KR101488248B1 - Fermenting method of Kimchi using air-lock tank - Google Patents

Abstract

A method for fermenting kimchi fermentation according to the present invention comprises: a main body (10) having an upper opening and an inside of which a kimchi is loaded; And has a liquid injection port 43 and a gas discharge hole 44 for communicating the outside of the main body 10 with the closed space and has a liquid 15a by a predetermined height through a liquid injection port 43, An air lock space part 15 filled with the air; And is installed in the air lock space part 15 in the form of an inverted U-shaped tube, one end of which is communicated with the inside of the main body 10 and the other end is installed so as to be immersed in the liquid 15a filled in the air lock space part 15 (41); The air in the main body 10 is discharged to the outside while the air inside the main body 10 is discharged to the outside of the main body 10 by using the air lock kimchi tank including the lid 20 covering the inlet of the main body 10 So that the kimchi is fermented and aged. According to the present invention, the volatile gas including carbon dioxide generated in the fermentation aging process of kimchi is discharged to the outside of the kimchi tank, and after the kimchi is fermented, the introduction of the outside air into the kimchi tank is blocked, so that generation of aerobic bacteria and acetic acid fermentation So that the edge of the kimchi is prevented.

Description

{Fermenting method of Kimchi using air-lock tank}

The present invention relates to a kimchi fermentation aging method, and more particularly, to a kimchi fermentation method using a new type of air-lock kimchi tank which discharges gas generated when fermentation is aged to the outside of the kimchi tank, The present invention relates to a method of fermenting a fermented kimchi.

Typically, fermentation of kimchi initially flow Pocono stock mesen teroyi Death or more bacteria in lactic acid bacteria breeding much as (Leuconostoc mesenteroides) is carbon dioxide, while acidification of kimchi generates an organic acid and ethanol, such as lactic acid, acetic acid (CO ₂₎ And it makes the inside of the anaerobic state, so it plays an important role in suppressing the growth of aerobic bacteria.

The initial stage of fermentation refers to a period of 8 to 11 days after the start of fermentation at an ambient temperature of 10 ° C, 1 to 7 days after the start of fermentation at 15 ° C and 1 to 6 days after the start of fermentation at 20 ° C, Gases such as carbon dioxide and volatile acids, which are often generated at the early stage of fermentation, have a bad influence on the taste of kimchi. In other words, when the above-mentioned gas is not discharged to the outside and the kimchi is bred, the taste of kimchi is not used but the taste of the kimchi is not good. In addition, the kimchi is made into kimchi which is aged at room temperature Evaluation is not good.

Therefore, in order to ferment and ferment the kimchi in a satisfactory manner, it is most important that the gas generated during the early stage of fermentation of kimchi is discharged to the outside of the kimchi cask. For this purpose, Kimchi was placed in a jar and a heavy object such as a stone was placed on the top. Then, when making the jar, naturally, the gas inside the jar is discharged out through the pores formed in the jar, so that a delicious kimchi can be obtained which gives a deep acidity.

On the other hand, in the inside of Kimchi, the amount of air (oxygen) decreases and the growth of aerobic microorganisms is suppressed as time passes. On the other hand, the lactic acid bacteria that can grow in anaerobic condition grows vigorously from the moment of containing Kimchi, It is preferable that the supply of air to the inside of the kimchi cask is blocked when the pH of the kimchi becomes less than 4.1 as the fermentation of the kimchi progresses.

When air (oxygen) is supplied in a state where the pH of the kimchi is lower than 4.1, the aerobic bacteria such as bacteria or yeast are produced and propagate to form an acid film and consume lactic acid, so that the amount of lactic acid gradually decreases, , And the pectin of Kimchi is destroyed and the softening phenomenon occurs. The enzyme involved here is a polygalacturonase, which is generated when it comes into contact with air. As described above, when the edge phenomenon becomes worse, an odor (intragroup) is generated and the quality of the kimchi is deteriorated.

Therefore, the kimchi located in the upper part of the kimchi cask is easy to contact with the air, and the softness and the odor are generated. In such a case, the deteriorated kimchi can not be eaten normally and is rinsed with water and made into a soup. This phenomenon is happening in a manufacturing plant that mass-produces kimchi by industrialization, and the loss amount is estimated to be about 20% of the total production amount.

Therefore, preferably, the fermentation aging tank of the Kimchi fermentation tank should have a condition capable of aerobic fermentation at the early stage of fermentation of the kimchi and at the same time have a condition capable of anaerobic fermentation in the middle stage. In the fermentation aging process of the kimchi, It is necessary to have a structure capable of discharging volatile gas including carbon dioxide generated from the inside to the outside and blocking the inflow of air from the outside after aging.

SUMMARY OF THE INVENTION [0006] Accordingly, an object of the present invention is to provide a method and apparatus for removing volatile gas including carbon dioxide generated during a fermentation aging process of kimchi from outside of a kimchi tank, preventing external air from entering the kimchi tank after aging, And preventing aging of the kimchi by inhibiting the fermentation of acetic acid, thereby providing a fermentation method of kimchi fermentation using an air lock tank.

According to the present invention, there is provided a method for fermenting kimchi fermentation,

A main body in which an upper inlet is opened and a kimchi is loaded therein; An air lock space having a liquid inlet and a gas outlet for providing an independent closed space at the inlet and communicating between the outside of the main body and the closed space, and filled with liquid at a predetermined height through the liquid inlet; An air lock tube installed in the air lock space part in the form of an inverted U-shaped tube, one end of which communicates with the inside of the main body and the other end of which is installed so as to be immersed in the liquid filled in the air lock space part; A lid covering an inlet of the main body; Wherein the air inside the main body is discharged to the outside while air outside the main body is prevented from flowing into the main body, thereby fermenting and aging the kimchi.

The air-lock kimchi tank includes: a pressure plate having a plurality of air discharge holes; And an elastic body attached to at least one of the press plate and the lid, wherein the press plate is placed on the loaded kimchi after the kimchi is loaded in the body, and then the body is covered with the lid So that the loaded kimchi is pressed downward by the resilient repulsive force of the elastic body located between the press plate and the lid.

This is because when the gas generated during fermentation and aging of the kimchi is difficult to be discharged, the volume of the substance (such as kimchi) in the tank is expanded to the outlet of the closed space or the air lock tube of the inlet, So that the discharge can be easily performed.

The air-

A packing plate installed to protrude in the form of a rim along an inner side wall of the main body inwardly from a predetermined distance of the main body entrance;

A horizontal portion bent toward the inside along an upper end of the main body inlet; And

A vertical part bent downward from an end of the horizontal part and having a bottom joined to the packing plate; And,

More preferably, the packing plate is further protruded toward the inside of the main body than the horizontal portion, and a packing is provided on the upper surface of the protruding portion, a step is formed on the bottom surface along the edge of the lid, When covering the main body, the upper end of the step is located on the horizontal part, and the lower end of the step is put on the packing.

Kimchi in the body nulrimyeonseo by the elastic body at a pressure of ^{50kgf / cm 2 ~ 100kgf / cm} 2 , and preferably so that fermentation, an area of the air ejection holes occupied by 5 to 15% over the entire area of the pressure plate is .

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The fermentation process of the kimchi preferably proceeds at a temperature ranging from 0 to 30 ° C.

According to the present invention, the volatile gas including carbon dioxide generated in the fermentation aging process of kimchi is discharged to the outside of the kimchi tank, and after the kimchi is fermented, the introduction of the outside air into the kimchi tank is blocked, so that generation of aerobic bacteria and acetic acid fermentation Can be suppressed to prevent the edge phenomenon of the kimchi, and the lead maintenance period can be extended.

1 to 3 are views for explaining an air-lock kimchi tank used in the fermentation of kimchi fermentation according to the present invention;
FIG. 4 is a flowchart for explaining a method of fermenting and aging a kimchi using the air-lock kimchi tank of FIG. 1;

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following embodiments are merely provided to understand the contents of the present invention, and those skilled in the art will be able to make many modifications within the technical scope of the present invention. Therefore, the scope of the present invention should not be construed as being limited to these embodiments.

[Air Rak Kimchi Tank]

1 to 3 are views for explaining an air-lock kimchi tank used in the fermentation of kimchi fermentation according to the present invention, wherein Fig. 1 is an exploded perspective view, Fig. 2 is a longitudinal sectional view, A is a partial enlarged view of a portion indicated by A;

1 to 3, the air-lock type kimchi tank used in the present invention has a hexahedral body 10 having an open upper mouth, An air-lock part 15, 41 for preventing the outside air from being introduced into the main body 10 while discharging the air into the main body 10, a lid 20 covering the upper inlet of the main body 10 to close the opening part, And a pressure plate 30 provided inside the body 10 to press the kimchi contained in the body 10.

A drain pipe 50 is provided on the bottom surface of the main body 10 for cleaning the inside of the main body 10. A drain cap 51 for opening and closing the drain pipe 50 is installed in the drain pipe 50. It is preferable that the main body 10 is made of stainless steel (SUS) which is not corroded, and each chamfered portion is formed with chamfered slopes 11 for preventing a worker or the like from being hurt by the sharp edges of the corners desirable.

A plurality of clamps 17 are provided on the outer wall surface of the inlet of the main body 10 and a plurality of hooks 21 corresponding to the clamp 17 are provided on the lid 20. [ The lid 20 is tightly fixed to the main body 10 by covering the lid 20 at the entrance of the main body 10 and clamping the latches of the respective clamps 17 by hooking the hooks 21 thereon.

The air lock part is composed of an air lock space part (15) and an air lock tube (41). Here, the air lock space portion 15 refers to an independent closed space provided along the inside of the inlet of the main body 10 by the packing plate 14, the horizontal portion 12, and the vertical portion 13, (43) and a gas discharge hole (44) for communicating the outside of the gas discharge passage and the sealed space. A liquid such as water or alcohol is injected through the liquid injection port 43.

When the temperature is lowered to below 0 ° C in the fermentation process of kimchi fermentation, if water is used as the liquid, the water may freeze and the gas may not be easily discharged. Therefore, it is preferable to use a liquid having a freezing point of less than 0 DEG C, and it is preferable to use a liquid not harmful to human body. Alcohol or alcohol can be used as the liquid, and they can be mixed with water. It is preferable to use a solution having an alcohol content of 10 to 70% (v / v).

The packing plate 14 is installed so as to protrude in the form of a rim along the inner side wall of the main body 10 inwardly at a position below a predetermined distance from the inlet of the main body 10, And the vertical portion 13 is bent downward from the end of the horizontal portion 12 and the bottom of the vertical portion 13 is bonded to the packing plate 14 to provide the sealed space.

The liquid inlet port 43 and the gas outlet port 44 are formed in the inlet side wall of the main body 10 serving as one wall of the air lock space portion 15. The liquid 15a to be filled in the air lock space portion 15 through the liquid injection port 43 should be lower in level than the liquid injection port 43 and the gas discharge hole 44. [

The air lock tube 41 is installed in the air lock space part 15 in the form of an inverted U-shaped tube, one end of which communicates with the inside of the main body 10 and the other end of which is filled with the air lock space part 15 (15a). Since the gas is generated in the kimchi fermentation aging process, the pressure inside the main body 10 is higher than that of the outside, so that the gas in the main body 10 passes through the liquid 15a and escapes to the outside through the gas discharge hole 44, The outside air does not flow into the main body 10 through the liquid 15a.

The air-lock tube 41 may be installed in only one place, but it is preferable that the air-lock tube 41 is provided in plural places. In the present embodiment, the air lock space 15 is formed in the form of a rim along the entrance sidewall of the main body 10, but the present invention is not limited thereto, and a plurality of the air lock spaces 15 may be disposed discontinuously. In this case, an air lock tube 41 will be provided for each of the air lock space portions 15.

The packing plate 14 is projected further into the body 10 than the horizontal portion 12 and the packing 16 is placed on the upper surface of the packing plate 14 which protrudes in such a way that the edge of the lid 20 The upper end 12a of the step is located on the horizontal part 12 and the lower end 14a of the step is placed on the packing 16 so that the lid 20 is clamped by the clamp 17, It is preferable that the body 10 is almost completely sealed.

The pressure plate (30) has a plurality of air vent holes (31) and has a plate shape. It is preferable that the elastic body 32, for example, the coil spring is attached to at least one of the upper surface of the press plate 30 and the bottom surface of the lid 20. [ The pressing plate 30 and the elastic body 32 are placed on the body 10 in order and the lid 20 is closed so that the elastic body 32 positioned between the lid 20 and the pressing plate 30 The kimchi is pressed down by the elastic repulsive force.

[How to ferment kimchi fermentation]

FIG. 4 is a flowchart for explaining a method of fermenting and aging a kimchi using the air-lock kimchi tank of FIG. 1; 4, the kimchi to be fermented and aged is piled up in the body 10 (S10), the press plate 30 is placed on the loaded kimchi (S20), and the lid 20 (S30).

The lid 20 is clamped by the clamp 17 when the lid 20 is closed so that the lid 20 is tightly fixed to the main body 10 while being pulled downward and the packing 16 is compressed by the clamping force, And the lid 20 are kept airtight. Then, the pressing force is applied by the elastic body 32 positioned between the pressure plate 30 and the lid 20.

The pressing pressure is preferably in the range of 50 kgf / cm ² to 100 kgf / cm ² . If the pressing pressure is too low, the gas discharged between the cabbage leaves may not be properly discharged, and if the pressure is too high, the cabbage throwing may be too crushed. Therefore, it is preferable to load the kimchi at an appropriate height according to the selection of the elastic body 32. [

After the lid 20 is closed, a fermentation maturation period is given (S40). A gas such as volatile acid including carbon dioxide is generated at the early stage of fermentation. When the gas is generated, the pressure in the main body 10 rises. The gas generated at this time is filled in the air lock space portion 15 through the space between the pressure plate 30 and the lid 20 and the air lock tube 41 through the air discharge hole 31 of the pressure plate 30 Is discharged to the liquid (15a), passes through the liquid (15a), and exits to the outside through the gas discharge hole (44). At this time, the gas generated between the cabbage leaves by the pressing pressure of the elastic body 32 easily moves upward.

If the ratio of the area occupied by the air vent hole 31 in the pressure plate 30 is too large, the pressure plate 30 does not sufficiently act to press the cabbage thrower. If the area is too small, Is preferably about 5% to 15% of the entire area of the pressure plate 30.

Since the pressing pressure by the pressure plate 30 and the area occupied by the air vent 31 affect the fermentation aging period, it is preferable to select more preferable conditions according to the circumstances under the above-mentioned conditions in consideration of this fact.

In the initial stage of fermentation of kimchi, some oxygen is required for the growth of aerobic lactic acid bacteria. This can be achieved by using oxygen in the air that has stayed in the space between the press plate 30 and the lid 20.

After loading the kimchi in the main body 10 cap 20 of the loaded Covering kimchi it is subjected to the pushing pressure of said one degree of ^{50kgf / cm 2 ~ 100kgf / cm} 2 while pressing down pushed by the push plate (30).

After the fermentation of the kimchi has proceeded to aging and the pH of the kimchi has decreased to 4,1 or less, the supply of oxygen into the main body 10 must be stopped to prevent the breeding of aerobic bacteria. 41), the formation of the acid film due to the breeding of the aerobic bacteria, yeast, and yeast, and the deterioration and loss of the kimchi due to the edge phenomenon are prevented. In order to improve the taste of kimchi, the fermentation aging step (S11) in the present invention preferably proceeds in a temperature range of 0 to 30 ° C.

Table 1 is for explaining the fermentation aging effect of the fermentation aging tank with and without the liquid 15a filled in the air lock space portion 15. The difference in the time at which the pH reached 4.1, And the difference in the degree of edge phenomenon after the same period.

The space between this case, the pressing plate 30 and the cap (20: push plate 30 space = 1 below: and such that the volume ratio of 9, the stacked kimchi is incorrectly pressed at a pressure of 70kgf / cm ² by the pressure plate 30 And the area occupied by the air vent 31 was 10% with respect to the total area of the press plate 30. The points fermented at 20 DEG C were made common so that the kimchi to be aged was washed and cut 10% of red pepper powder, 4% of red pepper powder, 3% of garlic, 3% of onion, 2% of ginger, and 2% of ginger, based on the weight of 70% Anchovy milk powder 3%, sugar 2%, and the like.

division Fermentation period (days) 0 2 4 5 6 7 8 9 pH Control 6.9 5.8 4.5 4.1 4.0 3.7 3.7 3.7 Development tank 6.9 6.0 4.9 4.6 4.4 4.3 4.2 4.0 Softness
phenomenon Control radish radish radish radish Occur Occur Occur Severe Development tank radish radish radish Mu radish radish radish slightly Season Control usually usually Good usually usually Poor Poor Poor Development tank usually usually usually Good Good Good Good usually

10: Body
11:
12:
13:
14: Packing plate
15: air lock space portion
15a: liquid
16: Packing
17: Clamp
20: Lid
21: Hooks
30: Pressure plate
31: Air vent hole
32: elastomer
41: air rack tube
43: Liquid inlet
44: gas discharge hole
50: Water pipe
51: drain cap

Claims (8)

A main body in which an upper inlet is opened and a kimchi is loaded therein;
An air lock space having a liquid inlet and a gas outlet for providing an independent closed space at the inlet and communicating between the outside of the main body and the closed space, and filled with liquid at a predetermined height through the liquid inlet;
An air lock tube installed in the air lock space part in the form of an inverted U-shaped tube, one end of which communicates with the inside of the main body and the other end of which is installed so as to be immersed in the liquid filled in the air lock space part;
A lid covering an inlet of the main body;
A pressure plate having a plurality of air vent holes and installed horizontally in the main body; And
An elastic body attached to at least one of the pressure plate and the lid; Wherein the air discharge hole has an area occupied by 5 to 15% of the total area of the pressure plate,
The kimchi is placed in the main body, the press plate is placed on the kimchi, and then the main body is covered with the lid, so that by the elastic repulsive force of the elastic body positioned between the press plate and the lid, So that the gas inside the main body is discharged to the outside while the air outside the main body is prevented from flowing into the inside of the main body, thereby fermenting and aging the kimchi. delete The airbag apparatus according to claim 1, wherein the air-
A packing plate installed to protrude in the form of a rim along an inner side wall of the main body inwardly from a predetermined distance of the main body entrance;
A horizontal portion bent toward the inside along an upper end of the main body inlet; And
A vertical part bent downward from an end of the horizontal part and having a bottom joined to the packing plate; The method of fermenting kimchi fermentation according to claim 1, [5] The apparatus as claimed in claim 3, wherein the packing plate further protrudes toward the inside of the body from the horizontal part, and a packing is provided on the upper surface of the protruding part, and a step is formed on the bottom surface along the edge of the lid, Wherein when the main body is covered, the upper end of the step is located on the horizontal part, and the lower end of the step is laid on the packing. The method for fermenting kimchi fermentation according to claim 1, wherein the kimchi in the body is fermented and aged while being pressed by the elastic body at a pressure of 50 kgf / cm ² to 100 kgf / cm ² . delete delete The method according to claim 1, wherein the step of fermenting and aging the kimchi is performed at a temperature ranging from 0 to 30 ° C.

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