KR20040101786A - Fermentation apparatus of kim-chi - Google Patents

Abstract

PURPOSE: An apparatus for curing kimchi in which kimchi is cured within a kimchi jar which is surrounded with loess and charcoal having effects of emitting far infrared radiation and removing contaminant is provided. It effectively supplies cold air, provides a kimchi curing state closely resembling that of traditional kimchi curing methods and maintains freshness of kimchi for a long period of time. CONSTITUTION: The apparatus for curing kimchi consists of a frame(10) opened at the top and installed with a cooling line(13) in the inner wall; loess(61) and charcoal powder(65) filled in the first half of the inside of the frame to emit far-infrared radiation and remove a contaminant; a cooling vessel(40) for receiving loess and charcoal powder; a kimchi jar(30) for being placed within cooling vessel; and a cooling space(11) having a vacant space in the second half to permit the smooth distribution of cold air. The cooling vessel has a cold air through-hole to permit the smooth distribution of cold air.

Description

Kimchi ripening device {FERMENTATION APPARATUS OF KIM-CHI}

The present invention relates to a kimchi ripening apparatus, in detail, by installing a cooling line on the inner wall of the appropriate size frame to increase the cooling efficiency in the frame,

The upper half of the inside of the frame is filled with loess and coal, and the lower half of the inside of the frame is filled with empty space to form a cooling space. In the middle of the loess and coal powder filling section and the inside of the cooling space, a cooling cylinder with a cold air hole is installed, and a kimchi dock is mounted in the cooling cylinder.

Place the kimchi dog and the cooling tank safely in the middle of the frame, and install the frame protrusion in the middle of the frame and the cooling tube protrusion in the middle of the outside of the cooling tank to prevent the leakage of ocher and coal. At the bottom of the frame and at the bottom of the cooling cylinder, supports and supporting projections are installed to handle the loads of kimchi, kimchi dog and cooling cylinder. Cover the glass plate with the insertion hole of Kimchi Dog around the upper part of Kimchi Dog to prevent contamination of Kimchi soup or pollutants by falling to the yellow soil and charcoal surrounding the Kimchi Dog, and to prevent the penetration of temperature and moisture, and to facilitate the internal perspective. Let's do it.

One side of the frame bottom is provided with a drain hole for the excretion of moisture generated by the circulation of cooling air.

The cooling device is configured on the outside of the frame and the lower part to maintain a proper temperature so that the kimchi in the kimchi is always fresh.

As a well-known fact, the traditional method of aging kimchi in Korea is to put kimchi, which is directly dipped in by hand, into kimchi dogs made of earthenware, and then bury the kimchi dog in the ground such as the front and back yard. However, the fact that this method of aging can yield the most ideally matured kimchi has already been revealed by the studies of various food scientists, which shows the wisdom of our ancestors.

However, in modern times, the residential environment has changed so much that almost all lands such as apartments, townhouses and even general houses are already buried by cement, making it difficult to find soils. It is almost impossible to keep soaked kimchi mainly in the refrigerator to keep its freshness.

In addition, the kimchi refrigerator produced by artificially satisfying the conditions, such as appropriate ripening temperature, time of kimchi in the refrigerator has appeared and is used.

However, since the kimchi refrigerator described above is made of members of synthetic resin that is prevalent in modern times, and forcibly ripens kimchi, it is impossible to taste the kimchi fermented naturally by the traditional aging method described above. The manufacturing cost of the product has a very high disadvantage because it has to embed various electronic components to meet the maturation environment.

Accordingly, the present applicants have studied and analyzed the above-mentioned disadvantages, and as a result, it is more preferable to keep the kimchi fresh through the soil where the kimchi is traditionally buried, rather than providing the kimchi with all the environmental conditions. I found out that there is.

The present invention is to significantly improve and supplement the technical content of the applicant's prior application patent No. 332601 to exert excellent kimchi ripening effect.

The present invention is in response to the above-described object to provide a kimchi ripening device to allow kimchi to be aged and stored in charcoal, which is excellent in the removal of yellow soil and impurities having high radiation efficiency and temperature storage rate of far infrared rays and humidity control. There is a purpose.

The present invention is a dual structure of a kimchi dog made of a traditional jar said to breathe nature in order to maintain the freshness of aged kimchi and a metal cooling cylinder formed with a cold air hole for effective distribution and delivery of cold air. Another purpose is to provide the kimchi ripening device formed.

The present invention is to prevent the over-fermentation of kimchi by the temperature of the ocher light by the irradiated sunlight, and to provide a shade and auxiliary cold air release means for maximizing the freshness of kimchi by releasing cold air from the upper side of the kimchi poison. Another purpose is to provide a kimchi ripening device.

In order to achieve the above object, the present invention constitutes a kimchi ripening apparatus in which the upper half of the appropriate size frame is filled with ocher and carbon powder, and the kimchi poison embedded in kimchi is filled in the filled ocher and carbon powder.

In order to achieve another object of the present invention, a cooling line of a copper product having excellent cold air is installed on an inner wall of the frame, and a lower half of the frame forms a cooling space, and communicates with a lower side of the cooling space to provide cold air discharge means. Configure kimchi ripening device is installed.

In order to achieve another object of the present invention, the cold air is discharged to the upper side of the frame, the shade is installed above the induction of the cold air is emitted, the cold portion to the upper side of the kimchi dog It constitutes a kimchi ripening device is installed, the auxiliary cold air discharge means for emitting.

1 is a perspective view of the kimchi ripening apparatus according to the present invention.

Figure 2 is a cross-sectional view of the kimchi ripening apparatus according to the present invention.

Figure 3 is a perspective view of the door installed in the kimchi ripening apparatus according to the present invention.

Figure 4 is a perspective view of the shade installed on the kimchi ripening apparatus according to the present invention.

Figure 5 is a perspective view of the auxiliary cold air discharge unit installed in the shade of the kimchi ripening apparatus according to the present invention.

Figure 6 is a perspective view of a perforated glass plate covering the upper periphery of the kimchi dog according to the present invention.

<Explanation of symbols for the main parts of the drawings>

10 frame 11 cooling space 13 cooling line

20: cold air discharge portion 25: fan 27: evaporator

30: kimchi dog 31: lid 35: glass plate

40: cooling cylinder 43: cold air hole 47: base protrusion

50: door 53: door frame 57: drain hole

60: shading 61: loess 65: carbon powder

Referring to the features of the present invention as described above in detail.

The present invention is the frame of the appropriate standard that the upper surface is open and the cooling line is installed around the inside of the body; Charcoal which is filled in the frame to remove loess, pollutants and impurities that emit far-infrared rays of high efficiency; An upper half is buried in the loess and coal powder, and a lower half is located in a cooling space, and a cooling passage having a cold air hole circumscribed therein for smooth flow of cold air; Kimchi dog placed in the cooling barrel; A glass plate which is covered around the kimchi dog in the frame to prevent contamination of the filled loess and carbon powder; One side of the bottom of the frame is characterized in that the drain hole is configured for water excretion.

The upper half of the frame is filled with loess and coal and the lower half of the frame is formed with a cooling space.

In order to effectively supply the cold air of the cooling space to the kimchi dog, the cooling cylinder is formed around the cooling air hole and features a cold air discharge means installed in communication with the cooling space.

In addition, the frame is characterized in that the upper opening portion is normally sealed, and further provided with a door to open when taking out the kimchi.

In addition, the upper surface of the frame is opened so that the cold air is discharged, the discharged cold air is induced to be scattered to the top of the kimchi dog and at the same time the sunshade is installed on the upper side of the frame to block the sun, the sunshade cold air toward the kimchi dog side It characterized in that the auxiliary cold air discharge means for discharging is installed.

The material to be filled in the frame is made of ocher and coal powder, but may be replaced with other materials such as calcite and coal lumps depending on the required functions and uses. The turbulence is excellent in controlling moisture in the filling material and smoothly operating the circulation of cold air.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the present invention described above will be described in detail.

1 is a perspective view of a kimchi ripening apparatus according to the present invention.

Referring to FIG. 1, the kimchi sorghum is filled with appropriate amounts of ocher 61 and carbon powder 65 in the frame 10 having an open top surface, and the kimchi is filled inside the filled ocher 61 and carbon powder 65. The kimchi stored 30 is to be buried.

Kimchi sorghum of the present invention as described above, the kimchi in the kimchi poison 30 made of earthenware due to the high far-infrared radiation efficiency and temperature retention characteristics of the loess (61) and the removal of contaminants and impurities of the carbon (65) It is ideally aged. This is because the well-known fact that far-infrared rays activate all living organisms, and because the charcoal removes contaminants and impurities, kimchi can be kept fresh and sanitarily fermented.

Figure 2 is a cross-sectional view of the cold air discharge means and the door is installed in the kimchi ripening apparatus according to the present invention.

Referring to FIG. 2, a cooling line 13 having excellent cold air transmission such as copper is installed on the inner wall of the frame 10 to increase the cooling efficiency in the frame 10, and the upper half of the frame 10 is formed with ocher 61. The carbon powder 65 is filled and the lower half of the frame 10 forms a cooling space 11 as an empty space. In the middle of the inside of the charging portion of the ocher 61 and the carbon powder 65 and the cooling space 11 is provided a cooling cylinder 40 through which the cold air hole 43 is opened. Kimchi dog 30 is mounted in the cooling cylinder (40).

The kimchi dock 30 is placed in the cooling tube 40 is securely positioned in the middle of the interior of the frame 10, the frame 10 to prevent the leakage of the ocher 61 and the carbon 65 in the cooling space (11) In the inner middle of the frame protrusion 15 is installed and in the outer middle of the cooling cylinder 40, the cooling cylinder protrusion 45 is installed.

On the bottom of the frame 10 and the bottom of the cooling cylinder 40, a support 17 and a support protrusion 47 are installed to handle the load of the kimchi, the kimchi dock, and the cooling cylinder.

Around the upper part of the kimchi dog 30, the kimchi dog 30 is covered with a glass plate 35 through which a hole 37 into which the kimchi dog 30 can be inserted. It prevents contamination of broth or contaminants by dropping and prevents penetration of temperature and humidity, and facilitates seeing inside.

One side of the bottom surface of the frame 10 is provided with a drain hole 57 for the excretion of water generated by the circulation of cooling air.

The upper half of the frame 10 is filled with loess 61 and coal 65 and the like, and the lower half of the frame 10 forms a cooling space 11 to form a cooling cylinder 43 having a cold air hole 43 in the inner center thereof. Since the kimchi is matured in the kimchi dog (30) made of soil in the cooling container (40) buried in the loess (61) and charcoal (65) because it is installed to restore the traditional kimchi taste. .

Since the cold air discharge unit 20 is installed at the lower side of the frame 10 to supply cold air into the cooling space 11, the kimchi in the kimchi dog 30 is maintained at an appropriate temperature so as to always maintain freshness.

The cold air discharge unit 20 is composed of a combination of known compressor 21, condenser 23, fan 25, evaporator 27 and the like.

Referring to FIG. 3 along with FIG. 2, a door 50 is installed on the upper side of the frame 10, and the door 50 has a door 51 mounted on the door frame 53 and the frame 10. The two doors 51 are provided between the door frame 53 and the frame 10 so as to be mutually slidable.

The door 51 is made of a glass material to visually check the state of the loess 61 and the carbon powder 65 so as to take countermeasures when the loess 61 and the carbon powder 65 are hardened or frozen. It is preferable to.

In the kimchi aging device as described above, the cold air discharge unit 20 cools the loess 61 and the carbon powder 65 together with the frame 10, and the cooled loess 61 has high temperature preservation, so the kimchi even in the hot summer season. By keeping the storage temperature of the cool to suppress the fermentation of kimchi.

In addition, the door 50 seals the open portion of the frame 10 to prevent the cold air delivered to the ocher 61 and the coal dust 65, and of course, when the device is placed outside the building, This is to block dust and rain.

Figure 4 is a perspective view of the shading portion installed in place of the door on the upper side of the kimchi ripening apparatus according to the present invention, Figure 5 is a cross-sectional view of the auxiliary cold air discharge unit is installed in the shade of the aging device as shown in FIG.

Referring to FIG. 4, the aging growth value opens the upper side of the frame 10 so that cold air is released, and in the upper half of the frame 10, the oak 61 and the coal powder 65, instead of the hard stone 63 and the ingot 67 ) Was charged. The turbulence 63 is excellent in moisture control ability, and the ingot 67 serves to remove contaminants and impurities, such as carbon powder 65.

A sunshade 60 is installed extending from the upper end of the frame 10 to cover the upper portion of the frame 10 at a predetermined interval (L).

The predetermined interval (L) is preferably about 40cm in order to prevent the cold air discharged from the frame to flow out to the outside as possible and to easily remove the kimchi from the kimchi dog.

Referring to FIG. 4 along with FIG. 4, the shade 60 is provided with an auxiliary cold air discharge unit 70 for discharging cold air to the upper side of the kimchi dog 30.

The auxiliary cold air discharge unit 70 is installed only the evaporator 77 and the fan 75 in the shade 60, and the compressor 21 and the condenser 23, which are necessary components for cooling other than the frame 10 It is preferable to share with the thing of the cold air | release part 20 of the lower side.

In the kimchi aging device as described above, the shading portion 60 is to prevent the phenomenon of raising the temperature of the loess 61 is hardened by the sunlight is irradiated with sunlight in the day or the cold air is preserved.

In addition, the predetermined interval (L) is due to the cold air discharged upward from the lower cold air discharge unit 20 of the frame 10 and the cold air discharged downward from the secondary cold air discharge unit 70 of the shade 60. Since it becomes a cold air preservation part, it becomes a form of supplying cold air to the ocher 61 and the carbon powder 65. As a result, the ocher 61 and the carbon powder 65 are in a state containing cold air, thereby maximizing the temperature preservation rate, 61 emits far infrared rays and carbon 65 filters impurities and removes contaminants to sanitize kimchi hygienically and maintain freshness for a longer time.

As described above, the aging growth value is only an embodiment of the present invention, and for example, pine, bamboo, oak, and other natural materials may be used as a plastering member in the frame, and the degree of deformation using ocher, coal, or the like as hard stone or coal is It belongs to the scope of the present invention.

As described above, the present invention is traditionally known that kimchi is stored in coal dust to filter out ocher and impurities having high far-infrared radiation efficiency and temperature storage rate and remove contaminants, and external air is contacted through the clay and coal dust. It is possible to obtain the kimchi ripening state which is almost similar to that of the natural kimchi ripening method, as well as efficiently supply the cold air to the stored kimchi and maintain the freshness even if it is stored for a long time. Get an effect.

In addition, since the present invention as described above is through the ocher and carbon powder without applying the aging conditions of kimchi directly to kimchi, it is not necessary to electronic equipment to meet the above conditions, the manufacturing cost of the device is greatly reduced, such an apparatus This will contribute to the widespread use of the food, and will help to maintain the traditional food culture.

Claims (4)

A frame 10 having an upper surface opened and a cooling line 13 installed on an inner wall thereof; Loess 61 and carbon powder 65 filled in the upper half of the frame 10 to remove far-infrared radiation and pollutants of high efficiency; A cooling tube 40 buried in the loess 61 and the carbon powder 65; Kimchi dock 30 mounted in the cooling cylinder 40; Kimchi ripening apparatus, characterized in that the lower half inside the frame 10 consists of a cooling space (11) formed of empty space in order to facilitate the circulation of cold air. The method of claim 1, The cooling cylinder 40 buried in the ocher 61 and the carbon powder 65 is a kimchi ripening device, characterized in that the perforated cold air hole 43 in order to facilitate the circulation of cold air. The method of claim 1, Insertion of the kimchi poison 30 to the upper side of the inside of the frame 10 to prevent the kimchi broth from being contaminated by the ocher 61 and carbon powder 63 to prevent contamination of the warm, moisture and to facilitate the internal perspective Kimchi ripening device, characterized in that for covering the glass plate 30 is a hole 37. The method of claim 1, The ocher 61 and the carbon powder 65 filled in the upper half of the frame 10 are prevented from leaking into the cooling space 11, and the kimchi dog 30 and the cooling tube 40 are disposed inside the frame 10. Kimchi ripening apparatus, characterized in that the inner wall of the frame 10 is installed to the frame protrusion 15 to the center and the cooling cylinder projection 45 is installed on the outer wall of the cooling cylinder 40.