KR20140087682A - Method of inspecting otptimal fermentation and storage conditions of fermenting foods - Google Patents
Method of inspecting otptimal fermentation and storage conditions of fermenting foods Download PDFInfo
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- KR20140087682A KR20140087682A KR1020120158244A KR20120158244A KR20140087682A KR 20140087682 A KR20140087682 A KR 20140087682A KR 1020120158244 A KR1020120158244 A KR 1020120158244A KR 20120158244 A KR20120158244 A KR 20120158244A KR 20140087682 A KR20140087682 A KR 20140087682A
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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
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
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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
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/48—Automatic or computerized control
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Abstract
The present invention relates to a fermentation broth fermentation and storage optimum condition verification method comprising the steps of accommodating a fermentation broth in a fermentation vessel equipped with a temperature sensor, a humidity sensor, a gas sensor, a sugar content sensor and a pH sensor, ; The fermentation body being monitored by the sensors for the entire process of fermentation in a fermentation temperature atmosphere predetermined by the sensors; Determining all of the input information as the optimal fermentation condition only when the predetermined optimal fermentation state of the fermentation body matches the fermentation state of the actual fermentation body or is within an error range; Calculating a temperature and humidity condition that is an optimum storage condition according to the fermentation product storage predicting program previously installed on the basis of the optimal fermentation condition; Storing the fermented product in a storage container according to a predicted optimum storage temperature and humidity condition of the fermented product, and monitoring the fermenting process by measuring humidity, gas, sugar content, and pH; And a step of completing the verification of the optimum storage condition of the fermentation product only when the optimum storage condition of the fermentation product has passed a predetermined period of time so that optimum fermentation and storage conditions of the fermentation product, So that it is possible to implement a preferable fermented food control.
Description
The present invention relates to a method for verifying fermentation and storage optimum conditions by monitoring the entire fermentation process.
Korean Patent Laid-Open Publication No. 2001-79126 discloses an apparatus and method for real-time measurement and control of internal conditions of a fermenter, which comprises an output signal detected from a sensing device as an analog signal, And transmits it to a computer equipped with a DAQ (Data Acquisition) board through an input / output device, and converts it into a digital signal (Digital Signal) in a computer equipped with a DAQ (Data Acquisition) A real-time measurement and control system of the internal conditions of the fermenter for monitoring conditions in real time has been proposed.
However, this prior art has a problem that it is difficult to grasp or analyze the characteristics of each fermented product, since the fermentation information of the fermented product is merely a real-time monitoring of the conditions inside the fermenter using a transceiving device.
It is an object of the present invention, which is created to solve the above-mentioned problems, to provide a method for verifying fermentation and storage optimum conditions by monitoring the entire fermentation process.
It is an object of the present invention to provide a method for fermenting a fermented product, which comprises the steps of accommodating a fermentation body in a fermentation vessel equipped with a temperature sensor, a humidity sensor, a gas sensor, a sugar content sensor and a pH sensor, The fermentation body being monitored by the sensors for the entire process of fermentation in a fermentation temperature atmosphere predetermined by the sensors; Determining all of the input information as the optimal fermentation condition only when the predetermined optimal fermentation state of the fermentation body matches the fermentation state of the actual fermentation body or is within an error range; Calculating a temperature and humidity condition that is an optimum storage condition according to the fermentation product storage predicting program previously installed on the basis of the optimal fermentation condition; Storing the fermented product in a storage container according to a predicted optimum storage temperature and humidity condition of the fermented product, and monitoring the fermenting process by measuring humidity, gas, sugar content, and pH; And a step of completing the verification of the optimum storage condition of the fermented product only when the optimum storage condition of the fermented product exceeds a preset date.
In detail, the fermentation vessel and the storage vessel of the present invention are interlocked with a verification system capable of storing, backing up, and judging information provided from the respective sensors.
The composition of the present invention as described above can optimally verify the optimal fermentation and storage conditions of a fermented product that does not know the fermentation and storage conditions, thereby achieving a preferable fermented food control.
FIG. 1 is a flow chart showing a fermentation method for fermenting a fermented body according to the present invention and a method for verifying optimum conditions for storage.
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The fermentation container or storage container referred to in the present invention is a special container that is interlocked with the verification system. However, the present invention is not limited to this, and it is also possible to utilize the technical idea of the present invention in the kimchi poison, It is possible to verify the optimum storage condition.
In addition, although the sensors mentioned in the present invention are limited to the temperature sensor, the humidity sensor, the gas sensor, the sugar content sensor and the pH sensor, a variety of sensors can be used.
Referring to FIG. 1, the fermentation and storage optimum condition verification method according to the present invention is as follows.
1. Fermentation body accommodation (S110)
The fermentation body to be tested for optimal fermentation conditions is housed in a fermentation vessel.
Here, the fermentation container is provided with a temperature sensor, a humidity sensor, a gas sensor, a sugar content sensor and a pH sensor so that the fermentation conditions of the fermentation body can be detected in real time, and the information provided from each sensor can be stored, It is linked to a verification system that can be used.
In addition, the fermentation vessel shall be equipped with temperature and humidity control facilities.
2. Fermentation process monitoring (S120)
First, the fermentation body monitors the whole process of fermentation in a fermentation vessel under an atmosphere of 25 to 27 캜 which is a predetermined fermentation condition. Here, temperature, humidity, gas, sugar content and pH are measured in accordance with a predetermined fermentation verification program according to a predetermined fermentation verification program.
3. Verification of completion of fermentation fermentation (S130)
The optimum fermentation state of the fermented body determined in advance and the fermentation state of the actual fermented body are analyzed and determined.
At this time, if the optimum fermentation state of the fermented body is inconsistent with the fermentation state of the actual fermentation body or deviates from the error range, the fermentation process of the fermentation body is continuously monitored since the fermentation of the fermentation body is not completed yet.
If the fermentation of the fermentation product is not completed even though the predetermined period has elapsed in the fermentation verification program, the fermentation product is discarded and the above-described process is performed again. Here, when the fermentation condition is failure, all information (or condition) inputted is regarded as a failure example, and reference is made to the next fermentation condition when adjusting temperature and humidity.
On the contrary, when the optimum fermentation state of the fermented product is in agreement with the fermentation state of the actual fermentation product or within the error range, all of the input information is judged as the optimum fermentation success case.
4. Prediction of Optimal Storage Condition of Fermented Sieve (S140)
The optimum storage condition is calculated according to the pre-loaded fermentation product storage prediction program based on the optimum fermentation conditions at the time of optimum fermentation success of the fermented product.
At this time, the fermentation product storage predicting program calculates at least two storage temperature and humidity conditions other than the general refrigeration storage temperature of 0 to 4 [deg.] C.
5. Storing the fermented body (S150)
According to the storage condition of the fermented product, the fermented product is stored in a storage container.
Here, the verification system monitors the fermentation process of the fermented product by measuring the change in the fermented product stored in the storage container over time, and measuring the humidity, gas, sugar content, and pH in the same manner as described above.
6. Verification of optimum storage condition of fermentation body (S160)
The system is operated so that the optimal fermentation state is maintained by changing the temperature and humidity conditions when the optimal fermentation conditions are continuously satisfied.
When the optimum fermentation state can not be maintained as in the above case, the fermentation body is discarded and the above-described steps 4 to 6 are newly performed to re-verify the optimal storage state.
Finally, when the optimum storage state of the fermented body has passed the preset date, the information at this time is determined as the optimum storage condition of the fermented body, and the verification of the optimal fermented storage condition is completed.
In the fermentation process of the fermentation product as described above, The fermentation checker checks the progress of the fermentation of the products made by applying the fermentation technique and collects the information of the fermentation verification system in order to cope with the problems that may arise in the fermentation process and fermentation storage, It is expected that the environment of fermented food volume and the stability of fermented food can be expanded by effective development and storage application of fermented product.
In addition, since the fermentation verification system according to the present invention has an increased national interest in fermented foods at home and abroad, it is possible to operate the fermented food fermenter and the fermentation storage by using the fermentation verification system, Fermentation and aging can be achieved, and information on the optimum environment for fermentation and storage in an optimum temperature can be acquired and the fermented food management can be effectively implemented.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (2)
The fermentation body being monitored by the sensors for the entire process of fermentation in a fermentation temperature atmosphere predetermined by the sensors;
Determining all of the input information as the optimal fermentation condition only when the predetermined optimal fermentation state of the fermentation body matches the fermentation state of the actual fermentation body or is within an error range;
Calculating a temperature and humidity condition that is an optimum storage condition according to the fermentation product storage predicting program previously installed on the basis of the optimal fermentation condition;
Storing the fermented product in a storage container according to a predicted optimum storage temperature and humidity condition of the fermented product, and monitoring the fermenting process by measuring humidity, gas, sugar content, and pH;
And verifying the optimal storage condition of the fermented product only when the predetermined storage period of the optimum storage condition of the fermented product has elapsed.
Wherein the fermentation vessel and the storage vessel are interlocked with a verification system capable of storing, backing up, and determining information provided from the respective sensors.
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| KR1020120158244A KR20140087682A (en) | 2012-12-31 | 2012-12-31 | Method of inspecting otptimal fermentation and storage conditions of fermenting foods |
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| KR1020120158244A KR20140087682A (en) | 2012-12-31 | 2012-12-31 | Method of inspecting otptimal fermentation and storage conditions of fermenting foods |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180018406A (en) * | 2016-08-09 | 2018-02-21 | (주)에스지아이시스템 | Method and system for managing kimchi ripening degree using multiple sensors |
| CN110157613A (en) * | 2019-05-23 | 2019-08-23 | 湖南民康生物技术研究所 | A kind of layer frame endless track formula solid state fermentation equipment and process for solid state fermentation |
| KR20200068086A (en) * | 2018-11-28 | 2020-06-15 | 황욱철 | Integrated management system of fermentation vinegar based internet of things |
| CN113741574A (en) * | 2021-11-08 | 2021-12-03 | 伟龙食品有限公司 | Data control method and system based on pH value and electronic equipment |
| KR20230054081A (en) * | 2021-10-15 | 2023-04-24 | 박경섭 | Automatic manufacturing equipment of bio ethanol |
-
2012
- 2012-12-31 KR KR1020120158244A patent/KR20140087682A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180018406A (en) * | 2016-08-09 | 2018-02-21 | (주)에스지아이시스템 | Method and system for managing kimchi ripening degree using multiple sensors |
| KR20200068086A (en) * | 2018-11-28 | 2020-06-15 | 황욱철 | Integrated management system of fermentation vinegar based internet of things |
| CN110157613A (en) * | 2019-05-23 | 2019-08-23 | 湖南民康生物技术研究所 | A kind of layer frame endless track formula solid state fermentation equipment and process for solid state fermentation |
| CN110157613B (en) * | 2019-05-23 | 2022-08-26 | 湖南民康生物技术研究所 | Layer-frame circulating crawler-type solid-state fermentation equipment and solid-state fermentation method |
| KR20230054081A (en) * | 2021-10-15 | 2023-04-24 | 박경섭 | Automatic manufacturing equipment of bio ethanol |
| CN113741574A (en) * | 2021-11-08 | 2021-12-03 | 伟龙食品有限公司 | Data control method and system based on pH value and electronic equipment |
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