WO2009005299A1 - Device of ripening fermentation for food - Google Patents

Device of ripening fermentation for food Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
fermentation
food
microorganism culturing
microorganism
chip
Prior art date
Application number
PCT/KR2008/003904
Other languages
French (fr)
Inventor
Seok Tae Lee
Original Assignee
Seok Tae Lee
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Seok Tae Lee filed Critical Seok Tae Lee
Publication of WO2009005299A1 publication Critical patent/WO2009005299A1/en

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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

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.
PCT/KR2008/003904 2007-07-02 2008-07-02 Device of ripening fermentation for food WO2009005299A1 (en)

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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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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

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KR200224487Y1 (en) 2000-11-21 2001-05-15 정창설 kimchi refrigerator

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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)

* Cited by examiner, † Cited by third party
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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KR20090002664A (en) 2009-01-09

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