KR200309543Y1 - Device for producing fermented soybeans - Google Patents
Device for producing fermented soybeans Download PDFInfo
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- KR200309543Y1 KR200309543Y1 KR20-2002-0038862U KR20020038862U KR200309543Y1 KR 200309543 Y1 KR200309543 Y1 KR 200309543Y1 KR 20020038862 U KR20020038862 U KR 20020038862U KR 200309543 Y1 KR200309543 Y1 KR 200309543Y1
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- cheonggukjang
- tray
- heating container
- maker
- heating
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
Abstract
본 고안은 청국장제조기에 관한 것으로, 더욱 구체적으로는 가정에서 가열용기내에 구비한 채반에 콩을 수용하여 청국장을 제조하되 가열용기에 의해 가열된 습한 공기가 골고루 콩에 전달되어 균일하게 발효시키고 수분은 분리처리되게한 구성에 의해서 간편하고 위생적으로 양질의 청국장을 제공할수 있도록 한 것이다.The present invention relates to a production of Cheonggukjang, more specifically to produce soybeans by receiving soybeans in a collection plate provided in a heating container at home, but the humid air heated by the heating container is evenly delivered to the beans and fermented uniformly. It is designed to provide high quality Cheonggukjang with simple and sanitary construction.
즉, 전기히터로 가열되는 가열용기(10)와; 다수의 통기공(33)을 가진 수용부(31) 수용부 상단에 형성된 돌출단턱(34), 돌출단턱 외측의 지지판(35)에 형성한 공기순환공(36)으로 이루어진 채반(30)과; 내측표면이 주연부로 경사진 경사면(21)을 형성한 덮개(20)로 된 것을 특징으로 하는 청국장제조기이다.That is, the heating vessel 10 is heated by the electric heater; A holding plate 30 formed of a protruding step 34 formed at an upper end of the receiving part 31 having a plurality of vent holes 33 and an air circulation hole 36 formed in the support plate 35 outside the protruding step; It is a cheongukjang manufacturer, characterized in that the inner surface is made of a lid 20 formed with an inclined surface 21 inclined to the periphery.
Description
본 고안은 청국장제조기에 관한 것으로, 더욱 구체적으로는 가정에서 가열용기내에 구비한 채반에 콩을 수용하여 청국장을 제조하되 가열용기에 의해 가열된 습한 공기가 골고루 콩에 전달되어 균일하게 발효시키고 수분은 분리처리되게한 구성에 의해서 간편하고 위생적으로 양질의 청국장을 제공할수 있도록 한 것이다.The present invention relates to a production of Cheonggukjang, more specifically to produce a soybeans by receiving soybeans in a collection plate provided in a heating container at home, but the humid air heated by the heating container is evenly delivered to the beans and fermented uniformly and moisture is It is designed to provide high quality Cheonggukjang with simple and sanitary construction.
일반적으로 청국장은 콩의 영양분을 가장 유익하게 이용하는 발효식품에 해당하는 것으로, 콩에 많이 도움을 주고 그 냄새는 특이한 특징이 있다.In general, Cheonggukjang is a fermented food that uses the most beneficial of the nutrients of soybeans, it helps a lot of soybeans and its smell is unique.
이러한 청국장을 만드는 고전적인 방법에 따르면, 메주콩을 깨끗이 씻어 물에 불린 후 이를 끓는 물에서 투입하여 충분히 익힌 다음 시루나 소쿠리에 깨끗한 볏짚을 깔고 삶은 콩을 넣어 베보자기를 덮어 그 위에 담요로 보온시킨 상태에서 따뜻한 곳(40∼50℃)에 둔다According to the classic method of making this soup, wash the soybeans and soak them in water, boil them in boiling water and cook them well. In a warm place (40-50 ℃)
그리고 2∼3일후에 곰팡이가 피게되면 주걱으로 콩의 위아래를 고루 뒤섞어주어 발효가 고르게 되도록 하루동안 더 발효시키는 과정을 통해 청국장을 얻고 있으나, 이러한 제조공정을 일반가정에서 사용하기에는 많은 번거로움이 있었다.After 2 ~ 3 days, the mold grows, and the spatula is mixed with the spatula so that the fermentation is evenly fermented throughout the day to obtain Cheonggukjang. However, there was a lot of trouble in using this manufacturing process in general households. .
이를 감안하여 전기히터가 내장된 가열용기내에 통상의 컵 형태로 된 발효용기를 구비한 발효식품제조기를 통해 요구르트 및 청국장을 제조할수 있게 하였는바 이는 요구르트제조에 적합하지만 청국장제조시에는 청국장 균주의 생장조건에 적합한 습한 공기가 골고루 콩에 접촉되지 않고 상하로 놓여진 콩에 접촉되는 온도 편차가 심하여 양질의 청국장을 제조할수 없었고 발효과정에서 청국장특유의 냄새가 많이 나는 문제점이 있었다.In view of this, yogurt and Cheonggukjang can be prepared through fermented food maker equipped with a fermentation container in the form of a cup in a heating container with an electric heater, which is suitable for yogurt production, but during the production of Cheonggukjang, The humid air suitable for the condition does not evenly contact the beans, but the temperature fluctuations in contact with the beans placed up and down could not be produced high quality Cheonggukjang and there was a problem that smells unique to Cheonggukjang during the fermentation process.
본 고안은 이러한 문제점을 해결하기 위하여 본 고안의 청국장제조기는 전기히터로 가열하는 가열용기와 콩을 수용하는 채반과 가열용기를 덮어주는 덮개로 구성하되 상기 채반은 다수의 통기공및 중심돌출부위가 형성된 수용부, 수용부상단에 수분을 분리시키는 돌출단턱, 외측에 형성한 공기순환공으로 구성하고 채반의 주연부에는 패킹을 끼워 가열용기 내부를 밀폐시키는 구성에 의해서 청국장균주를 최적의 조건에서 생장시켜 발효시키는 수단으로 양질의 청국장을 제조할수 있고 청국장제조과정에서 청국장특유의 냄새가 외부로 발산되지 않도록 한 것이다.In order to solve this problem, the Cheonggukjang maker of the present invention consists of a heating container for heating with an electric heater, a tray for accommodating beans, and a cover for covering the heating container, but the tray has a plurality of vents and central protrusions. It consists of the formed receiving part, the projecting step separating the water at the upper part of the receiving part, and the air circulation hole formed at the outer side, and the packing is attached to the periphery of the tray to seal the inside of the heating container so that the fermented soybeans are grown under optimum conditions. It is possible to manufacture high quality Cheonggukjang as a means to make sure that the unique smell of Cheonggukjang is not emitted to the outside.
도 1은 본 고안의 청국장제조기 사시도1 is a perspective view of Chunggukjang maker of the present invention
도 2는 본 고안의 청국장제조기의 종단면도Figure 2 is a longitudinal cross-sectional view of the Chunggukjang maker of the present invention
도 3은 본 고안의 사용상태예시도3 is an exemplary state of use of the present invention
도 4는 본 고안에 따른 채반사시도Figure 4 is a perspective view according to the present invention
도 5는 본 고안에 따른 채반평면도5 is a plan view according to the present invention
도 6은 본 고안에 따른 채반전면도6 is a front side of the plate according to the present invention
도 7은 본 고안에 따른 채반의 종단면도Figure 7 is a longitudinal cross-sectional view of the tray according to the present invention
도 8은 본 고안의 일부 확대 단면도8 is an enlarged cross-sectional view of a part of the present invention
도 9는 본 고안의 패킹부분확대 단면도9 is an enlarged cross-sectional view of the packing portion of the present invention
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
10 : 가열용기 11 : 전기히터10: heating vessel 11: electric heater
12 :바닥면 13 : 집수부12: bottom surface 13: catchment
14 : 경첩 20 : 덮개14: hinge 20: cover
21 : 경사면 30 : 채반21: inclined surface 30: dumping
31 : 수용부 32 : 중심돌출부위31: accommodating part 32: center projection part
33 : 통기공 34 : 돌출단턱33: ventilation hole 34: protruding step
35 : 지지판 36 : 공기순환공35 support plate 36 air circulation hole
37 : 손잡이 38 : 패킹37: handle 38: packing
39 : 삽지돌부 40 : 콩39: shovel stone 40: beans
본 고안의 가정용 청국장제조기는, 전기히터(11)에 의해 가열되는가열용기(10)와, 가열용기에 재치시켜 콩(40)을 수용하는 채반(30)과, 가열용기를 덮는 덮개(20)로 이루어진다.Home Chungcheongjang maker of the present invention, the heating container 10 is heated by the electric heater 11, the tray 30 to accommodate the beans 40 placed in the heating container, and the cover 20 to cover the heating container Is made of.
가열용기(10)는 일반적인 요구르트 제조기에 적용되어 사용되는 것과 같은 전기히터 가열수단을 갖고 그 가열용기(10)의 바닥면(12)과 채반(30)의 바닥면이 일정간격을 가지도록 채반(30)을 재치시키게 되며, 가열용기(10)상부일측의 덮개(20)를 연결하는 경첩(14)하부위치에 해당하는 가열용기(10)후방외면에 집수부(13)를 형성한다.The heating container 10 has an electric heater heating means such as used in the general yogurt maker, and the bottom surface 12 of the heating container 10 and the bottom surface of the tray 30 have a predetermined interval. 30) and the water collecting portion 13 is formed on the outer outer surface of the rear side of the heating container 10 corresponding to the lower portion of the hinge 14 connecting the cover 20 on the upper side of the heating container 10.
상기 채반(30)은 상향개구되고 하부가 호형으로된 수용부(31)를 구성하되 수용부(31)중앙은 상향돌출된 중심돌출부위(32)를 형성하여 수용부(31)바닥면의 면적을 크게 확대시키고 수용부(31)바닥면에 다수의 통기공(33)을 형성한다.The channel 30 is formed upwardly and the receiving portion 31 is formed in the shape of a lower portion, the center of the receiving portion 31 forms an upwardly protruding center projection portion 32 to the area of the bottom surface of the receiving portion 31 Greatly enlarge and form a plurality of vent holes 33 on the bottom of the receiving part 31.
수용부(31)상측은 돌출단턱(34)을 형성하여 덮개(20)에서 흘러내리는 수분이 수용부(31)로 흘러내리는 것을 방지케 한다.The upper portion of the accommodating part 31 forms a protruding step 34 to prevent the water flowing down from the cover 20 to flow into the accommodating part 31.
돌출단턱(34)외측의 지지판(35)은 일측에 손잡이(37)를 형성하고 손잡이(37)일측과 지지판(35)에 공기순환공(36)을 형성한다.The support plate 35 on the outside of the protruding step 34 forms a handle 37 on one side and an air circulation hole 36 on one side of the handle 37 and the support plate 35.
채반(30)의 주연부(30a)에는 패킹(38)을 끼워 청국장제조기내부를 밀폐시키되 채반(30)의 주연부(30)내측 저면에 삽지돌부(39)를 형성하여 가열용기(10)상부주벽에 밀착되게 끼워지도록 한다.A packing 38 is inserted into the periphery 30a of the tray 30 to seal the inside of the Cheonggukjang maker, and an insertion protrusion 39 is formed on the inner bottom of the periphery 30 of the tray 30 to the upper peripheral wall of the heating vessel 10. Make sure they fit tightly.
덮개(20)는 내측표면을 중심부에서 주연부로 하향경사진 경사면(21)으로 구성하여 덮개(20)의 내측표면에 맺히는 수분(물방울)이 주연부로 흘러내려 채반(30)의 돌출단턱(34)외측으로 흘러내리도록 한다.The cover 20 is composed of an inclined surface 21 inclined downward from the center to the periphery of the inner surface, so that water (droplets) formed on the inner surface of the cover 20 flows down to the periphery of the protruding step 34 of the tray 30. Let it flow outwards.
이와같이 된 본 고안의 가정용 청국장제조기는 가열용기(10)에 채반(30)을 재치시킨 다음 청국장을 제조하기 위해 구비한 삶은 콩을 채반(30)의 수용부(31)에 적당량(수용부공간의 약70%정도가 바람직)을 투입하게 되면 삶은 콩에 과다하게 남아 있는 수분은 통기공(33)을 통해 하부로 배출이 된다.Cheonggukjang maker of the present invention as described above is placed in the heating container (10) and then the appropriate amount of boiled soybeans prepared for the production of the cheonggukjang in the receiving part 31 of the chabang (30) When about 70% is preferably added), the excess water remaining in the boiled beans is discharged downward through the vent hole (33).
이어서 덮개(20)를 덮어 제조기 내부를 밀폐시킨 상태에서 약 40∼50℃의 온도로 가열하여 발효시키게 된다.Subsequently, the lid 20 is covered and fermented by heating to a temperature of about 40 to 50 ° C. in a state where the inside of the maker is sealed.
상기와 같이 가열용기(10)에 의해 가열이 이루어지게 되면 콩에 함유된 수분에 의해 가열공기가 습기를 함유하게 됨과 아울러 수용부(31)바닥면에 통기공(33)을 통하여 가열된 습한 공기가 콩에 접촉이 이루어지면서 점차적으로 상승하고 공기순환공(36)을 통해 대류현상으로 공기순환이 이루어진다.When the heating is carried out by the heating container 10 as described above, the heating air contains moisture by the moisture contained in the beans, and the humid air heated by the ventilation hole 33 on the bottom surface of the receiving part 31. As the contact is made to the bean gradually rises and the air circulation is made by convection through the air circulation hole (36).
이때 수용부(31)의 바닥면은 중심돌출부위(32)에 의해 확대되어 공기접촉부위가 많아져서 수용부(31)에 담긴 콩에 습한 공기가 골고루 접촉이 이루어지게 되며, 가열된 습한 공기가 상승하여 상측의 덮개(20) 내측표면에 닿아 생긴 수분(물방울)은 덮개(20)내측표면의 경사면(21)을 따라 주연부로 수분이 흘러서 돌출단턱(34)외측의 지지판(35)으로 낙하되어 공기순환공(36)을 통해 가열용기(10)의 바닥면(12)으로 모여지고 수용부(31)에 담긴 콩(40)에는 수분이 흘러내리지 않게 된다.At this time, the bottom surface of the accommodating part 31 is enlarged by the central protrusion part 32 so that the air contacting part is increased so that the moist air is evenly contacted with the beans contained in the accommodating part 31, and the heated moist air is Moisture (drops) generated by rising and touching the inner surface of the upper cover 20 flows to the periphery along the inclined surface 21 of the inner surface of the cover 20 and falls to the support plate 35 outside the protruding step 34. The air is collected in the bottom surface 12 of the heating vessel 10 through the air hole 36 and the beans 40 contained in the receiving portion 31 so that moisture does not flow down.
즉, 수용부(31)에서 발효되는 콩(40)에는 청국장균주의 생장조건에 적합한 습한 공기를 골고루 지속적으로 공급하여 발효시키게 된다.That is, the soybean 40 fermented in the receiving portion 31 is continuously fertilized by continuously supplying the humid air suitable for the growth conditions of the Cheonggukjang strain.
그리고 채반(30)의 주연부(30a)는 패킹(38)이 끼워져서 가열용기(10)와덮개(20)사이를 완전밀착된 상태로 청국장제조기내부를 밀폐시켜 제조기내부의 수분이 마르는 것을 방지함과 아울러 청국장제조과정에서 청국장특유의 냄새가 외부로 발산되는 것을 차단하게 된다.And the peripheral portion (30a) of the tray (30) is the packing 38 is fitted to seal the inside of the Cheonggukjang maker in a state of being completely in contact between the heating vessel 10 and the cover 20 to prevent the moisture inside the manufacturing machine to dry. In addition, in the manufacturing process of the Cheonggukjang, the smell peculiar to the Cheonggukjang is prevented from being emitted to the outside.
그리고 청국장제조기 내부를 밀폐시키는 패킹(38)이 채반(30)의 주연부(30a)에 끼워짐과 아울러 채반(30)내측저면의 삽지돌부(39)가 가열용기(10)상부주벽에 밀착되게 끼워져서 덮개(20)를 개폐하더라도 채반(30)이 가열용기(10)에 재치된 상태를 긴밀히 유지하는 기능을 하게 된다.In addition, the packing 38 sealing the inside of the Cheonggukjang maker is fitted to the periphery 30a of the tray 30, and the insertion protrusion 39 of the inner bottom of the tray 30 is tightly fitted to the upper peripheral wall of the heating vessel 10. Even if the cover 20 is opened and closed, the tray 30 has a function of closely maintaining the state placed on the heating vessel 10.
또, 본 고안의 가열용기(10)의 바닥면(12)에 채반(30)의 바닥면이 맞닿지 않고 일정간격을 갖게 되어 가열용기(10)에서 전달되는 온도가 직접적으로 채반(30)에 전달되지 않고 가열공기가 간접적으로 채반(30)에 담긴 상하부의 콩에 전달하여 상ㆍ하 온도편차를 줄여 주므로 전체적으로 균일한 발효가 이루어게 된다.In addition, the bottom surface 12 of the tray 30 is not in contact with the bottom surface 12 of the heating vessel 10 of the present invention has a predetermined interval so that the temperature transmitted from the heating vessel 10 directly to the tray 30 The heating air is indirectly transferred to the beans in the upper and lower parts indirectly contained in the tray 30 to reduce the temperature difference between the upper and lower, thereby achieving a uniform fermentation as a whole.
한편, 청국장제조가 완료되어 가열용기(10)에서 덮개(20)가 경첩(14)을 축으로 개방하게 될때 청국장제조과정에서 가열된 습한증기에 의해 덮개(20)내측표면에 남아 있는 수분이 덮개(20)하부를 통해 가열용기(10)후방외면의 집수부(13)에 집수되어 깨끗하게 처리된다.On the other hand, when the production of the Cheonggukjang is completed and the cover 20 in the heating container 10 to open the hinge 14 to the shaft, the moisture remaining on the inner surface of the cover 20 by the wet steam heated during the production process (20) Through the lower part of the heating vessel 10 is collected in the collecting portion 13 of the outer surface of the rear surface is clean.
이와같이 된 본 고안의 청국장제조기는 다음과 같은 효과가 있다.Cheonggukjang manufacture of the present invention as described above has the following effects.
1. 가열용기의 바닥면과 콩이 담겨지는 채반의 바닥면사이에 일정간격을 두고 채반의 재치된 구성으로 가열용기의 온도가 간접전달되어 채반에 담긴 상ㆍ하부콩에 전달되는 온도편차를 줄여 균일한 발효가 이루어지도록 한다.1. The temperature of the heating container is indirectly transmitted by indirectly transferring the temperature of the heating container with a certain interval between the bottom surface of the heating container and the bottom surface of the tray containing the beans to reduce the temperature deviation transmitted to the upper and lower beans in the tray. Ensure uniform fermentation.
2. 채반에 구비된 수용부에 형성되어 있는 다수의 통기공을 통해 가열된 습한 공기가 콩에 접촉되어 발효시키게 되고, 수용부 바닥면에 중심돌출부위가 형성되어 넓은 공기접촉부위로 골고루 공기접촉이 이루어지도록 한다2. The moist air heated through a plurality of vents formed in the receiving part provided in the tray is brought into contact with the beans to ferment. A central protrusion is formed at the bottom of the receiving part so that the air contact is evenly distributed to the wide air contacting part. To be done
3. 채반에 구비된 수용부상측의 돌출단척과 덮개의 경사면에 의해 수분이 수용부에 흘러내리지 않도록 한다.3. The protruding shorts on the upper side of the accommodating part and the inclined surface of the lid prevent the water from flowing into the accommodating part.
4. 채반에 구비된 돌출단턱 외측에 지지판에 공기순환공이 형성되어 가열된 습한 공기를 대류현상으로 순환이 이루어지도록 하고 수분은 가열용기 바닥면으로 낙하되도록 한다.4. An air circulation hole is formed in the support plate on the outside of the protruding step provided in the tray so that the heated humid air is circulated through convection, and the water drops to the bottom of the heating vessel.
5. 채반에 구비된 주연부패킹에 의해 청국장 제조기를 완전밀폐로 유지시켜 제조기내의 수분이 마르지 않도록 하고 청국장 제조과정에서의 청국장 특유의 냄새가 외부로 발산되는 것을 방지하는 효과가 있다.5. It is effective to keep the Cheonggukjang maker completely closed by the periphery packing provided in the tray so that the moisture in the machine does not dry out and the smell of Cheonggukjang in the production process of Cheonggukjang is released to the outside.
Claims (5)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20-2002-0038862U KR200309543Y1 (en) | 2002-12-30 | 2002-12-30 | Device for producing fermented soybeans |
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| Application Number | Priority Date | Filing Date | Title |
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| KR20-2002-0038862U KR200309543Y1 (en) | 2002-12-30 | 2002-12-30 | Device for producing fermented soybeans |
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| KR200309543Y1 true KR200309543Y1 (en) | 2003-04-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100638932B1 (en) | 2005-06-13 | 2006-10-25 | 엘지전자 주식회사 | The cover of container for fermented soybeans |
| KR101499382B1 (en) * | 2014-01-29 | 2015-03-05 | 덴스타주식회사 | Wax pot for dental technician preventing wax permeation |
| KR20200129691A (en) * | 2019-05-09 | 2020-11-18 | 이명걸 | Wash bowl |
-
2002
- 2002-12-30 KR KR20-2002-0038862U patent/KR200309543Y1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100638932B1 (en) | 2005-06-13 | 2006-10-25 | 엘지전자 주식회사 | The cover of container for fermented soybeans |
| KR101499382B1 (en) * | 2014-01-29 | 2015-03-05 | 덴스타주식회사 | Wax pot for dental technician preventing wax permeation |
| KR20200129691A (en) * | 2019-05-09 | 2020-11-18 | 이명걸 | Wash bowl |
| KR102252521B1 (en) * | 2019-05-09 | 2021-05-17 | 이명걸 | Wash bowl |
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