KR101765652B1 - ICT- based Digital Device for producing traditional fermented food - Google Patents

ICT- based Digital Device for producing traditional fermented food Download PDF

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Publication number
KR101765652B1
KR101765652B1 KR1020150170466A KR20150170466A KR101765652B1 KR 101765652 B1 KR101765652 B1 KR 101765652B1 KR 1020150170466 A KR1020150170466 A KR 1020150170466A KR 20150170466 A KR20150170466 A KR 20150170466A KR 101765652 B1 KR101765652 B1 KR 101765652B1
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South Korea
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door
case
inner container
sensor
fermented food
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KR1020150170466A
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Korean (ko)
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KR20170064694A (en
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장대자
송유정
김희진
김상희
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한국식품연구원
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • H—ELECTRICITY
    • H04—ELECTRIC COMMUNICATION TECHNIQUE
    • H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
    • H04L67/00—Network arrangements or protocols for supporting network services or applications
    • H04L67/01—Protocols
    • H04L67/12—Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Computing Systems (AREA)
  • General Health & Medical Sciences (AREA)
  • Medical Informatics (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Signal Processing (AREA)
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Abstract

The present invention relates to a conventional fermented food manufacturing container including a case, a case door, an inner container, an inner container door, a receiver, a sensor, a controller, and a controller. And a manufacturing container capable of automatically controlling temperature, humidity, ventilation, light quantity, etc. according to the fermentation condition, so that a consumer can easily manufacture a conventional fermented food product directly.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an ICT-based digital fermented food manufacturing container,

The present invention relates to a 'traditional fermented food manufacturing container' for manufacturing traditional Korean food produced by fermentation or aging, and a method for manufacturing a traditional fermented food product, in which a consumer accesses the Internet and is downloaded from a traditional fermented food server, Humidity, ventilation, light quantity, etc. according to the conditions.

In order to make food, it is first to grasp the ingredients and cooking methods necessary for cooking. If you are skilled in cooking, you will be able to cook without any difficulty because you have knowledge about the cooking you want to make. However, those who are not good at cooking can spread cookbooks and prepare cookbooks, smart phones, tablet PCs, notebooks, To obtain various kinds of cooking information on the Internet by surfing the web.

Common foods that can be cooked in a short time can easily obtain the information and materials through on-line and offline, and ordinary people can cook without much experience without long experience, and various cookware such as cooker, microwave oven, And greatly relieves difficulties.

However, fermented foods such as kochujang, soybean paste, soy sauce, pickles, and fermented foods such as chongkukjang, seaweed, sikhye, and traditional soybean are difficult to aged and fermented, and require a long time to complete .

In order to alleviate such difficulties, home appliances such as a kimchi refrigerator and a cheonggukjang maker have been commercialized. Although a technique for replacing a traditional cooking appliance has been developed as shown in Fig. 3, It is merely the temperature control level.

Therefore, in the case of traditional fermented and aged foods (hereinafter referred to as "traditional fermented foods"), even if a general consumer fully knows how to cook certified or verified master and master (hereinafter referred to as "traditional food master"), There are many difficulties in manufacturing traditional fermented foods according to the process of manufacturing foodstuffs.

KR 20-0169816 Y1 (Feb. 2, 2000) KR 10-2000-0012797 A (March 6, 2000)

In order to solve this problem, the present invention has been made to solve the above problem by receiving a recipe (fermentation condition or aging condition) of a traditional fermented food which is a traditional foodstuff and adjusting the temperature, humidity, ventilation, light quantity, sterilization And to provide a manufacturing container equipped with a function.

In addition, it is intended to change the traditional fermented food recipe of a traditional foodstuff obtained by the consumer to suit the taste of the consumer, and to make it possible to manufacture the necessary amount by the consumer.

According to an aspect of the present invention,

(10) comprising a bottom plate, a side plate and an upper opening, a case (10) coupled to the upper side of the case (10) An inner container 20 formed of a bottom plate, a side plate, and an upper opening portion and provided inside the case 10; A receiving unit 100 coupled to one side of the case 10 or the case door 30 for receiving fermentation or aging conditions of the fermented food, A sensor unit 200 and an adjusting unit 300 installed inside the case 10 and a control unit 300 according to the measured value of the sensor unit 200 and the fermentation or aging condition of the fermented food of the receiving unit 100 And a controller (500) for operating the fermented food It provides a container tank.

At this time, the inner container door 40 includes a first door 41 for blocking light, a second door 42 made of a transparent material transmitting light, And a third door (43) of a mesh material.

The receiving unit 100 may be an insertion unit for inserting a recording medium storing fermentation or aging conditions of a conventional fermented food or a port or a receiving module for receiving fermentation or aging conditions of a conventional fermented food by wire or wireless .

The sensor unit 200 includes a temperature sensor 201 for sensing the temperature, a humidity sensor 202 for sensing the humidity, a light amount sensor 203 for sensing the amount of light, an air sensor 204, and a bacteria sensor 205 for detecting bacteria.

The control unit 300 includes a door control unit 301 for opening and closing the case door 30 and the inner container door 40, a cold / warm control unit 302 for controlling the temperature by heating or cooling, A humidity regulator 303 for regulating humidity, an air regulator 304 for regulating the circulation of air, an LED regulator 305 for regulating the amount of light, and a sterilizing regulator 306 for regulating sterilizing means .

According to the present invention, a consumer who has obtained a traditional fermented food recipe of a traditional food can easily produce a traditional fermented food.

In addition, the conventional fermented food cooking process can be easily changed and applied according to the taste of the consumer or the required amount.

1 is a schematic view showing a conventional fermented food manufacturing container according to the present invention.
FIG. 2 is a schematic diagram of a detailed configuration and process included in the conventional fermented food manufacturing container of the present invention.
Figure 3 is a schematic view of a dual structure aging vessel having a conventional cold and warm control means.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention. The present invention is capable of various modifications and various forms, and specific embodiments are illustrated in the drawings and described in detail in the following description.

It is noted that the terms "comprises" or "having" in the present application are intended to specify the presence of stated features, integers, steps, operations, elements, or combinations thereof in other words, , &Quot; an ", " an ", " an ", " an "

Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

The present invention will now be described in detail with reference to the accompanying drawings.

The present invention relates to a container for producing a fermented or fermented food by fermentation or aging and comprises a cylindrical case 10 made of a bottom plate, a side plate and an upper opening, A case door 30 for opening and closing an opening of the case 10, an inner container 20 formed of a bottom plate, a side plate, and an upper opening and disposed inside the case 10, An inner container door 40 which is coupled to the upper side of the case 20 and opens and closes the opening of the inner container 20 and an inner container door 40 which is provided at one side of the case 10 or the case door 30, And the sensor unit 200 and the controller 300 and the sensor unit 200 installed inside the case 10 and the fermentation of the conventional fermented food of the receiver 100 Or a controller 500 for operating the regulator 300 according to the aging condition ).

The bottom plate of the case 10 may have a rectangular or circular shape. The side plates of the case 10 may be coupled to the bottom plate in a square pillar shape or may be curved to be coupled to the bottom plate in a cylindrical shape to correspond to the shape of the bottom plate. In this case, it is preferable that the shape of the bottom plate and the side plate of the inner container 20 have the same shape corresponding to the bottom plate and the side plate of the case 10. Although the case 10 and the inner container 20 have been described as having a quadrangular prism or a cylindrical shape, it is natural that the shape of the case 10 and the inner container 20 can be changed to various shapes according to the design of the outer shape or other furniture or appliances.

The case 10 accommodates the internal container 20 and a sensor unit 200, an adjusting unit 300 and a controller 500 to be described later and protects the internal container 20 from external impacts and the environment. . Preferably, the heat insulating material is a heat insulating material. In case of a general material, it may include a heat insulating material inside or inside the side plate of the case 10. Further, a heat insulating material may be interposed between the case 10 and the inner container 20, or a heat insulating material may be charged.

The inner container 20 is a place where the fermentation and aging process takes place by receiving the ingredients of the traditional fermented food. The inner container 20 may be made of a variety of materials such as a conventional pottery, ceramic, tempered glass, or the like.

The case door 30 is coupled to the upper side of the case 10, that is, to the upper end of the side plate of the case 10 to open or close the opening on the upper side of the case 10. The inner container door 40 is coupled to the upper side of the inner container 20, that is, the upper end of the side plate of the inner container 20 to open or close the upper opening of the inner container 20.

Although the case door 30 and the inner container door 40 are illustrated as being hinged to the upper end of the side plate of the case 10 and the upper end of the side plate of the inner container 20, 30 and the inner container door 40 are not limited thereto.

That is, the case door 30 and the inner container door 40 may be formed in a folded or rolled structure so as to be folded or rolled or unfolded to open and close the opening portion.

The case 10 and the inner container 20 may be provided with guide grooves at the upper end of the side plate and the case door 30 and the inner container door 40 may be coupled in a slide structure, The case door 30 and the inner container door 40 having the guide groove and the receiving groove inside the side plate of the container 20 and hinged to the case door 30 and the inner container door 40, And then inserted into the receiving groove in the side plate in a sliding manner.

In this case, the openings of the case 10 and the inner container 20 are formed on one side plate, and the case 10 and the inner container 20 are formed on one side plate. And the upper side of the inner container 20 should be closed by the upper plate.

Meanwhile, the inner container 20 may be divided into a plurality of spaces by straight or cruciform partition walls installed vertically or horizontally, whereby a plurality of conventional fermented foods may be aged or fermented.

Also, it is preferable that the inner container 20, the case door 30, and the inner container door 40 are detachable for cleaning and maintenance.

The inner container door 40 includes a first door 41, a second door 42 and a third door 43 through which a more natural environment is obtained during the aging and fermentation process in the inner container 20 .

Like the upper case door 30, the first door 41 is coupled to the upper end of the opening of the inner container 20 to close the opening of the inner container 20.

The second door 42 is made of glass, tempered glass, transparent resin or the like, and is capable of transmitting sunlight. This allows natural light ingress inside the inner vessel (20) while blocking air in and out.

The third door 43 is made of a mesh material. The mesh material is not limited, but is preferably made of a transparent synthetic resin. This is to enable natural light and natural ventilation inside the inner container 20. [

If the conventional fermented food manufacturing container of the present invention is placed in a place where natural lighting and ventilation are possible, such as a rooftop or a veranda of a general home, the first to third doors 41, Aging and fermentation processes.

It is a matter of course that the case door 30 as well as the first door 41 must be opened in order for the second door 42 and the third door 43 to perform their own functions.

The conventional fermented food manufacturing container includes a receiving unit 100 on one side of the case 10 or the case door 30. The receiving unit 100 can be connected to the Internet through a smartphone, a tablet PC, a notebook computer, When a fermented food manufacturing container is connected to a traditional fermented food manufacturing container, the fermented food manufacturing container is received.

The receiving unit 100 may be formed of a port through which a wired jack or a USB memory chip can be inserted, an insertion unit into which a memory card such as an SD card can be inserted, or a receiving module that can receive wirelessly .

The sensor unit 200 installed inside the case 10 detects various parameters that are installed in the inner container 20 and affect the process of fermenting or aging the ingredients in the inner container 20. [

The sensor unit 200 may include a temperature sensor 201, a humidity sensor 202, a light amount sensor 203, an air sensor 204, a bacteria sensor 205, and the like. The value sensed or measured by the sensor unit 200 is used to determine whether the environment is suitable for the conditions of fermentation or aging of the ingredients.

The temperature sensor 201, the humidity sensor 202 and the light amount sensor 203 detect the temperature, the humidity, and the light amount inside the case 10 or inside the internal container 20, respectively.

The air sensor 204 senses the air flow in the case 10 and the internal vessel 20, that is, the ventilation state. The air sensor 204 may include an air quality measurement function. That is, when there is an odor component and a harmful component in the air in the case 10, it can be detected.

The bacteria sensor 205 senses noxious bacteria in the case 10 and the inner container 20 and can detect not only the bacteria required for aging or fermentation of the conventional fermented food but also the bacteria that have toxicity or are inadequate for aging and fermentation Sensor.

The controller 500 receives the fermentation and maturation conditions according to the conventional fermented food manufacturing method, which is a traditional food name, from the receiving unit 100 and stores the received fermentation and maturation conditions. The stored fermentation and maturation conditions include the default values and the set periods for temperature, humidity, ventilation, and mining required for fermentation and aging of the fermented food.

The controller 500 also receives measurement values sensed by the sensor unit 200. The temperature sensed by the temperature sensor unit 201, the humidity sensed by the humidity sensor 202, the light amount sensed by the light amount sensor 203, the flow of the air sensed by the air sensor 204, , And whether or not the harmful bacteria detected by the bacteria sensor 205 are provided.

The controller 500 compares the fermentation and maturation conditions received from the receiving unit 100 with the measured values sensed by the sensor unit 200. When the measured value sensed by the sensor unit 200 is different from the default value and the cycle required for fermentation and aging, the controller 500 controls the operation of the controller 300 to be described later so as to maintain a proper condition for the fermented food .

The controller 300 controls the aging and fermentation conditions of the conventional fermented food according to the control of the controller 500. The controller 300 includes a door controller 301, a cold / warm controller 302, a humidity controller 303, an air controller 304, an LED controller 305, do.

The door adjusting unit 301 opens and closes the case door 30 and the inner container door 40. Although the case door 30 and the inner container door 40 can be directly opened or closed by the user as required, the controller 500 can be opened and closed by the case door 30 and the inner container door 30, (40) is controlled.

The cold / hot adjusting unit 302 regulates the temperature inside the case 10 and the inner container 20. For this purpose, the cold / warm control unit 302 includes a heater unit and a cooling unit. The heater unit may be formed in various structures such as a heating member such as a heating wire and a hot water pipe. Further, an air blowing portion may be formed for spreading the heated air. The cooling part is formed by a known cooler. When the temperature in the case 10 and the internal vessel 20 is lower than the set value, the heater unit operates. When the temperature in the case 10 and the internal vessel 20 is higher than the set value, the cooling unit operates.

The humidity controller 303 adjusts the humidity in the case 10 and the internal container 20. The humidity controller 303 includes a humidifier and a dehumidifier. The humidifying section operates when the humidity in the case 10 and the internal container 20 are low and the dehumidifying section operates when the humidity in the case 10 and the internal container 20 is high.

The air conditioning unit 304 includes a ventilation part and a ventilation part. Air flow in the case 10 and the internal container 20, that is, air flow, is required to operate the ventilation fan of the ventilation portion to improve the flow of air, and when the air sensor 204 is installed in the case 10 and the inner container 20 The ventilation part of the air conditioning part 304 operates to discharge the air in the case 10 and the inner container 20 out of the case 10. To this end, the case 10 may be provided with a predetermined outlet.

The LED control unit 305 blinks LEDs installed in the case 10 or the inner container 20. [ White, blue, green, and yellow LEDs are installed on the upper portion of the case 10 or the inner container 20. The LED has a function of replacing natural light in addition to a basic lighting function. If the amount of mined light in the inner vessel 20 is insufficient, it is controlled so as to replace sunlight. Thus, even when the conventional fermented food manufacturing container of the present invention is installed in a place where the sun is not exposed, the natural light effect can be exhibited.

The sterilization control unit 306 controls the sterilization control unit 306 to control the sterilization function in various forms such as mist, mist, lamp, and the like, when harmful bacteria are present in the case 10 and the inner container 20. To this end, the sterilization control unit 306 includes a nozzle or an ultraviolet sterilizing lamp for spraying the sterilizing agent in the form of mist or mist.

[ Example ]

A consumer accesses the Internet using a smartphone, a tablet PC, a notebook computer, a desktop computer, etc., searches for a traditional fermented food manufacturing method that a traditional food trader provides online, selects a traditional fermented food desired by him, . Downloaded recipes include the type of food, the amount of food, the ingredients of the ingredients, and fermentation or maturation conditions.

The consumer purchases an appropriate amount of food according to the information about the ingredients of the recipe. The purchased foodstuff may be shipped from the production site, or may be pre-processed or first processed. It may be any condition that satisfies the foodstuff conditions provided by the recipe of the traditional foodstuff master.

The consumer mixes the purchased foodstuffs according to the mixing conditions proposed by the conventional method of manufacturing foodstuffs and stores them in the inner container 20 of the conventional fermented food manufacturing container of the present invention.

On the other hand, the consumer transmits the downloaded manufacturing method to the receiving unit 100 of the conventional fermented food manufacturing container. There are various ways to transmit. A USB memory chip or an SD card can be transmitted from a smartphone, a tablet PC, a notebook computer, or a desktop computer of a consumer by connecting a smart phone, a tablet PC, a notebook computer, a desktop computer, After the manufacturing method is stored in the memory card, it can be coupled to a port or an insertion portion of the receiving unit 100 and transmitted. When the receiving unit 100 is a wireless receiving module, the receiving unit 100 can receive wirelessly.

The aging and fermentation conditions of the conventional fermented food thus received are stored in the controller 500 and used as a default for the function of the fermented food manufacturing container.

A temperature sensor 201 for sensing the temperature, a humidity sensor 202 for sensing the humidity, a light amount sensor (for detecting the amount of light) The controller 500 compares various measured values sensed by the air sensor 204 for sensing the circulation of the air, the air sensor 204 for sensing the circulation of the air, the bacteria sensor 205 for sensing the bacteria, and the controller 500, And controls the regulator 300 to create a conditioned environment for the stored fermentation or aging conditions.

The opening and closing of the case door 30 and the inner container door 40 of the door control unit 301 under the control of the controller 500 and the operation of the heater unit or the cooling unit of the cold / The ventilation and ventilation by the air conditioning unit 304, the LED flickering by the LED control unit 305, the disinfection of the sterilizing agent by the sterilizing control unit 306, or the lighting of the sterilizing lamp Thereby providing an optimum condition for fermentation or aging of the ingredients stored in the inner container 20. [

Although the present invention has been described above, it will be appreciated by those of ordinary skill in the art that various other modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to fall within the scope of the claims.

10: Case
20: Internal container
30: Case door
40: Internal container door
41: first door 42: second door
43: Third door
50: blowing fan
60: Cold / warmer
70: LED
100:
200:
201: Temperature sensor 202: Humidity sensor
203: light amount sensor 204: air sensor
205: Bacterial sensor
300:
301: door control unit 302: cold /
303: humidity control unit 304: air conditioning unit
305: LED control unit 306: sterilization control unit
500: controller

Claims (5)

The present invention relates to a container for producing a conventional fermented food by fermentation or aging,
A tubular case 10 made of a bottom plate, a side plate, and an upper opening;
A case door 30 coupled to an upper side of the case 10 to open and close an opening of the case 10;
An inner container (20) made of a bottom plate, a side plate, and an upper opening, the inner container being installed inside the case (10);
An inner container door (40) coupled to an upper side of the inner container (20) and opening / closing an opening portion of the inner container (20);
A receiving unit 100 provided at one side of the case 10 or the case door 30 to receive fermentation or aging conditions of the fermented food;
A sensor unit 200 and an adjustment unit 300 installed inside the case 10; And a controller 500 for operating the controller 300 according to the measured value of the sensor unit 200 and fermentation or aging conditions of the fermented food of the receiver 100,
The inner container door 40 includes a first door 41 positioned at the uppermost end of the inner container opening and closing an opening of the inner container 20 to block light, A second door 42 of a transparent material through which light can pass but which blocks air in and out, and a third door 43, which is located below the second door 42 and is made of natural materials and capable of natural ventilation, ),
The sensor unit 200 may include at least one of a light amount sensor 203 for sensing the amount of light, an air sensor 204 for sensing circulation of air, and a bacteria sensor 205 for detecting bacteria,
The control unit 300 includes a door control unit 301 for opening and closing the case door 30 and the inner container door 40, an air control unit 304 for controlling circulation and discharge of air, an LED A control part (305) and a sterilization control part (306) for controlling sterilization means.
delete The method according to claim 1,
The receiving unit 100 may be an insertion unit for inserting a recording medium storing fermentation or aging conditions of a conventional fermented food or a port or a receiving module for receiving fermentation or aging conditions of a fermented food by wire or wireless Traditional fermented food manufacturing container.
The method according to claim 1,
Wherein the sensor unit (200) further comprises at least one of a temperature sensor (201) for sensing the temperature and a humidity sensor (202) for sensing the humidity.
delete
KR1020150170466A 2015-12-02 2015-12-02 ICT- based Digital Device for producing traditional fermented food KR101765652B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200072754A (en) 2018-12-13 2020-06-23 정태우 Alcohol fermentation system with complex neural network algorithm

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CN108004139B (en) * 2017-12-29 2023-08-29 中山卡士电器有限公司 Multifunctional household fermentation box
KR102295845B1 (en) * 2019-05-13 2021-08-30 주식회사 한국면역연구소 System for Fermenting Soybeans
KR102043335B1 (en) * 2019-09-06 2019-11-13 농업회사법인(주)영풍 Automated Monitoring System of Continuous Rice Cake Making Facilities for Tteokbokki
CN115507596B (en) * 2021-06-07 2024-04-19 青岛海尔制冷电器有限公司 Refrigerating and freezing device and control method thereof

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Publication number Priority date Publication date Assignee Title
JP2009268449A (en) 2008-04-30 2009-11-19 Nuc Electronics Co Ltd Artificial intelligence-type fermentation production machine, and method for processing food by using the same

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
JP2009268449A (en) 2008-04-30 2009-11-19 Nuc Electronics Co Ltd Artificial intelligence-type fermentation production machine, and method for processing food by using the same

Cited By (1)

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Publication number Priority date Publication date Assignee Title
KR20200072754A (en) 2018-12-13 2020-06-23 정태우 Alcohol fermentation system with complex neural network algorithm

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