KR100325548B1 - Method for controlling fermentation of kimchi storing apparatus - Google Patents

Abstract

The present invention relates to a method of aging control of kimchi storage, comprising the steps of: (a) setting a reference time for changing the internal temperature of the kimchi according to the selected kimchi type; (b) setting the kimchi taste desired by the user; (c) changing the internal temperature of the high temperature at each reference time set in the step (a) so that the internal temperature has a different pattern according to the kimchi taste set in the step (b); And (d) storing the aged kimchi at low temperature. The present invention can provide a variety of kimchi taste desired by the user by differently setting the change pattern of the internal temperature according to the type and state of kimchi.

Description

METHOD FOR CONTROLLING FERMENTATION OF KIMCHI STORING APPARATUS}

The present invention relates to a kimchi storage, and more particularly, to a ripening control method of the kimchi storage that can provide a variety of kimchi taste desired by the user by setting the change pattern of the internal temperature different according to the type and state of kimchi.

In general, kimchi is a mature vegetable fermented by natural fermentation can be easily rancid at room temperature. When stored in the refrigerator to prevent rancid kimchi having this property, because the internal temperature of the refrigerator frequently changes as the door of the refrigerator is frequently opened and closed, the kimchi could not be stored in a fresh state for a long time.

In order to overcome these drawbacks of the prior art, a special refrigerator for kimchi or fermented foods such as kimchi, that is, kimchi storage has been recently developed. One of the conventional techniques related to kimchi storage is described in Korean Patent Publication No. 95-10400.

This patent publication 95-10400 relates to a fermentation and storage control method for a kimchi refrigerator. According to the fermentation and storage control method of the kimchi refrigerator, the fermentation time is controlled by keeping the internal temperature of the kimchi refrigerator at a constant fermentation temperature and fermenting the kimchi in a mature state. Kimchi is stored while maintaining the selected storage temperature.

The purpose of the invention described in the patent publication is to simplify the internal structure of the kimchi refrigerator and to maintain the freshness of the kimchi by allowing the kimchi to be fermented and stored by a simple time control method by software.

In addition, the object of the invention described in the patent publication is to make the fermentation time according to the fermentation rate and the degree of fermentation of kimchi to select the degree of ripening to satisfy the taste of the eater.

The conventional fermentation and storage control method of the kimchi refrigerator having such a purpose is to select a plurality of ripening step of ripening by setting each fermentation time and fermentation temperature according to the degree of ripening of kimchi, and select one of the plurality of ripening step Aging selection step, and a storage step for storing the aged kimchi when the time corresponding to the ripening step selected in the aging selection step has elapsed.

In the prior art having this purpose, the fermentation rate for the ripening of kimchi can be selected from two types of normal and fast, the normal state is to maintain the fermentation temperature at 25 ℃, the fast state to 30 ℃ Keep it. In addition, the fermentation step is set to five steps to set the fermentation time different for each step. In other words, the aging stage is composed of immature 1, immature 2, maximum fermentation, aging 1 and aging 2, each of which is set to 13 hours, 18 hours, 22 hours, 26 hours, 30 hours in the normal state In case of attribute status, it is set as 9 hours, 12 hours, 16 hours, 20 hours, 25 hours.

By the way, it is known that the fermentation vegetables are generally slow fermentation rate when the storage temperature is low and the fermentation rate is increased as the temperature is increased. For example, pickled foods dipped in brine are known to have the fastest fermentation and fermentation rates at 25 ° C to 30 ° C. In addition, the most suitable ripening temperature of the needles is about 5 ℃ to 10 ℃, it is known that the best ripening for several weeks at this temperature.

However, the conventional technique as described above has a limitation in producing various kimchi flavors because it sets a certain ripening temperature and stores and ferments kimchi for a set time at the set temperature. In other words, kimchi appears to vary greatly in the degree of fermentation or ripening for a certain time depending on the type and the kinds of seasonings in the kimchi, while the prior art controls the fermentation time and also the high temperature inside the high and low temperatures Because it is set and fermented after storing kimchi, it could not satisfy various tastes for user's taste.

Accordingly, it is an object of the present invention to provide a method of aging control of kimchi storage that can provide a variety of tastes of kimchi desired by the user by differently setting the change pattern of the internal temperature according to the type and state of kimchi.

Another object of the present invention is to set a changing pattern of high temperature inside by combining a plurality of high temperature zones and a plurality of low temperature zones, according to the selected kimchi type and taste of the kimchi storage that can provide the taste of various kimchi desired by the user. It is to provide a control method for ripening.

1 is a block diagram showing a schematic configuration of a kimchi storage to which the present invention is applied.

Figure 2 is a flow chart showing a ripening control method of kimchi storage in accordance with the present invention.

3 is a flow chart showing the control of high internal temperature when the standard taste is selected in FIG.

FIG. 4 is a flowchart illustrating control of high internal temperature when the unripe taste is selected in FIG. 2.

5a to 5c is a waveform diagram showing a change in the internal temperature according to the taste of kimchi set in the present invention.

* Description of the symbols for the main parts of the drawings *

10: microcomputer 11: power source

12: reset portion 13: temperature detection unit

14: display unit 15: key input unit

16: load control unit

The present invention for achieving the above object is (a) to set the reference time of the change in the internal temperature to match the type of kimchi selected; (b) setting the kimchi taste desired by the user; (c) changing the internal temperature of the high temperature at each reference time set in the step (a) so that the internal temperature has a different pattern according to the kimchi taste set in the step (b); And (d) storing the aged kimchi at low temperature.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

Kimchi storage to which the present invention is applied, as shown in Figure 1, the microcomputer 10 to control the overall operation for the ripening and storage of kimchi according to the internal program, and AC power or DC power as the power required for the system The electrostatic source unit 11 which rectifies and supplies the microcomputer 10 to the operating power source, the reset unit 12 which resets the microcomputer 9 when the initial time and the operating power supply of the operating power are cut off, and the kimchi storage It includes a temperature sensor 13 for sensing the internal temperature to provide temperature information to the microcomputer (9). In addition, the kimchi storage to which the present invention is applied includes a display unit 14 for displaying the operation state of the kimchi storage under the control of the microcomputer 10, a key input unit 15 having keys for selecting kimchi types and desired tastes, and The load control unit 8 controls driving of a refrigeration system including a compressor, a fan motor, a heater, and the like under the control of the microcomputer 10.

In the method of ripening of the kimchi storage according to the present invention performed by the apparatus of FIG. 1 described above, as shown in FIGS. Steps 20 and 21 for setting reference times t1, t2 and t3, and steps 22, 28 and 35 for setting the kimchi taste desired by the user Changing the inside temperature at each reference time set in steps 20 and 21 so that the inside temperature is different from each other according to the kimchi taste set in (22), (28) and (35). 26), (29-34), (36-41) and the step of storing the aged kimchi at low temperature (27).

Steps 23 to 26, 29 to 34, and 36 to 41 maintain a high internal temperature in the order of first high temperature T1 and first low temperature T2 when a ripe taste is selected. 26), and if the standard taste is selected, maintaining the high internal temperature in the order of the second low temperature (T3), the first high temperature (T1), and the third low temperature (T4) (29 to 34); If selected, it comprises a step (36 ~ 41) of maintaining a high internal temperature in the order of the fourth low temperature (T5), the third low temperature (T4) and the second high temperature or the first low temperature (T2).

Steps 23 to 26 are steps 23 and 24 of selectively driving the heater and the compressor during the first reference time t1 to maintain the internal temperature at the first high temperature T1, and the second reference time ( and selectively driving the heater and the compressor during t2) to maintain the internal temperature at the first high temperature T2 (25) and (26).

Steps 29 to 34 are steps 29 and 30 of selectively driving the heater and the compressor during the first reference time t1 to maintain the internal temperature at the second low temperature T3, as shown in FIG. 3. ) And selectively driving the heater and the compressor during the second reference time t2 to maintain the internal temperature at the first high temperature T2 (31) and (32), and the heater for the third reference time t3. And selectively driving the compressor to maintain the high internal temperature at the third low temperature T4 (33), (34).

Steps 36 to 41 may selectively drive the heater and the compressor during the first reference time t1 to maintain the internal temperature at the fourth low temperature T5, as shown in FIG. 4. (37) and (38) to selectively drive the heater and the compressor during the second reference time (t2) to maintain the high internal temperature at the third low temperature (T4), and the heater for the third reference time (t3). And selectively driving the compressor to maintain the high internal temperature at the second high temperature or the first low temperature T2 (40) and (41).

Here, the first high temperature T1 is set to 23 ° C to 25 ° C, and the first low temperature T2 is set to 8 ° C to 10 ° C. As shown in FIG. 5B, the second low temperature T3 is set to 4 ° C. to 7 ° C., and the third low temperature T4 is set to 3 ° C. to 4 ° C. FIG. In addition, as shown in FIG. 5C, the third low temperature T4 may be set to 1 ° C.

When the ripening control method of the kimchi storage according to the present invention configured as described above with reference to the accompanying drawings as follows.

When the kimchi type is selected in step 20 by using the key provided in the key input unit 15, the microcomputer 10 performs the first to third reference times t1 for changing the internal temperature of the refrigerator in step 21, Set (t2) and (t3). Here, the first to third reference times (t1), (t2), (t3) may be determined differently depending on the type of kimchi, such as cabbage kimchi, bachelor kimchi, water kimchi, seasonal kimchi and the like based on the experimental value.

Next, when the 'ripe taste' is selected from the kimchi flavor through the key input unit 15 in step 22, as shown in Figure 5a, the first reference time t1 in steps 23 and 24, The first high temperature T1 is maintained at the first high temperature T1 during the first reference time t2 in steps 25 and 26. That is, by driving the heater to raise the internal temperature to the first high temperature (T1), and then selectively drive the heater and compressor until the first reference time (t1) has elapsed, the internal temperature to the first high temperature (T1). Keep it. When the first reference time t1 elapses, the compressor is driven to lower the internal temperature to the first low temperature T2, and then the heater and the compressor are selectively driven until the second reference time t2 elapses. The temperature is maintained at the first low temperature T2.

When the second reference time t2 elapses, in step 27, the aged kimchi is stored at about 0 ° C.

On the other hand, when the 'standard taste' is selected in step 28, as shown in Figure 5b, in step 29, 30 is maintained at the second low temperature (T3) for the first reference time (t1), The first high temperature T1 is maintained during the second reference time t2 in steps 31 and 32, and the third low temperature T4 during the third reference time t3 in steps 33 and 34. Keep it. That is, in the case of 'standard taste', the change pattern of the high internal temperature is set in the form of low temperature, high temperature, and low temperature. After the aging process is completed, the storage mode of step 27 is performed.

In addition, if the 'less flavor' is selected in step 28, as shown in Figure 5c, and maintained at the fourth low temperature (T5) for the first reference time (t1) in steps 36 and 37, And maintain the second low temperature T3 during the second reference time t2 in steps 38 and 39, and the second high temperature or third during the third reference time t3 in steps 39 and 40. Keep at low temperature (T2). In other words, in the case of 'less taste', the change pattern of the internal temperature is set in the form of low temperature, low temperature, and high temperature.

As described above, the present invention sets the change pattern of the internal temperature differently according to the type and state of kimchi, and also combines a plurality of high temperature regions and a plurality of low temperature regions according to the selected kimchi type and taste, By setting the change pattern, it is possible to provide the taste of various kimchi desired by the user.

Claims (4)

(a) setting a reference time for changing the internal temperature of the kimchi to suit the selected kimchi type; (b) setting the kimchi taste desired by the user; (c) changing the internal temperature of the high temperature at each reference time set in the step (a) so that the internal temperature has a different pattern according to the kimchi taste set in the step (b); And (d) Aging control method of kimchi storage consisting of the step of storing the aged kimchi at low temperature. The method of claim 1, wherein step (c) According to the set kimchi taste, aging control method of the kimchi storage, characterized in that the combination of a plurality of high temperature region and a plurality of low temperature region to set the change pattern of the internal temperature. The method of claim 1, wherein step (c) Maintaining a high internal temperature in the order of the first high temperature and the first low temperature when the ripe taste is selected; Maintaining a high internal temperature in the order of the second low temperature, the first high temperature and the third low temperature if a standard taste is selected; And If the less ripe taste is selected, the method of aging control of kimchi storage, characterized in that it comprises the step of maintaining a high internal temperature in the order of the fourth low temperature, the third low temperature and the formulation 1 low temperature. The method of claim 3, wherein the second low temperature is set higher than the third low temperature, and the fourth low temperature, the third low temperature and the first low temperature are sequentially set high.