KR100782406B1 - Fermentation device having a bean boiling function - Google Patents

Abstract

A fermenter for performing a series of process such as soaking beans in water, boiling them, leaving them to cook in its own heat and fermenting them automatically by key operation is provided to manufacture fermented soybeans without replacing a cooking utensil and reduce the manufacturing time. A fermenter comprises: a body(10) having a button part(14a) and comprising an inner cover for forming a receiving part(15) with a predetermined space and an outer cover for forming an appearance; a fermentation vessel(30) for storing beans to be processed; a heating vessel(20) surrounded by a heating device(22) for heating the stored beans; a wicker tray(40); a cover part(50) for opening and closing the body; and a control part(14) for controlling the operation of the heating device to heat the bean at preset power and time conditions in each mode while transferring to a heating mode, a finish cooking mode on its own heat and a fermentation mode. The control part performs a drying mode further selectively by the request of the user after the fermentation mode. The body contains a blast fan(16), blast wall(18) and blast groove.

Description

Fermentation device having a bean boiling function {fermentation device having a bean boiling function}

1 is an exploded schematic diagram of a fermentor having a boil function in accordance with an embodiment of the present invention.

2 is a cross-sectional view of a fermentor having a boil function in accordance with an embodiment of the present invention.

3 is a view for explaining in detail the body shown in FIG.

4 is a view for explaining in detail the heating vessel shown in FIG.

5 is a view for explaining in detail the fermentation vessel shown in FIG.

FIG. 6 is a view for explaining in detail the tray mounted on the fermentation vessel shown in FIG.

7 is a view for explaining the cover portion shown in FIG. 1 in detail.

8 is a schematic diagram of the air circulation in the dry mode operation according to an embodiment of the present invention.

9 is a cross-sectional view of a fermentor having a boil function in accordance with another embodiment of the present invention.

10 is a view for explaining in detail the heating vessel shown in FIG.

FIG. 11 is a view for explaining the cover part shown in FIG. 9 in detail. FIG.

12 is a view for explaining in detail the drying apparatus installed in the cover unit according to another embodiment of the present invention.

Figure 13 is a schematic diagram of the air circulation in the dry mode according to another embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

10 body 12 handle

14 control unit 16 blowing fan

18: blower wall 19: blower

20: heating vessel 22: heating means

30: fermentation vessel 32: locking jaw

40: tray 41: receiving unit

42: vent 43: air circulation

45 support portion 47 center projection

49: plate handle 50: cover

52: cover handle 53: outlet

55 air vent 57: blocking film

60: drying device 61: air intake

62: air passage 63: blowing fan

64: heater 65: air outlet

67 switch 68 power supply line

The present invention relates to a fermenter having a function of boiling beans, in particular, by automatically performing a series of procedures of soaking, boiling, steaming and fermenting soybeans for cheonggukjang processing by one key operation, to provide the user's convenience and the best fermentation quality. It relates to a fermenter having a boil function to make it possible.

In general, pre-treatment is necessary to ferment soybeans to make fermented foods, such as Cheonggukjang. The pretreatment process is called soybean, boiled and steamed beans.

The conventional food fermenter omits such a pretreatment process, and only the fermentation process and the ripening process which are post-treatment were possible.

In other words, in the pre-treatment process, soybeans are soaked, boiled and steamed. In particular, the process of boiling soybean during the pretreatment process is an important factor in the success or failure of fermented foods such as Cheonggukjang.

The soybean boiling process softens the hard shell of the beans and the inner skin of the beans to provide food for growth of microorganisms (Bacillus bacteria), providing an environment for the best reproduction. The result is the best quality for soybean fermentation.

In the process of boiling soybeans, it is difficult for the general public to set up conditions for providing sufficient microbial growth environment. Accordingly, even if the fermented soybeans in the fermented food manufacturing machine can not obtain a proper fermentation quality.

On the other hand, Utility Model Registration No. 20-0385447 (Cheongkukjang soybean processing machine) for a soybean processing machine that automatically performs the pre-treatment process of soybean fermentation has been filed and registered by the present inventors.

In addition, techniques including pre-treatment of soybean fermentation have been disclosed in Utility Model Registration No. 20-0335764 (Cheonggukjang Manufacturing Equipment) and Utility Model Registration No. 20-0343453 (Cheonggukjang Manufacturing Machine Using Dried Beans). .

The design disclosed in the Utility Model Registration No. 20-0385447 was able to soften the beans sufficiently according to the operation of the bean boiling mode. However, Cheonggukjang soybean processing machine filed by the present inventors processed the soybeans soybeans by performing the soybean fermentation mode, soybean boiling mode, soybean steaming mode of the pre-treatment of soybean fermentation.

The design disclosed in the Utility Model Registration No. 20-0335764 and Utility Model Registration No. 20-0343453 is performing pretreatment by steaming beans, not soybeans, during the pretreatment of soybean fermentation. The reason is that when boiled, the effective nutrients in the beans flow out of the water, causing the loss of nutrients.

As such, the process of steaming soybean has a limit to soften it sufficiently in the process of boiling water by supplying a heat source and softening the soybean by its steam, thereby deteriorating the growth environment of microorganisms for fermenting soybeans and so on. This will affect fermentation quality.

An object of the present invention is to provide a user convenience and the best fermentation quality by automatically performing a series of procedures of soaking, boiled, steamed and fermented soybeans for the processing of Cheonggukjang.

In addition, another object of the present invention is to selectively dry the fermented food by selectively performing the drying mode of the fermented food after the fermentation mode of operation.

The present invention for achieving the above object is provided with a button portion for setting the processing of the bean, the body consisting of the inner shell and the outer shell to form the appearance of the receiving portion of the predetermined space, and the bean placed in the body, the bean to be processed A fermentation vessel for storing a, a heating vessel enclosed by a heating means for heating the beans stored in the fermentation vessel while being installed between the receiving portion of the body and the fermentation vessel, and a cover portion provided to open and close the body; And a control unit for controlling the operation of the heating means to heat the beans stored in the fermentation container in the fermentation mode, the steaming mode, and the fermentation mode, according to the selection of the button unit, to be heated at predetermined power and time conditions for each mode. It is characterized by.

Preferably, the control unit is further characterized in that to perform the soaking mode before the boiling mode.

More preferably, after the fermentation mode, the control unit selectively performs a drying mode or a drying mode independently according to a user's request.

Still more preferably, the body includes a blower fan for supplying air to disperse moist air into the fermentation vessel during the drying mode operation; A blower wall forming a blower path for guiding the air supplied from the blower fan into the fermentation vessel; And a blowing groove formed in the heating container, and the cover portion includes a blowing hole formed at a position facing the blowing groove; And an outlet through which the humid air circulated into the fermentation vessel is discharged to the outside through the air blower, the air supply groove, and the air outlet according to the operation of the blower fan.

Even more preferably, the fermentation vessel is characterized in that the locking jaw is formed on the inner surface, and accommodates the chaeban formed with a plurality of vent holes mounted on the locking jaw.

Even more preferably, the control unit outputs a notification signal indicating that the operation of the corresponding mode is completed to the display unit and / or an alarm sound when the operation of each mode is terminated.

Even more preferably, the cover part is characterized in that a drying device is installed to open and close the fermentation vessel and to open and close the body to perform the drying mode.

Still more preferably, the drying device is configured to suck and heat external air so as to move the heated air downward in the tray.

Still more preferably, the drying apparatus further comprises: an air passage for moving the air sucked from the air intake formed in the lid to the bottom of the tray; A blowing fan that sucks air outside the cover through the air suction port and forcibly blows the sucked air to the bottom of the tray; And installed in the air passage, characterized in that it comprises a heater for heating the air directed toward the bottom side.

Even more preferably, the cover part is characterized in that a switch for turning on / off the operation of the blower fan is formed on the outer surface thereof.

Even more preferably, an outlet for connecting the power of the blowing fan is installed on the body.

Even more preferably, the chuck is a receiving portion; A central protrusion provided in the accommodation portion; And it is characterized in that it comprises a handle plate provided on both sides of the central protrusion.

Even more preferably, the end of the air passage is coupled to the central protrusion formed in the channel.

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

In adding reference numerals to the components of each drawing, it is noted that the same reference numerals are used for the same components even though they are shown in different drawings.

When described in detail with reference to FIGS. 1 and 2 the fermentor having soybean boil function according to an embodiment of the present invention.

1 is an exploded schematic view of a fermentor having a boil function in accordance with an embodiment of the present invention, Figure 2 is a cross-sectional view of the fermenter having a boil function in accordance with an embodiment of the present invention.

Referring to Figure 1 fermenter having a soybean boil function according to the present invention is largely equipped with a body 10 having a button portion 14a for setting the processing of the beans, and the beans to be placed and processed in the body 10 Fermentation vessel 30 to be stored, the heating vessel 20 for heating the beans stored in the fermentation vessel 30, the cover 50 provided to open and close the body 10, and the body 10 is provided In accordance with the selection of the button portion 14a is selected, the soybean soaking mode, soybean boiling mode, soybean steaming mode and soybean fermentation mode is switched to include a control unit 14 for controlling the heating operation.

Here, the boiled soy mode is a process that can soften the inside of the beans and maximize the growth environment of Bacillus bacteria, it can provide the best quality during soybean fermentation.

After the soybean fermentation mode operation, the control unit 14 may switch to the drying mode at the request of the user to dry the fermented food (eg, Cheonggukjang) accommodated in the fermentation vessel 30.

In order to perform the drying mode as described above, the fermenter having a boil function according to the present invention is blown fan 16 and the air supplied from the blower fan 16 to the body 10 as shown in Figure 2 fermentation vessel 30 The blowing wall 18 which provided the blowing path 19 for disperse | distributing in the inside is provided.

In addition, the heating vessel 20 has a blowing groove 24 is formed so that the air supplied from the blowing fan 16 enters the fermentation vessel 30 in a position facing the blower 19, the cover portion The air outlet 55 is formed in the position 50 facing the air blow groove 24.

Accordingly, the air supplied from the blower fan 16 is circulated into the fermentation vessel 30 through the blower 19, the blower groove 24, and the blower port 55 during the drying mode operation, thereby allowing the fermentation vessel 30 to operate. The food in) can be dried evenly.

3 is a view for explaining the body in detail, Figure 3 (a) is a plan view of the body 10, Figure 3 (b) is a cross-sectional view of the line AA of Figure 3 (a), (c) is sectional drawing of the BB line of FIG.

3, the body 10 includes a power supply device and various electronic components, and includes an inner shell 13a and an appearance forming a receiving portion 15 in a predetermined space therein. It consists of an outer shell (13b) forming a.

In addition, the body 10 includes a handle 12 installed on the outer shell 13b, a blower wall 18 provided on the inner surface, a blower fan 16 for supplying air to the lower end of the blower wall 18, It includes a blower 19 for the air supplied from the blower fan 16 into the fermentation vessel 30 at a predetermined interval for blowing between the blower wall 18 and the blower wall 18.

The air blower 19 is described as one that can be configured on both sides of the inner surface of the body 10, the present invention is not limited to this, it may be configured in plurality in the inner surface of the body (10).

Receiving portion 15 of the body 10 is a fermentation vessel 30 for storing the beans to be processed, and a heating vessel 20 for heating the beans stored in the fermentation vessel 30 is accommodated.

The control unit 14 installed in the body 10 controls the operation of the heating means 22 surrounded by the heating vessel 20 in accordance with power and time conditions preset for each mode.

The control unit 14 is interlocked with the button unit 14a, when set in the soybean processing mode by the menu selected by the user, called soaking mode for processing the dry beans accommodated in the fermentation vessel 30 mounted on the body 10 The heating power of the heating means 22 is varied according to the preset power and time conditions for each mode while being switched to the boiling mode, the steaming mode and the fermentation mode. At this time, the control unit 14 operates a timer (not shown) according to the operation of the button unit 14a and simultaneously controls the heating time of the heating means 22. In addition, the control unit 14 controls the power supply device by operating the button unit to adjust the power applied to the heating means 22.

In addition, the control unit 14 outputs a control signal for the operation of the blowing fan 16 provided in the body 10 to perform the drying mode selected at the request of the user after the fermentation mode operation. Accordingly, the air supplied according to the operation of the blower fan 16 may include a blower 19 provided in the body 10 and a blower groove 24 provided in the heating vessel 20 and a blower provided in the cover 50. 55), the humid air circulated in the fermentation vessel 30 is discharged to the outside through the discharge port 53 provided in the cover portion 50, and as a result the fermented Cheonggukjang is evenly dried.

In addition, the control unit 14 is electrically connected to an alarm unit (not shown) that generates a signal indicating a cooking state / processing state that is operated according to the operation of the button unit 14a, and thus the button unit 14a selected by the user. In addition to outputting a signal corresponding to) to the outside, by outputting a notification signal corresponding to the current cooking state or processing state so that the user can know the cooking state or processing state. In particular, the control unit 14 outputs a notification signal indicating that the operation of the mode is completed at the end of each mode operation.

Button portion 14a is installed on one side of the front of the body 10, the power button for managing the power supplied to the body 10, soybean processing mode (processing mode, boiling mode, Steaming mode, fermentation mode), drying mode, medicinal mode, hot water mode, a menu button for selecting a cooking mode and the like.

The display unit 14b is installed at one front side of the body 10 and displays a selection state of a menu button, a cooking state, a processing state, and the like under the control of the controller 14.

4 is a view for explaining the heating vessel in detail, Figure 4 (a) is a plan view of the heating vessel, Figure 4 (b) is a cross-sectional view of the C-C line of Figure 4 (a).

Referring to FIG. 4, the heating vessel 20 will be further described. The heating vessel 20 has an outer surface surrounded by the heating means 22. The heating means 22 may be a band-shaped band heater, the band heater is preferably made of aluminum.

In the present embodiment, the heating means is described as a band-shaped band heater, but the present invention is not limited thereto.

In addition, in the heating container 20, a blowing groove 22 is formed at a position facing the blowing path 19 for dispersing the air supplied from the blowing fan 16 into the fermentation vessel 30 in the drying mode. .

5 is a view for explaining the fermentation vessel in detail, Figure 5 (a) is a one-sided view of the fermentation vessel, Figure 5 (b) is a cross-sectional view of the line D-D of Figure 5 (a).

5, the fermentation vessel 30 will be described further. The fermentation vessel 30 has a locking jaw 32 formed on an inner surface thereof. The catching plate 40 in which a plurality of vent holes 42 are formed is mounted on the catching jaw 32.

At this time, the material of the fermentation vessel 30 is preferably to use ceramic ceramics.

In this embodiment, the food material stored in the fermentation vessel 30 is described as being limited to soybeans, but the present invention is not limited thereto, and may be used as a food material for other cooking such as herbal medicine and onion, pumpkin, tomato, grape, and the like. Of course.

The beans to be fermented in the fermentation vessel 30, put the beans to be processed and put the water up to the height of the beans in the tray 40. Accordingly, the water level after the soybean soaking, soybean boiling process is located in the lower portion of the soybeans 40. Thus, the steaming mode, which is performed after the bean boiling operation, is carried out by the steam of the water.

Although the locking jaw 32 is described as being formed in the fermentation vessel 30 in the present embodiment, even if the locking jaw 32 is not formed, the upper part is wide and the lower part is in a narrow shape, at a suitable position. ) Can be mounted.

FIG. 6 is a view for explaining the tray in detail. FIG. 6A is a plan view of the tray, and FIG. 6B is a cross-sectional view taken along the line E-E of FIG. 6A.

Referring to FIG. 6 further describes the tray 40 mounted on the fermentation vessel 30, the tray 40 is configured to include an accommodating portion 41 having an upward opening and a lower portion having an arc shape, and having an upper portion of the accommodating portion 41. The support part 45 is formed in the outer side, and the air circulation hole 43 is formed on the support part 45. As shown in FIG.

In addition, the central plate portion 47 is formed in the receiving portion 41 in the tray 40, and a plurality of vent holes 42 are formed in the bottom surface of the receiving portion 41. In addition, both sides of the central protrusion 47 are provided with a holding handle 49.

Accordingly, when the heating is performed by the heating vessel 20, the heating air contains moisture by the moisture contained in the beans, and the air heated through the vent 42 on the bottom surface of the receiving portion 41. As the contact is made to the bean gradually rises and the air circulation is made to convection through the air circulation hole (43).

7 is a view for explaining the cover in detail, (a) of Figure 7 is a plan view of the cover, Figure 7 (b) is a cross-sectional view of the FF line of Figure 7 (a), Figure 7 (c) Is sectional drawing of the GG line | wire of (a) of FIG.

Referring to FIG. 7, the cover part 50 will be further described. The cover part 50 is provided on the upper side of the body 10 so that the smell of the food does not spread to the outside during cooking or processing of the food.

The cover 50 is formed with a cover handle 52 to facilitate the separation and coupling with the body 10.

At this time, the material of the cover 50 may be made of a material such as glass, aluminum, stainless steel, etc., the cover handle 52 is preferably made of a heat-resistant material.

In addition, the inner surface of the cover 50, the blocking film 57 for blocking the exposure of the water vapor in the fermentation vessel 30 to the outside, and the operation of the steam or blower fan 16 generated in the fermentation vessel 30 Accordingly, the outlet 53 is formed to discharge the humid air circulated into the fermentation vessel 30 to the outside.

Here, the blower 55 is formed at a position facing the blower groove 24 formed in the heating vessel 20.

Reference numeral 11 is a support rubber.

8 is a schematic diagram of air circulation by the blowing fan in the drying mode operation.

Referring to Figure 8, the fermentor having a boiled bean function according to the present invention can be operated in a drying mode according to the user's needs when the fermented food such as Cheonggukjang.

That is, when the menu button for performing the drying mode is selected according to the operation of the button portion, the fermenter having a boiled soybean function is heated in the heating means 22 to evaporate the moisture contained in the fermented food.

In more detail, when the blowing fan 16 is rotated according to the operation of the drying mode, the air heated by the heating means 22 moves upward along the blowing path 19, and the heating vessel 20 is heated. It is moved to the cover portion 50 through the blowing groove 24 of the, it is moved to the inside of the fermentation vessel 30 through the air outlet 55 of the blocking film 57 provided in the cover portion (50).

In this way, the air moved to the fermentation vessel 30 is circulated into the fermentation vessel 30 is discharged to the outside through the discharge port 54 formed in the cover 50. Accordingly, the fermented food can be dried evenly, and the drying time can be shortened.

In the present embodiment, it is described that the fermented food is dried by going through a drying mode after the soybean fermentation mode of operation, but the present invention is not limited thereto. That is, of course, it is applicable to the drying of all ingredients, such as fruits and vegetables.

In addition, in the present embodiment, the drying mode is described in such a manner as to operate only after the fermentation mode operation, but the present invention is not limited thereto and may be independently implemented.

Looking at the processing process using a fermenter having soy boil function according to the invention configured as described above are as follows.

Fermenter with soybean boil function according to the present invention is automatically switched to the soaking mode, boiling mode, steaming mode and fermentation mode by the selected menu when the menu button is selected to process the dry beans stored in the fermentation vessel 30 Each mode is changed to a preset heating power and heating time to process the soybeans soaked, boiled, steamed and fermented. At this time, the fermented Cheonggukjang can be dried by selectively performing the drying mode immediately after the fermentation mode.

Looking at the fermenter having a soy boil function, the user first put the beans to be the main raw material of the Cheonggukjang in the chaeban 40 mounted on the locking jaw 32 of the fermentation vessel 30, a certain amount of fermentation vessel 30 After mixing with water, select soybean processing mode by menu button. At this time, when the amount of soybean is 100g to 600g it is preferable to mix the water and soybeans in proportion to the amount of soybean 700cc to 1700cc.

In the present embodiment, as shown in Table 1 below, the dried beans are heated for 30 minutes at 180W to 250W power, and then the power supply is cut off for 50 minutes, and then heated for 10 minutes at 80W power, and then for 50 minutes. If the process to cut off the power supply is repeatedly executed for a set number of times (for example, 4 times), the temperature is maintained and controlled, and after heating for 10 minutes with the power of 80W, the power supply is cut off for 30 minutes. It is explained that beans are called properly, but they can be called at regular times or in different seasons.

time Power Consumption Power range 00:00 to 00:30 200 W 180 W-250 W 00:30 ~ 01:20 tissue 01:20 ~ 01:30 80 W 60 to 100 W 01:30 ~ 02:20 tissue 02:20 ~ 02:30 80 W 60 to 100 W 02:30 ~ 03:20 tissue 03:20 ~ 03:30 80 W 60 to 100 W 03:30 ~ 04:20 tissue 04:20 ~ 04:30 80 W 60 to 100 W 04:30 ~ 05:20 tissue 05:20 ~ 05:30 80 W 60 to 100 W 05:30 ~ 06:00 tissue

With this power and heating time, the soybean filling process is automatically switched to the boiling mode. At this time, the control unit 14 controls the power supply and the timer to be heated for about 10 hours to 11 hours with a power of 180W ~ 250W in the boiling mode. By going through the soy boil mode, softening of the inside of the bean is possible.

Next, under the control of the controller 14, when the progress of the boil mode is finished, it is switched to the moxibustion mode. As described above, when switching to the moxibustion mode, the control unit 14 generates a notification signal indicating that the soybeans have been processed after a predetermined time (for example, 1 hour and 30 minutes) immediately after the boiled beans are operated in the body. Output by the display and / or the alarm sound installed on one side of the front (10) to inform the user of the processing state of the soybeans.

In this way, the bean steaming process is performed with the inside of the bean softened in the boiling process so that the growth environment of Bacillus bacteria can be maximized, the production time of Cheonggukjang can be shortened, and the optimal environment for Bacillus bacteria can be provided. have.

Next, when the steaming process is completed, it is automatically switched to the fermentation mode. At this time, the controller 14 controls the power supply and the timer to be heated for about 24 hours at 40W of power in the fermentation mode. When the heating operation is made with such power, the fermentation temperature is maintained at 40 ℃ ~ 43 ℃. As the fermentation mode of operation is performed as described above, the Chungkookjang is completed.

Next, when the fermentation process is completed, it is switched to the drying mode according to the user's selection. Cheonggukjang prepared in the fermentation process can be cooked and eat, or it can be dried and eaten nutritionally.

By doing so, not only the fermentation mode can be performed to provide the best fermentation quality, but also the pretreatment process and fermentation process for fermenting soybeans can be conveniently made with one key operation.

In the present embodiment, but described as limited to processing the Cheonggukjang, in another embodiment it is possible to ferment lactic acid bacteria by adjusting the fermentation temperature can also be used as a yogurt maker.

Referring to a fermenter having a boiled bean function according to another embodiment of the present invention.

9 is a cross-sectional view of a fermentor having a boil function according to another embodiment of the present invention.

Referring to Figure 9, a fermentor having a boil function according to another embodiment of the present invention and the body 10 having a button portion 14a for setting the processing of the beans, and the beans in the body 10 Fermentation vessel 30 to be stored, the heating vessel 20 for heating the beans stored in the fermentation vessel 30, the cover 50 provided to open and close the body 10, and the body 10 is provided In accordance with the selection of the button portion 14a is selected, the soybean soaking mode, soybean boiling mode, soybean steaming mode and soybean fermentation mode is switched to include a control unit 14 for controlling the heating operation.

Among the components of the fermenter having a bean boil function according to another embodiment of the present invention, the button portion 14a, the fermentation vessel 30, and the control unit 14 have the same structure as the fermenter with the bean boil function according to the previous embodiment. Since it is an element, a description of the configuration is omitted. However, components that perform functions different from those of the above embodiments will be described.

In the description of this embodiment, the details already described in the previous embodiment are omitted to avoid duplication, and the same reference numerals are used for the same or similar components as the components of the previous embodiment.

10 is a view for explaining a heating vessel applied to another embodiment of the present invention, Figure 10 (a) is a plan view of the heating vessel, Figure 10 (b) is a line of HH of Figure 10 (a) It is a cross section.

10, the outer surface of the heating vessel 20 is surrounded by a heating means 22 (for example, a band-shaped band heater).

FIG. 11 is a view for explaining a cover part applied to another embodiment of the present invention. FIG. 11A is a plan view of the cover part, and FIG. 11B is a cross-sectional view taken along line II of FIG. 11A. .

The cover part 50 is provided on the upper side of the body 10, and includes a handle part 52 configured to facilitate separation and coupling with the body 10, and a discharge port 53 through which water vapor generated by heating is discharged. .

This cover 50 is used during soybean soaking mode, soybean boiling mode, soybean steaming mode and soybean fermentation mode operation.

Cover portion 50 used in the drying mode operation is as shown in Figure 12, Figure 12 (a) is a plan view of the lid portion provided with a drying apparatus, Figure 12 (b) is a It is sectional drawing of the JJ line of ().

Referring to FIG. 12, the cover 50 is provided with a drying device 60 to open and close the body 10 and to dry the fermentation vessel 30. In addition, the lid 50 is provided with a plurality of air outlets 65 to discharge the air circulated into the fermentation vessel 30 during the drying mode operation.

The drying device 60 sucks and heats the outside air to guide the heated air under the tray 40.

In more detail, the drying apparatus 60 includes an air intake port 61 through which external air is sucked, an air passage 62 for moving the sucked air to the bottom of the tray 40, a blower fan 63, The heater 64, the switch 67, and the power supply line 68 are comprised.

The drying device 60 is coupled to the central protrusion 47 formed at the end of the air passage 62 in the channel 40, and the air inlet 61 when the blowing fan 63 rotates according to the operation of the drying mode. The outside air sucked through the air is moved downward along the channel 40 along the channel 62. At this time, the heater 64 is provided in the air passage 62, and the heated air is moved to the bottom of the tray 40 by heating the outside air.

As such, the air moved to the bottom of the tray 40 is circulated into the fermentation vessel 30 and discharged to the outside through the air outlet 65 formed in the lid 50.

In the drying apparatus 60, a switch 67 for turning on / off the operation of the blower fan 63 is formed on the outer surface thereof. Accordingly, the user can conveniently dry the food by selecting on / off of the switch 67.

Body 10 is provided with an outlet (not shown) for connecting the power of the blowing fan (63). Accordingly, by plugging the plug connected to the drying apparatus into the outlet provided in the body 10, the user can conveniently supply power to the drying apparatus without having to find an extra outlet.

Figure 13 is a schematic diagram of the air circulation in the dry mode operation according to another embodiment of the present invention.

Referring to FIG. 13, the fermenter having a boil function according to another embodiment of the present invention is operated in a drying mode according to the operation of the button unit 14a. Performing this drying mode evaporates the moisture contained in the food.

In more detail, when the blowing fan 63 is rotated according to the operation of the drying mode, the outside air of the cover 50 is sucked through the air inlet 61, and the heated air is heated by heating the sucked air. It moves to the bottom of the tray 40 through the passage (62).

As such, the air moved under the tray 40 is circulated into the fermentation vessel 30 and discharged to the outside through a plurality of air outlets (65 of FIG. 12) formed in the cover part 50. Accordingly, the fresh outside air can be heated and the heated air can be moved to the bottom of the tray to effectively dry the fermented food or food material.

The present invention is not limited to the embodiments described above, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

According to the present invention as described above there is an effect that can provide a user's convenience by automatically performing a series of procedures for the processing of Cheonggukjang according to one key operation. In particular, by performing the pre-treatment process and post-treatment process for the processing of the cheongukjang in one processor, it is possible to conveniently process the cheongukjang without the need to replace the cooker.

In addition, according to the present invention as described above, by performing the soybean boiling mode of a series of procedures for processing the Cheonggukjang, it is possible to soften the inside of the beans and to maximize the growth environment of Bacillus bacteria. Accordingly, it is possible to shorten the production time of Cheonggukjang and to process the best fermentation quality by providing the optimum environment.

In addition, according to the present invention as described above by the processing or cooking operation is performed at a predetermined power and time, there is an effect that eliminates the inconvenience that the user must watch the processing state or cooking state every day.

In addition, according to the present invention as described above, the air supplied from the blowing fan during the drying mode is circulated into the fermentation vessel through the blower, the blowing groove, the blower and discharged to the discharge port formed in the cover portion, shortening the drying time Not only that, but also the effect of evenly drying fermented foods or food ingredients. In addition, the dried food can be easily eaten nutritionally.

In addition, according to the present invention as described above, by heating the fresh outside air through the drying device provided on the cover portion and by moving the heated air to the bottom of the tray to dry the fermented food or food material, effectively fermented food or food It also has the effect of drying the material.

And, according to the present invention as described above, by connecting the power supply line to the drying apparatus to the outlet provided in the body, there is also an effect that can conveniently connect the outlet to the drying apparatus without having to find an external outlet.

Claims (13)

The body is provided with a button portion for setting the processing of the beans, the body consisting of the inner shell and the outer shell forming the receiving portion of the predetermined space, Fermentation vessel and is placed in the body, and stores the beans to be processed, A heating vessel surrounded by heating means for heating the beans stored in the fermentation vessel while being installed between the receiving portion of the body and the fermentation vessel; A cover part provided to open and close the body; The control unit for controlling the operation of the heating means to be heated to a preset power and time conditions for each mode while switching to the boil mode, steaming mode, fermentation mode stored in the fermentation container according to the selection of the button unit , The control unit, after the fermentation mode, optionally further performs a drying mode or a drying mode independently according to a user's request, The body, a blowing fan for supplying air to disperse the wet air into the fermentation vessel during the drying mode operation; A blower wall forming a blower path for guiding the air supplied from the blower fan into the fermentation vessel; And It includes a blowing groove formed in the heating vessel, The cover part, a blower formed in a position facing the blowing groove; And According to the operation of the blowing fan fermenter having a boil function, characterized in that it comprises a discharge port for the humid air circulated into the fermentation vessel through the air blower, the supply groove and the blower outlet discharged to the outside. The method of claim 1, wherein the control unit Fermenter having a soy boil function, characterized in that to further perform a soaking mode before the boil mode. delete delete The method of claim 1 or 2, wherein the fermentation vessel The fermenter having a boiled bean function, characterized in that the engaging jaw is formed on the inner surface, accommodating the chamfer formed with a plurality of ventilation holes mounted to the locking jaw. The method according to claim 1 or 2, wherein the control unit Fermenter having a boiled soybeans, characterized in that for outputting a notification signal indicating that the operation of the mode is completed at the end of each mode to the display unit or an alarm sound. The body is provided with a button portion for setting the processing of the beans, the body consisting of the inner shell and the outer shell forming the receiving portion of the predetermined space, Fermentation vessel and is placed in the body, and stores the beans to be processed, A heating vessel surrounded by heating means for heating the beans stored in the fermentation vessel while being installed between the receiving portion of the body and the fermentation vessel; A cover part provided to open and close the body; The control unit for controlling the operation of the heating means to be heated to a preset power and time conditions for each mode while switching to the boil mode, steaming mode, fermentation mode stored in the fermentation container according to the selection of the button unit , The control unit, after the fermentation mode, optionally further performs a drying mode or a drying mode independently according to a user's request, The cover portion, the fermenter having a boiled soy function, characterized in that the drying device is installed to open and close the body and the inside of the fermentation vessel to open and close the body to perform the drying mode. The method of claim 7, wherein the drying device A fermenter having a boil function, characterized in that configured to move the heated air to the bottom of the tray by sucking and heating the outside air. The method of claim 7, wherein the drying device An air passage for moving the air sucked from the air suction port formed in the cover part to the lower side of the tray; A blowing fan that sucks air outside the cover through the air suction port and forcibly blows the sucked air to the bottom of the tray; And A fermenter having a boil function, characterized in that it is provided in the air passage, the heater for heating the air directed toward the bottom of the chaeban. The method of claim 9, wherein the cover portion Fermenter having a boiled soy function, characterized in that the switch is formed on the outside to turn on / off the operation of the blowing fan. The method according to claim 9, Fermenter having a boil function soybean characterized in that the outlet for connecting the power of the blowing fan is installed in the body. The method according to claim 9, wherein the rice Receptacle; A central protrusion provided in the accommodation portion; And Fermenter having a boil function soybean characterized in that it comprises a handle portion provided on both sides of the central protrusion. The fermenter having a soybean boiling function according to claim 12, wherein an end of the air passage is coupled to a central protrusion formed in the tray.

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