KR20080038660A - Chunggukjang cooker and method of making chunggukjang by the cooker - Google Patents

Abstract

A method of producing fermented soybeans(Cheonggukjang) by using a fermented soybean making machine is provided to obtain fermented soybeans within a short time without a troublesome inconvenience of the operation. A fermented soybean making machine consists of: a body(10) with an operation panel(11) and a microcomputer; a maturing vessel(20) comprising loess in the body; a lid(40) for covering the maturing vessel; a wicker tray(30) spaced apart from the bottom by a predetermined distance and having a plurality of through-holes; and a band heater(21) installed on a peripheral surface of the maturing vessel to heat and ferment soybeans on the wicker tray and controlled by the microcomputer. A button(11a) is formed at the operational panel to perform the procedure for soaking, heating and fermenting soybeans on the wicker tray. A temperature sensor and a weight sensor are installed in the body. Fermented soybeans are prepared by the steps of: putting 100 to 1,500cc water into the maturing vessel and placing soybeans on the wicker tray; heating soybeans at 10 to 85deg.C for 10 to 900min by operation of the user; heating soybeans at 98 to 125deg.C for 2 to 7hr through the band heater; stopping the band heater for 10 to 240min to lower the temperature of heated soybeans to 20 to 65deg.C; fermenting soybeans by controlling the internal temperature of the maturing vessel at 20 to 65deg.C for 10 to 60hr.

Description

Cheonggukjang method using Cheonggukjang cooker and Cheonggukjang cooker {chunggukjang cooker and method of making chunggukjang by the cooker}

1 is an exploded perspective view showing an example of the Cheonggukjang cooker according to the present invention,

2 is a perspective view of the band heater extracted in FIG.

Figure 3 is a perspective view of the soybean fermented vegetables extracted in Figure 1,

4 is a cross-sectional view of FIG.

5 is a perspective view showing another example of the aging vessel including the band heater extracted from FIG.

6 is a flowchart of a method of manufacturing a cheongukjang according to the present invention.

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

10: Body 11: Operation Panel

11a: Cheonggukjang button 11b: luminous lamp

11c: Bell 20: Aging vessel

21: band heater 30: soybean fermentation

31: hunter 32: turning

40: lid

The present invention relates to a soybean soup cooker and a method of manufacturing a soybean soup using the same so that the whole process of calling, ripening, and fermenting soybeans is automatically performed by carrying out one operation button after putting raw beans.

In general, Cheonggukjang is a fermented food that helps Bacillus subtilis to grow by using amino acids and vitamin B group in soybeans. Boiled soybeans are made by fermenting and fermenting for a certain time at a certain temperature.

The classic way of making this soup is to wash the soybeans, soak them in water, put them in boiling water, cook them well, lay a crest in a shiru or colander, put boiled beans in a blanket and cover them with blankets. Fermentation is carried out in the

And if the mold blooms after 2 to 3 days, the soybean is mixed with the top and bottom of the beans and fermented for a further day so that the fermentation is evenly distributed. There was a lot of hassle.

The present invention has been made in view of the conventional problems as described above, the first object of the present invention, the patent of "10-0522538 patent registered by the applicant of the" multi-functional buntanggi and Cheonggukjang manufacturing method using the same "and patent registration 10-0595480 of the "multi-functional cooker having a production function of Chungkukjang and the manufacturing method of the cheonggukjang using the same" by adding a raw soybeans through the operation of one button to call, ripen, fermentation so that the entire process can be done automatically It is to provide a configured cheongukjang cooker and a production method of the cheongukjang using the same.

In addition, the second object of the present invention, by removing the existing hot plate, and equipped with a band heater on the outer circumferential surface of the aging vessel to eliminate the heat loss due to the direct heating of the aging vessel, and also to reduce the original reduction in the production of the Cheongguk cooker It is to provide a structure of the cheongukjang cooker and the production method of the cheongukjang using the same.

These objects of the present invention,

A body having an operation panel and a control microcomputer, a mating container inserted into the body and made of ocher bio ceramics, a lid closed at an upper portion of the mating container, and spaced apart from a bottom of the mating container by a predetermined distance Soybean fermentation chaeban formed with a plurality of water holes to be installed, and the band heater is installed on the outer circumferential surface of the aging container to boil and ferment the soybeans put on the soybean fermentation chaeban, controlled by a microcomputer for control of the body,

The operation panel is installed in the soybean fermented soybeans called soybean fermented soybeans, ripen, fermented soybean process button to perform the process,

The body has a temperature sensor for sensing the temperature of the aging vessel, and a weight sensor for sensing the weight of the contents is installed in the band heater to the time and temperature required to manufacture the Cheonggukjang set in the microcomputer It is achieved by the Cheonggukjang cooker, characterized in that configured to interrupt the power supply.

In the above cooking panel, the light emitting lamp or bell is further configured, and the light emitting lamp or bell is preferably set to ring after the step of calling the beans, ripening the beans, and fermenting the beans.

The band heater is preferably installed at least one so as to be selectively controlled according to the step called soybean, the step of ripening the beans, the step of fermenting the beans and the contents detected by the weight sensor.

In addition, the objects of the present invention,

In the method of producing a cheongukjang using a cooker of any one of claims 1 to 3,

Put water 100cc to 1500cc in a maturation container, putting a predetermined amount of raw beans on the fermentation table soybeans to prepare; (S100)

According to the user's operation of pressing the button soaking the internal temperature of the aging vessel in the range of 10 ℃ to 85 ℃ called beans for 10 to 900 minutes; (S200)

Heating the internal temperature of the aging vessel through a band heater at 98 ° C. to 125 ° C. to cook beans for 2 to 7 hours; (S300)

Resting the band heater for 10 to 240 minutes so that the temperature of the cooked beans to be lowered to 20 ℃ to 65 ℃; (S400) and

Fermenting soybeans by controlling the internal temperature of the aging vessel for 10 hours to 60 hours through a band heater so that the internal temperature of the aging vessel is continuously maintained at 20 ° C. to 65 ° C. (S500) It is achieved by the manufacturing method.

Other objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and the preferred embodiments associated with the accompanying drawings.

Hereinafter will be described in detail with the accompanying drawings with respect to the claim cooker according to the present invention.

1 is an exploded perspective view showing an example of the cheongukjang cooker according to the present invention, Figure 2 is a perspective view of the band heater extracted from Figure 1, Figure 3 is a perspective view of the soybean fermented chaeban extracted from Figure 1, Figure 4 is 3 is a cross-sectional view of FIG. 5 is a perspective view showing another example of the aging vessel including the band heater extracted in FIG.

As shown in Figures 1 to 5, the Cheonggukjang cooker according to the present invention, the overall configuration of the Patent No. 10-0522538 patent registered by the applicant of the "multi-functional water bath and manufacturing method using the same," and Patented No. 10- After improving the "Multifunction Cooker with Cheonggukjang Manufacturing Function and Cheonggukjang Manufacturing Method Using It" of No. 0595480, the whole process of calling, ripening, and fermenting soybeans can be done automatically by performing one operation button. It is about.

The Cheonggukjang cooker is largely provided with a body 10 having an operation panel 11 and a control microcomputer, a maturing container 20 inserted into the body 10, and a top of the mating container 20. The lid 40, the soybean fermentation board 30 is mounted to the inside of the aging vessel 20, and the band heater 21 is installed on the outer peripheral surface of the aging vessel (20).

Where the maturation vessel 20 is made of ocher bio-ceramic, the adjacent portion is configured to install a temperature sensor (not shown) for sensing the temperature in the maturation vessel.

 In addition, the soybean fermentation kiln 30 is not pressed to the bottom of the ripening beans when the beans are cooked, the ripening container (20) to prevent the beans from immersed in the water of the ripening container 20 when the fermented beans are fermented ( 20) is spaced apart from the floor by a certain distance.

This soybean fermentation board 30, as shown in Figure 3 and 4, the projection 32 is formed on the lower surface of the bottom surface can form a state spaced apart from the bottom of the maturation vessel 20, the bottom The surface is formed with a plurality of water holes 31, the outer peripheral surface is configured to be in close contact with the inner peripheral surface of the aging vessel (20).

And the band heater 21 is installed on the outer circumferential surface of the aging vessel 20 to be boiled and fermented raw soybeans placed on the fermentation chaeban 30 is controlled by a microcomputer (not shown) for the control of the body 10. .

The band heater 21 is installed inside the body 10, a temperature sensor (not shown) for sensing the temperature of the aging vessel 20, and a weight sensor (not shown) for detecting the weight of the contents. It is configured to control the time and temperature required to manufacture the Cheonggukjang set in the microcomputer with the supplied power.

In addition, the band heater 21 is configured to be formed to cut a predetermined portion in the circumferential direction in consideration of the thermal strain in the circumferential direction during operation. The band heater 21 has a heating wire therein, and is insulated with a mica plate, and then the metal plate is sheathed.

At this time, the band heater 21 may be installed at least one so as to be selectively controlled according to the step called soybean, ripening soybean, fermenting soybean and contents detected by the weight sensor. have. In this embodiment, one is installed as shown in FIG.

And the operation panel 11 of the body 10 is called soybean fermented chaeban 30 is called soybean, cooked, fermented soybean soup button (11a) for performing the whole process of the configuration is installed.

In addition, the operation panel 11 further includes a light emitting lamp 11b or a bell 11c, which may be set to ring or emit light at the same time after the step of calling the beans, ripening the beans, and fermenting the beans, respectively. Can be.

At this time, the light emitting lamp 11b may be represented by red, green, and yellow according to each step. Therefore, the user can identify the fermentation stage of the bean through the color of the light emitting lamp (11b).

On the other hand, the band heater 21 may be installed in the embodiment of the lower portion of the aging vessel 20, as shown in FIG.

Here, the operation of each band heater 21, only the lower band heater 21 is operated in the so-called stage, the upper and lower band heaters 21 are simultaneously operated in the soybean ripening step, the upper band in the fermentation stage The heater 21 may be configured to operate only so that the raw beans are placed on top of the fermentation chaeban 30 so that the whole process of soaking, ripening, and fermenting the beans may be automatically performed.

Hereinafter, with reference to the accompanying drawings with respect to the manufacturing method of the cheongukjang according to the present invention will be described in detail.

As shown in Figure 6, first put 100cc to 1500cc of water in the maturation container according to the weight of raw sacks, put a certain amount of raw beans on the fermentation table and then close the lid on the top of the maturation vessel. At this time, the raw beans should be stored in water. (S100)

Thereafter, according to the user's operation of pressing the Cheonggukjang button on the operation panel, the inside temperature of the aging vessel is heated in a range of 10 ° C. to 85 ° C., and the beans are called for 10 minutes to 900 minutes. At this time, the time is controlled within the above range by the microcomputer according to the weight and temperature of the raw beans placed on top of the fermented soybean curd. (S200)

And, by heating the internal temperature of the maturation vessel 98 ° C to 125 ° C through a band heater to cook beans for 2 to 7 hours. (S300)

At this time, the step S300, can be cooked raw beans by steam evaporated, other bars may vary depending on the capacity of the aging vessel and the amount of beans, but 200cc to 300cc washed beans fermented soybeans on the bottom After putting in a maturing maturing container, it can proceed after adding the appropriate amount of water. Here, the amount of the contents put in the aging vessel is sensed by the weight sensor and the cooking time and temperature are automatically set by the microcomputer.

In addition, the temperature and time at step S300 are inversely proportional to each other. In other words, if the temperature is high, the time required for cooking is shortened. If the temperature is low, the time is extended, and the relationship between the temperature and the time may vary depending on the amount of beans to be cooked.

And before the S400 step, all the steam in the aging vessel evaporates while ripening the beans.

After that, the band heater is allowed to rest for 10 to 240 minutes so that the temperature of the cooked beans can be lowered from 20 ° C to 65 ° C. This cuts off the power supplied to the band heater, but blocks until the temperature detected by the temperature sensor installed in the main body is 20 ° C. to 65 ° C. (S400)

Step S400 is a time for lowering the temperature of the cooked beans so that the cooked beans are at an appropriate temperature, that is, the optimum temperature for fermentation, and the optimum fermentation temperature may also vary depending on the amount of cooked beans. It is most preferred to operate in the range, and in particular, to maintain a temperature of 45 ° C.

Thereafter, the internal temperature of the aging vessel is continuously maintained at 20 ° C. to 65 ° C. so that the internal temperature of the aging container is controlled for 10 hours to 60 hours through a band heater to ferment the beans. (S500)

At this time, the fermentation step (S500) is a stage in which the yeast mold is bred in the soybeans are produced so that when the end of this step is the alarm means is operated to inform the user that the production of the cheonggukjang is complete.

As described above, according to the method of manufacturing the cheonggukjang using the cheonggukjang cooker and cheonggukjang cooker according to the present invention, there is a feature that the whole process of calling, ripening, and fermenting the beans through the operation of one operation button after putting the raw beans can be made automatically. .

Therefore, there is an advantage that can be produced very conveniently without the hassle of operation.

In addition, the time called soybean shortened has the advantage that can be produced in very fast time.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, various other modifications and variations may be made without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover such modifications and variations as fall within the true scope of the invention.

Claims (4)

A body having an operating panel and a microcomputer for control, Is inserted into the body of the maturing vessel made of ocher bio-ceramic, A lid closed on the top of the aging vessel, Soybean fermentation chaeban and a plurality of water holes formed to be spaced apart a certain distance from the bottom of the aging vessel, It is made on the outer circumferential surface of the aging vessel to boil the fermented soybeans put on the soybean fermentation chaeban made of a band heater controlled by the control microcomputer of the body, The operation panel is installed in the soybean fermented soybeans called soybean fermented soybeans, ripen, fermented soybean process button to perform the process, The body is equipped with a temperature sensor for sensing the temperature of the aging vessel, and a weight sensor for sensing the weight of the contents is supplied to the band heater at a time and temperature required to manufacture the Cheonggukjang set in the microcomputer Cheonggukjang cooker, characterized in that configured to interrupt the power. The method of claim 1, The operation panel further comprises a light emitting lamp or bell, and the light emitting lamp or bell is set so as to ring after the step of calling the beans, ripening the beans, and fermenting the beans, respectively. Cooker. The method of claim 1, The band heater is characterized in that the soybean, cooked soybeans, ripening soybeans, fermenting soybeans, and at least one or more so as to be selectively controlled according to the contents detected by the weight sensor . In the method of producing a cheongukjang using a cooker of any one of claims 1 to 3, Put water 100cc to 1500cc in a maturation container, putting a predetermined amount of raw beans on the fermentation table soybeans to prepare; (S100) According to the user's operation of pressing the button soaking the internal temperature of the aging vessel in the range of 10 ℃ to 85 ℃ called beans for 10 to 900 minutes; (S200) Heating the internal temperature of the aging vessel through a band heater at 98 ° C. to 125 ° C. to cook beans for 2 to 7 hours; (S300) Resting the band heater for 10 to 240 minutes so that the temperature of the cooked soybeans can be lowered to 20 ℃ to 65 ℃; (S400) Fermenting soybeans by controlling the internal temperature of the aging vessel for 10 hours to 60 hours through a band heater so that the internal temperature of the aging vessel is continuously maintained at 20 ° C. to 65 ° C. (S500) Manufacturing method.

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