KR20230122703A - Aging system and aging method of traditional soy sauce - Google Patents

Abstract

The present invention relates to a maturation system and method of traditional soy sauce, wherein it is possible to prepare traditional soy sauce, such as 3-year maturation or 5-year maturation soy sauce, by shortening the maturation period of non-heat-processed traditional soy sauce, which takes a long period of time, such as 3 or 5 years. The maturation system of traditional soy sauce comprises: a maturation chamber which has a plurality of earthenware jars placed and sealed therein; a heating module which is provided in the maturation chamber to increase the temperature in the maturation chamber; a cooling module which is provided in the maturation chamber to lower the temperature in the maturation chamber; a lighting module which is mounted on the ceiling of the maturation chamber; a sensing module which detects the temperature, illumination, and humidity conditions of the maturation chamber; a control module which controls the heating module, cooling module, and lighting module, respectively; a database which stores information about the weather; and a management server which transmits control information to the control module according to the weather information stored in the database and the detection information of the detection module. Therefore, the present invention can shorten the maturation period of traditional soy sauce.

Description

Aging system and aging method of traditional soy sauce}

The present invention relates to a aging system and aging method of traditional soy sauce, and in particular, prepares traditional soy sauce such as 3 years aging or 5 years aging by shortening the aging period of non-heat-treated traditional soy sauce, which requires a long period of time such as 3 years or 5 years. It relates to a aging system and aging method of traditional soy sauce.

Traditional soy sauce (Korean soy sauce or Korean soy sauce), a traditional Korean fermented food, is said to have the effect of purifying and detoxifying. According to a study by the Korea Food Research Institute, anti-cancer ingredients in Korean traditional soybean paste appear in the order of 70% in soybean paste, 50% in gochujang, and 30% in soy sauce.

The efficacy of traditional soy sauce is a traditional Korean fermented food made by fermenting soybean raw materials by microorganisms at a certain salinity. Chosun soy sauce, a scientific fermented food containing the wisdom of ancestors, is an important seasoning that gives taste in the food culture of our ancestors, which focused on grains and vegetables.

This traditional soy sauce is prepared by soaking fermented soybeans in salt water for 2 to 6 months. Some organic compounds, such as proteins, hydrocarbons, and lipids of steamed soybeans, are decomposed by extracellular enzymes of microorganisms grown in fermented soybeans, and amino acids converted into soluble organic compounds and other degraded degradation products are soluble and chemically and physically damaged by brine. It is eluted with, and is matured while flavor substances are produced by salt-tolerant bacteria, yeast, etc.

Meju, as described above, is a traditional Korean bean yeast. Meju is produced by natural fermentation without depending on specific microorganisms for planting. Most of the microorganisms for fermentation of soybean yeast come from dry rice straw, manufacturer's hands, equipment, fermentation room, and ambient air. Therefore, it changes well depending on environmental conditions.

In order to manufacture meju, steamed soybeans are crushed and molded and left to allow various microorganisms in the air to attach and proliferate.

The traditional way to make meju for soy sauce is to boil soybeans soaked in water at room temperature for 12 hours, pound them in a mortar and mold them, dry them for 2 to 3 days, cover them with straw for 4 weeks, then marinate them in the sun. It was dried and put to rest for another two months.

Traditional soy sauce manufactured in a traditional way has excellent taste, flavor, and functionality, but it is difficult to produce uniform products in terms of properties, and it takes a considerable period of fermentation and aging, so there are many difficulties in mass production. In addition, the traditional soy sauce of the traditional method has a difference in quality even if it is manufactured in the same way because the increase or decrease of fermenting bacteria varies according to temperature and climate change in each region, and even if it is manufactured in the same place and with the same ingredients, a difference in taste occurs every year.

One example of a technique for solving this problem is disclosed in Patent Documents 1 to 3 and the like.

For example, in Patent Document 1 below, inoculation of Aspergillus into mixed raw materials of roasted wheat and steamed defatted soybeans to make Koji, solid fermentation so that the dry cell weight of inoculum from the Koji is 14 to 20%, The solid culture obtained in the solid fermentation step was added to the decomposition solution at a low temperature of 7 to 13 ° C., and 3 to 5% by weight of salt was added to the decomposition solution, and then kept at a high temperature of 40 to 50 ° C. for 12 to 48 hours. Adding 3 to 5% of sodium chloride to the hydrolyzed hydrolyzed solution, cooling to a medium temperature of 28 to 32 ° C and aging, stabilizing fermentation by adding lactic acid bacteria to the hydrolyzed solution, and adding yeast to produce alcohol Disclosed is a method for producing a short-term aged brewed soy sauce comprising the step of producing.

In addition, in Patent Document 2, (a) after soaking the beans in water for 14 to 16 hours, scooping them out and boiling them at 116 to 125 ° C for 25 to 35 minutes, (b) cooling the boiled beans to 65 to 75 ° C. , Bacillus licheniformis and Bacillus subtilis were initially inoculated at 0.8-1.2% by weight of beans, respectively, and Aspergilus oryzae was inoculated at 0.4-0.6% by weight of beans. % Secondary inoculation step, (c) fermenting the secondly inoculated soybeans at 28 to 32 ° C for 36 to 40 hours, and then drying at 45 to 55 ° C to prepare bean kernel meju, (d) rice bran After roasting and sterilizing at 116~125℃ for 12~18 minutes, water is added and 0.8~1.2% of Aspergillus oryzae is inoculated based on the weight of rice bran, followed by 1~3 days at 28~32℃. Fermentation to prepare rice bran koji and (e) 18 to 18 to 18 to a mixture of rice bran koji prepared in step (c) and rice bran koji prepared in step (d) at a weight ratio of 8.5 to 9.5: 0.5 to 1.5. Disclosed is a method for producing short-term aged soy sauce comprising mixing 22% (w / v) brine in a weight ratio of 0.8 to 1.2: 2.5 to 3.5 and then fermenting for 10 to 18 days.

On the other hand, in Patent Document 3 below, a plurality of water jackets connected to each other by hot/cold water pipes on the outer circumferential surface of the cylindrical tank body are integrally formed at predetermined intervals, and a plurality of air pipes and an air aerator are provided on one side of the inside of the tank body In the installation, in which the hot water pipe is installed on the bottom surface of the tank body, an oxygen supply device is installed in the center of the lower part of the tank body, and the air aerator is connected to the middle part of the tank body vertically at regular intervals Two temperature sensors are installed, and when the temperature difference between the top and bottom inside the tank body measured by the temperature sensor is about 3℃ ~ 5℃, the air aerator is operated to aerate the air at the bottom of the tank body. is disclosed about.

Republic of Korea Patent Registration No. 10-1440363 (Registered on September 4, 2014) Republic of Korea Patent Registration No. 10-1399276 (registered on May 20, 2014) Republic of Korea Patent Registration No. 10-0364473 (Registered on November 29, 2002)

In the technology disclosed in the patent literature as described above, it was not possible to manufacture traditional soy sauce without heat treatment, which takes a long time.

In addition, in the prior art as described above, the technical idea of shortening the aging period for traditional soy sauce has not been disclosed.

An object of the present invention is to solve the above problems, and to provide a aging system and aging method for traditional soy sauce that can be produced by shortening the aging period of non-heat-treated traditional soy sauce, which takes a long period of time, such as 3 years or 5 years. is to provide

Another object of the present invention is to provide a traditional soy sauce aging system and aging method capable of performing a process for aging traditional soy sauce unattended.

Another object of the present invention is to provide a traditional soy sauce aging system and aging method capable of self-solving the power required for aging traditional soy sauce.

In order to achieve the above object, the traditional soy sauce aging system according to the present invention is a traditional soy sauce manufacturing method by soaking fermented soybeans, charcoal, red pepper, etc. in salt water and aging for 1 to 2 months, and then removing soy sauce, charcoal and red pepper. A sealed aging room in which a plurality of pottery jars are installed and sealed, a heating module provided in the aging room to increase the temperature in the aging room, a cooling module provided in the aging room to lower the temperature in the aging room, a lighting module mounted on the ceiling of the aging room, A sensing module that senses the temperature, illumination, and humidity of the aging room, a control module that controls the heating module, cooling module, and lighting module, respectively, a database that stores weather information, weather information stored in the database, and the sensing module. It characterized in that it comprises a management server for transmitting control information to the control module according to the detection information of the.

In addition, in the aging system for traditional soy sauce according to the present invention, each pottery jar is provided with a cover, and the cover is automatically opened and closed by a cover opening and closing module.

In addition, in the aging system of traditional soy sauce according to the present invention, the management server extracts the monthly average temperature for one year of weather information in a specific region stored in the database, shortens it to 4 months, and manages the weather information management unit, the weather information A heating module management unit that manages the operating state of the heating module according to the temperature managed by the management unit, a cooling module management unit that manages the operating state of the cooling module according to the temperature managed by the weather information management unit, and It is characterized in that it comprises a lighting module management unit for managing the operation of the lighting module, and a cover opening and closing module management unit for managing the operation of the cover opening and closing module at regular time intervals.

In addition, in the traditional soy sauce aging system according to the present invention, the cover opening and closing module includes a main body provided with a rectangular hollow part, a cylinder mounted in the lower part of the main body, an elastic member embedded in the hollow part, and a A plurality of operation parts each including a motor, a guide part provided between the pair of operation parts and held below the elastic member in the hollow part, a cover mounted on the guide part, and a wire connected to an end of the cover It is characterized by including.

In addition, in order to achieve the above object, the aging method of traditional soy sauce according to the present invention includes the steps of (a) shortening and constructing 4 months of climate data for 1 year of climate data in a specific region, (b) a plurality of in a closed aging room preparing traditional soy sauce for maturation in an earthenware jar, (c) controlling the temperature in the aging chamber of step (b) according to the climate data established in step (a), (d) lighting conditions in the aging chamber to correspond to the irradiation amount of sunlight during the irradiation time of sunlight according to the sunrise and sunset times of the climate data built in step (a), (e) covering a plurality of pottery jars at intervals of 2 to 3 days It is characterized in that it comprises the step of controlling to open during the irradiation time of sunlight according to the sunrise and sunset times applied in the step (d).

As described above, according to the aging system and aging method of traditional soy sauce according to the present invention, the average monthly temperature is extracted from weather information stored in a database and managed by shortening it to 4 months, thereby reducing the aging period of traditional soy sauce. effect is obtained.

In addition, according to the aging system and method of traditional soy sauce according to the present invention, the aging process of soy sauce can be performed unattended by automatically controlling the aging chamber by the management server.

On the other hand, according to the aging system and aging method of traditional soy sauce according to the present invention, by providing a photovoltaic module in the aging room, an effect that the power required for aging of traditional soy sauce can be solved by itself is also obtained.

1 is a conceptual diagram of a aging room to which a traditional soy sauce aging system according to the present invention is applied;
2 is a perspective view of the earthenware pot shown in FIG. 1;
3 is a block diagram of a traditional soy sauce aging system according to the present invention;
Figure 4 is a view showing the state of the inner side of the aging chamber shown in Figure 1;
5 is a view showing a state of a lighting module provided on the ceiling of the aging room shown in FIG. 1;
6 is a view for explaining an operating state of the cover opening and closing module shown in FIG. 2;
Figure 7 is a view for explaining the operation process of the cover in the cover opening and closing module shown in Figure 6;
8 is a view for explaining the structure of an operating unit in the cover opening and closing module shown in FIG. 6;
9 is a view for explaining a state in which the top of the pottery jar is covered by the cover opening and closing module shown in FIG. 6;
10 is a diagram showing an example of climate data used to extract climate data for one year in Sunchang-gun, Jeollabuk-do as a specific region;
11 is a configuration diagram of the management server shown in FIG. 2;
12 is a graph showing a state in which climate data for one year in Sunchang-gun, Jeollabuk-do shown in FIG. 11 is shortened to four months of climate data and constructed;
Figure 13 is a process chart for explaining the aging process of traditional soy sauce according to the present invention.

The above and other objects and novel features of the present invention will become more apparent from the description of this specification and accompanying drawings.

As used herein, the term “traditional soy sauce” refers to soy sauce made by floating fermented soybeans in salt water, unlike soy sauce made through a chemical process in a factory. As soy sauce, for example, around December, fermented soybeans with soybeans and naturally fermented, then soaked soybeans in salt water around February to April of the following year and aged for 1 to 2 months, and after separating and removing soybeans, colorless and free for more than one year It may refer to soy sauce aged with pure natural fermentation without additives and additives.

In addition, "module" or "unit" as used herein, performs at least one function or operation in each component unit for, for example, heating, cooling, lighting, etc. in the manufacturing process of traditional soy sauce, It can be implemented with hardware or software consisting of mechanical or electrical components, or a combination of hardware and software, and a plurality of "modules" or a plurality of "units" are "modules" or "modules" that need to be implemented with specific hardware. Except for "part", it may be integrated into at least one module and implemented by at least one processor.

Meanwhile, "manager" used herein may refer to a person who manages the aging system and aging method of traditional soy sauce according to the present invention or a device using an electronic device (eg, an artificial intelligence electronic device).

Hereinafter, an embodiment according to the present invention will be described according to the drawings.

1 is a conceptual diagram of a aging room to which a traditional soy sauce aging system according to the present invention is applied.

As shown in FIG. 1, the traditional soy sauce aging system according to the present invention may include a maturation chamber 100 having an entrance door 101 on the front and a closed structure without windows. The aging chamber 100 may be formed by being sealed with, for example, a polyurethane sandwich panel for insulation and heat retention, and it may be provided to easily manage indoor temperature in all seasons and to be movable, so it may not be limited to a place or space. .

As shown in FIG. 1, inside the aging room 100, for example, a plurality of pottery jars 102 each containing 20% by weight of domestic soybean meju ingredients, 12% by weight of domestic sea salt, and 68% by weight of purified water are seated do. The size of the earthenware pot 102 is not limited. That is, in the pottery jar 102, fermented soybean paste, charcoal, red pepper, etc. are immersed in salt water in the traditional soy sauce manufacturing method, aged for 1 to 2 months, and then fermented soy sauce, charcoal and red pepper are removed for aging for 3 to 5 years this is accepted

As shown in FIG. 2 , an upper portion of the open portion of the pottery jar 102 is covered with a cotton cloth 103 to prevent impurities from penetrating into the pottery jar 102 . 2 is a perspective view of the earthenware pot shown in FIG. 1;

A solar module is provided as a power module 200 on the roof of the aging room 100 as shown in FIG. 1 to supply power consumed in the aging system of traditional soy sauce. The photovoltaic module has a multilayer structure to protect the solar cell from the external environment, maintains the mechanical strength of the photovoltaic module, and strongly bonds the solar cell and the materials stacked on the front and rear surfaces of the solar cell. A photovoltaic module frame may be provided to perform. The photovoltaic module may be, for example, a building-integrated photovoltaics (BIPV) or the like.

Meanwhile, although FIG. 1 shows a structure in which the solar module is provided on the roof of the aging room 100, it is not limited thereto and may also be provided on the outer wall of the aging room 100. That is, since the aging chamber 100 according to the present invention is provided in an airtight structure without windows, solar modules may be mounted on the entire side wall portion.

Next, a traditional soy sauce aging system to which the aging chamber 100 shown in FIG. 1 is applied will be described with reference to FIG. 3 .

3 is a block diagram of a traditional soy sauce aging system according to the present invention.

As shown in FIG. 2, the traditional soy sauce maturation system according to the present invention includes a heating module 110 provided in the maturation chamber 100 to increase the temperature in the maturation chamber 100, and a maturation chamber 100 provided in the maturation chamber 100. ) Cooling module 120 for lowering the temperature in the aging room 100, lighting module 130 mounted on the ceiling of the aging room 100, ventilation module 140 for controlling humidity in the aging room 100, and each pottery pot A cover opening/closing module 150 for automatically opening and closing a cover having a function of a jar lid covering 102, a sensing module 160 for sensing the temperature, illumination, and humidity of the aging chamber, the heating module, and the cooling module. , a control module 170 for controlling a lighting module, a ventilation module, and a cover opening/closing module, respectively, a database 300 for storing weather information, weather information stored in the database 300, and detection by the sensing module 160. It may include a management server 400 that transmits control information to the control module 170 according to information and a manager terminal 500 used by the manager.

As shown in FIG. 4, the heating module 110, the cooling module 120, and the ventilation module 140 are provided on the side of the aging chamber 100, for example, on the upper side of the side facing the door 101. It may be, but is not limited thereto, and may be mounted on the ceiling of the aging room 100. 4 is a view showing an example of a state of the inner side of the aging chamber shown in FIG. 1;

In addition, as shown in FIG. 5 , a lighting module 130 may be provided on the ceiling of the aging room 100 . 5 is a view showing a state of a lighting module provided on the ceiling of the aging room shown in FIG. 1;

The heating module 110 may be provided as, for example, a heater, and the cooling module 120 may be provided as an air conditioner, for example. The heating module 110 and the cooling module 120 are provided to reduce the temperature inside the maturation room 100 to 4 months of climate data for one year of climate data in a specific region, and are operated by a single air conditioner. may come true.

As shown in FIG. 5 , the lighting module 130 may include a plurality of LEDs and may provide the same energy effect as sunlight in a natural state. In addition, the LED of the lighting module 130 may be provided to correspond to the top of the jar 102 shown in FIG.

The ventilation module 140 is provided for humidity control and ventilation in the aging chamber 100, and may be provided as, for example, a ventilation fan. In addition, although FIG. 4 shows a structure in which a ventilation fan is provided between the heating module 110 and the cooling module 120 on the side wall as the ventilation module 140, this is only an example for explanation and is not limited thereto, and the side wall or A plurality of them may be provided on the ceiling.

The cover opening and closing module 150 will be described with reference to FIGS. 6 to 9 .

6 is a view for explaining an operating state of the cover opening/closing module shown in FIG. 2, FIG. 7 is a view for explaining the operation process of the cover in the cover opening/closing module shown in FIG. 6, and FIG. This is a view for explaining the structure of the operating unit in the illustrated cover opening and closing module, and FIG. 9 is a view for explaining a state in which the top of the pottery jar is covered by the cover opening and closing module shown in FIG. 6 .

As shown in FIG. 6, the cover opening and closing module 150 includes a plurality of operation parts 151 fixed to the sidewall of the aging chamber 100 and a guide part 152 provided between the pair of operation parts 151. , A cover 153 mounted on the guide part 152 may be included.

In the maturation chamber 100 as shown in FIG. 1, the operating unit 151, for example, the first sidewall as the front part and the second sidewall as the rear part, as shown in (a) of FIG. to the fourth operating unit, and the interval between the first operating unit and the second operating unit and the third operating unit and the fourth operating unit have a predetermined interval, that is, the pottery jar 102 covered with the cotton cloth 103 It is provided at intervals slightly larger than the diameter of the upper part of.

As shown in FIG. 7 , guide parts 152 are mounted between the first operating unit and the third operating unit and between the second operating unit and the fourth operating unit. The guide part 152 is provided with a first guide part provided between the first operating part and the third operating part and a second guide part provided between the second operating part and the fourth operating part, and the first and second guide parts They are held parallel to each other and may be made of a rod-shaped or wire-shaped material. That is, the first and second guides are provided so as not to droop so as to be realized as a common cover 153 for the entire pottery jar 102 arranged in a row among a plurality of pottery jars as shown in FIG. It is provided to be movable up and down in 151.

As shown in (b) of FIG. 6, the cover 153 is provided to be movable between the first and second guide parts, has a breathing function to have the same function as the lid of the pottery jar, and is light and may be provided with a cotton material containing ocher components. 7 (a) shows a state in which the cover 163 covers the tops of the plurality of pottery jars 102, and (b) of FIG. Indicates an open state.

As shown in (b) of FIG. 6, a wire 154 may be connected to an end of the cover 153 as described above. That is, connectors 1531 are provided on both sides of the end of the cover 153, and a pair of first wires 1541 coupled to the third and fourth operating units are connected to each connector 1531, respectively. and a pair of second wires 1542 respectively coupled to the first operating unit and the second operating unit are connected. As shown in (a) of FIG. 7, the pair of first wires 1541 are provided to move the cover 153 to the right, and the pair of second wires 1542 are provided in (b) of FIG. As in, provision may be made to move the lid 153 to the right. Such a wire 154 may be provided in the form of, for example, a reel wire that can be returned by releasing a tensile force after pulling out a wound wire.

In addition, as shown in FIG. 8, each of the above-described operating units 151 may be fixed to the sidewall of the aging chamber 100 and may include a main body 1511 having a substantially rectangular hollow part inside, and the main body 1511 A cylinder 1512 mounted on the lower part of the cylinder 1512, a cylinder rod 1513 connected to the cylinder 1512 and movable up and down, a support plate 1514 provided in the hollow part and coupled to the cylinder rod 1513, the hollow part It may include an elastic member 1515 built in and made of a spring such as a coil spring, and a motor 1516 mounted on the outside of the main body 1511.

As shown in FIG. 8 , the guide part 152 is maintained between the support plate 1514 and the elastic member 1515, and may be movable upward according to the operation of the cylinder 1512. In addition, the wire 154 is coupled to the shaft of the motor 1516 and can be wound or unwound according to forward or reverse rotation of the motor.

Therefore, in the state in which the guide part 152 is shown in FIG. 8, as shown in FIGS. According to the operation of the cylinder rod 1513, the support plate 1514 rises, the guide part 152 rises, and the cover 153 rises in the pottery jar 102. Then, as shown in (b) of FIG. 6 by winding the second wire 1542 connected to the connector 1531 by rotating the motor 1516 in reverse, the pot 102 is folded by folding the lid 153 It is possible to keep the upper part of the open state.

The cylinder 1512 as described above operates simultaneously in the first to fourth operating units, and while the motor 1516 provided in the first operating unit and the second operating unit rotates reversely at the same time, the third operating unit And the motor provided in the fourth operating unit may perform an operation of unwinding the pair of first wires by rotating forward at the same time.

Meanwhile, in the above structure, the main body 1511 is fixed to the side wall, but it is not limited thereto. A structure for fixing the body 1511 may be provided. In addition, the above description has described a structure in which a cylinder and a motor are provided in the first to fourth operation units, respectively, but the structure is not limited thereto, and a structure in which two cylinder rods connected by one cylinder are operated, a pair of wires An end of the wire may be provided with a structure capable of winding and unwinding the wire by forward or reverse rotation of the connecting member by one motor. In addition, with respect to the wire, by applying a reel wire to the first operating unit and the second operating unit, it may be implemented by providing a motor only for the third operating unit and the fourth operating unit.

In addition, as shown in FIG. 4, the detection module 160 is provided as a sensor for detecting the temperature, illumination, and humidity in the aging room 100, and the signal detected by the detection module 160 is a control module ( 170). Meanwhile, although FIG. 4 shows a structure in which the sensing module 160 is mounted at the lower center of the side wall, it is not limited thereto and may be provided between the pots in which a plurality of pottery jars 102 are prepared in the aging chamber 100. . In addition, a plurality of the sensing modules 160 may be provided in the aging room 100 in order to accurately sense temperature, illuminance, and the like.

The control module 170 includes a transceiver, a microprocessor, and a storage unit, and according to the control data stored in the storage unit, the heating module 110, the cooling module 120, the lighting module 130, and the ventilation module 140 ), it is possible to control the operation of the cover opening and closing module 150, respectively. That is, the control module 170 may be electrically connected to each operation module and sensing module in a wired or wireless manner, and may be wirelessly connected to the management server 400 through a transceiver and a network, so that the detected by the sensing module 160 Each operation module may be controlled according to control data transmitted from the management server 400 and sensing data such as temperature and humidity in the aging room 100 .

The network is for establishing wireless communication between each of the control module 170 and the manager terminal 500 and the management server 400, wireless LAN (WLAN), DLNA (Digital Living Network Alliance), WiBro (Wireless Broadband: Wibro), World Interoperability for Microwave Access (Wimax), High Speed Downlink Packet Access (HSDPA), High Speed Uplink Packet Access (HSUPA), IEEE 802.16, Long Term Evolution (LTE), LTE-A (Long Term Evolution-Advanced), wireless mobile broadband service (WMBS) 5G, 6G, etc. can be applied. However, it is not limited thereto, and can be applied in various ways according to the development of wireless communication technology.

The power module 200 shown in FIG. 3 may convert power generated by the photovoltaic module into DC power suitable for each operation module provided in the aging room 100 and supply the converted power.

The database 300 is information on the aging of traditional soy sauce, information on the structure of the aging room 100, information on the earthenware pot 102 in the aging room 100, and the climate of a specific region as shown in FIG. Information on data, information on each operation module, and sensing information measured by the sensing module 160 of the aging room 100 are stored, and as information about the manager terminal 500, the name of the manager, the manager terminal 500 )'s phone number, location information of the manager's terminal 500, member information of the manager, etc. are stored. 10 is a diagram showing an example of climate data used to extract climate data for one year in Sunchang-gun, Jeollabuk-do as a specific region.

The configuration of the database 300 described above is only a preferred embodiment, and in developing a specific device, it may be configured in a different structure according to the database construction theory in consideration of the ease and efficiency of access and search.

The management server 400, as a normal server, is connected to a network and provides information about the aging room 100, a heating module 110, a cooling module 120, and a lighting module to the control module 170 and the manager terminal 500. 130, the ventilation module 140, and information on the operation of the cover opening/closing module 150 are provided. This management server 400 is preferably built to serve as a kind of web server, web service server, mobile web server or application server. In addition, a web page for providing information about the aging room 100 to the manager terminal 500 may be provided.

The management server 400 will be described with reference to FIG. 11 .

11 is a configuration diagram of a management server shown in FIG. 2 .

In the traditional soy sauce aging system according to the present invention, as shown in FIG. 11, the management server 400 can transmit or receive information with the control module 170, the manager terminal 500, and the database 300 wired or wirelessly. a transceiver 410 in the database 300, a weather information management unit 420 that extracts the monthly average temperature for one year of weather information in a specific area stored in the database 300, shortens it to 4 months, and manages it, and the weather information management unit 420 The heating module manager 430 manages the operating state of the heating module 110 according to the temperature managed by ) and the operating state of the cooling module 120 according to the temperature managed by the weather information management unit 420 The cooling module management unit 440 manages the operation, the lighting module management unit 450 manages the operation of the lighting module 130 repeatedly for a certain period of time, and the cover manages the operation of the cover opening/closing module 150 at regular time intervals. It may include an opening and closing module management unit 460 and a storage and delivery management unit 470 that manages the storage and delivery period of the soy sauce accommodated in the pottery jar 102 provided in the aging room 100.

The transceiver 410 is composed of a normal transceiver, and can transmit/receive information about the aging room 100 with the control module 170, the manager terminal 500, and the database 300 wired or wirelessly using the network. It is provided so that it is not limited to a specific communication module.

As shown in FIG. 12 , the weather information management unit 420 extracts the monthly average temperature for one year of weather information in a specific region, shortens it to four months as a curve graph, and manages it. FIG. 12 is a graph showing a state in which climate data for one year in Sunchang-gun, Jeollabuk-do shown in FIG. 11 is shortened to four months of climate data and constructed. That is, the weather information management unit 420 shortens the temperature information from January to December stored in the database 300 to four-month temperature information, and, for example, when producing 3-year-aged soy sauce, within 12 months. Weather information is managed so that the temperature change in the aging chamber 100 is repeated three times.

The heating module manager 430 and the cooling module manager 440 manage to maintain the temperature in the aging chamber 100 according to the temperature shown in FIG. 12, and the heating module manager 430 or the cooling module manager ( 440) may manage the ventilation module 140 together with air conditioning management.

The lighting module management unit 450 manages on/off of the lighting module 130 in the aging room 100 according to weather information stored in the database 300 . For example, when preparing soy sauce aged for 3 years, the lighting module 130 is managed to be turned on/off corresponding to sunrise and sunset times stored in the database 300 for 1 year.

The cover opening/closing module management unit 460 corresponds to the on time of the lighting module 130 by the lighting module management unit 450 at intervals of 3 days, for example, as shown in (b) of FIG. 6, the cover ( 153) manages the cover opening/closing module 150 so that it is folded, and the storage and delivery management unit 470 responds to the storage date of the soy sauce accommodated in the pottery jar 102 in the aging room 100 and the expected date of aging for 3 or 5 years. Manage delivery date.

Meanwhile, in the above description, each unit of the management server 400 has been separately described, but the present invention is not limited thereto, and each unit may operate in conjunction with a program.

In addition, the management server 400 may periodically transmit information on the state of the aging room 100 to the manager terminal 500 through the transceiver 410 .

The manager terminal 500 has an image output function, an audio output function, a data storage function, an app execution function, and a communication function capable of data communication with the management server 400 through a network, and is a smartphone. (Smart Phone), Portable Terminal, Mobile Terminal, Personal Digital Assistant (PDA), PMP (Portable Multimedia Player) terminal, Telematics terminal, Navigation terminal, Personal computer, notebook computer, slate PC, tablet PC, ultrabook, wearable device (e.g., watch type terminal (Smartwatch), glass type terminal) (including Smart Glass), HMD (Head Mounted Display), etc.), Wibro terminals, IPTV (Internet Protocol Television) terminals, smart TVs, digital broadcasting terminals, AVN (Audio Video Navigation) terminals, A/V (Audio/ Various terminals such as Video) system, flexible terminal, etc. can be used.

Next, a method of aging traditional soy sauce by applying the aging system of traditional soy sauce according to the present invention will be described with reference to FIG. 13 .

13 is a process chart for explaining the aging process of traditional soy sauce according to the present invention.

As shown in FIG. 13, the production of traditional soy sauce according to the present invention is first constructed by shortening 4 months of climatic data to 1 year of climatic data in a specific region (S10). In the present invention, as shown in FIG. 10 as an example, it was implemented by shortening the climate data for one year in Sunchang-gun, Jeollabuk-do. However, it is not limited thereto, and may be constructed according to climate data of places where traditional soy sauce is manufactured in each region.

On the other hand, as shown in FIG. 1, traditional soy sauce for aging is prepared in a plurality of Onggi jars 102 in a sealed aging chamber 100 (S20). In the preparation in step S20, for example, 20% by weight of domestic soybean meju ingredients, 12% by weight of domestic sea salt, and 68% by weight of purified water are provided, respectively, and as shown in FIG. 2, impurities such as pottery jars ( 102), a cotton cloth 103 is provided in a covered state to prevent penetration into the inside. In addition, as shown in FIG. 6(a), the pottery jar 102 is provided in a state covered by a cover 153. On the other hand, in the step S20, in the traditional soy sauce manufacturing method, meju, charcoal, red pepper, etc. are immersed in salt water and aged for 1 to 2 months, and only the structure in which soy sauce from which the meju, charcoal and red pepper are removed has been described, but is limited to this Instead, the pottery jar 102 may contain soy sauce prepared in an authentic way.

Next, after being prepared as in step S20, the temperature in the aging chamber 100 is controlled according to the climate data established in step S10 (S30). That is, when producing 3-year aged soy sauce according to the graph shown in FIG. 12, it is performed for 1 year. The temperature control in step S30 is performed by operating the heating module 110 and the cooling module 120 by the heating module management unit 430 and the cooling module management unit 440 according to the detection information from the detection module 160. It is executed, and the ventilation module 140 is also controlled.

In addition, the lighting condition in the aging chamber 100 is executed by operating the lighting module 130 by the lighting module management unit 450 during the irradiation time of sunlight according to the sunrise and sunset times of the climate data built in step S10. It becomes (S40).

On the other hand, the cover 153 covered with the plurality of pottery jars 102 controls the cover opening/closing module 150 by the cover opening/closing module management unit 460, so that the amount of sunlight applied in the step S40 is reduced at intervals of 2 to 3 days. As shown in (B) of FIG. 6 during the irradiation time, it is opened (S50).

In addition, in the above description, the process of manufacturing 3-year-aged soy sauce has been described, but is not limited thereto, and can be applied to manufacturing 5-year-aged soy sauce, and the aging period of traditional soy sauce can be shortened.

Although the invention made by the present inventors has been specifically described according to the above embodiments, the present invention is not limited to the above embodiments and can be changed in various ways without departing from the gist of the invention.

The aging period of traditional soy sauce can be shortened by using the aging system and aging method of traditional soy sauce according to the present invention.

100: aging room
200: power module
300: database
400: management server
500: manager terminal

Claims (5)

As a traditional soy sauce manufacturing method, fermented soybean paste, charcoal, and red pepper are soaked in salt water and aged for 1 to 2 months. Then, a number of pottery jars containing soy sauce from which the soybean paste, charcoal, and red pepper are removed are seated in an airtight aging room,
A heating module provided in the aging chamber to increase the temperature in the aging chamber;
A cooling module provided in the aging chamber to lower the temperature in the aging chamber;
A lighting module mounted on the ceiling of the aging room,
A sensing module for sensing the temperature, illumination, and humidity of the aging room;
A control module for controlling the heating module, the cooling module, and the lighting module, respectively;
A database that stores information about the weather;
and a management server for transmitting control information to the control module according to the weather information stored in the database and the detection information of the detection module. In paragraph 1,
Each pottery jar is provided with a cover,
The traditional soy sauce aging system, characterized in that the cover is automatically opened and closed by the cover opening and closing module. In paragraph 2,
The management server
A weather information management unit that extracts the monthly average temperature for one year of weather information in a specific area stored in the database and shortens it to 4 months and manages it;
a heating module management unit that manages an operating state of the heating module according to the temperature managed by the weather information management unit;
a cooling module manager managing an operating state of the cooling module according to the temperature managed by the weather information manager;
A lighting module management unit that manages the lighting module to operate repeatedly for a certain period of time;
The aging system of traditional soy sauce, characterized in that it comprises a cover opening and closing module management unit that manages the cover opening and closing module to operate at predetermined time intervals. In paragraph 3,
The cover opening and closing module
A plurality of operating units including a main body having a rectangular hollow part, a cylinder mounted on the lower part of the main body, an elastic member embedded in the hollow part, and a motor mounted on the outside of the main body,
A guide portion provided between the pair of operating portions and maintained below the elastic member in the hollow portion;
a cover mounted on the guide unit;
A traditional soy sauce aging system comprising a wire connected to an end of the cover. (a) a step of shortening and constructing 4 months of climate data for 1 year of climate data in a specific region;
(b) preparing traditional soy sauce for aging in a plurality of pottery jars in an airtight aging room;
(c) controlling the temperature in the aging chamber of step (b) according to the climate data established in step (a);
(d) controlling the lighting state in the aging chamber to correspond to the amount of sunlight irradiation during the sunlight irradiation time according to the sunrise and sunset times of the climate data built in step (a);
(e) controlling the covers of the plurality of pottery jars to be opened at intervals of 2 to 3 days during the irradiation time of sunlight according to the sunrise and sunset times applied in step (d). manufacturing method.

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