KR20070054532A - Refrigerator - Google Patents

Abstract

The present invention, by the purpose of removing the bacteria that may be present in the water supplied from the outside for the purpose of taking out cold water and / or ice from the refrigerator, the water supplied through the water supply pipe from the external water supply is cooled by the cold air inside the refrigerator And a device for discharging at least one of cold water and ice to the outside of the refrigerator, wherein a member in which water is contacted from an external water supply source is provided with a refrigerator containing kimchi lactic acid bacteria fermentation product.

Refrigerator, ice maker, cold water, kimchi lactic acid bacteria fermentation product,

Description

Refrigerator {REFRIGERATOR}

1 and 2 are perspective views showing a refrigerator according to an embodiment of the present invention.

3 is a cross-sectional view showing the main portion of the dispenser according to the present invention.

The present invention relates to a refrigerator, and more particularly, to a refrigerator provided with antibacterial activity expressed from kimchi lactic acid bacteria fermentation product to a flow path of water introduced into the refrigerator.

In general, when a compressor compresses a refrigerant to high temperature and high pressure and sends the refrigerant to a condenser, the refrigerator releases heat of the refrigerant from the condenser to change into a liquid refrigerant at low temperature and low pressure. The refrigerant in this state is converted into the liquid refrigerant in the low temperature and high pressure state while passing through the capillary tube and sent to the evaporator. The refrigerant sent to the evaporator passes through the evaporator pipe and at low pressure absorbs evaporation heat from the air around the evaporator when it evaporates, so that the temperature of the air around the evaporator is lowered, so that the cold air is forced by natural convection or forced By circulation, it stores the food stored in the refrigerator at low temperature.

In addition, recently, when the dispenser is installed on the outer surface of the door of the refrigerator so as to easily discharge the chilled or frozen water inside the refrigerator to the outside of the refrigerator without opening the door of the refrigerator. There is. In addition, the dispenser is generally configured with a cold water to discharge the beverage, such as water cooled in the refrigerator outside the door of the refrigerator, and recently, the ice frozen in the ice maker inside the refrigerator can be discharged from the outside of the refrigerator door. There is an increasing trend to install ice ejectors with the cold water.

In such a refrigerator, a water filter is generally installed in a water supply line, and water passing through the water filter is supplied to an ice maker and a dispenser.

On the other hand, as the interest in the environment has recently increased, there is a growing demand for satisfying hygiene and eco-friendliness by providing antimicrobial activity to household appliances that are directly related to human hygiene. In particular, in order to impart antimicrobial properties to refrigerators, oil and inorganic antimicrobial agents are generally used, but in the case of organic antimicrobial agents, it is difficult to sustain the effect, and there is a problem in that the stability to the human body is low.

Kimchi Lactic Acid Bacteria Fermented Kimchi, a Korean traditional food fermented at low temperature by fermenting radish, Chinese cabbage and cucumber, or pickled with red pepper, garlic, green onion, ginger, salted fish and seasonings As it appears in the fermentation process of the natural origin, it is ingested in humans for a long time, its stability is secured, it is easy to learn, economical, high antimicrobial power, and antibacterial spectrum is known as a wide range of natural antimicrobial substances.

Furthermore, as a result of recent research, it has been found that the fermented kimchi lactic acid bacteria is effective in combating viral diseases of poultry such as bird flu, and the present inventors have focused on the antibacterial and antiviral effects of the fermented kimchi lactic acid bacteria. .

An object of the present invention is to provide antibacterial and antiviral properties to the flow path of water introduced into the refrigerator by focusing on the antibacterial and antiviral effects of the kimchi lactic acid bacteria fermentation.

Accordingly, the present invention includes a device for discharging at least one of cold water and ice to the outside of the refrigerator by cooling the water supplied from the external water source through the water supply pipe by cold air inside the refrigerator, wherein the external water source The water contact member is provided with a refrigerator containing kimchi lactic acid bacteria fermentation.

Here, the apparatus, an ice tray for ice making ice, an ice storage container for storing the iced ice, a screw member installed in the ice storage container for pushing the ice in one direction, and discharged Z stored ice to the outside An ice maker comprising an ice discharge guide for guiding the ice discharge guide may be included. At least one surface of the ice tray, the ice storage container, the screw member, and the ice discharge guide may contain kimchi lactic acid bacteria fermentation products.

The apparatus may include a water tank for cooling the water stored by cold air inside the refrigerator to make cold water while storing the water supplied from an external water supply source, and the kimchi lactic acid bacteria fermentation product may be contained on the inner surface of the water tank. It may be.

In addition, the apparatus includes a water supply pipe for supplying water from an external water supply source to at least one of ice making means and cold water producing means, and the inner surface of the water supply pipe may contain kimchi lactic acid bacteria fermentation product.

The apparatus may include a water filter installed at a predetermined position of the water supply pipe, and the filter may contain kimchi lactic acid bacteria fermentation product.

In the above, the kimchi lactic acid bacteria fermented product, the mixed solution of the kimchi lactic acid bacteria fermentation product and the binder is coated on the surface, or the kimchi lactic acid bacteria fermented product, inorganic antimicrobial agent and the provider at the same time or sequentially coated on the member It may be contained in each member.

In addition, the kimchi lactic acid bacteria fermented product may be contained in each of the members by molding and mixing the kimchi lactic acid bacteria fermented product and the raw material, or by mixing and molding the kimchi lactic acid bacteria fermented product capsule and the raw material.

Hereinafter, the present invention will be described in more detail with reference to the drawings and examples. However, the scope of the present invention is not limited by the following description, and the scope of the present invention will be limited only by the description of the appended claims.

1 illustrates a dispenser 20 installed in a door 11 of a freezer compartment 12 of a refrigerator 10 according to an embodiment of the present invention, and FIG. 2 illustrates a freezer compartment 12 in which a dispenser 20 according to the present invention is installed. ) Shows a state in which the door 11 is opened, Figure 3 shows a schematic configuration of the dispenser 20 according to the present invention. While one embodiment of the present invention is a so-called double door refrigerator, the concept of the present invention may be equally applied to a so-called top mount refrigerator or a refrigerator having a French door.

The refrigerator 10 according to an embodiment of the present invention includes a freezer compartment 12 door 11 and a dispenser 20. The door 11 is formed in a plate shape to cover the open surface of the freezer compartment 12 of the refrigerator 10 and to block the outside of the freezer compartment 12, and a hinge 14 at one end of the freezer compartment 12. It is rotatably combined through). In addition, the door 11 is configured as a conventional refrigerator door filled with a heat insulating material therein so as to prevent the heat and cold air inside the refrigerator 10 is heat exchanged. In addition, in this embodiment, the inner surface of the door 11 in which the dispenser 20 is installed consists of one surface of the door 11 facing the freezing chamber 12 and the refrigerating chamber 13 of the refrigerator 10. .

The dispenser 20 is formed to discharge ice and cold water through the ice ejector 21 and the chilled water 22, which are displayed on the outside of the door 11, and includes a water tank 40 and an ice maker. 31, and an ice ejector 21, a cold water machine 22, and a water supply pipe (50).

The water tank 40 is formed in a form coupled to the two inner cylinders of the inside of the freezing chamber 12, the door 11 is hollow so as to allow mutual flow. Here, the water tank 40 is installed in a shape in which one surface is fixed to the inner surface of the door 11 so as to be inserted into the freezing chamber 12 by the closing of the door 11. . Of course, in some cases, the water tank 40 may be discharged through the dispenser immediately after passing through the water filter from the external water supply without the water tank 40 is installed.

The ice maker 31 is installed above the inner surface of the upper door 11 of the water tank 40, and the water flowing into the inner surface of the upper door 11 of the water tank 40 for a predetermined time. Ice storage tray 31a for receiving the cold air of the freezing chamber 12 and ice-making the stored water, and an ice tray installed under the ice tray 31a to store ice iced in the ice tray 31a. The ice container 31b and the ice discharge guide 31c which comprise the flow path which discharges the ice stored in this ice storage container 31b to the outside as the ice discharge machine 21 is pressed are comprised. On the other hand, inside the ice reservoir (31b) is provided with a stream member (not shown) for pushing the ice stored in the ice reservoir (31b) toward the ice discharge guide (31c).

One of the greatest features of the present invention is to coat the surface of the screw member of the ice tray (31a), ice storage container (31b), ice discharge guide (31c) and / or ice storage container (31b) with kimchi lactic acid bacteria fermentation, Each of the members is molded by the kimchi lactic acid bacteria fermentation, or by encapsulating the kimchi lactic acid bacteria fermentation (specific coating method and molding method will be described later). By coating kimchi lactic acid bacteria fermented product on the surface, or forming the member itself into kimchi lactic acid bacteria fermented product or encapsulating it, the bacteria mixed into the ice maker together with water supplied from the outside or food stored in the refrigerator or outside air are It disappears in contact with these members. Therefore, the number of bacteria contained in the ice supplied from the ice maker can be significantly reduced.

The cold water machine 22 is such that the cold water cooled in the water tank 40 reaches the outside of the door 11 in the water tank 40 so as to be discharged to the outside of the door 11 according to a user's selective manipulation. And a control device such as a nozzle connected to the connected water supply pipe and an opening / closing control of the entrance of the water supply pipe.

One of the biggest features of the present invention is to coat the inner surface of the water tank 40 with kimchi lactic acid bacteria fermentation, or to form the water tank 40 itself with kimchi lactic acid bacteria fermentation or encapsulated kimchi lactic acid bacteria fermentation By molding (specific coating methods and molding methods will be described later). By coating the kimchi lactobacillus fermentation on the surface or by forming the member itself into the kimchi lactobacillus fermentation or by encapsulating it, bacteria mixed into the water tank 40 from the water supplied from the outside are extinguished by contacting these members. Done. Therefore, the number of bacteria contained in the cold water discharged from the dispenser or the ice supplied from the ice maker can be significantly reduced.

The water supply pipe 50 includes an inlet pipe 51, a distribution pipe 52, a first water discharge pipe 53, and a second water discharge pipe 54.

One end of the inlet pipe 51 is connected to a water supply source outside the refrigerator 10, and the other end thereof is inserted into the interior of the door 11 through a lower end of the door 11 of the freezer compartment 12. It is formed as a water flow tube. In addition, the inlet pipe 51 is inserted into the inside of the door 11 through the lower hinge 14 of the door 11 of the freezer compartment 12, the inlet pipe (inserted into the interior of the door 11 ( 51 is connected to one end of the water tank 40 installed on the inner surface of the door (11).

Here, the inlet pipe 51 is inserted into the hollow portion through which the opening through the axial direction in the center of the hinge shaft 15 of the hinge 14 fastened to one side of the lower end of the refrigerator 10 is inserted into the hinge shaft 15 Is inserted into the inner door 11.

In addition, the inlet pipe 51 is installed to be introduced directly through the lower hinge 14 of the door 11 from the external water source, as well as inserted through the rear portion of the refrigerator 10 and the freezer compartment 12 Arranged through the lower portion of the freezing chamber 12 can be inserted into the interior of the door 11 through the hinge 14 connected to the freezing chamber 12 and the lower end of the door 11 of course. .

In addition, the inlet pipe inserted into the door 11 extends in the direction of the water tank 40 inside the door 11, and of the door 11 in which the water tank 40 is installed. It penetrates through the inner surface and is connected to one end of the water tank 40.

The distribution pipe 52 forms a tubular shape similar to the shape of the inlet pipe 51 on the other surface of the water tank 40 in which the inlet pipe 51 communicates with one surface thereof, and then again into the inside of the door 11. While being inserted, it is formed extending in the direction in which the ice maker 31 and the cold water machine 22 are installed. Here, since the ice maker 31 and the cold water machine 22 are installed above the water tank 40, the distribution pipe 52 moves upward from the other surface of the water tank 40 in the upward direction of the door 11. It is formed while bending.

The first water discharge pipe 53 extends so that the distal end of the distribution pipe 52 reaches the upper end of the ice maker 31 and the distal end of the distribution pipe 52 extends to the upper end of the ice maker 31. The first water discharge pipe 53 forming a tubular shape similar to the inlet pipe 51 to extend to reach the upper center of the ice maker 31 in the.

The second water discharge pipe 54 is drawn in the direction of the water cooler 22 in the distribution tank 52 located at the center of the water tank 40 and the ice maker 31 in which the water cooler 22 is installed. A tube forming a tubular shape similar to the shape of the tube 51 is formed by branching.

In addition, the water tank 40, the ice maker 31, the distribution pipe 52, the first water discharge pipe 53 and the second water discharge pipe 54 are inside and inside the door 11 of the freezer compartment 12. In addition to being fastened to the housing is preferably accommodated in the interior of the housing 30 to accommodate all of the members.

Here, the housing 30 is formed in a box shape with one surface open to cover the components of the dispenser 20 such as the ice maker 31 and the water tank 40 to improve the appearance of the inside of the door 11. do.

In addition, although the inlet pipe 51 is arranged inside the door 11, the distribution pipe 52, the first water discharge pipe 53 and the second water discharge pipe 54 of the door 11 The inner tank 30 is connected to the water tank 40, the ice maker 31, and the cold water heater 22, respectively.

Another biggest feature of the present invention is to coat the inner surface of the above-described various types of water supply pipes with kimchi lactic acid bacteria fermented product, or to shape the water supply pipe itself with kimchi lactic acid bacteria fermented product or encapsulated kimchi lactic acid bacteria fermented product. (Specific coating method and forming method will be described later). In this way, by coating the kimchi lactic acid bacteria fermented product on the surface, or forming the member itself into kimchi lactic acid bacteria fermented product or by encapsulating it, the water is introduced through the water supply pipe together with water supplied from the outside or food stored in the refrigerator or outside air. Bacteria that enter water are extinguished by contact with these feed lines. Therefore, the number of bacteria contained in the ice supplied from the ice maker can be significantly reduced.

In addition, although not shown in detail in the above figure, a water filter is installed at a predetermined position of the above-described various types of water supply pipes. Preferably, the water filter is preferably installed at a predetermined position of the inlet pipe 51 supplied to the water tank 40. The water filter may be installed in the water supply pipe after passing through the water tank 40 as much as possible. In addition, a plurality of water filters may be installed.

Another great feature of the present invention is to contain the kimchi lactic acid bacteria fermented product as the filter material of the water filter as described above (specific method of manufacturing the filter will be described later). Bacteria mixed with water supplied from the outside by such a filter pass through these water filters and disappear. Therefore, it is possible to significantly reduce the number of bacteria included in the cold water or ice supplied through the cold water or ice maker. Such a filter may be detachably mounted at a predetermined position of the cold air circulation path, and may be replaced in accordance with the replacement cycle of the filter.

Next, the operation of the water supply pipe of the refrigerator dispenser according to the present invention configured as described above will be described.

According to the operation of the refrigerator 10 and the water supply of the external water source, water from the water supply source is introduced into the interior of the refrigerator 11 through the bottom of the door 11 of the refrigerator compartment 12 through the inlet pipe 51. .

Water introduced into the lower side of the door 11 through the inlet pipe 51 flows upward in the door 11 along the shape of the inlet pipe 51, and the inlet pipe 51 Since the water tank 40 installed on the inner surface of the door 11 of the freezer compartment 12 protrudes into the door 11 and is connected to the water tank 40, the water tank 40 is connected to the water tank 40. Is filled inside. Here, the water filled into the water tank 40 is located in the interior of the freezer compartment 12 in the state in which the water tank 40 is closed the door 11 is cold air of the freezer compartment 12 Cooling to a predetermined temperature in the water tank 40 while forming a heat exchange with.

The water cooled in the water tank 40 is flowed to the upper portion of the water tank 40 by the water pressure of the water supply source continuously introduced through the inlet pipe 51, the water tank 40 The water flowing upwards flows into the distribution pipe 52 connected to the upper portion of the other side of the water tank 40.

The water flowing into the distribution pipe 52 flows upward in the inner housing 30 of the door 11 along the shape of the distribution pipe 52 and flows upwardly of the door 11. The water is flowed into the first water discharge pipe 53 communicated with the distal end of the distribution pipe 52.

Water flowing into the first water discharge pipe 53 flows through the outlet of the first water discharge pipe 53 to the center of the ice maker 31 in which the outlet of the first water discharge pipe 53 is located. The water dripping through the outlet of the first water discharge pipe 53 is accommodated in the ice making tray 31a and is cooled by ice by receiving cold air from the freezing chamber 12. At this time, the water flowing down to the ice making tray 31a through the first water discharge pipe 53 is increased in the efficiency of being cooled by the ice as the cold water of the first cooled state inside the water tank 40.

Therefore, the ice cooled in the ice maker 31 is dropped into the ice storage container 31b installed in the lower portion of the ice maker 31 according to the control operation of the ice maker 31 or the user's selective operation, and the ice storage container 31b. The ice dropped to) is discharged to the outside of the door 11 through the ice discharge guide 31c as the user selectively manipulates the ice discharger 21.

In addition, a portion of the water flowing into the distribution pipe 52 flows to the second water discharge pipe 54 branched from the center of the distribution pipe 52 to the cold water cooler 22, and the second water discharge pipe The water flowing into the 54 is discharged to the outside of the door 11 in accordance with the operation of the cold water cooler 22 provided at the tip of the second water discharge pipe 54. At this time, the water discharged to the outside through the second water discharge pipe 54 is discharged into the cold water cooled to a predetermined temperature in the water tank 40 is used. In addition, when repair and repair of the distribution pipe 52, the first water discharge pipe 53, and the second water discharge pipe 54 are required, the housing 30 is removed from the inner side of the door 11. A distribution pipe 52 which is connected to the water tank 40, the ice maker 31, and the cold water machine 22, and which is exposed to the outside from the inner surface of the door 11, and the first water discharge pipe 53 and the first container. 2 Repair work on the water discharge pipe (54).

A. Coating Method of Kimchi Lactic Acid Bacteria Fermentation 1

Coating method 1 of kimchi lactic acid bacteria fermentation is achieved by coating a mixed solution of kimchi lactic acid bacteria fermentation product and a binder on the surface of an object.

The kimchi lactic acid bacteria fermentation may be selected from the group consisting of a culture of kimchi lactic acid bacteria, a concentrate of the culture, dried products of the culture and a mixture thereof. The kimchi lactic acid bacteria may be selected from the group of lactic acid bacteria of the genus Leukonostoc (Leuconostoc), kimchi lactic acid bacteria of the genus Lactobacillus (Lactobacillus), kimchi lactic acid bacteria of the genus Weissella (Weissella) and mixtures thereof.

The binder may be selected from the group consisting of silicone modified acrylic resins, urethane resins, acrylic resins and silicone resins.

The object may be various kinds of objects that bacteria, viruses, etc. may come into contact with and proliferate, and may constitute a filter.

The coating step may be made by spraying a mixed solution of kimchi lactic acid bacteria fermentation product and a binder on the surface of the object or immersing the object in the mixed solution.

Kimchi lactic acid bacteria fermented products appear during the ripening process of kimchi, can be used directly extracted from kimchi or purchased commercially available kimchi lactic acid bacteria and cultured, it can be used in any state without particular limitation. The kimchi lactic acid bacteria may be selected from the group consisting of lactic acid bacteria of the genus Leuconostoc , kimchi lactic acid bacteria of the genus Lactobacillus ( Lactobacillus ), kimchi lactic acid bacteria of the genus Weissella , and mixtures thereof. In particular, the current stock Kono (Leuconostoc) and lactic acid bacteria in kimchi is preferable, among the more preferred flow sheet Kono Stock reum (Leuconostoc citreum), current Kono Stock Kimchi children (Leuconostoc kimchii ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) and mixed fermentation of kimchi lactic acid bacteria selected from the group consisting of these. Most preferably, Leuconostoc citreum has the best antibacterial properties. The fermented product of the kimchi lactic acid bacteria may be any one selected from the group consisting of lactic acid bacteria culture solution, concentrated solution of the culture solution, dried product of the culture solution and mixtures thereof.

As the binder, a silicone modified acrylic resin, a urethane resin, an acrylic resin, a silicone resin, or the like may be used, and a plurality of binders not limited thereto may be used. In the case of using a binder, not only can the kimchi lactic acid bacteria fermentation product be easily fixed to the object surface, but also improve the mutual binding force of the object surface and kimchi lactic acid bacteria fermentation to reduce the dissolution rate of the kimchi lactic acid bacteria fermentation to maintain the antibacterial performance.

The object according to the present invention may be any of various objects that may be in contact with or proliferate by bacteria or viruses. For example, thermoplastic resins, thermosetting resins, rubbers, metals, and the like may be used, and these materials may be used in various ways depending on the characteristics of the materials.

In addition, the object according to the invention may be an air purification filter. At this time, the object raw material is not particularly limited as long as it has a function as an air purification filter, its type, shape, size and manufacturing method thereof. For example, glass fibers such as glass fibers, ion exchange fibers, cellulose fibers, asbestos fibers, various organic fibers, and inorganic fibers may be used, and metals or plastics such as zinc, copper, and aluminum may also be used. Each can be used in various ways depending on the characteristics of the material. In addition, the shape can also be used as appropriately modified according to the air purification device to be applied without particular limitations such as honeycomb type, particle type, mesh type, filter paper type, cotton type, mesh type, plate type and foam type. The filter may be used in combination with or used in filters such as deodorization filters such as activated carbon filters, hepa filters, and automobile air purifiers. In addition, the object according to the invention can be applied to the water filter in addition to the air purification filter.

Coating the kimchi lactobacillus fermentation product on the object may be performed by mixing the kimchi lactobacillus fermentation product and the binder and spraying the mixed solution on the surface of the object, or immersing the object in a container containing the mixed solution. The preparation method of the mixed solution is not particularly limited as long as it can be mixed with the binder to the extent that the kimchi lactic acid bacteria fermentation may be coated on the object surface. The concentration of fermented kimchi lactic acid bacteria in the mixed solution is preferably 5 to 20% by weight, but is not limited thereto and may be appropriately adjusted according to need. The content ratio of the kimchi lactic acid bacteria fermentation product and the binder is not particularly limited, and may be appropriately adjusted as necessary.

On the other hand, as a pre-coating step may be added to clean the target object with a suitable washing water or to dry by heat treatment after cleaning. In addition, a step of drying by heat treatment after coating may be added. When drying an object, the drying time and drying temperature can be adjusted according to the shape, type, size, etc. of the object to be used. In some cases, when the object is a metal component, it is desirable to remove the oil component attached to the surface of the object during its manufacture or storage.

B. Coating Method of Kimchi Lactic Acid Bacteria Fermentation 2

Coating method 2 of the kimchi lactic acid bacteria fermentation is achieved by coating the surface of an object simultaneously or sequentially with kimchi lactic acid bacteria fermentation product, an inorganic antibacterial agent and a binder. The inorganic antimicrobial agent may comprise nano metal particles.

The nano metal particles may be metal particles having a sterilization function, and the metal particles may be silver (Ag), zinc (Zn), copper (Cu), platinum (Pt), iron (Fe), cadmium (Cd), or palladium. It is a particle | grains, such as (Pd), rhodium (Rh), chromium (Cr), and can be used independently or can be used with 2 or more types of alloys.

The coating step is performed simultaneously by i) spraying a mixed solution of kimchi lactic acid bacteria fermentation product and a binder, and an inorganic antimicrobial agent on the surface of the object or by dipping the object in the mixed solution, or ii) coating the inorganic antimicrobial agent on the object, It can be made sequentially by immobilizing kimchi lactic acid bacteria fermentation on the coated object.

The inorganic antimicrobial agent may be used without any particular limitation that is classified as an inorganic antimicrobial agent in the art. In particular, the inorganic antibacterial agent may include nano metal particles. Herein, the nano metal particles may be any kind as long as they are metal particles having a sterilizing function. For example, the metal particles are silver (Ag), zinc (Zn), copper (Cu), platinum (Pt), iron (Fe), cadmium (Cd), palladium (Pd), rhodium (Rh), chromium ( It is a particle | grains, such as Cr), and can be used individually or in 2 or more types of alloys. The nano metal particles represent nano metalized particles, and any metal particles atomized to nano size may be used without particular limitation on the method of manufacturing the metal particles. Such nano metal particles limit the growth of microorganisms by inhibiting the reproductive function of microorganisms such as bacteria and fungi, while penetrating into the cells to stop the metabolism by stopping the function of enzymes required for microbial respiration so that sterilization is possible. do. In particular, silver (Ag), zinc (Zn), and copper (Cu) metal particles are preferable from the viewpoint of antibacterial action, stability to the environment and the human body, and silver (Ag) is more preferable.

The process of coating the kimchi lactobacillus fermentation product and the inorganic antimicrobial agent on the object is performed by mixing the kimchi lactobacillus fermentation product, the inorganic antimicrobial agent and the binder and spraying the mixed solution on the surface of the object or dipping the object in the container containing the mixed solution. Can be done. The method of preparing the mixed solution is not particularly limited as long as it can be mixed to the extent that the kimchi lactic acid bacteria fermentation product, the inorganic antimicrobial agent and the binder can be coated on the object surface. The concentration of fermented kimchi lactic acid bacteria in the mixed solution is preferably 5 to 20% by weight, but is not limited thereto and may be appropriately adjusted according to need. In addition, the inorganic antimicrobial agent is preferably in the range of 100ppm to 2000ppm or less, but is not limited thereto and may be appropriately adjusted and used as necessary. The content ratio of kimchi lactic acid bacteria fermented product, inorganic antimicrobial agent and binder is not particularly limited, and may be appropriately adjusted as necessary.

Alternatively, the coating process may be performed sequentially by first coating an inorganic antimicrobial agent on the surface of the object and then coating the kimchi lactic acid bacteria fermentation product on the silver-coated object. Coating the inorganic antimicrobial agent on the surface of the object can be carried out according to a conventional method in the art, and in some cases it is necessary to change to a state suitable for coating the inorganic antimicrobial agent according to the characteristics of the object. In addition, the step of coating the kimchi lactic acid bacteria fermented product on the inorganic antimicrobial agent coated object may also be used without particular limitation if the method is generally used in the art. In order to coat the kimchi lactic acid bacteria fermented product on an inorganic antimicrobial-coated object, chemical and physical methods may be used to suit the purpose. In this case, any method can be used as long as the coating can be evenly applied to the surface of an object such as spraying or dipping.

On the other hand, as a pre-coating step may be added to clean the target object with a suitable washing water or to dry by heat treatment after cleaning. In addition, a step of drying by heat treatment after coating may be added. When drying an object, the drying time and drying temperature can be adjusted according to the shape, type, size, etc. of the object to be used. In some cases, when the object is a metal component, it is desirable to remove the oil component attached to the surface of the object during its manufacture or storage.

C. Molding Process of Kimchi Lactic Acid Bacteria

Forming method of the kimchi lactic acid bacteria fermented product is made by combining the kimchi lactic acid bacteria fermented product and raw materials. In addition, the outer layer may be molded with a blend of kimchi lactic acid bacteria fermented product and raw materials, and the inner layer may be formed only with a blend or raw material having a lower content of kimchi lactic acid bacteria fermented product than the outer layer.

The raw material is silicon (Silicone), polyurethane (Polyurethane), polyethylene (Polyethylene), polypropylene (Polypropylene: PP), polyvinyl chloride (Polyvinylchloride: PVC), latex (Latex), Acrylonitrile Butadiene Styrene: ABS), Polytetrafluoroethylene (PTFE), Polycarbonate (PC), Polyvinylalcohol (PVA), and mixtures thereof.

The mixing ratio of the kimchi lactic acid bacteria fermented product and the raw materials at the time of molding is not particularly limited and may be appropriately adjusted as necessary. The method of mixing the kimchi lactic acid bacteria fermentation product and raw materials is not particularly limited as long as it can be blended to the extent that the shape of the article can be molded. The concentration of fermented kimchi lactic acid bacteria is preferably 5 to 20% by weight, but is not limited thereto, and may be appropriately adjusted as necessary. In addition, when the nano-metal particles are added, the range of 100ppm to 2000ppm or less is preferable, but is not limited thereto, and may be appropriately adjusted and used as necessary.

The molding step includes a process of blending the kimchi lactic acid bacteria fermentation product and the raw material, preparing a mold for molding the article into a predetermined shape, and injecting the blend of kimchi lactic acid bacteria fermentation product into the mold to extrude or inject the mold. The method of mixing the kimchi lactic acid bacteria fermentation product and raw materials is not particularly limited as long as it can be blended to the extent that the shape of the article can be molded. Molding temperature is possible without particular limitation, but needs to be adjusted as necessary in consideration of the raw material properties of the article, and in consideration of the denaturation of kimchi lactic acid bacteria fermentation, etc. is suitable for 100 ℃ to 180 ℃.

In addition, the molding process may be performed by molding the outer layer with a blend of lactic acid bacteria fermented product and raw materials, and molding the inner layer with only a blend or raw material having a lower content of kimchi lactic acid bacteria fermented product than the outer layer. In general, the areas where bacteria or viruses are likely to come into contact with and proliferate are external to the medium through which bacteria and viruses, such as air or water, are transmitted, rather than inside of the product. It is possible to increase the direct antimicrobial effect while using the same amount of antimicrobial agent by intensively blending to the outside without compounding.

D. Encapsulation of Kimchi Lactic Acid Bacteria Fermentation

The method of encapsulating kimchi lactic acid bacteria fermentation is achieved by mixing and molding the kimchi lactic acid bacteria fermentation product capsule and raw materials. In addition, the outer layer may be molded with a blend of kimchi lactic acid bacteria fermented product capsule and raw materials, and the inner layer may be formed only with a blend or raw material having a lower content of kimchi lactic acid bacteria fermented product than the outer layer.

Kimchi lactobacillus fermentation capsules are encapsulated as selected from the group consisting of melamine, polyurethane, gelatin, acrylic, epoxy, starch, alginate, chitosan or mixtures thereof.

Kimchi lactic acid bacteria fermented product capsule is composed of core material and wall material.The core material uses antimicrobial agent, deodorant, fragrance, etc., and the wall material uses synthetic or natural polymer for thin film. To form micro or nano sized particles. The wall material may be used as long as it can contain kimchi lactic acid bacteria fermentation without particular limitation, for example, melamine, polyurethane, gelatin, acrylic, epoxy, starch, alginate, chitosan or mixtures thereof may be used. By encapsulating the kimchi lactobacillus fermentation product, the possibility of denaturation of the kimchi lactobacillus fermentation product at the molding temperature of the article can be blocked, and the antibacterial activity can be further improved and maintained.

The molding process encapsulates the kimchi lactic acid bacteria fermentation product, mixes the encapsulated kimchi lactic acid bacteria fermentation product and raw materials, prepares a mold for molding the article into a predetermined shape, and injects the mixture of kimchi lactic acid bacteria fermentation product into the mold to extrude or inject It includes the process of molding. The method of mixing the kimchi lactic acid bacteria fermentation product and raw materials is not particularly limited as long as it can be blended to the extent that the shape of the article can be molded. Molding temperature is possible without particular limitation, but needs to be adjusted as necessary in consideration of the raw material characteristics of the article, and in order to prepare for denaturation with temperature, higher temperature conditions than the unencapsulated kimchi lactobacillus fermentation, For example, 100 ° C to 250 ° C is suitable.

In addition, the molding process may be performed by molding the outer layer with the kimchi lactic acid bacteria fermentation product capsule and the blend of the raw materials, and molding the inner layer with only the blend or raw material whose content of the kimchi lactic acid bacteria fermentation is lower than the outer layer. In general, the areas where bacteria or viruses are likely to come into contact with and proliferate are external to the medium through which bacteria and viruses, such as air or water, are transmitted, rather than inside of the product. It is possible to increase the direct antimicrobial effect while using the same amount of antimicrobial agent by intensively blending to the outside without compounding.

An example is given and described below. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example  One

The aluminum mesh purchased from Air Deal was immersed in 2.5% NaOH for 3 minutes to remove oil. The oil-free aluminum mesh was then washed with 2.5% NaOH. This process was repeated seven times. The washed aluminum mesh thus obtained was heat treated for 2 hours in a drying oven temperature controlled to 40 ° C. Kimchi lactic acid bacteria fermented product, a silicone-modified acrylic binder was mixed to prepare a mixed solution, and then coated by spraying the mixed solution on the heat-treated aluminum mesh. As a result, an aluminum mesh coated with kimchi lactic acid bacteria fermented product was obtained.

Example  2

The bactericidal power was tested according to the method of KS M 0146-2003 in order to measure the antimicrobial activity of the strains of Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa coated with the Kimchi lactic acid bacteria fermented product obtained above.

In other words, Escherichia coli using a test apparatus of autoclave, bacterial culture thermostat, sterile box, colony counter, constant temperature bath, absorbance photometer coli ATCC 25922), Staphylococcus aureus ATCC 6538, and Pseudomonas The bactericidal power of each strain of aeruginosa ATCC 27853) was tested. The strain (1.0 ml each) is applied to an aluminum mesh filter (1.0 cm x 1.0 cm) which is a kimchi lactic acid bacteria fermentation-containing filter according to the present invention obtained in Example 1. Three controls (three strains each inoculated only) and three aluminum mesh filters were put in a Erlenmeyer flask and incubated for 3 hours at 35 ± 1 ℃, 120rpm. Then, the cells were separated, diluted in physiological saline, and plated at 37 ° C. for 48 hours, and the number of bacteria was confirmed. The results are shown in Tables 1 to 3.

Bactericidal activity against E. coli                     Cultivation time 0 1 hour later 2 hours later 3 hours later Control 1.5 × 10 ⁵ CFU / mL 1.6 × 10 ⁵ CFU / mL 1.7 × 10 ⁵ CFU / mL 2.0 × 10 ⁵ CFU / mL Aluminum mesh filter 1.5 × 10 ⁵ CFU / mL  <10 CFU / mL  <10 CFU / mL  <10 CFU / mL 99.9 99.9 99.9

Bactericidal activity against Staphylococcus aureus                        Cultivation time 0 1 hour later 2 hours later 3 hours later Control 1.3 × 10 ⁵ CFU / mL 1.5 × 10 ⁵ CFU / mL 1.8 × 10 ⁵ CFU / mL 2.2 × 10 ⁵ CFU / mL Aluminum mesh filter 1.3 × 10 ⁵ CFU / mL  <10 CFU / mL  <10 CFU / mL  <10 CFU / mL 99.9 99.9 99.9

Bactericidal activity against Pseudomonas aeruginosa                        Cultivation time 0 1 hour later 2 hours later 3 hours later Control sample 1.2 × 10 ⁵ CFU / mL 1.4 × 10 ⁵ CFU / mL 1.7 × 10 ⁵ CFU / mL 2.2 × 10 ⁵ CFU / mL Aluminum mesh filter 1.2 × 10 ⁵ CFU / mL  <10 CFU / mL  <10 CFU / mL  <10 CFU / mL 99.9 99.9 99.9

From Tables 1 to 3, it can be seen that the kimchi lactic acid bacteria fermentation-containing air purification filter according to the present invention is significantly improved bactericidal effect against microorganisms such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa.

According to the present invention, by providing the components constituting the cold circulation flow path of the refrigerator antibacterial originating from the fermented kimchi lactic acid bacteria, the membrane is prevented from occurring the bacteria caused from the defrost of the evaporator or the bacteria derived from the food stored in the refrigerator. In addition, it can be given an antiviral effect against the virus causing avian influence by the excellent antiviral activity of kimchi lactic acid bacteria fermentation.

Claims (9)

An apparatus for discharging at least one of cold water and ice to the outside of the refrigerator by cooling water supplied from an external water source through a water supply pipe by cold air inside the refrigerator, The refrigerator, characterized in that the kimchi lactic acid bacteria fermentation product is contained in the member in contact with water from the external water supply source. The method of claim 1, The apparatus includes an ice making tray for ice making, an ice storage container for storing iced ice, a screw member installed inside the ice storage container to push the ice in one direction, and a guide to discharge Z stored ice to the outside. And an ice maker comprising an ice discharge guide, wherein at least one surface of the ice tray, the ice storage container, the screw member, and the ice discharge guide contains kimchi lactic acid bacteria fermentation product. The method of claim 1, The apparatus includes a water tank for cooling the water stored by the cold air inside the refrigerator to make cold water while storing the water supplied from an external water supply source, and the kimchi lactic acid bacteria fermentation product is contained on the inner surface of the water tank. Refrigerator. The method of claim 1, The apparatus includes a water supply pipe for supplying water from an external water supply source to at least one of an ice making means and a cold water producing means, wherein the inner surface of the water supply pipe contains kimchi lactic acid bacteria fermentation product. The method of claim 4, wherein The apparatus includes a water purification filter installed at a predetermined position of the water supply pipe, wherein the filter contains kimchi lactic acid bacteria fermentation. The method according to any one of claims 1 to 5, Refrigerator, characterized in that the mixed solution of the kimchi lactic acid bacteria fermented product and the binder on the surface. The method according to any one of claims 1 to 5, Refrigerator, characterized in that the coating of the kimchi lactic acid bacteria fermented product, inorganic antimicrobial agent and provider at the same time or sequentially. The method according to any one of claims 1 to 5, Each said member is obtained by mixing and shape | molding kimchi lactic acid bacteria fermentation product and raw materials. The method according to claim 1, wherein Each said member is obtained by mixing and molding a kimchi lactic acid bacteria fermented product capsule and raw materials.

Images