KR100836846B1 - Kimchi refrigerator with fruit vinegar manufacturing function - Google Patents

Abstract

A kimchi refrigerator capable of preparing fruit vinegar is provided to enable consumers to obtain wholesome fruit vinegar by using a fruit vinegar preparing container with a water soluble filter. A kimchi refrigerator capable of preparing fruit vinegar comprises a storage room(30c) equipped with a container for preparing fruit vinegar(40). The container for preparing fruit vinegar comprises: a fermentation case(42) having an inner space; a cover(44); a fermentation tank(46) which is contained in the fermentation case and consists of a first fermentation part(46a) and a second fermentation part(46b); a gauze-shaped water soluble filter(47) which is formed between the first fermentation par and the second fermentation part; and an electrothermal wire(48) which is mounted between the fermentation tank and the fermentation case and heats the fermentation tank.

Description

Kimchi refrigerator with fruit vinegar manufacturing function

1 is a perspective view of a conventional kimchi storage,

2 is a partial cross-sectional view of a conventional kimchi storage,

3 is a rear view of FIG. 2 showing a machine room;

Figure 4 is a cutaway perspective view of kimchi storage having fruit manufacturing function according to an embodiment of the present invention,

5 is a cross-sectional view of kimchi storage having a fruit vinegar production function according to an embodiment of the present invention,

Figure 6 is a perspective view of a fruit candle production container according to an embodiment of the present invention,

FIG. 7 is a sectional perspective view showing a line A-A of FIG. 6;

8 is a manufacturing process of the fruit in the kimchi storage having a fruit vinegar production function according to an embodiment of the present invention.

※ Explanation of code for main part of drawing

10: main body, 11: hinge connection,

12: display operation unit, 14a: the first inner case,

14b: second inner case, 14c: third inner case,

16: evaporator, 20a: first door,

20b: second door, 20c: third door,

30a: first storage room, 30b: second storage room,

30c: third storage room, 40: fruit container manufacturing vessel,

42: fermentation case, 44: cover,

45: base protrusion, 46: fermentation tank,

46a: primary fermentation unit, 46b: secondary fermentation unit,

47: water soluble filter, 48: heating wire

The present invention relates to a kimchi storage having a function of producing fruit vinegar, and in particular, the fruit vinegar production function is provided by preparing a fruit vinegar container to complete the fruit vinegar by secondary fermentation of the fruit liquor filtered by a water-soluble filter after the first fermentation. It is about kimchi storage.

In general, Kimchi storage developed to maintain the proper ripening state of kimchi minimizes the variation of the freezing temperature unlike general refrigerators to maintain a constant temperature range to increase the freshness of the product and fermented kimchi in the internal storage container Allows consumers to receive kimchi in the desired state.

Such a kimchi storage room has a storage room provided therein, but in the case of recently manufactured kimchi storage, a plurality of storage rooms are employed to store vegetables, fruits, and meat in addition to kimchi.

1 is a perspective view of a conventional kimchi storage, Figure 2 is a partial cross-sectional view of a conventional kimchi storage, Figure 3 is a rear view of Figure 2 showing a machine room.

In the conventional kimchi storage illustrated in FIGS. 1 to 3, a total of three storage chambers 12a to 12c are provided in the main body 10.

As shown in FIG. 1 and FIG. 2, the three storage chambers 12a, 12b, and 12c are formed by three inner cases 11a, 11b, and 11c, respectively. 2 The inner case 11b is located, and the 3rd inner case 11c is located under it.

Since the inner cases 11a, 11b, and 11c are formed, the storage chambers 12a, 12b, and 12c are provided, and the third storage chamber 12c is provided below the first storage chamber 12a and the second storage chamber 12b. .

Rotating first and second doors 14a and 14b are formed at upper portions of the first and second storage chambers 12a and 12b to open and close the corresponding first and second storage chambers 12a and 12b. A third door 14c that is opened and closed by a drawer type is formed in a front side thereof of the third storage chamber 12c.

A plurality of selection buttons for selecting temperature conditions and storage time corresponding to kimchi, vegetables, fruits, rice, and meat individually accommodated in the first to third storage compartments 12a, 12b, and 12c on the upper front surface of the main body 10. A display operating unit 17 is provided with a 17a and a display unit 17b for displaying the selected signal.

As shown in FIG. 3, the machine room 20 is provided in the lower region of the main body 10.

In the machine room 20, a compressor 26 which compresses a refrigerant at a high temperature and high pressure, a condenser 27 that condenses the compressed refrigerant into a liquid phase, and a cooling fan that cools the condenser 27 including the compressor 26. 28 is installed.

The compressor 26 and the condenser 27 form a refrigeration cycle that interacts with the evaporator 16 provided outside the inner cases 11a, 11b, and 11c to form cold air into the storage chambers 12a, 12b, and 12c. .

In addition, in addition to the evaporator 16, a heater (not shown) is provided on the outside of the inner cases 11a, 11b, and 11c to provide the appropriate temperature for ripening the kimchi. Heat.

As described above, the conventional kimchi storage only had a storage function for the ripening and refrigerated storage of kimchi and stored food did not have a function to produce fruit vinegar.

Therefore, the present invention has been invented to solve the above problems, it is an object to provide a kimchi storage having a fruit herb production function through the process of primary fermentation and secondary fermentation.

In addition, there is also an object to provide a kimchi storage having a hygienic fruit making function by providing a fruit container having a water-soluble filter.

Kimchi storage having fruit manufacturing function of the present invention for achieving the above object is a kimchi storage including a main body to form an appearance, a storage chamber formed a storage space inside the body, and a door for opening and closing the storage chamber, It is achieved by providing a kimchi storage having a fruit vinegar production function comprising a storage compartment equipped with fruit vinegar production means.

In addition, the fruit vinegar production means includes a fermentation case having an inner space, a cover covering the fermentation case, a fermentation tank housed inside the fermentation case and composed of a primary fermentation unit and a secondary fermentation unit, a primary fermentation unit and a secondary It is preferable that it is a fruit herb manufacturing container which consists of a water-soluble filter of the mesh form formed between fermentation parts, and a heating wire which is built between a fermentation tank and a fermentation case and heats a fermentation tank.

In addition, the primary fermentation unit is preferably fermentation conditions to ferment for 30 to 40 hours at 25 ℃ environment.

In addition, the secondary fermentation unit is preferably fermentation conditions to ferment for 60 to 70 hours in an environment of 30 ℃.

Hereinafter, an embodiment of a kimchi storage having a fruit grass production function of the present invention will be described in detail based on the accompanying drawings.

Of the accompanying drawings, Figure 4 is a cutaway perspective view of the kimchi storage having a fruit vinegar production function according to an embodiment of the present invention, Figure 5 is a cross-sectional view of the kimchi storage having a fruit vinegar production function according to an embodiment of the present invention, 6 is a perspective view of a fruit candle production container according to an embodiment of the present invention, Figure 7 is a cross-sectional perspective view of the AA line of FIG.

As shown in Figures 4 and 5, the kimchi storage having a fruit vinegar production function according to an embodiment of the present invention is provided in the main body 10 and the main body 10 to form the appearance to store the kimchi and food Storage compartments 30a, 30b, and 30c, doors 20a, 20b and 20c for opening and closing the storage compartment, a display control unit 12 formed at the upper front of the main body 10, and a fruit compartment provided in the storage compartment It is configured to include a fruit grass production container 40.

Looking at the components of the kimchi storage having fruit manufacturing function according to an embodiment of the present invention in more detail.

First, the storage chambers 30a, 30b, and 30c in which kimchi and food are stored are formed by the first inner case 14a and the second inner case 14b formed between the upper end and the center of the body 10. 30a) and the second storage chamber 30b are provided, and the third storage chamber 30c is provided by the third inner case 14c formed under the first inner case 14a and the second inner case 14b. .

The doors 20a, 20b, and 20c are coupled by the hinge connection part 11 to be rotated upwards to rotate the first and second doors 20a and 2b which open and close the first storage chamber 30a and the second storage chamber 30b. 20b) and a third door 20c that is opened and closed by a drawer type on the front surface of the main body 10 to open and close the third storage chamber 30c.

Here, the fruit candle manufacturing container 40 is provided in the third storage room 30c, and the fruit candle manufacturing container 40 provided in the third storage room 30c may be taken out by opening a door opened and closed by a drawer type.

And, fruit vinegar production vessel 40 for producing fruit vine will be described in Figures 6 and 7.

In addition, the display control unit 12 is formed on the upper front surface of the main body 10, the temperature conditions and storage suitable for the types of storage such as kimchi, vegetables, fruits, rice and meat stored individually in the storage compartment (30a, 30b, 30c) Freezing storage and maturation are controlled by a number of buttons to select the time.

Kimchi storage having fruit manufacturing function according to an embodiment of the present invention is provided with a machine room (not shown) in the lower region of the main body 10 as in the conventional kimchi storage.

As shown in Figures 5 to 7, in the fruit container manufacturing container 40 according to an embodiment of the present invention, its appearance is a cover 44 covering the fermentation case 42 and the fermentation case 42 having an internal space. )

Inside the fermentation case 42, a fermentation tank 46 is formed in which fruit juice and yeast are mixed to perform fermentation (a process in which microorganisms decompose organic matter using an enzyme owned by the microorganism), and a fermentation tank 46 and a fermentation case. The heating wire 48 is wound between 42 to heat the fermentation tank 46 to an appropriate temperature so that the fermentation takes place.

Here, between the fermentation tank 46 and the fermentation case 42 may be filled with a heat insulating material and a heat insulating material for generating an insulating effect in order to improve the fermentation conditions.

Further, inside the fermentation tank 46, a mesh-type water-soluble filter 47 is fitted to be supported by the support protrusion 45 continuously formed around the inner surface of the fermentation tank 46.

The water-soluble filter 47 serves to filter (filter) the primary fermentation broth first fermented with yeast mixed with the fruit crushed fruit.

In addition, the water-soluble filter 47 is used every time the fruit grass is manufactured and is very hygienic because it is water-soluble.

On the other hand, the inside of the fermentation tank 46, the upper portion of the water-soluble filter 47 is the primary fermentation section 46a, the lower portion is the secondary fermentation section 46b.

That is, the fruit vinegar manufacturing container 40 according to the embodiment of the present invention is able to complete the fruit vinegar through the primary fermentation and the secondary fermentation.

How to make the fruit so finished with reference to Figure 8 looks at the manufacturing process of fruit in detail.

In the accompanying drawings, Figure 8 is a manufacturing process of the fruit in the kimchi storage having a fruit vinegar production function according to an embodiment of the present invention.

As shown in FIG. 8, first, the mature natural fruit is sorted and washed 50, and then fruit juice is produced using a separate fruit crushing device and a pulverizing device.

Next, in the first fermentation step, the juice is mixed with yeast (52), put into the fermentation tank (46), and the fermentation case (42) is covered with a cover (44), followed by fermentation for 30 to 40 hours in an environment of 25 ° C. (53)
At this time, the reason for fermentation for 30 to 40 hours in the environment of 25 ℃, the fermentation at a temperature of 25 ℃ or less in the first fermentation step because the yeast does not work properly, fermentation does not occur properly, fermentation at a temperature of 25 ℃ or more This is because there is a fear that the solids and debris generated during the first fermentation will rot.
In addition, the primary fermentation time is less than 30 hours when the temperature is 25 ℃, less ripening, and when aged for more than 40 hours, there is a fear that the solid residue and debris decay. Therefore, in the first fermentation step, the fermentation for 30 to 40 hours in the environment of 25 ℃ is the most preferable optimum condition. Of course, a slight deviation from this value does not mean that the primary fermentation is not performed, but the optimum example is shown among the examples of the primary fermentation conditions.

When the primary fermentation is finished, the primary fermentation broth is generated and the primary fermentation broth is filtered to remove solids and debris by the water-soluble filter 47 (54) and naturally falls to the secondary fermentation unit 46b. The bottom surface of the fermentation tank 46 is accumulated.

In this way, the primary fermentation broth is accumulated on the bottom of the fermentation tank 46, thereby separating and extracting the primary fermentation broth.

Next, when the primary fermentation broth accumulated on the bottom of the fermentation tank 46 is fermented for 60 to 70 hours in an environment of 30 ° C. (56), fruit vinegar having a high acidity of 6 to 7% (a lot of sugar) The juice of the fruit is fermented and made into alcohol once, and then vinegar made by fermenting acetic acid bacteria is completed.
In addition, the secondary fermentation step is a state in which the solids and debris are removed as compared to the first fermentation step, so there is no fear of corruption. Therefore, when the temperature is slightly increased, the acidity may be 6 to 60 hours. You can get 7% fruit grass.
That is, the secondary fermentation time is less than 60 hours when the temperature conditions of 25 ℃, less mature, and when aged 70 hours or more, the acidity may be too high. Therefore, in the first fermentation step, the fermentation for 30 to 40 hours in the environment of 25 ℃ is the most preferable optimum condition. Of course, a slight deviation from this value does not prevent secondary fermentation, but shows an optimal example among the examples of secondary fermentation conditions.

The fruit vinegar thus obtained is taken out of the third storage compartment to open the fruit vinegar production container, open the cover, and separate the fruit vinegar to be used as desired.

As described above, the conventional kimchi storage has only a storage function for ripening and refrigerated storage of kimchi and stored food, but did not have a function to produce fruit vinegar, kimchi storage according to an embodiment of the present invention In addition to the kimchi storage and storage, which is a unique function of the kimchi storage, the function of manufacturing fruit vinegar is added to prepare the fruit vinegar.

The present invention has been described in detail through the accompanying examples, but is not limited thereto, and various modifications and equivalent other embodiments are possible within the scope of the technical idea as described above.

Kimchi storage having the function of producing fruit grass of the present invention having the above-described configuration is added to the function of producing fruit in addition to the kimchi storage and storage purpose of the kimchi storage by having a fruit container manufacturing container in the kimchi storage.

In addition, the fruit vinegar manufacturing process is simple, and fruit vinegar can be obtained easily.

In addition, through the process of primary fermentation and secondary fermentation it is possible to extract fruit vinegar having an optimal acidity, and has a very hygienic advantage by using a water-soluble filter to replace every production.

Claims (4)

In the kimchi storage including a main body to form an appearance, a storage chamber having a storage space formed inside the main body, and a door for opening and closing the storage chamber, It includes a storage compartment equipped with fruit vinegar production means, The fruit vinegar production means includes a fermentation case having an internal space; A cover covering the fermentation case; A fermentation tank accommodated in the fermentation case and composed of a primary fermentation unit and a secondary fermentation unit; A mesh type water-soluble filter formed between the primary fermentation unit and the secondary fermentation unit; Kimchi storage having a fruit vinegar production function, characterized in that the fruit vinegar manufacturing vessel made between the fermentation tank and the fermentation case made of a heating wire for heating the fermentation tank. delete The method of claim 1, Fermentation conditions of the primary fermentation is kimchi storage having fruit manufacturing function, characterized in that fermentation for 30 to 40 hours in an environment of 25 ℃. The method of claim 3, Fermentation conditions of the secondary fermentation is kimchi storage having a fruit vinegar production function, characterized in that the fermentation for 60 to 70 hours in an environment of 30 ℃.

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