KR100701609B1 - Underwater storage house for fermentative food - Google Patents

Abstract

Provided is an underwater storage house for fermented food, which is manufactured in a low cost by simplifying discharge structure of gas, perfectly prevents an invasion of seawater into storage jars caused by an inverse current of the seawater, and enables an effective maturing of fermented food irrespective of the external environment. The underwater storage house for fermented food comprises a storage part(10a) for introducing and storing seawater, a floodgate(20) installed at the exit of the storage part(10a) for the entrance and exit of seawater, soil and sand(30) that covers the storage part(10a) at predetermined depth and maintains an internal temperature of the storage part(10a), and many storage jars(40) which are disposed within the storage part(10a) and in which fermented food is matured. Exhaust pipes and individual hoses(72) are installed in the many storage jars(40), respectively. The individual hoses(72) are connected to a main hose(70) in parallel. The main hose(70) penetrates the soil and sand(30) and extends to the outside. The main hose(70) has an exhaust valve(74) as a check valve.

Description

Underwater storage house for fermentative food

1 is a cross-sectional plan view of an underwater reservoir of a conventional fermented food,

Figure 2 is a side cross-sectional view of the underwater storage of the conventional fermented food,

Figure 3 is a cross-sectional view showing the configuration of the storage jar used in the underwater storage of the conventional fermented food,

Figure 4 is a side cross-sectional view of the underwater storage of the fermented food according to the present invention,

Figure 5 is a cross-sectional view showing the configuration of the storage jar used in the underwater storage of the fermented food according to the present invention.

<Code Description of Main Parts of Drawing>

10, 10a: storage unit 20: water gate

30: Tosa 40: Storage Jar

41: jar body 42, 43: jar lid

42a: check valve 50: gravel

60: channel

70: main hose 71: branch hose

72: individual hose 72a: coupling

74: discharge valve 76: the non-blind portion

80: discharge pipe 81: packing

According to the present invention, the storage container for storing fermented foods, such as kimchi or salted fish, is kept in a state of being submerged in seawater and configured in a basement of a certain depth so that the fermented foods are not affected by changes in the external environment such as temperature, thus allowing efficient ripening. Functionality is conferred by adding seawater characteristics, and relates to an underwater reservoir of fermented foods that matures and stores fermented foods in large quantities due to a wide storage space. More specifically, in the process of fermenting foods in a plurality of storage jars, The present invention relates to an underwater reservoir of fermented food, which simplifies the structure of the gas discharged, thereby lowering the manufacturing cost and at the same time completely preventing intrusion due to backflow of seawater into the storage jar.

Various fermented foods such as kimchi, salted fish, and jang are known as the best foods in Korea.

The fermentation of such fermented foods is a scientific development process of fermentation consisting of the effects of added seasonings on the biological tissues of the material, the natural environment such as ambient temperature and air, the activity of various microorganisms and storage containers.

Kimchi, for example, has a tendency to increase lactic acid and sugars into other organic acids and increase the content of vitamins in the process of ripening of Chinese cabbage, with a pH of 4.3, which gives a unique taste and nutritional value. After 2-3 weeks of fermentation at 7 ℃, the most suitable for aging, the kimchi is too sour and nutritional value after this ripening period was important to store so that the kimchi is not sour.

However, as one of the traditional methods for preservation of kimchi, the kimchi is kept buried in a kimchi dock that keeps fresh and fresh in the freezing soil in winter, but the modern people in the city keep this method. There are many restrictions due to places, etc. Meanwhile, the convenient method is to keep the refrigerator at around 0-5 ℃, but the quantity of storage is limited, so the production and sale of kimchi is focused on mass production and sales. For them, the development of storage and storage of kimchi was urgently needed.

In addition, salted seafood is obtained by decomposing proteins and other organic components into low-level substances by self-digesting enzymes possessed by fish and shellfish, and although they have different tastes, they have high temperature. Fermented and matured in late spring or summer, it becomes overly mature, and the activity of various germs is so active that perishable substances are generated, and fat ingredients are excessively decayed, resulting in bad smell and bitter taste, and also contain a large amount of salt. There was also a dilution of diluting the taste.

These problems can be solved as the storage containers such as jars are exacerbated by exposure to air with severe temperature changes, and one of the ways to solve them is to bury the containers in the ground, use crypts or artificially. Refrigerators can be used, but other problems have arisen, such as the need to secure storage space, check and manage frequently, and expand facilities.

In order to solve this problem, the present inventors have developed an underwater reservoir for ripening and storing fermented food in the seawater, and has been granted a patent as a registered patent No. 0516918 on September 15, 2005. This underwater reservoir is shown in Figures 1 to 3 is a storage unit 10 is configured on the shore of the position where the seawater can enter at high tide and the seawater can escape when the ebb tide, and all sides are closed; The water gate 20 installed to allow seawater to enter and exit the storage unit 10, and the earth and sand 30 maintaining a constant temperature inside the storage unit 10 by covering the circumference of the storage unit 10 to a predetermined depth. And a check valve 42a disposed in the storage unit 10 to cover the jar main body 41 in which the fermented food is stored and the jar main body to be sealed, and to generate the gas generated therein and to prevent external seawater from entering. Is composed of a storage jar (40) consisting of a jar lid 42 is installed, and the gravel (50) filled around the storage jar (40).

A storage jar 40 is disposed in the storage unit 10. The storage jar 40 covers the jar body 41 and the jar body 41 in which fermented food is stored, and the gas generated therein is sealed. It consists of a jar lid 42 is provided with a check valve (42a) is discharged to prevent the external sea water. An elastic seal is formed at the lower edge of the jar lid 42 to prevent air from passing through the jar body 41. Sealing between the jar body 41 and the jar lid 42 can be carried out by other various types of structures. The material of the storage jar 40 uses a pottery that is traditionally used.

The waterway 60 is connected to the storage unit 10 formed at the same height through the water gate 20, which causes the storage unit 10 to be separated from the beach and the storage unit 10 to the earth and sand 30. It is configured to warm more reliably.

As described above, the conventional underwater reservoir is provided with a check valve 42a on the jar lid 42. Since the check valve 42a must be precise, it is expensive and must be installed for each storage jar 40, so that the overall manufacturing cost is increased. There is a fear that the sea water is absorbed into the storage jar 40 due to the malfunction of the check valve 42a and the quality of the fermented food is deteriorated.

The present invention has been made to solve the above-mentioned problems of the prior art, and by simplifying the exhaust structure of the gas generated during the fermentation of food in a number of storage jars to reduce the manufacturing cost and at the same time storage of seawater The aim is to provide an underwater reservoir of fermented foods that completely prevents invasion due to backflow into the jar.

The underwater reservoir of the present invention for achieving the above object is a storage unit for attracting and storing sea water, a water gate installed so that sea water can enter and exit the storage unit, and cover the circumference of the storage unit to a predetermined depth to cover the temperature inside the storage unit. In the water storage of fermented food containing a plurality of storage jars, which are arranged in the storage unit, the soil to maintain a constant fermented food is mature in the inside, each of the plurality of storage jars is provided with a discharge pipe and a separate hose Each of the individual hoses is connected to one main hose in parallel, and the main hose extends to the outside through the upper soil, and a discharge valve as a check valve is installed on the main hose.

Underwater storage of the fermented foodstuff of the present invention is also characterized in that the storage portion is composed of a plurality of upper and lower layers, the plurality of individual hoses are connected to the branch hose and the plurality of branch hoses are connected to one main hose. do.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 4 is a side cross-sectional view of the underwater storage of the fermented food according to the present invention, Figure 5 is a cross-sectional view showing the configuration of the storage jar used in the underwater storage of the fermented food according to the present invention.

As shown, the underwater reservoir of the present invention includes a storage unit 10a for attracting and storing seawater, a water gate 20 installed so that seawater can enter and exit the storage unit 10a, and the storage unit 10a. Covering the surroundings to a certain depth to maintain the temperature inside the storage unit 10a constant 30, and disposed in the storage unit 10a includes a plurality of storage jars 40 fermented food fermented therein. Doing.

And the present invention is the discharge pipe 80 and the individual hose 72 is installed in each of the plurality of storage jars 40, each of the individual hoses 72 are connected to one main hose 70 in parallel The main hose 70 extends outward through the upper soil sand 30, and a discharge valve 74, which is a check valve, is installed on the main hose 70.

The storage unit 10a is composed of a plurality of upper and lower layers, and the plurality of individual hoses 72 are connected to the branch hose 71 and the plurality of branch hoses 71 are connected to one main hose 70. It is connected. At the end of the individual hose 72, a quick coupling 72a is formed and a branch hose 71 is also provided with a coupling for quickly connecting with the quick coupling 72a, thereby connecting the individual hose 72 to the branch hose 71. ) Can be quickly connected. Since the quick coupling 72a is a well-known technique, description thereof will be omitted.

The storage unit 10a may be formed of concrete or the like, and is preferably waterproofed to prevent seawater from escaping. Although the entrance door which a person can enter and exit the storage part 10a is not shown, it is preferable to comprise in the upper surface of the storage part 10a in order to maintain the sealing property of a storage part efficiently.

The storage unit 10a preferably fills the inner space when the tide flows through the sluice 20 and allows the tide to escape through the sluice 20 when the tide is low. It can also raise and discharge the gas.

The soil sand 30 should be formed at a height capable of maintaining a constant internal temperature, and may be mixed with other materials to efficiently maintain a constant temperature.

A storage jar 40 is disposed in the storage unit 10a. The storage jar 40 seals the jar body 41 and the jar body 41 in which fermented food is stored, and the gas generated therein is sealed. It is composed of a jar lid 43 is discharged and the discharge pipe 80 is installed. The discharge pipe 80 to maintain the airtight using the packing (81).

An elastic seal is formed at the lower edge of the jar lid 43 to prevent air from passing through the jar body 41. Sealing between the jar body 41 and the jar lid 43 can be carried out by other various types of structures. For example, the jar body 41 and the jar lid 43 may be firmly bound using a band.

 The material of the storage jar 40 uses a pottery conventionally used. The jar jar 41 of the storage jar 40 is filled with gravel 50 to fix the storage jar 40.

The rain portion 76 prevents rainwater and dust from entering the main hose 70.

The underwater reservoir of the present invention configured as described above acts as follows.

Fermented foods, such as kimchi kimchi and salted fish, are put in the jar main body 41 of the several storage jars 40 arrange | positioned in the storage part 10a, and the jar main body 41 is covered with the jar lid 43. At this time, between the jar lid 43 and the jar body 41 is sealed by a suitable sealing means so that sea water does not enter. For example, as shown, a brick or stone may be placed on the jar lid 43 to be sealed by a seal or tightly sealed using a band. Then, the individual hose 72 is connected to the branch hose 71 using the quick coupling 72a.

When the floodgate 20 is opened in this state, the seawater is introduced into the storage 10a and the storage jar 40 is immersed in the seawater. Therefore, the storage jar 40 is immersed in water without being in contact with the outside air and the maturation of the fermented food is started in the state protected with seawater at a constant temperature. Since the storage unit 10a is kept warm by the earth and sand 30, the storage unit 10a becomes constant regardless of the season or the outside temperature. It also keeps the incoming seawater constant.

Gas is generated inside the storage jar 40 during the aging process, and the gas discharges the discharge valve 74 through the discharge pipe 80, the individual hose 72, the branch hose 71, and the main hose 70. Exit out through

The seawater should be replaced from time to time, but if you replace the whole seawater temperature changes greatly, only a part of seawater, for example, 10% seawater is replaced. The freshness of the sea water can then be maintained, while making the seawater temperature change as small as possible. A pump (not shown) can be used if necessary to replace the seawater.

When the food is mature and trying to eat it, after discharging the sea water, the jar lid 43 may be opened to take out the fermented food in the jar body 41.

In the underwater reservoir of the present invention, since the discharge valve 74 of the expensive check valve does not need to be installed for each storage jar 40, the structure is simple and the manufacturing cost can be reduced, and the storage unit 10a has a multilayer structure. In this case, it is possible to form a large storage space in a small area, and there is no fear of an accident that the sea water enters the storage jar 40 even when a malfunction of the discharge valve 74 occurs.

And to extend the individual hose 72 to the earth and sand 30 of the outside of the reservoir (10a), respectively, and the individual hose 72 can be connected to the branch hose (71) or the main hose (70) in the earth and sand (30). In this case, the hose connection is not submerged in the seawater, so that there is little chance of seawater seeping into the hose.

Although the invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the invention, and such changes or modifications are consequently claimed. It will have to belong to the scope of.

As described above, the underwater reservoir of the fermented food according to the present invention is a gas discharge structure generated during the fermentation of food in a plurality of storage jars, and is simple without using an expensive check valve, thus lowering the manufacturing cost. And it prevents backflow of seawater to the storage jar by malfunction of check valve.

Claims (2)

Storage unit 10a for attracting and storing sea water, a water gate 20 installed to allow sea water to enter and exit the storage unit 10a, and a storage unit 10a covering the circumference of the storage unit 10a to a predetermined depth. In the water storage of the fermented foods containing fermented food 30, a plurality of storage jars (40) which are disposed in the storage unit 10a, the fermented food is mature in the storage unit 10a to maintain a constant internal temperature, Discharge pipes 80 and individual hoses 72 are respectively installed in the plurality of storage jars 40, and each of the individual hoses 72 is connected to one main hose 70 in parallel. (70) extends to the outside through the top of the soil (30), an underwater reservoir of fermented food, characterized in that the discharge valve 74 is installed on the main hose 70 as a check valve. According to claim 1, wherein the storage unit 10a is composed of a plurality of upper and lower layers, the plurality of individual hoses 72 are connected to the branch hose 71 and the plurality of branch hoses 71 is one Underwater storage of fermented food, characterized in that connected to the main hose (70).

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