Low temperature maturation apparatus and method using sand ice

Abstract

The present invention relates to a low-temperature aging apparatus using a slush, characterized by comprising: a slush production part that adjusts the salinity of brine to produce a slush of a target temperature; and an aging cabinet that, among the slush produced in the slush production part, stores food to be aged at the target temperature for low-temperature aging, and uses the slush to low-temperature age meat, particularly pork, beef, or the like, at a subzero temperature without freezing, thereby maintaining the freshness of each piece of meat and increasing the taste.

Description

Technical Field

[0001] This invention relates to a low-temperature aging apparatus using slush, and more specifically, to a low-temperature aging apparatus and method using slush, which uses slush to age food, especially meats such as pork and beef, at sub-zero temperatures without freezing, thereby maintaining the freshness of the food and improving its texture. Background Technology

[0002] Generally, meat aging is divided into dry aging and wet aging. Dry aging is a method of natural aging where meat is exposed to air for 2 to 4 weeks under controlled temperature, humidity, and ventilation conditions, similar to a low-temperature cold storage facility. Dry aging evaporates the moisture from the muscle, resulting in a richer flavor, and natural enzymes break down the muscle, resulting in tenderized meat. However, the evaporation of moisture reduces the meat weight by 5% to 20%, and removing excessively dried or moldy parts can reduce the weight by more than 50%, making it more expensive than regular meat. On the other hand, wet aging involves vacuum-packing the meat and aging it in a cold storage facility. There is no weight loss due to removing dried or moldy parts, thus avoiding yield loss. Because it is also cheaper to maintain, it is a widely used aging method.

[0003] However, aging in cold storage warehouses between 0°C and 10°C results in significant temperature deviations (approximately ±5°C), leading to meat spoilage during prolonged aging. For example, a cold storage warehouse set at 0°C has a temperature range of 5°C to -5°C. Beef with a freezing point of -1.7°C in this environment undergoes repeated freezing and thawing, making it unable to withstand proper aging and prone to spoilage. This necessitates shortening the aging time, resulting in a quality that cannot match that of dry-aged beef. Furthermore, the frequent movement of meat in and out of cold storage warehouses makes it difficult to maintain a consistent temperature, resulting in a noticeably inferior texture and flavor compared to dry-aged meat. To address these issues, cold storage warehouses and other devices with precise temperature deviations have been developed, but these are expensive or the temperature control is not as precise as desired. To achieve the same level of texture and flavor as dry-aged meat, it is necessary to store it within the correct temperature range for a period of time.

[0004] Korean Patent and Trademark Office No. 10-1950406, "Method for Ice-Temperature Aging of Meat" (published May 21, 2019), discloses a method for ice-temperature aging of meat. This method involves aging raw meat, such as pork and beef, at -1°C using gel ice for a specified time. The aging process is based on the freezing point of each piece of meat, and is carried out without freezing, thereby maintaining the freshness of the meat and enhancing its texture and flavor. A downward-curving protrusion is used on the lid of the aging chamber, and water and gel ice are circulated through aeration inside the chamber.

[0005] Korean Patent Publication No. 10-2072626, entitled "Air Conditioner System with Automatic Salinity Adjustment" (published on March 2, 2020), discloses an air conditioner system with automatic salinity adjustment. This system can automatically adjust the salinity and temperature of the brine in the brine pool according to preset settings. By utilizing the jet force of the brine, it can maintain the salinity and temperature of the brine in the brine pool evenly without additional power by rotating the rotating part. Summary of the Invention

[0006] The problem the invention aims to solve

[0007] The problem to be solved by the present invention is to provide a low-temperature aging device and method, which ages the food to be aged, especially meats such as pork and beef, at sub-zero temperatures without freezing, thereby maintaining the freshness of each piece of meat and improving its taste.

[0008] Another problem to be solved by the present invention is to provide a low-temperature aging device and method, which has small temperature changes during low-temperature aging and can easily adjust the low-temperature aging temperature of a variety of foods.

[0009] Another problem this invention aims to solve is to provide a low-temperature ripening device and method that rapidly eliminates spoilage-causing bacteria such as Escherichia coli, Staphylococcus aureus, and Vibrio vulnificus on the surface of food, thereby helping to improve freshness maintenance.

[0010] The purpose of this invention is not limited to the above-mentioned purposes, and those skilled in the art will clearly understand other unmentioned purposes based on the following description.

[0011] Problem-solving methods

[0012] According to one method for achieving the above objective, a low-temperature aging apparatus is provided, which uses slush containing salt to age food at sub-zero temperatures, comprising:

[0013] The shaved ice production department provides shaved ice with a certain salinity.

[0014] Maturation cabinet, including:

[0015] Storage containers; for storing foods that need to be cooked at low temperatures;

[0016] A slush inlet is formed at the top of the receiving container and connected to the slush production section; an inlet valve opens and closes the slush inlet.

[0017] A brine outlet is formed at the bottom of the receiving container to discharge brine;

[0018] Discharge valve, opens and closes the brine discharge port;

[0019] A quantity meter is used to measure the quantity of slush; and

[0020] Thermometer, used to measure the temperature of slush; and

[0021] The control unit receives the measurement signals from the thermometer and the meter and controls the inlet valve and the outlet valve.

[0022] When the temperature of the slush exceeds a preset range, the control unit discharges brine through the brine outlet and supplies slush through the slush inlet.

[0023] The shaved ice production department may include:

[0024] Brine pools are used to store brine.

[0025] The slush conveyor cools and converts the brine supplied from the brine pool into slush; and

[0026] The cooling section cools the temperature of the slush conveyor to below the freezing point of the brine.

[0027] The low-temperature aging equipment may further include:

[0028] A recycling pool is connected to the brine outlet of the aging tank and stores the brine moving from the aging tank, supplying the stored brine to the slush production department.

[0029] The low-temperature aging equipment may further include:

[0030] The sterilization water production unit, located between the recycling water tank and the slush production unit, supplies sterilization water to the brine tank.

[0031] The sterilization water production unit may include:

[0032] The neutralization reaction section allows sodium hypochlorite (NaOCl) to undergo a neutralization reaction with dilute hydrochloric acid (HCl); and

[0033] The mixing section mixes the hypochlorous acid produced in the neutralization reaction section with water.

[0034] According to another method for achieving the above objective, a low-temperature aging method using shaved ice is provided, which uses shaved ice containing salt to age food at sub-zero temperatures, comprising the following steps:

[0035] The shaved ice production department produces shaved ice with a certain salinity.

[0036] The control unit receives the temperature of the slush ice from the thermometer in the curing cabinet;

[0037] The control unit confirms whether the temperature of the slushie exceeds the preset range;

[0038] When the temperature of the slush exceeds the preset range, the drain valve opens, and the brine is discharged through the brine outlet; and

[0039] The control unit checks the signal of the quantity meter until the predetermined height is reached, then opens the inlet valve to supply slush ice to the aging cabinet through the slush ice inlet.

[0040] The steps involved in producing shaved ice may include the following:

[0041] Receive brine from the brine pool and transfer the brine into the interior of the slush conveyor;

[0042] The slush conveyor is cooled below the freezing point of the brine, and the brine passing through it is converted into slush; and

[0043] The converted slush is stored in the brine pool.

[0044] The low-temperature aging method may further include the following steps:

[0045] The brine in the curing tank is transferred to a recycling tank; and

[0046] The brine in the recycled water tank is transferred to the slush production unit.

[0047] The low-temperature aging method may further include the following steps:

[0048] Sterilizing water is supplied to the shaved ice production department.

[0049] Invention Effects

[0050] According to the invention, foods that need to be aged, especially meats such as pork and beef, are aged at sub-zero temperatures without freezing using slush, thereby maintaining the freshness of each piece of meat and enhancing its texture.

[0051] Furthermore, according to the present invention, shaved ice with a temperature suitable for various foods can be produced by adjusting the salinity of the brine, and the low-temperature aging temperature can be stably and easily adjusted.

[0052] In addition, according to the present invention, when hypochlorous acid is added to brine to prepare shaved ice and then used for aging, the high bactericidal power of hypochlorous acid can quickly eliminate bacteria that cause spoilage, such as Escherichia coli, Staphylococcus aureus, and Vibrio vulnificus, on the surface of food, thereby helping to improve the freshness. Attached Figure Description

[0053] Figure 1 This is a schematic diagram showing the structural configuration of a low-temperature aging apparatus using shaved ice according to an embodiment of the present invention.

[0054] Figure 2 This is a structural diagram of the shaved ice production unit 100 according to an embodiment of the present invention.

[0055] Figure 3 This is a structural diagram of the aging cabinet 200 according to an embodiment of the present invention.

[0056] Figure 4 This is a structural diagram of the bactericidal water production unit 300 according to an embodiment of the present invention.

[0057] Figure 5 It is a graph showing the concentrations of hypochlorous acid molecules (HOCl) and hypochlorous acid ions (OCl-) and the time required to kill E. coli.

[0058] Figure 6 This is a structural diagram showing the overall structure of a low-temperature aging device using slush ice according to an embodiment of the present invention.

[0059] Figure 7 This is a sequence diagram of a low-temperature aging method using shaved ice according to an embodiment of the present invention.

[0060] Figure 8 This is a flowchart of the classification of the constituent elements of a low-temperature aging method using slush ice according to an embodiment of the present invention. Detailed Implementation

[0061] The preferred embodiments of the invention, which can be readily implemented by those skilled in the art, are described in detail below with reference to the accompanying drawings. However, these embodiments are provided to illustrate the invention more specifically, and therefore, those skilled in the art should understand that the scope of the invention is not limited thereto.

[0062] To clarify the solution to the problem addressed by the present invention, a detailed description of the preferred embodiments of the invention will be provided with reference to the accompanying drawings. However, when labeling the constituent elements of the drawings, the same symbols are used for the same constituent elements even if they appear in different drawings. This allows for the reference of constituent elements from other drawings when describing a particular drawing. Furthermore, in the detailed explanation of the operating principle of the preferred embodiments of the invention, detailed descriptions of well-known functions or structures related to the invention, as well as all other matters, are omitted if it is believed that such detailed explanations may unnecessarily obscure the essence of the invention.

[0063] Furthermore, throughout this specification, when a part is "connected" to other parts, this includes not only "direct connection" but also "indirect connection" with other elements in between. In this specification, the singular includes the plural unless specifically stated in the sentence. The terms "comprises" or "comprising" as used in this specification do not exclude the presence or addition of one or more other constituent elements, steps, actions, or components besides those mentioned.

[0064] This invention provides a low-temperature aging device that produces shaved ice by adjusting the salinity of brine, thereby effectively maintaining different aging temperatures depending on the food to be aged.

[0065] Slurry ice is neither liquid nor solid, and when vacuum-packed meat is immersed in slurry ice, the temperature is easier to control than in existing cold storage warehouses that control the air temperature.

[0066] In addition, since each type of meat has a different freezing point, this invention can stably produce shaved ice at the required temperature by adjusting the salinity, and can stably store the meat within the correct temperature range during the cooking process.

[0067] In addition, if sterilization is carried out using sterilizing water containing hypochlorous acid in the vacuum packaging step after slaughter, more stable aging can be achieved over a longer period of time. If sterilizing water is used to generate shaved ice, sterilization effect can also be expected during the aging process.

[0068] For foods that need aging, especially meats, the aging temperature is crucial when aging them at low temperatures. The freezing point of meat is approximately between -1.6°C and -1.7°C; below this temperature, the surface of the meat will begin to freeze. Conversely, at temperatures above 0°C, it is difficult to maintain freshness during prolonged aging.

[0069] Currently, temperatures between 0°C and 10°C are considered refrigeration, while temperatures below the freezing point (e.g., below -1.6°C for pork and below -1.7°C for beef) are considered freezing. However, the temperature range between the freezing point of each type of meat and 0°C (e.g., -1.6°C to 0°C for pork and -1.7°C to 0°C for beef) constitutes a third temperature zone. Therefore, storing the product at this temperature will produce the following beneficial effects.

[0070] i) Reduce harmful microorganisms and maintain optimal hygiene. In conventional aging methods, bacteria multiply, and the longer the aging time, the less hygienic it becomes. Conversely, in low-temperature environments below 0°C, harmful microorganisms that cause food poisoning will not become active and will instead be reduced.

[0071] ii) It also maintains high freshness. By aging and storing at a lower temperature than conventional dry aging, the food itself will not deteriorate, and its high quality and freshness can be maintained.

[0072] iii) Flavor components increase. At temperatures below 0°C, plants and animals activate their self-defense mechanism to avoid freezing, increasing the amount of antifreeze on their bodies. This antifreeze contains flavor components such as sugars and amino acids. Through these components, the total amount of flavor components in food increases, making it taste better.

[0073] The freezing points of each food are shown in Table 1 below.

[0074] [Table 1]

[0075]

[0076]

[0077] According to Table 1, meat, vegetables, and fruits each have their own inherent freezing points. Adjusting the salinity of the brine will change the freezing point accordingly, thus allowing control of the shaved ice temperature. Precise temperature control is crucial during meat aging. Current aging equipment using refrigerated warehouses and water circulation systems has a temperature deviation of ±5°C, making precise control impossible. However, the present invention allows for precise temperature control.

[0078] The freezing point of a brine solution decreases according to the molar concentration of the solute. That is, if the molar concentration of the solute is m, the molar freezing point depression constant of the solvent is k. f The freezing point decreases by ΔT. f The value can be calculated using the following mathematical formula 1.

[0079] [Mathematical Expression 1]

[0080] △T f =k f ×m

[0081] For salt water, the molar freezing point depression constant (k) of water as the solvent is... f The temperature is 1.86℃ / m, and the freezing point is lowered to 1.86m.

[0082] For example, when 100g of a 20% brine solution dissolves in 80g of solvent (water), the molar concentration (m) is 0.3422 mol / 0.080kg = 4.2775m. Therefore, the freezing point decreases to 1.86 * 4.2775 = 7.96. That is, 100g of a 20% brine solution forms ice at -7.96℃. Table 2 shows the freezing points calculated based on brine concentration (salinity, wt%).

[0083] [Table 2]

[0084]

[0085] Depending on the type of food that needs to be aged at low temperatures, different target temperatures can be set, and the salinity can be adjusted according to the target temperature to produce slushies that meet the target temperature.

[0086] For example, beef and pork have freezing points of -1.7℃ and -1.6℃, respectively. Therefore, the target temperature for slushies can be set to -1.5℃ to -0.5℃. In this case, using a brine with a salinity of 1.5% to 4.5%, slushies with a uniform freezing point within the range of -1.5℃ to -0.5℃ can be obtained. When using this type of slushie for low-temperature aging of food, livestock products such as beef and pork with freezing points below -1.5℃, seafood such as flounder, crab, and mackerel, as well as agricultural products such as potatoes, apples, grapes, and cherries can be aged stably at low temperatures without freezing.

[0087] To ensure uniform dispersion of the shaved ice, it is preferable to have an average particle size of 1.0 mm or less, and more preferably, the particle size of the shaved ice should be in the range of 0.1 mm to 0.5 mm.

[0088] Figure 1 This is a schematic diagram showing the structural configuration of a low-temperature aging apparatus using shaved ice according to an embodiment of the present invention.

[0089] According to one embodiment of the present invention, a cryogenic aging device using slush can use slush containing salt to aging food at sub-zero temperatures. (See also...) Figure 1 According to an embodiment of the present invention, a low-temperature aging device using slush ice includes a slush ice production unit 100, an aging cabinet 200, a recycling water tank 400, a sterilizing water production unit 300, and a control unit 500.

[0090] The slush production unit 100 is a device that adjusts the salinity of brine to produce slush at the required temperature. The slush production unit 100 converts brine with a certain salinity of 1.5% to 4.5% into slush. The produced slush has a uniform freezing point within the range of -1.5℃ to -0.5℃. To ensure uniform dispersion of the slush, it is preferable to have an average particle size of less than 1.0 mm, and a particle size within the range of 0.1 mm to 0.5 mm.

[0091] The aging cabinet 200 obtains slush from the slush production department and ages the stored food at low temperatures. Slush has a uniform temperature range of -1.5℃ to -0.5℃, so it can stably age livestock products such as beef and pork, seafood such as flounder, crab, and mackerel, as well as agricultural products such as potatoes, apples, grapes, and cherries, which have a freezing point below -1.5℃, without freezing.

[0092] The recycling tank 400 stores the slush and brine discharged from the aging tank, and supplies the stored brine to the slush production department for recycling. Sterilizing water produced by the sterilization water production department 300 can be added to the brine supplied from the recycling tank to the slush production department. The sterilizing water inhibits bacterial growth in the slush and also adjusts the salinity.

[0093] The control unit 500 checks whether the temperature of the aging tank is constant. To maintain the temperature of the aging tank, the brine is drained from the aging tank, and slush produced by the slush production unit is added to the aging tank. The brine drained from the aging tank is moved and stored in the recycling tank. Sterilizing water produced by the sterilization water production unit is added to the stored brine and supplied to the slush production unit. The salinity of the recycling tank and the slush production unit is measured, and the salinity and amount of sterilizing water are adjusted to produce slush with appropriate salinity.

[0094] Figure 2 This is a structural diagram of the shaved ice production unit 100 according to an embodiment of the present invention.

[0095] Reference Figure 2 (a) According to an embodiment of the present invention, the slush production unit 100 includes a brine tank 110, a pump 120, a cooling unit 130, and a slush conveying unit 140.

[0096] The slush production section 100 is a device that adjusts the salinity of the brine to produce slush at the required temperature.

[0097] The brine tank 110 stores brine, which is then pumped to the slush conveyor 140 via pump 120. The brine entering the brine tank 110 may be brine stored in the recycling tank 400, or it may be a mixture of sterilizing water and brine produced by the sterilizing water production unit 300.

[0098] Pump 120 pumps the brine stored in the brine tank 110 to the slush conveyor 140.

[0099] The cooling unit 130 circulates refrigerant in the slush conveyor 140, thereby reducing the internal temperature of the slush conveyor 140 to the desired temperature. The cooling unit 130 can cool the temperature of the slush conveyor 140 below the freezing point of the brine.

[0100] The slush conveyor 140 cools the brine supplied from the brine tank while moving it, converting it into slush. The slush conveyor 140, internally cooled by the cooling unit 130, pumps brine mixed with either brine or sterilizing water from the brine tank 110. A screw conveyor (screw feeder) for conveying the slush is preferably installed inside the slush conveyor 140.

[0101] The cooled brine, transported by a screw conveyor in the slush conveyor section 140, is then transferred back to the brine pool 110.

[0102] During the process of the brine moving between the brine pool 110 and the slush conveyor 140, the brine initially stored in the brine pool 110 is converted into slush at the required temperature and accumulated in the brine pool 110.

[0103] That is, initially the brine pool 110 is only filled with brine. If the brine moves to the slush conveyor 140 which is cooled by the cooling section 130, the brine in the brine pool 110 will turn into slush over time.

[0104] According to an embodiment of the present invention, the slush conveyor 140 is preferably made of stainless steel that will not be oxidized or damaged by salt water, and is configured as a triple-structured cylindrical structure. The triple-structured cylindrical structure can block heat, so that the slush moving inside the slush conveyor 140 is not affected by the external temperature.

[0105] The cooling section 130 overcools the brine moving inside the slush conveyor section 140. A spiral structure slush conveyor is installed in the center of the interior of the slush conveyor section 140, which can overcool the brine supplied from the lower end of the slush conveyor section 140.

[0106] When the brine that has been overcooled in the slush conveyor 140 becomes slush, it is preferable to discharge it through the discharge line provided at the top of the slush conveyor 140 and transfer the slush to the brine pool 110.

[0107] On the other hand, when slush and salt water are mixed in the salt water pool 110, the salt water moves to the slush conveyor 140, is converted into slush particles, and then returns to the salt water pool 110, so the amount of slush in the salt water pool 110 gradually increases.

[0108] At this time, in order to store slush at the required temperature in the brine tank 110, brine with the necessary salinity is produced. The brine is supplied to the lower end of the slush conveyor 140 by the pump 120. The converted slush moves to the upper end of the slush conveyor 140 and is discharged back into the brine tank 110 until the temperature of the brine drops and it is converted into slush.

[0109] When brine with a salinity of 1.5% to 4.5% is supplied to brine pool 110, the produced shaved ice has a uniform freezing point ranging from -1.5°C to -0.5°C. This shaved ice can stably and slowly mature foods such as livestock products, seafood, and agricultural products with freezing points below -1.5°C without freezing.

[0110] To ensure uniform dispersion, it is preferable that the average particle size of the slush is less than 1.0 mm, and more preferably, the particle size can be in the range of 0.1 mm to 0.5 mm.

[0111] Figure 2 (b) is a structural diagram of a shaved ice production unit 100 according to another embodiment of the present invention. (Refer to...) Figure 2 (b) According to other embodiments of the present invention, the slush production unit 100 may further include a salinity meter 150, a thermostat 160, a first mesh 170, and a second mesh 180.

[0112] The salinity meter 150 measures the salinity of the lower part of the brine pool. The thermostat 160 maintains the lower part of the brine pool at a temperature that prevents the brine from freezing in order to accurately measure salinity.

[0113] A first mesh 170 and a second mesh 180 can be installed to limit the particle size of the slush. The second mesh can filter out larger slush particles that are unsuitable for placement in the aging chamber. The first mesh can separate the lower brine section from the upper slush section, and preferably has a narrower mesh spacing than the second mesh. For example, the first mesh uses 35 mesh, and the second mesh uses 18 mesh.

[0114] Figure 3 This is a structural diagram of the aging cabinet 200 according to an embodiment of the present invention.

[0115] Reference Figure 3 (a) According to an embodiment of the present invention, the aging cabinet 200 includes a storage container 250, a thermometer 210, a quantity meter 220, a slush inlet 230, an inlet valve 235, a brine outlet 240, and an outlet valve 245.

[0116] The aging cabinet 200 is a device for low-temperature aging, used to store meat, vegetables, fruits, etc. at a certain temperature for a required time.

[0117] Storage containers 250 for storing food that has been cooked at low temperatures 290.

[0118] Thermometer 210 measures the temperature of the slush inside the aging cabinet 200. The thermometer is preferably positioned at the bottom of the aging cabinet where the food is located.

[0119] The quantity meter 220 measures the amount of slush contained in the aging cabinet 200. The amount of slush contained in the aging cabinet 200 can be measured from the bottom of the aging cabinet 200 to the height of the slush contained in the cabinet.

[0120] When the temperature inside the curing cabinet 200 rises or falls outside the specified temperature range, a separate wireless communication or alarm device can be used to notify the control unit or user of the temperature measured by the thermometer 210. Similarly, the quantity meter 220 preferably uses a separate wireless communication or alarm device to notify the control unit or user of the measured quantity. The aforementioned wireless communication can be LTE (Long Term Evolution), WiFi (Wireless Fidelity), Bluetooth, Zigbee, etc.

[0121] 230 is from the shaved ice entrance. Figure 2 The brine tank 110 moves the slush into the aging tank 200. The slush inlet 230 is formed on the upper part of the receiving container 250 and is connected to the slush production section.

[0122] Inlet valve 235 opens and closes the slush inlet. If the amount of slush measured by quantity meter 220 is insufficient, inlet valve 235 of slush inlet 230 is opened to add slush; otherwise, inlet valve 235 is closed. Inlet valve 235 can be wirelessly controlled based on the quantity and temperature measured by quantity meter 220 or thermometer 210.

[0123] The brine outlet 240 is used to discharge brine as the slush stored in the aging tank 200 melts into brine over time. If the brine is not treated, its temperature will be higher than the slush, thus accelerating the melting process; therefore, it is preferable to discharge the brine as quickly as possible. The brine outlet 240 is formed at the bottom of the receiving container and can be opened and closed via the discharge valve 245. The control unit 500 receives measurement signals from the thermometer 210 and the meter 220 and can control the inlet valve and the discharge valve. Various electronically controllable valves can be used for both the inlet valve and the discharge valve.

[0124] The discharged brine is transferred to a recycling tank, where the brine, along with the sterilizing water, is supplied to the brine tank 110.

[0125] Figure 3 (b) is a structural diagram of a ripening cabinet 200 according to another embodiment of the present invention. Reference Figure 3(b) According to other embodiments of the present invention, the slush production unit 100 may include a stirrer 270 and a third mesh 280.

[0126] The stirrer 270 maintains a uniform temperature inside the aging cabinet by agitating the slush. The stirrer can be either a bubble jet or a rotating screw. Agitating the slush inside the aging cabinet prevents localized freezing of the food surface.

[0127] The third mesh is preferably tilted at 5° to 30° to evenly supply the slush entering through the slush inlet 230 to the receiving container 250. The third mesh can use the mesh spacing between the first and second meshes, but it is preferred to use the spacing of the second mesh, i.e., 18 mesh.

[0128] Figure 4 This is a structural diagram of the bactericidal water production unit 300 according to an embodiment of the present invention.

[0129] Reference Figure 4 According to this embodiment, the bactericidal water production unit 300 includes a neutralization reaction unit 310 and a mixing unit 320.

[0130] The sterilization water production unit 300 produces sterilization water for sterilizing the meat before the meat is aged at low temperature, or supplies sterilization water to the brine pool 110 so that the shaved ice production unit 100 can use the sterilization water to produce shaved ice.

[0131] Sterilizing solutions are used to clean machines and utensils used when cutting meat by cut, as well as to clean the meat itself, thereby preventing bacterial contamination that may occur before vacuum packaging. Using sterilizing solutions to vacuum-pack processed meat can prevent spoilage during prolonged low-temperature aging.

[0132] Furthermore, if sterilized water is used to produce shaved ice, and the produced shaved ice is then used for aging, the sterilizing components contained in the shaved ice can inhibit bacterial growth.

[0133] If sterilization water production unit 300 is used, sodium hypochlorite (food additive) and dilute hydrochloric acid (food additive) can be neutralized and diluted, thus making it easy to produce neutralized sterilization water in the neutral field.

[0134] The neutralization reaction section 310 safely neutralizes sodium hypochlorite (NaOCl). If sodium hypochlorite is neutralized with dilute hydrochloric acid, hypochlorous acid (HOCl) and sodium chloride (NaCl) will be produced.

[0135] [Chemical Formula 1]

[0136] NaOCl + HCl → HOCl + NaCl

[0137] Mixing section 320 mixes an appropriate amount of water with the hypochlorous acid produced by neutralization reaction section 310 to dilute it to the desired concentration.

[0138] Hypochlorous acid (HOCl) has a better bactericidal effect than sodium hypochlorite (NaOCl) and has the advantage of not being dangerous or harmful to use.

[0139] Hypochlorous acid molecules can kill bacteria inside cells by penetrating the cell membrane; however, the concentration of hypochlorous acid ions in a typical sodium hypochlorite solution is very high, making it difficult to expect a significant bactericidal effect in a short time. Since hypochlorous acid ions cannot penetrate the cell membrane, they work from the outside and require a long time to disrupt the cell membrane.

[0140] When the salinity of the brine in the brine tank 110, as measured by the salinity meter 150, is higher than a preset salinity, the control unit 500 can activate the sterilization water valve 350 to add sterilization water from the mixing unit to the brine tank. Adding sterilization water to the brine tank lowers the brine concentration, thus adjusting the salinity of the brine in the brine tank 110. Conversely, when the salinity of the brine in the brine tank 110 is low, the control unit adds an appropriate amount of salt to the recovery water tank from a salt tank (not shown) connected to the recovery water tank via a valve, thereby increasing the salinity of the brine in the brine tank.

[0141] Figure 5 This is a graph showing the time required to kill E. coli when the concentrations of hypochlorous acid molecules (HOCl) and hypochlorous acid ions (OCl-) are equal.

[0142] Reference Figure 5 It can be seen that when the chlorine concentration is 0.1 ppm, hypochlorous acid molecules (HOCl) kill 99% of E. coli within 1.5 minutes, while hypochlorous acid ions (OCl-) kill 99% of E. coli within 120 minutes.

[0143] According to an embodiment of the present invention, when slightly acidic hypochlorous acid water (pH 5.0 to pH 6.5, effective chlorine concentration 10 ppm to 80 ppm, hereinafter referred to as hypochlorous acid water) is added to a 2% to 3.5% saline solution to make shaved ice and for use in the preservation of fresh food, the hypochlorous acid water is released directly from the shaved ice or the dissolved hypochlorous acid water comes into contact with the surface of the fresh food. The high bactericidal power of hypochlorous acid rapidly kills bacteria such as Escherichia coli, Staphylococcus aureus, and Vibrio vulnificus on the surface, thereby helping to improve the preservation of freshness.

[0144] In particular, when hypochlorous acid is added to salt water to make shaved ice, the salt itself has no bactericidal power. However, if the salt water comes into contact with microorganisms such as bacteria and mold, according to the principle of osmotic pressure, the aqueous solution of protoplasm and other substances inside the cells will flow to the more concentrated salt water. Therefore, the microorganisms may be weakened or eliminated. Mixing hypochlorous acid into salt water to make shaved ice has an enhanced effect on preventing the proliferation of microorganisms.

[0145] Figure 6 This is a structural diagram showing the overall structure of a low-temperature aging device using slush ice according to an embodiment of the present invention.

[0146] Reference Figure 6 According to an embodiment of the present invention, a low-temperature aging device using slush ice includes a slush ice production unit 100, an aging cabinet 200, a sterilization water production unit 300, a recycling water tank 400, and a control unit 500.

[0147] The slush production unit 100 produces slush at the desired temperature by adjusting the salinity of the brine. After the brine tank 110 is filled with slush, it is pumped to the aging tank 200.

[0148] In the slush production section 100, aging cabinet 200 stores the food to be aged at a specific temperature for low-temperature aging. Multiple aging cabinets 200 can be constructed. Multiple aging cabinets 201, 202, etc., can be connected in parallel to a brine tank. Each aging cabinet has a separate slush inlet 231, 232, etc., which can supply slush produced by the slush production section by adjusting the salinity based on the temperature of each aging cabinet.

[0149] Over time, the slush in the aging tank 200 melts and turns into brine, which is then moved to the recycling tank 400. The recycling tank 400 stores the brine and supplies it to the brine tank 110 when necessary.

[0150] The sterilization water production unit 300 produces sterilization water or supplies sterilization water to the brine tank 110 for sterilization of the food before low-temperature aging. The sterilization water production unit 300 can be connected to the recycling water tank 400 and the slush production unit 100 via a sterilization water valve 350.

[0151] The brine tank 110 receives sterilized water from the sterilized water production unit 300 and brine from the recycling water tank 400 to produce shaved ice. A salinity meter or salinity meter 150 is installed in the brine tank 110, and the control unit 500 can adjust the amount of brine and sterilized water to achieve the preset salinity.

[0152] After the slushies stored in the aging tank 200 melt, they become brine. The brine is received from the aging tank 200 and supplied to the brine tank 110. The slush tank 400 is connected to the brine outlet 240 of the aging tank and stores the brine moving from the aging tank. The stored brine is supplied to the brine tank in the slushy production section.

[0153] The control unit 500 receives measurement signals from the thermometer 210 and the quantity meter 220 of the aging cabinet, and controls the inlet valve 235 and the outlet valve 245. When the temperature of the slush exceeds the preset range, brine is discharged through the brine outlet 240 and slush is supplied through the slush inlet 230.

[0154] Figure 7 This is a sequence diagram of a low-temperature aging method using shaved ice according to an embodiment of the present invention. Figure 8 This is a flowchart of the classification of the constituent elements of a low-temperature aging method using slush ice according to an embodiment of the present invention.

[0155] refer to Figure 7 and Figure 8 The low-temperature aging method using slushie according to an embodiment of the present invention is as follows: Figure 6 The steps shown constitute time-series processing using a low-temperature aging device for slush ice. Therefore, even if the following content is omitted, regarding... Figure 6 The low-temperature aging equipment using slush ice shown above is also applicable to the low-temperature aging method using slush ice according to embodiments of the present invention. One embodiment of the low-temperature aging method according to the present invention is a method of aging food at sub-zero temperatures using slush ice containing salt without freezing.

[0156] As a pretreatment step, all equipment used in the meat cutting process is cleaned and sterilized using hypochlorous acid disinfectant. Simultaneously, the raw meat is coated with an appropriate concentration of disinfectant and then vacuum-packed. The vacuum-packed meat is then aged by immersing it in slush, as shown below.

[0157] The slush production department produces slush with a certain salinity (S710).

[0158] The step of producing slush (S710) includes: receiving brine from the brine pool and transferring the brine into the slush conveyor (S715); cooling the slush conveyor to below the freezing point of the brine and converting the brine that has passed through the interior into slush (S720); and storing the converted slush in the brine pool (S725).

[0159] The control unit receives the temperature of the slush ice from the thermometer in the aging cabinet (S730).

[0160] The control unit checks whether the temperature of the slushie exceeds the preset range (S740). When the temperature of the slushie exceeds the preset range, the drain valve is opened to discharge brine through the brine outlet (S750).

[0161] The control unit checks the signal of the quantity meter until the predetermined height is reached, then opens the inlet valve to supply the slush through the slush inlet to the storage container of the aging cabinet (S770).

[0162] After the brine is discharged from the aging tank, the control unit starts the pump to transfer the discharged brine to the recycling tank (S850). The brine in the recycling tank can be pumped to the slush production department for circulation (S870). Sterilizing water produced by the sterilization water production department can be supplied to the brine transferred to the slush production department (S860).

[0163] According to embodiments of the present invention, for the purpose of maturation, it can be divided into small-batch maturation and large-batch maturation.

[0164] First, for small-batch aging, a slush production unit 100 and an aging cabinet 200 are constructed from materials that will not oxidize due to brine. An internally transparent aging cabinet 200, made of the same material as the tank used to store live fish in brine, is connected to the slush production unit 100. A temperature sensor is installed in the aging cabinet 200. When the temperature rises above the desired range, the slush production unit 100 is activated, supplying slush to the aging cabinet 200. The temperature is lowered, and when it reaches the desired range, the slush production unit 100 automatically stops operating, thus ensuring its efficient operation.

[0165] On the other hand, when mass curing is carried out in factory units, after continuously installing large-capacity curing tanks with lids made of materials that will not oxidize due to brine (see reference...). Figure 6 For example, in the large-capacity aging tank (200), slush inlets 231, 232, etc., and on / off valves are installed at the upper end, and brine outlets 241, 242, etc., and on / off valves are installed at the lower end. The slush inlets 231, 232, etc., installed at the upper end of each aging tank are connected in parallel and then connected to the brine tank 110. The brine outlets 241, 242, etc., installed at the lower end of each aging tank are connected in parallel and then connected to the recycling water tank 400.

[0166] Temperature sensors and wireless communication units are installed in each aging tank. When the temperature in the aging tank rises, the on / off valves installed at brine outlets 241, 242, etc., are opened to discharge brine, and at the same time, the on / off valves installed at slush inlets 231, 232, etc., are opened to supply slush. After a certain period of time, when the specified temperature range is reached, the temperature sensor will detect this and close the valves located at slush inlets 231, 232, etc., and brine outlets 241, 242, etc., via wireless communication.

[0167] The discharged brine is collected in the recycling pool 400 and supplied to the brine pool 110. If the required temperature of slush is to be produced again, it is stored in the brine pool 110 and then supplied to the aging tank 200.

[0168] In the above embodiments, the sensed values ​​and control signals from the pump, temperature sensor, and on / off valve, etc., are sent and received with the server or control unit via separate wireless communication, thereby enabling the low-temperature curing equipment according to the present invention to operate automatically. The aforementioned wireless communication can be LTE (Long Term Evolution), WiFi (Wireless Fidelity), Bluetooth, Zigbee, etc.

[0169] <Example>

[0170] 1 kg of beef tenderloin chunks were vacuum-packed and then aged in a low-temperature aging system using slush. After 2 weeks of aging, 1 kg of the same grade of beef tenderloin was vacuum-packed and then aged again in the same low-temperature aging system using slush. After 4 weeks, the 4-week aged tenderloin, the 2-week aged tenderloin, and the unaged tenderloin of the same grade were compared and tested.

[0171] In each sample, red meat was cut into pieces 5mm thick, 50mm wide, and 100mm long, and grilled on a hot plate heated to 200°C for 1 minute on the front and 1 minute on the back. For the grilled samples, appearance, texture, and taste were blind-evaluated on a scale of 10 (5 points for uncooked products), and the results are shown in Table 3.

[0172] On the other hand, in order to evaluate the texture, the hot plate grilled tenderloin was left at room temperature for 5 minutes. After the temperature was lowered, the stress (hardness) penetrating the meat was measured using a 3mm thick needle-shaped object (Plunger) and a Rheometer.

[0173] To evaluate the flavor, the pork tenderloin sample was extracted using perchloric acid extraction and free amino acids were determined using high-speed liquid chromatography.

[0174] [Table 3]

[0175]

[0176]

[0177] The results in Table 3 show that aged products have a better appearance, and their texture and taste are softer and more delicious than unaged products. Therefore, in low-temperature aging equipment using slush glaze, aging meat for 2 to 4 weeks yields good results in terms of texture and taste.

[0178] When the aging time was extended to 0 weeks, 2 weeks, and 4 weeks, the firmness gradually decreased to 236.2g, 212.8g, and 208.6g respectively, indicating that the meat became softer.

[0179] With the increase of free amino acids such as glutamic acid, glycine, and arane, the taste is better. The longer the aging time, the more free amino acids increase from 389.6 mg / 100g to 486.9 mg / 100g and 557.2 mg / 100g, and the better the taste will be with the increase of aging time.

[0180] As described above, this invention has been described with reference to specific constituent elements and limited embodiments and drawings. However, this is only provided to help to understand the invention more fully. The invention is not limited to the above embodiments, and those skilled in the art can make various modifications and variations based on these descriptions.

[0181] Therefore, the concept of this invention should not be limited to the illustrated embodiments, but also to all equivalent or modified versions thereof, not only those described in the appended claims.

Claims

1. A low-temperature ripening device using slush ice, characterized in that, include: The slush production unit includes a brine tank, a pump, a cooling unit, and a slush conveying unit. The brine tank is equipped with a first mesh, a second mesh, a thermostat, and a salinity meter. The second mesh is arranged at the top of the brine tank and has a mesh size of 18. A aging cabinet includes a storage container, a thermometer, a quantity meter, a slush inlet, an inlet valve, a brine outlet, a discharge valve, and a stirrer. The storage container holds the food to be aged at a low temperature. The slush inlet is formed at the top of the storage container and connected to the slush production section. The inlet valve opens and closes the slush inlet. The brine outlet is formed at the bottom of the storage container and discharges brine. The discharge valve opens and closes the brine outlet. The quantity meter measures the quantity of slush. The thermometer measures the temperature of the slush. The stirrer maintains a uniform temperature inside the aging cabinet by stirring the slush. The control unit receives measurement signals from the thermometer and the quantity meter to control the inlet valve and the outlet valve; when the temperature of the slush exceeds the preset range, the control unit discharges brine through the brine outlet and supplies slush through the slush inlet; wherein, the control unit controls the temperature of the slush in the aging cabinet to maintain the temperature of the slush at -1.5℃ to -0.5℃. A brine recovery tank is connected to the brine outlet of the aging tank and stores the brine recovered from the aging tank, supplying the stored brine to the brine tank; and The sterilization water production unit is connected between the recycled water tank and the brine tank, and supplies sterilization water to the brine tank.

2. The low-temperature aging equipment using slush ice according to claim 1, characterized in that, The sterilization water production unit includes: The neutralization reaction section allows sodium hypochlorite to undergo a neutralization reaction with dilute hydrochloric acid; and The mixing section mixes the hypochlorous acid produced in the neutralization reaction section with water.

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