KR20160111167A - Ultrasonic Aging Equipment - Google Patents
Ultrasonic Aging Equipment Download PDFInfo
- Publication number
- KR20160111167A KR20160111167A KR1020150035965A KR20150035965A KR20160111167A KR 20160111167 A KR20160111167 A KR 20160111167A KR 1020150035965 A KR1020150035965 A KR 1020150035965A KR 20150035965 A KR20150035965 A KR 20150035965A KR 20160111167 A KR20160111167 A KR 20160111167A
- Authority
- KR
- South Korea
- Prior art keywords
- ultrasonic
- aging
- storage tank
- liquid storage
- energy
- Prior art date
Links
- 230000032683 aging Effects 0.000 title claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 6
- 239000002184 metal Substances 0.000 claims 2
- 239000011343 solid material Substances 0.000 claims 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims 1
- 230000002431 foraging effect Effects 0.000 claims 1
- 239000013077 target material Substances 0.000 abstract description 9
- 239000013076 target substance Substances 0.000 abstract description 4
- 230000001788 irregular Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/48—Ultrasonic treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to an ultrasonic aging apparatus, and more particularly, to a ultrasonic wave aging apparatus for ultrasonic aging which comprises a ultrasonic wave generator for generating ultrasonic waves and a liquid storage tank, a liquid storage tank and a target material And more particularly to an ultrasonic aging apparatus.
Therefore, the ultrasonic wave is applied to aging and fermentation of food by constructing the structure to dissipate the energy generated by ultrasonic vibration into thermal energy and vibration energy to block irregular heat energy and to transmit vibrational energy efficiently to the target substance. Thereby promoting physico-chemical aging.
Description
The present invention relates to an ultrasound aging device, and relates to an ultrasound aging device capable of efficiently separating heat energy and vibration energy generated by applying a voltage to an ultrasonic vibrator, blocking unnecessary heat energy, and using useful vibration energy will be.
The present invention separates heat energy and vibration energy generated from an ultrasonic vibrator in order to aged and ferment the object material efficiently in the object substance reaction using the vibration frequency in the range of 20 kHz to 80 kHz, thereby blocking the heat energy generated by the dielectric loss of the piezoelectric ceramics And efficiently transmit vibration energy generated in the piezoelectric ceramics to the target material.
Ultrasonic aging of meat and alcohol containing meat such as pork, beef and fish can shorten ripening time, improve quality and improve the year, and include yeast such as miso, kochujang, kimchi, and lactic acid bacteria. Ultrasonic wave aging and fermentation process have been proposed to increase the number of lactic acid bacteria by shortening the fermentation time by proliferating microorganisms such as yeast or bacteria when the fermented food is aged. The ultrasonic vibrator does not distinguish between the deformation caused by heat energy and the deformation caused by the vibration energy. Therefore, the factor of deterioration of aging such as the destruction of the object material and the microorganism due to thermal energy, and the vibration energy Activation of aging such as deformation and microbial growth due to contraction and relaxation of the target substance The ultrasound waves having excellent orientation characteristics can not propagate the vibration energy generated from the surface of the vibrator and are intensively irradiated on a part of the food, Aging and fermentation have occurred, and ultrasonic aging apparatus has been devised as a means to remedy these problems.
The object of the present invention to solve the above problems is to prevent heat energy generated by the dielectric loss of the ultrasonic vibrator from the target material, thereby preventing deformation and destruction of the target material due to thermal deformation, The present invention provides an ultrasonic aging device for promoting hydrolysis efficiency by the vibration energy by providing an intermediate layer in a region where ultrasound energy is very irregularly distributed in order to efficiently transfer the ultrasound energy to a target material.
The object of the present invention to solve the above problems is to provide an ultrasonic diagnostic apparatus that absorbs irregular heat energy generated in an ultrasonic vibrator between an ultrasonic vibrator and a target material and forms an intermediate layer for efficiently transmitting vibration energy, And an ultrasonic wave aging device for efficiently transmitting vibrational energy to a target material.
As described above, according to the present invention, a liquid storage tank is installed in the middle layer to block the heat energy generated by the vibration of the ultrasonic wave and transmit the vibration energy, and the heat energy generated from the ultrasonic vibrator by the applied voltage is stored The liquid contained in the tank absorbs the heat energy to block the transmission of heat energy to the target material. The vibration energy generated from the ultrasonic vibrator transfers the vibration energy efficiently diffused by the liquid vibration in the liquid storage tank to the target material, It is possible to obtain the effect of preventing deterioration and deterioration of aged products due to aging and fermentation by the diffused vibration energy.
Fig. 1 shows an ultrasonic aging device capable of blocking heat energy and diffusing vibration energy according to the present invention.
Hereinafter, the structure and operation of the embodiment of the present invention will be described in detail in connection with the attached drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
When voltage is applied to the
In addition, the fluid inlet 22 is constructed so that the fluid in the liquid storage tank can smoothly flow through the liquid storage tank by ultrasonic vibration.
In addition, the
Example 1:
Using the ultrasonic aging device, meat was added to the subject material (30) and aged for 10 hours to analyze the amino acid content and shear force.
As shown in Table 1, amino acid content, which is a measure of beef ripening, was increased by 29.6% and shear force was increased by 39.9%.
Example 2:
Using an ultrasonic aging device, the material (30) was aged for 10 hours using a container containing liquid and meat, and the amino acid content and shearing force were analyzed and shown in the table.
As shown in Table 2, amino acid content, which is a measure of beef ripening, was increased by 36.4% and shear force was increased by 49.9%.
Example 3:
The number of lactic acid bacteria was analyzed using the milk containing lactic acid bacteria in the target substance (30) using an ultrasonic aging apparatus and shown in the table.
As shown in Table 3, the milk containing lactic acid bacteria was aged using an ultrasonic aging device and the characteristics of the product were compared with those of the A-aged agar. As a result, the aging time was shortened by 5 hours and the number of lactic acid bacteria was increased by 23%.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, Accordingly, the scope of the present invention should not be construed as being limited to the embodiments described above, but should be construed in accordance with the following claims.
10: Ultrasonic vibrator
20: Liquid storage tank
21: Heat sink
22: Fluid exit
30: Target substance
40: controller
Claims (7)
Characterized in that the reactor is characterized by a liquid storage tank;
Characterized in that the reactor is characterized by a substance of interest;
Characterized in that the reactor is characterized by a fluid outlet;
Wherein the ultrasonic aging device comprises the reactor and the controller.
An ultrasonic vibrator having an ultrasonic frequency of 20 to 80 kHz;
An ultrasonic vibrator having one or more frequencies in the ultrasonic aging device;
A liquid storage tank in which the fluid outlet is provided in an upper portion of the liquid storage tank;
A liquid storage tank characterized by a metal and a non-ferrous metal having an excellent thermal conductivity such as a heat sink structure in the ultrasonic aging device;
A liquid storage tank characterized by fluid flow by the fluid inlet to said ultrasonic aging device;
Wherein the object material in the ultrasonic aging device is a liquid, a solid material or a liquid and a solid material are mixed for aging and fermentation;
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150035965A KR20160111167A (en) | 2015-03-16 | 2015-03-16 | Ultrasonic Aging Equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150035965A KR20160111167A (en) | 2015-03-16 | 2015-03-16 | Ultrasonic Aging Equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160111167A true KR20160111167A (en) | 2016-09-26 |
Family
ID=57068495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150035965A KR20160111167A (en) | 2015-03-16 | 2015-03-16 | Ultrasonic Aging Equipment |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160111167A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023185610A1 (en) * | 2022-03-31 | 2023-10-05 | 青岛海尔电冰箱有限公司 | Refrigerator and ultrasonic processing apparatus thereof |
-
2015
- 2015-03-16 KR KR1020150035965A patent/KR20160111167A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023185610A1 (en) * | 2022-03-31 | 2023-10-05 | 青岛海尔电冰箱有限公司 | Refrigerator and ultrasonic processing apparatus thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |