KR102562987B1 - Hybrid aging system using reducing source for production of aged meat and Hybrid aging method using reducing source for production of aged meat - Google Patents

Abstract

A housing including a aging space for aging meat having a first color therein, a cooling unit for cooling the aging space, a humidifier for humidifying the aging space, and controlling at least one of the cooling unit and the humidifier. Including a control unit, wherein the control unit, in a dry-aging method so that the maturation space has a first temperature range predetermined by the cooling unit and a first humidity range predetermined by the humidifying unit Through primary aging control, the surface color of the meat having the first color is aged into first aged meat having a second color, and the first aged meat changes the surface color of the first aged meat to a brown type. -aging ( A hybrid aging aged meat manufacturing system using a reduction source, which is secondarily aged by a wet-aging method and aged into second aged meat, is provided.

Description

Hybrid aging system using reducing source for production of aged meat and Hybrid aging method using reducing source for production of aged meat}

The present invention relates to a system for manufacturing hybrid aged aged meat using a reducing source and a method for manufacturing hybrid aged aged meat using a reducing source. More specifically, while maximizing the flavor of aged meat, browning and dehydration of the aged meat surface The present invention relates to a system for manufacturing hybrid aged aged meat using a reducing source and a method for manufacturing hybrid aged aged meat using a reducing source, which minimizes a phenomenon.

In the conventional dry-aging method, oxymyoglobin in meat is oxidized and converted to metmyoglobin, which causes a problem in that the meat color is browned.

Here, the dry-aging method may be understood as a concept including a method in which meat is aged at a set temperature and set humidity in an air circulation atmosphere.

As described above, in aged meat aged by the conventional dry-aging method, since the meat is exposed to an environment in which air is circulated and aged, at least a part of the moisture contained in the meat during the aging process is removed from the surface of the aged meat to the outside. As it is dehydrated, the flavor can be concentrated in the aged meat.

Accordingly, aged meat aged by the dry-aging method is characterized by a rich flavor.

On the other hand, as described above, in aged meat aged by the conventional dry-aging method, since at least a part of the moisture contained in the meat is dehydrated to the outside from the surface of the aged meat during the aging process, the surface side of the aged meat produced by aging Had this drying problem.

In addition, in aged meat produced by the conventional dry-aging method, since oxidation proceeds by reacting with oxygen from the surface of the aged meat, the surface side of the aged meat has a browning phenomenon as described above.

Therefore, the aged meat produced by the conventional dry-aging method has a problem in that the yield is reduced because the surface of the aged meat is browned as described above and, for example, about 40% or more of the surface of the aged meat is cut off.

This is a situation where, as described above, the surface of aged meat is browned and dried because consumers do not prefer it.

In addition, as described above, about 40% or more of the aged meat produced by the conventional dry-aging method is cut and discarded, so by the above-described loss rate of about 40% or more, the dry-aging method is used. There was also a problem with the price of aged meat being expensive.

Accordingly, there is a need for a method capable of minimizing browning and dehydration on the surface of aged meat while maximizing the flavor of aged meat, which is an advantage of dry-aging.

The technical problem to be solved by the present invention is a hybrid aging aged meat manufacturing system using a reducing source and a hybrid aging aged meat manufacturing method using a reducing sauce, which maximizes the flavor of aged meat while minimizing browning in the aged meat. is to provide

Another technical problem to be solved by the present invention is a hybrid aging aged meat manufacturing system using a reducing source that minimizes dehydration on the surface of aged meat while maximizing the flavor of aged meat and hybrid aged aged meat using a reducing source. It is to provide a manufacturing method.

Another technical problem to be solved by the present invention is to provide a hybrid aged aged meat manufacturing system using a reducing source and a method for manufacturing hybrid aged aged meat using a reducing source, which minimizes the loss rate while maximizing the yield. there is.

The technical problem to be solved by the present invention is not limited to the above.

In order to solve the above technical problem, the present invention provides a hybrid aging aged meat manufacturing system using a reducing source.

According to an embodiment, the hybrid aging aged meat manufacturing system using the reduction source includes a housing including a maturing space for maturing meat having a first color therein, a cooling unit for cooling the maturing space, and the maturing space. a humidifier for humidifying a humidifier, and a control unit for controlling at least one of the cooling unit and the humidifier, wherein the control unit determines that the aging space is within a first temperature range predetermined by the cooling unit and the humidifier. The first maturation control is performed by a dry-aging method to reach a predetermined first humidity range, so that the surface meat color of the meat having the first color is matured into first aged meat having a second color. , The first aged meat is coated with a reduction source that reduces the surface color of the first aged meat from brown to red, in a second temperature range predetermined by the cooling unit, and in the humidifier. It can be subjected to secondary maturation in a -aging method in a predetermined second humidity range and a predetermined vacuum pressure range, thereby maturing into second aged meat.

According to one embodiment, the first and second temperature ranges are 1 ° C. or more and 5 ° C. or less, the first and second humidity ranges are 70% or more to 80% or less, and the vacuum pressure range is, It may be -0.01 MPa or more and -1.0 MPa or less.

According to an embodiment, the humidification unit includes a humidification tank for providing moisture and the reduction source, and the control unit includes first aged meat having the second color and the reduction source together with the moisture from the humidification tank. Control the humidifier so that the surface of the humidifier is coated, but the reducing source may include at least one of celery powder and sodium nitrite.

In order to solve the above technical problem, the present invention provides a method for producing hybrid aged aged meat using a reducing source.

According to an embodiment, the hybrid aging aged meat manufacturing method using the reducing source includes preparing meat having a first color, and placing the prepared meat in a first predetermined temperature range and a first predetermined humidity range. Preparing first aged meat having a second color on the surface by first aging by dry-aging method, the reduction source for reducing the surface color of the first aged meat from brown to red A step of coating the surface of the first aged meat, and a -aging method for the first aged meat coated with the reducing source in a second predetermined temperature range, a second predetermined humidity range, and a predetermined vacuum pressure range. It may include the step of producing second aged meat by performing secondary aging.

According to an embodiment, in the step of preparing the first aged meat, the first color of the surface of the meat is oxidized and browned to the second color, and in the step of preparing the second aged meat, the reducing source The second color of the surface of the first aged meat coated with may be reduced to the first color by the reduction source.

According to one embodiment, in the step of preparing the first aged meat, at least a part of the moisture contained in the meat is dehydrated to the outside from the surface of the aged meat, and in the vacuum pressure range of the step of preparing the second aged meat. , Moisture inside the first aged meat may be ejected toward the surface of the first aged meat.

According to one embodiment, the coating step may be performed before completion of the step of preparing the first aged meat or between the step of preparing the first aged meat and the step of preparing the second aged meat. can

According to one embodiment, the step of preparing the second aged meat may be performed for at least 7 days.

According to an embodiment of the present invention, a housing including a aging space for aging meat having a first color therein, a cooling unit for cooling the aging space, a humidifier for humidifying the aging space, and the cooling unit and the A controller configured to control at least one of the humidifiers, wherein the controller controls the aging space to be within a first temperature range predetermined by the cooling unit and a first humidity range previously determined by the humidifier. The first maturation is controlled by a dry-aging method, so that the surface meat color of the meat having the first color is matured into first aged meat having a second color, and the first aged meat is the first aged meat. In a state where the reducing source for reducing the surface meat color from brown to red is coated, a second temperature range predetermined by the cooling unit, a second humidity range predetermined by the humidifying unit, and a predetermined vacuum A hybrid aging aged meat production system using a reduction source may be provided, in which secondary aging is performed in a -wet-aging method in a pressure range and the second aged meat is aged.

Accordingly, according to the hybrid aging aged meat manufacturing system using the reduction source according to an embodiment of the present invention, the reduction source is provided while maximizing the flavor of the aged meat through the first aging of the dry-aging method. and through the secondary maturation of the -aging method in which the vacuum pressure range is formed, browning and dehydration phenomena are minimized on the surface of the aged meat, thereby minimizing the loss rate while providing the aged meat with the maximized yield. .

1 and 2 are diagrams for explaining a system for manufacturing hybrid aged aged meat using a reducing source according to an embodiment of the present invention.
3 to 11 are views for explaining a method for manufacturing hybrid aged aged meat using a reducing source according to an embodiment of the present invention.
12 to 26 are views for explaining experimental examples of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the technical spirit of the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete, and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.

In this specification, when an element is referred to as being on another element, it means that it may be directly formed on the other element or a third element may be interposed therebetween. Also, in the drawings, shapes and thicknesses of regions are exaggerated for effective description of technical content.

In addition, although terms such as first, second, and third are used to describe various elements in various embodiments of the present specification, these elements should not be limited by these terms. These terms are only used to distinguish one component from another. Therefore, what is referred to as a first element in one embodiment may be referred to as a second element in another embodiment. Each embodiment described and illustrated herein also includes its complementary embodiments. In addition, in this specification, 'and/or' is used to mean including at least one of the elements listed before and after.

In the specification, expressions in the singular number include plural expressions unless the context clearly dictates otherwise. In addition, the terms "comprise" or "having" are intended to designate that the features, numbers, steps, components, or combinations thereof described in the specification exist, but one or more other features, numbers, steps, or components. It should not be construed as excluding the possibility of the presence or addition of elements or combinations thereof. In addition, in this specification, "connection" is used to mean both indirectly and directly connecting a plurality of components.

In addition, terms such as “… unit”, “… unit”, and “module” described in the specification mean a unit that processes at least one function or operation, which may be implemented as hardware or software or a combination of hardware and software. there is.

In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

Hereinafter, a hybrid aging aged meat manufacturing system using a reducing source according to an embodiment of the present invention will be described with reference to the drawings.

1 and 2 are diagrams for explaining a system for manufacturing hybrid aged aged meat using a reducing source according to an embodiment of the present invention.

According to the hybrid aging aged meat manufacturing system 2000 using a reducing sauce according to an embodiment of the present invention, while maximizing the flavor of aged meat, which is an advantage of the conventional dry-aging method, the conventional dry-aging method By minimizing browning and dehydration of the surface of aged meat, which is a problem of aging, it is possible to manufacture aged meat with a minimized loss rate while maximizing flavor.

To this end, referring to FIGS. 1 and 2 , the hybrid aging aged meat production system 2000 using the reducing source may include at least one of a aging device 1000 and a vacuum device 800.

More specifically, the aging device 1000 includes at least one of a aging housing 100, a aging space 200, a cooling unit 300, a humidifying unit 400, a sensor unit 500, and a controller 600 can include

Meanwhile, the vacuum device 800 may include at least one of a vacuum housing 810 , a vacuum pump 830 , a pressure sensor 850 , and a sealing unit 870 .

Each configuration is described below.

Aging device (1000)

Referring to FIG. 5 , the aging device 1000 may firstly age meat (mt, see FIG. 4 ).

Accordingly, referring to FIG. 6 (b), the first aged meat 10 in which the meat (mt, see FIG. 4) is firstly aged can be manufactured.

Here, edible meat (mt, see FIG. 4) may be understood as a concept including, for example, beef. Hereinafter, meat (mt, see FIG. 4) is assumed to be beef.

Meanwhile, referring to FIG. 9 , the aging device 1000 may secondarily age the first aged meat (10, see FIG. 6 (b)).

Accordingly, referring to FIG. 10 (c), the second aged meat 20 obtained by secondary aging of the first aged meat (10, see FIG. 6 (b)) can be manufactured.

To this end, referring to FIGS. 1 and 2 , the aging device 1000 includes a aging housing 100, a aging space 200, a cooling unit 300, a humidifying unit 400, a sensor unit 500, And it may include at least one of the control unit 600.

Hereinafter, each component of the aging device 1000 will be described.

Aging Housing (100)

Referring to FIG. 2 , the aging housing 100 may include a aging space 200 to be described later.

More specifically, as shown in FIG. 2 , the aging housing 100 may be provided to surround at least the aging space 200 .

Meanwhile, in the aging housing 100, a cooling unit 300 for cooling the aging space 200, a humidifier 400 for humidifying the aging space 200, and measuring the state of the aging space 200 A sensor unit 500 that controls and a control unit 600 that controls at least one of the cooling unit 300 and the humidifying unit 400 may be provided.

Meanwhile, although not shown in the drawings, a housing door (not shown) may be further provided on one side of the aging housing 100 to open and close the aging space 200 .

Accordingly, when the housing door (not shown) is opened, the meat (mt, see FIG. 4), the first aged meat (10, see FIG. 10 (b)), and the At least one of the second aged meat (20, see FIG. 10 (c)) may be drawn in or taken out. Meanwhile, when the housing door (not shown) is closed, at least one of the meat (mt, see FIG. 4) and the first aged meat (10, see FIG. 10 (b)) introduced into the aging space 200. One can mature.

Aging Space (200)

Referring to FIG. 5 , meat to be aged (mt, see FIG. 4 ) may be disposed in the aging space 200 .

Meanwhile, before the aging, the meat (mt, see FIG. 4) may have a first color (cl1, see FIG. 11 (a)).

Here, the first color (c11, see FIG. 11 (a)) may mean a red color system. Here, the red system may be understood as a concept including bright red.

On the other hand, the flesh color of meat (mt, see FIG. 4), that is, beef, can be expressed by myoglobin, a pigment protein in muscle of meat (mt, see FIG. 4).

More specifically, referring to FIGS. 6 (a) and 10 (a) , myoglobin may include at least one of iron (Fe), oxygen (O 2 ), and protein (globin).

Myoglobin, depending on whether it binds to oxygen (O 2 ), as shown in FIGS. 6 (a) and 10 (a), deoxymyoglobin (dm), oxymyoglobin (om), and metmyoglobin (metmyoglobin, mm) can exist in at least one of the three states.

Here, oxymyoglobin (om) may mean a basic state of myoglobin that serves to store oxygen (O2). Referring to FIG. 6 (a) and FIG. 10 (a), oxymyoglobin (om) may have a red color system in a state in which divalent iron (Fe+2) and oxygen (O2) are bound.

Accordingly, the meat color of the meat containing oxymyoglobin (om) may be red, and as described above, before the aging, the meat (mt, see FIG. 4) has the first color (cl1, See Fig. 11 (a)) That is, it may have a red line. Here, the red line may be understood as a concept including bright red, as described above.

On the other hand, deoxymyoglobin (dm), referring to FIG. 10 (a), may mean a state in which the above-described oxymyoglobin (om) loses oxygen (O2). When meat is not in contact with oxygen (O2), mainly for reasons such as vacuum packaging, oxymyoglobin (om) loses oxygen (O2) and is converted to deoxymioglobin (dm), which can take on a dark red color.

Accordingly, the meat color of edible oil containing deoxymyoglobin (dm) may be dark red. Here, the dark red system can be understood as a concept including the red system described above, that is, a red color that is darker than bright red.

However, when such deoxymyoglobin (dm) is exposed to an environment that can come into contact with oxygen (O2), for example, meat in the air for a predetermined time, for example, about 30 minutes, as shown in FIG. 6 (a) Similarly, deoxymyoglobin (dm) can be converted back to oxymyoglobin (om) by combining with oxygen (O2).

Therefore, the meat color of meat having a dark red system can be reduced to the red system, that is, bright red by deoxymyoglobin (dm).

On the other hand, metmyoglobin (mm), referring to FIG. 6 (a), when oxymyoglobin (om) is exposed to oxygen (O2), divalent iron (Fe+2) contained in myoglobin is converted to trivalent iron (Fe+2). 3) may mean an oxidized state. When meat is exposed to oxygen (O2) for a long time, oxymyoglobin (om) is oxidized (+O2) and converted to metmyoglobin (mm), which can turn brown.

Accordingly, the meat color of meat containing metmyoglobin (mm) may be brown.

As described above, deoxymyoglobin (dm) is easily converted into oxymyoglobin (om), while metmyoglobin (mm) may be difficult to convert into oxymyoglobin (om).

On the other hand, as described above with reference to FIG. 6 (a), the phenomenon in which oxymyoglobin (om) is oxidized (+O2) and converted to metmioglobin (mm) to brown the meat color is a conventional dry-aging method. was the problem of

Here, the dry-aging method may be understood as a concept including a method in which meat is aged at a set temperature and set humidity in an air circulation atmosphere.

As described above, the aged meat aged by the conventional dry-aging method is exposed to an environment in which air is circulated and aged, so the moisture (ms, see FIG. 6 (b)) contained in the meat during the aging process. ) As at least a portion of the aged meat is dehydrated to the outside from the surface of the aged meat, the flavor can be concentrated in the aged meat. Accordingly, aged meat aged by the dry-aging method is characterized by a rich flavor.

On the other hand, as described above, in aged meat aged by the conventional dry-aging method, at least a part of the moisture (ms, see FIG. 6 (b)) contained in the meat during the aging process is dehydrated from the surface of the aged meat to the outside Therefore, there was a problem that the surface side of the aged meat prepared by aging was dried.

In addition, since aging meat produced by the conventional dry-aging method reacts with oxygen from the surface of the aged meat and undergoes oxidation (ox, see FIG. 6 (b)), the surface-side meat color of the aged meat is There was a phenomenon of browning as a bar.

Therefore, the aged meat produced by the conventional dry-aging method is browned as described above, and the surface of the dried aged meat (ox, see FIG. 6 (b)), for example, about 40% or more is cut off, There was a problem that the yield was lowered.

In other words, as described above, the browned and dried surface of aged meat (ox, see FIG. 6 (b)) was discarded because consumers did not prefer it.

In addition, as described above, about 40% or more of the aged meat produced by the conventional dry-aging method is cut and discarded, so by the above-described loss rate of about 40% or more, the dry-aging method is used. There was also a problem with the price of aged meat being expensive.

Therefore, in the present invention, as described above, while maximizing the flavor of aged meat, which is an advantage of dry-aging, while minimizing browning and dehydration on the surface of aged meat, the loss rate is minimized while the yield is maximized. A manufacturing method is provided.

Meanwhile, referring to FIG. 9 , in the aging space 200, first aged meat 10 (see FIG. 8), in which the meat (mt, see FIG. 4) is firstly aged by dry-aging, is disposed. may be

Meanwhile, the surface ox of the first aged meat 10 (see FIG. 6 (b)) may have a second color (cl2, see FIG. 11 (a)).

Here, the second color cl2 may mean a brown color.

As described above, the meat (mt, see FIG. 4) has the first color (cl1, see FIG. 11 (a)), that is, a red line, before the first aging, while the second As shown in FIG. 6 (a) during primary aging, oxymyoglobin (om) on the surface (ox) of the meat (mt, see FIG. 4) is oxidized (+O2) and converted to metmyoglobin (mm) it could be because

Therefore, the flesh color of the surface (ox) of the first aged meat (10, see FIG. 6 (b)) produced by the primary aging of the meat (mt, see FIG. 4) is the second color (cl2, See Figure 11 (a)) That is, it can be browned in a brown system.

Therefore, in the present invention, the second color (cl2, see FIG. 11 (a)) of the surface ox of the first aged meat (10, see FIG. 6 (b)), that is, brown, is set to the first color (cl1). , See FIG. 11 (a)) That is, it provides a method that can be reduced to a red system.

On the other hand, the meat (mt, see FIG. 4) is at least part of the moisture (ms) included in the meat (mt, see FIG. 4), as shown in FIG. 6 (b) during the first maturation. may be dehydrated externally from the surface of the aged meat.

Accordingly, the surface of the first aged meat (10, see FIG. 6 (b)) that has been firstly aged may be dry.

Therefore, in the present invention, referring to FIG. 10 (b), the moisture (ms) inside the first aged meat 10 is ejected in the direction of the surface of the first aged meat 10, and the first aged meat ( 10) It provides a method for providing moisture (ms) to the surface.

Cooling unit 300

Referring to FIG. 2 , the cooling unit 300 may cool the aging space 200 .

To this end, the cooling unit 300 may be provided in the aging housing 100 surrounding the aging space 200 .

More specifically, the cooling unit 300 is provided inside the aging housing 100, and a cooling pipe (not shown) providing cold air (cooling gas) to the aging space 200 and the cooling pipe It may include at least one of cooling gas supply devices (not shown) for supplying cold air.

Accordingly, the cooling unit 300 may cool the aging space 200 by supplying cold air into the aging space 200 .

Therefore, when the meat (mt, see FIG. 4) or the first aged meat (10, see FIG. 6 (b)) is disposed in the aging space 200 as described above, the meat (mt, see FIG. 4) Reference) and the first aged meat (10, see FIG. 6 (b)) may be aged at a low temperature in a predetermined temperature range.

Meanwhile, the cooling unit 300 may be subjected to primary aging control by a dry-aging method so that the aging space 200 is within a predetermined first temperature range by a controller 600 described below. Here, the first temperature range may be 1 °C or higher and 5 °C or lower.

Accordingly, the meat (mt, see FIG. 4) disposed in the maturation space 200 may be first aged to produce first aged meat (10, see FIG. 6 (b)).

In addition, the cooling unit 300, by the control unit 600 to be described later, the maturation space 200 is secondary aging by a -wet-aging method so that the aging space 200 is within a predetermined second temperature range. can be controlled Here, the second temperature range may be 1 °C or higher and 5 °C or lower.

Accordingly, the first aged meat (10, see FIG. 10 (b)) disposed in the aging space 200 is secondarily aged to produce second aged meat (20, see FIG. 10 (c)) It can be.

Humidifier (400)

Referring to FIG. 2 , the humidifier 400 may humidify the aging space 200 .

To this end, the humidifier 400 may be provided below the aging space 200 .

More specifically, as shown in FIG. 2 , the humidifier 400 is provided on the lower side of the aging space 200 inside the aging housing 100, and the humidity (hm) to the aging space 200 It may include a humidification tank (not shown) carrying water for providing. Here, the water may be, for example, purified water.

Accordingly, the humidifier 400 may humidify the aging space 200 by providing moisture (hm) from the water to the inside of the aging space 200 .

Therefore, when the meat (mt, see FIG. 4) or the first aged meat (10, see FIG. 6 (b)) is disposed in the aging space 200 as described above, the meat (mt, see FIG. 4) Reference) and the surface of the first aged meat (10, see FIG. 6 (b)) may be moistened.

On the other hand, the humidifier 400 may be controlled for primary maturation by a dry-aging method so that the maturation space 200 is within a predetermined first humidity range by a controller 600 described below. Here, the first humidity range may be 70% or more and 80% or less.

Accordingly, the meat (mt, see FIG. 4) disposed in the maturation space 200 may be first aged to produce first aged meat (10, see FIG. 6 (b)).

In addition, the humidifier 400 may be controlled for secondary maturation by a -aging method so that the maturation space 200 is within a predetermined second humidity range by a controller 600 described below. Here, the second humidity range may be 70% or more and 80% or less.

Accordingly, the first aged meat (10, see FIG. 10 (b)) disposed in the aging space 200 is secondarily aged to produce second aged meat (20, see FIG. 10 (c)) It can be.

Meanwhile, referring to FIG. 7 , the humidifier 400 humidifies the surface of the first aged meat (10, see FIG. 6 (b)) disposed in the aging space 200 with a reducing source 15 can be coated.

To this end, a reduction source (15, see FIG. 7) may be further supported together with the above-described water in a humidification tank (not shown) of the humidifier 400.

Accordingly, referring to FIG. 7 , the humidifier 400 provides the reduction source 15 together with the moisture hm inside the aging space 200, thereby disposing in the aging space 200 The surface of the first aged meat 10 may be wet-coated with the reduction source 15 (see FIG. 8).

This is according to the present invention, as described above with reference to FIG. 6 (b), while the meat (mt, see FIG. 4) is first aged and produced as the first aged meat 10, In order to reduce the phenomenon of browning of the surface meat color from the first color (cl1, see FIG. 11 (a)), that is, the red system, to the second color (cl2, see FIG. 11 (a)), that is, the brown system it is considered

Specifically, referring to FIG. 8 , when the reducing source 15 is humidified and coated on the surface of the first aged meat 10, the surface of the first aged meat 10 through the second aging And the reduction source 15 may react.

More specifically, referring to FIG. 6 (b), as described above, the meat (mt, see FIG. 4), before the aging, the first color (cl1, see FIG. 11 (a)), that is, While having a red system, the meat (mt, see FIG. 4), during the first maturation, as shown in FIG. 6 (a), the surface (ox) of the meat (mt, see FIG. 4) Since oxymyoglobin (om) is oxidized (+O2) and converted to metmyoglobin (mm), the first aged meat (10, FIG. 6) produced by the primary aging of the meat (mt, see FIG. 4) The flesh color of the surface (ox) of (see (b)) may be browned in the second color (cl2, see FIG. 11 (a)), that is, brown.

However, as described above, according to an embodiment of the present invention, the reduction source (15, see FIG. 8) has the second color (cl2, see FIG. 11 (a)), that is, the first aging having a brown color. When the first aged meat 10, which is wet-coated on the surface of the meat 10 and the reducing source 15 is wet-coated, is subjected to the second aging, in FIG. 10 (a) during the second aging As shown, metmyoglobin (mm) on the surface (re) of the first aged meat (10) is reduced (-O2) by reacting with the humidified-coated reduction source (15) and converted to oxymyoglobin (om) can Therefore, the surface (re) meat color of the second aged meat (20, see FIG. 10 (c)) prepared by the second aging of the first aged meat 10 is the first color (cl1, FIG. 11 (a)), that is, it can be reduced to the red system.

Here, the reducing source 15 may include at least one of celery powder and sodium nitrite.

More specifically, the reducing source 15 includes at least one of the celery powder and the sodium nitrite, but the celery powder phase has no content limitation in being included in the reducing source 15, and the sodium nitrite is 0.07 g or less may be included in the reducing source 15 based on 1 kg of meat (mt, see FIG. 4).

Meanwhile, the celery powder may include natural sodium nitrite. In other words, the reducing source 15 may include the celery powder, that is, at least one of natural sodium nitrite and artificial sodium nitrite. Since the celery powder includes the natural sodium nitrite, Likewise, there may be no content restrictions.

According to one embodiment, the celery powder may be dissolved in a solvent and used in a liquid form. For example, the solvent may be purified water. This will be described later in more detail in an experimental example to be described later.

Natural or artificial sodium nitrite included in the reducing source 15 has a chemical formula of NaNO 2 , binds to myoglobin, and reduces (-O 2 ) myoglobin to nitric oxide myoglobin.

Accordingly, referring to FIG. 10 (b), when the reduction source 15 is coated on the surface (re) of the first aged meat (10), the mat of the surface (re) of the first aged meat (10) Myoglobin (mm) and the sodium nitrite may react. More specifically, the sodium nitrite coated on the surface (re) of the first aged meat (10), as shown in FIG. 10 (a), metmyoglobin on the surface (re) of the first aged meat (10) (mm) can be reduced (-O2) to oxymyoglobin (om).

Accordingly, referring to FIGS. 10 (b) and 10 (c), the surface (re) meat color of the second aged meat 20 prepared by the second aging of the first aged meat 10 is , through the reduction source 15, from the second color (cl2, see FIG. 11 (a)), that is, brown, to the first color (cl1, see FIG. 11 (a)), that is, red. that can be returned.

Accordingly, according to an embodiment of the present invention, as shown in FIGS. 10 (b) and 10 (c), the flavor is maximized in the dry-aged first aged meat 10 through the first aging. However, since the second aging is performed while the reducing source 15 is provided on the surface re of the first aged meat 10, browning of the second aged meat 20 can be minimized. . Therefore, according to an embodiment of the present invention, while the loss rate is minimized in the second aged meat 20, the yield can be maximized.

Meanwhile, control of the humidification coating of the reduction source 15 of the humidifier 400 as described above may be performed by the controller 600 described later.

Sensor unit 500

The sensor unit 500 may measure the state of the ripening space 200 .

To this end, referring to FIG. 1 , the sensor unit 500 may include at least one of a temperature sensor 510 and a humidity sensor 520 .

The temperature sensor 510 may measure the temperature of the aging space 200 .

To this end, referring to FIG. 2 , the temperature sensor 510 may be provided on one side of the aging space 200 .

Meanwhile, a temperature display unit 512 capable of observing the temperature of the aging space 200 measured by the temperature sensor 510 may be further provided in the aging housing 100 .

The humidity sensor 520 may measure the humidity of the aging space 200 .

To this end, referring to FIG. 2 , the humidity sensor 520 may be provided on one side of the aging space 200 .

Meanwhile, a temperature display unit 522 capable of observing the humidity of the aging space 200 measured by the humidity sensor 520 may be further provided in the aging housing 100 .

Controller 600

The controller 600 may control at least one of the cooling unit 200 and the humidifying unit 400 .

Specifically, the control unit 600 controls the cooling so that the aging space 200 becomes at least one of a first aging environment of a dry-aging method and a second aging environment of a -aging method. At least one of the unit 200 and the humidifying unit 400 may be controlled.

More specifically, referring to FIG. 5 , the control unit 600 determines that the aging space 200 has a first temperature range previously determined by the cooling unit 300 and a predetermined temperature range by the humidifying unit 400. The first aging may be controlled by the dry-aging method so as to be within the first humidity range. Here, the first temperature range may be 1 °C or more to 5 °C or less, and the first humidity range may be 70% or more to 80% or less.

Accordingly, the surface color of the first color (cl1, see FIG. 11 (a)), that is, red meat (mt, see FIG. 4) disposed in the aging space 200, is After aging, the second color (cl2, see FIG. 11 (a)) may be converted to a brown color. That is, the meat (mt, see FIG. 4) is the first aged meat (10, see FIG. 6 (b)) having the second color (cl2, see FIG. 11 (a)), that is, brown. ) reference).

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 may control the first aging to be performed for at least 6 days.

Therefore, referring to FIG. 11 (a), the closer to 6 days during the first aging, the flesh color of the surface (ox) of the first aged meat (10, see FIG. 6 (b)) is the first color ( cl1), that is, the browning may be deepened from the red color system to the second color (cl2), that is, the brown system.

On the other hand, referring to FIG. 11 (b), the closer to 6 days during the first aging, the amount of moisture (ms) on the surface (ox) of the first aged meat (10, see FIG. 10 (b)) is minimized ( ms _min ).

This may be because, referring to FIG. 6 (b), at least a part of the moisture (ms) contained in the meat (mt, see FIG. 4) is dehydrated from the surface of the aged meat to the outside during the first aging.

However, according to the present invention, as shown in FIG. 10 (b), during the second aging of the first aged meat 10, the moisture (ms) inside the first aged meat 10 is It may be ejected in the direction of the surface (re) of the first aged meat (10).

To this end, according to an embodiment of the present invention, a vacuum (vc, see FIG. 10 (b)) atmosphere may be provided to the first aged meat 10. This will be described later in more detail.

Meanwhile, referring to FIG. 9 , the control unit 600 determines that the aging space 200 has a second temperature range predetermined by the cooling unit 300 and a second temperature range predetermined by the humidifying unit 400. The second aging can be controlled by the -aging method so that the humidity is within the range. Here, the second temperature range may be 1 °C or more to 5 °C or less, and the second humidity range may be 70% or more to 80% or less.

Accordingly, the surface (re) of the first aged meat (10, see FIG. 10 (b)) having a brown system, that is, the second color (cl2, see FIG. 11 (a)) disposed in the aging space 200. , See FIG. 10 (b)) The meat color can be reduced to the first color (cl1, see FIG. 11 (a)), that is, the red system through the second aging.

That is, the first aged meat (10, see FIG. 10 (b)) is second aged and has the first color (cl1, see FIG. 11 (a)), that is, a red color system. It can be aged as meat (20, see Fig. 10 (c)).

Meanwhile, while the first aged meat (10, see FIG. 10 (b)) as described above is aged into the second aged meat (20, see FIG. 10 (c)), the second color (cl2, see FIG. 11) (a)) That is, the reduction from the brown system to the first color (cl1, see FIG. 11 (a)), that is, the red system, as described above, the first aged meat (10, FIG. 10 It is assumed that the reduction source 15 is coated on the surface of (see (b)).

To this end, the controller 600, referring to FIG. 7 , prior to the second aging process, before completion of the first aging process, or between the first aging process and the second aging process , The humidifying unit 400 may be controlled so that the reducing source 15 is coated on the surface of the first aged meat 10 .

More specifically, referring to FIG. 7 , the control unit 600, as described above, in the humidifying unit 400, the surface of the first aged meat 10 disposed in the aging space 200 The humidifier 400 may be controlled to provide the reducing source 15 together with the moisture hm.

On the other hand, it is assumed that the humidifier 400 is provided on the lower side of the aging space 200 as described above.

Accordingly, by the reduction source 15 provided by the humidifier 400, the surface (re) of the first aged meat 10 disposed in the aging space 200 is shown in FIG. As such, it may be wet coated with the reducing source 15.

Therefore, the first aged meat 10 whose surface (re) is humidified and coated with the reduction source 15, during the second aging process, as described above with reference to FIG. 10 (b), the reduction Metmyoglobin (mm) on the surface of the first aged meat 10 reacts with sodium nitrite of the sauce 15 and metmyoglobin (mm) on the surface of the first aged meat 10 is reduced to oxymyoglobin (om) As (-O2), the second color (cl2, see FIG. 11 (a)), that is, brown, can be reduced to the first color (cl1, see FIG. 11 (a)), that is, red. There is.

Meanwhile, at this time, referring to FIG. 11(a), the controller 600 may control the secondary aging to be performed for at least 7 days.

Therefore, referring to FIG. 11 (a), the closer to 7 days during the second aging, the meat color of the surface (re) of the second aged meat (20, see FIG. 10 (c)) is the second color ( cl2), that is, the reduction from the brown system to the first color cl1, that is, the red system, may be intensified.

Meanwhile, according to one embodiment, the reducing source 15 may be coated by a method in which the user manually applies the surface of the first aged meat 10 (see FIG. 8).

Meanwhile, according to an embodiment, the hybrid aging aged meat production system 1000 using the reduction source may not include the above-described control unit 600.

In this case, control in the control unit 600 described above may be performed by a user.

In other words, when the control unit 600 is included in the hybrid aging aged meat production system 1000 using the reduction source, the hybrid aging aged meat production system 1000 using the reduction source controls the control unit ( 600), and as described above, when the control unit 600 is not included, the hybrid aged meat manufacturing system 1000 using the reduction source can be manually controlled by the user. There is.

Meanwhile, referring to FIG. 10 (b), the first aged meat 10 is coated with the reduction source 15 before the second aging, and vacuum (vc, see FIG. 10 (b)). ) atmosphere can be formed.

To this end, according to an embodiment of the present invention, the hybrid aging aged meat production system 2000 using the reducing source may include the vacuum device 800 as described above with reference to FIGS. 1 and 2 can

This, according to an embodiment of the present invention, as described above, while the meat (mt, see FIG. 4) is first aged, as shown in FIG. 6 (b), the meat (mt, At least a part of the moisture (ms) contained in (see FIG. 4) is dehydrated from the surface of the aged meat to the outside, and the surface of the first aged meat (10, see FIG. 6 (b)) may be dried is taken into account

Therefore, in the present invention, as shown in FIG. 10 (b), the moisture (ms) inside the first aged meat 10 is ejected toward the surface of the first aged meat 10, and the first aged meat 10 is ejected. Provides a method for providing moisture (ms) to the surface of the meat (10).

Vacuum device (800)

Referring to FIG. 2 , the vacuum device 800 may provide a vacuum (vc, see FIG. 10 (b)) atmosphere to the first aged meat (10, see FIG. 10 (b)).

Accordingly, referring to FIG. 10 (b), the first aged meat 10 first aged by the dry-aging method is, during the second age by the -aging method, the first aged meat 10 1 Moisture (ms) inside the aged meat 10 may be ejected toward the surface of the first aged meat 10 to provide moisture (ms) to the surface of the first aged meat 10.

Therefore, according to the present invention, as shown in FIGS. 10 (b) and 10 (c), the flavor is maximized in the first aged meat 10 dry-aged through the first aging, but the dry -As shown in FIG. 6 (b) during aging, at least a part of the moisture (ms) contained in the meat (mt, see FIG. 4) is dehydrated from the surface of the aged meat to the outside, and the first aged meat Even when the surface of the first aged meat 10 is dry, the moisture (ms) inside the first aged meat 10 is reduced by the vacuum (vc, see FIG. 10 (b)) atmosphere in the second aging. Since it is ejected toward the surface of the first aged meat 10, moisture (ms) can be provided to the surface of the first aged meat 10.

Therefore, according to an embodiment of the present invention, the loss rate in the second aged meat 20 can be minimized while the yield can be maximized.

Meanwhile, the -aging method herein may be understood as a concept including a method in which meat is aged in a vacuum atmosphere at a set temperature and set humidity.

To this end, referring to FIGS. 1 and 2 , the vacuum device 800 may include at least one of a vacuum housing 810, a vacuum pump 830, a pressure sensor 850, and a sealing unit 870. can

Hereinafter, each configuration of the vacuum device 800 is described.

vacuum housing(810)

Referring to FIG. 2 , the vacuum housing 810 may be provided to surround at least one of a vacuum pump 830, a pressure sensor 850, and a sealing unit 870 to be described later.

On the other hand, referring to FIG. 2, a work space 812 for providing a vacuum (vc, see FIG. 10 (b)) atmosphere to the first aged meat 10 is provided on the upper side of the vacuum housing 810. can

Accordingly, the user places the first aged meat 10 drawn into the plastic bag pb having an opening formed on one side in the work space 812, and uses a vacuum pump 830 to be described later. , In a state in which the working space 812 is formed in a vacuum atmosphere, a method of sealing the opening of the plastic bag (pb) by a sealing unit 870 to be described later, the vacuum ( vc, see FIG. 10 (b)) can provide an atmosphere. Meanwhile, the plastic bag (pb) here is, for example, PE (polyethylene).

Meanwhile, referring to FIG. 2 , a cover 815 covering the work space 812 may be further provided on one upper side of the vacuum housing 810 .

Accordingly, when the cover 815 covers the work space 812 , a vacuum atmosphere may be formed in the work space 812 by the vacuum pump 830 as described above.

On the other hand, when the cover 815 covering the work space 812 is opened from the work space 812, the vacuum atmosphere of the work space 812 can be released, and the plastic bag pb Of course, the first aged meat (10, see FIG. 10 (b)) in which the vacuum (vc, see FIG. 10 (b)) atmosphere is formed by sealing the opening can be taken out of the working space 812.

Meanwhile, referring to FIG. 2 , a switch (sw) for operating the cover 815, a vacuum pump 830 and a sealing unit 870 to be described later will be further provided on one side of the vacuum housing 810. can

Accordingly, the user sets the cover 815 to cover the work space 812 through the switch sw, or the vacuum pump 830 sets the work space 812 within a predetermined vacuum pressure range. , or the sealing unit 870 may be set to seal the opening of the plastic bag pb.

Meanwhile, as described above, the cover 815 covers the work space 812, the vacuum pump 830 forms the work space 812 in a predetermined vacuum pressure range, and the sealing unit 870 ) The process of sealing the opening of the plastic bag (pb) may be performed in a series of processes.

Vacuum Pump(830)

Referring to FIG. 2 , the vacuum pump 830 may form the work space 812 into a vacuum atmosphere.

More specifically, the vacuum pump 830 may form a vacuum atmosphere such that the vacuum pressure range of the work space 812 is equal to or greater than -0.01 MPa and equal to or less than -1.0 MPa.

To this end, referring to FIG. 2 , as described above, a switch (sw) for operating the vacuum pump 830 is provided on one side of the vacuum housing 810 or the vacuum pump 830. can

Accordingly, when the switch sw is turned on and the vacuum pressure range of the work space 812 is set to a vacuum atmosphere of -0.01 MPa or more to -1.0 MPa or less by the vacuum pump 830, The first aged meat (10, see FIG. 10 (b)) inside the plastic bag (pb), which is introduced into the working space 812 and whose opening is sealed by a sealing unit 870 to be described later, has a vacuum pressure within the aforementioned range, that is, , -0.01 MPa or more to -1.0 MPa or less of a vacuum (vc, see FIG. 10 (b)) atmosphere may be formed.

On the other hand, through the vacuum device 800, the vacuum pressure range described above for the first aged meat (10, see FIG. 10 (b)), that is, a vacuum (vc, FIG. 10 of more than -0.01 MPa and less than -1.0 MPa) (b)) When an atmosphere is formed and, as described above, the first aged meat (10, see FIG. 10 (b)) is aged through the aging device 1000, the second aging Moisture (ms) inside the first aged meat (10, see FIG. 10 (b)) may be ejected toward the surface (re) of the first aged meat (10, see FIG. 10 (b)).

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 of the aging device 1000 may control the secondary aging to be performed for at least 7 days as described above.

Therefore, referring to FIG. 11 (b), the closer to 7 days during the second aging, the amount of moisture (ms) ejected from the inside of the first aged meat (10, see FIG. 10 (b)) toward the surface can be maximized (ms _max ).

That is, according to the present invention, as shown in FIGS. 10 (b) and 10 (c), the flavor is maximized in the first aged meat 10 dry-aged through the first aging, but the dry -As shown in FIG. 6 (b) during aging, at least a part of the moisture (ms) contained in the meat (mt, see FIG. 4) is dehydrated from the surface of the aged meat to the outside, and the first aged meat Even when the surface of the first aged meat 10 is dry, the moisture (ms) inside the first aged meat 10 is reduced by the vacuum (vc, see FIG. 10 (b)) atmosphere in the second aging. Since it is ejected toward the surface of the first aged meat 10, moisture (ms) can be provided to the surface of the first aged meat 10.

Accordingly, according to an embodiment of the present invention, the loss rate in the second aged meat 20 can be minimized while the yield can be maximized.

Pressure Sensor(850)

Referring to FIG. 2 , the pressure sensor 850 may measure the pressure of the work space 812 .

To this end, referring to FIG. 2 , the pressure sensor 850 may be provided on one side of the work space 812 .

Meanwhile, a pressure display unit 852 capable of observing the pressure of the work space 812 measured by the pressure sensor 850 may be further provided in the vacuum housing 810 .

Sealing unit (870)

Referring to FIG. 2 , the sealing unit 870 may seal the opening of the plastic bag pb.

To this end, referring to FIG. 2 , the sealing unit 870 may be provided on one side of the work space 812 to apply heat while applying pressure by biting into the opening of the plastic bag pb.

Accordingly, the opening of the plastic bag pb bit by the sealing unit 870 may be sealed.

Meanwhile, as described above, the first aged meat 10 is disposed inside the plastic bag pb, and the working space 812 is formed in the vacuum atmosphere by the vacuum pump 830. Bar, when the opening of the plastic bag (pb) bitten by the sealing unit 870 is sealed, the first aged meat (10, see FIG. 10 (b)) is in a vacuum (vc, see FIG. 10 (b)) atmosphere. Of course, can be formed.

In the above, the hybrid aged aged meat manufacturing system 2000 using the reducing source according to the embodiment of the present invention has been described.

According to the hybrid aging aged meat production system 2000 using a reducing source according to an embodiment of the present invention, as described above, through the first aging of the dry-aging method, while maximizing the flavor of the aged meat, Through the secondary aging of the -aging method in the reducing source (15, see FIG. 10 (b)) and vacuum (vc, see FIG. 10 (b)) atmosphere, browning and dehydration on the surface of aged meat By minimizing the loss rate, it is possible to provide aged meat with a maximized yield while minimizing the loss rate.

Hereinafter, a method for manufacturing hybrid aged aged meat using a reducing source according to an embodiment of the present invention using the hybrid aged aged meat manufacturing system 2000 using the reducing source will be described.

In the method for manufacturing hybrid aged aged meat using the reducing source described below, each component of the hybrid aged aged meat manufacturing system 2000 using the aforementioned reducing source, that is, each component of the aging device 1000 and the above A description overlapping with each component of the vacuum device 800 may be omitted. However, the omission of overlapping descriptions below does not exclude them, and the overlapping descriptions below refer to the embodiment of the hybrid aging aged meat production system 2000 using the reducing source described above.

3 to 11 are views for explaining a method for manufacturing hybrid aged aged meat using a reducing source according to an embodiment of the present invention.

Referring to FIG. 3 , the method for manufacturing hybrid aged aged meat using the reduction source includes preparing meat having a first color (S110), and placing the prepared meat in a predetermined first temperature range and a predetermined first temperature range. Preparing first aged meat having a second color by performing primary aging in a dry-aging method in a humidity range (S120), changing the surface color of the first aged meat from brown to red Coating a reducing source to reduce the surface of the first aged meat (S130), and the first aged meat coated with the reducing source, a second temperature range, a second humidity range, and a predetermined humidity range. At least one of the steps (S140) of preparing second aged meat by performing secondary aging in a vacuum pressure range using a -aging method may be included.

Hereinafter, each step is explained.

Step S110

Referring to FIG. 4 , in step S110, the meat mt may be prepared.

Meanwhile, in this step, the meat mt may be of the first color (c11, see FIG. 11 (a)), that is, a red color. Here, the red line may be understood as a concept including bright red, as described above.

Step S120

Referring to FIG. 5 , in step S120, the prepared meat (mt, see FIG. 4) may be prepared as the first aged meat 10.

To this end, the controller 600, referring to FIG. 5 , when the meat (mt, see FIG. 4) is placed in the maturing space 200, the maturing space 200 is placed in the cooling unit 300. The first aging control may be performed by a dry-aging method so as to be in a first temperature range predetermined by the humidifier 400 and a first humidity range predetermined by the humidifier 400 . Here, the first temperature range may be 1 °C or more to 5 °C or less, and the first humidity range may be 70% or more to 80% or less.

Accordingly, referring to FIG. 6 (b), in this step, the meat (mt, see FIG. 4) is first aged by the dry-aging method, so that the first aged meat 10 can be produced. .

Meanwhile, in this step, during the first maturation of the dry-aging method, the first color (cl1, see FIG. 11 (a)) disposed in the maturation space 200, that is, meat (mt) having a red color system , see FIG. 4) may be converted to the second color (cl2, see FIG. 11 (a)), that is, brown through the first aging. That is, the meat (mt, see FIG. 4) is the first aged meat (10, see FIG. 6 (b)) having the second color (cl2, see FIG. 11 (a)), that is, brown. ) reference).

Meanwhile, at this time, referring to FIG. 11(a), the controller 600 may control the first aging process to be performed for at least 6 days in this step.

Therefore, referring to FIG. 11 (a), the closer to 6 days during the first aging in this step, the flesh color of the surface (ox) of the first aged meat (10, see FIG. 6 (b)) is Browning may be deepened from one color (cl1), that is, a red system, to the second color (cl2), that is, a brown system.

As described above, referring to FIG. 6 (a), in this step, oxymyoglobin (om) of the meat (mt, see FIG. 4) is exposed to oxygen (O 2 ) during the first maturation to form myoglobin This may be because the included divalent iron (Fe+2) is oxidized to trivalent iron (Fe+3). Regarding this, since it overlaps with the description of the previous embodiment, reference will be made to the description of the previous embodiment.

On the other hand, referring to FIG. 11 (b), the closer to 6 days during the first aging in this step, the amount of moisture (ms) of the surface (ox) of the first aged meat (10, see FIG. 10 (b)) This can be minimized (ms _min ).

As described above, referring to FIG. 6 (b), in this step, at least a part of the moisture (ms) included in the meat (mt, see FIG. 4) during the first aging is removed from the surface of the aged meat to the outside. This may be due to dehydration. This also overlaps with the description of the previous embodiment, so reference will be made to the description of the previous embodiment.

Step S130

Referring to FIG. 7 , in step S130, the reducing source 15 may be coated on the surface (re, see FIG. 8) of the first aged meat 10.

To this end, the controller 600, referring to FIG. 7 , prior to the second maturation of the step described later, before completion of the first maturation process of the foregoing step, or the aforementioned first maturation step and the The humidifier 400 may be controlled so that the reduction source 15 is coated on the surface of the first aged meat 10 during the second aging step.

More specifically, referring to FIG. 7 , the control unit 600, as described above, in the humidifying unit 400, the surface of the first aged meat 10 disposed in the aging space 200 The humidifier 400 may be controlled to provide the reducing source 15 together with the moisture hm.

On the other hand, it is assumed that the humidifier 400 is provided on the lower side of the aging space 200 as described above.

Accordingly, by the reduction source 15 provided by the humidifier 400, the surface (re) of the first aged meat 10 disposed in the aging space 200 is shown in FIG. As such, it may be wet coated with the reducing source 15.

This is because, according to the present invention, the flavor of the first aged meat 10 produced through the first aging of the dry-aging method in the above step is maximized, but the surface of the first aged meat 10 ( ox, see FIG. 6 (b)) in consideration of browning.

Therefore, in this step, when the reduction source 15 is coated on the surface of the first aged meat 10, the first aged meat ( 10) By reducing the brown system of the surface (ox, see FIG. 6 (b)) to a red system, the first aged meat 20 with a minimized loss rate and a maximized yield can be provided.

On the other hand, according to one embodiment, in this step, as described above, the reducing source 15 is manually applied by the user on the surface of the first aged meat 10 (see FIG. 8). , may be coated.

Step S140

Referring to FIGS. 9 and 10 , in step S140, the first aged meat 10 coated with the reduction source 15 may be prepared as the second aged meat 20.

First, in this step, referring to FIG. 10 (b), the reduction source 15 is applied to the first aged meat 10 coated with a vacuum (vc) through the vacuum device 800 (see FIG. 2). Atmosphere can be provided.

More specifically, the vacuum device (800, see FIG. 2) is a vacuum (vc) in the vacuum pressure range of -0.01 MPa or more to -1.0 MPa or less in the first aged meat (10, see FIG. 10 (b)). , see FIG. 10 (b)) can provide an atmosphere.

In the vacuum device 800, providing the vacuum (vc) atmosphere to the first aged meat 10 overlaps with the previous embodiment, so reference will be made to the description of the previous embodiment.

Meanwhile, when the vacuum (vc) atmosphere is formed in the first aged meat 10 coated with the reduction source 15 and the first aged meat 10 is disposed in the aging space 200, the control unit 9, the aging space 200 has a second temperature range predetermined by the cooling unit 300 and a second humidity range predetermined by the humidifying unit 400. As much as possible, the secondary aging can be controlled by the -aging method. Here, the second temperature range may be 1 °C or more to 5 °C or less, and the second humidity range may be 70% or more to 80% or less.

Accordingly, referring to FIGS. 10 (b) and 10 (c), in this step, the first aged meat 10 is secondarily aged by the -aging method, and the second aged meat 20 ) can be prepared.

On the other hand, in this step, during the second aging of the -aging method, the second color (cl2, see FIG. 11 (a)) disposed in the aging space 200, that is, the first color having a brown color The meat color of the surface (re, see FIG. 10 (b)) of the aged meat (10, see FIG. 10 (b)) is the first color (cl1, see FIG. 11 (a)), that is, It can be reduced to the red system. That is, the first aged meat (10, see FIG. 10 (b)) is second aged and has the first color (cl1, see FIG. 11 (a)), that is, a red color system. It can be aged as meat (20, see Fig. 10 (c)).

More specifically, referring to FIG. 10 (b), in this step, the first aged meat 10 whose surface (re) is wet-coated with the reducing source 15 is, during the second aging process, as described above As shown in FIG. 10 (a), the sodium nitrite of the reducing source 15 reacts with metmyoglobin (mm) on the surface of the first aged meat 10 to obtain the first aged meat ( 10) As metmyoglobin (mm) on the surface is reduced (-O2) to oxymyoglobin (om), the second color (cl2, see FIG. 11 (a)), that is, in the brown system, the first color (cl1) , see FIG. 11 (a)), that is, it can be reduced to a red system.

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 may control the secondary aging to be performed for at least 7 days in this step.

Therefore, referring to FIG. 11 (a), the closer to 7 days during the second aging in this step, the flesh color of the surface (re) of the second aged meat (20, see FIG. 10 (c)) is Reduction may be intensified from the two-color (cl2), that is, the brown system, to the first color (cl1), that is, the red system.

On the other hand, referring to FIG. 11 (b), in this step, the closer to 7 days during the second aging, the moisture (ms) ejected from the inside of the first aged meat (10, see FIG. 10 (b)) toward the surface ) can be maximized (ms _max ).

As described above, referring to FIG. 10 (b), in this step, the vacuum (vc) atmosphere is formed in the first aged meat 10 coated with the reducing source 15 during the second aging. It may be because it has been Regarding this, since it overlaps with the description of the previous embodiment, reference will be made to the description of the previous embodiment.

Accordingly, according to the present invention, through the first aging of the above-described dry-aging method, while the flavor of the first aged meat (10, see FIG. 6 (b)) is maximized, the reducing sauce (15, FIG. 10 (b)) and the surface of the second aged meat (20, see FIG. 10 (c)) through the second aging of the -aging method in a vacuum (vc, see FIG. 10 (b)) atmosphere. As the browning and dehydration phenomena are minimized in , the second aged meat (20, see FIG. 10 (c)) with a minimized loss rate and a maximized yield can be produced.

Hereinafter, experimental examples of the present invention are described.

12 to 26 are views for explaining experimental examples of the present invention.

Referring to FIG. 12, in the experimental example of the present invention, American tomahawk (mta) and Korean beef crucible (mtb) were prepared as the meat (mt) of step S110 described above.

In the experimental example of the present invention, the American tomahawk (mta) was prepared by thawing frozen meat and removing blood, and the Korean beef crucible (mtb) used refrigerated meat.

Referring to FIG. 12, in the experimental example of the present invention, the meat (mt), that is, the meat color of the American tomahawk (mta) and the Korean beef crucible (mtb) was more specifically bright red than red.

Referring to FIG. 13, in the experimental example of the present invention, in order to prepare the first aged meat 10 of step S120 described above, in the aging space 200, the American tomahawk (mta) and the Korean beef crucible meat (mtb) is arranged, the aging space 200 is formed in the first temperature range, that is, 1 ° C. or more to 5 ° C. or less, and the first humidity range, that is, 70% or more to 80% or less, is formed to dry - The first aging process was started using the aging method (first day of dry-aging).

Referring to FIG. 13, as a result of performing the dry-aging on the first day in the experimental example of the present invention, the meat color of the American tomahawk 10a and the Korean beef crucible 10b is as described above with reference to FIG. 12. It was a darker red system than the American tomahawk (mta) and the Korean beef crucible (mtb).

Referring to FIG. 14, the first aging of the dry-aging method was continuously performed, and the second day of dry-aging was reached.

Referring to FIG. 14, as a result of performing the dry-aging on the second day in the experimental example of the present invention, the flesh color of the American tomahawk 10a and the Korean beef crucible 10b is as described above with reference to FIG. 13. It was a darker red system than the American tomahawk (10a) and the Korean beef crucible meat (10b).

On the other hand, as a result of performing the dry-aging on the second day, it was observed that the surfaces of the American tomahawk 10a and the Korean beef crucible 10b dried out.

Referring to FIG. 15, the first aging of the dry-aging method was continuously performed, and the third day of dry-aging was reached.

Referring to FIG. 15, as a result of performing the dry-aging on the third day in the experimental example of the present invention, the meat color of the American tomahawk 10a and the Korean beef crucible 10b began to brown.

Referring to FIG. 16, the first aging of the dry-aging method was continuously performed, and the 4th day of dry-aging was reached.

Referring to FIG. 16, as a result of performing the dry-aging on the 4th day in the experimental example of the present invention, the meat color of the American tomahawk 10a and the Korean beef crucible 10b was browned more than that of the 3rd day of the dry-aging. Intensified, and surface dryness was also more severe than on the 3rd day of dry-aging.

Referring to FIG. 17, the first aging of the dry-aging method was continued, and the 5th day of dry-aging was reached.

Referring to FIG. 17, as a result of performing the dry-aging on the 5th day in the experimental example of the present invention, the meat color of the American tomahawk 10a and the Korean beef crucible 10b was browned more than that of the 4th day of the dry-aging. It was oxidized close to the black system, and the surface dryness was also more severe than that of the 4th day of dry-aging.

Referring to FIG. 18, the first aging of the dry-aging method was continuously performed, and the 6th day of dry-aging was reached.

Referring to FIG. 18, as a result of performing the dry-aging on the 6th day in the experimental example of the present invention, the meat color of the American tomahawk 10a and the Korean beef crucible 10b was browned more than that of the 5th day of the dry-aging. It was oxidized close to the black system, and the surface dryness was also more severe than that of the 5th day of dry-aging.

Thus, the first aging for a total of 6 days according to the experimental example of the present invention was completed, and the first aged meat 10a, 10b was produced.

Referring to FIG. 19, in the experimental example of the present invention, in order to coat the reducing source 15 on the first aged meat 10 in step S130 described above, the user manually dissolved celery powder in purified water and diluted it. After that, the reduction source 15 was applied on the surface of the first aged meat 10a, 10b prepared according to the experimental example of the present invention to form a coating layer.

On the other hand, according to the experimental example of the present invention, the first aged meat 10a, 10b on which the reduction source 15 coating layer is formed is vacuum-packed with PE vacuum wrapping paper (pb) in a vacuum pressure range of -1.0 MPa, 1 A vacuum atmosphere was formed in the aged meat (10a, 10b).

Referring to FIG. 20, in the experimental example of the present invention, in order to prepare the second aged meat 20 of the above-described step S140, the first aged American tomahawk 10a in the aging space 200 and the Korean beef crucible 10b are disposed, and the aging space 200 is formed in the second temperature range, that is, 1 ° C or more to 5 ° C or less, and the second humidity range, that is, 70% or more to 80% The second aging process was started using the -aging method (first day of -aging).

Referring to FIG. 20, as a result of performing the -aging on the first day in the experimental example of the present invention, the flesh color of the American tomahawk 20a and the Korean beef crucible 20b is It was a darker red system than the American Tomahawk (10a) where aging was completed.

Referring to FIG. 21, the second aging of the -aging method was continuously performed, and the second day of -aging was reached.

Referring to FIG. 21, as a result of performing the -aging on the second day in the experimental example of the present invention, the flesh color of the American tomahawk 20a and the Korean beef crucible 20b was described above with reference to FIG. 20. It is closer to the bright red system than the American tomahawk 20a and the Korean beef crucible 20b.

On the other hand, as a result of performing the -aging on the second day, the surfaces of the American tomahawk 20a and the Korean beef crucible 20b appeared to be more moist than on the first day of the -aging.

Referring to FIG. 22, the second aging of the -aging method was continuously performed, and the third day of -aging was reached.

Referring to FIG. 22, as a result of performing the -aging on the 3rd day in the experimental example of the present invention, the flesh color of the American tomahawk 20a and the Korean beef crucible 20b was described above with reference to FIG. 21. It is closer to the bright red system than the American tomahawk (20a) and the Korean beef crucible (20b).

On the other hand, as a result of performing the -aging on the third day, the moisture content of the surfaces of the American tomahawk 20a and the Korean beef crucible 20b was improved compared to the -aging on the second day.

Referring to FIG. 23, the second aging of the -aging method was continuously performed, and the fourth day of -aging was reached.

Referring to FIG. 23, as a result of performing the -aging on the 4th day in the experimental example of the present invention, the flesh color of the American tomahawk 20a and the Korean beef crucible 20b was previously described with reference to FIG. 22. It is closer to the bright red system than the American tomahawk (20a) and the Korean beef crucible (20b).

On the other hand, as a result of performing the -aging on the 4th day, the moisture content of the surfaces of the American tomahawk 20a and the Korean beef crucible 20b was improved compared to that of the -aging on the 3rd day.

Referring to FIG. 24, the second aging of the -aging method was continuously performed, and the fifth day of -aging was reached.

Referring to FIG. 24, as a result of performing the -aging on the 5th day in the experimental example of the present invention, the flesh color of the American tomahawk 20a and the Korean beef crucible 20b is described above with reference to FIG. 23 It is closer to the bright red system than the American tomahawk (20a) and the Korean beef crucible (20b).

On the other hand, as a result of performing the -aging on the 5th day, the moisture content of the surface of the American tomahawk 20a and the Korean beef crucible 20b was improved compared to that of the -aging on the 4th day.

Referring to FIGS. 25 and 26 , the second aging of the -aging method was continued, and the 7th day of -aging was reached.

Referring to FIGS. 25 and 26, as a result of performing the -aging on the 7th day in the experimental example of the present invention, the meat color of the American tomahawk 20a and the Korean beef crucible 20b is It is closer to the bright red system than the American tomahawk 20a and the Korean beef crucible 20b described with reference.

Furthermore, as a result of performing the -aging on the 7th day, even the fat color of the American tomahawk 20a and the Korean beef crucible 20b was improved compared to the -aging on the 5th day.

On the other hand, as a result of performing the -aging on the 7th day, it was observed that the moisture on the surfaces of the American tomahawk 20a and the Korean beef crucible 20b increased to the extent that it flowed out toward the PE vacuum wrapping paper (pb).

Thus, the second aging for a total of 7 days according to the experimental example of the present invention was completed, and the second aged meat (20a, 20b), that is, hybrid aged aged meat in which dry-aging and -aging were mixed, was prepared. .

Thereafter, the experiment was conducted by performing the -aging on the 8th day or more, but the effect was not improved compared to the 7th day of the -aging described above with reference to FIGS. 25 and 26 .

Therefore, in the experimental example of the present invention, the step of preparing the second aged meat was derived as an optimal threshold value to be performed for at least 7 days.

<Table 1> below shows the results of sensory evaluation conducted by providing the hybrid aged meat prepared according to the experimental example of the present invention to an evaluation group composed of 100 food-related experts and ordinary people.

In order to compare the flavor, color, and moisture level of the hybrid aged meat according to the aging method and aging time, in the experimental example of the present invention described above, the first day of dry-aging with the first aging, dry-aging 3rd day, 1st aged meat aged on 6th day of dry-aging, and -aging 1st day, -aging 3rd day, -aging 7th day with the 2nd aging after the 1st aging is completed Sensory evaluation was performed for each of the second aged meats aged with .

division zest flesh color pollinator Day 1 of dry-aging (1st aged meat) 6.0 9.1 9.0 Day 3 of dry-aging (1st aged meat) 7.5 6.2 6.7 Day 6 of dry-aging (1st aged meat) 9.0 2.5 2.4 -Aging Day 1 (2nd aged meat) 9.0 3.5 3.6 - 3rd day of aging (second aged meat) 9.0 7.3 7.5 - 7th day of aging (second aged meat) 9.5 9.7 9.8

Referring to <Table 1> above, the sensory evaluation was performed using a 10-point scoring method (2: very bad, 4: bad, 6: normal, 8: good, 10: very good). In, the flavor and the moisture level were evaluated after cooking by a recipe in which heat was simply applied without adding any seasoning to the aged meat and ingested by the evaluation group, and the meat color and moisture level were evaluated before the cooking After the evaluation team observed the aged meat, it was evaluated. That is, the evaluation of the water content here is a result of combining the evaluation result observed with the naked eye before cooking and the evaluation result of ingestion after cooking.

Referring to <Table 1> above, according to the experimental example of the present invention, the second aged meat, which was secondly aged on the 7th day of -aging, received the highest scores in flavor, flesh color, and moisture content.

Accordingly, according to the experimental example of the present invention, after 6 days of dry-aging is completed, the reduction source (15, see FIG. 10 (b)) is provided and the vacuum (vc, see FIG. 10 (b)) atmosphere is In the case of -aging for 7 days in the formed state, it can be proven that the flavor, color, and moisture content of the prepared aged meat are excellent.

On the other hand, referring to <Table 1>, the first aged meat first aged on the 6th day of dry-aging according to the experimental example of the present invention received a high score in flavor, while having the lowest meat color and moisture content. Scored.

As a result, the flavor of the aged meat produced by performing the dry-aging for 6 days is improved, while the reducing source 15 (see FIG. 10(b)) is not provided to the aged meat, and the vacuum (vc, 10(b)) When the atmosphere is not formed and the -aging is not performed, it can be seen that the color and moisture content of the aged meat are lowered. As described above, this was a phenomenon found even in the conventional dry-aging method.

On the other hand, referring to <Table 1>, according to the experimental example of the present invention, the second aged meat secondarily aged on the 3rd day of -aging was secondly aged on the 7th day of -aging It received relatively lower scores than meat in terms of flavor, flesh color, and moisture content.

Thus, according to the experimental example of the present invention, it can be seen that the secondary aging should be performed for at least 7 days.

In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

100: aging housing
200: aging space
300: cooling unit
400: humidifying unit
500: sensor unit
510: temperature sensor
520: humidity sensor
600: control unit
800: vacuum device
810: vacuum housing
830: vacuum pump
850: pressure sensor
870: sealing unit
1000: aging device
2000: Hybrid aging aged meat manufacturing system using reducing sauce

Claims (8)

a housing including a maturing space for maturing meat having a first color therein;
a cooling unit cooling the maturation space;
a humidifier for humidifying the ripening space; and
A control unit controlling at least one of the cooling unit and the humidifying unit; including,
The control unit controls primary aging by a dry-aging method so that the aging space has a first temperature range predetermined by the cooling unit and a first humidity range predetermined by the humidifying unit Thus, the surface meat color of the meat having the first color is aged into first aged meat having a second color,
The first aged meat is coated with a reduction source that reduces the surface color of the first aged meat from brown to red, in a second temperature range predetermined by the cooling unit, by the humidifying unit In a predetermined second humidity range and a predetermined vacuum pressure range, the Ÿ‡-aging method includes secondary maturation and maturation into secondary aged meat,
The control unit controls the coating of the reduction source to be performed between the dry-aging and the Ÿ‡-aging,
The hybrid aging aged meat manufacturing system using a reducing source, wherein the reducing source includes celery powder.
According to claim 1,
The first and second temperature ranges are from 1 ° C. to 5 ° C.,
The first and second humidity ranges are 70% or more and 80% or less,
The vacuum pressure range is -0.01 MPa or more to -1.0 MPa or less, hybrid aging aged meat manufacturing system using a reducing source.
According to claim 1,
The humidifying unit includes a humidifying tank providing moisture and the reducing source;
The control unit controls the humidifying unit so that the reducing source together with the moisture from the humidifying tank is humidified and coated on the surface of the first aged meat having the second color Hybrid aging aged meat manufacturing system using a reducing source .
preparing meat having a first color;
First maturing the prepared meat by a dry-aging method in a first predetermined temperature range and a first predetermined humidity range to produce first aged meat having a second color on the surface;
coating the surface of the first aged meat with a reducing source for reducing the color of the surface of the first aged meat from brown to red; and
The first aged meat coated with the reduction source is secondarily aged in a Ÿ‡-aging method in a second predetermined temperature range, a second predetermined humidity range, and a predetermined vacuum pressure range, thereby preparing the second aged meat manufacturing step; including,
The coating of the reducing source includes being performed between the dry-aging and the Ÿ‡-aging,
The reducing source is a hybrid aging aged meat manufacturing method using a reducing source, comprising celery powder.
According to claim 4,
In the step of preparing the first aged meat,
The first color of the meat surface is oxidized and browned to the second color,
In the step of preparing the second aged meat,
A method for producing hybrid aged aged meat using a reduction source, wherein the second color of the surface of the first aged meat coated with the reduction source is reduced to the first color by the reduction source.
According to claim 4,
In the step of preparing the first aged meat,
At least some of the moisture contained in the meat is dehydrated to the outside,
In the vacuum pressure range of the step of preparing the second aged meat,
A method for producing hybrid aged aged meat using a reducing source, wherein moisture inside the first aged meat is ejected toward the surface of the first aged meat.
delete According to claim 4,
The step of preparing the second aged meat is performed for at least 7 days, a hybrid aging aged meat manufacturing method using a reducing source.