KR102399614B1 - Aging refrigerator used in beef carcass processing method - Google Patents

Aging refrigerator used in beef carcass processing method Download PDF

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KR102399614B1
KR102399614B1 KR1020200119587A KR20200119587A KR102399614B1 KR 102399614 B1 KR102399614 B1 KR 102399614B1 KR 1020200119587 A KR1020200119587 A KR 1020200119587A KR 20200119587 A KR20200119587 A KR 20200119587A KR 102399614 B1 KR102399614 B1 KR 102399614B1
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meat
cold air
aging
carcass
beef
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김용환
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주식회사 소백산한우프라자
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    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0073—Other devices for processing meat or bones using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0093—Handling, transporting or packaging pieces of meat
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C18/00—Plants, factories, or the like for processing meat
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
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    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
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    • F25D17/042—Air treating means within refrigerated spaces
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
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    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
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    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
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    • F25D2317/041—Treating air flowing to refrigeration compartments by purification
    • F25D2317/0417—Treating air flowing to refrigeration compartments by purification using an UV-lamp
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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

본 발명은 소고기 지육 가공방법에 사용되는 숙성냉장고에 관한 것으로서, a) 4분도체의 소고기를 -2℃~5℃가 유지되는 지육실로 입고하는 단계; b) 소고기 지육의 중량에서 0.5~1%의 수분이 빠지도록 지육실에서 8~12시간 1차 숙성하는 단계; c) 1차 숙성된 지육을 가공실로 이동시켜 골발 및 정선 작업하는 단계; d) 정선된 정육을 진공 포장하는 단계; e) 상기 정육을 수축가공실 미생물 사멸이 가능한 70~80℃ 온탕에 1~2초간 담군 후, -1~1℃ 냉탕에 담궈서 냉온수축 가공하는 단계; f) 상기 정육을 금속검출기에 통과시켜 정육 내의 금속량을 검출하는 단계; g) 상기 정육의 중량을 계량한 후 부위별 명칭과 중량을 라벨작업하는 단계; 및 h) 상기 정육을 숙성냉장고에서 7~30일 동안 2차 숙성하는 단계;를 포함하는 소고기 지육의 가공방법이 개시된다.The present invention relates to an aging refrigerator used in a beef carcass processing method, comprising the steps of: a) putting 4 min. beef into a carcass room where -2°C to 5°C is maintained; b) primary aging for 8 to 12 hours in a carcass room so that 0.5 to 1% of moisture is removed from the weight of beef carcass; c) moving the primary aged carcass to a processing room to perform bone baling and selection; d) vacuum packaging the selected meat; e) immersing the meat in hot water at 70-80°C capable of killing microorganisms in the shrinkage processing room for 1-2 seconds, then immersing it in -1 to 1°C cold water for cold/hot shrink processing; f) passing the meat through a metal detector to detect the amount of metal in the meat; g) measuring the weight of the meat and labeling each part name and weight; And h) the second aging of the meat in the aging refrigerator for 7 to 30 days; a method of processing beef carcass comprising; is disclosed.

Figure 112020098628290-pat00002
Figure 112020098628290-pat00002

Description

소고기 지육 가공방법에 사용되는 숙성냉장고{Aging refrigerator used in beef carcass processing method}Aging refrigerator used in beef carcass processing method}

본 발명은 소고기 지육 가공방법에 사용되는 숙성냉장고에 관한 것으로서, 보다 상세하게는 지육실에 입고된 소고기 지육을 1차 숙성시켜 가공작업하고, 가공 작업된 정육을 7~30일간 장시간 2차 숙성하는 과정을 통해 소고기의 맛과 풍미가 향상되도록 하는 소고기 지육 가공방법에 사용되는 숙성냉장고에 관한 것이다.The present invention relates to an aging refrigerator used in a beef carcass processing method, and more specifically, to primary aging and processing the beef carcass stored in the carcass room, and secondary aging the processed meat for a long time for 7 to 30 days. It relates to an aging refrigerator used in a beef carcass processing method that improves the taste and flavor of beef through the process.

일반적으로 지육(枝肉)은 식육에 공용하는 돼지, 소, 면양, 산양 및 말 등을 말하며 이들 식육동물은 도축장에서 도살방혈, 박피, 두부절단, 뒷다리절단, 꼬리를 제거하여 가공업체에 공급된다.In general, carcass refers to pigs, cattle, sheep, goats, and horses used for meat, and these carnivores are supplied to processing companies by slaughtering and releasing the blood, skinning, cutting the head, cutting the hind legs, and removing the tail.

그 중에서도 수요자들이 선호하는 돈육(豚肉)의 품질은 돈육의 육질과 위생적 품질수준에 의해서 결정되는데, 이러한 돈육의 품질은 농가에서 출하된 돼지가 수송되고 도축, 냉각, 1차 가공(골발 및 부분육 생산)되어 물류과정을 거친 후 소매점에서 상품화되어 소비자들의 식탁에 오르게 된다.Among them, the quality of pork preferred by consumers is determined by the quality and sanitary quality of the pork. The quality of this pork is determined by transporting pigs shipped from farms, slaughtering, cooling, and primary processing (bone and partial meat production). ), after going through the logistics process, it is commercialized at retail stores and placed on the consumer's table.

여기서 돼지의 도축과정을 좀 더 상세히 살펴보면, 엄선 구매된 가축(돼지)를 도살하여 호이스트를 사용해 체인컨베이어에 뒷다리의 발목을 걸어 방혈 공정으로 이송한 후 머리와 정강이를 절단하고 탈모시킨 후 박피하고, 지육은 절단작업을 위해 모노레일이나 버킷컨베이어에 걸어 복개 공정으로 운반하여 내장처리를 한 후 각 부위별로 분할시켜 여러번 세척 후에 살균하여 처리되어진다.Here, if we look at the slaughtering process of pigs in more detail, carefully selected and purchased livestock (pigs) are slaughtered, the hind legs of the pigs are hung on a chain conveyor using a hoist, and transported to the bleeding process. For cutting, the carcass is hung on a monorail or bucket conveyor, transported to the cover process, and processed into internal organs, divided into parts, washed several times, and then sterilized.

상기한 도축장에서 도살된 돼지(돈육)는 트롤리에 매달려 선로를 따라 소정의 속도로 이송하게 되면서 다수 등분되고 골발, 정선, 포장 단계를 거쳐 출고가 이루어진다.Pigs (pork) slaughtered at the slaughterhouse are hung on a trolley and transported along a track at a predetermined speed, divided into many equal parts, and shipped out through baling, sorting, and packaging steps.

하지만 상기 기술과 연관되는 등록특허 제10-0668119호 및 공개특허 제10-2015-0083063호와 같은 종래의 지육가공방법에서는 트롤리컨베이어를 이용함에 있어 공간 활용이 소홀할 뿐 아니라 단순 이동수단으로만 적용되도록 함으로써 후가공 단계가 많아질 수 밖에 없는 문제점이 있었고, 또한, 지육의 긴급 가공이나 트롤리컨베이어의 고장 등 긴급상황 발생시 즉각 대처하기 곤란한 문제점이 있었다.However, in conventional carcass processing methods such as Registration Patent No. 10-0668119 and Patent Publication No. 10-2015-0083063 related to the above technology, space utilization is neglected in using the trolley conveyor, and it is applied only as a simple means of transport. There was a problem in that the post-processing step could be increased by making it possible, and also, there was a problem that it was difficult to respond immediately in case of an emergency such as emergency processing of carcass or the failure of a trolley conveyor.

상기한 문제점을 해결하기 위해 대한민국 등록특허 제10-1740406호를 통한 지육 가공방법이 개시된다.In order to solve the above problems, a method for processing carcass meat through Korean Patent Registration No. 10-1740406 is disclosed.

상기한 종래기술은 상하 2～5단의 다단 연결구조로 설치되고, 지육(2)의 걸이대(11)가 설치된 트롤리컨베이어(10)가 내부에 구비되어, 실내 온도가 3～5℃로 유지되는 보관창고(20)의 상부 일측으로 부터 지육(2)이 입고되는 지육입고 단계(S1); 상기 걸이대(11)에 꽂힌 지육(2) 간의 표면마찰로 인한 교차오염을 방지하도록 인접한 걸이대(11) 간이 간격유지수단에 의해 지육(2) 간에 일정간격 유지된 상태로 가공실(30)로 이동되는 지육이동 단계(S2); 상기 가공실(30)로 이동된 지육(2)을 작업대(32)에 낙하시킨 다음, 지육(2)의 앞다리부(91), 몸통부(92), 뒷다리부(93)가 연결 유지되도록 양측으로 2분할 하여 양측 분할작업대(53)로 각각 공급하는 골발 제1전처리 단계(S3); 상기 양측 분할작업대(53)에 공급된 지육(2)을 각각 앞다리부(91), 몸통부(92), 뒷다리부(93)로 3분할하는 골발 제2전처리 단계(S4); 상기 분할된 양측 앞다리부(91), 몸통부(92), 뒷다리부(93)를 이동라인별로 공급하되, 몸통부(92)가 이동되는 메인이동라인(82)을 중심으로 양측 앞다리부(91) 및 뒷다리부(93)가 각각 방사상으로 형성된 서버이동라인(81,83)으로 이동되게 하는 분할지육 이동단계(S5); 상기 이동된 분할지육으로부터 뼈와 지방을 제거하는 골발처리 단계(S6); 상기 골발처리된 정육을 소비자에 의해 요구된 제품 스팩에 맞춰 손질하는 정선 단계(S7); 상기 정선된 정육을 냉장, 냉동, 원료육, 부산분 부위로 분리한 뒤 각각 용도에 맞게 밀폐 포장하는 내포장 단계(S8); 상기 내포장된 각 정육을 금속검출기에 통과시켜 정육내의 금속량을 탐지하는 금속검출 단계(S9); 상기 금속검출 단계가 완료된 정육을 각 부위별로 박스포장 후 밴딩하여 각 부위별로 보관하는 포장 및 보관단계(S10);로 이루어진다.The above prior art is installed in a multi-stage connection structure of up and down 2 to 5 stages, and the trolley conveyor 10 installed with the hanger 11 of the carcass 2 is provided inside, so that the indoor temperature is maintained at 3 to 5 ° C. Carcass stocking step (S1) in which the carcass (2) is stocked from the upper side of the storage warehouse (20); In order to prevent cross-contamination due to surface friction between the carcasses 2 stuck on the hangers 11, the adjacent hangers 11 are moved to the processing chamber 30 while maintaining a certain distance between the carcasses 2 by a simple gap maintaining means. a cognitive movement step (S2); After dropping the carcass 2 moved to the processing chamber 30 on the work table 32, both sides of the carcass 2 so that the front leg part 91, the body part 92, and the rear leg part 93 are connected and maintained. The first pre-processing step (S3) of dividing into two and supplying each side to the split work bench (53); a second pre-processing step (S4) of bone feet of dividing the carcass 2 supplied to the both sides of the split work bench 53 into three, respectively, into the front leg part 91, the body part 92, and the rear leg part 93; The divided both front leg parts 91, body 92, and rear leg parts 93 are supplied for each moving line, but both front leg parts 91 centering on the main moving line 82 through which the body 92 is moved. ) and the rear leg portion 93 is moved to the server moving lines 81 and 83 formed in a radial direction, respectively, a divided cognitive movement step (S5); Bone foot processing step of removing the bone and fat from the moved divided carcass (S6); a selection step (S7) of trimming the bone-footed meat according to the product specifications requested by the consumer; An inner packaging step (S8) of separating the selected meat into refrigeration, freezing, raw meat, and by-product parts, and then sealingly packaging each according to the purpose (S8); a metal detection step (S9) of passing each of the internally packaged meats through a metal detector to detect the amount of metal in the meat; It consists of a packaging and storage step (S10) of packing the meat after the metal detection step is completed for each part in a box and then bending it and storing it for each part.

그러나, 상기한 종래기술은 지육을 골발, 분할, 정선, 포장하는 동안 포장된 정육에 핏물고임으로 인하여 잡냄새가 발생하거나 정육의 색이 변하는 등 일률적이지 않은 품질과 더불어 신선도가 떨어지는 문제가 있었다.However, in the prior art described above, there was a problem of poor freshness as well as non-uniform quality such as odors or color change of meat due to blood pooling in packaged meat during bone extraction, division, selection, and packaging of carcass.

또한, 종래기술에서는 정육을 숙성하는 별다른 과정없이 정육이 출하되기 때문에 소비자가 접했을 때 소고기의 맛과 풍미가 떨어지는 문제가 있었다.In addition, in the prior art, there was a problem in that the taste and flavor of the beef was deteriorated when the consumer touched it because the meat was shipped without a special process of aging the meat.

대한민국 등록특허 제10-0668119호Republic of Korea Patent Registration No. 10-0668119 대한민국 공개특허 제10-2015-0083063호Republic of Korea Patent Publication No. 10-2015-0083063 대한민국 등록특허 제10-1740406호Republic of Korea Patent Registration No. 10-1740406

본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로, 그 목적은 지육실에 입고된 소고기 지육을 1차 숙성시켜 가공작업하고, 가공 작업된 정육을 7~30일간 장시간 2차 숙성하는 과정을 통해 소고기의 맛과 풍미가 향상되도록 하는 소고기 지육 가공방법에 사용되는 숙성냉장고를 제공함에 있다.The present invention has been devised to solve the above problems, and its purpose is to first ripen and process the beef carcass stored in the carcass room, and through the process of secondary aging the processed meat for a long time for 7 to 30 days. It is to provide an aging refrigerator used in a beef carcass processing method to improve the taste and flavor of beef.

상기한 목적을 달성하기 위한 본 발명은,단열벽체로 이루어진 저장 공간을 제공하는 본체(181); 상기 본체(181) 내부 양측에 레일형태로 설치되되, 수직방향으로 일정간격 이격되게 여러 개 분할하여 설치되는 선반(182); 수평방향으로 길게 형성되어 양측이 상기 선반(182)에 거치되어 정육이 적재되고, 적재되는 정육과 접촉하여 냉기를 직접 전달하는 알루미늄 재질의 냉기접촉판(183); 상기 냉기접촉판(183)에 결합되어 관로에 냉매를 순환시켜 냉기를 전달하는 냉기파이프(184); 및 상기 냉기파이프(184)에 냉매를 순환공급하는 열교환장치(185);를 포함하고, 상기 본체(181) 내부에 음이온 발생기(189a), 공기정화기(189b), 자외선 살균기(189c)를 포함하는 멸균소독시스템(189)가 설치되며, 상기 냉기접촉판(183) 상부에 알루미늄 재질의 상부가 개방된 정육 보관박스(186)를 적재하여 상기 정육 보관박스(186) 내의 정육이 다방면에서 냉기에 접촉되도록 하도록 구성되고, 상기 본체(181)의 외부에 숙성냉장고(180) 온도를 -2℃로 3~4일간 유지하는 탄력숙성단계와, 숙성냉장고(180) 온도를 1℃로 3~4일간 유지하는 풀림숙성단계를 반복하도록 제어하는 온도제어부(187)를 설치하는 것을 특징으로 한다.The present invention for achieving the above object, The main body 181 to provide a storage space made of an insulating wall; a shelf 182 installed on both sides of the body 181 in the form of a rail, and installed in a plurality of parts spaced apart from each other in a vertical direction; a cold air contact plate 183 made of aluminum that is formed long in the horizontal direction, both sides are mounted on the shelf 182, is loaded with meat, and directly transfers cold air in contact with the loaded meat; a cold air pipe 184 coupled to the cold air contact plate 183 to circulate a refrigerant in a conduit to transmit cold air; and a heat exchange device 185 for circulating and supplying a refrigerant to the cold air pipe 184, and including an anion generator 189a, an air purifier 189b, and an ultraviolet sterilizer 189c inside the body 181 A sterilization system 189 is installed, and an aluminum meat storage box 186 with an open top is loaded on the cold air contact plate 183 so that the meat in the meat storage box 186 comes into contact with cold air in various ways. A flexible aging step of maintaining the temperature of the aging refrigerator 180 on the outside of the main body 181 at -2°C for 3-4 days, and maintaining the aging refrigerator 180 temperature at 1°C for 3-4 days It is characterized in that a temperature control unit 187 that controls to repeat the annealing aging step is installed.

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이상에서와 같은 본 발명은 지육실에 입고된 소고기 지육을 1차 숙성시켜 가공작업하고, 가공 작업된 정육을 7~30일간 장시간 2차 숙성하는 과정을 거치도록 함으로써, 소고기의 맛과 풍미가 향상되어 소비자의 만족도가 향상되는 효과를 갖는다.The present invention as described above improves the taste and flavor of beef by first aging and processing the beef carcass stored in the carcass room, and allowing the processed meat to undergo secondary aging for a long time for 7 to 30 days. This has the effect of improving customer satisfaction.

또한, 본 발명은 수축가공 공정에서의 미생물 사멸과정과, 음이온발생기를 통한 살균과정을 수행함으로써, 위생적이고 안전한 먹거리를 제공하는 효과를 갖는다.In addition, the present invention has the effect of providing hygienic and safe food by performing a microbial killing process in the shrinkage processing process and a sterilization process through an anion generator.

도 1은 종래기술에 의한 지육 가공방법의 단계별 순서 예시도.
도 2는 본 발명에 따른 소고기 지육 가공방법에 따른 공정도.
도 3은 본 발명에 따른 소고기 지육 가공방법을 도시한 플로우챠트.
도 4a 내지 도 4d는 본 발명에 따른 수축가공실의 작업을 순차적으로 도시한 공정도.
도 5는 본 발명의 다른 실시예에 따른 소고기 지육 가공방법에 따른 공정도.
도 6은 본 발명에 따른 소고기 지육 숙성냉장고를 도시한 개략도.1 is a step-by-step flowchart of a carcass processing method according to the prior art.
Figure 2 is a process diagram according to the beef carcass processing method according to the present invention.
Figure 3 is a flowchart showing a beef carcass processing method according to the present invention.
4a to 4d are process diagrams sequentially showing the operation of the shrinkage processing chamber according to the present invention.
Figure 5 is a process diagram according to the beef carcass processing method according to another embodiment of the present invention.
6 is a schematic diagram showing a refrigerator for aging beef carcass according to the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 일 실시예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

도 2는 본 발명에 따른 소고기 지육 가공방법에 따른 공정도이고, 도 3은 본 발명에 따른 소고기 지육 가공방법을 도시한 플로우챠트이다.Figure 2 is a process chart according to the beef carcass processing method according to the present invention, Figure 3 is a flowchart showing the beef carcass processing method according to the present invention.

도 2내지 도 3에서 보는 바와 같은 본 발명은 먼저, 4분도체의 소고기를 -2℃~5℃가 유지되는 지육실(110)로 입고한다.(s11)In the present invention, as shown in FIGS. 2 to 3, first, 4 carcass beef is put into the carcass room 110 where -2 ° C to 5 ° C is maintained. (s11)

다음으로, 소고기 지육의 중량에서 0.5~1%의 수분이 빠지도록 지육실(110)에서 8~12시간 1차 숙성한다.(s12)Next, it is first aged for 8 to 12 hours in the carcass chamber 110 so that 0.5 to 1% of moisture is removed from the weight of the beef carcass. (s12)

이때, 상기 지육실(110) 내에는 복수개의 멸균소독시스템(111)가 설치되도록 하며, 상기 멸균소독시스템(111)을 작동시켜 1차 숙성과정에서 살균작용이 함께 이루어지도록 하는 것이 바람직하다.At this time, it is preferable to install a plurality of sterilization and disinfection systems 111 in the training room 110 , and to operate the sterilization and disinfection system 111 to perform sterilization together during the primary aging process.

여기서, 상기 멸균소독시스템(111)은 음이온 발생기(111a), 공기정화기(111b), 자외선 살균기(111c) 중 선택된 어느 하나를 설치하거나, 이들을 전부 설치하여 멸균소독이 이루어지도록 할 수 있다. Here, in the sterilization and disinfection system 111, any one selected from the negative ion generator 111a, the air purifier 111b, and the ultraviolet sterilizer 111c may be installed, or all of them may be installed to perform sterilization.

특히, 상기 음이온 발생기(111a)는 다량의 음이온을 발생시킴으로써, 식품 위해요소를 억제할 수 있다. 예컨대, 순수 음이온을 이용하여 제품의 세균번식을 억제하여 안전한 먹거리를 생산하도록 하는 것은 물론, 쾌적한 작업환경을 구현하여 작업자의 건강을 도모할 수 있게 된다.In particular, the negative ion generator 111a generates a large amount of negative ions, thereby suppressing food hazards. For example, by using pure negative ions, it is possible to not only produce safe food by suppressing the bacterial propagation of the product, but also promote the health of workers by realizing a pleasant working environment.

또한, 상기 지육실(110)은 적정한 습도를 유지하는 것이 바람직한데, 이를 위해 습도조절수단(미도시)이 더 설치될 수 있다. 여기서 습도조절수단은 가습기형태가 제공될 수 있다.In addition, it is desirable to maintain an appropriate humidity in the cognitive education room 110, and for this purpose, a humidity control means (not shown) may be further installed. Here, the humidity control means may be provided in the form of a humidifier.

다음으로, 1차 숙성된 지육을 가공실(120)로 이동시켜 골발 및 정선 작업한다.(s13)Next, the primary aged carcass is moved to the processing chamber 120 for bone baling and selection work. (s13)

다음으로, 정선된 정육을 진공 포장한다.(s14) 이때, 포장작업은 전용 포장기(130)을 이용해 진행되도록 하며, 상기 포장 작업시에 내부에 흡습패드를 함께 넣어 육류의 핏물을 흡수하도록 한다.Next, the selected meat is vacuum-packed. (s14) At this time, the packaging operation is carried out using the dedicated packaging machine 130, and a moisture absorption pad is put inside the packaging operation to absorb the blood of the meat.

이러한 흡습패드는 천연펄프로 이루어진 다공성 재질이 적용된다. 흡습패드는 쇠고기에서 나온 육즙이 삭아 고기 맛을 저해하지 않도록 육즙을 흡수하기 위하여 삽입된다. 더욱이 흡습패드는 대략 4~6장 이상으로 압축된 것이 좋고 얇지만 신축성이 우수한 것이 좋다.The moisture absorption pad is applied with a porous material made of natural pulp. The moisture absorption pad is inserted to absorb the juice so that the juice from the beef does not deteriorate and spoil the taste of the meat. Moreover, it is good that the moisture absorption pad is compressed to about 4-6 sheets or more, and it is good that it is thin but has excellent elasticity.

다음으로, 상기 정육을 수축가공실(140) 미생물 사멸이 가능한 70~80℃ 온탕(141)에 1~2초간 담군 후, -1~1℃ 냉탕(142)에 담궈서 냉온수축 가공한다.(s15)Next, the meat is immersed in hot water 141 at 70-80° C. where microorganisms can be killed in the shrinkage processing chamber 140 for 1-2 seconds, and then immersed in cold water 142 at -1° C. )

이때, 상기 정육은 정육이동장치(143)에 의해 온탕(141)에서 냉탕(142)으로 정육을 자동 이동시키도록 한다.At this time, the meat is automatically moved from the hot water 141 to the cold water 142 by the meat moving device 143 .

도 4a 내지 도 4d는 본 발명에 따른 수축가공실의 작업을 순차적으로 도시한 공정도이다.4A to 4D are process diagrams sequentially illustrating the operation of the shrinkage processing chamber according to the present invention.

도 4a 내지 도 4d를 참조하면, 상기 정육이동장치(143)는 제1바스켓(143a)이 정육을 공급받아 180도 회전하여 정육을 온탕(141)으로 투입하게 된다.4A to 4D , in the meat transfer device 143 , the first basket 143a receives the meat and rotates 180 degrees to put the meat into the hot water 141 .

이때, 상기 제1바스켓(143a)의 일측은 회전가능하게 축결합되어 있고, 상기 축을 회전시킴으로써 180도 회동이 가능하게 된다. 이때, 상기 축을 회전시키는 동력은 별도의 모터(미도시) 등을 통해 제공받도록 할 수 있다.At this time, one side of the first basket 143a is rotatably shaft-coupled, and 180 degree rotation is possible by rotating the shaft. In this case, the power for rotating the shaft may be provided through a separate motor (not shown) or the like.

다음, 제2바스켓(143b)이 온탕(141)에 투입된 정육을 1~2초 후에 꺼내서 냉탕(142)으로 투입하게 된다.Next, the second basket 143b takes out the meat put into the hot water 141 after 1 to 2 seconds and puts it into the cold water 142 .

이때, 제1바스켓(143a)은 원래 위치로 복귀한 상태에서 제2바스켓(143b)이 작동하게 된다.At this time, the second basket 143b operates in a state in which the first basket 143a returns to its original position.

이때, 상기 제2바스켓(143b)의 일측은 회전가능하게 축결합되어 있고, 상기 축을 회전시킴으로써 180도 회동이 가능하게 된다. 이때, 상기 축을 회전시키는 동력은 별도의 모터(미도시) 등을 통해 제공받도록 할 수 있다.At this time, one side of the second basket 143b is rotatably shaft-coupled, and 180 degree rotation is possible by rotating the shaft. In this case, the power for rotating the shaft may be provided through a separate motor (not shown) or the like.

그리고, 제3바스켓(143c)이 냉탕(142)에 투입된 정육을 꺼내 배출한다.Then, the third basket 143c takes out the meat put into the cold water 142 and discharges it.

이때, 제2바스켓(143b)이 원래 위치로 복귀한 상태에서 제3바스켓(143c)이 작동하게 된다.At this time, in a state in which the second basket 143b returns to its original position, the third basket 143c operates.

이때, 상기 제3바스켓(143c)의 일측은 회전가능하게 축결합되어 있고, 상기 축을 회전시킴으로써 180도 회동이 가능하게 된다. 이때, 상기 축을 회전시키는 동력은 별도의 모터(미도시) 등을 통해 제공받도록 할 수 있다.At this time, one side of the third basket 143c is rotatably shaft-coupled, and 180 degree rotation is possible by rotating the shaft. In this case, the power for rotating the shaft may be provided through a separate motor (not shown) or the like.

상기 제1바스켓(143a), 제2바스켓(143b), 제3바스켓(143c)은 순차적으로 작동하게 되며, 이는 제어기(143d)를 통해서 제어 및 조절된다.The first basket 143a, the second basket 143b, and the third basket 143c are sequentially operated, which is controlled and adjusted through the controller 143d.

다음으로, 상기 정육을 금속검출기(150)에 통과시켜 정육 내의 금속량을 검출한다.(s16)Next, the amount of metal in the meat is detected by passing the meat through the metal detector 150 (s16).

이때, 상기 금속검출기(150)는 식품의 HACCP 등의 인증을 위한 것으로, 포장육에 각종의 철(Fe) 성분, 스테인리스류(SUS) 또는 비철금속류 등을 검출하는 것으로, 금속검출기(150)의 감도는, 예컨대, 철은 대략 4mm 내외, 스테인리스는 대략 7mm 내외를 검출할 수 있는 감도를 갖는 것이 바람직하다.At this time, the metal detector 150 is for authentication of food HACCP, etc., and detects various iron (Fe) components, stainless steel (SUS) or non-ferrous metals in packaged meat, and the sensitivity of the metal detector 150 For example, it is preferable to have a sensitivity that can detect about 4 mm for iron and about 7 mm for stainless steel.

다음으로, 상기 정육의 중량을 계량한 후 부위별 명칭과 중량을 라벨작업한다.(s17)Next, after measuring the weight of the meat, the name and weight of each part are labeled. (s17)

이때의 작업은, 별도의 계량기(160)와 라벨기(170)를 이용해 진행된다.At this time, the operation is performed using a separate meter 160 and labeler 170 .

다음으로, 상기 정육을 숙성냉장고(180)에서 7~30일 동안 2차 숙성한다.(s18)Next, the meat is secondarily aged for 7 to 30 days in the aging refrigerator 180. (s18)

이때, 상기 숙성냉장고(180) 내에는 복수개의 멸균소독시스템(189)이 설치되며, 상기 멸균소독시스템(189)를 작동시켜 2차 숙성과정에서 살균작용이 함께 이루어지도록 할 수 있다.At this time, a plurality of sterilization and disinfection systems 189 are installed in the aging refrigerator 180 , and the sterilization and disinfection system 189 is operated so that the sterilization action can be performed together in the secondary aging process.

이때, 멸균소독시스템(189)는 음이온 발생기(189a), 공기정화기(189b), 자외선 살균기(189c) 중 선택된 어느 하나를 설치하거나, 이들을 전부 설치하여 멸균소독이 이루어지도록 할 수 있다. At this time, the sterilization system 189 may install any one selected from the negative ion generator 189a, the air purifier 189b, and the ultraviolet sterilizer 189c, or install all of them to sterilize the system.

상기 멸균소독시스템(189)은 숙성냉장고(180) 내부의 정육이 장시간 숙성되는 동안 미생물에 의해서 오염되는 것을 방지하게 된다. The sterilization and disinfection system 189 prevents contamination by microorganisms while the meat inside the aging refrigerator 180 is aged for a long time.

또한, 상기 숙성냉장고(180) 온도를 -2℃로 3~4일간 유지하는 탄력숙성과정과, 숙성냉장고(180) 온도를 1℃로 3~4일간 유지하는 풀림숙성과정을 반복하고, 최종적으로 정육의 심부온도가 -2℃ 상태에서 출하되도록 한다.In addition, the elastic aging process of maintaining the temperature of the aging refrigerator 180 at -2 ℃ for 3 to 4 days, and the annealing aging process of maintaining the temperature of the aging refrigerator 180 at 1 ℃ for 3 to 4 days are repeated, and finally Be sure to ship the meat at a core temperature of -2℃.

도 5는 본 발명의 다른 실시예에 따른 소고기 지육 가공방법에 따른 공정도로서, 도 5에서 보는 바와 같이 a)단계는 소고기 입고 전의 지육실(110) 내부를 멸균소독시스템(111)을 작동시켜 3~10시간 멸균 소독하는 a-1)단계(s10)를 더 수행할 수 있고, 상기 h)단계는 정육 입고 전의 숙성냉장고(180) 내부를 멸균소독시스템(189)을 작동시켜 3~10시간 멸균 소독하는 h-1)단계(s20)를 더 수행할 수 있다.5 is a process diagram according to a method for processing beef carcass according to another embodiment of the present invention. As shown in FIG. 5, step a) operates the sterilization and disinfection system 111 inside the carcass room 110 before wearing the beef 3 A-1) step (s10) of sterilizing for ~10 hours can be further performed, and step h) is sterilized for 3 to 10 hours by operating the sterilization system 189 inside the aging refrigerator 180 before wearing the meat. h-1) step (s20) of sterilizing may be further performed.

도 6은 본 발명에 따른 소고기 지육 숙성냉장고를 도시한 개략도이다. 도 6을 참조하면, 본 발명의 소고기 지육 숙성냉장고(180)는 단열벽체로 이루어진 저장 공간을 제공하는 본체(181)가 구비된다. 상기 본체(181)는 일종의 저온창고 형태로 제작될 수 있다.6 is a schematic diagram showing a refrigerator for aging beef carcass according to the present invention. 6, the beef carcass aging refrigerator 180 of the present invention is provided with a body 181 that provides a storage space made of insulating walls. The body 181 may be manufactured in the form of a kind of low-temperature warehouse.

그리고, 상기 본체(181) 내부에는 레일형태의 선반(182)이 설치된다. 상기 선반(182)은 본체(181) 내부 공간을 수직방향으로 여러 개 분할하여 보다 많은 양의 정육이 적재보관되도록 한다.In addition, a shelf 182 in the form of a rail is installed inside the body 181 . The shelf 182 divides the inner space of the body 181 into several in the vertical direction so that a larger amount of meat is loaded and stored.

그리고, 상기 선반(182) 사이에는 냉기접촉판(183)이 설치된다. 상기 냉기접촉판(183)은 정육이 적재되고, 적재되는 정육과 접촉하여 냉기를 직접 전달하는 역할을 하게 된다.A cold air contact plate 183 is installed between the shelves 182 . The cold air contact plate 183 serves to directly transfer the cold air in contact with the meat being loaded and the loaded meat.

이와 같은 냉기접촉판(183)은 열전도율이 높은 금속이 사용되는데, 알루미늄 또는 알루미늄합금 재질로 제작될 수 있다.The cold air contact plate 183 is made of a metal having high thermal conductivity, and may be made of aluminum or an aluminum alloy material.

그리고, 상기 냉기접촉판(183)에는 냉기파이프(184)가 결합되는데, 상기 냉기파이프(184)는 관로에 냉매를 순환시켜 냉기접촉판(183)에 냉기를 전달하는 역할을 한다.In addition, a cold air pipe 184 is coupled to the cold air contact plate 183 , and the cold air pipe 184 circulates a refrigerant in a conduit to transfer cold air to the cold air contact plate 183 .

상기 냉기파이프(184)는 본체(181) 외부에 설치되는 열교환장치(185)에 의해 냉매를 순환 공급받는다.The cold air pipe 184 receives a circulating refrigerant by a heat exchange device 185 installed outside the main body 181 .

또한, 상기 본체(181) 내부에 음이온 발생기(189a), 공기정화기(189b), 자외선 살균기(189c)를 포함하는 멸균소독시스템(189)가 설치된다.In addition, a sterilization and disinfection system 189 including an anion generator 189a, an air purifier 189b, and an ultraviolet sterilizer 189c is installed inside the main body 181 .

그리고, 상기 냉기접촉판(183) 상부에 알루미늄 재질의 정육 보관박스(186) 적재하여 상기 정육 보관박스(186) 내의 정육이 다방면에서 냉기에 접촉되도록 할 수 있다.In addition, the meat storage box 186 made of aluminum is loaded on the cold air contact plate 183 so that the meat in the meat storage box 186 comes into contact with the cold air in various ways.

이처럼, 냉기접촉판(183)과 정육 보관박스(186)을 이용해 최대한 정육에 직접적으로 냉기가 전달되도록 함으로써, 정육의 품질을 최상으로 유지할 수 있게 된다.In this way, by using the cold air contact plate 183 and the meat storage box 186 to transmit the cold air directly to the meat as much as possible, it is possible to maintain the best quality of the meat.

그리고, 상기 본체(181)의 외부에 숙성냉장고(180) 온도를 -2℃로 3~4일간 유지하는 탄력숙성단계와, 숙성냉장고(180) 온도를 1℃로 3~4일간 유지하는 풀림숙성단계를 반복하도록 제어하는 온도제어부(187)를 설치하여 자동 제어가 이루어지도록 할 수 있다.And, an elastic aging step of maintaining the temperature of the aging refrigerator 180 at -2 ℃ for 3 to 4 days on the outside of the main body 181, and annealing aging in which the temperature of the aging refrigerator 180 is maintained at 1 ℃ for 3 to 4 days Automatic control can be achieved by installing a temperature control unit 187 that controls to repeat the steps.

이상에서와 같은 본 발명은 지육실에 입고된 소고기 지육을 1차 숙성시켜 가공작업하고, 가공 작업된 정육을 7~30일간 장시간 2차 숙성하는 과정을 거치도록 함으로써, 소고기의 맛과 풍미가 향상되어 소비자의 만족도가 향상되며, 수축가공 공정에서의 미생물 사멸과정과, 음이온발생기를 통한 살균과정을 수행함으로써, 위생적이고 안전한 먹거리를 제공할 수 있게 된다.The present invention as described above improves the taste and flavor of beef by first aging and processing the beef carcass stored in the carcass room, and allowing the processed meat to undergo secondary aging for a long time for 7 to 30 days. As a result, customer satisfaction is improved, and hygienic and safe food can be provided by performing the microbial killing process in the shrinkage processing process and the sterilization process through an anion generator.

이상에서와 같이 본 발명은 상술한 특정의 바람직한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.As described above, the present invention is not limited to the specific preferred embodiments described above, and without departing from the gist of the present invention claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can make various modifications It is of course possible to implement, and such modifications are intended to be within the scope of the claims.

110: 지육실 111: 멸균소독시스템
111a: 음이온발생기 111b: 공기정화기
111c: 자외선 살균기 120: 가공실
130: 포장기 140: 수축가공실
141: 온탕 142: 냉탕
143: 정육이동장치 143a: 제1바스켓
143b: 제2바스켓 143c: 제3바스켓
143d: 제어기 150: 금속검출기
160: 계량기 170: 라벨기
180: 숙성냉장고 181: 본체
182: 선반 183: 냉기접촉판
184: 냉기파이프 185: 열교환장치
186: 정육 보관박스 187: 온도제어부
189: 멸균소독시스템 189a: 음이온발생기
189b: 공기정화기 189c: 자외선 살균기110: cognitive education room 111: sterilization disinfection system
111a: negative ion generator 111b: air purifier
111c: UV sterilizer 120: processing room
130: packing machine 140: shrinkage processing room
141: hot bath 142: cold bath
143: meat transfer device 143a: first basket
143b: second basket 143c: third basket
143d: controller 150: metal detector
160: weigher 170: labeler
180: aging refrigerator 181: main body
182: shelf 183: cold air contact plate
184: cold air pipe 185: heat exchanger
186: meat storage box 187: temperature control unit
189: sterilization disinfection system 189a: negative ion generator
189b: air purifier 189c: ultraviolet sterilizer

Claims (5)

단열벽체로 이루어진 저장 공간을 제공하는 본체(181);
상기 본체(181) 내부 양측에 레일형태로 설치되되, 수직방향으로 일정간격 이격되게 여러 개 분할하여 설치되는 선반(182);
수평방향으로 길게 형성되어 양측이 상기 선반(182)에 거치되어 정육이 적재되고, 적재되는 정육과 접촉하여 냉기를 직접 전달하는 알루미늄 재질의 냉기접촉판(183);
상기 냉기접촉판(183)에 결합되어 관로에 냉매를 순환시켜 냉기를 전달하는 냉기파이프(184); 및
상기 냉기파이프(184)에 냉매를 순환공급하는 열교환장치(185);를 포함하고,
상기 본체(181) 내부에 음이온 발생기(189a), 공기정화기(189b), 자외선 살균기(189c)를 포함하는 멸균소독시스템(189)가 설치되며,
상기 냉기접촉판(183) 상부에 알루미늄 재질의 상부가 개방된 정육 보관박스(186)를 적재하여 상기 정육 보관박스(186) 내의 정육이 다방면에서 냉기에 접촉되도록 하도록 구성되고,
상기 본체(181)의 외부에 숙성냉장고(180) 온도를 -2℃로 3~4일간 유지하는 탄력숙성단계와, 숙성냉장고(180) 온도를 1℃로 3~4일간 유지하는 풀림숙성단계를 반복하도록 제어하는 온도제어부(187)를 설치하는 것을 특징으로 하는 소고기 지육 가공방법에 사용되는 숙성냉장고.
a body 181 providing a storage space made of an insulating wall;
a shelf 182 installed on both sides of the body 181 in the form of a rail, and installed in a plurality of parts spaced apart from each other in a vertical direction;
a cold air contact plate 183 made of aluminum which is formed long in the horizontal direction, both sides are mounted on the shelf 182, is loaded with meat, and directly transfers cold air in contact with the loaded meat;
a cold air pipe 184 coupled to the cold air contact plate 183 to circulate a refrigerant in a conduit to transmit cold air; and
a heat exchange device 185 for circulating and supplying a refrigerant to the cold air pipe 184;
A sterilization and disinfection system 189 including an anion generator 189a, an air purifier 189b, and an ultraviolet sterilizer 189c is installed inside the body 181,
A meat storage box 186 with an open top made of aluminum is loaded on the cold air contact plate 183 so that the meat in the meat storage box 186 is in contact with cold air in various ways,
An elastic aging step of maintaining the temperature of the aging refrigerator 180 on the outside of the main body 181 at -2 ℃ for 3 to 4 days, and an annealing aging step of maintaining the temperature of the aging refrigerator 180 at 1 ℃ for 3 to 4 days Aging refrigerator used in beef carcass processing method, characterized in that installing a temperature control unit 187 that controls to repeat.
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