JPH02190143A - Fermentation of korean pickle and preserving-device therefor - Google Patents

Abstract

PURPOSE: To surely and easily obtain the kimch (Korean pickles) of an optimum fermentation state by housing a kimch into a vessel, arranging this vessel into a thermally insulating casing, detecting the fermentation state of the kimch by a detecting section and controlling a cooling section and a heating section by the detection signal thereof. CONSTITUTION: The casing 10 which has an opening/closing door 18 and is formed with a thermally insulating section 13 on its inside surface is provided with the cooling section 14 in its upper position and the heating section 15 in its lower position. The fermented kimch is housed into the vessel 2 and a cap is put on the vessel. The vessel is then arranged in the casing 10. The vessel 2 is provided with the detecting section 3 which detects the concn. of org. acid, carbon dioxide, etc., generated at the time of fermentation. The vessel is then heated to the optimum fermentation temp. by the heating section 15, by which the fermentation is started. The fermentation state is thereafter detected by the detecting section 3. When the optimum fermentation state is attained, the operation of the heating section 15 is stopped and the cooling section 14 is operated to switch the operation to refrigeration by a control section according to the signal supplied from the detecting section 3.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a fermentation and preservation device for kimchi, and more particularly, to a fermentation and preservation device in which a fermentation gas detection unit is provided in a kimchi container disposed in the device. It is something.

[Conventional technology]

The basic function of the kimchi fermentation and storage device is to ripen and ferment the kimchi in a container at constant temperature, and when the kimchi reaches the optimal fermentation state, it switches from constant temperature to refrigeration to stop the fermentation and maintain the optimal fermentation. This is to maintain the condition for a long time.

In conventional kimchi fermentation and preservation devices, an indirect sensing method based on fermentation time and temperature was used to detect the optimal fermentation state of kimchi.

[Problem to be solved by the invention]

However, with the above-mentioned conventional kimchi fermentation and preservation equipment, depending on the amount and type of kimchi, whether or not it is in the optimal fermentation state may be determined.
Another problem is that it is not possible to detect whether or not fermentation is progressing uniformly throughout.

Hereinafter, such conventional problems will be explained.

First, the optimal conditions for fermentation are to set the fermentation temperature of kimchi to 1.
The kimchi must be maintained at 5°C ± 3°C, and the temperature within the kimchi container must maintain an equilibrium state in order to ferment evenly throughout. Under such conditions,
Once the optimum fermentation state has been achieved through the initial maturation process, the next step is to
Must be converted to refrigeration for storage. However, in the conventional indirect sensing method, the optimum fermentation state is checked based on the accumulated fermentation time and temperature. For this reason,
The fermentation progress varies depending on the amount and type of kimchi, so
It has been impossible to accurately sense the fermentation state with conventional equipment.

The present invention has been made in view of the above problems,
To provide a fermentation storage device capable of detecting gas generated during fermentation of kimchi and converting from constant temperature to refrigeration at the point when fermentation is actively progressing (optimum fermentation state).

[Means to solve the problem]

In order to achieve the above object, the present invention provides a kimchi fermentation and preservation device, which includes a casing having an opening/closing door, a heat insulating section is formed on the inner surface of the casing, and a cooling unit disposed in the casing; a heating unit disposed in a lower position within the casing; a container disposed in the casing for storing kimchi; and a container disposed in the container. An apparatus is provided that includes a detection section that detects the fermentation state of kimchi, and a control section that controls the cooling section and the heating section according to a signal supplied from the detection section.

For reasons described later, it is effective to provide the detection section at the top of the lid whose diameter decreases upward.

Further, it is preferable that the detection section is provided with a filter to protect the sensor.

[Effect]

When kimchi is stored in the fermentation storage device configured as described above, a sensor in the detection unit detects the concentration of gas generated during fermentation of kimchi. When the gas concentration is optimal for fermentation, a signal sent from the sensor to the control section disconnects the heating section to stop its operation, activates the compressor, and controls the temperature inside the device by the cooling section. The temperature is changed to freezing temperature, which is the storage temperature of kimchi.

For this reason, if the lid body is shaped so that its diameter decreases upward, the gas generated within the container will be concentrated on the sensor due to its inclination, making it easier to accurately sense it.

Furthermore, by providing a filter below the sensor, it is possible to prevent malfunctions and damage caused by contamination of the sensor due to adhesion or inflow of foreign matter.

〔Example〕

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 is a schematic diagram of the kimchi fermentation and preservation apparatus 1, showing a state in which a container 2 is housed.

The kimchi fermentation and storage device 1 has a storage chamber 12 within a main body 11, and a heat insulating section 13 is formed around the storage chamber 12.

A cooling section 14 and a heating section 15 are provided above and below the heat insulating section 13, respectively. Shelves 16 provided in the storage room 12
Container 2 containing kimchi is placed on top.

The container 2 is provided with a backing 23 between the main body 21 and the lid 22 so as to be airtight.

The lid body 22 is tilted so as to easily collect fermentation gas, and has a shape whose diameter decreases upward. Lid body 22
The detection section 3 is fitted into the fixed section 24 at the center.

In the detection part 3, a sensor 4 is provided in a recess 32 opening downward in the housing part 31, and a lead wire 41 extends from the sensor to the outside. In the accommodating portion 31, a filter 5 for protecting the sensor is provided below the sensor.

The terminal end of the lead wire 41 is connected to the control section 6 (not shown) via a connector.

Reference numeral 17 indicates a compressor provided in the apparatus, reference numeral 18 indicates an opening/closing door included in the casing 10, and K indicates kimchi contained in the container 2.

In the above configuration, kimchi K to be fermented is stored in the main body 21 of the container, covered with the lid 22 and sealed, and placed in the storage chamber 12. The control section 6 provided in the apparatus and the detection section 3 on the lid are connected via a connector (not shown), and fermentation is started. During fermentation, the heating section 15 provided at the bottom of the heat insulating section 13 maintains the temperature in the storage chamber 12 at a temperature suitable for rapid fermentation of kimchi.
Raise the temperature to about 5°C and maintain it.

Here, in the past, fermentation was stopped by limiting the operating time of the heating section 15, but in the present invention, gases generated during fermentation of kimchi, that is, organic acids, carbon compounds such as carbon dioxide, etc. The sensor 4 detects the concentration of. A signal sent from the sensor to the control unit at the gas concentration in the optimum fermentation state causes the heating unit 15 to stop its operation and the compressor 17 to operate. So, storage room 12
The temperature is converted to refrigeration so that the ideally fermented Kimchi K is maintained at a freezing temperature of 0 to 1° C., which is the optimal storage temperature.

Here, the gas generated in the kimchi container 2 is collected by the sensor 4 along the slope of the lid 22, and sends a signal of accurate fermentation information. A filter 5 is provided below the sensor 4 to prevent malfunction and damage caused by contamination of the sensor 4 due to adhesion or inflow of foreign matter.

After the fermentation is completed, it is preferable to replace the detection part 3 with a separate member that is not provided with a sensor or the like and is detachable from the fixing part 24 of the lid 22.

〔Effect of the invention〕

Since the present invention is configured as described above, it produces the effects described below.

By sensing the gas generated during fermentation of kimchi,
The temperature in the storage room can be accurately changed to refrigeration under optimal fermentation conditions, and the sloping shape of the lid allows the gas generated in the kimchi container to concentrate on the sensor, allowing it to be detected accurately.

In addition, since a filter is provided below the sensor, it is possible to prevent malfunction and damage to the sensor due to contamination.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram of a kimchi fermentation and preservation apparatus, and FIG. 2 is an enlarged cross-sectional view of a main part of a kimchi container according to the present invention. 2... Container 3... Detection part 4... Sensor 5... Filter 22... Lid body

Claims (1)

[Claims] 1. A fermentation and preservation device for kimchi, comprising: a casing (10) having an opening/closing door (18);
A heat insulating part (13) is formed on the inner surface of the casing, a cooling part (14) located above the casing, and a heating part (15) located below the casing.
a container (2) disposed within the casing for storing kimchi; and a detection unit (3) disposed in the container for detecting the fermentation state of the kimchi. , the cooling unit (14) according to the signal supplied from the detection unit.
) and a control section (6) that controls the heating section (15). 2. The container (2) comprises a main body (21) and a lid (22) whose diameter decreases upward, and the detection unit (3) is disposed at the top of the lid. equipment. 3. The detection part (3) is located in a housing part (31) having a recessed part opening downward.
), a sensor (4) housed in the housing section, and a filter (5) provided below the sensor in the housing section. 4. The apparatus according to claim 3, wherein the sensor (4) is a gas sensor that detects fermentation gas generated by kimchi. 5. The control unit (6) turns off and on the heating unit (15) and the compressor (17), respectively, based on the signal from the sensor (4) when the concentration of fermentation gas reaches a predetermined amount. 2. The device according to claim 1, which is a control device for. 6. The device according to claim 3, wherein the detection section (3) is removable from the lid (22).