KR20070005185A - Preservation running method of fermented soybeans for kimchi refrigerator - Google Patents

Abstract

A preservation method for fermented soybeans in a kimchi refrigerator is provided to carry out cold shock mode in each adaptation period by a drawer cooler for restraining active propagation of bacillus natto just before adaptation thereof to a preservation temperature, thereby preventing bad smell of the fermented soybeans and realizing long term preservation thereof. A preservation method for fermented soybeans in a kimchi refrigerator includes the steps of heating a fermented soybean compartment up to an active fermentation temperature(T1) by a heater(S100), keeping the fermentation temperature until the fermentation thereof is completed, and cooling the compartment to a preservation temperature(T2) by a drawer cooler of the compartment(S300). In the preservation step, cold shock mode is carried out by the drawer cooler per adaptation period(P) of bacillus natto in the fermented soybeans to restrain active propagation of the bacillus natto at cooling temperature(T3)(S310).

Description

Cheonggukjang Storage Operation Method of Kimchi Refrigerator {Preservation running method of fermented soybeans for Kimchi refrigerator}

1 is a perspective view showing the appearance of the kimchi refrigerator employing a preferred embodiment of the cheongukjang storage operation method of the kimchi refrigerator according to the present invention.

Figure 2 is a side cross-sectional view showing the configuration of the kimchi refrigerator employing a preferred embodiment of the cheongukjang storage operation method of the kimchi refrigerator according to the present invention.

Figure 3 is a schematic cross-sectional view showing the internal configuration of the cheongukjang Khan the main configuration of the preferred embodiment of the kimchi refrigerator storage method of kimchi refrigerator according to the present invention.

Figure 4 is a graph showing the temperature change in the interior of the cheongukjang with the time of the preferred embodiment of the cheongukjang storage operation method of the kimchi refrigerator according to the present invention.

5 is a graph showing a temperature change inside the Cheonggukjang with the time of another embodiment of the cheonggukjang storage operation method of the kimchi refrigerator according to the present invention.

Explanation of symbols on the main parts of the drawings

100. Body 120. Outcase

140a. Upper Inner Case 140b. Lower inner case

160. Insulation material 180. Motion control part

182. Display 184. Operation Buttons

200. Storage container 220. Lid seat

222. Left compartment 240. Lid right compartment

242. Ucandoor 300. Cooler

300 '. Drawer cooler 320. Heater

340. Compressor 360. Machine Room

400. Drawer Ucan 420. Ucan Drawer

422. Ucan Drawer Basket 424. Ucan Drawer Basket

440. Drawing Rail 500. Cheonggukjang Khan

520. Cheonggukjang Drawer 522. Cheonggukjang Drawer

524. Cheonggukjang Drawer Basket 540. High Temperature Sensor

560. Heating means 600. Cheonggukjang container

700. Control Unit P. Adaptation Cycle

S100. Fermentation S200. Deep Cooling Step

S300. Storage step S310. Cold shock operation

T1. Fermentation temperature T2. Storage temperature

T3. Cooling temperature

The present invention relates to a kimchi refrigerator, and more specifically, in the storage step after the fermentation of Cheonggukjang Kimchi refrigerator to perform a cold shock (Cooling shock) operation to rapidly cool the interior of the Cheonggukjang Khan at the cooling temperature at each environmental adaptation cycle of How to Store Cheonggukjang

In general, Cheonggukjang is a Korean soybean paste made with soybeans cooked in a hot place to create Bacillus natto. In addition, anti-cancer prevention and adult disease prevention effects have been proven to increase the consumption of foods that meet the well-being trend.

Because of this, in recent years, a number of devices for manufacturing Cheonggukjang, such as slow cookers and multi-purpose cookers, have been developed in an effort to easily manufacture Cheonggukjang. However, it is necessary to purchase a separate device and have some inconveniences in use such as storage after use. There is this.

In addition, the kimchi refrigerator is a refrigerator made for the purpose of storing kimchi, and is capable of temperature control so that 0-5 ° C. is maintained so that the kimchi can be aged and stored, and has an excellent intermittent performance of cold air compared to a general refrigerator.

In recent years, independent temperature control is possible in each storage space formed inside the Kimchi refrigerator, which is used to store not only kimchi but also various foods such as vegetables, fruits, and meat.

The cooling method of the Kimchi refrigerator is divided into an indirect cooling method by the supply of cold air and a direct cooling method that directly cools the inside of the refrigerator, and a direct cooling method having excellent cooling effect and cold storage ability is commonly used.

The kimchi refrigerator is divided into a lid type for opening and closing the lid of the upper surface according to the opening and closing method, a drawer type for storing the drawer-shaped storage space in and out of the drawer type, and a combination of the lid type and the drawer type.

However, the prior art as described above has the following problems.

Conventionally, in order to manufacture Cheonggukjang, Cheonggukjang should be manufactured by purchasing a dedicated device for manufacturing Cheonggukjang, and after use, it should be stored in a separate storage space and taken out whenever necessary. have.

In addition, the conventional dedicated device for manufacturing the cheonggukjang manufactures the cheonggukjang by temperature control of a single heater. However, in the case of manufacturing the Cheonggukjang in this way, not only the smell of peculiar due to the Baekdu bacteria contained in the Cheonggukjang, the storage period is shortened there is a problem that causes the user complaints.

An object of the present invention is to solve the problems of the prior art as described above, the cold shock (Cooling shock) to rapidly cool the interior of the Cheonggukjang Khan at the temperature of each adaptation cycle of the Baekdujang bacteria in the storage step after the fermentation of Cheonggukjang It is to provide a cheonggukjang storage operation method of kimchi refrigerator to operate.

Cheonggukjang storage operation method of the kimchi refrigerator according to the present invention for achieving the object as described above, in the production of Cheonggukjang in the kimchi refrigerator, which is equipped with the production and storage of Cheonggukjang, on one side of the Cheonggukjang Khan A fermentation step in which the heating means is provided to heat the inside of the Cheonggukjang to the fermentation temperature at which the fermentation is active and maintain the fermentation temperature until the fermentation is completed; A drawer cooler provided inside the cheonggukkan is performed in the order of a storage step of cooling the inside of the cheonggukkan to the storage temperature necessary for storing the cheonggukjang; The cold shock operation is performed by the drawer cooler to rapidly cool the inside of the Cheonggukjang compartment at a cooling temperature that suppresses the growth of the Bacillus Bacillus at every adaptation cycle where the fermented Chonggukjang fermented during the storage step is carried out. .

The storage temperature is 1 ° C.

The adaptation cycle is 8 hours.

The cooling temperature is -4 ℃.

The cold shock operation is performed for 10 minutes each time.

Between the fermentation step and the storage step is further carried out a deep cooling step of rapid cooling for one hour at the cooling temperature inside the Cheongukjang Khan by the drawer cooler.

According to the present invention having such a configuration, it is possible to remove the peculiar smell to improve the production performance of Cheonggukjang, and to improve the convenience of use by lengthening the storage period.

Hereinafter, a preferred embodiment of the cheongukjang storage operation method of the kimchi refrigerator according to the present invention having the configuration as described above will be described in detail with reference to the accompanying drawings.

1 is a perspective view showing the appearance of the kimchi refrigerator in which the preferred embodiment of the kimchi refrigerator storage operation method of the kimchi refrigerator according to the present invention, Figure 2 is a preferred embodiment of the cheongukjang storage operation method of the kimchi refrigerator according to the present invention is adopted. This is a side sectional view showing the composition of Kimchi refrigerator.

As shown in these figures, the main body 100 forming the overall shape of the kimchi refrigerator is formed in a substantially rectangular parallelepiped shape, the outer case 120 and the outer case 120 forming the appearance of the main body 100 The inner case 140a and 140b are provided to be spaced apart by a predetermined interval to form a shape inside the main body 100.

The inner cases 140a and 140b are formed in various shapes according to the shape of the storage space formed in the main body 100, and in the case of the composite kimchi refrigerator, an upper inner case forming the storage space above the main body 100. 140a and a lower inner case 140b forming a storage space under the main body 100.

Between the outer case 120 and the inner case (140a, 140b) is filled with a heat insulating material 160 to prevent the loss of cold air.

Meanwhile, lid compartments 220 and 240 are formed at an upper portion of the main body 100. The lid compartments 220 and 240 are spaces formed for storing food, and the upper inner case 140a is formed to be recessed downward by a predetermined depth to form a storage space having an upper opening.

The lid compartment 220 and 240 are generally divided into a lid seat compartment 220 and a lid compartment 240 to form a separate storage space, respectively, the lid compartment 220 and the lid compartment 240 is hinged to be rotatable. A left compartment door 222 and a right compartment door 242 are provided to selectively shield the opened upper surfaces of the lid seat compartment 220 and the lid compartment 240.

In addition, the coil-shaped cooler 300 is mounted along the upper outer surface of the upper inner case 140a so as to be pulled out a plurality of times, and the coil-shaped heater 320 is disposed along the lower outer surface of the upper inner case 140a. It is mounted to be wound several times.

In addition, the operation control unit 180 is formed on the upper front of the main body 100. The operation control unit 180 is to control the overall operation of the kimchi refrigerator, the operation control unit 180 is provided with a display 182 showing the operating state and the operation button 184 for adjusting the operation.

Meanwhile, drawer bins 400 and 500 are formed below the main body 100. The drawer compartments 400 and 500 are formed so that the lower inner case 140b is recessed to the rear, and are formed to be opened to the front. The cheonggukkan compartment 500 formed on the left side of the center and the drawer compartment 400 formed on the right side are formed. It is divided into

The drawer cooler 300 ′ is mounted on an inner surface of the lower inner case 140 b forming the inner shape of the drawer compartments 400 and 500. The drawer cooler 300 ′ is for cooling the inside of the drawer compartments 400 and 500 and is bent and mounted a plurality of times in a meandering manner so as to be evenly distributed over the entire upper surface. It may also be mounted on both sides and the rear of the (400,500).

The cheongukjang drawer 500 and the drawer wooche 400 is formed inside the drawer type is a drawer draw / withdrawal is equipped with the cheongukjang drawer 520 and the Ucan drawer 420, respectively, the cheongukjang drawer 520 and the Ucan drawer Each storage space is formed at 420.

The Ucan drawer 420 is composed of a Ucan drawer 422 and a Ucan drawer basket 424 to form a storage space, the Ucan drawer basket 424 is a food or storage container for storage ( 200) is accommodated.

In addition, both sides of the right drawer 420 or the both sides of the inner side of the drawer Wook 400 corresponding to the drawer rail 440 is provided with a multi-extension and contraction is provided, by the take-out rail 440 The slide drawer / mouth of the drawer drawer 420 is possible.

The withdrawal rail 440 and the withdrawal guide 460 are also mounted on the cheongguk drawer 520 to be described in detail below, so that the cheongguk drawer 520 can slide out / receive inside the cheongguk drawer 500. Of course.

In the exemplary embodiment of the present invention, the cheongguk drawer 520 is formed on the left side of the drawer compartment 400, 500, but may be formed on the right side of the drawer compartment 400, 500 as necessary.

On the other hand, the rear of the drawer compartment (400, 500) formed in the lower portion of the kimchi refrigerator main body 100, the machine room is provided with components for constituting the refrigeration cycle of the kimchi refrigerator, including the compressor 340 and a condenser (not shown) ( 360 is formed, and the machine room 360 is separated from the drawer compartments 400 and 500 to form an independent space.

Figure 3 is a cross-sectional view schematically showing the internal configuration of the cheongukjangkan which is a main component of the preferred embodiment of the kimchi refrigerator storage operation method of kimchi refrigerator according to the present invention.

Looking at the interior of the cheongukjangkhan in more detail as shown in these figures, the cheongukjangkhan 500 is formed on the lower left side of the main body (100).

The cheongukjang drawer 520 is mounted inside the cheonggukjang drawer 500 drawer / drawer, the cheongukjang drawer 520 is composed of a cheongukjang drawer door 522 and a cheongukjang drawer basket 524. In addition, the inside of the Cheongguk drawer 520, that is, the inside of the Cheongguk drawer basket 524, the cheongukjang container 600 is selectively seated.

The Cheonggukjang container 600 is a container for storage and fermentation of Cheonggukjang, and is formed to accommodate soybeans or Cheonggukjang for fermentation, and a plurality of through-holes are formed to control moisture and humidity to be suitable for the production of Cheonggukjang. .

The inside of the Cheonggukjang (500) can accommodate the kimchi, including the fermented soybeans for fermentation, by the operation of the heating means 560 the inside of the Cheonggukjang (500) is formed a temperature suitable for fermentation.

The heating means 560 is for heating the inside of the Cheonggukjang Khan 500, the heat generated so as to heat the inside of the Cheonggukjang Khan 500 to 37 ~ 57 ℃ for fermentation of Cheonggukjang according to the user's operation Done.

The heating means 560 is mounted to the side forming the inner bottom and / or circumference of the Cheonggukjang 500. In addition, the heating means 560 is formed to be bent a plurality of times in a meander shape (狀 行,), and formed to a size that can occupy the entire surface of the cheongukjangkan 500 for even heating of the cheongukjangkan (500). It would be desirable to.

The heating means 560 may be formed in plural as necessary, and the mounting position may also be mounted at other positions inside the Cheonggukjang compartment 500.

The heating means 560 is generally composed of an electric heater, and if necessary, it may be composed of a Peltier element instead of the electric heater. The Peltier device may be formed in a flat plate shape unlike an electric heater by heating the inside of the Cheonggukjang compartment 500 by a heat transfer effect.

On the other hand, the inner temperature sensor 540 is mounted on one side of the Cheonggukjang 500. The high temperature sensor 540 measures the temperature inside the Cheonggukjang compartment 500, and transmits the measured temperature to the control unit 700 so that the temperature inside the Cheonggukjang compartment 500 can be adjusted.

The control unit 700 is for controlling the operation of a plurality of electrical components, including the heating means 560, the user's operation through the operation control unit 180 and the internal temperature sensor inside the Cheonggukjang 500 540 determines the operation of the heating means 560.

On the other hand, the drawer cooler (300 ') is wound inside the lower inner case (140b) forming the upper portion of the cheongukjang (500). The drawer cooler 300 ′ is for cooling the inside of the Cheonggukjang compartment 500, ie, the inside of the Cheongguk drawer 520 and the inside of the Cheonggukjang container 600, so that the fermentation finished Cheonggukjang can be stored at a specific temperature. do.

Hereinafter, the operation of Cheonggukjangkan, which is a main component of the Cheonggukjang storage operation method of the Kimchi refrigerator according to the present invention having the configuration as described above, will be described with reference to the drawings.

Figure 4 is a graph showing the temperature change of the inside of the cheongukjang with the time of the preferred embodiment of the kimchi refrigerator storage method of kimchi refrigerator according to the present invention, Figure 5 is another embodiment of the cheongukjang storage operation method of kimchi refrigerator according to the present invention This is a graph showing the temperature change inside Cheonggukjang with time.

As shown, in order to manufacture the Cheonggukjang in the Cheonggukjang Khan 500, after filling a certain amount of boiled soybeans or soaked soybeans in the Cheonggukjang container 600, the cheonggukjang drawer (520) withdrawn sliding sliding the Cheonggukjang container (600) Cheonggukjang drawers basket 524 is seated inside.

Next, by sliding the cheonggukjang drawer 520 so that the Cheonggukjang compartment 500 is completely sealed to the outside and then operating the operation button 184 of the operation control unit 180 for the fermentation of Cheonggukjang Will be selected.

According to the selection of the operation button 184, an input signal is transmitted to the control unit 700, and the heating means 560 is operated according to the transmitted input signal. For fermentation of Cheonggukjang, the heating means 560 generates heat until the temperature inside the Cheonggukjang compartment 500 reaches the fermentation temperature T1.

The fermentation temperature (T1) can be set in various ways depending on the state of the beans to be stored or the user's choice is generally determined in the range of 37 ~ 57 ℃. In addition, the temperature inside the Cheonggukjang 500 is measured by the high temperature sensor 540 and is transmitted to the control unit 700.

When the temperature inside the Cheonggukkan compartment reaches the fermentation temperature T1 by the high temperature sensor 540, the heating means for maintaining the temperature inside the Cheonggukjang compartment 500 to the fermentation temperature T1. The heat generation at 560 is controlled.

At this time, the heating means 560 is repeatedly performed on / off (ON / OFF) in order to maintain the internal temperature of the Cheonggukjang (500) to the fermentation temperature (T1), thereby the Cheonggukjang (500) Although the internal temperature of the some deviation occurs, it is possible to maintain the fermentation temperature (T1) on average.

The heating means 560 operates continuously for a predetermined time to ferment the Cheonggukjang, the time is different depending on the fermentation temperature (T1) and the user's operation. [Effective step (S100)]

When the fermentation of the Cheonggukjang is completed, the internal temperature of the Cheonggukjang Khan 500 is cooled from the fermentation temperature to the storage temperature (T2) for storage of the Cheonggukjang. The storage temperature (T2) will be preferably set to approximately 1 ℃ as a temperature that is easy to use Cheonggukjang without the growth of fermented Baekdujang of fermented Cheonggukjang.

In order to cool the inside of the Cheonggukjang compartment 500 at a storage temperature (T2), the operation of the heating means 560 is stopped to naturally cool the drawer cooler 300 ′ mounted inside the Cheonggukjang compartment 500. It operates so that the internal temperature of the cheongukjang 500 reaches the storage temperature (T2).

At this time, the storage temperature (T2) is an average temperature, there is some change by the repeated on / off of the drawer cooler (300 ') cooling the inside of the Cheonggukjang (500), but the average of about 1 ℃ As the temperature inside the Cheonggukjang compartment 500 is maintained at the storage temperature T2, the temperature of the fermented Cheonggukjang itself also drops to the storage temperature T2. [Storage step (S300)]

On the other hand, if the fermented Cheonggukjang lasts for a certain period of time at the storage temperature (T2) state, the Baeknyun bacteria inside the fermented Cheonggukjang will adapt to the environment and start to multiply again, resulting in a bad smell. Is lowered.

In other words, the Baeknyunjang of the fermented soybeans fermented under the storage temperature (T2) is adapted to the environment after about 8 hours, the time interval of about 8 hours is the adaptation period (P).

Therefore, in order to maintain the fermented Cheonggukjang in the initial fermentation state, by driving the drawer cooler (300 ') performs a cold shock (Cooling shock) operation (S310) to rapidly cool the interior of the Cheonggukjang (500).

The cold shock operation (S310) is to rapidly cool until the temperature inside the Cheonggukjang compartment 500 by the drawer cooler (300 ') to the cooling temperature (T3) and then to return to the storage temperature, the cold The shock operation S310 is carried out for approximately 10 minutes.

At this time, the cooling temperature (T3) is -4 ℃, at the cooling temperature (T3) the growth of the Bacillus Bacillus bacteria in fermented Cheonggukjang. That is, the temperature of the fermented Cheonggukjang is also lowered to the cooling temperature T3 by rapidly cooling the temperature inside the Cheonggukjang compartment 500 to the cooling temperature T3, which causes the Bacillus bacterium to adapt to the storage temperature T2. It is to suppress the proliferation of.

In addition, after the cold shock operation (S310) is finished, the internal temperature of the Cheonggukjang compartment (500) again maintains the storage temperature (T2) by natural heating or the heating means (560), the storage temperature ( When T2) is maintained for 8 hours, the Bacillus bacteria are adapted to the environment at the storage temperature (T2) again to perform the cold shock operation (S310) again.

Therefore, the cold shock operation (S310) is to be carried out every 8 hours, that is, every adaptation period (P) for the Bacillus bacteria to adapt to the environment of the storage temperature, it is carried out for 10 minutes each time.

In the fermentation step (S100) and the storage step (S300) the temperature inside the Cheonggukjang 500 is always sensed by the high temperature sensor 540, the fermentation step by the detection of the high temperature sensor 540. The operation of the heating means 560 and the drawer cooler 300 'in S100 and the storage step S300 is controlled.

Meanwhile, as shown in FIG. 5, after the fermentation step S100 is completed, a deep cooling step S200 may be performed before the storage step S300.

The deep cooling step (S200) is to suppress the activation of the Bacillus natto (Bacillus natto) initially generated when the fermentation of the Cheonggukjang through low temperature cold, the Cheongukjang Khan (500) by the operation of the drawer cooler (300 ') By rapid cooling).

In more detail, when the fermentation of Cheonggukjang is completed in the fermentation step (S100) described above, the operation of the heating means 560 for heating the interior of the Cheonggukjang compartment 500 is stopped, and at the same time the drawer cooler 300 'is operated to rapidly cool the internal temperature of the Cheonggukjang 500 from the fermentation temperature T1 to the cooling temperature T3.

When the cooling temperature T3 is reached, rapid cooling is performed for about 1 hour while the internal temperature of the cheongukjang compartment 500 is maintained at the cooling temperature T3. Thus, the cheongukjang compartment 500 is obtained. The fermented Cheonggukjang inside also close to the cooling temperature (T3) to suppress the initial activation of the Baekdujang bacteria in the fermentation is complete.

In this case, the drawer cooler 300 ′ is repeatedly turned on / off according to the instruction of the controller 700 in order to maintain the internal temperature of the cheongguk cabinet 500 at the cooling temperature T3. Due to this, a slight temperature deviation occurs, but the internal temperature of the Cheonggukjang compartment 500 can continuously maintain the cooling temperature T3. [Deep cooling step (S200)]

After maintaining the inside temperature of the Cheonggukjang 500 at the cooling temperature T3 for about 1 hour, the drawer cooler 300 'is stopped and naturally heated or the heating means 560 is operated.

In addition, by operating the heating means 560, the internal temperature of the cheonggukjang 500 enters the above-described storage step of maintaining after being heated to the storage temperature (T2), in the storage step is adapted as described above Cold shock operation is performed every cycle.

The scope of the present invention is not limited to the above embodiments, and many other modifications based on the present invention will be possible to those skilled in the art within the above technical scope.

 In the cheonggukjang storage operation method of the kimchi refrigerator according to the present invention as described in detail above, the operation of the drawer cooler when the cooling temperature reaches 8 hours during the storage step to maintain the storage temperature after the fermentation step, that is, every adaptation cycle Cold shock operation is performed.

And, during the cold shock operation, the Baekdu bacteria in the Cheonggukjang stored in the fermented state inside the Cheonggukjang compartment are rapidly cooled just before adapting at the storage temperature, and proliferation is suppressed, and stored during the adaptation cycle even after returning to the storage temperature. It becomes unable to adapt in the environment of temperature, and active proliferation is suppressed.

Therefore, it is possible to prevent the odor caused by the naphtha bacterium generated after the fermentation of Cheonggukjang so as to improve the production performance of the Cheonggukjang as well as to resolve the emotional complaints due to the odor of the user.

In addition, the quality of Cheonggukjang may be prevented from falling due to Naphtha bacterium that occurs after the fermentation of Cheonggukjang, thereby enabling long-term preservation of Cheonggukjang.

In addition, when the deep cooling step is passed after the fermentation step, it is possible to more effectively suppress the growth of Bacillus pneumoniae in fermented Cheonggukjang and to set the storage temperature at a shorter time from the fermentation temperature to reduce the cooling time and load. .

Claims (6)

In the production of Cheonggukjang in Kimchi Refrigerator equipped with Cheonggukjang Khan which can manufacture and store Cheonggukjang, A fermentation step of heating means provided on one side of the cheongukjangkan to heat the inside of the cheonggukjang to the fermentation temperature at which fermentation is active and to maintain the fermentation temperature until the fermentation is completed; A drawer cooler provided inside the cheonggukkan is performed in the order of a storage step of cooling the inside of the cheonggukkan to the storage temperature necessary for storing the cheonggukjang; The cold shock operation is performed by the drawer cooler to rapidly cool the inside of the Cheonggukjang compartment at a cooling temperature to suppress the growth of the Baengnyun bacteria at every adaptation cycle of the fermented Chonggukjang fermented during the storage step. How to Store Cheonggukjang in Kimchi Refrigerator The method of claim 1, wherein the storage temperature is 1 ° C. The method of claim 2, wherein the adaptation period is 8 hours. 4. The method of claim 3, wherein the cooling temperature is -4 ° C. 5. The method of claim 4, wherein the cold shock operation is performed for 10 minutes each time. According to claim 5, Between the fermentation step and the storage step, Cheonggukjang storage operation method of the kimchi refrigerator characterized in that the deep cooling step of rapidly cooling the inside of the cheongukjang compartment at a cooling temperature for 1 hour by the drawer cooler.

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