WO2023234667A1 - Hybrid aging system for manufacturing aged meat using reduction source and hybrid aging method for manufacturing aged meat using reduction source - Google Patents

Abstract

Provided is a hybrid aging system for manufacturing aged meat using a reduction source, the system comprising: a housing including an aging space therein for maturing meat having a first color; a cooling unit that cools the aging space; a humidification unit that humidifies the aging space; and a control unit that controls at least one of the cooling unit and the humidification unit, wherein the control unit controls primary aging by dry aging to make the aging space be in a first temperature range predetermined by the cooling unit and a first humidity range predetermined by the humidification unit so that the surface meat color of the meat having the first color is aged into first aged meat having a second color, and in a state in which a reduction source that reduces the surface color of the first aged meat from brown to red is coated, the first aged meat is secondly aged by wet aging in a second temperature range predetermined by the cooling unit, a second humidity range predetermined by the humidification unit, and a predetermined vacuum pressure range.

Description

Hybrid aged aged meat manufacturing system using a reducing source and a hybrid aged aged meat manufacturing method using a reducing source

The present invention relates to a hybrid aging meat production system using a reducing source and a hybrid aging meat production method using a reducing source. More specifically, the present invention relates to a hybrid aging meat production system using a reduction source, and more specifically, to maximize the flavor of the aged meat while preventing browning and dehydration on the surface of the aged meat. This phenomenon is related to a hybrid aged meat manufacturing system using a reducing source and a hybrid aged aged meat manufacturing method using a reducing source that minimizes the phenomenon.

The conventional dry-aging method has a problem in that oxymyoglobin in meat is oxidized and converted to metmyoglobin, causing the meat to turn brown.

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

As described above, aged meat aged using the conventional dry-aging method is aged by exposing the meat to an environment in which air circulates. Therefore, during the aging process, at least a portion of the moisture contained in the meat is released from the surface of the aged meat. As it is dehydrated, the flavor of aged meat can be concentrated.

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

On the other hand, as described above, in aged meat aged using a conventional dry-aging method, at least a portion of the moisture contained in the meat is dehydrated from the surface of the aged meat to the outside during the aging process. There was a problem with this drying out.

In addition, in aged meat produced by the conventional dry-aging method, oxidation proceeds from the surface of the meat being aged by reacting with oxygen, so the color of the meat on the surface of the aged meat turns brown as described above.

Accordingly, aged meat produced by the conventional dry-aging method was browned as described above and had a problem of lower yield because the surface of the dry aged meat, for example, about 40% or more, was cut off.

As mentioned above, the browned and dry parts of aged meat are discarded because they are not preferred by consumers.

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

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

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

Another technical problem that the present invention aims to solve is a hybrid aged meat production system using a reducing source that maximizes the flavor of aged meat while minimizing dehydration on the surface of aged meat, and a hybrid aged aged meat using a reducing source. The purpose is to provide a manufacturing method.

Another technical problem to be solved by the present invention is to provide a hybrid aged meat production system using a reduction source and a hybrid aged meat production method using a reduction source that minimizes the loss rate while maximizing the yield. there is.

The technical problems to be solved by the present invention are not limited to those described above.

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

According to one embodiment, the hybrid aging aged meat production system utilizing the reduction source includes a housing including a maturation space for maturing meat having a first color therein, a cooling unit for cooling the maturation space, and the maturation space. a humidifying unit that humidifies, and a control unit that controls at least one of the cooling unit and the humidifying unit, wherein the control unit determines that the ripening space is within a first temperature range predetermined by the cooling unit and the humidifying unit. The first maturation is controlled using a dry-aging method so that the first humidity range is set in advance, so that the surface meat color of the meat having the first color is aged into the first mature meat having the second color. , The first aged meat is coated with a reduction source that reduces the surface meat color of the first aged meat from brown to red, and is stored in a second temperature range predetermined by the cooling unit and the humidifying unit. Accordingly, the meat is secondarily aged using a wet-aging method in a predetermined second humidity range and a predetermined vacuum pressure range, so that it can be aged into second aged meat.

According to one embodiment, the first and second temperature ranges are 1 ℃ or more and 5 ℃ or less, the first and second humidity ranges are 70% or more and 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 one embodiment, the humidifying unit includes a humidifying tank that provides moisture and the reducing source, and the control unit is configured to provide the reducing source with the moisture from the humidifying tank to first aged meat having the second color. The humidifier is controlled to coat the surface of the humidifier, and the reduction 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 hybrid aging meat production method using a reducing source.

According to one embodiment, the hybrid aging meat manufacturing method using the reducing source includes preparing meat having a first color, the prepared meat in a first predetermined temperature range and a first predetermined humidity range. Producing first aged meat having a second surface color by performing first aging using a dry-aging method, using a reduction source that reduces the surface color of the first aged meat from brown to red. Coating the surface of first aged meat, and wet-aging 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 one embodiment, in the step of producing 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 producing the second aged meat, the reducing source The second color of the first coated aged meat surface may be reduced to the first color by the reduction source.

According to one embodiment, in the step of manufacturing the first aged meat, at least a portion of the moisture contained in the meat is dehydrated from the surface of the aged meat to the outside, and in the vacuum pressure range of the step of manufacturing 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 producing the first aged meat, or may be performed between the step of producing the first aged meat and the step of producing the second aged meat. You can.

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

According to an embodiment of the present invention, a housing including a maturation space for maturing meat having a first color therein, a cooling unit for cooling the maturation space, a humidification unit for humidifying the maturation space, and the cooling unit and the It includes a control unit that controls at least one of the humidifiers, wherein the control unit controls the dry- By controlling the first maturation using an aging (dry-aging) method, the surface meat color of the meat having the first color is aged into first aged meat having a second color, and the first aged meat is subjected to the first ripening process. In a state in which a reduction source that reduces the surface color of meat 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 reducing source may be provided, in which the meat is secondarily aged by wet-aging in a pressure range and matured into second aged meat.

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

Figures 1 and 2 are diagrams for explaining a hybrid aging meat production system using a reduction source according to an embodiment of the present invention.

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

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

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the technical idea 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 so that the spirit of the invention can 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 formed directly on the other element or that a third element may be interposed between them. Additionally, in the drawings, the shapes and thicknesses of regions are exaggerated for effective explanation of technical content.

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

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

In addition, terms such as "... unit", "... unit", and "module" used in the specification refer to 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.

Additionally, 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 gist of the present invention, the detailed description will be omitted.

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

Figures 1 and 2 are diagrams for explaining a hybrid aging meat production system using a reduction source according to an embodiment of the present invention.

According to the hybrid aging aged meat production system (2000) using a reducing source according to an embodiment of the present invention, the flavor of aged meat, which is an advantage of the conventional dry-aging method, is maximized, while the conventional dry-aging method is improved. By minimizing browning and dehydration of the surface of aged meat, which are problems with aging, it is possible to produce aged meat with maximized flavor and minimized loss rate.

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

More specifically, the maturation device 1000 includes at least one of a maturation housing 100, a maturation space 200, a cooling unit 300, a humidification unit 400, a sensor unit 500, and a control unit 600. may 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.

Ripening device (1000)

Referring to FIG. 5, the aging device 1000 can perform primary aging of meat (MT, see FIG. 4).

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

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

Meanwhile, referring to FIG. 9, the aging device 1000 can perform secondary aging of the first aged meat (10, see FIG. 6(b)).

Accordingly, referring to FIG. 10 (c), second aged meat 20 can be manufactured by secondly maturing the first aged meat 10 (see FIG. 6 (b)).

To this end, referring to FIGS. 1 and 2, the aging device 1000 includes a maturation housing 100, a maturation space 200, a cooling unit 300, a humidifying unit 400, a sensor unit 500, and a control unit 600.

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

Aging Housing (100)

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

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

Meanwhile, the maturation housing 100 includes a cooling unit 300 that cools the maturation space 200, a humidifier 400 that humidifies the maturation space 200, and a device for measuring the state of the maturation space 200. A sensor unit 500 that controls the sensor unit 500 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) that opens and closes the maturation space 200 may be further provided on one side of the maturation housing 100.

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 meats (20, see FIG. 10 (c)) may be introduced or withdrawn. 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 be ripened.

Ripening space (200)

Referring to FIG. 5, meat to be aged (MT, see FIG. 4) may be placed 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 (cl1, see FIG. 11 (a)) may mean a red color. Here, the red color system can be understood as a concept that includes bright red.

Meanwhile, the meat color of meat (mt, see FIG. 4), that is, beef, can be expressed by myoglobin, a pigment protein in the muscles 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 (O2), and protein (globin).

Myoglobin, depending on whether it is combined with oxygen (O2), is divided into deoxymyoglobin (dm), oxymyoglobin (om), and metmyoglobin, as shown in Figure 6 (a) and Figure 10 (a). It can exist in at least one of three states: (metmyoglobin, mm).

Here, oxymyoglobin (om) may refer to the basic state of myoglobin, which plays a role in storing oxygen (O2). Referring to FIG. 6 (a) and FIG. 10 (a), oxymyoglobin (om) may have a red color in a state in which divalent iron (Fe+2) and oxygen (O2) are combined.

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 Figure 11 (a)) In other words, it may have a red color system. Here, the red color system can be understood as a concept that includes bright red, as previously explained.

Meanwhile, referring to FIG. 10 (a), deoxymyoglobin (dm) may refer to the state in which the above-described oxymyoglobin (om) has lost oxygen (O2). When meat is not in contact with oxygen (O2), mainly due to vacuum packaging, oxymyoglobin (om) loses oxygen (O2) and is converted to deoxymyoglobin (dm), which can take on a dark red color.

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

However, this deoxymyoglobin (dm) is exposed to an environment where it can come into contact with oxygen (O2), for example, when meat is exposed to the air for a certain period of time, for example, about 30 minutes, as shown in Figure 6 (a). Likewise, deoxymyoglobin (dm) can be converted back to oxymyoglobin (om) by combining with oxygen (O2).

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

Meanwhile, for metmyoglobin (mm), referring to Figure 6 (a), oxymyoglobin (om) is exposed to oxygen (O2), and the divalent iron (Fe+2) contained in myoglobin is converted to trivalent iron (Fe+ 3) It may mean an oxidized state. Mainly, when meat is exposed to oxygen (O2) for a long time, oxymyoglobin (om) is oxidized (+O2) and converted to metmyoglobin (mm), which can cause browning.

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

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

Meanwhile, as described above with reference to FIG. 6 (a), the phenomenon of browning the color of meat as oxymyoglobin (om) is oxidized (+O2) and converted to metmyoglobin (mm) is caused by the conventional dry-aging method. It was a problem.

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

As described above, aged meat aged in this conventional dry-aging method is aged by exposing the meat to an environment where air circulates, so the moisture (ms, see Figure 6 (b)) contained in the meat during the aging process. ), the flavor of the aged meat may be concentrated as at least a portion of it is dehydrated from the surface of the aged meat to the outside. Accordingly, aged meat aged through dry-aging is characterized by a rich flavor.

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

In addition, aged meat produced by the conventional dry-aging method reacts with oxygen from the surface of the meat being aged and undergoes oxidation (ox, see Figure 6 (b)), so the meat color on the surface of the aged meat is as described above. As shown, there was a browning phenomenon.

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

In other words, as described above, the browned and dry surface (ox, see FIG. 6 (b)) of aged meat is discarded 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 was cut and discarded, so due to the loss rate of about 40% or more described above, the meat produced by the dry-aging method There was also the problem of the price of aged meat becoming expensive.

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

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

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 color, before the first ripening, while the meat (mt, see FIG. 4) has a red color lineage before the first ripening. As shown in Figure 6 (a) during primary aging, oxymyoglobin (om) on the surface (ox) of the meat (mt, see Figure 4) is oxidized (+O2) and converted to metmyoglobin (mm). It may be because

Therefore, the surface (ox) meat color of the first aged meat (10, see FIG. 6 (b)) produced by the first aging of the meat (mt, see FIG. 4) is the second color (cl2, (See Figure 11 (a)) In other words, it can be browned.

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, the brown color, is changed to the first color (cl1). , see FIG. 11 (a)), that is, it provides a method of reducing it to the red color system.

On the other hand, the meat (mt, see FIG. 4), as shown in FIG. 6 (b), during the first aging, at least a portion of the moisture (ms) contained in the meat (mt, see FIG. 4) Dehydration may occur externally from the surface of the cured meat.

Accordingly, the surface of the first aged meat (10, see FIG. 6 (b)) may dry out.

Therefore, in the present invention, referring to Figure 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) Provides a method to provide moisture (ms) to the surface.

Cooling unit (300)

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

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

More specifically, the cooling unit 300 is provided inside the maturation housing 100, and includes a cooling pipe (not shown) that provides cold air (cooling gas) to the maturation space 200, and the cooling pipe (not shown). It may include at least one of a cooling gas supply device (not shown) that supplies cold air.

Accordingly, the cooling unit 300 can cool the maturation space 200 by supplying cold air to the inside of the maturation space 200.

Therefore, when the meat (mt, see FIG. 4) or the first aged meat (10, see FIG. 6(b)) is placed in the ripening space 200, the meat (mt, see FIG. 4) (see) and the first aged meat (10, see Figure 6 (b)) may be aged at a low temperature in a predetermined temperature range.

Meanwhile, the cooling unit 300 may be controlled for first maturation by a dry-aging method by the control unit 600, which will be described later, so that the maturation space 200 is in a predetermined first temperature range. Here, the first temperature range may be 1°C or more and 5°C or less.

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

In addition, the cooling unit 300 controls the second maturation by a wet-aging method so that the maturation space 200 is in a predetermined second temperature range by the control unit 600, which will be described later. It can be. Here, the second temperature range may be 1°C or more and 5°C or less.

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

Humidification unit (400)

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

To this end, the humidifying unit 400 may be provided below the maturing space 200.

More specifically, as shown in FIG. 2, the humidifier 400 is provided on the lower side of the maturation space 200 inside the maturation housing 100 and transmits moisture (hm) into the maturation space 200. It may include a humidifying tank (not shown) containing water to provide. Here, the water may be, for example, purified water.

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

Therefore, when the meat (mt, see FIG. 4) or the first aged meat (10, see FIG. 6(b)) is placed in the ripening space 200, the meat (mt, see FIG. 4) (see) and the surface of the first aged meat (10, see FIG. 6 (b)) may be humidified.

Meanwhile, the humidifier 400 may be controlled for first maturation by a dry-aging method by the control unit 600, which will be described later, so that the maturation space 200 is in a predetermined first humidity range. Here, the first humidity range may be 70% or more and 80% or less.

Accordingly, the meat (mt, see FIG. 4) disposed in the aging space 200 can 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 wet-aging method by the control unit 600, which will be described later, so that the maturation space 200 is in a predetermined second humidity range. Here, the second humidity range may be 70% or more and 80% or less.

Accordingly, the first aged meat (10, see Figure 10 (b)) disposed in the aging space 200 is subjected to secondary aging to produce second aged meat (20, see Figure 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 the reduction source 15. Can be coated.

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

Accordingly, referring to FIG. 7, the humidifier 400 is disposed in the maturation space 200 by providing the reduction source 15 together with the moisture (hm) inside the maturation space 200. The surface of the first aged meat 10 can be humidified and coated with the reduction source 15 (see FIG. 8).

According to the present invention, as previously described with reference to FIG. 6 (b), while the meat (mt, see FIG. 4) is subjected to the first aging to produce the first aged meat 10, the In order to reduce the phenomenon of browning of the surface flesh color from the first color (cl1, see Figure 11 (a)), that is, red, to the second color (cl2, see Figure 11 (a)), that is, brown. It has been taken into consideration.

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

More specifically, referring to Figure 6 (b), as described above, the meat (mt, see Figure 4), before the aging, the first color (cl1, see Figure 11 (a)), that is, While the meat (mt, see FIG. 4) has a red color, as shown in FIG. 6 (a), during the first ripening, the surface (ox) of the meat (mt, see FIG. 4) Since oxymyoglobin (om) is oxidized (+O2) and converted into metmyoglobin (mm), the meat (mt, see FIG. 4) is produced by the first aging (10, FIG. 6). The surface (ox) flesh color (see (b)) may be browned to 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) is the first ripened color having the second color (cl2, see FIG. 11 (a)), that is, brown color. When the first aged meat 10, which is humidified and coated on the surface of the meat 10 and humidified with the reduction source 15, is subjected to the second aging, during the second aging, in Figure 10 (a) As shown, metmyoglobin (mm) on the surface (re) of the first aged meat (10) reacts with the humidification-coated reduction source (15) and is reduced (-O2) to be converted into oxymyoglobin (om). You can. Therefore, the surface (re) meat color of the second aged meat (20, see Figure 10 (c)) produced by the second aging of the first aged meat (10) is the first color (cl1, Figure 10). 11 (a)) In other words, it can be reduced to the red color system.

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

More specifically, the reduction source 15 includes at least one of the celery powder and the sodium nitrite, but the content of the celery powder phase is not limited in the reduction source 15, and the sodium nitrite is the Based on 1 kg of meat (MT, see FIG. 4), it may be included in the reduction source 15 in an amount of 0.07 g or less.

Meanwhile, the celery powder may contain natural sodium nitrite. In other words, the reduction source 15 may include at least one of the celery powder, that is, natural sodium nitrite and artificial sodium nitrite. Since the celery powder includes the natural sodium nitrite, as described above Likewise, there may be no content limit.

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

Natural or artificial sodium nitrite contained in the reduction source 15 has the chemical formula NaNO2 and binds to myoglobin to reduce myoglobin to nitric oxide myoglobin (-O2).

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 on the surface (re) of the first aged meat 10 Myoglobin (mm) and the sodium nitrite can 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 Figures 10 (b) and 10 (c), the surface (re) meat color of the second aged meat (20) produced by the second aging of the first aged meat (10) is , through the reduction source 15, from the second color (cl2, see Figure 11 (a)), that is, brown color, to the first color (cl1, see Figure 11 (a)), that is, red color. It can be restored.

Accordingly, according to an embodiment of the present invention, as shown in Figures 10 (b) and 10 (c), the flavor is maximized in the first aged meat 10 that is dry-aged through the first ripening. However, since the second aging is performed while the reduction source 15 is provided on the surface (re) of the first aging meat 10, browning in the second aging meat 20 can be minimized. . Therefore, according to the 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 humidification coating control of the reduction source 15 of the humidifier 400 as described above may be performed by the control unit 600, which will be described later.

Sensor unit (500)

The sensor unit 500 can 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 can measure the temperature of the ripening space 200.

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

Meanwhile, the aging housing 100 may be further provided with a temperature display unit 512 that can observe the temperature of the aging space 200 measured by the temperature sensor 510.

The humidity sensor 520 can measure the humidity of the ripening space 200.

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

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

Control unit (600)

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

Specifically, the control unit 600 operates the cooling unit so that the maturation space 200 is at least one of a first maturation environment of a dry-aging method and a second maturation environment of a wet-aging method. At least one of (200) and the humidifying unit (400) can be controlled.

More specifically, referring to FIG. 5, the control unit 600 sets the ripening space 200 to a first temperature range predetermined by the cooling unit 300 and a predetermined temperature range by the humidifying unit 400. The first maturation can be controlled using a dry-aging method so that it reaches the first humidity range. Here, the first temperature range may be 1°C or more and 5°C or less, and the first humidity range may be 70% or more and 80% or less.

Accordingly, the surface meat color of the first color (cl1, see FIG. 11 (a)), that is, the red meat (mt, see FIG. 4) disposed in the maturation space 200, is the first color. By aging, it can be converted to the second color (cl2, see FIG. 11 (a)), that is, brown. That is, the meat (mt, see FIG. 4) is first aged and has the second color (cl2, see FIG. 11 (a)), that is, the first aged meat (10, see FIG. 6 (b)), that is, brown. ) can be aged with reference).

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

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

On the other hand, referring to Figure 11 (b), the closer to 6 days during the first ripening, the more the amount of moisture (ms) on the surface (ox) of the first aged meat (10, see Figure 10 (b)) is minimized ( msmin) can be.

Referring to FIG. 6(b), this may be because at least a portion 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 ripening.

However, according to the present invention, as shown in Figure 10 (b), while the first aged meat 10 is subjected to the second aging, the moisture (ms) inside the first aged meat 10 is It may be ejected toward 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 in more detail later.

Meanwhile, referring to FIG. 9, the control unit 600 sets the ripening space 200 to a second temperature range predetermined by the cooling unit 300 and a second temperature range predetermined by the humidification unit 400. Secondary ripening can be controlled using a wet-aging method to ensure that the humidity is within the range. Here, the second temperature range may be 1°C or more and 5°C or less, and the second humidity range may be 70% or more and 80% or less.

Accordingly, the surface (re , see FIG. 10 (b)), the meat color can be reduced to the first color (cl1, see FIG. 11 (a)), that is, a red color, through the second aging.

That is, the first aged meat (10, see Figure 10 (b)) is subjected to the second ripening and is second aged to have the first color (cl1, see Figure 11 (a)), that is, a red color. It can be aged to meat (20, see Figure 10 (c)).

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

To this end, referring to FIG. 7, the control unit 600 performs the operation prior to the second maturation, before completion of the first maturation process, or between the first maturation process and the second maturation process. , the humidifier 400 can be controlled so that the reduction source 15 is coated on the surface of the first aged meat 10.

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

Meanwhile, at this time, it is assumed that the humidifying unit 400 is provided below the maturation 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. 8. As shown, it can be humidified and coated with the reduction source 15.

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

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 may control the second maturation 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)) becomes the second color ( cl2), that is, the reduction from the brown color to the first color (cl1), that is, the red color, may be intensified.

Meanwhile, according to one embodiment, the reduction source 15 may be coated by a user manually applying it on the surface of the first aged meat 10 (see FIG. 8).

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

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

In other words, if the hybrid aging meat production system 1000 using the reduction source includes the control unit 600, the hybrid aging meat production system 1000 using the reduction source includes the control unit ( 600), and when the control unit 600 is not included as described above, the hybrid aging meat production 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 is subjected to vacuum (vc, see FIG. 10 (b)). ) atmosphere can be formed.

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

According to an embodiment of the present invention, as previously described, the edible meat (mt, see FIG. 4) is, as shown in FIG. 6 (b), during the first aging. At least a portion of the moisture (ms) contained in the meat (see Figure 4) is dehydrated from the surface of the aged meat to the outside, and the surface of the first aged meat (10, see Figure 6 (b)) may dry out. is taken into consideration.

Therefore, in the present invention, as shown in Figure 10 (b), the moisture (ms) inside the first aged meat 10 is ejected toward the surface of the first aged meat 10, Provides a method for providing moisture (ms) to the surface of 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, which has been first aged using the dry-aging method, is subjected to the second maturation using the wet-aging method. Moisture (ms) inside the aged meat 10 may be ejected toward the surface of the first aged meat 10, thereby providing moisture (ms) to the surface of the first aged meat 10.

Therefore, according to the present invention, as shown in Figures 10 (b) and 10 (c), the flavor is maximized in the first aged meat (10) dry-aged through the first ripening, but the dry -During aging, as shown in FIG. 6(b), at least a portion of the moisture (ms) contained in the meat (mt, see FIG. 4) is dehydrated from the surface of the aged meat to the outside, thereby forming the first aged meat. 1 Even when the surface of the aged meat 10 dries, 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 the embodiment of the present invention, it goes without saying that the loss rate can be minimized while the yield can be maximized in the second aged meat 20.

Meanwhile, here, the wet-aging method can be understood as a concept that includes a method in which meat is aged at a set temperature and set humidity in a vacuum atmosphere.

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. You can.

Hereinafter, each configuration of the vacuum device 800 will be 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, which will be described later.

Meanwhile, referring to FIG. 2, a work space 812 is provided on the upper side of the vacuum housing 810 to provide a vacuum (vc, see FIG. 10 (b)) atmosphere to the first aged meat 10. You can.

Accordingly, the user places the first aged meat 10 inserted into a plastic bag (pb) with 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 work space 812 is formed in a vacuum atmosphere, the opening of the plastic bag (pb) is sealed by a sealing unit 870, which will be described later, and a vacuum ( vc, see Figure 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 Of course, the first aged meat (10, see FIG. 10 (b)) whose opening is sealed and the vacuum (vc, see FIG. 10 (b)) atmosphere is formed can be taken out of the work space 812.

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

Accordingly, the user sets the cover 815 to cover the work space 812 through the switch sw, or sets the work space 812 to a predetermined vacuum pressure range using the vacuum pump 830. Alternatively, the sealing unit 870 can 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 as a series of processes.

Vacuum Pump(830)

Referring to FIG. 2, the vacuum pump 830 can 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 -0.01 MPa or more and -1.0 MPa or less.

To this end, referring to FIG. 2, a switch sw for operating the vacuum pump 830 will be provided on one side of the vacuum housing 810 or the vacuum pump 830, as described above. You 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 work space 812 and whose opening is sealed by a sealing unit 870 to be described later, is subjected to the above-described vacuum pressure range, that is, , a vacuum (vc, see FIG. 10 (b)) atmosphere of -0.01 MPa or more to -1.0 MPa or less may be formed.

Meanwhile, through the vacuum device 800, the vacuum pressure range described above for the first aged meat (10, see Figure 10 (b)), that is, a vacuum (vc, Figure 10) of -0.01 MPa or more to -1.0 MPa or less. (b)) When an atmosphere is formed and the first aged meat (10, see Figure 10 (b)) is secondly aged through the ripening device 1000, as described above, the first aged meat (10, see Figure 10 (b)) is formed. 1 Moisture (ms) inside the 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 second aging to be performed for at least 7 days as described above.

Therefore, referring to Figure 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 Figure 10 (b)) toward the surface. This can be maximized (msmax).

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 that is dry-aged through the first ripening, but the dry -During aging, as shown in FIG. 6(b), at least a portion of the moisture (ms) contained in the meat (mt, see FIG. 4) is dehydrated from the surface of the aged meat to the outside, thereby forming the first aged meat. 1 Even when the surface of the aged meat 10 dries, 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 the 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 can 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, the vacuum housing 810 may be further provided with a pressure display unit 852 that can observe the pressure of the work space 812 measured by the pressure sensor 850.

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 pressure and heat at the same time by biting the opening of the plastic bag (pb).

Accordingly, the opening of the plastic bag (pb) bitten by the sealing unit 870 can be sealed.

Meanwhile, inside the plastic bag (pb), as described above, the first aged meat 10 is disposed, and the work 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, it can be formed.

Above, a hybrid aging meat production system (2000) using a reducing source according to an 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, the flavor of aged meat is maximized through primary aging in the dry-aging method, while maximizing the flavor of the aged meat, Through the secondary maturation of the wet-aging method in the reduction source (15, see Figure 10 (b)) and vacuum (vc, see Figure 10 (b)) atmosphere, browning and dehydration phenomena on the surface of aged meat are minimized. As a result, it is possible to provide aged meat with a minimized loss rate and maximized yield.

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 of producing hybrid aged meat using the reduction source described below, each component of the hybrid aged meat production system 2000 using the reduction source described above, that is, each component of the aging device 1000 and the above Descriptions that overlap with each configuration of the vacuum device 800 may be omitted. However, the omission of overlapping descriptions below does not exclude them, and overlapping descriptions below will refer to the embodiment of the hybrid aging meat production system (2000) using the reduction source described above.

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

Referring to FIG. 3, the hybrid aging meat production method using the reducing source includes preparing meat having a first color (S110), the prepared meat being placed in a predetermined first temperature range and a predetermined first color. A step (S120) of producing first aged meat having a second surface color by first maturing it by dry-aging in a humidity range, changing the surface color of the first aged meat from brown to red. A step of coating the surface of the first aged meat with a reducing source (S130), and applying the first aged meat coated with the reducing source to a second predetermined temperature range, a second predetermined humidity range, and a predetermined second temperature range. It may include at least one step (S140) of producing second aged meat by performing secondary aging using a wet-aging method in a vacuum pressure range.

Below, 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 (cl1, see FIG. 11 (a)), that is, a red color. Here, the red color system can be understood as a concept that includes bright red, as previously explained.

Step S120

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

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

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

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

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 may control the first ripening 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 meat color of the surface (ox) of the first aged meat (10, see FIG. 6(b)) becomes Browning may intensify from the first color (cl1), i.e., red, to the second color (cl2), i.e., brown.

As described above, referring to FIG. 6(a), in this step, the oxymyoglobin (om) of the meat (mt, see FIG. 4) is exposed to oxygen (O2) during the first ripening and is exposed to myoglobin. This may be because the contained divalent iron (Fe+2) is oxidized to trivalent iron (Fe+3). Regarding this, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Meanwhile, referring to Figure 11 (b), the closer to 6 days during the first ripening in this step, the amount of moisture (ms) on the surface (ox) of the first aged meat (10, see Figure 10 (b)) This can be minimized (msmin).

This means, as described above, referring to FIG. 6 (b), in this step, at least a portion of the moisture (ms) contained in the meat (mt, see FIG. 4) is exposed to the outside on the surface of the aged meat during the first ripening. This may be due to dehydration. Regarding this, as it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

Step S130

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

To this end, referring to FIG. 7, the control unit 600 operates prior to the second maturation in the step described later, before completion of the first ripening process in the step described above, or during the first ripening step described later and the first ripening step described later. Between the second ripening stages, the humidifier 400 can 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, as described above, the control unit 600 controls the surface of the first aged meat 10 disposed in the aging space 200 in the humidifying unit 400. The humidifier 400 can be controlled to provide the reduction source 15 together with the moisture hm.

Meanwhile, at this time, it is assumed that the humidifying unit 400 is provided below the maturation 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. 8. As shown, it can be humidified and coated with the reduction source 15.

According to the present invention, the flavor of the first aged meat 10 produced through the first maturation of the dry-aging method in the above-described step is maximized, but the surface of the first aged meat 10 ( This is considering that browning occurs in ox (see Figure 6 (b)).

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 is subjected to secondary aging using a wet-aging method in a step described later. ) By reducing the brown color on the surface (ox, see Figure 6 (b)) to red color, the loss rate is minimized while the yield is maximized to provide the first aged meat (20).

Meanwhile, according to one embodiment, in this step, the reduction source 15 is applied manually by the user on the surface of the first aged meat (10, see FIG. 8), as described above. , may also 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 manufactured into the second aged meat 20.

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

More specifically, the vacuum device (800, see FIG. 2) applies a vacuum (vc) to the first aged meat (10, see FIG. 10 (b)) with a vacuum pressure ranging from -0.01 MPa to -1.0 MPa. , see Figure 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 the description of the previous embodiment will be referred to.

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 placed in the ripening space 200, the control unit 9, the ripening space 200 has a second temperature range predetermined by the cooling unit 300 and a second humidity range predetermined by the humidifier 400. Preferably, secondary ripening can be controlled by wet-aging method. Here, the second temperature range may be 1°C or more and 5°C or less, and the second humidity range may be 70% or more and 80% or less.

Accordingly, referring to Figures 10 (b) and 10 (c), in this step, the first aged meat 10 is second aged by the wet-aging method, and the second aged meat 20 This can be manufactured.

Meanwhile, in this step, during the second maturation of the wet-aging method, the second color (cl2, see FIG. 11 (a)) disposed in the maturation space 200, that is, the first maturation having a brown color The color of the surface (re, see FIG. 10 (b)) of the meat (10, see FIG. 10 (b)) is the second ripened meat, and the first color (cl1, see FIG. 11 (a)), that is, red. It can be reduced to a color system. That is, the first aged meat (10, see Figure 10 (b)) is subjected to the second ripening and is second aged to have the first color (cl1, see Figure 11 (a)), that is, a red color. It can be aged to meat (20, see Figure 10 (c)).

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

Meanwhile, at this time, referring to FIG. 11(a), the control unit 600 may control the second ripening 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 meat color of the surface (re) of the second aged meat (20, see FIG. 10(c)) becomes The reduction from the second color (cl2), that is, brown color, to the first color (cl1), that is, red color, may be intensified.

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

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 reduction source 15 during the second ripening. It may be because it has been done. Regarding this, since it overlaps with the description of the previous embodiment, the description of the previous embodiment will be referred to.

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

Below, an experimental example of the present invention is described.

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

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

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

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

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

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

Referring to Figure 14, the first maturation of the dry-aging method was continued, 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 an experimental example of the present invention, the meat color of the American Tomahawk (10a) and the Korean beef cut meat (10b) was the same as that previously described with reference to FIG. 13. It was a darker red color than the American tomahawk (10a) and the Korean beef cutlet (10b).

Meanwhile, as a result of performing the dry-aging on the second day, drying of the surfaces of the American tomahawk (10a) and the Korean beef crucible (10b) was observed.

Referring to Figure 15, the first maturation of the dry-aging method was continued, and the third day of dry-aging was reached.

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

Referring to Figure 16, the first maturation of the dry-aging method was continued, and the 4th day of dry-aging was reached.

Referring to FIG. 16, in an experimental example of the present invention, as a result of performing the dry-aging on the 4th day, the meat browning of the American Tomahawk (10a) and the Korean beef cut meat (10b) was more than on the 3rd day of dry-aging. It worsened, and surface drying also became more severe than on the 3rd day of dry-aging.

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

Referring to FIG. 17, in an experimental example of the present invention, as a result of performing the dry-aging on the 5th day, the meat browning of the American Tomahawk (10a) and the Korean beef cut meat (10b) was more than on the 4th day of dry-aging. The oxidation became more severe and closer to black, and surface drying also became more severe than on the 4th day of dry-aging.

Referring to Figure 18, the first maturation of the dry-aging method was continued, 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 an experimental example of the present invention, the meat browning of the American Tomahawk (10a) and the Korean beef cut meat (10b) was more than that on the 5th day of dry-aging. It was oxidized to a color close to black, and surface drying also became more severe than on the 5th day of dry-aging.

As a result, the first ripening 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 an experimental example of the present invention, in order to coat the reduction 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. Later, 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.

Meanwhile, according to an 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 packaging paper (pb) in the vacuum pressure range of -1.0 MPa, 1 A vacuum atmosphere was created in the aged meat (10a, 10b).

Referring to FIG. 20, in an experimental example of the present invention, in order to produce the second aged meat 20 in step S140 described above, the first aged American tomahawk 10a is placed in the ripening space 200. and the Korean beef crucible 10b is placed, and the maturation space 200 is formed in the second temperature range, that is, 1 ℃ or more to 5 ℃ or less, and the second humidity range, that is, 70% or more to 80%. The second maturation was formed using the wet-aging method as described below (wet-aging day 1).

Referring to Figure 20, as a result of performing the wet-aging on the first day in an experimental example of the present invention, the meat color of the American Tomahawk (20a) and the Korean beef cut meat (20b) was the first aging of Figure 19. It was a darker red color than the finished American Tomahawk (10a).

Referring to FIG. 21, the second maturation of the wet-aging method was continued, and the second day of wet-aging was reached.

Referring to FIG. 21, as a result of performing the wet-aging on the second day in an experimental example of the present invention, the meat color of the American Tomahawk (20a) and the Korean beef cut meat (20b) was similar to that previously described with reference to FIG. 20. It is closer to the bright red color than the American Tomahawk (20a) and the Korean beef cut meat (20b).

Meanwhile, as a result of performing the wet-aging on the second day, the surfaces of the American tomahawk (20a) and the Korean beef crucible (20b) appeared to have more moisture than on the first day of wet-aging.

Referring to Figure 22, the second maturation of the wet-aging method was continued, and the third day of wet-aging was reached.

Referring to FIG. 22, as a result of performing the wet-aging on the third day in an experimental example of the present invention, the meat color of the American Tomahawk (20a) and the Korean beef cut meat (20b) was similar to that previously described with reference to FIG. 21. It is closer to the bright red color than the American Tomahawk (20a) and the Korean beef cut meat (20b).

Meanwhile, as a result of performing the wet-aging on the 3rd day, the moisture content of the surfaces of the American tomahawk (20a) and the Korean beef crucible (20b) was improved compared to the 2nd day of wet-aging.

Referring to Figure 23, the second maturation of the wet-aging method was continued, and the 4th day of wet-aging was reached.

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

Meanwhile, as a result of performing the wet-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 the 3rd day of wet-aging.

Referring to Figure 24, the second maturation of the wet-aging method was continued, and the 5th day of wet-aging was reached.

Referring to FIG. 24, as a result of performing the wet-aging on the 5th day in an experimental example of the present invention, the meat color of the American Tomahawk (20a) and the Korean beef cut meat (20b) was similar to that previously described with reference to FIG. 23. It is closer to the bright red color than the American Tomahawk (20a) and the Korean beef cut meat (20b).

Meanwhile, as a result of performing the wet-aging on the 5th day, the moisture content of the surfaces of the American tomahawk (20a) and the Korean beef crucible (20b) was improved compared to the 4th day of wet-aging.

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

Referring to Figures 25 and 26, as a result of performing the wet-aging on the 7th day in an experimental example of the present invention, the meat color of the American Tomahawk (20a) and the Korean beef cut meat (20b) is shown in Figure 23. It is closer to the bright red color than the American tomahawk (20a) and the Korean beef cut meat (20b) described above.

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

Meanwhile, as a result of performing the wet-aging on the 7th day, it was observed that the moisture on the surface of the American tomahawk (20a) and the Korean beef crucible (20b) increased to the extent of flowing out toward the PE vacuum packaging paper (pb).

As a result, the secondary 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 meat combining dry-aging and wet-aging, was produced.

Afterwards, the experiment was conducted by performing wet-aging for more than 8 days, but no improved effect was seen compared to the 7th day of wet-aging previously described with reference to FIGS. 25 and 26.

Therefore, in the experimental example of the present invention, it was determined that the step of producing the second aged meat was performed for at least 7 days as the optimal threshold.

Table 1 below shows the results of a sensory evaluation conducted by providing hybrid aged meat prepared according to an experimental example of the present invention to an evaluation group consisting of 100 food-related experts and the general public.

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

division zest six colors moisture branch Dry-aging day 1 (first aged meat) 6.0 9.1 9.0 Dry-aging day 3 (1st aged meat) 7.5 6.2 6.7 Dry-aging day 6 (1st aged meat) 9.0 2.5 2.4 Wet-aging day 1 (second aged meat) 9.0 3.5 3.6 Wet-aging day 3 (second aged meat) 9.0 7.3 7.5 Wet-Aging Day 7 (Second Aging Meat) 9.5 9.7 9.8

Referring to <Table 1> above, the sensory evaluation used a 10-point scoring method (2: very bad, 4: bad, 6: average, 8: good, 10: very good). In this case, the flavor and the moisture were evaluated after the aged meat was cooked by a recipe of simply applying heat without adding any seasoning and the evaluation group consumed each, and the meat color and the moisture were evaluated before the cooking. The evaluation was performed after the evaluation group observed the aged meat. In other words, the evaluation of moisture here is a result of combining the results of evaluation observed with the naked eye before cooking and the evaluation results of ingestion after cooking.

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

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

Meanwhile, referring to <Table 1>, the first aged meat that was 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 receiving the lowest scores in meat color and moisture content. score was received.

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, (See FIG. 10(b)) It can be seen that when the atmosphere is not formed and the wet-aging is not performed, the meat color and moisture of the aged meat are reduced. As previously explained, this was a phenomenon also found in the conventional dry-aging method.

Meanwhile, referring to <Table 1>, the second-aged meat that was secondarily aged on the 3rd day of wet-aging according to the experimental example of the present invention is better than the second-aged meat that was secondarily aged on the 7th day of wet-aging. It received relatively low scores in terms of flavor, meat color, and moisture.

Accordingly, according to the experimental example of the present invention, it can be seen that the second aging must be performed for at least 7 days.

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

Claims (8)

A housing including a maturation space therein for maturing meat having a first color; a cooling unit that cools the ripening space; A humidifier that humidifies the ripening space; and A control unit that controls at least one of the cooling unit and the humidifying unit, The control unit controls the first maturation using a dry-aging method so that the maturation space is in a first temperature range predetermined by the cooling unit and a first humidity range predetermined by the humidifier. Thus, the surface meat color of the meat having the first color is aged into first aged meat having the 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, and is stored in a second temperature range predetermined by the cooling unit and by the humidifying unit. A hybrid aging aged meat manufacturing system using a reducing source that is secondary aged by wet-aging in a predetermined second humidity range and a predetermined vacuum pressure range, thereby maturing into secondary aged meat. According to claim 1, 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 and 80% or less, The vacuum pressure range is -0.01 MPa or more to -1.0 MPa or less, a hybrid aging meat production system using a reducing source. According to claim 1, The humidification unit includes a humidification tank that provides moisture and the reduction source, The control unit controls the humidification unit so that the reduction source, together with the moisture from the humidification tank, is humidified and coated on the surface of the first aged meat having the second color, A hybrid aging meat production system utilizing a reduction source, wherein the reduction source includes at least one of celery powder and sodium nitrite. Preparing meat having a first color; Preparing first aged meat having a second surface color by first maturing the prepared meat using a dry-aging method in a first predetermined temperature range and a first predetermined humidity range; coating the surface of the first aged meat with a reduction source that reduces the surface color of the first aged meat from brown to red; and The first aged meat coated with the reducing source is secondarily aged using a wet-aging method in a predetermined second temperature range, a predetermined second humidity range, and a predetermined vacuum pressure range to produce second aged meat. A method of producing hybrid aged aged meat using a reducing source, including the step of: According to clause 4, In the step of manufacturing the first aged meat, The first color of the meat surface is oxidized and browned to the second color, In the step of manufacturing 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 clause 4, In the step of manufacturing the first aged meat, At least a portion of the moisture contained in the meat is dehydrated to the outside, In the vacuum pressure range of the step of producing the second aged meat, A method of 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. According to clause 4, The coating step is, is performed before completion of the step of producing the first aged meat, or A method for producing hybrid aged aged meat using a reducing source, performed between the step of producing the first aged meat and the step of producing the second aged meat. According to clause 4, The step of producing the second aged meat is a method of producing hybrid aged aged meat using a reducing source, wherein the step is performed for at least 7 days.

Images