KR200346942Y1 - A fermented soybean making apparatus - Google Patents

Abstract

The present invention relates to the production of Cheonggukjang, and more particularly, to a Cheonggukjang manufacturing apparatus for making a fermented soybeans fermented with water and fermented soybean (蒸煮).

The manufacturing apparatus of the present invention has a space that is sealed to the outside (11) made of a heat insulating material; A lid (12) made of a heat insulating material for sealing the opening of one of the main bodies to the outside; An empty space 13 having a function of providing air contained in the soybean into a space enclosed in the main body; A container (14) which accommodates soybeans and is installed in the empty space (13) and has a large number of vent holes on a wall surface and has a structure of a tray; A water tank inlet 31 which is perforated on the outer surface of the main body, which is a passage for accommodating a water container containing high-temperature water for keeping warm; And a stopper 32, which is a means for sealing the water bottle inlet.

Cheonggukjang manufacturing apparatus of the present invention is a cheap Cheonggukjang manufacturing apparatus is a cheap cheonggukjang in the home (cheonggukjang) at home (家庭) without economic burden simply and the purpose of contributing to the promotion of national health.

Description

Cheonggukjang manufacturing equipment {A fermented soybean making apparatus}

The present invention relates to the production of Cheonggukjang, and more particularly, to the production of Cheonggukjang by making fermented soybeans increased as a device for making Cheonggukjang at home. Cheonggukjang production method is to make the soybeans through the fermentation process is a process of increasing the soybeans soaked in water to maintain a temperature of about 40 ℃ and the bacillus fungus Bacillus fungus (대) grows in soybeans. Traditionally, straws were placed on the floor of colanders and rice trays to contain steamed soybeans, covered with a damp cloth, and covered with warm blankets and blankets.

This was transferred to soybeans in which straw Bacillus fungi were laid and laid as straw, and used as a spawn seed. The use of colanders and rakes that provide temperature and provide air to the aerobic Bacillus fungus highlights the wisdom of ancestors in an era without the concept of fungi.

However, there is a problem of an unpleasant odor, which is a smell unique to Cheonggukjang, that is a gas of ammonia generated in soybean during fermentation as manufactured in the living space.

Conventional techniques of domestic Chungkookjang makers are: 1) Practical Registration of Chungkookjang Maker 20-0309543 (2003.3.24). 2) Fermenting soybeans in a closed space and keeping them heated by heating them to produce Cheonggukjang, such as 20-03l3O33 (2003.4.29). In addition to the cost of power consumption, the production of Cheonggukjang has an economic burden on the purchase of Cheonggukjang makers, which are expensive for the continuous use of electrical appliances for 2-3 days and expensive as home appliances.

In addition, the manufacturing method is to expose the soybeans soaked in water to the air and placed in a sealed vessel with the Bacillus fungus, which is implanted in a sealed container, and installed in the inside of the manufacturing machine to maintain a constant temperature by heating the heater. It is a method of making Cheonggukjang by multiplying Bacillus fungi, which are the Cheongguk bacteria.

These conventional techniques have a problem in manufacturing a cheongukjang at home.

First, the method of making Cheonggukjang by growing the Bacillus fungus, which is implanted by exposure to the air, as a seed is made by using a small amount of Bacillus bacteria. If the bacillus fungi are not supplied enough for fermentation in the same state as 菌 紙), the decay occurs rather than the proliferation, and when the pathogen is implanted, the decay occurs rather than the fermentation, and there is a great problem.

Second, since soybeans are fermented in an enclosed space, the ammonia gas generated during soybean fermentation is infiltrated into Cheonggukjang, providing a highly unpleasant taste.

Third, the vessel containing soybeans has a sealed structure, which does not have enough air supply to Bacillus bacteria, which are aerobic Cheongguk bacteria, and the growth is lowered, causing decay rather than fermentation.

(Experiment: Soybeans attached to vessel walls without vents were not fermented, but were spoiled, resulting in 100% spoilage).

The present invention is devised to solve the above problems, an object of the present invention is to provide a device for producing a cheonggukjang easy to use at a low cost and easy to make a good quality.

The feature of the present invention is that fermented soybeans without using a heater to make Cheonggukjang

First, the increased soybeans are put in a container before dishing and stored in an empty space inside the main body, so that the soybeans are fermented with heat insulation, that is, insulation of the main body and the lid of the heat insulating material, to provide high quality Cheongukjang.

According to the experiment, when the soybeans ferment itself, heat is generated, and if only the temperature of the initial fermentation is maintained, the fermentation heat is effective with self-generating heat.

Second, when the steamed soybeans are cooled, water of high heat is stored in the water receiving portion 22 inside the main body 11, or put together in a sealed bucket (eg, PET coke container, PP milk container). The soybean fermentation is carried out by maintaining the inside of the main body, which is a heat insulator, at a temperature of 35-45 C.

In particular, when the sealed water bottle (eg PET coke bottle, PP milk container, etc.) was put into the fermentation two times after the initial fermentation and after 12 hours of fermentation, the fermentation was good and a good cheonggukjang was obtained. In the outer surface corresponding to the straw, water receiving part, the water tank inlet 31 is opened and normally plugged with a stopper 32 made of a heat insulating material such as a main body. It is completed by blocking 32), so it can be added easily without losing heat and moisture inside the main body. Cheonggukjang manufacturing apparatus according to the present invention to achieve the above object,

A main body 11 having a space sealed to the outside and made of a heat insulating material;

A lid (12) made of a heat insulating material for sealing the opening of one of the main bodies to the outside;

An empty space 13 having a function of providing air contained in the soybean into a space enclosed in the main body;

A container (14) which accommodates soybeans and is installed in the empty space (13) and has a large number of vent holes on a wall surface and has a structure of a tray; A water tank inlet 31 which is perforated on the outer surface of the main body; It was solved by including the stopper 32 of the water bottle inlet.

1 is a cross-sectional view of the cheongukjang manufacturing apparatus according to the present invention.

Figure 2 is a cross-sectional view of the use state of the production apparatus according to the present invention.

Figure 3 is a cross-sectional view of the use state of the container according to the present invention.

Figure 4 is a side view of the main body showing a high-temperature bucket inlet according to the present invention.

Figure 5 is a perspective view of the inlet plug according to the present invention.

* Explanation of symbols for the main parts of the drawings

11 body 12 lid 13 empty space

14 container 15 charcoal 16 straw

21: Charcoal & straw container 22: Water container 23: Soybean

24: water 31: water bottle inlet 32: stopper

Hereinafter, a process of making fermented with Bacillus fungi, which are Cheongguk coli, using the soybean cooked in the present invention will be described in detail with reference to the accompanying drawings.

In Fig. 1, the apparatus for producing cheonggukjang according to the present invention includes a main body 11 made of a heat insulating material having a sealed space with respect to the outside; and one opening of the main body to the outside. And a lid 12 having a function of sealing against.

The main body 11 and the lid 12 are made of a heat insulating material to prevent the heat of the internal empty space 13 from dissipating to the outside and cooling.

The lower part located in the main body 11 in the downward direction includes a charcoal & straw receiving part 21 as a space for placing charcoal or straw, and a water holding part 22 containing water having a function of providing moisture to soybeans.

Also, in order to obtain 35-45 ℃ which is the optimal temperature for the growth of Cheongguk coli when cold soybeans are used in the early stage of fermentation, swelled water is placed in an airtight bucket (eg PET coke container, PP milk container). It is achieved by accommodating the parts 21 and 22.

In order to promote the fermentation in winter or in order to accommodate the high-temperature water in the bucket together, the temperature of the empty space 13 inside the main body 11 is raised to achieve effective fermentation.

A container 14 containing fermented soybean 23 and housed inside the main body 11 is fermented and is a bowl-shaped bowl.

The soybeans contained in the container and the empty space 13 in the main body are in communication with each other and provide sufficient air to the aerobic Cheonggukyun grown in the increased soybean to promote fermentation.

2 is a cross-sectional view of the state of use of the production apparatus according to the present invention the charcoal 15 and straw 16 was installed in the charcoal & straw receiving portion 21, respectively.

Charcoal (15) absorbs harmful cutlet, and in particular, absorbs and removes ammonia gas, which is the main cause of unpleasant odor that occurs during fermentation of Cheonggukjang, and helps edible Cheonggukjang. Bamboo charcoal, however, emits the maximum amount of far-infrared rays at 40 ℃, and removes sterilizing functions and molds to sterilize harmful bacteria, making effective fermentation possible.

Straw (16) is a material that has traditionally been used as a source of Chungkookjang bacteria, which are seeds for the production of Cheonggukjang. It is also recognized as effective in modern science.

3 is a cross-sectional view of the use state of the container 14 according to the present invention to install the charcoal 15 and straw 16 in the charcoal & straw accommodating part 21 inside the main body 11, but to increase the effect of the charcoal ( Fig. 15 is a cross-sectional view showing the structure in which straw (16) and straw (16) are integrally assembled with soybeans.

Figure 4 is a side view showing the body of the high-temperature bucket inlet in accordance with the present invention, Figure 5 is a perspective view of the inlet plug stopper according to the present invention is usually in the state of closing the inlet with a stopper proceeds to the water bottle body (11) The method of accommodating the internal empty space 13 is completed by removing the stopper 32 of the water tank inlet 31 which is perforated on the outer wall of the main body, and then closing the cap 32 again.

Since the water container is accommodated through the inlet 31, the operation is simpler than the method of opening and accommodating the body lid 12, as well as reducing the loss of moisture and heat of the empty space 13.

For example, the present invention is simply composed of a body and lid of the insulation material, a structure for installing charcoal, straw in the body and a container containing soybeans can be changed in shape and shape, in particular, the present invention is limited to the above-described embodiment Without departing from the gist of the present invention claimed in the claims, those skilled in the art belonging to the present invention, of course, various modifications may be made, and such changes are the claims of the present invention Will be inside.

As described above, the present invention provides a cheonggukjang without the offending as a device for making the warm and easy to use the cheonggukjang without using the external power supply.

Therefore, Cheonggukjang is easily prepared and eaten at home, contributing to the promotion of national health.

Claims (4)

In making fermented soybeans to make Cheonggukjang, A main body 11 having a space sealed to the outside and made of a heat insulating material; Lid 12 made of a heat insulating material for sealing the opening of one side of the main body to the outside: An empty space 13 having a function of providing air contained in the soybean into a space enclosed in the main body; Cheonggukjang manufacturing apparatus characterized in that it comprises a; soybeans are accommodated in the empty space (13), is installed in the wall (14) has a number of vent holes and has a tray-like structure. The cheonggukjang manufacturing apparatus according to claim 1, comprising a charcoal & straw accommodating part (21) inside the main body (11). The apparatus of claim 1, comprising a water holding portion (22) inside the main body (11). The apparatus for producing cheongguk, according to claim 1, comprising a water tank inlet (31) which is perforated on an outer wall of the body (11).