KR100437772B1 - Method for maturing kimchi in kimchi refrigerator - Google Patents

Abstract

The present invention relates to a method of accurately aging stored kimchi using a kimchi refrigerator. To this end, the present invention comprises the steps of selecting the kimchi ripening method stored in the storage container in the kimchi refrigerator; Aging the stored kimchi by heating the storage compartment of the kimchi refrigerator according to the selected aging method; Calculating an actual ripening degree of the kimchi by applying a predetermined ripening influence value determined in consideration of the ripening temperature and ripening time during the ripening step; And the kimchi aging of the kimchi refrigerator comprising the step of determining whether the aging degree according to the selected aging method of the kimchi is compared by comparing the calculated actual aging degree with the ripening method according to the selected aging method by applying the aging effect value. Provide a method.

Description

Kimchi ripening method of kimchi refrigerator {METHOD FOR MATURING KIMCHI IN KIMCHI REFRIGERATOR}

The present invention relates to a kimchi refrigerator, and more particularly, to a method of ripening kimchi stored in the kimchi refrigerator.

Kimchi has generally been stored in refrigerators, but this has actually caused many problems. That is, in the general refrigerator, the internal temperature is severely changed by frequent opening and closing of the refrigerator door, and the time for exposure to the outside air becomes long. These conditions are inadequate for the storage of fermented kimchi, which shortens the shelf life of kimchi and makes it difficult to maintain proper maturation. Kimchi refrigerator has been developed to solve these problems, the structure thereof will be described with reference to Figure 1 as follows.

The kimchi refrigerator includes a body 10 having an internal storage chamber 13 of a predetermined size, a cover 20 positioned on the upper body, and a temperature control device 30 positioned inside the body 10.

First, the body 10 includes an outer case 11 that forms the overall appearance of the kimchi refrigerator as a whole and an inner case 12 that is formed spaced apart from the outer case 11 at a predetermined interval. Here, the inner case 12 forms a kimchi storage chamber 13 in the body 10, and the kimchi storage container 18 is accommodated in the kimchi storage chamber 13. In addition, an inner partition 14 is installed below the body 10, and the partition 14 forms an internal device chamber 15 having a predetermined size to accommodate the temperature control device 30 and the like. The space between the outer / inner cases 11 and 12 and the inner partition 24 is filled with a heat insulating material 16 to maintain a constant temperature in the kimchi storage chamber 13.

The cover 20 includes an outer case 21 forming an inner space of a predetermined size and a heat insulating material 22 filled in the inner space. The cover 20 is rotatably coupled to the body 20 by a hinge structure to open and close the internal storage chamber 13.

The temperature control device 30 adjusts the temperature inside the kimchi storage room 13 in order to maintain the taste and freshness of kimchi constantly. To this end, the temperature control device 30 is largely composed of a cooling device section and a heating device section, most of which are located in the device chamber 15 as shown.

First, the cooling unit keeps the temperature of the storage chamber 13 constant, and is operated by a direct heat exchange method for heat exchange without a separate blower. More specifically, the cooling device unit blows air to the compressor 31 for compressing the refrigerant in the device chamber 15 and supplying the refrigerant to the condenser 32, the condenser 32 for condensing the refrigerant, and the condenser 31. It includes a blower fan 33, the evaporator 34 for expanding and evaporating the high temperature and high pressure refrigerant supplied from the condenser is located adjacent to the kimchi storage chamber (13). Here, the evaporator 34 is formed as a refrigerant pipe that is actually wound around the storage compartment 13, and performs heat exchange directly with the kimchi storage compartment 13 through the inner case 12 as mentioned above. do.

The heating device raises the temperature of the storage chamber 13 so that the kimchi can be properly aged, and consists of a heating wire 35 wound around the storage chamber 13 as shown.

On the other hand, the temperature control device 30 further comprises a temperature sensor 36 installed in the inner case 12 in addition to the cooling and heating device. The temperature sensor 36 measures the temperature in the storage chamber 13, where a predetermined control device (not shown) operates the cooling device or heating device appropriately according to the set conditions.

With this configuration, the kimchi refrigerator can ferment and mature kimchi in the storage container 13a in the storage chamber 13 in a fast time by using a heating device. By keeping it at an appropriate level, it is possible to preserve kimchi for a long time. A general method of aging kimchi during operation of the kimchi refrigerator will be described in more detail with reference to FIG. 2.

As shown, first the storage container 18 containing the kimchi required for aging is put into the storage chamber 13, and then the ripening method, that is, the degree of ripening is selected according to the user's preference in the kimchi refrigerator (S11). The heating temperature (maturation temperature) and the duration of the aging temperature during operation of the kimchi refrigerator are set in advance according to the selected aging method.

Thereafter, a series of ripening processes are performed by heating the inside of the storage chamber 13 to a ripening temperature set according to the previously selected ripening degree using a heating device (S12), and at the same time using the predetermined time measuring means for the ripening step ( The total running time of S12) is measured (S13).

The measurement time is continuously compared with the set time set according to the selected maturity level (S14), and if the measurement time is longer than the set time, the storage process using the cooling device is performed (S15).

In this way, the general kimchi ripening method is determined by the maturation method as a whole of the ripening method, it is carried out by adjusting the batch by time. More specifically, the entire kimchi ripening process is performed only with a predetermined ripening temperature and time without considering the initial kimchi state (initial ripening or initial kimchi temperature, etc.). Therefore, in the general kimchi ripening method by this batch ripening process, there is a problem that kimchi is over mature or immature after completion of ripening. As a result, by the general kimchi ripening method, kimchi cannot be aged to the intended degree of ripening.

The present invention has been made to solve the above problems, an object of the present invention is to provide a kimchi ripening method of the kimchi refrigerator that can be accurately aged according to the desired degree of ripening kimchi.

1 is a cross-sectional view showing a typical kimchi refrigerator.

2 is a flowchart illustrating a general kimchi ripening method.

Figure 3 is a flow chart showing a kimchi ripening method according to the present invention.

Description of the main parts of the drawing

10: body 11: outer case

12: inner case 13: storage compartment

14: internal partition 15: device room

16: insulation material 18: storage container

20: cover 30: temperature control device

31 compressor 32 condenser

34: evaporator 36: temperature sensor

In order to achieve the above object, the present invention comprises the steps of selecting the ripening method of kimchi stored in the storage container in the kimchi refrigerator; Aging the stored kimchi by heating the storage compartment of the kimchi refrigerator according to the selected aging method; Calculating an actual ripening degree of the kimchi by applying a predetermined ripening influence value determined in consideration of the ripening temperature and ripening time during the ripening step; And the kimchi aging of the kimchi refrigerator comprising the step of determining whether the aging degree according to the selected aging method of the kimchi is compared by comparing the calculated actual aging degree with the ripening method according to the selected aging method by applying the aging effect value. Provide a method.

In the selection step of the kimchi ripening method, the ripening method may be any one of a well-cooking method, a normal-cooking method, a less-cooking method.

Preferably, the kimchi ripening step of calculating the step of calculating the average hourly temperature in the kimchi refrigerator storage room during the ripening step; And summing each different aging influence values corresponding to the calculated average temperatures to compare with the predetermined aging influence value according to the selected aging method.

On the other hand, if the measured maturity is more than the predetermined maturity in the comparison step, it is preferable to further comprise the step of storing the kimchi for a predetermined period by maintaining the inside of the storage room at a predetermined temperature, more preferably The maturity measuring step and the maturity comparison step are repeatedly performed until the measured maturity is equal to or greater than the predetermined maturity.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention in which the above objects can be specifically realized are described with reference to the accompanying drawings.

3 is a flowchart showing a kimchi ripening method according to the present invention and a cross-sectional view, which will be described in detail with reference to the following.

As shown, first the storage container 18 containing kimchi is put into the storage chamber 13, and then the ripening method is selected according to the user's preference in the kimchi refrigerator (S21). This selection process is actually performed by selecting the corresponding menu from a control panel (not shown) mounted outside the kimchi refrigerator. And the ripening method can be set based on the desired degree of kimchi ripening, for example, can be classified into a well-cooking method, a normal-cooking method, a less-cooking method.

After the selection process (S21) is completed, a process of aging the stored kimchi for a predetermined time is performed (S22). In the aging step (S21), as described above, using the heating device, that is, the heating wire 35, the storage chamber 13 is heated to a aging temperature set according to the selected aging method, the storage container 18 Kimchi in) is fermented by lactic acid bacteria in a high temperature environment suitable for ripening, more specifically, growth by being indirectly heated by the air in the surrounding heated storage chamber (14).

As the aging step S21 is performed, the actual aging degree of the kimchi is calculated in the kimchi refrigerator (S23). In the present invention, the aging degree is determined based on a predetermined aging influence value determined in consideration of the aging temperature and the aging time. Above a certain temperature at which fermentation can occur, the rate at which fermentation actually proceeds differs for each temperature, and generally fermentation proceeds faster at higher temperatures. In order to quantitatively evaluate this trend, a number of experiments and comparative analysis were given a constant value of so-called 'aging effects' in consideration of the difference in fermentation rate for each temperature. That is, the aging influence value is a dimensionless value differentially given to each aging temperature according to the aging rate difference for each temperature per unit time. For example, the aging influence values at 18 ° C. are 6.5 and 7 at 5, 19 ° C. and 20 ° C., respectively. Since the aging influence value itself is based on the 'aging speed' at each temperature, the ripening influence value is taken into consideration not only the temperature but also the time at the same time. In the present invention, the ripening value, that is, the ripening influence value is set in advance for each selected ripening method, and the ripening influence value of the well-cooking method is the largest, and the ripening influence value of the normal-cooking method and the less-cooking method is proportionally smaller. You lose.

In the actual aging calculation step (S23) in consideration of the aging effect value, first, the average temperature for each unit time in the kimchi refrigerator storage chamber 13 is calculated (S23a). More specifically, the temperature in the storage chamber 13 is continuously measured using the temperature sensor 36 during the aging step (S22). Thereafter, the controller of the kimchi refrigerator calculates an average temperature for each preset unit time by using the measured temperature value. Actually, the internal temperature of the storage chamber 13 is changed when the kimchi refrigerator is opened or when new kimchi is put in during the storage process. In addition, the kimchi during the ripening process itself emits heat by fermentation. Therefore, such an average temperature can effectively represent the actual internal temperature of the storage compartment for each unit time.

Thereafter, the control device adds up each aging influence value corresponding to the calculated average temperature for each unit time (S23b). Here, the aging influence values are stored in advance in the control device and extracted during the summation. Due to the characteristics of the above-described ripening influence value (reflection of the change in the ripening rate according to the temperature change), the combined ripening influence value represents the actual ripening progress of kimchi.

After the calculation step (S23) is completed, it is determined whether or not maturity is reached according to the selected ripening method of the kimchi. That is, the added aging influence value is compared with the predetermined aging influence value according to the selected aging method in the control device of the kimchi refrigerator (S24).

If the combined ripening influence value is greater than or equal to the set value, the kimchi is determined to be sufficiently matured above the set condition, and thus a series of storage processes are started (S25). As described above, in the storage process (S25), the kimchi may be kept fresh for a predetermined period of time by maintaining the inside of the storage chamber 13 in a cooling device at a predetermined temperature.

On the other hand, if the combined aging influence value is smaller than the set value, it is determined that kimchi has not yet fully matured, and thus the aging process is performed for a predetermined time (S22).

Thereafter, the aging calculation step (S22) and the aging degree calculation step (S23) and the aging degree comparison step (S24) is repeatedly performed, which continues until the measured aging degree is more than the predetermined aging degree. do.

Although only a few embodiments have been described herein above, it will be apparent to those skilled in the art that the present invention may be embodied in many other specific forms without departing from the spirit and scope thereof. Therefore, the above-described embodiments are to be considered as illustrative and not restrictive, and thus, the invention is not limited to the above detailed description, but may vary within the scope of the appended claims and their equivalents.

Referring to the effects of the kimchi ripening method according to the present invention described above are as follows.

In the present invention, first, the aging influence value reflecting the aging rate change according to the aging temperature is applied, and aging influence values having different values depending on the average temperature during the aging process are summed for each unit time. That is, the added ripening influence value represents the actual kimchi ripening degree, and by using this, the kimchi ripening method according to the present invention can control the ripening process to be optimized for the set ripening degree. Therefore, the kimchi refrigerator according to the present invention can ripen kimchi exactly to the desired degree, and such accurate ripening may be performed regardless of the amount of kimchi ripened.

Claims (6)

Selecting a ripening method of kimchi stored in the storage container in the kimchi refrigerator; Aging the stored kimchi by heating the storage compartment of the kimchi refrigerator according to the selected aging method; Continuously calculating the average temperature for each unit of time in the kimchi refrigerator storage room during aging; Cumulatively adding up each aging influence value according to the average temperature for each unit time; Comparing the cumulatively added aging impact value and the predetermined aging influence value for each selected aging method, the kimchi aging method of the kimchi refrigerator characterized in that it comprises the step of determining whether the kimchi reached the maturation according to the selected aging method of the kimchi. The method of claim 1, The kimchi ripening method of the kimchi refrigerator, characterized in that the ripening method in the selection step is any one of a well-cooking method, a normal-cooking method, a less-cooking method. delete The method of claim 1, The kimchi ripening method of the kimchi refrigerator, characterized in that the aging effect value is a dimensionless value given to each aging temperature according to the aging rate difference for each temperature per unit time. The method of claim 1, In the comparison step, if the measured maturity is more than the predetermined maturity, the kimchi aging of the kimchi refrigerator characterized in that it further comprises the step of storing the kimchi for a predetermined period by maintaining the inside of the storage room at a predetermined temperature Way. The method of claim 1, Cumulatively summing each aging influence value according to the average temperature for each unit time until the measured aging degree is equal to or greater than a predetermined aging degree; Comparing the cumulative cumulative aging impact value and the predetermined aging influence value of the kimchi aging method of the kimchi refrigerator, characterized in that it is carried out repeatedly.