JP2001078662A - Maturing and storage of kimchi, and structure therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for maturing and storing a Kimchi (a type of Korean pickles) by which the freshness is maintained and the completely matured Kimchi is produced by maturing, storing and preserving the Kimchi for a long time by using a naturally flowing water, and further to provide a structure therefor. SOLUTION: This method for maturing and storing a Kimchi comprises a step for immediately storing the Kimchi seasoned by spices, and pickled in a Kimchi container, and setting and storing the resultant Kimchi container in a preservation tank having water at 0-5 deg.C, and a step for maturing and storing the Kimchi for 15 days to about two months while keeping the amount of the water so that the neck part of the Kimchi container may be present at the water surface. The structure has a preserving tank having an upwardly opened upper part, many unit tanks partitioned by a lattice parts so as to form a prescribed largeness, water feed pipes connected to the upper part of each unit tank, and each draining pipe connected to the upper part and the lower part of each unit tank at the other side, and is constituted so that the water may be always fed to the water feed pipes, the fed water may be discharged through the draining pipes to the exterior to form a flowing water, and the Kimchi containers storing the Kimchi seasoned by spices and pickled may be set and preserved in the flowing water formed thereby.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for ripening and storing kimchi prepared with natural spices and a structure therefor, and more particularly, to a method using natural running water for a long time. The present invention relates to a method for ripening and storing kimchi that can be ripened and stored while maintaining freshness over a long period of time, and a structure therefor.

[0002]

2. Description of the Related Art In general, storage methods, storage containers, and the like for aging and storing kimchi after charging are widely used and known. Conventionally, such kimchi ripening and storage methods include a conventional natural ripening and storage method in which the kimchi is stored in a general container at room temperature or stored buried underground, and a low-temperature storage device exclusively for a refrigerator or kimchi. Temperature control aging that is stored in a container and storage method are roughly divided into two types.
The former is relatively susceptible to the external environment, so it is difficult to complete ripening at exactly the desired time, and there is a drawback in maintaining fresh taste until the end of ripening and storage. . In addition, the latter is excellent in that the aging period and the aging temperature can be adjusted, but for mass production, equipment and a large amount of power are required for the mass production. There is a problem that the burden of equipment cost is large due to the increase in size of the device.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and an object of the present invention is to make various kinds of kimchi seasoned with spices and used naturally. A structure for ripening and storing kimchi, which can produce a delicious kimchi that is well-ripened while maintaining freshness by aging, storing and storing for a long time using running water. It is in.

[0004]

Means for Solving the Problems In order to achieve the above object, a method of ripening and storing kimchi of the present invention is to directly store kimchi seasoned and spiked with spices in a kimchi container, and to prepare the kimchi container. Installing and storing in a storage tank provided with water at 0 ° C. to 5 ° C., and aging and storing the kimchi for about 15 days to 2 months while maintaining the amount of water so that the neck portion of the kimchi container is at the water surface. The kimchi container is characterized in that the ratio of the upper portion to the lower portion is approximately 2 to 8 with the neck portion as the center. The supplied water maintains the kimchi container at a constant low temperature.

[0005] In addition, a storage tank having an open top is
A large number of unit tanks divided by a fixed size in the lattice section are provided, and a water supply pipe is connected to the upper part of one side of each unit tank, and discharged to the upper and lower parts of the other side of each unit tank. A kimchi container containing kimchi seasoned and charged with spices in running water formed by connecting a pipe and constantly supplying water to the water supply pipe and discharging the supplied water to the outside through a discharge pipe. Is set up and stored for aging and storage of kimchi. Alternatively, the water supply pipe 5 is provided only in the most upstream unit tant, and the drain pipe is provided only in the most downstream unit tank, and the unit tanks are connected to each other via a connection pipe, It is characterized in that the water that has flowed into the most upstream unit tant flows out through the discharge pipe of the most downstream unit tank.

Further, the storage tank is installed buried underground or underground, and is installed in a building having a roof covering the storage tank, and the water supply pipe and the discharge pipe are provided with water amount adjusting valves. Is installed and the amount of water can be adjusted, wherein the kimchi container is
In each unit tank, the unit tank is stored in one or many rows, and the wall of the unit tank and the kimchi container adjacent thereto are installed so as to be separated by about 30 cm to 40 cm, The kimchi container stored in the container is fixed by fixing means such as a cord to prevent the kimchi container from moving during storage.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to the accompanying drawings. FIGS. 1 and 2 illustrate a method of ripening and storing kimchi using natural flowing water and a structure therefor according to a first embodiment of the present invention. In the figure, a storage tank 2 having an open upper surface 1 has a large number of unit tanks 4a,
4b and 4e are installed. A water supply pipe 5 is connected to an upper portion of one side of each unit tank 4a, 4b, 4e of the storage tank 2, and a discharge pipe 6a, 6b is connected to an upper and lower portion of the other side. Each of these unit tanks 4a, 4b, 4e has its own water supply pipe 5 and discharge pipes 6a, 6b. As a result, the water supplied to the water supply pipe 5 attached to the unit tank 4a in the storage tank 2 forms flowing water and the discharge pipe 6
a and 6b.

As shown in FIG. 2, the storage tank 2
Is built as a concrete structure on the ground to facilitate the flow of water. Alternatively, it may be buried underground in some cases. Such a storage tank 2 is installed inside a building 15 having a roof 8 in order to minimize the influence of the external environment such as sunlight, temperature and wind. Further, the open upper surface 1 of the storage tank 2 may be covered with a lid 14.

FIGS. 3 and 4 are views showing a second embodiment of the present invention, in which each unit tank 4a, 4b, 4e is provided.
Are connected to each other by a connection pipe 7. By this connection, the water supply pipe 5 of the first unit tank of the storage tank 2, that is, the unit tank 4a at the most upstream side
Is naturally discharged and discharged to the outside through the discharge pipes 6a and 6b of the final unit tank, that is, the unit tank 4e at the most downstream.

The unit tanks 4a, 4b, 4e, etc. of the storage tank 2 are arranged in one or many rows. As shown in FIG. 3, a large number of water supply pipes 5 of the first unit tank 4a may be attached so that the water supplied to the storage tank 2 flows quickly and smoothly. The discharge pipes 6a and 6b from which water is discharged are installed above and below the lowermost unit tank 4e, respectively. The unit tanks 4a, 4b, 4e and the like of the storage tank 2 are installed in a horizontal state from the most upstream unit tank 4a to the most downstream unit tank 4e. May be formed in a stepwise manner with a slight arrangement.

At the same time, the unit tanks 4a, 4
The kimchi containers 9 stored in the b and 4e are arranged such that the wall 10 of the unit tank and the kimchi container 9 adjacent thereto are spaced apart from each other by a predetermined distance, preferably about 30 cm to 40 cm. Kimchi container 9 due to buoyancy of water
The wall 10 and the kimchi container 9 are fixedly connected to each other by a fixing means such as a string 11 (see FIG. 2). Here, the fixing means may be a chain if necessary.
A variety of fastening means can be used, such as a string, a rope, or a fixed fastener.

A water control valve 12 (see FIG. 1) is mounted on the water supply and discharge pipes 5, 6a, 6b, etc. of the storage tank 2 to shut off / connect the water supply if necessary. , Can be adjusted. In particular, the connecting pipe 7 and the lower discharge pipe 6b are installed near the bottoms of the unit tanks 4a, 4b, 4e so that the remaining water can be completely discharged when the unit tanks 4a, 4e are washed. ing. FIG.
As shown in the figure, the unit tanks 4a, 4b, 4
An elongate portion 13 is formed on the upper surface 1 where e is open, which is close to the vicinity of the kimchi container 9 for convenient kimchi preparation and kimchi removal. On the other hand, as the kimchi container 9 stored in the structure for kimchi ripening and storage according to the present invention, a jar, a synthetic resin container, a metal container, or the like is used. Among them, a jar is most preferable.

Next, a method for ripening, storing and storing kimchi using the structure of the present invention will be described. First, the kimchi prepared with various condiments is placed in a kimchi container 9 directly.
In a storage tank 2 in which flowing water maintained at about 0 ° C. to 5 ° C. flows, and a water surface (H) which is a neck portion of a kimchi container (9) containing kimchi.
The kimchi is matured and stored for about 15 to 2 months in a storage tank (2) filled and maintained with water.

Here, the flowing water flows in through the water supply pipe 5 of the storage tank 2, and flows out through the upper discharge pipe 6a and the lower discharge pipe 6b. The level of the running water is set to be about the neck of the kimchi container 9.
The ratio of the upper part to the lower part of this neck portion is approximately 2 to 8. In this embodiment, since the kimchi container 9 and the unit tanks 4a, 4b, 4e have substantially the same height, the water surface is equal to the unit tanks 4a, 4b,
Similarly, the ratio of 4e above the water surface and below the water surface is 2 to 8. As the running water, natural running water flowing into a valley or the like is drawn as it is. In addition, groundwater with a small temperature change throughout the four seasons may be used. When the water temperature becomes particularly high in summer or the like, the water is supplied as an appropriate temperature using a known cooling device. The temperature of the running water is most preferably 0 ° C to 5 ° C.

The flowing water supplied as described above naturally flows from the first unit tank 4a to the last unit tank 4e without using any special transfer means. The present invention also provides, for example, kimchi pickled with Chinese cabbage, kakuteki diced by cutting a large radish into small pieces, yorum kimchi immersed with a small radish as it is, kimchi kimchi which is a kimchi with much water, kimchi kimchi mainly composed of vegetables, radish with radish It can be applied to all kinds of kimchi such as kimchi, which is a common kimchi.

[0016]

As described above, according to the method for ripening and storing kimchi of the present invention and the structure therefor, firstly, the natural ripening period of kimchi is extended, the freshness is maintained, and the consistency of taste is maintained. Can be secured. Secondly, the existing method requires a great deal of maintenance costs such as electricity, but the present invention using running water requires a low maintenance cost including the electricity cost except for the initial structure installation cost. Only Third, low-temperature or refrigerated warehouses that use existing electrical facilities are difficult to maintain a constant temperature due to sudden changes in temperature due to a power outage or human traffic, which may reduce the taste of kimchi. However, in the present invention, since a substantially constant temperature is always maintained, it is possible to always maintain the original excellent taste of delicious kimchi.

[Brief description of the drawings]

FIG. 1 is a schematic overall plan view showing a structure according to a first embodiment of the present invention.

FIG. 2 is a cross-sectional view taken along line II of FIG.

FIG. 3 is a schematic overall plan view corresponding to FIG. 1 according to a second embodiment of the present invention;

FIG. 4 is a sectional view taken along line II-II of FIG.

FIG. 5 is a sectional view of a unit tank storing a kimchi container according to another embodiment of the present invention;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Top surface part 2 Storage tank 3 Grid part 4a, 4b, 4e Unit tank 5 Water supply pipe 6a, 6b Discharge pipe 7 Connecting pipe 8 Roof 9 Kimchi container 10 Wall body 11 String 12 Water quantity control valve 13 Extension part 14 Cover 15 Building

Claims (10)

[Claims] 1. A kimchi seasoned and charged with spices is directly stored in a kimchi container (9), and the kimchi container (9) is stored in a storage tank (2) provided with water at 0 ° C to 5 ° C. Installing the kimchi container (9), and the neck portion of the kimchi container (9) is on the water surface (H).
And aging and storing the kimchi for about 15 days to 2 months while maintaining the amount of water so that 2. The method of ripening and storing kimchi according to claim 1, wherein the ratio of the upper part to the lower part of the kimchi container (9) is approximately 2 to 8 around the neck portion. 3. A storage tank (2) having an open upper surface (1) is provided with a plurality of unit tanks (4a, 4b, 4e) partitioned into a fixed size by a grid (3), On one side upper part of each unit tank (4a, 4b, 4e),
Connect the water supply pipe (5) and connect the respective unit tanks (4
a, 4b, 4e) are connected to a discharge pipe (6a, 6b) at the upper and lower portions on the other side, and the water supply pipe (5) is constantly supplied with water, and the supplied water is discharged from the discharge pipe (6a). , A kimchi container (9) containing kimchi seasoned and charged with spices in flowing water discharged to the outside through 6b), and the kimchi is matured and stored. Structure for ripening and storing kimchi. 4. The water supply pipe 5 is provided only in the uppermost unit tant (4a), and the drain pipes (6a, 6b) are provided only in the lowermost unit tank (4c). 4a, 4b, 4e)
Are connected to each other via the connection pipe (7), so that the water flowing into the most upstream unit tank (4a) is discharged from the most downstream unit tank (4e).
4. The structure for ripening and storing kimchi according to claim 3, wherein the kimchi is discharged through a, 6b). 5. The storage tank (2) is buried underground or underground and installed in a building having a roof covering the storage tank (2). A structure for ripening and storing the kimchi according to 3 or 4. 6. The water supply pipe (5) and the discharge pipe (6).
The structure for ripening and storing kimchi according to claim 3 or 4, wherein a water amount adjusting valve (12) is installed in a, 6b) so that the water amount can be adjusted. 7. The kimchi container (9) is stored in one or many rows in each unit tank (4a, 4b, 4e), and the unit tanks (4a, 4b, 4e).
5. The kimchi according to claim 3, wherein the wall (10) and the kimchi container (9) adjacent to the wall are separated by about 30 cm to 40 cm. Structure. 8. The unit tank (4a, 4b, 4)
5. The kimchi ripening according to claim 3, wherein the kimchi container (9) stored in e) is fixed by a fixing means such as a cord body (11) to prevent it from moving during storage. , Storage structures. 9. The unit tank (4a, 4b, 4)
e) to clean the interior of said lower discharge pipe (6)
The structure for aging and storing kimchi according to claim 3 or 4, wherein the connecting pipe (b) and the connecting pipe (7) are installed near a bottom surface of the unit tank (4a, 4b, 4e). object. 10. The unit tank (4a, 4b, 4)
e) The kimchi container 9 is provided on the open top portion (1).
4. The structure for ripening and storing kimchi according to claim 3, wherein an extension portion 13 is formed for facilitating storage and removal of the kimchi.