KR880000965B1 - Storage and a method of kimchi(korean food) - Google Patents

Abstract

The storage box has a plurality of storage chambers (2), coolant pipe systems (3), a temperature control (5) and a machine room (7) containing a compressor (P) and a condenser (S). In the casing (1) lined with a foamed insulating material (4) on the inner side, the vessels of the storage chambers (2) with respective cooling systems (3) tightly attached are implanted in the foamed material (4) to be covered with respective inner and outer lids (2') and (1'). The prepared kimchi stands for 15-20 days at 5-8 deg.C within the cham. and then is lowered to 0-3 deg.C by the control 5.

Description

Kimchi storage and how to make kimchi

1 is a perspective view of a partially broken state of the reservoir of the present invention.

Figure 2 is a side cross-sectional view of the reservoir of the present invention.

3 is a plan cross-sectional view of the reservoir of the present invention.

* Explanation of symbols for main parts of the drawings

1: Storage 1 ': Lid of storage

2: storage 2 ': storage lid

3: cold plate 4: heat shield plate

5: control unit 6: refrigerant inlet

6 ': Refrigerant outlet 7: Equipment room

The present invention, in order to maintain the taste that is suitable for the Korean diet, even if the kimchi is preserved for a long time, in forming the reservoir, while maximizing the thermal insulation effect, while having a reservoir having a predetermined adjustment to maximize the In the kimchi dipping method using the same, the time for fermentation is advanced. It relates to a kimchi cellar and a method of kimchi soaking for long-term preservation of aerobic food at the optimal time with freshness, taste or nutritional value.

Conventionally used or proposed kimchi storage is buried underground, or customs to accommodate kimchi in the conventional refrigerator, the former case is fresh taste due to over fermentation due to the temperature difference from the weather changes of the four seasons. In the latter case, it is possible to suppress the fermentation of kimchi. Even if it is damaged, the smell of kimchi is not only contaminated with drinks, fish, meat, and other foods contained in the refrigerator. Since the cold and hot dimensions of other foods and the cold and cold dimensions of kimchi cannot be matched with each other, they cannot maintain the desired temperature of the kimchi itself, and the existing refrigerator has the inconvenience of having to lift out other items to take out the kimchi. The conventional method in the long-term preservation method of soaking kimchi, which is not preferable, is generally equivalent to the degree of fermentation of lactic acid bacteria of Koreans, but it is almost impossible to maintain the fresh state for a long time in the preferred fermentation. In this case, there was a problem of discarding or not functioning as kimchi, and in the early unfermented state of kimchi, it is only raw food, so it is customary to wait for a certain period of fermentation. Attention considering three stages The reality is that they have been forced to housewives.

Accordingly, an object of the present invention is to solve the above-mentioned problem at one time, and the kimchi dipped by an arbitrary temperature by an adjusting unit in a reservoir having a cooling device becomes early lactic acid bacteria fermentation and ripens into a desired food. The kimchi that has been cooked (adequate freshness, nutritional value, and taste) can be preserved for six to twelve months under the conditions so that it can be eaten without having to take special steps in the above three steps. It is to provide a kimchi storage and a kimchi immersion method so that it can be planned, such as described in detail below according to the embodiment and the drawings as follows.

)재로 되고 상측에 뚜껑(2')을 갖는 한편, 임의 내벽에 온도계(도시없음)가 부착된 김치 수장고(2)를 다수개 설치하며, 수장고(2)의 외주벽 각각에는 조절부(5)와 압축기(P)와 접속되어 냉매가 유통되게 관설한 냉열판(3)을 밀착시킴과 동시에, 발포상 차온판(4)을 상기 저장고(1) 내벽과 상기 내열판(3) 외벽 사이에 밀착 충진시키는 한편, 저장고(1) 외측벽에는 냉열판(3)에 의하여 수장고(2)의 온도를 조절제어하기 위한 통상의 온도 조절노브, 가동푸쉬보턴, 램프, 전원스위치등이 병열된 조절부(5)를 형성해서 구성된 것으로, 미설명부호 6은 냉매 유입구이며, 6'은 냉매유출구이고, 7은 압축기(P) 응축기(S)등을 수용한 기기실이다.That is, the deafness in the reservoir 1 formed of iron plate or non-ferrous material and having a lid 1 'on the upper side

And a plurality of kimchi bins (2) having a lid (2 ') on the upper side and a thermometer (not shown) attached to any inner wall, and an adjusting part (5) on each outer peripheral wall of the bins (2). And the cold heat plate 3 connected to the compressor P to allow the refrigerant to flow therethrough, and at the same time, the foamed heat insulating plate 4 is closely contacted between the inner wall of the reservoir 1 and the outer wall of the heat resistant plate 3. On the other hand, the outer wall of the reservoir 1 is provided with an adjustment part 5 including a conventional temperature adjusting knob, a movable push button, a lamp, a power switch, etc., arranged to adjust and control the temperature of the storage 2 by the cold plate 3. (6) is the refrigerant inlet, 6 'is the refrigerant outlet, and 7 is the equipment room accommodating the compressor (P) condenser (S) and the like.

The storage 1 configured in this way puts kimchi in which a predetermined salinity, a predetermined seasoning, etc. is put into the storage 2, and when it controls temperature by the method of mentioning later with the adjustment knob 5 ', kimchi is fixed. After a time, depending on the amount of sample, it is possible to store kimchi having a predetermined elongation and a predetermined taste for about one year. The storage 1 of the present invention has a lid 1 'above the storage 1 and the storage 2, respectively. (2 ') has a narrow contact width between the cold and the atmosphere in the storage cabinet (2), so that the temperature difference effect is larger than that of the conventional front opening / closing type, which is in contact with the atmosphere whenever the sample is taken out frequently. Not only did the cold plates 3 adhere to each of the outer circumferential walls. By filling and forming the foamable heat insulating plate 4, it is possible to prevent the cold leakage phenomenon of the set temperature at the maximum. Also, by forming the storage cabinet 2 with the deafness material, it is possible to maintain the safety preservation of the sample. In addition, it can be a hygienic storage (2), and also preserved in accordance with the kimchi dipping method described later, according to the adjusting unit (5) can be easily and simply adjusted to provide a kimchi storage (1) that does not burden the user at all. In view of the simplicity of this configuration, its long life is possible.

In addition, the present invention is not limited to kimchi storage, it is of course applied to raw vegetables, fruits and the like to maintain elongation simply by adjusting to a predetermined temperature.

In addition, although three storage bins 2 are shown in the example of this invention, you may add more storage bins 2 as needed, and it is a matter of course that it is in the summary of this invention.

Example 1

(Kimchi dipping method)

Add kimchi for the seasoning to your liking, and store kimchi sample (with 100 sachets for 1 year) to be stored in the above storage (2) (hereinafter referred to as storage). After 15-20 days at ambient temperature it is characterized in that it is adjusted again to the temperature of 0 ℃-3 ℃, preferably 10 days of fermentation process at 7 ℃, and inhibiting fermentation at a temperature of 1 ℃ More preferred.

As a result of tasting the kimchi which passed through the fermentation process obtained in Example 1, the freshness and flavor of the taste could be confirmed not only with the present inventors but also with many neighbors. It is presumed that this is because the chemical correlation coefficient such as the appropriate fermentation rate is appropriate.

And not only did the taste change after six months at that time. At 12 months, the results of the tasting were also unchanged, but only slightly acidic.

Example 2

중량비를 위에서 첨가 살포하여 5℃-8℃의 온도에서 5-7일간 발효시킨후, 이를 다시 0℃-2℃의 온도를 조정하여 둠으로써 제2실시예를 이룰수 있으며, 이의 맛은 상기 실시예 1의 경우와 같은 신선도 및 풍미가 있었음을 확인 할수 있었다.Example 2 adopts the same method as in Example 1, characterized in that the existing kimchi broth is added and sprayed to the kimchi sample in order to accelerate the proper fermentation of kimchi, that is, the kimchi sample is stored in the storage (2) Kimchi broth (here, kimchi broth refers to having a fermentation degree suitable for eating) is contained in the sample, so that

After adding and spraying the weight ratio from 5 ° C.-8 ° C. for 5-7 days, the second embodiment may be achieved by adjusting the temperature at 0 ° C.-2 ° C. again, and the taste thereof may be achieved by the above embodiment. It was confirmed that there was the same freshness and flavor as in the case of 1.

Therefore, according to the present invention, the kimchi, which has high freshness, taste and nutritional effect, can be enjoyed for almost one year simply by soaking kimchi once, so that the conventional discontinuity of taking a time difference such as an initial dipping, a mature fermenter, or an overfermenter separately As a result, the invention is a revolutionary invention that greatly changes the dietary pattern with the reduction of handiwork, samples, etc. in the home, as well as a large number of restaurants.

Claims (3)

In the apparatus chamber 7 having a lid 1 'on one side and a compressor P on one side, and a foamed heat insulating plate 4 filled in an inner wall of a storage 1 having a temperature control part 5, In the lower side of each lid 1 ', a kimchi storage 2 having a lid 2' is buried in a foam heat insulating plate, and at the same time, a cooling plate 3 having a refrigerant flow path is provided on the outer circumferential wall of each storage. Kimchi storage, characterized in that the close installation. Kimchi sample is left for 15-20 days lamination at a temperature of 5 ℃ -8 ℃ in the storage (2), and then the kimchi dipping method characterized in that the drop is adjusted to a temperature of 0-3 ℃. The method of claim 2, wherein the kimchi sample laminated in the storage of the amount of self-dried broth to be extracted from the embedded kimchi sample

After adding and spraying the kimchi broth corresponding to the weight ratio, and left to ferment for 5-7 days at a temperature of 5-8 ℃, at this point the kimchi dipping method characterized in that the drop is adjusted to a temperature of 0-2 ℃ again.

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