KR101538107B1 - Method for Fermenting Kimchi using cooling pack contained air-lock tank - Google Patents

Abstract

A method for fermenting air-lock kimchi according to the present invention comprises: a body having an upper opening opened and a kimchi being 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; And a lid covering an inlet of the body; Wherein a plurality of coolant packs are stacked together with the kimchi so as to occupy 6 to 10% by weight of the total weight of the kimchi when the kimchi is loaded on the main body, Followed by fermentation.

Description

[0001] The present invention relates to a method for fermenting air-lock kimchi using a refrigerant pack,

The present invention relates to a method of fermenting kimchi fermentation, and more particularly, to a fermented fermentation fermentation method for fermenting a fermented fermented fermentation product by discharging the gas generated when fermentation is aged out of the fermentation aging tank, The present invention relates to a kimchi fermentation aging method capable of preventing the softness and overcooking of kimchi.

One of the biggest problems to commercialize kimchi is preservation. Since kimchi is a living food with fermentation, it has the highest nutritional value in the fermentation period. However, some microorganisms related to fermentation continue to produce acid even after the best fermentation period It is a problem because it causes the composition of Kimchi to change. This change is called the overcrowing phenomenon of kimchi, and it is common in long-stored kimchi and summer kimchi.

The softness of the kimchi tissue is caused by the degradation of the pectin substance in the vegetable tissue by the enzyme polygalacturonase. The enzyme activity of polygalacturonase is rather low at the early stage of fermentation, This phenomenon occurs mainly in the late stage of fermentation because it increases afterwards.

The fermentation rate is proportional to the temperature. Especially in the summer when the temperature is high, the kimchi starts to age even after one day, and after 2 ~ 3 days, Not good.

The above-mentioned ripening phenomenon is caused by the activity of lactic acid-producing microorganisms. Therefore, the best way to prevent this is to control the growth of microorganisms without damaging the quality of kimchi.

Fig. 1 is a view for explaining a conventional fermentation method of fermenting kimchi. As shown in Fig. 1, 40 kg of kimchi, which has conventionally been spiced, is put in a polyethylene film packing material and then bundled. It is common to ferment the fermentation.

The fermentation period of kimchi varies depending on the taste and temperature. Kimchi fermented aged at 25 ℃ for 2 ~ 5 days, 12 ~ 18 ℃ for 3 weeks and 0 ℃ for 40 ~ 50 days is the most delicious. 4.3 (acidity is 0.5 to 0.8%). However, when aged for a long period of time, the growth of aerobic bacteria causes decrease of pH and formation of acid film and edge phenomenon.

To prevent this, a kimchi fermentation aging tank is disclosed in which the gas generated when the kimchi is fermented and aged is easily discharged to the outside and unnecessary oxygen is prevented from flowing into the tank (Korean Patent Registration No. 1243341, Feb. 31, 2013 . Enrollment).

In the conventional kimchi fermentation aging tank, since the gas such as volatile acid including carbon dioxide which is generated at the initial stage of fermentation of the kimchi is easily discharged to the outside, the generation of the bitter taste caused by the breakage of these gases in the kimchi is prevented I can do it, and Kimchi makes me grateful and deeply sour.

Further, in the conventional kimchi fermentation aging tank, aerobic lactic acid bacteria are grown by the air staying in the space between the upper surface of the kimchi and the lid at the beginning of fermentation aging. However, after the kimchi is aged to a pH of 4.1 or lower, Since the outside air is prevented from entering the fermentation aging tank by the lock part, propagation of aerobic bacteria is suppressed. Therefore, the deterioration of quality of kimchi due to the occurrence of edge of kimchi, occurrence of bad odor and formation of acid film is prevented, .

However, since the conventional kimchi fermentation aging tank described above was used for on-site adaptation tests, the temperature of the kimchi manufacturing site was close to 0 ° C in the winter, so that the product temperature of the pickled cabbage and the kimchi was close to 0 ° C, The internal temperature was also maintained close to 0 ℃, which is suitable for low temperature aging of kimchi. It was effective to increase the taste and quality of kimchi and to reduce the edge phenomenon and the inside of the kimchi. However, in case of summer, Since the capacity of the tank is more than 800kg and the internal volume is 1m3, it took a long time to lower the temperature of the cabbage at 18 ~ 20 ℃ to the temperature suitable for low temperature aging to the inside of the fermentation aging tank even in the aging chamber at 0 ℃. Therefore, the rate of aging of the kimchi is higher than the rate of the decrease in the temperature of the kimchi, so that the kimchi is overcooked before the temperature drops, so that the increase in the holding time, which is one of the strengths of the conventional aging tank for fermentation of the kimchi, can not be observed. It was ineffective in the summer because it could not be expected to be effective in extending the distribution period due to overcrowding in a short time.

Therefore, a problem to be solved by the present invention is to provide a kimchi fermentation and fermentation apparatus capable of discharging the gas generated when the fermentation of fermented kimchi is aged to the outside of the fermentation aging tank and allowing the outside air to flow into the fermentation aging tank, And to provide a method of fermenting air-lock kimchi fermented to prevent the edge and over-cooking of kimchi even in the summer.

According to the present invention, there is provided an air-

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; And

A lid covering an inlet of the main body; A fermentation tank for fermenting air,

And a plurality of coolant packs are stacked together with the kimchi so as to occupy 6 to 10 wt% of the total weight of the kimchi when the kimchi is loaded on the main body, thereby fermenting and aging the kimchi.

The fermentation may be aged for 40 to 120 days.

Preferably, the fermentation is aged while the kimchi is pressed at a pressure of 5 kgf / mm ² to 10 kgf / mm ² .

The air-lock fermentation aging tank comprises:

A pressure plate having a plurality of air discharge through holes; And

An elastic body attached to at least one of the pressure plate and the lid; Further comprising:

It is preferable that the kimchi is pressed by the resilient repulsive force of the elastic body positioned between the press plate and the lid by placing the press plate on the kimchi and covering the body with the lid after the kimchi is loaded in the body .

The area occupied by the air discharge through hole is preferably 5 to 15% with respect to the total area of the press plate.

And a space between the pressure plate and the lid: space under the pressure plate = 1: 9 to 2: 7.

The refrigerant packs are preferably arranged concentrically and curvilinearly so as to be evenly spaced between the side walls of the main body and the center of the main body when viewed from above.

It is preferable that the kimchi is stacked as a plurality of layers and the coolant pack is interposed between the layers of the kimchi to be stacked as a plurality of layers.

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. Further, since the temperature of the kimchi drops rapidly due to the refrigerant pack, it is possible to prevent the edge and the overcooking of the kimchi in the summer season.

FIG. 1 is a view for explaining a conventional kimchi fermentation fermentation method; FIG.
2 to 4 are views for explaining an air-lock fermentation aging tank 1 used for the fermentation of kimchi fermentation according to the present invention;
5 is a flow chart for explaining the fermentation process of kimchi fermentation according to the present invention;
6 is a view for explaining an experimental group according to the installation amount of the refrigerant pack 3 according to the present invention;
FIG. 7 is a graph for explaining changes in the internal temperature of the fermentation aging tank 1 with respect to the experimental group and the control group during fermentation aging.

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-lock fermentation aging tank (1)]

2 to 4 are views for explaining the air-lock fermentation aging tank 1 used in the kimchi fermentation aging method according to the present invention, wherein Fig. 2 is an exploded perspective view, Fig. 3 is a longitudinal section view, 3 is a partial enlarged view of a portion indicated by reference symbol A in Fig.

2 to 4, the air-lock fermentation aging tank 1 used in the present invention comprises a main body 10 having a hexahedron shape in which an upper opening is opened, a main body 10 installed at an inlet of the main body 10, An air-lock part 2 for discharging outside air to the outside of the main body 10, a lid 20 for covering the upper opening of the main body 10 and closing the opening part, And a presser plate 30 installed inside the main body 10 and pressing the kimchi contained in the main 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 portion 2 is composed of an air lock space portion 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.

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 discharge through 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. [ When the press plate 30 and the elastic body 32 are positioned on the body 10 and the lid 20 is closed on the body 10, the elastic repulsion force of the elastic body 32 positioned between the lid 20 and the press plate 30 The kimchi is pushed downward.

[How to ferment kimchi fermentation]

Fig. 5 is a flowchart for explaining a method of fermenting and aging a kimchi using the air-lock fermentation aging tank 1 of Fig. 1; First, the coolant pack 3 is loaded together with the kimchi (S10). The coolant pack 3 is intended to quickly lower the temperature of the kimchi. Next, the press plate 30 is placed on the kimchi to be loaded (S20), the lid 20 is closed (S30), and the fermentation aging process is performed (S40).

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 5 kgf / mm ² to 10 kgf / mm 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. [

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 generated gas is filled in the air lock space 15 through the space between the pressure plate 30 and the lid 20 and the air lock tube 41 through the air discharge through 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 discharge through 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, It is preferable that the pressing plate 31 occupies about 5 to 15% of the entire area of the press plate 30. [

Since the pressing pressure by the pressure plate 30 and the area occupied by the air discharge hole 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 early stage of fermentation of kimchi, some oxygen is required for the growth of aerobic bacteria, which can be achieved by using oxygen in the air that has stayed in the space between the press plate 30 and the lid 20.

When the kimchi is covered with the lid 20 after the kimchi is loaded on the main body 10, the loaded kimchi is pressed by the press plate 30 to be pressed downward and is subjected to the pressing pressure of about 5 kgf / mm ² to about 10 kgf / mm ² . At this time, the space between the press plate 30 and the lid 20 may be slightly different depending on the kind of kimchi. However, in order to provide oxygen for the growth of aerobic lactic acid bacteria, Space: space under the pressure plate 30 = 1: 9 to 2: 7.

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 cut off to prevent the breeding of aerobic bacteria. It is possible to prevent the formation of the acid film due to the propagation of the aerobic bacteria or yeast and the deterioration and loss of the kimchi due to the edge phenomenon. 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.

If there is no refrigerant pack 3 at this time, the time for dropping the temperature of the Chinese cabbage is too slow, and the kimchi is overcooked. Therefore, the refrigerant pack 3 is put together as described above. The refrigerant pack 3 is preferably loaded in an appropriate amount. If the amount is too small, the fermentation can not be prevented. If the refrigerant pack 3 is too large, the volume of the refrigerant pack 3 becomes too large, to be.

[Temperature, PH, texture, sensory evaluation]

In order to determine the proper amount of the refrigerant pack (3) through temperature, pH, texture, and sensory evaluation, a test group with different charge ratios of the refrigerant pack (3)

Experimental group 1 (refrigerant 1.5 wt%)

As shown in FIG. 6A, an air-lock fermentation aging tank 1 having a size of a main body 10 of 1 m in length, 1 m in height and 1 m in height is prepared, and a total of eleven donkey kimchi which is seasoned is loaded thereon. At this time, the weight of Chinese cabbage kimchi is 1 ~ 1.5kg, and 60 ~ 65 kimchi are stacked on each end. Therefore, the weight of the aeration kimchi loaded on each end is 75kg, and the weight of the whole aeration kimchi is about 800kg. Then, 30 pieces of ice pack (3) of 400g are loaded to make a weight ratio of 12kg (ice pack) / 800kg (kimchi), that is, 15kg (ice pack) / ton (kimchi). In this state, the fermentation aging tank (1) is stored in a cold refrigerator having an internal temperature of 0 ° C for 120 days.

The ice pack 3 is arranged in a closed curve so as to be located at the center between the side wall and the center of the fermentation aging tank 1 when viewed from above, so that thirty ice packs 3 are not caught in one place. In addition, it is installed after stacking three stages of aeration kimchi so as not to concentrate on any one layer, and thereafter, three stages of aeration kimchi are stacked.

Experiment 2 (3 wt% of refrigerant)

As shown in FIG. 6B, the fermentation age of 30 kg (refrigerant weight) / ton (kimchi weight) of 24 kg (refrigerant weight) / 800 kg (kimchi weight) in which 60 400 g ice packs Store the tank (1) in a cold refrigerator with an internal temperature of 0 ° C for 120 days. The lamination structure of the anchovy kimchi is the same as the experimental group 1. At this time, since the number of ice packs 30 is large, all of the ice packs 30 are installed concentrically so as to be evenly cooled rather than installing only one closed curve of the same size.

Experiment group 3 (refrigerant 6 wt%)

As shown in FIG. 6C, the fermentation aging of 48 kg (refrigerant weight) / 800 kg (kimchi weight), that is 60 kg (refrigerant weight) / ton (kimchi weight), in which 120 400 g ice packs (3) Store the tank (1) in a cold refrigerator with an internal temperature of 0 ° C for 120 days. The lamination structure of the anchovy kimchi is the same as the experimental group 1. And 80 ice packs (3) were placed in the same manner as in Experiment 2, concentrically closed, but interposed between the lamination stages of the kimchi so as to have more layers.

Experimental group 4 (10 wt% of refrigerant)

As shown in FIG. 6D, the fermentation aging tank (1) of 80 kg (refrigerant weight) / 800 kg (kimchi weight), that is, 100 kg (refrigerant weight) / ton ) Is stored in a cold refrigerator with an internal temperature of 0 ° C for 120 days. The lamination structure of the anchovy kimchi is the same as the experimental group 1. At this time, 200 ice pack (3) batches are placed between each end of the aeration kimchi, so that more layers are formed than in experiment group 3.

Control group 1 (fermentation aging tank without refrigerant)

A fermentation aging tank (1) in which 800 kg of kimchi was loaded without placing the ice pack (3) in the fermentation aging tank (1) is stored in a cold refrigerator having an internal temperature of 0 캜 for 120 days.

Control group 2 (20 kg  Vinyl packaging give up kimchi)

Store the 20kg plastic wrapping kimchi in a cold refrigerator with an internal temperature of 0 ℃ without using fermentation aging tank.

7 and Table 1 are graphs and tables for explaining changes in the internal temperature of the fermentation aging tank 1 with respect to the experimental group and the control group during fermentation aging. The temperature was measured three times at intervals of 20 minutes every 1 hour by installing one thermometer (4) in the side and the center of the fermentation aging tank (1).

(Unit: ℃) division Fertilization maturity period (days) 0 One 2 3 4 5 10 20 30 40 50 60 70 Control 1 20 17 15 13 11 9 5 One One 0 - - - Control group 2 20 2 0 - - - - - - - - - - Experiment 1 20 13 12 11 9 8 3 0 - - - - - Experiment 2 20 8.6 8.2 7.5 7.0 6.6 2 0 - - - - - Experiment group 3 20 4 3 2 2 One 0 - - - - - - Experiment group 4 20 One 0 - - - - - - - - - -

In Table 1 and Table 1, it can be seen that in the case of the control group 1, the temperature lowering rate is very slow, so that the fermentation aging tank 1 is not operated at low temperature, which is the operating condition of the fermentation aging tank 1. In the case of Experiment group 4, It can be said that low-temperature aging is possible.

Table 2 summarizes the changes in the pH of kimchi for the experimental group and the control group during fermentation.

division Fertilization maturity period (days) 0 4 5 6 7 8 9 10 20 45 70 90 120 Control 1 6.0 4.3 3.9 3.7 - - - - - - - - - Control group 2 6.0 5.9 5.8 5.7 5.5 5.2 5.0 4.9 4.3 3.6 - - - Experiment 1 6.0 4.9 4.4 4.2 4.0 3.9 3.6 - - - - - - Experiment 2 6.0 5.3 5.2 5.0 4.9 4.4 4.1 3.8 - - - - - Experiment group 3 6.0 5.9 5.7 5.5 5.4 5.2 4.9 4.9 4.6 4.4 4.0 3.7 - Experiment group 4 6.0 6.0 5.8 5.8 5.8 5.7 5.6 5.6 5.1 4.9 4.5 4.4 4.2

In Table 2, it can be seen that in the case of control group 2 in which the temperature falls in a short period of time, the rate of decrease of PH is slow in the case of test groups 3 and 4. This means that the taste of Kimchi is more than 6wt% of the refrigerant.

Table 3 summarizes the texture of kimchi for the experimental group and the control group during the fermentation period. Fermented fermented kimchi having a pH of 4.0 was used as a reference.

division Hardness Control 1 center 2,056 side 2,194 Control group 2 center 2,051 side 2,016 Experiment 1 center 2.141 side 2,365 Experiment 2 center 2.164 side 2,256 Experiment group 3 center 2.263 side 2,245 Experiment group 4 center 2.381 side 2,412

As shown in Table 3, the texture of the control group 1 was not significantly different from that of the control group 2, but the texture was increased with the experimental group 1 -> the experimental group 4. From this, it can be seen that the amount of refrigerant affects the lead maintenance.

Tables 4 and 5 summarize the sensory evaluation of kimchi for the experimental group and the control group during the fermentation aging period, based on the fermented aged kimchi of PH4.2. Table 4 shows the center portion of the fermentation aging tank 1, and Table 5 shows the side portions of the fermentation aging tank 1. Numerical values 5 in tables 4 and 5 are very good, 4 is good, 3 is normal, 2 is bad, and 1 is very bad.

division Visual evaluation Meiji Yone color flavor smell Texture Overall Control 1 3.0 3.0 3.0 3.0 3.0 3.0 Control group 2 2.3 2.1 1.9 1.5 1.4 1.84 Experiment 1 3.2 3.5 3.2 3.6 3.4 3.38 Experiment 2 3.8 4.1 3.8 3.8 3.6 3.82 Experiment group 3 4.1 4.5 4.2 4.7 4.0 4.30 Experiment group 4 4.8 4.7 4.6 4.8 4.6 4.70

division Visual evaluation Meiji Yone color flavor smell Texture Overall Control 1 3.0 3.0 3.0 3.0 3.0 3.0 Control group 2 0.8 1.1 1.3 1.8 1.0 1.20 Experiment 1 4.1 4.2 4.0 4.6 3.5 4.08 Experiment 2 4.3 4.4 4.2 4.2 3.8 4.18 Experiment group 3 4.6 4.3 4.5 4.3 4.1 4.36 Experiment group 4 4.7 4.5 4.6 4.7 4.5 4.60

As can be seen from Tables 4 and 5, the experimental groups 1 to 4 were sharper red than the control group 2, and had excellent texture and excellent overall taste. Compared with the amount of refrigerant, the fermentation aging tank (1) did not cause any waning or edge phenomenon. However, when the amount of refrigerant was small, the kimchi was slightly aged and the texture was slightly lower.

As described above, in the case of the present invention, the amount of the refrigerant such as Experimental Groups 3 and 4 is preferable, and in this case, the kimchi shows a good state even for 120 days longer than the usual fermentation period of 40 to 50 days . According to the present invention, the fermentation aging period is preferably about 40 to 120 days. If the fermentation aging period is aged for too long, the growth of aerobic bacteria may lead to decrease of PH and acid film formation and softening phenomenon, Resulting in a marked decrease in commerciality. If the period of aging is too short, aging can not be performed properly.

1: air-lock fermentation aging tank 2: air lock
3: Refrigerant pack 4: Thermometer
10: main body 11: inclined surface
12: horizontal part 13: vertical part
14: packing plate 15: air lock space part
15a: liquid 16: packing
17: Clamp 20: Lid
21: hooking ring 30: presser plate
31: air discharge hole 32: elastic body
41: air-lock tube 43: liquid inlet
44: gas discharge hole 50: drain 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 pressing plate installed in the main body;
An air discharge through hole formed in the pressure plate to occupy an area of 5 to 15% with respect to the entire area of the pressure plate;
A pressure plate having a plurality of air discharge holes formed therein and installed in the body; And
An elastic body attached to at least one of the pressure plate and the lid; And an air lock fermentation aging tank,
A plurality of coolant packs occupying 6 to 10% by weight with respect to the total weight of the kimchi when the kimchi is loaded on the main body are stacked together with the kimchi so as to be arranged in a closed curve with respect to the center of the main body when viewed from above after that, the press plate placed on the kimchi in the pressure plate and the pressure of the said kimchi 5kgf by the elastic reaction force of the elastic body positioned between the cap / mm ² ~ 10kgf / mm ² by covering the body with the lid Wherein the fermentation is aged for 40 to 120 days while being pressed. delete delete delete delete delete The method of fermenting air-lock kimchi according to claim 1, wherein the closed curve is disposed concentrically so as to be evenly spaced between the side wall of the main body and the center of the main body. 8. The method according to claim 7, wherein the kimchi is loaded in a plurality of layers and the coolant pack is interposed between the layers of the kimchi and stacked as a plurality of layers.

Images