KR20060044121A - Kimchi Refrigerator Control Method - Google Patents

Abstract

The present invention can increase the content of lactic acid bacteria and carbon dioxide by efficiently fermenting the stored food containing a large amount of water, reduce kimkdeok, kimchi that can make fermented foods with excellent health functional properties such as hangover relief and hangover relief It relates to a control method of the refrigerator. The present invention comprises the steps of aging fermentation of the stored food at an optimum aging temperature determined according to the properties of the stored food; It provides a control method of the kimchi refrigerator comprising the storage step of storing the aged stored food at a storage temperature according to the properties of the stored food.

Kimchi refrigerator, water kimchi, control method, fermentation

Description

Method for Controlling Kimchi Refrigerator

1 is a temperature graph showing the fermentation process of kimchi refrigerator according to the prior art.

Figure 2 is a flow chart showing one embodiment of a method for controlling a kimchi refrigerator according to the present invention.

3 is a temperature graph showing the fermentation process according to the control method of FIG.

Figure 4 is a graph showing the content of carbon dioxide according to the fermentation temperature of Dongchimi in the control method of FIG.

FIG. 5 is a graph showing the content of Leuconostoc according to the fermentation temperature of Dongchimi in the control method of FIG. 2.

Figure 6 is a graph showing the anticancer function according to the fermentation temperature of Dongchimi in the control method of FIG.

Figure 7 is a graph showing the distribution in the inside of the group according to the fermentation temperature of Dongchimi in the control method of FIG.

<Description of Symbols for Main Parts of Drawings>

10: Seasonal section 11: Summer season

13: Spring and Fall Seasons 15: Winter Seasons

20: ripening section 30: cooling section

40: storage section

The present invention relates to a kimchi refrigerator, and more particularly, to a control method of the kimchi refrigerator for the storage and ripening of the food to be stored mature.

In general, Kimchi refrigerator is a refrigerator manufactured to specialize in the ripening and storage of kimchi, can store kimchi for a longer time than a normal refrigerator, and can be adjusted freely. Kimchi refrigerator keeps fresh kimchi taste for a long time by applying the principle of Kimchi Dog which is buried in the ground during winter to cook and store kimchi.

Kimchi is a traditional fermented food that represents Korea, and most vegetables grown in Korea are used as ingredients for kimchi. Kimchi contains the main nutrients of kimchi material itself and the nutrients and plant compounds produced during fermentation. The taste and nutrition of kimchi, as well as the ingredients of kimchi, the salt concentration and fermentation temperature during fermentation has an important effect.

First of all, the process of fermenting kimchi starts from controlling the activity of microorganisms inhabiting vegetables. In general, vegetables have hundreds of thousands to millions of microorganisms per gram. Among these microorganisms, there may be harmful microorganisms, but in the process of salting the vegetables, the high osmotic pressure of the salt causes the harmful microorganisms that are less resistant to osmotic pressure to die. In addition, lactic acid bacteria, mold, yeast and some bacteria resistant to osmotic pressure are left to participate in kimchi fermentation.

Looking at the process of storing kimchi in the kimchi refrigerator as follows.

The refrigerant used in the Kimchi refrigerator is compressed to high temperature and high pressure in a compressor and sent to the condenser along the refrigerant pipe. After that, the refrigerant is liquefied in the condenser, moved to the expansion valve along the refrigerant pipe, and the expansion valve is brought into a state of low temperature and low pressure. Then, it is moved back to the evaporator is installed to surround the storage compartment. As the refrigerant is evaporated in the evaporator, the surrounding heat is instantaneously taken away, thereby lowering the temperature inside the storage compartment. The cold air of the storage compartment is forced to convection by natural convection or a cooling fan to cool the temperature of the entire storage compartment evenly.

With reference to Figure 1, a temperature graph showing a process of fermenting kimchi in a conventional kimchi refrigerator will be described.

First, the control method of the conventional kimchi refrigerator is briefly described as follows.

In the conventional kimchi refrigerator, the kimchi to be matured is put into a storage room of the kimchi refrigerator, and then the degree of ripening is selected. Conventional kimchi refrigerators are generally divided into fast feeds (1) and subterranean feeds (2) in the degree of ripening of kimchi, and also has an additional feed function to additionally cook according to the cooking conditions.

The fast ripening (1) and the subterranean ripening (2), as soon as the kimchi is selected to the degree of ripening after being put into the storage room, the ripening step (1a, 2a) begins. At this time, the constant control of the temperature in the ripening step (1a, 2a) of kimchi is one of the important factors in determining the taste of kimchi. In general, kimchi is matured by heating a heater installed on the inner wall of each storage compartment. The storage chamber is installed with a sensor for measuring the temperature of the kimchi, the sensor is connected to the control unit of the kimchi refrigerator. When the heater is operated by the controller, the sensor transmits information about the temperature inside the storage compartment to the controller, and the controller determines whether the heater is operated again based on the information.

Specifically, by comparing the aging temperature set in each storage compartment and the temperature of the storage compartment, the heater is operated if the temperature of the storage compartment is lower than the set aging temperature, the operation of the heater is stopped if the temperature of the storage compartment is higher than the set aging temperature. . This process is repeated for a certain period of time to mature kimchi.

On the other hand, the method of ripening kimchi by using a fast ripening process is relatively high temperature, compared to the underfloor ripening at about 20 ~ 25 ℃ for a certain period of time, and then cooled the temperature to store kimchi. The time required for the quick ripening process depends on the type of kimchi or the degree of ripening of the kimchi desired by the user, which is generally about 2 to 3 days. However, the method of ripening kimchi by using the underwater ripening process is to preserve the kimchi by cooling the temperature after aging for about 6 to 7 days at 7 ~ 8 ℃. The kimchi aged through the submerged process yields the matured taste of winter kimchi soaked in clay pots.

When the aging step is completed, the cooling step (1b, 2b) for cooling the kimchi to keep the kimchi at a low temperature. And, the cooled kimchi is stored while maintaining a constant temperature in the storage step (1c, 2c). The storage temperature of the kimchi refrigerator is generally maintained between 0 ℃ and -2 ℃, it is known that the change in acidity of kimchi at the storage temperature is the smallest.

However, the conventional kimchi refrigerator control method has the following problems.

First, in the conventional kimchi refrigerator control method, the ripening temperature according to the type of kimchi, that is, Dongchimi, radish kimchi, Chinese cabbage kimchi, kakdugi, etc. is not specified, and all kimchi's ripening temperature is ripened based on the cabbage kimchi. Therefore, there is a problem in that the stored foods having a high moisture content in the same way as the general cabbage kimchi can not utilize the taste of the stored foods.

Second, the conventional kimchi refrigerator has not been characterized by the fermentation characteristics of the food stored in the Gundeokgi and anti-cancer function, there is a problem that the content of lactic acid bacteria and carbon dioxide is not enough.

Third, the conventional kimchi refrigerator control method has a problem in that the taste of the stored food is different depending on the season by being matured immediately without considering the temperature difference according to the season.

The present invention is to solve the above problems, an object of the present invention is to provide a control method of the kimchi refrigerator that can utilize the unique taste of the stored food.

Another object of the present invention is to provide a control method of the kimchi refrigerator that can reduce the occurrence in the group of the stored food, increase the anticancer function, and increase the content of lactic acid bacteria and carbon dioxide.                         

Still another object of the present invention is to provide a control method of the kimchi refrigerator so that the taste of the stored food is kept constant regardless of the season.

In order to achieve the above object, the present invention comprises the steps of aging fermentation of the stored food at an optimum aging temperature determined according to the properties of the stored food; It provides a control method of the kimchi refrigerator comprising the storage step of storing the aged stored food at a storage temperature according to the properties of the stored food.

Storage foods aged in the aging step is preferably used water kimchi 90% or more of the water content of the whole food. And, the aging temperature of the water kimchi in the aging step is more preferably 10 ℃.

On the other hand, the kimchi refrigerator control method preferably further comprises a seasonal temperature control step of individually controlling the temperature of the stored food according to the season. And, the control method of the kimchi refrigerator is preferably configured to further comprise a cooling step of cooling the temperature of the stored food in order to store the aged fermented stored food at a temperature lower than the fermentation fermentation temperature.

In addition, the seasonal temperature control step is a temperature control step of controlling at least one of the temperature of the water kimchi or the temperature of the outside atmosphere to obtain temperature data to obtain temperature data and to control the temperature data to reach the temperature of fermentation It is preferably configured to include. More specifically, the temperature control step is more preferably all the same time to reach the aging fermentation step by adjusting the temperature change rate according to the season.

It is more preferable to use water kimchi fermented with fermentation in the aging fermentation step.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the present invention that can realize the above object will be described.

The same components as in the related art are denoted by the same names and the same reference numerals for convenience of description, and detailed description thereof will be omitted.

Referring to Figure 2, it will be described in detail an embodiment of a method for controlling a kimchi refrigerator according to the present invention.

The kimchi refrigerator control method is a seasonal temperature control step (S10) for individually controlling the temperature of the stored food according to the season, the fermentation step (S30) of the fermentation of the stored food at a certain temperature, the fermented fermented food storage Cooling step (S50) for cooling the temperature of the, is configured to include a storage step (S70) for storing the cooled stored food at a predetermined temperature.

When the user presses the start button for the aging of the stored food, the step of obtaining the temperature data to control the temperature of the stored food (S11). Preferably, the temperature data is an outside temperature of the kimchi refrigerator, and the temperature sensor for obtaining the temperature data may be installed in any area of the kimchi refrigerator, as long as the temperature sensor can measure the temperature of the outside atmosphere. Of course, the temperature data may be the temperature of the food stored in the storage compartment, and the temperature sensor for acquiring the temperature data may be installed in an arbitrary area inside the storage compartment.

When the temperature data is acquired by the temperature sensor, the temperature control step of controlling the temperature to reach the maturation foot temperature for aging the temperature of the stored food is subjected to the step (S13). At this time, the temperature of the water kimchi is the rate at which the temperature is controlled depending on the season. Detailed description thereof will be described later.

When the temperature of the stored food reaches the fermentation fermentation temperature of the stored food by the temperature control, the stored food is maintained at a constant temperature, and the fermentation takes effect while blocking contact with air (S50). The stored food is preferably water kimchi having a water content of 90% or more of the whole food, the aging temperature of the water kimchi is more preferably 10 ℃. However, the present invention is not limited thereto, and includes all cases in which the aging temperature is changed according to the total moisture content.

The kimchi refrigerator heats the stored food using a heater installed on the inner wall of each storage chamber, or matures the stored food by cooling the stored food using an evaporator. The evaporator and the heater are controlled by the control unit of the kimchi refrigerator based on the temperature data obtained from the temperature sensor installed inside the storage compartment.

Then, when the aging fermentation step is started, a separate locking device may be installed to block contact with air. That is, in the aging fermentation step, it can be operated by the control unit so that the storage compartment is automatically sealed. Of course, it is also possible to solve the above locking function due to the user's simple operation. In addition, the time required for the aging fermentation step is constantly taken regardless of the season. As a result, it is possible to maintain a constant taste of stored foods regardless of season.

In order to store the fermented stored food at a temperature lower than the aging fermentation temperature by the aging fermentation step (S30), a cooling step of cooling the temperature of the stored food is performed (S50). The cooling rate of the stored food cooled in the cooling step is preferably cooled while having a constant speed. However, the present invention is not limited thereto, and the cooling step may be divided into sections and the evaporator and the compressor may be controlled to change the cooling rate of the stored food.

When the stored food reaches the desired storage temperature by the cooling step (S50), the stored food is stored while maintaining a constant temperature (S70). The stored food, for example, water kimchi is preferably stored at a temperature that can keep the taste of water kimchi, that is, -0.5 ℃. And, the water kimchi used in the aging step (S50) and the storage step (S70) is preferably to use the Dongchimi. On the other hand, the water kimchi control method of the storage temperature in the storage step is the same as the method of maintaining a specific temperature in the fermentation step, detailed description thereof will be omitted.

Referring to Figure 3, when explaining the temperature change graph with time indicating the process of fermentation and storage of stored food as follows.

The temperature change graph of the kimchi refrigerator according to the present invention is a seasonal section (10) for differently controlling the cooling rate of the stored food according to the season, a ripening section (20) for the fermentation of the stored food, cooling the matured stored food Cooling section 30, and comprises a storage section 40 for storing the cooled storage food.

As described above, the seasonal section 10 is a section for controlling the temperature of the water kimchi to reach the aging temperature of the stored food by measuring the external air temperature or the initial temperature of the stored food to be put. The seasonal section 10 includes a spring and autumn season section 13, the summer season section 11, the winter season section 15 suitable for the climate of Korea. Of course, it can be used even in areas where the four seasons are not clear. This is because the present invention determines the cooling rate of the stored food according to the external air temperature or the initial temperature of the stored food.

 In the summer season section (11), because the temperature of the initial stored food is relatively high compared to other seasons, the cooling rate of the stored food is faster. On the other hand, in the case of the winter season section 15, the cooling rate is slow because the initial temperature of the stored food is relatively low compared to other seasons. However, in the case of winter may not undergo a separate cooling process to reach the maturation stage of the stored food, it may be heated. In addition, the cooling rate of the stored food in the spring and autumn season section 13 is slower than the cooling rate of the summer season section, it is faster than the cooling rate of the winter season.

Therefore, the temperature of the stored food controlled in the seasonal section 10 is the same as the time to reach the ripening section 20 by adjusting the temperature change rate according to the season. In other words, all of the stored foods have the same temperature before ripening, thereby eliminating the difference in maturity of the stored foods according to seasons. The cooling rate in the seasonal section 10 can be controlled by varying the number of evaporators operated according to seasons by installing a plurality of evaporators in each storage compartment. In addition, the cooling rate can be controlled by varying the amount of work supplied to the compressor according to the season.

The stored food cooled by the seasonal section 10 passes through a ripening section 20 that is aged at an optimum ripening temperature determined according to the properties of the stored food. One of the important criteria for determining the aging temperature of the stored food is the amount of water contained in the whole food. For example, in the case of general kimchi, as described in the prior art, kimchi kimchi can be tasted at the temperature of the underfloor, while water kimchi with a moisture content of 90% or more, especially in the case of donchimi, has a unique taste at 10 ° C. I can feel it. Aging results according to the temperature of the Dongchimi are shown in FIGS. 4 to 7. Detailed description thereof will be described later.

When the aging section 20 ends, the cooling section 30 is cooled to cool the temperature of the stored food in order to be stored while maintaining the delicious state of the stored food. The cooling section preferably has a cooling rate having a constant slope, but of course it is also possible to change the cooling rate with time. When the cooling section 30 ends, the stored food is stored at an optimal storage temperature according to the nature of the stored food. For example, water kimchi having a moisture content of 90% or more is preferably stored while maintaining a constant temperature, that is, -0.5 ° C. Of course, the storage temperature may be stored differently set according to the user's preference.

4 to 7 is a graph showing the results of the experiment using the method of controlling the kimchi refrigerator according to the present invention. With reference to this, the results of each experiment will be described in detail.

Figure 4 is a graph measuring the degree of carbon dioxide contained in the Dongchimi as the fermentation fermentation temperature changes. The carbon dioxide is produced in the process of fermentation of the Dongchimi is one of the important factors to feel the taste of Dongchimi. In particular, the carbon dioxide makes you feel the refreshing feeling of Dongchimi. Comparing the content of the carbon dioxide according to the fermentation temperature, it can be seen that the Dongchimi contains the largest amount of carbon dioxide near 10 ℃ based on a constant volume. At the fermentation temperature of 10 ℃, the content of carbon dioxide is about 2 times higher than that of 7 ℃.

FIG. 5 is a graph measuring the degree to which Leuconostoc is contained in Dongchimi as the fermentation fermentation temperature is changed. Leukonostoc (Leuconostoc) is the most important lactic acid bacteria among the elements to feel the delicious taste of Dongchimi. The leukonostock is characterized by producing a dietary fiber called dextran by itself as lactic acid bacteria leading fermentation until the kimchi feels delicious. Comparing the content of leuconosstock according to the aging fermentation temperature, it can be seen that the Dongchimi similarly contains the largest amount of leuconosstock at around 10 ° C based on a certain volume.

Figure 6 is a graph measuring the anticancer function of Dongchimi as the fermentation temperature changes. Vegetables such as Chinese cabbage, which are used as kimchi ingredients, contain dietary fiber to prevent colon cancer, and garlic, which is essential to kimchi, contains various kinds of antibiotics, including allicin, which prevents stomach cancer. . In addition, kimchi has a relatively high content of beta-carotene (β-carotene) can also prevent lung cancer. Looking at the anticancer function according to the fermentation temperature, it can be seen that the Dongchimi has the best anticancer function in the vicinity of 10 ℃ based on a certain volume.

Figure 7 is a graph measuring the degree of the inside of the geundeok occurs in Dongchimi as the fermentation fermentation temperature changes. Microorganisms that grow well with oxygen like yeast and mold cannot grow in kimchi, which is immersed in broth. However, when the surface of Kimchi is exposed to air, inactive yeasts and molds that inhibit flavors grow and give off. Looking at the degree of Gundeokdeok according to the fermentation temperature, it can be seen that the Dongchimi has a relatively small value below 10 ° C on the basis of a constant volume, but increases rapidly around 14 ° C.

According to the experimental results of the Kimchi refrigerator described above, when the Dongchimi is fermented at 10 ° C., the content of carbon dioxide and leukonostock is the highest, and it is also excellent in the anticancer effect, and it is the least in Gundeok.

The present invention is not limited to the above-described embodiments, and those skilled in the art can make modifications without departing from the spirit of the present invention, and such modifications are within the scope of the present invention.

Referring to the effects of the control method of the kimchi refrigerator according to the present invention described above are as follows.

First, according to the present invention, by aging at the optimum aging temperature according to the properties of the stored food there is an advantage that can save the unique taste of the stored food. In particular, the water kimchi containing a large amount of water is aged by fermentation at 10 ℃ there is an advantage that can utilize the unique taste of water kimchi.

Second, according to the present invention, by blocking the contact between the fermented food stored in the fermentation and the external air, and aged at the optimum aging temperature, the content of lactic acid bacteria and carbon dioxide is reduced, reducing the virtue, anti-cancer effect and hangover There is an advantage that can make foods with excellent health functionalities. In particular, there is an advantage that can be produced by the fermentation of the copper kimchi with a function as described above by aging fermentation.

Third, according to the present invention, by adjusting the cooling rate of the stored food according to the season to reach the maturation fermentation temperature of the stored food within the same time, by maintaining the same ripening period irrespective of the season to maintain the taste of the stored food There is an advantage that can be maintained.

Claims (8)

Aging the fermented food at an optimum aging temperature determined according to the properties of the stored food; Kimchi refrigerator control method comprising the storage step of storing the aged stored food at a storage temperature according to the properties of the stored food. The method according to claim 1, wherein the stored food aged in the aging step uses water kimchi having a water content of 90% or more of the whole food. The method of claim 2, wherein the aging temperature of the water kimchi in the aging step is 10 ℃. The method according to any one of claims 1 to 3, wherein the method of controlling the kimchi refrigerator further comprises a seasonal temperature control step of individually controlling the temperature of the stored food according to the season. . The method according to any one of claims 1 to 3, wherein the control method of the kimchi refrigerator comprises a cooling step of cooling the temperature of the stored food in order to store the fermented fermented food at a temperature lower than the fermentation fermentation temperature. Kimchi refrigerator control method characterized in that it further comprises. The method of claim 4, wherein the seasonal temperature control step controls the temperature data acquisition step of obtaining temperature data by measuring at least one of the temperature of the water kimchi or the temperature of the external atmosphere, and controlling the obtained temperature data to reach a temperature at which the fermentation takes effect. Kimchi refrigerator control method characterized in that it comprises a temperature control step. The method of claim 6, wherein the temperature control step is a method of controlling the kimchi refrigerator, characterized in that the time to reach the ripening fermentation step by adjusting the temperature change rate according to the season. The method of controlling kimchi refrigerator according to claim 2, wherein the water kimchi which is fermented in the aging fermentation step uses a Dongchimi.

Images