JP2007006820A - Aging refrigerator and method for producing aged meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aging refrigerator capable of aging unwrapped meat deliciously and at a low cost by dry aging without putrefying the meat and to provide a method for producing the aged meat by the aging refrigerator. <P>SOLUTION: The aging refrigerator is equipped with a cooling apparatus 3 for retaining the temperature in a hermetically closable storage chamber at ≥0°C and ≤1°C, a humidity controlling apparatus 4 for retaining the humidity to ≥80% and ≤85% and an airflow generator 5 for generating airflow in irregular direction. As a result, since unwrapped meat 12, e.g. bare partial meat of cow is stored in the storage chamber and airflow in irregular direction can be touched to the partial meat, occurrence of unevenness of temperature and drying in partial meat itself by conventional cold air from regular direction can be prevented. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an aged refrigerator for aging meat and a method for producing aged meat using the aged refrigerator.

  Conventionally, maturation has been performed for the purpose of destabilizing and softening post-mortem beef after slaughter, etc., but as a method, for example, it is divided into partial meat etc. after slaughter and put in a sealed bag such as plastic There are two types: wet aging, which is refrigerated and aged as it is, and dry aging, in which a portion of meat after slaughtering is exposed to cold air while being aged.

  It is said that dry aging feels stronger than wet aging as a food after aging, but there are problems such as that it is not easy to take measures against germs in a humid environment like Japan.

Therefore, a method has been proposed in which surface sterilization and permeation of a scent are performed with alcohol, packing is performed with a packaging material having water absorption and breathability, and the mixture is left at 4 ° C. for 3 to 4 weeks (for example, , See Patent Document 1).
JP-A-4-210579 (paragraph [0015]).

  However, the above-mentioned method has a complicated manufacturing process and is considered to be expensive to manufacture. Furthermore, there is a risk that the original scent of meat may be lost by surface sterilization with alcohols and permeation of the scent. It is thought that it cannot provide enough.

  The present invention has been made in view of the above-mentioned problems, and is a ripening refrigerator that can be ripened at low cost and delicious by dry aging without rotting unwrapped meat, and production of aged meat using the aging refrigerator. It aims to provide a method.

  In order to achieve the above object, an aging refrigerator according to a main aspect of the present invention includes a storage room that can store non-wrapped meat and can be sealed, and cooling that maintains the temperature in the storage room at 0 ° C. or higher and 1 ° C. or lower. A humidity adjusting device that maintains the humidity in the storage chamber between 80% and 85%, and an airflow generation device that is provided on the inner wall of the storage chamber and generates an airflow in an irregular direction in the storage chamber. It is characterized by comprising. Here, the “storage room” includes, for example, a type having a floor on its own, and a type using an existing floor at the installation site without having a floor on its own.

  The present invention relates to a cooling device that keeps the temperature of a sealable storage room at 0 ° C. or higher and 1 ° C. or lower, a humidity adjustment device that holds humidity at 80% or higher and 85% or lower, and air flow generation that generates air flow in irregular directions. So that non-wrapped meat, such as a piece of bare beef, can be accommodated in the storage chamber, and air flow in an irregular direction can be applied to the piece of meat. It is possible to prevent the occurrence of uneven temperature and dry unevenness in the partial meat itself due to cold air from a regular direction. Thereby, it is possible to prevent a portion where the temperature is partially high or a portion where the drying is insufficient or delayed from occurring in the partially ripened meat itself and to start rotting from that portion.

  Further, since drying and temperature unevenness are hardly possible, the progress of ripening can be made uniform throughout the meat, and the softness and taste are not uneven and it becomes possible to make delicious meat.

  According to one form of this invention, the said airflow generation apparatus has a some fan so that the airflow of the said irregular direction may hit the surface of the said non-wrapping meat. As a result, for example, a plurality of fans can be arranged at predetermined positions and rotated by a motor or the like to easily generate an airflow in an irregular direction and hit the meat surface, and the meat itself has uneven temperature and dry unevenness. Occurrence can be prevented.

  According to an aspect of the present invention, at least some of the plurality of fans are arranged such that the airflows sent by the respective fans are different from each other and the airflows sent out are mixed. . Thus, since the sending directions are different, for example, the fans can be sent so as to intersect with each other, and the airflows sent out can be mixed together, and an airflow in an irregular direction can be generated.

  According to one aspect of the present invention, the delivery direction is at least three directions, ie, two directions opposite to each other and a direction orthogonal to the two directions. As a result, for example, the airflow in the opposite direction collides, and the airflow that tries to leave the place where it collides is returned to the original position again, and it is complicated and irregular in the space where the airflow from three sides intersects and in the vicinity of the space Therefore, it is possible to prevent the occurrence of uneven temperature and dryness of the meat itself.

  According to one aspect of the present invention, the non-wrapped meat is supported while ensuring air permeability so that the air flow in the irregular direction can strike the surface of the non-wrapped meat in the storage chamber. It further has a support part. Here, the “support portion” refers to, for example, a pipe rack. As a result, when meat is placed on a tray as in the prior art and cold air is applied, it is possible to prevent the occurrence of temperature unevenness and drying unevenness due to the cold air not sufficiently hitting the meat surface at the contact surface with the tray.

  According to an aspect of the present invention, the support portion is disposed away from the inner wall of the storage chamber, and the cool air cooled by the cooling device is along the ceiling in the storage chamber from the cooling device. In a direction substantially perpendicular to the inner wall surface by the plurality of fans provided on the inner wall and flowing downward between the support portion and the inner wall of the storage chamber along the inner wall. It is transmitted to. Thereby, since the airflow in an irregular direction hits the meat in the cold air that wraps the meat from the surroundings, it becomes possible to prevent the occurrence of uneven temperature and dryness of the meat itself. Moreover, the complicated structure which guides an airflow to an inner wall is unnecessary, adjustment of the flow velocity of airflow is easy, and drying of meat can be controlled reliably.

  According to one aspect of the present invention, the airflow in the irregular direction has a flow velocity of 0.5 m / second or more and 2.5 m / second or less. As a result, it is possible to prevent the flow rate from becoming slower than 0.5 m / second, resulting in excessive moisture, causing a change in the flavor and aroma of the meat, and causing the possibility of causing spoilage. Further, it is possible to prevent the flow rate from becoming faster than 2.5 m / sec and the meat surface from being excessively dried and the weight from being extremely reduced.

  The method for producing aged meat according to another aspect of the present invention includes a step of supporting non-wrapped meat at a predetermined position in a sealable storage chamber while ensuring air permeability, and a temperature of the storage chamber of 0. A flow rate of 0.5 m / min on the surface of the non-wrapped meat supported in the storage chamber held at the temperature and humidity, the step of holding the humidity at 80 ° C. or higher and 85% or lower at 1 ° C. or higher. A step of applying an airflow in an irregular direction of not less than 2.5 seconds and not more than 2.5 seconds, and a step of continuing the step of applying an airflow in an irregular direction for a predetermined time.

  According to the present invention, the temperature and humidity in the storage room are maintained at 80% or more and 85% or less at 0 ° C. or more and 1 ° C. or less, and the flow velocity is 0 for a predetermined time on the surface of non-wrapped meat supported in the room. Since the air flow in an irregular direction of 5 m / second or more and 2.5 m / second or less was applied, non-wrapped meat, for example, a piece of bare beef, etc. Irregular airflow can be applied, and aged meat can be produced while preventing the occurrence of uneven temperature and dry unevenness in the partial meat itself due to cold air from the regular direction as in the prior art. Thereby, it is possible to prevent a portion where the temperature is partially high or a portion where the drying is insufficient or delayed from occurring in the partially ripened meat itself and to start rotting from that portion.

  Further, since drying and temperature unevenness are hardly possible, the progress of ripening can be made uniform throughout the meat, and it is possible to produce delicious meat with no unevenness in its softness and taste.

  According to an aspect of the present invention, the airflow in the irregular direction is generated by airflows sent from a plurality of different directions so as to be mixed with each other. As a result, airflows sent from a plurality of different directions are mixed together to form an airflow that changes in a complicated manner, for example, turbulent airflow, and an airflow in an irregular direction can be easily generated around the meat.

  According to an aspect of the present invention, the airflows sent from the plurality of different directions are generated by a plurality of fans arranged at predetermined positions in the storage chamber. Thus, for example, a plurality of fans can be provided on the inner wall of the storage chamber, and airflows that are easily sent out in different directions can be generated.

  According to an aspect of the present invention, the unwrapped meat is a partial meat or a carcass, and at least a part thereof is covered with subcutaneous fat or bone. As a result, during aging, the meat can be prevented from being excessively dried and contaminated with various germs by subcutaneous fat and bones, and can be made more delicious without waste.

  According to one aspect of the present invention, the unwrapped meat is a beef partial meat or a carcass, and the step of continuing for the predetermined time lasts for 21 days or more and 28 days or less. As a result, it is possible to prevent the aging period shorter than 21 days from being sufficiently soft and delicious and prevent the aging period longer than 28 days from unnecessarily increasing the production cost.

  According to one aspect of the present invention, the partial meat or carcass is a ribulose or sirloin site. As a result, the outer exposed portion of the meat is covered with subcutaneous fat and the inner exposed portion is covered with bone, so that the aging of the internal red meat proceeds appropriately. In addition, since ribulose (rib) and sirloin (loin) contain a relatively small proportion of binding fibers (collagen), post-mortem stiffening is easy and ripening can be completed more appropriately.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the following description of the embodiments, an aged refrigerator for meat dry aging and a method for producing aged meat using the aged refrigerator will be mainly described, but the present invention is not limited to this. In the following drawings, the scale and number of each structure are different from the actual structure in order to make each structure easy to understand.

(First embodiment)
1 is a schematic perspective view of an aging refrigerator according to a first embodiment of the present invention, FIG. 2 is a schematic cross-sectional view taken along line AA of FIG. 1, FIG. 3 is a schematic cross-sectional view taken along line BB of FIG. FIG. 3 is a schematic perspective view of a rack.

(Configuration of aging refrigerator)
The aging refrigerator 1 includes, for example, a storage chamber 2 for storing meat, a cooling device 3 for cooling the temperature in the storage chamber, a humidity adjusting device 4 for adjusting the humidity in the storage chamber, and a storage chamber, as shown in FIGS. The air flow generating device 5 that generates an air flow in an irregular direction, the control unit 6 that controls the cooling device, and the like.

  Here, as shown in FIGS. 2 and 3, for example, the storage chamber 2 is formed into a substantially rectangular parallelepiped having a height of about 265 cm, a width of about 230 cm, and a depth of about 230 cm by a ceiling 7, an inner wall 8 and a floor 9. A door 10 is provided on the front side for loading and unloading. Although not shown, a heat insulating material such as urethane foam is provided between the ceiling 7, the inner wall 8 and the floor 9 and the outer surface of the aging refrigerator 1.

  For example, as shown in FIGS. 2 and 3, the ceiling 7 is provided with a cooler of a cooling device 3 to be described later at a substantially central position, and is further provided with an indoor lamp (not shown).

  Further, a humidifier of a humidity adjusting device 4 to be described later is provided outside the ceiling 7 and has a humidifying port 11 and the like so as to humidify the air in the accommodation chamber.

  The inner wall 8 has an inner wall 8a on the door side, an inner wall 8b on the opposite side, an inner wall 8c on the left side with respect to the door 10 in FIG. 2, and an inner wall 8d on the opposite side, as shown in FIGS. 2 and 3, for example. An airflow generation device 5 described later is embedded in three inner walls 8 excluding the door side.

  On the floor 9, for example, as shown in FIG. 4, racks 13 as support parts for supporting the non-wrapped meat 12 are arranged one by one on the right and left of the door 10 when viewed from the front as shown in FIG. 2. Yes.

  For example, as shown in FIG. 4, the rack 13 is composed of eight pipe-like struts 14 in the vertical direction (Z-axis direction in FIG. 4), a horizontal bar 15 in the longitudinal direction (Y-axis direction in FIG. 4) connecting between them, The horizontal bar 16 and the horizontal bar 16 in the direction perpendicular to the X axis direction in FIG. 4 form a skeleton having a length of about 190 cm, a width of about 46 cm, and a depth of about 180 cm. Are provided in four stages. However, two of the eight struts are integrated with two struts themselves.

  Further, as shown in FIG. 4, for example, the horizontal bars 15 and 16 of the rack 13 are provided with a large number of thin bars 17 between two horizontal bars 15 which are parallel in the first, second and third stages. The non-wrapped meat can be placed on the thin bar 17. Thereby, the airflow of the irregular direction from all the directions of meat can hit the surface of the meat, and it can prevent drying and uneven temperature.

  Of course, it is not limited to this as long as the non-wrapped meat 12 can be supported while ensuring air permeability. For example, it can be removed between two horizontal bars 15 that are parallel at the first, second, and third stages, respectively. It may be something like a net. Further, although the above-described thin rods 17 have been described as having a large number of thin rods 17 integrally formed between two horizontal rods 15, only a large number of thin rods 17 may be removable from the rack 13. Thereby, for example, a set of a plurality of thin rods having different intervals between the thin rods depending on the size of the partial meat to be placed can be selected, and the most appropriate air permeability can be secured. Further, if necessary, a set of many thin rods 17 can be removed from the rack 13 and replaced with a set of thin rods that have been cleaned and sterilized.

  Further, the rack 13 is arranged at a position away from the inner wall 8 as shown in FIGS. 2 and 3, for example, and the cool air cooled by the cooler is more efficiently lowered between the rack 13 and the inner wall 8. Can come.

  Specifically, as shown in FIG. 2, if the rack 13 is on the left side with respect to the door 10, the space between the support 14 on the inner wall 8c side and the inner wall 8c (C in FIG. 2) is about 20 cm, for example. Similarly, the space between the column 14 on the inner wall 8d side of the rack 13 on the right side of the door 10 and the inner wall 8d (D in FIG. 2) is about 20 cm, for example.

  Further, as shown in FIG. 3, the space between the inner wall 8b and the support 14 on the inner wall 8b side of the two racks 13 (E in FIG. 3) is, for example, about 20 cm away, and the inner wall 8a and the two racks 13 are separated. The space between the support 14 on the inner wall 8a side (F in FIG. 3) is, for example, about 30 cm.

  Here, for example, the distance of about 20 cm is too narrow so that the cold air cannot sufficiently come down between the inner wall 8 and the rack 13, and the airflow generator 5 can generate an airflow in an irregular direction. It is an example for preventing disappearance. As a result, it is possible to prevent drying and uneven temperature. Further, the airflow from the airflow generation device 5 embedded in the inner wall 8 because of being too wide becomes insufficient, so that it is possible to prevent the airflow in an irregular direction and drying and temperature unevenness.

  Further, the rack 13 is formed so as to be sufficiently high, for example, about 75 cm, from the ceiling 7 of the storage room 2. As a result, the cool air from the cooler is not applied to the meat supported by the rack 13 in the irregular direction.

  Next, the cooling device 3 includes a refrigerator 18 (not shown) attached to the outer wall of the storage chamber 2 that cools the solvent, and a cooler 19 that circulates the solvent cooled by the refrigerator through the cooling coil and cools the air in the storage chamber. Etc.

  For example, as shown in FIG. 2, the cooler 19 has a delivery port 20 for sending cold air to the left and right when viewed from the front, and the lower surface (the surface facing the floor in the Y-axis direction in FIG. 2) has an irregular direction. There is a suction port 21 where the airflow finally returns and is sucked into the cooler 19. In addition, the cooling device 3 is controlled by the control part 6 mentioned later so that it may become appropriate room temperature, for example, 0 degreeC or more and 1 degreeC or less.

  Here, if the temperature falls below 0 ° C, the meat may freeze, and when the cell membrane of the meat is destroyed and thawed, the drip comes out and severely hurts the meat. Microorganisms tend to grow and the risk of meat rot increases.

  Further, since the cool air outlet 20 is provided on the side of the cooler 19 so that the cool air is sent out in parallel with the ceiling 7, most of the cool air first hits the inner wall 8 and goes directly to the floor 9 so as to follow the inner wall 8. It will go down.

  Next, the humidity adjusting device 4 has, for example, an ultrasonic humidifier 22 on the outside of the ceiling 7 of the storage chamber 2, a humidifying port 11 for sending the humidified air into the storage chamber, and the like. The humidity is controlled by the control unit 6 to be described later so as to be an appropriate humidity, for example, 80% to 85%.

  Here, if the humidity in the storage room is lower than 80%, the surface of the meat is excessively dried and the weight is extremely reduced. Conversely, if the humidity is higher than 85%, abnormal growth of harmful microorganisms such as bacteria is caused. Prone to corruption.

  Further, in the humidity adjusting device 4, for example, as shown in FIG. 2, the humidifying port 11 is provided in the middle of the flow of cool air sent from the outlet 20 of the cooler 19 along the ceiling 7. The cold air sent out from is humidified and spreads throughout the storage room, and the humidity in the storage room is adjusted to a predetermined range.

  Next, the airflow generator 5 includes a fan 23, a motor 24 (not shown) that rotates the fan 23, and the like. For example, the inner wall 8b except for the inner wall 8a of the storage chamber 2 is separated from the inner wall 8b by four (fans 23b). It is provided so as to be embedded in 8b. Further, for example, four (fans 23c) are separated from the inner wall 8c so as to be embedded in the inner wall 8c. Similarly, for example, four (fans 23d) are provided on the inner wall 8d apart from each other.

  Specifically, for example, as shown in FIG. 2, the inner wall 8b (the inner wall on the opposite side of the door 10) is placed on the rack 13 on the left side (as viewed from the door 10 in FIG. The first of the four fans 23b is installed at a height just below the horizontal bar 16 on the stage close to the ceiling 7 so as to be closer to the door 10 between the two columns 14. For example, it is provided at a position about 85 cm from the ceiling 7 and about 45 cm from the inner wall 8 c.

  Similarly, the inner wall 8b (inner wall opposite to the door 10) has a height just below the second horizontal bar 16 from the bottom when viewed from the rack 13 on the left side (viewed from the door 10 in FIG. 2). A second fan 23b is installed so as to be closer to the door 10 between the two columns 14. For example, it is provided at a position of about 85 cm from the floor 9 and about 45 cm from the inner wall 8c.

  Further, for example, as shown in FIG. 2, the inner wall 8b (the inner wall on the opposite side of the door 10) has a fourth stage from the bottom (closest to the ceiling 7) as viewed from the rack 13 on the right side (viewed from the door 10 in FIG. 2). A third fan 23 b is installed at a height immediately below the horizontal bar 16 of the stage and so as to be closer to the door 10 between the two columns 14. For example, it is provided at a position about 85 cm from the ceiling 7 and about 45 cm from the inner wall 8 c.

  Similarly, the inner wall 8b (inner wall opposite to the door 10) has a height just below the second horizontal bar 16 from the bottom when viewed with the rack 13 on the right side (as viewed from the door 10 in FIG. 2). A fourth fan 23b is installed so as to be closer to the door 10 between the two columns 14. For example, it is provided at a position of about 85 cm from the floor 9 and 45 cm from the inner wall 8c.

  As a result, the air flow sent out from the fan 23 b hardly hits the non-wrapped meat 12 placed on the thin rods 17 in the first to third stages of the rack 13. Note that the position where the fan 23b is arranged is not limited to the above, and may be any other position as long as the airflow sent from the fan 23b does not directly hit the meat.

  Further, for example, as shown in FIG. 3, the airflow generator 5 is a horizontal bar that is fourth from the bottom (the stage closest to the ceiling 7) as viewed from the rack 13 on the inner wall 8 c (inner wall on the left side of the door 10 in FIG. 2). The first of the four fans 23c is installed so as to overlap an inner corner formed by 15 and the pillar 14 closest to the door 10. For example, it is provided at a position of about 85 cm from the ceiling 7.

  Further, the airflow generator 5 is a horizontal bar which is the fourth step from the bottom (the step closest to the ceiling 7) on the inner wall 8c (the inner wall on the left side of the door 10 in FIG. 2) as viewed in the rack 13 as shown in FIG. The second of the four fans 23c is installed so that the inner wall 8b between the two struts 14 close to the inner wall 8b of the four struts 14 is located immediately below. For example, it is provided at a position of about 85 cm from the ceiling 7.

  Further, for example, as shown in FIG. 3, a lower bar 15 formed on the inner wall 8 c (inner wall on the left side of the door 10 in FIG. 2) as viewed from the rack 13 and a column 14 closest to the door 10 from the bottom. The third of the four fans 23c is installed so as to overlap the inner corner on the side (floor side). For example, it is provided at a position of about 85 cm from the floor 9.

  Further, for example, as shown in FIG. 3, the airflow generator 5 has four struts on an inner wall 8 c (inner wall on the left side of the door 10 in FIG. 2) directly below the second horizontal bar 15 as viewed from the rack 13. The fourth of the four fans 23c is installed so as to be from the inner wall 8b between two struts 14 close to the inner wall 8b. For example, it is provided at a position of about 85 cm from the floor 9.

  As a result, the air flow sent out from the fan 23c hardly hits the non-wrapped meat 12 placed on the first to third tiers 17 of the rack 13 directly. Note that the position where the fan 23c is arranged is not limited to the above, and may be another position as long as the airflow sent from the fan 23c does not directly hit the meat.

  Further, the airflow sent from the fan 23b does not collide with the airflow in a different direction in the substantially right angle sent from the fan 23c on or below the surface of the non-wrapped meat 12, and the airflow in an irregular direction is generated. It is formed.

  Further, in the airflow generation device 5, the fan 23d faces the inner wall 8d (the inner wall on the right side of the door 10 in FIG. 2) in the rack 13, and directly faces the fan 23c just below the second and fourth horizontal bars 15 from the bottom. It is installed as follows. That is, the fourth-stage fan 23d is provided at a position of about 85 cm from the ceiling 7 and the second-stage fan 23d is provided at a position of about 85 cm from the floor 9.

  As a result, the air flow sent out from the fan 23d hardly hits the non-wrapped meat 12 placed on the first to third thin rods 17 of the rack 13 directly. Note that the position where the fan 23d is disposed is not limited to the above, and may be any other position as long as the airflow sent from the fan 23d does not directly hit the meat.

  Similarly, the airflow generated by the fan 23b and the airflow generated by the fan 23c collide with each other to generate an airflow in an irregular direction, and the airflow generated by the fan 23b and the airflow generated by the fan 23d collide with each other to generate an airflow in an irregular direction. In addition, since the airflow from the fan 23c or the fan 23d is respectively sent to the rack 13 on the opposite side, the racks 13 arranged on the left and right of the door 10 in FIG. 2 are respectively sent from the fan 23b, the fan 23c, and the fan 23d. The airflow from the three sides of the airflow collides with each other, and the airflow in an irregular direction is generated. That is, the air flow sent in the opposite direction by the fan 23c and the fan 23d collides with the air flow sent in the direction orthogonal to the two directions by the fan 23b.

Further, the air flow rate of the fans 23b, 23c, and 23d itself is such that the flow velocity of air flow from three directions is generated and the flow velocity of air flow in a more complicated and irregular direction is 0.5 m / second or more and 2.5 m / second or more. For example, 46.8 m ³ / min.

  Here, when the flow velocity of the airflow in an irregular direction becomes slower than 0.5 m / sec, there is a possibility that the moisture and the flavor and aroma of the non-wrapped meat 12 may be changed or the rot may be induced. Moreover, when the flow velocity of the airflow in an irregular direction becomes faster than 2.5 m / sec, the surface of the non-wrapped meat 12 is excessively dried and the weight is extremely reduced.

  Next, for example, as shown in FIG. 1, the control unit 6 is disposed above the door 10 on the outer wall of the storage chamber 2, and the temperature and humidity in the storage chamber are based on information obtained from sensors in the storage chamber (not shown). The cooling device 3 and the humidity adjusting device 4 can be controlled so that the temperature is automatically or manually set to a preset temperature, for example, 0 ° C. or higher and 1 ° C. or lower and the humidity 80% or higher and 85% or lower.

  Further, the control unit 6 has an output unit 25 (not shown), and displays the rotation state of the fans 23b, 23c, and 23d in the storage chamber and the states of the cooling device 3 and the humidity adjusting device 4. Further, the control unit 6 has an input unit 26 (not shown), and can change preset conditions such as temperature and humidity. Thereby, the most appropriate temperature, humidity, etc. can be set according to conditions such as the amount of unwrapped meat 12 (such as the number of blocks) in the rack 13 disposed in the storage chamber, for example, and more preferable aging ( For example, the tenderness, dryness, taste and scent of meat) can be performed.

  The fans 23b, 23c, and 23d can individually turn on and off the current to the motor 24 by a switch 27 (not shown) provided in the storage chamber, for example. Thereby, the fine adjustment for generating the air flow in the most appropriate irregular direction is possible by the amount of the non-wrapped meat 12 (the number of blocks, etc.) to the rack 13 arranged in two in the storage chamber. .

(Operation of aging refrigerator)
Next, the operation of the aging refrigerator 1 configured as described above will be described focusing on the flow of airflow in the storage room.

  5 is a schematic perspective view showing the flow of airflow from the cooler in the storage chamber, FIG. 6 is a schematic perspective view showing the flow of airflow sent out by the fan 23c, and FIG. 7 is a schematic showing the flow of airflow sent out by the fan 23b. FIG. 8 is a schematic perspective view showing the flow of the airflow sent out by the fan 23d, FIG. 9 is a schematic perspective view showing how the airflow from three sides collides, and FIG. 10 is a view of the non-wrapped meat generated around the meat. It is a schematic explanatory drawing which shows the airflow of a regular direction.

  First, for example, it is confirmed from the input unit 26 of the control unit 6 that the temperature in the storage room is 0 ° C. or more and 1 ° C. or less and the humidity is 80% or more and 85% or less, and the fans 23b and 23c are set. , 23d are rotated, and the cooling device 3 and the humidity control device 4 are started to operate. After placing the non-wrapped meat 12 such as the bare beef of the beef on the rack 13, the door 10 is closed and the storage chamber 2 is closed. Seal and start ripening.

  When the cooling coil of the cooler 19 reaches a predetermined temperature, blowing of the cooler 19 is started. For example, as shown in FIG. 5, the cooler 19 is provided on the left and right lateral surfaces (side surfaces facing the X-axis direction in FIG. 5). The cool air (airflow) cooled from the delivery port 20 spreads out slightly in a fan shape and is sent to the left and right along the ceiling 7 of the storage room 2 (arrow G1 in FIG. 5).

  Further, the airflow flowing along the ceiling 7 collides with the inner walls 8a, 8b, 8c, and 8d and changes its direction downward as shown in FIG. 5, for example (arrow G2 etc. in FIG. 5).

  Then, for example, as shown in FIG. 5, the chilled airflow whose direction is changed downwards descends to the floor 9 along the inner wall (arrow G3 in FIG. 5). At this time, an interval is provided between the inner wall and the rack 13 so that the cooled airflow can flow without any obstacle. For example, a space of 20 cm is provided between the rack 13 and the inner walls 8b, 8c, 8d.

  The cooled airflow descending to the floor 9 hits the floor 9 and changes its direction to the center of the storage chamber 2 (arrow G4 in FIG. 5). The changed airflow gathers in the center of the storage chamber 2 along the floor 9 (arrow G5 in FIG. 5).

  The airflow collected near the center of the storage chamber 2 collides, changes the direction upward as the direction in which it easily flows, and is sucked into the suction port 21 on the lower surface of the cooler 19 as it is (in FIG. 5). Arrow G6). As a result, the cooled airflow is sent out from the outlet 20 of the cooler 19 again.

  At this time, for example, as shown in FIG. 6, when the airflow G3 descending along the inner wall 8c flows just in front of the fan 23c of the airflow generator 5 provided on the inner wall 8c, the fan 23c is substantially perpendicular to the inner wall 8c. Pushed in the direction (arrow H1 in FIG. 6).

  The cooled airflow pushed out by the fan 23c flows in the horizontal direction as it is, for example, between the unwrapped meat 12 placed on the rack 13 and the horizontal bars 15 and 16 of the rack 13 (in FIG. 6). Arrow H2).

  Further, as will be described later, the airflow flowing in the rack (arrow H2 in FIG. 6) collides with the airflow from different directions, but partly flows in the same direction. For example, as shown in FIG. 13 and flows into the rack 13 on the right side of the door 10 (arrow H3 in FIG. 6).

  Further, for example, as shown in FIG. 7, when the airflow G3 descending along the inner wall 8b flows in front of the fan 23b of the airflow generator 5 provided on the inner wall 8b, the fan 23b is substantially perpendicular to the inner wall 8b. It is pushed out (arrow I1 in FIG. 7).

  Then, the cooled airflow pushed out by the fan 23b flows in the horizontal direction as it is, for example, between the unwrapped meat 12 placed on the rack 13 and the horizontal bars 15 and 16 of the rack 13 (in FIG. 7). Arrow I2).

  As will be described later, the airflow flowing in the Y-axis direction in FIG. 7 in the rack (arrow I2 in FIG. 7) collides with the airflow from different directions, but partly flows in the same direction, for example, the inner wall in FIG. It flows to the position corresponding to the fan 23c on the door side of the fans 23c arranged side by side at 8c, and further collides with airflow from different directions.

  Further, for example, as shown in FIG. 8, when the airflow G3 descending along the inner wall 8d flows in front of the fan 23d of the airflow generating device 5 provided on the inner wall 8d, the fan 23d is substantially perpendicular to the inner wall 8d. It is pushed out (arrow J1 in FIG. 8).

  The cooled airflow pushed out by the fan 23d flows in the horizontal direction as it is, for example, between the unwrapped meat 12 placed on the right rack 13 with respect to the door 10 and the horizontal bars 15 and 16 of the rack 13. (Arrow J2 in FIG. 8).

  Further, as will be described later, the airflow flowing in the rack (arrow J2 in FIG. 8) collides with the airflow from different directions, but partly flows in the same direction. For example, as shown in FIG. 13 and flows into the rack 13 on the left side of the door 10 (arrow J3 in FIG. 8).

  As described above, for example, the fans 23b, 23c, and 23d collide with airflow in three directions in the rack 13 as shown in FIG. 9 (for example, portions K1 to K8 surrounded by broken lines in FIG. 9). .

  Specifically, in K1 and K5 in FIG. 9, the airflow that has descended along the inner wall 8c is changed in direction by the fan 23c and flows into the left rack 13 in FIG. 9 (in FIG. 9, Arrow H2), the airflow that has fallen along the inner wall 8b is changed in direction by the fan 23b, and has flowed into the rack 13 (arrow I1 in FIG. 9), and has flowed along the inner wall 8d. The airflow is changed by the fan 23d and flows into the right rack 13 in FIG. 9 (arrow J2 in FIG. 9), and once collides with the airflow coming from the other direction, a part flows in the same direction. In FIG. 9, the airflow (arrow J3 in FIG. 9) flowing into the left rack 13 collides. In other words, airflows sent in three directions, that is, two opposite directions (arrow H2 and arrow J3) and a direction orthogonal to the two directions (arrow I1) collide with each other.

  Similarly, in K2 and K6 in FIG. 9, the airflow that has descended along the inner wall 8c is changed in direction by the fan 23c and flows into the left rack 13 in FIG. 9 (arrows in FIG. 9). H2), the airflow descending along the inner wall 8b is changed in direction by the fan 23b and flows into the rack 13 (arrow I1 in FIG. 9), and once collides with the airflow coming from another direction, A part of the airflow flows in the direction as it is and flows into the rack 13 at a position corresponding to the door-side fan 23c in FIG. 9 (arrow I2 in FIG. 9), and the airflow that flows down along the inner wall 8d. 9 is changed in direction by the fan 23d and flows into the right rack 13 in FIG. 9 (arrow J2 in FIG. 9), and once collides with the airflow coming from the other direction, a part flows in the same direction. In FIG. 9, it flows into the left rack 13 Stream (arrow J3 in FIG. 9) and collide. That is, airflows sent in three directions, that is, two directions opposite to each other (arrow H2 and arrow J3) and a direction orthogonal to the two directions (arrow I2) collide with each other.

  In K3 and K7 in FIG. 9, the airflow that has descended along the inner wall 8d is changed in direction by the fan 23d and flows into the right rack 13 in FIG. 9 (arrow J2 in FIG. 9). ), The airflow that has descended along the inner wall 8b is changed in direction by the fan 23b and flows into the rack 13 (arrow I1 in FIG. 9), and the airflow that has descended along the inner wall 8c The direction is changed by the fan 23c and flows into the left rack 13 in FIG. 9 (arrow H2 in FIG. 9), and once collides with the airflow coming from the other direction, a part flows in the direction as it is. 9, the airflow (arrow H3 in FIG. 9) flowing into the right rack 13 collides. That is, airflows sent in three directions, that is, two directions opposite to each other (arrow H3 and arrow J2) and a direction orthogonal to the two directions (arrow I1) collide with each other.

  Similarly, in K4 and K8 in FIG. 9, the airflow that has descended along the inner wall 8d is changed in direction by the fan 23d and flows into the right rack 13 in FIG. 9 (arrows in FIG. 9). J2), the airflow descending along the inner wall 8b is changed in direction by the fan 23b and flows into the rack 13 (arrow I1 in FIG. 9), and once collides with the airflow coming from another direction, A part of the airflow flows in the direction as it is and flows into the rack 13 at a position corresponding to the fan 23d on the door side in FIG. 9 (arrow I2 in FIG. 9), and the airflow that flows down along the inner wall 8c. 9 is changed in direction by the fan 23c and flows into the left rack 13 in FIG. 9 (arrow H2 in FIG. 9), and once collides with the airflow coming from the other direction, a part flows in the same direction. In FIG. 9, it flows into the right rack 13 Stream (arrow H3 of the in Figure 9) and collide. That is, airflows sent in three directions, that is, two directions opposite to each other (arrow H3 and arrow J2) and a direction orthogonal to the two directions (arrow I2) collide with each other.

  As a result, the airflow collided with K1 to K8 cannot exist as an airflow in a regular direction except for an airflow flowing so as to partially bypass, and an airflow in an irregular direction is generated. The state is not stable and the airflow in many irregular directions always changes. For example, as shown in FIG. 10, the periphery of the non-wrapped meat 12 placed on the thin rod 17 of the rack 13 is not in a place where airflow in a regular direction from a fan or the like is directly applied, and is in an irregular direction. The air current is generated.

  The rotational speeds of the fans 23b to 23d may be irregularly changed simultaneously or separately. As a result, the irregularity of the generated airflow can be improved.

  This is the end of the description of the operation of the aging refrigerator.

(Method for producing aged meat)
Next, a method for producing aged meat using the aged refrigerator 1 configured as described above will be described.

  FIG. 11 is a flowchart of a method for producing aged meat, FIG. 12 is an explanatory diagram of ribulose (loin) of beef, and FIG. 13 is a table of food microbial test results of meat aged using the aging refrigerator 1.

  First, for example, as shown in FIG. 11, the input unit 26 of the control unit 6 sets the temperature in the storage room from 0 ° C. to 1 ° C. and the humidity from 80% to 85% (ST101).

  Further, for example, all the fans 23b, 23c, and 23d are rotated by the switch 27 in the storage chamber (ST102).

  Moreover, the operation of the cooling device 3 and the humidity adjusting device 4 is started by, for example, the input unit 26 of the control unit 6 (ST103). Then, when the cooling coil of the cooler 19 reaches a predetermined temperature, the air blow of the cooler 19 is started. For example, as shown in FIG. 5, the cooler 19 is provided on the left and right lateral surfaces (side surfaces facing the X-axis direction in FIG. 5). Cooled air (airflow) cooled from the outlet 20 is spread in a fan shape in a plane, and is sent to the left and right along the ceiling 7 of the storage room 2, and the cold air descends along each inner wall 8. Furthermore, the air flow from three directions (for example, two directions opposite to each other and three directions perpendicular to the two directions) is collided by the fans 23b, 23c, and 23d of the inner walls 8b, 8c, and 8d in the rack or the like, and the irregularity is fine. Directional airflow is generated.

  Next, it is confirmed that the temperature in the storage room is 0 ° C. or higher and 1 ° C. or lower and the humidity is 80% or higher and 85% or lower. For example, before removing subcutaneous fat or bone that is unwrapped meat 12 As a lump (block) of about 20 kg in the form of carcass or partial meat, as shown in FIG. 2 and FIG. 3, on the thin rods 17 shown in FIG. Put it naked (ST104).

  Thereby, at least a part of the surface of the meat being aged is covered with fat and bone and protected, and the quality of the lean portion of the meat can be prevented from deteriorating.

  As a portion of the meat to be aged, ribulose 28 or a sirloin (loin) portion is preferable for cattle. Of course, it may be a partial meat or a carcass of another part. For example, ribulose is covered with bones such as ribs 30 and the like, as shown in FIG. Therefore, aging of the internal red meat can be promoted moderately.

  In addition, ribulose 28 and sirloin are more easily matured than thighs. This is because the proportion of binding fibers (collagen) contained in ribulose 28 and sirloin is relatively small.

  As described above, after placing non-wrapped meat 12 such as subcutaneous fat of beef or rib meat before removing bone naked on the rack 13, the door 10 is closed and the storage chamber 2 is sealed (ST105). Then, maturation is started by applying an air flow with an irregular flow velocity of 0.5 m / second or more and 2.5 m / second or less to the bare meat (ST106).

  At this time, the positions of the fans 23b, 23c, and 23d and the bare meat so that the three-way airflow from the fans 23b, 23c, and 23d is not directly applied to the naked partial meat or carcass placed on the rack 13. Since the height of the thin rod 17 on which the sack is placed is determined, the airflow in the fine irregular direction generated by the airflow from three sides colliding with the bare partial meat or carcass placed on the rack 13 However, for example, as shown in FIG.

  Next, the flow velocity in an irregular direction is zero around the bare partial meat placed on the rack 13 in the storage room in which the temperature is kept at 0 ° C. to 1 ° C. and the humidity is kept at 80% to 85%. If the beef meat is subjected to an air flow of not less than 5 m / sec and not more than 2.5 m / sec, the maturing is completed after elapse of 21 days or more and 28 days or less from the start of aging (ST107). For example, when ripening is finished, the moisture content of the meat decreases and the weight of the meat decreases by about 20% compared to when ripening starts, the surface of the meat turns dark reddish brown, and the myofibrils become hard like skin folds. .

  Aged meat can be produced by using the aging refrigerator 1 as described above, but when actually edible, the outer part that has become hard due to aging at the stage of slaughter, about 20% to 25% of the weight after aging is removed. It will be.

  This is the end of the description of the method for producing aged meat using the aged refrigerator 1.

(Aged example)
An example of actual aging is shown below.

  Two racks 13 arranged as shown in FIG. 2 and FIG. 3 of the above-described embodiment while keeping the temperature in the storage room of the aging refrigerator 1 at 0 ° C. to 1 ° C. and the humidity at 80% to 85%. On top of the first, second and third thin rods 17, 4 kg of bare fat of about 20Kg of the ribulose portion before cow's subcutaneous fat and bone are placed and stored. All of the indoor fans 23b, 23c, and 23d were operated, and an air flow having an irregular flow velocity of 0.5 m / second to 2.5 m / second was generated around each partial meat.

  After 28 days from the start of aging in that state, when the naked portion of about 20 kg of bare ribulose placed on the rack 13 in the storage room of the aging refrigerator 1 was taken out of the storage room, the appearance The surface turned dark reddish brown and myofibrils were as hard as skin folds.

  Further, when the surface of the aged meat taken out from the storage chamber 2 and the food microorganisms on the inner surface were inspected, a result as shown in FIG. 13 was obtained.

That is, Staphylococcus aureus, Salmonella spp., Enterohemorrhagic Escherichia coli O157 and Campylobacter were negative on both the beef surface and the inner surface. Moreover, the number of general viable bacteria is 6.2 × 10 ³ c. f. u / g, less than 300 on the inner surface c. f. u / g, and the number of coliforms is 8.8 × 10 ² c. f. u / g, 5.0 × 10 c. f. u / g. From this, it turned out that the bare meat of about 20 Kg in the part of ribulose 28 that had been aged for 28 days using the aging refrigerator 1 and the ribulose 28 before bone removal had no problem as edible meat from the viewpoint of food microorganisms did.

  This is because the airflow in an irregular direction surrounds the periphery of the bare ribulose 28 by the aging refrigerator 1, so that the drying and temperature due to the airflow hitting the outermost surface of the bare ribulose 28 in a specific direction as in the past. It was speculated that the most preferable aging progress state was maintained throughout the bare ribulose 28 without causing unevenness.

  In addition, the bare ribulose 28 is covered with bones such as subcutaneous fat 29 and ribs 30, etc., so that the inner red is less likely to come into direct contact with the outside air, and the inner red itself is also more susceptible to the growth of microorganisms whose surface is harmful. Since it dried quickly and evenly and the whole partial meat was still kept at about 0 ° C., it was speculated that the growth of harmful microorganisms such as spoilage bacteria was suppressed.

  Next, the matured meat is a red surface layer covered with bones such as subcutaneous fat 29 and ribs 30 on the surface of ribulose 28, and myofibrils are like skin wrinkles by moderate drying. Although it was hard, the bottom was not dry, and the stiffness of the whole red meat was sufficiently unwound after death. For example, there was no texture that was hard due to the lack of thawing that was common in imported meat that was frozen and imported.

This is because the meat that has become hard due to rigor after death is generally softened due to weakening of the Z-line part in the myofibrils of the meat and weak binding between myosin and actin. Ca ²⁺ and some proteases (proteolytic enzymes) that are considered to be rigid have been considered as factors that weaken the line and weaken the binding between myosin and actin. That is, it is considered that during meat maturation, Ca ²⁺ and some proteases in the meat weakened the Z-rays and weakened the binding between myosin and actin, and the partial meat composed of myofibrils was softened. .

  In addition, the naked partial meat of ribulose 28 after aging had disappeared the fresh fragrance before aging, but had a sweet scent emitted by ripened raw meat that was ripened raw beef. It was speculated that this fragrance remains after heating the meat and is one of the factors that can make it feel delicious when eaten. In particular, when aging (dry aging) is performed using the aging refrigerator 1, unlike lean aging such as wet aging, fat-containing red meat is aged at low temperatures in the presence of oxygen, so it is not harmful to bacteria. It was speculated that one scent acted and the scent was generated.

  In addition, the weight of the naked partial meat of the aged ribulose 28 was reduced by about 20% compared to that before the aging, but this was due to a decrease in moisture in the partial meat due to aging (drying mainly on the surface part). ), And as a result, it was speculated that the taste of meat was condensed.

  Further, the red meat of the naked rib meat of the aged ribulose 28 has an evenly dried surface, and the red meat obtained by removing the dried portion so that the weight of the meat is reduced by about 25% Some of the water-retaining capacity of this product has been restored, and when cooked and eaten, it does not feel watery like wet aging, it feels moderately hard when chewed, and if it is chewed as it is, it will eventually taste umami A so-called juicy texture was obtained.

  In addition, the red meat of the aged ribulose 28 of the aged ribulose 28, when cooked and eaten, was able to feel the umami more strongly than the wet aging meat. As a cause of this, beef is generally known to have less increase in total amino acid content and glutamic acid that contribute to umami due to aging compared to pork and chicken, but naked rib meat of ribulose aged in aging refrigerator 1 As described above, the red meat was condensed with umami, and it was speculated that it was possible to feel the umami strongly.

  This is the end of the description of the aging example.

  As described above, according to the present embodiment, the cooling device 3 that keeps the temperature in the sealable storage chamber at 0 ° C. or more and 1 ° C. or less, and the humidity adjustment device 4 that holds the humidity at 80% or more and 85% or less are irregular. Since the air flow generating device 5 for generating the air flow in the direction is provided, the non-wrapped meat 12, for example, a piece of bare beef is accommodated in the storage chamber, and the air flow in an irregular direction is applied to the partial meat. Therefore, it is possible to prevent the occurrence of uneven temperature and dry unevenness in the partial meat itself due to cold air from a regular direction as in the prior art. As a result, it is possible to prevent the portion of the meat to be aged from having a part where the temperature is high or the part where drying is insufficient or delayed, and the start of spoilage from that part.

  Further, since drying and temperature unevenness are hardly possible, the progress of ripening can be made uniform throughout the meat, and the softness and taste are not uneven and it becomes possible to make delicious meat.

  Further, the plurality of fans 23b, 23c, and 23d are arranged so that the airflows of the fans 23b, 23c, and 23d are different from each other, for example, as shown in FIG. For example, the fans 23b, 23c, and 23d are sent out so as to intersect with each other, and the airflows that are sent out can be combined to generate an airflow in an irregular direction.

  Further, since the fans 23b, 23c, and 23d have three delivery directions, that is, two directions opposite to each other and a direction orthogonal to the two directions, for example, airflows in opposite directions collide with each other, and the fan 23b, 23c, and 23d is separated from the place where the bumps are made. It works to return the airflow to the original position once more, and it can be an airflow in a complicated and irregular direction in the space where the airflow from three sides intersect and in the vicinity, the temperature of the meat itself is uneven and dry It becomes possible to prevent the occurrence of unevenness.

  Furthermore, since it was further provided with a support portion for supporting the non-wrapped meat 12 while ensuring air permeability so that an airflow in an irregular direction can hit the surface of the non-wrapped meat 12 in the storage chamber, When meat is placed on a tray as in the prior art and cold air is applied, it is possible to prevent the occurrence of uneven temperature and dry unevenness due to the cold air not sufficiently hitting the meat surface at the contact surface with the tray.

  Further, the rack 13 as a support portion is arranged away from the inner wall 8 of the storage chamber 2, and the cool air cooled by the cooler 19 of the cooling device 3 extends along the ceiling 7 in the storage chamber from the cooler 19. It is sent out and flows downward along the inner wall 8 between the rack 13 and the inner wall 8 of the storage chamber 2, and at least part of the inner wall 8 is provided on the inner wall surface by a plurality of fans 23 b, 23 c, 23 d provided on the inner wall 8. Since it is sent in a substantially orthogonal direction, the airflow in an irregular direction hits the meat in the cold air that wraps the non-wrapped meat 12 from the surroundings, and the non-wrapped meat itself has uneven temperature and dry unevenness. Can be prevented. Moreover, the complicated structure which guides airflow to the inner wall 8 is unnecessary, adjustment of the flow velocity of airflow is easy, and drying of the said meat can be controlled reliably.

  Furthermore, since the airflow in irregular directions generated by the fans 23b, 23c, and 23d has a flow velocity of 0.5 m / second or more and 2.5 m / second or less, the flow velocity is slower than 0.5 m / second. It is possible to prevent the occurrence of a risk of deterioration of the flavor and aroma of the non-wrapped meat 12 due to excessive water content or inducing decay. In addition, it is possible to prevent the flow rate from becoming faster than 2.5 m / sec and the surface of the non-wrapped meat 12 from being excessively dried and the weight from being extremely reduced.

  In addition, since the unwrapped meat 12 is a partial meat or a carcass and at least a part thereof is covered with subcutaneous fat or bone, the meat is excessively dried or miscellaneous by aging with subcutaneous fat or bone. Can be prevented from being contaminated, and the umami can be produced without waste.

  Further, the non-wrapped meat 12 is a beef partial meat or carcass, and the aging is continued for 21 to 28 days from the start of aging in the aging refrigerator 1, so that an aging period shorter than 21 days is sufficient. It is possible to prevent the softness and umami from being unable to be produced, and to prevent the production cost from being unnecessarily increased due to an aging period longer than 28 days.

  In addition, since the partial meat or carcass that is ripened by the aging refrigerator 1 is a ribulose 28 or sirloin portion, the outer exposed portion of the meat is covered with subcutaneous fat and the inner exposed portion is covered with bone. Maturation of red meat progresses moderately. In addition, since ribulose (rib) 28 and sirloin (loin) contain a relatively small proportion of binding fibers (collagen), post-mortem stiffening is easy to proceed and ripening can be completed more appropriately.

  In addition, this invention is not limited to embodiment mentioned above, It can implement by changing suitably within the range of the technical idea of this invention.

  For example, in the above-described embodiment, the fans 23b, 23c, and 23d of the airflow generation device 5 in the storage chamber are described as being provided on the inner walls 8b, 8c, and 8d except for the inner wall on the door side, but the present invention is not limited thereto. For example, as shown in the schematic cross-sectional view of the aging refrigerator to which the fan of FIG. 14 is added, the fan 23a may be provided also on the inner wall 8a on the door side.

  Specifically, as shown in FIGS. 2 and 14, the four fans driven by the motor so as to face the four fans 23 b driven by the motor as the airflow generation device 5 provided on the inner wall 8 b. Two 23 a are provided on each of the left and right inner walls 8 a of the door 10.

  Thereby, even when, for example, a larger amount of naked partial meat than usual needs to be ripened at the same time, it is possible to generate an air flow in irregular directions sufficiently around each meat.

  In the above-described embodiment, the aging refrigerator 1 has been described as having the storage room 2 provided with the floor 9 integrally with the ceiling 7 and the inner wall 8. However, the present invention is not limited to this. You may make it utilize the existing floor of the place which installs a refrigerator. Thereby, the place where the aging refrigerator is not necessarily required to be flat, and the degree of freedom of the installation place is improved. Moreover, the cost of flooring and the like can be reduced.

  Furthermore, in the above-described embodiment, the object to be aged in the aging refrigerator 1 has been described as beef. However, the present invention is not limited to this, and can be used for aging, for example, pork and chicken. Of course, the number of maturation days (predetermined time for continuing the process of applying an air flow in an irregular direction) is about 15 days for pigs and about 1 day for chickens.

1 is a schematic perspective view of an aging refrigerator according to a first embodiment of the present invention. It is an AA line schematic sectional drawing of FIG. It is a BB schematic sectional drawing of FIG. 1 is a schematic perspective view of a rack according to a first embodiment of the present invention. It is a schematic perspective view which shows the flow of the airflow from the cooler in the storage chamber which concerns on the 1st Embodiment of this invention. It is a schematic perspective view which shows the flow of the airflow sent out by the fan 23c which concerns on the 1st Embodiment of this invention. It is a schematic perspective view which shows the flow of the airflow sent out by the fan 23b which concerns on the 1st Embodiment of this invention. It is a schematic perspective view which shows the flow of the airflow sent out by the fan 23d which concerns on the 1st Embodiment of this invention. It is a schematic perspective view which shows a mode that the airflow from three sides which concerns on the 1st Embodiment of this invention collides. It is a schematic explanatory drawing which shows the airflow of the irregular direction produced | generated around the non-wrapping meat concerning the 1st Embodiment of this invention. It is a flowchart figure of the manufacturing method of the aged meat which concerns on the 1st Embodiment of this invention. Explanatory drawing of beef ribulose (loin) according to the first embodiment of the present invention It is a food microorganism test result table | surface of the meat | ripen which age | ripened using the aging refrigerator 1 which concerns on the Example of this invention. It is a schematic sectional drawing of the aging refrigerator to which the fan was added.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 Aging refrigerator, 2 Storage room, 3 Cooling device, 4 Humidity adjustment device, 5 Airflow generation device, 6 Control part, 7 Ceiling, 8 Inner wall, 9 Floor, 10 Door, 11 Humidification opening, 12 Non-wrapping meat, 13 Racks , 14 struts, 15, 16 horizontal bar, 17 thin bar, 18 refrigerator, 19 cooler, 20 outlet, 21 suction port, 22 humidifier, 23 fan, 24 motor, 25 output unit, 26 input unit, 27 switch , 28 ribulose, 29 subcutaneous fat, 30 ribs

Claims (13)

A storage room that can store and seal non-wrapped meat;
A cooling device for maintaining the temperature in the storage chamber at 0 ° C. or higher and 1 ° C. or lower;
A humidity adjusting device that maintains the humidity in the storage chamber at 80% or more and 85% or less;
An aging refrigerator comprising an airflow generator provided on an inner wall of the storage chamber and generating an airflow in an irregular direction in the storage chamber. In the aging refrigerator according to claim 1,
The aging refrigerator has a plurality of fans so that the airflow in the irregular direction hits the surface of the non-wrapped meat. In the aging refrigerator according to claim 2,
At least a part of the plurality of fans is arranged such that the airflows sent by the respective fans are different from each other and are arranged so that the airflows to be sent out mix with each other. In the aging refrigerator according to claim 3,
The aging refrigerator is characterized in that the delivery direction is at least three directions including two directions opposite to each other and a direction orthogonal to the two directions. In the aging refrigerator according to claim 4,
The storage chamber further comprises a support portion that supports the non-wrapped meat while ensuring air permeability so that the airflow in the irregular direction can strike the surface of the non-wrapped meat. Aged refrigerator. In the aging refrigerator according to claim 5,
The support portion is disposed away from the inner wall of the storage chamber,
The cool air cooled by the cooling device is sent from the cooling device along the ceiling in the storage chamber and flows downward along the inner wall between the support portion and the inner wall of the storage chamber. An aged refrigerator characterized in that a part thereof is delivered in a direction substantially orthogonal to the inner wall surface by the plurality of fans provided on the inner wall. In the aging refrigerator according to claim 1,
The aging refrigerator is characterized in that the airflow in the irregular direction has a flow rate of 0.5 m / second or more and 2.5 m / second or less. A process of supporting non-wrapped meat at a predetermined position in a sealable storage room while ensuring its breathability;
Maintaining the temperature in the storage chamber between 0 ° C. and 1 ° C. and the humidity between 80% and 85%;
Applying an air flow in an irregular direction with a flow rate of 0.5 m / second to 2.5 m / second on the surface of the non-wrapped meat supported in the storage chamber held at the temperature and humidity;
And a step of applying the air flow in the irregular direction for a predetermined time. The method for producing aged meat according to claim 8,
The method for producing aged meat according to claim 1, wherein the airflow in the irregular direction is generated by airflows sent from a plurality of different directions so as to cross each other. The method for producing aged meat according to claim 9,
The method for producing aged meat, wherein the airflows sent from the plurality of different directions are generated by a plurality of fans arranged at predetermined positions in the storage chamber. The method for producing aged meat according to claim 8,
The method for producing aged meat, wherein the unwrapped meat is a partial meat or a carcass, and at least a part thereof is covered with subcutaneous fat or bone. The method for producing aged meat according to claim 8,
The unwrapped meat is a partial beef or carcass of beef;
The method of producing aged meat, wherein the step of continuing for a predetermined time is continued for 21 days or more and 28 days or less. The method for producing aged meat according to claim 11,
The method for producing aged meat, wherein the partial meat or carcass is a ribulose or sirloin site.

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