KR101715117B1

KR101715117B1 - Fermentation system of subterranean for soy sauce

Info

Publication number: KR101715117B1
Application number: KR1020150044633A
Authority: KR
Inventors: 안병화
Original assignee: 생명물식품 주식회사
Priority date: 2015-03-30
Filing date: 2015-03-30
Publication date: 2017-03-13
Also published as: KR20160116631A

Abstract

The present invention relates to a fermentation system for producing fermented soybeans in a fermented soy sauce, and more particularly, to fermentation and aging of fermented soy sauce, It is possible to maintain the temperature of the fermentation aging chamber in the ground constantly without being influenced by changes in the external temperature and humidity according to the season and to easily manage and control the optimized conditions and environment of the fermentation process of the fermented soy sauce To be able to do.

Description

{Fermentation system of subterranean for soy sauce}

The present invention relates to a system for producing brewed soy sauce fermented in paper, and particularly, fermentation and aging of brewed soy sauce are formed by digging into the ground to be managed in the installed soil, Thereby minimizing the influence of the change, so that the temperature in the ground can be kept constant, and an optimized environment of the microorganism necessary for fermentation and aging of the brewed soy sauce can be easily provided.

Generally, soy sauce is produced by fermenting soybeans, grains, etc., and is a basic liquid seasoning that is unique to a nation with salty taste and unique flavor.

These soy sauces are divided into traditional traditional soy sauces, namely, Korean soy sauce and modified soy sauce (dehydrated soy sauce), and are classified into brewed soy sauce, acid-decomposed soy sauce, enzyme decomposed soy sauce, and mixed soy sauce.

The brewed soy sauce is prepared by pulverizing soybeans, mixing salt water, fermenting and aging for a long time, and then extracting and processing the purified and filtered liquid phase.

During the fermentation and aging process of the brewed soy sauce, the fermentation and aging process is a process of fermenting and fermenting the fermentation and aging of the fermentation broth in cereals such as soybean and wheat. The fermentation and natural fermentation processes take a considerable period of time, It is difficult and difficult to establish activation conditions of microorganisms important for the production of brewed soy sauce.

Prior art documents related to such a brewing soy sauce manufacturing system are disclosed in Korean Patent Publication No. 2000-0012666 entitled " Method and apparatus for pretreatment of brewing soy sauce manufacturing raw material ".

The above-mentioned conventional invention can be applied to an extrusion molding machine capable of minimizing the manufacturing facility by transferring the brewed soy sauce raw material to the empire process in an ideal state, facilitating the manufacturing process control and at the same time producing the brewed soy sauce of excellent quality .

Another conventional prior art document is an apparatus for producing acid-decomposed soy sauce, which is disclosed in Korean Patent Laid-Open Publication No. 2001-0108690.

The conventional method of the present invention is such that a plurality of U-shaped tanks are continuously connected to each other and the defatted soybean mixed with hydrochloric acid is continuously subjected to acid decomposition while passing through the U-shaped tank, As the production process of the acid-decomposable soy sauce is continuously performed without interruption, the amount of the harmful gas generated in the acid decomposition process is reduced, and the preheating time of the water and the hydrochloric acid in the conventional acid decomposition tank is preheated, , The supply of defatted soybeans and hydrochloric acid in a fixed quantity, and the appropriate automatic temperature control, so that high-quality soy sauce can be continuously produced.

However, it is difficult to control and control the temperature of the fermentation aging chamber due to external temperature change during fermentation and aging of the brewed soy sauce, so that the conventional system for fermenting and aging the brewed soy sauce, Is not properly activated, resulting in a problem of deteriorating the quality of brewed soy sauce.

In addition, research and development related to a system for managing and controlling the fermentation aging environment more efficiently in the long-term manufacturing process of natural fermentation and aging, and for providing optimal conditions and environment of microorganism activation important for brewing soy sauce production .

In order to solve the above-mentioned problems, the present invention provides a method for producing fermented soy sauce, which comprises fermentation and aging in the production of brewed soy sauce, The object of the present invention is to not only be able to maintain the temperature of the fermentation aging chamber in the ground constant but also to be able to easily control and control the optimized conditions and environment of the fermentation process of fermented soy sauce without being affected by the change of humidity It is.

The present invention relates to a system for producing brewed soy sauce,

An emitter for feeding soybeans, wheat, and germs, and a screw for rotating the screw so that the water level of the mixture of soybeans, wheat, and germs mixed with the soybeans, wheat, and germs transferred at the bottom of the emperor is kept constant, An emitter member forming an emitter control box for controlling the temperature and humidity in the emitter and controlling the salt water injector;

A fermentation tank in which a plurality of the fermentation tanks are arranged at predetermined intervals in the ground fermentation chamber to transport and store the mixture; an air conditioning unit for introducing / A fermentation maturing member having a control unit for controlling temperature and humidity and sound inside the fermentation chamber, and a control unit for controlling the temperature, humidity, and sound inside the fermentation chamber.

A pressurizing / descending device for lowering the pressed moromi so as to pressurize the transferred moromi, a predetermined amount of the moromi filled in the moromi charger is introduced into the filter cloth, and the moromi and the filter cloth are repeatedly and repeatedly supplied, A natural pressure squeezing press for squeezing the laminated moromi surrounded by the filter cloth in the cage by natural pressure, a pre-pressurizing press for pre-compressing the naturally squeezed cage, a cage for storing the crush residue, And a final pressing press for final pressing and filtering of the conveyed cage;

. &Lt; / RTI >

As described above, since the fermentation and aging process of the brewed soy sauce are formed in the fermentation aging chamber in the soil under excavation, the influence of temperature change inside the ground due to external temperature change is small, It is an advantageous invention that not only can keep the internal temperature constant but also can easily manage and control the optimized environment of microorganisms necessary for fermentation and aging of brewed soy sauce.

FIG. 3 is a block diagram showing a fermentation maturing member of the present invention, and FIG. 4 is a schematic view showing the fermentation maturing member of the present invention, Fig.
In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the configuration and effects of the present invention will be described in detail with reference to the accompanying drawings.

As shown in Figs. 1 to 4, the present invention provides a fermentation system comprising an imperial member 10 for mixing soybeans and wheat to be transferred, and a fermentation unit 10 for mixing the mixture transferred from the imperial member 10 with salt water, A fermentation maturing member 20 and a pressing member 30 for squeezing and filtering the moromi transferred from the fermentation maturing member 20.

The empire member 10 includes an emitter 11 to which soybean, wheat, and germs are mixed and transported, a screw 12 installed at the lower part of the empire and rotated to constantly mix the mixture of soybeans, wheat, (13) for supporting the screw (12), a water injector (14) provided outside the mixer for injecting water into the mixture, a temperature and humidity controller for controlling the temperature and humidity in the emitter (11) The emitter control box 15 for controlling the control box 14 is formed.

The fermentation maturing member 20 comprises a ground fermentation chamber 21 installed in the ground and a plurality of fermentation tanks 22 arranged in the ground fermentation chamber 21 at predetermined intervals to transfer and store the mixture, A ventilation part 23 for allowing the fermentation room 21 and outside air to flow in and out, a boiler part 24 for raising the temperature of the ground-use fermentation room 21, And a control unit 26 for controlling and controlling temperature, humidity, and sound inside the ground-type fermentation chamber 21 are formed.

The fermentation tank 22 forms an air supply agitator 27 for injecting air into the moromi stored therein for bubbling.

The compression member 30 includes a moromi charger 31 for charging the transferred moromi, a squeeze-and-descender 32 for descending to press the charged moromi, and a fixed amount of moromi to be charged in the moromi charger 31 A cage 33 which is provided so as to be inserted into the filter cloth and laminated by feeding moromi and filter cloth alternately and repeatedly and a natural pressure squeezing press 34, a pre-pressurizing press 35 for pre-compressing the naturally compressed cage 33, a cage separator 36 for separating the cage from which the crushed residue is stored, Thereby forming a final pressing press 37 for pressing and filtering.

The moromi charger 31 forms a moromi supply unit 38 for repeatedly discharging and blocking a certain amount of moromi and a filter bag supply unit 39 for supplying a filter bag for filtering the moromi when the supply of the moromi is interrupted.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG.

As shown in FIGS. 1 to 4, if soybean and wheat, which are the main raw materials of brewing soy sauce, are transferred to the emitter 11 of the emitter member 10 through the transfer tube, The mixture of soybean, wheat, and germs is mixed by the rotation of the screw 12 installed on the shaft 13, and the surface level of the mixture can be maintained in a straight line and stored and stored.

In the process of transferring the mixture stored in the emitter 11 to the fermentation tank, brine can be injected using the brine injector 14, and temperature and humidity in the emitter can be controlled and controlled by the emitter control box 15 You can do it.

As shown in FIG. 2 and FIG. 3, when the fermentation maturing member 20 is fed to the respective fermentation tanks 22 provided in the fermentation chamber 21, And stored for fermentation and aging.

At this time, the influence of the external temperature on the temperature and humidity of the ground-type fermentation chamber 21 can be minimized by the environment-friendly and natural heat insulation effect of the ground-type fermentation chamber 21 excavated in the ground.

If the air conditioning unit 24 is driven by the control unit 26 as necessary, air can be introduced into or blocked from the outside to efficiently maintain the temperature and humidity of the ground-use fermentation room 21 And the temperature of the ground-type fermentation chamber 21 can be maintained in an optimum state necessary for fermentation aging according to the season by operating the boiler portion 24. [

Further, by providing music such as classical music to the ground-type fermentation chamber 21 through a speaker or the like of the sounding unit 25, it is possible to provide a pleasant and comfortable living environment for promoting the activity of microorganisms required for fermentation of the moromi stored in the fermentation tank 22 It is possible to create environment.

When the inside of the tank is periodically stirred using an agitator 27 provided in the fermentation tank 22 and air is periodically injected into the fermentation tank through the air feeder 28 to perform the bubbling operation, Fermentation aging can be effectively performed.

4, the moromi transferred from the fermentation tank 22 is discharged from the moromi supply unit 38 of the moromi charger 31 and the filter cloth is automatically and repeatedly supplied from the filter bag feeder 39 to form a laminated cage 33, the pressure lowering device 32 is lowered and pressed.

The laminated moromi in the state of being contained in the filter cloth in the cage 33 by natural pressure in the natural pressure squeezing press 34 is compressed and filtered and the cage 33 is re-compressed in the pre- And the cage 33 is moved to the final squeezing press 36 by using the cage separator 36 and the squeezed filtration work is performed by the final squeezing press 36 to perform the squeezing filtration operation. And can produce brewed soy sauce of excellent quality.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments.

The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 is a diagram showing a device showing a fermentation maturing member of the present invention
3 is a block diagram showing a fermentation maturing member of the present invention
Fig. 4 is a view showing a device for showing a pressing member of the present invention
DESCRIPTION OF THE REFERENCE SYMBOLS
10: The Imperial Elements 11: The Imperial Period
12: screw 13: shaft
14: Brine injector 15: Emperor control box
20: fermentation aging member 21: ground fermentation chamber
22: fermentation tank 23: air conditioning part
24: boiler part 25: acoustic part
26: control unit 27: air supply agitator
30: Compression member 31: Moromi charger
32: Crimp lowering device 33: Cage
34: Natural pressure compression press 35: Preload pressure press
36: cage separator 37: final compression press
38: Moromi supply section 39: Filter cloth supply section

Claims

A screw 12 rotating so as to maintain a constant water level of a mixture of soybean, wheat, and germs mixed with soybeans, wheat, and germs mixed and transported; A brine injector 14 provided outside the mixer for injecting brine into the mixture to control the temperature and humidity in the emitter 11 and to control the brine injector 14 An imperial member (10) forming an emitter control box (15);
A fermentation maturing member (20) for fermenting and aging the mixed mixture in the imperial member (10);
A moromi charger 31 for filling the transferred moromi, a squeeze-lowering device 32 for lowering the moromi to be filled, and a predetermined amount of moromi to be filled in the moromi charger 31 are inserted into the filter cloth, A cage 33 for repeatedly supplying the moromi and the filter cloth to laminate them, a moromi supply unit 38 for repeatedly discharging and shutting off a certain amount of moromi in the moromi charger 31, A pressing member 30 formed to have a filter cloth supply portion 39 for supplying a filter cloth to be filtered;
To produce a brewed soy sauce,
The fermentation maturing member (20)
A plurality of the ground-type fermentation chambers 21 are installed in the ground-type fermentation chamber 21 at predetermined intervals so as to transport and store the mixture, and air is supplied into the moromi to bubble them A fermentation tank 22 provided with a stirrer 27, an air conditioning part 23 for allowing the outside air to flow in and out of the grounding fermentation room 21, a boiler 23 for raising the temperature of the grounding fermentation room 21, An acoustic unit 25 for providing sound to the ground-type fermentation chamber 21, and a control unit 26 for controlling and controlling the temperature, humidity, and sound inside the ground-type fermentation chamber 21;
The pressing member (30)
A natural pressure squeezing press 34 surrounded by the filter cloth in the cage 33 to pressurize the laminated moromi with natural pressure, a pre-pressurizing press 35 for pre-pressurizing the natural squeezed cage 33, A final squeeze press 37 for final squeezing and filtering of the conveyed cage 33;
&Lt; / RTI > wherein the fermented soy sauce is fermented.

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