U.S. patent application number 16/314197 was filed with the patent office on 2019-10-17 for cooler container, cold tray, and red wine server.
The applicant listed for this patent is SHARP KABUSHIKI KAISHA. Invention is credited to HISANORI BESSHO, MASAKAZU KAMURA, DAISUKE SHINOZAKI, YUKA UTSUMI.
Application Number | 20190313818 16/314197 |
Document ID | / |
Family ID | 60785212 |
Filed Date | 2019-10-17 |
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United States Patent
Application |
20190313818 |
Kind Code |
A1 |
BESSHO; HISANORI ; et
al. |
October 17, 2019 |
COOLER CONTAINER, COLD TRAY, AND RED WINE SERVER
Abstract
There are provided a cooler container, cold tray, and red wine
server in which it is possible to adjust the temperature of an
outer surface on the buffer layer side of the container to a
temperature that differs from the melting point of a freezing
material. The cooler container adjusts temperature of an object to
be cooled that includes a beverage or food product, the cooler
container having at least a region with a hollow structure, the
cooler container including: a thermal storage layer in the region,
the thermal storage layer containing a freezing material that
changes phase at a specific temperature; and at least one buffer
layer in the region, the at least one buffer layer being separated
from the thermal storage layer in the region and containing an
antifreeze material that is a fluid at a phase transition
temperature of the freezing material. The provision of the at least
one intervening buffer layer enables the temperature of the outer
surface on the buffer layer side of the container to differ from
the melting point of the freezing material.
Inventors: |
BESSHO; HISANORI; (Sakai
City, JP) ; UTSUMI; YUKA; (Sakai City, JP) ;
KAMURA; MASAKAZU; (Sakai City, JP) ; SHINOZAKI;
DAISUKE; (Sakai City, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
SHARP KABUSHIKI KAISHA |
Sakai City, Osaka |
|
JP |
|
|
Family ID: |
60785212 |
Appl. No.: |
16/314197 |
Filed: |
June 27, 2017 |
PCT Filed: |
June 27, 2017 |
PCT NO: |
PCT/JP2017/023488 |
371 Date: |
December 28, 2018 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
F25D 2331/803 20130101;
F25D 2303/083 20130101; F25D 2303/0841 20130101; A47G 19/2288
20130101; F25D 3/08 20130101; F25D 31/007 20130101; F25D 2303/085
20130101 |
International
Class: |
A47G 19/22 20060101
A47G019/22; F25D 31/00 20060101 F25D031/00; F25D 3/08 20060101
F25D003/08 |
Foreign Application Data
Date |
Code |
Application Number |
Jun 28, 2016 |
JP |
2016-128151 |
Jan 23, 2017 |
JP |
2017-009741 |
Claims
1. A cooler container that adjusts temperature of an object to be
cooled that includes a beverage or food product, the cooler
container comprising: a container body having therein at least a
region with a hollow structure; a thermal storage layer in the
region, the thermal storage layer containing a freezing material
that changes phase at a specific temperature; and a buffer layer in
the region, the buffer layer being separated from the thermal
storage layer in the region and containing an antifreeze material
that is a fluid at a phase transition temperature of the freezing
material, wherein: the buffer layer transfers heat from the object
to be cooled to the thermal storage layer and vice versa; and the
container body is formed of a material that maintains a shape of
the region.
2. The cooler container according to claim 1, wherein the
antifreeze material has a lower specific gravity than does the
freezing material.
3. The cooler container according to claim 1, wherein the freezing
material comprises water.
4. The cooler container according to claim 1, wherein the
antifreeze material comprises air.
5. The cooler container according to claim 1, wherein the cooler
container has at least one through hole extending through the
region to an outside of the cooler container, the cooler container
further comprising a plug configured to close the through hole.
6. The cooler container according to claim 1, having a scale for a
volume of the freezing material or of the antifreeze material or
for a predicted temperature of a surface to be in contact with the
object to be cooled, the predicted temperature corresponding to the
volume.
7. The cooler container according to claim 1, the buffer layer
decreases in thickness in steps or gradually.
8. The cooler container according to claim 1, wherein the region
includes: a first container section forming the thermal storage
layer containing the freezing material; and a second container
section forming the buffer layer containing the antifreeze
material.
9. A cold tray comprising the cooler container according to claim
1, the cooler container having a surface to be in contact with the
object to be cooled, the surface providing a food placement section
on which the object to be cooled is to be placed with a surface of
the buffer layer intervening therebetween.
10. The cold tray according to claim 9, further comprising: an
external packaging section configured to house the cooler
container; and a fixing section configured to fix the cooler
container and the external packaging section.
11. A red wine server comprising the cooler container according to
claim 1 for red wine temperature management using the cooler
container, the cooler container comprising: a first container
section including the thermal storage layer in the hollow structure
region; and a second container section enclosed by the first
container section, the second container section including the
buffer layer, the freezing material changing phase at a specific
temperature that falls in a range of temperature suitable for
cooling of red wine; and a lid member configured to close the first
container section, wherein the second container section, when used,
is in contact with a wine bottle.
12. The red wine server according to claim 11, wherein the freezing
material and the antifreeze material, when combined, weigh not more
than 300 grams, and the antifreeze material weighs not less than
100 grams and not more than 200 grams.
13. The red wine server according to claim 11, wherein each of the
first and second container sections is made of a material having a
thermal conductivity of not less than 1.0 W/mK and not more than
250.0 W/mK.
14. The red wine server according to claim 11, wherein each of the
first and second container sections is a deep-drawing container
with a flange section, and the first container section has the
flange section thereof joined to the lid member.
15. The red wine server according to claim 14, wherein the flange
section of the first container section has in a part thereof a
through hole in which the second container section has the flange
section thereof directly joined to the lid member.
16. The red wine server according to claim 11, wherein the freezing
material contains an aqueous solution of tetrabutylammonium bromide
that has a concentration of not less than 20 wt % and not more than
41 wt %.
17. The red wine server according to claim 11, wherein the freezing
material additionally contains 2.0 to 5.0 wt % sodium carbonate and
either 1.5 to 5.0 wt % sodium tetraborate or 3.0 to 10.0 wt %
disodium hydrogen phosphate.
18. The cooler container according to claim 1, wherein the material
of the container body contains a thermochromic substance that
changes color in accordance with temperature.
19. The cooler container according to claim 1, further comprising a
sticker attached to the container body, the sticker being formed of
a thermochromic substance that changes color in accordance with
temperature.
20. The cooler container according to claim 9, wherein the thermal
storage layer increases in thickness in steps or gradually so as to
match the buffer layer and has a flat surface to be in contact with
the object to be cooled.
Description
TECHNICAL FIELD
[0001] The present invention relates to cooler containers, cold
trays, and red wine servers for temperature management for food
materials, beverages, and red wine.
BACKGROUND ART
[0002] Objects that need to be stored at a constant temperature,
especially, from alcoholic drinks (e.g., wine, beer, and Japanese
sake or rice wine) and non-alcoholic drinks (e.g., soft drinks and
water) to food products to medications, have appropriate storage
temperatures of their own. Hence, there is a demand for cooling and
thermal insulation containers that are capable of quickly bringing
these objects to their desirable storage temperatures and of
maintaining them at the desirable temperatures for an extended
period of time. For example, an uncooked food material, such as
sashimi or raw fish, is preferably stored and eaten at 0 to
5.degree. C. because the food may lose its freshness if it is put
on a warm tray and may freeze and lose flavor if put on an
excessively cold tray. Other foodstuffs similarly have their own
temperature ranges in which they can be eaten without losing
natural texture and flavor. These appropriate temperature ranges
vary greatly from around 20.degree. C. for chocolate, 15 to
16.degree. C. for Camembert cheese, 0 to 5.degree. C. for raw
oyster, not lower than 18.degree. C. for honey, 40 to 50.degree. C.
for Gyokuro or high quality Japanese green tea, to around
60.degree. C. for typical Western tea.
[0003] A container is therefore needed that can keep the food
materials and beverages at an appropriate temperature when they are
put on, or temporarily stored in, a cooler container, thermal
insulation container, or like plate or tray. From this point of
view, Patent Literature 1 discloses technology for maintaining the
temperature of food materials placed on a plate or tray by
providing an insulating or cold insulation material on the bottom
of the plate and tray.
[0004] Wine gives very different flavors and aromas depending on
temperature and should be kept more precisely at an optimum
drinking temperature. Wine cooling buckets containing ice water are
popularly used to satisfy such needs.
[0005] The use of such a bucket cooler, however, requires water on
the wine bottle to be wiped off every time the bottle is taken out
of the bucket. To remedy this nuisance, wine cooler sleeves in
which one can put a wine bottle are being proposed that include a
means of fixing a cold insulator therein (in a position close to
the bottle). The use of the wine cooler sleeve eliminates the need
to remove water off the bottle. In this design, however,
temperature drops too low to keep the red wine at an optimum
drinking temperature (14 to 18.degree. C.) because the cold
insulator (cold storage material) is water-based (0.degree. C. or
below). Meanwhile, without the cold storage material, the wine
cooler sleeve can maintain the red wine at an optimum drinking
temperature (14 to 18.degree. C.) for less than 30 minutes. One
would be forced to use, for example, an electrically powered,
constant-temperature wine cooler to keep red wine at an optimum
drinking temperature, which may be problematic.
[0006] Patent Literature 2 discloses insulating/cold insulation
materials and related technology for use in plates, trays, wine
cooler sleeves, and like cooling/thermal insulation tools. These
cold storage materials are highly flexible and suited for cooling
at or around normal temperature and have a low polymer content that
should be mixed with, for example, hexadecane and tetradecane.
[0007] Patent Literature 3 proposes a wine cooler sleeve with a
fixing means that enables a cold insulator to be removably attached
to the inner wall of a cooler container. The cooler container is
provided therein with a rib for holding the cold insulator. In this
structure, which is simpler than conventional wine cooler sleeves,
the wine bottle collects fewer water droplets thereon and more
easily slips into the wine cooler sleeve.
CITATION LIST
Patent Literature
[0008] Patent Literature 1: Japanese Unexamined Patent Application
Publication, Tokukai, No. 2010-203753 [0009] Patent Literature 2:
Japanese Unexamined Patent Application Publication, Tokukai, No.
2006-316194 [0010] Patent Literature 3: Japanese Unexamined Patent
Application Publication. Tokukai, No. 2010-047313
SUMMARY OF INVENTION
Technical Problem
[0011] The cold tray of Patent Literature 1 has a top surface
temperature that is dictated by the phase transition temperature of
the insulating material/cold insulator. Therefore, it is difficult
to adjust the tray temperature to match the suitable temperatures
of various food materials, and it is necessary to prepare different
insulating materials/cold insulators for different suitable
temperatures, which is a complex procedure.
[0012] Patent Literature 2 provides a possibility that the optimum
drinking temperature of red wine (14 to 18.degree. C.) may match
the phase transition temperature of a cold storage material (at
which the material produces latent heat). It is however difficult
to maintain a temperature that differs from the phase transition
temperature of the cold storage material, for example, to maintain
the optimum drinking temperature of white wine (5 to 10.degree.
C.), by simply attaching the cold storage material around the wine
bottle. Patent Literature 2 fails, for example, to cool the red
wine quickly from normal temperature (around 25.degree. C.) to the
optimum drinking temperature (14 to 18.degree. C.) and to
adequately maintain the red wine at the optimum drinking
temperature (14 to 18.degree. C.). Patent Literature 2 also fails
to disclose a specific structure for a wine cooler sleeve.
Furthermore, the cold storage material used in Patent Literature 2
is prepared from an organic material (e.g., petroleum) and hence
flammable and ill-suited for use with foods and beverages.
[0013] Patent Literature 3 does not disclose any specific
temperatures related to the cold insulator and therefore falls
short of enabling one to adequately maintain red wine at the
optimum drinking temperature (14 to 18.degree. C.).
[0014] An embodiment of the present invention, made in view of
these issues, has an object to provide a cooler container in which
it is possible to adjust the temperature of an outer surface on the
buffer layer side of the container to a temperature that differs
from the melting point of a freezing material.
Solution to Problem
[0015] To achieve the object, the present invention, in an
embodiment thereof is directed to a cooler container that adjusts
temperature of an object to be cooled that includes a beverage or
food product, the cooler container having at least a region with a
hollow structure, the cooler container including: a thermal storage
layer in the region, the thermal storage layer containing a
freezing material that changes phase at a specific temperature; and
at least one buffer layer in the region, the at least one buffer
layer being separated from the thermal storage layer in the region
and containing an antifreeze material that is a fluid at a phase
transition temperature of the freezing material, wherein the at
least one buffer layer transfers heat from the object to be cooled
to the thermal storage layer and vice versa.
Advantageous Effects of Invention
[0016] The present invention, in an embodiment thereof, provides an
intervening buffer layer, which regulates in accordance with
ambient temperature the amount of heat either absorbed or released
by a thermal storage layer. That can in turn render the temperature
of an outer surface on the buffer layer side of a container differ
from the melting point of a freezing material. In addition, the
temperature of the outer surface on the buffer layer side of the
container can be adjusted appropriately by adjusting the thickness
of the buffer layer. Therefore, according to the embodiment, it is
possible to deliver and maintain a suitable temperature for various
beverages and food products by simply changing either the amount of
the freezing material or the thickness of the buffer layer, without
having to replace the freezing material with a freezing material of
another type.
BRIEF DESCRIPTION OF DRAWINGS
[0017] FIG. 1A is a cross-sectional view of a cooler container in
accordance with a first embodiment.
[0018] FIG. 1B is a cross-sectional view of an example usage of the
cooler container in accordance with the first embodiment.
[0019] FIG. 2 is a table listing example freezing materials and
their phase transition temperatures.
[0020] FIG. 3A is a conceptual illustration of a step of
manufacturing the cooler container in accordance with the first
embodiment.
[0021] FIG. 3B is a conceptual illustration of a step of
manufacturing the cooler container in accordance with the first
embodiment.
[0022] FIG. 3C is a conceptual illustration of a step of
manufacturing the cooler container in accordance with the first
embodiment.
[0023] FIG. 4 is a schematic view of an example container body for
the cooler container in accordance with the first embodiment.
[0024] FIG. 5 is a graph representing changes of the surface
temperature of a cold tray of Example 1-1.
[0025] FIG. 6A is a table listing the liquid amounts of freezing
materials and the thicknesses of buffer layers in accordance with
Examples 1-1 and 1-2 and Comparative Example 1-1.
[0026] FIG. 6B is a graph representing a relationship between the
thickness of a buffer layer and the temperatures of the top face of
a tray in accordance with Examples 1-1 and 1-2 and Comparative
Example 1-1.
[0027] FIG. 7 is a cross-sectional view of a cooler container in
accordance with a second embodiment.
[0028] FIG. 8 is a cross-sectional view of a cutting board in
accordance with a third embodiment.
[0029] FIG. 9 is a cross-sectional view of a cold tray in
accordance with a fourth embodiment.
[0030] FIG. 10A is a cross-sectional view of a cold tray in
accordance with a fifth embodiment.
[0031] FIG. 10B is a cross-sectional view of the cold tray in
accordance with the fifth embodiment.
[0032] FIG. 11A is a cross-sectional view of a usage of a red wine
server in accordance with a sixth embodiment.
[0033] FIG. 11B is a cross-sectional view of a cold storage pack in
accordance with the sixth embodiment.
[0034] FIG. 11C is a cross-sectional view of a usage of a
conventional wine cooler sleeve.
[0035] FIG. 12A is an illustration of a concept for a first cold
storage material (viscous).
[0036] FIG. 12B is an illustration of a concept for a first cold
storage material (non-viscous).
[0037] FIG. 13A is a conceptual illustration of a step of
manufacturing a first deep-drawing container.
[0038] FIG. 13B is a conceptual illustration of a step of
manufacturing the first deep-drawing container.
[0039] FIG. 14A is a conceptual illustration of a step of
manufacturing a second deep-drawing container.
[0040] FIG. 14B is a conceptual illustration of a step of
manufacturing the second deep-drawing container.
[0041] FIG. 15 is a conceptual illustration of a step of pouring a
second cold storage material (antifreeze material).
[0042] FIG. 16 is a conceptual illustration of a step of thermally
compressing a film.
[0043] FIG. 17 is a schematic illustration of a step of pouring a
first cold storage material (freezing material).
[0044] FIG. 18 is a conceptual illustration of a step of thermally
compressing a film.
[0045] FIG. 19 is a schematic illustration of the procedures of a
comparative experiment.
[0046] FIG. 20 is a diagram depicting an evaluation method in
accordance with Comparative Experiment I.
[0047] FIG. 21 is a diagram depicting an evaluation method in
accordance with Comparative Experiment.
[0048] FIG. 22 is a table listing the compositions and structures
of antifreeze and freezing materials in accordance with Comparative
Examples 1 to 4 and Examples 1 to 4.
[0049] FIG. 23 is a schematic illustration of how an antifreeze
material is poured and packaged in Comparative Example 1.
[0050] FIG. 24A is a diagram representing Evaluation Results I
obtained in Comparative Example 1.
[0051] FIG. 24B is a diagram representing Evaluation Results II
obtained in Comparative Example 1.
[0052] FIG. 25A is a diagram representing Evaluation Results I
obtained in Comparative Example 2.
[0053] FIG. 25B is a diagram representing Evaluation Results II
obtained in Comparative Example 2.
[0054] FIG. 26A is a schematic illustration of how a cold storage
pack is fabricated in Comparative Example 3.
[0055] FIG. 26B is a plan view of Comparative Example 3.
[0056] FIG. 26C is a side view of Comparative Example 3.
[0057] FIG. 27A is a diagram representing Evaluation Results I
obtained in Comparative Example 3.
[0058] FIG. 27B is a diagram representing Evaluation Results II
obtained in Comparative Example 3.
[0059] FIG. 28A is a diagram representing Evaluation Results I
obtained in Comparative Example 4.
[0060] FIG. 28B is a diagram representing Evaluation Results II
obtained in Comparative Example 4.
[0061] FIG. 29A is a diagram representing Evaluation Results I
obtained in Example 1.
[0062] FIG. 29B is a diagram representing Evaluation Results II
obtained in Example 1.
[0063] FIG. 30A is a diagram representing Evaluation Results I
obtained in Example 2.
[0064] FIG. 30B is a diagram representing Evaluation Results II
obtained in Example 2.
[0065] FIG. 31A is a diagram representing Evaluation Results I
obtained in Example 3.
[0066] FIG. 31B is a diagram representing Evaluation Results II
obtained in Example 3.
[0067] FIG. 32A is a diagram representing Evaluation Results I
obtained in Example 4.
[0068] FIG. 32B is a diagram representing Evaluation Results II
obtained in Example 4.
[0069] FIG. 33 is a table summarizing results of Comparative
Examples 1 to 4 and Examples 1 to 4.
[0070] FIG. 34A is a graph representing a relationship between the
amount of an antifreeze material and a performance thereof (time to
target temperature).
[0071] FIG. 34B is a graph representing a relationship between the
amount of an antifreeze material and a performance thereof (holding
temperature).
[0072] FIG. 34C is a graph representing a relationship between the
amount of an antifreeze material and a performance thereof (reached
temperature).
[0073] FIG. 35A is a graph representing changes in wine temperature
for different amounts of an antifreeze material, with the amount of
freezing material being fixed at 100 grams.
[0074] FIG. 35B is a graph representing a relationship between the
time taken for wine to reach 18.degree. C. and the amount of an
antifreeze material.
[0075] FIG. 36A is a graph representing changes in wine temperature
for packaging members that have different thermal
conductivities.
[0076] FIG. 36B is a graph representing a relationship between the
time taken for wine to reach 18.degree. C. and the thermal
conductivity of packaging material.
[0077] FIG. 37 is a schematic illustration of how rapid cooling
capability is investigated in relation to the amount of an
antifreeze material and the thermal conductivity of a packaging
member.
[0078] FIG. 38 is a table summarizing the weights of antifreeze and
freezing materials used and the compositions of packaging
materials.
[0079] FIG. 39 is a table summarizing the measurements of times to
target temperature and holding times for different combinations of
compositions of packaging materials and weights of antifreeze and
freezing materials used.
[0080] FIG. 40 is a graph representing changes in liquid wine
temperature for such combinations.
[0081] FIG. 41 is a set of diagrams representing liquid wine
temperature distributions under Set of Conditions 2.
[0082] FIG. 42 is a set of diagrams representing results of
investigation into TBAB's concentration dependency.
[0083] FIG. 43 is a graph representing a relationship between the
concentration and onset temperature of melting of TBAB.
[0084] FIG. 44A is a schematic illustration of the structure of a
red wine server in accordance with a seventh embodiment.
[0085] FIG. 44B is a schematic illustration of the structure of the
red wine server in accordance with the seventh embodiment.
[0086] FIG. 45 is a diagram representing the measurements of the
cool storage capability of the red wine server in accordance with
the seventh embodiment.
DESCRIPTION OF EMBODIMENTS
[0087] The inventors of the present invention have found that an
intervening buffer layer, when provided in a cooler container that
comes with a thermal storage layer to maintain the temperature of a
beverage, food material, or food product, regulates in accordance
with ambient temperature the amount of heat either absorbed or
released by the thermal storage layer and can hence render the
temperature of an outer surface on the buffer layer side of the
container differ from the melting point of a freezing material. The
inventors have also found that the temperature of the outer surface
on the buffer layer side of the container can be adjusted
appropriately by adjusting the thickness of the buffer layer. These
findings have led to the completion of the present invention.
[0088] The inventors have thus made it possible to deliver and
maintain a suitable temperature for various food materials by
simply changing either the amount of the freezing material or the
thickness of the buffer layer, without having to replace the
freezing material with a freezing material of another type. The
following will describe embodiments of the present invention in
more specific terms in reference to drawings.
First Embodiment
Structure of Cooler Container
[0089] A cooler container of an embodiment of the present invention
has at least a region with a hollow structure and includes a
thermal storage layer and a buffer layer both in the hollow region.
The thermal storage layer contains a freezing material that changes
phase at a specific temperature. The buffer layer is separated from
the thermal storage layer in the hollow region and contains an
antifreeze material that is a fluid at the phase transition
temperature of the freezing material. FIG. 1A is a cross-sectional
view of a cooler container 100 in accordance with the present
embodiment. Referring to FIG. 1A, the cooler container 100 in
accordance with the present embodiment has a region with a hollow
structure inside a container body 110 and includes a thermal
storage layer 120 and a buffer layer 130 both in the hollow region.
In the present embodiment, an object to be cooled exchanges heat
with the thermal storage layer 120 via the buffer layer 130. There
is no partition or like structure between the thermal storage layer
120 and the buffer layer 130 in the present embodiment. A freezing
material 150 and an antifreeze material 160 form separate layers
without mingling, so that the thermal storage layer 120 and the
buffer layer 130 are separated from each other. Alternatively, the
container body 110 may have a partition in the hollow region to
provide compartments and hence separate the thermal storage layer
120 and the buffer layer 130.
[0090] FIG. 1B is a cross-sectional view of an example usage of the
cooler container 100 in accordance with the present embodiment. The
cooler container 100 in accordance with the present embodiment may
have, on an outer surface on the buffer layer 130 side of the
container body 110, a placement surface 140 (top face) on which a
food or food material is placed directly. When this is actually the
case, the cooler container 100 is used by placing a food or food
material directly on the placement surface 140 as shown in FIG. 1B.
The food or food material placed on the placement surface 140
exchanges heat with the thermal storage layer 120 via the buffer
layer 130 to stay at a suitable temperature.
[0091] The container body 110 has a hollow structure to encase, for
example, the thermal storage layer 120 and the buffer layer 130.
The container body 110 may be made of a resin material such as
polyethylene, polypropylene, polyester, polyurethane,
polycarbonate, polyvinyl chloride, or polyamide, a metal such as
aluminum, stainless steel, copper, or silver, or an inorganic
material such as glass, chinaware, or ceramic. The container body
110 is preferably made of a resin material in view of ease of
manufacture and durability of the hollow structure and also because
a thermochromic substance, which indicates that a suitable
temperature has been reached, can be attached to the container body
110 in the form of a sticker or kneaded into the resin in order to
enable a person to determine that a suitable temperature has been
reached. The container body 110 may be provided, on an outer
surface on the thermal storage layer 120 side thereof, with a
thermal insulation layer of a thermal insulator. The provision of
the thermal insulation layer does not affect heat exchange between
the thermal storage layer 120, the buffer layer 130, and the object
to be cooled and still reduces other heat transfer, which in turn
increases the holding time.
[0092] The thermal storage layer 120 contains the freezing material
150, which changes phase at a specific temperature. The freezing
material 150, intended for use with at least food and food
materials, is preferably made of a substance that changes phase at
a temperature in a range of from -20.degree. C. to 80.degree. C.
like those listed in the table in FIG. 2B. In addition, the
freezing material 150, used with food, is preferably made of a low
toxicity substance such as water, potassium chloride, or sodium
acetate for health and safety reasons. If the freezing material 150
is not to be replaced, the freezing material 150 preferably
contains an additional preservative. The material that forms the
thermal storage layer 120 preferably contains a supercooling
inhibitor. The supercooling inhibitor preferably has a solubility
that abruptly decreases near the phase transition temperature of
the freezing material 150 in such a manner that the inhibitor can
precipitate and facilitate the formation of crystal cores of the
freezing material 150. Additionally, the supercooling inhibitor
preferably has low toxicity for health and safety reasons. In view
of these requirements, if the freezing material 150 is, for
example, water or an aqueous solution of potassium chloride, the
supercooling inhibitor may be alum or disodium hydrogen phosphate
among other examples.
[0093] The buffer layer 130 contains the antifreeze material 160,
which is a fluid at the phase transition temperature of the
freezing material 150, and is separated from the thermal storage
layer 120 in the hollow region of the container body 110. Materials
for the antifreeze material 160 should have a smaller specific
gravity than the freezing material 150, be fluidic (either liquid
or gaseous) at the phase transition temperature of the freezing
material 150, and not mingle with the freezing material 150. As an
example, when the freezing material 150 is water, the antifreeze
material 160 may be air. If there is provided a partition or like
structure inside the hollow region of the container body 110 to
form separate regions for the thermal storage layer 120 and the
buffer layer 130, the antifreeze material 160 only needs to be
fluidic at the phase transition temperature of the freezing
material 150.
Method of Manufacturing Cooler Container
[0094] Next will be described a method of manufacturing the cooler
container 100 in accordance with the present embodiment. FIGS. 3A
to 3C are conceptual illustrations of steps of manufacturing the
cooler container 100 in accordance with the present embodiment.
First, a container body 110 that has a region with a hollow
structure, like the one shown in FIG. 3A, is prepared. The
container body 110 is preferably equipped with an injection hole
170 through which a freezing material 150 and an antifreeze
material 160 can be injected. Next, the freezing material 150 is
injected through the injection hole 170 of the container body 110
as shown in FIG. 3B. The freezing material 150 may be injected by
any method. If the container body 110 is held in such a manner that
the injection hole points upward, the freezing material 150 can be
injected by its own weight.
[0095] Referring to FIG. 4, the container body 110 preferably has a
scale 180 indicating the amount of liquid or a temperature
estimated from the amount of liquid. The scale allows for easy
adjustment of the amount of liquid. If a preservative or
supercooling inhibitor is to be added, these additives may be
either added to the freezing material 150 before the freezing
material 150 is injected or added after the freezing material 150
is injected.
[0096] If the buffer layer 130 is to be formed of air, the amount
of the freezing material 150 injected is adjusted to less than the
volume of the hollow of the container, and the container is sealed
as will be detailed later, so that some air can remain in the
hollow to form the buffer layer 130. If the buffer layer 130 is to
be formed of a non-air substance, the amount of the freezing
material 150 injected is adjusted, the antifreeze material 160 is
injected into the remaining volume, and the container is sealed.
Materials for the antifreeze material 160 should have a smaller
specific gravity than the freezing material 150, be fluid at the
phase transition temperature of the freezing material 150, and not
mingle with the freezing material 150. Using such a material that
does not mingle with the freezing material 150 and has a smaller
specific gravity than the freezing material 150, the antifreeze
material 160 and the freezing material 150 form separate phases
even when there is no partition or like structure provided in
hollow region of the container body 110 as in the present
embodiment. This arrangement facilitates the formation of the
thermal storage layer 120 and the buffer layer 130.
[0097] The injection hole 170 of the container body 110 is then
closed with a plug 190 as shown in FIG. 3C. The plug 190 may be
provided, for example, by a conventional method such as ultrasonic
welding or thermal welding or by placing a screw plug so that a
user can freely open/close the container body 110 by hand. If the
container body 110 is sealed, for example, by ultrasonic welding or
thermal welding, the user cannot adjust the amounts of the freezing
material 150 and the antifreeze material 160, but there is no
possibility that the freezing material 150 or the antifreeze
material 160 can leak out. If the plug 190 can be opened/closed
freely by hand, the user can freely adjust the amounts of the
freezing material 150 and the antifreeze material 160.
[0098] Finally, in an environment where temperature is less than or
equal to the phase transition temperature of the freezing material
150, the cooler container 110 is placed still in such a manner that
its bottom face becomes horizontal. The freezing material 150 thus
solidifies so that at least the bottom face of the cooler container
110 and the top face of the thermal storage layer 120 become
parallel to each other. The cooler container 100 of the present
embodiment is manufactured by these manufacturing steps.
Example 1-1
[0099] Example 1-1 is a cold tray example in accordance with the
first embodiment. A blow-molded container (container body) shown in
FIG. 3A (substance: polyethylene; external dimensions:
220.times.140.times.t20 mm/t0.8 mm) was first prepared. Next, 200
grams of tap water was injected into the blow-molded container
through an injection hole thereof using a liquid injector. The
water filled approximately 45% of the internal volume of the
blow-molded container. Finally, the injection hole was capped and
sealed using an ultrasonic welder. A cold tray was hence
manufactured that included a thermal storage layer of water and a
buffer layer of air.
[0100] In an environment where temperature was less than or equal
to the phase transition temperature of water, the obtained cold
tray was placed still in such a manner that the bottom face of the
tray became horizontal. Water thus solidified so that at least the
bottom face of the tray and the top face of the thermal storage
layer became parallel to each other. Specifically, the tray was
placed still and horizontally in a freezer of a common, household
refrigerator in such a manner that the bottom face of the tray came
into contact with the internal bottom of the refrigerator. Twelve
hours later when the cold tray was taken out, it was observed that
the thermal storage layer had solidified. The cold tray had a
height of 20 mm (the container material had a thickness of 0.8 mm),
whereas the thermal storage layer had a thickness of approximately
7 mm, and the buffer layer had a thickness of approximately 11
mm.
[0101] Thermocouple wires were attached to the top and bottom faces
of the cold tray in which the freezing material had solidified, to
observe temperature changes over time at room temperature
(25.degree. C.). Results are shown in FIG. 5. The temperature of
the bottom face remained at approximately 1.degree. C. for 30 to
150 minutes from the start of the measurement. This is attributable
to the ice/water phase transition temperature of the thermal
storage layer, which is 0.degree. C. Meanwhile, the temperature of
the top face over the buffer layer remained at approximately
8.degree. C., which was above the phase transition temperature of
the thermal storage layer, for 30 to 120 minutes from the start of
the measurement. It is hence ascertained that the provision of the
intervening buffer layer in the cold tray alleviates the coldness
of the thermal storage layer and makes it possible to set the
temperature of the top face of the tray to a temperature that
differs from the melting point of the freezing material.
Example 1-2
[0102] Example 1-2 is another cold tray example in accordance with
the first embodiment. Example 1-2 is a cold tray of the same
structure as Example 1-1, except that the former contains 350 grams
of liquid as opposed to 200 grams of liquid in the latter. Example
1-2 was manufactured by the same method as Example 1, except for
the change in the amount of liquid.
Comparative Example 1-1
[0103] Comparative Example 1-1 is a cold tray of the same structure
as Example 1-1, except for a change in the amount of liquid
contained in the cold tray from 200 grams to 450 grams (this amount
of water substantially filled the container). Comparative Example
1-1 was manufactured by the same method as Example 1-1, except for
the change in the amount of liquid.
Evaluation of Effects of Examples and Comparative Example
[0104] FIG. 6A shows the thicknesses of the thermal storage layer
and the buffer layer in the cold tray after freezing. FIG. 6A
demonstrates that the thickness, and hence the coldness buffering
capability, of the buffer layer decrease in the sequence of Example
1-1, Example 1-2, and Comparative Example 1-1. FIG. 6B shows
maintainable tray top face temperature plotted against the
thickness of the buffer layer and demonstrates that the temperature
of the top face of the tray increases linearly with an increase in
the thickness of the buffer layer. The temperature of the top face
of the tray can be readily adjusted through adjustment of the
thickness of the buffer layer (or through adjustment of the amount
of liquid in the thermal storage layer). It is hence possible to
provide trays suited for temporary cooling of food and food
materials without having to change the type of freezing
material.
Second Embodiment
Structure of Cooler Container
[0105] FIG. 7 is a set of a cross-sectional view and a top view of
a cooler container 100 in accordance with the present embodiment.
As shown in FIG. 7, the cooler container 100 has a flat bottom face
and a step-like top face. The cooler container 100 contains therein
a thermal storage layer 120 that is maintained in a horizontal
position. Therefore, the thickness of the buffer layer 130 can be
adjusted by providing regions with a hollow structure of different
thicknesses in the container body 110. The step-like surface shown
in FIG. 7 may be replaced by a slope. In addition, the cooler
container 100, when viewed from above, is rectangular in FIG. 7.
Alternatively, the cooler container 100 may be circular or of any
other shape where necessary when viewed from above.
Method of Manufacturing Cooler Container
[0106] The cooler container 100 in accordance with the present
embodiment is manufactured by the same method as the cooler
container 100 in accordance with the first embodiment, except for
the shape of the container body 110.
Example 2-1
[0107] Example 2-1 is a cold tray example in accordance with the
second embodiment. A blow-molded container was first prepared that
had a cross-sectional shape shown in FIG. 7 and that had the same
container width, container depth, and resin thickness as in Example
1. The hollow regions had a thickness of 31 mm, 25 mm, and 20 mm
respectively. Water (450 grams) as a freezing material was injected
into this blow-molded container, and the container was sealed.
[0108] The blow-molded container was frozen in the same manner as
in Example 1-1, to evaluate the thicknesses of the thermal storage
layer and the buffer layer. The thermal storage layer had a
thickness of 20 mm. The buffer layer had a thickness of 11 mm, 5
mm, and 0 mm in the respective hollow regions where the thickness
was 31 mm, 25 mm, and 20 mm. The top face of the tray had a
temperature of 8.degree. C., 4.degree. C., and 0.degree. C. in the
respective hollow regions where the thickness was 31 mm, 25 mm, and
20 mm. These measurements demonstrate that this single cold tray
can provide a plurality of regions of different temperatures. It is
hence possible to maintain a plurality of food materials at
different suitable temperatures by using the single tray. The tray
is suitable to serve hors d'oeuvre.
Third Embodiment
Structure of Cutting Board
[0109] A cooler container in accordance with an embodiment of the
present invention is applied to a cutting board in the present
embodiment. FIG. 8 is a cross-sectional view of a cutting board 200
in accordance with the present embodiment. In the present
embodiment, a plug 190 for an injection hole 170 through which a
freezing material 150 is injected is a screw plug. This structure
enables the user to freely open/close the injection hole 170 to
adjust the amount of liquid therein. Otherwise, the cutting board
200 is structured in the same manner as the first embodiment. The
material for the container body has a thickness that is suited for
the usage of the cutting board 200.
Method of Manufacturing Cutting Board
[0110] The cutting board 200 in accordance with the present
embodiment is manufactured by the same method as the cooler
container 100 in accordance with the first embodiment is
manufactured.
Example 3-1
[0111] Example 3-1 is a cutting board example in accordance with
the third embodiment. A blow-molded container (substance:
polyethylene: external dimensions: 230.times.400.times.t20 mm/t2
mm) was first prepared. Next, 600 grams of water was injected into
this container, which was then closed using a screw plug. The
container was then frozen in a freezer as in Example 1, after which
the respective thicknesses of the buffer layer and the thermal
storage layer were measured to be 11 mm and 5 mm. The temperature
of the surface on which a food material was to be cut (top face)
was measured. The measurement demonstrated that the temperature of
the top face remained at 8.degree. C.
[0112] Mozzarella cheese could be cut into desired shapes on this
cutting board. For a comparison, two cutting boards were prepared,
one of them being an ordinary wooden cutting board (top face
temperature: 25.degree. C.) as Comparative Example 3-1 and the
other being a cutting board (top face temperature: 0.degree. C.) as
Comparative Example 3-2. The cutting board as Comparative Example
3-2 was built from the same container as in Example 3-1, albeit
without a buffer layer, filled with water, and then frozen. Some of
the cheese melted and stuck to the cutting board of Comparative
Example 3-1 and could not be cut as desired. Some of the cheese
froze on the cutting board of Comparative Example 3-2 where the
cheese was in contact with the cutting board.
[0113] It is hence possible to cut, into desired shapes at suitable
temperature on the cutting board of the present example, those food
materials which are so rich in fat like cheese that they can
soften/harden or change shape with temperature. Additionally, since
the temperature of the cutting board of the present example can be
readily altered to match suitable temperature by simply changing
the amount of liquid in the thermal storage layer before freezing,
it is possible to cut various food materials, including tuna
partially thawed at 0.degree. C., on a single cutting board.
Fourth Embodiment
[0114] A cooler container in accordance with an embodiment of the
present invention is applied to a cold tray in the present
embodiment. FIG. 9 is a cross-sectional view of a cold tray 210 in
accordance with the present embodiment. The cooler container 100 as
it is may be used as a cold tray in the first and second
embodiments if the cooler container 100 has a placement surface
140. In the present embodiment, the cooler container 100 has a
placement surface 140 and is detachable. The temperature of the
cold tray of the present embodiment can be adjusted by replacing
the cooler container 100 with another one.
Structure of Cold Tray
[0115] Referring to FIG. 9, the cold tray 210 in accordance with
the present embodiment has a region with a hollow structure inside
a container body 110 and includes a thermal storage layer 120 and a
buffer layer 130 both in the hollow region. The cold tray 210
includes the cooler container 100, an external packaging section
220, and a cooler container fixing section 230. The cooler
container 100 has, on an outer surface on the buffer layer 130 side
thereof, the placement surface 140 on which a food or food material
is directly placed. The external packaging section 220 houses the
cooler container 100. The cooler container fixing section 230 fixes
the cooler container 100 and the external packaging section 220.
Other members of the cold tray 210 such as the container body 110,
the thermal storage layer 120, and the buffer layer 130 have the
structure discussed above.
[0116] The external packaging section 220, housing the cooler
container 100, is as a whole used as the cold tray 210. The
external packaging section 220 may be formed of a resin material,
metal, or inorganic material similarly to the container body 110.
The cooler container fixing section 230 may be made of any material
and disposed in any location so long as the cooler container fixing
section 230 can fix the cooler container 100 and the external
packaging section 220. The external packaging section 220 may have
such a shape that it can fix the cooler container 100.
[0117] In this structure in which the cooler container 100,
provided thereon with the placement surface 140, is fixed to the
external packaging section 220 in a detachable manner, a suitable
temperature for a food material can be achieved simply by replacing
the cooler container 100 with another one designed for that
suitable temperature. This saves trouble in altering the types and
amounts of the freezing material 150 and the antifreeze material
160 in the cooler container 100. In addition, since the cold tray
210 includes the cooler container 100 and the external packaging
section 220, and the cooler container 100 does not need to perform
the function of the external packaging section 220, the cooler
container 100 can be made relatively compact as compared with a
cooler container 100 that is itself used as a cold tray. The cooler
container 100 may be structured to allow adjustment of the types
and amounts of the freezing material 150 and the antifreeze
material 160. Although FIG. 9 shows the buffer layer 130 having a
constant thickness in the cooler container 100, the buffer layer
130 may have a different thickness from region to region of the
cooler container 100 as described in the second embodiment.
Fifth Embodiment
[0118] A cooler container in accordance with an embodiment of the
present invention is applied to a cold tray in the present
embodiment. FIGS. 10A and 10B are cross-sectional views of a cold
tray 210 in accordance with the present embodiment. A container
body 110 in the present embodiment can be separated into an upper
tray 240 and a lower tray 250. The upper tray 240 and the lower
tray 250, when combined, form a region with a hollow structure
inside the container body 110.
Structure of Cold Tray
[0119] Referring to FIG. 10A, the cold tray 210 in accordance with
the present embodiment has a region with a hollow structure inside
the container body 110 formed by combining the upper tray 240 and
the lower tray 250. The cold tray 210 includes a thermal storage
layer 120 and a buffer layer 130 both in the hollow region. The
cold tray 210 further includes, on the outer surface on the buffer
layer 130 side thereof (i.e., on the top face of the upper tray
240), a placement surface 140 on which a food or food material is
directly placed.
[0120] The upper tray 240 has the placement surface 140 on the top
face thereof. The bottom face of the upper tray 240, when the upper
tray 240 is combined with the lower tray 250, provides a top
section of the hollow structure in the container body 110. The
lower tray 250 has a portion that is to contain a freezing material
150 therein. The thermal storage layer 120 is formed by injecting
the freezing material 150 into the lower tray 250 and solidifying
the freezing material 150 therein. When the upper tray 240 and the
lower tray 250 are combined, the layer of air from the top face of
the thermal storage layer 120 to the bottom face of the upper tray
240 forms the buffer layer 130. The upper tray 240 and the lower
tray 250 are preferably connectable in a hermetically sealed manner
in order to prevent air from coming in and going out and hence
stabilize temperature. Since the upper tray 240 and the lower tray
250 are separable, the inner surface of the container body 110 is
readily washable. The cold tray 210 in accordance with the present
embodiment can therefore be kept clean.
[0121] The container body 110 of the cold tray 210 in accordance
with the present embodiment may include a spacer 260 as shown in
FIG. 10B. The inclusion of the spacer 260 enables adjustment of the
thickness of the buffer layer 130. Additionally, in the cold tray
210 in accordance with the present embodiment, the thermal storage
layer 120 may be formed using a freezing material pack 270 in which
the freezing material 150 is packaged by a conventional method,
instead of being formed by injecting the freezing material 150 into
the lower tray 250. When this is actually the case, it is only the
freezing material pack 270 that needs to be cooled down to the
phase transition temperature of the freezing material 150 or below.
Therefore, there is no longer a need to cool the whole cold tray
210 or lower tray 250 down to the phase transition temperature of
the freezing material 150 or below. In addition, the thicknesses of
the thermal storage layer 120 and the buffer layer 130 can be
adjusted by changing the number of freezing material packs 270
provided on each portion of the lower tray 250. The buffer layer
130 may be formed using an antifreeze material pack (not shown) in
which the antifreeze material 160 is packaged. The use of an
antifreeze material pack facilitates the fabrication of the buffer
layer 130 when the antifreeze material 160 includes a non-air
material.
Sixth Embodiment
Structure of Red Wine Server
[0122] A red wine server in accordance with an embodiment of the
present invention includes at least one cold storage pack. FIG. 11A
is a cross-sectional view of a usage of a red wine server in
accordance with the present embodiment. The cold storage pack
includes a first deep-drawing container 3 as a first container
section and a second deep-drawing container 5 as a second container
section. The second container section is enclosed by the first
container section to form a double-layered structure.
[0123] The first deep-drawing container 3 contains a first cold
storage material (freezing material) 3a, and the second
deep-drawing container 5 contains a second cold storage material
(antifreeze material) 5a. The second cold storage material
(antifreeze material) 5a remains in liquid phase at the phase
transition temperature of the first cold storage material (freezing
material) 3a. The second cold storage material (antifreeze
material) 5a is positioned in intimate contact with a wine bottle
10. A lid member 7 closes the first deep-drawing container 3.
[0124] FIG. 11B is a cross-sectional view of a cold storage pack 1
in accordance with the present embodiment. Referring to FIG. 11B,
in the cold storage pack 1, the first deep-drawing container 3 has
a flange section 3b, and the second deep-drawing container 5 has a
flange section 5b. The flange section 3b is joined to the flange
section 5b and also to the lid member 7. There exists a cavity
layer 9 between the lid member 7 and the first cold storage
material 3a.
[0125] As described here, the second cold storage material 5a
remains in liquid phase at the phase transition temperature of the
first cold storage material 3a, and the second deep-drawing
container 5 is brought into contact with the wine bottle 10.
Therefore, the second deep-drawing container 5 can be brought into
intimate contact with the wine bottle 10. Meanwhile, Patent
Literature 3 proposes a wine cooler sleeve with a fixing means that
enables a cold insulator to be removably attached to the inner wall
of a cooler container. This conventional wine cooler sleeve does
not include a structure in which the cold insulator is brought into
intimate contact with the wine bottle. The conventional wine cooler
sleeve therefore fails to quickly bring wine to an optimum drinking
temperature. In contrast, the present embodiment, according to
which the second deep-drawing container 5 can be brought into
intimate contact with the wine bottle 10, can quickly bring wine to
an optimum drinking temperature.
[0126] FIG. 11C is a cross-sectional view of a usage of a
conventional wine cooler sleeve. Referring to FIG. 11C, if the
second cold storage material 5a is enclosed by the first cold
storage material 3a (hereinafter, this structure may be referred to
as a "pack-in-pack structure") in the conventional cold storage
pack, the first cold storage material may move vertically downward
under gravity during use, which could create, in an upper portion
of the wine bottle 10, a region in which there is no cold storage
material. Heat would escape through this region, possibly hindering
the wine bottle 10 from being quickly brought to a desirable
temperature.
[0127] In contrast, as shown in FIGS. 11A and 11B, in the cold
storage pack 1 in accordance with the present embodiment, the first
deep-drawing container 3 containing the first cold storage material
3a and the second deep-drawing container 5 containing the second
cold storage material 5a are fixed by the flange section 3b and the
flange section 5b. Therefore, the positional relationship of the
two cold storage materials can be maintained over time,
irrespective of effects of their weight.
[0128] The particular structure described here enables the sensible
heat stored by the second cold storage material 5a to be reliably
transmitted to the wine bottle 10. The wine bottle 10 is hence
quickly brought to a desirable temperature. The structure also
enables the sensible and latent heat stored by the first cold
storage material 3a to be reliably transmitted to the wine bottle
10 via the second cold storage material 5a. The wine bottle 10 is
hence helped to be quickly brought to a desirable temperature and
can be maintained at the desirable temperature for an extended
period of time.
Cold Storage Material
[0129] FIG. 12A is an illustration of a concept for the first cold
storage material used in a cold storage pack in accordance with the
present embodiment when the cold storage material is viscous. FIG.
12B is an illustration of a concept for the first cold storage
material when the cold storage material is non-viscous. In the cold
storage pack in accordance with the present embodiment, the first
cold storage material (freezing material) and the second cold
storage material (antifreeze material) have such viscosity that the
materials can maintain shape under their own weight.
[0130] Referring to FIG. 12B, if a non-viscous cold storage
material is used in a cold storage pack disposed upright for the
temperature management of an object to be cooled, the cold storage
material is displaced vertically downward under gravity as the cold
storage material changes from solid to liquid. The displacement
inhibits adequate temperature management of an upper part of the
object to be cooled. The downward displacement of the cold storage
material also leaves a cavity vertically above the cold storage
material. Heat could flow in or out through the cavity, disrupting
the cooling effect of the cold storage pack.
[0131] Accordingly, a viscous cold storage material is used as in
FIG. 12A to reduce the influence of gravity to a minimum. That
increases the contact area between the cold storage pack and the
object to be cooled, thereby enabling efficient heat exchange.
[0132] In order to impart a cold storage material with such a
viscosity that the cold storage material receives little influence
of gravity, a thickening agent needs to be added in a large
quantity. However, if an excessively large amount of thickening
agent is added to the cold storage material, the inherent
capability of the cold storage material will be negatively
affected. Accordingly, the first cold storage material and the
second cold storage material in the cold storage pack in accordance
with the present embodiment are given a low viscosity of
approximately 1,000 cP (e.g., paint). This level of viscosity
enables adequate temperature management of the object to be cooled
even if the cold storage pack is disposed upright for the
temperature management of the object to be cooled as shown in FIG.
12A.
Method of Manufacturing Cold Storage Pack
[0133] Next will be described a method of manufacturing a cold
storage pack used in the red wine server in accordance with the
present embodiment. The cold storage pack is manufactured in a
stirring and press-through-packing machine. A method of
manufacturing the cold storage pack involves at least the steps of
molding a concave, first deep-drawing container (first container
section) in a first metal mold; molding a second deep-drawing
container (second container section) in a second metal mold, the
second deep-drawing container having a concave shape at least
larger than the concave shape of the first deep-drawing container;
pouring, into the first deep-drawing container, a first cold
storage material (freezing material) that changes phase at a
predetermined temperature: pouring, into the second deep-drawing
container, a second cold storage material (antifreeze material)
that remains in liquid phase at the phase transition temperature of
the freezing material; and placing the second deep-drawing
container containing the second cold storage material (freezing
material) in the first deep-drawing container containing the first
cold storage material (freezing material) and joining a lid member
and flange sections of the first and second deep-drawing
containers.
[0134] Alternatively, the cold storage pack may be manufactured by
a method involving at least the steps of: molding a concave, first
deep-drawing container (first container section) in a first metal
mold; molding a second deep-drawing container (second container
section) in a second metal mold, the second deep-drawing container
having a concave shape at least larger than the concave shape of
the first deep-drawing container, pouring, into the second
deep-drawing container, a second cold storage material (antifreeze
material) that remains in liquid phase at the phase transition
temperature of the first cold storage material (freezing material);
placing the second deep-drawing container containing the second
cold storage material inside the first deep-drawing container
containing the first cold storage material; pouring, into the first
deep-drawing container, the first cold storage material that
changes phase at a predetermined temperature; and joining a lid
member and the flange sections of the first and second deep-drawing
containers.
[0135] FIGS. 13A and 13B are conceptual illustrations of steps of
manufacturing the first deep-drawing container. Referring to FIG.
13A, a hard film 31 is disposed in a vacuum-molding metal mold 30
as the first metal mold and vacuum-molded in a vacuum forming
machine.
[0136] The first deep-drawing container, since being located
between the lid member and the second deep-drawing container, is
typically composed of, for example, a three-layer (e.g.,
PE//NY//PP) film. However, a three-layer film could lead to
unstable sealing strength. Especially, in a general heat sealer,
there is a heater only on one side of a sealer. Therefore, the film
sealed on the no-heater side has a reduced sealing strength, which
is undesirable. Three-layer films are also disadvantageous in that
they are less available in the market, require more steps to
manufacture, and are more costly than two-layer films. Therefore,
the first deep-drawing container in accordance with the present
embodiment is molded purposefully from a two-layer film and
provided with a through hole in a part of the film.
[0137] The concave, first deep-drawing container (first container
section) 3 is fabricated by the steps described here as shown in
FIG. 13B.
[0138] FIGS. 14A and 14B are conceptual illustrations of steps of
manufacturing the second deep-drawing container. Referring to FIG.
14A, a soft film 51 is disposed in a vacuum-molding metal mold 50
as the second metal mold and vacuum-molded in a vacuum forming
machine.
[0139] FIG. 15 is a conceptual illustration of a step of pouring a
second cold storage material (antifreeze material). In this step, a
predetermined amount of the second cold storage material
(antifreeze material) 5a is poured, using a liquid injector, into a
second deep-drawing container 5 fabricated as described earlier.
The liquid injector is preferably a pump-based injector. The second
cold storage material preferably has as low a viscosity as possible
so long as the viscosity does not cause the materials to bounce,
fly off, or otherwise disturb the pouring process and enables the
second cold storage material to preserve its shape under its own
weight. The second cold storage material preferably has a viscosity
of, for example, approximately 1,000 to 10,000 cP. A viscous,
second cold storage material can achieve a high filling rate.
[0140] FIG. 16 is a conceptual illustration of a step of thermally
compressing a film. In this step, a first deep-drawing container 3
fabricated as described earlier is positioned on the second
deep-drawing container 5 containing the second cold storage
material (antifreeze material), and a film from which the first
deep-drawing container 3 is molded and a film material from which
the second deep-drawing container 5 is molded are thermally welded.
A heat sealer is preferably used in the thermal compression
(thermocompression) of this film. Alternatively, an ultrasonic
welder may be used.
[0141] FIG. 17 is a schematic illustration of a step of pouring a
first cold storage material (freezing material) 3a. In this step, a
predetermined amount of the first cold storage material 3a is
poured, using a liquid injector, into the first deep-drawing
container 3 fabricated as described earlier. The liquid injector is
preferably a pump-based injector. The first cold storage material
(freezing material) 3a preferably has a viscosity that enables the
first cold storage material 3a to preserve its shape under its own
weight. The first cold storage material 3a more preferably has a
viscosity of, for example, approximately 1,000 to 10,000 cP. A
viscous, first cold storage material can achieve a high filling
rate. The cold storage material has a filling rate of approximately
70 to 90% with respect to the capacity of the container. There is
preferably provided a cavity layer between the cold storage
material and the top face of the container.
[0142] FIG. 18 is a conceptual illustration of a step of thermally
compressing a film. In this step, a lid member 7 is positioned on
the second deep-drawing container 5, and the lid member 7 and a
film material from which the second deep-drawing container 5 is
molded are thermally welded. A heat sealer is preferably used in
the thermal compression (thermocompression) of this film.
Alternatively, an ultrasonic welder may be used. The lid member 7
is preferably formed of a soft plastic film.
[0143] There is preferably provided a through hole 8 in a part of
the top face of the film from which the second deep-drawing
container 5 is molded, so that the lid member 7 is, in this step,
welded via the through hole 8 to the film from which the first
deep-drawing container 3 is molded.
[0144] By joining the first deep-drawing container and the second
deep-drawing container in this manner, the positional relationship
of the first deep-drawing container and the second deep-drawing
container is fixed, which can in turn improve performance and
repeatability. The second deep-drawing container may have such a
bottom face that the depth of the container can vary as shown in
FIGS. 14A to 18. For example, the second deep-drawing container, if
having a depth that grows stepwise in the height direction, comes
into improved contact with a heat-receiving body (food or beverage)
that is narrow in the middle like a wine bottle when traced along
its height. The first deep-drawing container and the second
deep-drawing container are joined by welding as described above;
examples include ultrasonic welding, vibration welding, induction
welding, high frequency welding, semiconductor laser welding,
thermal welding, and spin welding. These are mere examples and do
not limit an embodiment of the present invention.
[0145] The method described above can manufacture a cold storage
pack in which: the second cold storage material remains in liquid
phase at the phase transition temperature of the first cold storage
material; and the second deep-drawing container is brought into
contact with a food and beverage that is a heat-receiving body.
Maximum Weight of Freezing and Antifreeze Materials Used in Red
Wine Server
[0146] Here is a list of parameters that have a somewhat limited
value/range of values in a red wine server in accordance with the
present embodiment.
[1] Values Related to Wine and Wine Bottle
[0147] (1) Wine volume: 750 mL
[0148] (2) Bottle weight (including wine): 1,200 to 1,500 grams
[0149] (3) Bottle type: Bordeaux (external dimensions: 070 to 80
mm; height: 290 to 300 mm; height of non-narrow, flat section: 180
to 200 mm; surface area of bottle in contact with antifreeze
material in red wine server: .apprxeq.45,000 mm.sup.2)
[0150] (4) Optimum drinking temperature: 14 to 18.degree. C.
[2] Properties of Packaging Material for Packaging Antifreeze
Material and Freezing Material
[0151] (1) Substance: ONY//LLDPE (typically, nylon and low-density
polyethylene)
[0152] (2) Thickness: 50 to 60 um (these values are typical and
highly available in the market)
[0153] (3) Thermal conductivity: 0.33 W/mK
[0154] Next, an approximate maximum combined weight of the freezing
and antifreeze materials used in the red wine server in accordance
with the present embodiment is specified based on the weight
perception given by Weber's law. According to Weber's law, the
"just noticeable difference" (or differential threshold) between
two stimuli for a human is proportional to the stimulus intensity.
There are some documents and research papers that verify this law
from the "weight perception" viewpoint. The just noticeable
difference can vary depending on the shape of the object and how
the object is held (see Tokyo Women's Medical University Journal:
876-880, 1976). The following findings are safely presumed to hold
true.
[0155] Letting the weight of an object be an equivalent of the base
weight (R), and the minimum weight difference from the base weight
(R) that a human can perceive be an equivalent of the differential
threshold (.DELTA.R), it then follows From Weber's law that the
Weber fraction (.DELTA.R/R) is in the range of 0.05 to 0.2.
[0156] Next, using the parameter values given above, an approximate
range of the tolerable combined weight of the freezing and
antifreeze materials in the red wine server in accordance with an
embodiment of the present invention is calculated against the
weight of a wine bottle (with wine (liquid amount)).
[0157] Assume that a wine bottle (with wine (liquid amount)) weighs
1,500 grams and that the Weber fraction is equal to 0.2, which is a
maximum. It then follows that the minimum weight that a human can
perceive against the base weight (1,500 grams) is given by
1,500.times.0.2=300 grams. It is hence concluded that the combined
weight of the freezing and antifreeze materials in the red wine
server in accordance with embodiments is preferably less than or
equal to 300 grams.
Comparative Experiment
[0158] Next, comparative experiments were conducted by setting
target specifications as follows for the red wine server in
accordance with the present embodiment: the holding temperature was
from 14 to 18.degree. C., the time to target temperature (i.e.,
time to the holding temperature) was less than or equal to 20
minutes, and the holding time at the holding temperature was
greater than or equal to 120 minutes. The following will describe
two comparative experiments (Comparative Experiments I and II) that
were conducted in order to investigate the effects of the red wine
server in accordance with the present embodiment. FIG. 19 is a
schematic illustration of the procedures of a comparative
experiment.
[1] Comparative Experiment I
Procedures I
[0159] (1) A wine bottle (content: 750 mL of water) was prepared in
which water was maintained at normal temperature (around 25.degree.
C.).
[0160] (2) Either a freezing or antifreeze material cooled (frozen)
in a freezer (at approximately -18.degree. C.) or both was/were
attached around the wine bottle.
[0161] (3) A thermal insulator was attached around the cold storage
material (i.e., either a cooled (frozen) freezing or antifreeze
material or both) on the bottle. The thermal insulator was
general-purpose "AL vapor deposition+foamed PE."
[0162] (4) The wine bottle was put in a 25.degree. C. thermal
insulation chamber. Changes in water temperature in the middle
portion of the bottle were measured.
Evaluation Method I
[0163] FIG. 20 is a diagram depicting an evaluation method in
accordance with Comparative Experiment I. The time for the liquid
temperature to reach the target temperature from the start of wine
cooling (time to target temperature) and the holding time were
measured. The target temperature was a maximum optimum drinking
temperature for red wine (18.degree. C.). Results obtained by
Evaluation Method I will be hereinafter referred to as Evaluation
Results I.
[2] Comparative Experiment II
Procedures II
[0164] (1) A wine bottle (content: 750 mL of water) was prepared in
which water was maintained at an optimum drinking temperature (14
to 18.degree. C.).
[0165] (2) Either a freezing or antifreeze material cooled (frozen)
in a freezer (at approximately 3 to 5.degree. C.) or both was/were
attached around the wine bottle.
[0166] (3) A thermal insulator was attached around the cold storage
material (i.e., either a cooled (frozen) freezing or antifreeze
material or both) on the bottle. The thermal insulator was
general-purpose "AL vapor deposition+foamed PE."
[0167] (4) The wine bottle was put in a 25.degree. C. thermal
insulation chamber. Changes in water temperature in the middle
portion of the bottle were measured.
Evaluation Method II
[0168] FIG. 21 is a diagram depicting an evaluation method in
accordance with Comparative Experiment II. The liquid temperature
holding time from the start of wine cooling ("holding time") was
measured. The holding temperature here was a maximum optimum
drinking temperature for red wine (18.degree. C.). Results obtained
by Evaluation Method II will be hereinafter referred to as
Evaluation Results II.
[0169] FIG. 22 is a table listing the compositions and structures
of antifreeze and freezing materials in accordance with Comparative
Examples 1 to 4 and Examples 1 to 4. Antifreeze and freezing
materials were prepared in Comparative Examples 1 to 4 and Examples
1 to 4 as shown in FIG. 22, and Evaluations I and II were performed
by Procedures I and II described above. Each cold storage pack was
attached in a different manner in Comparative Examples 1 to 4 and
Examples 1 to 4 as shown in FIG. 22.
Comparative Example 1
[0170] FIG. 23 is a schematic illustration of how an antifreeze
material is poured and packaged in Comparative Example 1.
[0171] (A) Put tap water and NaCl (sodium chloride) into a stirring
chamber and stir the content at 150 rpm/10 min. to dissolve the
sodium chloride and obtain a 23 wt % aqueous solution of NaCl.
[0172] (B) Turn on a pump. Pack, in a film, the aqueous solution
prepared in (A) using a vertical form-fill seal machine, to
fabricate an antifreeze member (thermal storage package, a total
weight of 300 grams). A film of ONY_10 um/LLDPE_50 um was used as
the film in the packing.
[0173] Results of evaluation in Comparative Example 1 are presented
and discussed next. FIG. 24A is a diagram representing Evaluation
Results I obtained in Comparative Example 1. The diagram
demonstrates that the antifreeze member attaches well to the wine
bottle. However, since the materials do not freeze, the antifreeze
member has a low cooling capability, failing to cool the content
down to its maximum optimum drinking temperature of 18.degree.
C.
[0174] FIG. 24B is a diagram representing Evaluation Results II
obtained in Comparative Example 1. The diagram demonstrates that
the antifreeze member attaches well to the wine bottle. However,
since the materials do not freeze, the antifreeze member has a low
cooling capability, allowing liquid temperature to rise with time.
The antifreeze member can keep the red wine at or below its maximum
optimum drinking temperature of 18.degree. C. for no longer than 30
minutes.
Comparative Example 2
[0175] A freezing material was prepared containing a 41 wt %
aqueous solution of TBAB (tetrabutylammonium bromide) by the same
procedures as in Comparative Example 1. A freezing member (thermal
storage package, a total weight of 300 grams) was fabricated using
a stirring chamber and a packaging machine.
[0176] Results of evaluation in Comparative Example 2 are presented
and discussed next. FIG. 25A is a diagram representing Evaluation
Results I obtained in Comparative Example 2. The diagram
demonstrates that since the materials produce freezing latent heat,
the freezing member has a higher cooling capability than
Comparative Example 1, enabling the red wine to reach an optimum
drinking temperature. However, since the materials are frozen, the
freezing member attaches poorly to the wine bottle. Both the time
to target temperature and the holding time are insufficient.
[0177] FIG. 25B is a diagram representing Evaluation Results II
obtained in Comparative Example 2. The diagram demonstrates that
since the materials produce melting latent heat at approximately
12.degree. C., the red wine can be maintained at an optimum
drinking temperature for approximately 100 minutes from the start
of the measurement. However, this structure alone is short of
maintaining wine that is initially around normal temperature at a
proper optimum drinking temperature (14 to 18.degree. C.),
similarly to Evaluation Results I of Comparative Example 2.
Comparative Example 3
[0178] FIG. 26A is a schematic illustration of how a cold storage
pack is fabricated in Comparative Example 3. FIG. 26B is a plan
view of Comparative Example 3. FIG. 26C is a side view of
Comparative Example 3. An antifreeze material (23 wt % aqueous
solution of NaCl (sodium chloride)) was prepared by the same method
as in Comparative Example 1. A freezing material (41 wt % aqueous
solution of TBAB (tetrabutylammonium bromide)) was prepared by the
same method as in Comparative Example 2. A pack-in-pack cold
storage member (cold storage pack) containing, in a film pack, an
antifreeze material and a packed-in-film cold storage material was
fabricated using a vertical form-fill seal machine shown in FIG.
26A. A film of ONY_10 um/LLDPE_50 um was used in the packing.
[0179] Results of evaluation in Comparative Example 3 are presented
and discussed next. FIG. 27A is a diagram representing Evaluation
Results I obtained in Comparative Example 3. The diagram
demonstrates that the combination of an antifreeze material and a
freezing material in which the antifreeze material attaches well to
the wine bottle and the freezing material achieves sufficient
cooling performance remarkably and advantageously reduces time to
target temperature from 50 minutes in Comparative Example 2 to 25
minutes. The combination also improves holding time from 40 minutes
to 95 minutes. In this structure, however, the freezing material
and the antifreeze material are packaged in one film pack, but not
fixed. A gap therefore forms as shown in FIG. 11C, which decreases
heat exchange efficiency.
[0180] FIG. 27B is a diagram representing Evaluation Results II
obtained in Comparative Example 3. The diagram demonstrates that
the combination of an antifreeze material and a freezing material
in which the antifreeze material attaches well to the wine bottle
and the freezing material achieves sufficient cooling performance
achieves a sufficient reached temperature of 14.degree. C. in
comparison with Comparative Examples 1 and 2 and a holding time
equivalent to that in Comparative Example 2. However, this
structure forms a gap similarly to Evaluation Results I of
Comparative Example 3, which decreases heat exchange
efficiency.
Comparative Example 4
[0181] A cold storage member (cold storage pack) was fabricated in
a stirring and press-through-packing machine. The antifreeze
material was a 23 wt % aqueous solution of NaCl (sodium chloride),
and the freezing material was a 20 wt % aqueous solution of KCl
(potassium chloride).
[0182] Results of evaluation in Comparative Example 4 are presented
and discussed next. FIG. 28A is a diagram representing Evaluation
Results I obtained in Comparative Example 4. Comparative Example 4
employs press-through-packing as well as the combination of an
antifreeze material and a freezing material in which the antifreeze
material attaches well to the wine bottle and the freezing material
achieves sufficient cooling performance. This structure provides a
solution to thermal loss between the antifreeze material and the
freezing material, which has been a problem of pack-in-pack
structures. The diagram however demonstrates that the selection of
a low-phase-transition-temperature material like KCl (melting
point: -11.degree. C.) as a freezing material reduces liquid
temperature noticeably below the optimum drinking temperature (14
to 18.degree. C.) of red wine, failing to maintain red wine at the
optimum drinking temperature (14 to 18.degree. C.). Similar results
were obtained when the freezing material was replaced with
water.
[0183] FIG. 28B is a diagram representing Evaluation Results II
obtained in Comparative Example 4. This diagram also demonstrates
that the selection of a low-phase-transition-temperature material
like KCl (melting point: -11.degree. C.) as a freezing material
reduces liquid temperature noticeably below the optimum drinking
temperature (14 to 18.degree. C.) of red wine, failing to maintain
red wine at the optimum drinking temperature (14 to 18.degree.
C.).
Example 1
[0184] A cold storage member (cold storage pack) was fabricated in
a stirring and press-through-packing machine. The antifreeze
material was a 23 wt % aqueous solution (150 grams) of NaCl, and
the freezing material was a 41 wt % aqueous solution (150 grams) of
TBAB.
[0185] Results of evaluation in Example 1 are presented and
discussed next. FIG. 29A is a diagram representing Evaluation
Results I obtained in Example 1. Example 1 employs
press-through-packing. The diagram demonstrates that this structure
advantageously reduces time to target temperature from 25 minutes
in Comparative Example 3 to 20 minutes and also improves holding
time from 95 minutes in Comparative Example 3 to 120 minutes.
[0186] FIG. 29B is a diagram representing Evaluation Results II
obtained in Example 1. Example 1 employs press-through-packing. The
diagram demonstrates that this structure improves holding time from
105 minutes in Comparative Example 3 to 120 minutes.
Example 2
[0187] A cold storage member (cold storage pack) was fabricated in
a stirring and press-through-packing machine. The antifreeze
material was a 23 wt % aqueous solution (100 grams) of NaCl, and
the freezing material was a 41 wt % aqueous solution (150 grams) of
TBAB.
[0188] Results of evaluation in Example 2 are presented and
discussed next. FIG. 30A is a diagram representing Evaluation
Results I obtained in Example 2. The diagram demonstrates that the
reduction of antifreeze material from 150 grams to 100 grams
increases the heat exchange efficiency from the freezing material
to the bottle and thereby increases holding time, whereas the
reduction of antifreeze material reduces the level of total heat
capacity available for cooling and thereby increases time to target
temperature. The improvement of the heat exchange efficiency
reduces reached temperature below Example 1.
[0189] FIG. 30B is a diagram representing Evaluation Results II
obtained in Example 2. The diagram demonstrates that the reduction
of antifreeze material from 150 grams to 100 grams improves the
heat exchange efficiency from the freezing material to the wine
bottle and thereby increases holding time.
Example 3
[0190] A cold storage member (cold storage pack) was fabricated in
a stirring and press-through-packing machine. The antifreeze
material was a 23 wt % aqueous solution (300 grams) of NaCl, and
the freezing material was a 41 wt % aqueous solution (150 grams) of
TBAB.
[0191] Results of evaluation in Example 3 are presented and
discussed next. FIG. 31A is a diagram representing Evaluation
Results I obtained in Example 3. The diagram demonstrates that the
increase of antifreeze material from 150 grams to 300 grams
decreases the heat exchange efficiency from the freezing material
to the wine bottle and thereby reduces holding time, whereas the
increase of antifreeze material increases the level of total heat
capacity available for cooling and thereby reduces time to target
temperature. The decrease in the heat exchange efficiency increases
reached temperature above Example 1.
[0192] FIG. 31B is a diagram representing Evaluation Results II
obtained in Example 3. The diagram demonstrates that the increase
of antifreeze material from 150 grams to 300 grams decreases the
heat exchange efficiency from the freezing material to the wine
bottle and thereby reduces holding time.
Example 4
[0193] A cold storage member (cold storage pack) was fabricated in
a stirring and press-through-packing machine. The antifreeze
material was a 23 wt % aqueous solution (150 grams) of NaCl, and
the freezing material was a cold storage pack containing 200 grams
of a viscosity-increased material prepared by adding, to a 41 wt %
aqueous solution of TBAB, CMC in 5 wt %. The increased viscosity
improved the container filling rate by 20% from 60% to 80%.
[0194] Results of evaluation in Example 4 are presented and
discussed next. FIG. 32A is a diagram representing Evaluation
Results I obtained in Example 3. The diagram demonstrates that the
increased viscosity, improving the filling rate for the freezing
material, slightly increases holding time over Example 1.
[0195] FIG. 32B is a diagram representing Evaluation Results II
obtained in Example 4. The diagram demonstrates that the increased
viscosity, improving the filling rate for the freezing material,
slightly increases holding time over Example 1, similarly to
Evaluation Results I obtained in Example 4.
[0196] FIG. 33 is a table summarizing results of Comparative
Examples 1 to 4 and Examples 1 to 4. The results of evaluation
demonstrate that the antifreeze material is preferably a 23 wt %
aqueous solution of NaCl, the freezing material is preferably a 41
wt % aqueous solution of TBAB, and the cold storage pack is
preferably provided in the form of press-through-packing
(deep-drawing container) employed in Comparative Example 4 in view
of heat exchange efficiency as described earlier. It is also
demonstrated that Examples 1 and 3 achieve the target
specifications for a red wine server in accordance with the present
embodiment.
[0197] FIGS. 34A to 34C are graphs each prepared from results of
Examples 1 to 3 to represent a relationship between the amount of
an antifreeze material and a performance thereof (time to target
temperature, holding temperature, and reached temperature).
Referring to FIGS. 34A to 34C, an excess amount of antifreeze
material, from the viewpoint of its heat exchange with the freezing
material, is likely to lower holding time and raise reached
temperature. On the other hand, an insufficient amount of
antifreeze material, from the viewpoint of its attachment and total
heat capacity, is likely to increase time to target temperature.
These results suggest that the amount of antifreeze material that
reasonably satisfies these performance requirements is 150
grams.
Optimizing Amount of Antifreeze Material
[0198] Now, fixing the amount of freezing material at 100 grams,
optimization is discussed of the amount of antifreeze material in a
system in which a bottle of red wine (750 mL) initially at normal
temperature (around 25.degree. C.) is cooled to an optimum drinking
temperature of red wine (14 to 18.degree. C.). With the amount of
freezing material being fixed at 100 grams, changes in wine
temperature were measured for different amounts of antifreeze
material: (1) 50 grams. (2) 100 grams, (3) 150 grams, (4) 200
grams, and (5) 500 grams. The packaging member (thickness=50 um)
for the antifreeze material had a thermal conductivity of 0.33
W/mK.
[0199] FIG. 35A is a graph representing changes in wine temperature
for different amounts (1) to (5) of an antifreeze material, with
the amount of freezing material being fixed at 100 grams. FIG. 35B
is a graph representing a relationship between the time taken for
wine to reach 18.degree. C. and the amount of an antifreeze
material.
[0200] As demonstrated in FIGS. 35A and 35B, the time taken for red
wine to reach an optimum drinking temperature (14 to 18.degree. C.)
tends to decrease with an increase in the amount of antifreeze
material, but no longer decrease if the amount of antifreeze
material is in excess of a particular amount (200 grams). These
findings appear to suggest that because the quantity of heat that
can be transferred to the bottle is limited, an increase in the
amount of antifreeze material in excess of a particular amount only
adds to the thickness and does not contribute to the heat transfer
to the bottle. The findings also suggest that the time taken for
red wine to reach an optimum drinking temperature (14 to 18.degree.
C.) exceeds 20 minutes if the amount of antifreeze material is less
than 50 grams. Therefore, the amount of antifreeze material is
preferably from 50 grams to 200 grams, inclusive. For optimum rapid
cooling capability, the amount of antifreeze material is preferably
from 100 grams to 200 grams, inclusive.
Optimizing Thermal Conductivity of Packaging Member
[0201] A description will be given of results of experiments in
which the packaging material for packaging the antifreeze material
and the freezing material (especially, the antifreeze material) was
changed in thermal conductivity under the optimal conditions (100
grams of freezing material and 200 grams of antifreeze material)
that were discovered in the investigation of the amount of
antifreeze material. In a system in which a bottle of red wine (750
mL) initially at normal temperature (around 25.degree. C.) is
cooled to an optimum drinking temperature of red wine (14 to
18.degree. C.), changes in wine temperature were measured for
different thermal conductivities of packaging member: (1) 0.1 W/mK,
(2) 0.25 W/mK, (3) 1.0 W/mK, (4) 5.0 W/mK, (5) 50 W/mK, and (6) 100
W/mK.
[0202] FIG. 36A is a graph representing changes in wine temperature
for packaging members that have different thermal conductivities
(1) to (6). FIG. 36B is a graph representing a relationship between
the time taken for wine to reach 18.degree. C. and the thermal
conductivity of packaging material.
[0203] As demonstrated in FIGS. 36A and 36B, the time taken for red
wine to reach an optimum drinking temperature (14 to 18.degree. C.)
tends to decrease with an increase in the thermal conductivity of
packaging material, but hardly change where the thermal
conductivity is greater than or equal to 1.0 W/mK. The packaging
material for packaging the antifreeze material and the freezing
material (especially, the antifreeze material) therefore preferably
has a thermal conductivity of greater than or equal to 1.0 W/mK. It
is also preferable to use aluminum (AL), which has a high thermal
conductivity (250 W/mK), as a packaging member. Some materials such
as gold and silver have a higher thermal conductivity than
aluminum. It is however not practical to use these materials as a
packaging member because they may have too high a thermal
conductivity and cause heat dissipation/loss to the outside of the
system.
[0204] Rapid cooling capability was also investigated in relation
to the amount of antifreeze material and the thermal conductivity
of packaging member. FIG. 37 is a schematic illustration of the
investigation. Wine (physical properties: water (e.g., specific
heat); quantity: 500 mL) was in a wine bottle 80 (substance: glass;
thickness: 3 mm, external dimensions: O76.times.200 mm). An
antifreeze material layer 83 and a freezing material layer 85 were
disposed around the wine bottle 80.
[0205] The antifreeze material layer 83, weighing 100 to 200 grams
and packaged in a film, had a thickness of 50 um and external
dimensions of O200.times.234 mm. The freezing material layer 85,
weighing 100 to 200 grams and packaged in a film, had a thickness
of 50 um and external dimensions of O200.times.256 mm (indirect
section had a width of 10 mm.times.6 sites). FIG. 38 is a table
summarizing the weights of antifreeze and freezing materials used
and the compositions of packaging materials.
[0206] Rapid cooling capability was investigated by the following
procedures.
[0207] (A) Antifreeze and freezing materials packed in a film were
frozen in a freezer (-18.degree. C.).
[0208] (B) The antifreeze and freezing materials were attached to a
bottle of red wine (500 mL) that was at normal temperature (around
25.degree. C.). Changes in liquid wine temperature in the wine
bottle were measured.
[0209] FIG. 39 is a table summarizing the measurements of times to
target temperature and holding times for different combinations of
compositions of packaging materials and weights of antifreeze and
freezing materials used. FIG. 40 is a graph representing changes in
liquid wine temperature for such combinations. These sets of data
demonstrate that the use of high thermal conductivity materials as
packaging members can further improve time to target temperature
and holding time.
[0210] FIG. 41 is a set of diagrams representing liquid wine
temperature distributions under Set of Conditions 2. Specifically,
FIG. 41 conceptually represents temperature distributions in a
vertical cross-sectional plane of a wine bottle. Under Set of
Conditions 2, a bottle of red wine (500 mL) initially at normal
temperature (around 25.degree. C.) reached an optimum drinking
temperature of red wine (14 to 18.degree. C.) as quickly as in 12
minutes and thereafter remained at the optimum drinking temperature
of red wine (14 to 18.degree. C.) for 122 minutes.
[0211] The temperature changes shown in FIG. 41 indicate that the
liquid temperature was 2.981e+002 [K] (24.95.degree. C.) throughout
the inside of the wine bottle, except for 2.551e+002 [K]
(-18.05.degree. C.) near the wine bottle wall, at minute 0 from the
attachment of the antifreeze and freezing material layers to the
wine bottle. However, 10 minutes later, the liquid temperature was
2.874e+002 [K] (14.25.degree. C.) inside the wine bottle. After
that, the red wine remained cooled to the optimum drinking
temperature (from 14 to 18.degree. C.).
Concentration of Aqueous Solution of TBAB
[0212] FIG. 42 is a set of diagrams representing results of
investigation into TBAB's concentration dependency. FIG. 42 is a
set of graphs representing a relationship between TBAB
concentration and extrapolated onset temperature of melting. FIG.
42 indicates that the extrapolated onset temperature of melting has
a peak at approximately 0.degree. C. for TBAB concentration (1), at
6 to 10.degree. C. for TBAB concentration (2), and at 10 to
12.degree. C. for TBAB concentration (3). FIG. 43 indicates that
when the TBAB concentration is less than or equal to 15 wt %, the
freezing material produces latent heat only at approximately
0.degree. C. This means that when the TBAB concentration is less
than or equal to 15 wt %, the red wine cannot be maintained at an
optimum drinking temperature (from 14 to 18.degree. C.). The TBAB
concentration is preferably greater than or equal to 20 wt % and
less than or equal to 41 wt %, in order to keep red wine at an
optimum drinking temperature (from 14 to 18.degree. C.).
Seventh Embodiment
[0213] In an embodiment of the present invention, the cold storage
material may be attached approximately half around the wine bottle,
so that the label on the red wine bottle is visible while being
cooled. FIGS. 44A and 44B are schematic illustrations of the
structure of a red wine server in accordance with a seventh
embodiment. A structure of the present embodiment is described
below.
Structure of Red Wine Server in Accordance with Seventh Embodiment
[0214] Cold storage material: TBAB_41 wt %+water_60 wt % [0215]
Packaging material: ONY_10 um/LLDPE_50 um [0216] Weight: 200 grams
[0217] Shape: 200 mm (Height).times.150 mm (Width).times.10 mm
(Thickness) (composed of four vertical sections)
Cool Storage Capability
[0218] The cool storage capability of a red wine server in
accordance with the seventh embodiment was measured by the
following procedures.
[0219] (A) A wine bottle (water: 750 mL) was maintained at
15.degree. C.
[0220] (B) A red wine server of the second embodiment was
preprocessed at 5.degree. C. prior to freezing.
[0221] (C) Temperature inside the bottle was measured in a normal
temperature environment (around 25.degree. C.).
[0222] FIG. 45 is a diagram representing the measurements of the
cool storage capability of the red wine server in accordance with
the seventh embodiment. FIG. 45 demonstrates that the red wine is
maintained at an optimum drinking temperature (from 14 to
18.degree. C.) for more than 150 minutes.
[0223] This structure is capable of maintaining red wine at an
appropriate temperature (from 14 to 18.degree. C.) and also
rendering the wine bottle label visible.
[0224] An embodiment of the present invention may be used with ale
beer having an optimum drinking temperature at around 13.degree. C.
and Japanese sake of those types that are enjoyable at cool
temperature (around 15.degree. C.), as well as with red wine.
[0225] The present invention, in an embodiment thereof, may be
directed to (1) a cooler container that adjusts temperature of an
object to be cooled that includes a beverage or food product, the
cooler container having at least a region with a hollow structure,
the cooler container including: a thermal storage layer in the
region, the thermal storage layer containing a freezing material
that changes phase at a specific temperature; and at least one
buffer layer in the region, the at least one buffer layer being
separated from the thermal storage layer in the region and
containing an antifreeze material that is a fluid at a phase
transition temperature of the freezing material, wherein the at
least one buffer layer transfers heat from the object to be cooled
to the thermal storage layer and vice versa.
[0226] This structure, including at least one intervening buffer
layer, regulates in accordance with ambient temperature the amount
of heat either absorbed or released by the thermal storage layer
and can hence render the temperature of an outer surface on the
buffer layer side of the container differ from the melting point of
the freezing material. In addition, the temperature of the outer
surface on the buffer layer side of the container can be adjusted
appropriately by adjusting the thickness of the at least one buffer
layer. Therefore, it is possible to deliver and maintain a suitable
temperature for various food materials by simply changing either
the amount of the freezing material or the thickness of the buffer
layer, without having to replace the freezing material with a
freezing material of another type.
[0227] (2) In the cooler container in accordance with an embodiment
of the present invention, the antifreeze material has a lower
specific gravity than does the freezing material.
[0228] In this structure, the thermal storage layer is formed in
the lower layer of the hollow region of the container body, and the
buffer layer is formed in the upper layer thereof, without having
to divide the hollow region. The thermal storage layer and the
buffer layer can be provided in a simple and convenient manner.
[0229] (3) In the cooler container in accordance with an embodiment
of the present invention, the freezing material includes water.
[0230] In this structure, the thermal storage layer can be easily
formed. The structure also achieves improved safety for use with
food.
[0231] (4) In the cooler container in accordance with an embodiment
of the present invention, the antifreeze material includes air.
[0232] This structure eliminates the need for the preparation and
injection of an antifreeze material. Only a freezing material needs
to be injected in a suitable amount in air during the manufacture
of the cooler container. The structure also achieves improved
safety for use with food.
[0233] (5) The cooler container in accordance with an embodiment of
the present invention has at least one through hole extending
through the region to an outside of the cooler container and
further includes a plug configured to close the through hole.
[0234] This structure allows the freezing and antifreeze materials
to be injected into the region through the through hole. If the
plug configured to close the through hole can be opened and closed
again, the user can adjust the amounts of the freezing and
antifreeze materials.
[0235] (6) The cooler container in accordance with an embodiment of
the present invention has a scale for a volume of the freezing
material or of the antifreeze material or for a predicted
temperature of a surface to be in contact with the object to be
cooled, the predicted temperature corresponding to the volume.
[0236] This structure facilitates the adjustment of the amounts of
the freezing and antifreeze materials.
[0237] (7) In the cooler container in accordance with an embodiment
of the present invention, the at least one buffer layer includes a
plurality of buffer layers each having a surface to be in contact
with the object to be cooled, each surface being separated by a
different distance from the cold storage layer.
[0238] This structure renders a plurality of surface temperatures
available with a single cooler container, which can in turn
maintain a plurality of food materials at different suitable
temperatures.
[0239] (8) In the cooler container in accordance with an embodiment
of the present invention, the region includes: a first container
section forming the thermal storage layer containing the freezing
material; and a second container section forming the at least one
buffer layer containing the antifreeze material.
[0240] This structure prohibits the freezing and antifreeze
materials to come into contact with each other, which in turn
enables use of various combinations of freezing and antifreeze
materials.
[0241] (9) The present invention, in an embodiment thereof, is
directed to a cold tray to be used in the cooler container
described in any one of (1) to (8) above, the cold tray including a
food placement section on which the object to be cooled is to be
placed with a surface of the at least one buffer layer intervening
therebetween, the food placement section including a part of a
surface of the cooler container.
[0242] This structure enables use of the cooler container as it is
as a cold tray. The object to be cooled can hence be maintained at
an adjusted temperature of the surface of the at least one buffer
layer.
[0243] (10) The cold tray in accordance with an embodiment of the
present invention further includes: a cooler container; an external
packaging section configured to house the cooler container: and a
fixing section configured to fix the cooler container and the
external packaging section.
[0244] This structure enables the cooler container to be detached
and attached again. The temperature of the cold tray can be
adjusted by replacing the cooler container with another one.
[0245] (11) The present invention, in an embodiment thereof, is
directed to a red wine server including at least one cold storage
pack for red wine temperature management, the at least one cold
storage pack including: a first container section containing a
freezing material that changes phase at a specific temperature that
falls in a range of temperature suitable for cooling of red wine; a
second container section enclosed by the first container section,
the second container section containing an antifreeze material that
remains in liquid phase at a phase transition temperature of the
freezing material; and a lid member configured to close the first
container section, wherein the second container section, when used,
is in contact with a wine bottle.
[0246] This structure enables the antifreeze material to remain in
liquid phase at the phase transition temperature of the freezing
material and the second container section to come into contact with
the wine bottle. The second container section can thereby be
brought into intimate contact with the wine bottle. As a result,
the structure reliably transmits the sensible heat stored by the
antifreeze material to the red wine. Red wine initially at normal
temperature (around 25.degree. C.) can be hence quickly brought to
a desirable temperature. The structure also reliably transmits the
sensible and latent heat stored by the freezing material to the red
wine via the antifreeze material. Red wine can be hence helped to
be quickly brought to a desirable temperature. The reliable
transmission of the latent heat stored by the freezing material to
red wine enables the red wine to be maintained at the desirable
temperature for an extended period of time.
[0247] (12) In the red wine server in accordance with an embodiment
of the present invention, the freezing material and the antifreeze
material, when combined, weigh not more than 300 grams, and the
antifreeze material weighs not less than 100 grams and not more
than 200 grams.
[0248] This structure can bring 500 to 750 mL of red wine to an
optimum drinking temperature (from 14 to 18.degree. C.) within 20
minutes.
[0249] (13) In the red wine server in accordance with an embodiment
of the present invention, each of the first and second container
sections is made of a material having a thermal conductivity of not
less than 1.0 W/mK and not more than 250.0 W/mK.
[0250] This structure enables efficient heat exchange between the
wine bottle and the antifreeze material, which in turn increases a
rapid cooling rate and improves cooling effects in a desirable
temperature range.
[0251] (14) In the red wine server in accordance with an embodiment
of the present invention, each of the first and second container
sections is a deep-drawing container with a flange section, and the
first container section has the flange section thereof joined to
the lid member.
[0252] This structure fixes the positional relationship of the
first and second container sections, which can in turn improve
cooling capability and temperature maintaining capability.
[0253] (15) In the red wine server in accordance with an embodiment
of the present invention, the flange section of the first container
section has in a part thereof a through hole in which the second
container section has the flange section thereof directly joined to
the lid member.
[0254] This structure, in which the second container section has
the flange section thereof directly joined to the lid member, can
improve package strength and prevent the freezing and antifreeze
materials from leaking out of the respective container
sections.
[0255] (16) In the red wine server in accordance with an embodiment
of the present invention, the freezing material contains an aqueous
solution of tetrabutylammonium bromide that has a concentration of
not less than 20 wt % and not more than 41 wt %.
[0256] This structure enables exploitation of latent heat in
maintaining red wine at an optimum drinking temperature (from 14 to
18.degree. C.) if the cold storage pack is cooled in a refrigerator
(approximately 3 to 5.degree. C.) before use and enables
exploitation of sensible heat in rapidly cooling red wine to an
optimum drinking temperature (from 14 to 18.degree. C.) if the cold
storage pack is cooled in a freezer (approximately -18.degree. C.)
before use. Additionally, tetrabutylammonium bromide is
non-flammable and therefore highly safe.
[0257] (17) In the red wine server in accordance with an embodiment
of the present invention, the freezing material additionally
contains 2.0 wt % to 5.0 wt % sodium carbonate and either 1.5 wt %
to 5.0 wt % sodium tetraborate or 3.0 wt % to 10.0 wt % disodium
hydrogen phosphate.
[0258] This structure can prevent supercooling of the freezing
material. The addition of a supercooling inhibitor to the freezing
material composed of an aqueous solution of tetrabutylammonium
bromide also enables the freezing material to be frozen at or above
0.degree. C.
[0259] In the present embodiment, as described so far, the
antifreeze material remains in liquid phase at the phase transition
temperature of the freezing material, and the second container
section is brought into contact with the wine bottle. The second
container section can thereby be brought into intimate contact with
the wine bottle. As a result, the sensible heat stored by the
antifreeze material is reliably transmitted to red wine, so that
the red wine initially at normal temperature (around 25.degree. C.)
can be quickly brought to a desirable temperature. Furthermore, the
sensible and latent heat stored by the freezing material is
reliably transmitted to the red wine via the antifreeze material,
so that the red wine can be helped to be quickly brought to a
desirable temperature. The latent heat stored by the freezing
material is reliably transmitted to the red wine, so that the red
wine can be maintained at a desirable temperature for an extended
period of time. In addition, since the positional relationship of
the first and second container sections is fixed, cooling
capability and temperature maintaining capability for red wine can
be improved.
[0260] The use as a freezing material of a cold storage material
that melts at or below the optimum drinking temperature (from 14 to
18.degree. C.) of red wine and the use as an antifreeze material of
a cold storage material that solidifies in a temperature range
below a temperature range (-18 to -20.degree. C.) of a freezer
enable temperature management suited for red wine.
[0261] The description so far has focused on cooling of food and
like materials. If the freezing material is made of such a suitable
alternative material as to provide a higher temperature than the
phase transition temperature of the freezing material, the food and
like materials can be kept warm.
[0262] This international application claims priority to Japanese
patent application. Tokugan, No. 2016-128151 filed Jun. 28, 2016
and Japanese patent application, Tokugan, No. 2017-009741 filed
Jan. 23, 2017, the entire contents of which are incorporated herein
by reference.
REFERENCE SIGNS LIST
[0263] 1 Cold Storage Pack [0264] 3 First Deep-drawing Container,
First Container Section [0265] 3a First Cold Storage Material,
Freezing Material [0266] 3b Flange Section [0267] 5 Second
Deep-drawing Container, Second Container Section [0268] 5a Second
Cold Storage Material, Antifreeze Material [0269] 5b Flange Section
[0270] 7 Lid Member [0271] 8 Through Hole [0272] 9 Cavity Layer
[0273] 10 Wine Bottle [0274] 30 Vacuum-molding Metal Mold [0275] 31
Hard Film [0276] 50 Vacuum-molding Metal Mold [0277] 51 Soft Film
[0278] 80 Wine Bottle [0279] 83 Antifreeze Material Layer [0280] 85
Freezing Material Layer [0281] 100 Cooler Container [0282] 110
Container Body [0283] 120 Thermal Storage Layer [0284] 130 Buffer
Layer [0285] 140 Placement Surface [0286] 150 Freezing Material
[0287] 160 Antifreeze Material [0288] 170 Injection Hole [0289] 180
Scale [0290] 190 Plug [0291] 200 Cutting Board [0292] 210 Cold Tray
[0293] 220 External Packaging Section [0294] 230 Fixing Section
[0295] 240 Upper Tray [0296] 250 Lower Tray [0297] 260 Spacer
[0298] 270 Freezing Material Pack
* * * * *