KR100878820B1 - Kimchi refrigerator and controlling method using the same - Google Patents

Abstract

A method for controlling a kimchi refrigerator, and a kimchi refrigerator are provided to control the temperature and time of storage and fermentation according to the salinity of kimchi. A method for controlling a kimchi refrigerator comprises the steps of determining the mode of kimchi between a fermentation mode and a storage mode; measuring the salinity of kimchi; (S100) carrying out the fermentation mode or the storage mode according to the measured salinity; (S110) determining whether the measured salinity is higher than the set salinity and controlling the temperature of a storage room if the fermentation mode is selected, and (S212) maintaining the temperature of a storage room to be a first fermentation set temperature if the measured salinity is higher than the set salinity.

Description

Kimchi refrigerator and controlling method using the same}

The present invention relates to a kimchi refrigerator and a control method thereof, and more particularly, to a kimchi refrigerator for storing kimchi according to salinity and a control method thereof.

In general refrigerators, the internal temperature of the refrigerator changes significantly when the door is frequently opened and closed. In addition, during the take-out of the kimchi container out of the refrigerator to put the kimchi in the bowl, the contact with the outside air occurs to shorten the retention period of the kimchi, it is very difficult to maintain the proper state of kimchi as it is. In order to solve these problems, kimchi refrigerators have been developed that can ripen kimchi according to the change of seasons and users' preferences, and then maintain the proper temperature for a long time to preserve the taste of ripe kimchi.

In general, kimchi refrigerator is a device that ripens and ferments kimchi by heating it, or ferment it appropriately, or by cooling it to a low temperature and storing it for a long time in the same taste state as the first time. The inside is equipped with a cooling device and a heating device. Initially, the heating device is used to ripen the kimchi stored within the desired time, and then the cooling device is used to adjust the temperature of the inner case to an appropriate level. By holding it, it becomes possible to preserve the taste and freshness of kimchi for a long time.

At this time, it is common that the kimchi refrigerator has already been set and stored in a constant fermentation temperature value and storage temperature value according to the type of kimchi. That is, when the user selects the type of kimchi and selects fermentation or storage, a certain cycle is performed under the conditions set in the kimchi refrigerator.

Therefore, according to the conventional kimchi refrigerator it is difficult to ferment or maintain a variety of kimchi to the taste of kimchi desired by the user. Because kimchi of the same type, the amount of seasoning is different according to the preference of the user and the salt also has a big difference because the temperature and rate of fermentation of kimchi is different.

The present invention is to solve the above problems, the present invention is to provide a kimchi refrigerator and control method for storing or ripening kimchi according to the salinity.

In order to achieve the above object, the present invention comprises a mode determination step of determining whether the fermentation mode or the storage mode in which kimchi is stored so that the taste of kimchi is maintained; and the salinity measuring step of measuring the salinity of kimchi; And it provides a control method of the kimchi refrigerator, characterized in that it comprises the step of performing the fermentation mode or the storage mode according to the measured salinity.

In addition, when it is determined that the fermentation mode is selected in the mode determination step, it is determined whether the measured salinity measured in the salinity measurement step is greater than or equal to a set salinity, and in the mode execution step, it is preferable to adjust the temperature of the storage compartment according to the determination. Do.

On the other hand, if it is determined in the salinity measuring step that the measured salinity is more than the set salinity, the mode performing step may further include a temperature maintaining step of maintaining the temperature of the storage chamber at the first fermentation set temperature.

If it is determined that the time elapsed in the temperature maintaining step is equal to or greater than the first fermentation setting time, the storage mode switching step of completing the fermentation mode and switching to the storage mode may be further included.

On the other hand, if it is determined that the measured salinity is less than the set salinity in the salinity measuring step, it is preferable to further include a temperature maintaining step of maintaining the temperature of the storage chamber at the second fermentation set temperature in the mode performing step.

In addition, if it is determined that the time elapsed in the temperature holding step is equal to or greater than the second fermentation setting time, it is possible to further include a storage mode switching step of completing the fermentation mode and switching to the storage mode.

On the other hand, when the storage mode is selected in the mode determination step, it is determined whether the measured salinity measured in the salinity measuring step is more than the set salinity, and in the mode performing step, it is preferable to adjust the temperature of the storage compartment according to the determination.

In addition, if it is determined that the measured salinity in the salinity measuring step or more than the set salinity, it is preferable to further include a temperature maintaining step in which the storage room temperature is maintained at the first storage set temperature in the fermentation storage step.

On the other hand, if it is determined in the salinity measuring step that the measured salinity is less than the set salinity, it is preferable to further include a temperature maintaining step of maintaining the temperature of the storage compartment at the second storage set temperature in the fermentation storage step.

In addition, the operation panel to select the storage mode or fermentation mode by the input of the user, the storage room to accommodate kimchi, salinity sensor for measuring the salinity of kimchi accommodated in the storage room, cold air supply device for lowering the temperature of the storage room, the It provides a kimchi refrigerator including a heating device for raising the temperature of the storage compartment, a selected mode and a control unit for controlling the cold air supply device and the heating device according to the salinity measured by the salinity sensor.

At this time, the control unit is the fermentation mode, the selected mode, and if the measured salinity is more than the set salinity, it is preferable to control the temperature of the storage chamber to be maintained at the first fermentation temperature.

The controller may control the temperature of the storage chamber to be maintained at a second fermentation temperature when the selected mode is a fermentation mode and the measured salinity is less than or equal to a set salinity.

On the other hand, if the selected mode is the storage mode, and the measured salinity is more than the set salinity, the control unit preferably controls to maintain the temperature of the storage compartment at the first storage temperature.

And, if the selected mode is the storage mode, and the measured salinity is less than the set salinity, it is preferable that the control unit to control the temperature of the storage compartment to be maintained at the second storage temperature.

According to the kimchi refrigerator and the control method according to the present invention described above, the temperature and time during the storage and fermentation of kimchi vary depending on the salinity of kimchi, so that the taste of kimchi can be maintained according to the user's preference.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention that can specifically realize the above object will be described.

First, a description will be given with reference to FIG. 1.

In general, kimchi refrigerator can be classified into lid type, drawer type, mixed type, etc. according to its form.

Lid-type Kimchi Refrigerator means that the lid is on the top, and it is characterized by good cold control.The drawer-type Kimchi Refrigerator is easy to use and neatly arranged by opening the drawer. It is convenient to use. In addition, the mixed type generally means a kimchi refrigerator with a lid at the top, a drawer at the bottom.

The present invention can be applied to both the drawer, lid type, mixed kimchi refrigerator.

Kimchi refrigerator is preferably provided with a main body 10 to form an appearance, the main body 10 preferably comprises a storage chamber 30 for receiving kimchi. A plurality of storage chambers 30 may be formed in the main body 10. In this case, different types of kimchi may be stored in one kimchi refrigerator by varying the temperature and temperature holding time of the storage compartment 30 for each storage compartment 30.

On the other hand, it is preferable that the kimchi further comprises a plurality of storage containers 40 accommodated in the storage room (30). The storage container 40 is made of a material such as plastic and sealed so that the smell of kimchi and the juice of kimchi do not leak to the outside. In addition, the storage container 40 may be provided with a lid for opening and closing the opening and the hole in the upper portion can take out the kimchi stored in the storage container 40.

In addition, it is preferable that the salinity sensor 42 is mounted on each of the storage containers 40. The salinity sensor 42 has a pair of electrodes (not shown) which are spaced apart from each other at predetermined intervals in the juice of kimchi stored in the storage chamber 30. Power is applied to the pair of electrodes to measure electrical conductivity between both electrodes, and the salinity of kimchi is measured based on the electrical conductivity. For example, if the electrical conductivity is relatively large, the saltiness of kimchi is also a large value. If the electrical conductivity is relatively small, the salt of kimchi will also be a small value.

In addition, the storage chamber 30 is provided with a cold air supply device 32 for lowering the storage temperature of kimchi. Of course, a refrigerant cycle device (not shown) such as a compressor, an evaporator, and an expander is installed inside the main body 10. In the refrigerant cycle device, a refrigerant is circulated in accordance with a general refrigerant cycle. The refrigerant is converted into a liquid state of high temperature and high pressure while passing through a compressor and then phase-converted into a gas state of low temperature and low pressure while passing through an evaporator. At this time, the cold air generated around the evaporator is supplied into the storage compartment 30 and lowers the temperature of the kimchi. Of course, the cold air supply device 32 may be provided with a fan (not shown) to guide the cold air into the storage compartment (30).

On the other hand, the storage chamber 30 is provided with a heating device 34 to increase the storage temperature of kimchi. The heating device 34 may include a heater (not shown) capable of heating the inside of the storage compartment 30. The warmth generated in the vicinity of the heater is supplied into the storage compartment 30 to increase the temperature of the kimchi. Of course, it may be provided with a fan (not shown) to guide the warmth of the heater into the storage compartment (30).

In addition, the salinity sensor 42 includes a control unit 12 for controlling the cold air supply device 32 and the heating device 34 according to whether or not the salinity is set above the salinity (described in Figure 3). It is desirable to. The controller 12 is accommodated in the main body 10. The control unit 12 drives the compressor, which is one of the refrigerant cycle devices, or stops driving to control whether the cold air supply device 32 is supplied with cold air and the temperature of the cold air. In addition, the control unit 12 controls the supply of warmth, the temperature of the warmth, etc. by operating or stopping the heater of the heating device 34.

In addition, the front of the refrigerator main body 10 is provided with an input panel 50 that allows the user to set the fermentation mode or storage mode of kimchi. At this time, the fermentation mode is a mode for fermenting kimchi and the storage mode means a mode for storing kimchi. Of course, the operation panel 50 may be provided with a touch screen or a button for mode selection.

On the other hand, the control unit 12 preferably controls the cold air supply device 32 and the heating device 34 according to whether the kimchi is fermentation mode in which the kimchi is fermentation or storage mode in which the kimchi is stored so that the taste of the kimchi is maintained. Do. In other words, even if kimchi of the same type is stored, whether the purpose of storage is kimchi fermentation or storage of kimchi whether cold supply or warmth supply is controlled.

2, a salinity sensor 42, a temperature sensor 36, a timer 38, an operation panel 50, and the like are connected to an input terminal of the control unit 12. In addition, a heating device 34, a cold air supply device 32, and a display unit 14 are connected to an output terminal of the control unit 12.

The control unit 12 receives information about the salinity of kimchi from the salinity sensor 42, and receives information about the temperature of the storage chamber 30, the kimchi is stored from the temperature sensor 36. At this time, the temperature sensor 36 may measure the temperature of the kimchi.

In addition, the control unit 12 receives the information on the elapsed time measured from the timer 38 that can measure the time, the information about the kimchi input by the user through the operation panel 50 and the desired mode, etc. Receive data about At this time, the information about kimchi includes kimchi types such as cabbage kimchi, yeolmu kimchi and the like, and the desired mode means whether the storage mode to keep the taste of kimchi or fermentation mode to ferment kimchi.

On the other hand, the control unit 12 controls the heating device 34 to increase the storage temperature of kimchi, and adjust the cold air supply device 32 to lower the storage temperature of kimchi.

In addition, the controller 12 may display at least one of information input from the salinity sensor 42, the temperature sensor 36, the timer 38, and the operation panel 50 on the display unit 14. To the user. Of course, the display unit 14 may show information about whether the heating device 34 and the cold air supply device 32 are operated and the operating state.

Referring to Figure 3, the control flow of the kimchi refrigerator when selecting the fermentation mode will be described.

First, power is input to the kimchi refrigerator and the storage container 40 in which the kimchi is stored is introduced into the storage chamber 30. Then, the user inputs through the operation panel 50 whether or not to ferment or store the kimchi stored in the storage container (40).

In FIG. 3, the user selects a fermentation mode for the stored kimchi. The controller 12 determines whether the user selects the fermentation mode.

If it is determined that the fermentation mode is selected, the salinity of the kimchi is measured, and it is determined whether the measured salinity is greater than the set salinity (S110). The national average kimchi salinity range may mean a range of average values of kimchi salinity by selecting at least 10 locations from each province in Korea. The national average kimchi salinity may vary depending on the types of cabbage kimchi, yeolmu kimchi, and water kimchi. However, since the most common cabbage kimchi is estimated to be 2.1% to 2.3%, the set salinity will mean 2.1% to 2.3%. The set salinity may be input by the manufacturer at the time of manufacturing the kimchi refrigerator. On the other hand, it will be possible to input through the operation panel 50 by the user.

If it is determined that the measured salinity is greater than the set salinity, the first fermentation mode is entered (S120). For example, when the stored salinity of the kimchi exceeds 2.3%, the fermentation mode is entered.

Then, the temperature of the kimchi is maintained at the first fermentation set temperature. (S122) At this time, the first fermentation set temperature may vary depending on the type of fermentation provided by the kimchi refrigerator according to the present invention. For example, in the present embodiment, if high temperature fermentation and low temperature fermentation are possible, it may be possible to set the first fermentation set temperature at 19 ° C. to 20 ° C. in high temperature fermentation, while setting the temperature to 4 ° C. to 5 ° C. in low temperature fermentation. . The first fermentation set temperature may be input by the manufacturer at the time of manufacturing the kimchi refrigerator.

Subsequently, the elapsed time of the state in which the first fermentation set temperature is maintained by the timer 38 is measured.

If it is determined that the elapsed time has not passed the first fermentation set time (S124), the kimchi is maintained at the first fermentation set temperature (S122). It will be the same as time. For example, it may be about 1 to 2 weeks long, and about 3 to 4 days short. However, it may vary depending on the amount, type of kimchi, and user's preference. The first fermentation set time may be input by the manufacturer at the time of manufacturing the kimchi refrigerator.

On the contrary, if it is determined that the elapsed time has passed the first fermentation setting time, the fermentation mode of the kimchi is terminated and the storage mode is switched. (S140) Because the fermentation of kimchi is completed and matured to a degree desired by the user. Because it should be kept to maintain its taste.

On the other hand, if it is determined that the measured salinity of kimchi is less than the set salinity (S110), and enters the second fermentation mode (S130).

Then, the temperature of the kimchi is maintained at the second fermentation set temperature. (S132) At this time, the second fermentation set temperature may vary depending on the type of fermentation provided by the kimchi refrigerator according to the present invention. For example, in the present embodiment, if high temperature fermentation and low temperature fermentation are possible, it is possible to set the second fermentation set temperature at 16 ° C to 17 ° C in high temperature fermentation, while setting it to 2 ° C to 3 ° C in low temperature fermentation. .

The reason why the second fermentation set temperature is lower than the first fermentation set temperature is that kimchi entering the second fermentation mode has a lower salinity than kimchi entering the first fermentation mode, so that it can be ripened at a lower temperature. .

The elapsed time of the state in which the second fermentation set temperature is maintained by the timer 38 is measured.

If it is determined that the elapsed time has not passed the second fermentation set time (S124), the kimchi is maintained at the second fermentation set temperature. It will be the same as time. For example, a length of about 1 to 2 weeks is possible based on general cabbage kimchi, and may be about 3 to 4 days short. However, it may vary depending on the amount, type of kimchi, and user's preference.

Of course, the second fermentation setting time is preferably shorter than the first fermentation setting time. This is because the second fermentation set time is applied to kimchi having the measured salinity lower than the set salinity, and thus, the maturation time is shorter than that of the kimchi with the measured salinity higher than the set salinity.

On the contrary, when it is determined that the elapsed time has passed the second fermentation setting time, the fermentation mode of the kimchi is terminated and the storage mode is switched. (S140) Because the fermentation of kimchi is completed and matured to a degree desired by the user. Because it should be kept to maintain its taste.

4 is a control flowchart of the kimchi refrigerator storing the kimchi in the storage mode when the user selects the storage mode or when the fermentation mode ends in FIG. 3 and is switched to the storage mode.

If it is determined that the measured salinity is greater than the set salinity (S210), the first storage mode is entered (S220). The set salinity is the same as the set salinity described in the fermentation mode of FIG. That is, the set salinity will mean 2.1% to 2.3%.

In addition, the temperature of the kimchi is maintained at the first storage setting temperature (S222). At this time, the first storage setting temperature may vary depending on the type of kimchi, but the general cabbage kimchi is about -2 ℃ to -1.8 ℃. Is preferably. That is, the first storage set temperature is preferably lower than the second storage set temperature to be described later. At this time, the first storage set temperature may be input by the producer at the time of manufacture. Of course, it will be possible for the user to input through the operation panel 50.

If it is determined that the measured salinity is smaller than the set salinity, the second storage mode is entered (S230).

Then, the temperature of the kimchi is maintained at the second storage setting temperature. (S232) At this time, the second storage setting temperature is preferably about -0.7 ° C to -0.5 ° C. That is, the second storage preset temperature is preferably higher than the first storage preset temperature. Because the kimchi stored at the second storage set temperature is lower in salinity than the kimchi stored at the first storage set temperature, the kimchi is frozen if the kimchi stored at the second storage set temperature is stored at the first storage set temperature. This is because the tissues of kimchi may be destroyed and the taste may change.

The present invention is not limited to the above-described embodiments, and as can be seen in the appended claims, modifications can be made by those skilled in the art to which the invention pertains, and such modifications are within the scope of the present invention.

1 is a sectional front view of the kimchi jang according to the present invention.

Figure 2 is a block diagram of the kimchi refrigerator according to the present invention.

3 is a control flow chart when selecting fermentation mode of kimchi refrigerator according to the present invention.

4 is a control flow chart when selecting a storage mode of the kimchi refrigerator according to the present invention.

<Description of Signs for Main Parts of Drawings>

10: main body 12: control unit

14: display unit 30: storage room

32: cold air supply device 34: heating device

40: storage container 42: salinity sensor

50: operation panel

Claims (14)

delete delete A mode determination step of determining whether a fermentation mode in which kimchi is fermented or a storage mode in which kimchi is stored so that the taste of kimchi is maintained; Salinity measurement step of measuring the salinity of kimchi; And A mode performing step in which the fermentation mode or the storage mode is performed according to the measured salinity, If it is determined in the mode determination step that the fermentation mode is selected, It is determined whether the measured salinity measured in the salinity measuring step is more than the set salinity, In the mode performing step, the temperature of the storage room is adjusted according to the determination result of the measured salinity, In the salinity measuring step, if the measured salinity is determined to be greater than or equal to the set salinity, The mode performing step further comprises a temperature maintaining step of maintaining the temperature of the storage compartment at the first fermentation set temperature control method of the kimchi refrigerator. The method of claim 3, If it is determined that the time elapsed in the temperature holding step is equal to or greater than the first fermentation set time, The control method of the kimchi refrigerator further comprises a storage mode switching step of completing the fermentation mode and switching to the storage mode. The method of claim 3, In the salinity measuring step, if the measured salinity is determined to be less than the set salinity, And a temperature maintaining step of maintaining a temperature of the storage compartment at a second fermentation set temperature in the mode performing step. The method of claim 5, If it is determined that the time elapsed in the temperature holding step is equal to or greater than the second fermentation set time, The control method of the kimchi refrigerator further comprises a storage mode switching step of completing the fermentation mode and switching to the storage mode. A mode determination step of determining whether a fermentation mode in which kimchi is fermented or a storage mode in which kimchi is stored so that the taste of kimchi is maintained; Salinity measurement step of measuring the salinity of kimchi; And A mode performing step in which the fermentation mode or the storage mode is performed according to the measured salinity, If the storage mode is selected in the mode determination step, It is determined whether the measured salinity measured in the salinity measuring step is more than the set salinity, In the mode performing step, the method of controlling the kimchi refrigerator, characterized in that for controlling the temperature of the storage compartment according to the determination result of the measured salinity. The method of claim 7, wherein In the salinity measuring step, if the measured salinity is determined to be greater than or equal to the set salinity, The method of controlling the kimchi refrigerator, characterized in that further comprising a temperature maintaining step of maintaining the storage room temperature at the first storage set temperature in the fermentation storage step. The method of claim 7, wherein In the salinity measuring step, if the measured salinity is determined to be less than the set salinity, The method of controlling the kimchi refrigerator, characterized in that further comprising a temperature maintaining step of maintaining the temperature of the storage compartment at the second storage set temperature in the fermentation storage step. delete An operation panel capable of selecting a storage mode or a fermentation mode by a user input; A storage room in which the storage is accommodated; Salinity sensor for measuring the salinity of kimchi accommodated in the storage compartment; A cold air supply device for supplying cold air to the storage compartment; A heating device for heating air in the storage compartment; And And a controller configured to control the cold air supply device and the heating device according to a selected mode and the salinity measured by the salinity sensor to adjust the temperature in the storage compartment. The control unit If the selected mode is the fermentation mode, and the measured salinity is more than the set salinity, the kimchi refrigerator characterized in that the temperature of the storage chamber is controlled to be maintained at the first fermentation temperature. The method of claim 11, The control unit If the selected mode is the fermentation mode, and the measured salinity is less than the set salinity, the kimchi refrigerator characterized in that the temperature of the storage compartment is controlled to be maintained at the second fermentation temperature. An operation panel capable of selecting a storage mode or a fermentation mode by a user input; A storage room in which the storage is accommodated; Salinity sensor for measuring the salinity of kimchi accommodated in the storage compartment; A cold air supply device for supplying cold air to the storage compartment; A heating device for heating air in the storage compartment; And And a controller configured to control the cold air supply device and the heating device according to a selected mode and the salinity measured by the salinity sensor to adjust the temperature in the storage compartment. The control unit When the selected mode is the storage mode, and the measured salinity is more than the set salinity, the kimchi refrigerator characterized in that the control to maintain the temperature of the storage compartment to the first storage temperature. The method of claim 13, The control unit If the selected mode is the storage mode, and the measured salinity is less than the set salinity, the kimchi refrigerator characterized in that the control to maintain the temperature of the storage compartment to the second storage temperature.

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