KR19990070047A - Kimchi ripening time setting method - Google Patents

Abstract

Kimchi ripening method has a set value for the type and taste of kimchi for each of the one or more ripening temperature range band, and combine these set values to determine the variable set time, and the variable set time and the fixed time input in advance In total, the total aging time is determined.

Description

Kimchi ripening time setting method

The present invention relates to a kimchi ripening control method, and more particularly, to a method of determining the kimchi ripening time according to the type and taste of kimchi.

The preliminary application of this invention, 1997 Patent Application No. 60308 (Nov. 15, 1997) sets one or more ripening set temperature ranges into high and low temperature ranges, sets a storage temperature range separately, and the above set temperature range is above the natural environment. The minimum and maximum temperatures based on the seasonal one-day intervals of, and the maturation time of the matrix combination of salivary species and flavors for the ripening set temperature range, so that one or more loads within the minimum and maximum temperature range of the ripening temperature range Kimchi maturation method is disclosed which selects, controls for heating or cooling, and makes storage operation after aging.

Thus, in this application, the maturation time is differentiated in the fermentation temperature range, which is described as having a maturation time according to the matrix combination for the type and taste of kimchi in the high temperature region, the low temperature region and the fermentation region.

This was applied to the device of the application, and was determined not only at room temperature but also through many years of experiments and experience. The ripening and fermented foods of all kinds of kimchi required a certain period of time. Kimchi and fermented foods are easily rancid if the temperature is higher than a predetermined temperature. Therefore, the maturation of the food is required to pass a predetermined time, it was possible to maintain a long time freshness when storing the food only if the predetermined maturation time.

In the above application, for the maturation of kimchi, the high temperature zone was set at 21 ° C.-25 ° C. and the low temperature area was 6 ° C.-11 ° C., and the ripening time was set from approximately 40 hours to 210 hours depending on the type and taste of kimchi.

In addition, it may induce additional ripening according to the consumer's choice for the stored food, and further maintain the ripening time of 30 hours to 35 hours depending on the taste of kimchi in the high and low temperature region.

Here, it can be seen that there is a aging fixed time depending on the type and taste of kimchi in one or more aging temperature range, and the total aging time can be calculated because the aging time is variablely applied to this fixed time. This settling time means the minimum time required for ripening at high and low temperatures.

Therefore, the present invention has a technical concept to minimize the area of the memory and to easily determine the ripening time in determining the ripening time by the matrix combination according to the type and taste of kimchi as in the previous application.

To this end, the present invention provides a kimchi ripening time determination method for determining the ripening time by adding a fixed time to the variable ripening setting time according to the type and taste of kimchi.

Another object of the present invention is to provide a kimchi ripening time determination method comprising a variable maturation setting time table determined by a setting value set corresponding to the type of kimchi and a setting value set corresponding to the taste of kimchi.

The present invention includes a first memory map having the same aging set value according to the type of kimchi; A second memory map having a ripening set value according to the taste of kimchi; Since the third memory map stores the variable maturation time corresponding to the sum of the maturation set values selected from the first and second memory maps, the total maturation time is determined by adding the variable maturation time to the fixed maturation time.

In addition, the present invention is a high temperature; With regard to fermentation and low temperature ripening and further ripening, each has its own memory map, which can be extended.

1 is a view showing a memory map structure storing variable time values of high temperature and fermentation aging;

2 is a diagram showing a memory map structure storing variable time values of low temperature aging;

Fig. 3 is a diagram showing a memory map structure storing variable time values of additional learning.

-Explanation of symbols for the main parts of the drawings-

1, 2, 4, 5: Memory map 3, 6: Table memory map.

The present invention specifies a first setpoint for the type of kimchi in relation to one or more ripening temperature bands, a second setpoint according to the taste of kimchi, and adds the first and second setpoint values specified above to The kimchi ripening time determination method is characterized in that the variable setting time according to the type and taste is determined, and the total ripening time is calculated by adding the variable setting time and the fixed time.

Here, the variable set time is related to the total time of ripening according to the type and taste of kimchi in the ripening temperature range, and the time minus the fixed time is stored as a table in the memory map. Therefore, this memory map may be added to the variable maturation time if the final maturation time is determined according to the type or taste of kimchi which is not illustrated here.

This invention is described in detail based on an accompanying drawing as follows.

In the present invention, in order to mature and ferment kimchi and food, the type and taste of kimchi form a matrix combination for high temperature and low temperature regions, and thus the aging time is determined.

As shown in Fig. 1, a memory map is created by ripening kimchi and fermented food in a high temperature region. This memory map is used to determine the variable aging time stored by the microcomputer (not shown) of the controller.

In relation to kimchi and fermented foods, kimchi is first aged in the range of 21 ° C. to 25 ° C., and fermented food is aged within 39 ° C. to 49 ° C.

In this aging temperature, the fixed time is set to 24 hours, which can be raised to the maximum time zone as needed.

In order to determine the ripening time, the memory map 1 is prepared as shown in Figs. 1 and A according to the type of kimchi.The cabbage is set value 1, water kimchi 2, bachelor kimchi 3, seasonal kimchi 4, fermentation 5, Is specified.

Depending on the taste of kimchi, a memory map 2 as shown in Fig. 1 and B is created, and the unripe taste 0, the standard taste 5 and the ripe taste 10 are set.

In Fig. 1 and C, a variable maturation time table memory map 3 is created. The maturation variable time according to the taste selection and the kimchi selection is set.

Therefore, the ripening time is 8 by adding the first set value 3 of the kimchi type and the second set value 5 of the standard taste when the crusted kimchi is the standard taste. The aging value thus determined is 8, and this aging value 8 corresponds to 24 hours at the aging variable time, at which time the total aging time is 48 hours plus the fixed time 24.

If the fermented food is selected from the kimchi type, the first set value is 5 and the second set value is 10 for the ripe taste, so that the variable ripening time is 17 hours in the table of the variable ripening set value.

Eventually, the variable maturation time is added to the fixed time to yield a total of 41 hours. This 41 hours is the total ripening time for the ripe taste of fermented food. This time zone is immutable.

Similarly, in the low temperature ripening region, memory maps are prepared according to the type and taste of kimchi, and a table of the variable maturation time is prepared.

As shown in Figs. 2 and A, a memory map 4 for the sensation type is created, the first set value is 1, 2 is set for the water kimchi, and 3 is set for the bachelor kimchi.

As shown in Fig. 2 and B, a memory map 5 corresponding to kimchi flavor is prepared, the second set value is 0, the standard taste is 3, and the ripe taste is 6.

2 and C, a table memory map 6 corresponding to the taste and type of kimchi is created, and the variable aging time is stored in correspondence with the sum of the first set value and the second set value.

Based on the combination of the kimchi stored in the memory map according to the type and taste of the kimchi, when the cabbage kimchi is selected and the ripe taste is selected, the first and second set values are 1 and 6, respectively, and the sum is 7. In the table, the variable aging time of decision value 7 is 147 hours, so adding this fixed time 24 hours adds up to 171 hours.

This time is determined by the ripening time for cabbage kimchi to have a ripe taste.

Furthermore, in relation to the additional cooking, the control temperature is in the high temperature range of 21 ° C. to 25 ° C., and the variable maturation time is 12 hours for the ripe taste selection, 10 hours for the standard taste selection, and the less ripe taste selection. Setting the time allows the total aging time to be determined between 30 and 36 hours.

As described above, the present invention determines the total maturation time by determining each set value of the group for the type and taste of kimchi according to the temperature range of the memory map, and by specifying a variable ripening time according to the sum of the set values. This simplifies the memory area of the memory map and improves the efficiency of the system operation.

Claims (2)

In the method of determining the aging time for one or more aging temperature bands, Specify the first setting value for the type of kimchi, By specifying the second set value according to the taste of kimchi, Add the first and second set values specified above Determining the variable set time according to the type and taste of kimchi, and calculates the total ripening time by adding a fixed time input in advance to the variable set time. The method of claim 1, Kimchi ripening determination method, characterized in that the total ripening time is calculated by summing the variable time and the fixed time input in advance when the taste is selected for the additional ripening time.