CN101569389A - Intelligent fermentation equipment and food processing method using the same - Google Patents
Intelligent fermentation equipment and food processing method using the same Download PDFInfo
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- CN101569389A CN101569389A CNA2008100977514A CN200810097751A CN101569389A CN 101569389 A CN101569389 A CN 101569389A CN A2008100977514 A CNA2008100977514 A CN A2008100977514A CN 200810097751 A CN200810097751 A CN 200810097751A CN 101569389 A CN101569389 A CN 101569389A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/122—Apparatus for preparing or treating fermented milk products
Abstract
The present invention discloses intelligent fermentation equipment and a food processing method using the same. The equipment is capable of being used to measure the concentration of gas generated during the food fermentation period so as to determine the fermentation state of the food, such that a food with constant fermentation quality being independent of the variation of internal and external environment elements is produced. The equipment includes a main body, having a selective switch for selecting target food material to ferment and a receiving compartment arranged in the main body; a container, for selectively receiving target food material to be stored in the receiving compartment; a temperature regulator, provided to the main body to heat the target food material to ferment the target food material; a sensor unit, for measuring the concentration of the gas generated during the target food material fermentation period; and a controller, for controlling the temperature regulator according to the gas concentration measured by the sensor unit.
Description
Technical field
The present invention relates to a kind of intelligent Zymolysis Equipment that food material is heated and ferments of being used for, and relate to a kind of food-processing method that uses described equipment.More particularly, the present invention relates to a kind of intelligent Zymolysis Equipment and a kind of food-processing method that uses described equipment, it can measure the concentration of the gas that produces between the food material yeast phase, determine the yeastiness of food material based on described gas concentration, collect the data of the yeastiness that is associated with the gas concentration that between the food material yeast phase, produces, and the fermentation of control food material.
Background technology
Fig. 1 is the cross-sectional view of conventional Zymolysis Equipment 110.Conventional Zymolysis Equipment 110 comprises the guidance panel 140 on main body 112 that wherein defines receiving compartment 114 and the front side that is arranged on main body 112, the input operation order by described guidance panel 140.Be used for the store food material and be installed in receiving compartment 114 for the container (for example the wicker pallet 130) that ferments.In addition, main body 112 possesses heater 150, and it heats food material under preset temperature that is suitable for the food material fermentation and time conditions.Main body 112 possesses lid 120 to be used to cover this receiving compartment 114.
By this configuration, Zymolysis Equipment 110 is kept the temperature and time condition that is suitable for fermenting, and makes to leave food material in the container in by microbial fermentation.Food fermentation helps nutritional labeling to be absorbed by health, and promotes active metabolism.In many countries, food fermentation has been widely used in the long-term storage of food, and pickles, sour milk, salty sauce (Korea S's beans sauce), miso shiru (with Korea S's soup of fermentation soybean preparation) are representative fermented foods.These fermented foods have its intrinsic local flavor and taste, and very abundant to healthy and helpful nutritional labeling.
Fig. 2 is to use the flow chart of the food-processing method of conventional Zymolysis Equipment.In described food-processing method, at first in S11 and S12, the food preparation material also is placed into it in container.Then, in S13 and S14, the container that will contain food material is placed on and also heats in the Zymolysis Equipment so that the food material fermentation.So, the food-processing method that is used to ferment is included in substantially under the time that is suitable for making the food material fermentation and the temperature conditions food material is heated, and finishes fermentation.Usually, the temperature that is suitable for food fermentation is 40 to 42 ℃.Therefore, in the general food processing method, the fermentation of carrying out food material in S15 under this temperature continues about 8 hours.
Yet, when with conventional Zymolysis Equipment with when using the food-processing method of described equipment for example to produce fermented food such as sour milk or miso shiru, because Zymolysis Equipment is only carried out the fermentation of food material under default temperature and time condition, fermented food shows extremely different quality according to the variation of inside and outside environment.In other words, because only carrying out food fermentation based on fermentation temperature (40 to 42 ℃) and time, conventional Zymolysis Equipment do not consider the difference between inside and the external environmental factor, so it can not be provided for using microorganism to carry out the optimum condition and the constant fermented quality of food fermentation.Therefore, conventional Zymolysis Equipment provides different fermented qualities according to user's control, and this makes the user be difficult to obtain required fermented quality.
Microbial growth is to advance by deadtime, exponential phase of growth, resting stage and death phase.The number of microorganism reaches peak in resting stage, and after this reduces fast.In other words, exponential phase of growth and resting stage can be considered to initial fermentation stage respectively and the stage is finished in fermentation.Herein, outside and inner fermentation condition influences the time that microorganism spends in each stage.In other words, when the inside and outside environmental factor that is used to ferment was in the optimum state that is used to ferment, microorganism can be carried out fermentation under optimum condition, thereby shortened the time that arrives last fermentation stage.On the other hand, when inside and outside factor is relatively poor, may prolong the time that arrives initial fermentation stage or last fermentation stage.
In addition, owing to conventional Zymolysis Equipment is brought out the lasting constant time of fermentation and do not considered that fermentation time must change according to ambient conditions, so conventional Zymolysis Equipment makes the deterioration of fermented food, and not only all can not guarantee the equal in quality of fermentate for same user but also for the different users.
For instance, when the implementation food fermentation continued the default time under optimal conditions of fermentation, initial fermentation may be advanced to before the Preset Time section.In the case, because the Preset Time that is used to ferment is not pass by fully,, till Preset Time is pass by fully, make that food may be undesirably aging owing to too ferment so food fermentation carries out always.
On the other hand, when the implementation fermentation continued Preset Time under bad fermentation condition, initial fermentation may be advanced to after the Preset Time.In the case, owing to food fermentation may be finished before fully advancing food fermentation, make food also may undesirably wear out owing to insufficient fermentation.
So, since conventional equipment through design only under predetermined condition, to advance the fermentation of food, so it can not overcome the variation of the fermented quality that is caused by inside and outside environmental factor.In addition, because conventional equipment can not measure gas concentrations determine course of fermentation, so it can not carry out quick operation and can not store the data that are used to realize to produce the fermentation pattern (pattern) of required food by user's control.
Summary of the invention
Envisioning the present invention is in order to solve the problem of routine techniques described above, and the purpose of this invention is to provide a kind of intelligent Zymolysis Equipment and a kind of food-processing method that uses described equipment, it can measure the concentration of the gas that produces between the food material yeast phase, and determine the yeastiness of food material, the food with constant fermented quality to produce the variation that does not rely on inside and outside environmental factor based on described gas concentration; It can be collected the data of the yeastiness relevant with the gas concentration that produces and can control the fermentation of food material to realize the quick operation of equipment based on described data between the food material yeast phase; It can be stored and be used to realize that the operating condition of required fermentation pattern is to produce the food with required yeastiness; Even and when sensor unit broke down, it also can control the fermentation of food material.
According to an aspect of the present invention, can realize above and other purpose by a kind of intelligent Zymolysis Equipment is provided, described intelligent Zymolysis Equipment comprises: main body, and it has selector switch that is used for selecting the objective food material that is used to ferment and the receiving compartment that is defined in this main body; Container, it optionally is received in the receiving compartment with the stored target food material; Thermoregulator, it is provided to described main body the objective food material is heated to be used to the described objective food material that ferments; Sensor unit, it measures the concentration of the gas that produces during the objective food material fermentation; And controller, it controls thermoregulator according to the gas concentration of being measured by sensor unit.
Preferably, sensor unit comprises the ammonia (NH that measurement produces during the objective food material fermentation
3) sensor.Sensor unit can comprise the carbon dioxide (CO that measurement produces during the objective food material fermentation
2) sensor.Controller can be controlled the operating temperature and the time corresponding to default fermentation pattern of thermoregulator according to the gas concentration of being measured by sensor unit.The voltage that sensor unit can change by the concentration of measuring according to the gas that produces during the objective food material fermentation detects gas concentration.Controller can comprise the memory cell of the default fermentation mapping (enum) data that contains the fermentation pattern that is useful on the gas concentration that realizes that basis produces between the food material yeast phase, and controls thermoregulator according to the fermentation mapping (enum) data that is stored in the memory cell.The fermentation mapping (enum) data can comprise and be used for realizing the data of user in the fermentation pattern of selecting by a plurality of fermentation patterns that obtain according to the gas concentration control thermoregulator of being measured by sensor unit, and can comprise the data that are used to realize the fermentation pattern by storing predetermined number repeatedly and the fermentation pattern of being stored asked the average fermentation pattern that on average obtains.Herein, by obtaining the pattern of fermenting according to the gas concentration control thermoregulator of measuring by sensor unit.
According to a further aspect in the invention, a kind of food-processing method comprises: prepare the objective food material and it is left in the appropriate containers for fermentation; Container is placed in the Zymolysis Equipment and to the objective food material heats to advance initial fermentation; Measurement is from the concentration of the gas of the objective food material production through heating; Determine whether measured gas concentration reaches the fermentation reference value; And if measured gas concentration reached the fermentation reference value, control the fermentation of the objective food material of propelling so according to default fermentation pattern.
Described method can further be included in after the fermentation of finishing control objective food material will be through the objective food material cooled of fermentation to carry out low temperature aging.Preferably, the fermentation reference value is the gas concentration that begins the time point that reduces from maximum in measured gas concentration.Preferably, the fermentation reference value is the gas concentration at the time point place that the gradient (gradient) of the change curve of measured gas concentration is reversed.More preferably, the fermentation reference value is the gas concentration that reaches the peaked time point place that estimates by the predetermined segment in the change curve of measuring measured gas concentration in measured gas concentration.
According to another aspect of the invention, a kind of food-processing method comprises: prepare the objective food material and it is left in the appropriate containers for fermentation; Container is placed in the Zymolysis Equipment and to the objective food material heats to advance initial fermentation; Retrieval fermentation mapping (enum) data, described fermentation mapping (enum) data comprise the preset data that is used to realize according to the fermentation pattern of the gas concentration that produces during the objective food material fermentation; And the fermentation of controlling the objective food material of propelling based on the data of the fermentation pattern that comprises in the fermentation mapping (enum) data of being retrieved.
Preferably, the fermentation mapping (enum) data comprises the data that are used for realizing the fermentation pattern that the user selects in a plurality of fermentation patterns of the gas concentration of being measured by sensor unit according to Zymolysis Equipment operating period.More preferably, the fermentation mapping (enum) data comprises and is used to realize by a plurality of fermentation patterns of the gas concentration measured by sensor unit according to Zymolysis Equipment operating period being asked the data of the average fermentation pattern that on average obtains.The fermentation mapping (enum) data can comprise the data that are used to realize the fermentation pattern relevant with the yeasting of the geographic area of wherein using Zymolysis Equipment.
By structure described above, can determine the yeastiness of food material according to intelligent Zymolysis Equipment of the present invention and food-processing method by the concentration of measuring the gas that between the food material yeast phase, produces.Therefore, can set the fermentation condition that is used for food material according to the environment or the yeastiness of food material according to Zymolysis Equipment of the present invention and method, and can accurately control the yeastiness of food material.And equipment of the present invention and method can realize the precise dose adjusting according to the state of food material between yeast phase.Therefore, can when fermenting identical food repeatedly, provide constant local flavor and taste, and then strengthen the reliability of food product.
In addition, apparatus and method according to the invention can determine that the various algorithms of yeastiness of food material are to carry out accurately and fast determining the yeastiness of food material via the concentration that is used to use the gas that produces between the food material yeast phase.
In addition, because apparatus and method according to the invention uses the concentration of the gas that during fermentation produces to determine the yeastiness of food material, so can accurately determine the yeastiness of food material, and provide fermented food to be not limited to the external environmental factor at initial fermentation stage place by analyzing initial fermentation stage with improvement quality based on the definite of yeastiness.
In addition, because apparatus and method according to the invention can control the fermentation of the food material in each fermentation stage after initial fermentation stage of food processing pattern and wear out, so can provide required taste to the user.For instance, when producing miso shiru, equipment of the present invention and method can be produced good to eat or light miso shiru according to user's taste.That is to say,, advance the fermentation of food material, and then provide and have the required taste that satisfies user's taste and the miso shiru of local flavor based on predetermined attenuation degree when when initial fermentation stage is determined the attenuation degree of miso shiru.
In addition, apparatus and method according to the invention can with yeast phase between select in the multiple previously stored fermentation pattern that is associated of the gas concentration that produces corresponding to the fermentation pattern of user's taste in advance the fermentation of food material.Therefore, owing to needn't carry out determining repeatedly of yeastiness, so equipment of the present invention and method can be produced the fermented food with constant-quality corresponding to user's taste in rapid processing in the time by the repeated measurement gas concentration.In addition, equipment of the present invention and method can be stored in the mean concentration of the gas that produces between the food material yeast phase, with the yeastiness of control food material and reduce the fermentation that the measure error about gas concentration by sensor unit causes and change.In addition, equipment of the present invention and method can sensor unit break down or situation about damaging under control sweat with preset data.
Above-mentioned explanation only is the general introduction of technical solution of the present invention, for can clearer understanding technological means of the present invention, and can be implemented according to the content of specification, and for above-mentioned and other purposes, feature and advantage of the present invention can be become apparent, below especially exemplified by preferred embodiment, and conjunction with figs., be described in detail as follows.
Description of drawings
Fig. 1 is the cross-sectional view of conventional Zymolysis Equipment.
Fig. 2 is the flow chart of general food processing method.
Fig. 3 is the perspective view of Zymolysis Equipment according to an embodiment of the invention.
Fig. 4 is the perspective view that illustrates according to the internal configurations of the Zymolysis Equipment of the embodiment of the invention.
Fig. 5 is the sectional view according to the Zymolysis Equipment of the embodiment of the invention.
Fig. 6 is the block diagram that illustrates according to the part of Zymolysis Equipment of the present invention.
Fig. 7 is the curve map of describing by the food fermentation process of Zymolysis Equipment production according to the present invention.
Fig. 8 describes fermentation gas concentration and the curve map by the relation between the food fermentation process of producing according to Zymolysis Equipment according to the present invention.
Fig. 9 describes ammonia concentration and the curve map by the relation between the food fermentation process of producing according to Zymolysis Equipment according to the present invention.
Figure 10 is the flow chart of food-processing method according to an embodiment of the invention.
The specific embodiment
Hereinafter will describe one exemplary embodiment of the present invention in detail referring to accompanying drawing.
Fig. 3 is the perspective view of Zymolysis Equipment according to an embodiment of the invention, Fig. 4 is the perspective view that illustrates according to the internal configurations of the Zymolysis Equipment of the embodiment of the invention, Fig. 5 is the sectional view according to the Zymolysis Equipment of the embodiment of the invention, and Fig. 6 is the block diagram that illustrates according to the part of Zymolysis Equipment of the present invention.
In Fig. 6, Zymolysis Equipment 10 according to an embodiment of the invention comprises main body 12 and guidance panel 40 at Fig. 3, and described guidance panel 40 is arranged on supply unit and the various electronic building brick that is provided to main body 12 on the front upper side of main body 12 with control.Main body 12 has the predetermined space that is used for defining therein receiving compartment 14.Receiving compartment 14 is suitable for admitting the container of food material.
The top that thermoregulator 50 is arranged on receiving compartment 14 is sentenced air to receiving compartment 14 inside and is heated or cool off.For this purpose, thermoregulator 50 comprises: first heat exchanger 52, and it is downwards and towards the top of receiving compartment 14; And second heat exchanger 54, it is upwards and the upside of agent-oriention 12.Main body 12 is formed with a plurality of air vents 19 at the upside place, itself and external communications are to improve the heat exchanger effectiveness of second heat exchanger 54.Preferably, described equipment comprises the fan 18 that is in air vent 19 inside to improve heat exchanger effectiveness.
In this way, thermoregulator 50 is kept the temperature that is suitable for food material fermentation by in the fermentation pattern of food material the inside of receiving compartment 14 being heated.
When conversion is fed to the power polarity chron of thermoregulator 50, thermoelectric element 53 allows near the described parts first heat exchanger 52 are cooled off, and allows simultaneously near the parts second heat exchanger 54 are heated.
Then, the food of thermoregulator 50 coolings through fully fermenting, thus allow fermented food aging.
Thermoregulator 50 can possess circulating fan 56 at the downside place, and its air circulation that makes receiving compartment 14 inside is to keep internal temperature.In this embodiment, thermoregulator 50 and circulating fan 56 are illustrated as the place, top that is arranged on receiving compartment 14.Yet, the invention is not restricted to this configuration, and thermoregulator 50 and circulating fan 56 can be provided to the side surface of receiving compartment 14.
Container in receiving compartment 14 to be accepted can have the difformity corresponding to the objective food material that is used to ferment.For instance, described container can be a wicker pallet 30, and it is placed on the place, top of the receiving compartment 14 in the main body 12.Wicker pallet 30 is formed with a plurality of holes 34, to guarantee to leave in the available ventilation of food wherein.Wicker pallet 30 is formed with projection 38, is used for preventing that the moisture that assemble at its upside place from flowing to food material; And be formed with a plurality of apertures 39, be used for from upside towards receiving compartment's 14 discharging moistures.
Zymolysis Equipment comprises and is arranged on the controller 60 of operation of main body 12 inside with control thermoregulator 50.Controller 60 is according to controlling the operating temperature and the time of thermoregulator 50 via the food processing pattern of 40 inputs of the guidance panel on the front side of main body 12, so that guarantee the sweat that suits.
For this purpose, guidance panel 40 can comprise the display 42 of the mode of operation that is used for showing Zymolysis Equipment 10, the fermentation stage selector switch 45 that is used to regulate power-on-cut-off switch 43, the menu selector switch 44 of the power supply that arrives main body 12 and is used for selecting according to the food material that leaves container in fermentation condition.Main body 12 can possess the loudspeaker (not shown) that is used for output audio, and the user can come easily to determine the mode of operation of equipment 10 by described loudspeaker.
When selecting fermentation condition with the menu selector switch 44 of guidance panel 40 afterwards through a preset time, the operation of controller 60 beginning thermoregulators 50.
Herein, sensor unit 58 comprises and is used to measure the ammonia (NH that during fermentation process produces from food material
3) sensor, and can be based on ammonia (NH by described sensor measurement
3) concentration determines the yeastiness of food material.
So, the gas concentration that controller 60 bases are measured by sensor unit 58 is controlled the yeastiness of food material, and the data of yeastiness are stored in the memory cell 62 of controller 60.
In other words, controller 60 is by controlling the sweat that thermoregulator 50 is controlled food material according to the gas concentration of being measured by sensor unit 58.So, when carrying out the sweat of food material repeatedly, the user selects to be used to realize the fermentation pattern according to the yeastiness of its taste, and the fermentation mapping (enum) data relevant with the temperature and time condition that is used for realizing selected fermentation pattern is stored in memory cell 62.Then, the fermentation mapping (enum) data of controller 60 retrieve stored in memory cell 62, and when carrying out the sweat of identical food material, control the operating temperature and the time of thermoregulator 50 based on the fermentation mapping (enum) data.
In addition, controller 60 is suitable for advancing according to user's taste in each stage when realizing initial fermentation condition based on the fermentation mapping (enum) data sweat of food material.
So, can use by the optional fermentation pattern of user and set up the fermentation mapping (enum) data, perhaps described fermentation mapping (enum) data can be provided as controlled condition, described controlled condition be in the memory cell 62 default and with by being associated being used to prepare the fermentation pattern that obtains that experimentizes under the optimum condition of food product.
If make under the situation in the memory cell 62 and sell Zymolysis Equipment 10 in that this type of fermentation mapping (enum) data is stored in, can reduce manufacturing cost so, because needn't set up the separate payment of the concentration that is used to measure the gas that between the food material yeast phase, produces.Preferably, Zymolysis Equipment 10 is suitable for receiving the input of the best fermentation mapping (enum) data of setting up corresponding to the geographic area of wherein using Zymolysis Equipment 10, and changes described fermentation mapping (enum) data via internet (Internet) or by the firmware that independent means of storage provides.
In addition, the data of the average condition that the fermentation mapping (enum) data can provide with the recursive procedure of the operating condition that is used to realize a certain fermentation pattern by storage are set up, and described a certain fermentation pattern is to obtain by controlling thermoregulator 50 according to the gas concentration of being measured by sensor unit 58.
More particularly, memory cell 62 is stored the relevant fermentation mapping (enum) data of operating condition with the fermentation pattern, described fermentation pattern is to obtain by the experiment in order to the optimum condition that is identified for preparing food product, and controller 60 is controlled initial sweat based on the fermentation mapping (enum) data that is stored in the memory cell 62.Controller 60 repeats these process several times to obtain the operating condition of the yeastiness in the memory cell 62, and described operating condition is associated with the concentration of the gas that produces between the food material yeast phase.Then, controller 60 is stored in operating condition in the memory cell 62, and sets up the fermentation mapping (enum) data by the mean value that obtains operating condition.Then, this fermentation mapping (enum) data is stored in the memory cell 62 at last, and it will be used to realize the fermentation pattern of food material.
In addition, controller 60 repeats these process several times, and the operating condition of the fermentation pattern that is associated with the concentration of the gas that produces between the food material yeast phase of storage is shone upon pattern to set up fermentation.
So, Zymolysis Equipment 10 is set up described fermentation mapping (enum) data by the condition of the most favourable fermentation pattern of storage as the fermentation mapping (enum) data between the fermentation pattern.
Perhaps, the available mean value of operating the data that described equipment assembles by recursion after Zymolysis Equipment is installed is set up the fermentation mapping (enum) data, or availablely sets up the fermentation mapping (enum) data by the mean value of operating the data that described equipment assembles in some place recursion sometime.
Fig. 7 is the curve map of describing by the food fermentation process of Zymolysis Equipment production according to the present invention, Fig. 8 describes fermentation gas concentration and the curve map by the relation between the food fermentation process of producing according to Zymolysis Equipment according to the present invention, and Fig. 9 describes ammonia concentration and curve map by the relation between the food fermentation process of Zymolysis Equipment production according to the present invention.
To Fig. 9, when fermented food material in Zymolysis Equipment 10, the microbe number in the food material increases referring to Fig. 7, thereby impels enzymatic activity to increase.Therefore, the amount of the fermentation gas that is produced by enzyme will increase.
In the microbial growth curve in food material shown in Figure 7, when food material was kept under fermentation conditions, the microbe number in the food material increased.Herein, number of microorganism and the active cycle that increases are called as " deadtime ".Then, after the predetermined time cycle, number of microorganism and active advancing the speed reduce beginning.Herein, number of microorganism and the active cycle that reduces of advancing the speed are called as " resting stage ".In addition, after the predetermined period of time in resting stage, number and the activity of microorganism reduce.Herein, number of microorganism and the active cycle that reduces are called as " death phase ".Death phase is the cycle of wherein finishing the fermentation of microorganism, and therefore, when food material arrived death phase, food material was aging to produce the food product through fermentation.
As described above, according to advancing food fermentation period shown in Figure 7.Yet, be difficult to control the course of fermentation of food by measuring the microbial growth state at home.Simultaneously, Fig. 8 illustrate fermentation gas concentration and the food fermentation process of producing by Zymolysis Equipment of the present invention between relation, and Fig. 9 illustrate ammonia concentration with by the relation between the food fermentation process of Zymolysis Equipment production of the present invention.
Referring to Fig. 8 and Fig. 9, microbial growth curve and fermentation gas concentration are closely related, and therefore, can determine the yeastiness of food material by the concentration of measuring fermentation gas (for example, ammonia).Herein, term " fermentation gas " generally is meant the gas that comprises during fermentation the ammonia that produces from food material.
So, the flex point in the microbial growth curve (inflection point) can obtain from the concentration curve that obtains by means of sensor unit 58.That is to say, can determine initial fermentation time from time point corresponding to the flex point the ammonia concentration curve.Then, Zymolysis Equipment can further advance the fermentation of food material according to user's taste after initial fermentation time, and can control the attenuation degree of food material according to user's taste.
Can use the Zymolysis Equipment of describing as mentioned and constructing to carry out according to food-processing method of the present invention.Figure 10 is the flow chart of food-processing method according to an embodiment of the invention.
Referring to Figure 10, in S21, prepare the objective food material that is used to ferment.Then, in S22, the objective food material is left in the suitable round.Herein, the example of objective food material comprises the food of any kind of such as for example sour milk, miso shiru etc. that can produce by sweat.Therefore, according to the kind of food material, being used for the store food container of material can be wicker pallet or the many septal areas type closed container that ventilates.
After leaving in food material in the appropriate containers, in S23 and S24, described container is placed in the Zymolysis Equipment 10 and wherein food material is heated initially to ferment.
At this moment, the fermentation pattern of setting on the guidance panel 40 (that is, the food processing pattern) is sent to controller 60, controller 60 is controlled the operation of thermoregulator 50 again according to fermentation pattern.When operating temperature adjuster 50, the air at thermoregulator center is heated and the circulation around thermoregulator by circulating fan 56.Then, in receiving compartment, produce the free convection of air, food material is heated so that air is flowed downwards and upwards in receiving compartment.Preferably, circulating fan 56 is through operating with the control convection current.
When food material is heated to 40 to 42 ℃ temperature, advance past the initial fermentation that microorganism carries out.At this moment, microorganism produces gas when carrying out the fermentation of food material.The example of described gas comprises ammonia (NH
3) and carbon dioxide (CO
2).In addition, can during fermentation produce different gas according to the kind of food material or the kind of microorganism.
Between initial yeast phase, in S25, measure from the concentration of the gas of the generation of the food material through heating.At this moment, measure gas (for example, the ammonia (NH that during fermentation produces by the sensor unit 58 of Zymolysis Equipment 10
3)) concentration.
Then, determine in S26 whether measured gas concentration reaches the fermentation reference value.
Herein, ammonia (NH
3) change curve have characteristic like the property class with the activation of microorganism curve.In other words, microbial growth is to be undertaken by deadtime, exponential phase of growth, resting stage and death phase, and the fierce increase of the number of microorganism is till finish exponential phase of growth.The number of microorganism peaked in resting stage, and then reduced fast after resting stage.
Interim in exponential growth, the number of microorganism increases and increases fast along with gas concentration.Therefore, by measuring the concentration of the gas that during growth of microorganism, produces, can determine the yeastiness of food material.
In other words, the time point of ferment when finishing that can be defined as starting originally of the time point when finishing exponential phase of growth.So, the time point of finishing exponential phase of growth can be used for determining finishing of fermentation, and can further carry out the fermentation of food material according to user's taste.
Preferably, the fermentation reference value is the gas concentration that begins the time point when maximum reduces in measured gas concentration.Sensor unit 58 comes measure gas concentrations by measuring the voltage that changes according to the gas flow that during fermentation produces.In other words, the point that the voltage of being measured by sensor unit 58 reduces from peak is that fermentation gas concentration reaches peaked time point, and this point is confirmed as the reference value of fermenting.
The variety of way of the process of the available embodiment of being not limited thereto is determined the fermentation reference value.For instance, can be by the change curve of measured gas concentration being differentiated determine the fermentation reference value.That is to say, when the change curve of gas concentration is differentiated, can obtain the gradient of change curve.The flex point of the change curve in the time of then, can determining the reversing of change curve gradient.Herein, the point the during reversing of change curve gradient is that gas concentration reaches peaked point, and this point can be confirmed as the reference value of fermenting.
Perhaps, can determine this fermentation reference value by curve match (fitting) process.In curve fitting process, estimate the process of the change curve of gas concentration by the predetermined segment in the change curve of measure gas concentrations, and the point that estimated change curve peaks is defined as the reference value of fermenting.
If determine that measured gas concentration has reached the fermentation reference value, in S27, advance the fermentation of objective food material so with default fermentation pattern according to the control of food processing pattern.In other words, in the operation of the fermentation of controlling the objective food material, advance the food processing pattern of fermentation to realize presetting of objective food material by the user.Definite time and the temperature that is associated with the fermentation pattern of described food processing pattern.Preferably, in each food processing pattern, can be controlled in the fermentation that advances the objective food material in each fermentation stage of food processing pattern.In other words, after initial fermentation is finished, can regulate the fermentation and the degree of aging of food material according to the food processing pattern of selecting by the user.Therefore, can produce various fermented foods according to user's taste, for example good to eat or light miso shiru.In addition, when when initial fermentation stage is determined the fermented quality of miso shiru, advance follow-up fermentation and ageing process based on described fermented quality, and then local flavor and the taste that satisfies user's taste is provided.
At last, in S28, will cool off to carry out low temperature aging through the food material of fermentation.
In this way, food-processing method of the present invention can be by cooling off the burin-in process of carrying out through fermentation of food material with the food material through fermentation, and permit prolonging depositing through the food material of fermentation by depositing food material through fermentation at low temperatures.
Food-processing method according to another embodiment of the present invention hereinafter will be described.
According to this embodiment, the concentration several times of the gas that Zymolysis Equipment 10 produces between the food material yeast phase with sensor unit 58 repeated measurements after the initial operation of Zymolysis Equipment 10 (for example, ammonia).Then, controller 60 is controlled the operating time and the temperature of thermoregulator according to the gas concentration of being measured by sensor unit 58.Next, controller 60 is stored in the data relevant with the yeastiness of food material in the memory cell 62.
In this way, Zymolysis Equipment 10 is controlled the sweat of food material according to the concentration of being measured by sensor unit 58.
Simultaneously, in a plurality of fermentation patterns that obtain by recursion operation Zymolysis Equipment 10, Zymolysis Equipment 10 is set the operating condition that is used to realize according to the fermentation pattern of user's taste as the fermentation mapping (enum) data, and described fermentation mapping (enum) data is stored in the memory cell 62.Therefore, controller 60 is controlled the sweat of food material based on the fermentation mapping (enum) data in the memory cell 62.
So, because Zymolysis Equipment of the present invention 10 allows controllers 60 to control the fermentation of food material based on the fermentation mapping (enum) data that is stored in the memory cell 62, so can be fast and control the fermentation of food material effectively.
In addition, because sensor unit 58 breaks down or damages and can't normally control under the situation of food material fermentation, Zymolysis Equipment 10 of the present invention can advance the fermentation of food material based on being stored in fermentation mapping (enum) data in the memory cell 62.
So, the fermentation mapping (enum) data can comprise the data that are used to realize according to the operating condition of the fermentation pattern of user's taste, and when fermenting food material repeatedly identical, Zymolysis Equipment 10 retrievals are fermented fermentation mapping (enum) data that pattern is associated therewith to control the operating time and the temperature of thermoregulator based on the fermentation mapping (enum) data.Therefore, food-processing method of the present invention can come the fermented food material with required state all the time.
In addition, the fermentation mapping (enum) data can comprise the data that are used to realize with the operating condition of the fermentation pattern that is associated by the gas concentration of sensor unit measurement in Zymolysis Equipment operating period, maybe can comprise the preset data of the operating condition that is used to realize the fermentation pattern relevant with the yeasting of the geographic area of wherein using Zymolysis Equipment.
Though reference example and accompanying drawing have been described the present invention, the invention is not restricted to described embodiment and accompanying drawing.Should be appreciated that the those skilled in the art can make various modifications and variations under the situation that does not break away from the spirit and scope of the invention that is defined by appended claims.Herein, term " fermentation " not only refers to the fermentation of sour milk, miso shiru etc., but also refers to for example germination of cereal such as brown rice.Herein, can be by the brown rice that is soaked in water, brown rice for example left in heat the germination of carrying out brown rice in wicker pallet 30 containers such as grade and to brown rice.In addition, can use suitable container to carry out the fermentation of food material according to the kind of food material.For instance, when producing sour milk, can use many septal areas type closed container.On the other hand, when being germinateed, cereal maybe when making other food material fermentation, for example can under multilayered state, use a plurality of containers such as wicker pallet.
Claims (17)
1. intelligent Zymolysis Equipment, it comprises:
Main body, it has and is used for the select target food material for the selector switch of fermentation be defined in the receiving compartment of this main body;
Container, it optionally is received in the described receiving compartment to deposit described objective food material;
Thermoregulator, it is provided to described main body so that described objective food material is heated with the described objective food material that ferments;
Sensor unit, it measures the concentration of the gas that produces during described objective food material fermentation; And
Controller, it controls described thermoregulator according to the described gas concentration of being measured by described sensor unit.
2. equipment according to claim 1 is characterized in that, described sensor unit comprises the sensor of the ammonia (NH3) that measurement produces during described objective food material fermentation.
3. equipment according to claim 1 is characterized in that, described sensor unit comprises the sensor of the carbon dioxide (CO2) that measurement produces during described objective food material fermentation.
4. according to the described equipment of arbitrary claim in the claim 1 to 3, it is characterized in that described controller is controlled the operating temperature and the time corresponding to default fermentation pattern of described thermoregulator according to the described gas concentration of being measured by described sensor unit.
5. according to the described equipment of arbitrary claim in the claim 1 to 3, it is characterized in that described sensor unit detects described gas concentration by the voltage that the described concentration of measuring according to the described gas that produces changes during described objective food material fermentation.
6. according to the described equipment of arbitrary claim in the claim 1 to 3, it is characterized in that, described controller comprises the memory cell of the default fermentation mapping (enum) data of the fermentation pattern that contains the described concentration that is useful on the described gas of realizing that basis produces between described food material yeast phase, and controls described thermoregulator according to the described fermentation mapping (enum) data that is stored in the described memory cell.
7. equipment according to claim 6, it is characterized in that described fermentation mapping (enum) data comprises and is used for realizing that the user is by controlling the data of the fermentation pattern that a plurality of fermentation patterns that described thermoregulator obtains select according to the described gas concentration of being measured by described sensor unit.
8. equipment according to claim 6, it is characterized in that, described fermentation mapping (enum) data comprises the fermentation pattern that is used to realize by storing predetermined number repeatedly and the fermentation pattern of described storage asked the data of the average fermentation pattern that on average obtains, by according to controlling the fermentation pattern that described thermoregulator obtains described predetermined number by the described gas concentration of described sensor unit measurement.
9. food-processing method, it comprises:
Prepare the objective food material and it is left in the appropriate containers for fermentation;
Described container is placed in the Zymolysis Equipment and to described objective food material heats to advance initial fermentation;
Measurement is from the concentration of the gas of described objective food material production through heating;
Whether the gas concentration of determining described measurement reaches the fermentation reference value; And
If the gas concentration of described measurement has reached described fermentation reference value, control the fermentation of the described objective food material of propelling so according to default fermentation pattern.
10. method according to claim 9, it further comprises:
After the described fermentation of finishing the described objective food material of control with described objective food material cooled through fermenting to carry out low temperature aging.
11. method according to claim 9 is characterized in that, described fermentation reference value is the gas concentration that the gas concentration in described measurement begins the time point when maximum reduces.
12. method according to claim 9 is characterized in that, described fermentation reference value is the gas concentration at the time point place when the gradient reversing of the change curve of the gas concentration of described measurement.
13. method according to claim 9, it is characterized in that described fermentation reference value is the gas concentration at the time point place of the gas concentration in described measurement when reaching the maximum that the predetermined segment in the change curve of the gas concentration by measuring described measurement estimates.
14. a food-processing method, it comprises:
Prepare the objective food material and it is left in the appropriate containers for fermentation;
Described container is placed in the Zymolysis Equipment and to described objective food material heats to advance initial fermentation;
Retrieval fermentation mapping (enum) data, described fermentation mapping (enum) data comprise the preset data that is used to realize according to the fermentation pattern of the concentration of the gas that produces during described objective food material fermentation; And
The described data that are used for described fermentation pattern that comprise in the fermentation mapping (enum) data based on described retrieval are controlled the described fermentation of the described objective food material of propelling.
15. method according to claim 14, it is characterized in that described fermentation mapping (enum) data comprises the data of the fermentation pattern that a plurality of fermentation patterns of being used for realizing the described gas concentration that the user is measured by sensor unit during according to the described Zymolysis Equipment of operation are selected.
16. method according to claim 14, it is characterized in that, described fermentation mapping (enum) data comprises the data that are used to realize the average fermentation pattern, and described average fermentation pattern is to obtain by storing repeatedly to ask on average according to the fermentation pattern of the predetermined number of the described gas concentration of being measured by sensor unit during the described Zymolysis Equipment of operation and to the fermentation pattern of described storage.
17. method according to claim 14 is characterized in that, described fermentation mapping (enum) data comprises the data that are used to realize the fermentation pattern relevant with the yeasting of the geographic area of wherein using described Zymolysis Equipment.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080040881A KR101022711B1 (en) | 2008-04-30 | 2008-04-30 | Fermentation food making apparatus having artificial intelligence and food processing method of use it |
| KR1020080040881 | 2008-04-30 | ||
| KR1020080040882 | 2008-04-30 |
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| Publication Number | Publication Date |
|---|---|
| CN101569389A true CN101569389A (en) | 2009-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100977514A Pending CN101569389A (en) | 2008-04-30 | 2008-05-27 | Intelligent fermentation equipment and food processing method using the same |
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| Country | Link |
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| KR (1) | KR101022711B1 (en) |
| CN (1) | CN101569389A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839577A (en) * | 2015-05-28 | 2015-08-19 | 黑龙江金瀛生物科技股份有限公司 | Process for producing natto by fermenting |
| CN104941499A (en) * | 2015-06-02 | 2015-09-30 | 刘影 | Movable emulsifying machine fixed player |
| CN105212247A (en) * | 2015-10-14 | 2016-01-06 | 石狮北记食品有限公司 | A kind of frozen food fermentation temperature control device |
| CN106123477A (en) * | 2016-06-28 | 2016-11-16 | 青岛海尔股份有限公司 | The control method of kraut refrigerator |
| CN106196873A (en) * | 2016-06-28 | 2016-12-07 | 青岛海尔股份有限公司 | A kind of control method of kraut refrigerator |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101637522B1 (en) * | 2015-07-21 | 2016-07-07 | 정은표 | Fermentation system by aerobic bacteria |
| KR101900233B1 (en) * | 2016-08-09 | 2018-09-19 | (주)에스지아이시스템 | Method and system for managing kimchi ripening degree using multiple sensors |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6434259A (en) * | 1987-07-30 | 1989-02-03 | Suzuyo Kogyo Kk | Method and apparatus for producing natto (fermented soybean) |
| KR950005781B1 (en) * | 1992-11-05 | 1995-05-31 | 주식회사금성사 | Method and apparatus for controlling of kimchi fermentation |
| KR100642775B1 (en) * | 2000-06-17 | 2006-11-13 | 주식회사 엘지이아이 | Apparatus and method of fermentation control for Kimchi refrigerator |
-
2008
- 2008-04-30 KR KR1020080040881A patent/KR101022711B1/en not_active IP Right Cessation
- 2008-05-27 CN CNA2008100977514A patent/CN101569389A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839577A (en) * | 2015-05-28 | 2015-08-19 | 黑龙江金瀛生物科技股份有限公司 | Process for producing natto by fermenting |
| CN104941499A (en) * | 2015-06-02 | 2015-09-30 | 刘影 | Movable emulsifying machine fixed player |
| CN105212247A (en) * | 2015-10-14 | 2016-01-06 | 石狮北记食品有限公司 | A kind of frozen food fermentation temperature control device |
| CN106123477A (en) * | 2016-06-28 | 2016-11-16 | 青岛海尔股份有限公司 | The control method of kraut refrigerator |
| CN106196873A (en) * | 2016-06-28 | 2016-12-07 | 青岛海尔股份有限公司 | A kind of control method of kraut refrigerator |
| CN106123477B (en) * | 2016-06-28 | 2019-01-18 | 青岛海尔股份有限公司 | The control method of kraut refrigerator |
| CN106196873B (en) * | 2016-06-28 | 2019-03-12 | 青岛海尔股份有限公司 | A kind of control method of kraut refrigerator |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20090114976A (en) | 2009-11-04 |
| KR101022711B1 (en) | 2011-03-22 |
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