KR200346947Y1 - A fermented food making & keeping warm apparatus - Google Patents
A fermented food making & keeping warm apparatus Download PDFInfo
- Publication number
- KR200346947Y1 KR200346947Y1 KR20-2004-0001373U KR20040001373U KR200346947Y1 KR 200346947 Y1 KR200346947 Y1 KR 200346947Y1 KR 20040001373 U KR20040001373 U KR 20040001373U KR 200346947 Y1 KR200346947 Y1 KR 200346947Y1
- Authority
- KR
- South Korea
- Prior art keywords
- food
- empty space
- main body
- bucket
- water
- Prior art date
Links
- 235000021107 fermented food Nutrition 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000013305 food Nutrition 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 239000011810 insulating material Substances 0.000 claims abstract description 9
- 238000010792 warming Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 abstract description 5
- 244000068988 Glycine max Species 0.000 description 11
- 235000010469 Glycine max Nutrition 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 7
- 241000233866 Fungi Species 0.000 description 6
- 241000193830 Bacillus <bacterium> Species 0.000 description 5
- 238000009413 insulation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 108010083364 chungkookjang Proteins 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000005338 heat storage Methods 0.000 description 2
- 239000012774 insulation material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012212 insulator Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Cookers (AREA)
Abstract
본 고안은 음식물 발효＆보온장치에 관한 것으로 더욱 자세하게는 음식물을 수용하고 적정온도를 유지하며 음식물을 보온하고, 발효시키는 장치에 관한 것이다.The present invention relates to a food fermentation & warming device, and more particularly, to a device for accommodating food, maintaining a proper temperature, and keeping food warm and fermenting.
본 고안의 발효＆보온장치는 외부에 대하여 밀폐(密閉)되는 공간을 가지며 단열재로 만들어진 본체(11); 상기 본체 일방의 개구부를 외부에 대하여 밀폐하는 단열재로 만들어진 뚜껑(12); 본체내부에 밀폐(密閉)된 공간으로 음식물을 수용하는 기능의 빈공간(13); 열공급원(熱供給源)인 고온의 물을 담아 공급하는 물통(15); 물통을 상기 빈공간(13)의 물통수용부(33)에 수용시키는 통로(通路)인 본체 외면(外面)상에 천공(穿孔)인 물통투입구(31); 상기 물통투입구를 밀봉(密封)하는 수단인 마개(32); 상기 물통수용부(33)를 빈공간(13)에 대하여 밀폐하는 기능의 물통수용부덮개(16); 상기 물통수용부덮개가 빈공간(13)에 대하여 가지는 천공(穿孔)인 덮개천공(17);을 포함하여 구성하는 것을 특징으로 한다.The fermentation & heat insulating apparatus of the present invention has a space sealed to the outside and made of a heat insulating material 11; 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 accommodating food into a space sealed inside the main body; A bucket 15 for containing and supplying hot water as a heat supply source; A water tank inlet 31 which is perforated on the outer surface of the main body, which is a passage for accommodating the water tank in the water container accommodating portion 33 of the empty space 13; A stopper (32) which is a means for sealing the water bottle inlet; A bucket housing portion cover 16 having a function of sealing the bucket receiving portion 33 with respect to the empty space 13; It characterized in that it comprises a; a cover perforation (17) which is a perforation (穿孔) the water container receiving portion cover with respect to the empty space (13).
본 고안의 음식물 발효＆보온장치는 염가의 장치로 음식물을 장시간 보온하여 음식물을 장기 보관함으로 생활의 편리성을 제공하는 기능과 청국장, 요구르트등을 가정(家庭)에서 간편하게 제조하는 기능의 음식물 발효＆보온장치로 국민건강 증진에 기여함이 목적이다.The food fermentation & warming device of the present invention is an inexpensive device that keeps food for a long time and keeps food for a long time, providing convenience of life, and food fermentation & function of easily making Cheonggukjang, yogurt, etc. at home. The purpose is to contribute to the promotion of national health through the use of thermostats.
Description
본 고안은 음식물 발효＆보온장치에 관한 것으로 더욱 자세하게는 가정(家庭)에서 손쉽게 음식물을 보온하는 보온기능과 음식물을 발효시켜 청국장,요구르트등을 만드는 발효기능을 가지는 장치에 관한 것이다.The present invention relates to a food fermentation & warming device, and more particularly, to a device having a warming function of keeping food warm at home and a fermentation function of fermenting food to make Cheonggukjang and yogurt.
기존의 보온기능으로 온도를 유지하는 기술은 식품보관용기 (실용1992-0006318호. 1992.04.16), 보온전열기(20-0310276호. 2003.03.31)로 보온의 방식은 단열재의 소재로 본체를 만들고 전기를 이용하여 전기히터를 가열하고 그 열로 보온공간의 냉각(열손실:熱損失)을 보충하는 방식으로 보온하는 것이다.The technology to maintain the temperature by the existing thermal insulation function is the food storage container (practical 1992-0006318. 1992.04.16), the thermal insulation heater (20-0310276. 2003.03.31), and the method of thermal insulation is made of a material of insulation material Electric heater is heated by using electricity and heat is maintained by supplementing cooling of heat storage space (heat loss: 熱 損失).
이는 전기를 이용하는 방식으로 그 구조에 따른 고가(高價)의 보온장치로 구입 및 활용에 문제가 있고,This is a method of using electricity as a expensive thermostat according to the structure there is a problem in the purchase and utilization,
또한 발효장치로서 요구르트나 청국장 제조에 중요 변수인 온도는 요구르트 발효의 최적온도는 30℃내외이고 청국장 발효의 최적온도는 40℃내외로 기존의 발효기술은 불필요(不必要)한 비용을 낭비하는 기술로 특히 청국장 제조방법에 대하여 기술한다.In addition, the temperature, which is an important variable for the production of yogurt or Cheonggukjang, is the optimum temperature for fermentation of yogurt is about 30 ℃ and the optimum temperature for fermentation of Chunggukjang is about 40 ℃. In particular, the manufacturing method of Chunggukjang.
이 제조방법은 물에 불린 대두를 증자(蒸煮)한후 40℃ 내외의 온도를 유지하며 청국장균인 바실러스균류가 대두에 증식(增殖)하는 과정인 발효과정을 거쳐 청국장을 만드는 것이다.This manufacturing method is to make Chunggukjang through fermentation process, which increases the soybeans soaked in water and maintains a temperature of about 40 ° C, and the Bacillus fungus, which is Cheonggukjang, grows in soybeans.
전통적으로 소쿠리나 채반등의 바닥에 짚을 깔고 증자(蒸煮)된 대두를 담은후 젖은 천을 덮고 따듯한 아랫목에 이불을 덮어 보온하는 방식으로 만들었다.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.
이는 짚을 깔아놓아 짚의 바실러스균류가 접(接)한 대두로 이전(移轉)하여 종균으로 이용하였으며, 젖은 천등을 대두에 덮어 습기를 제공하고, 이불등을 덮어 보온하여 바실러스균류증식에 최적의 온도를 제공하고, 호기성인 바실러스균류에공기공급이 가능한 소쿠리나 채반을 이용한 점은 균의 개념이 없는 시대에 조상들의 지혜가 돋보인다.This was used as a spawn by transferring straw to soybeans in contact with the Bacillus fungus of straw, providing moisture by covering a wet cloth with soybean, and warming by covering the blanket and keeping it warm for Bacillus fungus growth. The use of colanders and rice fields that provide temperature and supply air to the aerobic Bacillus fungus stands out in the wisdom of the ancestors in an era without the concept of bacteria.
단, 생활 공간내에서 제조로 발효시 대두에서 발생하는 암모니아류의 가스 즉, 청국장 특유의 냄새인 불쾌취의 문제가 있다.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.
가정용 청국장제조기의 종래의 기술은 1)청국장제조기실용등록 20-0309543(2003.3.24). 2)가정용청국장제조기실용등록20-0313033(2003.04.29)호와 같이 대두를 밀폐된 공간에 수용하고 히터의 가열에 의하여 보온하며 2-3일동안 발효하여 청국장을 제조하는 것으로, 문제점은 청국장을 제조하는 데에는 전력소비에 의한 비용외에도 전기제품을 2-3일간 연속사용에 대한 불편함과 가전제품으로 고가(高價)인 청국장 제조기의 구입에 경제적인 부담이 있다.Conventional techniques of domestic Chungkookjang makers are: 1) Practical Registration of Chungkookjang Maker 20-0309543 (2003.3.24). 2) The soybean is housed in a closed space and kept warm by heating with a heater, and fermented for 2-3 days to produce Cheonggukjang. In addition to the cost of power consumption, there are inconveniences of continuous use of electrical appliances for 2-3 days, and economic burden on purchasing expensive Cheonggukjang makers for home appliances.
본 고안은 상기한 문제점을 해결하기 위하여 안출된 것으로서, 본 고안의 목적은 저비용에 사용이 편리하며 음식물을 장시간 보온하는 기능과 보온열에 의한 발효식품제조 기능을 가지는 음식물 발효＆보온장치를 제공하는 것이다.The present invention has been made to solve the above problems, the object of the present invention is to provide a food fermentation and warming device having a function of keeping the food for a long time and easy to use at low cost and a fermented food manufacturing function by the heat of insulation. .
본 고안의 특징은 히터를 사용하지 않고 장시간 음식물이 수용된 공간을 보온하는 것으로 첫째, 본체에 투입된 음식물이 가지는 열을 외부에 단시간에 방출하지 아니하고 장시간 서서히 방출하며 보온하는 기능.A feature of the present invention is to insulate a space where food is accommodated for a long time without using a heater. First, a function of gradually insulating and maintaining heat for a long time without dissipating heat to the outside of the food put into the main body in a short time.
둘째, 수용된 음식물외 외부에서 투입되는 열공급원(熱供給源)인 고열의 물통을 간편하게 수용하는 기능.Secondly, it is a function to easily receive a bucket of high heat, which is a heat supply source input from the outside of the food.
셋째, 수용한 열공급원(熱供給源)의 열에너지를 장시간 서서히 외부에 방출하며 보온하는 기능과 보온에 의하여 음식물을 발효시키는 기술에 관한 것이다.Third, the present invention relates to a function of thermally releasing the thermal energy of the received heat supply source to the outside for a long time and keeping the food fermented by keeping warm.
상술한 목적을 달성하기 위하여 본 고안에 의한 음식물 발효＆보온장치는,In order to achieve the above object, the food fermentation & thermostat according to the present invention,
외부에 대하여 밀폐(密閉)되는 공간을 가지며 단열재로 만들어진 본체(11); 상기 본체 일방의 개구부를 외부에 대하여 밀폐하는 단열재로 만들어진 뚜껑(12); 본체내부에 밀폐(密閉)된 공간으로 음식물을 수용하는 기능의 빈공간(13); 열공급원(熱供給源)인 고온의 물을 담아 공급하는 물통(15); 물통을 상기 빈공간(13)의 물통수용부(33)에 수용시키는 통로(通路)인 본체외면(外面)상에 천공(穿孔)인 물통투입구(31); 상기 물통투입구(33)를 밀봉(密封)하는 수단인 마개(32); 상기 물통(15)이 수용된 물통수용부(33)를 빈공간(13)에 대하여 밀폐하는 기능의 물통수용부덮개(16); 상기 물통수용부덮개가 빈공간(13)에 대하여 가지는 천공(穿孔)인 덮개천공(17);을 포함하여 구성하여 해결하였다.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 accommodating food into a space sealed inside the main body; A bucket 15 for containing and supplying hot water as a heat supply source; A water bottle inlet 31 which is perforated on a body outer surface, which is a passage for accommodating a water bottle in the water container accommodating portion 33 of the empty space 13; A stopper 32 which is a means for sealing the water bottle inlet 33; A bucket housing portion cover 16 having a function of sealing the bucket receiving portion 33 in which the bucket 15 is accommodated with respect to the empty space 13; The water bottle receiving portion cover has a perforation (17), which is a perforation (穿孔) with respect to the empty space (13); and configured and solved.
도1은 본 고안에 의한 음식물 발효＆보온장치의 단면도.1 is a cross-sectional view of the food fermentation & thermostat according to the present invention.
도2는 본 고안에 의한 청국장 제조시의 사용상태 단면도.Figure 2 is a cross-sectional view of the use state at the time of manufacturing the Chungkookjang according to the present invention.
도3는 본 고안에 의한 물통 투입구를 도시한 본체 측면도Figure 3 is a main body side view showing the bucket inlet according to the present invention
도4는 본 고안에 의한 물통덮개의 상부 사시도Figure 4 is a top perspective view of the bucket cover according to the present invention
도5는 본 고안에 의한 물통덮개의 하부 사시도5 is a bottom perspective view of the bucket cover according to the present invention
도6은 본 고안에 의한 투입구 마개 사시도.Figure 6 is a perspective view of the inlet plug according to the present invention.
* 도면의 주요 부분에 대한 부호의 설명* Explanation of symbols for the main parts of the drawings
11 : 본체 12 : 뚜껑 13 : 빈공간11 body 12 lid 13 empty space
14 : 용기 15 : 물통 16 : 물통수용부덮개14 container 15 bucket 16 bucket container cover
17 : 덮개천공 23 : 대두 24: 물17: cover perforation 23: soybean 24: water
31 : 물통 투입구 32 : 마개 33 : 물통수용부31: water bottle inlet 32: stopper 33: bucket container
이하, 본 고안 실시예를 첨부 도면에 의거하여 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 고안에 의한 음식물 발효＆보온장치의 단면도로 단열재(발포수지,스치로폼등등)소재로 본체(11), 뚜껑(12)을 만들었다.Figure 1 is a cross-sectional view of the food fermentation & thermostat according to the present invention made the body 11, the lid 12 from the heat insulating material (foaming resin, styrofoam, etc.) material.
이는 본체가 가지는 내부의 밀폐(密閉) 공간(空間)인 빈공간(13)이 가지는 열을 본체 외부에 대하여 보온하는 기능을 제공한다.This provides a function of keeping the heat of the empty space 13 which is an internal sealed space of the main body with respect to the outside of the main body.
또한, 단열재 소재의 물통수용부덮개(16)는 전체적으로 물통수용부(33)에 수용된 물통(15)이 가지는 열을 본체(11)내부의 빈공간(13)에 대하여 보온하는 기능을 하며, 물통수용부덮개(16)가 가지는 덮개천공(17)은 부분적으로 물통(15)이 가지는 열을 본체(11)내부의 빈공간(13)에 서서히 방출하는 기능을 한다.In addition, the bucket container cover 16 of the heat insulating material serves to insulate the heat of the bucket 15 accommodated in the bucket container 33 to the empty space 13 inside the body 11 as a whole, The cover perforation 17 of the accommodating part cover 16 functions to gradually release the heat of the water container 15 to the empty space 13 inside the body 11.
물통수용부덮개(16)가 없을 경우에는 물(24)이 가지는 열을 본체(11)내부의 빈공간(13)에 단시간(短時間)에 방출하나 물통수용부덮개(16)가 이를 방지하였음은 물론 물통수용부덮개(16)가 가지는 덮개천공(17)만을 통하여 서서히 방출하여 본체(11)내부의 빈공간(13)을 가열하므로 장시간 보온을 가능케 한다.If there is no water container cover 16, the heat of water 24 is released to the empty space 13 inside the main body 11 in a short time, but the water container housing cover 16 prevented it. Of course, by slowly releasing only through the cover perforation 17 of the water container receiving portion cover 16 to heat the empty space 13 inside the main body 11 to enable long-term insulation.
도2는 본 고안에 의한 청국장 제조시의 사용상태 단면도로서 용기(14)에 증자된 대두(23)를 담아 본체(11)내부의 빈공간에(13)에 설치한 상태를 도시한다.FIG. 2 is a cross-sectional view of a state of use of the production of Cheonggukjang according to the present invention, which shows a state in which the soybean 23 is added to the container 14 and installed in an empty space 13 inside the main body 11.
청국장제조는 물에 침지(浸漬)하여 불린 대두를 증자(蒸煮)한 후, 청국장균인 바실러스균류를 대두에 증식시키는 것으로 청국장균인 바실러스균류 증식에 최적의 온도인 35-45℃를 유지하는 것이 가장 중요하다.Cheonggukjang is made by soaking soybeans soaked in water to multiply Bacillus fungus, soybean coli, to maintain 35-45 ℃, the optimal temperature for the growth of Bacillus fungus. Most important.
본 고안에 의한 방법은 물통(15)을 순차적으로 2개를 넣어줌으로 24시간이상 보온이 가능하여 양질의 청국장을 제공한다.The method according to the present invention is possible to keep warm for more than 24 hours by putting two buckets 15 sequentially to provide a high quality Cheonggukjang.
또한, 요구르트 제조시는 30℃ 내외로 단시간인 8시간 정도를 유지하는 것으로 가능하므로 본 고안의 음식물 발효＆보온장치는 1개의 물통(15)을 사용만 하여도 가능하다.In addition, since yogurt production is possible by maintaining about 8 hours, which is a short time, at about 30 ° C, the food fermentation & warming device of the present invention can be used by using only one bucket 15.
도3는 본 고안에 의한 고열의 물통 투입구를 도시한 본체 측면도로서,Figure 3 is a side view of the main body showing a high-temperature bucket inlet according to the present invention,
외부에서 고열(高熱)의 물을 담은 물통(15)을 본체(11)의 내부인 빈공간(13)에 수용시키는 통로(通路)인 본체 외면상(外面上)의 천공(穿孔)인 물통투입구(31)을 도시한다.A water tank inlet, which is a perforation on the outer surface of the main body, which is a passage for accommodating the bucket 15 containing the high temperature water from the outside into the empty space 13, which is the inside of the main body 11. 31 is shown.
본 고안의 물통투입구(31)를 통하여 본체 내부에 투입(投入)하는 방법은 본체뚜껑(12)을 열고 투입하는 방법보다 투입시 빈공간(13)이 가지는 열의 외부손실을 감소시키며 작업이 편리하다.The method of inserting the inside of the main body through the water bottle inlet 31 of the present invention reduces the external loss of heat that the empty space 13 has during operation, and is more convenient than the method of opening and closing the main body lid 12. .
도4는 본 고안에 의한 물통수용부덮개(16)의 상측부 사시도로 물통수용부(33)의 일방향 개구부(開口部)인 상부(上部)를 본체 내부인 빈공간(13)에 대하여 밀폐하는 기능을 가지며, 도(圖) 우측 부분이 물통 투입구(31)방향이고, 소재가 단열재로 물통내부의 물이 가지는 열을 보온하는 기능을 하며, 물통수용부덮개(16)에 있는 빈공간(13) 방향의 천공인 덮개천공(17)만을 통하여 서서히 열을 빈공간(13)에 방출하여 보온시간을 연장시킨다.Figure 4 is a perspective view of the upper portion of the water container receiving portion cover 16 according to the present invention to seal the upper portion of the water container receiving portion 33 with respect to the empty space 13 inside the main body. It has a function, and the right part of the figure is in the direction of the water tank inlet 31, and the material serves to insulate the heat of the water inside the water tank as a heat insulator, and the empty space 13 in the water tank container cover 16 The heat is slowly released into the empty space 13 through the cover perforation 17 which is the perforation in the direction of) to extend the warming time.
도5는 본 고안에 의한 물통수용부덮개(16)의 하측부 사시도로 도(圖) 우측부분이 물통 투입구(31)방향이고 반대인 좌측부분은 막힌 구조이고, 막은 구조 자체가 단열재로 물통내부의 물이 가지는 열을 보온하는 기능을 부분적으로 향상(向上)시킨다.5 is a perspective view of the lower part of the water container receiving portion cover 16 according to the present invention, the right side of the figure is in the direction of the water inlet 31 and the left side of the water bottle is blocked, and the structure itself is a heat insulating material. It partially improves the ability to insulate the heat of water.
도6은 본 고안에 의한 투입구 마개(32) 사시도로 본체외벽(外壁)이 가지는 물통투입구(31)에 막아 끼움으로 본체빈공간(13)을 외부에 밀폐(密閉)하는 기능과 마개소재가 단열재로 물통투입구(31)를 통한 빈공간(13)이 가지는 열의 외부방출을 방지한다.6 is a perspective view of the inlet stopper 32 according to the present invention by closing the main body empty space 13 to the outside by plugging into the water tank inlet 31 of the outer wall of the main body and the stopper material is insulated The outside of the heat of the empty space 13 through the water bottle opening 31 is prevented.
또한, 그 형상은 뾰족한 끝단이 짤린 원뿔형 형상으로 물통투입구(31)의 외벽(外壁)과 기울기와 지름만 맞추면 완벽하게 밀폐시킬 수 있다.In addition, the shape is a conical shape with a sharp end cut off can be completely sealed only by matching the outer wall and the inclination and diameter of the water inlet (31).
예컨대, 본 고안은 간단히 단열재 소재의 몸체와 뚜껑, 몸체내부의 빈공간, 물통투입구등으로 구성된 것으로 그 형상 및 모양의 변경이 가능하며 특히, 본 고안은 상술한 실시예에 한정되지 아니하며, 청구범위에서 청구한 본 고안의 요지를 벗어남 없이 본 고안에 속하는 기술분야에 통상의 지식을 가진 자라면 다양한 변형의 실시가 가능한 것임은 물론이고, 그와 같은 변경은 본 고안의 청구범위내에 있게 된다.For example, the present invention is simply composed of the body and the lid of the insulation material, the empty space inside the body, the water inlet opening, etc. can be changed in shape and shape, in particular, the present invention is not limited to the above-described embodiment, claims Those skilled in the art without departing from the gist of the present invention claimed in the present invention, of course, various modifications are possible, and such changes are within the scope of the claims of the present invention.
이상 설명한 바와 같이, 본 고안은 외부의 전원 공급이 없이 물의 축열(蓄熱)기능을 이용하여 음식물을 보온하고, 발효시키는 기능의 장치로 경제적으로 염가인 것은 물론 이 장치에 의한 건강식의 식용을 통하여 국민건강 증진에 기여한다.As described above, the present invention is a device that functions to keep food warm and ferment by using heat storage function of water without external power supply, and is economically inexpensive as well as eating healthy food by this device. Contribute to health
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20-2004-0001373U KR200346947Y1 (en) | 2004-01-15 | 2004-01-15 | A fermented food making & keeping warm apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20-2004-0001373U KR200346947Y1 (en) | 2004-01-15 | 2004-01-15 | A fermented food making & keeping warm apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR200346947Y1 true KR200346947Y1 (en) | 2004-04-08 |
Family
ID=49344993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR20-2004-0001373U KR200346947Y1 (en) | 2004-01-15 | 2004-01-15 | A fermented food making & keeping warm apparatus |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR200346947Y1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017065416A1 (en) * | 2015-10-12 | 2017-04-20 | 김세원 | Yogurt fermenting device for home use |
-
2004
- 2004-01-15 KR KR20-2004-0001373U patent/KR200346947Y1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017065416A1 (en) * | 2015-10-12 | 2017-04-20 | 김세원 | Yogurt fermenting device for home use |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101164419A (en) | Domestic machine for making sour milk | |
| CN207979189U (en) | A kind of temperature control lunch box | |
| KR200346947Y1 (en) | A fermented food making & keeping warm apparatus | |
| KR200353097Y1 (en) | A fermented food making & keeping warm apparatus | |
| KR20090000946A (en) | Apparatus for manufacturing an alcohol | |
| JP2007518397A (en) | Plant growth container | |
| CN202143576U (en) | Electrical steam heating equipment for foods with chamber for water quantifying container | |
| JP3210568U (en) | Food and beverage production equipment | |
| KR101535490B1 (en) | fermentation apparatus | |
| CN205284859U (en) | Yogurt machine | |
| JP5285869B2 (en) | Microwave cooking container | |
| CN202104385U (en) | Thermal insulation lunch box | |
| CN202197755U (en) | Fermentation machine | |
| KR200395975Y1 (en) | Fermentation food and sproud vegetable manufacturing device | |
| JPH056795Y2 (en) | ||
| KR200346942Y1 (en) | A fermented soybean making apparatus | |
| CN210613666U (en) | Culture instrument capable of resisting photoaging active factors | |
| KR100524657B1 (en) | electro-fermenter | |
| KR200197461Y1 (en) | Double structure ceramic instrument for control heating and cooling | |
| KR960008335Y1 (en) | Fermentation apparatus of fermented soybean | |
| CN107380043A (en) | A kind of logistics energy-saving heat preserving car | |
| JP3227559U (en) | Food heat treatment equipment | |
| JPS5830017Y2 (en) | Rice thermal container | |
| KR20170000218U (en) | The yogurt makers for home | |
| KR200309540Y1 (en) | Electric fermentation machine of fermented soybeans fermening contatiner |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| REGI | Registration of establishment | ||
| FPAY | Annual fee payment |
Payment date: 20050804 Year of fee payment: 3 |
|
| LAPS | Lapse due to unpaid annual fee |