JP7431653B2 - Microwave ripening device and microwave ripening method - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act Published at the 12th Symposium of the Japan Electromagnetic Energy Application Society held at the Kitakyushu International Conference Center from November 15th to 16th, 2018

Application of Article 30, Paragraph 2 of the Patent Act Published at the MWE Microwave Exhibition held at Pacifico Yokohama from November 28th to 30th, 2018

Application of Article 30, Paragraph 2 of the Patent Act Published at the 47th International Hotel and Restaurant Show held at Tokyo Big Sight from February 19th to 22nd, 2019

Application of Article 30, Paragraph 2 of the Patent Act Published at the 44th Meat Industry Exhibition 2019 held at Tokyo Big Sight from April 17th to 19th, 2019

The present invention relates to a microwave ripening device and a microwave ripening method for ripening foods by irradiating microwaves.

In recent years, so-called aged meat, which is made by aging beef for a certain period of time to increase its flavor, has become widely known, and the demand for it is increasing. When aging beef, it is normally preferable to age it at around 40°C in order to bring out the flavor, but in order to suppress spoilage due to bacterial growth, aging is usually done at a low temperature such as 1°C. (See Patent Document 1).

JP2015-123057

The conventional technology has a problem in that it takes a long time (90 to 180 days in some cases) to complete the ripening because it is aged at a low temperature. In addition, as the aging period becomes longer, the decay due to bacteria progresses from the surface even at low temperatures, and the amount of trimming to remove the surface increases accordingly, resulting in a problem of poor yield.

An object of the present invention is to provide a microwave ripening device and a microwave ripening method that can age foods safely and quickly.

A microwave ripening device according to a first aspect of the present invention includes a ripening chamber that stores food, a microwave oscillator that oscillates microwaves that are irradiated into the ripening chamber, and a cooling device that cools the air in the ripening chamber. a microwave aging device, an operation section for a user to input an instruction, and a control section for controlling the operation of the microwave oscillation section and the cooler based on the instruction input to the operation section. The control section controls the operation of the microwave oscillation section and the cooler so that the surface temperature of the food becomes lower than the freezing temperature during microwave irradiation.
In the microwave ripening apparatus according to the first aspect, the control unit controls the microwave oscillation unit and the cooler so that the surface temperature of the food at the time of microwave irradiation is lower than -2°C. It can be configured to control operation.
In the microwave aging device according to the first aspect, the control unit controls the operation of the microwave oscillation unit and the cooler so that the internal temperature of the food at the time of microwave irradiation is 8° C. or higher. It can be configured as follows.
In the microwave ripening apparatus according to the first aspect, the control unit controls the microwave oscillation unit and the cooler so that the internal temperature of the food at the time of microwave irradiation is 5°C or more and 10°C or less. It can be configured to control operation.
In the microwave aging device according to the first aspect, the control unit controls the operation of the microwave oscillation unit and the cooler so that the temperature difference between the surface temperature and the internal temperature of the food is 10° C. or more. can be configured to control.
The microwave aging device according to the first aspect is capable of dry aging and wet aging, and can be configured to further include a mesh tray for placing food during wet aging.

A microwave ripening apparatus according to a second aspect of the present invention includes a ripening chamber that stores food, a microwave oscillator that oscillates microwaves that are irradiated into the ripening chamber, and a cooling device that cools the air in the ripening chamber. A microwave aging device comprising: a microwave oscillator, and a control unit that controls the operation of the microwave oscillation unit and the cooler, the control unit controlling the internal temperature of the food to be 15° C. or higher during microwave irradiation. , the operation of the microwave oscillator and the cooler is controlled so that the temperature difference between the surface temperature and the internal temperature of the food is 10° C. or more.
The microwave ripening apparatus according to the second aspect is configured to control the operation of the microwave oscillator and the cooler so that the surface temperature of the food during microwave irradiation is 0° C. or higher. Can be done.

In the microwave ripening apparatus according to the first or second aspect, the microwave oscillation unit may be configured to irradiate microwaves for one hour or more during ripening.
In the microwave aging apparatus according to the first or second aspect, the control section may irradiate the microwave oscillation section with microwaves for a certain period of time and stop irradiation of microwaves for a certain period of time during aging. can be configured to repeat.

The microwave ripening method according to the first aspect of the present invention is a microwave ripening method for ripening food using microwaves, and the method is such that the surface temperature of the food at the time of microwave irradiation is lower than the freezing temperature. A microwave ripening method for ripening foods by irradiating microwaves and cooling the ripening chamber.
In the microwave ripening method according to the first aspect, microwave irradiation and cooling of the ripening chamber are performed such that the internal temperature of the food is 5°C or higher and the surface temperature of the food is lower than -2°C. It can be configured as follows.

The microwave aging method according to the second aspect of the present invention is a microwave aging method for aging food using microwaves, in which the internal temperature of the food is 15°C or higher, and the surface temperature and internal temperature of the food are different. Microwave irradiation and cooling of the ripening chamber are performed such that the temperature difference between the two is 10° C. or more.

In the microwave aging method according to the first or second aspect, the food is meat, seafood, dairy products, beans, vegetables, fruits, noodles, bread, alcoholic beverages, or fermented foods. be able to.

Usually, spoilage often progresses from the surface of the food, and if the temperature is below about 40°C, the higher the temperature, the faster the spoilage will progress. However, according to the present invention, by lowering the surface temperature of the food to lower than the freezing temperature during ripening, it is possible to suppress the growth of bacteria on the food surface even if the internal temperature is high, making the food safe. And it can be aged quickly.

FIG. 1 is a configuration diagram of a microwave aging device according to a first embodiment. FIG. 3 is a diagram showing an example of a mesh plate used in wet aging in ultra-low temperature aging mode. FIG. 6 is a diagram for explaining the aging conditions of each sample in Test Example 2. 3 is a table showing the results of a sensory test in Test Example 2. 3 is a graph showing changes over time in the concentration of free L-glutamic acid in Test Example 3. 3 is a photograph showing the appearance of beef thigh meat in Test Example 4. 3 is a table showing the results of a sensory test in Test Example 5. 3 is a table showing the results of a sensory test in Test Example 7. 3 is a table showing the results of a sensory test of pork loin in Test Example 8. 3 is a table showing the results of a sensory test of pork thigh meat in Test Example 8. 3 is a table showing the results of a sensory test of pork loin in Test Example 9. 3 is a table showing the results of a sensory test of pork thigh meat in Test Example 9. 3 is a table showing the results of a sensory test in Test Example 10. (A) is a photograph showing the cross section of Gouda cheese before and after ripening, and (B) is a table showing the results of the sensory test in Test Example 11. FIG. 2 is a configuration diagram of a microwave aging device according to a second embodiment. It is a block diagram of the microwave ripening apparatus based on 3rd Embodiment. FIG. 7 is a configuration diagram of a cavity according to a third embodiment.

≪First embodiment≫
FIG. 1 is a configuration diagram of a microwave ripening apparatus according to a first embodiment. The microwave aging device 1 according to this embodiment includes a cooling section 10, a microwave oscillation section 20, a microwave aging section 30, a control section 50, and a UV lamp 60, as shown in FIG. The microwave aging device 1 includes a microwave aging section 30, an operation section 40, a control section 50, and a UV lamp 60 inside a cooling section 10. In the microwave aging device 1 according to the present embodiment, foods to be aged include meat (including processed meat foods such as ham), seafood, dairy products such as cheese, legumes such as coffee beans, and vegetables. These include fruits, noodles, bread, alcoholic beverages such as wine, and fermented foods (including fermented seasonings such as miso and soy sauce).

The cooling unit 10 is a device that cools the internal space of the cooling unit 10. As shown in FIG. 1, the cooling unit 10 includes a cooler 11, a first fan 12, a cooling chamber 13, and a cooling chamber door 14 (not shown). In this embodiment, the cooler 11 generates cold air by exchanging heat with the outside, and the first fan 12 blows the generated cold air into the cooling chamber 13 inside the cooling unit 10 . Thereby, the inside of the cooling chamber 13 can be kept at a low temperature. As will be described later, the operation of the microwave oscillator 20 and the like and the temperature inside the cooling chamber 13 are appropriately controlled by the control unit 50 so that the surface temperature of the food to be aged is lower than the internal temperature. Furthermore, by opening the cooling chamber door 14, the user can take food to be ripened into and out of the microwave ripening section 30 installed in the cooling chamber 13.

The microwave oscillator 20 oscillates microwaves to irradiate the food M. Although an oscillator using a magnetron can be used as the microwave oscillator 20, in this embodiment, a solid-state oscillator using a semiconductor element is used, which can obtain higher frequency and output stability than a magnetron. . The microwave oscillation unit 20 oscillates microwaves by continuously changing the frequency between 2.4 and 2.5 GHz. The microwave oscillated by the microwave oscillation section 20 is irradiated from the irradiation port 31 of the microwave aging section 30 via the cable 21. Note that by continuously changing the microwave frequency between 2.4 and 2.5 GHz, the distribution of the electromagnetic field in the microwave ripening section 30 is made uniform, so that the food M also has a uniform distribution. Microwave irradiation can promote uniform heating (uniform ripening) of food M.

As shown in FIG. 1, the microwave ripening section 30 includes an irradiation port 31, a second fan 32, a ripening chamber 33, and a ripening chamber door 34 (not shown). By opening the ripening chamber door 34, the user can take food M to be ripened into and out of the ripening chamber 33.

The ripening chamber 33 is a cavity in which reflective plates for reflecting microwaves are installed on all inner surfaces (inner walls). An irradiation port 31 for irradiating the inside of the ripening chamber 33 with microwaves oscillated by the microwave oscillator 20 is installed on the upper inner surface of the ripening chamber 33 . In this embodiment, a small, high-gain patch antenna (planar antenna) is attached to the irradiation port 31, and thereby the microwave oscillated by the microwave oscillation unit 20 is irradiated into the ripening chamber 33. The aging chamber 33 may be provided with shelves of any shape made of a microwave transparent material such as Teflon (registered trademark) or polypropylene. Further, when using a metal material such as stainless steel, a grid-like shelf with an interval of 20 mm or more or a punched metal-shaped shelf with an opening with a diameter of 20 mm or more may be installed.

The second fan 32 blows cold air in the cooling chamber 13 to the ripening chamber 33. The second fan 32 can be one that can blow air at an air volume suitable for dry aging (for example, 0.5 to 10.0 m/sec). Note that in wet aging, it is also possible to stop the second fan 32. In this embodiment, as shown in FIG. 1, the second fan 32 is attached to the outside of the ripening chamber 33, and the side wall of the ripening chamber 33 to which the second fan 32 is attached has a first minute opening 35. It is provided. The first minute aperture 35 has a size shorter than the wavelength of the microwave. For example, in this embodiment, the first minute aperture 35 has a diameter of 10 mm or less. The microwave irradiated into the ripening chamber 33 is blocked by the first minute opening 35, and only the cold air blown by the second fan 32 passes through. Further, a second micro-aperture 36 having the same diameter as the first micro-aperture 35 is provided on the side wall of the ripening chamber 33 facing the first micro-aperture 35 . Although the microwave irradiated to the ripening chamber 33 is blocked by the second minute opening 36, the air inside the ripening chamber 33, which has been warmed by heat exchange with the food M, passes through the second minute opening 36. It is discharged into the cooling chamber 13. The first micro-aperture 35 and the second micro-aperture 36 may be provided in an area that occupies most of one or more side walls to improve ventilation. Furthermore, the ripening chamber 33 can be constructed using punched metal in which the first minute opening 35 and the second minute opening 36 are formed in advance, and a stainless steel plate with a diameter of 10 mm can also be used as such punched metal.

The control unit 50 has a built-in program that performs temperature control so that the surface temperature and internal temperature of the food M to be aged become respective predetermined temperatures. Specifically, the control unit 50 controls the operation of the microwave oscillation unit 20, the cooler 11, the first fan 12, and the second fan 32, thereby controlling the microwave output by the microwave oscillation unit 20 and the cooler. Temperature control is performed by controlling the temperature of the cold air generated by the fan 11 and the air volume of the first fan 12 and the second fan 32. For example, the control unit 50 can increase the internal temperature of the food M by increasing the microwave output of the microwave oscillation unit 20, and can also increase the internal temperature of the food M by decreasing the temperature of the cold air generated by the cooler 11. By increasing the air volume of the first fan 12 and the second fan 32, the surface temperature of the food M can be lowered.

Further, the control unit 50 can control microwave oscillation by the microwave oscillation unit 20. For example, in addition to fixed irradiation that causes the microwave oscillation unit 20 to oscillate at a fixed output value and a constant frequency, the control unit 50 causes the microwave oscillation unit 20 to oscillate at a short period (for example, a period of several milliseconds). It is possible to perform intermittent irradiation in which irradiation and stopping are repeated, sweep irradiation in which the frequency of the microwave oscillation unit 20 is changed over time, and continuous irradiation in which the output value of the microwave oscillation unit 20 is changed over time. Further, while the food M is ripening, the control unit 50 does not need to continuously irradiate the microwave, and the control unit 50 can irradiate the microwave for at least 1 hour or more (preferably 3 hours or more, more preferably 5 hours or more). The configuration may be such that irradiation is performed. Furthermore, the control unit 50 switches the microwave irradiation ON and OFF at regular intervals (for example, several hours) (in the case of intermittent irradiation, the period of intermittent irradiation and the period of no intermittent irradiation are set constant). It is also possible to adopt a configuration in which the microwave oscillation unit 20 is controlled so as to switch at different times. For example, the control unit 50 may irradiate the microwave for 3 hours, then stop the irradiation of the microwave for 3 hours, and similarly, irradiate and stop the microwave every 3 hours, for example, for 7 days during the ripening period. The microwave oscillation unit 20 can be controlled repeatedly.

The control unit 50 also includes a temperature sensor that measures the internal temperature and surface temperature of the food M (for example, a fluorescent optical fiber thermometer (manufactured by Anritsu Keiki Co., Ltd.) that can contact-type temperature measurement even in a microwave environment). , a radiation type temperature sensor that measures the intensity of infrared rays and visible light in a non-contact manner), and the temperature can be appropriately controlled based on the measurement results of the temperature sensor.
Further, the control unit 50 determines the weight and moisture content of the food M, the microwave output of the microwave oscillation unit 20, and the cooler to set the surface temperature and internal temperature of the food M to predetermined temperatures through a test in advance. 11, and the relationship between the temperature of the cold air and the air volume of the first fan 12 and the second fan 32, and the weight of the food M obtained from the weighing scale or non-contact moisture meter installed in the ripening chamber 33. It is also possible to adopt a configuration in which the output of the microwave from the microwave oscillator 20, the temperature of the cold air from the cooler 11, and the air volume of the first fan 12 and the second fan 32 are controlled depending on the temperature and the amount of water. In this case, the user operates the operation unit 40, which is an input device such as an operation button or a touch panel, to input information on the food to be aged such as the type of food (for example, beef, pork, chicken) and size. The control unit 50 can automatically control the surface temperature of the food to be lower than the freezing temperature.

Here, since the microwave heats the inside of the food by dielectric heating, when the microwave is irradiated in the microwave ripening section 30, the inside of the food M can be heated in addition to the surface of the food M. Warming the inside of the food M can promote the ripening of the food M, but warming the surface of the food M will encourage the growth of bacteria attached to the surface of the food M. In contrast, in the microwave ripening apparatus 1 according to the present embodiment, the surface of the food M is cooled by the operation of the cooling mechanism, that is, the cooling unit 10 and the second fan 32, so that the surface of the food M is It can suppress the growth of bacteria.

In particular, in the microwave ripening apparatus 1 according to the present embodiment, the heating mechanism (microwave oscillation unit 20 and microwave ripening unit 30) heats the food M, and the cooling mechanism (cooling unit 10 and second fan 32) heats the food M. By simultaneously cooling the surface of food M, the internal temperature of food M can be raised while lowering the surface temperature of food M. Specifically, the internal temperature of the food M can be made higher than the surface temperature of the food M.

Furthermore, the microwave aging device 1 according to the present embodiment includes an operating section 40 for the user to operate, and by operating the operating section 40, the user can control the aging process under a temperature lower than the freezing temperature of the food M. It is possible to instruct an ultra-low-temperature ripening mode in which the food M is aged at a high temperature, or a high-temperature ripening mode in which the food M is aged at a temperature higher than the normal ripening temperature. When the user instructs the ultra-low temperature ripening mode, the control unit 50 controls the operations of the heating mechanism and the cooling mechanism so that the surface temperature of the food M becomes lower than the freezing temperature of the food M. Further, when the high temperature ripening mode is instructed by the user, the control unit 50 controls the internal temperature of the food M to be 15°C or higher and the surface temperature of the food M to be 5°C or lower (the surface temperature and internal temperature of the food M are The operation of the heating mechanism and the cooling mechanism is controlled so that the difference from the temperature is 10°C or more).

For example, in the ultra-low temperature aging mode, when the user operates the operation unit 40 to input information on the food M to be aged, the control unit 50 acquires the freezing temperature of the food M from the input information on the food M, The output of the microwave oscillator 20 and the cooler 11 are adjusted such that the surface temperature of the food M is lower than the predetermined freezing temperature of the food M (for example, less than -3°C, preferably -5 to -10°C). It is possible to control the temperature of the cold air and the air volume by the first fan 12 and the second fan 32. For example, since beef is normally frozen at -2°C, the control unit 50 controls the surface temperature of the beef to be lower than the predetermined freezing temperature of beef (-2°C) when aging the beef. In addition, the operation of the heating mechanism and the cooling mechanism can be controlled. Further, the control unit 50 fixes the freezing temperature of the food M to be -2°C, etc., regardless of the type of the food M, so that the surface temperature of the food M is lower than the predetermined freezing temperature (-2°C, etc.). The output of the microwave oscillator 20, the temperature of the cold air produced by the cooler 11, and the air volume produced by the first fan 12 and the second fan 32 can also be controlled.

Note that normally, if the surface temperature of food M is lower than -2°C or lower than the freezing temperature of food M, the inside of food M will also freeze, and on the contrary, ripening will not proceed. . However, in this embodiment, the microwave oscillator 20 irradiates the food M with microwaves and simultaneously heats the inside of the food M, so that the surface temperature of the food M is lower than -2°C or the temperature of the food M is lower than -2°C. Even when the temperature is lower than the freezing temperature, the internal temperature of the food M can be increased and ripening can proceed.

Furthermore, in the present embodiment, when the ultra-low temperature aging mode is instructed, the control unit 50 controls the internal temperature of the food M to be higher than the surface temperature, preferably higher than 0°C, more preferably the internal temperature to be higher than 0°C. The operations of the microwave oscillator 20, the cooler 11, the first fan 12, and the second fan 32 are controlled so that the temperature is 5° C. or higher and 10° C. or lower. Further, in the ultra-low temperature aging mode, the internal temperature of the food M can be set to 10° C. or higher, or 20° C. or higher, within a hygienically acceptable range depending on the type of food M. For example, when food M is meat, the control unit 50 heats the meat so that the surface temperature of the meat is lower than the freezing temperature of the meat, and the internal temperature of the meat is 4° C. or more and 10° C. or less. Operation of mechanisms and cooling mechanisms can be controlled. In this embodiment, the surface temperature of the food M can be lower than the freezing temperature, so even if the internal temperature is high enough to promote ripening, the proliferation of bacteria can be suppressed. Further, by aging the food M at a high internal temperature, the food M can be aged at a high speed.

Further, when the high temperature aging mode is instructed, the control unit 50 controls the internal temperature of the food M to be at least the surface temperature, preferably at least 10°C, more preferably at least 15°C, and even more preferably at the internal temperature. The output of the microwave oscillator 20, the temperature of the cold air from the cooler 11, and the air volume from the first fan 12 and the second fan 32 are controlled so that the temperature is 20° C. or higher. Further, in the high temperature aging mode, the control unit 50 controls the operations of the heating mechanism and the cooling mechanism so that the temperature difference between the surface temperature and the internal temperature of the food M is 10° C. or more. Thereby, even if the internal temperature is set to 10° C. or higher, which promotes ripening, the proliferation of bacteria can be suppressed. Further, by aging the food M at an internal temperature of 10° C. or higher, the food M can be aged at a high speed. For example, when ripening cheese, it is suitable to ripen the cheese using a high temperature ripening mode.

The UV lamp 60 is a device that generates ultraviolet light. In this embodiment, by irradiating the cool air circulating in the cooling chamber 13 and the ripening chamber 33 with ultraviolet rays, bacteria floating in the cold air can be sterilized, and the surface of the food M, the cooling chamber 13, and the ripening chamber 33 can be sterilized. The growth of existing bacteria can be further suppressed. Further, it is also possible to configure a part of the wall of the ripening chamber 33 (at least a part on the UV lamp 60 side) to allow ultraviolet rays to pass through, or to install the UV lamp directly in the ripening chamber 33. In that case, During the ripening of the food M, the surface of the food M placed in the ripening chamber 33 can be directly irradiated with ultraviolet rays generated by the UV lamp 60. In this way, by irradiating the surface of the food M with ultraviolet rays during ripening, the growth of bacteria present on the surface of the food M can be further suppressed. Note that the control unit 50 can also control the operation of the UV lamp 60. For example, the control unit 50 may control the UV lamp 60 to irradiate ultraviolet rays for a certain period of time (for example, several hours) from the timing when ripening is started or from the timing when the ripening chamber door 34 is closed (after opening). Can be done.

In addition, in the microwave aging apparatus 1 according to the present embodiment, dry aging is performed in which the food M is placed in the aging chamber 33 as it is and is aged while drying the surface, and dry aging is performed in which the food M is vacuum-packaged without drying. Both wet aging and ripening can be performed. Furthermore, in the present embodiment, wet aging can also be performed by aging the food M while the air blowing by the second fan 32 is stopped. Note that, as will be described later, when the food M is wet-aged in the ultra-low temperature aging mode, the amount of moisture discharged from the food M tends to be larger than in other aging methods. Therefore, when performing wet aging in ultra-low temperature aging mode, for example, as shown in Fig. 2, food M is placed on a mesh tray with protrusions of a certain height, and food By vacuum packaging the whole dish, it becomes possible to efficiently separate the food M and the moisture discharged from the food M. In addition, if food M is vacuum packaged on a wired tray, it may not be possible to secure space to separate the moisture discharged from food M, so a tray may be placed under the wired tray ( Alternatively, it is preferable to vacuum package the food M, the mesh plate, and the tray together (using a member that integrates the mesh plate and the tray). In addition, FIG. 2 is a diagram showing an example of a mesh plate used when performing wet aging in ultra-low temperature aging mode.

Next, an embodiment of the microwave ripening apparatus according to the present invention will be described. In order to confirm the food ripening effect (ripening effect in high temperature ripening mode and ultra-low temperature ripening mode) by the microwave ripening apparatus according to the present invention, a prototype device having the same configuration as the microwave ripening apparatus 1 according to the first embodiment was used. was manufactured, and the tests shown in Test Examples 1 to 11 below were conducted.

(Test example 1)
Gouda cheese, which is green cheese (unripened cheese) aged at 12°C for one month, was divided into two equal parts, and each part was vacuum packed. One is to use the microwave ripening apparatus according to the present embodiment and control the operation of the cooler 11 so that the internal temperature of the cheese reaches 18° C. in high-temperature ripening mode. The cheese was matured for one month by controlling the microwave output at 50 W or less so that the temperature was 0.degree. C. (Example 1). In the other, cheese was aged for one month in a low-temperature incubator at 12°C (that is, the cheese was aged at a surface temperature and an internal temperature of 12°C) (Comparative Example 1).

In the cheese of Example 1, which was aged in the high-temperature aging mode using the microwave aging apparatus according to the present embodiment, the amount of the cheese distributed near the surface of the cheese was higher than that of the cheese of Comparative Example 1, which was aged in the low-temperature incubator. The dark yellow area has become wider. This is considered to be because the cheese of Example 1, which was aged in the high-temperature aging mode, progressed in ripening and the structure of the cheese became hard and firm.

Further, in Test Example 1, the concentration of free L-glutamic acid was measured for each cheese of Example 1 and Comparative Example 1 after ripening for one month. Specifically, 200 ml of distilled water was added to about 30 g of cheese, homogenized with a mixer, the entire suspension obtained was transferred to a centrifuge tube, and centrifuged at 8000 rpm for 15 minutes. After centrifugation, the supernatant was taken out and a fixed volume was used as a sample solution to measure the concentration of free L-glutamic acid. The concentration of free L-glutamic acid was measured using an L-glutamic acid measurement kit "Yamasa" NEO (manufactured by Yamasa Soy Sauce Co., Ltd.).

The procedure for measuring L-glutamic acid is as follows:
(1) Dispense 10 μL of the prepared sample solution, L-glutamic acid standard solution included in the above L-glutamic acid measurement kit, and distilled water into each test tube,
(2) Dispense 450 μL of the R1 enzyme reagent solution included in the L-glutamic acid measurement kit into each test tube, mix, and let stand at 20°C to 30°C for 20 minutes.
(3) Dispense 450 μL of the R2 enzyme reagent solution included in the above L-glutamic acid measurement kit into each test tube, mix, and let stand at 20°C to 30°C for 20 minutes. The absorbance was measured.
(4) In addition, since the color of the sample may affect the absorbance, as a sample color sample, dispense 900 μL of distilled water into 10 μL of the sample, mix, and let it stand at 20°C to 30°C for 20 minutes. The absorbance at 555 nm was measured using water as a control.
(5) Based on the measured absorbance, the concentration of free L-glutamic acid in each sample was calculated based on the following formula 1.
Concentration of L-glutamic acid (mg/L) = (A-B-R) ÷ (S-R) x 250 x dilution ratio...(1)
In the above formula 1, A is the absorbance of the sample, S is the absorbance of the L-glutamic acid standard solution, R is the absorbance of distilled water, and B is the absorbance of the sample color.

The measurement results for L-glutamic acid are shown in Table 1 below. As shown in Table 1 below, the cheese of Example 1 that was aged using the microwave aging device according to the present embodiment had a lower temperature than the cheese of Comparative Example 1 that was aged at 12°C using a low-temperature incubator. It was found that the concentration of free L-glutamic acid increased by more than 10%.

(Test example 2)
In addition, in Test Example 2, Holstein beef thigh meat was dry-aged for 5 days by continuous irradiation with microwaves in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment, and Holstein beef thigh meat was dried for 5 days without irradiation with microwaves. A sensory test was conducted on Holstein beef thighs that had been dry-aged for 5 days at low temperatures. FIG. 3 is a diagram for explaining the ripening conditions of each sample in Test Example 2. (A) shows beef thighs that were continuously irradiated with microwaves in ultra-low temperature ripening mode and the temperature of the cooling room was -6°C. Example 2 is shown in which the temperature was controlled so that the internal temperature of the meat was 10°C and the meat was aged for 5 days. Comparative Example 2 is shown in which the temperature was controlled so that the internal temperature of the meat was 0°C and the aging was carried out for 5 days. Comparative Example 3 is shown in which ripening was carried out by controlling the temperature so that the internal temperature was 10°C.

FIG. 4 shows the results of the sensory test of Test Example 2. The sensory test was conducted by three experts at the Meat Science and Technology Research Institute (the same applies to Test Examples 5 and 7 to 9 described below). In addition, in the sensory test, unaged meat is the standard (zero point), and 0 points are included for each item of no unpleasant odor, no off-taste, aged flavor, richness, umami, juiciness, tenderness, and overall. A 7-level evaluation was performed from -3 points to +3 points (the same applies to Test Examples 5, 7 to 9, which will be described later). Furthermore, the evaluation score in the sensory test indicates the average value of the evaluation scores of three experts (panelists) (the same applies to Test Examples 5 and 7 to 9 described later).

As a result of the sensory test of Test Example 2, beef thigh meat that was aged for 5 days by continuous microwave irradiation in ultra-low temperature aging mode (Example 2) was found to be better than unaged beef thigh meat (standard). Beef thigh meat that was aged for 5 days without irradiation with microwaves by controlling the temperature so that the temperature in the cooling room and the internal temperature of the beef thigh meat were 0℃ (Comparative Example 2) had a matured flavor, richness, and umami. , and each item of juiciness became high (evaluation higher than zero), and the overall evaluation also became high. In addition, beef thigh meat that was aged for 5 days without irradiation with microwaves by controlling the temperature of the cooling room and the internal temperature of the beef thigh meat to be 10 degrees Celsius (Comparative Example 3) developed an unpleasant odor within 3 days. This is not shown in FIG. 4 because the sensory test could not be conducted due to this problem.

On the other hand, beef thigh meat that was aged for 5 days by continuous microwave irradiation in ultra-low temperature aging mode (Example 2), and beef thigh meat that was aged for 5 days without microwave irradiation (Comparative Example 2). As shown in Figure 4, the beef thigh meat (Example 2) that was aged for 5 days under continuous microwave irradiation in ultra-low temperature aging mode had lower aged flavor, richness, umami, and tenderness. It was rated higher and the overall rating was also higher. In particular, beef thigh meat that was aged for 5 days under continuous microwave irradiation in ultra-low temperature aging mode (Example 2) had a higher aged flavor, taste, and tenderness than beef thigh meat that had not been aged (standard). was rated significantly higher.

(Test example 3)
Furthermore, in Test Example 3, the change in the concentration of free L-glutamic acid over 7 days was measured for the beef thigh meat of Example 2 described above, and the obtained results are shown in FIG. Free L-glutamic acid is an amino acid related to umami, and is also an indicator of the umami of beef. On the other hand, as shown in Figure 5, the concentration of free L-glutamic acid in the beef thigh of Example 2 that was irradiated with microwaves in the ultra-low temperature aging mode was lower than that of the beef thigh of Comparative Example 2 that was not irradiated with microwaves. It increased significantly. Specifically, in the beef thigh of Example 2 that was irradiated with microwaves in ultra-low temperature aging mode, the concentration of free L-glutamic acid increased significantly by about 1.8 times after aging for 5 days. In addition, it was found that in the beef thigh of Example 2 that was irradiated with microwaves in the ultra-low temperature aging mode, the concentration (increase) of free L-glutamic acid tended to increase as the aging period progressed. In Test Example 3, the free glutamic acid concentration was measured using an L-glutamic acid measurement kit "Yamasa" NEO (manufactured by Yamasa Soy Sauce Co., Ltd.).

(Test example 4)
In addition, as Test Example 4, Holstein beef thighs were aged for 10 days by wet aging, and the amount of water discharged from the beef thighs, such as drip, was measured. Specifically, beef thigh meat was aged by irradiating microwaves to bring the temperature of the cooling room (surface temperature of beef thigh meat) to 0°C and the internal temperature of beef thigh meat to 10°C (Comparative Example 4). and beef thigh meat (Comparative Example 5) that was aged without microwave irradiation, with the temperature of the cooling room (surface temperature of the beef thigh meat) set to 0°C, and the internal temperature of the beef thigh meat also set to 0°C. After aging, beef thigh meat (Example 3) was aged in the ultra-low temperature aging mode at a temperature of the cooling room (surface temperature of beef thigh) of -6°C and an internal temperature of beef thigh of 10°C. The appearance of the beef thighs was observed and the amount of water expelled from the beef thighs was measured. FIG. 6(A) is a photograph of beef thigh meat of Comparative Example 4 after aging, and FIG. 6(B) is a photograph of beef thigh meat of Example 3 aged in ultra-low temperature aging mode. In the case of wet aging, as shown in FIG. 6(A), no discoloration was observed in the beef thighs of Comparative Examples 4 and 5, but as shown in FIG. 6(B), the beef thighs of Example 3 However, similar to dry aging, discoloration was observed. Furthermore, in the beef thigh of Example 3 that was aged in the ultra-low temperature aging mode, the water inside the meat turned into ice on the surface, and the weight of the meat decreased despite being wet aged. Specifically, over 10 days, approximately 10 to 15% of the water turned into ice and was expelled onto the surface of the meat. This was a high rate compared to the wet aging of beef thighs in Comparative Examples 4 and 5, which resulted in approximately 2% dripping over 10 days. In addition, since the water discharged as ice on the surface of the beef thigh of Example 3 aged in the ultra-low temperature aging mode is colorless, it is considered to be different from drip, and wet aging in the ultra-low temperature aging mode is considered to be different from drip. It is thought that this makes it possible to reduce the water content without impairing the flavor unlike dripping, resulting in meat with concentrated flavor.

(Test Example 5)
In addition, in Test Example 5, Holstein beef thigh meat (Example 4) was aged for 10 days by continuous microwave irradiation in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment, and A sensory test was conducted on Holstein beef thigh meat (Comparative Example 6) that was aged for 10 days at low temperature without heating. Specifically, the beef was aged for 10 days under continuous microwave irradiation in ultra-low temperature aging mode, controlling the temperature of the cooling room to -6°C and the internal temperature of the beef thigh to 10°C. Regarding Example 4 and Comparative Example 6, which was aged for 10 days without irradiating microwaves and controlling the temperature so that the temperature of the cooling room was 0°C and the internal temperature of the beef thigh was 0°C, We conducted a test. FIG. 7 shows the results of the sensory test of Test Example 5. The sensory test was conducted by three experts at the Meat Science and Technology Research Institute. In addition, in the sensory test, unaged beef thigh meat was used as the standard (zero point), and each item of no unpleasant odor, no off-taste, aged flavor, richness, umami, juiciness, tenderness, and overall score was 0. A seven-point evaluation was conducted from -3 points to +3 points. Note that the evaluation score in FIG. 7 indicates the average value of the evaluation scores of three experts (panelists). As shown in Figure 7, the beef thigh meat of Example 4 had higher scores for aged flavor, richness, umami, tenderness, and juiciness than Comparative Example 6 (higher evaluation than zero). ), the overall evaluation was also high. Furthermore, compared to the beef thigh meat before ripening, comments were obtained that the beef thigh meat of Example 4 was softer, had more juiciness and flavor, and had a very strong richness (spreadiness).

(Test Example 6)
Further, in Test Example 6, the concentration of free L-glutamic acid was measured for the beef thigh of Example 4 used in Test Example 5 and the beef thigh of Comparative Example 6 after aging for 10 days. In Test Example 6, the concentration of free L-glutamic acid was measured using an amino acid analyzer from the Meat Science and Technology Research Institute.

The measurement results for L-glutamic acid are shown in Table 2 below. As shown in Table 2, the concentration of free L-glutamic acid in the beef thigh of Example 4 that was irradiated with microwaves in the ultra-low temperature aging mode was significantly increased compared to the beef thigh of Comparative Example 6. Specifically, in the beef thigh of Example 4 that was irradiated with microwaves in the ultra-low temperature aging mode, the concentration of free L-glutamic acid increased significantly by about 3 times after aging for 10 days. Furthermore, it was found that in the beef thigh of Example 4, the concentration (increase) of free L-glutamic acid tended to increase as the aging period progressed.

(Test Example 7)
In addition, in Test Example 7, Japanese black beef fillet was aged for 10 days by continuous irradiation with microwaves in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment, and aged for 10 days by wet aging. A sensory test was conducted on Japanese black beef fillet that had been wet-aged for 10 days at low temperatures. FIG. 8 is a diagram showing the results of the sensory test for each sample in Test Example 7, in which the temperature of the cooling chamber was -5°C and the internal temperature of the beef fillet was 10°C after continuous microwave irradiation in the ultra-low temperature aging mode. Kuroge Wagyu beef fillet (Example 5) that was aged for 10 days with the temperature controlled so that the temperature was 0°C. The results of a sensory test of fillet (Comparative Example 7) are shown.

As a result of the sensory test in Test Example 7, as shown in Figure 8, Japanese black beef fillet (Example 5) that was aged by wet aging while being continuously irradiated with microwaves was not aged by wet aging without being irradiated with microwaves. Compared to the aged Japanese black beef fillet (Comparative Example 7), favorable evaluations were obtained for aged flavor, richness, and umami, and the overall evaluation was also higher. In addition, in Example 5, it was evaluated that the flavor was stronger and the aged flavor was slightly stronger than that of Japanese black beef fillet before aging. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 5 was approximately three times that of Comparative Example 7.

(Test Example 8)
In Test Example 8, pork loin and pork thigh meat were dry-aged for 7 days by continuous irradiation with microwaves in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment, and pork thighs were not irradiated with microwaves. A sensory test was conducted on pork loin and pork thigh meat that had been dry-aged for 7 days at low temperatures. FIG. 9 and FIG. 10 are diagrams showing the results of the sensory test of each sample in Test Example 8. FIG. Pork loin meat (Example 6) that was aged for 7 days with temperature control so that the internal temperature of the loin meat was 10°C, and pork loin that was aged for 7 days at a cooling room temperature of 0°C without irradiation with microwaves. The results of the sensory test of pork loin (Comparative Example 8) are shown below. In addition, Figure 10 shows pork that was aged for 7 days under continuous microwave irradiation in ultra-low temperature aging mode and temperature controlled so that the temperature of the cooling room was -5°C and the internal temperature of the pork thigh was 10°C. The results of a sensory test are shown for thigh meat (Example 7) and pork thigh meat (Comparative Example 9) that was aged for 7 days at a cooling room temperature of 0° C. without irradiation with microwaves.

As a result of the sensory test, as shown in Figure 9, pork loin aged by dry aging while continuously irradiated with microwaves (Example 6) was compared to pork loin aged by dry aging without irradiation with microwaves. Better evaluations were obtained for aged flavor, richness, taste, and softness than for meat (Comparative Example 8), and the overall evaluation was also higher. In addition, in Example 6, comments were received that the pork loin was slightly softer, had a slightly stronger taste and aged flavor, and had a stronger richness than the pork loin before ripening. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 6 was approximately twice that of Comparative Example 8.

Furthermore, as shown in Figure 10, pork thigh meat aged by dry aging while continuously irradiated with microwaves (Example 7) is different from pork leg meat aged by dry aging without microwave irradiation (comparison). Better evaluations were obtained for ripened flavor, richness, taste, juiciness, and softness than in Example 9), and the overall evaluation was also higher. In addition, in Example 7, comments were received that the pork thigh meat was slightly softer and the taste, richness, and aged flavor were slightly stronger than the pork thigh meat before ripening. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 7 was approximately three times that of Comparative Example 9.

(Test Example 9)
Furthermore, in Test Example 9, pork loin and pork thigh meat were aged by continuous irradiation with microwaves in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment and wet aging, and pork thighs were aged without irradiation with microwaves. A sensory test was conducted on pork loin and pork thigh meat that had been wet aged at low temperatures. FIG. 11 and FIG. 12 are diagrams showing the results of the sensory test of each sample in Test Example 9. FIG. Pork loin meat (Example 8) that was aged for 17 days while controlling the temperature so that the internal temperature of the loin meat was 10°C, and pork loin that was aged for 17 days at a cooling room temperature of 0°C without irradiation with microwaves. The results of the sensory test of pork loin (Comparative Example 10) are shown below. In addition, Figure 12 shows a pig that was aged for 5 days under continuous microwave irradiation in ultra-low temperature aging mode and temperature controlled so that the temperature of the cooling room was -5°C and the internal temperature of the pork thigh was 10°C. The results of a sensory test are shown for thigh meat (Example 9) and pork thigh meat (Comparative Example 11) that was aged for 5 days at a cooling room temperature of 0° C. without irradiation with microwaves.

As a result of the sensory test, as shown in Figure 11, the pork loin aged by wet aging while continuously irradiated with microwaves (Example 8) was different from the pork loin aged by wet aging without irradiating microwaves. Better evaluations were obtained for aged flavor and tenderness than for meat (Comparative Example 10), and the overall evaluation was also higher. In addition, in Example 8, comments were received that the fibers were more easily loosened, the taste and richness were slightly stronger, and the aged flavor was stronger than that of pork loin meat before ripening. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 8 was approximately 1.8 times higher than that in Comparative Example 10.

Furthermore, as shown in Figure 12, pork thigh meat aged by wet aging while continuously irradiated with microwaves (Example 9) is different from pork leg meat aged by wet aging without microwave irradiation (comparison). Better evaluations were obtained for ripened flavor, juiciness, and softness than in Example 11), and the overall evaluation was also higher. In addition, in Example 9, comments were received that the pork thigh meat was softer and juicier than the unripened pork thigh meat, and that the fibers felt finer in texture. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 9 was approximately 1.2 times higher than that in Comparative Example 11.

(Test Example 10)
In Test Example 10, a sensory test was conducted on US beef tongue with skin, which was dry-aged for 4 days by continuous microwave irradiation in ultra-low temperature aging mode using the microwave irradiation device according to the present embodiment. FIG. 13 is a diagram showing the results of the sensory test for each sample in Test Example 10. When microwaves were continuously irradiated in the ultra-low temperature aging mode, the temperature in the cooling chamber was -5°C and the internal temperature of the tongue was 10°C. US beef tongue (Example 10) that was aged for 4 days with temperature control so that ) shows the results of the sensory test.

As a result of the sensory test, as shown in Figure 13, US beef tongue aged by dry aging while continuously irradiated with microwaves (Example 10) was different from US beef tongue aged by dry aging without microwave irradiation. Better evaluations were obtained for ripened flavor, richness, taste, juiciness, and softness than for tongue (Comparative Example 12), and the overall evaluation was also higher. Further, in Example 10, comments were obtained that the texture was similar to that of the US beef tongue of Comparative Example 12, but the richness was stronger. Furthermore, when the concentration of free L-glutamic acid was measured, the concentration of free L-glutamic acid in Example 10 was approximately 1.3 times higher than that in Comparative Example 12.

(Test Example 11)
Furthermore, in Test Example 11, a sensory test was conducted on Gouda cheese that was ripened by wet aging by continuous microwave irradiation in high temperature aging mode using the microwave irradiation device according to the present embodiment. Here, FIG. 14(A) is a diagram showing a photograph of a cross section of Gouda cheese before ripening, and FIG. 14(B) is a diagram showing a photograph of a cross section of Gouda cheese after ripening. Moreover, FIG. 14(C) is a table showing the results of the sensory test of Test Example 11. In Test Example 11, 2.0 kg of semi-hard Gouda cheese was continuously irradiated with microwaves in high-temperature ripening mode, and the temperature was controlled so that the temperature in the cooling room was 8°C and the internal temperature of the Gouda cheese was 18°C. It was aged for 30 days. Further, in this sensory test, Gouda cheese was not trimmed.

The sensory test of Test Example 11 was evaluated by 10 experts (panelists). In addition, in the sensory test, Gouda cheese aged by wet aging without microwave irradiation was used as the standard (zero point), and each item was evaluated for yellowness, aroma, sourness, umami, bitterness, brittleness, and desirability. A five-point evaluation was conducted from -2 points to +2 points, including 0 points. Note that the evaluation score in FIG. 14(C) indicates the average value of the evaluation scores of 10 experts (panelists). Moreover, as explained in Example 1, the yellowness in the evaluation item is a relative evaluation by each panelist of the degree of yellow discoloration of the cheese when the cheese is aged. In addition, the brittleness, bitterness, and sourness were also evaluated relative to each other by each panelist, using Gouda cheese aged by wet aging without microwave irradiation as a standard. Furthermore, the desirability was the result of each panelist's subjective evaluation of whether they liked or disliked the taste, and was rated from -2 to +2 points depending on the percentage of people who rated it as liking it. For example, if the proportion of people who liked it was the same as Gouda cheese aged by wet aging without microwave irradiation, it would be 0, if everyone liked it, it would be +2, and if everyone disliked it, it would be 0. The score will be -2, and the other scores will be based on the percentage of people who rate it as liking it.

As a result of the sensory test, as shown in Figure 14(C), Gouda cheese (Example 10) that was aged by wet aging while continuously irradiated with microwaves was found to be ripened by wet aging without being irradiated with microwaves. Compared to Gouda cheese (standard zero score), favorable evaluations were obtained for desirability, flavor, and aroma. In particular, in Example 10, although the bitterness increased, the umami flavor became stronger, and comments were received that the bitterness was canceled out. Furthermore, when the concentration of free L-glutamic acid was measured, the content in Example 10 was approximately 200 mg/100 g, which was higher than that of Gouda cheese aged by wet aging without irradiation with microwaves. has approximately doubled.

As described above, in the microwave ripening apparatus 1 according to the present embodiment, heating of the inside of the food by the microwave irradiated from the microwave oscillation unit 20 and cooling of the food surface by the cooling unit 10 and the second fan 32 are performed. By performing this simultaneously, the ripening of the food M can be promoted while suppressing the growth of bacteria present on the surface of the food M. In other words, conventionally, food M was aged at a low temperature (for example, 1°C) to suppress the growth of bacteria on the surface of food M, but since microwave irradiation was not used, There was a problem that the internal temperature of Food M was the same as the surface temperature, and it took a long time for ripening (for example, about 30 to 180 days).Furthermore, even at low temperatures, spoilage due to bacteria proceeded from the surface. However, as the time required for ripening increases, the amount of trimming required to remove the surface increases accordingly, resulting in a problem of poor yield. However, in the microwave aging device 1 according to the present embodiment, by aging the food M while irradiating the food M with microwaves, the inside of the food M can be uniformly heated at the same time as the surface. By simultaneously heating the inside of the food and cooling the surface of the food by the cooling unit 10 and the second fan 32, it is possible to increase only the internal temperature of the food M while keeping the surface temperature of the food M low. This makes it possible to suppress the growth of bacteria present on the surface of the food M and to promote the ripening of the food, compared to the conventional method.

Moreover, in the microwave ripening apparatus 1 according to the present embodiment, the food M is ripened by making the surface temperature of the food M lower than the freezing temperature. Here, when the surface temperature of the food M is made lower than the freezing temperature using a conventional method that does not irradiate microwaves, the food M cannot be aged because the entire food M freezes. In contrast, in the microwave aging device 1 according to the present embodiment, the food M can be internally heated by irradiating microwaves, so even if the surface temperature of the food M is lower than the freezing temperature, Food M can be aged. By making the surface temperature of food M lower than the freezing temperature, the growth of bacteria on the surface of food M can be suppressed even if the internal temperature of food M is a high temperature that promotes ripening. , it is possible to age food M more safely and quickly. Moreover, since the aging time of the food M can be further shortened, the amount of trimming to scrape off the surface of the food M can be further reduced, and the effect of further improving the yield can be expected.

Furthermore, since the lactic acid bacteria that grow in cheese differ depending on the ripening temperature, the microwave ripening device 1 according to the present embodiment allows the internal temperature of the cheese to be 15°C or higher, and the temperature difference between the surface temperature and internal temperature of the food to be 10°C. By doing the above, we can expect to obtain cheese with unprecedented characteristics and flavors.

≪Second embodiment≫
Next, a microwave ripening apparatus 1a according to a second embodiment will be explained. FIG. 15 is a configuration diagram showing an example of a microwave aging apparatus 1a according to the second embodiment. As shown in FIG. 15, the microwave aging apparatus 1a according to the second embodiment differs from the first embodiment except that the ripening chamber door 34 of the ripening chamber 33 has a choke structure and can be opened and closed from the outside. This is similar to the microwave aging device 1 according to the embodiment. The same components as in the first embodiment are designated by the same reference numerals, and description thereof will be omitted.

As shown in FIG. 15, in the microwave ripening apparatus 1a according to the second embodiment, the ripening chamber door 34 of the ripening chamber 33 can be opened and closed directly from the outside. Furthermore, in the second embodiment, the ripening chamber door 34 of the ripening chamber 33 has a choke structure in order to prevent microwaves from leaking to the outside. Note that the choke structure can be a known structure.

In this way, in the microwave ripening apparatus 1a according to the second embodiment, food M can be taken in and out of the ripening chamber 33 directly from the outside. Furthermore, in the second embodiment, by providing the ripening chamber door 34 with a choke structure, leakage of microwaves to the outside can be effectively prevented.

≪Third embodiment≫
Next, a microwave ripening apparatus 1b according to a third embodiment will be explained. FIG. 16 is a perspective view showing an example of a microwave aging device 1b according to the third embodiment, and FIG. 17 is a perspective view showing an example of a microwave aging section 30a according to the third embodiment. As shown in FIG. 16, the cooling section 10 has two cooling chambers 13, and a microwave ripening section 30a (ripening chamber 33) is installed in each cooling chamber 13.

As shown in FIG. 17(A), the microwave ripening section 30a has a two-tiered structure in which the ripening chamber 33 is divided into upper and lower portions by a mesh tray 37, and the food M can be placed on the upper and lower sides, respectively. In addition, in the microwave aging section 30a according to the third embodiment, as shown in FIG. The cold air inside is blown into the ripening chamber 33. In addition, micro-openings 36 are formed in most of both side surfaces of the microwave aging section 30a, and the air that has been blown into the aging chamber 33 from the cooling chamber 13 and has exchanged heat with the food M is transferred to the micro-openings 36. The surface temperature of the food M can be efficiently lowered by being discharged from the air to the cooling chamber 13.

Further, in the third embodiment, the front surface of the microwave aging section 30a is an opening, and a choke structure 38 is formed at the edge of the opening. As shown in FIG. 16, the cooling chamber door of the cooling chamber 13 is also used as the ripening chamber door 34 of the ripening chamber 33, and the choke structure 38 can effectively prevent microwaves from leaking to the outside. . By making the door surface double-layered with a punched metal plate and a transparent plate, it is possible to check the degree of ripening of the food M inside the ripening chamber 33 without opening the door, while still maintaining microwave leakage prevention and insulation functions. The structure may be such that it can be confirmed. There are no particular restrictions on the material of the transparent plate, and examples include glass and polycarbonate resin. Furthermore, by stacking two transparent plates to create an air layer, a structure with improved heat insulation function can be achieved.

In the third embodiment, an irradiation port 31 and an illumination section 39 are arranged on the upper surface of the microwave aging section 30a. The irradiation port 31 irradiates the inside of the ripening chamber 33 with microwaves, similarly to the first embodiment. Further, the illumination unit 39 includes an LED light source that illuminates the inside of the ripening chamber 33, and illuminates the inside of the ripening chamber 33, for example, when the ripening chamber door 34 is opened.

As described above, the microwave ripening apparatus 1b according to the third embodiment has two cooling chambers 13 and two ripening chambers 33, so it is possible to increase the amount of food M that can be ripened at one time. Furthermore, the ripening chamber 33 is divided into two upper and lower stages, and by providing a second fan 32 for each stage, the surface temperature of the food M can be appropriately lowered even when the amount of food M to be aged is large. . Furthermore, in the third embodiment, since a commercially available refrigerator can be used as the cooling unit 10, manufacturing costs can also be reduced.

Although preferred embodiments of the present invention have been described above, the technical scope of the present invention is not limited to the description of the above embodiments. Various changes and improvements can be made to the embodiments described above, and forms with such changes and improvements are also included within the technical scope of the present invention.

For example, in addition to the embodiments described above, an activated carbon filter may be further provided in the aging chamber 33 or the cooling chamber 13. Odors in the ripening chamber 33 or the cooling chamber 13 can be removed by the activated carbon filter.

Moreover, in addition to the embodiment described above, a configuration may be adopted in which a measuring device for measuring the weight of the food M placed in the ripening chamber 33 is provided in the lower part of the ripening chamber 33. In this case, the degree of ripening of the food may be determined based on the change in weight of the food and presented to the user. Further, a non-contact type moisture meter may be further provided, and the degree of ripening of the food may be determined according to changes in the weight of the food and changes in the moisture content of the food.

Further, in the above-described embodiment, a configuration in which the microwave frequency is 2.4 to 2.5 GHz (ISM frequency band) is exemplified, but the configuration is not limited to this, and for example, a frequency in the range of 300 MHz to 300 GHz may be used. It is also possible.

Furthermore, in the above-described embodiment, when performing wet aging in the ultra-low temperature aging mode, as shown in FIG. As long as it is a member, it is not limited to a mesh plate, and for example, punched metal, wire mesh, etc. may be used.

1, 1a, 1b...Microwave aging device 10...Cooling section 11...Cooler 12...First fan 13...Cooling chamber 20...Microwave oscillation section 21...Cable 30, 30a...Microwave aging section 31...Irradiation port 32... 2nd fan 33... Ripening chamber 34... Ripening chamber door 35... First minute opening 36... Second minute opening 37... Net plate 38... Chalk structure 39... Lighting section 40... Operation section 50... Control section 60... UV lamp

Claims (15)

A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device comprising: a control unit that controls operations of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit operates the microwave oscillation unit and the cooler so that the surface temperature of the food becomes lower than the freezing temperature and the internal temperature of the food becomes 8° C. or higher during microwave irradiation. A microwave ripening device that controls A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device comprising: a control unit that controls operations of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit controls the microwave oscillation unit and the cooling unit so that the surface temperature of the food is lower than the freezing temperature and the internal temperature of the food is 5°C or more and 10°C or less during microwave irradiation. A microwave aging device that controls the operation of the vessel. A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device comprising: a control unit that controls operations of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit controls the microwave oscillation so that the surface temperature of the food becomes lower than the freezing temperature and the temperature difference between the surface temperature and the internal temperature of the food becomes 10° C. or more during microwave irradiation. A microwave ripening device, which controls the operation of the refrigerator and the cooler. A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device capable of dry aging and wet aging, comprising a control unit that controls the operation of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit controls the operation of the microwave oscillation unit and the cooler so that the surface temperature of the food becomes lower than the freezing temperature during microwave irradiation,
A microwave ripening device further comprising a mesh tray for placing food during wet aging. A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device comprising: a control unit that controls operations of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit controls the operation of the microwave oscillation unit and the cooler so that the surface temperature of the food becomes lower than the freezing temperature during microwave irradiation,
In the microwave ripening apparatus, the control section repeatedly irradiates the microwave oscillation section with microwaves for a certain period of time and stops irradiation of microwaves for a certain period of time during ripening. Any one of claims 1 to 5 , wherein the control unit controls the operation of the microwave oscillation unit and the cooler so that the surface temperature of the food during microwave irradiation is lower than -2°C. Microwave ripening apparatus described in. A ripening room for storing food,
a microwave oscillation unit that oscillates microwaves irradiated into the ripening chamber;
a cooler that cools the air in the ripening chamber;
an operation section through which a user inputs instructions;
A microwave aging device comprising: a control unit that controls operations of the microwave oscillation unit and the cooler based on instructions input to the operation unit,
The control unit includes:
A mode for controlling the operation of the microwave oscillator and the cooler so that the surface temperature of the food becomes lower than the freezing temperature during microwave irradiation;
A high temperature controller that controls the operation of the microwave oscillator and the cooler so that the internal temperature of the food is 15°C or higher and the temperature difference between the surface temperature and the internal temperature of the food is 10°C or higher during microwave irradiation. The microwave ripening apparatus according to any one of claims 1 to 6, comprising a ripening mode . The control unit controls the operation of the microwave oscillation unit and the cooler so that the surface temperature of the food during microwave irradiation is 0° C. or higher in the high-temperature ripening mode. Microwave ripening equipment. 9. The microwave ripening apparatus according to claim 1, wherein the microwave oscillator irradiates microwaves for one hour or more during ripening. A microwave ripening method for ripening food stored in a ripening chamber using microwaves,
Microwave irradiation and heating should be conducted so that the surface temperature of the food is lower than the freezing temperature , the internal temperature of the food is 5°C or higher, and the surface temperature of the food is lower than -2°C. A microwave ripening method for ripening food by cooling the ripening chamber. A microwave ripening method for ripening food stored in a ripening chamber using microwaves,
By irradiating microwaves and cooling the ripening chamber so that the surface temperature of the food is lower than the freezing temperature and the internal temperature of the food is 8°C or higher during microwave irradiation, Microwave aging method for aging. A microwave ripening method for ripening food stored in a ripening chamber using microwaves,
At the time of microwave irradiation, the microwave irradiation and the cooling of the ripening chamber are performed so that the surface temperature of the food is lower than the freezing temperature and the internal temperature of the food is 5°C or more and 10°C or less. A microwave aging method for aging foods. A microwave ripening method for ripening food stored in a ripening chamber using microwaves,
Microwave irradiation and the ripening chamber are controlled such that the surface temperature of the food is lower than the freezing temperature and the temperature difference between the surface temperature and the internal temperature of the food is 10°C or more during microwave irradiation. A microwave ripening method that ages food by cooling it. A microwave ripening method for ripening food stored in a ripening chamber using microwaves,
Ripening the food by irradiating the microwave and cooling the aging chamber so that the surface temperature of the food at the time of microwave irradiation is lower than the freezing temperature,
A microwave ripening method that repeats irradiating microwaves for a certain period of time and stopping the irradiation of microwaves for a certain period of time during ripening. The microwave aging method according to any one of claims 10 to 14 , wherein the food is meat, seafood, dairy products, beans, vegetables, fruits, noodles, bread, alcoholic beverages, or fermented food.