WO2009005299A1 - Device of ripening fermentation for food - Google Patents
Device of ripening fermentation for food Download PDFInfo
- Publication number
- WO2009005299A1 WO2009005299A1 PCT/KR2008/003904 KR2008003904W WO2009005299A1 WO 2009005299 A1 WO2009005299 A1 WO 2009005299A1 KR 2008003904 W KR2008003904 W KR 2008003904W WO 2009005299 A1 WO2009005299 A1 WO 2009005299A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fermentation
- food
- microorganism culturing
- microorganism
- chip
- Prior art date
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 81
- 230000004151 fermentation Effects 0.000 title claims abstract description 81
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 230000005070 ripening Effects 0.000 title description 2
- 244000005700 microbiome Species 0.000 claims abstract description 68
- 238000012258 culturing Methods 0.000 claims abstract description 52
- 230000032683 aging Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910010293 ceramic material Inorganic materials 0.000 claims abstract description 6
- 239000004927 clay Substances 0.000 claims description 6
- 229910052573 porcelain Inorganic materials 0.000 claims description 5
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 4
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 4
- 240000001851 Artemisia dracunculus Species 0.000 claims description 4
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000001138 artemisia absinthium Substances 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 4
- 229910052571 earthenware Inorganic materials 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- -1 yellow earth Substances 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000010410 layer Substances 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000002356 single layer Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 13
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 230000005611 electricity Effects 0.000 abstract description 5
- 238000004904 shortening Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 19
- 241000894006 Bacteria Species 0.000 description 6
- 239000000446 fuel Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000756943 Codonopsis Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 240000001987 Pyrus communis Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 241001618264 Rubus coreanus Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 2
- 244000237969 Vitis vulpina Species 0.000 description 2
- 235000017242 Vitis vulpina Nutrition 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 210000003298 dental enamel Anatomy 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 241000626621 Geobacillus Species 0.000 description 1
- 241000203775 Thermoactinomyces Species 0.000 description 1
- 241000203640 Thermomonospora Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000004449 solid propellant Substances 0.000 description 1
- 230000028070 sporulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 241001446247 uncultured actinomycete Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/159—Apparatus for preserving using solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
Definitions
- the present invention relates to a food aging fermentation apparatus, and in particular, to a food aging fermentation apparatus for extracting crude liquid of the food such as marine products, dairy products, and farm products such as onion, codonopsis lanceolata, cabbage, radish, garlic, grape, plum, pear, wild grape, strawberry, rubus coreanus, and apple by aging fermenting the food under an appropriate high temperature without using a heat source such as electricity or gas or sac- charinity such as sugar for prevention of rot.
- a heat source such as electricity or gas or sac- charinity
- the fermented crude liquid of high concentration of the food can be extracted, and for this, an appropriate temperature higher than normal temperature should be maintained, and at the same time, the food should be fermented under the condition of not being rotted.
- the sugar Since the sugar has a function of restraining the action of the saprogenic bacteria by increasing the sugar content as well as a function of extracting effective components outward from the inside of the food (such as vegetables or fruits) by means of the action of reverse osmotic pressure, it is commonly used material for fermenting the food at home.
- the sugar having the function of the preservative has problems in that although it is known not only to be fatal to the patient suffering from the disease such as the diabetes but also to be the food causing various adult diseases to the ordinary people by imparting a burden to the digestive system or the blood system, in addition, to be the very harmful food causing a damage to the inside of the oral cavity such as the decayed tooth or the peridental disease, there is no readily available simple means capable of properly preventing the rot at the time of fermenting the food so that the harmful sugar is still used as it is.
- the object of the present invention for solving the problem described above is to provide a food aging fermentation apparatus which can completely exclude the use of the preservative such as the sugar and the electricity or gas for maintaining the appropriate temperature required for the fermentation, shorten the aging fermentation period and at the same time improve the fermentation efficiency by making the aging and fermentation to proceed under the appropriate high temperature environment within a short period without the rot of the food, furthermore, extract the crude liquid of the high concentration.
- a food aging fermentation apparatus of the present invention to achieve the above described object is characterized in that, it comprises: a microorganism culturing tank 10 in which a microorganism culturing chip 11 is stored to culture microorganisms therein so as to generate heat to a predetermined temperature; and at least one fermentation tanks 20 for storing foods to be fermented, said tank 20 being embedded in said microorganism culturing chip and made of porous ceramic material formed with fine holes.
- said microorganism culturing chip 11 is formed by mixing more than one selected from a group consisting of sawdust, rice hulls, pine needles, wormwood, charcoal, yellow earth, clay, mineral, and broth to which the microorganism is seeded, andthe water containing ratio in said microorganism culturing chip 11 is 40-70%, and the temperature in said microorganism culturing chip 11 at the time of the fermentation of the food is 40-70 0 C.
- the food aging fermentation apparatus may have a thermometer for measuring the temperature and a hygrometer for measuring the humidity said microorganism culturing chip 11 to easily control the above described fermentation condition.
- said fermentation tank is either one of porous earthenware, stone tool, crockery, and porcelain which are formed by baking the clay or crushed rock, and it is particularly preferable that the fermentation tank is ajar among the .earthenware formed of a lot of fine holes.
- the crude liquid can be mass extracted continuously by sequentially fermenting with time interval a plurality of the microorganism culturing tanks 10 formed by installing the microorganism culturing tanks 10 to a single layer or plural layers in the sealed culturing fermentation chamber 30.
- the food aging fermentation apparatus of the present invention has advantages in that since it can adjust the fermentation temperature of the food by means of the exothermic action due to the fermentation of the microorganism without using the electricity or the fuel such as the gas, it can prevent the waste of the resources according to the use of the heat source and reduce the expenditure thereof, as well as extract the crude liquid within short period since the aging and fermentation proceed under the high ambient temperature condition.
- the apparatus has very advantageous effects that it can remove various smells such as bad smells generated in the process of fermentation of the food, and restrain the growth of pathogenic germs in the process of aging and fermentation of the food.
- FIG. 1 is a perspective view of a construction of an aging fermentation apparatus according to an embodiment of the present invention.
- FIG. 2 is a view showing the state of installation of the aging fermentation apparatus according to the embodiment of the present invention. Mode for the Invention
- FIG. 1 is a perspective view of a construction of an aging fermentation apparatus according to an embodiment of the present invention
- Fig. 2 is a view showing the state of installation of the aging fermentation apparatus according to the embodiment of the present invention.
- the food aging fermentation apparatus largely includes a microorganism culturing tank 10 and fermentation tanks 20 for storing the food for extracting the crude liquid,
- the microorganism culturing tank 10 is like a sealed box provided to receive at least one of the fermentation tanks 20 and includes in it a culturing chip 11 seeded with the microorganism.
- the microorganism can include both aerobic and anaerobic microorganisms and can be a highly thermophilic microorganism which does not perish under a high temperature contion.
- the highly thermophilic microorganism can be an already known thermophilic actinomycete (refer to Japanese Laid-Open Patent Publication Showa 55-121992) belonging to the thermoactinomyces family or the ther- momonospora family, a thermophilic-aerobic sporulation bacteria mixture (refer to Japanese Laid-Open Patent Publication Showa 51-129759) of bacillus bacteria, lactic acid generation bacteria, etc., mesophilic aerobic spore bacteria, thermophilic aerobic spore bacteria, thermophile (refer to Japanese Patent Publication No.
- any one skilled in the field to which the present invention belongs will understand that any high thermophilic microorganism of which the microorganism seeded to the culturing chip 11 does not perish under a high temperature condition is applicable without limiting to a strain or mixture of the above described microorganisms.
- the material of the microorganism culturing chip 11 there is no limitation to the material of the microorganism culturing chip 11, however, it is preferable to make the microorganism generate heat for itself up to the temperature(for example, 4O 0 C) higher than or equal to the normal temperature while being grown, and for this, the material can be more than one selected from sawdust, rice hulls, pine needles, wormwood, charcoal, yellow earth, clay, mineral, broth, etc., and the microorganism is seeded to the selected materials.
- At least one is selected among the materials as the culturing chip 11 seeded with the microorganism, and thereafter introduction amount of the water is adjusted until the water containing ratio becomes 55-65% during the agitation of the material together with the appropriate amount of water.
- the microorganism culturing tank 10 is filled with the material therein when the appropriate water containing ratio is reached, and the microorganism culturing tank 10 is sealed, then the initial temperature of the microorganism culturing chip 11 is normal temperature (for example, 25 0 C), and various microorganism culturing chip 11 material is fermented while the microorganism is propagated during the elapse of time.
- the self heat generating temperature is higher than necessary or lower than the aimed temperature
- the condition for reducing or further activating the activity of the microorganism should be satisfied, and the appropriate range of the temperature should be freely adjusted within the range of 40-70 0 C.
- thermometer 13 is installed at one side of the microorganism culturing tank 10 to check the heat generating temperature and the water containing ratio in the microorganism culturing chip 11 simply at any time as shown in the Fig. 1, the heat generating temperature of the microorganism culturing chip 11 can be easily measured, and if a hygrometer 14 is installed, the water containing ratio in the microorganism culturing chip 11 can be easily seen, and the humidity or temperature in the microorganism culturing chip 11 can be rapidly adjusted based on the measured value of the temperature and water containing ratio through an instrument 12 such as the hygrometer 14.
- At least one fermentation tank 20 received in the microorganism culturing tank 10 is manufactured with a porous ceramic materials respectively formed of fine holes.
- One example of the fermentation tank 20 manufactured with the porous ceramic materials is a jar which is a kind of Korean traditional vessel, and in addition, either one of porous earthenware, stone tool, crockery, porcelain can be selected which are formed by making the clay or crushed rock to a dough phase, forming it into a predetermined shape, and thereafter baking it with a fire, and an appropriate material can be selected depending on the kind of the food 23 stored in the fermentation tank 20.
- the crockery or porcelain since the fine holes are not formed at the inside of the vessel if an enamel is coated, the crockery or porcelain coated with the enamel should not be used as the fermentation tank 20.
- the air is circulated at the porous ceramic material etc. such as the jar through the fine air holes formed on the wall surface, the microorganism cultured in the microorganism culturing chip 11 is introduced into the fermentation tank 20 through the fine holes, and at this time, the food 23 in the fermentation tank 20 is aged and fermented under the condition that the appropriate temperature is maintained by means of the microorganism.
- the food 23 is aged and fermented by being stored in the fermentation tank 20, but any material from which we usually extract the crude liquid and eat it can be fermented.
- the material can be farm products such as onion, codonopsis lanceolata, cabbage, radish, garlic, grape, plum, pear, wild grape, strawberry, rubus coreanus, and apple, and depending on the case, marine products or dairy products, etc. can be an object of fermentation.
- the fermentation tank 20 can be separable into a fermentation vessel 21 and a fermentation lid 22 for convenience and rapidity of loading and discharge of the food 23, and for tightness in the stage of aging and fermentation.
- the fermentation of the food 23 in the fermentation tank 20 proceeds under the appropriate temperature by means of the microorganism culturing chip 11 positioned at the perimeter of the fermentation tank 20, the food 23 can be aged and fermented in a short period and the crude liquid of the high concentration can be extracted.
- a further embodiment of the present invention further includes at least one culturing fermentation chamber 30 respectively installed in a form in which the microorganism culturing tanks 10 are stacked to a single layer or plural layers.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a food aging fermentation apparatus and, more specifically, discloses a food aging fermentation apparatus comprising: a microorganism culturing tank for storing a microorganism culturing chip which is seeded with the microorganism having the water containing ratio of 40-70% so as to maintain the temperature of 40-70°C by means of the fermentation heat of said microorganism culturing chip; and at least one fermentation tanks for storing foods to be fermented, said tank being installed in said microorganism culturing chip and made of porous ceramic material formed with fine holes, for the purpose of preventing the rot of the food while excluding the preservative, shortening the fermentation period and at the same time improving the fermentation efficiency by aging and fermenting the food in short period under the high temperature environment while excluding the heat source such as the electricity or the gas, and, furthermore, extracting the crude liquid of high concentration.
Description
Description
DEVICE OF RIPENING FERMENTATION FOR FOOD
Technical Field
[1] The present invention relates to a food aging fermentation apparatus, and in particular, to a food aging fermentation apparatus for extracting crude liquid of the food such as marine products, dairy products, and farm products such as onion, codonopsis lanceolata, cabbage, radish, garlic, grape, plum, pear, wild grape, strawberry, rubus coreanus, and apple by aging fermenting the food under an appropriate high temperature without using a heat source such as electricity or gas or sac- charinity such as sugar for prevention of rot. Background Art
[2] In general, when the food is fermented for long period, the fermented crude liquid of high concentration of the food can be extracted, and for this, an appropriate temperature higher than normal temperature should be maintained, and at the same time, the food should be fermented under the condition of not being rotted.
[3] The appropriate temperature conditions for the fermentation are a little different depending on the kind of the food, however, the temperature of about 50-600C is known to be appropriate, and for prevention of rot, the sugar capable of increasing the sugar content is used instead of harmful material such as chemical preservative.
[4] Since the sugar has a function of restraining the action of the saprogenic bacteria by increasing the sugar content as well as a function of extracting effective components outward from the inside of the food (such as vegetables or fruits) by means of the action of reverse osmotic pressure, it is commonly used material for fermenting the food at home.
[5] However, the sugar having the function of the preservative has problems in that although it is known not only to be fatal to the patient suffering from the disease such as the diabetes but also to be the food causing various adult diseases to the ordinary people by imparting a burden to the digestive system or the blood system, in addition, to be the very harmful food causing a damage to the inside of the oral cavity such as the decayed tooth or the peridental disease, there is no readily available simple means capable of properly preventing the rot at the time of fermenting the food so that the harmful sugar is still used as it is.
[6] In addition, for maintaining the appropriate temperature higher than the normal temperature for the fermentation, there are methods of maintaining the ambient environment at a high temperature by using the gas, electricity, solid fuel, and liquid fuel as the heat source, however, the methods still have problems in that the electric or fuel
consumption for maintaining the high temperature is large when considering that the fermentation is performed over a long period (longer than 3 days), and therefore, the increase in the administration expenses for aging fermentation, as well as the increase in the expenses for purchasing and maintaining the fuel can not be avoided. Disclosure of Invention Technical Problem
[7] The object of the present invention for solving the problem described above is to provide a food aging fermentation apparatus which can completely exclude the use of the preservative such as the sugar and the electricity or gas for maintaining the appropriate temperature required for the fermentation, shorten the aging fermentation period and at the same time improve the fermentation efficiency by making the aging and fermentation to proceed under the appropriate high temperature environment within a short period without the rot of the food, furthermore, extract the crude liquid of the high concentration. Technical Solution
[8] A food aging fermentation apparatus of the present invention to achieve the above described object is characterized in that, it comprises: a microorganism culturing tank 10 in which a microorganism culturing chip 11 is stored to culture microorganisms therein so as to generate heat to a predetermined temperature; and at least one fermentation tanks 20 for storing foods to be fermented, said tank 20 being embedded in said microorganism culturing chip and made of porous ceramic material formed with fine holes.
[9] More preferably, said microorganism culturing chip 11 is formed by mixing more than one selected from a group consisting of sawdust, rice hulls, pine needles, wormwood, charcoal, yellow earth, clay, mineral, and broth to which the microorganism is seeded, andthe water containing ratio in said microorganism culturing chip 11 is 40-70%, and the temperature in said microorganism culturing chip 11 at the time of the fermentation of the food is 40-700C.
[10] The food aging fermentation apparatus according to the present invention may have a thermometer for measuring the temperature and a hygrometer for measuring the humidity said microorganism culturing chip 11 to easily control the above described fermentation condition.
[11] In addition, said fermentation tank is either one of porous earthenware, stone tool, crockery, and porcelain which are formed by baking the clay or crushed rock, and it is particularly preferable that the fermentation tank is ajar among the .earthenware formed of a lot of fine holes.
[12] To mass produce the crude liquid through the food aging fermentation apparatus of
the present invention, the crude liquid can be mass extracted continuously by sequentially fermenting with time interval a plurality of the microorganism culturing tanks 10 formed by installing the microorganism culturing tanks 10 to a single layer or plural layers in the sealed culturing fermentation chamber 30.
Advantageous Effects
[13] According to the food aging fermentation apparatus of the present invention as described above, it has advantages in that since it can adjust the fermentation temperature of the food by means of the exothermic action due to the fermentation of the microorganism without using the electricity or the fuel such as the gas, it can prevent the waste of the resources according to the use of the heat source and reduce the expenditure thereof, as well as extract the crude liquid within short period since the aging and fermentation proceed under the high ambient temperature condition.
[14] In addition, it has advantage in that since it can age and ferment the material by introducing only the pure material to be fermented without adding the preservative such as the sugar, it can extract the crude liquid including all the inherent components without destroying the nutrients of the relevant food.
[15] Furthermore, in case that the charcoal having the antibiotic action and deodorization action is included in a microorganism culturing chip, the apparatus has very advantageous effects that it can remove various smells such as bad smells generated in the process of fermentation of the food, and restrain the growth of pathogenic germs in the process of aging and fermentation of the food. Brief Description of the Drawings
[16] Fig. 1 is a perspective view of a construction of an aging fermentation apparatus according to an embodiment of the present invention; and
[17] Fig. 2 is a view showing the state of installation of the aging fermentation apparatus according to the embodiment of the present invention. Mode for the Invention
[18] A preferred embodiment of the present invention will be described in further detail with reference to the accompanying drawings, and it should be understood that the accompanying drawings and the description thereof only exemplarily show a preferred embodiment type of the present invention but are not intended to limit the technical idea of the present invention.
[19] Fig. 1 is a perspective view of a construction of an aging fermentation apparatus according to an embodiment of the present invention, and Fig. 2 is a view showing the state of installation of the aging fermentation apparatus according to the embodiment of the present invention.
[20] First, as shown in Fig. 1, the food aging fermentation apparatus according to the
present invention largely includes a microorganism culturing tank 10 and fermentation tanks 20 for storing the food for extracting the crude liquid,
[21] The microorganism culturing tank 10 is like a sealed box provided to receive at least one of the fermentation tanks 20 and includes in it a culturing chip 11 seeded with the microorganism. Here, the microorganism can include both aerobic and anaerobic microorganisms and can be a highly thermophilic microorganism which does not perish under a high temperature contion. The highly thermophilic microorganism can be an already known thermophilic actinomycete (refer to Japanese Laid-Open Patent Publication Showa 55-121992) belonging to the thermoactinomyces family or the ther- momonospora family, a thermophilic-aerobic sporulation bacteria mixture (refer to Japanese Laid-Open Patent Publication Showa 51-129759) of bacillus bacteria, lactic acid generation bacteria, etc., mesophilic aerobic spore bacteria, thermophilic aerobic spore bacteria, thermophile (refer to Japanese Patent Publication No. 3064221) or mixture thereof belonging to the bacillus family, geobacillus family which are fermented material containing only a lot of useful biomasses at fermentation temperature higher than or equal to 850C by adding, mixing, and ventilating and fermenting the bacteria culturing body for breeding at temperature higher than or equal to 850C by obtaining from the soil of Kirishima volcanic region of Kagoshima-gen, Japan. That is, any one skilled in the field to which the present invention belongs will understand that any high thermophilic microorganism of which the microorganism seeded to the culturing chip 11 does not perish under a high temperature condition is applicable without limiting to a strain or mixture of the above described microorganisms.
[22] There is no limitation to the material of the microorganism culturing chip 11, however, it is preferable to make the microorganism generate heat for itself up to the temperature(for example, 4O0C) higher than or equal to the normal temperature while being grown, and for this, the material can be more than one selected from sawdust, rice hulls, pine needles, wormwood, charcoal, yellow earth, clay, mineral, broth, etc., and the microorganism is seeded to the selected materials.
[23] At this time, it is effective for the rise of the self fermentation heat according to the growth of the microorganism to maintain the water containing ratio of the inside of the microorganism culturing chip 11 to the range of 40-70% for the rapid growth of the microorganism, and it is more preferable to maintain the water containing ratio of 55-65%.
[24] At least one is selected among the materials as the culturing chip 11 seeded with the microorganism, and thereafter introduction amount of the water is adjusted until the water containing ratio becomes 55-65% during the agitation of the material together with the appropriate amount of water.
[25] The microorganism culturing tank 10 is filled with the material therein when the appropriate water containing ratio is reached, and the microorganism culturing tank 10 is sealed, then the initial temperature of the microorganism culturing chip 11 is normal temperature (for example, 250C), and various microorganism culturing chip 11 material is fermented while the microorganism is propagated during the elapse of time.
[26] When about 2-3 days are elapsed while the microorganism culturing chip 11 is self fermented, then the temperature is raised to 6O0C and even to 11O0C even though there is a little difference depending on the material and the condition, and at this time the temperature can be raised or lowered to an aimed temperature by selectively adding an appropriate amount of rice bran, wormwood, water, etc..
[27] That is, in case that the self heat generating temperature is higher than necessary or lower than the aimed temperature, the condition for reducing or further activating the activity of the microorganism should be satisfied, and the appropriate range of the temperature should be freely adjusted within the range of 40-700C.
[28] Since, as such, the condition of the temperature and the water containing ratio in the microorganism culturing tank 10 is very important factor for the growth of the microorganism, the temperature and humidity should be checked at any time.
[29] Therefore, if a thermometer 13 is installed at one side of the microorganism culturing tank 10 to check the heat generating temperature and the water containing ratio in the microorganism culturing chip 11 simply at any time as shown in the Fig. 1, the heat generating temperature of the microorganism culturing chip 11 can be easily measured, and if a hygrometer 14 is installed, the water containing ratio in the microorganism culturing chip 11 can be easily seen, and the humidity or temperature in the microorganism culturing chip 11 can be rapidly adjusted based on the measured value of the temperature and water containing ratio through an instrument 12 such as the hygrometer 14.
[30] On the one hand, it is preferable that at least one fermentation tank 20 received in the microorganism culturing tank 10 is manufactured with a porous ceramic materials respectively formed of fine holes.
[31] One example of the fermentation tank 20 manufactured with the porous ceramic materials is a jar which is a kind of Korean traditional vessel, and in addition, either one of porous earthenware, stone tool, crockery, porcelain can be selected which are formed by making the clay or crushed rock to a dough phase, forming it into a predetermined shape, and thereafter baking it with a fire, and an appropriate material can be selected depending on the kind of the food 23 stored in the fermentation tank 20.
[32] Here, in case of the crockery or porcelain, since the fine holes are not formed at the inside of the vessel if an enamel is coated, the crockery or porcelain coated with the enamel should not be used as the fermentation tank 20.
[33] As is well known, the air is circulated at the porous ceramic material etc. such as the jar through the fine air holes formed on the wall surface, the microorganism cultured in the microorganism culturing chip 11 is introduced into the fermentation tank 20 through the fine holes, and at this time, the food 23 in the fermentation tank 20 is aged and fermented under the condition that the appropriate temperature is maintained by means of the microorganism.
[34] There is no specific limitation for the food 23 to be aged and fermented by being stored in the fermentation tank 20, but any material from which we usually extract the crude liquid and eat it can be fermented.
[35] That is, the material can be farm products such as onion, codonopsis lanceolata, cabbage, radish, garlic, grape, plum, pear, wild grape, strawberry, rubus coreanus, and apple, and depending on the case, marine products or dairy products, etc. can be an object of fermentation.
[36] Of course, according to the present invention, when the materials are put into the fermentation tank 10 for fermentation, there is no necessity of mixing with other material, for example, preservative such as the sugar for prevention of the rot other than the selected material in the fermentation tank 20.
[37] The fermentation tank 20 can be separable into a fermentation vessel 21 and a fermentation lid 22 for convenience and rapidity of loading and discharge of the food 23, and for tightness in the stage of aging and fermentation.
[38] According to the above description, since the fermentation of the food 23 in the fermentation tank 20 proceeds under the appropriate temperature by means of the microorganism culturing chip 11 positioned at the perimeter of the fermentation tank 20, the food 23 can be aged and fermented in a short period and the crude liquid of the high concentration can be extracted.
[39] Next, as shown in Fig. 2, a further embodiment of the present invention further includes at least one culturing fermentation chamber 30 respectively installed in a form in which the microorganism culturing tanks 10 are stacked to a single layer or plural layers.
[40] In case where a plurality of the microorganism culturing tanks 10 are stacked in the culturing fermentation chamber 30, if the microorganism culturing tanks 10 are respectively designated numbers and sequentially fermented with time interval, the crude liquid can be continuously extracted and the mass production is also possible.
Claims
[1] A food aging fermentation apparatus comprising: a microorganism culturing tank 10 in which a microorganism culturing chip 11 is stored to culture microorganisms therein so as to generate heat to a predetermined temperature; and at least one fermentation tanks 20 for storing foods to be fermented, said tank 20 being installed in said microorganism culturing chip and made of porous ceramic material formed with fine holes.
[2] The food aging fermentation apparatus according to claim 1, wherein, said microorganism culturing chip 11 is formed by mixing more than one selected from a group consisting of sawdust, rice hulls, pine needles, wormwood, charcoal, yellow earth, clay, mineral, and broth to which the microorganism is seeded, and the water containing ratio in said microorganism culturing chip 11 is 40-70%.
[3] The food aging fermentation apparatus according to claim 1 or 2, wherein the temperature in said microorganism culturing chip 11 at the time of the fermentation of the food is 40-700C.
[4] The food aging fermentation apparatus claim 1 or 2 further comprising a thermometer 13 for measuring the temperature in said microorganism culturing chip 11.
[5] The food aging fermentation apparatus according to claim 1 or 2 further comprising a hygrometer 14 for measuring the water containing ratio in said microorganism culturing chip 11.
[6] The food aging fermentation apparatus according to claim 1, wherein said fermentation tanks 20 includes a fermentation vessel 21 and a fermentation lid 22 for sealing said fermentation vessel.
[7] The food aging fermentation apparatus according to claim 1 or 6, wherein said fermentation tank is either one of porous earthenware, stone tool, crockery, and porcelain which are formed by baking the clay or crushed rock.
[8] The food aging fermentation apparatus according to claim 7, wherein said fermentation tank is ajar.
[9] The food aging fermentation apparatus according to claim 1, further including therein at least one culturing fermentation chamber 30 respectively installed in a form in which the microorganism culturing tanks 10 are stacked to a single layer or plural layers.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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KR1020070066197A KR100980474B1 (en) | 2007-07-02 | 2007-07-02 | Device of ripening fermentation for food |
KR10-2007-0066197 | 2007-07-02 |
Publications (1)
Publication Number | Publication Date |
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WO2009005299A1 true WO2009005299A1 (en) | 2009-01-08 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/KR2008/003904 WO2009005299A1 (en) | 2007-07-02 | 2008-07-02 | Device of ripening fermentation for food |
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KR (1) | KR100980474B1 (en) |
WO (1) | WO2009005299A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110387308A (en) * | 2018-04-23 | 2019-10-29 | 博西华电器(江苏)有限公司 | Installation for fermenting |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5924189A (en) * | 1982-07-29 | 1984-02-07 | Takashi Taniguchi | Method and device for utilizing fermentation heat of rice bran |
JP2000301112A (en) * | 1999-04-13 | 2000-10-31 | Seopu Jin In | Method and apparatus for extinguishing food refuse at low/ordinary temperature using microorganism |
US6387464B1 (en) * | 1990-08-16 | 2002-05-14 | Samsung Electronics Co., Ltd. | Device and method for controlling fermentation and ensilagation of food |
KR20020039152A (en) * | 2000-11-20 | 2002-05-25 | 정창설 | kimchi refrigerator |
KR20050013172A (en) * | 2005-01-13 | 2005-02-02 | 김재인 | Heating system by composting energy and soil compost manufacturing method |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR200224487Y1 (en) | 2000-11-21 | 2001-05-15 | 정창설 | kimchi refrigerator |
-
2007
- 2007-07-02 KR KR1020070066197A patent/KR100980474B1/en not_active IP Right Cessation
-
2008
- 2008-07-02 WO PCT/KR2008/003904 patent/WO2009005299A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5924189A (en) * | 1982-07-29 | 1984-02-07 | Takashi Taniguchi | Method and device for utilizing fermentation heat of rice bran |
US6387464B1 (en) * | 1990-08-16 | 2002-05-14 | Samsung Electronics Co., Ltd. | Device and method for controlling fermentation and ensilagation of food |
JP2000301112A (en) * | 1999-04-13 | 2000-10-31 | Seopu Jin In | Method and apparatus for extinguishing food refuse at low/ordinary temperature using microorganism |
KR20020039152A (en) * | 2000-11-20 | 2002-05-25 | 정창설 | kimchi refrigerator |
KR20050013172A (en) * | 2005-01-13 | 2005-02-02 | 김재인 | Heating system by composting energy and soil compost manufacturing method |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110387308A (en) * | 2018-04-23 | 2019-10-29 | 博西华电器(江苏)有限公司 | Installation for fermenting |
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KR100980474B1 (en) | 2010-09-07 |
KR20090002664A (en) | 2009-01-09 |
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