KR20130115685A - Fermenter of soybean lump for household - Google Patents
Fermenter of soybean lump for household Download PDFInfo
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- KR20130115685A KR20130115685A KR1020120038221A KR20120038221A KR20130115685A KR 20130115685 A KR20130115685 A KR 20130115685A KR 1020120038221 A KR1020120038221 A KR 1020120038221A KR 20120038221 A KR20120038221 A KR 20120038221A KR 20130115685 A KR20130115685 A KR 20130115685A
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- fermentation
- meju
- soybean
- fermenter
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
- A47J39/02—Dish-warmers; Devices to keep food hot
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M21/00—Bioreactors or fermenters specially adapted for specific uses
- C12M21/16—Solid state fermenters, e.g. for koji production
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 가정용 메주 발효기에 관한 것이다.The present invention relates to domestic meju fermenter.
가정에서 전통 장류를 제조하기란 여러 가지 번거로움이 있다. 직접 만들어 먹으면 몸에 좋고 경제적이라는 것은 알고 있지만 주원료인 메주를 만들기 힘들기 때문이다. 해마다 할머니 댁에서 메주를 만들어 발효시키는데 온 집안에 냄새가 진동한다. 메주를 직접 만들어 발효시키면서 불편한 점을 보완하고 최적의 조건으로 가정에서 편리하게 발효시킬 수 있는 장치를 개발하기 위해 시작하게 되었다.Making traditional jang at home can be a hassle. I know it is good for the body and economical to make it yourself, but it is difficult to make meju, the main ingredient. Every year, she makes fermented meju from her grandmother's house and the smell vibrates throughout the house. By making fermented meju directly, we started to develop a device that can supplement the inconveniences and make fermentation convenient at home under optimal conditions.
특허정보 검색에서 메주발효장치를 검색한 결과 총196개 중 메주를 발효하는 장치는18개이며 대량생산 발효장치였다. 그 외에는 대부분 장류(간장, 된장, 청국장, 고추장)의 발효에 관계되는 장치가 많았고 또 발효식품에 관련된 특허였다. 본 작품과 같은 가정용 메주 발효장치는 단 한 건도 발견하지 못했다. As a result of searching the meju fermentation device in the patent information search, out of a total of 196, there were 18 fermentation devices for meju and mass production fermentation device. In addition, most of the devices related to fermentation of soy sauce (soy sauce, soybean paste, cheonggukjang, red pepper paste) were patented. No single meju fermenter was found.
본 발명은 메주의 발효 조건을 충족시키는 간편한 장치를 제공하는 것을 그 목적으로 한다. It is an object of the present invention to provide a simple device for meeting the fermentation conditions of meju.
본 발명은 상기 목적을 위하여 본 명세서의 기재사항 및 첨부된 도면으로부터 파악되는 가정용 메주 발효기를 제공한다.The present invention provides a domestic meju fermenter as grasped from the description herein and the accompanying drawings for this purpose.
본 발명은 메주의 발효 조건을 충족시키는 간편한 장치로서, 장치에 메주를 발효시킨 결과 메주발효에 이상적인 발효 효과를 이루었다. 누구나 가정에서 건강한 먹거리를 제조할 수 있고 제작비용이 저렴할 뿐 아니라 관리가 편리하여 제품화된다면 구입 및 사용이 편리하다. 즉 경제성과 보급효과가 크다.The present invention is a simple device that satisfies the fermentation conditions of meju, the fermentation of meju in the device resulted in an ideal fermentation effect for meju fermentation. Anyone can produce healthy food at home, and it is easy to purchase and use if it is commercialized because it is not only cheap but also easy to manufacture. In other words, economic and distribution effect is great.
도 1은 본 발명에 따른 발효기의 외관을 나타내는 도면이다.
도 2는 본 발명에 따른 발효기의 내부를 나타내는 도면이다.1 is a view showing the appearance of a fermenter according to the present invention.
2 is a view showing the inside of the fermentor according to the present invention.
본 발명은 메주 발효에 있어 현대인의 주택문화를 고려하여 아파트에서도 냄새를 최소화하고 전통메주의 발효와 장류의 맛에 중요한 곰팡이의 생성 환경 조성 및 발효조건을 적용시켜 합리적인 방법으로 발효장치를 고안하여 제작한 것이다.The present invention minimizes the odor in the apartment in consideration of modern people's housing culture in fermentation of Meju and devises a fermentation apparatus in a reasonable way by applying the composition and fermentation conditions of molds that are important for the fermentation of traditional meju and the taste of jangju. It is.
1) 온도, 습도 조절 기능: 전통장류의 맛을 결정짓는 메주 발효균의 온도는 전기장판의 온도조절기능으로 적정온도(25도~30도)를 유지시키고 발효 시 발생하는 냄새제거와 습도조절 기능을 숯을 이용하여 메주의 양에 숯의 양을 적용하여 발효의 적정 습도인 40%~50%로 유지시킨다. 또한 나무의 습도 조절 기능을 추가로 활용하기 위해 작품의 몸체는 나무로 제작한다.1) Temperature, humidity control function : The temperature of meju fermentation bacteria that determines the taste of traditional jang is the temperature control function of electric sheet to maintain the proper temperature (25 degrees ~ 30 degrees) and to remove odors and humidity control functions that occur during fermentation. Using charcoal, apply the amount of charcoal to the amount of meju and keep it at a suitable humidity of 40% ~ 50%. In addition, the body of the work is made of wood to further utilize the humidity control of the wood.
2) 유익한 미생물 생성 조건: 쌀의 마른 몸체인 볏짚은 메주를 분해하는 여러 유익한 균이 많아 발효에 도움이 된다. 이 점을 활용하기 위해 볏짚으로 사각 방석을 만들어 장치에 넣은 후 메주를 얻어 발효시킨다.2) Conditions for Producing Microorganisms : Rice straw, a dry body of rice, is helpful for fermentation because of many beneficial bacteria that break down meju. To take advantage of this, make a square cushion of rice straw, put it in the device, get meju and ferment it.
3) 편리성: 현대인의 주거환경과 가족의 규모를 고려하여 보관과 이동이 간편하고 숯을 사용하여 냄새를 최소화 한다. 두 개의 투명 창을 만들어 외부에서 발효 상태를 확인하고 하단에 바퀴를 달아 이동이 간편하다. 3) Convenience : It is easy to store and move in consideration of the living environment and the size of the family of modern people and minimize the smell by using charcoal. Two transparent windows make the fermentation visible from the outside and a wheel on the bottom for easy movement.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120038221A KR20130115685A (en) | 2012-04-13 | 2012-04-13 | Fermenter of soybean lump for household |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120038221A KR20130115685A (en) | 2012-04-13 | 2012-04-13 | Fermenter of soybean lump for household |
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| Publication Number | Publication Date |
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| KR20130115685A true KR20130115685A (en) | 2013-10-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020120038221A KR20130115685A (en) | 2012-04-13 | 2012-04-13 | Fermenter of soybean lump for household |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220124036A (en) * | 2021-03-02 | 2022-09-13 | 재단법인 사천시친환경미생물발효연구재단 | Meju manufacturing method using multifunctional household meju fermenter |
-
2012
- 2012-04-13 KR KR1020120038221A patent/KR20130115685A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220124036A (en) * | 2021-03-02 | 2022-09-13 | 재단법인 사천시친환경미생물발효연구재단 | Meju manufacturing method using multifunctional household meju fermenter |
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