.5~20.014.5-20.0 9.0~13.09.0-13.0 11.0~16.011.0-16.0 지방산fatty acid 2.02.0 00 2.02.0 00 유기 아미노산Organic amino acids 11.0~13.011.0 to 13.0 13.0~15.013.0-15.0 11.0~13.011.0 to 13.0 13.5~15.013.5-15.0 단백질protein 5.5~8.05.5-8.0 1.2~2.31.2 ~ 2.3 7.0~10.07.0-10.0 3.9~4.63.9-4.6 카페인Caffeine 0.9~1.20.9-1.2 0~1.00 ~ 1.0 1.6~2.41.6-2.4 0~2.00-2.0 전크로로겐산Monochlorogenic acid 1.0~1.21.0 to 1.2 0.5~1.00.5 to 1.0 0.6~0.750.6-0.75 0.3~0.60.3 to 0.6 트리고넬린Trigonelin 1.5~2.01.5 ~ 2.0 1.0~1.51.0 to 1.5 1.5~2.01.5 ~ 2.0 1.0~1.51.0 to 1.5 무기성분Inorganic component 3.0~4.23.0 ~ 4.2 3.5~4.53.5 to 4.5 4.0~4.54.0 to 4.5 4.6~5.64.6 ~ 5.6 부식산Humic acid 16.0~17.016.0-17.0 16.0~17.016.0-17.0

이 성분 표는 전체에 대한 백분율 (%) 수치이기 때문에 로스팅 시에 실 중량의 손실은 더 크다. 즉, 커피 콩 자체가 배전시에 무게가 줄어들기 때문에 성분함량이 그대로 유지되더라도 백분율 (%)은 올라가게 된다. 커피 생 원두를 열처리를 하게 되면 맛과 향은 좋아지나 영양소는 많이 파괴되는 것을 알 수 있다.  The loss of net weight during roasting is greater because this ingredient table is a percentage of the total. In other words, since the coffee beans themselves lose weight during roasting, the percentage (%) goes up even if the ingredient content is maintained. Heat treatment of raw coffee beans improves the taste and aroma, but nutrients are destroyed.

지방산은 단일 결합물로서 고체상으로 존재하며 불포화 지방산은 이중 결합으로 상온에서 액체상으로 존재하는 특성을 갖는다. 로스팅시 커피에 윤기를 내는 것은 바로 이 불포화 지방산이다. 불포화 지방산은 이중결합으로 불안정한 상태이며 커피 안에서 그들은 공기와 접촉하고 산소와 반응하여 산화해 버린다. 이 때, 맛이 변하게 되는 것이다. 생두일 때는 콩 안쪽에 산소가 들어갈 일이 없지만 배전시에는 커피 콩 자체가 50~80% 정도 부피가 커지는 데다 그 표면과 내부에는 수많은 구멍이 생겨서 산소가 들어가게 된다. 그 결과로 맛의 변화가 빨리 일어나게 되는 것이다. 커피 보관 문제는 산소 유무에서 비롯된다. 커피 생두는 상온과 일반조건에서 약 1년 정도 보관이 가능하나, 일단 로스팅된 생두의 보관은 산소가 없는 상태 즉, 진공상태로 만드는 것이 보관기간이 길어지고 맛이 변하지 않게 된다. 커피는 처음 발견된 당시부터 특이한 맛과 향으로 또한 각성제로서의 효능을 인정받았으며, 현재는 세계 각국 사람들이 즐겨 마시는 기호 음료의 하나로 자리 잡았다. 처음에는 식품이나 의약품으로 사용되었지만, 차츰 독특한 맛과 각성 효과가 있는 기호음료로 발전되었다. 그 독특한 향은 김치나 마늘 냄새를 감소시키고 기름기를 깨끗이 없애 준다. Fatty acids exist in the solid phase as single bonds and unsaturated fatty acids have the property of being present in the liquid phase at room temperature as a double bond. It is this unsaturated fatty acid that gives the coffee a shine when roasting. Unsaturated fatty acids are unstable with double bonds and in coffee they oxidize in contact with air and with oxygen. At this time, the taste will change. In green beans, oxygen does not enter inside the beans, but during roasting, the coffee beans themselves are 50-80% larger in volume, and numerous holes are formed on the surface and inside of them to enter oxygen. As a result, taste changes occur quickly. Coffee storage problems arise from the presence of oxygen. Coffee beans can be stored for about 1 year at room temperature and normal conditions, but once roasted beans are stored in the absence of oxygen, that is, in a vacuum state, the storage period becomes longer and the taste does not change. Since its inception, coffee has been recognized for its unique taste and aroma and as a stimulant, and is now one of the favorite beverages of the world. Originally used as food or medicine, it gradually evolved into a beverage with a unique taste and arousal effect. Its unique fragrance reduces the smell of kimchi and garlic and cleanses greasy.

원두의 성분, 배전 정도가 커피의 맛과 향을 결정하게 된다. 커피의 성분은 원두의 품종과는 별 상관 관계가 없이 단지 원두를 볶는 정도에 따라 양적인 증감 현상이 일어나게 된다. 원두를 약하게 볶으면 연한 다갈색을 띠게 되며, 이것으로 만든 커피는 신맛이 강하고 맛이 부드러운 특징을 가진다. 그리고 강하게 볶을수록 짙은 흑갈색을 띠며 쓴맛이 강해진다. 우리는 커피에서 쓴맛, 신맛, 단맛, 떫은맛을 모두 느낄 수 있는데, 커피는 이들 맛이 서로 조화를 이루어야 하는 아주 예민한 음료이다. The composition of the bean, the degree of distribution, determines the taste and aroma of the coffee. The composition of coffee is not related to the varieties of bean, but the quantitative increase or decrease occurs according to the degree of roasting of the bean. When the beans are roasted lightly, they become light brown. The coffee made with this coffee has a sour taste and soft taste. And the stronger the roast, the darker the dark brown and the stronger the bitter taste. We can feel both bitter, sour, sweet and bitter tastes in coffee, and coffee is a very sensitive drink in which these tastes must blend together.

커피의 원두에는 수분, 단백질, 탄수화물, 지방, 무기질, 유기산, 카페인 등이 들어 있으며 품종, 토양, 취급방법에 따라 각각의 함유량이 달라진다. 원두의 단백질, 탄수화물, 지방, 유기산은 볶는 동안 높은 열을 받아 커피의 향과 맛을 내는 알코올, 알데히드, 케톤, 에스테르, 질소화합물, 카페올등 각종 휘발성 물질로 변한다. 당은 또 캐러멜화 반응을 일으켜 물에 잘 녹는 갈색의 물질로 변한다. 이 물질은 커피의 쓴맛을 내고 반응하지 않은 당은 단맛을 낸다. 커피에 들어 있는 카페인은 냄새가 없고 쓴맛을 내는 흰분말로 물에 잘 녹는다. 카페인은 신체에 활기를 불어넣는 자극제이며 약간의 이뇨작용을 하고 지방을 분해하는 등의 각종 대사작용을 활발하게 해준다. 천식에도 효과가 있는데 카페인의 자극이 기관의 점액성 분비물을 마르게 하고 혈관을 수축시키기 때문이다. 카페인은 화학적으로 차잎에 들어 있는데 테오필린과 유사한데, 이 약은 기침을 치료하는데 쓰인다. 또한 카페인은 고통스러운 편두통을 해소하는데 도움을 준다. Coffee beans contain water, protein, carbohydrates, fats, minerals, organic acids, caffeine, and so on, depending on the variety, soil, and handling method. Proteins, carbohydrates, fats, and organic acids in beans are converted into various volatile substances such as alcohol, aldehydes, ketones, esters, nitrogen compounds, caffeol, etc., which are subjected to high heat during roasting to flavor and flavor coffee. Sugars also caramelize into a brown substance that is soluble in water. This substance gives the coffee a bitter taste, and unreacted sugar gives a sweet taste. Caffeine in coffee is a white powder with no smell and a bitter taste, soluble in water. Caffeine is a stimulant to invigorate the body and activates a variety of metabolism, such as slightly diuretic and break down fat. It is also effective for asthma because the stimulation of caffeine dries out the mucous secretions of organs and constricts blood vessels. Caffeine is chemically found in tea leaves, similar to theophylline, which is used to treat coughs. Caffeine also helps to relieve painful migraines.

카페인 제거 커피를 처음 만들어낸 사람은 독일의 루드비히 로셀리우스인데 그는 1900년경 카페인이 건강에 나쁜 영향을 줄 수도 있다고 생각하고 카페인의 제거방법을 연구했다. 카페인을 제거하는 공정은 원두를 볶기 전에 이루어지는데 이 과정을 통해 약 97%의 카페인이 제거된다. 카페인의 제거방법 중에는 1970년 독일의 GF-Hag사에서 상용화한 초임계 탄산가스 추출법이 가장 현대화된 방법인데 그 원리를 간략히 소개하면 다음과 같다. 탄산가스를 고압으로 액화시켜 카페인에 대한 용해성을 갖게 한 후 이를 다른 용매와 마찬가지로 커피원두와 접촉시켜 커피 중에 포함되어 있는 카페인을 제거하는 것이다. 커피원두의 전체처리 방법은 다른 요매 추출법과 비슷하여 원두의 챠프(chaff)와 먼지를 제거한 후 증기를 쏘이고 (steaming) 수분을 보충하여(watering) 커피원두의 수분함량을 30 - 50%까지 증가시킨다. The first to make caffeine-free coffee was Ludwig Rossellius, Germany, who studied caffeine removal around 1900, thinking that caffeine could adversely affect health. The process of removing caffeine occurs before roasting the beans, which removes about 97% of caffeine. Among the caffeine removal methods, the supercritical carbon dioxide extraction method commercialized by GF-Hag of Germany in 1970 is the most modern method. The carbon dioxide gas is liquefied to high pressure to make it soluble in caffeine, and then, like other solvents, it is contacted with coffee beans to remove caffeine contained in coffee. The whole process of coffee beans is similar to other extracts of the soybean extract, which removes chaff and dust from the beans, then steams and waters them to increase the water content of the coffee beans by 30-50%. .

커피 찌꺼기의 활용수단으로는 일반적으로는 방향제로 많이 쓰이지만 생활 아이디어로 종이컵 등에 담아서 신발장이나 냉장고 안에 넣어두면 그리 탁월하진 않지만 효과를 보게 된다. 또한 화장실한쪽에 두어도 어느 정도는 효과가 기대 되지만 후라이팬이나 냉장고에 사용하면 효과가 매우 높다. 기름 냄새와 생선냄새를 커피 가루가 냄새를 제거하는 효과가 매우 뛰어난 것을 경험 할 수 있다. 여러 가지 용도 중 본 발명에서는 이 원두커피가루를 이용한 가구나 어린이 유아용품의 물품 만드는 분야로 응용하여 다양한 천연 접착성분을 사용한 커피블록을 발명하고자 한다.As a means of using coffee grounds, it is generally used as an air freshener, but if you put it in a cupboard or a refrigerator as a living idea in a shoe cup or refrigerator, it will not work very well. It can also be used to the side of the bathroom to a certain extent, but if you use it in a frying pan or refrigerator, it is very effective. You can experience the smell of oil and the smell of fish very good to remove the smell of coffee powder. Among the various uses, the present invention intends to invent a coffee block using various natural adhesive components by applying to the field of making furniture or children's infant goods using the coffee beans.

본 발명은 기존에 사용하고 있는 레고나 어린이 장난감이 플라스틱으로 되어있고, 유해한 화학 성분이 들어있다고 들어 있으므로 천연소재를 한 재료 중 커피를 추출하고 난 찌꺼기를 말린 다음 적당한 천연 접착 성분인 아교나 녹말 같은 접착물을 배합하여 레고 블록으로 만들면 환경오염도 줄이고 커피의 향기가 나는 친환경적 레고 블록이 만들어 질 것이라 생각하여 커피찌꺼기를 이용한 물품 만드는 발명을 하게 되었다.According to the present invention, the existing LEGO or children's toys are made of plastic and contain harmful chemicals. Therefore, the coffee grounds are dried after extracting coffee from natural materials, such as glue or starch. Incorporating adhesives into LEGO blocks led to the invention of making coffee-based products, thinking that the LEGO blocks would be made with less environmental pollution.

상기 과제의 해결을 위해, 본 발명의 실시예들은 생분해성 고분자 수지인 녹말이나 아교가루, 원두커피분말 및 전분을 포함하는 수지 조성물을 이용한다. 또한 상기 수지 조성물로 부터 형성된 플라스틱 성형품을 제공한다. 전분과 아교 가루를 원두 커피분말과 혼합하고 압축성형 하는 단계를 거처 건조하는 단계와 상기 혼합물을 가공 하는 단계를 포함하는 플라스틱 성형품의 제조방법을 제공한다.In order to solve the above problems, embodiments of the present invention uses a resin composition comprising starch or glue powder, coffee beans powder and starch which is a biodegradable polymer resin. It also provides a plastic molded article formed from the resin composition. It provides a method for producing a plastic molded article comprising the step of mixing the starch and glue powder with the ground coffee powder, followed by compression molding and drying the mixture.

최근 매우 급격한 원두커피 전문점의 증가로 커피 찌꺼기 발생이 많아져서 이러한 친환경 재료를 어린이 장난감이나 책상과 같은 가구로 만들 경우 친환경적인 재료로서 커피의 은은한 향기를 즐길 수 있고 버리고 난 후 땅 속에서 세균에 의해서 완전히 분해되어 비료역할을 할 수 있는 장점을 가진다. 또한 천연물질이라 독성 화학물질을 함유하지 않기 때문에 아토피 피부염을 가진 어린이에게 매우 효과적일 수 있다. 압축 공정을 통해 플라스틱 성형품을 제조할 때, 생분해성 고분자 수지 입자에 비해 원두커피분말의 입자가 작기 때문에, 원두커피분말이 수지 입자 사이로 통과하여 한쪽으로 몰리는 현상이 발생하거나 강도가 무지 약한 단점을 가진다. 따라서 원두커피 분말입자들끼리 적절히 뭉칠 수 있도록 녹말이나 아교등의 첨가물을 구성요소로 추가하여 상기 몰림 현상을 없앰으로써 본 발명을 완성하였다.In recent years, coffee grounds have increased due to the rapid increase of coffee bean specialty stores. If these eco-friendly materials are made of furniture such as children's toys or desks, they can enjoy the gentle aroma of coffee as an eco-friendly material, It has the advantage of being completely decomposed to act as a fertilizer. It is also a natural substance and contains no toxic chemicals, which can be very effective for children with atopic dermatitis. When the plastic molded article is manufactured through the compression process, since the coffee bean powder particles are smaller than the biodegradable polymer resin particles, the coffee bean powder passes through the resin particles and is driven to one side or has a weak strength. . Therefore, the present invention was completed by adding an additive such as starch or glue as a component to properly agglomerate the ground coffee powder particles.

도면 1은 원두커피 찌꺼기를 활용한 실시예 1 is an embodiment utilizing the coffee grounds

1. 원두커피 찌꺼기를 건조 장치를 이용하여 수분을 제거시킨다. 건조시 섭씨 50도가 넘지 않은 온도에서 건조를 시켜야지만 커피의 향을 유지 할 수있다. 1. Remove the ground coffee grounds with a drying device. When drying, it should be dried at a temperature not exceeding 50 degrees Celsius, but can maintain the aroma of coffee.

2. 과산화수소와 같은 탈색제나 염색제를 사용하여 여러 가지 원 하는 색상으로 염색한다. 우선 탈색하기위해 50% 과산화수소용액을 커피 표면위에 일절하게 도포시킨다 (1-1). 1시간 후 커피원두의 색상은 밝은 갈색을 띄게 되고 숯을 갈아서 섞을 경우 다양한 범위의 색상을 조절 할 수 있게 된다 (1-2).2. Dye in any desired color using a bleach or dye such as hydrogen peroxide. First, apply 50% hydrogen peroxide solution on the coffee surface in order to discolor (1-1). After 1 hour, the color of the coffee beans becomes light brown, and if you grind charcoal, you can adjust the range of colors (1-2).

3. 이 원두커피가루와 아교를 일정한 배합비 (커피원두 6: 아교4)로 섞어 압축시켜 레고 블록 모양으로 나오게 하거나 성형틀에서 원하는 모양을 만들어낼 수 있다 (1-3).3. The coffee beans and glue can be mixed in a certain ratio (coffee beans 6: glue 4) and compressed into a lego block shape or produced in the mold (1-3).

4. 건조 후에 커피블록의 강도를 측정해본결과 전분 + 원두커피가루 < PVC수지 + 원두커피가루 < PVA수지 + 원두커피가루 < 아교가루 + 원두커피가루4. After measuring the strength of the coffee block after drying, starch + ground coffee powder <PVC resin + ground coffee powder <PVA resin + ground coffee powder <glue powder + ground coffee powder

순으로 강도가 증가 하는 것을 관찰하였고 아교와 결합한 커피블록의 경우는 기존 강목의 강도보다도 훤씬 강하고 톱으로 절단하여 본 결과 내부의 결합이 매우 세립적인 구조를 갖는 것을 볼 수 있었다.(1-4).The strength increased in order, and the coffee block combined with the glue was much stronger than the strength of the existing steel, and cut into saws showed that the internal bonding had a very fine structure. (1-4) .

1-1. 과산화 수소로 탈색한후 만든 커피블럭
1-2. 숯을 갈아서 섞을 경우 다양한 범위의 색상을 만든예
1-3 아교를 일정한 배합비 (커피원두 6: 아교4)로 섞어 압축.
1-4 톱으로 절단하여 본 결과 내부의 결합이 매우 세립적인 구조.1-1. Coffee block made by decolorizing with hydrogen peroxide
1-2. When you grind charcoal to make a wide range of colors
Mix 1 to 3 mixes (coffee beans 6: glue 4) and compress.
1-4 Saw cutting with a very fine structure inside.

Claims (1)

압축 공정을 통해 플라스틱 성형품을 제조할 때, 생분해성 고분자 수지 입자에 비해 원두커피분말의 입자가 작기 때문에, 원두커피분말이 수지 입자 사이로 통과하여 한쪽으로 몰리는 현상이 발생하거나 강도가 무지 약한단점을 가진다. 따라서 원두커피 분말입자들끼리 적절히 뭉칠 수 있도록 녹말 이나 아교 또는 숯 등의 첨가물을 구성요소로 추가하여 보다 단단하고 넓은 범위의 색상을 조절 할 수있는 친환경적 커피 찌거기 물품에 한한다. When manufacturing a plastic molded article through the compression process, since the coffee beans powder particles are smaller than the biodegradable polymer resin particles, the coffee beans powder passes through the resin particles and is driven to one side, or has a weak strength. . Therefore, it is limited to eco-friendly coffee grounding products that can control harder and wider range of colors by adding additives such as starch, glue, or charcoal so as to properly agglomerate the ground coffee powder particles.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160137098A (en) * 2015-05-22 2016-11-30 신희용 Solid fuel manufacturing method of using spent coffee grounds and waste cooking oil
CN108530777A (en) * 2017-03-02 2018-09-14 洪门压克力有限公司 Composite material and its manufacturing method containing coffee grounds
KR102028095B1 (en) 2018-05-25 2019-10-02 (재)한국건설생활환경시험연구원 Composition for manufacturing coffee brick and manufacturing method of coffee brick using the same
CN111825887A (en) * 2020-06-19 2020-10-27 上海太朔材料技术有限公司 Composite material containing coffee grounds and preparation method thereof
CN112742354A (en) * 2020-12-15 2021-05-04 广州城市职业学院 Food-grade coffee grounds adsorption bag and preparation method and application thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160137098A (en) * 2015-05-22 2016-11-30 신희용 Solid fuel manufacturing method of using spent coffee grounds and waste cooking oil
CN108530777A (en) * 2017-03-02 2018-09-14 洪门压克力有限公司 Composite material and its manufacturing method containing coffee grounds
KR102028095B1 (en) 2018-05-25 2019-10-02 (재)한국건설생활환경시험연구원 Composition for manufacturing coffee brick and manufacturing method of coffee brick using the same
CN111825887A (en) * 2020-06-19 2020-10-27 上海太朔材料技术有限公司 Composite material containing coffee grounds and preparation method thereof
CN112742354A (en) * 2020-12-15 2021-05-04 广州城市职业学院 Food-grade coffee grounds adsorption bag and preparation method and application thereof

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