KR20080048219A - Refrigerator for kimchi and control method thereof - Google Patents

Abstract

A method of controlling a Kimchi refrigerator by controlling a control part to allow a storage room to be at a specified temperature at a storage mode and Kimchi to be at a specified pH at a maturation mode is provided to improve the inhibition rate of angiotensin-converting enzyme(ACE) and to reinforce physiological activity of Kimchi. A Kimchi refrigerator comprises: a body(10) having at least one storage room(13); a temperature control part(30) performing a maturation mode and a storage mode by controlling the temperature of the storage room; and a control part controlling the driving of the temperature control part to allow immature Kimchi to be matured while maintaining the storage room at 10 to 20deg.C for 10 to 30hr. At the storage mode, the control part controls the storage room to be at -1.5 to -0.5deg.C. At the maturation mode, the control part controls the pH of the Kimchi room to be at a pH of 4.8 to 5.2.

Description

Kimchi refrigerator and its control method {REFRIGERATOR FOR KIMCHI AND CONTROL METHOD THEREOF}

1 is a cross-sectional view of the kimchi refrigerator according to an embodiment of the present invention,

2 is a control block diagram of FIG. 1;

3a to 3c are graphs showing the inhibition rate of kimchi and angiotensin converting enzyme and the change of pH value of kimchi with time during storage mode of kimchi refrigerator according to temperature;

Figure 4 is a graph showing the change in the inhibition rate of kimchi and the pH value of kimchi with time during storage mode of the kimchi refrigerator according to the present invention.

Explanation of symbols on the main parts of the drawings

10: main body 11: inner casing

13: storage room 15: machine room

17: temperature sensor 21: storage container

23 pH sensor 25: door

30: temperature controller 33: compressor

37: evaporator 41: heater

50: control unit

The present invention relates to a kimchi refrigerator and a control method thereof, and more particularly, to a kimchi refrigerator capable of optimizing and maximizing the inhibition rate of angiotensin Converting Enzyme of kimchi during aging and storage of kimchi and a method of controlling the same. It is about.

Angiotensin converting enzyme is an enzyme that converts angiotensin I to angiotensin II. Angiotensin II constricts arterial blood vessels and raises blood pressure, thereby promoting the release of aldosterone from adrenaline. To increase resorption of sodium and water in the kidneys. In addition, angiotensin converting enzyme decomposes and inactivates bradykinin, which has effects such as vasodilation and increased intestinal motility, thereby increasing blood pressure.

Therefore, angiotensin converting enzyme inhibitors have been actively studied for the treatment of hypertension and heart disease. Especially, angiotensin converting enzyme inhibitors contained in foods are peptides and flavonoids obtained as enzyme hydrolysates of food proteins. (flavonoid) glycosides, catenin, tannins.

Kimchi, on the other hand, is a traditional Korean fermented food, which is prepared by salting vegetables, which are the main ingredients of kimchi, for a certain period of time, and then adding various seasonings such as red pepper and salted fish to salted vegetables. It also contains a large amount, which can provide a negative image of high salt foods.

However, kimchi contains various vegetables and contains abundant protein and its hydrolyzate. Particularly, kimchi, which is rich in salted fish and paste, contains ingredients that have angiotensin converting enzyme inhibitory activity on its own, and the effect can be expected. However, the applicant can maintain the taste and nutrition of kimchi. Kimchi refrigerator and its control method have been developed to optimize and maximize the inhibition rate of angiotensin converting enzyme of kimchi.

Accordingly, it is an object of the present invention to provide a kimchi refrigerator and a method of controlling the kimchi refrigerator which can improve the angiotensin converting enzyme inhibition rate of kimchi, enhance the physiological activity of kimchi and increase the utility of kimchi.

In order to achieve the above object, the present invention, a kimchi refrigerator, and a main body having at least one storage compartment; A temperature controller for controlling the temperature of the storage chamber to perform a aging mode and a storage mode; In the aging mode, the storage compartment provides a kimchi refrigerator characterized in that it comprises a control unit for controlling the operation of the temperature control unit to maintain for 10 to 30 hours at 10 ~ 20 ℃ for ripening kimchi.

Here, the control unit in the storage mode for the aged kimchi, it is preferable to control the drive of the temperature control unit so that the storage chamber is maintained at -1.5 ~ -0.5 ℃.

A storage container for storing the kimchi and accommodated in the storage chamber, and a pH measuring sensor provided in the storage container to measure the pH value of the kimchi contained in the storage container, wherein the control unit is measured from the pH measuring sensor It is preferable to control the drive of the said temperature control part based on pH value.

The control unit preferably controls the driving of the temperature control unit to maintain the pH value of the kimchi in the aging mode of 4.8 to 5.2.

The control unit controls the driving of the temperature control unit such that the storage compartment is maintained at 15 ° C. for 20 hours in the aging mode, so that the protein inside the kimchi is decomposed into amino acids and the like, thereby maximizing angiotensin converting enzyme inhibitory active material. It becomes possible.

The controller controls the operation of the temperature control unit so that the storage chamber maintains -1.3 ° C. in the storage mode for the aged kimchi, thereby maintaining angiotensin converting enzyme inhibitory activity and kimchi's angiotensin converting enzyme inhibitory activity for a long time. It can be maintained.

In addition, the object is a kimchi refrigerator, comprising: a main body having at least one storage compartment; A temperature controller for controlling the temperature of the storage chamber to perform a aging mode and a storage mode; The temperature control unit is controlled to maintain the storage chamber at 15 ° C. for 20 hours in the ripening mode and to control the temperature control unit to ripen the immature kimchi, and to maintain the storage chamber at −1.3 ° C. in the storage mode. It is also achieved by the kimchi refrigerator characterized in that it comprises a control unit for controlling the.

On the other hand, the above object, according to another field of the present invention, in the control method of the kimchi refrigerator having a main body having at least one storage chamber, and a temperature control unit to adjust the temperature of the storage chamber to perform the ripening mode and the storage mode Storing the immature kimchi in the storage compartment; It is also achieved by the method of controlling the kimchi refrigerator comprising driving the temperature control unit to maintain the storage chamber for 10 to 30 hours at 10 to 20 ℃ aging the immature kimchi.

Here, it is preferable to further include the step of storing the aged kimchi by driving the temperature control unit to maintain the storage chamber at -1.5 ~ -0.5 ℃.

It is preferable to measure the pH value of the kimchi accommodated in the storage chamber in the ripening mode and the storage mode, and to drive the temperature control unit based on the measured pH value.

It is preferable to drive the temperature control unit to maintain the pH value of the kimchi in the aging mode of 4.8 ~ 5.2.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Prior to the description, the top-opening kimchi refrigerator as an example of the present invention will be described by way of example, but the application of the present invention is not limited thereto.

1 is a cross-sectional view of the kimchi refrigerator according to an embodiment of the present invention, Figure 2 is a control block diagram of FIG. As shown in these figures, the kimchi refrigerator according to an embodiment of the present invention has a main body 10, the temperature control unit 30 and the control unit 50.

The main body 10 has an outer appearance, and an inner casing 11 is formed inside the main body 10 to form a plurality of storage chambers 13 and machine chambers 15 that are accommodated and separated from each other with a space for filling a foam material. .

One region of the inner casing 11 is provided with a temperature sensor 17 for sensing the temperature of the storage chamber 13.

Although a plurality of storage chambers 13 are provided in this embodiment, one storage chamber 13 may be provided inside the main body 10. On the other hand, when a plurality of storage compartments 13 are provided, the entire storage compartment 13 may perform the same aging and storage functions, or each storage compartment 13 may perform the aging and storage functions independently.

The storage chamber 13 is accommodated in the storage container 21 for storing the kimchi, the storage container 21 is equipped with a pH measuring sensor 23 for measuring the pH value of the kimchi accommodated in the storage container 21. Here, the pH measuring sensor 23 may be provided in the inner casing 11 to measure the pH value of the storage chamber 13. In addition, the pH measurement sensor 23 may be optionally interposed as necessary.

On the other hand, a plurality of doors 25 for opening and closing the openings of the respective storage chambers 13 are rotatably coupled to the upper portion of the main body 10.

In addition, an operation panel (not shown) provided with a key input unit 27 for selecting each operation mode such as a maturing mode and a storage mode is provided in one region of the main body 10.

The temperature control unit 30 performs a aging mode and a storage mode by adjusting the temperature of the storage chamber 13, a compressor 33 of a cooling system for cooling the storage chamber 13, and a heater for heating the storage chamber 13 ( 41).

The cooling system has a compressor 33 and a condenser (not shown) accommodated in the machine chamber 15 and an evaporator 37 which is installed to surround the outer surface of the inner casing 11 forming the side walls of the storage chamber 13. Compressor 33, condenser and evaporator 37 form a closed loop refrigerant circuit.

The heater 41 is provided on the outer surface of the inner casing 11 which forms the bottom of the storage chamber 13. Here, the heater 41 is not limited but may be made of an electric resistance heating element.

In the present embodiment, the cooling system including the compressor 33 and the heater 41 are provided as the temperature controller 30, but the temperature controller 30 may be provided with only one of the cooling system and the heater 41. It may be. That is, only the heater 41 may be provided when the room temperature is lower than the aging and storage temperatures, and only the cooling system may be provided when the room temperature is higher than the aging and storage temperatures.

The control unit 50 controls the compressor 33 and the heater 41 of the cooling system, which is the temperature control unit 30, so that the storage chamber 13 is maintained for a predetermined time in different temperature zones when the aging mode and the storage mode are performed. Control the drive.

The control unit 50 controls the driving of the temperature control unit 30 to ripen unripe kimchi by maintaining the storage chamber 13 at 10-20 ° C. for 10-30 hours in the ripening mode. In addition, the controller 50 controls the driving of the temperature controller 30 to maintain the storage chamber 13 at -1.5 to -0.5 ° C in the storage mode for the aged kimchi. In addition, the controller 50 controls the driving of the temperature controller 30 based on the pH value of the kimchi measured from the pH measuring sensor 23 provided in the storage container 21 of the storage chamber 13, in the ripening mode. The driving of the temperature control unit 30 is controlled so that the pH value of the kimchi is 4.8 to 5.2.

On the other hand, prior to the description of the control method of the kimchi refrigerator of the present invention according to such a configuration, it will be described the results of the experiment on the ripening and storage conditions of kimchi in the ripening mode and storage mode of kimchi.

In general, kimchi contains an angiotensin converting enzyme (ACE) inhibitor that inhibits angiotensin converting enzyme (ACE), which is one of the causes of hypertension and heart disease (hereinafter referred to as angiotensin converting enzyme inhibitor). . Especially, the main ingredients of kimchi, Chinese cabbage, radish, and red pepper, contain a large amount of angiotensin converting enzyme inhibitor polyphenol, catechin, flavonoids, etc., and salted fish used as a subsidiary material contain large amounts of amino acids, peptides, etc. .

In this regard, the present inventors experimented with three kinds of Chinese cabbage kimchi as A, B, and C as an example to find out the conditions that can optimize and maximize the angiotensin converting enzyme inhibition rate of kimchi during the ripening and storage of kimchi in the kimchi refrigerator. It was.

3A to 3C show the inhibition rate of angiotensin converting enzyme (ACE) of kimchi and the change of pH value of kimchi over time when A, B, C three kinds of immature cabbage kimchi are aged according to the temperature of the storage room. It is a graph.

Figure 3a shows the results of the ripening of each unripe cabbage kimchi in 15 ℃ storage room, the inhibition rate of angiotensin converting enzyme is more than 80% when the ripening period is more than one day, but the pH value of kimchi Being out of the range of 4.8 to 5.2 it can be confirmed that the initial ripe taste of kimchi, which is usually the favorite taste of the ingestor, can not be provided.

Figure 3b shows the results of the ripening of each unripe cabbage kimchi in the storage room at 10 ℃, when the ripening period is more than 15 days, the inhibition rate of angiotensin converting enzyme is 80% or more, but the pH value of kimchi It can be confirmed that it is out of the range of 4.8 to 5.2 and cannot provide the early ripe taste of kimchi, which is usually the favorite taste of the intaker.

Figure 3c shows the results of the ripening of each unripe cabbage kimchi in the storage room at 5 ℃, it can be confirmed that the inhibition rate of the angiotensin converting enzyme does not become more than 80% even if the ripening period is over 50 days .

Here, the test method for each test result shown in Figures 3a to 3c is a method for measuring the huppuric acid produced by the action of angiotensin converting enzyme on the substrate (hippuryl-L-histidy-L-leucine) Was used.

As described above, it can be seen that increasing the temperature of the storage chamber 13 and reducing the aging time can provide an early ripe taste of kimchi, which is excellent in inhibition rate of angiotensin converting enzyme and usually the most favorite taste. Thus, when the immature kimchi is maintained for 10 to 30 hours in the storage room 13 of 10 to 20 ℃, and while the pH value of kimchi is aged while maintaining the range of 4.8 to 5.2, optimize the inhibition rate of angiotensin converting enzyme And it can be inferred that delicious kimchi can be ingested, and more preferably, by ripening while keeping the immature kimchi in the storage room 13 of 15 ℃ for 20 hours, the protein inside the kimchi is decomposed into amino acids, etc. In addition, it is possible to maximize production of angiotensin converting enzyme inhibitory active substances.

FIG. 4 shows the inhibition rate of angiotensin converting enzyme (ACE) and pH of kimchi over time when A, B and C three kinds of Chinese cabbage kimchi aged in a storage room at 15 ° C. were stored in a storage room at −1.3 ° C. A graph showing the change in value.

As shown, it can be seen that the inhibition rate of angiotensin converting enzyme persists at low temperature storage conditions, maximizing the inhibition rate of the angiotensin converting enzyme inside the kimchi stored when the kimchi ripened therein is stored in the storage room 13 at -1.3 ° C. And you can eat delicious kimchi, you can see that it can be stored for a long time.

By such a configuration, a method of controlling the kimchi refrigerator according to the present invention will be described.

First, the immature kimchi is stored in the storage room 13.

Next, the storage chamber 13 is operated in the ripening mode through the input of the key input unit 27.

At this time, the controller 50 controls the driving of the temperature controller 30 to maintain the storage chamber 13 at 10 to 20 ° C. for 10 to 30 hours. That is, the temperature sensor 17 measures the temperature of the storage chamber 13 and sends a signal for the measured temperature to the controller 50. When the controller 50 determines that the temperature of the storage chamber 13 is less than 10 ° C. by the signal from the temperature sensor 17, the controller 50 drives the heater 41 so that the temperature of the storage chamber 13 is within the range of 10 to 20 ° C. When the storage chamber 13 is heated, and the control unit 50 determines that the temperature of the storage chamber 13 exceeds 20 ° C. by a signal from the temperature sensor 17, the storage chamber 13 is driven by driving the compressor 33. The storage chamber 13 is cooled so that the temperature of the () is in the range of 10 to 20 ° C. Here, the controller 50 is more preferable to control the driving of the temperature control unit 30 so that the storage chamber 13 is maintained for 20 hours at 15 ℃ in the aging mode.

In addition, the controller 50 controls the driving of the temperature controller 30 to maintain the pH value of the kimchi stored in the storage chamber 13 in the aging mode 4.8 to 5.2. That is, the pH measuring sensor 23 measures the pH value of the kimchi of the storage container 21 and sends a signal for the measured pH value to the controller 50. When the controller 50 determines that the pH value of the kimchi is out of the range of 4.8 to 5.2 by a signal from the pH measuring sensor 23, the control unit 50 stops driving the temperature adjusting unit 30 and completes the ripening mode.

Subsequently, when ripening of the unripe kimchi is completed, the control unit 50 controls the driving of the temperature control unit 30 to operate the storage chamber 13 in the storage mode, and stores the matured kimchi. Here, the process of shifting the storage mode from the ripening mode may be selected by the user through the input of the key input unit 27.

At this time, the control part 50 controls the drive of the temperature control part 30 to hold the storage chamber 13 at -1.5-0.5 degreeC. That is, when the controller 50 determines that the temperature of the storage chamber 13 is less than -1.5 ° C. by the signal from the temperature sensor 17, the control unit 50 drives the heater 41 so that the temperature of the storage chamber 13 is -1.5 to. Heat the reservoir 13 to be within the range of -0.5 ° C. On the other hand, when the controller 50 determines that the temperature of the storage chamber 13 exceeds -0.5 ° C. by the signal from the temperature sensor 17, the control unit 50 drives the compressor 33 so that the temperature of the storage chamber 13 is -1.5. The storage chamber 13 is cooled so that it may exist in -0.5 degreeC range. Here, it is more preferable that the controller 50 controls the driving of the temperature controller 30 so that the storage chamber 13 maintains -1.3 ° C.

As such, by keeping the mature kimchi matured in the ripening mode for 10 to 30 hours in a storage room at 10 to 20 ℃, it is possible to improve the inhibition rate of the angiotensin converting enzyme of kimchi. In addition, by keeping the kimchi aged in the storage mode in the storage room of -1.5 ~ -0.5 ℃, to maximize the inhibition rate of angiotensin converting enzyme inside the kimchi, it is possible to consume kimchi with taste and nutrition. In addition, it is possible to enhance the physiological activity of kimchi and increase the utility of kimchi.

As described above, according to the present invention, there is provided a kimchi refrigerator and a method of controlling the kimchi refrigerator which can improve the angiotensin converting enzyme inhibition rate of kimchi, enhance the physiological activity of kimchi, and increase the utility of kimchi.

Claims (11)

In kimchi refrigerator, A body having at least one storage compartment; A temperature controller for controlling the temperature of the storage chamber to perform a aging mode and a storage mode; Kimchi refrigerator characterized in that it comprises a control unit for controlling the operation of the temperature control unit to keep the storage chamber at 10 ~ 20 ℃ for 10 to 30 hours in the ripening mode and aged mature kimchi. The method of claim 1, The control unit in the storage mode for the kimchi, kimchi refrigerator, characterized in that for controlling the drive of the temperature control unit so that the storage chamber is maintained at -1.5 ~ -0.5 ℃. The method according to claim 1 or 2, A storage container storing the kimchi and accommodated in the storage room; Further comprising a pH measuring sensor provided in the storage container for measuring the pH value of the kimchi contained in the storage container, The control unit is a kimchi refrigerator, characterized in that for controlling the driving of the temperature control unit, based on the pH value measured from the pH measuring sensor. The method of claim 3, The control unit is kimchi refrigerator, characterized in that for controlling the drive of the temperature control unit to maintain the pH value of the kimchi in the aging mode of 4.8 ~ 5.2. The method of claim 1, The control unit Kimchi refrigerator, characterized in that for controlling the drive of the temperature control unit so that the storage compartment is maintained for 20 hours at 15 ℃ in the aging mode. The method of claim 1, The control unit is a kimchi refrigerator, characterized in that for controlling the drive of the temperature control unit to maintain the storage room in the storage mode for the kimchi -1.3 ℃. In kimchi refrigerator, A body having at least one storage compartment; A temperature controller for controlling the temperature of the storage chamber to perform a aging mode and a storage mode; In the aging mode, the storage chamber is maintained at 15 ° C. for 20 hours and the driving of the temperature control unit is controlled to ripen the immature kimchi, and in the storage mode, the driving of the temperature control unit is maintained at -1.3 ° C. Kimchi refrigerator comprising a control unit for controlling. In the control method of the Kimchi refrigerator having a main body having at least one storage compartment, and a temperature control unit for adjusting the temperature of the storage compartment to perform the aging mode and storage mode, Storing the immature kimchi in the storage compartment; Driving the temperature control unit to maintain the storage room for 10 to 30 hours at 10 to 20 ℃ the control method of the kimchi refrigerator characterized in that it comprises the step of ripening the immature kimchi. The method of claim 8, And storing the aged kimchi by driving the temperature control unit to maintain the storage compartment at -1.5 to -0.5 ° C. The method according to claim 8 or 9, The method of controlling the kimchi refrigerator, characterized in that for measuring the pH value of the kimchi accommodated in the storage room in the aging mode and storage mode, and driving the temperature control unit based on the measured pH value. The method of claim 10, The method of controlling the kimchi refrigerator characterized in that for driving the temperature control unit to maintain the pH value of the kimchi in the aging mode of 4.8 ~ 5.2.

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