KR20160146292A - Fermentation control method for beef and pork - Google Patents
Fermentation control method for beef and pork Download PDFInfo
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- KR20160146292A KR20160146292A KR1020150083367A KR20150083367A KR20160146292A KR 20160146292 A KR20160146292 A KR 20160146292A KR 1020150083367 A KR1020150083367 A KR 1020150083367A KR 20150083367 A KR20150083367 A KR 20150083367A KR 20160146292 A KR20160146292 A KR 20160146292A
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- fermentation
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- beef
- humidity
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D22/00—Control of humidity
- G05D22/02—Control of humidity characterised by the use of electric means
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D27/00—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00
- G05D27/02—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00 characterised by the use of electric means
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
The present invention relates to a fermentation aging control method of beef and pork for fermentation of fermented beef and pork, and more particularly to a method for controlling fermentation of fermented beef and pork, It is possible to secure an optimum location condition and space and to react sensitively to environmental factors such as temperature, humidity, wind and cleanliness at the time of manufacturing, and to reduce the possibility of contamination of the product during manufacturing due to pests or carelessness of workers , It is possible to standardize the manufacturing method and the manufacturing environment for maintaining the uniform quality of the fermented product and to improve the fermentation aging of the beef and pork of high quality which can reduce the manufacturing time in the fermented food It is a fermentation aging control method of beef and pork for fermentation of beef and pork.
Consumption of meat products is steadily increasing in Korea, and the largest portion of the consumption is pork, which consumes 19.3kg of pork per person in 2010. Pork can be divided into preferred parts (pork ribs, beef ribs, ribs, etc.) and non-preferred parts (relief, sirloin and low fat areas such as Fuji). Due to such differences in preference, imported and non- And there is a problem such as an increase in the price of the preferred site.
In recent years, domestic consumers are increasingly interested in well-being and slow food, and meat fermented products such as ham, which can process non-preferred parts, are emerging as solutions to such problems.
From the viewpoint of securing national food, it is necessary to produce products that can produce high added value of about 10 times or more through fermentation of non-preferred parts such as Fuji, relief, and fillet.
Therefore, it is necessary to solve the difficulties when domestic fermentation technology enters the industrialization stage.
The present invention is automatically controlled to provide conditions such as an actual natural environment. In the case of the natural drying method, it is possible to secure an optimum location condition and space for fermentation drying, and it is possible to obtain an optimum environment condition and space for environmental fermentation such as temperature, humidity, wind, It is possible to reduce the possibility of contamination of the product during the manufacturing process due to the carelessness of the pest or worker and to standardize the manufacturing method and the manufacturing environment to maintain the uniform quality of the fermented product It is an object of the present invention to provide an integrated incubator device for fermentation maturation of beef and pork which aims at fermentation maturation of beef and pork of high quality which can reduce the time of manufacture in fermented food.
In order to solve the above problems, the present invention provides a fermentation maturation control method for beef or pork, which comprises: a fermentation maturing measurement step of measuring fermentation maturity of beef or pork; A temperature / humidity calculation step of specifying a temperature value and / or a humidity value according to the fermentation maturity measured by the fermentation maturation measuring unit; A heat releasing step of setting a heating capacity based on a result of the temperature / humidity calculator and releasing heat according to the set heating capacity; A humidifying / dehumidifying step of performing a humidifying or dehumidifying function based on the result of the temperature / humidity calculating part; And controlling the wind direction / wind speed to control the wind direction and the wind speed according to a predetermined relation algorithm based on the result of the temperature / humidity calculation unit.
The present invention provides conditions such as an actual natural environment, and it is possible to secure an optimal location condition and space for fermentation drying in the case of the natural drying method, and to be sensitive to environmental factors such as temperature, humidity, It is possible to reduce the possibility of contamination of the product during the manufacturing process owing to pests or carelessness of workers and to standardize the manufacturing method and manufacturing environment for maintaining the uniform quality of the fermented product, It is possible to achieve fermentation aging of beef and pork of high quality which can reduce the production time in the fermentation.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to the detailed description of the present invention, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms. Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.
There is a need to solve the following problems through the present invention.
· In the case of natural drying method, the optimal location condition and space for fermentation drying are ensured.
· Sensitive to environmental factors such as temperature, humidity, wind, cleanliness during manufacturing
· There is a high possibility of contamination of the product during the manufacturing process due to pests or carelessness of workers.
· Standardization of manufacturing method and manufacturing environment to maintain uniform quality of fermented product
· It is necessary to understand the manufacturing method of fermented product, but there is a lack of specialized manpower
· Fermented foods require a lot of time for manufacturing (about 3 months to 1 year or more drying, aging)
- Establishment of an infrastructure to enable continuous and safe production of high-quality products that can compete with foreign fermented products by utilizing the optimal environmental factors database required for manufacturing, and the initial research infrastructure (H / W, S / W) is required.
- Developed Incubator Platform for Research on Korean Fermented Products for the first time, secured the special production and research system for fermentation of fermented products with IT and secured technology for producing Korean fermented products with improved quality and productivity through development platform. It is an object of the present invention to contribute to commercialization.
The present invention relates to a method and apparatus for industrializing a fermented product, which is a research experimental device that combines IT and BT technology to provide environmental factors such as temperature, humidity, wind speed, and cleanliness, which are the most influential factors in fermentation and aging of a fermented product We propose original technology that can be controlled / managed in the incubator platform which is planned to be developed through this project.
The originality of the present invention can be expressed as follows.
1) H / W technology to set / process / manage fermentation and aging environmental conditions of meat products
- Technology that can create various environments such as temperature, humidity, wind and can process data in real time
2) Micro-organism experiment, data processing, analysis S / W technology that can guarantee the reliability of manufactured meat product
3) Data accumulation S / W technology to improve productivity and quality through comparison between samples manufactured in independent environment
- Rapid commercialization of the fermentation, fermentation conditions, and fermentation conditions of the samples
Hereinafter, the technical ripple effect of the present invention will be described.
It is possible to perform various experimental tests and data calculation of the fermented product through the present invention (F / A IP).
· F / A IP can be systematically studied through the F / A IP, which is developed for the first time in Korea and overseas, and contributes greatly to the fermentation technology through data quantification between various experimental groups
· Creation of simulations and development of new fermentation products through domestic and overseas fermentation data
· It is possible to develop Korean fermented product through accurate analysis and environmental analysis of currently fermented products imported from overseas.
- Proposal of optimization method of fermentation / aging through invention and standardization of production of domestic fermented product
· It can control the temperature / humidity / wind direction, wind speed and other fine natural conditions to realize high added value of pork non-favored area, further make standard environment of fermented product, and contribute to more systematic production method in mass production Can do
- Creation of national strategic food industry model that can reduce the economic sensitivity of domestic fermented meat products
· Increase in income due to the consumption of pork preference parts due to supply and demand imbalance caused by prevailing consumption of pork belly,
· It is suitable as a measure to solve the problem that the cost of storing and disposing of non-preferred parts affects the increase of overall pork price.
· Produce meat products that can be processed strategically for long-term preservation in the country, as well as produce high value-added food products through fermentation and aging.
(EX: can be used as a military storage fermented food, in case of national emergency, and as an emergency relief food)
· Prosciutto is popular in Europe, so there are enough customers to find it.
The present invention relates to the development of a technology for converting a portion of meat having a relatively low utilization rate into a high-value-added food in order to create a Korean meat fermentation product model and a high-value-added fermented meat product mass commercializing model through development of an incubation platform Quality high quality meat fermentation method and high profitable functional fermented livestock product which can respond to the proposal and overseas agricultural and fishery FTA.
The present invention relates to an optimized incubator platform for providing an optimal fermentation / aging environment, and to the following apparatus and system.
1. Development of Incubator System Specializing in the Fermentation Condition
2. Various fermentation experiment data through incubation incubation for meat products and optimal fermentation condition and derivation of food ingredients possibility
3. Obtain various data for manufacturing high quality Korean ham and mass production
4. Maximize the effectiveness of the device according to its function and use so that the consumer can easily ferment the process by making the interpreter more sophisticated.
Therefore, the development direction and the final goal of the present invention are as follows.
The present invention aims to provide a system for researching a more systematic approach to domestic and foreign meat product fermentation products and to produce them in a shorter period by converging IT and BT.
The present invention aims at establishing a standard research infrastructure that can extract limited local and natural environmental conditions and mass production of optimal meat products.
The overall configuration of the present invention is as follows.
The present invention can largely be divided into H / W part, S / W development and verification part, and the following three steps are the key core development (Korean platform for F / A IP).
① Development of incubator (F / A OI) stage for fermentation
② Development of fermentation process control (F / A TCS, TMS)
③ Experimental study and validation phase related to fermentation
On the other hand, the overall configuration of the raw ham production platform of the present invention is as follows.
The above figure shows the overall configuration of the F / A OI part, the Total Monitoring System (TMS), the Total Control System (TCS), the Sensing Unit, the DB and the M & S system, In order to carry out research experiments on fermented meat, it is necessary to have an infrastructure for carrying out various experimental studies by being platformed as shown in the above figure. Due to the progress made through this platform, various data, As the basic research equipment for the development.
As shown in the following figure, the F / A IP (Fermentation / Aging incubator Platform) is classified into two categories (F / A TCS (Control) and F / A TCS (Management) A TCS can be classified into 4 categories and can be divided into H / W and S / W.
The present invention can be primarily classified as shown in the above table.
· F / A TCS (fermentation / aging control system)
① F / A OI: Fermentation / aging incubator for meat processing experiment
② F / A TCU: Interface and control device for connection between incubator and external servers and devices
③ Sensor & DUCT: Measuring sensors, temperature and humidity, ventilation for optimal natural environment
· F / A TMS (Fermentation / Aging Monitoring System)
① Monitoring: Observation device for color change and visual inspection of fermentation aging process
② DB creation and management: A system that can observe the process and change trend of the date and environment of the fermentation / aging process, and store and DB them
The F / A TCS of the present invention is as follows.
? F / A OI (Fermentation / Aging Optimizing Incubator: Fermentation / Aging Optimization Incubator)
· Planning and Design of Incubator External Apparatus (Feature)
· Incubator internal function definition and sensor module design and development
· Incubator power supply and wired / wireless communication interlocking design and development
· Incubator and gate way integrated interface design and development
· Temperature / humidity (constant temperature and humidity) function and setting requirements and sensor board design and development
· Design and development of internal air conditioning function and air circulation method and control method
· Design and development of UV lamp for interception and disinfection of harmful air inside
· Device design and development for measurement of meat moisture change
· Interlocking and additional brackets design and development for internal and external monitoring
? F / A OI (Fermentation / Aging Optimizing Incubator: Fermentation / Aging Optimization Incubator)
Detail S / W matters
· Incubator measurement sensor board operation F / W development
· Incubator power control and sensor setting value UI planning and S / W development
· Optimization control setting function requirement analysis and design (Function) for meat fermentation
? F / A OI (Fermentation / Aging Optimization Incubator) Development Specification & Feature
The F / A OI (Total Control Unit) of the present invention is as follows.
The F / A TCU (Total Control Unit) of the present invention is as follows.
· Integrated gate way board design and development
· External device connection and requirements analysis (related program development)
? Sensing Parts Development (Sensor uses existing products)
· Design, utilization and development of temperature / humidity sensing board
· Design, use and development of air control sensor
· Design and development of sensor for contamination measurement
· Development of control and management software related to constant temperature / humidity function
? Duct & Clean air Development
· Design and development of contaminated air reprocessing and inflow prevention unit
· Design and development of air-conditioning equipment related to noise and intake and exhaust
- F / A TMS development part
? F / A Monitoring
· Monitoring internal environment of incubator and observation of fermented meat image for inside and outside researchers
? F / A DB construction
· Data Base for deriving optimal environment for each fermentation / aging condition, experiment condition, and raw meat
DB for creating and extracting basic meta data
o F / A TCS, TMS S / W (Screen UI) Development Concept
? It integrates TCS (Integrated Control) and TMS (Integrated Monitoring), which allows the administrator to use the incubator as a useful tool to control / manage the incubator sequentially
· The user can implement the integrated S / W of monitoring and control to control the setting value of the F / A OI device while checking the status of the operating fermenter in real time (TMS).
Developed to visually display the environment values such as operating time, temperature, humidity, wind speed, etc., and water door which can affect the operation and the opening / closing status of the front door.
· If a warning occurs, it will be displayed in red so that the user's gaze can be guided.
· Developed the function to make the data collected during the product creation period DB and to use it as a storage and user creation menu through data log view
The figure above shows the Data Log part of the "Function menu" part of the entire UI. It shows the overall data on the fermentation / aging environment so that the experimenter can store .
Development progress through the definition and requirements of basic data log as follows · Visualization of incubator internal temperature, period setting, detailed environment setting, change amount and automatic program development
· Visualization of temperature and humidity related graphs, differences between measured values and set values, and visualization of change trends · Development of simulated production of fermented meat products by inputting optimized fermentation environment considering differences in setting and measurement values
· Progress of development of reporting function to enable selected data to be DB
The research and experimental equipment for the fermented food of the present invention is as follows.
Flesh of pork, cell, and fuji are characterized by less fat than other parts, and because of these characteristics, they are not suitable for roasting and are classified as non-preferred parts. However, in high-value-added fermented products, these properties are used as main ingredients.
However, fermentation / aging processes are produced in such a way that they are directly exposed to the environment, and therefore, it is difficult to create conditions that can be produced because of strong nature depending on local natural influences.
The present invention is a technology for enabling fermented meat product to be easily made and systemized without any environment anytime and anywhere. The scope of development is largely divided into an incubator part (F / AIP) and an incubator Can be integrated to control.
Control system (F / A TCS) and an integrated control system (F / A TMS) that can monitor the overall situation.
The operating conditions of the present invention are as follows.
The overall configuration of another embodiment of the present invention is as follows.
On the other hand, the configuration of the F / A IP of the present invention is as follows.
Further, the F / A IP (Fermentation / Aging Incubator Platform) of the present invention is as follows.
The figure below shows the overall configuration of the F / A OI part, TMS (Total Monitoring System), TCS (Total Control System), Sensing Unit, DB, M & S system and external devices. .
The incubator for fermentation / aging research of the present invention is as follows.
The F / A OI of the present invention is as follows.
The features of the F / A TCS and the TMS S / W (representative screen UI) of the present invention will be described.
(Features of the Present Invention)
? It integrates TCS (Integrated Control) and TMS (Integrated Monitoring), which allows the administrator to use the incubator as a useful tool to control / manage the incubator sequentially
· The user can implement the integrated S / W of monitoring and control to control the setting value of the F / A OI device while checking the status of the operating fermenter in real time (TMS).
· Visually display the environment values such as operating time, temperature, humidity, wind speed, etc., and the opening and closing status of the water tray and front door that can affect operation
· If caution occurs, it is displayed in red to induce user's gaze
· Provides a function to make the data collected during the product creation period DB and to use it as a storage and user creation menu through data log view
The figure above shows the Data Log part of the "Function menu" part of the whole UI. It shows the overall data about the fermentation / aging environment so that the experimenter can store or confirm the generated data for fermentation meat internally Development.
? Developed as follows through function definitions and requirements for basic data log • Visualization of incubator internal temperature, period setting, detailed environment setting, change amount and automatic program
· Visualization of temperature and humidity related graphs, differences between measured values and set values,
· Fermentation meat product simulating function by inputting optimized fermentation meat environment considering difference of setting and measurement value
· Reporting function that allows administrator to DB-select selected data
As described above, an optimal embodiment has been disclosed in the drawings and specification. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit of the invention, The scope should be determined by the technical idea of the appended claims.
Claims (1)
A fermentation aging measuring step of measuring the degree of fermentation of beef or pork;
A temperature / humidity calculation step of specifying a temperature value and / or a humidity value according to the fermentation maturity measured by the fermentation maturation measuring unit;
A heat releasing step of setting a heating capacity based on a result of the temperature / humidity calculator and releasing heat according to the set heating capacity;
A humidifying / dehumidifying step of performing a humidifying or dehumidifying function based on the result of the temperature / humidity calculating part; And
And controlling the wind direction / wind speed to control the wind direction and the wind speed according to a predetermined relation algorithm based on the result of the temperature / humidity calculation unit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150083367A KR20160146292A (en) | 2015-06-12 | 2015-06-12 | Fermentation control method for beef and pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150083367A KR20160146292A (en) | 2015-06-12 | 2015-06-12 | Fermentation control method for beef and pork |
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| Publication Number | Publication Date |
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| KR20160146292A true KR20160146292A (en) | 2016-12-21 |
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| KR1020150083367A KR20160146292A (en) | 2015-06-12 | 2015-06-12 | Fermentation control method for beef and pork |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022203160A1 (en) * | 2021-03-23 | 2022-09-29 | 농업회사법인 (주) 에이라이프 | Meat aging system using meat aging apparatus, and manufacturing method therefor |
-
2015
- 2015-06-12 KR KR1020150083367A patent/KR20160146292A/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022203160A1 (en) * | 2021-03-23 | 2022-09-29 | 농업회사법인 (주) 에이라이프 | Meat aging system using meat aging apparatus, and manufacturing method therefor |
| KR20220132681A (en) * | 2021-03-23 | 2022-10-04 | 농업회사법인 (주) 에이라이프 | Meat aging system using meat aging device and method thereof |
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